4H Handbook 2012

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Users’ Notice Page 4

Agricultural Guidelines Page 5-6

Circumposing & Potting of Plants Page 7

Rabbit Care & Management Page 8

Budding & Grafting Page 9

Goat Care & Management Page 10

Poultry Care & Management Page 11

Pig Care & Management Page 12

Bee Care & Management Page 13

Application & Maintenance of Farm Machinery Page 14

Cattle Judging- (Beef & Dairy) Page 15

Seed Identification Page 16

Home Economics Guidelines Page 17 -18

Making of Pantry Towels Guidelines Page 19

Sandwich Making Guidelines Page 20

Table Setting Guidelines (Cubbies) Page 21

Table Setting Guidelines (9 – 12) Page 22

Cake Making & Decorating Guidelines

(Theme: Sweet 16 Birthday Party) Pages 23-24

Making of Vegetable Juice Drink Guidelines Page 25

Meal Preparation Guidelines Page 26

Soft Furnishings, (Making of Cushion) Guidelines Page 27

Agro Processing Guidelines Page 28

Towel Folds Guidelines Page 29

Healthy Lifestyle Guidelines Page 30

Art Representations Guidelines (Cubbies) Page 31

Poster Competition Guidelines (9 – 12) Page 32

Poster Competition Guidelines (13 & Over) Page 33

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Other Guidelines Page 34-35

Themes Page 36-37

Footnote Page 38

IMPORTANT NOTICE FOR USERS OF THIS HANDBOOK

Congratulations on achieving a successful year of training activities in 2010/2011!

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Please be advised that the previous Handbooks with their enclosed guidelines for previous club years are still relevant.

As is customary, minor adjustments have been made to mostly the Home Economics Events as well as the general and Public Speaking themes.

Healthy Lifestyle guidelines are also included.

Be reminded that these guidelines represent minimum requirements and it is recommended that leaders and trainers encourage additional research activities and reading in the subject areas.

Leaders are reminded to ensure that Project Books are to be kept for all projects and MUST be presented at the relevant competitive events.

Read the guidelines in this Handbook carefully and direct queries where necessary to the relevant resource persons in your parish.

Thank you for your participation.

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CATEGORY: 9 – 12 YEARS

Circumposing & Potting of Plants

Rabbit Care & Management


Budding & Grafting

Goat Care & Management

Poultry Care & Management

Pig Care & Management

CATEGORY: OPEN

Care & Management of Bees

Application & Maintenance of Farm Machinery

Cattle Judging

CATEGORY: CUBBIES

Seed Identification

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EVENT – CIRCUMPOSING & POTTING OF PLANTS

CATEGORY – 9 - 12 YEARS

OBJECTIVES

1. To develop in our clubites a skill that can be employed throughout life.

2. To develop an appreciation for the preservation of the plant species.

3. To develop a cadre of plant propagators.

GUIDELINES

a. Competitors will be provided with plants.

b. Competitors are required to take the following:

Budding knife or appropriate knife. Secateur (Roll Cut) or Pruning shear Plastic bags (preferably transparent) Saw dust, coir dust. Cord or tape.

c. SHARING OF TOOLS WILL NOT BE ALLOWED

d. Competitors will be questioned on the procedures as well as general information on circumposing.

e. Competitors will be required to demonstrate the circumposing process on the plant.

f. Competitors should exhibit knowledge of plant propagation term and other methods of vegetative propagation.

g. Competitors should be able to tell the advantages and/or disadvantages (if any) of this method of plant propagation.

POTTING- Competitors are required to be knowledgeable of the procedure of potting a plant.

Competitors will be required to demonstrate the process of a potting a plant.

