Big Fun in D1! Fall Roundup November 1-3, 2018McCaslin Hall Engineering and Computer Science...

Big Fun in D1! Fall Roundup

November 1-3, 2018

Thursday Friday Saturday

Food Challenge Food Show Beef Quiz Bowl

Nutrition Quiz Bowl Horse Quiz Bowl

Swine Quiz Bowl

SET Poster Contest

Swine Skillathon

TABLE OF CONTENTS

Table of Contents………………………………………………………………………………………………………… 1

2018-2019 District 1 4-H Council Officers…………………………………………………………………….. 2

District 1 4-H Social Media…………………………………………………………………………………………… 2

What is 4-H Roundup?....................................................................................................... 2

4-H Roundup Objectives………………………………………………………………………………………………. 3

Registration Timeline……………………………………………………………………………………………………. 3

Refund Policy……………………………………………………………………………………………………………….. 3

Contact Information for District 1 4-H Roundup……………………………………………………………. 4

Changes for 2018-2019…………………………………………………………………………………………………. 4

Schedule of the Day………………………………………………………………………………………………………. 5

Map of West Texas A&M University Campus…………………………………………………………………. 6

Eligibility and Participation Rules…………………………………………………………………………………… 7

Thursday, November 1

Contest #1: Food Challenge……………………………………………………………………………….. 10

Friday, November 2

Contest #2: Food Show………………………………………………………………………………………. 10

Contest #3: Nutrition Quiz Bowl…………………..……………………………………………………… 11

Saturday, November 3

Contest #4: Beef Quiz Bowl……..………………………………………………………………………... 11

Contest #5: Horse Quiz Bowl…………………………………………………………………………….... 12

Contest #6: Swine Quiz Bowl…………………………………………………………………..………….. 12

Contest #7: SET Poster Contest………………………………………………………………………….. 13

Contest #8: Swine Skillathon…………………………………………………………………..….………. 13

Rules & Guidelines……………………………………………………………………………………………………………14

The members of Texas A&M AgriLife will provide equal opportunities in programs and activities, education, and employment to all persons regardless of race, color, sex, religion, national origin, age, disability, genetic information, veteran status, sexual orientation or gender identity

and will strive to achieve full and equal employment opportunity throughout Texas A&M AgriLife. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating.

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2018-2019 DISTRICT 1 4-H COUNCIL OFFICERS

Kallie Childress, Dallam County - President

Natalie McDaniel, Dallam County – 1st Vice-President

Alex Smith, Hemphill County – 2nd Vice-President

Jack Detten, Deaf Smith County – Public Relations

Avonley Powers, Dallam County – Secretary

Sedona Bailey, Potter County – Health & Safety

Paige Perry, Hemphill County – Photographer

Lydia Miller, Ochiltree County – Treasurer

Alejandro Mata, Deaf Smith County – Student Advisor

Tina Hicks, Randall County – Council Advisor

Scott Strawn, Ochiltree County – Council Advisor

DISTRICT 1 4-H SOCIAL MEDIA

District 1 4-H Website: http://d14-h.tamu.edu/

District 1 4-H Facebook: https://www.facebook.com/PanhandleDistrict14H

Twitter: https://twitter.com/#!/District14H

Instagram: https://instagram.com/4hd1/

YouTube: Panhandle District 1 4-H

WHAT IS 4-H ROUNDUP?

4-H Roundup is the culmination of a 4-H member’s year of hard work and dedication. It is

designed to supplement the county 4-H program and project work. The Fall Roundup includes

Quiz Bowls, Food Show, Food Challenge , Skillathons and the SET Poster Contest. Last year,

over 700 youth participated in these district contests. The majority of the events require each

individual or team to qualify at the county level. The District 1 Fall Roundup is scheduled to

begin Thursday, November 1st and end Saturday, November 3rd, at West Texas A&M University.

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http://d14-h.tamu.edu/

https://www.facebook.com/PanhandleDistrict14H

https://twitter.com/#!/District14H

https://instagram.com/4hd1/

4-H ROUNDUP OBJECTIVES

• To further the reputation of Texas 4-H Youth Development as a major statewide,

educational program.

• To provide 4-H members the opportunity to compare the skills they have gained with

those of other members and with their own previous performances.

• To provide 4-H members with an opportunity to develop and practice citizenship and

leadership skills in a different environment.

• To provide recognition for project, activity and scholarship winners of 4-H members and

adult volunteers.

• To provide opportunities for 4-H members and adults to network through recreational

and social experiences and advance their knowledge of 4-H.

REGISTRATION TIMELINE FOR FALL ROUNDUP

September 22, 2018-October 22, 2018 District 1 4-H Roundup is open on Connect

October 23, 2018 Counties certify all registration

October 24, 2018-October 27, 2018 Late Registration-$20 fee will apply

October 29, 2018 All Quiz Bowl team rosters are due

The general refund policy for 4-H Connect is that no refunds are provided to a 4-H member or

family once the registration is approved. In extreme circumstances, such as death in immediate

family, severe illness/accident, or cancellation of event, refunds will be provided minus any

expenses already incurred by the event/activity.

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CONTACT INFORMATION FOR DISTRICT 1 4-H ROUNDUP

Brandon Dukes, District Extension Administrator

Danny Nusser, Regional Program Leader, Ag and Natural Resources

Dr. Angela Burkham, State Program Leader, Family and Community Health

Texas A&M AgriLife Extension Service

6500 Amarillo Blvd. West

Amarillo, TX 79106

Phone: 806-677-5600

Fax: 806-677-5644

Who do I call?

Qualified to Participate: County Extension Office

County Roundup Events: County Extension Office

District Roundup Events: County/District Extension Offices

State Roundup Events: Texas 4-H Office

Texas 4-H General Rules & Eligibility: County Extension Office

UPCOMING FOR 2018-2019

The Spring Roundup is scheduled for April 25 – April 27, 2019. The contests included are:

• Storyboard

• Duds to Dazzle

• Rifle

• Soil Judging

• Range Evaluation

• Entomology ID

• Grass ID

• Livestock Judging

• Consumer Decision Making

• Educational Presentation

• Public Speaking

• Share the Fun

• Fashion Show

• Livestock Skillathon

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SCHEDULE OF THE DAY

Thursday, November 1, 2018

Events Check-In Time Location

Food Challenge 9:00 a.m. Randall County Events Center

Awards to follow each age group

Friday, November 2, 2018

Events Check-In Time Location

Food Show 8:00 a.m. University Church of Christ

Nutrition Quiz Bowl 1:00 p.m. University Church of Christ

Awards to follow each contest

Fall Roundup Dance 7:00 p.m. Agricultural Sciences Complex Pavilion

Parent/Volunteer Meeting 7:30 p.m. Agricultural Sciences Complex Pavilion

Saturday, November 3, 2018

Events Check-In Time Location-Ag Sciences Complex

Beef Quiz Bowl 8:30 a.m. Holding-Foyer

Junior 9:00 a.m. 207

Intermediate 9:00 a.m. 209

Senior 9:00 a.m. 213

Horse Quiz Bowl 8:30 a.m. Holding-Foyer



Senior 9:00 a.m. 101

Swine Quiz Bowl 8:30 a.m. Holding-Foyer



Senior 9:00 a.m. will use first available room

4-H Set Poster Contest 1:00 p.m. 307

SET Poster Interviews 1:30 p.m. 309

Swine Skillathon 2:00 p.m. 207, 209, 213

Awards to follow each contest

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wtamu.edu/MAPOld MainJack B. Kelley Student CenterClassroom CenterMary Moody Northen HallSybil B. Harrington Fine Arts ComplexStafford HallFieldhouse (”The Box”)Old Student Union Building ("Old SUB") and University Police DepartmentOld Education BuildingPanhandle-Plains Historical MuseumMcCaslin HallEngineering and Computer ScienceAgriculture and ScienceJoseph A. Hill Memorial ChapelCousins HallHayward Spirit Tower and the Charles K. and Barbara Kerr Vaughan Pedestrian Mall

Bivins Nursing Learning CenterWTAMU Meat LabCentral Supply, Print Shop, and Purchasing and InventoriesPhysical Plant ComplexGreenhouseBain Athletic CenterBuffalo Sports ParkPresident’s HomeStanley Schaeffer Agriculture Education Learning LabFirst United Bank CenterPalo Duro Research FacilityKimbrough Memorial StadiumRodeo ArenaWTAMU Horse CenterAmarillo CenterNance Ranch and the UL Advanced Wind TurbineTest Facility

Kimbrough Stadium and Rodeo Arena

19501 South U.S. 87

Stanley Schaeffer Agriculture Education Learning Lab

22000 Valleyview Road

Amarillo Center

600 S. Tyler, Amarillo

Killgore Research Center1819

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25

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Computer CenterCornette Library and Hastings Electronic Learning Center (HELC)Boiler PlantBuffalo Courts Alumni CenterGuenther HallConner HallBuff HallEast Dining Hall (“The Caf”)

2728

2930

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32

33

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Shirley HallCentennial HallCross HallJones HallFounders HallVirgil Henson Activities CenterKids KollegeJarret Hall

Alumni Banquet Facility

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ELIGIBILITY AND PARTICIPATION RULES FOR ALL 4-H ROUNDUP CONTESTS

MEMBERSHIP: Participants must be ACTIVE members the Texas 4-H Youth Development

Program.

AGE DIVISIONS:

Juniors – Minimum age 8 as of August 31, 2018 and in the third grade, grades 3, 4 and 5

Intermediates – Grades 6, 7 and 8

Seniors – Maximum age 18 as of August 31, 2018 grades 9, 10, 11 and 12

ENTRIES: Entries not officially entered will not be permitted to participate for any reason.

QUALIFYING ENTRY: A 4-H member must present/enter the same entry for which they

qualified at county.

NUMBER OF ENTRIES PER COUNTY: Each county is allowed to enter the following:

Food Challenge Each county may enter a maximum of two junior teams

and two intermediate teams

Unlimited Senior teams

Team of 3 to 4 members

No individual entries allowed

Food Show One entry per county for each category and age division

Quiz Bowls Three senior teams per county

Unlimited Junior and Intermediate teams

Team of 3 to 4 members

Senior teams must have 4 members

No individual entries allowed

SET Poster Contest Unlimited individuals/teams per county

Individual or team of 2

Swine Skillathon Individual/Teams of 3 to 4 members

Unlimited teams per county

AMERICAN WITH DISABILITY ACT: Individuals with disabilities who require an auxiliary service, special dietary needs, or accommodation in order to participate, will need to request their needs via Roundup registration on 4-H CONNECT. The District 1 4-H program reserves the right to modify or change rule(s) for the purpose of clarification and/or understanding.

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NUMBER OF TEAMS ELIGIBLE FOR STATE COMPETITION: In contests that allow three entries, the top three senior teams will advance, of which one, two, or all three entries could possible come from the same county within the district (i.e. all three teams can be from the same county). Mixing of individuals from different county 4-H programs to create district “all-star” teams is not allowed. NUMBER OF INDIVIDUALS ELIGIBLE FOR STATE COMPETITION: In judging and identification contests, the three highest scoring individuals in the district contest may participate. A county is allowed to advance a maximum of two (2) individuals in a judging or identification contest. If a county has three individuals wishing to compete at the county/district level they must be declared as a team entry. EXCEPTION – All Quiz Bowls, Food Challenge, Duds to Dazzle and Leaders 4 Life do not allow individual entries. ENTRY COMPOSITE: All team members must meet the Texas 4-H Program eligibility requirements and be currently enrolled 4-H members from the same county 4-H program. Contestants must have competed at the district level to be eligible for a state qualifying position. Contests considered non-qualifying or invitational do not require individuals to compete at district contests, but participants must be intermediate or senior 4-H members. In any Roundup contest at the district level, a participant in a younger age division can participate in the next age division up, only to complete a team. (Example: A junior can participate on an intermediate food challenge team, or an intermediate can participate on a senior quiz bowl team.) In the event an intermediate participates on a senior team in a state qualifying contest, that individual will not be eligible to compete with the team at state 4-H roundup. If the team qualifies, they must find a senior age participant to substitute for the intermediate, or the team will not be eligible. If a senior is substituted for an intermediate and the team advances to State, the senor substitute must have participated in a district event to be eligible to participate on the advancing team. NEW FOR 2018-2019 – ALL QUIZ BOWL COMPETITIONS. SENIOR TEAMS MUST CONSIST OF 4 TEAM MEMBERS. A 3 MEMBER TEAM MAY COMPETE AT DISTRICT, BUT WILL NOT ADVANCE TO STATE COMPETITION. In non-qualifying state roundup team events (Ag Product ID, Swine Quiz Bowl, SET Poster Contest, Invitational Meats Judging, Invitational Livestock Judging, Invitational Poultry Judging, Vet Science Skillathon, Wildlife Challenge, and Healthy Lifestyles Invitational) intermediates are permitted to participate on senior teams. SUBSTITUTIONS: Only the number of 4-H members who qualify at district will qualify for state. Substitutions should be used only as a means of keeping a team active when members have been forced to drop out for unexpected reasons (i.e. major illness, death.) Substitutes must be 4-H members from the same county, who have competed at the district level in other contests and have been certified as a district level participant. The state leader reserves the right to make final decisions on substitutions.

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All substitutions for state contests must be approved by the respective District office, which will make final judgment on necessity of substitution. This substitution rule will be upheld for any team advancing to a national competition (only the same number and the same county 4-H members qualifying will be eligible to participate.) Substitutions in entries involving teams (two or more members) may be made as follows: TEAM SIZE MAXIMUM SUBSTITUTIONS: 1 No Substitutions Allowed 2 or 3 1 member 4 or 5 2 members 6 or more 3 members Substitutions of team members may involve a monetary fee depending on the time of substitution. COLLEGE STUDENTS: Contestants may not qualify for a Texas 4-H Roundup Contest if they have participated i n preparation for official post-secondary (university, college, junior college or technical school) contest or course work of a similar nature and in the same subject matter area. 4-H members qualifying for a national contest must also adhere to this rule until the completion of the national contest. Verification of this will be done through official transcripts, post-secondary class catalogs (or syllabus), and/or conversations with class instructor(s). ANNOUNCEMENT OF RESULTS: All results are final once announced. PHOTOGRAPHS AND VIDEOTAPING: The use of photography and/or video equipment, including cell phones, are NOT PERMITTED to be used in contest rooms and/or facilities during the contest. This restriction also includes, but is not limited to Facebook Live and Facetime, or other video call apps. The exception would be for the use as props in a presentation. In this case, please seek prior approval from the contest superintendent. This is due to individual media rights, copyright laws, and personal safety. Contest superintendents will confiscate all equipment found in contest rooms and/or facilities until completion of contest. 4-H members, parents, leaders, coaches, and/or county Extension agents caught taking photographs or videotaping contestants may result in a disqualification of an entry. ELECTRONIC DEVICES SUCH AS CELL PHONES, LASER POINTERS, ETC: Items that may be disruptive to the presenter or judges are strictly forbidden in ALL contest rooms or facilities. USE OF FIREARMS, WEAPONS, FIREWORKS, OPEN FLAME BURNERS AND/OR AMMUNITION: No firearms, weapons, fireworks, open flame burners or live ammunition are allowed to be used in any Roundup contest. However, posters and pictures of such items are encouraged and allowed. This does not apply to the Indoor Rifle Match where a participant may possess the appropriate firearm for that event, if it is in a location where firearms are allowed. No items and/or props that are combustible, flammable, or under extreme pressure can be used in any Roundup contest. These include camp stoves, propane tanks, and/or open flames.

