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By coordinator | April 18, 2018
By Keith | March 28, 2018

Rescheduled: 2018 4H Food and Nutrition Skillathon

2018 4H Food and Nutrition Skillathon-

 

Rescheduled date:  Monday, April 23 at 6 pm, same location: RG Drage Bakery n Pastry Area- use Door 23 on Northside (PBS) side of building.

Thanks to Dennis Finley, Instructor and RG Drage Bakery & Pastry Program!!

 

2018 Stark County 4-H Food Skillathon

At RG Drage School- Pastry Program Area please use door 23 (North side of building, By Harvest Rm Restaurant Door- follow restaurant signs in parking lot

 

Everyone must attend to be eligible for county judging/state fair Bring your 4-H project books.

Any questions? Contact Ann Wolfe 330-904-7728

By coordinator | March 25, 2018

For 4-H Youth: 4-H Officer Training, April 9th

From the desk of David Crawford:

EVENT DETAILS:

Stark County Officer 4H Club Training

April 9, Monday 6:30pm

RG Drage auditorium- with OSU Collegiate 4-H

RSVP REQUIRED

 

Please share with your clubs…  we need a minimum of 20 youth to offer this  GREAT opportunity!!  Please RSVP early!  We will have another opportunity to offer an Officer 4H Club Training for officers and those who want to be officers in future.

 

Event Details:

Stark County Officer 4H Club Training

April 9, Monday 6:30pm at RG Drage auditorium- with OSU Collegiate 4-H

 

Important:

Please confirm by April  5th, with Phyllis McMaster, how many members/parents will attend.  There is no limit. mcmaster.15@osu.edu

 

4H Officer Resource Page- books, forms and videos about each position: https://ohio4h.org/families/members/officer-resources

 

April 9, Monday 6:30pm at RG Drage auditorium–with OSU Collegiate 4-H

 

If you need 4H Officer material, David Crawford can email you attachments of the 4H Officer Books, email him a request  at crawford.228@osu.edu

 

 

By coordinator | March 12, 2018

4H Cake Decorating Clinic

2018 4H Cake Decorating Clinics

From the Stark County 4H Home Economics Committee:

 

When:  Saturday Apr 14, 2018 and Saturday May 26, 2018

9am – Noon

Where:  Glenoak High School /Plain  Library in downstairs Conference Room

1803 Schneider St NE, Canton, OH 44721

 

For additional details, call Dee Meredith, 4H Advisor at 330 491 1001 or email drmeredith@gmail.com

Please sign up/ register at least one week before clinic.

 

By Keith | January 26, 2018

2018 Stark County 4H Food/Nutrition & 4H Clothing Skillathons

Dear Stark County 4-H Advisors and Families- Please share/post with your Stark County 4-H members taking 4-H Food/Nutrition and 4-H Clothing Projects.  These are required activities for 4H members taking Foods/nutrition and clothing projects.  Thanks  DCC

2018 Stark County 4-H Food/Nutrition Skillathon
Tuesday, March 20, 2018, at 6 pm
At RG Drage School- Pastry Program Area please use door 23

(North side of building, By Harvest Rm Restaurant Door- follow restaurant signs in parking lot)
Look for 4H CLOVER on Door

Everyone must attend to be eligible for county judging/state fair

Any questions? Contact Ann Wolfe 330-904-7728

2018 Stark County 4-H Clothing Skillathon Thursday., March 22, 2018, 6 pm

At GlenOak High School Library (Downstairs Meeting Room)

Bring your sewing box (sewing needle, thread, pins, & scissors)

Everyone must attend to be eligible for county judging/state fair

Any questions? Contact Ann Wolfe 330-904-7728

By Keith | May 9, 2017

Stark County 4-H Cake Decorating Clinic Dates

Mark your calendars for Stark County 4-H Cake Decorating Clinic Dates:

May 13 and June 3.

Located at:  Glenoak Library Branch

9am-noon

MUST RSVP/Contact Dee Meredith, 4-H Advisor/Committee member 330-491-1001

There is still time to reserve your spot!!

By Keith | March 10, 2017

2017 REQUIRED: Stark County 4-H Home Ec Projects

2017 Stark County 4-H Clothing Skillathon

Saturday, March 25, 2017, 9:30 am

At GlenOak High School Library (Downstairs Meeting Room) Bring your sewing box (sewing needle, thread, pins, & scissors, 4-H project books)

Everyone must attend to be eligible for county judging/state fair)

Any questions? Contact Ann Wolfe 330-904-7728

2017 Stark County 4-H Food Skillathon

Monday,  April 3, 2017, at 6 pm

At RG Drage School- Auditorium

Everyone must attend to be eligible for county judging/state fair

Bring your 4-H project books.

