Feeding Your Family
Without
Starving Your Wallet
Contents
Purpose . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Target Audience . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Advance Preparations for Agents/Leaders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Advance Preparations for Audiences . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Background Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Lesson Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-12
Lesson Handouts
Are You a Shopper or a Spender? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Food Budget Worksheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Easy Steps to Help Stretch Your Food Dollars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Save Food Dollars with Smart Shopping Skills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Optional Activities and Handouts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-19
Participant Evaluation Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Prepared by Jenna D. Anding, Associate Department Head, Program Leader, Associate Professor and
Extension Nutrition Specialist, Texas $0AgriLife Extension Service, Nutrition and Food Science Department,
Extension Nutrition Section, Texas A&M University, College Station, Texas. January, 2000, Revised July
2005.
Appreciation is expressed to Nancy L. Granovsky, M.S., CFP, Professor and Extension Family Economics Specialist,
Beverly Greenhill, CEA-FCS and Marilyn Sebesta, CEA-FCS for their review of this manuscript.
Educational programs of the Texas $0AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion,
age or national origin.
The Texas A&M University System, U. S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating
Feeding Your Family Without Starving Your Wallet
Purpose(s)
1.
2.
To provide practical information about ways to reduce food costs when grocery shopping.
To motivate audiences to adopt cost-cutting practices to reduce food costs.
Objectives: At the end of this lesson, participants will be able to:
1.
2.
3.
4.
Identify at least 2 factors that influence the amount of money or other resources a consumer has
available to purchase food.
Identify at least 3 factors that influence the types of food purchased by consumers.
Compare the terms “shopper” and “spender” as they relate to buying food.
Identify at least 3 shopping skills to help consumers stretch their food dollars.
Target Audiences
1.
2.
3.
Consumers interested in reducing food costs
Limited-resource individuals and families
High-school/middle school students, 4-H and ENP youth
Advance Preparation for Agents/Leaders
Review this packet, carefully focusing your attention on the objectives, the background information, the
leader presentation guide, and the key points that are identified throughout the lesson. If you are a leader
and have any questions or concerns about the subject matter content, ask your county agent.
Optional activities are included at the end of this packet for agents or leaders who wish to expand the
lesson. These activities can also be used after the lesson has been taught as a way to reinforce some of
the key behaviors that can help consumers save money.
Along with any optional activities that you select, you will need to make copies of the following handouts:
P Are You a Shopper or a Spender? (page 13)
P Save Food Dollars with Smart Shopping Skills (page 16)
P Food Budget Worksheet (page 14)
P Participant Evaluation Form (page 20)
P Easy Steps to Stretch Your Food Dollars (page 15) P Spotting Best Buys with Unit Pricing (TCE Publication E-15)
Advance Preparation for Audiences
This lesson will have the greatest impact if participants are given at least one week to estimate the amount
of money or food stamps spent on food before participating in this lesson. This can be done by saving
grocery receipts, receipts from eating out, and by keeping a record of the amount of money spent at
vending machines. The amount of money spent does not have to be exact – just a good estimate!
Page 2
Background Information
A. Food Costs and Consumer Expenditures on Food
Americans spent approximately $3,200 per person per year on food consumed at home in 2003. Of that
amount, approximately 47% ($1,531) was spent on food eaten away from home.
On average, American households spend about 11% of their income on food. Households that live in poverty,
however, may spend as much as 19% of their available income on food. Household size, composition of the
household (married with children or married with no children), and geographic location are just a few of the
factors that determine the amount of money spent on food.
B. Shopping Habits Among Limited Resource Individuals
A USDA study found that limited income consumers are equipped with money-saving shopping skills. Using
focus groups, food stamp recipients reported that they:
P Use a list to shop for food
P Compare food costs using grocery store advertisements
P Shop alone to avoid distractions
P Shop at several stores to obtain the best prices on selected items
P Use coupons, and buy store and generic brands
P Buy items in large quantities (when the price is good and storage is not a problem)
However, some consumers practiced shopping behaviors that can lead to higher food costs:
P Not planning meals
P Shopping more than once a week
P Using large amounts of convenience foods
The monthly allotment of food stamps has been criticized as being inadequate to meet the food needs of
families. If this is the case, and if food stamp resources are not used in the most economic manner
possible, food insecurity might become a problem.
