Shopping for Food. Shopping Styles Your family has its own method CHAPTER. Journal Entry. Writing Activity

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1 CHAPTER 17 Shopping for Food Writing Activity Journal Entry Shopping Styles Your family has its own method and style of shopping for food. In a journal entry, write about how you plan to shop for food when you live on your own. What foods will you buy? Where will you buy them? How often will you shop for food? What steps will you take to save money? Writing Tips Follow these steps to write a journal entry: A journal is a place to write about yourself, your ideas, and your plans. Use the first person ( I ), and write in a voice that comes naturally to you. Use your own knowledge and perspective to answer the questions in the prompt. Activate Prior Knowledge Explore the Photo How you shop for food can influence your diet. How does your family shop for food? 236 Unit 4 Food Decisions

2 Reading Guide Before You Read Preview Examine the photos, figures, and captions in this chapter. Then brainstorm three ways that smart shopping can affect your overall quality of life. Read to Learn Key Concepts Identify places to shop for food and explain how to choose a store. Explain how to plan your shopping to be effective and easy. Describe how to use food labels to understand the foods you eat. Summarize how to shop smart to get quality foods and save money. Main Idea Shopping for food is a skill that can help you to conserve time, select quality products, and save money. Content Vocabulary You will find definitions for these words in the glossary at the back of this book. natural food organic food food cooperative impulse buying code dating open dating sell-by date use-by date universal product code (UPC) comparison shopping unit price rebate store brand Academic Vocabulary You will find these words in your reading and on your tests. Use the glossary to look up their definitions, if necessary. representative customize Graphic Organizer Use a graphic organizer like the one below to note the differences between foods that are labeled Organic, Made with Organic Ingredients, and Natural. Organic Made with Organic Ingredients Natural Academic Standards English Language Arts NCTE 8 Use information resources to gather information and create and communicate knowledge. Mathematics NCTM Problem Solving Apply and adapt a variety of appropriate strategies to solve problems. NCTM Algebra Represent and analyze mathematical situations and structures using algebraic symbols. Science NSES B Develop an understanding of chemical reactions. Social Studies NCSS III I People, Places, and Environments Describe and assess ways that historical events have been influenced by, and have influenced, physical and human geographic factors in local, regional, national, and global settings. NCTE National Council of Teachers of English NCTM National Council of Teachers of Mathematics NSES National Science Education Standards NCSS National Council for the Social Studies Graphic Organizer Go to this book s Online Learning Center at glencoe.com to print out this graphic organizer. Chapter 17 Shopping for Food 237

3 Where to Shop Just like preparing food, shopping for food is a skill. Practicing this skill helps you to save time, choose the best quality food, and get the best value for your money. You have many choices in buying food. Food stores go by many names, but they fall into two basic types: supermarkets and specialty stores such as food cooperatives and farmers markets. Supermarkets Supermarkets are popular, all-purpose stores that account for about 75 percent of all grocery sales. Most supermarkets are part of a regional or nationwide chain, which gives them the buying power to offer competitive prices. Large supermarkets may stock 50,000 items all kinds of food and drinks, as well as paper products, cleaning supplies, pet items, and health and beauty aids. Many supermarkets have their own bakeries, butcher shops, and take-out food departments. Local banks may operate a small banking center inside. Supermarkets have different variations that emphasize low prices or convenience. Supercenters Supercenters are huge stores that combine a supermarket with other types of shops in one building. They may include a full-service pharmacy, a hair salon, a vision center, or a department store. Warehouse Stores Warehouse stores are large stores with low prices. Warehouse stores usually offer limited customer service. They sell basic food items, like canned goods and bread, in bulk. Shoppers bag or box their own groceries when checking out, using their own bags or spare store boxes. Larger super warehouse stores have separate food departments. Warehouse Clubs Warehouse clubs, or wholesale clubs, are large stores that require an annual membership fee. Members can buy a large variety of food items at low prices, but usually in extra-large quantities only four-pound bags of tortilla chips and one-gallon jugs of salsa, for example. Some stores carry gourmet items, along with clothing, housewares, and small appliances. Health Food Supermarkets Health food supermarkets carry only natural foods. A natural food is a food that has been minimally processed and has few additives such as dyes and added sugars. Health food supermarkets are sometimes called natural food stores. Health food supermarkets offer many vegetarian foods, including various grains, beans, and Bulk Foods Buying food from bulk bins saves money and let you choose exactly the amount you need. Check freshness before you buy. Where should you look for bulk bins in a supermarket? 238 Unit 4 Food Decisions

