MEAL MANAGEMENT

Group 7
Leader: Aries Carcabuso
Members:
Angelica Peruna
Clair Erna
Rina Macalindong
Evelyn De Castro
Florante Reblando
 Objectives

To determine the factors affecting food cost.

To differentiate the types of goods and its importance's.

To apply the proper selection of foods in buying.

BUYING OTHER
FOODS
WHAT DO YOU MEAN
BY BUYING?
 BUYING
 To get something by the use
paying money.
 Buy is a term used to describe the
purchase or acquisition of an item
or services that’s paid for via an
exchange of money or another
assets.
What are the things you consider in
buying or purchasing foods?
 TWO MAJOR FOOD CATEGORIES;
 PERISHABLES FOODS
 Are those likely spoil, decay , or
become unsafe to consume if not kept
refrigerated.
 Ex: meat, poultry fish, dairy products, and
all cooked left overs.

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 TWO MAJOR FOOD CATEGORIES;
 NON-PERISHABLE FOODS
 It has a long shelf life and don’t require
refrigeration to keep them from spoiling.
They can stored at room, such as pantry
or cabinet.
 Ex; canned goods and dried fruits.

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 THE TYPE OF FOOD YOU SELECT
DEPENDS ON:
⬩ THE MONEY YOU HAVE
> The more money you have the more foods
you can buy and the greater your choice.
⬩ LIKES AND DISLIKES
> We eat to keep alive and healthy, at the
same time most people also eat to enjoy foods.
 THE TYPE OF FOOD YOU SELECT
DEPENDS ON:
⬩ ADVERTISEMENT
>Another great influence on food choice is
advertisement. Advertisements have a way of
persuading people to make choices.
⬩ NUTRIONAL NEEDS
>Everyone has a biological need for food. It is
essential for life without food one becomes weak
and ill.
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 FACTORS THAT AFFECTS THE COST OF
FOODS ;
⬩ PRODUCTION COST
> It is the overall production in producing
food/items. It is the cost of an item with
regards to transportation cost, profit, and
handling charges.

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 FACTORS THAT AFFECTS THE COST OF
FOODS ;
⬩ THE SEASON
>Food items always cost less when they are in
season, because the supply is high.
> Food items that are out of season became
scarce and therefore their prices are higher

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 FACTORS THAT AFFECTS THE COST OF
FOODS ;
⬩ DEMAND FOR ITEM
>Usually when many people want certain
item, its price increases.
⬩ ADVERTISEMENTS
>The more the advertisement the higher the
cost of the products.

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DIFFERENT FORM IN WHICH FOOD IS
SOLD;
⬩ FRESH FOODS
>Fresh foods provide most nutrients since
processing may destroy the nutrients.
> Cost less
>But they spoil fast

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DIFFERENT FORM IN WHICH FOOD IS
SOLD;
⬩ FROZEN FOODS
> Are much nearer to fresh foods as far as
nutrient content is concerned.
>Freezing prevents the action of enzymes
and microorganisms.

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DIFFERENT FORM IN WHICH FOOD IS
SOLD;
⬩ DRIED FOODS
> Dried foods have their moisture
removed.
>Do not require refrigeration.
>They are light in weight and take up less
storage space.

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 DIFFERENT FORM IN WHICH FOOD IS
SOLD;
⬩ CANNED FOODS
>Are convenient to use.
>It will not spoil as long as the can is not punched.
>It have long shelf life.
>It are much more expensive than foods in other forms.

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THE FOLLOWING ARE
GUIDES IN PROPER
SELECTION OF FOODS;

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FREE FROM SMOOTH
DECAY AND GOOD
BRUISES SHAPE

FRUITS
NATURAL
SMELL HEAVY AND
HAVE A FIRM
PLEASING
AROMA

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 BRIGHT FREE FROM
RIGHT COLORS INSECT
DEGREE OF BITES,
MATURITY BRUISES,
AND WORMS

VEGETABLES
HAS WELL
ATTACHED HEAVY AND
STEM LEAVES AND FIRM
STEM ARE
CRISP

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 THE FINS
CLEAR AND SHOULD BE
NO FOUL BRIGHT EYES CLEARLY
ODOR DEFINED
AND
CLEARLY

FISH
BRIGHT RED
GILLS FIRM FLESH
SHINY AND
TIGHT
SCALES

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 SKIN MUST
HAVE STAMP FATS ARE
OF BUREAU WELL
NO FOUL PORK FAT IS
OF ANIMAL DISTRIBUTED
ODOR WHITE
INDUSTRY

BEEF MEAT
IS RED IN
MEAT
COLOR BEEF FAT IS
YELLOWISH

FIRM AND PORK MEAT IS

PINE PINKISH IN
TEXTURE COLOR

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 PACKAGING
OPEN
DATING FRESHNESS

MILK/DAIRY
PRODUCTS
TEXTURE
STORAGE
SUGAR
CONTENT

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 THE QUALITY
OPEN OF GRAIN
DATING FRESHNESS

CEREALS
CHECK THE TIGHTLY
SUGAR CLOSED
CONTENT. PACKAGING
CHECK THE
LABELS.

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 THE 6R’S OF BUYING AND PURCHASING FOODS

1. RIGHT QUALITY
2. RIGHT QUANTITY
3. RIGHT TIME
4. RIGHT SOURCE
5. RIGHT PLACE
6. RIGHT PRICE

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NATUTUHAN
MO!!!
HUGUTAN
MO!!!

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