2014 D6 FOOD SHOW
TABLE OF CONTENTS
A
-
RULES AND COUNTY AGENT ASSIGNMENTS
B
-
FOOD SHOW ENTRY MATERIALS
C
-
QUESTIONS AND EDUCATIONAL MATERIALS
D
-
FOOD CHALLENGE
SECTION A:
RULES &
COUNTY AGENT
ASSIGNMENTS
The theme for the 2014 Food Show is “BUDGET WISE RECIPES.” Recipes submitted should
reflect this year’s theme. The four State Food Show food categories align with MyPlate: protein,
fruits and vegetables, grains and dairy.
OBJECTIVES



Practice and know recommended food preparation skills including food safety.
Understand connection of recipe to food category, while also learning about how to make
such a recipe more economical.
Learn the nutrients in your dish and food category and the health benefits they provide to
your body.
RECIPE SELECTION
Four entry categories allow for presentation of a variety of foods in the Food Show. The
categories also provide an opportunity for contestants to exhibit a variety of food presentation
principles.
Many recipes can be entered in more than one category. Participants should consult with the
website http://www.choosemyplate.gov/ when selecting a recipe category. All four food
categories may use ovens during food preparation. However, oven time is limited to 75 minutes
in all categories.
•
Protein - All foods made from meat, poultry, seafood, beans and peas, eggs, processed
soy products, nuts, and seeds are considered part of the Protein Foods Group. Beans and peas
are also part of the Vegetable Group.
EX: Dishes that contain meat or meat alternative such as eggs, dry beans, peas or peanut
butter.
•
Fruit and Vegetable - Any fruit or 100% fruit juice counts as part of the Fruit Group. Fruits
may be fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed. Any vegetable or
100% vegetable juice counts as a member of the Vegetable Group. Vegetables may be raw or
cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed.
Vegetables are organized into 5 subgroups, based on their nutrient content.
EX: Dishes that accompany a main dish (salads, relish trays, cooked fruits and vegetables)
•
Grains - Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is
a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of
grain products. Grains are divided into 2 subgroups, Whole Grains and Refined Grains. Whole
grains contain the entire grain kernel ― the bran, germ, and endosperm.
EX: Quick, yeast, bread mixes, rice, pasta
•
Dairy - All fluid milk products and many foods made from milk are considered part of this
food group. Most Dairy Group choices should be fat-free or low-fat. Foods made from milk that
retain their calcium content are part of the group. Foods made from milk that have little to no
calcium, such as cream cheese, cream, and butter, are not. Calcium-fortified soymilk (soy
beverage) is also part of the Dairy Group.
EX: Dishes selected must contain a minimum of a half serving of dairy (macaroni and cheese,
drinks, custards, cheese logs, etc.)
Ingredients
*When choosing a recipe, please keep in mind what ingredients will be available in College
Station in June.
*No alcohol or alcohol-containing ingredients can be used.
It is strongly urged that 4-H’ers choose recipes that are relatively simple (i.e. less than 7 ingredients, 1 dish
meals, etc.)
Sometimes a decision needs to be made concerning into which category a specific recipe/dish should be
entered. It is suggested that the decision reside with the county Extension agent, 4-H’er and leader.
Many recipes can be entered in more than one category. Examples are salad bread bowl, broccoli cheese
casserole, vegetable soup, and macaroni and cheese. Participants may have to explain their recipe category
if asked by a judge. Participants should consult with their county Extension agent or 4-H Leader when
selecting recipe category.
CONTESTANT ELIGIBILITY
Age Divisions
Juniors – 8 and in the 3rd grade, 9 & 10 as of August 31, 2013
Intermediates – 11, 12, 13 as of August 31, 2013
Seniors – 14 thru 18 as of August 31, 2013
Membership
A contestant must be enrolled and actively participating as a 4-H member. The 4-H member
must also be actively participating in a county 4-H food and nutrition educational program. The
top-scoring Junior, Intermediate, and Senior in each of the four categories of your county food
show(s) are eligible to participate. Maximum possible - 12 entries per county. A County
Extension Agent must certify an individual for competition.
AWARDS
Ribbons - 1st, 2nd, and 3rd place and participation ribbons will be presented.
All 1st, 2nd and 3rd place seniors, intermediate, and juniors will also receive prizes.
