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2 sets of 3-by- 5 -
inch cards. Sets
are designated
by common
color.
2 labeled
containers (large
brown bags will
work fine)
Pencils
MATERIALS
NEEDED
About 35-40 minutes.
TIME NEEDED
FOR LESSON
Cost Analysis
Educational Lesson:
What is cost analysis? Cost analysis helps us compare price based on the unit versus the whole item. This means that cost analysis helps us understand how much a serving or single item costs instead of the whole ingredient. Why is cost analysis used? Cost analysis is used to determine the cost of each portion of the meal that you are cooking. It also helps you determine total cost of dish and cost per serving. This is important so that you won’t buy too many ingredients and let them go to waste. Cost analysis can also help you save money if you do it correctly. How to do cost analysis Cost analysis is simple. All you have to do is divide the total cost of the item by the number con- tained in the package. The nutritious facts label will display the number of serving in the package. Once you are done doing this, you know how much each item cost. Examples of cost analysis: Formula (total cost divided by the # in the package) Eggs: A carton of eggs costs $2.19. There are 12 eggs in each carton. To figure out the cost per egg, divide 2.19 by 12. 2.19/12 =. The cost would be 18 cents per egg. If the recipe you are using calls for 3 eggs, then you multiply .18 by 3. 3 X .18 =. The total cost of the three eggs to make your recipe is 54 cents. Bread: A loaf of bread costs $1.49. There are 22 slices in each loaf. Use the formula. 1.49/22 = .07 per slice If you used 6 slices of bread, then you multiply .07 X 6 = .42 cents The total cost of the 6 slices of bread would cost you 42 cents.
Learner Objectives:
The 4-H member will: Learn to figure cost analysis. Learn how to determine cost of amount of ingredient used. Learn how to figure total cost of dish. Learn how to figure cost per serving.
Preparation: Prepare a set of cards for each team (two teams with 15 to 20 cards each). Each set of cards should be the same, but there must be a mark that distinguishes the different teams, or two different colored index cards can be used. Each of the cards will have a different problem of cost analysis on it. Containers can be made for each team to place their cards into once they are done solving the problem (large brown bags work fine), or teams can just create a stack of completed cards. Rules:
- Divide youth into two (2) teams are selected, and clear the room to allow running a relay.
- Each student must start behind a line, pick up a card, talk to their team and solve the cost analysis problem together. Use the pencil that is provided, write down their answer on the card, and then run to place it in the container/bag.
- They must return to tag the next person in line, and repeat step 2 until all cards are used.
- The winning team (first to deposit all of their cards in the containers) receives 5 points for best speed; the second team will receive 3 points.
- The instructor will go to the containers and remove the cards, checking with the groups for correct answers. This can be also be done by using an “honest system” and having each team indicate whether they figured the cost analysis correctly and keeping track of their points. The instructor should talk through each problem with the youth. Each correct answer is worth one (1) point.
- The team with the highest point total wins.
*****Examples of questions to write on index cards are on the following pages.**
Educational programs of the Texas AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age, or national origin. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating.
Reflection:
References
Why is cost analysis used?
If you have to use 3 slices of cheese for a recipe, how much are you spending on cheese for your recipe?
Explain what cost analysis is in your own words.
Activity: Educational Relay
Gilbert, G. G., Sawyer, R. G., & McNeill, B. (2011). Methods of instruction/intervention. Health Education: Cre- ating Strategies for School and Community Health (3rd Ed) (pp. 127-128). Sudbury, Mass: Jones and Bartlett Pub- lishers. Adapted by Abby Melendez (2015).
McVety. (2009). Determining portion costs and selling prices (pp. 91-92). Kendall Hunt Publishing. Adapted by Abby Melendez (2015).
If the cost of Nature’s Own Bread is $2.89, what is the cost per serving?
Ex. 4
If the cost of a carton of eggs is $2.49, what is the cost per serving?
If the cost of frozen broccoli is $1.47, what is the cost per serving?
Ex. 6
If the cost of Barilla Tri-Color Rotini is $1.69, what is the cost per serving?
If the cost of a 1 pound package of ground beef is $5.47, what is the cost per serving?
Ex. 10 If the cost of a half gallon of chocolate milk is $1.92, what is the cost per serving?
If the cost of a can of chicken noodle soup is $1.58, what is the cost per serving?
Ex. 12 If the cost of a box of Fiber One granola bars is $2.50, what is the cost per serving?
If the cost of a box of cereal is $3.22, what is the cost per serving?
Ex. 16 If the cost of a rotisserie chicken is $6.99, what is the cost per serving?
If the cost of a package of Oreo’s is $2.98, what is the cost per serving?
Ex. 18
If the cost of a pint carton of Ben & Jerry’s ice cream is $3.97, what is the cost per serving?
Answers for examples
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