Buying food: a guide for calculating amounts to buy and comparing costs in household quantities. Rev

• Published in: Home economics research report / U.S. Dept. of Agriculture (USA). no. 42 (July
• Main Authors: Fulton Lois, Davis Carole A, Matthews Evelyn
• Format: Book
• Language: English
• Published: 1978

A comprehensive list of 727 commonly used foods, from almonds to yoghurt, compares costs on the basis of market units, servings per unit, and size of serving. Home economics teachers, extension agents, and health occupations workers can use this list in educational and consumer programs. Amounts of foods to be purchased can be calculated to keep waste and expenditures at a minimum by comparing the economics of various market forms of foods, including fresh, frozen, canned or dried; with or without bone; and ready-to-eat or ready-to-cook. Each item is described as purchased, by unit of measurement, and by preparation after purchase. The amount-to-buy factor gives the consumer a quick method of calculating total amount of the food needed, as well as a comparison of the cost per serving of different foods or different forms of the same food. (cj).