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.
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:
- 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.
