STATE CONTACT
Jann Burks
Extension Associate 4-H Youth Development
212 Scovell Hall, University of Kentucky
Lexington, KY 40546-0064
Phone: (859) 257-5961
fax: (859) 257-7180
Email: jburks@uky.edu

Sandra Bastin
Food and Nutrition Specialist
234 Scovell Hall, University of Kentucky
Lexington, KY 40546-0064
Phone: (859) 257-1812

KENTUCKY 4-H FOODS & NUTRITION PROGRAM
KENTUCKY 4-H BREADS PROGRAM

4-H Foods & Nutrition (Breads) Program Fact Sheet

DESCRIPTION
The Kentucky 4-H Foods & Nutrition (Breads) Program includes exhibits, demonstrations and achievement records for junior and senior 4-Hers and for 4-H EFNEP participants.

The Senior Food & Nutrition Award is open to all senior-age youth who have participated at the county or district level in Food & Nutrition programs for the current program year. One $200 scholarship will be awarded each year under the following format: District winners interested in participation should follow the instructions below:
1) Submit a two-page typed summary (one sheet front/back only) see link (Senior Food & Nutrition Award Information) below for title and detail instructions.
2) Youth should include a cover page with the following information: Name, address, birth date, county and district. Please staple and return to State 4-H Office by May 1 of the current year.
3) This summary should be submitted to your district contact agent before May 1.
4) Announcement of winner will be at Kentucky 4-H Teen Conference. If youth is not in attendance at Kentucky 4-H Teen Conference (full-time participant), the information and monies will be forwarded directly to the county of the winning youth.

5) Previous winners are ineligible.

Link to Senior Food & Nutrition Award Information

Link to District Bread Registration Form

OBJECTIVES/IMPACT - For 4-H and 4-H EFNEP Participants
* To acquire knowledge in the science of bread-making.
* To learn about the ingredients used in making bread and the part they play in developing a good product.
* To understand about the different flours and their use in making yeast and quick breads.
* To understand the purchasing of yeast breads and the cost of ingredients for home preparation and the comparison of cost.
* To help others understand the contributions breads and cereals make in our diets through demonstrations, exhibits, radio, television, news articles, and posters.
* To develop leadership talents and to work toward achieving the broad objectives of character and effective citizenship.

Core Curriculum

LIFE SKILLS, KERA GOALS and ACADEMIC EXPECTATIONS, Workforce Preparation Skills can, in many cases be related to program content, but consideration needs to be given to the delivery method and the extent of involvement of teen and adult leaders, and the participants involvement in related project/program activities and events. The lists below are only to serve as a starting point to indicate relationships of 4-H educational programs to defined developmental needs, skills and knowledge. Refer to a more detailed list of life skills, workforce competencies and KERA goals and academic outcomes.

SOME Life Skills Connections:
Healthy life choices
Self-responsibility
Teamwork
Marketable skills
Cooperation
Communication
Keeping records
Wise use of resources
Planning & organizing

SOME KERA Goals and Expectations Connections:
Making sense of materials read
Using speaking skills to communicate ideas
Using consumer skills
Choosing and preparing for a career
Demonstrating understanding of physical wellness
Organizing information to understand concepts
Using decision making skills
Using previous knowledge to acquire new knowledge/skills/experiences
Expanding understanding by connecting previous with new knowledge/skills/experiences

SOME Workforce Preparation Skills:
Resource management
Information use - acquiring, organizing and interpreting
Technology - selecting and using tools and equipment
Basic reading, writing, arithmetic, listening and speaking skills
Thinking skills - making decisions, solving problems, reasoning
Personal qualities - individual responsibility, self-management

The program will include three main project activities: exhibits, demonstrations, and achievement records (Junior Level Only).

1) Exhibits: Suggested

Grade of Participant	Exhibits
4	Cornmeal Muffins
5	Muffins (Quick Breads other than Cornbread)
6	Biscuits
7	Quick Bread Loaf
8	Cinnamon Rolls
9	Yeast Bread Loaf
10	Yeast Bread for Entertaining (Fancy Shapes, Cheese Bread, Pull-Apart Bread, etc.)
11	Breads from Other Lands (Cinnamon Twist, Coffee Cake, Fruit Fans, etc.)

Recognition
1) Local: One set of Product coupons for cornmeal and flour for each club or group participating.
*County: One set of Product coupons for cornmeal and flour for each exhibit category.
*State: Appropriate kitchen equipment for each class champion.