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Contest #2: Food Show QUALIFYING Friday, November 2, 2018 University Church of Christ 3400 Conner Dr., Canyon, Texas Check-In – 8:30 a.m. Contest according to schedule Rules & Guidelines p. 24 Superintendents: Joan Gray-Soria, Gray CEA-FCH; Lizabeth Gresham, Potter CEA-FCH Entry: 1 4-H member The goal for the District 1 4-H Food Show is to provide an opportunity for 4- contestants to showcase their culinary, presentation and interview skills. Participants compete in one of four food categories: Main Dish, Fruits & Vegetables, Bread & Cereals and Nutritious Snacks. Please refer to the 2019 District 1 4-H Food Show Guidelines, Rules and Regulations for complete contest guidelines, and a list of study guides. Resources : http://d14-h.tamu.edu/project-resources/healthy-living/nutrition-quiz-bowl/ https://texas4-h.tamu.edu/projects/food-

nutrition/#contests

Contest #1: Food Challenge QUALIFYING Thursday, November 1, 2018 Happy State Bank Randall County Event Center 1111 TX-335 Loop, Amarillo, TX Check In – 9:00 a.m. Contest – 9:30 a.m. Rules & Guidelines p. 15 Superintendent: Tanya Holloway, Hemphill CEA-FCH; Billie Peden, Armstrong CEA-FCH Entry: Team of 3 to 4 4-H members The 4-H Food Challenge is a contest that allows 4-H members to demonstrate their culinary knowledge and skills. From a set of ingredients provided, teams of 3 to 4 4-H members must develop a recipe and prepare the dish. Teams then make a presentation to a judging panel, explaining the preparation steps, serving size, nutritional value, and cost of the dish. Judges are then given the opportunity to ask questions of the team. Participants should be certain to reference the current year’s Food Challenge manual when preparing for the contest. Resources: http://d14-h.tamu.edu/events/nutrition-quiz-bowl/ http://texas4-h.tamu.edu/?s=food+challenge

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http://d14-h.tamu.edu/project-resources/healthy-living/nutrition-quiz-bowl/

http://d14-h.tamu.edu/project-resources/healthy-living/nutrition-quiz-bowl/

https://texas4-h.tamu.edu/projects/food-nutrition/#contests

https://texas4-h.tamu.edu/projects/food-nutrition/#contests

http://d14-h.tamu.edu/events/nutrition-quiz-bowl/

http://d14-h.tamu.edu/events/nutrition-quiz-bowl/

http://texas4-h.tamu.edu/?s=food+challenge

Contest #3: Nutrition Quiz Bowl QUALIFYING Friday, November 2, 2018 University Church of Christ 3400 Conner Dr., Canyon, Texas Check-In – 1:00 p.m. Contest-1:30 p.m. Rules & Guidelines p. 37 Superintendent: Chelsey Tillman, Oldham CEA-FCH Entry: Junior and Intermediate teams may consist of 3 or 4 members. Senior teams must consist of 4 members only, no 3 man teams will be accepted as per the new state guidelines. Contestants cannot compete as individuals. This contest helps participants increase their knowledge of basic nutrition, consumer information, food and kitchen safety, food preparation skills and storage, and health. This contest will follow the rules and procedures listed in the 2016 revision of the Texas 4-H Quiz Bowl Guide. The 2018 Food & Nutrition Quiz Bowl Study Guide is available on the Texas 4-H Roundup events page as well. Resources: https://d14-h.tamu.edu/project-resources/ healthy-living/nutrition-quiz-bowl/ Food and Nutrition Quiz Bowl Study Guide Categories and Sample Questions

Contest #4: Beef Quiz Bowl QUALIFYING Saturday, November 3, 2018 West Texas A&M University Agricultural Sciences Complex Check-In/Holding- 8:30 a.m.-Foyer Contest – 9:00 a.m. Junior-207 Intermediate-209 Senior-213 Rules & Guidelines p. 45 Superintendent: JD Ragland, Randall CEA-ANR Entry: Team of 3 or 4 4-H members.

– ALL QUIZ BOWL COMPETITIONS. SENIOR TEAMS MUST CONSIST OF 4 TEAM MEMBERS. A 3 MEMBER TEAM MAY COMPETE AT DISTRICT, BUT WILL NOT ADVANCE TO STATE COMPETITION. Beef Quiz Bowl is an exciting, fast paced contest for youth to display their knowledge of the beef industry and the science surrounding beef cattle. The bowl is played as a double elimination tournament with teams of three to four players going head-to-head for top honors. The contest will follow the rules and procedures listed in the 2016 revision of the Texas 4-H Quiz Bowl Guide. Resources: https://texas4-h.tamu.edu/wp-content/uploads/Beef-Quiz-Bowl-Resources.pdf Quiz Bowl Guidelines: https://texas4-h.tamu.edu/wp-content/uploads/2018-Quiz-Bowl-Rules-8.30.18.pdf

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https://d14-h.tamu.edu/project-resources/healthy-living/nutrition-quiz-bowl/

https://d14-h.tamu.edu/project-resources/healthy-living/nutrition-quiz-bowl/

https://texas4-h.tamu.edu/wp-content/uploads/2018-Quiz-Bowl-Rules-8.30.18.pdf



Contest #5: Horse Quiz Bowl QUALIFYING Saturday, November 3, 2018 West Texas A&M University Agricultural Sciences Complex Check-In/Holding-8:30 a.m.-Foyer Contest – 9:00 a.m. Junior-104 Intermediate-102 Senior-101 Rules & Guidelines p. 48 Superintendents: Josh Brooks, Hall CEA-ANR; Andy Holloway, Hemphill CEA-ANR Entry: Team of 3 or 4 4-H members.

– ALL QUIZ BOWL COMPETITIONS. SENIOR TEAMS MUST CONSIST OF 4 TEAM MEMBERS. A 3 MEMBER TEAM MAY COMPETE AT DISTRICT, BUT WILL NOT ADVANCE TO STATE COMPETITION. The primary objective of Horse Quiz Bowl contests is to provide an opportunity for youth enrolled in 4-H to demonstrate their knowledge of equine-related subject matter in a competitive setting. The contest will follow the rules and procedures listed in the 2018 revision of the Texas 4-H Quiz Bowl Guide. Resources: https://texas4-h.tamu.edu/wp-content/uploads/Horse-Quiz-Bowl-Resources.pdf Quiz Bowl Guidelines: https://texas4-h.tamu.edu/wp-content/uploads/2018-Quiz-Bowl-Rules-8.30.18.pdf

Contest #6: Swine Quiz Bowl NON-QUALIFYING Saturday, November 3, 2018 West Texas A&M University Agricultural Sciences Complex Check-In/Holding-8:30 a.m.-Foyer Contest – 9:00 a.m. Junior-215 Intermediate-246 Senior-will use first available room Rules & Guidelines p. 51 Superintendent: Leonard Haynes, Donley CEA-ANR Entry: Team of 3 or 4 4-H members.

– ALL QUIZ BOWL COMPETITIONS. SENIOR TEAMS MUST CONSIST OF 4 TEAM MEMBERS. A 3 MEMBER TEAM MAY COMPETE AT DISTRICT, BUT WILL NOT ADVANCE TO STATE COMPETITION. Swine Quiz Bowl will be an opportunity for 4-H members to compete in a game like atmosphere to show their knowledge in a team competition about the swine industry. The contest will follow the rules and procedures listed in the 2018 revision of the Texas 4-H Quiz Bowl Guide. It will be a nonqualifying invitational state event. Resources: https://texas4-h.tamu.edu/wp-content/uploads/Swine-Quiz-Bowl-Resources.pdf Quiz Bowl Guidelines: https://texas4-h.tamu.edu/wp-content/uploads/2018-Quiz-Bowl-Rules-8.30.18.pdf

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Contest #7: SET Poster Contest NON-QUALIFYING Saturday, November 3, 2018-1:00 p.m. West Texas A&M University Agricultural Sciences Complex-307 SET Poster interviews-1:30 p.m.-309 Rules & Guidelines p. 54 Superintendents: Chelsey Tillman, Oldham CEA-FCH; Amanda Spiva, Oldham CEA-ANR Entry: Individual or team of 2 members This program is based on science and the scientific method using the 4-H Science, Engineering, and Technology (S.E.T.) model. The 4-H Science experience is a program that is framed in science, engineering, and technology concepts. The objective is to implement science, engineering, and technology in the forefront of all 4-H project work. The Discover Scientific Method Research Poster Contest will allow youth to apply the scientific method to the subject matter they have learned through their 4-H projects. The scientific method is a process for experimentation that is used to explore observations and answer questions. Scientists use the scientific method to explore relationships in nature. The research poster contest will allow youth an opportunity to display and explain through the scientific method their project, research and observations. Resources: http://d14-h.tamu.edu/events/set-science-engineering-technology/

Contest #8: Swine Skillathon NON-QUALIFYING Saturday, November 3, 2018 – 2 p.m. West Texas A&M University Agricultural Sciences Complex 101, 102, 104 Rules & Guidelines p. 74 Superintendent: Marcel Fischbacher, Moore CEA-ANR Entry: Team of 3 or 4 members The Swine Skill-a-Thon will consist of a preliminary round with a written exam and four “skills” stations. The top five individuals in each division will then compete in the finals. Seniors and Intermediates will give a two to five minute impromptu presentation on a topic assigned at the event. Resources: http://d14-h.tamu.edu/events/swine-skillathon/ http://animalscience.tamu.edu/academics/swine/skillathon/ OSU Swine Learning Laboratory http://www.ohio4h.org/project-books-andresources/learning-lab-kits/learning-lab-cds FFA livestock judging exam- swine question http://www.texasffa.org/docs/Livestock+Exam+Key.pdf http://www.showpig.com/Educational.php http://www.animalgenome.org/edu/PIH/prod_growing.html http://www.nppc.org/ http://www.thejudgingconnection.com/education.php http://web.extension.illinois.edu/equiz/

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http://d14-h.tamu.edu/events/set-science-engineering-technology/

http://d14-h.tamu.edu/events/set-science-engineering-technology/

http://d14-h.tamu.edu/events/swine-skillathon/

http://animalscience.tamu.edu/academics/swine/skillathon/

http://www.ohio4h.org/project-books-andresources/learning-lab-kits/learning-lab-cds

http://www.ohio4h.org/project-books-andresources/learning-lab-kits/learning-lab-cds

http://www.texasffa.org/docs/Livestock+Exam+Key.pdf

http://www.showpig.com/Educational.php

http://www.animalgenome.org/edu/PIH/prod_growing.html

http://www.nppc.org/

http://www.thejudgingconnection.com/education.php

http://web.extension.illinois.edu/equiz/

Big Fun in D1! Fall Roundup

November 1-3, 2018

Rules & Guidelines

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PANHANDLE DISTRICT 1 4-H


6500 Amarillo Blvd. West | Amarillo, TX 79106 Tel. 806-677-5600 | Fax. 806-677-5644 | [email protected]


and will strive to achieve full and equal employment opportunity throughout Texas A&M AgriLife.

The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating.

Date: August 21, 2018 To: District 1 4-H County Extension Agents (ANR, FCH, 4-H) From: Tanya Holloway, CEA-FCH, Hemphill County Billie Peden, CEA-FCH, Armstrong County Contest: Food Challenge

Contest Date: November 1, 2018

Location: Happy State Bank Randall County Events Center

Contest Room:

Check in Time: 9:00 a.m.

Contest Start Time: 9:30 a.m.

Connect Opens: September 22, 2018

Connect Closes: October 22, 2018

Counties Confirm: October 23, 2018

Entry Fee: $10.00

Late Registration: October 24-October 27, 2018. $20 LATE FEE

Additional Information: No onsite registration. No refunds.

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mailto:[email protected]

Panhandle District 1 4-H & Youth Development6500 Amarillo Blvd. WestAmarillo, TX 79106Tel. (806) 677-5600Fax. (806) 677-5644

The members of Texas A&M AgriLife will provide equal opportunities in programs and activities, education, and employment to all persons regardless of race, color, sex, religion, national origin, age,

disability, genetic information, veteran status, sexual orientation or gender identity and will strive to achieve full and equal employment opportunity throughout Texas A&M AgriLife.


Date: August 3, 2018

Memo To: District 1 County Extension Agents (Ag, FCH & 4-H) District 1 4-H Program Assistants

Subject: District 1 Food Challenge

Following is the information that pertains to the District 1 Food Challenge:

Healthy Lifestyles Committee: Joan Gray-Soria – Chair, Tanya Holloway—Food Challenge Chair, Billie Peden—Food Challenge Co-Chair, Wendy Hazzard, Lizabeth Gresham, Molly Forman, Jill Killian, Chelsey Eicke, Amalia Mata, Sidney Atchley, Jennifer Nickell

Contest Date: Thursday, November 1, 2018

Time: See detailed schedule attached

Location: Happy State Bank Randall County Events Center 1111 E Loop 335 Amarillo Tx. 79118

Concession: ***A Concession Stand will be available for parents and contestants during the Food Challenge at the Event Center

IMPORTANT DATES: On or Before:

•Monday, October 16th – Submit names of judges to Linda Bice at DistrictOffice, 6500 Amarillo Blvd W., Amarillo, TX 79106 or [email protected] county must submit at least two names for interview judges.

•Saturday, September 22 Connects opens and closes on October 22 -Participant registration due via 4-H Connect. Entry fee $10.00 per contestant.Counties confirm October 23. Late registration fee of $20 will apply October24-27.

*Tuesday, October 30th ---- All FCH and 4-H Agents will have a workday to prepare for all food contests. 9:30 at the District Office.

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Please note the following information:

Intermediate and Senior teams must choose either hot plate OR electric skillet during competition.