JUDGES
ALL counties will be asked to provide three (3) judges/volunteers. Place name of your county's
judges/volunteers on the enclosed "District Food Show Judges Form".
This form is due November 1, 2013 in the District Extension office.
Please select judges with basic knowledge of nutrition and train them prior to their participation
in the Food Show. A letter with judge’s assignment and questions will be sent to them, along
with nutritional information.
NOTE: If for some reason, the judge originally selected is unable to attend, it is the responsibility
of the County of the cancelling judge to secure another qualified judge and notify Evans Kott of
the change by November 1, 2013. Terrell County’s phone number is (432) 345-2291 and
Brewster County’s phone number is (432) 837-6207.
No changes will be accepted after that date.
District VI 4-H Food Show
WHAT TO EXPECT BEFORE AND DURING THE FOOD SHOW
Preparation for the District Food Show
Seniors will want to visit the following website to view the 2014 State Food Show guidelines
which will be used at the District Food Show:
http://fcs.tamu.edu/food_and_nutrition/4-h_youth.php
All participants will need to complete a “Project Report Form.”
Utilize the score sheet and provided questions when preparing for interviewing.
Travel to the District Food Show
Even though there will be no tasting/eating of contest foods by anyone, contestants should
observe all FOOD SAFETY guidelines when transporting perishable foods. Keep COLD foods
COLD - Keep HOT foods HOT!
Set Up
Parents and leaders may assist contestants to carry all necessary items to the Registration
Table. Agents will then assist 4-H members to the display and warming area.
No parents or leaders will be allowed in the judging or microwave areas.
Food Preparation/Warming
Microwave ovens will be available for persons to reheat dishes which require warming. In most
cases, a small portion of the food will be warmed on a paper plate.
Contestants planning to use microwaves for warming a dish must bring:
1. Pot Holders - NONE WILL BE FURNISHED.
2. Dish that is microwave-safe.
An agent will assist contestants in the use of the microwave ovens.
Exhibiting and Judging
 The contestant will exhibit a serving dish containing the amount of the recipe that is
appropriate.
 Fancy or elaborate place mats, linens, centerpieces, candles, etc. are not to be included
with the dish as it is presented for judging. Contestants may display ONLY the food in an
appropriate serving dish and the utensil which will be used by the contestant to serve
judges a taste of the food.
 Contestants must cover food with clear plastic wrap OR a fitted lid.
 Bring gloves to serve your dish.
 Bring ice in coolers for storing foods before and after judging.
 All garnishes used on the foods must be edible.
 Please stay with your dish until you have met with the judges.
When directed, each contestant will carry food in serving dish to judges who will be seated at a
table near the display area. After contestant is judged, he/she should go to photography area
and should be available for awards, as soon as judging is completed. There will be no public
viewing.
Personal appearance serves as a portion of each contestant's score. Therefore, contestants
should represent 4-H well during the entire day by dressing neatly and appropriately.
The Food Show Committee recommends that participants bring only enough food for
servings for 2 persons, not the entire dish.
PROTEST GUIDELINES
 $25 CASH to protest.
 Protests are to be submitted in writing to Protest Committee Chairperson.
 Protests must be submitted no later than 30 minutes after placings are announced.
 PROTEST COMMITTEE must be available in the tabulation area to hear any protest(s)
filed.
 Only Protest Committee members and advisor(s) listed may hear protests in a private
location. There will be no public discussion of protests.
 All decisions of the Protest Committee will be final.
District VI 4-H Food Show
COUNTY AGENT ASSIGNMENTS
Food Show Planning Committee (Evans Kott, Karla Canada & Abigail Pritchard) will meet
November 5, 2013 at 10:00 am at the District Extension Center in Fort Stockton, TX to
complete the following tasks.