A PROJECT BOOK MUST BE PRESENTED

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EVENT – RABBIT CARE & MANAGEMENT

CATEGORY – 9 – 12 YEARS

OBJECTIVES

1. To promote a worthwhile leisure activity for junior clubites.

2. To promote the growth and development of the rabbit industry.

3. To present rabbit rearing as a viable enterprise.

GUIDELINES

a. Competitors should know the different breeds and types of rabbits.

b. Competitors should be able to label the external body parts.

c. Competitors should be knowledgeable about:

Nutrition Diseases Housing Breeding Record Keeping

4. Competitors should be able to identify suitable stock.

5. Economic uses – Meat, Craft, Leather, Other


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EVENT – BUDDING & GRAFTING

CATEGORY – 13 TO 15 YEARS

OBJECTIVES

1. To increase the fruit tree population.

2. To develop a cadre of budding & grafting experts.

3. To develop and appreciation for the preservation of plant species.

GUIDELINES

a. Competitors will be provided with stock plant, budwood and budding tape.

b. Competitors are required to take the following:

Budding or appropriate knife. Secateur (Roll Cut) or Pruning shear.

c. Sharing of tools will not be allowed.

d. Competitors will be questioned on the different procedures as well as general information on Budding & Grafting.

e. Competitors will be required to demonstrate at least one Budding & Grafting Technique.

f. Competitors should exhibit knowledge of plant propagation terms and other methods of vegetable propagation.

g. Competitors should be aware of the benefits to agricultural development, orchard development, standardization and economic attributes.


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EVENT – GOAT CARE & MANAGEMENT

CATEGORY – 13 TO 15 YEARS

OBJECTIVES

1. To promote the further growth and development of the goat industry.

2. To promote the by products of goats.

3. To present goat rearing as viable enterprise.

GUIDELINES

a. Competitors should know the different breeds and types of goats.

b. Competitors should be able to label the external body parts of the animal.

c. Competitors should be able to identify suitable stocks.

d. Economic uses of goats:

Milk Meat Skin (leather, craft)

e. Competitors should be knowledgeable of the diseases affecting goats.

f. Competitors should be knowledgeable of different feeds.

g. Competitors should be knowledgeable about housing, record-keeping etc.


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EVENT -POULTRY CARE & MANAGEMENT

CATEGORY - 13 TO 15 YEARS

OBJECTIVES

1. To promote the importance of the poultry industry.

2. To encourage clubites to become poultry farmers.

3. To prepare clubites in the proper husbandry of poultry.

GUIDELINES

a. Competitors should know the different breeds and the types of birds.

b. Competitors should be able to label the external body parts.

c. Competitors should be knowledgeable about:

Nutrition Diseases Housing Breeding Record Keeping Grading

d. Competitors should be able to identify suitable stocks.

e. Competitors should know about the economic uses of:

Meat Eggs Manure Employment Other

f. Competitors should be knowledgeable about the Jamaican Poultry Industry.


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EVENT - PIG CARE & MANAGEMENT

CATEGORY - 13 – 15 Years

OBJECTIVES

To promote the further growth and development of the pig industry To promote the by-products of pigs To present pig rearing as a viable enterprise

GUIDELINES

Competitors should be able to identify pest and diseases that affects pigs Competitors should know the different breeds and types of pigs Competitors should be able to label the external body parts of the animal Competitors should be able to identify suitable stocks Economic uses of pigs:

Meat Lard Antibiotics

Competitors should be knowledgeable of the diseases affecting pigs Competitors should be knowledgeable of the different feeds Competitors should be knowledgeable of housing, record-keeping etc.


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EVENT- BEE KEEPING (APICULTURE)

CATEGORY- OPEN

OBJECTIVES

1. To promote bee keeping as viable practice.

2. To prepare clubites in the proper husbandry of bee keeping.

3. To promote bee keeping as a hobby.

GUIDELINES

a. Identify the body parts on the Beehive being displayed. Parts to be identified are:

- Brood Chamber- Bottom Board- Queen Excluder- Honey Suppers- Cover Boards- Bee Frames- Combs

b. Name the items displayed and explain their uses. Items displayed are:

