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Being A Good Consumer

Being A Good Consumer. By Rosalie Cohen 12 th Grade Health . A Responsible Consumer : - asks questions - is skeptical - seeks expert advice. Shopping. Impulse buying - is a purchase that is not planned and is usually not needed.

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Being A Good Consumer

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  1. Being A Good Consumer By Rosalie Cohen 12th Grade Health

  2. A Responsible Consumer: - asks questions - is skeptical - seeks expert advice

  3. Shopping • Impulse buying- is a purchase that is not planned and is usually not needed. • Opportunity cost- is something you give up when you decide to do something else.

  4. Grocery Shopping • Farmers’ markets can be good sources for produce • Supermarkets offer convenience and choice. - Expensive and less nutritious - Find ways for the consumer to spend more money

  5. Supermarkets Vs. Consumers • Geography of supermarkets • Smells draw consumers to certain areas • Restaurants or cafes inside • Essential items located in the back • Items are placed at eye level for kids • Produce is displayed in bright light and sprayed with water

  6. Click here to view an abc news report on consumer awareness

  7. Good Supermarket Strategies • Read labels • Walk the perimeter of the store • Compare prices • Look for coupons • Look for expiration dates Coupons.com

  8. How To Read A Food Label • Start at the serving size to see how many servings there are. • Check the total calories per serving • Limit FAT • Look for fiber and vitamins • Check the Daily Values

  9. If a food claims to be… Calorie free less than 5 calories Sugar free less than .5 grams of sugar

  10. Fat in Foods • Fat Free has less than .5 grams of fat • Low fat has 3 grams or less • Reduced has at least 25% less • Low in saturated has 1 gram of saturated fat or less

  11. Cholesterol • Cholesterol Free – less than 2 mg • Low Cholesterol – 20 or fewer milligrams • Two Types of Cholesterol: • HDL (Good) • LDL (Bad)

  12. Naturally Cholesterol Free Foods • Grain/Rice • Potatoes • Fruits & Vegetables • Fish • Soy/Tofu

  13. Sodium • Sodium Free – Less than 5 mg • Very Low Sodium – Less than 35 mg • Low Sodium – Less than 140 mg

  14. Sodium helps to regulate the amount of water in the body’s cells • Sodium deficiency can lead to dehydration or exhaustion • Too much sodium can result in high blood pressure

  15. Fiber • High in Fiber – 5g • Good Source of Fiber – more than 2.5g • Types of Fiber: • Soluble • Insoluble

  16. High Fiber Foods • Lentils/Split Peas/Lima beans • Artichokes/Green Peas • Whole grain • Nuts/Seeds • Fresh or Dried Fruit

  17. References • Butler, J. T. Consumer Health: Making Informed Decisions. Burlington: Jones and Bartlett, 2012. Print. • http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HeartSmartShopping/Reading-Food-Nutrition-Labels_UCM_300132_Article.jsp • http://www.mayoclinic.com/health/high-fiber-foods/NU00582 • http://www.healthline.com/health-slideshow/cholesterol-free-foods#2

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