Chapter 2 – Food Consumerism

Often wise choices can mean better nutrition at a lower cost.

The Health Protection Branch suggests the following substitutes within the basic groups:

1)Milk: You can cut the cost of milk almost in half by using skim milk powder enriched with vitamins A & D instead of whole milk.Or if you prefer the flavor, you can still cut the cost by ¼ by mixing whole or 2% milk with milk made from the skim milk powder.

2)Fruits and Vegetables :

Let the calendar be your guide. In summer, tomatoes, corn, beans, peas, cherries, melons, rhubarb, strawberries, and raspberries are usually in good supply.

The Fall is a good time to purchase cabbage, broccoli, beets, squash, cauliflower, apples, pears, plums and grapes.

The winter offers a good range of choices: oranges, grapefruits, bananas, and root vegetables such as turnips, carrots, potatoes, and onions, as well as canned and frozen products.

- “Store brands” are often lower in price.

3. Cereals:

The following are simple tips to buying cereals.

- Rolled oats still lead the list for low cost and nutritional value combined.

- The large family boxes usually cost less per serving than the individual portion boxes.

- You pay extra for pre-sweetened cereals.- When buying macaroni, spaghetti and other pastas,

select the brands that have been enriched with iron and B-vitamins (for nutrition)

- “Day-old” bread is just as nourishing as fresh bread and costs less.

3)Meats: Here are some hints for buying meat and protein extenders:-before you buy meat or poultry, work out the cost per serving taking into account the fat and bone content.- Sardines, smelt, Boston Bluefish, and Mackerel are all high in protein and low in cost.- It will take you a little longer to make your own stews and casseroles but they will cost less than the pre-packaged dinner.- Canadian cheeses cost less than those imported. Store wrapped cheese costs less than slices wrapped individually.

Guide to Modern Meals:

Smart Food BuyingInfluences on Food Costs:

Influences on food costs are both external, from the outside, and internal, within your family.

External Forces:Some of the outside factors that influence food prices are:1)The producers’ or farmers’ costs2)The weather and the season3)The market supply of specific foods4)The demand for these foods5)The operating costs of retail stores6)The costs of processors and wholesalers

**Of every dollar you spend on groceries,

40 cents on the average, goes to the farmer,

21 cents to the retail store operation, and

39 cents for the steps between the farmer and the store. (Middle Man)

1)The Farmer: The price that a farmer gets for a product is directly affected by the supply of that food. Supply is the amount of that food on the market.

-Price is also related to the demand that customers make for an item.

-Example: one year there is a good harvest of wheat v.s. a poor harvest.

*** Money that farmers get is not all profit. They must pay for their equipment, fertilizer, the energy they use, the maintenance of their buildings and fences, and many other things.

2)The Middle Steps: The middle steps between farming and retail sales of food include such things as assembling, processing, and wholesaling of food.Assemblers: buy farm products and store them.Processors: prepare and package food.

3)The Retail Store: The grocer gets 21 cents of the food dollar. -65-70% of this pays for wages and employee benefits- Almost all of the rest is spent on energy costs, business taxes, supplies, advertising and rent.- A surprisingly large amount of money goes to pay for shoplifting, vandalism, and damage to packages.

Q: How much $$$ is lost each year due to shoplifting?A: Between $2 Billion and $6 Billion!!

Internal Influences:The most important internal influences are:1)Family’s income2)Size of the family3)Age of family members i.e. Adults eat more than

children. Teenagers eat more than adults, and4)The amount of activity of family members and

their interest in food.

Name:____________________

Food Consumerism: In-class Assignment

Grocery List Cost10 lb bag of potatoes $3.292lb bag of carrots $1.302lb bananas $0.70/lb

1 dozen corn on the cob $2.99/dozen5lb bag of onions $3.005lb bag of apples $3.301 lb. plums $0.60

1. Calculate the amount that each of the following are making on each product (approximately):

a) Farmer (40)

b) Middle Man (39)

c) Retail Store( 21)

2. How much profit are each making on this list (approximately)Note: Use the chart on the next page to record your work

Grocery List

Grocery Items Farmer (40%) Middle Man (39%) Retail Store (21%)

10lb potatoes $3.29 $3.29 x0.40=

2lb carrots $1.30

2lbs bananas @ $0.70/lb

1 dozen corn @ $2.99/dozen

5lb bag onions $3.00

5lb bag apples $3.30

1 lb plums @ $0.60

Totals: $ $ $ $

Nutritional Labeling

Artificial Flavor: - If a food product is artificially flavored, and the natural product being imitated is pictured, the label must state that the artificial flavoring has been added.

