Case Study: Trader Joes

My group consisted of Sonja Huff, Niza Zamudio, and Anna Rowland. For this project, we were allowed to use $2 for the entire day on breakfast, lunch, and dinner. For breakfast and lunch, we used 50 cents each, and then for dinner we pooled what was left and had $4 to make a joint dinner. My breakfast and lunch consisted of scrambled eggs. I used three eggs, which is about $1 and I used a small amount of cheese that I had on hand already. I then ate about half of it for breakfast and saved the rest for lunch. For dinner, we decided as a 'family’ to go grocery shopping at both Trader Joes and Safeway. Initially we thought that Trader Joes would be a lot cheaper when it came to healthier foods. However, we found that the vegetables and tomato sauces were too expensive, so for those items we decided to go to Safeway. We bought one bag of pasta, which only cost us $1 from Trader Joes, and

However, we did not clean the mushrooms before we started sautéing them, so that was one food safety issue that we faced. We did not really do anything to compensate for not cleaning the mushrooms. We just ate everything after we cooked them. In terms of safety, besides the not cleaning the mushrooms, everything else we did I think would be considered safe. Overall, I would not really say that I was satisfied, because I’m used to eating more than just scrambled eggs for breakfast and lunch, and then pasta for dinner. I’ll usually eat scrambled eggs for breakfast, a sandwich for lunch, and then pasta and salad for dinner. For nutrition, we did not have any sort of dairy products, mainly because of the members who are lactose intolerant, and because all I had that day to drink was water. We did have vegetables (mushrooms) and grains (pasta). Though mushrooms have some protein in them, we did not have as much protein as we should have, and we had no fruits at all in our