CONSUMERISM LABELS A Brand Name B Identifying

CONSUMERISM

LABELS A. Brand Name B. Identifying Statement C. Net Weight or Content D. *Artificial Coloring E. Name & Address of Manufacturer F. *Ingredients (Largest amt. to Smallest) G. *A Picture of Food is Not Required

2. *Percent Daily Value is based on 2000 calorie diet. 3. *Nutrition facts are required for claims made, i. e. 9 essential vit. and minerals.

4. NUTRITION ON LABEL A. Serving or portion size must be consistent with federal standards. B. Calories from fat/serving. C. Give % daily values fat, <300 mg cholesterol, <2400 mg sodium, CHO (fiber). D. Vit. A & C, Calcium, Iron.

5. UPC - Universal Product Code A. Accurate Inventory. B. Speed Check Out. C. Save Time Up-Dating Prices.

6. LABEL TERMS A. *Low in: Could be eaten frequently w/o exceeding recommended amts. i. e. fat, cholesterol, sodium, calories. No more than 3 gr. fat. B. *Reduced, less or fewer: At least 25% less of something. C. *Good source of: 10 -19%. D. *High Source of fiber: at least 20% (5 gr. ) E. *Juice: Must be 100% juice. F. Organic : Farm where food is produced must be inspected to make sure all the USDA organic standards are being met.

7. Dates on Labels A package date does not guarantee quality, that depends on how the food is handled. Ø The “sell date” indicates last date product should remain on store shelf - *use within a reasonable amt. of time if today’s date is the sell by date. Ø “Use by date” recommended date to use by- beyond product may be safe, quality goes down. Ø “Open date” Gives consumer an idea of how long product can remain wholesome and safe. Ø

8. Unit Pricing Ø Figure price per unit: $ / unit $2. 50/128 oz. = price /oz. . 019 cents/oz. . 75/40 oz. =. 01875 cents/oz. Ø Uses? Compare Brands and dif. Size packages or container of same brand. Ø Cost per serving: cost/serving 2. 49/3 servings =. 83/serving

9. Name vs. Store Brands A. Store Brands – labels for chains of stores. Usually less expensive often same quality. B. Check unit pricing of brands to compare. C. Buy for intended use – store brands w/ lower quality & appearance may work where appearance isn’t a major factor.

ADVERTISING STRATEGIES A. Impulse buying – most profitable items at eye level to encourage buying – end isle displays. B. Multiple Pricing 3/$1. 00 or 4/$5 encourage buying more. C. Celebrity Endorsement – Often do not use the product.

D. Brand Recognition – shop for brand instead of product exp. Kleenex vs. Facial Tissue Pam vs. Vegetable Spray. E. Positive Images – Associate Product with image. F. Coupons – Use when final cost is less than comparable brands. G. Rebate Coupons often require original receipt & proof of purchase. Sometimes hard to track – need time and postage.

H. Loss Leaders – Get you in the store. I. Advertisement l l Basic Needs – security, self esteem, acceptance Claims – if the claim is too good to be true, it probably is. Specials – buy one get one free. Samples – free.

11. Convenience Foods A. Definition: May be prepared or semiprepared. Prepared to save steps towards consumption. B. Cost: Generally higher. C. Time: Save time, but consumer will pay for service of preparation. D. *Additives: Protect flavor, color, texture E. *Generally higher in fat and sodium

Why Do We Use Convenience Foods? Busy Ø Easy…especially nice for children or elderly Ø Skill level…Especially nice for inexperienced cooks Ø Less preparation time… Worth it for my time Ø Reduced planning, buying and storing of ingredients. Ø Storability – usually keeps for extended time. Ø Fewer leftovers Ø Fast easy cleanup Ø

12. Thought questions… Ø What has technology and industry done to our food to try to make it quick, convenient, convenient and cheap? Ø What have we given up at home by not making meals from scratch? Ø Do convenience foods ‘help’ or ‘hurt’ your family?

13. What are some convenience foods used regularly by individuals in your family as they prepare meals? Do you know how much it would cost to make that same item from scratch or homemade?

Some Convenience Foods Cost Less Mass production and distribution are often more cost efficient. Ø Transportation is cheaper for packaged foods, especially in concentrated form. Ø l Orange juice concentrate is much less expensive to buy frozen than make fresh. Original purchase costs take advantage of bulk prices and seasonal production. Ø Less spoilage and waste occur with packaged convenience items Ø

Let’s Compare a Pizza! Ø Making pizza from scratch can cost about 97¢ / slice (eight slices to a pizza). Ø Purchasing it ready-to-cook from the deli case at the grocery store or take-and-bake can cost about $. 75 to $1. 75 / slice. Ø Depending on the brand, it may be in the freezer section of the grocery store for about 40¢ / slice. Ø These are all less expensive options than a fast-food place, which is about $2. 25 / slice.

14. Make Your Food Dollars Count $$ Convenience foods may cost more than the same foods you make at home. Choose them carefully. Ø Compare the cost of common convenience foods. Is extra convenience worth the extra cost? Ø l l Homemade vs. frozen dinner Homemade vs. bakery The more done to foods by someone else, the more you pay. Ø Make your own convenience foods Ø l l Leftovers are one key to convenience…package like a TV dinner. Plan and make your own mixes…pancake, muffin, etc.

High Cost Convenience Foods Frozen vegetables with sauce Ø Coating mixes Ø Carry-out or deli items Ø Frozen entrees or dinners Ø Instant hot cereals Ø Salad mixes Ø Pre-cut fruits or veggies Ø Fresh pasta Ø Fancy bakery items Ø Ready-to-use frosting Ø Frozen pancake batter Ø Meat “helpers” Ø Seasoned rice Ø

Low Cost Convenience Ø Ø Ø Ø Frozen juice concentrate Cake and pancake dry mixes Canned vegetables and fruits Plain frozen vegetables Instant mashed potatoes Spaghetti sauce Rotisserie chicken Instant nonfat dry milk Ø Macaroni and cheese dry mix Ø Canned condensed soups Ø Frozen French fries Ø Bread, crackers, rolls Ø Brownie mix Ø

15. Shopping Guidelines A. Comparison Shopping – Comparing unit prices and cost/serving B. Shop Alone C. Avoid Shopping when hungry or tired. D. Avoid impulse buying (items you didn’t plan on or don’t need) E. Limit Shopping Trips to once a week or less.

F. Make a list – Group like items together w/ layout of store G. Avoid damaged goods H. Check Dates I. Avoid convenience stores J. Take Adv. of sales of frequently used items

Avoid Crowds. Shop when store traffic is light—early morning or late in evening. L. Look high and low. The most expensive items are usually displayed on shelves at eye level. K.

16. Eating Out A. Fast Food: Meals higher in fat and salt compared to home-prepared. B. Portion sizes: Larger encourage overeating. C. Budget: On a limited budget reduce amt. of food eaten out to save money.

Spending Record Ø Keep a record including food purchased outside of home as well as food prepared at home.