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Prevent Impulse Shopping Talking Points Shop Smart – Never shop hungry – Avoid crowds – Allow enough time to shop to make good choices Shopping with children – Make shopping interactive for your kids (picture list, scavenger hunt, etc.) – Give them something to eat – Name colors, shapes, & sizes of produce – Have kids pick out a new fruit or vegetable and prepare it together.
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IntroductionStatistics
• For every minute over 30 minutes a shopper spends in the store, they spend $1 more than they intended
• Shoppers make 70% of their decisions in the store
• Taking advantage of sales can save 20% on food
• The average family throws out 15% of their food
• Only 2% of distributed coupons are redeemed
IntroductionScavenger Hunt
• What are a few things you should do BEFORE you go to the grocery store to shop?– Kitchen inventory – Plan weekly meals – Grocery list– Look at flyers for sales, clip coupons (can you
make substitutions based on what is on sale?)– Eat
• Why is it a good idea to have a list?– Save time, money– Know what you need & what you don’t
Prevent Impulse ShoppingTalking Points
• Shop Smart– Never shop hungry– Avoid crowds– Allow enough time to shop to make good choices
• Shopping with children– Make shopping interactive for your kids (picture
list, scavenger hunt, etc.)– Give them something to eat– Name colors, shapes, & sizes of produce– Have kids pick out a new fruit or vegetable and
prepare it together.
Grocery Store LayoutTalking Points
• Shop the perimeter– Produce, Dairy, Meat, Bread
• Back of Store– Have to walk through store to get to things used
most– Milk, Eggs, Meat, etc
• Beware of center aisles – Long to catch your eye to buy
• Avoid high profit areas– Aisle ends, islands, middle shelf items, magazines,
candy
BakeryScavenger Hunt
• Ask participants to choose a bread they think is a whole grain bread. Share why they chose that (brown, seeds, says ‘wheat’ or ‘multigrain’.) Compare FIBER, INGREDIENTS, & PRICE.
• *A whole grain bread will have the word ‘whole’ in the first listed ingredient.
• Find a WHOLE WHEAT loaf of bread. Compare that to other loaves of bread. Look at fiber, ingredients, price.
BakeryTalking Points
• Fiber choices – Brown does not mean whole wheat– “Excellent” vs. “Good” sources – “Made with whole grains” vs. 100% whole wheat– ½ or more of grains should be whole grains
• Refined grains should be enriched• Watch portion sizes
– Bagels often 3-4 oz each
• Bakery specials – day-old bread can be a good deal
• Other whole wheat choices– Hamburger & hot dog buns, Tortillas, English
muffins
ProduceScavenger Hunt
• How many different colors do you see? What colors do you think provide the most nutrition?
• Compare unit pricing of PROCESSED produce (pre-cut) to UNPROCESSED produce.
• Compare unit pricing of BULK apples or onions
to INDIVIDUAL apples or onions.
• Find the least expensive & most expensive fruit & list their prices. Discuss possible reasons for the difference.– Seasonal, exotic, high demand, environmental factors
ProduceTalking Points
• 300+ different types of produce—important to choose a variety
• Bulk vs. individual items– Buy what you will eat/use– Price/pound comparison
• Convenience Items– Prepackaging can cost more, paying for someone
to do the work for you
• Locate nutrition fact information and recipe cards and discuss.– Free recipes, good ideas
ProduceTalking Points
• Use produce personnel as a resource
• Dried, frozen and canned good alternatives if fresh isn’t available or affordable.
