D8 4-H FOOD CHALLENGE & FOOD SHOW
|
|
- Henry Bishop
- 5 years ago
- Views:
Transcription
1 D8 4-H FOOD CHALLENGE & FOOD SHOW District Contest Information Event Date: Wednesday, December 13, 2017 Agents arrive by 8:00 am See attached schedule for details Location: Resources: Deadlines: Bell County Expo Center 301 W Loop 121 Belton, TX 7613 (24) Registration in Barn C All entries will be completed on 4-H Connect at Please see your County Extension Agent for registration requirements and deadline. County Approvals: County offices need to approve registrations on 4-H Connect by Monday, November 27, Entry Fee: Late Entries. $10 per 4-H member for Food Show $10 per 4-H member for Food Challenge Late entries will be permitted with an additional $20 late fee per 4-H member 48 hours after the regular contest deadline. No registration will be accepted 48 hours after the deadline. Page 7 of 29
2 D8 4-H FOOD CHALLENGE & FOOD SHOW Tentative Schedule Wednesday, December 13, 2017 Food Show Time Activity Location 8:00-8:1 am Food Show Judge & Food Show Group Leader Check-in Barn C 8:00-8:30 am Food Show Contestant Check-in Barn C 8:30 am Food Show Judge & Food Show Group Leader Orientations Assembly Hall 8:30 am Food Show Contestant Orientation Barn C 8:4 am Food Show Contestants move to Assembly Hall for Judging Assembly Hall 9:00 am Food Show Judging Begins Assembly Hall 2:4 pm Approximate time for Awards Assembly Barn C Food Challenge Time Heat 1 Contestants Heat 2 Contestants Group Leaders Judges Location 9:30-9:4 am Heat 1 Group Leaders Check-in 9:4-10:1 am Heat 1 Contestants Heat 1 Group Leaders Check-in Orientation 10:1-10:30 am Team Spirit Judges Check-in 10:1 am Heat 1 Contestants Orientation 10:30 am Heat 1 Contestants Report to Stations Heat 1 Group Leaders with Teams 10:4-11:00 am Heat 2 Group Leaders Check-in 11:00 am Heat 2 Group Leaders Orientation 11:00 am Heat 1 Preparation Begins 11:00-11:30 am Heat 2 Contestants Check-in Team Spirit Judges Orientation Presentation Judges Check-in Team Spirit Judging Begins Barn C Barn C Barn C Barn C Assembly Hall Barn C Barn C Assembly Hall 11:1 am Presentation Judges Orientation Assembly Hall 11:40 am Heat 1 Preparation Ends Assembly Hall 11:30 am Heat 2 Contestants Orientation 11:4 am Heat 2 Contestant Report to Stations Heat 2 Group Leaders with Teams Barn C Barn C Assembly Hall 12:00 pm Heat 1 Judging Begins Presentation Judging Begins Assembly Hall 12:1 pm Heat 2 Preparation Assembly Hall Begins 12: pm Heat 1 Judging Ends Heat 2 Preparation Ends Team Spirit Judging Ends Assembly Hall 1:1 pm Heat 2 Judging Begins Assembly Hall 2:00 pm Presentation Judging Ends Assembly Hall 2:4 pm Approximate time for Awards Assembly Barn C Page 8 of 29
3 DISTRICT 8 4-H FOOD CHALLENGE Rules & Guidelines More than 120,000 youth participate in the 4-H Food & Nutrition Project, learning how to prepare nutritious and safe meals and snacks and adopt behaviors that can help reduce their risk for chronic disease. This contest challenges teams of 4-H members to create a dish using only a predetermined set of ingredients. From these ingredients, team members must identify and prepare the dish, then make a presentation about it to the judges. OBJECTIVES Provide opportunities for participants to exhibit their knowledge and skill when preparing and presenting a dish Provide opportunities for participants to learn from other team members Promote teamwork Give participants opportunities for public speaking Provide leadership opportunities Give 4-H members the opportunity to participate in a new, exciting, competitive event RULES 1. Participation. Participants must be 4-H members currently enrolled in a Texas 4-H and Youth Development county program and actively participating in the Food and Nutrition project. 4-H members are not eligible to enter the 4-H Food Challenge if they previously were part of a team that placed first in the Final Food Challenge at Texas 4-H Roundup. 4-H members that were part of a first-place team for a category in the Food Challenge at Texas 4-H Roundup (not the Final Challenge) are eligible to compete again. 2. Age Divisions. Age divisions are determined by a participant s grade as of August 31, 2017, as follows: Division Grades Junior 3*, 4, or *Must be at least 8 years old Intermediate 6, 7, or 8 Senior 9, 10, 11, or 12* *Must not be older than 18 years old There will be three age divisions in BOTH Food Show & Food Challenge. Youth may participate in BOTH events. In Food Challenge, Juniors may move up to the Intermediate age division when participating on a team that has a true Intermediates (based upon grades listed above) on it. No one may move up to the Senior age division. NO individual may move down to a younger age division. 3. Teams per county. Each county may enter a maximum of two (2) Junior teams, two (2) Intermediate teams, and two (2) Senior teams. The first and second place teams in both age divisions should advance to the district contest. At the county contest, this will require that all teams within one age division be judged against each other and placed (not judged and placed according to food category). Teams Advancing to Texas 4-H Roundup. Only Seniors may advance to state. Each district may enter one (1) team per food category. Teams advancing to state will not automatically be assigned to the same category as they were at district. The state Food Challenge is scheduled for Wednesday, June 7, 2017 in College Station. 4. Members per team. Each team will have at least three and a maximum than five members. Also, see rule #2. Page 9 of 29
4 . Substitution of Team Members. Substitution of team members should only be made if necessary. Only the same number of 4-H members qualifying at the county level will be eligible to participate at the district level. No more than two team members may be substituted, up to the day of the Food Challenge. The substitute 4-H member must have participated in the county food and nutrition project to be eligible. 6. Entry Fee. Each individual will be required to pay a registration fee of $10 through 4-H Connect by the deadline. 7. Food Categories. In each age division, there will be four (4) Food Categories: Main Dish, Fruits & Vegetables, Bread & Cereal, and Nutritious Snacks. Teams will be randomly assigned to a category which will not be announced until check-in the day of the contest. 8. Attire. Each team will have the option of wearing coordinated clothing, aprons or hair coverings. 9. Resource Materials provided at contest. Resource materials will be provided for each team at the contest. These include MyPlate Min Poster, FightBac Fight Foodborne Bacteria Brochure, Nutrient Needs at a Glance, Altering Recipes for Good Health, Food Challenge Worksheet, and copies of grocery receipts. No other resource materials will be allowed. Teams may not use their personal copies of the resources during the contest. 10. Supply box. Each team must supply their own equipment for the challenge. Teams may bring only the supplies listed in the supply box section. Supply boxes can be checked by contest officials. Any extra equipment will be removed from the team s supply box. See attached list. 11. Awards: The top five high scoring teams in each food category will be recognized with awards during the awards program. Team Spirit awards will be awarded in each category and age division. The Team Spirit award will be given based on teamwork, enthusiasm, and professional appearance. Team Spirit judges will be different than presentation judges. Team Spirit will be evaluated during the 40-minute preparation time based upon the attached Team Spirit Scorecard. 12. Participants with disabilities. Any competitor who requires auxiliary aids or special accommodations must contact the District Extension Office at least two (2) weeks before the competition. Contact Sara Thetford or Laura Huebinger at the District Office (24) , Ext Contest References & Forms. Refer to the following website for additional rules, scorecard, and forms: Note that there is a different Scorecard and Team Worksheet for the Junior/Intermediate age division. It can be found at the following link: Page 10 of 29
5 DISTRICT 8 4-H FOOD CHALLENGE Supply Box Each team will bring an equipment box containing only one each of the following items, unless a different quantity is noted: Beverage glass Bowls Dip size (1) Mixing (2) Serving (1) Calculator Can opener Cookie sheet Colander Cutting Boards (2) Disposable tasting spoons (no limit) Dry measuring cups (1 set) Electric skillet Extension cord (Teams should be certain the extension cord is compatible (2- prong/3-prong) with the plugs on their electrical supplies.) First aid kit Food thermometer Fork Gloves Grater Hand sanitizer Hot pads (up to ) Kitchen shears (1 pair) Kitchen timer Knives (2) Liquid measuring cup Measuring spoons (1 set) Non-stick cooking spray Note cards (1 package no larger than x7) Paper towels (1 roll) Pancake turner Pencils (no limit) Plastic box or trash bag for dirty equipment Pot with lid Potato masher Potato peeler Sanitizing wipes (1 container) Serving platter Serving utensil Skewers (1 set) Skillet with lid Spatula Stirring spoon Storage bags (1 box) Tongs Two single-burner hot plates OR one double-burner plate (electric only!) Whisk Page 11 of 29
