Learn how to shop for, prepare, and serve nutritious food safely, and learn how to maintain good health through a balanced diet.

Subcategories of the Foods project include but not limited to:

  • Baking
  • Global Foods
  • Foods for a Healthy Lifestyle
  • Preservation
  • Foods and Nutrition
  • Oudoor Cooking and Living

 

Two children enjoy a bowl of food

Food Project Workshops

The High Country Handiworkers 4-H Club is hosting Food Projects Workshops on the first Monday of every month beginning in February.  These workshops will be held at The Ranch, in the McKee 4-H Building, at 6:00 p.m. and are open to anyone in a Food Project.  

  • February 5, Estes Park Room
  • March 4, Estes Park Room
  • April 1, Estes Park Room
  • May 6, Estes Park Room
  • June 3, Estes Park Room
  • July 1, Estes Park Room

Food and Nutrition Unit Manuals: Project manuals are received through the Larimer County 4-H Extension office. These will be distributed to 4-H members through their organizational leaders (club leaders) after enrollment is complete. 

Other manuals are available on the Colorado 4-H Website

 

4 -H Record Books are also called e-Records. Each project has its own record book that members are required to complete each year. The links to e-Records in the specific project areas are below. Record books are turned in at Interview Judging before our County Fair. In June, you will need to schedule an interview for each of your project areas and bring your record book with you to Interview Judging the week of the Larimer County 4-H Fair.

We have more information about how to fill out your record books here.

2023 - 2024 Food and Nutrition Record Book (PDF) 

2023 - 2024 Food and Nutrition Record Book (DOCX)

2023 - 2024 Food Preservation Record Book (PDF) 

2023 - 2024 Food Preservation Record Book (DOCX)

Members in the Foods and Nutrition project are not required to complete units in order. They may enroll in only one unit per 4-H year. The curriculum of the units are designed for members 8-18 years old who are beginner cooks. 

Unit 1: Cooking 101

Topics in the Cooking 201 manual include: 

  • Kitchen and food safety
  • Basic food preparation and nutrition
  • Meal time basics
  • Measuring basics
  • Nutrition Facts

Members who choose to exhibit at the County Fair can enter one or more of the following: 

  • No Bake Cookies
  • Baked Bar Cookies
  • Cookies

Unit 2: Cooking 201

Topics in the Cooking 201 manual include: 

  • Kitchen and food safety
  • Basic food preparation and nutrition
  • Vegetables and fruit groups
  • Grains
  • Protein foods group
  • Dairy group
  • Desserts
  • Meal Planning

Members who choose to exhibit at the County Fair can enter one or more of the following: 

  • Quick Breads
  • Scones
  • Muffins

Unit 3: Cooking 301

Topics in the Cooking 301 manual include: 

  • Kitchen and food safety
  • Outdoor cooking
  • Party planning
  • Slow cookers
  • Grains
  • Protein foods group
  • Dairy group
  • Desserts

Members who choose to exhibit at the County Fair can enter one or more of the following: 

  • Shortened cakes
  • Yeast rolls
  • Creative yeast bread
  • Party planning

Unit 4: Cooking 401

Topics in the Cooking 401 manual include: 

  • Spices and herbs
  • Celebration meals
  • Grains group
  • Vegetable and fruit groups
  • Protein foods group
  • Dairy group
  • Desserts

Members who choose to exhibit at the County Fair can enter one or more of the following: 

  • Flatbreads
  • Double Crust Pie
  • Celebration Meals

Unit 5: Outdoor Cooking and Living

Topics in the Outdoor cooking and living manual include: 

  • Nutrition and meal planning
  • Food safety
  • Fire-building and safety
  • Food preparation methods
  • Outdoor cooking equipment
  • Camp safety 

Food Preservation, Unit 1 & 2 Freezing & Drying

Topics in the Food Preservation, Unit 1 & 2 Freezing & Drying:

  • Exploring Choose MyPlate
  • Types of food preservation
  • Food preservation food safety
  • How to read food labels
  • Basic food preservation equipment
  • Packing / labeling / storage
  • How to freeze or dry various foods

Food Preservation, Unit 3 Boiling Water Canning

Topics in the Food Preservation, Unit 3 Boiling Water Canning:

  • Exploring Choose MyPlate
  • Types of food preservation
  • Food preservation food safety
  • How to read food labels
  • Basic food preservation equipment
  • How to process food in a boiling water canner
  • How to can:
    • Fruit
    • Tomatoes
    • Jams and Jellies
    • Pickles

Food Preservation, Unit 4 Pressure Canning

Please note, this unit is for Intermediate and Senior 4-H members.

Topics in the Food Preservation, Unit 4 Pressure Canning:

  • Exploring Choose MyPlate
  • Types of food preservation
  • Food preservation food safety
  • How to read food labels
  • Basic food preservation equipment
  • Pressure canning basics
  • How to can:
    • Vegetables
    • dry beans
    • meats, poultry, and fish

Unit 6: Cultural and Ethnic Foods

Please note, this unit is for Intermediate and Senior 4-H members.

Topics in the Cultural and Ethnic Foods manual include: 

  • An overview of various foods and traditions
  • Steps to select one cultural or ethnic group within the United States to study in depth

Unit 7: Passport to Foreign Cookery

Please note, this unit is for Intermediate and Senior 4-H members.

Members in the Passport to Foreign Cookery unit will: 

  • Select a foreign country or some ethnic group within the United States to study.
  • Assemble information about your selected country.
  • Write a report about this country.
  • Plan, prepare, and serve a minimum of three foreign meals.

Thinking about signing up for the Food and Nutrition Project? Already enrolled but have questions? Contact us.


Non-Discrimination Statement

Colorado State University Extension is an equal opportunity provider. Colorado State University does not discriminate on the basis of disability and is committed to providing reasonable accommodations. CSU’s Office of Engagement and Extension ensures meaningful access and equal opportunities to participate to individuals whose first language is not English. Colorado State University Extension es un proveedor que ofrece igualdad de oportunidades.

Colorado State University no discrimina por motivos de discapacidad y se compromete a proporcionar adaptaciones razonables. Office of Engagement and Extension de CSU garantiza acceso significativo e igualdad de oportunidades para participar a las personas quienes su primer idioma no es el inglés.

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Larimer County Office of Colorado State University Extension

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Phone: (970) 498-6000 

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