2018 Logan County Guidelines FOOD & NUTRITION

Transcription

1 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 YOUR CALENDAR: Judging Times: Monday, June 18, 2018 FOOD & NUTRITION EVALUATION & SKILLATHON (Hi-Point Career Center) [Specific judging times to be assigned in June. Information will be included in 4-H family newsletter and posted on our web page: Monday, June 25, MAKE-UP EVALUATION (OSU Extension Office) BY APPOINTMENT ONLY Members attending make-up evaluation are NOT eligible for awards or State Fair participation. Award Presentation: Nutrition Awards will be given on Thursday, July 12, 2018 starting at 4 pm in the Jr. Fair Activities Building These projects DO have the opportunity to participate in Ohio State Fair activities. SPECIAL NUTRITION AWARDS (Contingent yearly on donors) BEST USE OF BEEF; BEST USE OF LAMB; BEST USE OF DAIRY PRODUCT To be considered for these awards members need to use at least 1 pound of meat or 1 cup of dairy product in the food that they prepare for food evaluation. Judges will select winners. REQUIREMENT FOR ALL NUTRITION PROJECTS: All members will have a personal interview with a judge at a designated time and participate in the nutrition skill-a-thon. Members will need to compete in both activities to be eligible for class awards. Each member will set up a food display (as listed below) at designated space. Members are responsible for their own set up. Adults are not permitted in the judging area and should only give encouragement (not assistance) from the side lines.

2 Member Evaluation: In all projects the member will be evaluated on their knowledge of basic nutrition, menu planning, knowledge of food preparation skills appropriate for the project and the recipe that they brought to evaluation, evidence of project book being used and questions completed. Each individual will participate in four different skilled activity stations, which includes topics pertaining to the My Plate, Food Safety, Shopping, and Food Preparation. Each participant will also participate in an interview dealing with questions specific to the project they are enrolled in. Members will receive a judging sheet which will include feedback from the judges interview and a score sheet from the skill-a-thon activities. Portfolio Requirements: The Portfolio is a project specific to the participant s book. The participant will be responsible for bringing a 3 pronged folder that includes 8 ½ x 11 pages. The participants will create a maximum of one page (one-sided only) per activity area or interest area as designated in the front of their project books. These pages could be in collage, journaling, timeline, photo, or any other format that would illustrate the work and knowledge of the participant. Each page could be different or could be a combination of styles allowing the 4-Her to reflect on their learning experience. There will be no points for scrapbooking style. The portfolios will be judged on the inclusion of information about the interest or activity areas listed in the front of each book, the organization of the materials, verbal presentation, and communication with the judge regarding their portfolio. The member s project book may not be a part of their portfolio. General Evaluation requirements: -All members are to bring completed project book. Please make sure you have copy of My Plate. Copies are available at the Extension Office or online at Don t use Food Guide Pyramid found in project books as guideline. -A place setting, appropriate to the menu prepared for evaluation, is required for all projects. A tablecloth and centerpiece are optional. -Prepared food should be family-size servings (a plate of cookies, a casserole, a dessert). Half servings of casseroles will be accepted. Bring necessary utensils to be used for tasting and for food to be served attractively. The food brought for project evaluation should be from project book or similar to recipes found in the project book. Food items displayed should include the food preparation principles discussed in the project book. First year members should not be bringing casseroles, difficult breads, etc., unless mentioned in the project book. (Encourage members to start a recipe file their first year in a foods project and add to it each year). -Bring recipe if not included in your project book. -All members taking food & nutrition projects are required to bring a food plan for the entire day including snacks, if eaten. The same meal plan form will be used by all members enrolled in nutrition projects: beginners, intermediate and advanced. Menus should include types of food prepared in the project. Check with your advisor for the form to use in planning your day s menu. (Form can be found at following link: -Members in all projects should bring a calculation on the approximate cost per serving of the food item they exhibit. The purpose of this activity is to teach 4-H ers how to calculate cost per