In, the Junior Division, teams may have a recipe that will require use of an electric skillet. No electric burners will be allowed for Jr. teams

District 1 Food Challenge Rules are attached District 1 Senior Food Challenge teams will use the scorecard from the State Food

Challenge Packet District 1 Juniors/Intermediate Food Challenge teams will use the District 1 scorecard

which is attached All resource materials will be provided at the contest but for practice purposes can be

found on the State Website and in the packet emailed on 7-17-18 from Julie Gardner (It might be n your clutter mail) and on the Texas 4-H website

NEW: All County Teams are required to have their own supply box. They cannot share between groups. There are also additions to the supply box for this year.

NEW: Junior and Intermediate and Senior teams may have 3 but no more than 4 team members.

Junior and Intermediates will use the attached scorecard that says Junior and Intermediate at the top in green.

PARTICIPANT RULES (COUNTY/DISTRICT LEVEL)

1. Participation. Participants must be 4-H members currently enrolled in a Texas 4-H and Youth Development county program on 4-H Connect and actively participating in the Food and Nutrition project.

2. Contest Divisions. Contest divisions are determined by a participant’s grade as of August 31 of the current 4-H year.

a. Junior Division: minimum age 8 years old and in 3rd grade, grades 3, 4 and 5

b. Intermediate Division: grades 6, 7 and 8

c. Senior Division: Maximum age 18, grades 9, 10, 11 and 12

3. Teams per county. Each county may enter a maximum of two Junior teams, a maximum of two Intermediate teams and unlimited Senior teams. In the event that you do not have enough 4-H members to make a Junior team or an Intermediate team, these two age groups CAN BE COMBINED. The Combined team will compete in the oldest member’s age group. You may NOT combine Junior/Intermediates members with a Senior Team. The teams in all three age divisions should advance to the district contest. At the county contest, this will require that all teams within one age division be judged against each other and placed (not judged and placed according to food category).

4. NEW: Members per team. Each team will have at least three and no more than FOUR members IN ALL AGE GROUPS

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5. Substitution of team members. Substitution of team members should be made only if necessary. Only the same number of 4-H members qualifying at the county level will be eligible to participate at the district level. No more than two team members may be substituted, up to the day of the Food Challenge. The substitute 4-H member must have participated in the county Food Challenge to be eligible, and 50% of the original team must still be intact.

6. Entry fee. Each individual will be responsible for the $10 entry fee payable when registering on 4-H Connect by October 22, 2018. $20 Late registration fee applies after October 23.

7. Food categories. There will be four food categories in each age division: Main Dish, Fruits and Vegetables, Bread and Cereal, and Nutritious Snacks. Teams will be randomly assigned to a category, but assignments will not be announced until check-in the morning of the contest.

8. Attire. Each team will have the option of wearing coordinated clothing, aprons or hair coverings. Also, each participant must wear closed toe shoes for safety reasons.

9. NEW: Resource materials provided at contest. Resource materials will be provided for each team at the contest. These include My Plate Mini Poster, FightBac – Fight Foodborne Bacteria Brochure, Know Your Nutrients and Food Challenge Worksheet. Copies of grocery receipts will be provided for Seniors only. No other resource materials will be allowed. Teams may not use their personal copies of the resources during the contest. Copies of the resources are available online at: http://texas4-h.tamu.edu/healthy_lifestyles

10. New: Supply box-there are additions to the list: Each team must supply their own equipment for the challenge. Teams may bring only the supplies listed in the supply box section. Any extra equipment will be confiscated and the team may be disqualified. Please note – electric skillet is included on the supply list and is an optional appliance. Each Intermediate and Senior team must choose either hot plate OR electric skillet during competition. No gas/propane operated burners are allowed. This is in line with the Texas 4-H Roundup rules that state, “No firearms, weapons, fireworks, open flamed burners or live ammunition are allowed to be used in any Roundup contest.” Teams may bring pencils for each member. Knives must have guards

11. Pantry Items. Teams will have access to a “pantry” of additional ingredients that may be incorporated into their recipe. The number of additional ingredients a team may get will be determined by contest officials and announced during participant orientation.

12. Awards. First place teams in each category will receive special awards. 1st, 2nd and 3rd Place Teams will receive medals.

RULES OF PLAY FOR JUNIORS AND INTERMEDIATES

1. Teams will report to the designated location for check-in.

• Each team will be directed to a cooking/preparation station. There will be a set of ingredients at each station, but no recipe. The ingredients will represent a recipe from one of the following categories: Main Dish, Fruits and Vegetables, Bread and Cereal, Nutritious Snacks.

2. General guidelines, resources and instructions will be located at each station to assist the team.

3. Each team will have 40 minutes to prepare the dish, plan a presentation, and clean up the preparation area.

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http://texas4-h.tamu.edu/healthy_lifestyles

4. Juniors will be allowed to use Electric Skillets—NO hot plates.

5. Only participants and contest officials will be allowed in food preparation areas.

6. Preparation of food and presentation:

a. Preparation: Each team will have ingredients and will create a dish using them. Note cards and the Food Challenge Worksheet may be used to write down the recipe that the team invents, along with notes related to nutrition and food safety.

b. Food safety: Each station will have food safety resources. Follow the steps listed to ensure proper food safety. Teams should practice proper food safety and be prepared to discuss food safety practice used by their team in their presentation to the judges. Judges will observe and score food safety practices during preparation of the dish on a separate scorecard from the presentation scorecard.

c. Nutrition: Each station will have a variety of nutrition resources/references. Each team must name and identify where the dish belongs on My Plate. Refer to the nutritional information provided at each station. Teams will determine the number of servings per recipe.

d. Presentation: When time is called, each team will present their dish, according to the criteria on the score card, to the judges. Teams must be able to communicate with the judges effectively. All team members must participate in the presentation, with at least three of them having a speaking role. Judging time will include: 5 minutes for the presentation 3 minutes for judges’ questions 4 minutes between team presentations for judges to score and write comments

e. Clean-up: Teams must clean up their preparation areas. Clean-up time is included in the 40-minute preparation allotment. Teams should plan to not have access to a kitchen facility; therefore, all dishes excluding knives, and cook wear used on the burner, should be placed in storage box to be cleaned at home. Left-over food should be disposed of properly. Each team will have no more than 5 minutes to present their information and dish to the judges.

7. Judges are not allowed to taste the foods prepared. No left-over food should be shared with any participant or the audience.

8. Placing will be based on rankings of teams by judges. Judges’ results are final.

9. An awards program will be held at the conclusion of the judging process.

RULES OF PLAY FOR SENIORS

1. Teams will report to the designated location for check-in.

• Each team will be directed to a cooking/preparation station. There will be a set of ingredients at each station, but no recipe. The ingredients will represent a recipe from one of the following categories: Main Dish, Fruits and Vegetables, Bread and Cereal, Nutritious Snacks.

2. General guidelines, resources and instructions will be located at each station to assist the team.

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3. Each team will have 40 minutes to prepare the dish, plan a presentation, and clean up the preparation area. They will have 5 minutes to present their dish and information to the judges.

4. Only participants and contest officials will be allowed in food preparation areas.

5. Preparation of food and presentation:

a. Preparation: Each team will have ingredients and will create a dish using them. The AMOUNTS of ingredients will be at each station to assist the team. Note cards and the Food Challenge Worksheet may be used to write down the recipe that the team invents, along with notes related to nutrition, food safety, and cost analysis. Be exact on ingredients used, preparation steps, cooking time, temperature, etc.

b. Food safety: Each station will have food safety resources. Follow the steps listed to ensure proper food safety. Teams should practice proper food safety and be prepared to discuss food safety practice used by their team in their presentation to the judges. Judges will observe and score food safety practices during preparation of the dish on a scorecard separate from the interview scorecard.

c. Nutrition: Each station will have a variety of nutrition resources/references. Each team must name key nutrients in their dish and their functions, and identify where the dish belongs on My Plate. Refer to the nutritional information provided at each station.

d. Cost analysis: Prices will be available for each ingredient. Find the ingredients on the list and calculate the price of the dish along with the price per serving. Teams will determine the number of servings per recipe.

e. Presentation: When time is called, each team will present their dish, according to the criteria on the score card, to a panel of at least two judges. Teams must be able to communicate with the judges effectively. All team members must participate in the presentation, with at least three of them having a speaking role. Judging time will include: 5 minutes for the presentation 3 minutes for judges’ questions 4 minutes between team presentations for judges to score and write comments.

6. Judges are not allowed to taste the foods prepared. No left-over food should be shared with any participant or the audience.

7. Placing will be based on ranking of teams by judges. Judges’ results are final.

8. An awards program will be held at the conclusion of the judging process.

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Time Schedule

7:45 Agent Orientation—AGENTS PLEASE BE ON TIME WE WILL START AT

7:45.

We are trying to get the kids finished up so that they can meet other obligations

later in the day.

8:30-9:00 Participants arrive to register at Randall County Event Center

9:00 Judges and Runners Orientation

9:00 Orientation for all participants all ages.

9:30 All Intermediate participants will begin competition.

10:45 Senior participants will begin competition. (This is an approximate time)

12:00 Junior participants will begin competition. (This is an approximate time)

We would encourage Junior members to eat before their competition. The

Concession will be available.

1:15 Awards Ceremonies all Age groups-- bleachers in event center. (approximate time)

If you have 4-Hers that need to leave as soon as they compete that is no problem.

Any awards can be picked up by agents to taken to the recipient.

Please arrive ahead of the awards times in the event we are running ahead of schedule.

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SUPPLY BOX

Each team will bring an equipment box containing only one each of the following items, unless a different quantity is noted:

Beverage glass

Bowls

Dip Size (1)

Mixing (2)

Serving (1)

Calculator

Can Opener

Colander

Cookie Sheet

Cutting Boards (2)

Disposable tasting spoons

Dry measuring cups (1 set)

Electric Skillet

Extension cord

(Teams should be certain the extension cord is compatible (2-prong/3-prong) with the plugs on their electrical supplies)

First aid kit

Food thermometer

Fork

Gloves

Grater

Hand sanitizer

Hot pads ( up to 5)

Kitchen shears (1 pair)

Kitchen timer

Knives (2) Must have guards

Liquid measuring cup (2 Cup Size)

Measuring spoons (1 set)

Non-stick cooking spray

Note cards ( 1 pkg no larger than 5 X 7)

Paper towels (1 roll)

Pancake turner

Pencil (no limit)

Plastic box AND trash bag for dirty equipment

Pot with lid

Potato masher

Potato peeler

Rolling pin

Sanitizing wipes (for tables 1 container))

Serving platter

Serving utensil

Skewers (1 set)

Skillet with lid

Spatula (2)

Stirring spoon

Storage bags and/or containers

Tongs

Two single-burner hot plates OR one double-burner plate (electric only!)

Whisk

Gadget of the Year : Mellon Ball

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Maps

My Notes

Print - Maps http://www.bing.com/maps/print.aspx?mkt=en-us&z=12&s=r&cp=35.14...

1 of 1 2/5/2016 11:50 AM23







Date: August 21, 2018 To: District 1 4-H County Extension Agents (ANR, FCH,4-H) From: Joan Gray-Soria, CEA-FCH, Gray County Lizabeth Gresham, CEA-FCH, Potter County

Contest: Food Show

Contest Superintendent: Joan Gray-Soria

Contest Date: Friday, November 2, 2018

Location: University Church of Christ, 3400 Conner Dr., Canyon, TX

Entry Fee: $10.00

Contest Room:

Check in Time: Judging order will be determined after all entries are completed.

Contest Start Time: 9:00 a.m.




Entry Fee: $10.00

Late Registration: October 24-26, 2018 – $20 LATE FEE


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DISTRICT 1 4-H 2018-2019 PANHANDLE 4-H

FOOD SHOW LETTER &

INFORMATION PACKET

Table of Contents

Contest Information and Rules

Contest Pointers

Sample Interview Questions

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2018 - 2019 PANHANDLE 4-H DISTRICT 1

FOOD SHOW INFORMATION & RULES

When: Friday, November 2, 2018

7:45 a.m. – Agent Orientation

8:15 a.m. – Food Show Judges Orientation

8:30 a.m. – Participants begin checking into kitchen area at individually

scheduled time (posted on District 1 4-H website). Participants do not

need to show up until their scheduled kitchen time.

9:00 a.m. – Food Show Contest begins

**No public display**

12:30 p.m. – Food Show Awards

Where: University Church of Christ, 3400 Conner Dr., Canyon, TX (see map)

Healthy Lifestyles Committee: Joan Gray-Soria – Chair, Lizabeth Gresham – Co-

Chair, Tanya Holloway, Billie Peden, Wendy Hazzard, Chelsey Tillman, Molly Forman,

Jill Killian, Amalia Mata, Sidney Atchley, Jennifer Nickell, and Karen Artho.

IMPORTANT DATES:

On or Before:

• Tuesday, October 23rd – Submit names of judges to the District Big Fun in D1

Volunteer GoogleDocs Assignment Document. Each county must submit at

least two names for interview judges. BE SURE TO INCLUDE ALL CONTACT

INFORMATION!

• Saturday, September 22 to Monday, October 22. Counties must have

entries certified by October 23, 2018, at 5:00 p.m. Late registration will open

October 24 and close October 26. $20 Late registration fee will apply.

Participant registration due via 4-H Connect. Entry fee $10.00 per contestant.

There will be no refunds.

• Beginning Saturday, September 22 – District 4-H Food Show paperwork will

be uploaded to 4-H Connect at the time of registration. Participants will

upload their Current Project Experiences and Recipe in the attached PDF

Forms.

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• The District 1 Current Project Experiences and District 1 Recipe documents are in pdf format. Fill them out and SAVE them to your hard drive. Upload these files when registering for the District 4-H Food Show on 4-H Connect.

• Tuesday, October 23 – County offices will certify contestants on 4-H Connect

by 5:00 p.m. Late registration will open October 24 and close October 26. $20

Late registration fee will apply.

• Monday, October 29 – County’s submit a hard copy of the participant’s score

cards, project experiences, and recipe by 9:30 a.m. to Linda Bice at the District

Office.

• TUESDAY, October 30 – 9:30 a.m. Healthy Lifestyles Workday for ALL FCS

AGENTS AND ALL 4-H AGENTS at the District Office.

• Wednesday, October 31 – Judging and kitchen times will be scheduled and

posted on the District 1 4-H website.

4-H Member Categories

Youth may participate in 4-H year from September 1st of grade three through August 31

following completion of grade twelve.

