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Course FOODS 1112Gold

By Eddie Griffin,2014-05-06 08:38
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Course FOODS 1112Gold

Course: FOODS 11/12Gold

Unit:

    CONSUMERISM & CONVENIENCE FOODS

Curriculum Outcomes

It is expected that students will:

    ? analyse food products and meals according to predetermined criteria ? analyse the effect of food-marketing practices on consumer behaviour ? critique the production, composition, and consumption of commercial food

    products

    ? compare various types of equipment used for food preparation ? identify types of food additives and enrichments and their function in food products ? analyse comparative costs of convenience, restaurant, and self-prepared foods

Rationale

    I strongly believe that the less processed the food you buy the healthier your diet can be. The fresher the ingredients you buy the more nutrients they supply to your body.

    Is it important to read product labels while you are shopping? What do you need to

    know about the products you buy? I want to know what is in the food I eat and I want

    my students to evaluate and critique processed and convenience food products.

    What are convenience foods? How much do they cost? Why are convenience foods

    more common and more popular than ever? When are convenience foods appropriate

    and when are homemade items preferable? Convenience and partially prepared foods

    have a place in many homes, and for many good reasons. I don‟t want students who

    eat a large amount of convenience foods to go home thinking everything their family

    eats is bad. I do want them to learn more about the products they are eating both

    processed and non-processed. I want them to consider the reasons for choosing these

    convenience products and some of the reasons they may want to encourage their

    families to try some alternatives.

    ? 2007 Leikermoser

TIMELINE

WEEK 1:

    Monday Lesson 1: Shopping and label reading

    Tuesday Lesson 2: Convenience foods notes & assignment

    Wednesday Pasta with meat sauce comparison

    Thursday Rice pilaf comparison

    Friday Chicken strips comparison

WEEK 2:

    Monday Brownies with frosting comparison

    Tuesday Complete Convenience Foods Assignment

    Wednesday Lesson 3: Choose recipe

    Thursday Chosen recipe lab prep Friday Chosen recipe lab cooking & sharing

RESOURCES

Healthy Eating is in Store for You

    http://hesy.dietitians.ca/program_resources.asp

Nutrition Labelling Education Center: Fact Sheets

    http://hesy.dietitians.ca/pdf/ENG_BW_FactSheet.pdf

Rainbow Mart Virtual Grocery Store: Shopping tips

    http://hesy.dietitians.ca/vgs/vgs_en.html

Utah Education Network Consumerism Unit PLan

    http://www.uen.org/Lessonplan/preview?LPid=5350

    ? 2007 Leikermoser

Lesson 1: SHOPPING

Purpose

    Students will visit a grocery store to complete a label reading and product comparison

    assignment.

Objectives Students will be able to:

    Recognize terminology used on food labels

    Compare a variety of products available at grocery stores

Materials

    A variety of packed (labelled) food products in your pantry

    SHOPPING assignment

Procedure

    I like to start our shopping discussion with questions about our grocery stores I ask

    students where do their families shop? Are they responsible for any of the shopping?

    What do they like about different stores? What are some of the reasons they like one

    store over another? How does location or size of store affect their purchases? How do

    they feel about the prices? How are prices advertised? How are sale prices advertised?

    Do they (or their parents) read the flyers? Do they make a list ahead of time? Do they

    watch prices when they shop? Or do they just buy what ever they want?

I love grocery shopping (and I am very familiar with all of our local stores) so I really

    enjoy this discussion. It is always interesting to me to see which students are involved

    in their families‟ food purchases and which are not. I also find it very interesting to see

    which details they pay more attention to. One topic that I spend a bit more time on is

    a label language discussion. I ask students what the food guide recommends we

    reduce our intake of? I write their answers on the board I‟m looking for Caffeine, alcohol, salt (sodium), sugar and fat. What are the labelling regulations regarding

    these components? Looking at nutrition labels we have to look for words other than

    just sugar, salt, fat. I put a copy of the following chart on the overhead then get

    everything out of my pantry cupboards! (A good chance to re-organize!) I put several

    items on each table, then ask students to read the labels and try to find any of these

    on the ingredient list. As students find these words we discuss their function in food

    products, the amount found, how common it is, other food it might be found it, etc..

