Food Review Leaders Packet
4-H Food Review Leaders Packet Purpose This packet has been prepared to help 4-H project leaders plan, prepare, do and reflect on a Food Review workshop for youth. It includes all the basic information needed to prepare youth to meet the objectives of this experience. Best wishes as you help develop competent, confident, caring and connected youth of character! Acknowledgements Food Review Leaders Packet was written by Kimberly Asche, Associate Professor, University of Minnesota Extension Service, Regional Health and Nutrition Educator. Curriculum reviewed by a team of University of Minnesota Extension Service, Regional 4-H Educators, which included Shirley Doering, Barbara Sorensen and Donna Geiser. Pilot 4-H Food Review leaders and members programs were held in Kandiyohi and McLeod Counties. Hutchinson regional support staff involved with layout and design included Kathy Eckwright, Janel Zimmerman and Pam Herrmann. Portions of this curriculum were developed in early 1990s by 4-H and Family Consumer Science educators in McLeod and Kandiyohi counties. Food Safety activity pieces where a part of the Clay County Summer Survivor curriculum developed and used in 2003 by Clay County educators and staff. Copyright 2005, Regents of the University of Minnesota. All rights reserved. The University of Minnesota is committed to the policy that all persons shall have equal access to its programs, facilities, and employment without regard to race, color, creed, religion, national origin, sex, age, marital status, disability, public assistance status, veteran status, or sexual orientation.
Packet Content I. Guidelines for 4-H Leaders and Members II. Daily Food Guide Sheet Websites for Nutrition Information: www.nutrition.gov www.nal.usda.gov/fnic/foodcomp/data/hg72/hg72_2002.pdf www.mypyramid.gov III. Formal Table Setting Guide IV. MN 4-H Project Evaluation Sheet V. Suggested Questions for Conference Judging VI. Things to Remember VII. Foods Review Evaluation Sheet VIII. Publicity Examples *Supplement this packet with 1. Food Review display/project example (Ask 4-H members to share last years examples) 2. Samples of several themes or ideas for each age group
4-H Food Review Guidelines for Leaders and Members MEMBER OBJECTIVES: 1. To provide experience in planning, preparing, evaluating and serving food as part of a meal or snack. 2. To develop confidence in self-expression both verbally and visually. 3. To publicly demonstrate what they have learned. HOW TO PREPARE: 1. Select a tested, favorite recipe from a cookbook, or other dependable source. It should be something you or your family like and that you have prepared before. 2. Practice preparation of this food until it can be done easily and a good product is achieved. 3. You should be knowledgeable about the preparation of the food, the ingredients used, the nutrients contained in the food, and meal preparation time and sequence. 4. Put the recipe on an 8 ½ x 11 sheet of paper/poster that will stand alone. (Hint: The cardboard back from a stand up picture frame attached to your poster works great.) 5. Plan a menu including your food. Refer to the MyPyramid reference sheet and the Food Review Check sheet when planning your menu. 6. Put the menu on an 8 ½ x 11 sheet of paper/poster that will stand alone. 7. Guidelines for posters: a. Neatness of menu and recipe poster is very important. b. The paper/poster should be white with black lettering or color coordinated to go with your display. c. Put your name, club, and county on the back of the poster. d. Careful following of these directions will be taken into consideration when evaluators make their final decision. 8 ½ 11 8. Displays will be set up on tables. Some counties may provide a table at the facility; some may ask you to provide your own card table. Check with your county regarding their set up procedure. 9. Coordinate the table setting with a tablecloth and/or placemat, dishes, glassware, flatware and centerpiece for one person only. Choose an appropriate table setting according to your menu selection (from casual to formal). 10. In your selection of place settings, linens, etc., what is available at home will be fine (we learn to use what we have to the best advantage). 11. Some counties require that you bring a mounted color photo of your food and display. The menu, recipe, and photo will be used for display at the fair. Check with your county for its requirements. The photo should include just the food item you make.