2) Recognition
*County
District:
Junior - Camp Scholarships
Seniors - Appropriate Kitchen Equipment
State: Senior - $200.00 Scholarship (one per state)

3) Breads Achievement Records
*County
District: Junior - Appropriate Kitchen Equipment

4) 4-H Expanded Food Nutrition Programs - Participants are eligible for local exhibit awards and can enroll in 4-H and participate in demonstrations, achievement records and state fair exhibits.

*Medals of Honor are available, as long as supply lasts, for use at the county level. They can be used for both juniors and seniors.

DEADLINES

Exhibits - Registration - State Fair Deadline

DISPLAY
Description: Outlines basic components of 4-H breads program. County may want to add display copies of 4-H breads literature.

Audience:
Youth ages 9-19, Volunteers and General Public

Can It Be Mailed? No.

Food & Nutrition At 4-H Club meeting

The 4-H breads program can be used as an educational tool in a variety of ways with 4-Hers: at 4-H club meetings; as a project; at food-nutrition and bread project group meetings; or day camps. Keep in mind the objectives the program is designed to accomplish with both 4-H and 4-H—EFNEP participants.

Methods selected for involving youth should emphasize “learning by doing” experiences.

If you have some older 4-Hers in the groups, design programs to involve them in being a leader for the younger members. Parents and volunteers may also want to be involved in group meetings, and the parents should be informed of their son’s and daughter’s involvement, and be encouraged to give project support at home.

By devoting time at the 4-H club meeting for all 4-Hers to become involved in the breads program, you can spark their interest in doing a breads project. Making bread is an activity enjoyable for both boys and girls. The nutrition of the participants can be improved by learning the importance of bread in the diet. It is an inexpensive activity that fits well into the preparation of food for the urban as well as the rural family.

A portion of two club meetings will be needed to do a beginning activity. This will not necessarily take all of the program time, but it can if the leader and members want to use time for instruction, demonstrations and exhibits. The following is a suggested outline for the two meetings.

Meeting 1
Purpose: To explain the opportunities available in the 4-H breads program and to teach 4-Hers how to make bread.

You will want to talk specifically about the breads program designed for the school grade of the 4-Hers in the club. 4-Hers may also exhibit at county fairs or rally days and at the Kentucky State Fair.

You may use video tapes, demonstrations, quizzes, games, etc., to explain the importance of bread in the diet and techniques for preparing breads. At most club meetings, you will not have an oven to bake bread, so you may want to take a sample to show what the finished product should look like. In any demonstration it is important to emphasize correct measuring and mixing techniques. Use the basic recipe from the recipe flyer that the 4-Hers will be using to prepare their exhibits. Tell the 4-Hers what bread and how much to bring to the next club meeting for exhibit. Give each 4-Her a copy of the appropriate recipe flyer and tell them which recipe(s) to use for preparing the exhibit. Explain that the award for the top exhibits is a certificate for five pounds of flour or five pounds of cornmeal. County 4-H programs may provide awards such as ribbons or stickers for each 4-Her participating at the club or group level. Encourage 4-Hers to tell their parents about the 4-H breads program, and ask for their cooperation in planning meals to include breads they can prepare.

Remind the 4-Hers about the exhibits a few days before the next meeting. One of the easiest ways to do this is to have the 4-H club president announce the date for the club meeting and which exhibits to bring. If the club is a community club, the president may need to telephone the members.

Meeting 2
Purpose: To recognize 4-Hers for their participation in the breads program and to teach the characteristics of a quality bread product.

At the second meeting, the exhibits will be judged. You may do the judging or invite someone to help you. Use the appropriate scoresheet to evaluate each exhibit. While the exhibits are being judged, the club can be doing other parts of the meeting. This would be a good time to have 4-Hers who plan to do breads demonstrations make their presentations. Save enough meeting time to explain the placings and present the awards. Recognize each 4-Her by name and tell something good about the exhibit. Suggestions for improvement can be written on the scoresheet.

Give details of the date, etc. for the county bread demonstration contest and exhibits for the county fair or rally. If 4-Hers plan to participate in the county demonstration contest, you may want to set up a time to assist them with their preparation and practice. Junior age 4-Hers should demonstrate quick breads and seniors should demonstrate yeast breads. 4-Hers may demonstrate how to make the bread recommended for their grade level or a part of the technique or information, such as:
*Ingredients needed and correct measuring
*How leavening agents make bread rise
*The importance of bread in the diet
*Shaping yeast rolls
*Shaping a loaf of bread
*Kneading bread
*Equipment used in making bread
*The history of bread and different kinds of bread

Use demonstration video tapes and demonstration manuals as reference and teaching aids. Discuss how demonstrations are judged and give tips on doing a food demonstration.