4 other healthful foods. Most health food supermarkets have a wide array of organic foods. An organic food is a food produced without the use of pesticides, artificial fertilizers, growth hormones, or antibiotics, and without genetic modification or irradiation. Some health food supermarkets sponsor cooking classes and lectures on health and nutrition. Specialty Stores Specialty stores focus on specific foods or offer special services. Independent Grocers Independent grocers are markets that are not part of a chain. Independent grocers may charge higher prices than big supermarkets, but they have more freedom to choose the local foods and specialty foods that their customers prefer. Specialty Stores Specialty stores are small, independent stores that sell one specific type of food, such as fish, cheese, wine, or baked goods. Specialty stores are good places to find high-quality, fresh food and gourmet items. Ethnic grocers offer grains, produce, and spices of different cultures. Prices at specialty stores are generally higher than prices at supermarkets. Food Cooperatives A food cooperative, or co-op, is a food distribution business owned and operated by its members. The cooperative keeps food costs down by buying food in quantity and having members do much of the work. Members receive a discount for the hours they work. This hands-on approach gives members more control over the food in their store. Many cooperatives emphasize fresh or natural foods. Some co-ops sell to nonmembers also. Convenience Stores Convenience stores include service station food marts and drugstores. Like convenience foods, they re quick and easy to use. Some stores never close. Their line of groceries is limited and based on staples and snacks. Shoppers pay for the convenience: food prices are generally higher than in most other types of stores. Farmers Markets Farmers markets are groups of stalls where farmers sell their produce during the growing season. Farmers markets are growing more and more popular in cities. The produce at farmers markets is often fresher and lower in cost than produce at supermarkets. Online Food Retailers Many food sellers operate partly or entirely on the Web. You can find nearly any specialty item online, from gourmet chocolates to exotic spices. Some supermarket chains also allow shoppers to order groceries online. The stores prepare orders for pick-up or deliver them for a fee. Choosing a Store Most stores claim to offer friendly service, low prices, convenient locations, and a wide selection. To evaluate whether these claims are true, ask yourself the following questions: Farmers Markets Farmers markets are a vital resource, even in urban areas. Produce growers are usually experts on the foods they sell. Some provide nutritional facts and recipes. Most farmers markets in the United States participate in the federal government s Farmers Market Nutrition Program, which provides coupons for fresh foods to low-income families and older adults. Some contribute produce to food banks and other social service agencies. Farmers markets make shopping a social activity, and strengthen communities. In discussing food, farming, and the news of the day, growers and consumers gain a better appreciation for each other. Challenge By shopping at farmers markets, consumers support them. List three specific ways that your choice to support a farmers market can benefit others in your community. How do the store s regular prices and sale prices compare with the prices at other stores? Are prices clearly marked? Are the employees courteous, knowledgeable, and helpful? Is there an information center to answer your questions? Chapter 17 Shopping for Food 239

5 TECHNOLOGY FOR TOMORROW Cyber Shopping Virtually anything can be ordered with the click of a computer mouse, including groceries. To buy food online, shoppers create an account at a supermarket s Web site. There, they can compare prices and select the foods they want, even specifying forms, such as husked corn on the cob. As early as one day after ordering, groceries are delivered to shoppers homes in vehicles equipped with refrigeration and freezer units. Online grocery shoppers pay service and delivery fees. For some, these costs are comparable to what they would spend on transportation to and from the supermarket, and are worth the time they save by shopping from home. Investigate Compare the costs of online shopping with those of shopping in person. Which method would provide the best value for your family and why? NCSS III I People, Places, and Environments Describe and assess ways that historical events have been influenced by, and have influenced, physical and human geographic factors in local, regional, national, and global settings. If the store is large, is it easy to find your way around? Are all parts of the store, including shelves and bulk bins, clean and neat? Are food packages in good condition? Does the store smell clean? Are shelves and cases well stocked with a variety of brands and sizes? Does the produce department feel cool? Do fresh fruits and vegetables look fresh? Are greens kept moist and berries dry? Are the meat and dairy cases cold enough to keep the foods at a safe temperature? Does the store have a fair return policy? If you answer no to any of these questions, you may want to choose another store. It may be worth your time and effort to go further from home to get better quality food. Describe Describe five places where you can shop for food. Plan Your Shopping The typical American shopper goes to the supermarket once every three days. Some of these trips result from forgetting to buy items on the previous trip. A well-planned shopping trip helps you avoid these extra trips, spend less time in the store, and manage your spending. Getting to Know a Store Some stores are so big that you need a map to find your way around. Look for a map or directory at the entrance showing representative items, or samples of products, found in each aisle. Most supermarkets have the same general layout. In the middle of the store are numbered aisles of shelves stocked with packaged, shelf-stable foods, as well as household goods and health and beauty aids. Products are arranged by type. For example, breakfast cereals and bars are grouped together on one aisle, and pet items are grouped together on another aisle. Around the edges of the store are coolers and cases for perishible foods. A perishable food is a food that spoils quickly without proper storage. Many perishable foods must be refrigerated or frozen. Most stores have these sections for perishable foods: A produce department for fresh fruits and vegetables. A refrigerated meat, poultry, and fish department. Refrigerated sections for dairy products, eggs, cured luncheon meats and sausages, and fresh pasta. A freezer section for all frozen foods, including many convenience foods. Look for bulk foods in their own department or with other foods of the same type. For example, bins of nuts are often found in the produce department, and barrels of flour are kept with the baking supplies. To buy bulk foods, you fill a container, usually a bag, with the desired amount of food. You then write the food s identification number on a tag or sticker so that the checkout clerk can identify the contents. 240 Unit 4 Food Decisions