Sort entries into age divisions and categories
Judge project forms
Make judges assignments
Prepare judges packets
Prepare superintendents' packets
Coordinate set up of tables and chairs for display and awards
Coordinator & Orientation for superintendents & judges
Evans Kott
Set up Saturday morning for Food Show
(place cards for categories & counties, table cover-plastic)
Abigail Pritchard
Karan Heffelfinger
Karla Canada
Evans Kott
Secure Gifts for Division Winners
Karla Canada
Secure Gifts for Judges
D6 FOOD SHOW COOKBOOKS – Abigail Pritchard
Superintendents for Food Show (Review Superintendent Responsibilities prior to Food Show)
Christina Nass
Junior Protein
Whitney Walston Junior Fruits & Vegetables
Karan Heffelfinger Junior Grains
Melissa Deeter
Junior Dairy
Joanna Pack
Intermediate Protein & Fruits & Vegetables
Intermediate Grains & Dairy
Jesse Schneider
Senior Protein & Fruits & Vegetables
Senior Grains & Dairy
Supervise use of Microwave Ovens - report early
Chase Settle
Register Contestants when they arrive and direct Contestants to designated area
District Council Officers /Charlene Belew
District Food Show Photos
District Council Officers /Charlene Belew
Awards Program
District Council Officers /Charlene Belew
Script for District Council Members (To be sent to officers involved prior to District Food Show)
Charlene Belew
Tabulation Committee
Karla Canada
Caleb Eaton
Raymond Quigg
Clean up after Food Show
ALL agents, leaders, and youth
Protest Committee
Evans Kott
Abigail Pritchard
Karla Canada
Caleb Eaton
Food Show Committee
Provide bottled water, paper goods (white table cover, spoons, knives, forks, plates/bowls, cups,
and napkins) for judges
Copy and assemble program
***Order ribbons
News Release
District VI 4-H Food Show
Superintendent & Assistant Superintendent Responsibilities
Preparation
*Attend judges’ and contestants’ orientations at 9:00 a.m.
*You will receive a copy of the judging schedule at that time
Please BRING
*Calculator
*Timers or watch
*Extra Pencils
Superintendent Duties
*Screen dishes to verify that the rules are followed
*Allow only 5 minutes for Junior & Intermediate and 8 minutes for Senior judging,
and time to write on score sheets
*Give them a few minutes to score the contestant
*Encourage judges to write positive comments on score sheets
*Make sure score sheets are completed
*Take score sheets to Tabulation Committee
*Hold judges at judging table until released by Tabulation Committee
Assistant Superintendents (Ambassadors)
*Make sure the judges have plates, forks, cups, napkins, etc.
*After registration, contestants will sit at their designated table
*Dishes needing warming in the microwave will be assigned a microwave
*Contestants carry the dish and food samples to the judges- some need help
*After judging, direct contestants to photo area to have picture made
*4-Hers should place food, covered, or on ice, at their designated table after judging
*Remind 4-Hers that the awards will begin as soon as judging is over
NOTE: ALL SUPERINTENDENTS AND ASSISTANTS SHOULD HELP CLEAN
THE JUDGING TABLE AS SOON AS JUDGING IS COMPLETE
MEMORANDUM
To:
District Food Show Participants
From:
County Extension Agent
Subject:
District Food Show
2014 District VI 4-H Food Show
Saturday, November 16, 2013
First United Methodist Church
1600 W 5th St., Fort Stockton, TX
Time Schedule
Registration for judges:
Orientation for judges:
Orientation for contestants
Scheduled judging begins:
Awards presentation:
8:30 a.m. to 8:55 a.m.
9:00 a.m.
9:20
9:30 a.m.
12:00 p.m.
SECTION B:
Food Show
Entry Materials
HOW TO ENTER the DISTRICT 6 4-H FOOD SHOW
The District Food Show Committee will meet at the District Extension Center on
Tuesday, November 5, 2013 at 10 a.m.
.
Use this check sheet as a reminder to submit entry materials to the
District 6 Extension Center, PO Box 12989, Fort Stockton, TX 79735,
by FRIDAY, NOVEMBER 1, 2013 FAX 432.336.3813 Email: edkott@ag.tamu.edu
If you cannot have items in by this date, you will need to drive them to Fort Stockton
before 10:00 a.m. on November 5, 2013.
Check ( ) when completed:
_____ 1. Entry deadline for 4-H Connect is Friday November 1, 2013.
All participants must be entered via 4-H Connect
2. One (1) yellow "Food Show Entry Form"
_____ 3. One (1) yellow “District Food Show Judges Form"
_____ 4. One (1) Food Project Form for each contestant (Junior, Intermediate and Senior)
(PLEASE COPY IN CORRECT COLOR: Junior- pink; Intermediate- blue;
Senior-white)
_____ 5. Two (2) copies of the score sheet for each contestant.
(PLEASE COPY IN CORRECT COLOR: Junior- pink; Intermediate- blue;
Senior- white) Please complete the top of each score sheet for each
contestant.