2) Vitamins and Minerals: If vitamins and minerals are added, they must be mentioned on the label.

Open Dating:Many manufacturers put dates on food packaging to help consumers get food that is wholesome. This is called open-dating.

-With the exception of fresh meats, fruits and vegetables packaged foods that should be used within 90 days or less must show a durable life date on the label, with the words, “best before/meilleur avant” immediately preceding the date.

- If the product is stored, properly, it will keep its normal wholesomeness, eating quality, nutritive value, and any other qualities claimed by the manufacturer until that date.

- Once the package is opened and some of the food removed, the date no longer applies.

Four types of open dating:

1)Pack date : the day the food was processed or packaged. This tells you how old the food is when you buy it.

-In order for the pack date to be useful, the consumer must know how quickly a particular food spoils.

- It is usually on products which have a long shelf life.

2)Pull Date: or “sell-by” date, is the last day that the store may sell the item as fresh, assuming it has been stored and handled properly.

-The pull-date allows for some storage time in the refrigerator.

-Bread, milk, ice-cream, and cold-cuts are often labeled with pull dates.

3)Expiration Date: is the last date the food should be used.-It should not be sold after the expiration date.-Baby formula, and yeast may carry expiration dates.

4) Quality Assurance Date: or “best if used by” date, is the latest date that you can reasonably expect freshness.

- It does not mean that you cannot use the product after that date.

- Cake mixes, cookies, and packaged cereals carry “best if used by” dates.

Universal Product Code (UPC)

Most grocery store products labels now include a rectangular block of parallel lines with accompanying numbers.

This is the Universal Product Code. It is used by stores that have electronic checkout systems.

Advantages:

1)Provides an automatic inventory system.

2)It keeps track of how much of a specific item is in the store and how fast it is being sold. This makes ordering easier.

3)The system eliminates the need to pay workers to stamp the price on every item in the store.

4)Check-out service is fast and accurate.

5)The cash register tape provides a record of all purchases.

Disadvantages:

Consumers object to the fact that the prices will no longer be printed on food products. This makes comparison shopping difficult. As a result, some

provinces may require that the price be posted on each item.

Comparison Shopping:

Food prices vary with different brands, different size packages, and different processing methods.

1)Comparing Unit Price: The unit price is the cost of an item per unit of measurement. This may be the gram, litre, or single serving.

2)Comparing Brands

3)Generic Labels:

- Also called No-Name Brands

- They are canned and packaged foods with plain labels giving only the information required by law. NO PICTURES, RECIPES, or DIRECTIONS appear on the label.

- Price is lower, but the quality will vary. Lower grade products are often used. Also, canned foods may have a higher water content.

4) Imitation: -The word “imitation” must be used on a label when the product is not as nutritious as the one it resembles and for which it is a substitute i.e. “Imitation whipped dessert topping”

XEROX LABELS ON PAGE 192

Packaging Help for the Consumer:

The label can help supply you with the following information:

1)Common or Unusual Name:- The product name- It must describe exactly what is inside the package.

The Common Name includes:

1)The common name of each ingredient in descending order by weight: “spaghetti and tomato sauce”

2)Identification of the food to be prepared: “for preparation of tuna casserole”.

3)A listing of ingredients that you must use to complete the recipe: “You must add beef to complete the recipe”.

2)Quantity: The net quantity must be printed in clear, boldface type and expressed in liquid or dry-weight measure.

3)Ingredient List The ingredient that is present in the largest amount (by weight) is listed first. The other ingredients follow in descending order of weight. (Any additives will also be listed.)

Planning Economical Meals:1)Choose the less expensive foods from a food group.

For example: instead of beef, choose chicken. Instead of apricots, choose peaches.

2)Stretch expensive foods, such as meat, by combining them with less expensive ingredients e.g.: pasta.

3)Plan 2 or 3 meals from one large cut of meat.For example: Turkey – (1.Sandwiches, 2.Cold plates, 3.soup)

4)Plan menus around advertised specials and seasonal buys.

5)Check the food you have in the refrigerator and on the shelves. Include in your menu any foods that will soon spoil or get stale.

Rights and Responsibilities

For every right you have as a consumer, you also have a responsibility.

RIGHTS RESPONSIBILITIES1. To have safe food 1. To keep food safe by handling

it and storing it correctly.2. To choose where to shop and what products to buy.