6 Timing Your Trip To save time and stress, avoid the store s busiest hours. Most supermarkets are crowded between 4:30 p.m. and 6:30 p.m. Weekends are also busy. If you can shop during less congested hours, you may feel less rushed and make better choices. Writing a Shopping List A shopping list helps you remember what you need to buy and get through your shopping trip quickly. A list can also help prevent impulse buying, buying items you did not plan to purchase and do not really need. Impulse buying can ruin your food budget. Start writing your shopping list during your weekly meal planning. Do you need to buy anything for the menus and recipes you have planned? List these items in the amounts you need, increasing the quantities if you plan to cook additional meals to freeze. Check your supply of food, paper products, and cleaning supplies to see what you already have on hand. Also check local store ads for sale items that you might want to use in meals. Group items on your shopping list in the order they are arranged in the store. For example, group items that are in the same department. Take a pen or pencil with you to the store and cross off items as you add them to your cart so you will not overlook anything. Many families keep a shopping reminder list in the kitchen and jot down items that are running low. Some people use the computer to keep a shopping list with all the things they usually buy. Each week, they customize, or tailor, and print the list. Many people use online grocery lists. Identify When do supermarkets tend to be the most crowded? Organized and Ready A well-organized shopping list makes it easier to find needed items once you get to the store. Why is it a good idea to list frozen foods at the end of the list? Using Food Labels Wrappers on food packages are full of details about the food inside. Food labels are part advertising and part information. Understanding labels and distinguishing facts from claims is an important shopping skill. Basic Information The Nutrition Facts panel on a food package lists the calories, nutrients, number of servings, and portion size of a food. Food labels must also tell you other information. Kind of Food Labels identify the kind of food, such as chicken pot pie or peaches in light syrup. Analogs are not called by the name of the food they imitate. For example, soy-based sausages may be labeled breakfast links. Food labels also identify the form of the food, if more than one form is commonly available. For example, a food label on canned tomatoes should say whether the tomatoes are whole, diced, or crushed. Shopping List Produce 4 green apples 3 oranges 1 lime 1 bag baby carrots 1 head lettuce 3 white onions 1 bunch celery Canned, Packaged Peanut butter 2 cans vegetable soup 1 lb. pinto beans Meat, etc. 2 boiler chickens 1 lb. ground beef 1 lb. tilapia Dairy 1 gal. low-fat milk 1 dozen eggs Bakery 1 loaf whole wheat bread 4 kaiser rolls Frozen 1 bag peas and carrots 1 bag mixed berries 1 package frozen spinach Chapter 17 Shopping for Food 241

7 Amount of Food Labels give the amount of food in the package in both customary and metric measurements. The amount may be written as a volume, such as 2 liters, or as a net weight, such as 12 ounces. Net weight is the weight of the food and any added liquid without the packaging. Labels also give nutrition information per serving. Make sure to note the number of servings in a package before consuming it. List of Ingredients Labels on foods with more than one ingredient must list all the ingredients. Ingredients are listed in order from the largest to the smallest amount by weight. Ingredients must be identified by their common name. For example, a label would list baking soda, not sodium bicarbonate. The purpose of any additives must be explained, such as to inhibit mold growth. Name and Address of the Manufacturer, Packer, or Distributor An address, Web site, or toll-free phone number may be included in addition to a physical address. Instructions for Safe Storage Labels also list storage methods that are recommended to maintain quality or safety, such as Refrigerate after opening. Some products have special labeling requirements. For example, the USDA requires that safe handling instructions be printed on packages of raw meat, poultry, and eggs. Beverages that contain fruit juice must have the percentage of juice listed on their labels. Most labels include a picture of the product and directions for use. If the product is not shown exactly as it is found in the package, the photo must be labeled serving suggestion. Figure 17.1 Decoding Food Labels What s in It? Understanding the content of labels can help you to choose quality, nutritious foods. If your breakfast cereal box says High in Fiber, and the recommended Daily Value for fiber is 25 grams, at least how much fiber does it contain? Term High Good source More Free Low Reduced Lean Extra lean Healthy Fresh Fresh frozen What It Means Provides at least 20 percent of the Daily Value for the nutrient per serving. Contains 10 to 19 percent of the Daily Value for the nutrient per serving. Contains at least 10 percent more of the Daily Value for the nutrient than a comparable food per serving. Contains no significant amount of the ingredient. This term is used for fat, saturated fat, cholesterol, sodium, sugar, and calories. Free may be written with a percentage, such as 97 percent fat-free. Nonfat is sometimes used instead of fat-free for dairy foods. Can be eaten frequently without exceeding recommended amount of fat, saturated fat, cholesterol, sodium, and calories. Contains at least 25 percent less of the ingredient or 25 percent fewer calories than the regular version. Contains less than 10 g total fat, 4.5 g or less saturated fat, and less than 95 mg cholesterol per serving. Used on meat and poultry products. Contains less than 5 g fat, less than 2 g saturated fat, and less than 95 mg cholesterol per serving. Used on meat and poultry products. Low in fat and saturated fat and contains limited amounts of sodium and cholesterol. Single-item foods marked healthy provide at least 10 percent of the Daily Value of vitamins A or C, iron, calcium, protein, or fiber. Raw and free of preservatives, and has not been heated or frozen. Frozen while still fresh. 242 Unit 4 Food Decisions

