4-H CULINARY ARTS HEALTHY BOXED LUNCH (BENTO) COMPETITION

Transcription

1 4-H CULINARY ARTS HEALTHY BOXED LUNCH (BENTO) COMPETITION The Eat4-Health grant supported by the National 4-H and United Healthcare strives to achieve project outcomes of improved dietary choices; improved attitude toward and understanding of healthful foods; increased willingness to try new nutritional foods; and increased community promotion of healthier food choices. One of the educational efforts offered through the Louisiana 4-H program to achieve these outcomes is 4-H Culinary Arts Healthy Boxed Lunch (Bento) Competition. A Bento lunch is a compact, balanced, visually appealing meal packed in a box. Bento is Japanese for packed lunch or meal. Contest Objectives: 1. To gain knowledge of safe food preparation 2. To acquire skills in planning and preparing a simple food item 3. To learn the principals of nutrition as they relate to lifelong health and fitness 4. To develop leadership abilities and self-confidence while improving healthy food choices/decision making Eligibility: The contestant must a bonafide 4-H club member in Natchitoches parish. Two contestant s will be selected at the parish level to represent Natchitoches at the regional 4-H Culinary Arts Competition. Sponsor: United Healthcare, Eat4-Health Grant Awards: The first, second and third place winner will receive an award. All others will receive participation awards. In addition, a people s choice award will be given based on appearance only. Page 1 of 5

2 General Competition Rules: 1. Participants compete as an individual. 2. Participants may only have one entry. 3. The dish must be prepared by the 4-H member the night before and chilled in the refrigerator. 4. The dish must be transported to the contest on ice and in an ice chest. 5. Dishes not chilled in the refrigerator the night before and transported on ice in an ice chest will be disqualified. 6. Participants are required to take a written exam and follow exam proctor instructions. Any participants needing testing accommodations must notify their parish extension agent two weeks prior to the competition date. 7. Participants are required to participate in the educational program. Parents are encouraged to attend. 8. Participant s display of the dish must include the entire recipe yield. 9. Participants are responsible for setting up their dish for judging. Only contestants will be allowed in the judging room. 10. Non-edible items are not to be used as garnish. 11. Items not directly related to the dish such as placemats, flower arrangements, and figurines will be removed. 12. Recipes may be used in publicity and printed in publications by the sponsors. Healthy Boxed Lunch (Bento) Division Requirements Create and prepare a healthy boxed lunch (bento) that is representative of MyPlate recommendations, for a lunch to be eaten by a youth ages The healthy box lunch (bento) must be packed in a portable, lock-top, and leak proof container, no larger than 18 inches x 18 inches. List of food items typed on 8 ½ x 11 paper with 1 inch margins in Times New Roman font See sample pictures and food items list (see Appendix A) APPENDIX B Page 2 of 5 Participant Name

3 SAMPLE HEALTHY BOXED LUNCH (BENTO) List of Food Items- SAMPLE 1 1. ½ cup cut watermelon 2. 1 ½ cups romaine lettuce 3. 2 Tablespoons low-fat Italian dressing 4. 1 cup pasta salad made with whole wheat pasta 5. 2 Fig cookies SAMPLE 1 List of Food Items- SAMPLE 2 1. ¾ cup chicken salad 2. 1 cup low-fat yogurt 3. 1 Tablespoon silvered almonds 4. 2 Tablespoons granola 5. 1 cup broccoli florets 6. 6 baby carrots SAMPLE 2 List of Food Items- SAMPLE cup mandarin orange slices 2. 1 celery stalk (cut into 4 inch pieces) 3. 1 slice Swiss cheese- cut with flower cookie cutter 4. 1 slice cheddar cheese cut with flower cookie cutter grapes 6. 2 slices 100% whole wheat bread SAMPLE 3 Page 3 of 5

4 List of Food Items- SAMPLE cup romaine lettuce 2. ½ cup shredded carrots 3. ¼ cup shredded purple cabbage 4. ¼ cup chopped cucumber 5. 2 Tablespoons low-fat dressing 6. 3 oz. grilled chicken breast, chopped 7. ¼ cup grapes SAMPLE 4 **NOTE- Samples are provided to give examples only. These do not necessarily meet the requirements for all food groups. Please see specific rules for nutrition requirements. **Participants do not have to include a picture of the Healthy Lunch Box with their list of ingredients; the pictures provided on this page are for reference purposes only. Page 4 of 5

5 APPENDIX C 4-H Culinary Arts Competition Healthy Boxed Lunch (Bento) Contest Score Sheet Healthy Boxed Lunch (Bento) Meal Score (70 Points) (5 points) Creativity (neat, interesting, unique) (5 points) Container (portable, reusable, lock-top, and leak proof) (5 points) Appearance (colorful, inviting) (5 points) Taste and Texture (50 points) Nutrition (1/2 box is fruit and vegetables, lean protein is included, low fat dairy included, fruit for dessert and list of items included) Written Test Multi-choice, short answer and matching Educational Program Participation in educational activity (25 Points) (5 Points) 100 Points Page 5 of 5