Lisa Herzig, PhD, RD
California State University, Fresno
Department of Food Science and Nutrition
Tracey Newel
Assistant Director of Development
Craig School of Business
California State University, Fresno
Outline
 Menu Planning
 Food Budgeting
 Food Shopping on a
Budget
 Effective Grocery
Shopping
 Unit Prices
 Questions
http://image.examiner.com/images/blog/wysiwyg/image/money_by_sufinawaz
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Before Heading Out
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Decide on your budget
Take an inventory
Plan a menu for the week
Browse store circulars for
great deals
Visit a few stores for
sales
Use coupons
Leave the kids at home
Eat something
http://www2.warwick.ac.uk/services/foodanddrink/foodforthebrain/healthyoptions/ist2
_6148437-i-love-healthy
Make a Food Budget
 Decide on how much
money you have to spend
at the grocery store
 Are you shopping for 1 or
2 weeks
 Break it down for each
meal(s) per person
http://www.eatrightontario.ca/images/articles/article_eat_well_budget.jpg
Make a Food Budget (2)
 Include perishable items
 Buy enough for 3-4 days
 If you shop
monthly…divide your
food dollars into four
envelopes
 Include in the envelopes
the money that needs to
be spent later in the
month
http://www.freewebs.com/julatradeexports/a11.jpg
Take an Inventory
 Look in the:
 Fridge
 Pantry
 Cabinets
 Freezer
 Extra freezers
 Write down only the items
that you need to buy
 Make a list and stick to it
 Don’t leave home without
it
http://gasrefrigerator.net/gas_refrigerator_pics/gas_refrigerator_dpr2262cdw2_danby_o
pen.jpg
What’s for Dinner
 Plan a weekly menu
 Helps to organize the
shopping list
 Write the shopping list to
correspond with the store
layout
 Use MyPyramid as a guide
 Plan the evening meal first
 Use the leftovers for lunch
http://healthvermont.gov/prevent/diabetes/mypyramid.gif
What’s for Breakfast
 Plan a nutritious
breakfast
 Include nutritious
snacks
 Evaluate meals on flavor,
texture, shape, color and
temperature
 Save a menu – can be
reused or recycled
http://www.breakfasts.us/wp-content/uploads/2009/03/healthy_breakfast-268x300.jpg
At the Grocery Store
 Shop without the kids
 Never shop hungry
 Bring a calculator
 Look high and low for
deals
 Search the end-caps
 Forget brand loyalty
 Store brands are cheaper
http://www.savingadvice.com/images/blog/grocery-store.jpg
At the Grocery Store (2)
 Compare unit prices
 Buy the minimum amount needed
 Buy non-grocery items at discount stores
 Look for manager specials in meat department
 2-Liter drinks are cheaper than cans
 Keep eyes in front of check-out lines
 Recycle grocery bags
 Keep an eye on scanner
Unit Prices
 Use the unit price (price / pound, ounce or pint) to
compare national brands with store brands
 Breaks down the price of food by ounce or unit
 Compare bulk and economy – sizes with single-serve
or regular size packages
 Unit prices on shelf tags
Unit price
.13 per ounce
Unit price
.16 per ounce
Total price
$2.29 18 oz.
Total price
$2.49 16 oz.
Shopping Tips
 Use coupons and reward
cards
 Buy in sale and in bulk
 Read food labels
 Start on the perimeter
 Shop seasonally and
locally
 Keep foods safe
http://activerain.com/image_store/uploads/7/7/5/2/2/ar120293140822577.jpg
At the Grocery Store (3)
 Remember to include
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your eggs/cheese/meats
Don’t skimp on your
vegetables
Fruit is a healthy snack
Have more meatless
meals
Find a deal on a family
favorite…buy extra
Shop at your local farm
markets
Local Farmers Markets
 Quality
 Variety
 Nutrition
 People
 Keep $$ Local
 Price
http://static.flickr.com/2255/2539937014_f55ecebf38.jpg
What I bought:
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$1 – beets
$1 – carrots
$2 – asparagus
$3 – baby lettuce
$2 – tangerines
$1 – fennel
$1 – onion
$1 – basil
$1 – kale
$2 – green beans
$3 – peas
Total: $18
What I made:
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$1 – beets
$1 – carrots
$2 – asparagus
$3 – baby lettuce
$2 – tangerines
$1 – fennel
$1 – onion
$1 – basil
$1 – kale
$2 – green beans
$3 – peas
Total: $18
 Moroccan carrot salad
 Gingered kale
 Nicoise salad (beans, tuna, potato, olives)
 Dinner salad with beets and peas
 Sausage with basil and fennel
 Pasta with asparagus and peas
 Snacks: tangerines, carrots, peas
 Leftovers!
Rumor has it…
 The food there is dirty…
 I don’t know how to cook it…
 I don’t know how to barter…
 It’s inconvenient for me…
 They don’t sell what I want…
 I don’t know what to buy…
 I don’t know where to start…
www.deercreekorganics.com/images/red_radish_bunch.jpg
Tips!
 Bring cash
 Bring your own reusable bags
 Go early for the best stuff
 Talk to the farmers/ask questions
 Talk to the other shoppers/ask
questions
 Ask about being able to buy in bulk
 Pay attention to what’s in season
 Steer clear of “produce brokers”
http://www.wendellchamber.com/Portals/0/WhatsNew/FarmersMarket2006-17.jpg
References
 www.eatright.org
 www.mypyramid.gov
 www.nationaldairycouncil.org
 Grocery store savings tips. Accessed April 27, 2009 @
http://frugaldad.com
 Food Shopping on a Budget. Accessed April 27, 2009 @
http://www.marchofdimes.com/pnhec/298_31151.asp
Questions?