Junior Division: Minimum age 8 and in the 3rd grade, grades 3, 4, and 5

Intermediate Division: Grades 6, 7, and 8

Senior Division: Maximum age 18, grades 9, 10, 11, and 12

FOOD SHOW CATEGORIES:

This year ALL AGE DIVISIONS (JUNIOR, INTERMEDIATE, AND SENIOR) WILL

FOLLOW THE STATE QUALIFIER FOOD SHOW CATEGORIES AS PUBLISHED AT

THE STATE LEVEL!!!

The State Theme for this year is “Restaurant Re-creations”.

What is your favorite restaurant entrée? Is it an appetizer like fried cheese sticks or a main dish like Chicken Alfredo? Maybe your favorite dish is a side dish like sweet potato fries or chips and salsa? Most Americans feel an evening out with family or friends qualifies for indulging in a few extra calories. However, the low nutritional value and high calorie and fat content of some of your “favorites” may shock you!

This year’s 4-H Food Show theme, Restaurant Re-Creations, challenges you to take

your favorite dish and make it a healthy one! Find ways to “recreate” the taste by using

alternate ingredients and cooking methods. Discuss in your food show interview the

substitutions of ingredients you utilized to acquire the same taste and quality as the

restaurant serves.

District 1 will continue with the 5th category for ALL AGE Divisions. The 5th

category is a non-state qualifying category for the Senior participants.

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• Main Dish – Food classified as main dish usually contain a meat or meat

alternate such as cheese, eggs, dry beans, or peas and peanut butter. They

also may contain other foods. Dishes may include beef, veal, pork, variety

meats, poultry, eggs, fish and shellfish. Other possible dishes include meat

loaves, soufflés, omelets, soups and chowders.

• Fruits & Vegetables - Side dishes are foods that are usually served along

with a main dish or as accompaniments to the main course. Foods in this

category should be those in which the main ingredient is a fruit or a

vegetable. Suggested dishes may include salads, cooked vegetables,

cooked fruit, and combination vegetable dishes.

• Bread and Cereals - The foods in this category should contain foods made

from wheat, oats, rice rye, barley, millet, quinoa and / or corn. Examples of

entries for this category include quick breads such as muffins and biscuits,

yeast breads, oatmeal and pasta.

• Nutritious Snacks - For this category, look for recipes high in nutrients which

provide lasting energy to sustain an individual between meals. Examples of

nutritious snacks include: red pepper hummus, oven roasted chickpeas, or

oatmeal energy balls.

• International Cuisine - A dish that focuses on a specific set of cooking

traditions and practices often associated with a specific culture or region.

Each cuisine involves food preparation in a particular style. A cuisine is

frequently named after the region or place where it originated. A cuisine is

primarily influenced by the ingredients that are available locally or through

trade in that region. Examples could be Italian, Malaysian, Mexican, French,

Vietnamese, Spanish, Japanese, Chinese, Irish, etc. The 4-H member

should be prepared to talk about the region or place the dish originated.

If there is a question regarding which category a food item belongs, the decision will be

made by the County Extension Agent, 4-H’er and Leader.

Recipes:

4-H’ers are encouraged to select recipes that are relatively simple (i.e., less than 7

ingredients, 1 dish meals, etc.). Oven time will be allowed for all categories. No

alcohol or alcohol-containing ingredients can be used in any age group at the District

level.

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Registration:

Each county may allow one contestant from each age and food category to register for

District competition. The Extension Agent will certify their qualifying contestants by

5:00 p.m., Monday, October 22nd. Late or incomplete registrations will not be

accepted.

ALL DISTRICT CONTESTANTS WILL UPLOAD THEIR FOOD SHOW PAPERWORK

via 4-H Connect. The pdf’s are included in this packet and can also be accessed

on the District 1 4-H Website. Thank you in advance for your assistance with this

process.

Record Forms:

The proper paperwork for each entry will be placed in a manila file folder with the

following information in the TOP RIGHT-HAND corner of the folder (as if you were

looking at the folder in a file drawer):

Name

County

Age Division

Food Category

TWO sets of paperwork, which includes a score card, project experiences and recipe

(stapled together), will be submitted in the manila folder. Score cards must be

printed/copied on the following colors of paper:

Junior – GREEN

Intermediate – PINK

Senior – WHITE

Contest:

The entry dish must be prepared before arriving at the Food show. Kitchen and judging

times will be posted on the District 1 4-H website on Wednesday, October 31, prior to

contest.

Food Show:

Trays for transporting the dishes to the judging rooms and food handler gloves WILL BE

PROVIDED to the 4-H’ers. You may bring your own serving tray OR use the tray

provided. Gloves will be provided but do not have to be used. We recommend using

food handler gloves when there will be no other barrier used to serve your food item.

Example: use food handler gloves when serving a roll if you’re not using tongs. Other

examples of barriers would include spoons, spatulas, deli tissue, or any other serving

utensil.

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All contestants MUST check into the kitchen at their appointed times. 4-H’ers will prep

their dishes as necessary for judging before being escorted to their judging rooms. Only

warming ovens, a refrigerator, and microwaves will be available.

Only 4-H’ers and Agents are allowed in the kitchen and judging hallways. Parents must

wait in lobby or other designated area.

The competition dish, serving utensil wrapped in napkin, and food handler gloves are

the only items that will be allowed on the tray during judging.

Junior and Intermediate 4-H’ers will introduce themselves and the name of the entry

dish to the judges before being asked questions in the interview. Senior 4-Her’s will

introduce themselves and begin their four minute presentation.

Sample questions are attached. 4-H’ers will be expected to tell judges the specific

quantities from each of the food groups they need daily based on their age, gender and

activity level.

Judging Order:

The judging order will be determined after all entries are complete. Judging order will

be posted on the District 4-H website. If you need to make special accommodations,

please contact Joan Gray-Soria at 806-669-8033.

Awards:

An awards ceremony will begin at 12:30 p.m. Medals will be awarded to 1st, 2nd and 3rd

places in each category. All first place winners will receive a prize.

State Roundup:

Only the 1st place winning senior entries in the State rule defined categories will

advance to State 4-H Roundup, June 10-13, 2019. In the event that the first place

contestant elects not to go, the state substitution guidelines will determine who will

represent District 1. The 4-H’ers eligible to attend State 4-H Roundup are responsible

for submitting their records to state by their published deadline.

Community Service Opportunity:

Youth can donate non-perishable items for veterans/Ronald McDonald House/other

charity. Youth may bring the items to the District Food Show, or each county can

make a donation to a charity of their choice and bring a report to the District Food Show.

Another Community Service opportunity (chosen by the District 4-H Council) will be to

donate new children’s books which will be collected at any Big Fun in D1 Contest.

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Resources:

❖ MyPlate - http://www.choosemyplate.gov/

❖ MyPlate Mini Poster - https://texas4-h.tamu.edu/wp-content/uploads/MyPlate-

Mini-Poster-1.pdf

❖ Food Safety - http://www.fightbac.org/

❖ Food Safety - https://texas4-h.tamu.edu/wp-

content/uploads/Fight_BAC_Brochure.pdf

❖ Dietary Guidelines for Americans - http://health.gov/DietaryGuidelines/

❖ Know Your Nutrients – https://texas4-h.tamu.edu/wp-content/uploads/Know-

Your-Nutrients_FINAL.pdf

❖ 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

Theme Resources:

❖ Restaurant meals: How to make them healthier – Harvard Health -

https://www.health.harvard.edu/staying-healthy/restaurant-meals-how-to-

make-them-healthier

❖ 10 Tips: Eating Foods Away from Home / Choose My Plate - https://www.choosemyplate.gov/ten-tips-eating-foods-away-home

❖ Easy, Tasty, Healthy: Simple Ingredient Substitutions for Your Recipes -

https://www.ksre.k-state.edu/humannutrition/nutrition-topics/easytasty.html

❖ Now Serving: Recipe Makeovers! - https://www.ksre.k-state.edu/humannutrition/nutrition-topics/easytasty-documents/NDSU.pdf

❖ Modifying a Recipe to be Healthier - https://www.ksre.k-

state.edu/humannutrition/nutrition-topics/easytasty-documents/Ohio.pdf Recipe Resource:

❖ Dinner Tonight: Texas A&M AgriLife Extension - http://dinnertonight.tamu.edu/recipes/

CONTEST POINTERS

All participants will check in to the kitchen during their designated kitchen time, prepare

their dish for display, put on a provided tray and take to judging room. In the judging

room, the 4-H’er will stand behind the display while the judges sit facing the participant

across the table.

Your food show entry should consist of the dish and a serving utensil wrapped in a

napkin. If a recipe makes two loaves of bread, only one loaf needs to be presented for

judging. Serve judges only a small portion of food using the paper products provided by

the judging supervisor. You will serve one serving to the judging panel, not a

serving to each individual judge. A youth volunteer or agent will be there to help

carry the trays if needed.

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http://www.choosemyplate.gov/

https://texas4-h.tamu.edu/wp-content/uploads/MyPlate-Mini-Poster-1.pdf

https://texas4-h.tamu.edu/wp-content/uploads/MyPlate-Mini-Poster-1.pdf

http://www.fightbac.org/

https://texas4-h.tamu.edu/wp-content/uploads/Fight_BAC_Brochure.pdf

https://texas4-h.tamu.edu/wp-content/uploads/Fight_BAC_Brochure.pdf

http://health.gov/DietaryGuidelines/

https://texas4-h.tamu.edu/wp-content/uploads/Know-Your-Nutrients_FINAL.pdf

https://texas4-h.tamu.edu/wp-content/uploads/Know-Your-Nutrients_FINAL.pdf

http://fcs.tamu.edu/food_and_nutrition/pdf/nutrient-needs-at-a-glance-E-589.pdf

http://fcs.tamu.edu/food_and_nutrition/pdf/nutrient-needs-at-a-glance-E-589.pdf

https://www.health.harvard.edu/staying-healthy/restaurant-meals-how-to-make-them-healthier

https://www.health.harvard.edu/staying-healthy/restaurant-meals-how-to-make-them-healthier

https://www.choosemyplate.gov/ten-tips-eating-foods-away-home

https://www.ksre.k-state.edu/humannutrition/nutrition-topics/easytasty.html

https://www.ksre.k-state.edu/humannutrition/nutrition-topics/easytasty-documents/NDSU.pdf

https://www.ksre.k-state.edu/humannutrition/nutrition-topics/easytasty-documents/NDSU.pdf

https://www.ksre.k-state.edu/humannutrition/nutrition-topics/easytasty-documents/Ohio.pdf

https://www.ksre.k-state.edu/humannutrition/nutrition-topics/easytasty-documents/Ohio.pdf

http://dinnertonight.tamu.edu/recipes/

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Remember visual appeal is important so think of creative ways to present your

masterpiece. ONLY edible garnishes are allowed. Remember, food handler gloves

and cafeteria-style trays will be provided to participants. Please bring other utensils

needed to prepare dish for display.

Fancy or elaborate placemats, linens, centerpieces, candles, etc., are not to be included

with the dish as it is presented for judging interviews. Contestants should use only

serving dishes and utensils appropriate and necessary to present and serve the dish to

be judged. As stated earlier in the guidelines, only edible garnishes are allowed

with the food show entry. Agents and leaders are encouraged to use discretion

regarding this matter when counseling 4-H participants, members or contestants for the

state show.

You may bring your own serving tray OR use a serving tray that is provided. Gloves will

be provided but do not have to be used. We recommend using food handler gloves

when there will be no other barrier used to serve your food item. Example: use food

handler gloves when serving a roll if you’re not using tongs. Other examples of barriers

would include spoons, spatulas, deli tissue, or any other serving utensil.

A copy of the contestant’s recipe will be given to the judge prior to judging. It will not be

necessary for the contestant to carry an extra copy.

.

Juniors and Intermediates Interview Judging:

Juniors and Intermediates will introduce themselves to the judges with their name,

county and the entry dish name. Following the introduction, juniors and intermediates

will be asked the questions found on the District 1 scorecard which are included in this

packet. Junior and Intermediate interview time will be 6 minutes and judges will have 4

minutes to complete scorecards.

At the conclusion of the question and answer period participants will have one-minute to

serve the judges a portion of their dish (plate, bowl, or cup will be provided). This will

allow judges to visually evaluate the dish prepared. Contestants are encouraged to

practice proper food handling techniques when presenting food to the judges. Due to

risk management issues, judges will not taste the dish. Be reminded that texture,

temperature, color, aroma and appearance will still be judged even though the judges

won’t sample the dish.

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Senior Interview Judging:

Seniors will start with a maximum four-minute presentation to introduce themselves

and their dish. Contestants should describe their inspiration in choosing their recipe

and how it relates to the theme, Restaurant Re-creations.

Judges will have the opportunity for a four-minute interview asking questions

applicable to the attached scorecard. It includes but is not limited to basic nutrition, food

safety and preparation as well as project experiences. Being familiar with the

information from the recommended study resources in the Guidelines will improve your

interview success. During the judges’ questioning session, the participant should only

answer the questions asked by the judges and not give a second presentation.

Judges will have three minutes to complete scorecards.

At the conclusion of the question and answer period participants will have one-minute

to serve the judges a portion of their dish (plate, bowl, or cup will be provided). This will

allow judges to visually evaluate the dish prepared. Contestants are encouraged to

practice proper food handling techniques when presenting food to the judges. Due to

risk management issues, judges will not taste the dish. Be reminded that texture,

temperature, color, aroma and appearance will still be judged even though the judges

won’t sample the dish.

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Junior & Intermediate Interview Questions

1. What are the individual food groups?

2. What food group does your recipe fall into?

3. How many servings are provided by this recipe?

4. How many servings are needed for someone your age and gender from each group

daily?

5. What are the key nutrients provided by this recipe?

6. What key steps were taken to prepare this recipe?

7. What are some important ingredients in your recipe and what do they do?

8. What food safety practices were taken while preparing this recipe?

9. How should this dish be stored?

10. What community service, leadership and workshops have you participated in that

relate to your 4-H Food and Nutrition project?

11. What have you enjoyed most about your food and nutrition project? What has been

the most interesting thing you have learned?

12. Tell me about your International Cuisine Dish. What new foods or cultural

techniques did you learn and/or utilize in making this dish?

34

of 12

Senior Sample Interview Questions

1. As a result of your enrollment in a food and nutrition project, what new foods have

you added to your diet? What contribution has this change made to your diet?

2. What is the most critical step in preparing your recipe?

3. What major nutrients are supplied by your recipe and why are they needed by the

body?

4. What is the most important ingredient in your recipe? Why?

5. Were there any special steps taken to retain and preserve nutrients in your recipe?

6. Are there any ingredients in your recipe that could be changed, such as amount,

form, etc., without changing the quality of the finished product?

