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Saving Money and Time with Shopping and Budgeting Strategies // WEEK 4

Time Topics Workbook Reference

15 min. Anatomy of a Grocery Store Outsmarting the Grocery Store »» Students create a grocery store and learn smart strategies for healthy shopping.

»» Students connect food prices, location, and advertising strategy.

p. 65p. 64

15 min. Creating a Meal Plan and Grocery List Healthy Swaps Farmers’ Markets Eating Foods In-Season Tips to Store Your Produce »» Students link meal planning with saving money at the grocery store.»» Students practice creating a meal plan and grocery list simultaneously to decrease food waste and meal planning stress.

p. 66-67p. 54p. 70p. 43

p. 74-75

Notes:

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Anatomy of a Grocery Store/Outsmarti ng the Grocery Store

MaterialsPick and choose depending on the variati on:

» workbook page 65

» paper and pen

» magazines

» food, food models or food cards

Desired Outcomes» Students are able to label diff erent secti ons of a grocery store.

» Students are able to describe three “marketi ng tricks” of grocery stores.

Directi onsOpti on One—Creati ng a Grocery Store MapUsing the blank paper, markers and magazines, have the students label the diff erent parts of the grocery store and paste pictures of appropriate foods on their map. The main idea with this acti vity is that students are aware of where the whole foods are (usually on the perimeter) and where the processed foods are (usually in the aisles).

This acti vity is appropriate when there isn’t enough space or there are too many students to do Opti on Two.

Knowledge of the local grocery stores is important here—try to visit the store most of the parti cipants frequent.

Opti on Two—Creati ng a Grocery Store in the ClassroomThis opti on works well if you have a limited number of students and a dedicated space for class with chairs and tables that can be moved around. Set up the classroom to be a “grocery store” and lay out ingredients used in the weekly recipe and/or food cards. Take the students on a “tour” of the grocery store, highlighti ng the perimeter vs. the aisles. Have them shop for their recipe. Introduce some of the tricks of the grocer detailed on the next page.

This is a diffi cult acti vity to att empt with a large number of students or if you have a limited amount of space.

(See additi onal directi ons on next page.)

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Anatomy of a Grocery Store

How does the layout of your grocery store shape your choices? Draw a diagram that shows what you would find in each part of the store.

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Anatomy of a Grocery Store/ Outsmarting the Grocery Store (CONTINUED)

Discussion QuestionsDiscuss these questions as a whole group or in pairs.

Where are the healthiest foods located? » Around the perimeter of the store: dairy, produce and fresh meat.

» The processed foods located in the aisles are often filled with sugar, fat, and preservatives.

Are products displayed at the ends of aisles on sale? » Not usually - and they’re often products that don’t match the products in the aisles. They’re often

designed to be bought on impulse.

Is there usually a difference in price between name brand and generic products? What about quality? » Generic products are usually cheaper, although always watch for sales!

» Quality is often the same, but exceptions apply.

Why are candy and magazines always near the register? » impulse purchases

» high margin items

Where are most expensive products located on the shelves? What about cereals marketed to kids? » most expensive products are at eye-level, cheaper products are higher and lower

» kids cereals are the most expensive at kids’ eye-level

When should you put refrigerated and frozen foods in your cart? Why? » Frozen and refrigerated goods should be placed in the cart at the end of your shopping trip, so as to limit

the amount of time they are out of the refrigerator or freezer.

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.Anatomy of a Grocery Store

How does the layout of your grocery store shape your choices? Draw a diagram that shows what you would find in each part of the store.

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Creati ng a Meal Plan and Grocery List

Materials» paper and pen

» basic grocery item price list

» grocery store circulars

» workbook pages 66-68

Desired Outcomes» Students link meal planning with saving money at the

grocery store.

» Students create a weekly grocery list and esti mate the cost.

Directi ons1. On a piece of paper, have students write down everything

they need to buy to feed their family for a week. Esti mate how much this would cost.

» Which are the most expensive items?

» Which items are must-haves?

» Which items could be substi tuted for less expensive items?

» Which items are the most/least nutriti ous?

» What kinds of things do you have to think about in order to make this list?

2. Next questi on: how does planning meals in advance save money and ti me?

» ingredients (esp. produce items) can be used in multi ple recipes, which eliminates waste

» food purchased is consumed during the week

» last minute shopping at higher priced convenience stores is eliminated

» less ti me and energy is spent wondering what’s for dinner!

» kids can help with the planning, making them more likely to eat the meals that are prepared

3. Using the worksheet, plan four dinners for your family. Then, create a grocery list from those dishes. Try to reuse ingredients wherever possible or consider items you already have on hand.

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Meal Plan & Grocery List Follow-Up

Now discuss the planning activity.

What meal(s) did you plan to make last week?

Did you follow through with your meal plan?

Did you face any challenges in following through with your plan? If so, what were they?

What meals would you like to prepare for this week?