Page 3
Lesson Guide
I. Ice Breaker Activity to Start the Lesson
Say
Do
Pass out Are you a Shopper or a Spender? survey
Step 1.
Ask participants to think about the amount of
money that they spend on food each week by
looking at their saved grocery receipts. If
participants did not save receipts or keep track
of vending machine purchases, ask them to
roughly estimate weekly food expenses.
Step 2.
Pass out the “Are you a Shopper or a Spender?”
survey. Give participants 5 minutes to complete
the survey.
Key Point 1:
A shopper is a wise
consumer who knows exactly what he or
she wants to buy. A spender buys on
impulse. Impulse buying may cause
consumers to spend more money than
originally planned. Transparency 1
Reminder: It is possible that some members
of your audience will have difficulty reading.
Because we want all members to participate
and learn from the opening activity, you may
want to make the statement “In case you left
your glasses at home or have problems with
your hands that make writing difficult, we will
be happy to help you fill out your survey.”
Step 3.
Ask participants “how many people are
“shoppers?” “spenders?” “shoppers and
spenders?”
Step 4.
Ask participants to look at their grocery receipts
and/or think about the types of the foods they
have bought the past week. (groceries, eating out,
and vending machines). Ask the following
question: “How many of those purchases would you
consider ‘impulse buys?’” Impulse buys are
purchases made without giving much thought as to
how the food will be used in menu/snack planning.
Impulse buys usually increase food costs. Today
we are going to explore some ways to save money
when shopping for food.
Page 4
II. Lesson
Say
Do
Did you know that the average family spends more
than $2,000 per person each year on foods eaten
in the home? Some families will spend more or
less than this amount, depending on the amount of
money they have available, as well as the factors
that influence the types of foods purchased. The
amounts of money families have available for food
depends on a number of factors:
Transparency 2
Income: The amount of money a person or family
makes will influence the amount of money that is
spent on food.
Transparency 2
Non-food expenses: This includes rent, utilities,
and transportation.
Transparency 2
Ability to produce and preserve food:
Transparency 2
Participation in food assistance programs: This
includes WIC, the Food Stamp and the School
Breakfast/Lunch programs.
Key Point 2: The amount of money
available to purchase food depends on
several factors.
The amount of money that consumers spend on
food also depends on a number of factors.
Transparency 3
Being a “spender” instead of a “shopper”:
“spenders” often make impulse buys that increase
your food costs
Transparency 3
Need for convenience: Some convenience foods
save time, but consumers pay for it at the cash
register. Is it costing you more money to save a
little time? Is the time you save really worth the
added expense to your food costs?
Transparency 3
Food prices in the community: Food prices differ
Transparency 3
Page 5
Say
Do
among stores in your community.
Income: Again, the more money you have, the
more money you will typically spend at the store.
Transparency 3
The challenge is to balance both sets of factors
so families can get the most out of their food
dollars. This requires some smart shopping skills
along with meal planning.
Key Point 3: Many factors influence the
amount of money spent on food as well as the
types of food purchased.
Know your food budget: As consumers we need
to go to the store knowing how much of our money
or food stamps we can use.
Transparency 4
Plan your meals and snacks, and use a list to
shop: When you know what you will be serving for
the next week (or month), you will be less likely to
give in to impulse buys.
Comparison shop: Be willing to consider other
stores and food brands to help you get the most
for your food dollars. Watch grocery store ads in
the newspaper.
Transparency 4
Watch for hidden cues to buy unneeded items.
Sometimes grocery stores market their products
to get consumers to buy more. We will identify
some of these later.
Transparency 4
Get in and out of the store in a reasonable
amount of time: The longer a person stays in the
store, the more likely he/she will be tempted by
impulse buys (which increases the grocery bill).
Transparency 4
Store food properly to avoid spoilage: When we
throw out spoiled food, we are throwing away
money.
Transparency 4
Avoid food waste.
Transparency 4
Page 6
Say
Do
Getting the most out of our food dollars begins
with a food budget. One way to determine your
food budget is to make a list of all of your
monthly expenses. Try to set aside some money
for savings and unexpected emergencies if
possible. Money that is left over can be used for
food.
Hand out Budget Sheet for participants to take
home and use to help determine their food
budgets.