6 DISTRICT 8 4-H FOOD CHALLENGE Rules of Play 1. Check-in. Teams will report to Barn C (where the awards assembly is held) at the Bell County Expo Center for checkin. 2. Orientation. An orientation will be provided for all participants. 3. Stations. Each team will be directed to a cooking/preparation station. There will be a set of ingredients at each station, but no recipe. The ingredients will represent a recipe from one of the following categories: Main Dish, Fruits and Vegetables, Bread and Cereal, and Nutritious Snacks. 4. Resources and Instructions. General guidelines, resources and instructions will be located at each station to assist the team.. Time. Each team will have 40 minutes to prepare the dish, plan a presentation, and clean up the preparation area. 6. Participants only. Only participants and contest officials will be allowed in food preparation areas. 7. Equipment. Teams that may experience any equipment malfunction(s) may not replace the equipment with supplies from another team, leaders, volunteers, county Extension agents, or contest officials. Instead, team members must work together and be creative in completing preparation without the malfunctioning equipment. 8. Preparation. Each team will be provided with a set of ingredients reflective of the assigned category, and will create a single dish (not a full meal) using them. A clue will not be provided. a. Teams are challenged with being creative and developing their own recipe with the ingredients provided. b. Teams must incorporate each ingredient into their dish. However, teams may determine the exact amount of each ingredient to use. c. There will be no contest pantry offered for Juniors or Intermediates. Seniors may have the option of a pantry during the contest with additional ingredients that may be incorporated into their dish. d. The ingredients provided to each team may also be used to garnish the dish. e. Note cards and the Food Challenge Worksheet may be used to write down the recipe that the team creates, along with notes related to nutrition, food safety, and cost analysis. Teams should be exact on ingredients used, preparation steps, cooking time, temperature, etc. f. SENIOR teams will be judged and scored during the preparation phase of the contest. This judging is based upon observation only! Refer to the Preparation Scorecard for details. The Preparation Score will be added to the Presentation Score to determine final rankings. g. Junior and Intermediate teams will be judged and scored during the preparation phase of the contest for the Team Spirit award. This judging is based upon observation only! Refer to the Team Spirit Scorecard for details. The Team Spirit Score will not be added to the Presentation Score. 9. Food Safety. Each station will have food safety resources. Follow the steps listed to ensure proper food safety and be prepared to discuss food safety practices used in the team presentation to the judges. 10. Nutrition. Each station will have a variety of nutrition resources/references. Each team should name key nutrients in their dish and their functions. 11. Cost Analysis (Seniors only). Prices will be available for each ingredient provided to the teams. Teams will need to find the ingredients on the list and calculate the price of the dish along with the price per serving. Teams will also need to determine the number of servings per recipe. Page 12 of 29
7 12. Menu Planning and Substitutions (Juniors/Intermediates only). Teams will need to identify additional menu items that could be served along with the dish to make a complete meal. Teams should also provide suggestions for possible substitutions. 13. Presentation. When time is called, each team will present their dish to the judges. Team presentations should include the criteria outlined on the scorecard. The following also pertains to team presentations: a. All team members must participate in the presentation b. Judging time will include: minutes for the presentation 3 minutes for judges questions 4 minutes between team presentations for judges to score and write comments c. Teams are allowed the use of note cards during the presentation, but should not read from them, as this minimizes the effectiveness of their communication. d. Judges may ask teams questions that are not directly related to the dish prepared. Instead, some questions may address the general knowledge gained through the 4-H members food and nutrition project learning experiences. e. No talking and no writing is allowed among any team members while waiting to give the team presentation. Team members caught talking and/or writing will receive a warning. The second time, the team will be disqualified and asked to the leave the contest facility. Team members should not have pens or pencils in their possession while waiting to give their presentation. 14. Clean-up. Teams must clean up their preparation areas. Clean-up time is included in the 40-minute preparation allotment. Teams should plan to not have access to a kitchen facility; therefore, dirty dishes should be placed in a plastic container, bag, or box to be cleaned at home. Left-over food should be disposed of properly. 1. No tasting of food. Judges are not allowed to taste the foods prepared. No left-over food should be shared with any participant or the audience. 16. Rankings. Placing will be based on the rankings of teams by judges. Judges results are final. 17. Awards Program. An awards program will be held at the conclusion of the judging process. Page 13 of 29
8 Outstanding Good Fair Needs Improvement DISTRICT 8 4-H FOOD CHALLENGE Junior & Intermediate Scorecard Presentation CATEGORY TEAM MEMBERS COUNTY & TEAM # Rating Comments Max Points Points I. TEAM PRESENTATION Knowledge of MyPlate: Exhibits knowledge of food group of individual ingredients, serving amount needed from each group daily; and food group(s) represented in an individual serving of the dish. Dish prepared is representative of entry category. Team also shared personal healthy lifestyles choices based on dietary guidelines. Nutrition Knowledge: Team members know the key nutrients the dish contributes to the diet and the functions of the nutrients as well as possible healthy substitutions that could be made. Food Preparation: Knows and can list the key steps in preparation of dish and function of ingredients. Safety Concerns & Practices: Knows and applied food safety concerns in preparation and storage of dish, as well as kitchen safety measures taken in preparation of dish. Menu Planning: Identifies additional foods to be served with dish for complete meal; shows variety of food in color, texture, taste, temperature, etc. Substitutions: Identifies possible substitutions and describes the benefits of substitutions. Food Appearance/Quality: Appearance of food (texture, uniformity) is appealing and appetizing; appears to be cooked thoroughly, and has an attractive and appropriate garnish. Creativity: Utilized ingredients provided in a creative way and incorporated pantry items into dish. Effectiveness of Communication: Displayed effective public speaking skills, including use of voice, poise and personal appearance. Teamwork: Each team member contributed to the team presentation. ADDITIONAL COMMENTS: Total Points (80) Page 14 of 29
9 Outstanding Good Fair Needs Improvement DISTRICT 8 4-H FOOD CHALLENGE Junior & Intermediate Team Spirit Scorecard CATEGORY TEAM MEMBERS COUNTY & TEAM # Rating Comments Max Points Points I. TEAM OBSERVATION Teamwork Team works well together. All members of the team are all actively participating. Team keeps the work area clean and organized No arguments, proper manners, etc. Sportsmanship Appearance Poise and grooming. Unified theme in dress Shows creativity ADDITIONAL COMMENTS (based upon observation): Total Points (10) Page 1 of 29
10 DISTRICT 8 4-H FOOD CHALLENGE Junior & Intermediate Worksheet CATEGORY TEAM MEMBERS COUNTY & TEAM # Knowledge of MyPlate (Write the food and in what food group in belongs): Food MyPlate Number of servings needed each day Nutrient Knowledge (Know what this dish contributes to the diet): Food Nutrients/Vitamins What do they do for my body? Food Preparation (Know the steps in preparation of the food): Steps: What was prepared/performed in this step? Food Safety (List food safety concerns associated with this dish): Menu Planning and Substitutions (What would you serve with this dish to make a complete meal?): What substitutions could you make in this dish? Original ingredient Possible substitution Reason or benefit of substitution Page 16 of 29
