Cooking Matters at the Store Event Day Overview

Day, Date, Time

City, Store

Store Address Please arrive between [insert time, an hour/half hour before] to set up

Table assignments

Produce- [Person]

Registration- [2 people]

Whole grains- [Person]

Protein- [Person]

Dairy- [Person]

$10 Challenge- [Person]

Station floaters/helpers- [People]

Tours start at [time]

Registration

Produce

FOCUS: Half of your plate fruits and vegetables, purchasing on a budget/unit pricing, fresh/frozen/canned

Facilitated Dialogue: Hello and welcome to the produce section! Are you familiar with MyPlate? As you can see fruits and vegetables are a vital part of a healthy diet.

ASK: What kind of fruits and veggies do you usually buy?o SHARE: It’s important to buy fruits and vegetables in a variety of colors. Different

colored produce give us different nutrients! We want a rainbow in our diet!

SHARE: A great way to save money on produce is to buy in season.

ASK: Does anyone know how to tell what’s in season? o SHARE: Seasonal produce is usually displayed at the front of store (look for

yellow signs in Hannaford). Another way to tell what is in season is looking at a seasonal guide which you will receive in your books at the end of the tour.

o TIP: Tip! Buy seasonal produce in bulk to freeze or can for later.

ASK: What do you like about the sample? Do you think you would make this at home? o SHARE: This sample was made with canned (or frozen) peaches. [Should be

altered to be in season, i.e. mangoes, pineapple, etc].

ASK: Did you know there’s no best form of produce? Do any of you buy frozen and/or canned fruits? What are some pros and cons of fresh/frozen/canned?

o SHARE: There is no “best” form of produce. All forms count towards making half your plate fruit and vegetables. Frozen and canned are great ways to get the fruit and vegetables you want if they are out of season; they have the same nutrients.

SHARE: When buying frozen or canned produce it is important to look for no salt/sugar added, or rinse.

SHARE: Bulk produce often has a better unit price than loose produce. Only purchase in bulk if you can use it up or freeze the food before it goes bad.

o Hannaford can cut up certain produce if you are not going to use it all; for example, when buying a head of cabbage if you feel that you won’t eat the whole thing, Hannaford can cut it and you can just buy half.

DEMO: Show how to identify the unit price- where it is found and how to calculate. Use carrots to demonstrate unit pricing (whole vs baby vs shredded). Compare the unit prices of different products:

o Bulk vs. individual (apples, onions, potatoes, peaches, etc.)o Prepared vs. whole (lettuce, melon, etc.)

Whole grains

TALKING POINTS: FOCUS: Identifying whole grains, reading the ingredient list

Facilitated Dialogue: Welcome to the bread and cereal station! We are going to learn more about why whole grains are important and how to identify them. We will also learn how to read food labels.

ASK: What have you heard about whole grains? How are they different from refined grains?

o SHARE: Whole grains provide many important nutrients, such as fiber, that keep you and your family healthy, help you feel full, and can help reduce the risk of some diseases.

DEMO: Show the whole grain model and explain the bran, endosperm, and germ. DEMO: Show and explain the fiber tubes

ASK: How can you tell if a grain food is a whole grain?o SHARE: The only way to know if something is truly whole grain is by looking at

the label. Show whole grain vs. non-whole grain bread label. The first ingredient listed should contain the word whole. Highlight the tricky refined breads such as “12 Grain” and “Split Top Wheat.”

ASK: What are some different ways to use bread? o SHARE: French toast, croutons, stuffing, bread crumbs, toast, etc.

ASK: What other tips do you have for saving money on whole grains?o SHARE: A great way to save money here is to buy on sale and freeze. Store

brands are often just as good and will save you money.

OPTIONAL DEMO: Do the activity- Putting Whole Grains to the Test. By dipping a ¼ piece of white bread into a bowl of water and a ¼ piece of whole wheat bread into a different bowl. Explain that this simulates what is happening in your stomach as you digest the bread.

