Living Skills Center for the Visually Impaired

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GROCERY STORE ASSESSMENT FOR PEOPLE WITH VISUAL IMPAIRMENTS

Student’s Name:
Date:

+ or – or N/A (not appropriate for this student)

FINANCIAL MANAGEMENT:

  1. Can work calculator or round-off to nearest ½ dollar to keep an estimate of amount spending

  2. Has method of paying (cash, ATM card, check)

  3. Can work ATM machine; understands deduction from account

  4. Understands how to get cash back

  5. Knows how to purchase stamps, BART discount card, bus pass

  6. Knows about weekly ads & coupons, and how to access them

  7. If prescriptions are available – can use MediCal card or other insurance plan

  8. Understands unit pricing

    KNOWS GENERAL RULES OF THUMB OR SAVING MONEY:

  1. Small packages & individually packaged items (per serving) are more expensive (if larger quantity goes to waste – not cheaper)

  2. National name brands are more expensive than store brands (name varies by store) or generic items

  3. Frozen fruits/vegetables are more expensive than canned fruits/vegetables

  4. Fresh meat is more expensive than frozen meat

  5. The more work the store/manufacturer does, the more expensive the item:  precooked food costs more than uncooked; pre-washed & cut up produce costs more than unprocessed produce; prepared to cook (TV dinners) cost more than dinners you prepare yourself; premixed juice costs more than frozen concentrate; fresh baked goods cost more than packaged; “Lunchables” cost more than lunches you prepare yourself, etc.

    UNDERSTANDS PRODUCE PRICES:

  1. Per unit vs. per pound

  2. Knows what produce is in season and that in-season produce is cheaper

ORIENTATION AND MOBILITY:

  1. Mobility to store (paratransit, taxi, driver, bus, walk, etc.)

  2. Finds customer service

  3. Has method of carrying groceries (bag, grocery cart, backpack, etc.)

  4. CUSTOMER SERVICE:
    a)  knows to hold onto back of grocery cart; cane in cart
    b)  reads or gives list, including specific quantity/brands, etc.

  5. Knows why and how to put list in order; how to cross off items

  6. Asks to look at item before putting in cart to verify correct purchase

  7. Asks pull-date for products (milk, lunchmeat, etc)

  8. Knows about conveyor belt at check-out counter (no money or personal items on belt)

  9. Knows where to get transportation home

  10. Safely & efficiently maneuvers cane with groceries

LOW VISION ASSESSMENT:

Visual aids used:________________________________________________________________

  1. Can use distance aid(s) for items on top shelf, overhead aisle signs, etc.

  2. Can use pocket magnifier for prices & detailed information

  3. CAN LOCATE:
    cashier, aisle numbers, aisle signs, general categories (dairy, produce, meat, bakery etc.), general item (milk), specific item (low fat milk), specific brand and labels

  4. Reads prices (meat, bread, eggs, produce, unit pricing, etc.)

  5. Knows front, back, right side & left side of store

  6. Will seek public assistance & can follow directions to find item

  7. Scans efficiently while stationary; ______while walking

  8. Can determine when to ask for customer service for efficient shopping

KNOWLEDGE OF AVAILABLE FOODS & PRODUCTS:

MEAT & FISH:

  1. Understands pricing per pound for meat products

  2. Knows about different ground meats (turkey, beef, pork)

  3. Understands rating for fat for ground meat

  4. Knows common cuts of beef, pork & lamb (stew meat, fajita strips, roasts, chops, steaks, ribs, round steak, London broil, ground, ham hocks, etc.)