Note to Agents and Leaders:
For more information on family budgets, refer
participants to the publication “Your Family
Spending Plan”, which is available on the FCS
website:
http://fcs.tamu.edu/money/your_money/money_p
dfs/family_spending_plan.pdf
After you determine your food budget, it is time
to plan your meals and snacks. Planning meals and
snacks can help reduce impulse buys when you
shop. Use the Food Guide to help plan meals and
snacks for you and your family.
Transparency 5: Food Guide Pyramid
Once your menus are planned, it is time to make
the shopping list. If you don’t have a list, you may
spend more money than you have in your food
budget and you may forget to buy the items that
you really need. Having (and following) a list also
helps reduce impulse buys. Here is an easy way to
prepare your list:
Transparency 6
Step 1: Look at your planned meals and snacks.
What foods do you need to prepare them?
Transparency 6
Step 2: What food items have you run out of?
The best way to keep track of these items is by
keeping a short list. A notepad attached to the
refrigerator with a magnet works great. When
you run out of an item, write it down on the short
list. Then, when you make your shopping list, be
sure to add those “short” items.
Page 7
Say
Do
Step 3: Try to arrange the shopping list so you
can find the foods in the store quickly. For
example, if you go to the bakery first, then begin
your list with the needed items from this section.
Transparency 6
Step 4: Will you be using coupons to buy some of
the food items listed? If so, place a % by that
item so you won’t forget to use the coupon.
Transparency 6
Key Point 4: A complete shopping list can
help consumers purchase the food items
needed in a short amount of time. A
shopping list can also reduce the number
of trips a consumer makes to the
grocery store.
After your list is complete, it’s time to go
shopping. Make sure that you take your list and
your coupons with you. Try to shop during times
that the grocery store is not crowded so you can
get in and out of the store quickly. Don’t go if you
are tired or hungry. For some people, shopping
alone (i.e. without the spouse or kids) is helpful
because it lets them focus on making wise food
purchases.
Key Point 5: Use unit pricing to find the
most economical food buys.
When you are at the store, stick to your list as
much as possible. Use coupons and unit pricing to
get the best buys.
Key Point 6: Store brands are usually
less expensive and often taste just as
good as national brands.
When shopping, check out store brands of your
favorite foods. They usually cost less than the
national brands.
Watch the convenience foods. Some convenience
foods are economical. Others may save time but
cost more.
Transparencies 7-9. Cost comparisons of
convenience foods with foods cooked from
“scratch” and conventional foods.
Page 8
Say
Do
Key Point 7: Not all convenience foods
are economical buys. The time saved
may not be worth the cost.
Also, when you are at the store, be aware of
grocery gimmicks that can increase your food
costs:
Transparencies 10-16
High-cost items are placed at an adult’s eye
level: You have to look either at the top or at the
bottom of the shelves for less-expensive items.
Transparency 10
Front of the store has flower bouquets,
magazines, candy and baked goods: The longer
you have to stay in line, the more likely you are to
buy something.
Transparency 11
Seasonal items displayed in the store early:
Examples are Halloween candy in September and
Valentine’s Day candy offered in January.
Transparency 12
Offering free samples of food: May lead to
impulse buys (especially if you are hungry or
tired).
Transparency 13
In-store bakery with fresh-baked bread:
Many consumers can’t resist the temptation of
fresh-baked bread.
Transparency 14
Endcaps: Endcaps are stacks or displays of items
found at the end of aisles. They give the idea
that the item is on sale when it really is not.
Transparency 15
Loss-leaders: Loss leaders are products that are
priced very low to get customers to come into the
store. Once in the store, consumers may buy
more than that just the low-priced item.
Transparency 16
Key Point 8: Watch out for grocery
gimmicks that can increase your food
costs.
Page 9
Say
Do
A grocery store is not the only place to find
great food buys. Why not try:
T Thrift Stores
T Home Gardening
T Farmer’s Markets
T Wholesale Clubs
Transparency 17
Thrift stores. Bread or bakery products nearing
the “sell-by date” can be bought for a fraction of
the cost at thrift stores. Just compare these
prices. Most of these items can be frozen for
later use.
Transparency 18
Home Gardening. What a great way to get
nutritious foods and exercise while saving money.
Transparency 19
Note to Agents and Leaders: Here is an
excellent opportunity to advertise any upcoming
gardening programs!
Farmer’s Markets. Cut out the middle man by
buying direct from the grower. Shopping at
farmer’s markets is a great way to support the
local economy and get the freshest fruits and
vegetables of the season.
