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					                 Food and Nutrition

              Unit 2
        The Food Consumer



Tonja Bolding-Lakeside High School
                 2.1 Define terms related to food technology

1.    brand name- the name a manufacturer puts on products so
      people will know that company makes the product
2.    budget- an orderly program for spending, saving and investing
      the money you earn to achieve desired goals
3.    caterer- someone who owns a business in which food and
      beverages are prepared for small and large parties, banquets,
      weddings, and other large gatherings
4.    comparison shopping- comparing products and prices in
      different stores before making a purchase
5.    conservation- protecting the environment and natural resources
      against waste and harm
6.    consumer advocate- someone who acts or intercedes on the
      behalf of another who buys goods or services
7.    convenience food- products that have had some amount of
      service added to it
8.    dietician- a health care professional who had training in nutrition
      and diet planning
9.    dovetail- fitting tasks together to make the best use of time; doing
      two tasks at the same time
10.   entrepreneur- a person who owns and runs his or her own
      business
11. finished food- a convenience food that is ready for eating either
     immediately or after simply heating or thawing
12. Food and Drug Administration- an agency in charge of ensuring
     the safety of all foods sold except meat, poultry, seafood and
     eggs
13. food scientist- experts who work with the sources of nutrients for
     living things
14. generic- a plain-labeled grocery item not associated with any
     particular brand
15. grades- a rating given to food as an indication of quality
16. labeling- to attach a description by use of work, term or mark that
     indicates the ingredients, ownership or manufacturer of a
     product
17. meal manager- someone who controls and directs resources to
     get a job done correctly, efficiently, and on time
18. meal pattern- an outline of the basic foods normally served at
     each meal
19. menu- the food choices offered at each meal
20. nutrition labeling- an analysis of a food product’s contribution to
     an average diet that appears on the product packaging
21. nutrition- the study of nutrients and how they are used by the body
22. open dating- a system of putting dates on perishable and semi
      perishable foods to help consumers obtain products that are fresh
      and wholesome
23. pre-cycling- thinking about how packaging materials can be
      reused or recycled before buying a product
24. pre-preparation- any step done in advance to save time when
      getting a meal ready
25. recycle- to reprocess resources to be used again
26. semi prepared foods- a convenience food that still requires some
      preparation before being served
27. store brands- a brand sold only by a particular store or chain of
      stores
28. unit pricing- the price of an item per ounce, pound, or other
      accepted unit of measure
29. United States Department of Agriculture- an agency that
      monitors the safety and quality of poultry, eggs, and meat products
30. Universal Product Code- series of lines, bars, and numbers that
      appears on the package of a food or nonfood item
31. work simplification- doing a job in the easiest, simplest, and
      quickest way possible
          2.2 Identify resources to consider in planning meals
The meal manager (someone who controls and directs resources
 to get a job done correctly, efficiently, and on time) must consider
 their time, money, energy, knowledge, skills
 and available technology when planning meals.

• A meal pattern (an outline of the basic foods normally served at
  each meal) should include the recommendations of
  the Food Guide Pyramid.
• A menu (the food choices offered at each meal) can be a
  useful tool in helping reach the goal of providing
  good nutrition (the study of nutrients and how they are used by the
  body)
     Steps to menu planning


1. Choose the main dish
2. Select a grain food to accompany the
   main dish or serve a bread instead
3. Select 1-2 vegetable side dishes
4. Choose a salad
5. Select a dessert and/or appetizer
6. Plan a beverage
• When planning meals you should do as
  much pre-preparation (any step done in advance to save
  time when getting a meal ready) as possible to make the
  best use of time.
• Work simplification (doing a job in the easiest, simplest,
  and quickest way possible) is a great tool when
  preparing meals as efficiently as possible.
   – When you dovetail (fitting tasks together to make the best use of
    time; doing two tasks at the same time) meal preparation tasks
    you are using a work simplification technique.
       2.3 List considerations in appealing and nutritious meals



1. Food Preference
•   Studies have shown that people like some
    groups of food better than others.
•   People find vegetables, salads, and soups
    least appealing.
•   They like breads, meats and desserts
    best.
2. Flavor
• A mixture of taste, aroma, and texture
  – The four basic tastes recognized by the
    human taste buds are sweet, sour, salty and
    bitter.
• Aroma is closely associated with flavor.
  – When you make a food, it will taste even
   better to you if it has a good smell.
• Do not repeat similar flavors.
•   For special occasions you may decide to
    hire a caterer (someone who owns a business in which
    food and beverages are prepared for small and large parties,
    banquets, weddings, and other large gatherings) to do the
    planning for you.
    –   A caterer is consider an entrepreneur (a person who
        owns and runs his or her own business).


