Thank you for visiting the Foods and Nutrition Labs resources page.  Click below for information, videos and other resources provided by the UGA Foods and Nutrition experts.

General Guidelines for 4-H Foods Lab Projects

Introductory resources developed by UGA’s Foods and Nutrition expert, Dr. Elizabeth Andress will get you started with your 4-H Foods Lab project. These resources are intended for 7th – 12th graders who plan to participate in foods lab projects in 4-H Project Achievement:

Nutrition

Learn from helpful video tips and guidelines from our nutrition expert, Dr. Alison Berg, UGA Foods and Nutrition Specialist!

Nutrition for 4-H Foods Projects: MyPlate
Gain the basics of nutrition, and explore guidelines found in MyPlate!

Nutrition for 4-H Foods Projects: Recipe Selection and Menus
Learn best practices of selecting a menu for competition.

Nutrition for 4-H Foods Projects: Dairy Foods Project
Competing in a Dairy Foods Project for 7th – 12th graders? These resources are for you!

Food Safety

These resources will help you insure your food is safely prepared for competion and your dinner table. These resources are intented for 7th – 12th grade audiences preparing for competition in 4-H Foods and Nutrition projects.

Video – Learn the basics of food safety from our UGA expert,
Dr. Judy Harrison, Foods and Nutrition Specialist at the University of Georgia!

Slide Notes

Thermometer Guidelines

Recommended Food Safety Resources:

UGA Extension Family and Consumer Sciences

USDA (U.S. Department of Agriculture) – Food Safety and Inspection Service

FDA (U.S. Food and Drug Administration)

CDC (Centers for Disease Control and Prevention) – Food Safety

Partnership for Food Safety Education

Choose MyPlate – Food Safety

Foodsafety.gov

International Food Information Council (IFIC)

University of Georgia Extension 4-H Practices, Food and Nutrition
– Cooking Small Pieces of Chicken or Meat

Projects and Competitions

Contest or Project

4th – 6th Graders

7th – 8th Graders
9th – 12th Graders
Better Breakfast
Project – Lab
X
Between Meal Snacks
Project – Lab
X
Chicken BBQ
Contest – Master Status
X
Dairy Foods
Project
X
Presentation
X
Lab
X
Lab
Egg Preparation
Contest – Master Status
X
Festive Foods for Health
Project
X
X
Food Challenge
Contest – Lab
X
X
Food Fare
Project – Lab
X
X
X
Food for Fitness
Project
X
X
X
Food for Health and Sport
Project
X
X
Food Product Development
Contest
X
Food Safety and Preservation
Project
X
X
X
Contest
X
X
X
Contest*
X
Pantry Pride
Contest
X
X
X
Peanutrition
Contest* (offered in odd years)
X
X
Pizza
Project – Lab
X
Turkey BBQ
Contest
X

* County Based Contest

Register through your local County Extension Office.

Cloverleaf Competitions  (4th – 6th Grade)

CORE PROGRAM – Project Achievement Foods & Nutrition Presentation Projects

  • Dairy Foods –  4-H’ers may explore the role that milk and other dairy foods play in health, the relationship of milk and other dairy foods to the food groups in the My Plate, the basic nutrients available from dairy foods and the skills needed to prepare dairy food dishes, and how dairy foods fit into a daily food plan including basic nutrition information. Preparation of a dish is not appropriate in this project.
  • Food for Fitness – 4-H’ers may explore basic nutritional and health practices as related to caloric intake, exercise, foods and nutrition. Preparation of a dish is not appropriate in this project. * Any youth participating in the project must be certified as eligible.
  • Food for Health and Sport – 4-H’ers may explore basic nutritional and health practices as related to health, disease prevention, and sports performance including food selection, energy and fluid needs, and role of nutrition for athletes. Preparation of dishes not appropriate in this project.
  • Food Safety and Preservation – 4-H’ers may explore food safety and preservation practices related to handling and storing food safely to prevent food borne illness; principles of food safety and sanitation; preservation of foods including drying, canning, and freezing.