7. What are the food groups of MyPlate and how many ounces or cups do you need

daily based on your age, sex and activity level? What major nutrients are found in each

group?

8. How would you categorize your dish in terms of its calorie content?

9. How much did it cost to make this recipe? What is the cost per serving?

10. How many servings does your recipe provide? How much is a serving?

11. What food safety steps did you take when shopping for ingredients and preparing

your dish?

12. What steps did you take in handling and storing your ingredients and your dish to

keep them safe to eat?

13. At this stage of your growth and development, do you feel that you need to limit

calories for weight control and/or maintenance? Why?

14. What leadership roles have you taken in your project this year?

15. What community service projects have you participated in this year through your

food project?

16. Tell me about your International Cuisine Dish. What new foods or cultural

techniques did you learn and/or utilize in making this dish?

35

University Church of Christ, 3400 Conner Dr., Canyon, TX From I-27, take exit 106 Turn west on 4th Ave./TX 217 Turn south on 38th St. Take 2nd right onto Conner Drive

36


Date: August 21, 2018

To: District 1 4-H County Extension Agents (ANR, FCH, 4-H)

From: Chelsey Tillman, CEA-FCH, Oldham County

Contest: Nutrition Quiz Bowl

Contest Superintendent: Chelsey Tillman

Contest Date: November 2, 2018

Location: University Church of Christ

3400 Conner Dr., Canyon, TX

Entry Fee: $10.00

Contest Room:

Check in Time: 1:00 p.m.

Contest Start Time: 1:30 p.m.




Entry Fee: $10.00

Late Registration: October 24-27, 2018. $20 LATE FEE


Texas A&M AgriLife Extension Service 6500 Amarillo Blvd. West | Amarillo, TX 79106

Tel. 806-677-5600 | Fax. 806-677-5644 | [email protected]

The members of Texas A&M AgriLife will provide equal opportunities in programs and activities, education, and employment to all persons regardless of

race, color, sex, religion, national origin, age, disability, genetic information, veteran status, sexual orientation or gender identity



37


2018 - 2019

DISTRICT 1 4-H

NUTRITION

QUIZ BOWL

November 2, 2018

University Church of Christ

Canyon, TX

38

2018-2019

4-H DISTRICT 1 NUTRITION QUIZ BOWL

When: Friday, November 2, 2018 Committee Arrives 12:30 p.m. Contest Worker Orientation 1:00 p.m. Contestant Check-In 1:15 p.m. Contestant Orientation 1:30 p.m. Contest Begins

Where: University Church of Christ 3400 Conner Dr.

Canyon, Texas

Check-In: All contestants are asked to check in at the registration table at 1:00

p.m. Participants and their coaches will then go to orientation. Each county can enter as many Junior and Intermediate teams as they wish. Counties may enter up to 3 Senior teams in this contest. Contestant Orientation starts at 1:15 p.m.

Contest starts at 1:30 p.m.

Committee: Chair: Chelsey Tillman, Members – Molly Forman, Jill Killian,

Amalia Mata, Wendy Hazzard, Lizabeth Gresham, Tanya Holloway, Billie Peden, Sidney Atchley, Jennifer Nickell.

Rules: All rules will be the same as the State Nutrition Quiz Bowl. During rounds, members must provide the answer to the question not just the corresponding letter of a multiple choice question. If a member answers with a corresponding letter only, the question will be marked incorrect. Example for a multiple choice question: “B.” – Not Acceptable “B., MyPlate” – Acceptable “MyPlate” – Acceptable

This is a Team Event. Junior and Intermediate teams may consist of 3 or 4 members. Senior teams must consist of 4 members only, no 3 man teams will be accepted as per the new state guidelines.

Contestants cannot compete as individuals.

Age

Requirements: Junior Teams – Minimum age 8 years old as of August 31, 2018, and in 3rd

grade, grades 3, 4 and 5

Intermediate Teams – grades 6, 7 and 8

Senior Teams - Maximum age 18 as of August 31, 2018, grades 9, 10, 11 and 12

Entry Fees: Entry fee will be $10.00 per team member.

39

Registration: Teams will register using 4-H Connect. 4-H Connect opens September 22, 2018, and will close on October 22, 2018. Counties must have entries certified by October 23, 2018, at 5:00 p.m. Late registration will be October 24-26. $20 Late fee will apply. There will be no onsite registration. There will be no refunds.

Substitutions: Substitutions should be used only as a means of keeping a team

active when members have been forced to drop out for unexpected reasons (i.e., major illness, death). Substitutions for the district contest must be approved by the county Extension agent in charge of the project area. If the substitution can be made by noon prior to the contest date, the District I 4-H substitution form may be completed and submitted to the district office via fax 806-677-6544, Attention: 4- H Specialist. The form may also be signed, completed and brought to the contest site. Once the on-site contest check-in closes, no substitutions may be made. The Texas 4-H State Round Up substitution rule will apply to senior teams that advance to state.

Awards: Awards will be presented to teams as their matches are completed. Participation ribbons will be given to each 4-H member participating in the District Nutrition Quiz Bowl. First, Second, and 3rd place team winners in each division (Junior, Intermediate, and Senior) will receive a medal. Each member on a First place team in each division (Junior, Intermediate, and Senior) will receive a championship jacket. An order form will be provided at the time of awards for members to list their size. Agents will be notified when the jackets are in and available for pick up. Thank you letters will be required at the time of check in at the contest (postage must be included on the envelope). A list of sponsors for thank you notes will be released to agents by September 15, 2018.

Preparation: In preparation for the District 4-H Nutrition Quiz Bowl Contest, 4-Hers and their coaches should study the reference material listed on the “Official Resources” page.

Contest: Teams will be divided into three age divisions: junior, intermediate,

and senior. Spectators will not be allowed to watch rounds. No one but Quiz Bowl team members and their coach involved in the match will be allowed in the contest room. EACH TEAM IS ALLOWED ONE COACH IN THE ROOM. NO NOTE TAKING MATERIALS ARE ALLOWED IN THE CONTEST ROOMS. Failure to adhere to this policy will be grounds for disqualification of a team.

Double elimination brackets will be determined before the contest with teams being drawn at random. Moderators will not read the answers to incorrectly answered questions this competition. Teams and coaches will stay in the orientation room, unless competing, until eliminated from the contest.

40

REMINDER: Team members may confer for a 10 second period to

determine an answer on bonus questions only.

Time Out

Provisions: A team captain may call for a time-out for a rule clarification.

Coaches are allowed one 1-minute time-out during the match. It should be used as a way to preserve the positive youth development experience of the contest.

Protests: Any team member may declare an unofficial protest to a question or to the answer to a question. This should take place immediately after the question or answer is given. The team has 10 seconds to confer and declare an official protest. The team captain buzzes in and announces the team’s intent to officially protest. The team is allowed 2 minutes to find the relevant facts in the official references provided at the contest. The judges will make a final ruling on all protests. Abusing the protest provision could result in losing the ability to protest, losing a team member or dismissal of the team from that match. Coaches may not protest.

Food: No food or drinks will be provided at the contest. Contestants have the

choice of bringing their own food items or eating off campus.

Attachments: Agent Assignments; Official Resources

41

2018-19 District 1 Nutrition Quiz Bowl Friday, November 2, 2018

University Church of Christ, 3400 Conner Dr., Canyon, Texas

RESPONSIBILITIES*

ASSIGNMENTS PERSON(S) RESPONSIBLE

CONTEST COMMITTEE Co-Chairs – Chelsey Tillman

Members –Lizabeth Gresham, Tanya Holloway,

Billie Peden, Wendy Hazzard, Molly Forman, Jill

Killian, Amalia Mata, Sidney Atchley, Jennifer

Nickell

NUTRITION QUIZ BOWL SET UP F&N Quiz Bowl Committee

ORIENTATIONS MODERATORS, JUDGES, TIMERS,

SCOREKEEPERS, Runner/Room Monitor –

Chelsey Tillman

PARTICIPANTS –

REGISTRATION District 1 4-H Council Officers

RUNNERS Wendy Hazzard, District 1 4-H Council officers

PHOTOS 4-H District Council Officer

MODERATORS

(Contest Room Official)

JUNIOR ROOM – Jill Killian

INTERMEDIATE ROOM – Billie Peden

JUNIOR ROOM 2 – Joan Gray-Soria

SENIOR ROOM – Amy Wagner

TIME KEEPERS/DOOR MONITORS JUNIOR ROOM – Jennifer Nickell

INTERMEDIATE ROOM – volunteer

JUNIOR ROOM 2 - volunteer

SENIOR ROOM – volunteer

OFFICIAL SCOREKEEPER JUNIOR ROOM – Amalia Mata

INTERMEDIATE ROOM – Tina Hicks

JUNIOR ROOM 2 – Lizabeth Gresham

SENIOR ROOM – Sidney Atchley

JUDGES JUNIOR ROOM – Kay Rogers

JUNIOR ROOM 2 – Faith Gresham

INTERMEDIATE ROOM – Carolyn Bennett

SENIOR ROOM – Tanya Holloway

STUDY AREA MONITOR

(Responsible for keeping youth in study area;

announce teams as needed; work with runner; post

brackets)

Volunteer/Molly Forman

CLEANUP ALL AGENTS, MEMBERS & LEADERS

*Responsibilities are subject to change due to number of teams or if you have a team in a division that you have been assigned to moderate or judge. Please remember to be flexible.

42

2018-2019

DISTRICT 1 NUTRITION QUIZ BOWL OFFICIAL RESOURCES Study Guide with Categories and Concepts included: The Food and Nutrition Quiz Bowl Study Guide for 2018 is posted on the Texas 4-H website: https://texas4-h.tamu.edu/wp-content/uploads/2017-2018-Quiz-Bowl-Study-Guide-1-19-18.pdf This publication provides categories (Basic Nutrition, Food Preparation Skills and Storage, Nutrition and Health, Consumer Information, Food and Kitchen Safety) and key concepts to review in preparation for the nutrition quiz bowl.

References: To adequately address the identified concepts and objectives, quiz bowl teams and coaches should consult with the references listed below. Quiz bowl teams are encouraged to use all recommended references when preparing for the contest.

Food: A Handbook of Terminology, Purchasing, and Preparation, 11th Edition

American Association of Family and Consumer Sciences, 2006 ISBN 978-0-8461-0005-8

Texas AgriLife Publications

L-1875 Nutrient Needs at a Glance B - 5031 Safe Home Food Storage https://agrilifebookstore.org/

USDA Choose MyPlate

https://www.choosemyplate.gov/myplate-tip-sheets

Dietary Guidelines for Americans Executive Summary (DGA)

https://health.gov/dietaryguidelines/2015/guidelines/executive-summary/

American Dietetic Association's Complete Food and Nutrition Guide, 4th Edition Roberta Larson Duyff, MS, RD, CFCS 2012, John Wiley & Sons, Inc. ISBN 978-0-470-91207-2 (Available from any bookstore)

43

https://texas4-h.tamu.edu/wp-content/uploads/2017-2018-Quiz-Bowl-Study-Guide-1-19-18.pdf

https://texas4-h.tamu.edu/wp-content/uploads/2017-2018-Quiz-Bowl-Study-Guide-1-19-18.pdf

https://agrilifebookstore.org/

https://www.choosemyplate.gov/myplate-tip-sheets

https://health.gov/dietaryguidelines/2015/guidelines/executive-summary/

University Church of Christ, 3400 Conner Dr., Canyon, TX From I-27, take exit 106 Turn west on 4th Ave./TX 217 Turn south on 38th St. Take 2nd right onto Conner Drive

44







Date:

To:

From:

Contest:

Contest Date:

Location:

Contest Room:

Check in Time:

Contest Start Time:

Connect Opens:

Connect Closes:

Counties Confirm:

Entry Fee:

Late Registration:

Additional Information:

45


.


Beef Quiz Bowl is an exciting, fast paced opportunity for youth to display their knowledge of the

beef industry and the science surrounding beef cattle. The bowl is played as a double

elimination tournament with teams of three to four players going head-to-head for top honors.

The contest will follow the rules and procedures listed in the 2018 revision of the Texas 4-H

Quiz Bowl Guide, which can be downloaded at https://texas4-h.tamu.edu/wp-

content/uploads/2018-Quiz-Bowl-Rules-8.30.18.pdf Enclosed are the guidelines for the 2018

District 1 4-H Beef Quiz Bowl. Please read all guidelines carefully as changes have been made.

Several new rules and updates will be incorporated into this years contest. Please refer to the

link above for a complete listing of the rule updates.

If you have suggestions or comments, please notify J.D. Ragland ([email protected]) or

Brandon Dukes ([email protected]) as soon as possible. We are looking forward to a

quality 4-H experience for everyone.

RULES: The Beef Quiz Bowl will utilize the Texas 4-H Quiz Bowl Guide rules. In

preparation for the Beef Quiz Bowl Contest, 4-Hers and their coaches should study the reference material listed on the “Official Resources” page. Practice questions are available on the Texas 4-H Website: http://texas4-h.tamu.edu/wp- content/uploads/texas4h_quiz_bowl_beefquestions_03_14.pdf

1) AGE DIVISIONS Contestants must be currently enrolled 4-H member, and academically eligible. Ages will be determined as of August 31, 2018. Age divisions are:

▪ Juniors – Youth will be minimum age 8 as of August 31, 2018, and in the third grade, grades 3, 4 and 5

▪ Intermediates – Grades 6, 7 and 8

▪ Seniors – Youth will be maximum age 18 as of August 31, 2018, grades 9, 10, 11 and 12

2) Teams Senior teams: Each county can enter up to three senior teams. It is possible for one, two, or all three teams from the same county to qualify for state competition. New for 2018-2019 - Senior Teams must consist of 4 team members. A 3 member team may compete at district but will not advance to state competition. Junior/Intermediate teams: Each county can enter an unlimited number of junior and intermediate teams. Jr/Int teams can consist of 3 or 4 team members.

3) Late Entries

Registration closes on October 22nd at Midnight. A $20 late fee will be

assessed for entries submitted October 23-25. Following October 25th, no entries will be accepted.




race, color, sex, religion, national origin, age, disability, genetic information, veteran status, sexual orientation or gender identity and will strive to achieve full and equal employment opportunity throughout Texas A&M AgriLife.

The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating. 46





http://texas4-h.tamu.edu/wp-content/uploads/texas4h_quiz_bowl_beefquestions_03_14.pdf

http://texas4-h.tamu.edu/wp-content/uploads/texas4h_quiz_bowl_beefquestions_03_14.pdf


4) Substitutions Substitutions should be used only as a means of keeping a team active when members have been forced to drop out for unexpected reasons (i.e. major illness, death or other conflicts). All substitutions must be approved by the county

Extension agent in charge of the project area and their enrollment must be verified in 4-H Connect. The form must be signed, completed and brought to the contest site. Once the contest check in closes, no substitutions may be made.