    FATS SODIUM (SALT) SUGARS

    glycerides monosodium glutamate fructose

    glycerol baking powder, baking soda sucrose

    esters disodium phosphate maltose

    shortening sodium alginate lactose

    oil sodium benzoate honey

    tallow, lard, suet sodium hydroxide liquid sugar, invert sugar

    butter sodium propionate dextrose, dextrin

    cocoa butter soy sauce corn syrup

    palm kernel oil garlic salt, celery salt molasses

    ? 2007 Leikermoser

    Health Canada‟s information about food additives: http://www.hc-sc.gc.ca/fn-an/securit/addit/index_e.html

For the shopping assignment

    I have actually taken students on a field trip to a grocery store in the past. It was quite

    successful! We happen to have 2 grocery stores quite close to our school so we walked

    to one of them together to complete this assignment. Depending on your situation you

    could take students (call to warn the store ahead of time!) or have students complete

    the assignment on their own time, then bring it to this class for discussion. If you take

    your class you could even ask one of the store managers or other staff to talk to your

    class about their products, labelling, store layout, or marketing strategies. If you send

    students on their own, suggest that they politely ask staff for assistance if they can‟t

    find something they‟re looking for

Evaluation

    Shopping assignment, discussion participation

Reflection

    If you organized the shopping assignment as a field trip, was it worth the extra effort?

    What other questions regarding grocery shopping and grocery stores did the trip

    inspire?

    ? 2007 Leikermoser

     SHOPPING

1. What order must ingredients be listed on a food package?

2. There are three types of sour cream.

    Name them and list the fat content of each

    a) %

    b) %

    c) %

    Look at the Nutrition Facts and the Ingredient list.

    d) Which Sour Cream would you choose to buy? Explain why.

3. What does M.F. stand for on sour cream, yogurt, and cheese packages?

4. What are two possible meanings for the words “light” or “lite” on a label?

5. All-purpose flour can be purchased already packaged in bags in certain amounts or

    bulk, where you decide how much you buy at a time and put it in a bag yourself.

    Compare the cost of pre-packaged and bulk flour:

     a) Bulk Flour bin#:

    cost per 100g:

     What is the cost for 1kg bulk flour: Cost of 10kg bulk:

    b) Packaged flour Brand: Cost of 10kg bag:

     Brand: Cost of 10kg bag:

     c) What are the advantages of pre-packaged flour?

     d) What are the advantages of bulk flour?

     e) Which flour is the better buy?

    ? 2007 Leikermoser

6. Most grocery stores carry a wide variety of brands and sizes of tomato sauce.

    a) Fill in the chart below

    Brand Size Price Price/mL

     b) Which brand and size is the best buy?

7. List all the different kinds of Caesar Salad Dressing that you can find:

    a) Fill in the chart below

    Name/Brand Size Price

    b) Choose a regular and low-fat Caesar dressing both made by the same

    company. Write down the ingredient list for both.

     Regular

     Low-fat

8. MSG stands for MonoSodium Glutamate. It is an additive in many foods to

    “enhance” flavour. Find and list as many foods as you can that contain MSG.

9. Even some foods that we think of as “natural” or “whole” foods have additives.

     a) What is added to milk?

     b) What is added to most breakfast cereals?

     c) What is the word we use to describe foods that have these types of additives?

    ? 2007 Leikermoser

Lesson 2:

Purpose

    Students will conduct a taste-test of common convenience foods instant, partially

    prepared and homemade versions.

