Food Selection Practices

Objective 8.01, 8.02Summarize Wise Food Selection Practices

Choose foods from all food groups for a well-balanced nutritious meal

Grains Fruits Vegetables Dairy Meat Oils and Sweets

Food Choices

Add a variety of colors, textures, and flavors to menus

Examples? Vegetable soup, Grilled Cheese Sandwich,

Grapes, and Milk

Variety

Begins with the Entrée ◦ Entrée is the main course

Then look at the other accoutrementsAppetizerBeverageDessert

Meal Planning

List◦ The most cost effective and efficient shopping

begins with a list!◦Organize your list based on the layout of the

store

Shopping

Store Floor Plan

Check your supply of staples ◦ Flour, Salt, Sugar, Milk, Bread

◦Technology◦Plan meals for the week

Check for ingredients in each recipe

Shopping (cont’d)

Supermarket (Food Lion)◦ Quality fresh fruits and vegetables, reasonable,

moderate prices, decent selection◦Convenience Store

More expensive, smaller selectionSpecialty Stores (Lowes Foods, Harris Teeter)

Larger selection, fresher items, special things can’t find anywhere else

Warehouse Club (Sam’s, Costco)Lower prices (sometimes), Buy in bulk

Types of Stores

Roadside Fruit/Veggie Stand Discount Store (Wal-Mart)

◦ Good selection, lower prices

More Store Types

Unit pricing Helps determine best

deal ExamplesNot always best to purchase larger amounts,

especially if item will not be used before it spoils or goes stale

Most items packaged by weight, not volume

Pricing

Always check for an expiration date◦ It’s the date that the item has to be pulled off of

the shelf by. The product didn’t sell by this time.◦ If item is out of date, bring it to the attention of the

store staff ◦ Trying to make a law which would make it illegal to

sell expired baby food (whose fault?)◦ If one item expired, chances are there are more◦ Also check for damaged/open packages (grazing)

Dates

National Brand Names◦ Usually have the highest quality◦ Del Monte, Ziploc, General Mills, Kellogg’s

◦Generic Brand Names Often packed by national company with end

run products Store Brand Names

Piggly Wiggly, Food Lion, Great Value Private Label (own brand, house brand) Maola

Brand Names

Sometimes product higher quality Sometimes spend more on packaging http://www.consumerreports.org/cro/magazi

ne-archive/october-2009/shopping/buying-store-brands/overview/buying-store-brands-ov.htm

Are they worth the price?

Freshness Potatoes—No sprouts, smooth skin Tomatoes—color, heavy for their size Apples—unblemished, no bruises Lettuce—not wilted, crisp looking Buying in season will help get the freshest

vegetables/fruits

Things to Look For

Make, Take, and Stick To a List Eat something before you go

◦ Not a good idea to go on an empty stomachIf you’re military try to avoid paydays at the commissary—huge crowd, less selection, long wait timesCOUPONS!!

Look for double coupon dayKeep them organized by product typeA few minutes clipping can save a LOT

Try to go alone, and not with the whole family

Shopping Tips

Food LabelsLargest amount of ingredient shown first

Helps determine nutrition

After Shopping Do shopping list of chores Put frozen foods in freezer as soon as you

return from the store Refrigerator items should be put away

next (lettuce, dairy, meat) Put meat away as soon as possible or

harmful bacteria could multiply quickly Items that require dry storage should be

placed in a cool cabinet or pantry (Potatoes, Onions, Cookies, Crackers) Foods should not be stored above the range (could get too hot) or under the sink (could get damp or wet)

Safe Food Handling Cooked meat and vegetables

◦ Store above 140 degrees or in the refrigerator Thaw frozen meat or poultry

◦ In the refrigerator overnight Avoid using insecticides where food is

stored

Food Borne Illnesses Botulism

◦ Effects nerves, can be deadly Improperly canned foods

E-coli◦ Vomiting, diarrhea, can be fatal

Improperly handled meat; poor hygiene

Salmonella ◦ Headache, Nausea, Diarrhea, Abdominal

cramps Food kept too long at improper temperature

Kitchen Safety Do not try to catch sharp items that are

dropped Do not put knives in sink of soapy water Cut away from yourself when chopping

vegetables Do not use metal utensils to get out stuck

toast Use step ladders to reach items on high shelf Place the pan on the burner before turning

on the stove

Safety/First Aid Choking

◦ CPR Cut

◦ Direct pressure to stop bleeding Accidental poisoning

◦ Call Poison Control◦Burns

Run under cool water

Keep the Kitchen Safe Clutter free countertops No grease build-up on the stove Make sure any rugs are non-slip Check that appliances are UL approved Put children in the high chair or safe area

while working in the kitchen Close cabinet doors Wipe off countertops Turn off appliances when not in use

Universal Product Code Tracks store inventory Can help in case of a recall Issues with pricing—

◦ Since items sometimes not labeled on item itself, must check carefully to make sure price that is rung up is the same as labeled on the shelf

UPC

No preservatives No chemical fertilizers used when planted No pesticides used while being grown No additives for flavor

Buying Organic

Made without preservatives◦ Sulfur dioxide—dried fruits◦ Potassium sorbate-inhibits mold (cheese, wine,

yogurt)◦ Sodium benzoate—salad dressing, carbonated

drinks, pickles, juice◦ Sodium nitrite—preserves color & prevents

bacteria in packaged meatsWill not last as long

Bread will mold quicker

Home made Products