Concentrate on your shopping. For the time that you are in the store it is your profession. Bring along the list of foods you plan to buy for use during the week. Remember the purpose of the list and stick to it. Ignore those sudden impulses; remember the time you spent planning, and go by that plan. It is a good idea to eat before you go to the market. If you shop hungry, you may be tempted to buy more than you need, especially snack-type foods.

Read labels, check unit pricing, and buy grades to match your purposes. Private or “house” brands are usually less expensive than name brands. Remember also, that you are shopping for food, not for beauty.

A USDA publication, Your Money’s Worth in Foods, is a helpful reference for budgeting, menu planning, and shopping. It includes charts and tables of costs per serving and per pound, and cost-weight tables to compare costs of foods from different-sized containers. Knowing the cost per serving is especially important when meat shopping.

After shopping, go directly home. Do nonfood errands before you get to the supermarket. Perishables lose food value quickly if they are not promptly and properly cared for.

STORING
Unpack, sort, and store foods carefully. Non perishables in unopened packages are best kept in cool, dark places. After opening, certain items must be refrigerated _the label will tell. Carefully wrap and clearly label all foods that you will not use until later. Storing food is more than just setting it aside for later use. Storing improperly can waste nutritive values.

Nutrition is lost when foods spoil, and poor planning is the cause of waste. Try to cook just the right amounts of food, and if you do have left overs, use them right away.

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