CORE PROGRAM – Project Achievement Foods Labs

  • Between Meal Snacks – 4-H’ers may explore food and nutrition practices including understanding the food groups in MyPlate, identifying a snack that contributes essential nutrients – not just empty calories, and demonstrating best practices of food safety by preparing a snack.4-H’ers will:
    • Investigate food and nutrition resources through ChooseMyPlate.gov
    • Plan the recipe
    • Prepare the no-cook (no-bake) snack food and display
    • Identify the food group(s) listed in the recipe

    For demonstration rules and resources, see the Foods Lab Education Page.
    Effective August 1, 2016, menu forms are not required for Cloverleaf competition.
    Food Lab Scorecard

  • Food Fare – 4-H’ers may explore food and nutrition practices including understanding the food groups in My Plate, identifying a snack that contributes essential nutrients – not just empty calories, and demonstrating best practices of food safety by preparing a snack.4-H’ers will:
    • Investigate food and nutrition resources through My Plate.
    • Plan the recipe
    • Prepare the no-cook (no-bake) snack food and display
    • Identify the food group(s) listed in the recipe

    For demonstration rules and resources, see the Foods Lab Education Page.
    Effective August 1, 2016, menu forms are not required for Cloverleaf competition.
    Food Lab Scorecard

 

 

Junior Competitions  (7th – 8th Grade)

CORE PROGRAM – Project Achievement Foods & Nutrition Presentation Projects

  • Food for Fitness – 4-H’ers may explore areas of foods and nutrition as it relates to exercise, athletics and healthy living.Through this project 4-H’ers may:
    • develop an understanding in planning meals and snacks and selecting and purchasing appropriate foods for good health and nutrition.
    • acquire an understanding of the relationship of healthy living and MyPlate guidelines.
    • develop an understanding of appropriate foods and snacks according to nutrient, fat and calorie content and balance of daily exercise.
    • develop an understanding of the relationship of calories and exercise to health.
    • acquire skills in planning, preparing and serving nutritious meals on a budget using MyPlate.
    • discover the understanding of the importance of good nutrition for sports performance and healthy living.
    • explore career opportunities related to foods, nutrition, and fitness.

    *Any youth participating in this project must be certified as eligible.

  • Food for Health and Sport – 4-H’ers may explore areas of foods and nutrition as it relates to exercise, athletics and healthy living.Through this project 4-H’ers may:
    • develop an understanding in planning meals and snacks and selecting and purchasing appropriate foods for good health nutrition, and disease prevention.
    • acquire an understanding of the relationship of healthy living and MyPlate guidelines.
    • develop an understanding of appropriate foods and snacks according to nutrient, fat and calorie content and balance of daily exercise.
    • develop an understanding of the relationship of calories and exercise to health.
    • acquire skills in planning, preparing and serving nutritious meals on a budget using MyPlate.
    • discover the understanding of the importance of good nutrition for sports performance and healthy living.
    • acquire an awareness of the importance of nutrition for sports performance.
    • explore career opportunities related to foods, nutrition, and fitness.
  • Food Safety and Preservation – 4-H’ers may explore science of handling, preparing, storing and preserving foods to prevent foodborne illness and protect nutritional values.Through this project 4-H’ers may:
    • handle, preserve and store food safely to prevent food borne illness.
    • understand how to store and preserve food so it retains its quality and much of its nutritive value.
    • acquire the knowledge and skills essential for the successful preservation of food.
    • understand the scientific principles of food safety, preservation and storage.
    • develop an understanding of planning meals and snacks safely.
    • develop an understanding of the role of food preservation in meal planning.
    • explore career opportunities related to foods safety and preservation.

CORE PROGRAM – Project Achievement Foods Labs

  • Better Breakfast
  • Dairy FoodsFestive
  • Foods for Health
  • Food Fare
  • Pizza

 

Senior Competitions  (9th – 12th Grade)

CORE PROGRAM – Project Achievement Foods & Nutrition Presentation Projects

  • Food for Fitness** – 4-H’ers may explore areas of foods and nutrition as it relates to exercise, athletics and healthy living.Food for Fitness is an EFNEP project. 4-H’ers must be certified as eligible for participation.
    Through this project 4-H’ers may:

    • develop an understanding in planning meals and snacks and selecting and purchasing appropriate foods for good health and nutrition.
    • acquire an understanding of the relationship of healthy living to healthy living using the MyPlate guidelines.
    • develop an understanding of appropriate foods and snacks according to nutrient, fat, salt, and calorie content and balance of daily exercise.
    • acquire knowledge in deciphering nutrition labels.
    • develop an understanding of the relationship of calories and exercise to health.
    • acquire skills in planning, preparing and serving nutritious meals on a budget using MyPlate.
    • discover the understanding of the importance of good nutrition for sports performance and healthy living.
    • explore career opportunities related to foods, nutrition, and fitness.
  • Food for Health and Sport – 4-H’ers may explore areas of foods and nutrition as it relates to exercise, athletics and healthy living.Through this project 4-H’ers may:
    • develop an understanding in planning meals and snacks and selecting and purchasing appropriate foods for good health and nutrition.
    • acquire an understanding of the relationship of healthy living to healthy living using the MyPlate guidelines.
    • develop an understanding of appropriate foods and snacks according to nutrient, fat, salt, and calorie content and balance of daily exercise.
    • acquire knowledge in deciphering nutrition labels.
    • develop an understanding of the relationship of calories and exercise to health.
    • acquire skills in planning, preparing and serving nutritious meals on a budget using MyPlate.
    • discover the understanding of the importance of good nutrition for sports performance and healthy living.
    • explore career opportunities related to foods, nutrition, and fitness.

