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FAMILY AND CONSUMER SCIENCES

Food Purchasing

Gwinnett County Public Schools

Middle SchoolFamily and Consumer Science

2007

Modules/Food Purchasing Revised May, 2007 1

FAMILY AND CONSUMER SCIENCES

Food Purchasing

Student Manual

Gwinnett County Public Schools

Middle SchoolFamily and Consumer Science

2007


Be sure to check each module for additional handouts that are not on the CD.

Activity Three Worksheet – Coupon Shopping

Answer Sheets


FOOD PURCHASING

MODULE This module teaches students about how to perform necessary tasks of planning for food shopping and comparison shopping.

SUMMARY This module covers steps to plan for food shopping, getting the best buy, comparison shopping, factors that influence food purchases, and interpreting nutritional labeling information.

Students will also learn how to use food labeling as a consumer aid.

OBJECTIVES This module covers the following objectives. The students will:

1. analyze store and manufacturer practices that influence consumer’s purchasing decisions;

2. determine the best food buys based on unit pricing;3. identify personal factors that influence food purchases;4. interpret nutritional information on product labels;5. develop skills in purchasing food; and 6. identify the role of the Food and Drug Administration (FDA) and the

Federal Trade Commission (FTC) in relation to food labels and advertising claims.

AKS #5, 13, 14, 31, 40, 41

ESSENTIAL QUESTIONS:

1. Explain how unit pricing can help you make the best food purchase.2. List personal factors that influence one’s buying.3. Explain the role that the FDA has in relation to food labels.4. List nutritional information that must be on a food label.

MATERIALS: The following supplies will be necessary for student to successfully complete this module:

Video: Adventures in the Grocery Store Merchandising: The Store as Persuasion

Game: Pricing Right Game ( OJ Software )


Food Purchasing, Module #3.02Middle Grades, Student’s Manual

Activity One

1. Locate the pretest and complete it according to instructions before you go to the next step..

2. Review the following vocabulary words before you begin the module. When you find the words in the reading material or videos as you come to them during the next four days: define them on your own paper.

unit pricing food product dating generic products staples pasteurized “sell by” date homogenized legumes store brands expiration date

3. Read pages 391 - 400 in Applying Life Skills and answer Activity One Study Questions.

4. Clean up your module area and make sure that everything is returned to its proper location.


PRETEST (PAGE 1 OF 2)

Directions: The Pretest does NOT count as a grade, but will help you realize how much you’ve learned at the end of the module. Write your answers on your own paper.

1.What is the last day it is safe to use a product?

a. pull dateb. expiration datec. pack dated. freshness date

2.Which store has higher prices and is usually used to purchase a few necessities?

a. food co-opb. superstorec. farmer’s marketd. convenience store

3.Which of the following information is included on a nutrition label?

a. calories per serving and calories from fatb. product namec. address of distributord. weight of contents

4.Which is usually the LEAST expensive brand to buy?

a. nationalb. storec. genericd. foreign

5.What are products that save you preparation time called?

a. gourmet foodsb. convenience foodsc. no-frills foodsd. nutrition


PRETEST (PAGE 2 OF 2)

6.Group similar foods on your list to.

a. avoid impulse buyingb. know you have each food listed only oncec. easier to check to see what food is on hand at homed. to save you time

7.The unit price of a five pound bag of sugar that cost $1.75 is .

a. 15 cents a poundb. 35 cents a poundc. 50 cents a poundd. 18 cents a pound

8.The following are steps in making a shopping list, except:

a. plan weekly meals and snacks for which you are buying food itemsb. group food items according to the store layout, if you shop there regularly c. make up a list of the food items you will needd. check the food you have on hand

9.A shopping list will NOT .

a. save moneyb. save cooking timec. conserve personal energyd. prevent impulse buying

10.Which of the following will usually NOT save a shopper money?

a. shopping in specialty storesb. coupons and rebatesc. planning aheadd. comparison shopping


Activity One Study Questions

1.Before you shop, what should you do?

2.What are staples? List four.

3.What is the difference between a store brand and a generic brand?

4. When should you use coupons when shopping for groceries? When should you choose not to use a coupon?

5.What is food product dating?

6. List tips you should follow when purchasing canned goods?

7.Name four types of information that are provided on a food label.

8.How can you determine whether you will get the best buy by buying the larger size or amount of food?


