is no room in the refrigerator and for which there is no other adequate 
storage facility. 
3. Failure to plan on the basis of required nutrients causes waste. 
If a housewife serves more carbohydrates or more protein foods than 
are necessary at the expense of vitamins and minerals, an unbalanced 
diet results. For example, if both potatoes and spaghetti are served 
at the same meal, either one may only be nibbled at and the remainder 
thrown away. Each day’s food should include some of each of the 
Basic 7 food groups. This balancing makes for better health and 
better appetites for each of the foods served. 
4. If the same dishes are served for a period of days they become 
less appetizing. The result is wasted food and often a waste in food 
values. 
Waste in Marketing 
Hand in hand with planning goes the right kind of marketing. This 
yields better nutrition, more for the consumer’s money, and a tre¬ 
mendous saving of food. 
1. Buying too much means dangerous spoilage and loss. Many 
foods deteriorate in nutritional value the longer they are held, so even 
though they are eventually eaten there is a waste of food values. It 
is better not to buy the 2-for-49-cents special if the quantity is likely 
to be too much to eat before it spoils. 
2. You cannot judge the nutritional and taste value of all food by 
its appearance. Many tons of fruits with slight blemishes are thrown 
away because their appearance has not appealed to the customer, 
although in taste and food values they are equal to the most photo¬ 
genic pears, peaches, etc. The retailer cannot sell them. They rot, 
contaminate other fruits and are thrown away. This waste adds to 
the cost of perishables purchased, because the retailer has to average 
the good with the bad and charge a price to cover wastage. 
3. Great waste occurs when merchants, in order to make leafy 
vegetables showy, tear off the outer leaves. The outer leaves are 
higher in vitamin content than the inner. The use of the vegetable 
brush, good storage, and prompt preparation will give more food value, 
better taste, and save waste. 
4. A good rule for shoppers is “hands off” when it comes to pinching 
and prodding and otherwise injuring sound fruits and vegetables. 
Such treatment often causes rot and results in waste. 
5. The habit of week-end buying causes waste. Merchants stock 
up to meet the demand, and if their calculations are wrong, left-over 
perishables rot by the following Monday. The homemaker who makes 
week-end purchases is inclined to overstock and spoilage results at 
the consumer level. 
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