- Hive Tools- Bee Smoker- Uncapping Knives- Honey Extractor- Comb Foundation

c. Identify the following sections/parts of the Bee:

a. Thoraxb. Head c. Abdomend. Wax platee. Pollen Basketf. Pollen Pressg. Antennah. Mandiblesi. Stingj. Probosis k. Spiracles

d. Identify the worker cells, Queen cells and Drone cells

e. Identify any two pests

f. Identify a treatment and explain the pest to which such treatment

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EVENT – APPLICATION & MAINTENANCE OF FARM MACHINERY

CATEGORY – OPEN

OBJECTIVES

1. To promote the use of farm mechanization.

2. To create an awareness of adaptable farm mechanization.

3. To create an awareness of available farm machines.

GUIDELINES

a. Competitors must be knowledgeable of selected agricultural machines and their uses.

b. Competitors must have knowledge of general maintenance and care of farm tools and machines.

c. Competitors must know the advantages of using agricultural machines.

d. Competitors should be able to prepare a tool inventory.

e. Competitors should be able to determine the type of mechanization suitable for different terrain.

f. Competitors should be able to demonstrate the proper use of basic farm tools.

g. Competitors must have basic knowledge of high-technology agricultural equipment utilized on modern farms.

Rubber wheel Tractor. Nibby Tractor (Brand Name) Small Tractors. Boom Sprayer. Ground Hand Forks. Machete Hoe File Roll Cut Budding Knife Knapsack Sprayer Hand Sprayer Mist Blower Bushwhacker

h. Competitors should be familiar with safety procedures.

Use of goggles, respirators, other protective gear. Danger of moving equipment/machines etc. Legal requirement regarding the operations of certain machinery such as tractors (Licences, Age limit,

Medical Fitness etc.).


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EVENT- CATTLE JUDGING- (BEEF AND DAIRY)

CATEGORY- OPEN

OBJECTIVES

1. To promote the importance of cattle rearing to the agricultural sector

2. To encourage clubites to see cattle rearing as a viable business

3. To introduce clubites to the husbandry practices involved in cattle rearing

4. To prepare clubites to be able to recognize suitable animals

GUIDELINES

a. Animals for judging will be provided

b. Competitors should be able to label the different body parts of both beef and dairy animals

c. Competitors should be knowledgeable about the qualities of good beef-type and dairy-type cattle

d. Participants will be required to grade animals based on desirable characteristics

e. Participants should know:

- Different breeds and features

- Cattle husbandry

- Methods of rearing

- Pest and diseases that affect cattle

f. Economic Uses

- Meat

- Milk

- Leather


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EVENT: SEED IDENTIFICATION

CATEGORY: CUBBIES - 7 – 8 YEARS

OBJECTIVES:

To create an awareness of the importance of local seeds. To be able to determine the basic use of local seeds. To develop a greater appreciation for local seeds. To educate clubites on the importance of seeds to plant propagation.

GUIDELINES:

1. Competitors should be able to identify different seeds especially those around the home.2. Competitors should be able to state the use of the identified seeds.3. Each competitor is required to take to the event a seed chart consisting of ten (10) local seeds with each

seed properly named. 4. Judges will ask competitors basic questions on food or fruit produce from seed.

COMPETITORS WILL BE ASSESSED USING THE FOLLOWING HEADINGS:

i. Identification of Seeds (30 mks)ii. Use of seeds. (30 mks)iii. General information on seeds. (20 mks)iv. Seed chart (20 mks)

LIST OF SUGGESTED SEEDS (Clubites are advised to choose 10 from this list)

Ackee Apple Beans (Kidney) Cashew Citrus (Includes Oranges, Grapefruits etc) Cocoa Coffee Corn Guinep Jackfruit June Plum Mango Melon Papaya Peanut Pear Peas (Pigeon) Plum Pumpkin Sweet Sop Tamarind


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Making of Pantry Towels

Making of Sandwiches (for party for a child)

Table Setting (Lay a cover for a heavy breakfast)

Healthy Lifestyle – Poster Competition


Making of Vegetable Juice Drink

Cake Making & Decorating (Cake done by the Creaming Method)