Activity Two

1. Read Activity Two Information Sheet: Wise Shopping Guide.

2. Locate and view the video: Adventures in the Grocery Store. Write down 10 video facts on your own paper.

3. When you have finished viewing the tape, rewind it, and return it to its proper location.

4. Read Activity Two Information Sheet: Buying and Storing Food.

5. Locate the Activity Two Worksheet: Shopping for Groceries and follow the directions provided.

6. Locate the Activity Two Worksheet: What is the Unit Price?.

7. Clean up your module area and make sure that everything is returned to its proper location.


Activity Two Information Sheet Wise Shopping Guide

Directions: The following are general guidelines to follow when purchasing food. Wise food purchasing begins with wise planning.

1. Read the newspaper and grocery advertisements for sales and coupons. Redeeming coupons can help the consumer save money but only if used wisely. Coupons should be used only for those items which are needed.

2.Prepare a shopping list before going to the grocery store and stick to it while shopping. Following a list will help prevent impulse buying

3.Compare various brands and prices. Read food labels. Buy the food that offers the most nutrition for the money.

4.Do not shop when hungry.

5. Experiment with “no-frills” or generic-brand foods to determine if the quality is high enough to be used.

6. Substitute less-expensive foods of equal nutrition for higher priced ones.

7.Use fresh fruits and vegetables in season since they are often lower in price.

8. Foods fortified with vitamins and minerals may cost more. If a variety of foods are eaten each day, fortified foods may not be necessary.

9.Packaged, ready-to-eat foods and convenience foods, may cost more and may not be as nutritious as those foods prepared at home.

10.Cook extra amounts of meat loaf, poultry, fish, and meat to slice for sandwiches as a substitute for purchased cold cuts.


Activity Two Information Sheet Buying and Storing Food (Page 1 of 3)

Food Costs and Your Budget

One needs to figure out how much money is in their food budget as money spent on food uses up a large portion of a family budget.

Steps Food Goes Through to Reach the Marketplace

Production - food begins with farming or fishing. Factors that can affect the supply and cost of food are weather, disease, season, and demand.

Processing - these are the steps taken to prepare and package food for sale. This can increase foods safety and storage life or make food into more specific products such as wheat into flour.

Distribution - the transportation of foods to the stores from all over the United States and even foreign countries. Distribution costs become part of the price of the food.

Marketing - this includes packaging, research and development, and advertising of goods.

Getting Ready to Shop

Taking time to plan for your shopping trip can save you time and money. Where should one shop?

Supermarkets - these sell a full line of food and non-food items. These may house a bakery, cheese shop, deli, seafood shop, and other specialty departments.

Warehouse stores - prices are usually lower in these ‘no-frills’ stores. Items are limited and often displayed in cartons. These stores offer fewer services - you may have to bag your own purchases.

Convenience stores - these sell a limited line of food and non-food items. Prices are usually higher. These attract customers who have few purchases and are in a hurry.

Specialty stores - these concentrate on one type of food, i.e., baked goods and offer personal service. Prices are often higher than other stores.

Farmers’ markets - during the growing season, local growers bring their goods to sell. Prices are often lower - especially during growing season.

Food co-ops - costs are kept down as these are owned and operated by members of the cooperative. Foods are bought in quantity and are distributed among its members.



Planning Your Shopping Trip

One major shopping trip instead of several small ones will help you make the best use of your time. One should check the newspaper to compare prices, find special sales, and for fliers and cents-of- coupons. Some stores offer double and triple discounts on coupons.

Never shop on an empty stomach as food always smells and looks more appealing if you are hungry. To avoid buying things you do not need make sure to have a specific shopping list, and don’t forget to take your coupons.

Shopping for Food

Stores use various techniques to encourage one to buy, such as:bright packaging and displays - these will catch one’s eye;

special displays - these will make one slow down to look at them, especially if they are placed in the middle of a traffic lane;

eye level displays - often reserved for more popular items;

slow, relaxing music - encourages shoppers to shop longer and buy more; and

samples displays - encourages shoppers to try new foods.

Comparison Shopping

Reading labels and comparing pricing and nutrition information can help one choose wisely, especially when one has a choice of frozen, canned, and fresh foods.

