South District 12 4-H Food Show
2015-2016
JUNIOR SCORECARD
Name_____________________________
County_____________________
Age Division __________
Entry Category____________
Title of Recipe ______________________________________________________________________________________________________
Rating
Comments
Points
Outstanding
Good
Fair
Needs
Improvement
(20-15 pts)
(14-10 pts)
(9-5 pts)
(4-1 pts)
(20 pts)
(15-11 pts)
(10-6 pts)
(5-3 pts)
(2-1 pts)
(15 pts)
(15-11 pts)
(10-6 pts)
(5-3 pts)
(2-1 pts)
(15 pts)
(15-11 pts)
(10-6 pts)
(5-3 pts)
(2-1 pts)
(15 pts)
(15-11 pts)
(10-6 pts)
(5-3 pts)
(2-1 pts)
(15 pts)
(5-4 pts)
(3 pts)
(2 pts)
(1 pts)
(5 pts)
(15-11 pts)
(10-6 pts)
(5-3 pts)
(2-1 pts)
(15 pts)
Knowledge of MyPlate
What are the food groups in MyPlate? What are the
appropriate serving sizes for you? Give an example of a
food in each group and an appropriate serving size.
Nutrient Knowledge
What are the key nutrients that you would get from your
recipe, and what do they do for the body?
Food Preparation
How did you prepare your dish?
Food Presentation
Texture, temperature, color, aroma, and appearance. Was the
food displayed and garnished attractively?
Food Safety
What food safety concerns does your dish present when
preparing and storing your dish?
Project Activities
What activities have you done in the Food & Nutrition
project this year?
Communication
Voice, poise, and personal appearance.
Additional Comments:
Revised: 10/2015
Total
4-H Youth Development
Weslaco, Texas
South District 12 4-H Food Show
2015-2016
INTERMEDIATE SCORECARD
Name_____________________________
County_____________________
Age Division __________
Entry Category____________
Title of Recipe ______________________________________________________________________________________________________
Rating
Comments
Points
Outstanding
Good
Fair
Needs
Improvement
(20-15 pts)
(14-10 pts)
(9-5 pts)
(4-1 pts)
(20 pts)
(15-11 pts)
(10-6 pts)
(5-3 pts)
(2-1 pts)
(15 pts)
(15-11 pts)
(10-6 pts)
(5-3 pts)
(2-1 pts)
(15 pts)
(15-11 pts)
(10-6 pts)
(5-3 pts)
(2-1 pts)
(15 pts)
(15-11 pts)
(10-6 pts)
(5-3 pts)
(2-1 pts)
(15 pts)
(5-4 pts)
(3 pts)
(2 pts)
(1 pts)
(5 pts)
(15-11 pts)
(10-6 pts)
(5-3 pts)
(2-1 pts)
(15 pts)
Knowledge of MyPlate
What are the food groups in MyPlate? What are the
appropriate serving sizes for you? Give an example of a
food in each group and an appropriate serving size.
Nutrient Knowledge
What are the key nutrients that you would get from your
recipe, and what do they do for the body?
Food Preparation
How did you prepare your dish?
Food Presentation
Texture, temperature, color, aroma, and appearance. Was the
food displayed and garnished attractively?
Food Safety
What food safety concerns does your dish present when
preparing and storing your dish?
Project Activities
What activities have you done in the Food & Nutrition
project this year?
Communication
Voice, poise, and personal appearance.
Additional Comments:
Total Points
Revised: 10/2015
4-H Youth Development
Weslaco, Texas
South District 12 4-H Food Show
2015-2016
SENIOR SCORECARD
Name_____________________________
County_____________________
Age Division __________
Entry Category____________
Title of Recipe ______________________________________________________________________________________________________
Rating
Comments
Points
Outstanding
Good
Fair
Needs
Improvement
(20-15 pts)
(14-10 pts)
(9-5 pts)
(4-1 pts)
(20 pts)
(15-11 pts)
(10-6 pts)
(5-3 pts)
(2-1 pts)
(15 pts)
(15-11 pts)
(10-6 pts)
(5-3 pts)
(2-1 pts)
(15 pts)
(10-8 pts)
(7-6 pts)
(5-3 pts)
(2-1 pts)
(10 pts)
(10-8 pts)
(7-6 pts)
(5-3 pts)
(2-1 pts)
(10 pts)
(10-8 pts)
(7-6 pts)
(5-3 pts)
(2-1 pts)
(10 pts)
-----
(5-4 pts)
(3 pts)
(2 pts)
(1 pts)
(5 pts)
(5-4 pts)
(3 pts)
(2 pts)
(1 pts)
(5 pts)
I. INTERVIEW
Knowledge of MyPlate
What food groups do your ingredients represent? Your dish?
What are the daily serving requirements of each group? How
many servings of each group does a single serving or your
dish provide? Based on dietary guidelines, what are some
personal healthy lifestyle choices related to this dish?