8 Quality Check The sell-by date helps the seller tell when a product should no longer be on the shelf. How does a sell-by date differ from a use-by date? Claims on Labels Food makers also use labels to promote the product and make claims about its nutritional advantages. The FDA has precise definitions for many terms used on labels. Manufacturers must follow these definitions. The FDA also allows manufacturers to make claims about the health benefits of foods. However, manufacturers have to follow strict rules: The claim must be supported by science and research. The food must meet specific nutrient levels that are set by the government. The label must be carefully worded to explain the relationship between the food or nutrient and a particular disease or health condition. The label must state that eating the food is only part of managing the condition. For example, the label on a box of oat bran might carry this claim: Studies show that a diet high in fiber helps reduce the risk of heart disease. The Organic Seal The word organic on a food label means that the food is not genetically modified, that it was produced without pesticides, artificial fertilizers, growth hormones, or antibiotics, and that it was not irradiated. The USDA uses state and private agencies to inspect farms and meat producers to certify that their products are organic. Certified products are labeled as Certified organic by plus the name of the agency that did the inspection. Foods that contain only certified organic ingredients can also be marked 100 percent organic. Foods that have 95 percent or more certified organic ingredients can be called organic. Look for the USDA organic seal on these foods. Processed products that contain at least 70 percent organic ingredients cannot carry the USDA organic seal, but their label may say Made with organic ingredients. If the product has less than 70 percent organic ingredients, the word organic can appear only on individual items in the ingredients list. There is controversy over the term natural. On meat and poultry labels, natural means that the product is minimally processed and contains no artificial ingredients, colorings, or chemical preservatives. However, a product labeled natural is not necessarily healthy, nutritious, or environmentally friendly. Product Dating Some packages are stamped with a date that indicates how fresh a product is and how long you can use it before it expires. Different states have different laws regarding dating of foods. Nationally, dating is required only on infant formula and some baby foods. There are two types of dating: code dating and open dating. Chapter 17 Shopping for Food 243

9 Code Dating Code dating is the use of a series of numbers or letters that indicate where and when the product was packaged. Processors use date codes to identify shelf-stable products. If a recall is necessary, the products can be tracked quickly and removed from the shelves. Federal law requires code dating on most canned food. Open Dating Open dating is the use of a day, month, and sometimes a year to indicate a product s freshness. It is called open dating because it uses an easy-to-read calendar date, rather than a date code. Open dating is found mainly on perishable foods, such as meat and dairy products. Open dating comes in two basic formats. Sell-by Date The sell-by date is the last day the product should remain on the store shelf. The package may state Sell by or Best if purchased by. The sell-by date allows for a reasonable amount of time for home storage and use after the date. Although intended for the retailer, the sell-by date is useful to consumers. Use-by Date The use-by date is the last day on which the product will still have high quality. Sometimes the use-by date is called a quality assurance date. If a date appears without wording on baked goods, it is usually a useby date. Best if used by shows the last day that the product will have high quality or best flavor. Open dating does not guarantee quality, but it helps you pick the freshest food on the shelf. Foods are still safe to eat after the date, although nutrition and flavor have passed their peak. Stores should remove products from their shelves that have passed their use-by dates. Universal Product Code A small rectangle of black bars on almost every food package is the universal product code (UPC). The UPC is a bar code that can be read by a scanner, which makes checkout faster and more accurate. An electronic scanner identifies the product, enters the correct price on a screen for the customer to see, and adds it to the receipt. The store computer automatically deducts the item from inventory. Below the black bars on the UPC is a series of numbers. These numbers are a backup if the bar code cannot be read. Most UPCs on food have 12 digits. The first digit on the far left identifies the code. The next five digits identify the manufacturer. The following five digits identify the product. The last digit checks whether the number scanned correctly. Countries outside the United States use a slightly different code called the European Article Number (EAN). Scanning equipment in the U.S. will eventually recognize these codes as well. Organize Are ingredients on food labels listed from the smallest to largest amount or largest to smallest? Buyer Beware Examine food items for quality as you take them from the supermarket shelf. What signs tell you that these foods may be unsafe? 244 Unit 4 Food Decisions

