NC State Extension

Presentation Guidelines: Fruit & Vegetable Use

Purpose/Objectives:

  • To acquire skills in planning, purchasing, preparing and serving fruits and vegetables in meals and snacks.
  • To acquire knowledge about the nutrient contributions fruits and vegetables make to the diet.
  • To identify ways to incorporate the number of recommended servings of fruits and vegetables from the Food Guide Pyramid.
  • To learn principles of safe care and handling of fruits and vegetables.
    9-10, 11-13 – Demonstrate mastery of preparation steps and nutritional contribution of product chosen to represent a healthy choice of fruits and vegetables.
    14-18 – Present a creative, knowledge-based presentation of fruit and vegetable products. Food preparation skills are not emphasized.

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

  • Including more fruits and vegetables in the diet through snacks.
  • A vegetable salad packed with Vitamin A.
  • Fruits add fiber to the diet.
  • 14-18

  • Each presentation should be knowledge based with little to no focus on food preparation skills.

Resources:

  • Many associations provide nutrition and preparation information on specific fruits and vegetables.
  • Ask the food and nutrition agent to look up your fruits/vegetables in the resource directory section of THE NOTEBOOK to see if there is a marketing association for them.
  • USDA publications on the Food Guide Pyramid, Dietary Guidelines and Nutrition Facts label.

Rules/Regulations:

Suggestions/Helpful Hints:

  • Choose new ways to present fruits and vegetables in meals.
  • Contact commodity associations for information on specific fruits and vegetables.

Judging:

  • Judges will review each presentation and complete a judge’s score sheet. 9-10, 11-13 uses Standard Score Sheet; 14-18 uses special score sheet.
  • 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.
  • All presenters should practice answering questions about the information they have given in the presentation. Judges will be instructed to ask questions following each presentation.

Awards:

      District Winners- $75.00 Congress Scholarship for each Division Winner
      State Winners – $37.50 award for each winner in 9-10, 11-13; $150.00 toward NJHA Convention for winner in 14-18 Division

Donor:

    NC Development Fund

Specialist:

carolyn_lackey@ncsu.edu

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