University:
California State University, Northridge
Course:
FCS 321/L | Contemporary Issues in Foods and Nutrition and Lab
Academic year:

2016
Views:

256

Pages:

15
Author:

Maverick Martin

Contemporary Issues in Foods and Nutrition Food Costing FOOD CO$TING Net income—take home pay – Expenses • Fixed expenses: mortgage/rent • Variable expenses: entertainment, hobbies • Mixed expenses: phone bill Where does food fit in? The amount of variable income dictates how much you can spend on food, and therefore the quality and kinds of food you can buy 4 • Only a fixed amount of money for food • Fruits & vegetables are expensive • Junk food = cheaper, é calories, ê nutrients • The Food Stamps* program - now working with local Farmer’s Markets so low income families can afford produce – Market unità the entire container being sold – Standard unità ounces, grams, pounds – Serving sizeà amount for each serving – Servings per market unità the number of servings you get in the entire container – Market unit costà price per market unit – Price per servingà market unit price divided by number of servings per market unit 6 Market unità the entire container being sold 7 Standard unità ounces, grams, pounds 8 Serving sizeà amount for each serving 9 Servings per market unità the number of servings you get in the entire container 10 Market unit costà price per market unit $6.05 each 59 cents per lb. $11.99 each 11 Price per servingà market unit price divided by number of servings per market unit 3 apples in 1 lb. $1.00/3 = .33 Each apple is 0.33 cents ( = $0.33) $1.00 per lb 12 *Recipe requires 1 cup of skim milk – Market Unit • Bottle of Milk – Standard Unit • Quart – Market Unit Cost • $2.00 – Price per Serving = 1 quart = 4 cups of milk Cost is $ 2.00/4 = .50 cents $2.00 for 1 Quart of Milk 13 Excel Costing Worksheet 14 MEAL PLAN COST SHEET C PRODUCT D AMOUNT NEEDED DESCRIPTION QUANTITY Potato Waxy E Taganrogskii Salat UNIT F G MARKET UNIT SIZE QUANITITY UNIT 12 ea 1 lb 4 lb 1 lb Olives Black 18 ea 55 ea Dill Dry 0.5 Tbl 0.3 oz 1 g 8 g 0.25 c 17 oz 0.25 c 2.13 c 2 tsp 12 oz 0.66 Tbl 24 Tbl 0.5 tsp 10 lb 0.5 tsp 1134 tsp Olive Oil Star Vinegar Sugar White SHOW WORK HERE H #/MARKT UNIT (F/D) I Mkt. Unit Cost J Ingred. Cost I/H $ 0.99 0.25 $ 0.99 $ 3.96 3.06 $ 1.00 $ 0.33 8.00 $ 4.89 $ 0.61 8.52 $ 4.20 $ 0.49 36.36 $ 1.44 $ 0.04 2268.00 $ 5.19 $ 0.002 K Total recipe Cost L Cost/serv. K/# serv (Sum of J) 15 $5.43 $0.36

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