SUGGESTIONS IN CHOOSING YOUR FAVORITE FOOD: These are just suggestions; you can bring a food item not listed in their age category. 1. Cloverbuds (non-competitive) should select any easy food item that they are able to prepare by themselves or with a little help from parents or older siblings. 2. Beginners (grades 5 and under), select items like their favorite nutritious food, beverage, snack or appetizer. 3. Intermediates (grade 6, 7, 8), select items like a nutritious salad, soup, sandwich, yeast bread, vegetable or dairy food. 4. Seniors (grades 9 and up), select items like a favorite nutritious main dish, meat, poultry, seafood, microwave food, ethnic food, low calorie food item or dairy product. SELECT ONE FAVORITE FOOD (not the entire meal) TO DISPLAY! Practice your food at home PRACTICE PRACTICE PRACTICE and display it for the 4-H Food Review. DAY OF THE REVIEW: What to bring: Recipe and menu posters and mounted photo. One serving of the favorite food for display on the table (not the entire menu). If the favorite food is to be served hot it need not be at evaluation time. Table setting appropriate for menu. YOURSELF as a neat and clean, well-groomed representative of yourself, your club and county. What to expect at the Review: 1. Set up the display up to ½ hour before the Review begins. 2. Check program for evaluation times. When your time nears, please be by your table to await evaluation. 3. When not being evaluated, feel free to look at other food displays. Please do not distract or interrupt others who are being evaluated at that time. 4. Awarding of ribbons and pictures of the winners are taken. At some point, a picture will be taken of each participant with their place setting. 5. Displays may be taken down once the awards have been presented.
THINGS TO THINK ABOUT 1. COLOR pleasing color in meals stimulates the appetite and makes eating a greater pleasure. 2. FLAVOR bland foods compliment tangy foods have contrast. Avoid having more than one strong flavored food within a meal (onions, turnips and rutabagas are examples of foods with a strong flavor). 3. TEXTURE this means the crispness, crunchiness, hardness, softness, smoothness or chewiness of a food. Meals are monotonous when foods are all smooth or all crisp. A contrast in texture is a must in a well planned menu. 4. FORM combine foods of different sizes, shapes and proportions. The use of all small shapes in foods becomes unappetizing. 5. TEMPERATURE contrasts in a meal must be considered regardless of the weather. Always serve hot food hot and cold foods cold. 6. VARIETY meals are most pleasing when a variety of foods are offered within the menu. Lunches and dinners offer the most opportunity for variety. Good menu planning usually does not allow for repeating foods and flavors within a meal (examples: tomato juice, tomato salad, tomato sauce).
Formal Table Setting Salad Bread & Butter Plate Water Glass Milk Glass Napkin Dinner Plate Cup & Saucer Forks Salad, Dinner, Dessert Knife, Spoon
Date: Minnesota 4-H Project Evaluation Food Review 4-H er Name: Grade: _ County or Club: Years in 4-H: Years in Project: Purple Blue Red White Other 50% of Score Learning Involved: Food Knowledge o Knows procedures for preparing food. o Understands principles of food preparation. o Is appropriate to age, ability, interest, project. Management Knowledge o Understands time management of meal preparation. o Knows approximate cost of food and meal. o Knows skills needed to prepare this meal. o Can share personal learning from their successes and challenges Nutrition Knowledge o Knows nutritional contribution of food and meal. o Understands how meal fits daily diet. o Knows ways to vary nutritional contribution. Meal Planning Knowledge o Food fits the meal/occasion. o Can describe alternatives for meal/occasion 50% of Score Workmanship & Techniques of Project: General Appearance and Design Food o Temperature o Appearance color, shape o Flavor and texture o Recipe is included Table Setting o Attractive in appearance o Appropriate to meal casual or formal o Realistic o Correctly arranged o Colored photo is included Very Good Some Improvement Needed Much Improvement Needed
Resources Available 4H-BU-07144 Six Easy Pieces 4H-BU-07146 Tasty Tid Bits 4H-BU-07148 You re the Chef 4H-BU-07150 Foodworks 4H-FO-06629 4-H Food Presentations 4H-BU-06930 Sports Nutrition Member Guide 4H-BU-08087 Bags of Tricks, Level I 4H-BU-08088 Micro Magicians, Level II 4H-BU-08089 Amazing Rays, Level III Presto Meals, Level IV Foods PLUS Sheet USDA MyPyramid Internet Magazines
Food Review Suggested Questions for Conference Evaluation 1. How did you prepare this food? Where did you get the recipe? Have you changed the recipe and how? Who helped you in preparing this food? 2. Why did you choose this food? How often have you prepared it? 3. How does this food fit your ability and interests? How is it appropriate to the project in which you re enrolled? 4. What did you learn about making good decisions? 5. What planning and organizing skills did you develop by doing this project? Does the food look good? Have good flavor? Have good texture? Have good color? Have good shape? Is it safe to eat? 6. Why was this an important project for you to do? 7. Does the food fit the menu? Does the menu have a variety of texture, flavor, color, temperature and nutrients? Will it look well with other foods on the menu? 8. What nutrients does the food provide? What do these nutrients do in the body? What nutrients does the menu provide? Is the menu balanced so it includes all foods listed on the MyPyramid food guide? How could the menu be varied to provide more nutrients? To cut down on certain nutrients? To increase or decrease calories? 9. How might you use some of these same skills in other areas of your life? 10. Would it take a long time to prepare the menu? Why or why not? Is this menu easy to prepare? Why or why not? What skills are needed? How could this menu be varied so it would take less time to prepare? Cost less? Be easier? 11. Is the table setting attractive? Appropriate to the casualness or formality of the menu? Correctly arranged? Would this setting actually be used for the intended occasion? 12. If someone helped or mentored you in this project, what would you tell them you learned from them? 13. What did you learn from this project that you didn t know before? 14. What have you learned about yourself by doing this project?