•   A dietician (a health care professional who had training in
    nutrition and diet planning) can help families plan
    meals for members with health problems
    like diabetes, high blood pressure, etc.
3. Color
• When used correctly, color not only
  appeals to the eyes, but also stimulates the
  appetite.
• Garnishes can add color to a meal.
• Make sure you vary the colors
of the foods in a meal.
4. Texture
• Texture is the feel of food in the mouth.
• Work toward a balance between soft an
  solid foods.
• Avoid serving 2 or more chopped,
  creamed or mashed dishes together.
5. Shape and Size
• Avoid serving several foods made up of
  small pieces.
• Be sure to use variety
6. Temperature
• Hot foods should be hot and cold foods
  should be cold.
• Foods served lukewarm do not usually
  stimulate the senses of taste and sight.
       2.4 Discuss planning for food shopping



• The activity, size, sex and age of the
  family members will affect food
  needs.
 -Athletes eat more than office workers.
 -After age 12, it cost more to feed boys than it
 does to feed girls.
 -It cost more to feed teenagers than it does to
 feed senior citizens
 -Health problems must be consider when
 planning food needs.
• Consider the family food budget (an orderly
    program for spending, saving and investing the money you earn to
                         before making purchases
    achieve desired goals)

• Know when to use convenience foods
  (products that have had some amount of service added to it),semi
  prepared foods (a convenience food that still requires
  some preparation before being served) and finished
  food (a convenience food that is ready for eating either
    immediately or after simply heating or thawing)
2.5 Describe sources of information to use in making informed food purchases

1. The meal manager must decide where to shop
   for food purchases.
• supermarkets-vary in size, carry both food and
   nonfood items, may have deli and bakeries,
   some offer home delivery, check
   cashing/credit, pharmacy and banking services
• discount supermarkets- large quantities at
   reduced prices, may not carry fresh meat or
   produce, may have to sack own groceries
• 24 hr. conveniences stores -always open, large
   or small, higher prices
•   specialty stores -carry one specific product ex.
    dairies, bakeries, butcher shops, ethnic markets
•   outlet stores -reduced prices from individual food
    manufacturers, may not meet quality standards for
    retail sale, but safe and nutritious
•   food co-ops -owned and operated by a group of
    consumers, food is purchased in bulk so prices are
    low, limited to members of the co-op
•   farmers’ market -sells directly from the farmer to the
    consumer, often fresher produce at lower prices
•   roadside stands -smaller than a farmer’s market, run
    by one family, specializes in home grown fruits and
    vegetables
2. Read nutrition labeling (an analysis of a food product’s
    contribution to an average diet that appears on the product packaging) to
   make sure you know what you are buying.
3. Another item found on the food label is the
   Universal Product Code (series of lines, bars, and numbers
   that appears on the package of a food or nonfood item) which
   provides a computer printout of the item and
   price.
4. In order to make informed choices consumers
   must be able to comparison shop (comparing
    products and prices in different stores before making a purchase)
    considering brand name                 (the name a manufacturer puts on
    products so people will know that company makes the product) versus
    generic (a plain-labeled grocery item not associated with any brand)
    and food grades (a rating given to food as an indication of
    quality)
4. Consumers must be aware that packaging
    costs are involved in their purchases. By
    recycling (to reprocess resources to be used again) and
    precycling (thinking about how packaging materials can be
    reused or recycled before buying a product) they aid in the
    conservation (protecting the environment and natural resources
    against waste and harm) effort.

5. Most stores offer shelf tags that allow
    consumers to compare unit pricing (the price of an
    item per ounce, pound, or other accepted unit of measure) to
    determine if they are getting the most for their
    food dollar.
6. Remember to use open dating (a system of putting
     dates on perishable and semi perishable foods to help consumers obtain
     products that are fresh and wholesome) when making
     purchases
           Career Opportunities
•   consumer advocate- someone who acts or
    intercedes on the behalf of another who buys
    goods or services
•   food scientist- experts who work with the
    sources of nutrients for living things
•   caterer- someone who owns a business in which
    food and beverages are prepared for small and
    large parties, banquets, weddings, and other
    large gatherings
•   dietician- a health care professional who had
    training in nutrition and diet planning
      2.6 Name government agencies that regulate food safety

•   FDA (Food and Drug Administration) an
    agency in charge of ensuring the safety of
    all foods sold except meat, poultry,
    seafood and eggs


•   USDA (United States Department of
    Agriculture) an agency that monitors the
    safety and quality of poultry, eggs, and
    meat products

				
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posted:9/12/2011
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