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Family and Consumer Science Publications and Resources

Crocheting, Foods and Nutrition, Food Preservation, Home Environment, Knitting, Sewing/Clothing, Child Development

Select items from the list below to download for your use. The items marked with an * are not available for download and must be obtained from your county Extension office. 

Crocheting Project 

The Crocheting project offers opportunities for members to develop skills that can be useful and bring pleasure throughout a lifetime. The project has a sequence of six phases to help the member build skills. Any phase may be extended for more than one year to experience and master the associated skills.

Member Materials

4-H Crocheting Project Member Guide  (4-H 962)
4-H Crocheting Record (4-H 962R)
     pdf version
     fillable Word version
ABC of Crocheting, Member Guide (Coats & Clark) Right-handed print copies only (4-H 96210)
ABC of Crocheting, Member Guide (Coats & Clark) Left-handed print copies only (4-H 96211)
4-H Fashion Revue Manual (4-H 9202)

crocheted hat

Exhibit Materials

County and State Fair books give exhibit class descriptions
Crocheting Exhibit Explanation Card  (370-01, revised 1-07)
Crocheting Check Sheet  (370-02, revised 2-02)

For Leaders, in Addition to Member Materials

Crocheting Leader Guide print copies only (4-H 962L)

Additional resources

These websites are listed for educational purposes and do not constitute endorsement of any products they sell. Additional commercial and informational sites may be found by using "crochet" or similar words in a web search engine.

 

About.com is an online information site with a library of crochet stitches and techniques http://crochet.about.com/library/weekly/aa052398.htm

 

Lion Brand Yarn is a commercial site selling yarns and patterns. It also has a Learn to Crochet section. http://www.lionbrand.com/cgi-bin/faq-search.cgi?store=/stores/eyarn&learnToCrochet=1

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Foods and Nutrition Project

In the Food and Nutrition project, members learn to plan, select, and prepare nutritious, attractive, and well-balanced meals. The major focus of the project includes food preparation, food safety and storage, nutrition & fitness, management and consumerism. Statewide Contests include Food Preparation Contest, Mini Meal Contest, and Foods and Nutrition Judging Contest. Members enroll according to their experience level not age or grade.

Member Materials

Glossary of Food Terms  (4-H 93111)
4-H Food and Nutrition Enrichment Guide print copies only (930R) (PNW 327)
Choosing and Using Recipes  (4-H 93112)
4-H Food and Nutrition Record (Junior)(4-H 9301R)
     pdf version 
     Fillable Word version
4-H Food and Nutrition Record (Intermediate and Senior)(4-H 9302R)
     pdf version
     Fillable Word version
You Can Prevent Foodborne Illness (PNW 0250)
Phase 1 Foods of the Pacific Northwest, Unit 1 Member Guide  (4-H 9311)
Phase 2 Fit It All Together: Food for Fun and Fitness, Unit 1 Member Guide print copies only (4-H 9312)
Phase 3 Cakes  (4-H 93132)
Phase 4 Foods of the Pacific Northwest, Unit 2 Member Guide print copies only (4-H 9314) (PNW 335)
Phase 5 Fit It All Together: Food and Fitness Choices For You, Unit 2 Member Guide (4-H 9315)
Phase 6 Foods with an International Flavor Member Manual  (4-H 9316)
Phase 7 Foods of the Pacific Northwest, Unit 3 Member Guide print copies only (4-H 9317) (PNW 337)
Phases 8 & 9 Fit It All Together: The World of Food and Fitness, Unit 3 Member Guide print copies only (4-H 9318)Girl cooking ground beef in skillet

Video Resources

Measuring Ingredients - Demonstration of equipment and techniques for measuring food ingredients.  (7 min 18 sec) 
Measuring Ingredients Companion Handout (511-14).  Provides a written summary of steps.
Introduction to Science Inquiry
4-H Science Inquiry: Milk Magic

Exhibit and Contest Materials

County and State Fair books give exhibit class descriptions
Exhibit Recipe Card  (511-06 revised 4-02)
Baked Food Check Sheet  (511-05, revised 2-02)
Muffins Check Sheet  (511-02, revised 2-02)
Food Gift Package Score Sheet  (511-12, revised 6-04)
Recipe Collection Exhibit Check Sheet  (511-03, revised 2-02)
Foods of the PNW Judge's Information Form  (511-04)
Mini Meal Contest Judge's Information Form (511-01)
Food and Nutrition Contest Score Sheet  (511-07, revised 7-07)
Home Economics Judging Contest Oral Reasons Score Sheet  (new May 2008)