5) State Representative The top three senior teams, even if they are from the same county, will represent District 1 at Texas 4-H Roundup.

6) Contest One coach for each team will be allowed into contest room with judging participants. NO CELL PHONES, TABLETS, COMPUTERS, or NOTE TAKING WILL BE ALLOWED in the contest room. Failure to adhere to this policy will be grounds for disqualification for your team. Spectators and teams that have been eliminated will be allowed into contest rooms during the final round ONLY. All rules of the official Texas 4-H Quiz Bowl Guide will be adhered to. Brackets will be established prior to the contest, with teams being drawn randomly. Moderators will read the answer to incorrectly answered questions. Teams and coaches will stay in the orientation room, unless competing, until eliminated from the contest.

7) Awards The top three teams in each age division will receive medals - Gold for first, Silver for second and Bronze for third. The Awards assembly will take place after the contest. Additional awards may be given to the top teams depending on sponsorship of the contest.

8) Contest Superintendent: Questions can be directed to J.D. Ragland, AgriLife Extension Agent, Randall County - (806) 468-5543

9) Resources: Beef Quiz Bowl resources can be found on page one of the Beef Quiz Bowl Supplement found at:

http://texas4-h.tamu.edu/wp-content/uploads/texas4h_quiz_bowl_beefsupplement_03_14.pdf

10) Location of contest: The contest will take place at West Texas A&M University at the Agricultural Sciences Complex – 600 WTAMU Drive. Check in will be on the first floor of the facility.

Beef Quiz Bowl holding/check-in

Junior 8:30 a.m.

Intermediate 8:30 a.m.

Senior 8:30 a.m.

47

http://texas4-h.tamu.edu/wp-content/uploads/texas4h_quiz_bowl_beefsupplement_03_14.pdf







Date:

To:

From:

Contest:

Contest Date:

Location:

Contest Room:

Check in Time:

Contest Start Time:

Connect Opens:

Connect Closes:

Counties Confirm:

Entry Fee:

Late Registration:


48



Horse Quiz Bowl is an exciting, fast paced opportunity for youth to display their knowledge of

the horse industry and the science surrounding horses. The bowl is played as a double

elimination tournament with teams of three to four players going head-to-head for top honors.

The contest will follow the rules and procedures listed in the 2018 revision of the Texas 4-H

Quiz Bowl Guide, which can be downloaded at: https://texas4-h.tamu.edu/wp-

content/uploads/2018-Quiz-Bowl-Rules-8.30.18.pdf Enclosed are the guidelines for the 2018

District 1 4-H Horse Quiz Bowl. Please read all guidelines carefully as changes have been

made. Several new rules and updates will be incorporated into this years contest. Please refer

to the link above for a complete listing of the rule updates.

If you have suggestions or comments, please notify Josh Brooks ([email protected]), or




▪ Juniors – Youth will be minimum age 8 and in the third grade, grades 3, 4 and 5

▪ Intermediates – Grades 6, 7 and 8 ▪ Seniors – Youth will be maximum age 18, grades 9, 10, 11 and 12

2) Teams Senior teams: Each county can enter up to three senior teams. It is possible for one, two, or all three teams from the same county to qualify for state competition. New for 2018-2019 - Senior Teams must consist of 4 team members. A 3 member team may compete at district but will not advance to state competition. Junior/Intermediate teams: Each county can enter an unlimited number of junior and intermediate teams. Jr/Int teams can consist of 3 or 4 team members..

3) Late Entries

Registration closes on October 22nd at Midnight. A $20 late fee will be assessed for entries submitted October 23-25. Following October 25th, no entries will be accepted.

4) Substitutions Substitutions should be used only as a means of keeping a team active when members have been forced to drop out for unexpected reasons (i.e. major illness, death or other conflicts). All substitutions must be approved by the county Extension agent in charge of the project area and their enrollment must be verified in 4-H Connect. The form must be signed, completed and brought to the contest site. Once the contest check in closes, no substitutions may be made.





The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating. 49






5) State Representative The top three senior teams, even if they are from the same county, will represent District 1 at Texas 4-H Roundup.


7) Awards The top three teams in each age division will receive Roundup medals - Gold for first, Silver for second and Bronze for third. The Awards assembly will take place immediately following the conclusion of the age division contest. Additional awards maybe given to the top teams depending on sponsorship of the contest.

8) Contest Superintendent: Questions can be directed to Josh Brooks, AgriLife Extension Agent, Hall County (806) 259-3015. We will need volunteers to assist with this contest. If you would be interested in helping or have a 4-H Leader who would be interested, please contact your county Extension agent.

9) Resources: Horse Quiz Bowl resources are: Texas 4-H Quiz Bowl Guide Texas 4-H Horse Quiz Bowl Supplement Horse Science Horses and Horsemanship 4-H Horse Judging Manual Anatomy of the American Quarter Horse Your Horse’s Health Texas 4-H Horse Show Rules Humane Facts

10) Location of contest: The contest will take place at West Texas A&M University at the Agricultural Sciences Complex – 600 WTAMU Drive. Check in will be on the first floor of the facility.

Additional resources can be found in the 4-H Horse Quiz Bowl Supplement:

http://animalscience.tamu.edu/wp-content/uploads/sites/14/2012/04/equine-youth-horse-quiz-

bowl1.pdf

Horse Quiz Bowl holding/check-in

Junior 8:30 a.m.


Senior 8:30 a.m.

50

http://animalscience.tamu.edu/wp-content/uploads/sites/14/2012/04/equine-youth-horse-quiz-bowl1.pdf

http://animalscience.tamu.edu/wp-content/uploads/sites/14/2012/04/equine-youth-horse-quiz-bowl1.pdf







Date:

To:

From:

Contest:

Contest Date:

Location:

Contest Room:

Check in Time:

Contest Start Time:

Connect Opens:

Connect Closes:

Counties Confirm:

Entry Fee:

Late Registration:


51



Swine Quiz Bowl will be an opportunity for 4-H’ers to compete in a game like atmosphere to

show their knowledge in a team competition about the Swine Industry. It will be a non-qualifying

invitational state event. The contest will follow the rules and procedures listed in the 2018

revision of the Texas 4-H Quiz Bowl Guide which can be downloaded at:

https://texas4-h.tamu.edu/wp-content/uploads/2018-Quiz-Bowl-Rules-8.30.18.pdf Enclosed are

the guidelines for the 2018 District 1 4-H Swine Quiz Bowl. Please read all guidelines carefully

as changes have been made. Several new rules and updates will be incorporated into this years

contest. Please refer to the link above for a complete listing of the rule updates.

If you have suggestions or comments, please notify Leonard Haynes ([email protected]) or



RULES: The Swine Quiz Bowl will utilize the Texas 4-H Quiz Bowl Guide rules. The

District contest will provide three age divisions (Jr, Int & Sr) The State Invitational will be for only Int. & Sr. Youth In preparation for the Swine Quiz Bowl Contest, 4-Hers and their coaches should study practice questions are available on the Texas 4-H Website: http://texas4-h.tamu.edu/wp-content/uploads/Texas-4-H-Swine-Quiz-Bowl- Junior.pdf http://texas4-h.tamu.edu/wp-content/uploads/Texas-4-H-Swine-Quiz-Bowl- intermediate.pdf http://texas4-h.tamu.edu/wp-content/uploads/Texas-4-H-Swine-Quiz-Bowl- Senior.pdf



▪ Intermediates – Grades 6, 7 and 8

▪ Seniors – Youth will be maximum age 18, grades 9, 10, 11 and 12

2) Teams Senior teams: Each county can enter up to three senior teams. It is possible for one, two, or all three teams from the same county to qualify for state competition. New for 2018-2019 - Senior Teams must consist of 4 team members. A 3-member team may compete at district but will not advance to state competition. Junior/Intermediate teams: Each county can enter an unlimited number of junior and intermediate teams. Jr/Int teams can consist of 3 or 4 team members.

3) Late Entries






The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioner s Courts of Texas Cooperating. 52



http://texas4-h.tamu.edu/wp-content/uploads/Texas-4-H-Swine-Quiz-Bowl-Junior.pdf

http://texas4-h.tamu.edu/wp-content/uploads/Texas-4-H-Swine-Quiz-Bowl-Junior.pdf

http://texas4-h.tamu.edu/wp-content/uploads/Texas-4-H-Swine-Quiz-Bowl-intermediate.pdf

http://texas4-h.tamu.edu/wp-content/uploads/Texas-4-H-Swine-Quiz-Bowl-intermediate.pdf

http://texas4-h.tamu.edu/wp-content/uploads/Texas-4-H-Swine-Quiz-Bowl-Senior.pdf

http://texas4-h.tamu.edu/wp-content/uploads/Texas-4-H-Swine-Quiz-Bowl-Senior.pdf


of 2


5) State Representative This is a non-qualifying state contest. All 4 member teams may participate at state regardless of their placing at the District Contest.


7) Awards The top three teams in each age division will receive Roundup medals - Gold for first, Silver for second and Bronze for third. The Awards assembly will take place immediately following the conclusion of the age division contest. Additional awards maybe given to the top teams depending on sponsorship of the contest.

8) Contest Superintendent: Questions can be directed to Leonard Haynes, AgriLife Extension Agent, Donley County - (806) 874-2141. We will need volunteers to assist with this contest. If you would be interested in helping or have a 4-H Leader who would be interested, please contact your county Extension agent.

9) Location of contest: The contest will take place at West Texas A&M University at the Agricultural Sciences Complex – 600 WTAMU Drive. Check- in will be on the first floor of the facility.

Swine Quiz Bowl holding/check-in

Junior 8:30 a.m.


Senior 8:30 a.m.

53







Date: September 20, 2018

To: District 1 4-H County Extension Agents (ANR, FCH, 4-H)

From:

Contest:

Contest Date:

Location:

Entry Fee:

Contest Room:

Check in Time:

Contest Start Time:

Connect Opens:

Connect Closes:

Counties Confirm:

Late Registration:


Amanda Spiva, CEA-ANR, Oldham County

Chelsey Tillman, CEA-FCH, Oldham

County

SET Poster

November 3, 2018

WTAMU Agricultural Sciences Complex

$10.00

Contest-307; Interview-309

1:00 p.m.

Contest-1:00 p.m.; Interview-1:30 p.m.

September 22, 2018

October 22, 2018

October 23, 2018

October 24-27, 2018. $20 Late fee applies

No onsite registration. No refunds

54


Texas 4-H

Discover Science Method

Research Poster Contest

Date: September 10, 2018 Memo To: District 1 County Extension Agents (Ag, FCH, & 4-H) District 1 Program Assistants Subject: 2018 District 1 4-H SET Poster Contest November 3, 2018 West Texas A&M University, Canyon, Texas Agricultural Sciences Complex The Discover Scientific Method Research Poster Contest will allow youth to apply the

scientific method to the subject matter they have learned through their 4-H projects. The

contest will follow the rules and procedures listed on the 2018 contest guide which can

be downloaded at http://texas4-h.tamu.edu/wp-

content/uploads/roundup_discover_science_method1819.pdf

Enclosed are the guidelines for the 2018 District 1 SET Poster Contest. This is a non-

qualifying state event.

• The 2018 District 1 SET Poster Contest will be held on Saturday, November 3,

2018, at West Texas A&M University, Canyon, Texas.

• 4-H Connect will open on September 22, 2018, and will close on October 22, 2018.

Counties must have entries certified by October 23, 2018. A $20 late fee will be

assessed for entries submitted October 24-27. Following October 25, no entries

will be accepted. There will be no refunds.

• Entry fee will be $10.00 for each participant.

• For questions, comments, or concerns, please contact:

Chelsey Tillman - District 1 SET Poster Contest Chairman

(806) 267-2692 – [email protected]

Amanda Spiva – District 1 SET Poster Contest Chairman


Brandon Dukes – District Extension Administrator


If you have suggestions or comments, please notify Chelsey Tillman, Amanda Spiva or

Brandon Dukes as soon as possible. We are looking forward to a quality 4-H experience

for everyone.



The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating

55

http://texas4-h.tamu.edu/wp-content/uploads/roundup_discover_science_method1819.pdf

http://texas4-h.tamu.edu/wp-content/uploads/roundup_discover_science_method1819.pdf




Texas 4-H Discover Science Method Research Poster Contest Page 1

2017-2018 Texas 4-H Discover Science

Method Research Poster Contest

INTRODUCTION

The 4-H Discover Science Method Research Poster Contest allows youth the opportunity to apply the scientific method to the subject matter they have learned through their 4-H projects. It is framed in principles of science, engineering, and technology (S.E.T.). Participants will 1) construct a poster, 2) write a final written report, and 3) deliver a short oral presentation. Participants may enter in one of six categories:

1. Biochemistry/microbiology/food science 2. Environmental science/chemistry/earth

science 3. Animal science 4. Plant and soil science 5. Engineering/physics 6. Consumer product testing 7. Human behavior and social science

The scientific method is a process for experimentation that is used to explore observations and answer questions. Scientists use the scientific method to explore relationships in nature.

Steps of the Scientific Method

Ask a question

Investigate previous research on the topic

Construct a hypothesis

Test hypothesis by performing an experiment

Analyze data and formulate results

Interpret results and draw a conclusion

Communicate results

Content Page #

Introduction 1

Objectives 2

Contest overview 2

Eligibility 2

Research categories 2

Judging criteria 3

Research poster 3

Final written report 4

Oral presentation and interview 5

Project certification 5

Entry procedure and deadline 5

Suggested project activity 6

Research safety 7

Poster exhibit safety 8

The Scientific Method 9

Supplemental resources 11

Sample contest entries 12

Scoring rubric 13

Contest forms 15

Entry form 15

County agent approval form 16

Human vertebrate endorsement 17

Non-human vertebrate endorsement 18

The members of Texas A&M AgriLife will provide equal opportunities in programs and activities, education, and employment to all

persons regardless of race, color, sex, religion, national origin, age, disability, genetic information, veteran status, sexual orientation

or gender identity and will strive to achieve full and equal employment opportunity throughout Texas A&M AgriLife.

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OBJECTIVES

To initiate a program based on science and the scientific method

To increase awareness of science, engineering and technology among 4-H members

To place science, engineering, and technology in the forefront of 4-H project work o Science abilities encompass the entirety of the cause and effect on the world o Engineering is recognized as a problem-solving and design process within

science and technology o Technology is human innovation

NOTE: The Scientific Method is not to be confused with the ‘Engineering Design Process’ which is applied by engineers to create original design of prototypes, processes, or solutions to engineering problems.