• Ripeness level – When will you use it? Now, tomorrow, next week?– Firmness (beware of too soft or firm, bruised,
limp)– Texture (should not be slimy)– Smell (should smell like the fruit/vegetable)
• Older fruit can be used– Smoothies, soups, breads, freezing
ProduceBuying in Season
• Seasonal fruits/vegetables– Lower price, peak flavor & nutrients– Produce in front is usually in season
• Consider buying local– Decreased travel amount, less costs, fresher– Food stamp acceptance at farmer’s markets
ProduceBuying in Season
Spring: Artichokes, asparagus, celery, greens, mangoes, mushrooms, papaya, peas, pineapple, radishes, strawberries
Summer: Apricots, berries, eggplant, green beans, melons, nectarines, onions, peaches, pears, peppers, plums, tomatoes
Fall: Apples, broccoli, carrots, corn, cucumbers, grapes, melons, potatoes, pumpkins, sweet potatoes, tomatoes, yam
Winter: Avocados, broccoli, cauliflower, grapefruit, lemons, limes, mushrooms, oranges, pears, potatoes, tangerines, turnips
Year round: Bananas, cabbage, greens, squash
ProduceOrganic Produce & Products
• Pros– Protect environment– Reduce chemicals & pesticides– May or may not taste better– May or may not be more nutritious
• Cons– Usually costs more $– May not taste better– May not be more nutritious– May spoil faster
MeatScavenger Hunt
• Compare unit price for a WHOLE chicken & chicken PIECES.
• Compare FAT content and PRICE on 93%, 90% and 85% ground beef. Discuss quantity lost in cooking process when compared to price. (Ex. Burgers made with 85/15 will shrink, but the grease will drip off, rather than if you made a meatloaf.) You pay more, but you are paying for more meat.
• Compare FAT content and PRICE on ground turkey vs. lean (white meat) ground turkey.
MeatScavenger Hunt
• How can you tell if fish is fresh when you buy it?– Smells like the sea/ocean and not ‘fishy’– Clear eyes– Vibrant, shiny color– Red gills
• What challenges do you have in the meat section?– What cuts to choose– What to look for when making a selection– How to prepare– Cost
MeatTalking Points
• Choose affordable – Whole chicken vs. parts– Ground beef vs. patties– Buy in bulk and portion into meal sized portions to
freeze for later use– Manager’s specials (use or freeze right away)
• Fat content– Skinless, lean cuts– Marbling (higher fat, provides flavor)– Extra lean (<10% fat), Lean ground (<17% fat)
• Check dates– Sell by– Best if used by– Expiration dates
Meat Talking Points
• Lean Meat Choices– Beef
• Tenderloin, round steak, eye of round roast, sirloin steak, flank steak, extra lean ground beef (93%+)
– Poultry• Chicken (breast, tenders), turkey (breast),
– Lamb • Leg, loin chops, shank
– Pork• Tenderloin, loin chops, 95% fat-free ham,
Canadian bacon
• Processed meats – Have preservatives & high in sodium
Fish & Meat AlternativesTalking Points
• Fish– Low saturated fats– High in omega 3– May have high mercury
• Inexpensive protein alternatives– Beans– Peanut butter– Canned tuna– Eggs– Tofu/Soy
DairyScavenger Hunt
• Compare FAT, SATURATED FAT, CALORIES & CALCIUM in a serving of skim, 2%, whole and chocolate milk.
• Compare CALCIUM in yogurt & cottage cheese.
• Compare SUGAR content of vanilla or fruited, kids & plain yogurt.– Can buy plain and add your own flavoring like vanilla
extract, jams, fresh fruit, honey
• Compare unit pricing for 8 oz bag of GRATED cheese and 8 oz BLOCK of cheese.
DairyTalking points
• Check dates– Sell by, best if used by, expiration dates
• Milk & milk substitutes– % is the weight of fat compared to overall weight
of milk– Skim (almost all fat removed)– Lactaid & soy milk options for people who are
lactose intolerant
• Cheese– Cost of block cheese vs. sliced/shredded– Lower fat choices
• 2% Cottage cheese, low-fat cream cheese, low-fat ricotta, mozzarella, 2% cheddar
DairyTalking points
• Yogurt– Cost of individual vs. pint container– Look at sugar content of fruited yogurt
• alternative: add fruit to plain yogurt– Plain non-fat yogurt is good substitution for sour
cream
• Eggs & egg substitutes– 1 egg = 1 oz– Eggs are a part of the protein group – Inexpensive source of protein– Check carton– Expiration date
Dairy Talking Points
• Butter– Higher in saturated fat– All natural
• Margarine– Soft margarine is usually lower in fat than stick margarine
& butter– Stanol/Sterol esters in lowering cholesterol requires 4x
times/day usage to get results• Worth it?• Marketing trap?