_____6. Two (2) copies of the recipe typed on white paper to be used during judging. Make
sure contestant’s name, county, and district are centered under the recipe.
(Please paper clip together items 4, 5, and 6 for each participant. There should be 5 pieces of
paper for each contestant.)
On Yellow Paper
DUE IN DISTRICT EXTENSION OFFICE BY FRIDAY, NOVEMBER 1, 2013
NOTE: Age as of August 31, 2013
FOOD SHOW ENTRY FORM
District 6 4-H Food Show
County:
JUNIOR
CATEGORY
NAME
DISH ENTERED
Protein
Fruits & Vegetables
Grains
Dairy
INTERMEDIATE
CATEGORY
NAME
DISH ENTERED
Protein
Fruits & Vegetables
Grains
Dairy
SENIOR
CATEGORY
Protein
Fruits & Vegetables
Grains
Dairy
NAME
DISH ENTERED
On Yellow Paper
DUE IN DISTRICT EXTENSION OFFICE BY FRIDAY, NOVEMBER 1, 2013
DISTRICT 6 FOOD SHOW JUDGES
County: _______________________________
Name:
Name:
Address:
Address:
City:
State:
Zip:
City:
State:
Zip:
Phone:
Phone:
Prefer Not to Judge: (Division & Category)
Prefer Not to Judge: (Division & Category)
Name:
Name:
Address:
Address:
City:
State:
Zip:
City:
State:
Zip:
Phone:
Phone:
Prefer Not to Judge: (Division & Category)
Prefer Not to Judge: (Division & Category)
Agent's Name
2014 District 6 4-H Food Show
Project Record Form
Name:
Age (as of Aug 31st, 2013)
Address:
County:
Birth date:
Food Category:
Age Division:
Years in 4-H:
Gender:
Years in project:
Project Goals:
(Attach separate sheet if necessary)
********************************************************************************
RECIPE
Leadership:
Community Service:
Knowledge & Skills Learned:
Project Activities:
Project Summary:
I certify the above information to be true and correct and completed during the current project year.
Contestant Signature:
Date:
I certify that the 4-H member named above has provided accurate and correct information.
Agent Signature:
Date:
FORM GUIDELINES, INSTRUCTIONS AND EXAMPLES
2014 District 6 4-H Food Show Record Form Guidelines
The following guidelines are designed to help 4-H contestants better understand and utilize the State Food
Show Record Form. Please read and consider each one carefully as 0.5 points will be deducted from total
score for incorrect submissions.
1. Type size must be size 10 or larger and font must be legible and easily read.
2. No additional lines or pages may be added.
3. No written menu is required.
4. The project form is worth 10% of your overall score.
5. Do not leave any blanks this information is necessary for participation.
6. Age of a 2013 Food Show participant is determined by age as of August 31, 2012.
7. For ―years in 4-H‖ and ―years in project‖, include the current year.
8. The state foods & nutrition project year for the State Food Show runs from June State Food Show to June State
Food Show.
9. Project Goals: may be listed or in paragraph form, but must fit within the allotted space. Goals are things that
you had hoped to learn or accomplish at the beginning of the project year. A goal may also be ongoing for one or
more years. There is no set number of goals required.
10. Recipe: include the complete recipe for your dish, including any substitutions or variations, as well as
preparation procedures and the number of servings. Please refer to the sample recipe and check sheet for detailed
instructions on how to submit recipe.
11. Leadership List volunteer, elected/appointed and promotional leadership experiences in Foods & Nutrition in
the current project year.
12. Community Service List any community service experience in Food & Nutrition for the current project
year. Note: this section should not contain activities already listed under leadership.
13. Knowledge and Skills Learned Summarize what you have learned in Foods & Nutrition in the current
project year. Points for overall of the project record, including recipe, will be accounted for in this category.
14. Project Activities List Foods and Nutrition activities for the current project year, such as contests,
workshops, project meetings, etc. Do not include activities already reported under community service and
leadership.