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Creating a Meal Plan & Grocery List (CONTINUED)

THIS WEEK’S meals SHOPPING list

Produce

Meat

Dairy

Dry/Canned/Boxes

Other

Now try making your own plan and list.TRY IT!

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Creating a Meal Plan & Grocery List (CONTINUED)

THIS WEEK’S meals SHOPPING list

Produce

Meat

Dairy

Dry/Canned/Boxes

Other

Now try making your own plan and list.TRY IT!

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Creating a Meal Plan & Grocery List

What would you like to cook this week? Planning your meals ahead of time saves time, saves money, and encourages heathier eating. It’s also a great way to teach your kids about the “real world,” so get them involved!

How do I do it? » Plan your meals for the week. Be sure to include some recipes you will make.

» Using the recipes, make a grocery list that includes all of the ingredients for each recipe. Make sure to check your kitchen for staples such as olive oil, salt and pepper. You probably don’t need to buy everything.

» Sort your grocery list according to type of food: produce, meat, dairy and dry goods.

» Grocery shop! Save the receipt to help create a budget for the future.

» Review your receipt afterwards. Do you see anything surprising? Save the receipt to help create a budget for the future.

Meal Plan & Grocery List Sample

Meals Grocery list

E.g. Hearty Egg Burritos (eatfresh.org/recipe/main-dish/hearty-egg-burritos) Produce

Meat

Dairy

Dry, Canned,or Boxed

1 head garlic1 bunch green onion1 bell pepper-green or red

EggsLow-fat cheddar cheese

1 package whole wheat tortillasCanola Oil1 can black beans

[content continues on next page...]

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Creati ng a Meal Plan and Grocery List (FOLLOW-UP)

Follow-up Acti vityIf you have a group of returning students who have already done some of the other acti viti es on your lesson plan, you can extend this acti vity by doing a weekly check-in about meal planning. Following the same format as the SMART Goal Check-in, take ti me each week for students to plan weekly dinners. In each session, ask students to consider the impact that planning had on their meal executi on during the week with the following check-in questi ons:

» What meals did you plan to make last week?

» Did you follow through with your meal plan?

» Did you face any challenges in following through with your plan? If so, what were they?

» What meals would you like to prepare for this week?

It is helpful to do this acti vity in writi ng—use the worksheet in the student workbook!

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Meal Plan & Grocery List Follow-Up

Now discuss the planning activity.

What meal(s) did you plan to make last week?

Did you follow through with your meal plan?

Did you face any challenges in following through with your plan? If so, what were they?

What meals would you like to prepare for this week?

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Creating a Meal Plan & Grocery List (CONTINUED)

THIS WEEK’S meals SHOPPING list

Produce

Meat

Dairy

Dry/Canned/Boxes

Other

Now try making your own plan and list.TRY IT!

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.

Creating a Meal Plan & Grocery List

What would you like to cook this week? Planning your meals ahead of time saves time, saves money, and encourages heathier eating. It’s also a great way to teach your kids about the “real world,” so get them involved!

How do I do it? » Plan your meals for the week. Be sure to include some recipes you will make.

» Using the recipes, make a grocery list that includes all of the ingredients for each recipe. Make sure to check your kitchen for staples such as olive oil, salt and pepper. You probably don’t need to buy everything.

» Sort your grocery list according to type of food: produce, meat, dairy and dry goods.

» Grocery shop! Save the receipt to help create a budget for the future.

» Review your receipt afterwards. Do you see anything surprising? Save the receipt to help create a budget for the future.

Meal Plan & Grocery List Sample

Meals Grocery list

E.g. Hearty Egg Burritos (eatfresh.org/recipe/main-dish/hearty-egg-burritos) Produce

Meat

Dairy

Dry, Canned,or Boxed

1 head garlic1 bunch green onion1 bell pepper-green or red

EggsLow-fat cheddar cheese

1 package whole wheat tortillasCanola Oil1 can black beans

[content continues on next page...]

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.Creating a Meal Plan & Grocery List (CONTINUED)

THIS WEEK’S meals SHOPPING list

Produce

Meat

Dairy

Dry/Canned/Boxes

Other

Now try making your own plan and list.TRY IT!

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Meal Plan & Grocery List Follow-Up

Now discuss the planning activity.

What meal(s) did you plan to make last week?

Did you follow through with your meal plan?

Did you face any challenges in following through with your plan? If so, what were they?

What meals would you like to prepare for this week?

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Healthy Swaps

True or False: Healthy foods always cost more money than unhealthy foods?

Changing to healthier foods doesn’t necessarily mean spending more money.

Instead of... Try... Cost

potato chips popcorn $0.85 vs. $0.45 per serving

white rice brown rice 5 lb. bags are equal in price; bulk is much less than boxed

white pasta whole wheat pasta sometimes same price

white flour tortillas corn, or whole wheat tortillas

corn is cheapest; white and whole wheat are comparable

white potatoes sweet potatoeswhite potatoes are less expensive, but with MUCH less nutrition

sugary “kids” cereal oatmeal with honey and dried fruit $4 a box vs. 42 oz. for $1.99

white bread whole wheat or whole grain white bread is less expensive, but has no nutritional value

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Farmers’ Markets

Have you visited a Farmers’ Market? These can be a great way to stock up on fresh, local, and affordable produce each week. If your neighborhood has a farmers’ market, consider making this part of your weekly routine.