• Beware of Trans Fats– Even if there are “0 trans fats” in the label, if
“hydrogenated” is in the ingredient list there actually are trans fats, just less than 0.5g/serving that adds up when you eat the whole container!
OilsTalking Points
• Health benefits of choosing a liquid vs. solid– Saturated fat (butter, Crisco, lard)– Monounsaturated fat (olive or canola oil)
• Better for your heart
• Salad dressing– Oil-based vs. mayo-based dressings– Reduced-fat, fat-free vs. regular– Make your own
CerealScavenger Hunt
• Have participants select the cereal they normally like to buy. Look at first 3 ingredients, sugar, and fiber. See next slide Talking Points for recommendations. Good examples are comparing lucky charms, multigrain Cheerios and All-Bran.
• Find a HIGH FIBER cereal and a cereal marketed for KIDS and compare ingredients and location of cereal (what shelf—is it easier to reach?)
• Compare the unit price of PACKAGED oatmeal to a BULK container of oats.
CerealTalking Points
• Look for cereals with whole grains • Choose cereals with no added sugars
– Sugar: high fructose corn syrup, brown sugar, corn syrup, sugar, barley malt syrup, honey
• Aim for…– “Whole” grain first ingredient– >5 grams fiber or around 20% daily value– <3 grams fat or around 5% daily value– <10 grams of sugar (unless it contains fruit)
• 4g = 1 teaspoon. Good way to estimate how many spoonfuls of sugar are in a serving of cereal.
• Bag cereals and store brands – can save up to 40%
• Children’s cereal at children’s eye level
Packaged FoodsScavenger Hunt
• Compare the SUGAR content of canned fruit packed in 100% fruit juice, lite and heavy syrup.
• Compare the SODIUM content of regular vs. “no salt added” canned vegetables.
• Compare PRICE, FIBER and COOKING TIME of instant and bagged white and brown rice?
Canned FoodsTalking points
• Fruit packaging– No sugar added or packed in own juice
• Canned fruit, vegetables are good alternatives if fresh isn’t available or affordable.
• Choose canned meat packed in water to lower fat content (tuna, salmon, chicken)
• Canned beans and meat are inexpensive sources of lean protein.
• Read labels– Convenience can often mean high fat, high sodium &
preservatives so important to read labels
Frozen FoodsTalking points
• Frozen may be a good option for fruits/vegetables out of season
• Offers convenience– Not necessarily cheaper than making it yourself
• Choose low sodium and read ingredients
• Look for frozen meals that provide:– <30% total calories from fat– <600 mg sodium per serving
JuiceScavenger Hunt
• Compare the INGREDIENT list, SUGAR and % FRUIT JUICE content of Sunny D or Tampico & 100% orange juice.
• What are you paying for in the Tampico?
– Sugar, water, & preservatives
Label TermsTalking Points
Low Fat <3 grams fat
Fat-Free < 0.5 grams fat
Low Sodium <140 mg sodium
Reduced Fat 25%+ reduction in fat
Light/Lite 50%+ reduction in fat
Checking OutTalking points
• Remember unit pricing to ensure you are getting the best price.
• Check off list—did you get everything?• At the checkout
– Watch the scanner to ensure the correct price– Stop checkout if price is wrong– Remember coupons and savers card– Avoid candy, magazines, etc.
• Burn extra calories—return cart
ConclusionContest Rules
• Everyone will receive a $10 gift card
• Criteria:– Choose foods that can be used for any meal
(breakfast, lunch or dinner) that will serve a family of 4
– Include foods from at least 3 food groups
• Participants may not purchase:– Alcohol, tobacco, soda
• (Optional) Prize will be given to person(s) who…– Met criteria & stayed under budget– Chose healthier alternatives within each food group– Took an inventory of pantry & items at home– Used grocery list to shop
ConclusionRole of Educator
• Walk around store helping participants with questions, purchases
• Review purchases & main points– Good buys– Healthy choices– Possible alternatives– Time it took with list vs. with no list
• Acknowledge accomplishments