1. Buying Food

2. Standard of Identity • A federally regulated recipe • Define what a food product is, its name and what ingredients must or may be included in it

3. Consumer • Anyone who buys/uses good and services

4. Staples • Foods that last a fairly long time and are not bought often • Sugar • Salt • Flour • Spices • Coffee/tea

5. Unit Price • The cost per ounce or pound of a product • Price divided by units = unit price • 12 oz can of coke for 60 cents • 60/12=5 cents per ounce

6. Grocery Shopping • Make a list • (won’t forget things—less impulse buying) • Don’t shop when you’re hungry • (impulse buying) • Read advertisements • Use coupons wisely • Plan menu

7. Read labels • Compare prices (unit prices) • Consider what the food will be used for • The more done to a food, the more it costs (cut up or deboned chicken costs more than a whole chicken) • Buy fruits and veggies in season • (when they are ripe in this area—cost less)

8. Know the layout of the grocery store • (get refrigerated and frozen items last) • Don’t buy damaged products • Be aware of grocery store advertising • (end of aisle displays, check-out counter displays, samples, etc)

9. Food Labels MUST tell you: • Common name • Form • Weight of contents (net weight) • Name and address • List of ingredients (in order of amount) • Nutrition facts • UPC symbol (bar code)