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Supermarket Decisions

Supermarket Decisions. Chapter 13. Places to Shop. Supermarkets Offer one-stop shopping Specialty stores Sells food you can’t find anywhere else, such as ethnic ingredients. Places to Shop……. Convenience stores Opened 24 hrs, handy for quick stops Prices are usually higher

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Supermarket Decisions

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  1. Supermarket Decisions Chapter 13

  2. Places to Shop • Supermarkets • Offer one-stop shopping • Specialty stores • Sells food you can’t find anywhere else, such as ethnic ingredients

  3. Places to Shop…….. • Convenience stores • Opened 24 hrs, handy for quick stops • Prices are usually higher • Food cooperatives • Consumers buy food at wholesale prices and share the work of running the co-op

  4. Places to Shop…….. • Farmers’ market • Often sell locally grown foods • Ours is Wednesday afternoons • Warehouse stores • “no frills” store • Spend less on displays and customer services • Buy in huge quantities, bag your own

  5. Plan Before You Shop • Food budget = amount you plan to spend on food • Plan ahead to: • Save money, time and effort • Use weekly fliers

  6. Make Your Shopping List • Buy quickly without overspending • 1. Check your supply of staples • Foods your family keeps on hand • Like rice, milk, flour • 2. Check your menu plan • List items you don’t have on hand

  7. Reading Food Labels • Plenty or more = added, contains, enriched, fortified, good source, high, more, provides, rich • Less = lean, extra lean, fewer, less, low, lower, light, reduced • None = free, insignificant, no, without

  8. Food Label Pg 181 • Freshness date • Dated for freshness • Preparation Directions • Conventional oven or microwave • Nutrition information • Nutrition facts panel-calories, nutrients, cholesterol, fiber • Food exchanges • Diabetics to make choices

  9. Ingredient list • Listed in order of weight from greatest to least • Description • Identifies food and sometimes how it is prepared • Food company and address • On the net, toll free number, etc • Universal Product Code • Bar code that is read by the store scanner • Amount • Quantity listed by weight or volume

  10. Checking for Nutrition • Look for nutrient content claims • To get specific nutrition information check Nutrition Facts panel • Look for health claims

  11. Getting Your Money’s Worth • Comparing Prices • Spend less for the same amount of food

  12. Unit Price Tells how much an item costs per unit of measurement (8.6 cents per ounce) Coupons Cents-off coupons in advertisements, flyers Getting Your Money’s Worth…

  13. Store Brands Often cost less than national brands Frequent Customer Card Reward frequent customers with special savings at checkout counter Getting Your Money’s Worth…

  14. How Much Do We Need? • Perishable = those that keep their peak quality for a short time and may spoil quickly • Fruits and vegetables

  15. Choosing the Form • Fresh (nutrients are about the same) • Lower and higher depending on season • Frozen • Whole, sliced, chunks • Canned • Whole, sliced, chunks

  16. Convenience foods add additional cost but saves in preparation time

  17. Food Safety and Quality • Handle fresh fruits/vegies gently • Look for date on package • open dating = packages are marked with freshness dates that consumers can understand • Look for undamaged containers • Choose solidly frozen foods

  18. Food Safety and Quality… • Put meat, poultry and fish in plastic bags to keep from leaking • Fill your cart and grocery bags carefully

  19. After You Shop • Take food home • Store right away • Follow the safety information on meat and poultry packages

  20. Customer Courtesy • As you shop – return food you don’t want to its proper place • At the checkout counter – use express if you have small number of items • In parking lot – return shopping cart to cart return

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