Any questions? Contact Ann Wolfe 330-904-7728

By Keith | May 25, 2016

2016 Stark County 4-H Cake Decorating Project Judging Requirements

4-H Members must bring both 4-H Project & Resource Books, decorated dummy cake, icing bag and tips used on cake. A one page report about what they learned and accomplished is also required.

Saturday, July 9, 2016 at Extravaganza Event- Exhibition Hall/Fairgrounds- registration 8:45-10:30am. Must sign in by 10:30.

By Keith | May 20, 2016

2016 STARK COUNTY 4-H FOOD AND NUTRITION PROJECT INFORMATION

  1. All Ohio 4-H Food and Nutrition Projects are required to follow the NEW “MyPlate” dietary guidelines. Only the newer books starting in 2012 food and nutrition 4-H books and newer will have the new  MyPlate dietary guidelines listed. The older books will still have the outdated food pyramid. It is up to the 4-H youth and/or advisor to pick-up a copy of the MyPlate dietary guidelines which will be at all of the county’s Food & Nutrition Clinics or you may print out a copy online at: www.choosemyplate.gov
  1. All required information and/or activities in the project book should be completed, unless not applicable (please mark “N/A” in the space). If the book is being re-used or used by more than one member, record information on separate sheets of paper.
  1. State Fair selection will be determined by the judge. Judge’s decision is final.

—CLNIC—

2016 Food & Nutrition Clinics on Demand

The Stark County 4-H Home Ec. Committee will be sponsoring “4-H Clinics on Demand” this year.

To help 4-H Members with their food and nutrition projects, 4-H advisors and/or parents can contact the Stark County 4-H Home Ec. Committee Chair Ann Wolfe (call or text 330-904-7728) to set-up a date for your club meeting clinic or one-on-one with food and nutrition members in a variety club. You can select the topic of interest such as knife safety, myplate, how to put together a food journal, etc. or have a general basic food and nutrition mini clinic. Contact Ann Wolfe for more information at 330-904-7728 (call or text).

What to bring to Food & Nutrition Judging:

  1. Write a MENU for the day (Breakfast, Lunch, Dinner and 2 Snacks) using NEW MyPlate’s guidelines.
  2. Completed project book. (You will not bring any food to judging.)
  3. 4-H Food Journal (see details below about this journal) No posters.

The 4-H Food Journal must be prepared as follows:

The 4-H participant will be responsible for bringing a 3 ring binder/folder that includes 8 1Ž2” x11” pages. The participant will create a maximum of one page (one-sided only and could be less than a full page) 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 providing the 4-H’er to reflect on their learning experience. There will be no points for scrapbooking style.

*******************************************************

Stark County 4-H Food & Nutrition Judging

Saturday, July 9, 2016

Food & Nutrition Registration is open from 8:45 a.m. to 10 a.m. at the Stark County Fairgrounds

*******************************************************

4-H members will be judged at 3 stations as follows:

Station #1 — 4-H Food Journal

Station #2 — Complete an activity based on “MyPlate” information. MyPlate will be a hands-on activity that will allow the 4-H’er the ability to demonstrate knowledge learned about the plate based on information they gained through their project.

Station #3 — The interview station will provide the participant the opportunity to share their knowledge by answering questions about their project and Food Journal.

Beginner Food & Nutrition 4-H Projects

JR Division – Ages 8-13 & SR Division – Ages 14-18

#459 – LET’S START COOKING    (Revised I Spy in the Kitchen)  Updated in 2015

This beginning level project is designed for 4-H members of all ages with little or no cooking or baking experience. In this project, members will learn to measure and follow recipes in this book to make simple, nutritious drinks and snacks and how they fit into a healthy lifestyle. They will also have experiences in food shopping, following kitchen safety rules and serving foods they prepared.

To Complete this Project for Judging:

  1. Follow the project guidelines on page 3 of the project book.
  2. Prepare your 4-H Food Journal (see above for details).
  3. Write a menu for the day (Breakfast, Lunch, Dinner and 2 Snacks) using the NEW MyPlate’s guidelines.

#483 – SPORTS NUTRITION 1: ON YOUR MARK! 