* knowledge not limited to these questions
Nutrient Knowledge
Knows what this dish contributes to the diet
Food Preparation
Knows the key steps in preparation of dish and function of
ingredients
Food Safety Concerns and Practices
Knows food safety concerns in preparation and storage of
dish
4-H Food and Nutrition Project Activities
Community service, leadership, workshops
Effective Communication
Voice, Poise, &
Personal Appearance
II. PAPERWORK
Complete recipe
Summary of Experiences
Additional Comments:
Total Points
Revised: 10/2015
4-H Youth Development
Weslaco, Texas
South District 12 4-H Food Show
2015-2016
Revised Food Show Scorecard Supporting Resources
JUNIORS & INTERMEDIATES
The scorecards are identical for both age divisions. They include some changes from previous years so please read this carefully. MyPlate.gov
provides very specific daily requirements based on age and gender. As a result, every 4-H member preparing for their interview needs to be
knowledgeable of the requirement that apply to them specifically. This means that the answer to the questions in Knowledge of MyPlate within the
scorecard will vary based on participant age and gender. The scorecard assumes “average” levels of activity and weight. It is advisable that 4-H
members have a general knowledgeable of how changes in activity level and weight might impact daily nutritional requirements. See tables below.
Knowledge of Food Safety was not included in previous evaluation criteria for the food shows for these age divisions. It has been added and includes
a representative value towards their total score, specifically 15%. The intent is that 4-H members have a general knowledge of safe food handling,
preparation, and storage practices appropriate to the age level. Their knowledge should focus specifically on their dish but expanding beyond that is
good practice.
Project Experiences was not included in previous evaluation criteria either. It has been added and accounts for 5% of the evaluative criteria. These
4-H members should be involved in food and nutrition activities and be able to communicate what they did and learned. Consideration will be
extended to allow for age-appropriateness and number of years in the project.
Adding two groups has prompted a redistribution of existing points through all evaluative criteria which resulted in reducing the Presentation Score
(which used to account for a total of 30% for presentation and garnishing). As a result, it is important to review all evaluative criteria carefully and
adjust educational efforts to prepare 4-H members accordingly.
Group1
Age
Children
*
Girls
*
Boys
Women
Men
*
2-3 years old
4-8 years old
9-13 years old
14-18 years old
9-13 years old
14-18 years old
19-30 years old
31-50 years old
51+ years old
19-30 years old
31-50 years old
51+ years old
Protein
2 ounce equivalents**
4 ounce equivalents**
5 ounce equivalents**
5 ounce equivalents**
5 ounce equivalents**
6 ½ ounce equivalents**
5 ½ ounce equivalents**
5 ounce equivalents**
5 ounce equivalents**
6 ½ ounce equivalents**
6 ounce equivalents**
5 ½ ounce equivalents**
Fruits
1 cup**
1 to 1 ½ cups**
1 ½ cups**
1 ½ cups**
1 ½ cups**
2 cups**
2 cups**
1 ½ cups**
1 ½ cups**
2 cups**
2 cups**
2 cups**
Vegetables
1 cup**
1½ cups**
2 cups**
2½ cups**
2½ cups**
3 cups**
2½ cups**
2½ cups**
2 cups**
3 cups**
3 cups**
2½ cups**
Grains
3 ounce equivalents**
5 ounce equivalents**
5 ounce equivalents**
6 ounce equivalents**
6 ounce equivalents**
8 ounce equivalents**
6 ounce equivalents**
6 ounce equivalents**
5 ounce equivalents**
8 ounce equivalents**
7 ounce equivalents**
6 ounce equivalents**
Dairy
2 cups
2 ½ cups
3 cups
3 cups
3 cups
3 cups
3 cups
3 cups
3 cups
3 cups
3 cups
3 cups
4-H members should identify where they are in this chart and be knowledgeable of their dietary Requirements
1
Source: www.choosemyplate.gov/food-groups/ . (Select the appropriate food group, then “How much is needed?”, click “See the chart.” for each of the groups.)
Revised: 10/2015
4-H Youth Development
Weslaco, Texas
South District 12 4-H Food Show
2015-2016
SENIORS
The SENIOR scorecard has also changed significantly from previous years, so please review the scorecard carefully. The most significant change for
this age division is a reduction/simplification of paperwork that must be submitted with each entry. As a result this has resulted in a redistribution of
points from the Paperwork to the Interview.
The most visible change has moved the Project Activities evaluative criteria from the Paperwork to the Interview section. As a result, the 4-H
member will need to be prepared to communicate their project experiences in the Food & Nutrition project. 4-H members should have an advanced
level of experiences that are age-appropriate and include participation as well as leadership experiences. Project experience expectations have not
been changed, only where and how that portion is evaluated. There will be 10% of the evaluative criteria dedicated to this area.
Unlike JUNIOR & INTERMEDIATE scorecards, questions in the SENIOR interview are not limited to any specific set of questions. 4-H members
should have a more advanced level of knowledge and be able to communicate their knowledge of the topics identified in the scorecard.
STATE RULES & GUIDELINES
The state rules have been written primarily for SENIOR age divisions. The District event uses the state rules to extend the opportunity to younger 4H members with some modifications. It is very important that you read state rules carefully, review the district letter and supporting materials
carefully, and communicate with your county Extension agent if you have any questions or doubts.
Revised: 10/2015
4-H Youth Development
Weslaco, Texas