judges training 2013

Food and Nutrition

CarsonMarch 9, 2013

Foods for 4-H ExhibitsGood for Fair Avoid for Fair If Criteria is Met

Baked Goods – Cookies, Muffins, Quick Breads, Most Yeast Breads, Cakes with no frosting, Fruit Pies

Foods containing alcohol Fruit Flavored Vinegars

Caramel Rolls Breads with refrigerated ingredients Frostings

Cream Cheese Mints Foods prepared in bags or jars Pecan/Walnut Pies

Pineapple 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