11 Outstanding Good Fair Needs Improvement DISTRICT 8 4-H FOOD CHALLENGE Senior Scorecard Presentation CATEGORY TEAM MEMBERS COUNTY & TEAM # Rating Comments Max Points Points I. TEAM PRESENTATION Knowledge of MyPlate: Exhibits knowledge of food group of individual ingredients, serving amount needed from each group daily; and food group(s) represented in an individual serving of the dish. Dish 1 prepared is representative of entry category. Team also shared personal healthy lifestyles choices based on dietary guidelines. Nutrition Knowledge: Team members know the key nutrients the dish contributes to the diet and the functions of the nutrients as well as possible healthy 1 substitutions that could be made. Food Preparation: Knows and can list the key steps in preparation of dish and function of ingredients. 10 Safety Concerns & Practices: Knows and applied food safety concerns in preparation and storage of dish, as well as kitchen safety measures taken in 10 preparation of dish. Serving Size Information: Knows appropriate size of serving and number of servings per dish. Cost Analysis: Correctly figured the total cost of the dish and cost per serving. Food Appearance/Quality: Appearance of food (texture, uniformity) is appealing and appetizing; appears to be cooked thoroughly, and has an attractive and appropriate garnish. Creativity: Utilized ingredients provided in a creative way and incorporated pantry items into dish. Effectiveness of Communication: Displayed effective public speaking skills, including use of voice, poise and personal appearance. Teamwork: Each team member contributed to the team presentation. II. PREPARATION SCORE Transfer from Preparation Scoresheet (Maximum points: 20) 20 ADDITIONAL COMMENTS: Total Points Page 17 of 29
12 Outstanding Good Fair Needs Improvement DISTRICT 8 4-H FOOD CHALLENGE Senior Scorecard Preparation (Team Spirit) CATEGORY TEAM MEMBERS COUNTY & TEAM # Rating Comments Max Points Points I. TEAM OBSERVATION Teamwork: Effective use of communication among team members; each team member has a key role in the preparation phase, whether cooking or preparing presentation. Safety Concerns & Practices: Team members exhibit knowledge of how to use utensils properly, handle ingredients appropriately to avoid cross contamination, and use caution and safety with heat source and utensils. Preparation: Team members display a logical process in mixing and assembling ingredients, practice correct cooking procedures based upon ingredients provided, and complete tasks efficiently and in a logical order. Management: Team members use work space efficiently and manage time appropriately. This effective use of time and space should also allow for the preparation table to be clean and pick up at the conclusion of the preparation period. ADDITIONAL COMMENTS (based upon observation): Total Points (20) Page 18 of 29
13 DISTRICT 8 4-H FOOD CHALLENGE Senior Worksheet CATEGORY TEAM MEMBERS COUNTY & TEAM # Knowledge of MyPlate (Write the food and in what food group in belongs): Food MyPlate Number of servings needed each day Nutrient Knowledge (Know what this dish contributes to the diet): Food Nutrients/Vitamins What do they do for my body? Food Preparation (Know the steps in preparation of the food): Steps: What was prepared/performed in this step? Food Safety (List food safety concerns associated with this dish): Serving Size Information (Accurately calculate the cost of the dish and the cost per serving): Ingredient Total Cost of ingredient Cost per measurement TOTAL Total cost per serving Page 19 of 29
14 DISTRICT 8 4-H FOOD SHOW Rules & Guidelines OBJECTIVES Practice and know recommended food preparation skills including food safety. Understand the connections of recipe to MyPlate food category. Learn the nutrients in your dish and food category and the health benefits they provide to your body. 1. Participation. Participants must be 4-H members currently enrolled in a Texas 4-H Youth Development county program and actively participating in the Food and Nutrition project. 2. Age Divisions. Age divisions are determined by a participant s grade as of August 31, 2017, as follows: Division Grades Junior 3*, 4, or *Must be at least 8 years old Intermediate 6, 7, or 8 Senior 9, 10, 11, or 12* *Must not be older than 18 years old There will be three age divisions in BOTH Food Show & Food Challenge. Youth may participate in BOTH events. 3. Entries per county. Each county may enter one 4-H member per Food Show category per age division. 4. Categories. There are four Food Show categories: Protein, Fruit & Vegetable, Grains, and Dairy. Many recipes can be entered in more than one category. Participants should consult with the website when selecting a recipe category. All four food categories may use ovens during food preparation. However, oven time is limited to 7 minutes in all categories. Protein - All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are considered part of the Protein Foods Group. Beans and peas are also part of the Vegetable Group. EX: Dishes that contain meat or meat alternative such as eggs, dry beans, peas or peanut butter. Fruit and Vegetable - Any fruit or 100% fruit juice counts as part of the Fruit Group. Fruits may be fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed. Any vegetable or 100% vegetable juice counts as a member of the Vegetable Group. Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed. Vegetables are organized into subgroups, based on their nutrient content. EX: Dishes that accompany a main dish (salads, relish trays, cooked fruits and vegetables) Grains - Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products. Grains are divided into 2 subgroups, Whole Grains and Refined Grains. Whole grains contain the entire grain kernel the bran, germ, and endosperm. EX: Quick, yeast, bread mixes, rice, pasta Dairy - All fluid milk products and many foods made from milk are considered part of this food group. Most Dairy Group choices should be fat-free or low-fat. Foods made from milk that retain their calcium content are part of the group. Foods made from milk that have little to no calcium, such as cream cheese, cream, and butter, are not. Calcium-fortified soymilk (soy beverage) is also part of the Dairy Group. EX: Dishes selected must contain a minimum of a half serving of dairy per serving (macaroni and cheese, drinks, custards, cheese logs, etc.) Page 20 of 29
15 . Advancing to Texas 4-H Roundup. The first-place entry in each category will advance to state. The same recipe entry that was used at County and District level must be used at the State level. The same recipe cannot be entered more than once to the Food Show at Texas 4-H Roundup. 6. Rules & Guidelines. Contestants will follow all State Food Show rules. a. Please note. The state rules are written for Seniors who have qualified for the Food Show at Texas 4-H Roundup. The state rules discuss preparation at a contest site. For the District 8 Food Show, contestants will bring their prepared dish to the contest. Contestants should prepare their own dishes at home; parents may supervise, but should not be preparing the food. b. No alcohol. No alcohol or alcohol-containing ingredients may be used. c. Garnishes. Contestants are only allowed edible garnishes. 7. Theme. The theme for is Fresh from the Farm. This theme will allow participants the opportunity to explore many aspects of food processing, physical activity, and the value of agriculture. Another aspect to consider is the importance of family and working together. In addition, 4-H members can discuss the growing season their dish is associated with: late spring and early summer, high summer, and early fall. In addition, 4-H members might consider discussing where the ingredients for their dish were grown, whether locally or otherwise. Fresh from the Farm is a theme intended to help 4-H members increase their knowledge of where food originates and the importance of agriculture and farming. However, in NO WAY is the goal of this theme to imply that foods sold or harvested from the farm are more nutritious than foods which are purchased from the local grocery store. In addition, please be clear, that foods purchased from the grocery store (not just foods purchased from a farmer s market or harvested from a garden) are fine to use in your food show recipe. Note: This is a good opportunity to learn preservation methods in your food and nutrition project. Some home preserved foods will not qualify as a food show entry (such as strawberry jam); however, utilizing or incorporating a preserved ingredient into a food show recipe would be allowable. We hope everyone can find fun ways to incorporate the importance of agriculture and the farm into your food project! Be sure and take advantage of the food products grown in your area. A tour of an apple orchard, pumpkin patch, or a local farmers market would be perfect activities this fall. However, year-round there are numerous ways to highlight the ways foods are grown and processed in our communities, state, and nation. Please check out the section (in the guidelines) entitled theme resources. We have worked to find resources that will bring some variety and freshness to your project. 8. Contest Resources Study Resources My Plate o Food Safety o Dietary Guidelines for Americans o Preparation Principles & Function of Ingredients o o Ingredients.pdf Texas A&M AgriLife Extension Service: Nutrient Needs at a Glance E-89.pdf Texas A&M AgriLife Extension Service: Nutrient Needs at a Glance (kid friendly) o Page 21 of 29
