Being A Good Consumer
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Transcript of Being A Good Consumer
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Being A Good Consumer
By Rosalie Cohen12th Grade Health
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A Responsible Consumer:
- asks questions- is skeptical- seeks expert advice
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Shopping Impulse buying-
is a purchase that is not planned and is usually not needed.
Opportunity cost- is something you give up when you decide to do something else.
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Grocery Shopping Farmers’ markets can be good sources
for produce Supermarkets offer convenience and
choice.- Expensive and less nutritious - Find ways for the consumer to spend more money
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Supermarkets Vs. Consumers
Geography of supermarkets Smells draw consumers to certain areas Restaurants or cafes inside Essential items located in the back Items are placed at eye level for kids Produce is displayed in bright light and
sprayed with water
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Click here to view an abc news report on consumer awareness
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Good Supermarket Strategies
Read labels Walk the perimeter of
the store Compare prices Look for coupons Look for expiration
datesCoupons.com
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How To Read A Food Label Start at the serving
size to see how many servings there are.
Check the total calories per serving
Limit FAT Look for fiber and
vitamins Check the Daily
Values
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If a food claims to be…Calorie free less than 5 caloriesSugar free less than .5 grams of sugar
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Fat in Foods
Fat Free has less than .5 grams of fat Low fat has 3 grams or less Reduced has at least 25% less Low in saturated has 1 gram of
saturated fat or less
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Cholesterol Cholesterol Free – less
than 2 mg
Low Cholesterol – 20 or fewer milligrams
Two Types of Cholesterol: HDL (Good) LDL (Bad)
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Naturally Cholesterol Free Foods
Grain/Rice
Potatoes
Fruits & Vegetables
Fish
Soy/Tofu
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Sodium Sodium Free – Less than 5 mg
Very Low Sodium – Less than 35 mg
Low Sodium – Less than 140 mg
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Sodium helps to regulate the amount of water in the body’s cells
Sodium deficiency can lead to dehydration or exhaustion
Too much sodium can result in high blood pressure
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Fiber High in Fiber – 5g
Good Source of Fiber – more than 2.5g
Types of Fiber: Soluble Insoluble
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High Fiber Foods Lentils/Split Peas/Lima beans
Artichokes/Green Peas
Whole grain
Nuts/Seeds
Fresh or Dried Fruit
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References Butler, J. T. Consumer Health: Making Informed
Decisions. Burlington: Jones and Bartlett, 2012. Print.
http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HeartSmartShopping/Reading-Food-Nutrition-Labels_UCM_300132_Article.jsp
http://www.mayoclinic.com/health/high-fiber-foods/NU00582
http://www.healthline.com/health-slideshow/cholesterol-free-foods#2
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