15. Project Goals & Summary is worth 5 point of your total score. Compose a brief and concise summary of
your Foods & Nutrition project within the current year. Numbers may be helpful and you might want to include
how you met your goals. This summary is limited to the space provided.
16. Sign and date your form. This is a contract and your signature certifies that the information shown is true and
completed in the current project year.
4-H Food Show
SCORECARD 2014
NAME:
ENTRY CATEGORY:
AGE DIVISION:
County:
Protein
Junior
Fruit & Vegetable
Intermediate
Grains
Senior
Dairy
Rating
Outstanding
I. THE INTERVIEW
Knowledge of MyPlate:
Food group of individual ingredients, serving
amount needed from each group daily, food
group that dish falls into, number of servings
provided by an individual serving of the dish,
knowledge of personal healthy lifestyle choices
based on dietary guidelines
Good
Comments
Fair
Points
Needs
Improvement
20
Nutrient Knowledge:
Knows what this dish contributes to the diet
15
Food Preparation: Knows the key steps in
preparation of dish and function of ingredients
15
Food Presentation/Quality:
Appearance of food (texture, uniformity)
Garnishing
10
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
10
Effectiveness of Communication:
Voice
Poise
Personal/Appearance
II. PAPERWORK
10
Complete Recipe
Summary of Experiences
ADDITIONAL COMMENTS
5
5
Revised 7/2012
10
CHECK SHEET FOR RECIPE WRITTEN IN STANDARD FORM
I. Does Your Recipe Have All of These Parts?
a. Name of Recipe
b. Complete list of ingredients
Size cans, packages, cans, etc. given
EX: 10 oz box chopped frozen spinach NOT Spinach, box of spinach or frozen spinach
c. Description for combining all ingredients
II. List of Ingredients
a. Ingredients are listed in order in which they are used
b. Ingredients listed as they are measured,
i.e. the word describing is in the correct place.
EX: ¼ cup chopped onion, not ¼ cup onion chopped
EX: 1 green pepper, chopped, not 1 chopped green pepper
c. Measurements given in common fractions
i.e. ¼ cup, 2 tablespoons, 1 teaspoon
d. All measurements are spelled out, not abbreviated.
EX: cup, teaspoon, tablespoon, size can, etc. (i.e. 4-ounce can)
e. Avoid brand names. Include complete description of ingredients, i.e. low-fat, packed in syrup, reduced
fat, etc.
III. Directions
I have……….
a. Used clear instructions for every step of combining and cooking the ingredients
b. Used short, clear sentences
c. Used the correct word to describe combining and cooking processes
d. Stated the size of pan
e. Give temperature and cooking time
f. Included the number of serving or how much the recipe would make
Example Recipe
4-H Shamrock Salad
6 ounce package lime gelatin
2 cups boiling water
1 cup lemon-lime soda
8-ounce package cream cheese, softened
½ teaspoon vanilla
½ teaspoon lime juice
6-ounce can mandarin oranges, drained
8-ounce can pineapple tidbits, drained
2 cups green grapes, halved, seeded
(not just 1 package lime gelatin)
(not just 1package/what kind?
Low fat, Fat free, etc.)
(always include size)
(not just grapes also color/kind?
Red, concord, green)
2 cups chopped celery (not 2 cups celery chopped – you must chop the celery to measure it, so
chopped must be written first)
½ cup chopped pecan
(are you measuring the pecans before
or after chopping? The way it is written here indicates chopping first)
8 ounce carton frozen low-fat whipped
Topping, thawed
(indicate low-fat, fat-free, etc.)
3-ounce package lime gelatin
1 ½ cups boiling water
Dissolve the 6-ouce package lime gelatin in 2 cups boiling water. Stir in 1 cup lemon-lime soda. Combine
this with cream cheese, vanilla, and lime juice in blender, and process until smooth. Pour blended mixture
into bowl. Stir in all fruit, celery and pecans. Fold in three-fourths carton whipped topping. Pour into
13x9x2 inch pan. (Note size of pan is listed) Chill until firm; then cut whole pan into 8 equal sized portions.
