ECD Snackin' Healthy Project

Objectives:

• learn about different types of foods
  
• identify basic nutrients and their functions

Additional Project Information

Member Publications:

EM4813

Snackin’ Healthy Member Guide

$2.50

Leader Publications:

	EM4812	Snackin’ Healthy Leader Guide	$2.00
	EM4814	Snackin’ Healthy Food Cards	$1.50

ECN Foods and Nutrition

Objectives:

• learn about healthy food selection
  
• plan and practice smart food purchasing
  
• practice food preparation skills
  
• learn how to handle food safely
  
• use basic food preservation techniques
  
• explore careers in the food industry

More Member Publications:

C0771

Food & Nutrition Record (pad of 10)

$1.00

ECG Food Around the World

An online foods project focusing on foods and customs from
different countries and cultures. To access this curriculum, go
to http://4h.wsu.edu/projects/food.htm

ECP Microwave Magic

Objectives:

• discover how microwaves work
  
• learn to use microwaves safely
  
• learn how to prepare a variety of foods
  
• learn techniques like shielding, defrosting, and
  browning
  
• adapt recipes for microwave use
  
• make gifts such as play dough, bird feeders, and
  dough ornaments

ECH Bread Baking Project

Objectives:

• prepare quick breads and yeast breads
  
• evaluate the flavor, appearance, and texture of breads
  
• learn the nutritional role of bread in the diet
  
• learn methods of manipulating dough
  
• use equipment for bread baking

Member Publications:

	C0889E	Bread Baking Record
	EM4759	Bread Baking Basics	$1.50
	EM4792	Exploring the World of Yeast Breads	$2.50
	EM4793	Exploring the World of Specialty Breads	$2.50

Leader Publications:

	EM4748	Judging Baked Products	$1.00
	EM4760	Bread Baking Basics Leader Guide	$1.50
	EM4794	Explore the World of Breads, Leader Guide	$3.00
	EM4876	About Wheat	$1.50

ECC Food Preservation

Objectives:

• learn how to handle food safely
  
• use basic food preservation techniques
  
• choose foods suitable for freezing, drying, and
  canning
  
• choose appropriate food packaging for preservation
  methods
  
• make fruit leather
  
• use the boiling water-bath method of canning

Member Publications:

	EM4920 - Dividers Quiz Cards	Getting Started in Food Preservation	$2.00
	C0781	Food Preservation Record (pad of 10)	$1.50

Leader Publications:

EM4921

Getting Started in Food Preservation, Leader Guide

$5.00

Optional Leader Publications:

	C0803	4-H Canned Foods Exhibit Labels (sheet of 12)	$1.00
	C0804	4-H Dried Foods Exhibit Labels (sheet of 12)	$1.00
	C0946	Judging Preserved Foods	$1.00
	EB1195	Freezing Meat, Fish, and Poultry	$1.00
	EB1665	Let’s Preserve Jellies, Jams, Spreads
	PNW0172	Canning Vegetables	$1.00
	PNW0194	Canning Seafood	$1.50
	PNW0199	Canning Fruits	$1.00
	PNW0214	Freezing Fruits and Vegetables	$1.50
	PNW0296	Freezing Convenience Foods	$2.50
	PNW0300	Canning Tomatoes and Tomato Products	$1.00
	PNW0355	Pickling Vegetables	$3.00
	PNW0361	Canning Meat, Poultry, and Game	$1.00
	PNW0395	Salsa Recipes for Canning	$1.00
	PNW0395S	Recetas Para El Envasado de Salsas	$1.00
	PNW0397	Drying Fruits and Vegetables	$2.50
	PNW0421	Using and Caring for Your Pressure Canner	$1.50

ECK Foods of the Pacific Northwest

Objectives:

• learn about foods grown in the Pacific Northwest
  
• safely prepare, store, and serve these foods
  
• learn guidelines for safe food handling
  
• know the Dietary Guidelines
  
• learn the nutritional qualities of foods
  
• learn about use of natural resources

Member Publications:

	C0771	Food and Nutrition Record (pad of 10)	$1.00
	PNW0335	Foods of the Pacific Northwest, Project 2, Member Manual	$4.00
	PNW0337	Foods of the Pacific Northwest, Unit 3, Member Manual	$2.50

Leader Publications:

ECO Native Foods Project

Objectives:

• learn about native foods of the Pacific Northwest
  
• safely prepare, preserve, store, and serve some of
  these foods
  
• learn about healthy eating and the importance of
  being active
  
• make tools and utensils used to harvest and preserve
  native foods

Member Publications:

EB1966

Native Foods: Linking the Past with the Present

$3.00

ECA EFNEP Youth Project

4-H Expanded Family and Nutrition Education Program is limited to youth enrolled in the EFNEP Youth Programs in these counties:

Order EFNEP materials from your county Extension office.

ECF Food $ense

Food $ense is funded, in part, by USDA Food and Nutrition
Service and is conducted by some county Extension services. It
includes youth programming such as Jr. Chef, Gardening, etc.
Youth gain knowledge and skills to select, handle, and prepare
foods based on nutritional and food safety standards.

Optional Member Publications for All Food & Nutrition Projects:

	C1097E	4-H Food Activity Scoresheet Evaluation Criteria
	C1098E	4-H Food Activity Scoresheet
	C1099E	4-H Food Activity Worksheet
	EB1490	Pack a Safe Lunch	$1.00
	EM3443	Dinner Is Served
	EM4733E	Food Activity Guidelines
	EM4808	Sanitizing Dishes	$1.00

Optional Leader Publications for All Food & Nutrition Projects:

	EB1205	Storing Foods at Home	$1.50
	PNW0250	You Can Prevent Foodborne Illness	$1.50

My Pyramid

Online resources for the new Food Pyramid:

• www.mypyramid.gov
  
• www.mypyramid.gov/downloads/MiniPoster.pdf
  
• www.mypyramid.gov/downloads/MyPyramid_Anatomy.pdf

FOOD & NUTRITION PROJECT

Jump into Food & Fitness (JIFF).............................$20.00
A fun, hands-on curriculum designed for adults and teen volunteers, parents, professionals, and others to
use in working with grades 3–5 as they learn about making healthy food choices and being physically active. Designed for a variety of nonformal educational settings including after-school and out-of-school groups, camps, clubs, and special interest groups. Order JIFF (4H1602)
from:

MSU Bulletin Office
117 Central Services
East Lansing, MI 48824
Phone: 517-353-6740 Fax: 517-353-7168
E-mail: bulletin@anr.msu.edu
Internet: http://web2.msue.msu.edu/ bulletins/mainsearch.cfm