Labels usually name and describe the product (whole, sliced, etc.), give net weight of contents (content weight only), names the manufacturer, packer, or distributor, and lists the ingredients (beginning with the largest amount first) with nutritional values. If foods have had nutrients added and are advertised as nutritious they must have labels that include serving size and number of servings, calories per serving, calories from fat, grams of fat, cholesterol, sodium, carbohydrates and protein servings and their percentage of daily value, and key vitamins and minerals with their percentage of daily value.



Comparing Brands

National Brands - produced by major food companies that advertise and sell nationally.Private Labels - products packaged for a particular chain of stores. Prices are usually lower.

Nutritional value is the same as for national brands.Generic Products - plain and simple packaging, less expensive than other brands. Nutritional

value is the same but quality may not be as good.

One needs to compare unit prices when comparison shopping. Unit price is the price per ounce, pound, or other unit of measure. This way one compares unit measurement price to unit measurement price. One should also look for a “sell by” or “pull” date to determine freshness. Bad odors, mushy spots, ‘slimy’ feeling texture, bulging cans, and dull, gray-brown meats are all signs of spoilage.

Once purchases have been made, be sure to put away perishable foods first followed by dry storage foods. Freezer temperature needs to be 0° F or below and refrigerator temperature should be between 32° F and 40° F. Always remember to move items you have had longer to the front so you will use these items before your newer purchases. Opened items should always be stored in closed containers.


Activity Two Worksheet Grocery Shopping (Page 1 of 2 )

Version ONE

Directions: Listed below are clues that have to do with shopping for groceries. Use each clue to fill in the blanks in the corresponding numbered item on the next page. The letters in the squares will spell a term that is a type of item you might buy when grocery shopping.

1. The steps taken to prepare and package food for sale.2. Coupons that allow customers to buy products at reduce prices.3. When you are ________ you often spend more money that expected on food because everything looks “good enough to eat.”4. Small shops where foods are usually more expensive5. Often the least expensive brand.6. Highly processed foods usually contain fewer _________ than less processed ones.7. Find most economical brand and size by using __________ __________.8. Store where foods are often displayed in cartons and prices are lower than in a supermarket.9. The weight of the food is called the ___________ weight.10. If you make these wisely, you will get the most for your money.11. Buying a product because it appeals at the moment is called _________ buying.12. Open dating helps you know whether the food is ___________.13. Owned and operated by the members, food is bought in bulk and distributed among its members.14. The weather and the time of year effects the ________ of food.15. When you shop you should compare national _________, private labels, and generic products.


Activity Two Worksheet Grocery Shopping (Page 1 of 2 )

Version TWO

Directions: Listed below are clues that have to do with grocery shopping. Read each clue and fill in the blanks on page two of this activity. The words should be used to fill in the corresponding blanks next the numbered clues. The letters in the squares will spell a term..

Clues1. These depend on weather, time of year, packaging and transportation ( 2 words)2. Put raw meat and poultry in this kind of bag.3. Food may be displayed in cardboard boxes here.4. This allows you to compare costs. ( 2 words)5. If you make these wisely, you will get the most for your money.6. These provide valuable information.7. Some foods lose this if not brought home and stored immediately.8. A kind of food buying to avoid.9. This is often the least expensive brand.10.Avoid this kind of container when buying food.


Activity Two Worksheet Grocery Shopping ( Page 2 of 2 )

Version TWO

1. ___ ___ ___ ___ ___ ___ ___ ___

2. ___ ___ ___ ___ ___ ___

3. ___ ___ ___ ___ ___ ___ ___ ___

4. ___ ___ ___ ___ ___ ___ ___ ____

5. ___ ___ ___ ___ ___ ___ ___ ___

6. __ __ __ __ __

7. ___ ___ ___ ___ ___ ___

8. ___ ___ ___ ___ ___ ___

9. ___ ___ ___ ___ ___ ___

10. ___ ___ ___ ___ ___ ___


Activity Two Worksheet Shopping for Groceries (Page 2 of 2)

Version ONE

1. O __ __ __ __ __ __

2. O __ __

3. O__ __ __

4. O __ __ __ __ __ __ __

5. O __ __ __ __ __

6. O __ __ __ __ __ __ __ __

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9. O _ _ 10. O __ __ __ __ __ __

11. O12. O __ __ __ __

13. O -__ __

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Activity Two Worksheet What is the Unit Price?

Directions: Read the situations described below. Calculate the unit price of each product. Then tell which product you would recommend buying and explain why.