10 Shopping Smarts A smart shopper knows how to select the best quality food and get good value for the money. This section describes strategies to accomplish both these goals. Getting Quality Getting the best value for your money means balancing food price with food quality. Quality foods are fresh and nutritious. Poor quality food is no bargain, no matter how low the price. It may even be unsafe to eat. Practice these strategies for checking quality in food you buy: Check product dates for freshness. Plan your shopping trip so that you pick up perishable foods last. Bring the food directly home and store it properly. Check products for signs of spoilage. Avoid packages that are dirty, rusty, leaking, or damaged. They may have harmful bacteria. Put meat, poultry, and fish packages in plastic bags so they do not drip onto other foods in your cart or shopping bag. Choose frozen foods that are frozen solid and that are not frosted with ice. Packages with frost may have started to thaw and then been refrozen, which can damage food. Place fragile items on top of heavier ones when adding food to a cart or bag. Getting Your Money s Worth You should pay a fair price for high-quality food. You cannot control what stores charge for food, but you can look carefully for food that gives you a good value for your money. What Affects Food Prices? Why do some foods seem to cost so much, and others so little? Why do food prices go up and down during the year? Many complex factors affect food prices. Processing, Transportation, and Marketing Costs As food travels from farm to processor to store, its cost goes up. Processing and packaging food costs money. Transporting food to Find the Best Buy Laura needs 4 cups (32 ounces) of chicken broth for a recipe. She can buy one 32-ounce container of Brand A at $2.79. Or she can buy two 16-ounce containers of Brand B, normally $1.89 each but now on sale at 10% off. Or she can buy four 8- ounce containers of Brand C, which is normally $0.99 per can but is on sale at 35% off. Which brand should Laura buy? Math Concept Discounts and Sale Prices When an item is on sale for a certain percent, calculate the discount amount by multiplying the percent by the original price. The sale price equals the original price minus the discount. Starting Hint Calculate the sale prices of Brand B and Brand C by multiplying the discount percentage by the regular price and subtracting that amount from the regular price. Find the unit price of each brand by dividing the cost per can by ounces per can. Find the lowest unit price. Appendix For math help, go to the Math Appendix at the back of the book. NCTM Problem Solving Apply and adapt a variety of appropriate strategies to solve problems. the store costs money. Food workers wages cost money. Food advertisements cost money. These costs also depend on many other factors. A rise in oil prices, for example, can add to the cost of operating farm machinery, processing plants, and delivery trucks. Supply and Demand The principle of supply and demand also affects food prices. Supply is how much of something is available. Demand is how much of something people want. Prices go up as demand goes up and supply goes down. Prices go down as demand goes down and supply goes up. Given the rising cost of gas, biofuels have increased in popularity. The use of corn as a biofuel has increased its demand and the price has risen. Stores often change their prices based on changes in supply and demand. If a late freeze destroys part of the peach crop, for example, the supply of peaches is less than the demand for peaches, Chapter 17 Shopping for Food 245

11 and stores can charge more. If there is a huge peach harvest, the supply of peaches is greater than the demand for peaches, and stores must charge less to get people to buy. Consumer Carelessness Careless consumers sometimes damage food when they shop. Stores throw out most of this damaged food and sell some of it at a discount. Shoplifting and grocery cart theft cost stores money, too. Stores have to raise prices to make up for their losses. Government Policies Governments buy crops or foods for their commodities programs or pay growers subsidies, or bonuses, to grow certain foods. These practices are meant to stabilize food prices and help farmers stay in business. Government price supports for corn keep the prices of foods made with corn syrup artificially low. International trade deals can also affect the price of both domestic and imported foods. Comparison Shopping With so many different products, brands, and sizes from which to choose, how can you find the best buy? The best way to choose the best product is through comparison shopping. Comparison shopping means matching prices and characteristics of similar items to determine which offers the best value. Personal preference plays a role in comparison shopping, too. You might buy your favorite cereal even if it costs more than another cereal because you know you will eat it all and enjoy it. Two pieces of information can help you with comparison shopping: unit price and cost per serving. Unit Price The unit price is the cost per ounce, quart, pound, or other unit of an item. Most stores show the unit price on the shelf tab below the item, next to the total price. For example, if a 12-ounce jar of spaghetti sauce costs $1.32, its unit price is 11 cents per ounce. If a 16-ounce jar of spaghetti sauce costs $1.52, its unit price is 9.5 cents per ounce. You can use the unit price to tell if a safe item is really a better buy. If no unit price is given, you can calculate it yoruself by dividing the item s total price by the number of units. Larger packages of food often have a lower unit price than smaller packages but not always. Check to make sure. Also check the unit price of items that you buy often. Manufacturers often reduce the size of the package instead of raising a food s price. Do not buy a bigger container than you need just because the unit price is lower. If a food loses quality before you finish it, you lose money and food. Unit Pricing Unit pricing helps you compare different sizes of the same or similar product to see which is the best value. How can you calculate the unit price if it is not listed? 246 Unit 4 Food Decisions