Transparency 20
Wholesale Clubs. Consumers can find good buys
on some items at wholesale clubs, but there are
some disadvantages:
Transparency 21
(1) Many items have to be bought in bulk and may
go to waste if not eaten.
(2) Some wholesale clubs have a carnival-type
atmosphere. This may encourage consumers to
buy stuff they don't really need.
(3) Not all items are bargain prices.
Page 10
Say
Do
(4) The storage of bulk items may be a problem.
After your food has been purchased, the next
step is to get it home and stored in a safe manner
to avoid spoilage and foodborne illness. This is
especially true for perishable items like meat,
milk, eggs, frozen and refrigerated items, and
fresh fruits and vegetables. If food spoils
before it can be eaten, then it must be tossed no
matter how much you had to pay for it.
Reducing the amount of food waste is another way
to save food dollars. Americans throw away
almost ¼ of all edible food. Throwing away edible
food is really like throwing away money. Here are
some ways to reduce the amount of food (and
money) waste:
Key Point 9: Tossing out spoiled food is
like throwing away money. Use safe food
storage practices to ensure the quality
and safety of your food.
1. When planning meals, think about your family’s
schedule.
Transparency 22
2. Think of left-overs as planned-overs for the
next day’s meals.
Transparency 22
3. Prepare smaller portions and freeze left-overs
as TV dinners for when you need quick meals.
Transparency 22
Finally, there is one more way that consumers can
lower their food costs. Eat out less. Did you know
that Americans spend about $1500 per person
eating out?
Foods eaten away from the home tend to be
higher in fat, calories, cholesterol and sodium and
lower in fiber, calcium, and iron. So what are you
REALLY getting when you eat out? Think about
what you could do with the money that you save
from not eating out or from eating out less.
Key Point 10: Approximately 47% of our
total food expenditures is spent eating
out. Eating out less often can improve
your budget and your health.
To summarize what we have learned today
stretching and saving your food dollars involves a
number of important steps.
Transparency 23
Page 11
Say
Do
Pass out handouts:
1.Easy Steps to Help Stretch Your Food
Dollars
2.Save Food Dollars With Smart Shopping
Skills.
I want to leave you with one final thought. Buying
food is an investment in nutrition. You want that
investment to “pay off” because good nutrition
means better health for you and your family.
When you spend money on food, there is less
money available for other expenses. Therefore,
you want to make your food choices with cost and
nutrition in mind. To do this requires that
consumers become shoppers instead of
_______________!
Pass out Participant Evaluation Form (Tell Us
What You Think!)
(Let the audience finish the sentence with the
word “spenders”)
Page 12
Are You a Shopper or a Spender?
A shopper is a wise consumer who knows exactly what he or she wants to buy. A spender buys on
impulse. Which one are you? To find out, first ask yourself how often you do each of the
activities listed below.
Always
Sometimes
Never
1. I plan my meals before I go to the store.
3
2
1
2. I check my cupboards or pantry before I shop.
3
2
1
3. I make a list of what I need before I go to the store.
3
2
1
4. I use the unit prices on the store shelves to compare costs.
3
2
1
5. I read nutrition labels.
3
2
1
6. I eat before I shop for food.
3
2
1
7. I shop about once a week.
3
2
1
8. I use weekly food ads to plan what I will buy.
3
2
1
9. I use coupons only for foods I would buy anyway.
3
2
1
10. I stock up on high-priced items when they are on sale.
3
2
1
11. I compare per-serving prices.
3
2
1
12. I plan meals using fruits and vegetables in season.
3
2
1
13. I compare name brands to store brands.
3
2
1
14. I serve high-priced meat sparingly and in small portions.
3
2
1
15.I use low-cost meat alternatives (such as beans)
3
2
1
16. I buy convenience foods only when I need them.
3
2
1
Now add up the numbers to get your shopping score. If your score is:
35 points or more: You are a shopper who is getting the most for your food $$$. Great job!
20 to 34 points:
You are almost a shopper, but you may be able to save more money.
Less than 19 points: You are a spender, but doing some of the activities above can turn you into a shopper.
Educational programs of the Texas $0 AgriLife Extension Service are open to all people without regard to race,
color, sex, disability, religion, age or national origin.
Food Budget Worksheet
Income:
Paycheck (“take home pay”)
Other income (child support, home-based business, etc.)