  5. Knows about bacon varieties:  turkey, beef, pork (center cut, thick, hickory smoked, precooked bits in can, etc.)

  6. Knows about precooked, ready to warm meats (some ribs, ham, sausage, nuggets)

  7. Knows about pre-seasoned meats and fajita kits

  8. Knows which meats come in canned form (tuna, chicken, ham, etc.)

  9. Has been shown a variety of deli/luncheon meats

 CHICKEN:

  1. Knows different ways chicken is packaged (whole, cut up, boneless & skinless, wings, thighs, legs, breasts, etc.)

  2. Knows available fresh or frozen

 TURKEY:

  1. Knows about turkey products (sausage, bacon, hot dogs, lunch meat, breast only, leg only, etc.)

  2. Whole turkeys available fresh or frozen

 FISH:

  1. Can tell when fish is fresh

  2. Knows different types of fish/shellfish

  3. Knows about frozen fish products

DAIRY:

 CHEESE:

  1. Knows different types of fresh cheese (string, American, Jack, Cheddar (sharp, medium, mild), hot pepper, Swiss, Alpine Lace, low fat, imitation, cream cheeses, flavored cheeses, etc.)

  2. Has been shown different packaging for cheese (individually wrapped, per pound block, grated, sliced, spread-able, etc.)

 MILK:

  1. Knows about types of milk (crème, half & half, whole, 2%, 1%, non-fat, buttermilk, sweet acidophilus, non-dairy creamer, chocolate, etc.)

  2. Can distinguish sizes of milk containers (pint, quart, ½ gallon, gallon)

 YOGURT:

  1. Knows about yogurt (mixed, fruit at bottom, with granola, custard, low fat, non-fat, low sugar)

  2. Has been shown variety of packaging

 EGGS:

  1. Knows about sizes of eggs (small, medium, large, extra large)

  2. Packaging of eggs (6, 12, 18, etc.)

  3. Knows about egg replacements, such as “Egg Beaters”

 BUTTER:

  1. Knows about butter, margarine, and low fat margarine spreads

  2. Has been shown different types of packaging for butter and margarine (cubes, tub, whipped, spray, squeeze)

  3. Knows types of cottage cheese (large curd, small curd, low fat, etc.)

  4. Knows types of sour cream & sizes of containers

FROZEN:

  1. Has been shown a variety of frozen meals including:  pizza, burritos, pot pies, chicken, frozen dinners, breakfast foods, etc.

  2. Knows some frozen foods cook well in microwave, others need oven

  3. Knows about frozen concentrate juice, frozen vegetables & fruit, desserts, frozen bread dough, pie crusts, etc.

CLEANING PRODUCTS:

  1. Knows about powdered cleanser, all-purpose cleaner, floor cleaners, window cleaners, dish soap (dishwasher soap), bathroom cleaner, soft scrub, etc.

  2. Knows about liquid soap & bar soap

  3. Has been shown a variety of laundry soaps (dry, liquid, concentrated)

  4. Knows about fabric softeners (dryer sheets, liquid)

  5. Knows about sponges with scrub side, pan scrubbers

CANNED & BOTTLED FOOD:

  1. Checks cans for dents, open seams, bulges

  2. Soups:  knows about soup starters, canned soup, dried soup, instant soup

  3. Is aware of the types of food that come in cans/bottles:  meat, vegetable & fruit, juice, soup, spaghetti & pizza sauce, salsa, hot sauce, peanut butter, jams/jellies, marinades (teriyaki), soy sauce, condiments, salad dressing, vinegar, oil, some nuts, etc.

MISCELLANEOUS:

  1. Has been shown a variety of storage bags, aluminum foil, plastic wrap, and garbage bags

  2. Knows about toiletries:  shampoo & crème rinse, deodorant, feminine products, toothpastes, shaving products

  3. Knows about medicine:  aspirin vs. non-aspirin products, cough medicines, bandages, vitamins, etc.

 COOKIES:

  1. Knows about pre-made cookies, bakery cookies

  2. Has been shown a variety of refrigerator rolls, frozen/ready-to-bake, make from a package

  3. Knows about different types of crackers and rice cakes

  4. Has been shown a variety of tortillas/taco shells

  5. Knows about a variety of beverages (powdered mixes, canned/frozen/mixed fruit juice, boxed drinks, soda pop & flavored water, loose/bag tea, fresh ground/canned coffee, hot chocolate, breakfast drinks, etc.

