Purpose/Objectives

• To acquire skills in planning, purchasing and serving dairy foods in meals and snacks.
• To learn scientific principles related to the safe care and handling of dairy foods.
• To learn how dairy foods help meet the calcium and protein requirements of normal nutrition.
• To develop an appreciation of the nutritional value of dairy foods as it relates to the Food Guide Pyramid.
  9-10, 11-13 – demonstrate mastery of preparation steps of product chosen to represent a healthy choice of dairy foods.
  14-18 – present a creative, knowledge-based presentation. Food preparation skills are not an emphasis.
• Each presentation should be knowledge-based with little to no focus on food preparation skills.

Eligibility:
Individuals or teams may compete.

• 9-10 – 4-H’er must be 9 years old prior to January 1 of the current year and not have reached their eleventh burthday before January 1 of the current year.
• 11-13 – 4-H’er must be eleven years old prior to January 1 of the current year and not have reached their fourteenth birthday before January 1 of the current year.
• 14-18 – 4-H’er must be fourteen years of age prior to January 1 of the current year, and not have reached their nineteenth birthday before January 1 of the current year.

Presentation Ideas:

• 9-10, 11-13
  • dairy foods in a main dish
  • quick dairy food lunch meals
  • high calcium shake

14-18

• altering dairy food recipes to reduce fat content
• using dairy foods in bread products
• combining dairy foods and vegetables

Resources:

Dairy Council materials, Food Guide pyramid publication, Dietary Guidelines for Americans.

Rules/Regulations:

• A serving of a recipe chosen for presentation in the 9-10, 11-13 should have the calcium equivalent of 1/2 cup milk. The quantities per serving below meet those equivalents.
  • • Cheese
      • Cheddar, Mozzarella (part skim)3/4 oz.
      • Swiss 1/2 oz.
      • Ricotta 1/4 cup
      • American 1 oz.
      • Cottage (low fat) 1 cup

  Milk

  • • whole, low-fat, or skim 1/2 cup
    • Buttermilk 1/2 cup
    • Nonfat Dry 1-1/2 Tbsp.
    • Evaporated 1/4 cup
    • Yogurt – plain, low fat, 3 oz.
    • Fruit – low fat, 3 1/2 oz.

  See NC 4-H Presentation Regulations
  NC 4-H Presentation Scoresheet 9-13 (used for 9-10, 11-13)…in PDF
  See Dairy Foods/Breads/Peanut Foods/Fruits & Vegetable Foods Scoresheet (used for 14-18)

Suggestions/Helpful Hints:

1. Have a neat appearance. No special costuming required.
2. Types and usefulness of visual aids is determined by the type of presentation. No extra credit is allowed for “professional” visuals.

Judging:

1. Judges will review each presentation and complete a judge’s score sheet. 9-10, 11-13 Division uses Standard Score Sheet; 14-18 Division uses special score sheet.
2. 2. 9-10, 11-13 only may serve the judges a small portion of the finished product. To reduce cost, place stress on presentation and not product taste, and reduce the food waste following presentation.
3. All presentors should practice answering questions about the information they have given in the presentation. Judges will be instructed to ask questions following each presentation.

Awards Sponsored By: American Dairy Association of N.C.

• District Winners: $75.00 Congress Scholarship for each Division Winner

• State Winners: Each state gold winner will receive a $25.00 award 9-10, 11-13 divisions and $50 award for the 14-18 division.

Donor: American Dairy Association of NC

Specialist contact:

clackey@amaroq.ces.ncsu.edu