Presentation Guidelines: Fruit & Vegetable Use
- 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.
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.
- 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.
- 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 the Food Guide Pyramid, Dietary Guidelines and Nutrition Facts label.
- Any fruit(s) or vegetable(s) may be used in 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.
- 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. 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.
- 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
- NC Development Fund
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