Total available income
Expenses:
Rent/Mortgage
Utilities (electricity, gas, water)
Telephone - basic
Telephone - long distance
Car payment
Gas & upkeep for the car
Car insurance
Savings
Clothing
Other ________________
Other ________________
Other ________________
Other ________________
Don’t forget prescription medications, day care, pet expenses, house repairs,
taxes, vehicle registrations, and the IRS! They may only come once a month or
once a year, but they can put a strain on the budget if they are not planned for.
Total expenses
+
Total income
Total expenses
Money available for food
Food Stamp benefits (if available)
Total amount of money available for food
Educational programs of the Texas $0 AgriLife Extension Service are open to all people without regard to race,
color, sex, disability, religion, age or national origin.
Page 14
Easy Steps to Help Stretch Your Food Dollars
When you
get home…
At the
Store….
Get ready
to shop…
* take list & coupons
* don’t shop if
hungry, tired, or
rushed
* shopping list
* if possible, shop
* mark items for
which you have alone and when the
store is not crowded
coupons
* organize your list the
way you shop at the store
Write
Down…
Plan….
Then check
out…
Start here…
* grocery store
ads
* coupons
* meals & snacks
* use the Food
Guide
* use store specials
& coupons
* stick to the list
* use unit pricing to spot bargains
* buy store brands
* buy produce in season
* think twice about convenience
foods
* avoid buying unwanted items
* look at the food you
have on hand
* check your short list
* check your budget
Educational programs of the Texas $0AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age, or national origin.
The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating
Page 15
* store food
properly to
avoid spoilage
and waste
Save Food Dollars With Smart Shopping Skills
It seems that everybody is trying to save money by reducing their food costs. Being a thrifty shopper
takes some skill, but there are ways that consumers can lower their food costs.
1.
laundry, personal care items). Can you
buy these from a discount store? Do you
have coupons for any of these items?
Keep a “short list” - a list of items that
you need to buy (a notepad attached to
the refrigerator with a magnet works
great). When you run out of something,
write it down as soon as possible. The
short list lets you know which foods you
need to buy and helps to cut down on
multiple visits to the store.
2.
Study the store’s sale advertisements.
Be careful of loss-leaders. A loss-leader
is a product advertised by a store for a
very low price. Consumers will often go
to that store to get that low-priced item,
but end up buying other items that they
may not have planned to buy.
3.
Look at the foods you already have on
hand. Use these foods, along with store
specials, to plan your meals and snacks.
Foods in your pantry, refrigerator, or
freezer represent valuable food dollars.
If the food spoils or goes uneaten, then
that money is wasted.
4.
After you plan your meals and snacks,
make a shopping list. Be sure to include
the items you listed on your short list.
5.
Check your coupons to see if any can be
used with the items that you have on
your shopping list.
6.
Make a list of non-food items (soap,
Page 16
7.
When shopping, consider store brands
over national brands to save money. Even
with coupons, some store brands may be
cheaper. Use unit pricing to help spot
the most economical buys.
8.
Think twice about convenience foods.
Pancake and cake mixes, along with
canned soups, fruits, and vegetables, can
help you save time and money. Other
foods like frozen dinners and coating
mixes for meat and poultry may not save
you enough time to justify the cost.
9.
Check out bakery thrift stores for great
buys on bread. Save money on fruits and
vegetables by shopping at farmers
markets.
10.
If possible, shop alone, when you are not
hungry, and when store is not crowded.
This helps you to get in and out of the
store in the shortest amount of times.
The more time a consumer stays in the
store, the more money he/she spends.
11.
Store food properly to maintain quality
and to avoid spoilage.
Optional Activity 1 – Which is Which?
Objective: To introduce consumers to store brands of selected foods.
Materials required:
Cups, plates, forks, and napkins
Glasses of water for audience members to drink between tastings
National and store brands of selected food items. Here are some possible choices:
Breakfast cereals (will be tasted without milk)
Canned vegetables or fruits (use fruits if they will be served at room temperature)
Frozen juice concentrate (will need to be mixed with water before tasting)
Sandwich bread (both brands should be either all white or all wheat)
Directions:
Step 1. On a separate piece of paper, calculate the cost of each food item per serving. Look
on the back of the food label to determine the number of servings in the package.