3 serving and to encourage the awareness of food costs. The exact cost per serving does not affect project grade. Please check individual projects as cost per serving calculations are optional on some beginner s projects. The following is an example of how cost per serving can be calculated. 4-H ers should prepare and bring a similar calculation. A fair market value should be used for items which are home-raised or home-produced, but 4-H ers may wish to indicate that they did not have to purchase these items from a grocery store. Example of calculating cost per serving: Chili Con Carne - serves 6 Ingredient and Amount Used Approximate Cost 1 lb. ground beef $1.79 ¼ cup chopped onions (1 small onion).05* ½ cup chopped green pepper (½ medium pepper).15 1 can (15 oz.) chili, kidney, pinto beans.55 1 can (l lb. 12 oz.) tomatoes with juice.85 1 tsp. salt (small quantities of seasonings 1 tsp. chili powder do not need to be calculated) * home grown Total recipe cost: $3.29 $3.29 divided by 6 servings = $0.57 per serving PROJECTS LISTED BY SKILL LEVEL BEGINNERS 459 Let s Start Cooking Description: Beginner level project members 9-11 years old and older youth having no experience with cooking. A fresh look at basic cooking and baking skills. Members to take only one time. Complete project guidelines as found in project book. Judging Requirements: 1.) Bring food which you have prepared. 2.) A menu for the meal including the food prepared for judging. 3.) One place setting and service for the above meal. 4.) Family size serving of food. 5.) Breakdown of cost of exhibit recipe by ingredients and cost per serving (optional). 6.) Completed project book. 7.) A portfolio. 481 Everyday Food and Fitness Description: Beginning level food and nutrition project (ages 8 11). Learn how to prepare healthy and hearty snacks using MyPlate as a guide, and discover how powerful healthy food can be for your body and mind. Fun and easy recipes help build your skills in the kitchen. See how well

4 your current diet fits into the MyPlate food groups. Find out what makes grains great, and why vitamins and nutrients are so beneficial. This project shows you how to add exercise to a healthy diet and find the path to a better quality of life. Judging Requirements: 1.) Bring food which you prepared. 2.) A menu for the meal including the food prepared for judging. 3.) A place setting and service for the above meal. 4.) Family-size serving of food. 5.) Breakdown of cost of exhibit recipe by ingredients and cost per serving (optional). 6.) Completed project book. 7.) A portfolio. 484 Snack Attack! Description: Beginning level food and nutrition project (ages 8 11). 4-H members will learn the importance of physical activity and good nutrition. Easy food preparation skills are included in the five activities and related recipes. This is a one-year project with the option of additional learning in a second year. Judging Requirements: 1.) Bring food which you prepared. 2.) A menu for the meal including the food prepared for judging. 3.) A place setting and service for the above meal. 4.) Family-size serving of food. 5.) Breakdown of cost of exhibit recipe by ingredients and cost per serving (optional). 6.) Completed project book. 7.) A portfolio. 487 Fast Break for Breakfast Description: This project focuses on the importance of starting each day with a nutritious breakfast and uses My Plate as the basis for exploring breakfast options. This project is designed for the advanced beginner (age 10-12) who have completed one beginning level project. Judging Requirements: 1.) A plan of food for one day written on form provided including snacks if eaten. 2.) Prepare one food from your breakfast menu. 3.) Family-size serving. 4.) Place setting and service for the meal. 5.) Breakdown of cost of exhibit recipe by ingredients and cost per serving (required). 6.) Completed project book. 7.) A portfolio. INTERMEDIATE 461 Let s Bake Quick Breads Description: For members years old. This project is designed to promote eating quick breads as part of a healthy diet and lifestyle. Discover the fun of making quick breads, biscuits and nut breads while mastering measuring, mixing, baking and storing bread products. Complete Project Guidelines in book. Fill in all sections of your project book. Judging Requirements: 1.) A plan of food for 1 day written in menu form using bread item brought for judging in menu. 2.) Bring a food representative of food products in projects. 3.) Family-size serving of prepared food. 4.) Appropriate table service for selected meal and for the bread. 5.) Breakdown of cost of exhibit recipe by ingredients and cost per serving. 6.) Completed project book. 7.) A portfolio.

5 463 Sports Nutrition: Ready, Set, Go Description: Eating well and exercising daily are two keys to a healthy life. This project shows why these habits are worth forming. Learn how to balance the calories you eat with the calories you burn, why to hydrate, and how carbs, protein, and fats work to support your body and mind. Use what you learn as you compete in sports or just want to increase your fitness level. Judging Requirements: 1.) Bring food which you prepared. 2.) A menu for the meal including the food prepared for judging. 3.) A place setting and service for the above meal. 4.) Family-size serving of food. 5.) Breakdown of cost of exhibit recipe by ingredients and cost per serving. 6.) Completed project book. 7.) A portfolio. 472 Grill Master Description: This intermediate level project is designed for 4-H members who are years old. It provides experiences in planning, preparing, and serving meals that involve safely preparing, holding and eating foods outdoors. Complete project guidelines as listed on page 1 of the project book. Judging Requirements: 1.) A complete day s menu including your special activity event menu.2.)a family-size serving of one of the foods you served and appropriate serving needs. 3.) Your complete plans for entertaining at the event. 4.) Appropriate table setting. 5.) Breakdown of cost of exhibit recipe by ingredients and cost per serving. 6.) Completed project book. 7.) A portfolio. 475 Star Spangled Foods Description: Intermediate level project designed for 12 to 14 year old members. If you are older but have a limited knowledge of nutrition and food preparation, you may begin with this project. Complete project guidelines as listed on page 2. setting for serving the meal. Any other necessary utensils. 5.) Breakdown of cost of exhibit recipe by ingredients and cost per serving 6.) Completed project book. 7.) A portfolio. 477 Party Planner: A 4-H guide to Quantity Cooking Description: The secrets of successful party planning can be yours. Complete the eight activities and learn how to plan, budget, and safely prepare foods for large groups. setting for serving the meal and any other necessary utensils. 5.) Breakdown of cost of exhibit recipe by ingredients and cost per serving 6.) Completed project book. 7.) A portfolio.

