FN-Foods & Nutrition
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Fun with Foods (5-6) |
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| FN1 | This curriculum focuses on general dietary guidance where youth become familiar with the basic food groups. This learning experience will equip youth with skills to make good food choices and prepare nutritious snacks. Produced by Florida 4-H. | |
| Member 4H FNM 10 | Print PDF or Email EDIS 11x17 |
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These children will learn about the food guide pyramid. They will also learn about how certain foods contribute to their individual health and well being. This manual is supported with a leader notebook (4H/SP FNM 20) of group activities. In EDIS this publication is DLN 4H 152. |
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Leader Notebook
SP FNL 20 |
Ordering Info |
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| Food, Fun and Fitness (7-8) | ||
| FN2 | This project enhances a youth's overall nutrition knowledge by adding a fitness sense to their daily routine. Youth will be exposed to fitness activities that promote a healthy lifestyle. Produced by Florida 4-H. | |
| Members 4HFNM11 In EDIS this publication is DLN 4H 153. |
Print PDF or Email EDIS 11x17 |
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Leader Notebook SPFNL21 |
Ordering Info View PDF Sample |
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Food FUNdamentals |
Ordering Info | |
FN3 |
A curriculum that provides a more in-depth look at food, nutrition, and health. Youth will explore nutritional and economic choices, food labels, and food preparation. Produced by Florida 4-H. |
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| Member Workbook (9-11) 4H FNM 12 In EDIS this publication is DLN 4H 154. |
Print PDF or Email EDIS 11x17 |
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| Leader Notebook (9-11) SP FNL 22 In EDIS this publication is DLN 4H 150. |
View PDF Sample | |
| Building Better Breakfasts (5-11). Leader Notebook SP FNL25 | ||
| FN4 | This curriculum will help youth start the morning off right. This curriculum is a package that will satisfy the nutritional needs for a wide range of ages by teaching the importance of a healthy breakfast and good food choices. Produced by Florida 4-H. In EDIS this publication is DLN 4H 151. | View PDF Sample |
| Ordering Info | ||
FP |
Food Preparation |
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These popular 4-H activity guides answer questions like: What's the best way to freeze cookies? and How can I make a recipe more nutritious? Each guide includes 24 exciting activities in six major categories: healthy food selection, food safety, smart purchasing, preservation, preparation and careers. The helper's guides provide ideas, activities and reference tables, as well as solutions to questions posed in the manuals. Produced by the 4-H Cooperative Curriculum System. |
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FP41 |
Foods A - Six Easy Bites 4HCCS BU-7144 | Ordering Info |
| This activity guide is for youth ages 10-11, and is the first in the Foods series. 4-H'ers will learn about; the food pyramid, making breakfasts, starches, calcium, sugar in foods, reading food labels, comparing costs, microwaving, food safety, food storage, food spoilage, freezing, and identifying careers in the food industry. | ||
| Helper's Guide A 4HCCS BU-7145 | ||
| FP42 | Foods B - Tasty Tidbits 4HCCS BU-7146 | Ordering Info |
| This activity guide is for youth ages 12-13, and is the second in the Food series. 4-H'ers will learn about; the different drinks, preparing different types of food, altering fat content in foods, comparing costs of quantity and brand name foods, storing food, and the role of a food scientist. | ||
| Helper's Guide B 4HCCS BU-7147 | ||
| FP43 | Foods C - You're the Chef 4HCCS BU-7148 | Ordering Info |
| This activity guide is for youth ages 14-16, and is the third in the Food series. 4-H'ers will learn about; evaluating media nutrition information, fad diets, eating and emotions, how to cook less tender cuts of meat, preparing foods, preservatives, stabilizers, food additives, canning, and measuring acidity in foods. | ||
| Helper's Guide C 4HCCS BU-7149 | ||
| FP44 | Foods D - Foodworks 4HCCS BU-7150 | Ordering Info |