For Leaders, in Addition to Member Materials

Phase 1 Foods of the Pacific Northwest, Unit 1 Leader Guide  (4-H 9311L) (PNW 334)
Phase 2 Fit It All Together: Food for Fun and Fitness, Unit 1 Leader Guide  (4-H 9312L)
Phase 4 Foods of the Pacific Northwest, Unit 2 Leader Guide  (4-H 9314L) (PNW 336)
Phase 5 Fit It All Together: Food and Fitness Choices For You, Unit 2 Leader Guide  (4-H 9315L)
Phase 6 Foods with an International Flavor Leader Guide (4-H 9316L)
Phase 7 Foods of the Pacific Northwest, Unit 3 Leader Guide print copies only (4-H 9317L) (PNW 338)
Phases 8 & 9 Fit It All Together: The World of Food and Fitness, Unit 3 Leader Guide print copies only (4-H 9318L)

 

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Food Preservation

The Food Preservation project provides opportunities for members to learn safe food preservation; practice techniques in canning, freezing, and drying of foods; and use preserved foods creatively in meals and snacks. The project has three divisions which build on the experiences of the previous level. Each division may be extended for more than one year to experience and master the skills which have been included. Members enroll according to their experience level not age or grade.

Member Materials

Six Canning Jars

4-H Food Preservation Beginning Level  (4-H 93310)
4-H Food Preservation Expanding Level  (4-H 93320)
4-H Food Preservation Advanced Level  (4-H 93330)
Labeling Preserved Foods  (4-H 93313)
4-H Food Preservation Record  (4-H 933R)
     pdf version
     Fillable Word version

Exhibit and Contest Materials

County and State Fair books give exhibit class descriptions
Food Preservation Explanation Card  (512-07, new 1-06)
Jam Check Sheet (512-01, revised 2-02)
Juice, Jelly and Syrup Check Sheet  (512-02, revised 12-03)
Pickles and Relishes Check Sheet  (512-03, revised 2-02)
Canned Fruit and Vegetable Check Sheet  (512-04, revised 2-02)
Canned Meat and Fish Check Sheet (512-05, revised 2-02)
Dried Foods Check Sheet (512-06, revised 12-03)
Mini Meal Contest Judge's Information Form (511-01)
Food and Nutrition Contest Score Sheet  (511-07, revised 7-07)

For Leaders, in Addition to Member Materials

4-H Food Preservation Leader Guide  (4-H 9331L)
You Can Prevent Foodborne Illness  (PNW 0250)

Related Materials

Always use the most current research based preparation and processing recommendations for preserved products. OSU pubs are available in the Family Food Educator Handbook in county Extension offices. USDA recommendations are available online. The Ball Blue Book of Preserving (copyright 2006 or more recent) is available commercially.

USDA Complete Guide to Home Canning

Beginning Division - OSU publications from the Family Food Education Resource Notebook

Ways Food is Preserved print copies only (SP 50-493, March 2003)
Using Preserved Foods Safely (SP 50-494, March 2009)
Pressure Canner Use and Care (SP-649, Revised August 2010)
Canning Fruits (PNW 199, February, 2008)
Canned Fruits and Tomatoes: Problems and Solutions (SP 50-743, July 2009)
Uncooked Freezer Jams print copies only (SP 50-763, March 2004)
Making Jams, Jellies and Fruit Spreads  (SP 50-764, May 2009)
Jams & Jellies: Problems and Solutions  (SP 50-746, July 2009)
Low Sugar Fruit Spreads  (SP 50-765, May 2009)
Making Dried Fruit Leather (FS 232, May 2000)
Freezing Fruits and Vegetables (PNW 214, Sept. 2007)
Canning Tomatoes and Tomato Products (PNW 300, January 2010)

Expanding Division - OSU publications from the Family Food Education Resource Notebook

Using and Caring for Your Pressure Canner (PNW 421, September 2008)
Fruit Pie Fillings  (SP 50-616, May 2009)
Preserving Fruit Juices and Apple Cider (SP 50-455, March 2009)
Making Berry Syrups at Home (SP 50-632, May 2009)
Canning Vegetables (PNW 172, November 2011)
Canned Vegetables: Problems & Solutions (SP 50-742, July 2009)
Pickling Vegetables  (PNW 355, June 2008)
Analyzing Pickle Recipes (SP 50-464, March 2003)
Pickle Fact Sheet print copies only (SP 50-466, March 2003)
Low Salt Pickles (SP 50-533, May 2009)
Fruit Pickles and Chutneys d(SP 50-757, May 2009)
Pickles & Relishes: Problems & Solutions  (SP 50-744, July 2009)
Drying Fruits and Vegetables (PNW 397, Aug 2009)

