judges training m wright food and nutrition 2013
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Michele Wright Food and Nutrition Judges Training 2013TRANSCRIPT
Food and Nutrition
Carson, IAMarch 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
State Fair
• In 2012, 15 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)– Canned that does not meet requirements
• Eligible– Unflavored breads– Spices
Canned Foods
• Canning label• ½ inch of head space– ¼ for jams and jellies
• 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 Foods requirement• 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• Will have new FDA
regulation by fair
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)• Watch 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– Visually appealing
Questions?