Buying Food Wisely
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This document discusses various concepts related to wise purchasing and consumer rights. It covers topics like the principles of wise purchasing such as buying the right quality and quantity of food at the right price and time. It also discusses the importance of knowledge in areas like nutrition, food prices and food preparation methods. The document also touches on concepts like food labels, brands, advertising and common deceptive practices in the market. It emphasizes consumer rights such as the right to safety, choice and being well-informed. Finally, it provides tips for wise shopping such as making a purchase list and menu plan and checking prices at the cashier.
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Buying Food Wisely
- 1. By: GROUP 4
- 2. • Purchasing - it is buying food needed for family meals. • Wise Purchasing - it means buying the right kind and quality of ingredients in the right amount, at the right price, at the right time, and at the right place. This means making decisions on what, when, where, how much, and at what price you are willing to buy.
- 3. • The homemaker must be knowledgeable of the following: • Knowledge in nutrition • Knowledge in substitution • Current food prices • Market conditions and • Food in season • Various ways of food preparation
- 5. • These are considerations that can be used as reminders in buying. • There are substitutes that are less expensive but are equally nutritious. • Food items in season are cheaper because they are abundant. • Processed foods are more expensive than fresh ones. • Products sold at bigger markets are much cheaper than those sold by traders.
- 7. • Remember these principles when buying: • Know thoroughly the different types of food. • Use substitutes when available. • Take advantage of free services offered by specific types of food when preparation time is limited. • Make a survey of prices of different food items from different stores. • Shopping on cash basis is good when the need to limit expenses and avoid impulse buying is necessary. • Make a complete market list of things to buy. • Schedule the time and the day for marketing/shopping. • Be alert with malpractices in the market.
- 9. Quantity Description Price per unit* Price 1 kilo Pork liempo ( with skin, fat not to exceed 3 cm. deep, fresh, well-marbled) Php 170.00/kilo Php 140.00 2 kilos Potatoes, uniform in size and shape, about 10-12 pcs/kilo, no bruises and cuts Php 40.00/kilo Php 80.00 1 kilo Cabbage, Baguio variety, fresh, 1 head approx. 1 kilo Php 45.00/kilo Php 45.00 1 Dozen Eggs, jumbo size, fresh, approx. 150 gm each Php 5.00/piece Php 60.00 ½ Kilo Onions, red variety, uniform size approx. 6-8 pieces/ ½ kilo Php 58.00 Php 29.00
- 11. • Brands • It refers to a combination of words or letters used by a manufacturer to identify his/her goods and services in order to distinguish it from other products. • A brand assures the buyer of the quality of the product. • It establishes the reputation of the manufacturer.
- 12. • Label • Every commercial product has a label. • It is any device attached to the product. • It is a very important piece of material that provides all the necessary information about the product. • It is used to identify the product and provide information as to its brand, trademark, manufacturer, ingredients, manufacturing date, expiration date, net weight, and others. • It may come in on leaflets wrapped around a canned good or printed directly on the plastic, glass, or tin cans.
- 13. • Trademark • It is any word, name, symbol, or device used by the manufacturer or merchant to identify his/her goods and services and in order to distinguish them from other similar products. • Examples of this are:
- 14. • Advertising • It is a part of a marketing distribution system which aims to sell goods and services to consumers by making them aware of the product, its qualities, and its uses. • To be effective, it must be eye – catching, emotionally appealing, culturally related and has mass appeal and must be understood by the consumer.
- 16. • Be aware of what specific products or services are offered. • Find out what kind of appeal is used by the advertisement. • Analyze the part of the advertisement that tells about the quality of the product. • Compare the product with products of similar kinds.
- 18. • Some manufacturers do not state all ingredients contained in a product when they should be specified as a health rule. • Information on the label may tend to be misleading. • Some weighing scales in open markets are not accurate. • Some inject water to chicken to make it weigh more. • Use of colored lights on meat and chicken to create an illusion of freshness. • Selling hogs and chicken
- 19. • Using chunks of ice between heaps of shrimps or fish to add more weight when weighing. • Dropping some fish, shrimp or fruits out of the bag after weighing. • Adding small stones to rice to make it weigh more. • A 50 – kilo bag of rice weighs less the indicated amount. • Good quality rice is mixed with poor quality rice and sold at higher price. • Mixing stale fish with fresh fish heaps or tumpok. • Mixing rotten eggs with fresh eggs. • Big fresh shrimps placed on top of small ones to create the impression that the bunch have
- 21. 1. The tight to be informed. 2. The right to choose. 3. The right to safety. 4. The right to be heard. 5. The right to a clean environment.
- 22. 1. Report any anomalous practice to the right person or authority. 2. Ask seller to test the product safety e.g. electrical appliances. 3. Acquire adequate and reliable information through labels of product from sales representative or through print, radio and TV, and pass these to others. 4. Voice out complaints or protests to dysfunctional or expired product and poor or hazardous services. 5. Make the wise choice from the many products offered him/her. 6. Help control pollution by actively participating in the community’s clean – up drives and campaigns. 7. Help the government in its campaign against violators.
- 24. 1. Plan your menu for the week. 2. Prepare a list of items to be bought or a purchase list based on your one – week menu. 3. Check the stocks of food still available in your storage cabinet or storeroom. 4. Plan your itinerary. 5. If you have a calculator with you, use this to make quick computations. 6. When at the cashier, keep watch of the prices of the commodities punched in. 7. Keep watch of items as they are placed in the bags.