16 Theme Resources Beef from Farm to Table o d098f11d1f13/beef_from_farm_to_table.pdf?mod=ajperes o Produce: Selecting and Serving it Safely o Raw Produce Selecting and Serving it Safely Health and Wellness Resource Guide for Fruits & Vegetables o The Garden Grocery: Food Safety & Selection at the Farmer s Market PowerPoint n o The Garden Grocery: Food Safety & Selection at the Farmer s Market Handout o Recipe Resource Dinner Tonight: Texas A&M AgriLife Extension o 9. Contestants Bring to District 8 Contest: a. District 8 4-H Food Show Photo Form, Information Form, & Recipe. Contestants should bring two sets of their District 8 4-H Food Show paperwork. Juniors & Intermediates Junior and Intermediate paperwork only includes the District 8 4-H Food Show Recipe Form. Seniors Senior paperwork includes the District 8 4-H Food Show Recipe Form and Project Experiences Form. (Seniors. Please note that if you qualify for state you will need to use the state forms.) b. Prepared dish. 4-H members are encouraged to bring a single serving or a small dish rather than the whole recipe, so there will not be as much waste if the food needs to be thrown away. The dish should be presented to the judges as if it were about to be placed on a table for a family dinner. c. Serving Utensil. Serving of the entry dishes will occur during the contestant s interview time. Contestants will need to bring the appropriate serving utensil. The judges will be served a small portion of food using the paper products provided by the District. Contestants will serve only one serving to the judging panel, not a serving to each individual judge. Judges will not taste the dish. d. Serving Tray. Contestants may bring serving trays if needed to safely transport the dish. Fancy or elaborate placemats, linens, centerpieces, candles, etc. are not to be included with the dish as it is presented for judging interviews. Contestants should only use serving dishes and utensils appropriate and necessary to present and serve the dish to be judged. 10. Preparation. Recipes must be prepared prior to arrival at the District Food show. There will be tables in the Assembly Hall for participants to set their dish as they wait to be judged. They can put the finishing touches on the dishes in that area immediately prior to judging. Participants will have only about 10 minutes for preparation time, clearing their area quickly, and move their dish to the waiting area. There will be no timers. There will be LIMITED prep time. Parents are not allowed in the waiting or judging area in the Assembly Hall. 11. Four Minute Presentation. All contestants should prepare a four-minute oral presentation to introduce themselves and their dish. Contestants should describe their inspiration in choosing the recipe and how it relates to the theme, Fresh from the Farm. Page 22 of 29
17 12. Four Minute Interview. Judges will have the opportunity for a four-minute interview asking questions applicable to the scorecard. It includes, but is not limited to, basic nutrition, food safety, preparation, as well as project experiences. Being familiar with the information from the recommended study resources in the Guidelines will improve interview success. 13. Serving. At the conclusion of the question and answer period, the participant will have one-minute to serve the judges a portion of the dish. This will allow the judges to visually evaluate the dish you have prepared. Participants should practice proper food handling techniques when presenting food to the judges. 14. Judges Comments. Judges will have four minutes to write comments and score participants. 1. Awards. The top five scoring individuals in each category will be recognized. 16. Contest References & Forms. Refer to the following website for specific rules, score sheets, and forms: Page 23 of 29
18 DISTRICT 8 4-H FOOD SHOW Sample Questions 1. How do you balance your daily menu to ensure that you get proper amounts of food from the food groups? 2. Name food groups and amounts that are required from each food group each day. 3. What function does each ingredient perform in the recipe? 4. What are the basic preparation principles involved in preparing this dish?. What food safety practices did you use during preparation? 6. What is considered a serving of your dish? 7. If substitutions are possible, what are they? 8. What and what amount of important nutrients are found in your dish? 9. What is the function of the nutrients found in your dish? 10. What change have you made in your dietary habits as a result of your 4-H food project? 11. Tell about your community service and leadership through the year s food project? 12. What were your goals for your foods project and what are some activities you did in this project? 13. What do you consider your most important learning experience in this year s food project? 14. Is there anything else you would like to tell us about your project? These are sample questions. Judges are free to ask whatever they wish. Page 24 of 29
19 DISTRICT 8 4-H FOOD SHOW 2017 District 8 4-H Food Show Recipe Form All Age Divisions Name County Age Division Junior Intermediate Senior Category Protein Fruit & Vegetable Grains Dairy Name of Recipe Type recipe here: (Check the Texas 4-H Food Show Guide for Recipe Submission Checklist and Example format.) Page 2 of 29
20 DISTRICT 8 4-H FOOD SHOW 2017 District 8 4-H Food Show Project Experiences Seniors Only Name County Age Division x Senior Category Protein Fruit & Vegetable Grains Dairy Name of Recipe Limit to current year s experiences in 20 words or less. Page 26 of 29
21 DISTRICT 8 4-H FOOD SHOW 2017 District 8 4-H Food Show Junior & Intermediate Score Sheet Name County Age Division Junior Intermediate Senior Category Protein Fruit & Vegetable Grains Dairy Name of Recipe Criteria Rating Comments Points Outstanding Good Fair Needs Improvement Introduction of Presentation Introduction; how recipe fits into theme MyPlate What are the individual food groups? How many servings are needed for someone your age and gender from each group daily? What food group does your recipe fall into? How many servings from this food category are provided by this recipe? Nutrients What are the key nutrients provided by this recipe? Which items in your dish provide these nutrients? Why do you need these nutrients? Food Preparation What key steps were taken to prepare this recipe? What are some important ingredients in your recipe and what do they do? What is something new you learned by preparing this recipe? Food Safety What food safety practices were taken while preparing this recipe? How should this dish be stored? Food Presentation Appearance of food (quality, texture, color, aroma, garnishing) Project Experiences Tell us about what you did and learned in your F&N project this year. Tell us about any leadership and/or community service project experiences. Communication Skills Voice, poise, confidence, presentation, personal appearance Additional Comments () (20) (20) (10) (10) () (10) () Judges Initials (8) Page 27 of 29
22 CONTESTANT NAME: TEXAS 4-H FOOD SHOW SCORECARD (8/2017) COUNTY: DISTRICT: 8 ENTRY CATEGORY: Protein Fruit & Vegetable Grains Dairy Outstanding Good Fair x Senior Rating Comments Points Needs Improvement I. PRESENTATION Is theme represented in this entry? () Knowledge of MyPlate: Food group of individual ingredients, serving amount needed from each group daily; food group that dish falls into; knowledge of personal healthy lifestyles choices based on dietary guidelines Nutrition Knowledge: Contestant understands what this dish contributes to the diet Food Preparation: Knows the key steps in preparation of food and function of ingredients Food Safety Concerns & Practices: Knows food safety concerns in preparation and storage of dish (10) (10) (10) (10) II. THE INTERVIEW (category specific questions) Knowledge of MyPlate (10) Nutrition Knowledge (10) Food Preparation (10) Food Safety () 4-H Food & Nutrition Project () Activities III. FOOD EVALUATION Food Presentation/Quality: Appearance () of food (texture, uniformity); garnishing IV. EFFECTIVENESS OF COMMUNICATION Voice, poise, personal appearance () V. PAPERWORK Summary of project experiences () ADDITIONAL COMMENTS: TOTAL POINTS: Page 28 of 29
23 D8 4-H FOOD CHALLENGE & FOOD SHOW Map to Bell County Expo Center Bell County Expo Center 301 W Loop 121 Belton, TX 7613 (24) bellcountyexpo.com Page 29 of 29
DISTRICT 8 4-H FOOD CHALLENGE
Rules & Guidelines More than 120,000 youth participate in the 4-H Food & Nutrition Project, learning how to prepare nutritious and safe meals and snacks and adopt behaviors that can help reduce their risk
More informationEntry Deadline: October 14, 2014 Each team participating will need to call the Extension office at to enter.