In this beginning level project, you will learn the importance of physical activity and good nutrition. By

understanding levels of physical activity, MyPlate, and the importance of drinking plenty of fluids, you can prepare yourself for mild or intense workouts. Easy food preparation skills are included in 5 activities and related recipes. This project may be taken a second year by completing the Overtime activities.

To Complete this Project for Judging:

  1. Follow the project guidelines on pages 4-6 of the project book. Complete all five of the activities, all recipes and all “Notes for Next Time.”
  2. Prepare your 4-H Food Journal (see above for details).
  3. Write a menu for the day (Breakfast, Lunch, Dinner and 2 Snacks) using the NEW MyPlate’s guidelines.

#484 – SNACK ATTACK

In this beginning level project, you will learn how to select and prepare healthful snacks while learning the ins and outs of MyPlate, an important guide to making healthful food choices and being physically active.

To Complete This Project:

  1. Follow the project guidelines on pages 4-7 of the project book.
  2. Prepare your 4-H Food Journal (see above for details).
  3. Write a menu for the day (Breakfast, Lunch, Dinner and 2 Snacks) using the NEW MyPlate’s guidelines.

#487 – FAST BREAK FOR BREAKFAST 

Fast Break for Breakfast is for youth who have completed at least one beginning-level 4-H food and nutrition project. It has been developed for 4-H members who have a basic knowledge of nutrition and food preparation. In this project, you will learn about the importance of breakfast, good breakfast choices, nutrition, food preparation, and food and equipment safety.

To Complete This Project:

  1. Follow the project guidelines in the member’s project guide on page 1.
  2. Prepare your 4-H Food Journal (see above for details).
  3. Write a menu for the day (Breakfast, Lunch, Dinner and 2 Snacks) using the NEW MyPlate’s guidelines.

Intermediate Food & Nutrition 4-H Projects

JR Division – Ages 8-13 & SR Division – Ages 14-18

#461 –  LET’S BAKE QUICK BREADS (Revised NEW Project Book in 2015) 

To Complete this Project for Judging:

  1. Follow the project guidelines listed on page 4 of the project book.
  2. Prepare your 4-H Food Journal (see above for details).
  3. Write a menu for the day (Breakfast, Lunch, Dinner and 2 Snacks) using the NEW MyPlate’s guidelines.

#463 – SPORTS NUTRITION 2: GET SET! 

Learn how to increase you fitness levels, identify nutrient-rich foods, select the best beverage when

exercising and gauge how and when to fuel your body for physical activity. Easy food preparation skills are included in 5 activities and related recipes. This project may be taken a second year by completing the Overtime activities.

To Complete this Project for Judging:

  1. Follow the project guidelines on pages 4-7 of the project book. Complete all 5 of the activities, all recipes and all “Notes for Next Time.”
  2. Prepare your 4-H Food Journal (see above for details).
  3. Write a menu for the day (Breakfast, Lunch, Dinner and 2 Snacks) using the NEW MyPlate’s guidelines.

#472 – GRILL MASTER

Project Description:

This intermediate level project is designed for 4-H members who are 12 and older. It provides experiences in planning, preparing, and serving meals that involve safely preparing, holding, or eating foods outdoors. Plan to spend 4 to 12 weeks working on this project.

To Complete This Project:

  1. Follow the project guidelines in the member’s project guide on page 6.
  2. Prepare your 4-H Food Journal (see above for details).
  3. Write a menu for the day (Breakfast, Lunch, Dinner and 2 Snacks) using the NEW MyPlate’s guidelines.

#475 – STAR SPANGLED FOODS 

This project introduces you to some favorite American regional foods. Through this project, you’ll learn customs and traditions that have influenced the foods we eat and the way we like them. If you are older but have a limited knowledge of nutrition and food preparation, you may begin with this project.

To Complete This Project:

  1. Follow and complete the project guidelines outlined on page 2 of the project book.
  2. Prepare your 4-H Food Journal (see above for details).
  3. Write a menu for the day (Breakfast, Lunch, Dinner and 2 Snacks) using the NEW MyPlate’s guidelines.

#477 – PARTY PLANNING: A 4-H Guide to Party Planning 

This project will help you focus on planning, budgeting, and safely preparing food for groups.

To Complete This Project:

  1. Follow and complete the project guidelines outlined on pages 3-7 of the project book.Complete all 8 activities.
  2. Prepare your 4-H Food Journal (see above for details)
  3. Write a menu for the day (Breakfast, Lunch, Dinner and 2 Snacks) using the NEW MyPlate’s guidelines.

#485 – RACING THE CLOCK TO AWESOME MEALS!

