Shopping List Worksheet

1. Plan Your Meal

Choose a simple meal you’d like to prepare (for example: sandwich, salad, pasta). Write the meal name below and list any notes about what you want in it.

Meal Name: ________________________________

Use the Grocery Budget Reading Passage to help estimate costs for each ingredient below.

2. List Your Ingredients

3. Calculate Your Total

What is the total estimated cost of all ingredients listed above?
Total Estimated Cost: $ ____________

4. Reflection

Which grocery store section will you visit first and why?

Grocery Budget Reading

Planning your grocery budget can help you buy the foods you enjoy without spending more money than you have. On average, one person’s groceries for a week can range from $30 to $50, depending on which foods you choose and where you shop. Knowing typical costs for common items makes it easier to plan.

Typical Prices
• Fresh fruits and vegetables: $2–$4 per pound (for apples, carrots, lettuce)
• Milk (one gallon): about $3
• Bread (one loaf): $2–$3
• Canned goods (beans, tomatoes): $1–$2 per can
• Rice or pasta (one pound): $1–$2

Use these numbers to estimate your costs before you shop. If you plan to buy 2 pounds of apples ($4–$8) and a loaf of bread ($2–$3), your total is around $6–$11.

Budgeting Tips

1. Make a Shopping List. Write down every ingredient you need for your meals. Estimate a cost next to each item using typical prices.
2. Compare Unit Prices. Look at the small label on the shelf showing price per ounce or per pound. That helps you pick the best deal (for example, which brand of cereal costs less per ounce).
3. Choose Store Brands. Store or generic brands often cost 20–30% less than name brands but taste similar.
4. Plan Meals with Overlapping Ingredients. If you buy lettuce for a salad and also use it in sandwiches, you get more value for your money.
5. Stick to Your List. Avoid buying extra items you did not plan for. Impulse buys can quickly increase your total cost.
6. Use Coupons and Loyalty Cards. Check for digital or paper coupons before you shop, and sign up for the store’s rewards program to save on future purchases.

By following these simple steps—planning ahead, comparing prices, and staying focused—you can keep your grocery costs within your budget and still enjoy tasty, healthy meals.

Session 1 Discussion

Discussion Guidelines

• Listen respectfully and wait your turn to speak.
• Speak clearly and look at the speaker.
• Build on each other’s ideas and ask follow-up questions.
• There are no wrong answers—share your thoughts and experiences!

Discussion Prompts

1. Exploring Store Sections

Question: Which three sections did we learn about today when we looked at the store layout?
Follow-Up:
• Which section do you visit most often and why?
• Name one item you’d find there and one new item you’d like to try.

2. Planning Your Shopping List

Question: How did using the Shopping List Worksheet help you organize your meal ingredients?
Follow-Up:
• Did seeing all your ingredients at once change what you planned to buy?
• What tip would you give a friend for making their own list?

3. Estimating Costs

Question: When you used the Grocery Budget Reading, which ingredient had the highest estimated cost?
Follow-Up:
• How could you lower that cost?
• Would you consider a store brand or a different quantity?

4. Navigating the Layout

Question: Referring to the Store Layout Diagram Handout, which item on the sample list was hardest to place?
Follow-Up:
• What strategy did you use to find it?
• How might that strategy help you in a real store?

5. Reflecting on Planning and Independence

Question: Why is planning ahead—knowing store sections and estimating costs—important for saving time and money?
Follow-Up:
• Share one piece of advice you’d give someone who is shopping on their own for the first time.

Next Steps

In our next session, we’ll practice comparing prices in a mock store and learn more budgeting strategies to stretch our dollars further.

Session 1 Warm-Up

Quick Poll: Your Shopping Habits

1. Which store do you shop at most often? Why?

1. What is one food item you always buy when you shop?

1. How do you decide what to put on your shopping list? (e.g., price, brand, recipe ideas)

1. What makes a shopping trip successful for you?

Use this warm-up to share and compare your experiences before we dive into store layouts and budgeting!