Advanced Division - OSU publications from the Family Food Education Resource Notebook

Salsa Recipes for Canning  (PNW 395, July 2000)
Canning Meat, Poultry and Game  (PNW 361, July 2010)
Canning Seafood  (PNW 194, November 2011)
Home Canning Smoked Fish (PNW 450, August 2001)
Canned Meat, Poultry & Fish: Problems & Solutions (SP 50-741, July 2009)
Sauerkraut: Problems & Solutions (SP 50-745, July 2009)
Meat/Poultry Jerky (SP 50-535, May 2009)
Summer Sausage Tips print copies only (SP 50-735, March 2003)
Smoking Fish at Home  (PNW 238, November 2009)
Pickling Fish and Other Aquatic Foods for Home Use (PNW 183, April 2007)
Home Freezing of Seafood  (PNW 586, April 2006)
Freezing Convenience Foods  (PNW 296, September 2002)

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Home Environment Project

Youth of all ages learn basic elements and principles of design by doing hands-on activities focused on understanding and improving the home environment. The project materials consist of four units. Members enroll by experience not age or grade.

Member Materials

Unit 1 4-H Home Environment: Design in Nature Unit 1 Member Manual print copies only (4-H 941)
Unit 1 4-H Home Environment: Design in Nature Unit 1 Record  (4-H 941R)
Unit 2 4-H Home Environment: Organizing Design, Unit 2 Member Manual print copies only (4-H 942)
Unit 2 4-H Home Environment: Organizing Design Unit 2 Record  (4-H 942R)
Unit 3 4-H Home Environment: Accessories, Unit 3 Member Manual (4-H 943)
Unit 3 4-H Home Environment Accessories Unit 3 Record  (4-H 943R)
Unit 4 4-H Home Environment: Design Your Own, Unit 4 Member Manual (4-H 944)
Unit 4 4-H Home Environment: Design Your Own, Unit 4 Record  (4-H 944R)

Exhibit Materials

For Leaders, in Addition to Member Materials

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Knitting

The 4-H Knitting project has two divisions: Knitting with hand-held needles and knitting with looms, boards, and machines. As members progress through either division, each phase builds skills. Hand held needle division has 6 phases; Looms and boards division has 3 phases. Any phase may be extended for more than one year to experience and master the skills which have been included.

Member Materials

Exhibit and Contest Materials

For Leaders, in Addition to Member Materials

Additional Resources

These websites are listed for educational purposes and do not constitute endorsement of any products they sell. Additional commercial and informational sites may be found by using "knitting", "loom knitting", or similar words in a web search engine.

Knitting Help is an educational website supported by various commercial sites. It has an extensive video section showing all types of knitting skills and techniques.

 

KnitPicks is a commercial site selling yarn, patterns, and supplies. They include an extensive selection of tutorials on various knitting skills from basics to advanced techniques. Most have photos and some are actual videos. You can sign up for email newsletters http://community.knitpicks.com/notes

 

About.com is a web based information site. It offers basic “how to” information on and free patterns or project instructions, and reviews of tools and books. You can sign up for email newsletters.

http://knitting.about.com/od/learntoknit/u/learntoknit.htm

 

Lion Brand Yarn is a commercial site selling yarns and patterns. This site also has a Learn to Knit section

http://learntoknit.lionbrand.com/


Loom Knitting

Loom Knitters Circle is a commercial site that includes basic instructions for loom knitting.

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Sewing/Clothing Project

Through the 4-H Sewing/Clothing project, youth develop decision making abilities, express themselves creatively, gain knowledge and skills in the area of clothing and personal appearance, and learn how to construct sewn items. This project consists of nine progressive skill levels grouped into Basic, Expanding, and Advanced skills. Each level incorporates activities in five areas (Planning and evaluation; Individual development and outreach; Management, consumerism, and wardrobe building; Textiles; and Construction). Statewide contests include Fashion Revue and Sewing/Clothing Judging Contest. Members enroll according to experience level not age or grade.

Member Materials

Basic Skills (levels 1, 2 and 3):

Exhibit Materials

Contest Materials

 

For Leaders, in Addition to Member Materials

Related Materials

Basic Skills (levels 1, 2 and 3):

Expanding and Advanced Skills:

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Child Development Project (not a state supported project but may be available as a county project)

Member Materials

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