2014 Palo Pinto County 4-H Food Challenge Sunday, October 19, 2014 2:00 p.m. Registration/Box Check will Begin 2:30 p.m. Contest to Begin Palo Pinto County Extension Office Entry Deadline: October 14,
More informationDISTRICT 8 4-H FOOD SHOW
DISTRICT 8 4-H FOOD SHOW Rules & Guidelines 1. Participation. Participants must be 4-H members currently enrolled in a Texas 4-H and Youth Development county program and actively participating in the Food
More informationEnclosed you will find the 2017 District 8 4-H Food Challenge & Food Show contest information.
TEXAS 4-H YOUTH DEVELOPMENT August 31, 2017 MEMORANDUM TO: FROM: District 8 County Extension Agents FCS District 8 County Extension Agents 4-H Donald W. Kelm District Extension Administrator Laura A. Huebinger
More informationD8 4-H FOOD CHALLENGE & FOOD SHOW
D8 4-H FOOD CHALLENGE & FOOD SHOW District Contest Information Event Date: Wednesday, December 12, 2018 Agents arrive by 8:00 am See attached schedule for details Location: Resources: Deadlines: Entry
More informationFood Showdown. April 1, Tecumseh City Hall Team Registration Deadline March 17th, pm Extension Office. Purpose. 4-H Food Showdown Defined
Purpose Provide opportunities for participants to exhibit their food and nutrition knowledge, skill and creativity when preparing foods. Provide opportunities for participants to learn from other team
More informationTarrant County Food Show 2015 Contest Information
Tarrant County Food Show 2015 Contest Information The theme for the 2015-16 Food Show is Picnic Perfect. During your scheduled interview time, each contestant will provide a three minute oral presentation,
More informationDISTRICT 4 4 H FOOD CHALLENGE
Junior, Intermediate, and Mixed Scorecard Presentation I. PRESENTATION Knowledge of MyPlate: Knowledge of food group of individual ingredients, serving amount needed from each group daily; food group that
More informationTHE SOUTH CAROLINA 4 H HEALTHY LIFESTYLES CHALLENGE
THE SOUTH CAROLINA 4 H HEALTHY LIFESTYLES CHALLENGE The 4 H Healthy Lifestyles Challenge is modeled after such competitions as the Food Network s Iron Chef, challenges teams of 4 H members to create a
More informationWichita County 4-H Food Show 2016 Rules and Guidelines
Wichita County 4-H Food Show 2016 Rules and Guidelines Date: Tuesday, October 18, 2016 Location: To Be Announced Time: 6:00 p.m. Entry Fee: $10.00 Entry Deadline: October 13, 2016; 12:00 Noon The Wichita
More informationEssential Standard. 8.NPA.1 Apply tools (Body Mass Index, Dietary Guidelines) to plan healthy nutrition and fitness.
Essential Standard 8.NPA.1 Apply tools (Body Mass Index, Dietary Guidelines) to plan healthy nutrition and fitness. 8.NPA.1.3 Implement meal plans that are consistent with Dietary Guidelines. Warm Up Without
More informationAn individual or team of two prepare and serve a quick, nutritious meal in one hour.
Healthy Cuisine Adapted from Quick Meal Contest developed by JoAnn Hermansen by the Utah 4-H Foods Committee JoLene Bunnell Debra Proctor Naomi Weeks Susan Haws Carolyn Washburn Darlene Christensen Description:
More informationCoach on Call. Thank you for your interest in My Daily Food Needs. I hope you find this tip sheet helpful.
It was great to talk with you. Thank you for your interest in. I hope you find this tip sheet helpful. Please give me a call if you have more questions about this or other topics. As your UPMC Health Plan
More informationTarrant County Food Show 2017 Contest Guidelines
Tarrant County Food Show 2017 Contest Guidelines The theme for the 2016-17 Food Show is Family Favorites. During your scheduled interview me, each contestant will provide a three minute oral presenta on,
More informationTheme for 2017: *A theme has been selected which will guide recipe selection. Recipes should fit into the current theme which is FRESH FROM THE FARM.
