Transcript File - Mr. Tucker`s Classroom

Chapter 10
Smart Shopping
Before you Shop

Where to Shop
◦ Supermarkets: Large stores that sell not only
food but many items and services
 Dominion
◦ Warehouse Stores: Large stores with a limited
number of items. Usually displayed in cartons
 Cotsco
◦ Food Co-operatives: Food distribution
organizations owned and operated by a group
of people
 Co-op
◦ Health food stores: Offer a wide variety of
foods that are hard to find in other places.
These stores are usually more expensive.
◦ Speciality Stores: Limited to a particular type
of food
 Taylors – Seafood store
◦ Convenience Stores: Fast service, usually open
early and close late. Small in size and cary a
limited amount of items, that are pricy
◦ Farmer’s market: Fresh fruit and vegies.
In the Supermarket

How stores are organized
◦ Most supermarket are organized into
departments to help customers find the items
they need





Produce: Fresh fruit and vegies
Meat poultry and fish department
Refrigeration section: dairy, and fresh pasta
Freezer section: Frozen convenience foods
Bakery
When To Shop

To decide when to shop you need to answer
these three questions.
◦ How often should you shop?
 Depends on storage space and size of your refrigerator.
◦ Which days should you shop?
 Different stores offer deals at different time of the week,
get familiar with the dates of your stores sales. Shopping
during evenings and weekends can allow you to get deals
on short life items.
◦ What time of day?
 DO NOT SHOP RIGHT BEFORE MEAL TIME or
anytime you are hungry.
 Shop when stores are crowd free.
Coupons

There are two basic types of coupons
◦ Cents off coupons: offer reduced price on
specific items.You present the coupon to the
cashier at the time of purchase.
◦ Rebate coupons: a partial refund from the
manufacture of a purchased good. You pay the
regular price, fill out the coupon and mail it in
with a proof of purchase.
Using Coupons

Some suggestions for using coupons:
◦ Be choosy: Collect coupons only for items
you already buy… buying something because
you have a coupons is still wasting money.
◦ Read coupons carefully: some are only good
for certain sizes, have a time limit, or have a
number limit.
◦ Organize coupons so that they are easy to
find.
◦ Swap coupons: Trade with family and friends
◦ Groupons website.
Food Labelling
What needs to be on a food label is
regulate by the Goods and Drugs Act and
the Consumer Packaging and Labelling
Act.
 These things need to be on a food
package

◦
◦
◦
◦
Common name of food
Net quantity of the food
Company responsible for the food
Ingredient list
What to Look for When Buying
Fresh Fruits and Vegetables








Apples: Well shaped, smooth-skinned, free of bruises.
Apricots: Plump, fairly firm fruit with as much golden
orange as possible
Bananas: Firm umblemished bananas.Yellow in colour
with brown speckles
Blueberries: Firm plump dry and dark coloured
Canteloupe: Deeply nedded yellow gold rind. Musky
smell
Cherries: Plump Bright color, the deeper the color
the sweeter the taste
Grapefruit: Firm and heavy for size
Grapes: Firmly attached to stem, plump
Beef Grading
Beef is graded by the amount of marbling
in the meat.
 Canada’s scale goes from Canada prime
to Canada A.
 Prime has the most marbling, while A the
least

◦
◦
◦
◦
Canada Prime
Canada AAA
Canada AA
Canada A
Poultry Grading
Regulations for the grading of poultry are set out by
the Livestock and Poultry Carcass Grading
Regulations
 Canada has 3 poultry grades

◦ Canada A
◦ Canada Utility
◦ Canada C

Poultry grading is based on
◦
◦
◦
◦
◦
Appearance
Bone shape
Amount of meat
Amount of fat
Cleanliness of carcass (no feathers, dried parts)
Egg Grading
All eggs that are sold are required to be graded.
There are three grades
Canada A
Canada B
Canada C
Eggs are graded through a process called candling.
Candling: Passing a strong light over the eggs to
see the interior of the eggs
 Canada A are the only eggs sold in retail markets
 Canada B is used in commercial baking, and some
retail
 Canada C is for Commercial processed food.







Organic Foods
To be identified as an organic food the
National Standard for Organic Agriculture
has established rules for organic products.
 To be identified as organic it needs to be
made up of 95% organic ingredients.
 The National Organic Standard of Canada

◦
◦
◦
◦
◦
◦
Protect the environment
Maintain soil through composting
No synthetic pesticides
Recycle wherever possible
Promote health in livestock
No genetic modification
Durable Life of Foods


Durable life:The length of time that an
unopened product will maintain the qualities
that is recognized as having if stored
properly
Best before dates: must be on foods with a
durable life of 90 days or less
◦ Identifies the length of time a product will keep
its qualities if stored properly.
◦ If not stored at room temperature storage
instructions must be provided on packaging.

Packaged on Dates: foods produced within a
store must have a packed on date.
Nutrition Labelling
Nutrition labelling regulations are set out
by Health Canada
 Regulations are enforced by Canadian
Food Inspection Agency
 Must be placed on all food packaging, or
otherwise available to the consumer.
 Help consumers make healthy food
choices

Tips On How To Use Nutritional
Labelling

Nutrition Facts: look for serving size,
calories, and the 13 core nutrients and the %
value of each

Nutritional Claims: Look at what a product
claims to be, `Low in saturated fats`, `Heart
Healthy` and compare this to the facts

Lists of ingredients: Ingredients are always
listed by weight, heaviest to lightest. This will
help guide a diet that is trying to avoid, or
target certain substances.