Healthy Lifestyle – Poster Competition

CATEGORY: 15 YEARS & OVER

Meal Preparation - (Using Textured Vegetable Protein – [TVP] as the protein)

Soft Furnishings – Making of Cushion - (Design and make a square cushion suitable for your Living Room)

CATEGORY: COMMUNITY CLUBS

Towel Folds

CATEGORY: CUBBIES

Table Setting – (Lay a cover for a one-course dinner)

Healthy Lifestyle – Art Representation

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EVENT: MAKING OF PANTRY TOWELS

CATEGORY: 9-12 YEARS

DURATION: 2 HOURS

Clubites are asked to make a pantry towel using hand-sewn stitches and own design with required specifications.

OBJECTIVES:

To develop the clubites’ skills in needlecraft To increase the number of young persons involved in needlecraft To encourage clubites to use the skills gained through needlecraft trainings to generate income

GUIDELINES

1. The pantry towel should be 22 inches (22”) long and 13 inches (13”) wide2. The hem (at the bottom) should be 4 inches in width and fabric of your choice should be applied3. A simple embroidery design should be applied to towel. No less than two (2) embroidery stitches

must be applied to the design4. The towel should be hand-sewn 5. Lightweight, easily laundered cotton fabric should be used6. A finished article should be submitted7. Club or clubite must provide all items for event8. Clubites MUST present Project Books

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EVENT: SANDWICH MAKING


DURATION: 1 HOUR

Prepare and serve three (3) types of sandwiches suitable for a child’s party.

Objectives:

To stimulate and develop the creativity of young clubites To encourage clubites to prepare nutritious, inexpensive and fancy sandwiches To highlight the wide variety of sandwiches

Guidelines:

Clubites should prepare and serve three (3) different types of sandwiches suitable for a child’s party Clubites should use at least three (3) different fillings Clubites are required to take their ingredients, utensils and protective clothing Appropriate garnishes should be used to enhance presentation A tasting tray should be set Clubites MUST present Project Books

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EVENT: TABLE SETTING

CATEGORY: CUBBIES

DURATION: 20 MINUTES

Lay a cover for a one-course dinner to include; protein, starch and vegetable dishes

Fruit punch will be served with the meal.

Objectives

To develop Clubites’ skills in table setting To prepare Clubites for dining room service To reinforce the importance of table etiquette

Guidelines:

* Cubbies should set a place at the table for one (1) person - (A Cover)

* Cubbies should present a Menu Card to represent the cover set

* Cubbies should select table appointments representing the menu presented

* Cubbies should take all materials required to lay the cover, for e.g. table linen, dinnerware, silverware, glassware, and centrepiece

* Cubbies should be prepared to answer BASIC questions related to table setting and manners

A Project Book MUST be presented.

Resources Required

o Dinner plates, knife, fork, napkin, fruit punch glass & water glass.o Table linen.o Trays to place table appointments ono Lint-free cloth.o Cartridge paper, scissors, markers, glue, pictures of meals.o Centrepiece.

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EVENT: TABLE SETTING



Lay a cover for a heavy breakfast

Objectives

To develop Clubites’ skills in table setting To prepare Clubites for dining room service To reinforce the importance of table etiquette

Guidelines:

* Clubites should set a place at the table for one (1) person – (A Cover)

* Clubites should present a Menu Card to represent the cover set

* Clubites should select table appointments representing the menu presented

* Clubites should take all materials required to lay the cover e.g. table linen, dinnerware, flatware, glassware, and centrepiece

* Clubites should be prepared to answer questions related to table setting and etiquette

*Clubites MUST know what a heavy breakfast menu entails

A Project Book MUST be presented.

Resources Required

o Basket with fruits, bouquet of flowers or any other suitable centrepieceo Cup, saucer, cereal bowl & underliner, knife, fork, cereal spoon, teaspoon, juice glass, water glasso Table linen & napkino Tray(s)o kitchen towel, j-clotho 1 piece lint free fabric/service cloth

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EVENT: CAKE MAKING AND DECORATING


DURATION – THREE (3) HOURS

Cake Making: Using the creaming method, clubites are required to make a 9-inch (ck3) ROUND plain cake; another cake of the same standard should be taken to be decorated using butter cream icing. THE DECORATION OF THE CAKE MUST BE SUITABLE FOR A SWEET SIXTEEN PARTY.