Then divide the number of servings into the cost of the food item. Keep this on a
separate piece of paper away from audience members.
Step 2. Have the foods already portioned and packages placed out of sight so participants
will not be able to tell which is the national brand and which is the store brand. Label
one brand A and the other brand B. Keep track as to which ones are national brands
and which ones are store brands.
Step 3. Let audience members taste the store and national brands of the food items one at a
time. If you are going to use breakfast cereals, bread, and frozen juice then let the
audience members taste both the store and national brand of each type of food
before moving on to the next food. Have audience members complete the survey on
the following page while they are tasting the foods.
Step 4. After all members have had the opportunity to taste the food, give some time for
members to talk about what they tasted and which foods they liked and why.
Step 5. For each food, announce which one was the national brand and which one was the
store brand. Then announce the cost of each food item per serving.
Page 17
Which is Which?
Directions: Rate how well you liked the taste of each food item by placing a / under one of
the following:
(
.
This is good. I would buy this product.
This is “okay”. I might buy this product.
;
I would not buy this product.
After you have tasted the food, try to guess whether the food is a store brand or a national
brand. When everyone is finished, we will tell you the brands of food that you ate as well as
their cost per serving.
How Well Did It Taste?
(
Is this a National or Store Brand?
.
;
Store
National
____
____
____
____
____
____
____
____
____
(
.
____
____
____
____
____
____
____
____
____
____
Food Item #1
A
___
Comments:
B
Comments:
Food Item #2
A
Comments:
B
;
Comments:
Page 18
Optional Activity 2 – Shopper Sleuths
Objective: To acquire hands-on experience with unit pricing in comparing food
costs.
Materials required:
1 grocery store
Copies of Spotting Best Buys With Unit Pricing (Extension publication E-15)
Directions:
Step 1: Obtain permission from the store manager to do this activity! You
may even get the manager to let you do some taste testing of storebrand products.
Step 2:
Prepare for the activity by identifying the unit pricing labels on
specific food items. Determine in advance which ones you will be
showing to the audience members.
At the same time, take note of the grocery gimmicks that you see in
the store (see lesson for examples).
Step 3:
Show your audience food items with the unit pricing labels, and have
them compare foods to determine which food items are economical
buys. You can use the Extension publication E-15 Spotting Best Buys
With Unit Pricing with this activity.
Then, have audience members browse through the store and identify
grocery gimmicks that might encourage ordinary consumers to buy
more than they really need.
Step 4:
Thank the manager (verbally and in writing) after the activity is
complete.
Page 19
How did we do today?
Feeding Your Family Without Starving Your Wallet
The Texas $0AgriLife Extension Service is committed to providing consumers useful and high
TXDOLW\Oearning opportunities. Please take a few moments to tell us how well we did today. Your
suggestions will help us serve you better.
Today I learned new ways to save money when shopping for food.
YES
SOMEWHAT
NO
(Please circle one)
The information I learned today will be easy to use.
YES
SOMEWHAT
NO
(Please circle one)
I will use at least one of the shopping skills learned today to help cut my food costs.
YES
SOMEWHAT
NO
(Please circle one)
Which shopping skill(s) will you like ly use to help cut your food costs?__________________
______________________________________________________________________
I would like to learn more about lowering my food costs while feeding my family nutritious
meals.
YES
SOMEWHAT
NO
(Please circle one)
Other than money, what factor(s) decide how much money you can spend for food?_________
______________________________________________________________________
Please write any comments or suggestions you may have._____________________________
_______________________________________________________________________
_______________________________________________________________________
____________________________________________________________________
Thank you for taking the time to answer this survey.
References
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
Federal Register, Vol. 64, No. 52, March 18, 1999, pp. 13428-13430.
Brabard S., Michaels, E.F., Fleming, K. Campbell, M. Understanding the Food Choices of Low-income
Families: A Summary of Findings, Lisboa Associates, Inc., Washington, D.C., May 30, 1997.
Anderson, S.A. Core indicators of nutritional status for difficult-to-sample populations. Journal of
Nutrition.1990;120:1559-1600.
Radimer KL, Olson CM, Campbell CC. Development of Indicators to Assess Hunger. Journal of
Nutrition. 1990; 120:1544-1548.
Kendall A, Olson CM, Frongillo EA. Validation of the Radimer/Cornell Measures of Hunger and Food
Insecurity. Journal of Nutrition. 1995; 125:2793-2801.