     

  • Food Safety and Preservation – 4-H’ers may explore science of handling, preparing, storing and preserving foods to prevent food borne illness and protect nutritional values.Through this project 4-H’ers may:
    • handle, preserve and store food safely to prevent food borne illness.
    • understand how to store and preserve food so it retains its quality and much of its nutritive value.
    • appreciate food as a resource to be conserved by all persons.
    • acquire the knowledge and skills essential for the successful preservation of food.
    • develop an understanding of the principles of conservation of foods to avoid food waste and maintain the wholesomeness of food.
    • understand the scientific principles of food safety, preservation and storage to prevent food borne illness both home and away.
    • develop an understanding of planning meals and snacks safely.
    • acquire a scientific knowledge and skills essential to the successful preservation of food through canning, freezing, pickling, drying and preparing jams and jellies.
    • develop an awareness of government and industry regulations to assure a safe food supply.
    • develop an understanding of the role of food preservation in meal planning.
    • explore career opportunities related to foods safety and preservation.

     

CORE PROGRAM – Project Achievement Foods Labs

  • Dairy Foods – 4-H’ers may explore areas of foods and nutrition including food planning and preparation with an emphasis in dairy foods.Through this project 4-H’ers may:
    • develop an understanding in planning meals and snacks and selecting and purchasing appropriate foods for good health and nutrition.
    • acquire skills in food preparation techniques including measuring, chopping, and mixing.
    • acquire skills in menu preparation, meal planning. purchasing, preparing serving and table setting.
    • develop an understanding for safe food handling and preparation techniques.
    • acquire an understanding of the role milk and other dairy foods play in providing nutrients for health and growth.
    • determine appropriate dairy foods and contents to meet calcium and protein needs in different people.
    • select appropriate foods according to nutrient, fat, and calorie content in balance with daily physical activity.
    • identify the nutrients and functions of dairy foods and their contributions to daily needs.
    • determine the amount of milk or other dairy foods required by MyPlate for different age groups.
    • develop an understanding of appropriate foods according to nutrient, fat and calorie content and balance of daily exercise.
    • explore career opportunities related to foods and nutrition.
  • Festive Foods for Health – 4-H’ers may explore areas of foods and nutrition including food planning and preparation with an emphasis in party, international and ethnic foods.
    • develop an understanding in planning meals and snacks and selecting and purchasing appropriate foods low in fat, sodium, sugar, and calories utilizing MyPlate information.
    • practice recommended food preparation skills including food safety.
    • acquire skills in basic food preparation techniques including measuring, chopping, and mixing.
    • determine calories in foods and dishes prepared.
    • develop an understanding of appropriate foods according to nutrient, fat and calorie content and balance of daily exercise.
    • develop an understanding for safe food handling and preparation techniques.
    • acquire skills in planning, preparing and serving nutritious international, ethnic and party foods
    • acquire skills in menu preparation and table setting.
    • explore career opportunities related to foods and nutrition.

     

  • Food Fare – 4-H’ers may explore areas of foods and nutrition including food planning and preparation on a budget.Food Fare is an EFNEP project. 4-H’ers must be certified as eligible for participation.
    Through this project 4-H’ers may:

    • develop an understanding in planning meals and snacks and selecting and purchasing appropriate foods for good health and nutrition using MyPlate food guides.
    • acquire skills in basic food preparation techniques including measuring, chopping, and mixing.
    • acquire an understanding of nutrition and meal planning.
    • develop an understanding of appropriate foods according to nutrient, fat and calorie content and balance of daily exercise.
    • develop an understanding for safe food handling and preparation techniques.
    • acquire skills in planning, preparing and serving nutritious meals on a budget.
    • acquire skills in menu preparation and table setting.
    • acquire an understanding of the role of one dish meals in meal panning.
    • explore career opportunities related to foods and nutrition.

Register through your local County Extension Office.

* County Based Contest

These Foods and Nutrition resources were developed in partnership with the University of Georgia’s College of Family and Consumer Sciences, College of Agricultural and Environmental Sciences and Georgia 4-H. Development Team: Dr. Elizabeth Andress, Dr. Alison Berg, Dr. Judy Harrison, Keri Hobbs, Marilyn Poole, and Cheryl Varnadoe, 2015, updated 4/2017.