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Food Economics and Convenience Chapter 2. Introductory Foods, 13 th ed. Bennion and Scheule © 2010...
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Transcript of Food Economics and Convenience Chapter 2. Introductory Foods, 13 th ed. Bennion and Scheule © 2010...
![Page 1: Food Economics and Convenience Chapter 2. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458.](https://reader036.fdocuments.in/reader036/viewer/2022071806/56649dba5503460f94aaa42c/html5/thumbnails/1.jpg)
Food Economics and Convenience
Chapter 2
![Page 2: Food Economics and Convenience Chapter 2. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458.](https://reader036.fdocuments.in/reader036/viewer/2022071806/56649dba5503460f94aaa42c/html5/thumbnails/2.jpg)
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2
Key Chapter Concepts Trends in food use
How are trends measured? Food waste
Why is food wasted and how can it be controlled? Food Costs
What influences food costs? Convenience foods
What is available and what is the cost and quality?
![Page 3: Food Economics and Convenience Chapter 2. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458.](https://reader036.fdocuments.in/reader036/viewer/2022071806/56649dba5503460f94aaa42c/html5/thumbnails/3.jpg)
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.3
Trends in Food Use USDA Disappearance Data
http://www.ers.usda.gov/Data/FoodConsumption/FoodAvailIndex.htm
USDA and HHS “What we eat in America” survey http://
www.ars.usda.gov/main/site_main.htm?modecode=12355000
![Page 4: Food Economics and Convenience Chapter 2. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458.](https://reader036.fdocuments.in/reader036/viewer/2022071806/56649dba5503460f94aaa42c/html5/thumbnails/4.jpg)
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.4
USDA Food Disappearance Data When using this data, consider how it was collected.
ADD Total food production Total food imports Beginning of year inventories
SUBTRACT Exported food Food used by “non” food industries – animal feed, etc. Food used for seed (seed for beans, tomatoes, etc.) Year-end inventories
Adjust with estimated food waste
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.5
USDA Food Disappearance Data Since 1970
INCREASE in Meat, fruits, vegetables, flour/cereal products, cheese,
caloric sweeteners, and fat DECREASE in
Beverage milk and eggs
![Page 6: Food Economics and Convenience Chapter 2. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458.](https://reader036.fdocuments.in/reader036/viewer/2022071806/56649dba5503460f94aaa42c/html5/thumbnails/6.jpg)
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.6
USDA & HHS Surveys “What we eat in America survey”
Data from nationally representative sample of Americans.
In 2001-2002 data set 9,701 completed a dietary interview
![Page 7: Food Economics and Convenience Chapter 2. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458.](https://reader036.fdocuments.in/reader036/viewer/2022071806/56649dba5503460f94aaa42c/html5/thumbnails/7.jpg)
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.7
Data Sources Strengths/weaknesses of the USDA Food
Disappearance Data?
Strengths/weaknesses of the USDA & HHS What we eat in America survey data?
Why might the per capita annual consumption as reported by disappearance data NOT match the survey data?
![Page 8: Food Economics and Convenience Chapter 2. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458.](https://reader036.fdocuments.in/reader036/viewer/2022071806/56649dba5503460f94aaa42c/html5/thumbnails/8.jpg)
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.8
Consumer Food Waste Economic impact of waste Storage loss Preparation loss Plate waste
In foodservice settings consider implications on service methods on waste.
Schools Long Term Care Other
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.9
Factors Influencing Food Costs Marketing costs
Examples? What is the farm-value share?
Crop production Trade polices Food processing and packaging
![Page 10: Food Economics and Convenience Chapter 2. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458.](https://reader036.fdocuments.in/reader036/viewer/2022071806/56649dba5503460f94aaa42c/html5/thumbnails/10.jpg)
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.10
Food Purchasing Practices Eating out OR cooking at home
About 50% of consumers’ food expense is for food eaten out
Menu prices include cost of labor and more
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.11
Food Purchasing Practices Type of Stores
Specialty stores Food Co-ops Farmers’ markets Convenience stores Warehouse/discount markets Wholesale clubs Supercenters Supermarkets
![Page 12: Food Economics and Convenience Chapter 2. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458.](https://reader036.fdocuments.in/reader036/viewer/2022071806/56649dba5503460f94aaa42c/html5/thumbnails/12.jpg)
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.12
Shopping Aids Unit pricing
Cost per ounce Open date labeling Food labeling Computerized checkouts
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.13
Price Conscious Buying Make a complete grocery list before shopping Stock up when your brands are on sale
Use generic brands Comparison shop Redeem coupons Buy fruits and vegetables when in season Assess price per serving Consider cost of convenience foods
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.14
Convenience Foods Ease of preparation Industry developments
Frozen Canned and retort pouches Modified atmosphere
Eating quality Nutritive value
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.15
Special Needs Convenience Foods Food for Space
Role of dietitians, food scientists, and others Military
MRE – Meal, Ready-to-Eat