Get the most for your money by... » Buying produce that is in season and

abundant. Look to see which veggies and fruits are well-stocked. (See p. 35.)

» Shopping near the end of the market hours. Farmers don’t want to leave with produce and are often willing to give deals instead of bring food back with them.

» Deciding how you will use the produce you purchase before you buy it to avoid waste.

» Are these veggies or fruit good eaten raw?

» Do I know how to prepare this food?

» Do I have resources/recipes to cook if the ingredients are unfamiliar?

Good questions to ask (or have your kids ask) the farmers:

» “I notice your produce is not certified organic. What are your growing practices? Do you spray or use chemical fertilizers, pesticides, or fertilizers?”

» “I notice your produce is certified organic. How do you control for pests and weeds? What are the hardest items to grow organic?”

» “How do you suggest I prepare this food? I’m looking for some new ideas.”

» “Are there any new items we can expect in the next few weeks?”

» “Do you grown your own produce or get it from other farmers?”

Go to EatFresh.org to find farmers’ markets near you.TRY IT!

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Eati ng Foods in Season

Materials» seasonal foods/pictures of seasonal foods

» list of seasonal foods

» workbook page 43

Desired Outcomes» Students can learn when certain foods are in season.

» Students can familiarize themselves with how to choose, clean, and prepare produce that they may never have seen before.

Directi ons1. Go over the list of seasonal foods in the workbook.

2. Show examples of foods currently in season.

Discussion Questi ons» Which of these foods are unfamiliar to you?

» Which of these foods do you not know how to prepare?

» Which of these foods do you like? Which do you not like?

» What are some ways you like to cook these foods?

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Eating Foods In-Season

What’s growing near you now? Certain fruits and vegetables grow at certain times of the year. Fresh fruits and vegetables eaten while in-season taste better and provide more nutritional benefits. For example, a strawberry eaten in the summer will be sweeter and will contain more vitamin C than a strawberry eaten in December. The chart below outlines what fruits and vegetables you will see at your local food pantry and farmers’ market during each season.

Available All Year » Beets

» Cabbage

» Carrots

» Cauliflower

» Mushrooms

» Onions

» Oranges

» Potatoes

» Spinach

Summer » Berries

» Corn

» Eggplant

» Grapes

» Pears

» Tomatoes

» Watermelon

» Zucchini

» Peaches, plums, apricots, cherries

Fall » Apples

» Peppers

» Sweet potatoes

» Winter squash

Winter-Spring » Asparagus

» Hard squashes

» Sweet potatoes

» Turnips and broccoli

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.Eating Foods In-Season

What’s growing near you now? Certain fruits and vegetables grow at certain times of the year. Fresh fruits and vegetables eaten while in-season taste better and provide more nutritional benefits. For example, a strawberry eaten in the summer will be sweeter and will contain more vitamin C than a strawberry eaten in December. The chart below outlines what fruits and vegetables you will see at your local food pantry and farmers’ market during each season.

Available All Year » Beets

» Cabbage

» Carrots

» Cauliflower

» Mushrooms

» Onions

» Oranges

» Potatoes

» Spinach

Summer » Berries

» Corn

» Eggplant

» Grapes

» Pears

» Tomatoes

» Watermelon

» Zucchini

» Peaches, plums, apricots, cherries

Fall » Apples

» Peppers

» Sweet potatoes

» Winter squash

Winter-Spring » Asparagus

» Hard squashes

» Sweet potatoes

» Turnips and broccoli

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Tips to Store Your Produce to Make it Last Longer

SAVING MONEY: TIPS TO STORE YOUR PRODUCE TO MAKE IT LAST LONGER1. KEEP YOUR PRODUCE WHOLE

2. KEEP INCOMPATIBLE FRUITS AND VEGGIES SEPARATE

3. KNOW WHAT TO REFRIGERATE AND WHAT TO LEAVE OUT

STRATEGIESTO EAT WELLON A BUDGET

QUICK STORAGE TIPS:REFRIGERATE THESE “GAS RELEASERS”:

DON’T REFRIGERATE THESE “GAS RELEASERS”:

STORE THESE AWAY FROM ALL “GAS RELEASERS”:

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.4. KNOW WHAT TO EAT FIRST

5. STORAGE STARTS WITH THE SHOPPING BAG

6. HAVE A BACKUP PLAN

TIME IT RIGHT:EAT FIRST (WITHIN 1-3 DAYS):

EAT SECOND (WITHIN 4-6 DAYS):

EAT THIRD (WITHIN 6-8 DAYS):

EAT LAST (LONGEST LASTING):