Objectives Students will be able to:

    Assess the time, equipment, skill required to prepare various products Describe and critique the advantages and disadvantages of an assigned food product

Materials

    Teacher background: CONVENIENCE FOODS

    Student handout: CONVENIENCE FOODS

    Food Products, Ingredients and grocery store receipt

Procedure

    Day One: Convenience foods notes & assignment

    There are a variety of ways you could demonstrate this information with students, I simply have them take notes from an overhead projector to complete their handout. I take quite a bit of time on this day to explain the plan/procedure for the next couple of days. I explain the written assignment and its requirements. I explain the lab procedure and assign each group the products they will make over the next few days. I find this really helps the next few days go more smoothly.

    For each of the following four food prep and sharing days I have 3 groups assigned to the homemade product, 2 groups assigned to the partially prepared product, and one group assigned to the instant product and set-up for the taste-test. Rotate each day so that a different group conducts the taste-test each day. Provide them with envelopes and several copies of the SENSORY ACCEPTABILITY chart. I ask the taste-test group to set out the “tasting” table as well – they need numbered plates and serving utensils.

Day Two: Pasta with meat sauce comparison

    Day Three: Rice pilaf comparison

    Day Four: Chicken strips comparison

    Day Five: Brownies with frosting comparison

Day Six: Complete Convenience Foods Assignment

    You could have students complete this assignment individually; I usually allow them to work as a group so I give them time to complete the assignment together. I put special emphasis on the SUMMARY portion including comments about the results of

    the taste test.

Evaluation

    Lab participation and taste-test organization

    Written assignment.

Reflection

    ? 2007 Leikermoser

CONVENIENCE FOODS

    ? convenience foods are food products sold prepared or semi-prepared ? convenience foods come in many forms

    ? generally the more the food is processed/prepared the higher the cost ? save time but consumer will pay for the service of the preparation ? on a limited budget reducing the amount/type of convenience foods can save money ? most contain food additives

    ? generally convenience foods are higher in fat and sodium content ? cost of packaging is also added into the total cost of the convenience food

ADVANTAGES OF CONVENIENCE FOODS

    ? less preparation time

    ? reduced planning, buying and storing of ingredients

    ? storability usually keep well for extended periods

DISADVANTAGES

    ? may be less meat, fish or cheese than you would include in homemade versions ? harder to control fat, salt and sugar levels

    ? cost per serving often higher than homemade

LOW COST CONVENIENCE

    ? frozen juice concentrate

    ? cake and pancake dry mixes

    ? canned vegetables and fruits

    ? plain frozen vegetables

    ? spaghetti sauce

    ? canned condensed soups

    ? bread, crackers, rolls

HIGH COST CONVENIENCE

    ? frozen vegetables with sauce

    ? coating mixes

    ? carry-out or deli items

    ? frozen entrees or dinners

    ? instant hot cereals

    ? fancy bakery items

    ? meat “helpers”

    ? seasoned rice

Adapted from: http://www.uen.org/Lessonplan/preview?LPid=5350

    Author: Debra Paull

    ? 2007 Leikermoser

CONVENIENCE FOODS

Key factors to consider when comparing convenience food with homemade:

Cost

    Time & Energy

    Food Additives

    Packaging & Transport

    Sensory Acceptability (Taste & Texture) Nutrition

    Required Skills

    Clean-up

What are convenience foods?

    What are some advantages of convenience foods?

    What are some disadvantages of convenience foods?

    ? 2007 Leikermoser

List several low cost convenience foods:

List several high cost convenience foods:

Calculate and compare the cost of these two simple meals:

Meal A: Hamburger Helper (220g) $2.69

     Ground Beef (250g) $7.49/kg = $

     Caesar “Salad in a Bag” (227g) $3.89

     TOTAL = $

Meal B: Homemade Sauce

     1 can tomatoes (? can) $0.98/can = $

     Tomato paste (? can) $0.59/can = $

     ? green pepper $0.88/pepper= $

     ? onion $0.34/onion= $

     1 clove garlic $0.03

     herbs (oregano, basil) $0.08

     Ground Beef (same as above) = $

    Pasta (? pkg) $1.99/pkg = $

    Romaine lettuce (? head) $1.69/head = $

    Caesar Dressing (60 mL) $2.19/250mL = $ .

     TOTAL = $

    ? 2007 Leikermoser

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