2. To make wise and informed choices.

3. To have access to fair, competitive prices.

3. To support & shop at those stores that offer a fair deal.

4. To be informed about product standards, services & Legislation and to be protected against fraud & deception in advertising, packaging & labeling.

4. To know the standards & laws, to report retailers who break the law, to keep yourself informed about new laws and products.

5. To be heard by authorities. 5. To express your concerns especially when they will help improve products and services.

6. To have access to the studies 6. To join & support

& reports of organizations such as the consumer association.

organizations such as the CAC.

Rights and Responsibilities

- As a consumer, it is necessary for you to respect the rights of a store owner or operator.

- The store owner has the right to expect consumers to:1) show respect for property2) Not to steal3) Not to sample the food on their way around the grocery store4) not leave perishable food in other areas of the store

Source of Consumer Information and Protection- Your major responsibility as a consumer is to be

informed.- In 1967, the Federal Government formed The

Department of Consumer and Corporate Affairs because it had been shown that Manufacturers and Retailers are more likely to satisfy demands when

the demands are supported by government laws and regulations.

- The Department of Consumer and Corporate Affairs have offices located in every province. Here, you can get information about the laws governing products and services and you can make complaints directly to these offices when you are dissatisfied with goods you have purchased.

Federal Help For The Consumer

1. The Food Protection Branch of Health and Welfare Canada

- It is the Federal Government’s Primary Food Protection Agency.

This agency has the authority to do the following:

1) Review and approve all new food additives before they are used.

2) Set standards of identity for certain foods, inspects plants where food products are made or

stored to make sure that good practices are followed.

3) Test products to make sure they meet the regulation described in the Food and Drug Act.

4) Develop regulations for labeling in cooperation with consumer and corporate affairs.

If you believe that a product is mislabeled, unsanitary, harmful, or in violation of the law, you have a responsibility to either report it to the nearest Health Protection Branch or Consumer and Corporate Affairs, or write to the following addresses:

Addresses for Further Reference

Federal: The Consumer

P.O. Box 99

Ottawa, ON

K1A 0C9

Provincial: Department of Consumer Affairs

P.O. Box 999

St. John’s, NL

A1C 5M3

Department of Consumer & Corporate Affairs

5th Floor – Sir Humphrey Gilbert Building

512 Duckworth Street

St. John’s, NL

A1C 1G4

Better Business Bureau

P.O. Box 516

St. John’s, NL

A1C 5K4

The Consumer Association of Canada (CAC)

- The CAC is the largest organization of consumers in Canada

- CAC tests and researches consumer products to help consumers make wise purchases.

- Results of tests are published in the Canadian Consumer, CAC’s Bi-monthly magazine.

- Through the efforts of the CAC, the following things have been accomplished:1) The establishment of Ground Beef Standards2) The use of non-deceptive bacon packaging.3) The establishment of standards for milk and dairy products.4) The addition of vitamin C to apple juice.5) Compulsory mass labeling of cookies.

Factors which influence the Price of Food:

1) Source and TransportationFood produced and sold locally has little or no shipping cost. It is usually lower in price than food coming from far away. If food is brought from far

away, the cost of transporting the food is included in the price which means the consumer pays more.

2) Supply and Demand“Supply and Demand” refers to differences between the amount of food available to sell, and the amount of food that shoppers demand.

- When the supply of food in the market is much less than the shopper’s demands for that food, its price goes up.

- When the supply of food available is far greater than the shopper’s demands, the price goes down.

- When the supply of food in the marketplace is the same as the shoppers’ demands, food prices remain reasonably steady.

3) Packaging and Advertising

Each time food is handled, the price goes up. Pre-washed, trimmed, and packaged fruits and vegetables cost more than those you buy in bulk and clean yourself.

- Buying in large amounts or bulk form is usually a saving.

- Foods sold in fancy display packages usually cost more than the same product sold in bulk form.

- National name brand foods that are highly advertised in magazines and on TV are often more expensive than similar advertised foods, or store brand products of the same quality.

Note: The advertised product may need to be more

expensive in order to pay the advertising cost. On the other hand, advertising may increase the total sales to the point where no increase in price is necessary, or perhaps the price is lowered.

4) SeasonWhen there is an abundance of locally produced food on the market, the product is usually inexpensive.

- If the product has been specially handled, stored, or shipped from another part of the country, the product is usually expensive example: Kiwi fruit

Activity:

List the following products in order according to their season. (Use early summer as your starting point)

Blueberries

Corn on the Cob

Strawberries

Apples

Potatoes

Raspberries

*** Food Consumerism worksheet (handout)