8 01 Making wise food selections The ART

8. 01 Making wise food selections The ART of meal planning & shopping!

• • • Preparing to Shop Plan meals. Make a grocery list. Check what you already have. Compare prices. Decide what type of store to go to. • Read labels.

Planning Meals • Nutrition- include all food groups • Meal Appeal- based on: – – – Color Shape Temperature Texture Taste/flavor

Aesthetics Include 5 aspects: • Color – Foods should be at least 3 colors. • Texture – Mouth feel should differ for different foods (imagine a meal of baby foods). • Flavor – Should compliment, not compete. • Taste – Pleasing taste=Pleasing meal. • Temperature – Should vary throughout the meal. Bread Salad Soup Main Course Coffee Dessert

COLOR

TEXTURE

FLAVOR

SHAPE

TEMPERATURE

Grocery List • Create a list based on the menu. • Check to see what you already have and cross it off the list. • Arrange list by sections in grocery store to save time. • Buy only what is on the list.

Create a grocery list for… • Spaghetti and sauce • Garlic Bread from scratch – Butter – Garlic powder – Loaf of French bread • Salad from scratch – Spinach leaves and romaine lettuce – Onions – Parmesan cheese – Croutons – Dressing • Broccoli • Sweet Tea - Sugar - Tea bags • Banana split from scratch - Vanilla ice cream - Bananas - Walnuts - Caramel syrup - Chocolate syrup - Whipped cream - Chocolate chips

Staples • Items that are regularly stocked at home. • Should always be on hand in your house. • Ex. Flour, sugar, spices, eggs, milk, bread, butter

Types of Stores • Convenience Store: small selection of limited items, usually more expensive. Ex. 7 -11 • Specialty Store: specializes in one type of food product. Ex. fish market, butcher • Supermarket: sells a large variety of products related to food. Ex. Harris Teeter, Lowe’s • Warehouse Club: sells items in bulk for a lower unit price. Ex. Sam’s Club, Costco

Price Comparison • Unit Pricing: the price per unit (oz. , liters, ect. ) in a package. • Unit price = total cost ÷ total amount in package. • Ex. $3. 69 / 15. 2 fl. oz. = 24. 3¢

Which is the better value? • Ketchup: 32 oz. for $2. 88 or 14 oz. for $1. 70? – 2. 88 ÷ 32= $. 09 per oz. – 1. 70 ÷ 14= $. 12 per oz. • Yogurt: 32 oz. for 3. 96 or 6 oz. for $. 57? – 3. 96 ÷ 32= $. 123 per oz. –. 57 ÷ 6= $. 095 per oz.

Generic Brands • Buying the generic or store brand: often just as good as the national brands • How many national brands can you name? How many store brands? $. 85 $. 79

Brand Name vs. Generic Brand

Open Dating • Pull date: tells the last date the can may be sold as fresh, A. K. A. Sell by • Expiration Date: when a food usually becomes unfit to eat

Nutrition Labels • Serving Size • Amounts in Food • Percentages based off of an “average” adult’s needs • Ingredients listed by weight from most to least

Food Package Labels Include… • Name of product: – ex. Go-Gurt • Generic name of product: – ex. vanilla yogurt • Amount in Package: – in oz. , liters, etc. • Universal Product Code: – Symbol read by a laser to help stores track inventory.

Food Package Labels • Find name, generic name, and amount.

Is it Okay? Fresh Spoiled Produce crisp, bright colors Wilted, moldy, mushy Meat Correct color, no odor Brown, Foul odor Cans/ Jars Sealed Bulging, dented, rusty

Preparing Meals: Scheduling • Time Schedules- plan what will be done, how long it will take, and when it will be done • Work backward from the time you want to serve the food so that everything is ready at the same time.

Scheduling • Your Meal: rice 20 min. , baked chicken 45 min. , steamed vegetables 10 min. • When should you start cooking if you want to eat by 6: 00 pm? • 6: 00 minus 45 min. = 5: 15 • When would you start the rice? The vegetables?