6 485 Racing the Clock to Awesome Meals Description: This intermediate level project is designed as a nutrition learning experience for 4-H members... Complete all project guidelines as listed on page 2 of the project book. setting for serving the meal. Any other necessary utensils. 5.) Breakdown of cost of exhibit recipe by ingredients and cost per serving 6.) Completed project book. 7.) A portfolio. 486 Dashboard Dining: A 4-H Guide to Healthful Fast Food Choices Description: This project book shows you how to make fast food menus part of a healthy lifestyle. From understanding true food portions and healthful choices to designing your meals with your new nutrition knowledge you will learn skills to last a lifetime! usually eaten) 2.) One place setting for a meal. 3.) Nutritional comparison between Fast Food and Homemade Food for one meal from your menu. 4.) Cost analysis comparison between Fast Food and Homemade Food for one meal from your menu. 5.) Completed project book. 6.) A portfolio. ADVANCED LEVEL 462 Yeast Breads on the Rise Description: Master the art of baking delicious yeast breads. Learn the principles of yeast bread preparation, and learn how mixing techniques and ingredients determine product character and quality. Advanced level project. Project written as a two year project. Complete project guidelines as written in the project book. Judging Requirements: 1.) A plan of food for 1 day written in menu form including snacks using bread item brought for judging in menu. 2.) Bring a food representative of food products in project. 3.) Family-size serving of prepared food. 4.) Appropriate table service for selected meal and for the bread. 5.) Breakdown of cost of exhibit recipe by ingredients and cost per serving. 6.) Completed project book. 7.) A portfolio. 467 You re the Chef Description: This advanced level project that focuses on meals prepared in the oven, the range top, the microwave, slow cooker, and stir-fried foods. It includes vegetarian foods and selecting foods at the deli. Complete the project guidelines listed on page 3 of the project book. usually eaten). 2) A prepared food from one of the menus. 3.) Family-size serving. 4.) One place setting for serving the meal with any other necessary utensils. 5.) Breakdown of cost of exhibit recipe by ingredients and cost per serving 6.) Completed project book. 7.) A portfolio.

7 469 The Global Gourmet Description: This is an advanced level project designed as a onetime experience for members 14 years of age and older with three or more years experience in the foods and nutrition area. Complete all seven project guidelines as listed on page 2 of the project book. Judging Requirements: Select a country as your theme of study for the day. 1.) Complete day s menu including snacks eaten for the day. 2.) A prepared food from one of the menus. 3.) Family - size serving. 4.) A place setting for serving the meal and any other necessary utensils. 5.) Breakdown of cost of exhibit recipe by ingredients and cost per serving 6.) Completed project book. 7.) A portfolio. 474 Beyond the Grill Description: This project explores a variety of outdoor cooking skills while finding easy ways to follow the USDA s MyPlate guidelines. Experiment with a pie iron, solar cooker, and rotisserie, and hone your skills on the grill. setting for serving the meal. Any other necessary utensils. 5.) Breakdown of cost of exhibit recipe by ingredients and cost per serving 6.) Completed project book. Follow pages 4 7 of project book for guidelines and activities required. 7.) A portfolio. 476 Pathways to Culinary Success Description: This advanced level project is designed for members who have completed projects at the beginning and intermediate levels. It is a comprehensive project that helps the member explore a variety of new experiences to gain a basic understanding of culinary arts. Career exploration and advanced recipes and activities are included in this project. An important part of the project is the Project Journal. Members are asked to record their experiences throughout the project in the journal which is found at the back of the book. To Complete This Project: Follow and complete the project guidelines outlined on page 1 of the project book. Project Evaluation: Bring completed project book. No food or place setting is required. Interview with judge.