To make the 4-H Shamrock gelatin jigglers, dissolve the 3-ounce package lime gelatin in 1 ½ cups boiling
water. Pour into shallow pan, 24x16x1 inches. Chill until set. Cookie cut the jiggler gelatin into 4-H
Shamrock shapes. Serve salad squares on lettuce-lined plate. Top with 4-H Shamrocks. Garnish with
remaining whipped topping. Chill until serving time. May add other garnishes to serving try for color
variety. Yield 8 ½ cup servings. (Note number of servings is listed)
SECTION C:
EDUCATIONAL RESOURCES
&
QUESTIONS
EDUCATIONAL RESOURCES
2014 Food Show Study Guides:
You are encouraged to be familiar with basic cooking principles and the use of cooking
utensils. This information can be found in Cooking Basics for Dummies, 3rd edition
STUDY RESOURCES
• MyPlate
http://www.choosemyplate.gov/
• Food Safety
http://www.fightbac.org/
• Dietary Guidelines for Americans 2010
http://www.cnpp.usda.gov/dgas2010-policydocument.htm
• Texas A&M AgriLife Extension Service: Nutrient Needs at a Glance
http://fcs.tamu.edu/food_and_nutrition/pdf/nutrient-needs-at-a-glance-E-589.pdf
• Stretching Your Food Dollar
http://oregonstate.edu/dept/kbrec/feeding-family-budget
• Stretch Your Food Dollars Part 1: Before Going to the Store
http://www.clemson.edu/extension/hgic/food/nutrition/food_shop_prep/food_shop/hgic4220.ht
ml
• Stretch Your Food Dollars Part 2: At the Grocery Store
http://www.clemson.edu/extension/hgic/food/nutrition/food_shop_prep/food_shop/hgic4221.ht
ml
• Stretch Your Food Dollars Part 3: At Home
http://www.clemson.edu/extension/hgic/food/nutrition/food_shop_prep/food_shop/hgic4222.ht
ml
• Now Serving: Tasty, Healthful Meals on a Budget Week 1: Meal Planning Tips, Menus and
Recipes
http://www.ag.ndsu.edu/publications/landing-pages/food-and-nutrition/now-serving-tastyhealthful-meals-on-a-budget-week-1-meal-planning-tips-menus-and-recipes-fn1383
• Eat Right When Money is Tight
http://www.nal.usda.gov/snap/EatRightWhenMoneysTight.pdf
The following resources will also be helpful in answering some of the suggested questions.
2. Function of Ingredients
Use Handbook of Food Preparation; should be in your office. Little yellow book.
If you don’t have it call Abigail and she will copy and fax necessary pages to you.
Judges will use Calorie Needs Sheet and Food Intake Sheets to determine if youth are
answering correctly.
Here is a sample answer: (answering is a 9 year old boy who is very active.)
I am 9 years old and am very active. Therefore, I should be eating a 2000 calorie diet every
day. Based on that diet, I should be eating 6 ounces of Grains every day. An Example of 1
ounce of grain is 1 cup of rice or 1 slice of bread. I should be eating 2 ½ cups of vegetables
every day. A example is 1 cup of cooked broccoli. I should be eating 2 cups of fruit every day.
A example of 1 cup of fruit is 1 small apple. I should also eat 3 cups of milk every day. A
example of is 1 8 ounce glass of milk. I should be eating 5 ½ ounces of Beans & Meat every
day. ½ cup of pinto beans would be equal to 2 ounces of Beans and Meats. My daily
allowance for oils is 6 teaspoons. Oils are eaten through other foods such as avocados or
nuts. I also have 265 extra calories to eat foods that are higher in fat or sugar. The new food
guide also includes physical activity. I should be getting at least 30 minutes of physical activity
every day.
4. Key Nutrients
NATS - Nutrient Analysis Tools and System
http://nat.crgq.com/mainnat.html
Can be used to enter your recipe and analyze the nutrient content.
Nutrient Needs at a Glance - Available ONLINE at
http://texas4-h.tamu.edu/projects/foodchallenge/NutrienstNeedsataglance.pdf
DISTRICT 6 4-H FOODS PROJECT
SUGGESTED QUESTIONS FOR JUDGES FOR USE WITH JUNIORS AND
INTERMEDIATES
THESE ARE CURRENTLY BEING REVIEWED AND UPDATED.
SUGGESTED QUESTIONS WILL BE SENT OUT AS SOON AS TERMINOLOGY AND
REFERENCES TO NEW MyPlate AND NEW CATEGORY TERMS ARE UPDATED