Objectives:

To develop Clubites skills and techniques in cake baking To encourage Clubites to use the skills acquired through the Cake Making and Decorating training

workshops as a means of generating income To encourage Clubites to use local ingredients in cake making

Guidelines

Clubites should use high quality ingredients Desired flavour should be added to plain cake e.g. vanilla, chocolate, orange, pineapple etc. An electric mixer is allowed Cake to be decorated must be prepared using the creaming method Clubites/clubs should provide their own ingredients

Decorating

Clubites are required take a baked 9-inch plain cake to be decorated Icing should be prepared using the creaming method. (Either shortening/margarine/butter, and icing sugar should

be used) Use high quality ingredients such as shortening or butter and icing sugar No artificial or ready-made decorations will be permitted Display finished cakes appropriately on stands Clubites /clubs should provide their own ingredients A tasting tray should be set A Project Book MUST be presented

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Resources Required

o Ingredients listed on recipes selectedo 9 inch (ck3) cake pano Grease paper to line pano Kitchen scale for weighingo 2 large and 4 small bowlso Measuring cups ( liquid & dry) for measuringo Measuring spoono 2 trayso Metal spoon for foldingo Medium metal strainero pastry brusho 2 small white cotton towels to cover trayso 2 kitchen towels.o 4 icing bags, 4 couplers, 4 tips (21, 4, 104, 67)o Gel food coloringso Icing combo Turn-tableo 2 cake standso Cake board (11 inch)o Cake box/cover (11 inch)o Table clotho Food neto Sweet plate (small)o Desert forko Water glasso Tray clotho 1 Electric hand mixer (250 watts)o Spatula

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EVENT: MAKING OF VEGETABLE JUICE DRINK



Using no less than TWO (2) LOCALLY grown vegetables prepare and serve a refreshing vegetable juice drink to be served as a part of a meal.

Objectives:

To stimulate and develop the creativity of young Clubites To encourage Clubites to prepare nutritious, inexpensive vegetable juice drinks To highlight the wide variety of locally grown vegetables To encourage the consumption of vegetables in creative ways

Guidelines

Clubites should use fresh vegetables of high quality The parts of the flavours of the vegetable used should be tasted Clubites should use at least two (2) different vegetables Juice drink should be served chilled A tasting tray should be prepared Juice should be enough to fill pitcher (juice jug) Clubite should wear an apron and a hat

Resources Required

o Ingredients required based on selected recipeo 2 large & 2 small bowlso 1 electric blendero 1clear pitcher with underliner and serving glasso 1 sharp stainless steel knifeo 1 cutting boardo 1 vegetable peelero 1 strainero 1 long spoono 2 trayso 1 tableclotho Food mesho Tasting tray with tray cloth and tasting utensils


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EVENT: MEAL PREPARATION- (Using Textured Vegetable Protein – [TVP] as the Protein)

CATEGORY: 15 YEARS AND OVER

DURATION: THREE (3) HOURS

Prepare and serve a one-pot meal for a family of three (3) using Textured Vegetable Protein as the protein

Objectives:

To encourage clubites to prepare balanced low cost meals To stimulate greater interest in experimenting with local produce To assist clubites in developing their culinary skills through 4-H training workshops

Guidelines

All ingredients used should be locally produced The meal should fulfill the nutritional requirements of the family Avoid using “ready to eat foods” that are commercially processed Participants should take their own ingredients, utensils and tablecloth for preparation and service All participants should wear protective clothing and their identification tags A tasting tray should be set A Project Book MUST be presented

Resources Required

o Ingredients from recipes selectedo Serving platter(s), sharp knife, kitchen spoon, kitchen fork & any other required utensilso Table cloth, food neto 2 white cotton towels to cover trayso 2 large trays & 1 medium tray with tray clotho 1 dinner knife & fork, water glasso Pots

