The learner will
- Calculate and compare cost savings of generic vs. name brand food over a meal
- Read a nutrition label to understand servings by volume measurements in a container and calculate cost per serving
- 14.2.4 Analyze sources of food and nutrition information, including food labels, related to health and wellness (NASAFACS, 2018).
- 14.3.3 Demonstrate ability to select, store, prepare, and serve nutritious, aesthetically pleasing food and food product (NASAFACS, 2018).
- Access to Presentation and ability to project to whiteboard or smartboard
- A print copy of comparison slide for each student
- Internet access for each student
- Research online shopping options in your area. Students need to be able to find options for both generic and name brand options as well as read a nutrition label for each product. If local stores do not offer this option, Walmart Grocery is a good national option.
- Review information from the previous lesson.
- What is the difference between name brand and generic foods?
- “Budget Bytes is a great source for low-cost recipes. Today we will examine a recipe, One Pot Chili Pasta, to calculate the cost savings of generic foods over a whole recipe.”
- Show cooking demonstration video.
- Use the presentation to demonstrate how to find how many servings are in a food by reading the nutrition label. Explain that this is necessary when calculating volume measurements like cups.
- Distribute Name Brand vs. Generic slide sheets.
- Direct students to your chosen online grocery shopping source.
- Students will calculate the cost of ingredients for both the name brand and generic option. Offer assistance as needed.
- Check work as a class.
- What was the cost savings of using generics instead of name brands over the course of a recipe?
- How much could a family save if they saved this amount on dinner for one week?
- Collect comparison slide printouts as evidence of calculating unit price for volume measurements.
- Instead of shopping online, take a field trip to the local grocery store.
- To shorten lesson, divide students into pairs to work together.
- Demonstrate this recipe for students.
- Center for Food Safety and Applied Nutrition. (18, March 3). Labeling and nutrition: Changes to the nutrition facts label. Retrieved from https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm385663.htm
- National Association of State Administrators of Family and Consumer Sciences. (2018). National Standards Overview. Retrieved from http://www.nasafacs.org/national-standards-overview.html
- SNAP Challenge: One Pot Chili Pasta. (2014, September 11). Retrieved from https://www.budgetbytes.com/2014/09/snap-challenge-one-pot-chili-pasta/
- Photo by Thomas Martinsen on Unsplash