12 Figure 17.2 Servings per Pound of Meat, Poultry, and Fish Serve It Up Though a serving of meat is 3 ounces, some meats contain fewer servings per pound than others due to the presence of more bones and fat. If you want to have as many servings per pound as possible, should you buy ground lamb or lamb chops? Food Characteristics Servings Per Pound Meat Lean, boneless or ground 3 to 4 Some bone or fat 2 to 3 Large amount of bone or fat 1 to 2 Poultry Boneless or ground With bones 4 2 Fish Fillets or steaks 4 Cost Per Serving Unit price does not always tell you a product s real value. For example, boneless chicken costs more per unit than bone-in chicken, but it may be a better value because it has more edible meat. Cost per serving is a good way to compare foods like these. To find the cost per serving, determine how many servings are in a certain food. Divide the price by the number of servings. The result is cost per serving. You can also use this math to find the cost per serving of prepared foods by dividing the item s price by the number of servings shown on the label. To estimate the cost per serving of a homemade recipe, add the cost of the ingredients. Divide the sum by the number of servings the recipe makes. Remember that meat, poultry and fish are heavier before cooking than after. The proper portion size for meat of any kind is three ounces after cooking. This is why a pound, or 16 ounces, of boneless chicken makes four three-ounce servings after cooking. Suppose fish fillets are on sale at $1.80 per pound, and a whole broiling chicken is $1.06 per pound. At first, the chicken might seem to be a better buy. The chicken includes bones and fat, however, so there is less meat. A pound of fish makes four servings, while a pound of chicken with bones makes only two. The cost per serving for a pound of the filets is 45 cents ($ servings). The cost per serving for a pound of chicken is 53 cents ($ servings). Figure 17.2 shows the typical number of servings per pound of meat, poultry, and fish. Using Coupons Coupons offer savings on specific products. You can find coupons in newspapers, magazines, product packages, mailed advertisements, in-store displays, and on the Internet. In some stores, the checkout computer prints coupons for you based on what you buy. Coupons come in two basic types. A centsoff coupon offers a reduced price on a certain item. When you check out, and the coupon s face value is subtracted from your bill. The second type of coupon is a rebate, a partial refund from the maker of an item. You pay the full price at the store. Later you fill out the rebate coupon and mail it, with a proof of purchase, to the address given. The maker sends you a check for the rebate. Some people save a lot with coupons, especially if their supermarket doubles the discount. Other people save just as much money through careful shopping. If you collect coupons, be selective. Focus on items you usually buy or want to try. Avoid the temptation to buy an item just because you have a coupon. Read coupons closely. Some are good only on one size of a product or at a certain store. Most coupons have an expiration date. Stores cannot accept coupons after they expire. Chapter 17 Shopping for Food 247

13 Coupon Savings Checkout systems give you coupons based on what you bought. For example, if you buy one type of cereal, you might get a coupon for a competing cereal brand. What temptation should you avoid when using coupons? Other Money-Saving Strategies Savvy consumers avoid shopping when they are hungry. People spend up to 15 percent more on food when they are hungry, because they give in to impulse buys. Eat before you shop. Other ideas to help control supermarket spending include: Take only enough money to cover planned purchases, plus a little extra. Take a small calculator to keep track of your spending. Resist impulse spending traps. Stores may offer free samples, product promotions, and discount bins. Candy, magazines, and other small, high-profit items are placed at checkout lanes to tempt you. Foods that are often served together may be displayed side by side. Seeing packages of shortcake next to the strawberries might entice you to buy them both. Use your shopping list, but be flexible. Be alert for unadvertised specials and sale items that you can substitute for the ones on your list. Consider store brands. A store brand is a line of food produced and packaged for a specific store chain. Store brands are sometimes manufactured by the makers of name-brand goods. Store brands cost less than name brands but are usually just as good. Store brands are sometimes called private labels. If a package of meat, poultry, or produce has more than you can safely store or use, ask if a clerk can repackage it for you. Buy a membership at a wholesale discount club to get reduced prices on certain items. Some stores offer large, packaged quantities of food staples at a reduced per-unit cost. Consider these but buy them only if you have room to store them and plan on using all of the product before its use-by date. 248 Unit 4 Food Decisions