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EVENT: SOFT FURNISHINGS – MAKING OF CUSHION

CATEGORY: 15 YEARS & OVER

DURATION: THREE (3) HOURS

Clubites should design, cut and sew a square cushion suitable for a Living Room

OBJECTIVES

1. To assist clubites to develop their creativity through the art of needlework

2. To empower clubites with the skill of sewing so that it can be used for self-actualization and/or income generation.

3. To prepare a cadre of young people for the fashion industry

GUIDELINES

Clubites should take a previously drafted pattern to the Achievement Day(s) The cushion should measure 14 inches (14”) not including borders and trimmings if attached Clubites may add various trimmings and accessories to make their cushions attractive Cushion should have casing (a square pillow form) as well as the covering A finished item should be taken to the Achievement Day(s)

RESOURCES REQUIRED

o Fabric, trimmings and accessories required to sew designso Sewing machineo Inch-measures, fabric, scissors, needles, pins, tailor’s chalk, dressmakers’ carbon paper, tracing

wheel, and paper scissorso Foam for stuffing for casing o Drafted pattern with pattern markings

ALL COMPETITORS MUST SUBMIT THEIR PROJECT BOOKS

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EVENT: AGRO-PROCESSING

CROP: YELLOW YAM

CATEGORY: OPEN

Clubs are asked to use YELLOW YAM to create value-added products that are ready for marketing and have at minimum a semi-perishable (shelf-life).

OBJECTIVES:

* To promote and encourage the use of local produce

* To highlight the versatility of a specific local produce

* To encourage the preservation of food using a variety of techniques

* To create an interest in the marketing of processed items made from Yellow Yam

GUIDELINES:

Products can be, but not limited to:

(a) Confectionaries e.g. sweets, balls, candies(b) Baked products – breads, cakes, pastries etc(c) Preserves – jams, jellies, starch, wines, liqueurs (d) Beverages (must have shelf life)

* Recipes should be presented in duplicate

* Use appropriate packaging materials. Avoid using packaging materials that are dark or cloudy

* Ensure proper sealing of jars and polyethylene bags

* It is inappropriate to use staples to seal bags

* All items should be properly labeled based on basic acceptable standards

A Project Book MUST be presented

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EVENT: TOWEL FOLDS

CATEGORY: COMMUNITY CLUBS


Clubites are asked to create two (2) characters/shapes to be placed on a bed that has been made.

Objectives:

To expose Clubites to the art of Towel Origami To develop Clubites skills in towel folding To arouse and develop Clubites’ creativity To prepare Clubites for the hospitality industry

Guidelines:

Use appropriate towels to create TWO characters/shapes of your choice on the spot. (Pre-folded towels will not be allowed)

Towels should be clean and free of stains Coloured towels may be used to highlight the characters/shapes to be created Clubites should take all materials required for creating the chosen characters/shapes Accessories such as ribbons, constructed eyes, nose, tongue etc may be used to enhance the presentation Characters/shapes may be displayed on a table covered with white tablecloth A Project Book MUST be presented

Resources Required

o Towels and trimmings to make designso Table cloth (white) to cover table on which designs will be displayed

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EVENT: ART REPRESENTATION

CATEGORY: CUBBIES

THEME: “MY HEALTH, MY RESPONSIBILITY”

The theme is taken from the Healthy Lifestyle Manual Theme can be researched via the Internet, libraries, and organizations such as the Ministry of Health etc.

