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Judges training 2013
 

Judges training 2013

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    Judges training 2013 Judges training 2013 Presentation Transcript

    • Food and Nutrition Carson March 9, 2013
    • Foods for 4-H Exhibits Good for Fair Avoid for Fair If Criteria is MetBaked Goods – Foods containing alcohol Fruit FlavoredCookies, Muffins, Quick VinegarsBreads, Most YeastBreads, Cakes with nofrosting, Fruit PiesCaramel Rolls Breads with refrigerated ingredients FrostingsCream Cheese Mints Foods prepared in bags or jars Pecan/Walnut PiesPineapple Upside Down Cake Custards, cream filled pies, cheesecakes Canned Goods Flavored Oils Fresh salsa Homemade Egg Noodles Raw or uncooked eggs Sourdough or friendship breads Sweet rolls with cheese or egg toppings Vegetables marinated in oils or herbs
    • Inclusions in Bread• In 2012 a number of products were disqualified at the State Fair for inappropriate ingredients• Not Eligible – Starter cultures or fermentation – Cheeses or meats in bread – Added cherries or other toppings – Dried fruits or vegetables (raisins) – Anything that has been canned• Eligible – Unflavored breads – Spices
    • Canned Foods• Canning label• ½ inch of head space• Ask 4-Her to describe the process• Appropriate processing• Approved resource
    • Appropriate Processing• Method – Pressure canner – Hot water bath – No other methods• Pressure canner – Check accuracy of pressure gauge – Use 2 to 3 inches of water – Time starts when desired pressure is reached• Hot Water Bath – Jars must not touch – Water must completely cover jars – Time starts when water reaches a boil
    • Resources• Iowa State University Extension• University of Georgia• New Mexico State University Extension• North Dakota State University Extension• Purdue University Extension• Any Extension or University canning guide• USDA Complete Guide to Home Canning• Ball Blue Book
    • Displays• Posters – 24” x 36”• Presentation Boards – 48” x 48”• Display Boxes – 28”x 22” height or width and 12” deep• Check issues and county rules – Some counties will allow changes prior to state fair
    • Recipe Modifications• 4-Hers love to make changes to recipes• Need to include – What changed – Why they made the change – What effect the change had the finished project• Help the 4-Hers with the science behind the change
    • Family Heritage• 4-Hers use old family recipes• Talk about family history• Must follow Inappropriate food requirements• Ensure all historical facts are correct• Can include meal planning – No food is included
    • MyPlate• New USDA eating program• Major changes – Added age groups – Changed from servings to cups or ounces – Increased fruits and vegetables• Food industry is confused by serving size – Labels are still changing
    • Nutrition Labeling• Required on food other than single ingredient• Must meet government requirements• Calories – Protein – 4 – Carbohydrate – 4 – Fat – 9• Believed that will be changing soon
    • Diabetes and Carbohydrates/Sugar• Gaining popularity• Control carbs and sugars to control blood sugar• Label claims – Sugar Free – No Sugar Added• Glycemic Index – How a food effects blood sugar – Complicated to determine – Usually done through feeding study – Rule of thumb – high fiber lower glycemic index
    • Gluten Free• Necessary for Celiac and similar digestive diseases• Gluten has gained popularity in recent years• Less than 20 ppm
    • Artificial Sweeteners• Aspartame – Equal• Stevia – Truvia• Saccharane – Sweet N Low• Acesulfame K – Sweet One• Sucralose - Splenda• Sugar Alcohols• 10 to 20 times sweeter than sugar• Some have actual sugar components• Agave is sugar
    • Natural• FDA no clear definition – From natural sources – No colors• USDA – From natural sources – No colors – Minimally processed• FDA warning letters to some companies• Lots of lawsuits regarding this claim
    • Organic• USDA definition• No GMO• Restricted chemicals in growing and processing• Labeling regulations – 95% to be organic – 70 – 95% made with organic ingredients• More expensive• No research to indicate organic is more nutrition
    • Let’s Move• Michelle Obama’s health initiative• Includes – Health Eating • My Plate • Dietary Guidelines • Community Gardens – Physical Activity• Kids, Parents, Schools, Communities working together
    • School Lunch• New school lunch requirements in 2012• Increase fruits and vegetables• 1% unflavored milk, fat free flavored milks• Whole grain requirements in 2014• Maximum calorie and sodium requirements• USDA proposed requirements for al carte and vending in Feb 2013 (final implementation unknown)
    • Flax and Chia• Hot new ingredients• Health benefits – Omega 3 and 6 Fats (mono and poly fats) – Fiber – Chai tea contain flavonoids or polyphenols (antioxidants)• What for disease claims – Research is still immerging on disease benefits – Products are good for you – Cures for heart disease and cancer is not proven
    • Food Safety• 48 million cases of foodborne illness in 2011• Pathogens – Norovirus – Salmonella – Clostridium – Campylobacter – Staphylococcus• New food regulations requiring HACCP in works• Increased food inspections• Horsemeat in UK
    • Place Settings• Region 17 does a place setting contest• 4-Hers may use this as an exhibit• Include – Table cover – 1 place setting – dishes, glassware, flatware, napkin – Menu – follow MyPlate, visual appeal• Evaluate – Appropriate for desired audience – MyPlate conformity – Desirability of desired audience