Fri, 03/02/2012 - 17:58 — Visitor

 

Introduction to module 
A consumer is the user or buyer of a service or product. A retailer is the person or organisation who sells goods to the public from premises such as shops and supermarkets.
Meat is a food commodity sold by retailers to consumers.
Most consumers have particular likes and dislikes. Retailers offer consumers a range of products to choose from. 
Consumers therefore have to make decisions and choices such as:
  •  What they want to buy and why
  • Which product will best meet their needs
This module is about the different factors that consumers need to take into consideration. 
 
Key messages
  • A consumer is the user of buyer of a service or product. A retailers is a person or organisation who sells goods to the public from a premises.
  • A range of considerations affect consumers choice of meat and the cut of meat.
  • Market research companies provide information on factors influencing consumer product choice and trends in purchasing.
  • Meat is available to purchase from butchers and supermarkets. Different opportunities and constraints apply to each retailer.
  • Food labelling provides consumers with essential product information. There are legal requirements for labelling on food products.
 
Resources available
 
All about meat
1x PowerPoint presentation
3x Worksheets - Meat and the consumer note sheet and answer sheet
- Survey of meat purchased
- Investigating a food label
1x Interactive whiteboard (IWB) activity - Factors affecting food choice
- PowerPoint presentation
- Notebook
- Flipchart
 
 
Links to existing resources
The Digi bite – Suite 4 provides an insight into market trends and new food products. Students can learn more about consumer and market research by viewing the Digi bite Market research.  
 
Classroom activities
  • Ask students to conduct their own market research by completing the worksheet Survey of meat purchased. Students could create graphs using the information collected. Students could repeat the survey during a different season of the year to determine any seasonal differences.
  • Challenge students to design consumer-friendly packaging for a meat dish they will be making. Ask the students to ensure they have included the legally required labelling information.
  • Invite a local butcher as a guest speaker to explain more about his job and the support he provides consumers.
 
Curriculum links
England
Design and technology Key Stage 3 The study of making in:
food should include: 
  • healthy eating models relating to a balanced diet, the nutritional needs of different groups in society and the factors affecting food choice and how to take these into account when planning, preparing and cooking meals and products;
  • the characteristics of a broad range of ingredients, including their nutritional, functional and sensory properties;
  • a broad range of practical skills, techniques, equipment and standard recipes, and how to use them to develop, plan and cook meals and single or multiple products.
 
Wales
Design and technology Key Stage 3  
Making - Food Pupils should be given opportunities to: 
  • apply current healthy eating messages in relation to the nutritional needs of different groups in society and consider issues of sustainability in order to make informed choices when planning, preparing and cooking meals or products;
  • classify food by commodity/group and understand the characteristics of a broad range of ingredients, including their nutritional, functional and sensory properties.