Laura is buying oatmeal. She serves it several days a week for breakfast and makes oatmeal cookies often. The grocery store has 18 oz. for $1.79 and 42 oz. for $2.98. Which should Laura buy?

1. Unit price: 18 oz. ________ 42 oz. ________

2. Recommendation: _________________________________________________________

3. Explanation: _____________________________________________________________

________________________________________________________________________

________________________________________________________________________

Sergio is buying potatoes for his family. He finds a 5 LB. sack of potatoes for $1.99 and a 20 lb. sack for $4.99. Sergio has plenty of room to store a larger sack, but his family doesn’t eat many potatoes. Which should Sergio buy?

4. Unit price: 5 lb. sack __________ 20 lb. sack __________ 5. Recommendation: _________________________________________________________

6. Explanation: ______________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

Anvita is buying canola oil. A 24 oz. bottle costs $2.19. A 48 oz. bottle is $2.89. She is concerned that the larger bottle might be too tall to fit on the shelf where the oil is kept. The family does little baking, but has s stir-fry at least twice a week.

7. Unit price: 24 oz. _________ 48 oz. __________

8. Recommendation: __________________________________________________________

9. Explanation: ______________________________________________________________

__________________________________________________________________________


Activity Three

1. Read Activity Three Information Sheet: Food Buying Decisions and Personal Preferences.

2. View the video , “Merchandising: The Store as Persuasion”, and write 10 facts..

3. Locate and follow the directions for Activity Three Worksheet: Writing a Food Commercial.

4. Locate and complete Activity Three Worksheet: Coupon Shopping.

5. Clean up your module area and make sure everything is returned to its proper location.


Activity Three Information Sheet Food Buying Decisions and Personal Preferences

Food buying decisions are influenced by personal values, goals, and resources. The consumer must determine what is most important to himself/herself and their family. Which is valued most: health, time, work, and/or economy? Values and goals influence decisions about personal resources such as time, energy, money, skill, equipment, and space. Effective management of these resources may help the consumer reach food buying goals.

Because individuals and families are different, the amount of money people spend for food varies. The consumer must decide how much can be realistically spent depending on the individual circumstances. The following must be considered:

1. The number, age, sex, size, and activities of individuals in the household. A teenager is more expensive to feed than a preschool child.

2. The special dietary needs of individuals: nationality, region, climate, religion, tradition, and habit, may affect food buying.

3. The personal preferences of individuals: nationality, region, climate, religion, tradition, and habit, may affect food purchases.

4. The number of meals eaten away from home: costs may be considered as part of food or recreation spending, depending upon how food eaten away from home is treated in the total spending plan.

5. The entertaining done by the family: the frequency and type of entertaining and number of guests can influence total food dollars.

6. The amount of food prepared by the consumers: ready-to-eat foods may cost more.

7. The stores at which consumers shop: the area (rural or urban), section of the country, and places where food is bought may influence the prices paid for the food.

8. The other demands on total income food spending should be considered in relation to the overall spending and saving plan.


Activity Three Worksheet Writing a Food Commercial

Select a convenience food you like to eat. Write a television or radio commercial to sell the product. Use your imagination and creativity. You must convince the consumer that this product is for them!

FOOD ADVERTISEMENTSAPPEAL TO:

A. LOGIC

Gives consumer information about the product

B. EMOTION

Tries to make the consumer thinkthe product will make them more

attractive or popular


Activity Three Worksheet

Coupon Shopping

This coupon was printed in the newspaper. Look at the coupon and answer the questions below on your own paper.

1. Does the coupon tell you the price of the item?2. Can you use the coupon at any time?3. How much money will you save if you use this coupon?4. If the regular price is $1.95, what will you pay when you use the coupon?5. If the regular price is $2.98, what will you pay if the store is offering double coupons?


Activity Four

1. Locate the Posttest and complete it according to the instructions before you go to the next step.

2. Read Activity Four Information Sheet: New Food Labeling Regulations.

3. Complete Activity Four: Peanut Butter Tasting Lab. (Get the taste kit from Mrs. Baggett)

4. Complete the blue worksheet entitled, Reading Labels.

5. Get out a piece of notebook paper and place your name, class and folder # in the upper right hand corner. Place your module name on the top line. Copy the following list, then gather the assignments in order. Place the list on the top and staple the stack together. Paperclip your pre/post test answer sheet on top.