CONTEST OVERVIEW Eligibility – The contest is separated into Intermediate and Senior divisions. Only intermediates and seniors specified in the Texas 4-H Rules and Guidelines may compete. Research projects may be an individual effort, or be conducted by a team of (2) 4-H members. Team members should keep separate research journals (notebooks) and then combine the notes and data to construct and submit (1) final project report. Topics for the Texas 4-H Research Poster Contest should be age appropriate. Research should be of a nature that the 4-H member can design, experiment, analyze and write a meaningful report on the age-appropriate topic. Sample projects are listed on page 12. Research Categories – Individuals and teams can enter in one of six categories. Topics may cover any field as long as it is research oriented, and may include humanities or social sciences that meet the research criteria. 1. Biochemistry/Microbiology/Food Science

Biology of microorganisms – bacteriology, virology, protozoology, fungi bacterial genetics, yeast. The topic may also include chemistry of life processes such as molecular biology, molecular genetics, enzymes, photosynthesis, protein chemistry, food chemistry, hormones, etc. Example: Compare different yeast fermentation techniques for converting sugar to alcohol.

2. Environmental Science/Chemistry/Earth Sciences

Study of pollution sources (air, water, and/or land) and their control. Study of nature and composition of matter and laws governing it – physical chemistry, organic chemistry, inorganic chemistry, geology, mineralogy, oceanography, geography. Example: Examine the effects of cropping practices on wildlife population.

3. Animal Science

Study of animals – animal genetics, entomology, animal husbandry, animal physiology, studies of

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invertebrates. Example: Study the effects of growth hormones on meat or milk production.

4. Plant and Soil Science Study of plant life – agriculture, agronomy, horticulture, forestry, plant taxonomy, plant genetics, etc. Example: Study the effects of weather and soil conditions on plant growth.

5. Engineering/Physics Technology projects that directly apply scientific principles to manufacturing and practical uses – mechanical, chemical, electrical, environmental engineering, etc. Theories, principles, and laws governing energy and the effect of energy on matter. Examples: Compare the energy output and efficiency from different types of solar panels.

6. Consumer Product Testing Comparison of product quality, effectiveness, usefulness, economy, cost, smell, environmental friendliness, etc. Example: Compare the effectiveness of different household cleaning products on removing bacteria from kitchen surfaces.

7. Human Behavior and Social Science

Study of human thought processes and behavior in their interactions in the environment through observation and experimentation. Examples: Triggers of fear, learned behavior, effect of color on choice, pecking order, and group size preference.

Judging Criteria

Entries are judged based on their adherence to the steps and principles of the Scientific

Method. The contest requires a poster, final written report, and oral presentation and

interview. Intermediate and senior age divisions are judged separately. In Round 1, winners

are announced for each contest category and age division. The scoring rubric for Round 1 is

provided on pages 13-14 of this document. First place winners in each category and age

division will compete in Round 2 to determine overall placement. Round 2 contestants will

present their posters in front of other contestants, audience members, and a panel of judges.

Only part 3 of the scoring rubric “Oral Presentation and Interview” is used to select overall

winners for each age division. Round 2 finalists will be announced during Roundup assembly

to receive final placement and awards.

Research poster – The poster should summarize each step of the

Scientific Method as it relates to the project. The poster should

include an abstract, introduction, background, hypothesis,

methodology, results, and conclusions. Following are suggestions for

a good research poster:

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Good title – Your title is an attention getter. A good title should simply and accurately

present your project and its nature. The title should be no longer than 10 words.

Nice visuals – Include photographs, drawings, charts, and graphs as appropriate to

effectively communicate your project. Visuals should be clear and easy to interpret.

Include headings and labels on graphs, charts, diagrams, and tables.

Creative but logically organized – Your poster should be logically organized and easy to

follow. A brief glance should permit anyone (especially the judges) to quickly locate the

title, summary, experiments, results, and conclusions.

Clearly presented – The font size should be large enough to read from 3 feet away.

The poster should include the information the judges will need without being crowded.

Poster Guidelines: Poster should be no larger than 48’’ wide by 30” deep (the distance from

front to back) 108” high (from floor to top, includes table if project is on table top). Note that

tables are generally 24” wide, but can vary with convention location. Items that do not adhere

to the poster must fit on the tabletop within the dimension of the unfolded poster. Avoid lights,

banners, shelves, etc. that are outside of the poster dimensions.

Final written report – The final written report should chronicle the 4-H

member’s or team’s work on the chosen research topic. Content should be

organized with the following headings:

Title Page – Include title of entry, contestant name(s), category, age

division, and county.

Abstract – Brief and concise description of the purpose, hypothesis, research methods,

results and conclusions. (Use no more than 5 to 6 sentences)

Introduction – State the question or problem being studied and why it is important.

Literature Review – Provide an overview of what research has already been done to

address the problem or issue. Be sure to cite references.

Materials and Methods – Describe the manner in which the study or experiment was

conducted. After reading this section, readers should have sufficient information to

replicate the study.

Results – Summarize data and final results obtained from the study or experiment. It is

helpful to present results using graphs and/or tables.

Discussion & Conclusions – Discuss what conclusions you draw from the results.

Answer whether your hypothesis was supported or rejected based upon the results.

Suggest what further study is needed based on your results.

References (APA Format) – List significant sources of information used in your final

written report. Refer to the following document for help on citing references:

http://writing.wisc.edu/Handbook/American_Psychological_Association_%28APA%29_

Documentation_M.pdf

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http://writing.wisc.edu/Handbook/American_Psychological_Association_%28APA%29_Documentation_M.pdf

http://writing.wisc.edu/Handbook/American_Psychological_Association_%28APA%29_Documentation_M.pdf


Acknowledgements – Give credit to individuals or groups who assisted you with the

project.

The final report may be typed or hand-written. It may be bound, or it may be submitted in a

3-ring binder. Research journal entries may be added as an appendix at the back of the

report. The Final Written Report is due upon check-in the day of the contest.

Oral presentation and interview – The contestant(s) will give a 7-10 minute

presentation and have a short interview by judges. If you enter as a team, both

team members must have a speaking role during the presentation. Following are

suggestions for presenting your poster:

Be sure to state the title and purpose of your project. Provide a brief explanation of why

you selected the topic and why it is important to you.

Speak in a loud and clear voice.

Use vocabulary which demonstrates knowledge of the subject matter.

Stay relaxed and use good posture. Avoid fidgeting and maintain eye contact with

judges.

Practice your presentation and anticipate the types of questions a judge may ask.

Project Certification (by County Extension Agent or designee)

The County Extension Agent or their designee must approve all projects. The County Extension Agent, with special emphasis on research projects that involved human and animal subjects, must also review and certify compliance with the Human Vertebrate Endorsement or Non-Human Vertebrate Endorsement forms if applicable. These forms are located on pages 17-18 this document.

Your Research Journal (notebook)

A research journal (or notebook) should be kept current throughout the

duration of the project and used to complete the final written report.

Your journal should chronical all research activity including meeting

notes with County Extension Agents, details regarding your experiment,

recorded raw data, and other information as appropriate. For project

teams, each member should keep his/her personal journal and

contribute to the final written report. The journal will not be judged, but

you are encouraged to bring it to the competition.

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Entry Procedure and Deadline

Individuals or a team of (2) people may enter the contest in their appropriate age division (Intermediate or Senior) in one of the six topic categories previously listed. To enter, complete the Entry Form, County Extension Agent Approval Form, Human Vertebrate Endorsement and Non-Human Vertebrate Endorsement forms located on pages 15-18. Upload all forms when you register at 4-H Connect. Registration will be open May 1-17, 2017. Entries received after this date may not be included in the contest. Suggested Project Activity

1. Set meeting with County Extension Agent

a. Take information with you to outline your research project b. Discuss and narrow down topic c. Discuss your experiences related to this topic and why you are interested d. Review safety guidelines with County Extension Agent and parents e. Review articles or books on the topic that interest you f. Plan an initial project timeline of project activity g. Record meeting notes in your research journal and date it

2. Generate Research Question and Hypothesis

a. Write your inquiry question b. Begin with what you know c. Write why you want to conduct an experiment on the subject d. Determine if you have sufficient resources to conduct the experiment e. Set meeting with County Extension Agent to discuss your question and hypothesis

3. Design Research and Conduct Investigation

a. Write your hypothesis (what you think will happen) b. Research variables (what they are, and what type of variables) and what controls are

needed for experiment c. List the materials and methods you will use and the experimental procedures you will

follow d. Set meeting with County Extension Agent to discuss your experiment

4. Perform Experiment

a. Gather all the materials you will need to begin your experiment b. Journal entries should be as complete as possible c. Notes are the way to put your observations down so later you can find answers d. Dates, times, and thoughts you have about the experiment should be written e. Plan data records that need to be collected f. Conduct experiment or research g. Collect and organize data h. Set regular meetings with your County Extension Agent to report the progress of

your research i. Take your research journal each time so each of you sign and date the

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meeting notes page ii. Bring out any unique things you are recording in your journal iii. Write down ideas from other research projects that interest you from your

work iv. Begin thinking of how to organize information to put on the poster display

5. Analyze Data and Prepare Report a. Identify any patterns in results b. Explicitly use results to answer the question and test the hypothesis c. Point out sources of errors or limitations d. Develop your presentation and sketch your poster display layout e. Set meeting with County Extension Agent to review your journal and to plan your

final poster lay out and written report f. Draft your poster and final written report g. Practice your poster presentation among different groups

h. Share results with others in your community and gather feedback i. Finalize your poster and written report based on feedback j. Now relax – the hard work is over. Now enjoy telling everyone about it at Roundup!

Research Safety

Safety should be a primary concern for every science experiment. Almost any tool or technique, no matter how safe, can be used in an unsafe manner. At the same time, many potentially dangerous tools are perfectly safe if they are used in the proper way. So how do you know if your project is within reasonable safety guidelines? Science Buddies (www.sciencebuddies.org) recommends you ask three simple questions to test your project's level of safety. Is it safe for other people or animals that are involved? All projects involving humans as subjects must involve minimal risk. Unacceptable risks include ingestion of any substance or physical contact with any potentially hazardous materials, as well as unnecessary physical, psychological, or emotional stress, including invasion of privacy. Even if you are simply surveying other students, you should review your questions in advance and decide if the questions meet this test, and determine if a parent/guardian's consent is needed for any students that are participating. If you are not sure, do not hesitate to ask your County Extension Agent, parent, or mentor to help you decide. Live animals (in particular vertebrate animals-those with a backbone) should be housed, cared for, and observed in a safe and humane manner.

If you are participating in another science fair at your classroom or school fair, does your project meet the safety rules for that higher-level fair? If you will be participating in a city or county-wide fair, make sure that the projects meet the rules of that fair. Science fairs affiliated with the Intel International Science and Engineering Fair (ISEF) must follow very strict and detailed safety rules, often including pre-approval before experimentation begins. The Science

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http://www.sciencebuddies.org/


Buddies website has an overview of these rules on the Scientific Review Committee (SRC) page. Finally, have you addressed safety concerns to your parents' and County Extension Agent’s satisfaction? Make sure you address all safety issues in your project proposal so your adult supervisors are aware of any issues ahead of time. Your County Extension Agent will then evaluate your project based on the following questions:

1. Where will the experiment be performed? 2. What safety gear will be used? 3. Who will be supervising the experiment? 4. Are you knowledgeable about or do you have training in the procedures being used?

If in doubt about the safety of the experiment, ask your County Extension Agent, parent, or mentor for advice. Be prepared to choose another project if your County Extension Agent decides that yours does not meet age appropriateness or the safety guidelines. Hopefully good common sense and the questions above will help you put together a fun, informative, and safe research project.

Poster Exhibit Safety

1. If an exhibit becomes unsafe or unsuitable for display, it will be removed and deemed ineligible for any awards.

2. Projects which involve vertebrate animal subjects must conform to the following statement: Experiments on live animals involving surgery, the removal of parts, injection of harmful chemicals, and/or exposure to harmful environments, are not acceptable at the Discover Scientific Method Research Poster Contest. Live vertebrates are not permitted at the Discover Scientific Method Research Poster Contest.

3. Toxic and hazardous chemicals are prohibited.

4. All necessary chemical glassware must be displayed in a stable manner. The items must be back from the edge of the table and may not be operational at any time.

5. 4-H Member should substitute colored water, photographs or drawings for chemicals.

6. Crystals, other than sucrose (sugar) and sodium chloride (salt), may not be displayed. Projects involving crystals can be represented by pictures or other three-dimensional models.

7. Hypodermic needles and syringes may not be displayed in any exhibit at the Discover Scientific Method Research Poster Contest.

8. It is critically important that no person be exposed to any bacteria that are considered pathogenic. Therefore, the following two rules are very important: No wild cultures incubated above room temperature; no cultures taken from humans or other warm blooded animals may be used. This includes, but is not limited to skin, throat and mouth.

9. Plastic petri dishes must be sealed.

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10. Lasers may not be used in any exhibit.

11. Dangerous and combustible materials are prohibited.

12. No exhibit shall have open flames. Any part of an exhibit that can get hotter than 100 degrees

Celsius (boiling water temperature) must be adequately protected from its surroundings.

13. If an exhibit includes electrical wiring or devices, they must be safe. For voltages above 20 volts, special precautions must be taken. All connections must be secure and provide suitable protection against short circuits, etc.

14. All wiring carrying more than 20 volts must be well insulated. Also, the connections must either be soldered or secured by UL approved fasteners. The wire used must be insulated adequately for the maximum voltage that will be present and the wire must be of sufficient size to carry the maximum current you anticipate. Open knife switches or doorbell-type push buttons in circuits using more than 20 volts may not be used.

15. If the exhibit will be connected to 120 volt AC power (plugged into a wall outlet) fuses or circuit breakers must be provided to protect not only the exhibit but also any others that may share the same sources of power. The power cord used must be UL approved for the voltage and current it will be carrying, and it must be at least 1.8 meters (6 feet) long. Discover Scientific Method Research Poster Contest staff must be notified of the need for power at the time of certification so power can be ordered in advance.