ROLLING PLAINS DISTRICT 3 4-H September 14, 2017 MEMO TO: All District 3 FCS and 4-H Agents; and Ag/NR Agents in Dickens, Foard, Kent, Motley, Stonewall, and Wichita Counties FROM: Kelli Lehman Dale Dunlap
More informationFood. Food Groups & Nutrients
Food Food Groups & Nutrients Grains Group Grains Group Defined: Foods made from wheat, rice, oats, barley, etc. Grains Group Defined: Foods made from wheat, rice, oats, barley, etc. Examples: bread,
More informationDistrict 1 4-H County Extension Agents (ANR, FCH, 4-H) Shawnte Clawson, Extension 4-H Specialist
PANHANDLE DISTRICT 1 4-H Date: August 2, 2017 To: From: District 1 4-H County Extension Agents (ANR, FCH, 4-H) Joan Gray-Soria, CEA-FCH, Gray County Shawnte Clawson, Extension 4-H Specialist Contest: Contest
More information2013 Harris County 4-H Food Show Information Packet
2013 Harris County 4-H Food Show Information Packet Saturday~April 6, 2013 Harris County Extension Office Registration: 9:00 AM Participant Orientation: 9:15 AM Food Show Judging: 9:30 AM Food Challenge
More informationKillingly Public Schools. Grades 9-12 Draft: February 2003
Killingly Public Schools Grades 9-12 Draft: February 2003 FOODS I Grades (9-12) The Importance of Food CONTENT STANDARD 9-12 Foods I 1: The student will understand how food affects life. The student understands
More informationDid You Know? Appropriate Guidelines When Planning Meals and Snacks
Did You Know? The safest environmental art projects include watercolor paints, rather than oil-based. Also, you can make your own glue or modeling dough. The ingredients are more environmentally friendly,
More informationEatHealthy. SUBJECTS: Health Science English Language Arts listening, speaking, and writing Math. Healthy
Bee you eat, think about what goes on your plate or in your cup or bowl. steps to build a healthy plate: Make half your plate Switch to skim or 1% milk Make at least half your Vary your protein food choices
More informationProfessor Popcorn Grade 3, Lesson 1: Visual 3:1A Professor Popcorn
Professor Popcorn Grade 3, Lesson 1: Visual 3:1A Professor Popcorn Professor Popcorn Grade 3, Lesson 1: Visual 3:1B Why We Eat 7 6 5 4 3 2 Hungry 1 Growth Stay healthy Professor Popcorn Grade 3, Lesson
More informationBalanced Budget Cookbook Lesson Plan: Tuna Salad
Lesson Overview Balanced Budget Cookbook Lesson Plan: Tuna Salad This lesson will feature the tuna salad recipe from The Balanced Budget Cookbook (page 17). You will demonstrate how to prepare this recipe
More informationSTAR Sportsmanship The STAR Method
STAR Sportsmanship The STAR Method Students will learn the STAR method for dealing with difficult interpersonal situations Prepare newspaper of Internet clippings of stories illustrating sportsmanship
More informationStep Up and Celebrate
Step Up and Celebrate Physical Activity Physical Activity Healthy Eating Goals Met Rewards Goals Met 1. 1. Handout 12-1 Healthy Eating Rewards 2. 2. 3. 3. 4. 4. 5. 5. 6. 6. Choose an appropriate reward
More information2018 Logan County Guidelines FOOD & NUTRITION
2018 Logan County Guidelines FOOD & NUTRITION TO BE ELIGIBLE FOR AWARDS AND/OR STATE FAIR PARTICIPATION, MEMBERS ARE REQUIRED TO ATTEND, IN PERSON, THEIR REGULAR SCHEDULED JUDGING TIME DATES TO MARK ON
More information2-3 class periods, time outside of class to track foods and beverages consumed for one day
MyPlate is Great! Time Frame: 2-3 class periods, time outside of class to track foods and beverages consumed for one day Overview: Students will create and categorize an alphabetical list of foods into
More informationSUPPORT STAFF TRAINING TOOLS MAINTAINING HEALTH. THE HEALTHY MENU (Including the MyPlate Information)
SUPPORT STAFF TRAINING TOOLS MAINTAINING HEALTH THE HEALTHY MENU (Including the MyPlate Information) Training Program Specialists, LLC 9864 E. Grand River, Suite 110-320 Brighton, Michigan 48116 Phone:
More informationWhat s. on your plate? ChooseMyPlate.gov. Vegetables. Fruits. Protein. Grains. Dairy. plate fruits and vegetables. Make half your
What s Protein Grains Dairy on your plate? Fruits Vegetables ChooseMyPlate.gov Make half your plate fruits and vegetables. Vary your protein food choices. Make at least half your grains whole. Before you
More informationCascade County Foods Festival Contests 4-H GROWS HERE Participant Eligibility any Cloverbuds individuals team individuals Awards
Cascade County Foods Festival Contests April 30, 2018 Registration Due: April 16 th Register Online at: https://form.jotform.com/80374201678154 2018 : 4-H GROWS HERE The Foods Festival Contests is a series
More informationHealthy Foods Café. EatHealthy. 5 Classroom Materials
Bee you eat, think about what goes on your plate or in your cup or bowl. steps to build a healthy plate: Make half your plate Switch to skim or 1% milk Make at least half your Vary your protein food choices
More informationDOWNLOAD OR READ : TIPS ON FOODS AND HOUSEHOLD PDF EBOOK EPUB MOBI
DOWNLOAD OR READ : TIPS ON FOODS AND HOUSEHOLD PDF EBOOK EPUB MOBI Page 1 Page 2 tips on foods and household tips on foods and pdf tips on foods and household Create meals from â œwhole foods,â which are
More information4-H EGG PREPARATION DEMONSTRATION CONTEST. September 26, 2015 Columbia County Fairgrounds Portage, WI
4-H EGG PREPARATION DEMONSTRATION CONTEST September 26, 2015 Columbia County Fairgrounds Portage, WI EGG PREPARATION DEMONSTRATION CONTEST 1. Each participant must present a demonstration on the preparation
More informationProfessor Popcorn Grade 2, Lesson 1: Visual 2:1A The Professor Popcorn
Professor Popcorn Grade 2, Lesson 1: Visual 2:1A The Professor Popcorn What s Protein Grains Dairy on your plate? Fruits Vegetables ChooseMyPlate.gov Make half your plate fruits and vegetables. Vary your
More informationLesson 6. MyPlate. Estimated Class Time Part A Q & A: 20 minutes Total Time: 20 minutes. Part B Poster Activity: 20 minutes Total Time: 20 minutes
Lesson 6 MyPlate Objectives Students will: recognize the importance of energy balance and moderation identify the food groups and other features of MyPlate, as well as foods within each group* create posters
More informationa) achieve normal growth and development b) learn to enjoy a variety of nutritious foods
The goal of infant feeding during the first two years of life is to provide developmentally appropriate, nutritious mealtime experiences, so that an infant can: a) achieve normal growth and development
More informationCHEF 4-H. National Representation. What You Will Do in Chef 4-H. What You Will LearnE
Have you ever imagined that you were a famous chef? You stand in front of an audience of millions, using your knowledge and creativity to prepare wonderful and amazing dishes. Chef 4-H is your chance to
More informationbetter cook. You teach others.
