Transcript 3.0. PP The Food Consumer

D1.1 – Identify various places where food
can be obtained.
 D1.2 – Identify strategies that contribute
to efficiency and economy in food
purchasing.
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Families tend to follow a meal pattern (an
outline of the basic foods normally served at each
meal) which will help them in planning meals.
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The job of the meal manager (someone who
controls and directs resources to get a job done
correctly, efficiently, and on time) is very
important at home as well as in the workforce.
 When planning meals you should do as much
pre-preparation (any step done in advance to
save time when getting a meal ready) as possible
to make the best use of time.
Work simplification (doing a job in the
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easiest, simplest, and quickest way possible) is
a great tool when preparing meals as
efficiently as possible.
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When you dovetail (fitting tasks together to
make the best use of time; doing two tasks at the
same time) meal preparation tasks you are
using a work simplification technique.
For special occasions you may decide
to contact a caterer (someone who owns a
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business in which food and beverages are
prepared for small and large parties, banquets,
weddings, and other large gatherings) to do the
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planning for you.
A caterer is consider an entrepreneur (a person
who owns and runs his or her own business)
A dietician (a health care professional who had
training in nutrition and diet planning) can help
families plan meals for members with health
problems like diabetes, high blood pressure,
etc.
 The
activity, size, sex and age of the
family members will affect food
needs.
-Athletes eat more than office workers.
-After age 12, it cost more to feed boys than it
does to feed girls.
-It cost more to feed teenagers than it does to
feed senior citizens
-Health problems must be consider when
planning food needs.
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The person preparing the meals must consider
the following before shopping for food:
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family food budget
time to prepare the meal
his/her cooking abilities
food preferences
A good meal manager knows :
 how similar products differ in quality and
nutrition
 can compare prices on a per serving basis
 recognize seasonal food values
 choose quality meats and produce
 when to use convenience foods and semi
prepared foods
1.
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The meal manager must decide where to
shop for food purchases.
supermarkets-vary in size, carry both food
and nonfood items, may have deli and
bakeries, some offer home delivery, check
cashing/credit, pharmacy and banking
services
discount supermarkets- large quantities at
reduced prices, may not carry fresh meat
or produce, may have to sack own
groceries
24 hr. conveniences stores -always open,
large or small, higher prices
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specialty stores -carry one specific product ex.
dairies, bakeries, butcher shops, ethnic markets
outlet stores -reduced prices from individual
food manufacturers, may not meet quality
standards for retail sale, but safe and nutritious
food co-ops -owned and operated by a group
of consumers, food is purchased in bulk so prices
are low, limited to members of the co-op
farmers’ market -sells directly from the farmer to
the consumer, often fresher produce at lower
prices
roadside stands -smaller than a farmer’s market,
run by one family, specializes in home grown
fruits and vegetables
2. Some areas offer electronic shopping which
allows the consumer to go on-line to create
a grocery list to be filled and delivered to
the consumers home or purchase hard to
find items
3. In order to make informed choices
consumers must be able to comparison
shop by considering not only by brand
name, but grades of food.
4. Consumers must be aware that packaging
costs are involved in their purchases. By
precycling excessive packaging can be
avoided
5. Most stores offer shelf tags that allow
consumers to compare unit pricing to
determine if they are getting the most for
their food dollar.
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FDA (Food and Drug Administration) an
agency in charge of ensuring the safety
of all foods sold except meat, poultry,
seafood and eggs
USDA (United States Department of
Agriculture) an agency that monitors
the safety and quality of poultry, eggs,
and meat products