An awards program for achievement records in the breads program is available to both junior and senior 4-Hers. At the county or district level, encourage 4-Hers to keep records of everything they do in the breads project. Members enrolled in foods-nutrition may want to make more bread than what is suggested in the food-nutrition project manual. If a 4-Her is interested in doing more than the exhibit at the club meeting, he/she should be given a bread project manual. It will give suggestions for kinds of bread to make and activities to participate in, as well as keeping a record of the project.

Breads Program at Project Group Meetings

The breads program can be taught as a part of foods-nutrition project meetings or, if a group is interested more about preparing breads, a series of project meetings on breads can be held. The number of meetings will depend upon the interest of the members and the time leaders can give to the program. Five or six meetings are usually enough to cover a variety of topics and encourage the members to do additional work on their own.

The meeting may be in a home, school, church or community center. The content of the meeting should be based on the interests and needs of the 4-Hers. The resource materials are intended to suggest the types of things the members may want to do. Leaders and the 4-Hers may plan and do other activities related to the project. Who attends? (1) Member from your local 4-H club who are interested in breads. (2) Teen leaders working with the project. (3) Parents and/or other leaders.

The following is a suggested project meeting outline:

I. Date
Time
Place

II. Check attendance by letting 4-Hers state what work they have completed in breads since the last meeting.

III. Present breads information. This may be given by the project leader, members, teen leader, and/or resource person. The information may be in the form of a demonstration, exhibit, illustrated talk, film, etc. Make each point clear and tell why, as well as how, in your presentation. Boys and girls may also give bread demonstrations to do some of the teaching and sharpen their demonstration skills.

IV. Encourage members to ask questions and discuss information as it is presented.

V. Members work session. Assist members with project activities. Be sure to include “clean-up” as a part of the work session.

VI. Demonstration(s) and other presentations by members.

VII. Make plans for next project meeting and help members decide what to work on at home.

VIII. Check bread project records.

IX. Have recreation and refreshments.

4-H and 4-H EFNEP Day Camps

The Food & Nutrition (breads) program can also be used at 4-H and 4-H EFNEP Day Camps to teach bread or other food making skills and nutrition information. This can include demonstrations, exhibits, judging and games and quizzes. The camp site will greatly affect the selection of materials covered and the method of presentation. Refer to food-nutrition resources for safe handling of foods.

Bread baking may be done using Dutch or reflection ovens. Some recipes can be prepared with skillets.

If the camp is held more than one day, participants could be involved in making master mix recipes. Each person could take part of the mix home, make the bread, and bring a sample for judging and receiving awards at the next day’s camp. If you are serving a meal, the group can make mulligan stew and have their bread with the meal.

If you have an electrical connection, the bread video tapes can be used for part of the instruction.

Other foods you may include are biscuit on a stick, or biscuit wrapped around a hot dog on a stick, or cook biscuits wrapped in greased foil on the grill or in a heavy skillet. To vary the biscuits, add 2 Tbsp. of dehydrated onions to the dough or cinnamon and sugar mixture to make cinnamon biscuits.

Citizenship, Leadership and Workforce Emphasis

In addition to developing knowledge and skills in bread preparation, the citizenship, leadership and workforce knowledge gained through 4-H is very important. As you work with the 4-Hers, help them see how they can develop their leadership abilities and improve their citizenship in the community. Members can also learn about careers related to foods in the breads program.

Below are activities you may want to suggest to the 4-Hers or include in activities you plan.

Citizenship

*Make bread for nursing home or the elderly.
*Prepare mix for breads for a gift.
*Birthday breads - for elderly or shut-ins for months other than November and December.
*Newspaper articles - radio programs
*Demonstrations and reports before groups
*Posters on nutritive value of bread - school, grocery, health department
*provide grocery bag flyers on the nutritional value of breads and techniques for preparation.
*help civic groups serve meals.

Leadership - Older 4-Hers can:

*Help younger 4-Hers with demonstrations and project records.
*Serve as a breads project leader.
*Help with exhibits at the fair.
*Prepare bread snacks for club meeting or bread for the club picnci.
*Help with 4-H and 4-H EFNEP day camps.
*Plan a career tour to the grocery store for younger 4-Hers.
*Work at bake sale and sell bread prepared to raise money for 4-h activities.

Career and Economics Emphasis

Divide the group into small groups of three to six people. Have the group list all of the jobs in producing flour or cornmeal. Take the group on a field trip to a company involved in producing flour or cornmeal or baking bread. Help them identify jobs they saw people doing and the skills needed to perform the jobs.