Chef 4-H A healthy living project Have you ever imagined that you were a famous chef? You wow your television audience with your amazing dishes! Chef 4-H is almost like that. Chef 4-H lets you: 2. Prepare
More informationNutrition and Safe Food Handling Policy
Nutrition and Safe Food Handling Policy Published March 2016 Review Date November 2018 Sources Education and Care Services National Regulations, October 2017 Guide to the Education and Care Services National
More informationMEMORANDUM December 9, 2010
17360 Coit Road Dallas Texas 75252 OFC (972) 952-9264 FAX (972) 952-9632 http://dallas.tamu.edu MEMORANDUM December 9, 2010 TO: SUBJECT: District IV County Extension Agents and 4-H Leaders District IV
More informationTHE NEXT HEALTHY 4-H FOOD STAR
THE NEXT HEALTHY 4-H FOOD STAR Contest Description: This is a team food preparation/presentation is a contest using Louisiana Seafood to prepare a dish. The team will also present an informal speech on
More informationStudent Nutrition Program. SNP Guidelines. October 2016
Student Nutrition Program SNP Guidelines October 2016 What Are the SNP Nutrition Guidelines? Recommendations for School Nutrition Program providers in Ontario The Student Nutrition Program guidelines have
More informationBackground Information. Concepts and Vocabulary. Life Skills. Subject Links
Math Food Background Information The amount of nutrients you can obtain from a food depends on the size of a serving. This amount, called serving size, is displayed on the Nutrition Facts label found on
More informationWhat exactly is a serving size? Serving size continued! 10/28/2011. Foods We Should Increase: Vegetables and Fruit
How Should Your Plate Look? Protein? Vegetables? Fruits? Grains? Dairy? MyPlate What is MyPlate? The new visual icon from the USDA, replacing the MyPyramid. I It s a guide to how you can eat healthy lh
More informationFamily Nutrition Challenge
Looking for ways to eat healthier? Here are some nutrition tips and fun challenges to help you create healthier meals. Explore different ways to encourage healthy eating at home! Healthy Eating Tips There
More informationLose It To Win It Weekly Success Tip. Week 1
Lose It To Win It Weekly Success Tip Week 1 Writing down your goals will keep you on track. Revise or add to your goals at any time. Start by setting a long-term weight loss goal. Next, set a goal for
More informationDISTRICT/STATE CULINARY ARTS COMPETITION
INTRODUCTION: DISTRICT/STATE CULINARY ARTS COMPETITION The purpose of the Georgia School Nutrition is: to recognize and enhance culinary skills of school nutrition professionals. to improve the quality
More informationCULINARY ARTS 10. Course Overview
CULINARY ARTS 10 Description Culinary Arts 10 builds on the food preparation skills and knowledge of basic nutrition studied at the middle school level. Learning about the importance of nutrients in the
More informationPOLK COUNTY 4-H CULINARY CHALLENGE CONTEST
POLK COUNTY 4-H CULINARY CHALLENGE CONTEST The Menu Plan a menu for an indoor or outdoor meal. Try to have a variety of color, shape, texture, and temperature. Pay attention to keeping the meal nutritionally
More informationDeveloping Good Eating Habits in Children
1 Developing Good Eating Habits in Children While children are young, they need to develop good eating habits that will last their lifetime. Mealtime is the ideal opportunity to set an example by creating
More informationStudent Book. Grains: 5 10 ounces a day (at least half whole grains) Self-Check
ETR Associates Middle School I read and followed directions. My work is neat and complete. This is my best work. HealthSmart Actions Lesson at a Glance Student Book The HealthSmart Actions student book
More informationTo help students gain familiarity with the health benefits of foods contained in each group of MyPlate
: Lesson for Third Grade Purpose To help students gain familiarity with the health benefits of foods contained in each group of MyPlate Desired Outcomes The learner will develop enabling strategies and
More information1. Relate food quantity to sizes of recognized common items. Core Concepts
LESSON 2 Serve Up Good Nutrition Student Learning Objectives: National Health Standards: 1. Relate food quantity to sizes of recognized common items. Core Concepts 2. Recognize that the quantity of restaurant
More informationA Smart Way to Grow Up Strong
A Smart Way to Grow Up Strong Using math with the My Plate food guide and the Growing Up Strong Ag Adventure book to better understand nutrition. Learning Objectives/Outcomes: Students will keep track
More informationMyPlate. Lesson. By Carone Fitness. MyPlate
Lesson By Carone Fitness Nutrition is the study of how the health of your body is influenced by the foods you eat. The foods that you consume provide your body with energy, build and maintain organs and
More informationMaking Healthy Lifestyle Choices: MyPlate the Kentucky Way: Tools for Building a Healthy Plate
FCS3-562FG Making Healthy Lifestyle Choices: MyPlate the Kentucky Way: Tools for Building a Healthy Plate Facilitators Guide Description of Program and Background Information The dietary guidelines provide
More informationBeverage Guidelines: 1 up to 3 Years
Beverage Guidelines: nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free milks with medical permission). nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free
More informationBridges to the Future Transitional Care Program. Nutrition
Bridges to the Future Transitional Care Program Nutrition Fueling Your Body Face the Facts: Junk food is NOT good fuel! Navigating Food Choices: What types of foods are unhealthy? What problems can people
More informationMeal Planning for the Family Lecture
Meal Planning for the Family Lecture Study Sheet - Test date Dietary Guidelines: (handout) Aim for Fitness... Aim for a healthy weight Be physically active each day. Build a Healthy Base... Let the Pyramid
More informationOhio SNAP-Ed Adult & Teen Programs Whole Grains: How Much for YOUR Plate?
Page 1 Ohio SNAP-Ed Adult & Teen Programs Whole Grains: How Much for YOUR Plate? Task Topic: Task Title: Teaching Message(s): Resources: Whole Grains Whole Grains: How Much for YOUR Plate? When consuming
More informationCHEF 4-H. National Representation. What You Will Do in Chef 4-H. What You Will LearnE
Have you ever imagined that you were a famous chef? You stand in front of an audience of millions, using your knowledge and creativity to prepare wonderful and amazing dishes. Chef 4-H is your chance to
More informationRowan County Homemaker Newsletter
Rowan County Homemaker Newsletter Cooperative Extension Service Rowan County 600 West Main Street Morehead, KY 40351 (606) 784-5457 Fax: (606) 784-2407 rcford@uky.edu rmarsh@uky.edu March/April 2016 Dear
More informationFresh BaBy s eat Like a MyPlate Super HERO
Audience 3 rd and 4 th Grade Setting Small Group Fresh BaBy s eat Like a MyPlate Super HERO MyPlate Messages Eating a variety of foods provides the body with a variety of essential vitamins, minerals and
More informationVENN DIAGRAM. November Appendix
VENN DIAGRAM Thanksgiving Today First Thanksgiving NOVEMBER Soybean Information Sheet Soy products come from the soybean, a legume native to northern China. The United States is now the world s largest
More informationKnowing How Much to Eat
MINTO PREVENTION & REHABILITATION CENTRE CENTRE DE PREVENTION ET DE READAPTATION MINTO Knowing How Much to Eat About This Kit In previous kits you learned about what to eat. Choose a variety of grains,
More informationAdult Nutrition Month Display
Adult Nutrition Month Display March is Nutrition Month! This years Nutrition Month theme is Unlock the Potential of Food. Food not only provides nourishment but prevents disease, keeps us well for longer,
More informationThe Science of Maryland Agriculture
Edition 3 (2016) GOAL STATEMENT: Students will understand the important food and non-food uses of the major grains grown in Maryland. OBJECTIVES: Students will identify several types of grains grown in
More informationECE 105 Chapter 19 Planning and Serving Nutritious and Economical Meals Meal Planning A Good Menu Meets Nutritional Needs
Planning and Serving Nutritious and Economical Meals One of the most basic human needs is nourishing the body. Eating is an activity that most people, including infants and young children, enjoy. Eating
More informationKentucky 4-H Poultry: Egg-Preparation Demonstration
COOPERATIVE EXTENSION SERVICE UNIVERSITY OF KENTUCKY COLLEGE OF AGRICULTURE, LEXINGTON, KY, 4046 4AJ-09P0 Kentucky 4-H Poultry: Egg-Preparation Demonstration Tony Pescatore and Jacquie Jacob, Department
More informationSpending Less, Eating Better
University of Hawai i at Manoa, College of Tropical Agriculture & Human Resources, Department of Human Nutrition, Food and Animal Science &Department of Family & Consumer Sciences, Cooperative Extension
More informationMy Food Groups. My Physical Activity. Healthy Bodies. Protein Meat, Beans, Nuts. Dairy Milk, Yogurt, Cheese. Grains Breads, Cereals, Pasta.
