2. Team Menu Evaluation. County teams will evaluate three menus, then rank them from best to worst based on their nutritional content and aesthetic factors.
2a. Oral Reasons. Teams will develop a set of written reasons to support their menu placings in the Team activity above, then present them orally.
3. Nutrient Content. Judge food items by ranking according to their nutrient content of specific nutrients.
Nutrients studied in this activity include: Vitamin A, Vitamin C, Calcium, Iron, and fat.
1. County teams consist of three or four members in the same division. If a team has four members, low scores in each class will be dropped to determine the overall team score.
2. An individual may compete for the High Individual Award if there are not enough members to form an official county team.
3. Members of a team shall represent the same county and belong to 4-H in that county.
4. SENIORS: All members who are enrolled in the 9th, 10th, 11th, or 12th grades on the date of the state contest and who have completed at least five months of 4-H work during the current 4-H year are eligible for all senior division judging teams.
Any Senior member of a state winning judging team will be ineligible to participate on future Foods & Nutrition Judging Teams. (We suggest you serve as a coach for a Jr. High team, and put your expertise to work!)