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 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.

Eligibility: 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:

• 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.

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 My Plate, Dietary Guidelines and Nutrition Facts label.

Rules/Regulations:

• 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.

Judging:

• 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.

Awards:

• District Winners: Medallion & Monetary awards are listed in the 4-H Awards Handbook.
• State Winner: Medallion & Monetary awards are listed in the 4-H Awards Handbook.