Unit Price Worksheet

1. Calculate Unit Prices

Use the formula Unit Price = Total Price ÷ Number of Units (oz, lb, or count) to fill in the table below. Then circle the product with the best value.

2. Apply to a Real Flyer

Using the Mock Store Flyer Handout and the tips from the Cost Comparison Reading Passage, choose three items you’d like to buy. For each item, record the package size and price, show your unit price calculation, and write the resulting unit price.

3. Reflection

1. Which item gave you the biggest savings when comparing unit prices? Why?

1. What strategy from the Price Comparison Strategies Slide Deck or the Cost Comparison Reading Passage will you use on your next shopping trip?

Cost Comparison Reading Passage

Getting the best deals at the grocery store isn’t just about price labels on the shelf—you can save even more by using store flyers, bulk purchasing, and sale strategies. Learning to read and compare ads helps you stretch your budget further.

1. Using Store Flyers and Ads

• Compare Prices Across Stores. Collect two or three weekly flyers (printed or digital) to see which store offers the lowest price on key items.
• Look for “Buy One, Get One” Deals. BOGO promotions can cut your cost per unit in half if you need multiples of the same item.
• Check Sale Dates. Most flyers list sale start and end dates. Plan your shopping trip to take advantage of short-term specials.

2. Bulk Buying vs. Smaller Packages

• Calculate Unit Price on Bulk Items. Even when an item is on sale, check the unit price (cost per ounce, pound, or count) to be sure you’re getting the better deal.
• Beware of Spoilage. Only buy in bulk when you’ll use the food before it goes bad. Share bulk items with family or freeze extras if possible.
• Consider Storage Space. Make sure you have room at home for larger packages so nothing gets wasted.

3. Seasonal Produce and Store Brands

• Seasonal Savings. Fruits and vegetables in season often cost less and taste better. Look for “in-season” callouts in the produce section or flyer.
• Try Store (Generic) Brands. Store brands frequently cost 20–30% less than national brands and often have similar taste and quality.

4. Coupons and Loyalty Programs

1. Paper and Digital Coupons. Clip coupons from flyers or load digital coupons to your phone or store loyalty card before you shop.
2. Loyalty Card Discounts. Sign up for the store’s rewards program to unlock member-only prices and earn points toward future savings.
3. Stack Savings. In many stores, you can use a coupon, a sale price, and a loyalty discount all on the same item for maximum savings.

5. Quick Comparison Steps

1. Write down the item name, package size, and price from each flyer or shelf label.
2. Calculate the unit price for each option (Price ÷ Units).
3. Circle the option with the lowest unit price that meets your meal plan and storage needs.
4. Check for coupons or loyalty discounts to reduce the final cost even more.

By combining flyer comparisons, bulk vs. small-package unit-price checks, seasonal produce choices, and coupon/loyalty strategies, you’ll become a savvy shopper who gets the most value out of every dollar spent.

Session 2 Warm-Up

Price Guess Challenge

Below are five common grocery items. Write down your best guess for how much each costs at your usual store.

1. Gallon of milk: $ _______
   
   
   
2. Loaf of bread: $ _______
   
   
   
3. Dozen eggs: $ _______
   
   
   
4. Box of cereal (12–16 oz): $ _______
   
   
   
5. 1-lb bag of rice: $ _______
   
   
   

Bonus: Choose one item above and write one reason why its price might vary between stores or brands.
$ ____________________________________________________________

After everyone finishes, we’ll compare your guesses to real prices and discuss what factors influence costs.

Session 2 Discussion Guide

Discussion Guidelines

• Listen attentively and wait your turn to speak.
• Speak clearly and maintain eye contact with the speaker.
• Build on each other’s ideas—ask questions and give examples.
• There are no wrong answers: share your honest thoughts and experiences!

Discussion Prompts

1. Calculating Savings

Question: Which item from your Unit Price Worksheet gave you the biggest savings when you compared unit prices?
Follow-Up:
• What was the unit price difference between the options?
• How did calculating unit price help you decide which product to buy?

2. Applying Reading Strategies

Question: Which strategy from the Cost Comparison Reading Passage are you most likely to use on your next shopping trip?
Follow-Up:
• How will you use store flyers or coupons to save money?
• Can you think of an example where you might choose bulk vs. a smaller package?