| This activity guide is for youth ages 17-19, and is the fourth in the Food series. 4-H'ers will learn about; how to conduct a food preparation activity for younger children, pregnancy and infant food requirements, vegetarian diets, older adults nutritional needs, eating out, recycling, planning menus, how to cook for one, international foods, dividing recipes, food safety, and food preservation. | ||
| Helper's Guide D 4HCCS BU-7151 | ||
| Getting Into A Food Mood: Leader Guide WFP030 | Ordering Info | |
| Communicating Food Issues. This curriculum is a leader's guide, presenting objective learning experiences on activities and information about the food industry. The curriculum integrates workplace competencies and foundation skills with food industry issues. Available at National 4-H Council. | ||
| Rising to the Occasion Leader Guide WFP031 | Ordering Info | |
| A leader's guide designed to help teach children and youth how to make bread and prepare for careers in the food industry. This guide integrates workplace competencies with the art and science of bread making. Available at National 4-H Council. | ||
| Eat for Good Health KCB-103 | Ordering Info | |
| This helpful book introduces children to the new Food Guide Pyramid and how to use it to stay strong and healthy. With plenty of fun activities that will help children learn. The exciting and colorful format gets kids thinking about their own eating habits. Available at National 4-H Council. | ||
FS - Food Science and Safety |
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| Kitchen Science for Kids Leader Guide KS 399 | ||
| Suggests science experiments which support selected food and nutrition concepts, make science accessible and fun and encourage discovery based learning. The leader's guide provides helpful background material. Produced by Cornell University, available through National 4-H Council. | ||
Food Science |
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| Teaches a working knowledge of science and the use of scientific methods. Youth learn to make predictions, conduct experiments, record observations, and discuss results. Produced by the University of Illinois, available through National 4-H Council. | ||
| Member's Manual MEO 335 | ||
| Leader's Guide LEO 335 | ||
| FN9 | Sports Nutrition MEO-350 | Ordering Info |
| Uses group activities to teach youth about fitness myths, physical development, the structure and functions of the human body and much more. Produced by the University of Illinois, also available through National 4-H Council. | ||
| Sports Nutrition Leader's Guide LEO 350 | ||
| In the Bag! Families Sharing Science Together 4-H 399 | ||
| Teaches children and their families about food and nutrition through informal experiences with science and reading. Though provoking activities incorporate necessary skills and integrate science, reading and food preparation. Produced by Cornell University, available through National 4-H Council. | ||
FP - Food Preparation |
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| Exploring Our Food Heritage | Ordering Info | |
| Presents the reader with the history and the rich cultures associated with various recipes and food traditions. Group and individual activities are provided, along with nutrition information and ethnic recipes. Produced by University of Illinois, available through National 4-H Council. | ||
| Member's Manual MEO 365 | ||
| Leader's Guide LEO 365 | ||
| Tricks for Treats - Level 1 | Ordering Info | |
| Introduces youth to the basics of food preparation, healthy diets, and food safety. Using the U.S.D.A. Food Guide Pyramid and hands-on involvement, participants may digest, discuss, and apply information learned. Produced by the University of Illinois, available through National 4-H Council. | ||
| Member's Manual MEO 301 | ||
| Leader's Guide LEO 301 | ||
| More Tricks for Treats - Level 2 | Ordering Info | |
| Teaches youth to read food labels, select foods for healthy living, use different cooking techniques, plan balanced meals, deal with food spoilage and understand food advertisements. Produced by University of Illinois, available through National 4-H Council. | ||
| Member's Manual MEO 302 | ||
Leader's Guide LEO 302 |
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Other Supplemental Materials |
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| Food Guide Pyramid 4H FNP 01 | ||
| This is an Individual and Family Resources publication for members of all ages participating in any type of food science project. The guide includes the food guide pyramid and what counts as a serving. In EDIS this publication is DLN 4H 155. | Print PDF | |
| Ordering Info | ||