ASK: What do you think this means?o SHARE: There isn’t as much fiber in the white bread so it falls apart easily. Even

though white bread is cheaper, it doesn’t fill you up. Therefore, you end up eating more of it, which equals more calories and money in the long run!

Protein

TALKING POINTS: FOCUS: Lean meat, budget-friendly protein, comparing unit prices.

Facilitated Dialogue: Welcome to the protein station! Here we are going to learn about healthier ways to buy meat and some leaner, cheaper protein options.

ASK: What type of meats do you typically buy if you aren’t a vegetarian?

SHARE: When purchasing ground meats we want to be aware of the percent lean vs percent fat. We want to buy the leanest meat we can and stay away from the high fat ground meat. Try to buy cuts with less marbling. Leaner cuts of meat typically include “round,” “loin,” or “leg” in the name (ex: pork loin, tenderloin).

SHARE: Leaner cuts of meat can be more expensive, but you get more for your money because when you cook it, the fat melts off and then you throw it away – throwing away money!

ASK: What other types of protein foods do you enjoy? How do you prepare them?o SHARE: Variety is important when you’re choosing foods to fill the protein

section of MyPlate. Try choosing seafood, canned or dried beans and legumes, eggs, nuts and seeds in place of meat and poultry several times per week.

ASK: What tips do you have for saving money on protein? o SHARE: Buying in bulk when the unit price is lower and/or on sale will save

money. We can repackage and freeze when we get home (whole chicken vs chicken breast for example).

At Hannaford they will cut up and repackage a whole chicken/ turkey for you (as long as it’s Hannaford brand). This will save money and time.

o Manager’s specials can be a great way to save money! Sell by date vs. use by date – buy and use right away or freeze.

o Look for less expensive seafood options like frozen fish fillets, canned seafood and milder white fish fillets like tilapia or haddock.

o Eggs, beans and legumes are healthy, less expensive protein options. Try replacing half the meat in tacos, soups, or other meals with beans.

Discuss healthy preparation methods, like baking and sautéing instead of frying, as appropriate.

SHARE: The sample we have here has Quinoa and lentils which are excellent sources of protein. Quinoa is a complete protein and has all the essential amino acids we need!

OPTIONAL DEMO: Compare unit prices of meat alternate products.

Dairy

TALKING POINTS:FOCUS: Transitioning to low-fat, sugar content, label reading

Facilitated Dialogue: Welcome to the dairy section! Here we will learn about buying lower fat options and practice reading labels.

SHARE: There are two main nutrients we need to be aware of in most dairy foods: fat content (particularly saturated fat) and sugar. Saturated fat is in all products that come from animals, and too much of it in our diet can negatively impact our heart health. We want as little saturated fat in out diet as possible.

ASK: What type of milk do you usually buy? Have you tried transitioning to lower fat milk? Try mixing half 1% and half 2%, and going down gradually to 1% or skim.

DEMO: Let’s look at the difference of sugar content between plain yogurt and flavored yogurt.

o SHARE: Buying plain yogurt can be cheaper and you can add your own flavors with honey and fruit. Plain yogurt can also be used in a variety of other foods and recipes (ex. Tuna/egg salad).

o Buying large quantities in the dairy section can save money. Remember that dairy products can be frozen

Extra Notes-Participants must have all apples highlighted, surveys completed and the “where did you hear about us” filled out before the $10 Challenge

-Remember to use facilitated dialogue-- ask questions, and make people feel welcome and valued

-It is okay to allow a store customer to sample without being on a tour, but please encourage them to take part in the tour

-Have fun !

SHARE: Teach the skill of reading food labels (see image below). 5% or less is low and 20% or more is high of the % Daily Value.

Extra Notes-Participants must have all apples highlighted, surveys completed and the “where did you hear about us” filled out before the $10 Challenge

-Remember to use facilitated dialogue-- ask questions, and make people feel welcome and valued

-It is okay to allow a store customer to sample without being on a tour, but please encourage them to take part in the tour

-Have fun !