3. Mock Shopping Experience

Question: During the mock store flyer activity, what process did you use to find and record the best deals?
Follow-Up:
• What challenges did you encounter when reading labels or flyers?
• How would you overcome those challenges in a real grocery store?

4. Reflecting on Smart Shopping

Question: Why is using unit pricing and price-comparison strategies important for staying within your grocery budget?
Follow-Up:
• What advice would you give a friend who wants to shop smart and save money?
• How do you think mastering these skills will help you become more independent in daily life?

Next Steps

In Session 3, we’ll take the money we saved through smart shopping and use it to plan, prepare, and cook simple, healthy meals. Get ready to select a recipe, organize your ingredients, and practice basic kitchen skills!

Meal Prep Planning Worksheet

1. Choose Your Recipe

Select one recipe from the Simple Recipes Handout.

Recipe Name: ________________________________

2. List Ingredients

Fill in each ingredient you need, the amount, and how it should be prepared (e.g., chopped, sliced).

3. Gather Tools & Equipment

List all utensils, bowls, and appliances you will use for this recipe.

4. Outline Your Prep Steps

Write the steps needed to prepare and cook your dish in order (e.g., wash, chop, cook).

5. Timing

Estimate how long each main step will take.

6. Safety & Hygiene Checks

Refer to the Nutrition and Safety Reading. List the safety and hygiene steps you will follow (hand washing, knife handling, cooking temperatures, cleanup).

Nutrition and Safety Reading

Preparing food safely is just as important as choosing healthy ingredients. Follow these guidelines to keep your kitchen clean, avoid injuries, and create balanced meals.

Kitchen Hygiene

• Wash your hands with soap and warm water for at least 20 seconds before you start cooking and after touching raw meat, eggs, or fish.
• Clean and sanitize countertops, cutting boards, and utensils between tasks—especially after handling raw proteins.
• Keep raw meats separate from fruits, vegetables, and ready-to-eat foods to prevent cross-contamination.
• Tie back long hair, use an apron, and keep pets and distractions out of the food-prep area.

Knife Safety

• Use a sharp knife—dull blades require more force and are more likely to slip.
• Grip the handle firmly and tuck your fingertips under in a “claw” shape when holding the food.
• Cut away from your body, keep the blade pointed down, and use a stable cutting board on a flat surface.
• Never try to catch a falling knife. Step back and let it drop safely.
• After use, wipe knives clean, then store them in a knife block or drawer with blade guards.

Basic Nutrition

• Build a balanced plate: aim for a source of protein (chicken, beans, eggs), a grain (rice, pasta, bread), and fruits/vegetables.
• Watch portion sizes: a palm-sized portion of protein, a fist-sized portion of grains, and two cupped handfuls of produce.
• Limit added sugars and high-fat foods. Choose water, low-fat milk, or 100% fruit juice in moderation.
• Read nutrition labels to compare calories, sugar, sodium, and fiber content between products.

Safe Cooking Temperatures

• Poultry (chicken, turkey): 165°F (74°C)
• Ground meats (beef, pork): 160°F (71°C)
• Seafood: 145°F (63°C)
• Leftovers & casseroles: 165°F (74°C)

Use an instant-read thermometer when cooking meat or reheating leftovers. Insert the probe into the thickest part of the food without touching bone or pan.

By practicing good hygiene, handling knives carefully, and choosing balanced meals, you’ll cook safely and eat nutritiously every time you prepare food at home.

Session 3 Warm-Up

Recipe Reflection

1. What meals have you cooked before? (List two)

1. Which meal was your favorite and why?

1. What ingredients did you enjoy working with the most?

1. What cooking skill (e.g., chopping, measuring, timing) do you feel most confident using?

1. What is one new skill or technique you would like to practice today?

Use your reflections to connect past experiences with today’s hands-on cooking activity!

Session 3 Discussion Guide

Discussion Guidelines

• Listen respectfully and wait your turn to speak.
• Speak clearly and face the speaker.
• Ask questions and build on each other’s ideas.
• There are no wrong answers—share your honest reflections!