VocabularyActivity One Study QuestionsActivity Two: 10 Video Facts (Adventures in the Grocery Store)Activity Two: Shopping for GroceriesActivity Two: What’s the Unit Price?Activity Three: 10 Video Facts (Merchandising: The Store as Persuasion)Activity Three: Writing a Food Commercial Activity Three: Coupon ShoppingActivity Four: Reading Labels


Activity Four Information Sheet New Food Labeling Regulations (Page 1 of 2)

Effective: May 1994

MANDATORY NUTRITION LABELINGApproximately 90% of processed food will carry nutrition information. Exemptions include coffee and tea; some spices, flavorings and other foods that contain no significant amounts of nutrients; ready-to-eat food prepared primarily on site, such as deli and bakery items; restaurant food; bulk food that is not resold; and food produced by small businesses.

Foods in small packages (generally those no larger than a package of Life Savers, or meat and poultry products less than a half ounce) do not have to have nutrition information on their labels unless they make a nutrition claim. However, FDA-regulated products must carry a telephone number or address for consumers to get required nutrition information.

Nutrition information is voluntary for many raw foods. The 20 most frequently eaten raw fruits, vegetables and fish can provide information under FDA’s voluntary point-of-purchase nutrition information program. The 45 major cuts of meat and poultry, under USDA’s voluntary point-of- purchase program can also voluntarily provide such information. Although voluntary, the programs for raw produce, meat, fish, and poultry carry strong incentives for retailers to participate. Guidelines state that if voluntary compliance is insufficient, the agencies may move to make it mandatory.

NUTRITION PANELA revised list of nutrients, selected because of their relationship to current health concerns, will appear on the nutrition panel. Some of the nutrients are included under the old law: Calories, total fat, total carbohydrate, protein, sodium, Vitamins A and C, calcium and iron. The new ones are calories from fat, saturated fat, cholesterol, sugars, and dietary fiber. No longer required are thiamin, riboflavin, and niacin because deficiencies of these vitamins are no longer considered significant health problems. Manufacturers may choose to list these and other nutrients, subject to certain conditions.

Serving sizes specified on labels will be more uniform for all product lines so that consumers can compare the nutritional qualities of similar products. They also will be closer to the amounts people actually eat.

The amount of certain nutrients will be expressed not only in terms of amount per serving but also in terms of a percent of a new dietary reference value, called the Daily Value. The “percent Daily Values” will be based on a 2,000 calorie diet. Requiring nutrients to be declared as a percent of the Daily Value is intended to help consumers understand the role of individual foods in the context of the total diet.


Activity Four Information Sheet New Food Labeling Regulations (Page 2 of 2)

NUTRIENT CONTENT CLAIMS

Any term used to describe the nutrient content of a food will mean the same on every product on which it appears. Also, the list of acceptable claims now includes such descriptors as “free,” “low,” “light (or lite),” “reduced,” “less,” and high. “Lean” and “extra lean” also have been defined and will apply specifically to the fat content of meat, including game meat, poultry and fish.

HEALTH CLAIMClaims linking a nutrient or a food to the risk of a disease or health-related condition now will be allowed only under certain circumstances on FDA-regulated products. There are strict requirements about when and how these claims can be used.

INGREDIENT LABELINGFull ingredient labeling will appear on all processed, package foods, including standardized foods, such as mayonnaise, macaroni and bread, which previously were exempt.

SOURCE: FDA Consumer, May 1993


Activity Four WorksheetReading Food Labels

Directions: Use the information you have learned about labels and the food label provided, and answer listing the following information:

1. Name of the product:

2. Company that produces product:

3. Address/phone number of company:

4. Net weight of contents:

5. Amount of product in one serving:

6. Amount of calories in one serving:

7. Amount of calories from fat in one serving:

8. Servings for entire container:

9. Ingredients in order of quantity:

10. Identify any nutritional claims made:

11. How many grams of protein in one serving:

12. How many grams of carbohydrate in one serving:

13. What would you like to know about this product that you cannot find on the label?

14. Explain why you think the government makes laws regulating food labels:


Food Purchasing Posttest (Page 1 of 2)

1. Prepare a shopping list before going to the grocery and stick to it while shopping, this will. . .

a. avoid impulse buyingb. let you know you have food listed only oncec. let you check easier to see what food is on hand at homed. all of the above