  6. Knows about a variety of hot/cold cereals

  7. Has been shown popcorn products (microwave, seeds, packaged, flavored, etc.)

  8. Has been shown a variety of products which takes into account personal eating style (Vegetarian food substitutes, Asian products, Mexican food, Kosher food, low-fat or diet food, Diabetic food (low sugar), etc.)

  9. Knows some stores sell:  flowers/plants, balloons, birthday cards & candles, batteries, light bulbs, cookware, paperbacks, film, rubberbands, hair brushes, nylons, paper, etc.

PRODUCE:

  1. Has been shown a variety of produce for example:  potatoes, onions, lettuce, beans, tomatoes, apples, bananas, pears, nuts, zucchini, cucumbers, bell peppers, etc.

  2. Can distinguish a variety of produce by touch or sight for example:  zucchini, cucumbers, bell peppers, etc.

  3. Can tell when produce is fresh, ripe or over-ripe:  bananas, melons, apples, pears, beans, carrots and celery, corn, mushrooms, etc.

  4. Knows about pre-cleaned, ready-to-eat produce:  lettuce, carrots, stir-fry, dipping vegetables

  5. Understands what “in-season” means (including flavor & pricing issues)

NOODLES, RICE, POTATOES, GRAINS, DRIED BEANS:

  1. Knows about a variety of dried & fresh pasta

  2. Has been shown rice products (brown, white, minute, etc.)

  3. Knows about couscous

  4. Knows about instant potatoes, au gratin potatoes

  5. Knows about “Hamburger Helper” type products

  6. Has been shown a variety of macaroni & cheese products

  7. Has been shown noodles in a cup, Top Ramen

  8. Has been shown a variety of dried legumes

BREAD/BAKERY:

  1. Knows about a variety of bread such as white, wheat, rye, French, pita, garlic bread, etc.

  2. Has seen different shapes of bread (loaf, round, rolls, etc.)

  3. Knows about a variety of English muffins

  4. Knows about packages/fresh bagels

  5. Knows about Boboli, bread crumbs, and bread sticks

  6. Knows what is available in bakery area (muffins, donuts, birthday cakes, pies, etc.)

The grocery store assessment was designed for people who are visually impaired to:

  1. determine knowledge of the grocery store environment

  2. insure that individuals add variety to their diets

  3. assess knowledge of money saving techniques

  4. assess strategies for avoiding unwanted purchases

  5. determine if shopping is as efficient as possible.[1]

The Living Skills Center staff spends a great deal of time on menu planning, nutrition, food storage, and labeling.  This assessment does not include these items to any extent.  People have very different needs and preferences when it comes to eating and cooking.

It is much more effective to work with these individual differences, rather than trying to address all of the food areas on the assessment.  So be creative and have fun!

Sample Follow-Up Lesson:  Assessment indicates that student does not know about unit prices, brands, or quantities.  A favorite food is Cheerios:

  1. Have student determine which size of Cheerios is the better buy (unit price).

  2. Have student estimate how many bowls of cereal (s)he eats in a week.  Have student guess how many bowls of cereal in each box.  Buy the size the student guesses would be the correct amount for one week.  Was it enough, too much?  (quantity)

  3. Try several different brands to determine if quality differs (brands differences).

For further information refer to:

1)      “Low-Vision Shopping Lessons”  (orientation and mobility) by Char Goode & Wendy Scheffers.

2)      “Use of Customer Assistance” adapted from CSB by Scheffers 1992

3)      “Grocery Shopping:  Principles & Techniques for the Blind Consumer”  By Marjorie Inana, JVIB, November 1980

4)      “A Grocery Shopping Technique for the Blind & Partially Sighted”, Long Cane News.  Vol. 10, No. 1, February 1977.  pp 3-8.

[1] “Grocery Shopping:  Principals & Techniques for the Blind Consumer” Inana, JVIB, 11/80