RESOURCE MATERIALS - Additional Educational Resources

Order from Bulletin Room:

4JH-01PC	Cornmeal - Unit I
4JH-02PA		Quick Batter Breads - Unit II
4JH-03PB		Biscuits - Unit III
4JH-04PA		Quick Loaf Breads - Unit IV
4JH-05PA		Yeast Rolls - Unit V
4JH-06PA		Yeast Breads - Unit VI
4JH-07PO		Breads for Entertaining - Unit VII
4JG-#1LD		Foods & Nutrition Leaders Guide

4-H Expanded Food Nutrition Leader notebooks:
–4-H Food Fundamentals (9-11 years old)
–4-H Food, Fun, Fitness (7-8 years old)
–4-H Fun With Foods (5-6 years old)

Order from Martha White Foods, Inc:

Ages 9-13

Bake right: Biscuits, Cornbread, Muffins and Loaves

Reserve at State 4-H Office:
Display outlines basic components of 4-H breads program. County may want to add display copies of 4-H breads literature.

Audience: Youth ages 9-19, Volunteers and General Public

Can not be mailed.

Order from Ag Communications:

Video Tapes:

1) 4-H Food Demonstrations
2) Breadmaking (Breads Made the Quick Way & Fast Yeast Breads)
3) Breads Sampler (Yeast Breads)
4) Demonstrations II, Quick Bread
5) Demonstrations III, Wheat Bread
6) Demonstrations IV, Raisin Bran Muffins
7) 4-H Breads Projects video.

Order from 4HCCS (4-H Cooperative Curriculum Service)
35% discount for orders submitted April 1 - May 1

Foods A (4HCCS BU-07144)
Foods B (4HCCS BU-07146)
Foods C (4HCCS BU-07148)
Foods D (4HCCS BU-07150)
Helper Guide (4HCCS BU-07730)
Set of 5 (4HCCS PC-07731)
List and order form are on the 4-H Web page under publications

Look at State Fair on 4-H Web page.
*Biscuits
*Cornmeal muffins
*Muffins
*Quick Bread Loaf (Fruit or Nut Bread)
*Yeast Breads and Rolls

RESPONSIBILITIES OF DISTRICT FOOD-NUTRITION/EFNEP CONTACT AGENT
1) Review program at district staff meeting and remind agents of procedures for ordering materials and reporting participants.
Work with district contact for demonstrations and achievement records and make arrangements for the presentation of recognition at the district contests.
3) Give district winners name and address of Martha White Foods, Inc. and encourage them to write letters for recognition.
4) Work with district food-nutrition agent to include breads program in 4-H EFNEP opportunities and encourage EFNEP participants to enroll in additional 4-H programs.
5) Submit report of winners and awards given to State 4-H Office.

Send to: Linda Carman, Martha White Foods, Inc., 209 Seventh Avenue North, Nashville, TN 37219

Copy to: Jann Burks, Extension Associate for 4-H Youth Development, 212 Scovell Hall, University of Kentucky, Lexington, KY 40546-0064

Request for Product Coupons and Bread Publications

LOCAL CLUB, DAY CAMP OR PROJECT GROUP PROGRAMS

1) Date(s) of local programs _________________________month

2) Sets of product coupons _________________________month needed (order 1 set per club, project group or day camp)

3) Date you would like to receive coupons ____________

COUNTY PROGRAM
1) Date of county bread program_______________________month

2) Sets of product coupons needed_____________________month (order only 1 per exhibit category up to 16 per county)

BREAD PUBLICATIONS
Please send the following publications (give number):

*About Muffins
*Quick Bread, Hot Bread
*Southern Cornbreads
*Linda's Loaves
*The Bread Basket
*Basically biscuits

Send to: Linda Carman, Martha White Foods, Inc., 209 Seventh Avenue North, Nashville, TN 37219

Copy to: Jann Burks, Extension Associate for 4-H Youth Development, 212 Scovell Hall, University of Kentucky, Lexington, KY 40546-0064

LINK TO FORM BREAD PUBLICATIONS REQUEST

LINK TO FORM COUNTY BREAD AWARDS PROGRAM

FOR DISTRICT CONTACT AGENT (only) Please submit the following information for your district as soon after your district programs are completed:

LINK TO FORM 4-H BREADS PROGRAM DISTRICT AWARDS

Immediately following the last district event, return this form to Jann Burks. This information will be used to request Camp Scholarships for Junior Demonstration Winners and Awards for 2003-2004 Program, so it is important that we receive this information immediately following the last activity. A check for camp scholarship will be sent to the 4-H Agent of the winner.

Awards not used this year are to be kept in the district for use next year.

Please list any Awards you have for use next year (items not awarded):

LINK TO FORM ITEMS NOT AWARDED

Last Revised: 7/30/03
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