Wellman NS, Weddle DO, Dranz S, et al. Elder insecurities: poverty, hunger, and malnutrition.
Journal of the American Dietetic Association. 1997; 97 (10 supple 2): S120-S122.
Rose D. Economic Determinants and Dietary Consequences of Food Insecurity in the United States.
Journal of Nutrition, 1999;129:517S-520S.
Tarasuk VS, Beaton GH. Women’s dietary intakes in the context of household food insecurity.
Journal of Nutrition, 1999, 129:672-679.
Nelson K, Brown ME, Lurie N. Hunger in an adult patient population. Journal of the American
Medical Association. 1998; 279:1211-1214.
Klein BW. Could There Be Hunger In America? Nutrition Insights, September 1998.
Lutz SM, Smallwood DM, Blaylock JR. Limited Financial Resources
Constrain Food Choices. Food Review, 1995; 18(1):13-17.
Smallwood DM, Blaylock JR, Lutz
S, Blisard N. Americans Spending a Smaller Share of Income on Food. Food Review, 1995; 18(2):
16-19
Kendall A, Kennedy E. Position of the American Dietetic Association: Domestic food and nutrition
security. Journal of the American Dietetic Association. 1998; 98:337-342.
Journal of the American Dietetic Association. 1996; 10:1019-1024.
Journal of the American Dietetic Association. 1997; 97(10 Suppl 2): S120-122.
Pediatrics. 1998 101:E3.
Coblentz B. Reduced Food Waste Starts in the Home. Mississippi State University, Office of
Agricultural Communications, October 13, 1997.
http://ext.msstate.edu/ppe/news/news/fcenews/971013mm.htm. Accessed September 15, 1999.
Economic Research Service. Food, CPI, Prices, and expenditures: Per Capita food expenditures.
Accessed 7/23/2005 at
http://www.ers.usda.gov/Briefing/CPIFoodAndExpenditures/Data/table15.htm
Economic Research Service. Food, CPI, prices, and expenditures. Food Service as a share of Food
Expenditures. Accessed 7/23/2005 at
http://www.ers.usda.gov/Briefing/CPIFoodAndExpenditures/Data/table12.htm
Page 21
Feeding Your Family Without
Starving Your Wallet
Shopper: a wise consumer who
knows exactly what he/she
wants to buy
Spender: a consumer who buys
on impulse
Transparency 1: Feeding Your Family Without Starving Your Wallet
Money Available to Buy Food
Income
Non-food expenses
Ability to produce/preserve
Participation in food
assistance programs
Transparency 2: Feeding Your Family Without Starving Your Wallet
Factors That Determine How Much
Money Consumers Spend for Food
• Being a “spender” instead of a “shopper”
• Need for convenience
• Food prices in the community
• Income
Transparency 3: Feeding Your Family Without Starving Your Wallet
Shopping Smart
•
•
•
•
Know your food budget
Plan your meals & snacks; use a list
Comparison shop
Watch for hidden cues to buy unneeded
items
• Get in and out of the store quickly
• Store food properly
• Avoid food waste
Transparency 4: Feeding Your Family Without Starving Your Wallet
Transparency 5: Feeding Your Family Without Starving Your Wallet
Creating A Shopping List
Step 1: Look at your planned meals and
snacks. What do you need to prepare them?
Step 2: What items have you run out of
(hint: check your “short” list)?
Step 3: Arrange your list
Step 4: Place a √ by the items for which
you have coupons
Transparency 6: Feeding Your Family Without Starving Your Wallet
Which is the Better Buy?
Macaroni & Cheese
“from a box”
Macaroni & Cheese
“homemade”
Add
2 tbsp margarine
1/4 cup milk
Ingredients
1 cup elbow macaroni
6 oz cheddar cheese
2 tablespoons
margarine 1/4 cup milk
Total cost = $1.09
Price per serving =
$0.28
Total cost = $1.63
Price per serving = 0.41
Transparency 7: Feeding Your Family Without Starving Your Wallet
Which is the Better Buy?
Instant Rice
$3.29 for 18 servings
$0.18 per serving
Long Grain
White Rice
$1.99 for 30 servings
$0.06 per serving
Transparency 8: Feeding Your Family Without Starving Your Wallet
Which is the Better Buy?