My Food Groups Dairy Milk, Yogurt, Cheese Vegetables Fruits Grains Breads, Cereals, Pasta Meat, Beans, Nuts OATMEAL OATM EAL extras My Physical Activity Healthy Bodies Main Nutrients and Their Health Benefits
More information1 ONE MY FUEL UP PLATE. LESSON
MY FUEL UP PLATE LESSON 1 ONE Explain how physical activity impacts nutritional needs. Identify appropriate number of servings for each food group and recommended caloric intake based on a personal needs
More informationDairy for Every Body
Dairy for Every Body Unit Facilitator s Guide Length of Lesson: 45 minutes 1 hour Unit Objectives As a result of this lesson, individuals will: Understand that dairy foods are an important part of a healthy
More informationHealthy You Teleseminar. A Tour of the Food Guide Pyramid
Healthy You Teleseminar A Tour of the Food Guide Pyramid Welcome. This overview is a convenient take-away for the UMR Health and Wellness teleseminar you just finished viewing. It includes the key information
More informationModule 6. Food Shopping, Meal Planning, & Eating Out
Module 6 Food Shopping, Meal Planning, & Eating Out Revised 1 Aug 2018 CLASSIFIED Shopping Strategies Prepare a shopping list Group similar foods together to be efficient Know the store layout Stick to
More informationFood Component: Grains & Whole Grain-Rich. Objectives. Objectives 4/20/2012. Healthy, Hungry Free Kids Act of 2010 New Meal Patterns SY
Food Component: Grains & Whole Grain-Rich Healthy, Hungry Free Kids Act of 2010 New Meal Patterns SY 2012-2013 Review the following: Objectives Current vs. New Requirements for the grain food component
More informationNutrition for the Student-Athlete
Milton High School Nutrition for the Student-Athlete + = Nutrition for the High School Student Athlete Proper nutrition for the high school student athlete is essential to maintain growth, development,
More informationLevels of Competition: Please see the Alabama 4-H Competitive Events webpage to review the General Contest Policy and the Age & Eligibility Chart.
Chef 4-H A healthy living project The Rules for Chef 4-H Compete by yourself or on a two-person team. Youth on teams should be the same 4-H age. Have you ever imagined that you were a famous chef? You
More informationTRACKS Lesson Plan. MyPlate and Energy Balance MyPlate Power Special Needs Students Any Grade
TRACKS Lesson Plan MyPlate and Energy Balance MyPlate Power Special Needs Students Any Grade I. Nutrition Education Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related
More informationSteps to a Healthier You - My Pyramid. Physical Activity
Steps to a Healthier You - My Pyramid Physical Activity - e physically active for at least 30 minutes most days of the week - Children and teenagers should be physically active for 60 minutes everyday
More informationStep Up to a Healthier You
Step Up to a Healthier You Dear Educator: Online Nutritional Teaching Resources Here s an opportunity to make the new MyPlate food guide part of your class plans this fall with a special supplement to
More informationAim for a healthy weight. Be physically active each day.
Diet Principles and Dietary these two items should be considered each time we make a choice of what goes into our mouth Guidelines Diet Planning 6 basic diet planning principles adequacy enough energy
More informationCooking Club Lesson Plan
Cooking Club Lesson Plan Healthy Beverages Grades 6-12 I. Lesson Objectives: A. Students will explain the terms empty calories and nutrient dense. B. Students will identify healthier beverage choices.
More informationChapter 2. Planning a Healthy Diet
Chapter 2 Planning a Healthy Diet Principles and Guidelines Diet Planning Principles Adequacy Sufficient energy Adequate nutrients for healthy people Balance Enough but not too much kcalorie (energy) control
More informationLiveWell Kids Nutrition
3rd Grade, Module 2 Fruits and Vegetables Did You Know? LiveWell Kids Nutrition Grade: 3rd Module 2: Fruits & Vegetables Fruits and vegetables are important sources of vitamin C, vitamin A, potassium and
More informationKeeping the Body Healthy!
Name Hour Food & Nutrition 9 th Grade Keeping the Body Healthy! # Assignment Pts. Possible 1 Create a Great Plate Video 30 2 MyPlate Label & Color 15 3 Color & Food 5 4 6 Basic Nutrients 9 5 Dietary Guidelines
More informationFood Hero Food Purchasing Policy SNAP-Ed and EFNEP
SNAP-Ed and EFNEP FO O D H E R O Fo o d H e r o.org Last Update: April 7, 2015 Food purchases must be appropriate and justified based on current SNAP- Ed/EFNEP guidance and current USDA Dietary Guidelines.
More informationNUTRITION EDUCATION LESSON CODE FG MyPyramid: Simple Steps for Healthy Living
\ NUTRITION EDUCATION LESSON CODE FG-000-06 MyPyramid: Simple Steps for Healthy Living LESSON DESCRIPTION In this video and activity lesson class participants will explore the different food groups in
More informationCooking Club Lesson Plan
Cooking Club Lesson Plan Healthy Snacks Grades 6-12 I. Lesson Objectives: A. Students will identify tips for choosing healthy snacks. B. Students will list healthy snack food options. C. Students will
More informationCooking. Slide 2. recipes, and. Slide 3. can be sold. at home.
Cooking up a Cottage Food Business Section 1: Introduction Welcomee to the Cooking up a Cottage Food Business online course, which is a Texas A&M AgriLife Extension Service Professional Development Training
More informationCENTRAL TEXAS COLLEGE CHEF 1302 PRINCIPLES OF HEALTHY CUISINE. Semester Hours Credit: 3 INSTRUCTOR: OFFICE HOURS: I. INTRODUCTION
CENTRAL TEXAS COLLEGE PRINCIPLES OF HEALTHY CUISINE Semester Hours Credit: 3 INSTRUCTOR: OFFICE HOURS: I. INTRODUCTION A. Introduction to the principles of planning, preparation, and presentation of nutritionally
More informationMeals make sense An audit checklist to consider how far a Care Home is implementing quality care re the mealtime experience.
Meals make sense An audit checklist to consider how far a Care Home is implementing quality care re the mealtime experience. Place a tick in one of the 3 boxes Yes, No, Partly in relation to your Care
More informationHEALTHY EATING. What you need to know for a long and healthy life. March National Nutrition Month
HEALTHY EATING What you need to know for a long and healthy life March National Nutrition Month 890246 This presentation is for informational purposes only. Material within this presentation should not
More informationGeorgia School Nutrition Program Farm to School Student Chef Competition
Georgia School Nutrition Program Farm to School Student Chef Competition The, as part of the Shake It Up in School Nutrition initiative, is holding its 3rd annual Farm to School Student Chef Competition.
More informationc. The Maltese healthy plate is a guide for healthy living. i. List four foods which we our diet should be based on:
Year 9 Track: 3 SUBJECT: Home Economics Time: 1:30min! Read and answer all questions carefully: 1. Jasmine is 15 years old and the doctor advised her to follow a balanced diet in order to maintain a healthy
More informationRemember half of your plate should be vegetables and fruits each day.
Last month we learned about MyPlate and the foods that make up the food groups on my plate. We also had some consumer messages 1. Balance calories 2. Foods to increase, and 3. Foods to reduce We also discussed
More informationGo NAP SACC Self-Assessment Instrument
Go NAP SACC Self-Assessment Instrument Date: Program Name: Enrollment ID#: Child Nutrition Go NAP SACC is based on a set of best practices that stem from the latest research and guidelines in the field.
More informationWelcome & Introduction Yes No Comments and/or Changes
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 4 Lesson 6: Your Day Starts With Breakfast Educator Self-Assessment Supervisor
More informationCourse Outcome Summary
Course Information: FOODS1 - Introduction to Foods Description: This course explores food preparation and nutrition. Emphasis is strongly placed on safety and sanitation in and out of the kitchens, terminology,
More informationBread and Jam For Frances
igrow readers Target Age K to 3rd Grade SDSU Extension Signature Program About the book: by Russell Hoban Publisher: Harper Collins ISBN#: 0-06-443096-0 Nutrition Objectives Classify different breakfast
More information