Economic
Cost of food
Cost is one of the most important factors when we select food. It is particularly important for lowincome families, students and the elderly; it is not uncommon for these groups to spend 33 per cent of their total income on food.
The cost of food varies according to:
The cost of food varies according to:
- how much is bought at once — if there is storage space,large quantities are a better buy • whether the food is in season or locally produced
- how much processing the food has undergone — preprepared marinated chicken skewers or bags of salad cost more. Surprisingly, lessprocessed foods, for example, freshly squeezed orange juice from the greengrocer, can also cost more than the regular product.
- store specials and purchase of generic brands (large supermarkets have their own label).
Available resources
Time is a resource that commonly limits what we buy and prepare for meals, while our know ledge of and skills in cooking may become rusty over time without use.Resources can be interchangeable. If you have the money you can choose to go to a restaurant for a meal, but if money is short you can use your skills, knowledge and food ingredients to make a meal. Time and money can be used wisely by freezing and safely storing foods that are in season, on sale, or in larger quantities than can be used immediately. The microwave can defrost foods quickly and is cheaper to run than a conventional oven.
The marketplace
The marketplace refers to the place where consumers purchase food. It may be the corner store, the small local super market, the suburban shopping centre, or the buying and selling of goods on world markets. Generally, the smaller the selling venue is, the more expensive the food items are. Small stores buy their food items from larger stores or wholesalers, and increase the selling price to cover their costs.selling venue is, the more expensive the food items are. Small stores buy their food items from larger stores or wholesalers, and increase the selling price to cover their costs.
Available resources
Time is a resource that commonly limits what we buy and prepare for meals, while our know ledge of and skills in cooking may become rusty over time without use.Resources can be interchangeable. If you have the money you can choose to go to a restaurant for a meal, but if money is short you can use your skills, knowledge and food ingredients to make a meal. Time and money can be used wisely by freezing and safely storing foods that are in season, on sale, or in larger quantities than can be used immediately. The microwave can defrost foods quickly and is cheaper to run than a conventional oven.
Occupation and finances
As discussed previously, the type of job a person does influences their food selection. The physical demands of the job and its social expectations are reflected in food choices. The income received from employment also determines the quality and quantity of food chosen. For many Australian families, and many other individuals throughout the world, economic factors are the most important consideration when purchasing food.