2. Which is usually the LEAST expensive brand to buy?

a. national b. storec. genericd. foreign

3. The unit price of a 5 pound bag of sugar the cost $1.75 is _________

a. 15 cents a poundb. 35 cents a poundc. 50 cents a poundd. 18 cents a pound

4. Which of the following will usually NOT save a shopper money?

a. shopping in specialty storesb. coupons and rebatesc. planning aheadd. comparison shopping

5. What is the last day a food may be sold as fresh?

a. pull dateb. open datingc. pack dated. freshness date


6. The first step in making a shopping list is to

a. plan meals and snacks for which you are buying foodsb. organize foods into groups on the listc. make up a list of the foods you will needd. check to see what food you have on hand

7. Staples are

a. foods purchased at a convenience storeb. foods needed to make your favorite recipec. food that conserve personal energyd. foods you are likely to use often

8. What are products that can be stored in a cabinet called

a. gourmet foodsb. nonperishable foodsc. no-frills foodsd. nutritious foods

9. Which of the following information is included on a nutrition label?

a. calories per serving and calories from fatb. product name c. address of distributord. weight of contents

10. Which store has higher prices and is usually used to purchase a few necessities?

a. food co-opb. superstorec. farmer’s marketd. convenience store


Activity One Study QuestionsAnswer Sheet

1.Before you shop, what should you do? Make a list of everything you need for the meals and snacks you have planned

2.What are staples? List four. Foods you are likely to use often Examples: Milk, eggs, pasta, bread, sugar, pepper, salt, rice, flour.

3.What is the difference between a store brand and a generic brand? Store brands are foods and household items that have the store’s have or another name used only by that store on the label and generic brand are products with labels listing only the product name and nutritional information

4. When should you use coupons when shopping for groceries? Coupon provides cents off of an item you generally buy, and if it is less expensive than a similar item. When should you choose not to use a coupon? (you may mention some not listed in the text) When the item is not one you generally buy, and it is not less expensive than a similar item.

5. What is food product dating? Food product dating is the process of dating food to indicate product freshness. You’ll see four types of dates stamped on product packages: “sell by” date, “packed on” date, “use by” date, and expiration date.

6. List tips you should follow when purchasing canned goods? Consider shelf life; inspect lids, and look for bulges, leaks and dents.

7. Name four types of information that are provided on a food label. Serving size and number of servings; percent of daily values; calories-per-gram conversion; nutrient amounts; trans fat; calories; and, daily value footnotes.

8. How can you determine whether you will get the best buy by buying the larger size or amount of food? By calculating unit pricing


Answers: Activity Two WorksheetGrocery Shopping

1. Food Costs2. Plastic3. Warehouse4. Unit Price5. Decisions6. Labels7. Quality8. Impulse9. Generic10. Damaged


Pre and Post test Answer Sheet

Pretest

1 .b2. d3. a4.c5. b6. d7. b8. a9. b10. a

PostTest

1. d2. c3. b4. a5. a6. a7. d8. b9. a10. d


Activity FourPeanut Butter Tasting Lab

Directions: Go to kitchen #3 and use the demonstration table for this lab work. Follow the instructions below:

A. Take a paper plate from the tray and divide it into four (4) sections. Using the marker, draw a BIG X in the center of the plate. Label sections A, B, C, and D. (see picture)

A

B D

C

B. Spread peanut butter from jar A on a cracker and put it in section A on your paper plate. Do the same for each jar of peanut butter.

C. Eat each cracker (A, B, C, & D) and make comments on the back side of the blue sheet. Describe the flavor, looks, and texture of each peanut butter sample. (Note: If you do not wish to taste the peanut butter, you may evaluate the looks and texture.)

D. After you have tasted and commented on each peanut butter sample, decide which one you liked the best. Using the container of your favorite peanut butter answer the questions on the blue sheet.

E. Be sure to close the peanut butter jar lids tightly. Put the label covers back in place on the jars. Make sure the magic marker has it’s cap on tightly. Wash the spreader and return to the container. Clean the demonstration table. Return the kit to where it belongs.

EXPLORATORY FAMILY AND CONSUMER · Web view2009/09/07 · FAMILY AND CONSUMER...

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Transcript of EXPLORATORY FAMILY AND CONSUMER · Web view2009/09/07 · FAMILY AND CONSUMER...