Planning, shopping, and preparing a nutritious meal is an important life skill. This challenge encourages participants to explore the different sections of a grocery store and consider a variety of money saving strategies to plan a nutritious meal while sticking to a budget.
This $10 Meal Challenge has specific parameters regarding serving size, the five food groups, serving a group of four people, and the total cost being $10 or less. The goal of this specific challenge is to task participants with combining knowledge of a balanced meal while immersing them in a situation where they have limited time, access and dollars to plan a meal for their family. This challenge has been incorporated as a Special Exhibition poster challenge as part of 4-H exhibits at fair.
Review the guidelines and resources below to best prepare yourself for this poster exhibit opportunity.
10490 - $10 Meal Challenge – Create a balanced meal for a family of four that includes a serving from each of the five food groups with a budget of $10.
- Each county may select one exhibit in this class to be featured at the Iowa State Fair.
- All entries will receive an evaluation and ribbon.
- Exhibit may be from an individual or small group.
- The meal must serve at least four people and total expense on receipt(s) must not exceed $10.
- The meal must include a serving for each person from each of the five food groups.
- Fruit, Vegetable, Protein, Grain, and Dairy
- If there is a dairy allergy, you may substitute with a calcium rich item, but you will need to indicate the allergy and identify how the item substituted provides enough calcium.
- The exhibit will be a poster (maximum size 20”x30”) that includes:
- The menu and portion sizes for each food item.
- Meal type (breakfast, lunch, dinner)
- Grocery receipt(s)
- Photos of the experience: grocery shopping, food preparation, and prepared meal
- Attach a copy of the $10 Meal Challenge worksheet to the back of the poster.
- Total expense of the whole meal must not exceed $10.
- If other items are being purchased for another purpose, try to do a separate transaction so that the receipt copied for this project only includes items for the challenge.)
- Ingredients or components of meal cannot be itemized and subtracted from total cost; you must include whole cost of the food product.
- Example: if you purchase bread to make sandwiches, you must consider the cost for the whole loaf, not just the 8 slices to make four sandwiches.
- The receipt and items purchased for meal need to be purchased at no more than two stores/venues.
- Garden produce is not accepted for this challenge, it must be grocery purchases.
Tips and Resources:
- USDA MyPlate website – www.choosemyplate.gov – Information regarding the five food groups and recommended serving sizes and equivalents included here.Recommended Serving Sizes:
- Fruit: ½ Cup
- Vegetable: ½ Cup
- Protein: 3 ounces
- Grain: 1-2 ounces (Goal of making half our grains whole.)
- Dairy: 1 Cup equivalent
- Spend Smart. Eat Smart. website – https://spendsmart.extension.iastate.edu/ - Information on how to eat healthy on a budget. Check out the sections: Plan, Shop, and Cook.
- $10 Meal Challenge Worksheet