In this intermediate level project, you will learn how to prepare quick and nutritious meals often with low-cost or handy ingredients. You will also learn how to match food choices to MyPlate, plan for leftovers and make cost comparisons.

To Complete This Project:

  1. Follow the project guidelines on pages 3-5 of the project book.
  2. Prepare your 4-H Food Journal (see above for details).
  3. Write a menu for the day (Breakfast, Lunch, Dinner and 2 Snacks) using the NEW MyPlate’s guidelines.

#486 – Dashboard Dining: A 4-H Guide to Healthful Fast Food Choices    NEW IN 2012

Look at fast food in a whole new light! This project 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!

To Complete This Project:

  1. Follow the project guidelines in the project book. Complete all 7 activities.
  2. Prepare your 4-H Food Journal (see above for details).
  3. Write a menu for the day (Breakfast, Lunch, Dinner and 2 Snacks) using the NEW MyPlate’s guidelines.

Advanced Food & Nutrition 4-H Projects

(Ages 14 and older unless otherwise stated in the project book.)

#462 – YEAST BREADS ON THE RISE 

Yeast Breads on the Rise is an advanced 4-H project (for 14 – 18 year olds) designed to promote yeast breads as part of a healthy diet and lifestyle. This project can be taken for two years. The suggested recipes for the second year require more skill in shaping and preparing the breads.

To Complete this Project for Judging:

  1. Follow the guidelines listed on page 5 of the project book.
  2. Prepare your 4-H Food Journal (see above for details).
  3. Write a menu for the day (Breakfast, Lunch, Dinner and 2 Snacks) using the NEW MyPlate’s guidelines.

#467 – YOU’RE THE CHEF

This advanced level project for members 14 years of age and older focuses on meals prepared in the oven, the range top, the microwave, slow cooker, and stir-fried. It also includes vegetarian foods and selecting foods at the deli. The project may be repeated, although alternative menus should be planned under each meal area to gain additional knowledge and skills.

To Complete this Project for Judging:

  1. Follow and complete the project guidelines outlined on page 3 of the project book. Complete all 7 meal areas and activities
  2. Prepare your 4-H Food Journal (see above for details)
  3. Write a menu for the day (Breakfast, Lunch, Dinner and 2 Snacks) using the NEW MyPlate’s guidelines.

#469 – GLOBAL GOURMET 

Advanced level project is designed for members 14 years of age and older with three or more years

experience in the foods and nutrition area. It could be completed in one year. Members who complete this project and desire to learn more are encouraged to take a Self Determined Project (4-H 365) in the country(ies) of your choice.

To Complete this Project for Judging:

  1. Follow and complete the project guidelines outlined on page 2 of the project book.
  2. Prepare your 4-H Food Journal (see above for details).
  3. Write a menu for the day (Breakfast, Lunch, Dinner and 2 Snacks) using the NEW MyPlate’s guidelines.

#474 – BEYOND THE GRILL 

In this project members will learn other types of outdoor cookery beyond the grill: campfire, catching some rays (solar), camp cook stove, and the dutch oven while learning about food safety and nutrition.

To Complete This Project:

  1. Complete all tasks as outline in the project guidelines’ section.
  2. Prepare your 4-H Food Journal (see above for details).
  3. Write a menu for the day (Breakfast, Lunch, Dinner and 2 Snacks) using the NEW MyPlate’s guidelines.

#476 – PATHWAYS TO CULINARY SUCCESS 

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.

To Complete This Project:

  1. Follow and complete the project guidelines outlined on page 1 of the project book.
  2. Prepare your 4-H Food Journal (see above for details).
  3. Write a menu for the day (Breakfast, Lunch, Dinner and 2 Snacks) using the NEW MyPlate’s guidelines.
By Keith | June 19, 2015

4-H CAKE DECORATING

A. Bring completed project book to judging
B. Bring appropriate decorated item as listed below.
C. Be prepared to discuss with judge the techniques learned and information in project book.
D. Dummy cake forms (i.e. Styrofoam) should be used where possible.
E. Bring icing bag with icing to judging and the two tips used. Be able to demonstrate technique to the judge.

Members must bring a decorated dummy cake using at least 3-4 techniques from their category of choice plus any other techniques to complete their theme (design). Members must not use techniques from a more advanced category. Ex: an intermediate decorator may not use advanced techniques but may use techniques from the beginner list. Please refer to Project Guidelines, page 4, located on 4-H 492 (a) Cake Decorating.

 

Welcome!

Have Questions?
Email a committee member.