4-H Food Review Things To Remember: Pick a recipe that is nutritious, fairly inexpensive, and easy and fun to make! (Be sure you prepare a food for your age group and area of the project you are in.) Be able to tell how your food fits into the food groups and other nutritional information, such as what vitamins are in the food. Make your table setting colorful and attractive. Be creative! Also, remember to display the complete place setting, but only show the food you made. Your posters should be two 8 ½ x 11 inch posters. One should have your menu on it, the other with your recipe. If you choose to write your menu and recipe out by hand, be sure to write on the dull side of the tag board so it won t smudge. When setting up the posters, put the menu on the left side of the table and the recipe on the right. This is because people read from left to right. Dress nicely and wear your hair away from your face, try to keep your hands away from your face when working with food. Try not to lick your fingers! Most of all, smile and have fun! Menu Good luck! Recipe
Food Review How To 4-H Project Workshop Evaluation What from the workshop can you take back and use in your project? What was the best part of the workshop? What would you change about the workshop? How would you rate the content of the workshop? (poor) 1 2 3 4 5 (great) Comments: How would you rate the room/place the workshop was held? (poor) 1 2 3 4 5 (great) Comments: How would you rate the presenter of the workshop? (poor) 1 2 3 4 5 (great) Comments: Would you like to see this event held again? Yes No What other workshops would you like to attend? (Please include project areas and activities and be specific.) What time of day/week/year would you like to attend workshops? I am a. 4-H member Youth non-4-h member Volunteer/parent Presenter Optional: Name Grade
EXAMPLE OF PUBLICITY Wednesday, June 9, 2004 6:00 p.m. Kandiyohi County Health & Human Services Building Cafeteria, Downstairs 2200 23 rd St. NE Willmar, MN 56201 DEMONSTRATION DAY Prepare a presentation on a topic or area of interest. This may be related to a project you are enrolled in or any other area of expertise. Individual or team demonstrations are acceptable. Suggested presentation lengths: Individual 8-15 minutes Team 15-25 minutes Cloverbud 3-10 minutes FOOD REVIEW Prepare one of your favorite foods, make a menu to go with it, and prepare a suitable table setting. Display them during judging and be prepared to talk about the nutritional value and preparation of your food. More detailed guidelines will be mailed to all Food and Nutrition project members. Demonstration Day and Food Review winners receive a state fair trip. To register or for more information, call the Extension office at 320-231-7890 or 1-800-738-1485 Registration closes May 30!
EXAMPLE OF POSTCARD TO ADVERTISE THE EVENT Date: TO: All Food and Nutrition Project Members & Cloverbuds FROM:, 4-H Program Coordinator, Regional Extension Educator or 4-H Parent Gearing UP for Food Review! Would you like to better prepare yourself for the Food Review on February 14? Then this is the workshop for you! Learn about place settings, presentation and nutrition information. This workshop is great for beginners and advanced participants. WHEN: Saturday, January 10 from 10-11 a.m. WHERE: Meeting Room across from the Extension Office COST: $5.00 per participant Registration deadline is Wed. Jan 7. We need a minimum of 10 participants to hold the workshop.
SAMPLE FOOD REVIEW IDEAS Note that not every display needs to be formal. Below are ideas for several Food Review displays. It would be helpful to have a sample menu and recipe display. This could be put into a project kit box. 1. Birthday party theme Something you would serve as the entrée at the birthday party Balloons Paper plate and napkins Toys or presents as center piece 2. Fishing theme Fish dish Fishing lures Fish bait bucket Fish tackle box Net 3. Hunting theme Venison meal Camouflage textile print Deer or other model knick knack 4. Ethnic food theme such as Chinese Theme around stir fry Chop sticks Fan Oriental dishes 5. Magic show theme Top hat Stuffed rabbit 6. Picnic theme Checkered table cloth Favorite picnic food Paper plates and plastic silverware 7. Farm theme John Deere tractor memorabilia Hardy meat dish 8. Harvest theme Red bandana napkins Vase with stalks wheat 9. Bee theme Snack mix Yellow and black colors Pooh dish wear