Presentation Guidelines: Peanut Foods
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 the Food Guide Pyramid.
To learn the principles of safe care and handling of peanut products.
9-10, 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.
Individuals or teams may compete.
8-10 – 4-H’er must be 8 years old on 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 on 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 on to January 1 of the current year, and not have reached their nineteenth birthday before January 1 of the current year.
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.
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) 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 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.
See the N.C. 4-H Presentation Regulations for more specific information and regulations for Fruits & Vegetables, Dairy Foods, Peanut Foods.
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.
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 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 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.
See NC 4-H Presentation Regulations.
District Winners – $75.00 Congress Scholarship for each Division Winner.
State Winners -$100.00 Award: 8-10, 11-13 Divisions and 14-18 Division.
Raleigh NC 27695