14 Some grocery store chains offer customer loyalty cards that provide discounts or other store benefits based on what you purchase. Make use of these cards when they benefit you. Handling food carefully helps maintain its quality for other shoppers. Return a product to its proper place if you choose not to buy it. If you find food that is past its expiration date, notify a store clerk. Use the scoop or tongs provided for bulk foods rather than your hands, Checking Out and close the bin when you are done. Never open a package to sample the contents. The costs of damage and theft are passed along to all consumers. If you take a shopping cart to the car for unloading, return the cart to the proper area to keep it out of traffic lanes. Your final stop in shopping is the checkout lane. Have ready any coupons or store discount cards you plan to use. You may be able to use an express lane if you have a limited number of items or if you are paying cash. Some stores offer a self-checkout counter where customers can check out their purchases themselves to save time. Be aware of the store s policy regarding forms of payment. To pay by check, you may need a store check-cashing card. Most supermarkets accept credit cards and automated banking cards, but do not let the ease of using credit tempt you to go over your food budget. Most checkout counters are stocked with point-of-sale items like chewing gum, chocolate, and magazines. Be aware that these counters are designed to encourage impulse buying. Watch the checkout screen as items are listed to make sure the prices are correct. Sometimes items are priced incorrectly. Sometimes clerks enter incorrect codes, so pay attention. Review the register tape before leaving the store to make sure that discounts and coupons registered correctly. If a charge seems incorrect, ask the cashier to check it for you. Take your purchases home right away and store them properly. Store frozen foods immediately, quickly followed by refrigerated foods, and finally shelf-stable ones. Repackage bulk foods in airtight, durable containers. Responsible Shopping Courtesy makes a shopping trip more pleasant. Apply the rules of the road to grocery store aisles. Push your cart at a safe speed, keeping to the right-hand side. If you bump another shopper or want to pass someone, excuse yourself. Avoid blocking aisles or other busy areas when you park to look for specific items. Resolving Purchasing Problems What should you do if a food is spoiled or of poor quality? Return it to the store with your receipt as soon as possible. The manager should replace the product or refund your money, according to the store policy. If you find foreign particles such as stones or insects in packaged foods, report the problem to the consumer complaint coordinator at your regional FDA office. For a meat or poultry problem, call the USDA. FDA Approved Additives are substances added to processed foods to improve their flavor, taste, and appearance. In the United States, all food additives must be approved by the Food and Drug Administration (FDA) before use. The FDA determines the safety of each additive, and issues specific instructions for its use and appearance on food labels. Additives are assigned specific names and numbers. Despite the FDA s efforts to establish their safety, many food additives have been controversially linked to a variety of health complaints. Visit the FDA s Web site to learn about specific additives. Think About It Your neighbor, a chemist, has created his own preservative and used it to prolong the shelf life of his homemade strawberry jam. He is selling the jam in unlabeled jars at a farmers market. Is it safe to eat? Chapter 17 Shopping for Food 249

15 You may also want to comment or complain to a food processor. You can write to the address on the label, send an , or call a toll-free consumer service number. If no number is given, try calling toll-free directory assistance. If you write or , follow these guidelines: Be brief but include all relevant facts. Give the product name, size, and the product code from the package. Mention the date of purchase and the store name and address. If you talked to anyone at the store where you purchased the product, include that information. Express your problem or comments clearly. Explain what action, if any, you want the company to take. Include your name, address, phone number and address so that the company can let you know how it is addressing your concerns. You have rights as a consumer. You have the right: to buy safe products. to be truthfully informed. to choose from a variety of reasonably priced goods and services. to have your opinions about legislation and decisions heard. to have problems corrected. to have helpful consumer facts presented in writing. The law protects these rights. If you have questions about your rights as a consumer, contact the Federal Trade Commission or consult its Web site. There are organizations that can offer additional help. There are local consumer protection offices. Each state has a Better Business Bureau. When you stand up for these rights by alerting a store or company to a problem with a product, you protect yourself and the safety of the food supply. Potato Salad Ingredients 2 cups Diced potatoes 2 each Diced pickles ¼ cup Diced celery 2 each Diced green onions ¼ tsp. Pepper ½ cup Low-fat, low-sodium mayonnaise ¼ cup Prepared mustard Directions 1. Boil the potatoes in water until they are tender enough to be easily pierced with a fork. Remove the potatoes from the water and cool them with running cold water. 2. Put the potatoes in a large mixing bowl and add the pickles, celery and green onions. 3. In a separate bowl, mix the mayonnaise, mustard and pepper until combined. Fold the mixture into the potato salad until well blended. 4. Chill in the refrigerator for at least one hour and serve cold. A serving of potatoes contains 45 percent of the recommended daily amount of vitamin C. Yield 4 servings Nutrition Analysis per Serving Calories 141 Total fat 6 g Saturated fat 1 g Cholesterol 7 mg Sodium 217 mg Carbohydrate 20 g Dietary fiber 3 g Sugars 2 g Protein 3 g 250 Unit 4 Food Decisions

16 CHAPTER 17 Review & Applications After You Read Chapter Summary Shopping for food is a skill. Places to shop for food include supermarkets and specialty stores. Use several criteria to choose a suitable store. Planning shopping can save time and money. It is helpful to get to know a store s layout and to make shopping lists. Understanding food labels is important. Labels contain basic information, make claims, indicate whether a food is organic, contain sellby or use-by dates, and feature a universal product code. There are many strategies for smart shopping, including assessing food quality before buying, getting a good value, using coupons, and resolving purchase problems. Content and Academic Vocabulary Review 1. Write each of these content and academic vocabulary words on an index card, and the definitions on separate index cards. Work in pairs or small groups to match each term to its definition. Content Vocabulary natural food (p. 238) organic food (p. 239) food cooperative (p. 239) perishable food (p. 240) impulse buying (p. 241) code dating (p. 244) open dating (p. 244) sell-by date (p. 244) Review Key Concepts use-by date (p. 244) universal product code (UPC) (p. 244) comparison shopping (p. 246) unit price (p. 246) rebate (p. 247) store brand (p. 248) 2. Identify places to shop for food and explain how to choose a store. 3. Explain how to plan your shopping to be effective and easy. 4. Describe how to use food labels to understand the foods you eat. 5. Summarize how to shop smart to get quality foods and save money. Critical Thinking 6. Explain why food prices are generally higher in convenience stores than in most other types of stores. 7. Describe steps consumers can take to avoid buying foods they do not need. 8. Evaluate the ingredient list on two bottles of juice. One bottle says orange juice. Another bottle of the same size lists water, orange juice from concentrate, and sugar as ingredients. 9. Evaluate the 100 percent organic Thanksgiving dinner Jason plans to cook for his friends. Does a turkey labeled All Natural fit into his plans? 10. Explain how weather can influence the price of certain foods. Academic Vocabulary representative (p. 240) customize (p. 241) Chapter 17 Review & Applications 251