16. Exhibits requiring voltage in excess of 120 volts AC are not allowed.

THE SCIENTIFIC METHOD (excerpt from Science Buddies presentations for teachers)

Scientific method refers to techniques for investigating phenomena, acquiring new knowledge, or correcting and integrating previous knowledge. To be termed scientific, a method of inquiry must be based on gathering observable, empirical and measurable evidence subject to specific principles of reasoning. A scientific method consists of the collection of data through observation and experimentation, and the formulation and testing of hypotheses. Reasoning is the cognitive process of looking for reasons for beliefs, conclusions, actions or feelings. Although reasoning was once thought to be a uniquely human capability, other animals also engage in reasoning. A hypothesis consists either of a suggested explanation for an observable phenomenon or of a reasoned proposal predicting a possible causal correlation among multiple phenomena. The

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term derives from the Greek, “hypotithenai” meaning "to put under" or "to suppose.” The scientific method requires that one can test a scientific hypothesis. The steps of the scientific method are:

Ask a question

Investigate previous research on the topic

Construct a hypothesis - a prediction based on previous research

Test hypothesis by performing an experiment

Analyze data and formulate results

Interpret results and draw a conclusion

Communicate results The scientific method is a process for experimentation used to explore observations and answer questions. Scientists use the scientific method to search for cause and effect relationships in nature. In other words, they design an experiment so that changes to one item cause something else to vary in a predictable way. Just as it does for a professional scientist, the scientific method will help you to focus your research poster project question, construct a hypothesis, design, execute, and evaluate your experiment.

Steps of the Scientific Method

Ask a Question: The scientific method starts when you ask a question about something that you observe: How, What, When, Who, Which, Why, or Where? And, in order for the scientific method to answer the question it must be about something that you can measure, preferably with a number.

Investigate previous research on the topic: Rather than starting from scratch in putting together a plan for answering your question, you want to be a savvy scientist using library and Internet research to help you find the best way to do things and insure that you don't repeat mistakes from the past.

Construct a Hypothesis: A hypothesis is an educated guess about how things work:

"If _____[I do this] _____, then _____[this]_____ will happen." You must state your

hypothesis in a way that you can easily measure, and of course, your hypothesis should

be constructed in a way to help you answer your original question.

Test Your Hypothesis by Performing an Experiment: Your experiment tests whether

your hypothesis is true or false. It is important for your experiment to be a fair test. You

conduct a fair test by making sure that you change only one factor at a time while

keeping all other conditions the same. You should also repeat your experiments several

times to make sure that the first results weren't just an accident.

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Analyze Your Data and Formulate Results: Once your experiment is complete, you

collect your measurements and analyze them to see if your hypothesis is true or false.

Scientists often find that their hypothesis was false, and in such cases they will

construct a new hypothesis starting the entire process of the scientific method over

again. Even if they find that their hypothesis was true, they may want to test it again in a

new way.

Interpret Results and Draw a Conclusion: What do the results mean? How can

results be in a manner to support your conclusion?

Communicate Your Results: To complete your project you will communicate your

results to others in a final report and display board. Professional scientists do almost

exactly the same thing by publishing their final report in a scientific journal or by

presenting their results on a poster at a scientific meeting.

Even though we show the scientific method as a series of steps, keep in mind that new information or thinking might cause a scientist to back up and repeat steps at any point during the process. A process like the scientific method that involves such backing up and repeating is called an iterative process.

SUPPLEMENTAL RESOURCES

Science Projects for 4-H from Science Buddies

http://www.sciencebuddies.org/science-fair-projects/parents_4h.shtml Making an Academic Poster Presentation https://nau.edu/undergraduate-research/poster-presentation-tips/ Scientific Poster Design http://hsp.berkeley.edu/sites/default/files/ScientificPosters.pdf

Tips on Making Presentations

https://www.kent.ac.uk/careers/presentationskills.htm

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http://www.sciencebuddies.org/science-fair-projects/parents_4h.shtml

https://nau.edu/undergraduate-research/poster-presentation-tips/

http://hsp.berkeley.edu/sites/default/files/ScientificPosters.pdf

https://www.kent.ac.uk/careers/presentationskills.htm


SAMPLE CONTEST ENTRIES

Tannins as a Gibberellin Antagonist – Phase 2. “The purpose of this research project focused

on identifying the potential relationship between juniper tannins and native grass seeds, …”

City Life and Water Pollution. The purpose of this project was to test the hypothesis: “If a city

has a higher population, then the pollution of the water will be greater.”

Effects of Calcium Levels on Eggshell Strength. “The purpose of this experiment was to

compare the compressive strength of eggs, laid by hens fed lay pellets plus added protein and

given plain tap water to drink, hens fed lay pellets plus added protein given plain tap water with

a calcium supplement to drink and then hens fed lay pellets plus added protein and given plain

tap water to drink to test the calcium withdrawal effects at the end of weeks one and two

following the removal of the calcium from the tap water.”

Effects of Different Hydroponic Systems on Plant Growth. “The purpose of this project is to

explore plant growth and output using three recommended hydroponic systems in a controlled

inside location.”

Effects of Different Water Types on Germination Rate. “The objective of this experiment was to

compare the germination rate among different cotton seed varieties with different water sources;

H2O Clean, Alkali, and Salt.”

The Ups and Downs of Kinetic Energy. “The objective was to determine if the mass of a ball

affected its kinetic energy.”

Shocking! A Study of Electrocoagulation in River Water. “Our project tested two hypothesis: 2)

that an Elequa electrocoagulation system would improve measures of Total Dissolved Solids

(TDS), coliform, and Escherichia coli bacteria when compared to a control; and 2) that

improvement would be related to the type of electrodes used – 4-aluminum (4Al), 4-iron (4Fe),

and a 2-aluminum /2-iron combination (2Al/2Fe).”

How does Caffeine affect Goldfish? “The objective of this experiment was to see if caffeine that

is dissolved in waste water has an effect on fish.”

Here’s the Scoop on Poop. “This experimental project was conducted to test the effect of

different animal manures (horse, cow, and chicken) as fertilizers when used on corn seeds and

corn plants.”

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Texas 4-H Discover Science Method

Research Poster Contest

4-Her’s Name(s):

Category:

Project Title:

Part 1: Written Report

Section: Possible Points:

Points Earned:

Title Page Should include: 4-Her(s) Name, Category, Age Division, and County.

2

Abstract Abstract should briefly and concisely describe the purpose, hypothesis, methods, results, and conclusions.

5

Introduction Should answer the question, “why was the work done?” It should also clearly state the problem that justifies the research.

5

Literature Review Should detail what information currently exists concerning the research project. Information listed should be materials used in the research.

3

Materials and Methods The materials and methods section should enable others to reproduce the results by duplicating the study.

10

Results Should list a summary of results the project produced.

10

Discussion and Conclusions Should show the conclusions that were drawn from the results of the study and how they relate to the hypothesis.

10

References & Acknowledgements List all significant sources and acknowledge anyone who helped with any aspect of the project.

5

TOTAL (PART 1) 50

Continue on Back →

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Part 2: Poster Display

Possible Points:

Points Earned:

Is the project original and creative? 5 Is the display logical and organized? 5 Are headings and photos appropriate for the project? 5 Are graphs, charts, diagrams, and tables properly labeled? 5 Are colors, fonts, and formats appealing and easy to read? 5

TOTAL (PART 2) 25

PART 3: Oral Presentation and Interview

Possible Points:

Points Earned:

Did the 4-Her(s) speak in a loud, clear voice? 5 Did the 4-Her(s) use vocabulary which demonstrated an in-depth knowledge of the topic?

5

Did the 4-Her(s) use appropriate posture, body language, and eye contact?

5

Did the 4-Her(s) state the title and purpose of the project and explain the reason for the topic selection?

5

Was the 4-Her(s) well prepared and knowledgeable on the project? 5

TOTAL (PART 3) 25

Total Score (with all three parts combined) _____________/100

Judge’s Comments:

Judge’s Initials: _____________

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Texas 4-H Discover Scientific Method Research Poster Contest

Entry Form

Due Date: May 17, 2018

Contest Name and Location:

4-H Member(s) Name:

Project Title:

Category:

Age Division: CEA Name:

County: 4-H Club Name:

Project Abstract: Write neatly below, or attach a typed copy with your name and problem on it. Be sure to include your research hypothesis and objective(s).

4-H Member(s) Signature(s): Date:

County Extension Agent Signature: Date:

Parent/Guardian Signature: Date:

Date Entry Received:

Scan and upload this form when you register at 4-H Connect.

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Texas 4-H Discover Science Method Research Poster Contest County Extension Agent Approval Form

Member(s) Name(s) County/Club

Adult Sponsor Approval: I have read the Research Plan prior to experimentation and agree to sponsor the member(s) and assume reasonable responsibility for compliance with all rules.

CEA Printed Name Signature Date

4-H Member Acknowledgement: I understand the risks and possible dangers to me in the Research Plan. I will adhere to all rules when conducting this research.

4-H Member Printed Name Signature Date


Parent/Guardian Approval: I have read and understand the risks and possible dangers involved in the Research Plan. I give my consent to my child prior to participating in this research.

Parent/Guardian Printed Name Signature Date

FORM REQUIRED FOR COMPETITION

Scan and upload this form when you register at 4-H Connect. Contact the

Contest Superintendent – David Smith [email protected] with

questions or concerns. Due Date: May 17, 2018

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Human Vertebrate Endorsement

Recognizing that human beings are vertebrate animals and yet need different criteria than Nonhuman vertebrates, the following policies will govern the use of human beings.

1. No projects involving human cultures of any type (mouth, throat, skin or otherwise) are allowed. However, tissue cultures purchased from reputable biological supply houses or research facilities are suitable for student use.

2. Projects that involve taste, color, texture or any other choice are allowed, but are limited to preference only. Quantities of normal food and non-alcoholic beverages are limited to normal serving amounts or less. No project may use drugs, food or beverages in order to measure their effect on a person.

3. The only human blood that may be used is that which is either obtained through a blood bank, hospital or laboratory. No blood may be drawn by any person or from any person specifically for a science project. This rule does not preclude a student making use of the data collected from blood tests not made exclusively for a science project.

4. Projects that involve exercise and its effect on pulse, respiration rate and blood pressure are approved, if valid, normal physical examination is on file and the exercise is not carried to extreme.

5. Projects that involve learning, ESP, motivation, hearing, vision and surveys are allowed. No project will be allowed that is in violation of these rules.

6. No person may perform any experiment for the student that violates any of the rules. In this space, briefly describe the use of humans in your project. Use the back of this page if necessary.

The signatures of the student(s) and the CEA indicate this project conforms to the above rules.





Scan and upload this form when you register at 4-H Connect. Contact the Contest Superintendent

– David Smith [email protected] with questions or concerns. Due Date: May 17, 2018

Due Date: May 26, 2015

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Non-Human Vertebrate Endorsement These rules are strictly enforced. Students and advisors using non-human vertebrates in their project must complete this form. The signature of the student and the advisor indicate the project was done within the rules and regulations of

1. Intrusive techniques used cannot exceed momentary pain and must comply with commonly accepted livestock management procedures.

2. Changing an organism's normal environment by using either aversive stimuli or predatory/prey conditions to study behavior/operant conditioning is prohibited.

3. Food and water cannot be used or withheld for more than 24 hours for maze running and other learning or conditioning activities.

4. The student and advisor have the responsibility to see that animals are properly cared for in a well-ventilated, lighted and warm location with adequate food, water and sanitary conditions. Care must be taken to see that organisms are properly cared for during weekends and vacation periods.

5. Chicken or other bird embryo projects must be terminated at or before ninety-six hours. 6. Projects that involve behavioral studies or newly hatched chickens or other birds will be

allowed, provided no change has been made in the normal incubation and hatching of the organism and all vertebrate rules are followed.

In this space, briefly describe the use of vertebrate animals in your project. Use the back of this page if necessary. The signatures of the student(s) and the CEA indicate this project conforms to the above rules.





Scan and upload this form when you register at 4-H Connect. Contact the Contest Superintendent

– David Smith [email protected] with questions or concerns. Due Date: May 17, 2018

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Date:

To:

From:

Contest:

Contest Date:

Location:

Contest Room:

Check in Time:

Contest Start Time:

Connect Opens:

Connect Closes:

Counties Confirm:

Entry Fee:

Late Registration:


September 21, 2018

District 1 4-H County Extension Agents (ANR, FCH, 4-H)

Marcel Fischbacher, CEA-ANR, Moore County

Swine Skillathon

November 3, 2018

WTAMU Agricultural Sciences Complex

207, 209, 213

2:00 p.m.

2:30 p.m.

September 22, 2018

October 22, 2018

October 23, 2018

$10.00

October 24-October 27, 2018. $20 LATE FEE

No onsite registration. No refunds.

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The Swine Skillathon will be an opportunity for 4-H’ers to show their knowledge related to the

Swine Industry. It will be a non-qualifying invitational state event. Please read all guidelines

carefully as changes have been made.

If you have suggestions or comments, please notify Marcel Fischbacher

([email protected]) or Brandon Dukes ([email protected]) as soon as possible.

We are looking forward to a quality 4-H experience for everyone.

RULES: The Swine Skill-a-Thon will consist of a preliminary round with a written exam,

four “skills” stations. The top five individuals in each division will then compete in the finals. Seniors and Intermediates will give a five minute impromptu presentation on a topic assigned at the event, and Juniors will take part in a five minute interview with a series of questions being asked.



▪ Intermediates – Grades 6, 7 and 8 ▪ Seniors – Youth will be maximum age 18, grades 9, 10,11 and 12

3) Late Entries






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4) Contest Preliminary Rounds

A) Written Exam - 100 points per person Questions are derived from the vast amount of information available in the study guides as well as from knowledge and skills that can be obtained actually raising the project pig. The Exam will be made up of multiple choice or True/ False questions. The test may have 100, 1 point questions or 50, 2 point question.

B) Skills Stations - 100 points per person Four skill stations will be done individually by contestants. A score sheet for each student with portions identified for each station. A score sheet with a total of 25 points for each station, with points listed that the evaluator/station moderator can circle for partial credit.

Finals C) Interview/Presentation - 100 points per individual

The top five individuals in each division will be called back for the finals. Juniors will take part in a five minute interview over the swine industry. A series of questions will be asked and they will be ranked based on their ability to accurately and confidently answer the questions. Intermediates and Seniors will be assigned a topic related to the swine industry and asked to prepare a five minute presentation related to that topic. They will have fifteen minutes to prepare.

7) Awards The top three individuals in each age division will receive medals - gold for first, silver for second and bronze for third. Additional awards maybe given to the top teams depending on sponsorship of the contest.

8) Contest Superintendent: Questions can be directed to Marcel Fischbacher, AgriLife Extension Agent, Moore County – (806) 935-2594.

9) Location of contest: The contest will take place at West Texas A&M

University at the Agricultural Sciences Complex – 600 WTAMU Drive. Check in

will be on the first floor of the facility.

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Big Fun in D1! Fall Roundup November 1-3, 2018McCaslin Hall Engineering and Computer Science...

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