Discussion Prompts

1. Reflecting on the Cooking Process

Question: Which step of cooking (washing, chopping, measuring, cooking, plating) did you find easiest? Which was most challenging?
Follow-Up:
• Why did that step feel easy or hard?
• How could you use what you learned to cook at home?

2. Using Your Plan in Action

Question: How did your Meal Prep Planning Worksheet help you stay on track while cooking?
Follow-Up:
• Was there anything you forgot to plan? How did you adapt?
• What advice would you give someone about planning before cooking?

3. Safety and Hygiene in the Kitchen

Question: Which safety or hygiene guideline from the Nutrition and Safety Reading did you use the most (hand-washing, knife safety, temperature checks)?
Follow-Up:
• How did following that guideline make you feel more confident or safe?
• Can you think of another situation where you’d use that safety step?

4. Building Cooking Skills and Independence

Question: What new kitchen skill do you feel most confident using now (e.g., slicing, measuring, timing)?
Follow-Up:
• Which skill would you like to practice more and why?
• How could you practice that skill at home or with family?

5. Reflecting on Your Dish

Question: How did your meal turn out? Would you make it again?
Follow-Up:
• If you could change one thing about the recipe or process, what would it be?
• How did your budgeting and planning from Sessions 1 and 2 help you prepare today’s dish?

Next Steps

Keep practicing these skills! At home, try cooking this recipe again or explore a new one. In our next unit, we’ll build on these kitchen skills and learn how to pack and store meals for later.

Simple Recipes Handout

Below are four easy, budget-friendly recipes you can prepare using ingredients from your shopping lists. Each recipe includes a list of ingredients and step-by-step instructions.

Veggie Rice Bowl

Ingredients:

• 1 cup cooked rice
• ½ cup mixed vegetables (bell pepper, carrot, peas)
• 1 tablespoon soy sauce
• 1 teaspoon oil (vegetable or olive)
• Optional: chopped green onions for garnish

Steps:

1. Heat oil in a skillet over medium heat.
2. Add mixed vegetables and sauté for 3–4 minutes until slightly tender.
3. Stir in cooked rice and soy sauce.
4. Cook for another 2–3 minutes, stirring occasionally, until everything is heated through.
5. Transfer to a bowl and top with green onions, if desired.

Turkey & Cheese Wrap

Ingredients:

• 1 large tortilla or wrap
• 2 slices deli turkey
• 1 slice of cheese (cheddar or American)
• 2–3 lettuce leaves
• 1 teaspoon mustard or mayonnaise

Steps:

1. Lay the tortilla flat on a clean surface.
2. Spread mustard or mayonnaise evenly in the center.
3. Layer turkey slices, cheese, and lettuce on top.
4. Fold in the sides of the tortilla and roll it up tightly.
5. Slice the wrap in half and serve.

Fruit Yogurt Parfait

Ingredients:

• 1 cup plain or flavored yogurt
• ½ cup mixed fruit (strawberries, blueberries, banana slices)
• ¼ cup granola
• 1 teaspoon honey (optional)

Steps:

1. Spoon half of the yogurt into a clear glass or bowl.
2. Add half of the fruit on top of the yogurt.
3. Add the remaining yogurt and top with the rest of the fruit.
4. Sprinkle granola over the top and drizzle with honey, if using.
5. Enjoy immediately.

Pasta with Tomato Sauce

Ingredients:

• 1 cup dry pasta (spaghetti, penne, or your choice)
• ½ cup tomato sauce or marinara
• 1 teaspoon olive oil
• 2 tablespoons grated cheese (Parmesan or mozzarella)
• Pinch of salt and pepper

Steps:

1. Boil pasta in lightly salted water according to package directions until al dente. Drain well.
2. In the same pot or a skillet, heat olive oil over medium heat.
3. Pour in tomato sauce and bring to a gentle simmer.
4. Add drained pasta to the sauce and stir to coat evenly.
5. Season with salt and pepper, top with grated cheese, and serve warm.