Objectives:

1 To increase the awareness of Healthy Lifestyle issues at an early age2 To provide a medium for the expression of artistic ideas/themes/abilities3 To stimulate and develop the creativity of young clubites4 To use art as a powerful means of communication

Rules:

1 Each clubite will create an artistic presentation that represents the theme

2 Artwork should depict negative effects and positive solutions or alternatives to the problem being portrayed

3 Each participant should be present to explain the problems and/or solutions depicted

4 Artwork must have the competitor’s name, age and club printed on the back

5 Cartridge paper should be 26” x 20” (standard cartridge paper size)

6 There should be a one inch (1”) border from the edge of the cartridge paper

7 One or a combination of the following may be used: pencil, crayons, paint, collage materials etc

8 Poster must be submitted on the day of the competition

9 Clubite MUST present a Project Book. (This should include brief descriptions of work done along with pictures of same – if possible)

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EVENT: POSTER COMPETITION


THEME: “MY HEALTH, MY RESPONSIBILITY”

The theme is taken from the Healthy Lifestyle Manual Theme can be researched via the Internet, libraries, and organizations such as the Ministry of Health etc.

Objectives:

1 To increase the awareness of Healthy Lifestyle issues2 To provide a medium for the expression of artistic ideas/themes/abilities3 To stimulate and develop the creativity of young clubites4 To use poster as powerful means of communication

Rules:

1 Each clubite will create a poster that represents the theme. The poster should depict negative effects and positive solutions or alternatives to the problem being portrayed

2 Each participant should submit the completed poster, along with written material explaining the problems and/or solutions depicted. The written explanation should not exceed 200 words and must be attached to the poster

3 If the explanation is typed then the “Times New Roman” font should be used (size 12)

4 Posters must have the competitor’s name and club printed on the back

5 Poster should be 26” x 20” (standard cartridge paper size)

6 There should be a one inch border from the edge of the cartridge paper

7 Poster must be submitted on the day of the competition

8 Clubites MUST present a Project Book. This should include descriptions and photographs of work done where possible, along with pictures of same

9 Please note that emphasis will be placed on clarity of the message gleaned from the poster over artistic ability. However artistic skills should be evident

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EVENT: POSTER COMPETITION

CATEGORY: 13 AND OVER

THEME: “YOUTH AGAINST VIOLENCE – EMBRACING SELF CONTROL”

The theme is taken from the Healthy Lifestyle Manual Theme can be researched via the Internet, libraries, and organizations like the Ministry of Health etc.

Objectives:

To increase the awareness of Healthy Lifestyle issues To provide a medium for the expression of artistic ideas/themes/abilities To stimulate and develop the creativity of our young clubites To use poster as powerful means of communication

Rules:

Each clubite will create a poster that explains the theme. The poster should depict negative effects and positive solutions or alternatives to the problem being portrayed

Each participant should submit the completed poster, along with written material explaining the problems and/or solutions depicted. The written explanation should not exceed 250 words and must be attached to the poster

If the explanation is typed then the “Times New Roman” font should be used (size 12)

Posters must have the competitor’s name, age and club printed on the back

Poster should be 26” x 20” (standard cartridge paper size)

There should be a one inch border from the edge of the cartridge paper

Poster must be submitted on the day of the competition

Clubites MUST present a Project Book. This should include descriptions of work done along with pictures of same – if possible.)

Please note that emphasis will be placed on the clarity of the message gleaned from the poster over artistic ability

Artistic skills should be evident

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TRASH TO CASH (CATEGORY: 9 – 12 YEARS)

PUBLIC SPEAKING (CATEGORY: OPEN)

RECITATION (SOLO) (CATEGORY: CUBBIES)

4-H BOY & GIRL OF THE YEAR (CATEGORY: OPEN)

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GENERAL THEME: “Youth Involvement in Agriculture for Economic Growth & Development”

PUBLIC SPEAKING THEME: “Youth Involvement in Agriculture for Economic Growth & Development.”

HEATHLY LIFESTYLE: CUBBIES & 9- 12: “My Health, My Responsibility.”

HEALTHY LIFESTYLE: 13 & OVER: “Youth Against Violence – Embracing Self-Control.”

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The Jamaica 4-H Clubs Handbook of Competitive Events is compiled by the Public Relations & Marketing Unit.

Information provided in this booklet was obtained from resource personnel within and outside of the Jamaica 4-H Clubs.

© Jamaica 4-H Clubs – August 2011

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Documents

4H Handbook 2012