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Presentation Guidelines: Fruit & Vegetable Use

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  • 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 My Plate.
  • To learn principles of safe care and handling of fruits and vegetables.
    8-10, 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.

Individuals or teams may compete.

  • 8-10 – 4-H’er must be 8 years old before January 1 of the current year and not have reached their eleventh birthday before January 1 of the current year.
  • 11-13 – 4-H’er must be eleven years old before 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 before January 1 of the current year and not have reached their nineteenth birthday before January 1 of the current year.

Presentation Ideas:

8-10, 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.


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


  • 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 My Plate, Dietary Guidelines and Nutrition Facts label.


  • Any fruit(s) or vegetable(s) may be used in the presentation. Legumes except peanuts are in this category. Peanuts have a category of their own. High calorie/high-fat items are discouraged.
  • A serving of a recipe chosen for presentation in the 9-10, 11-13 Division should contain at least 1/2 cup fruit, vegetable, or a combination to qualify for this category.
  • See the NC 4-H Presentation Regulations for more specific information and regulations for Breads, Fruits & Vegetables, Dairy Foods, Peanut Foods.

Suggestions/Helpful Hints:

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


  • Judges will review each presentation and complete a judge’s score sheet using the General Presentations Score Sheet.
  • Optional: presenters may serve 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 the 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.


Page Last Updated: 3 years ago
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