Instant
Oatmeal
$3.49 for 12 servings
$0.29 per serving
3-Minute
Oatmeal
$3.49 for 30 servings
$0.12 per serving
Transparency 9: Feeding Your Family Without Starving Your Wallet
Avoid Unnecessary Purchases
(Gimmicks that Increase Your Food Costs)
Higher cost items are usually placed at your
eye level
Transparency 10: Feeding Your Family Without Starving Your Wallet
Avoid Unnecessary Purchases
(Gimmicks that Increase Your Food Costs)
Front of the store has flower bouquets,
magazines, candy and baked goods.
– The longer you have to stay in line, the
more likely you are to purchase something
Transparency 11: Feeding Your Family Without Starving Your Wallet
Avoid Unnecessary Purchases
(Gimmicks that Increase Your Food Costs)
Seasonal items displayed early.
Transparency 12: Feeding Your Family Without Starving Your Wallet
Avoid Unnecessary Purchases
(Gimmicks that Increase Your Food Costs)
Offering free samples of food.
Transparency 13: Feeding Your Family Without Starving Your Wallet
Avoid Unnecessary Purchases
(Gimmicks that Increase Your Food Costs)
In-store bakery with fresh-baked bread.
Transparency 14: Feeding Your Family Without Starving Your Wallet
Avoid Unnecessary Purchases
(Gimmicks that Increase Your Food Costs)
Endcaps - stacks or displays of items
found at the ends of the aisles.
– Give the impression that the item is on sale
Transparency 15: Feeding Your Family Without Starving Your Wallet
Avoid Unnecessary Purchases
(Gimmicks that Increase Your Food Costs)
• Loss leaders: products that are
priced very low in an effort to get
customers to come into their store
– product is often sold at a loss, but it
gets people inside the store
Transparency 16: Feeding Your Family Without Starving Your Wallet
Alternate Food Sources
• Thrift Stores
•
Home Gardening
•
Farmer’s Markets
•
Wholesale clubs
Transparency 17: Feeding Your Family Without Starving Your Wallet
National Brands at Thrifty Prices
Food Item
Thrift
Store
Grocery Grocery Grocery Grocery Grocery
Store #1 Store #2 Store #3 Store #4 Store #5
Bread
$0.59
$1.09
$1.34
$1.19
$1.19
$0.50
Rolls
0.85
1.59
N/A
1.59
1.59
1.48
Corn tortillas
0.55
1.79
N/A
N/A
1.49
1.36
Hamburger
buns
0.75
1.69
1.56
1.69
1.69
1.56
Hot dog buns
0.75
N/A
1.34
1.39
1.39
1.34
Transparency 18: Feeding Your Family Without Starving Your Wallet
Home Gardening
• saves money
• increases fruit &
vegetable intake
• provides exercise
& stress release
Transparency 19: Feeding Your Family Without Starving Your Wallet
Farmer’s Markets
• Save $$ - cut out
the middleman!
• fresh produce of
the season
Transparency 20: Feeding Your Family Without Starving Your Wallet
Wholesale Clubs
• Advantage
– you can save money on selected items
• Disadvantages
– bulk items may go to waste if not eaten
– may buy items you don’t really need
– not all items are bargain prices
– storage of bulk items may be problem
Transparency 21: Feeding Your Family Without Starving Your Wallet
Meal Planning = Less Food Waste
• Think about your family’s schedule
• Left-overs = planned-overs for the next
day
• Make your own T.V. dinners with leftovers
Transparency 22: Feeding Your Family Without Starving Your Wallet
Easy Steps to Help Stretch Your Food Dollars
When you
get home…
At the
Store….
Get ready
to shop…
* take list & coupons
* don’t shop if
hungry, tired, or
rushed
* shopping list
* if possible, shop
* mark items for
which you have alone and when the
store is not crowded
coupons
* organize your list the
way you shop at the store
Write
Down…
Plan….
Then check
out…
Start here…
* grocery store
ads
* coupons
* meals & snacks
* use the Food
Guide
* use store specials
& coupons
* look at the food you
have on hand
* check your short list
* check your budget
Transparency 23: Feeding Your Family Without Starving Your Wallet
* store food
properly to
avoid spoilage
and waste
* stick to the list
* use unit pricing to spot bargains
* buy store brands
* buy produce in season
* think twice about convenience
foods
* avoid buying unwanted items