Skip to main content

NC State Extension

Presentation Guidelines: Peanut Foods

Find this page at:
go.ncsu.edu/readext?529633
en Español / em Português
Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

Português

Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.

Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.

English

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

Purpose/Objectives:

  • To acquire skills in planning, purchasing, preparing, and serving peanuts in meals and snacks.
  • To acquire knowledge about the nutrient contributions peanuts make to the diet.
  • To plan uses of peanuts to accompany their role in My Plate.
  • To learn the principles of safe care and handling of peanut products.

8-10, 11-13: Demonstrate mastery of preparation steps and nutritional contribution of products chosen to represent a healthy choice of peanuts.

14-18: Present a creative, knowledge-based presentation of peanut products. Food preparation skills are not emphasized.

Eligibility:

Individuals or teams may compete. Each county may enter up to two participants in each age division.

  • 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 thirteenth 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 reached their nineteenth birthday before January 1 of the current year. Eligibility: Individuals or teams may compete.

Presentation Ideas:

  • Peanuts add protein to meals.
  • Combining peanuts and grains in the main dishes.
  • Peanuts and salads go together.

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

Rules/Regulations:

  • Foods included in this category must contain the stated amount of peanuts/peanut products per serving.
  • Serving sizes must be in line with standard serving sizes. (i.e., two cookies are a standard serving size).
  • This is based upon the protein content of 2 Tablespoons (1/8 cup) of raw peanuts.
  • This is 4.75 grams of protein. High calorie/high-fat items are discouraged.
  • Approximate Protein Equivalents for 2 Tablespoons Peanuts*
    • Peanut Butter, creamy or chunk  – 1-1/3 Tablespoons – (1 Tablespoon 1 teaspoon)
    • These values are from the latest Composition of Foods, AH-8-16. A combination of peanut products may be used to meet protein requirements.

Rules/Regulations: See NC 4-H Presentation Regulations.


Suggestions/Helpful Hints:

  • Look for uses of legumes in food products and try substituting peanuts.
  • Look for uses of peanuts in other cultures.
  • Use posters, food packages, prepared foods, and other visual aids to present information as needed.

Judging:

  • Judges will review each presentation and complete a judge’s score sheet. 8-10, 11-13, and 14-18 uses Standard Score Sheet
  • 8-10, 11-13 may only 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 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:

share Share This Article