17 CHAPTER 17 Review & Applications 11. Using Package Directions Many food labels include directions for how to prepare the food. This is especially true of convenience foods, such as frozen entrees, canned soups, or boxed rice and pasta dishes. Procedure Prepare a convenience food that offers two preparation methods, such as heating on the stove and in the microwave. Use the preparation method assigned by your teacher, following the directions exactly. Analysis In an informal oral presentation, address the following: Were the directions clear and complete? What would you add or change? What other information or instructions on the package were helpful? Overall, were you satisfied with the outcome? 12. Deciphering Stamps At the supermarket on May 7th, Alicia found a package of bread stamped with the words Sell by: May 8. Another package was stamped Quality Assurance Date: May 8. What do these stamps mean and which package should Alicia choose? 13. Cost Comparison Identify a food that you can buy prepared, semi-prepared, or make at home. Research the difference in cost among the three forms. Calculate the amount of time it would take you to prepare each version of the food. Then use computer software to create a chart showing the cost difference between a prepared, semiprepared, and homemade food. Write a paragraph explaining when and under what circumstances you might choose each of the three versions of the food. Explain how your choice is affected by both the cost of the food and how long it takes to prepare. Real-World Skills ProblemSolving Skills 14. Homebound and Hungry The Villenos, a married couple, are both sick with the flu. They are staying home to try to recover. Neither feels strong enough to go shopping, but their supply on food is running low. What can they do? Interpersonal and Collaborative Skills 15. Map and Plan Pair up with a classmate who is familiar with the same supermarket, warehouse store, specialty store, or food cooperative as you. Using your shared knowledge of the store, work together to draw a map of it, noting where different types of merchandise are placed. Then prepare a well-organized shopping list to use in the store. Financial Literacy Skills 16. Convenient Cookies Calculate the cost per serving of a batch of homemade chocolate chip cookies. Then compare it to cost per serving of similar cookies that can be conveniently purchased in a bakery. Which is more expensive? When and why might you use the more expensive cookies? 252 Unit 4 Food Decisions

18 CHAPTER 17 Review & Applications Academic Skills Food Science 17. Cabbage as ph Indicator Red cabbage contains a pigment called anthocyanin. Anthocyanin shows different colors depending on the ph level where it is found. Anthocyanin appears red in acids, violet in neutral solutions, and green in basic solutions. Because the color changes with the ph, it can serve as a ph indicator. Procedure Grate half a head of red cabbage. Place the cabbage in a pot, and cover in water. Boil for 30 minutes. Strain the fluid, noting the color. Add a few drops of the fluid to the following: distilled water, white vinegar, lemon juice, and baking soda in water. Record your results, noting the color changes. Analysis Write a list labeling each sample as acidic, basic, or neutral. Research other tools used to measure ph, like litmus paper. Write a paragraph explaining your conclusions. NSES B Develop an understanding of chemical reactions. Mathematics 18. Bulk Weight Emily needs 4 cups of uncooked brown rice to prepare for dinner. To save money, she would like to purchase the ingredients from her local grocery store s bulk food bins. She brings a measuring cup with her to the store, and takes exactly 4 cups from the bin. If the bulk rice is selling for $1.44 per pound (16 ounces), and Emily is charged $2.52 for her 4 cups, how much does a cup of rice weigh? Math Concept Solving Problems with Proportions You can set up two equal ratios (known as a proportion) to relate a quantity you already know to another you are solving for. Use x to represent the unknown amount in the second ratio. Starting Hint Write one ratio as $1.44 over 16 oz., and set it equal to a second ratio of $2.52 over x ounces. Solve for x, which represents the weight (in oz.) in 4 cups of rice. Divide by 4. NCTM Algebra Represent and analyze mathematical situations and structures using algebraic symbols. English Language Arts 19. Analyze and Predict Conduct research about statistics related to organic farming. Analyze your findings in a one-page report in which you predict the future of organic farming and the potential changes organic farming may cause in people s diets. NCTE 8 Use information resources to gather information and create and communicate knowledge. STANDARDIZED TEST PRACTICE FILL IN THE BLANK Read the sentence and choose the best word to fill in the blank. 20. The is the cost per ounce, quart, pound, or other unit of an item. a. cost per serving b. unit price c. serving unit cost d. base cost Test-Taking Tip When answering a fill-in-theblank question, silently read the sentence with each of the possible answers in the blank space. This will help you eliminate wrong answers. The best word results in a sentence that is both factual and grammatically correct. Chapter 17 Review & Applications 253