The food and nutrition project helps participants learn to make healthy food choices, reduce disease and illness risks, and gain knowledge of nutrition. Major learning experiences are centered around nutrition, menu planning, food buying and preparation, food safety, careers, and cultural influences. The Food Show is open to all 4-H members. The Food Show provides for educational and personal development and recognizes youth who excel in the 4-H Food and Nutrition Program.

FOOD SHOW THEME ~ Healthy Holidays

OBJECTIVES
• Practice recommended food preparation skills including food safety
• Understand connection of foods to holidays, while also learning about how to make them healthier thru substitutions or limiting to healthy portions
• Learn the nutrients in your dish and the health benefits they provide to your body

CATEGORIES DESCRIPTION
Four entry categories allow for presentation of a variety of foods in the Food Show. The categories also provide an opportunity for contestants to exhibit a variety of food presentation principles.

Many recipes can be entered in more than one category. Participants should consult with the website http://www.choosemyplate.gov/ when selecting a recipe category. All four food categories may use ovens during food preparation. However, oven time is limited to 75 minutes in all categories.

FOOD SHOW CATEGORIES
Protein ~ All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are considered part of the Protein Foods Group. Beans and peas are also part of the Vegetable Group.
• EX: Dishes that contain meat or meat alternative such as eggs, dry beans, peas or peanut butter.

Fruit and Vegetable ~ Any fruit or 100% fruit juice counts as part of the Fruit Group. Fruits may be fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed. Any vegetable or 100% vegetable juice counts as a member of the Vegetable Group. Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed. Vegetables are organized into 5 subgroups, based on their nutrient content.
• EX: Dishes that accompany a main dish (salads, relish trays, cooked fruits and vegetables)

Grains ~ Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products. Grains are divided into 2 subgroups, Whole Grains and Refined Grains. Whole grains contain the entire grain kernel – the bran, germ, and endosperm.
• EX: Quick, yeast, bread mixes, rice, pasta

Dairy ~ All fluid milk products and many foods made from milk are considered part of this food group. Most Dairy Group choices should be fat-free or low-fat. Foods made from milk that retain their calcium content are part of the group. Foods made from milk that have little to no calcium, such as cream cheese, cream, and butter, are not. Calcium fortified soymilk (soy beverage) is also part of the Dairy Group.
• EX: Dishes selected must contain a minimum of a half serving of dairy (macaroni and cheese, drinks, custards, cheese logs, etc.)