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NC State Extension

Presentation Guidelines: Peanut Foods

en Español

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  • 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.


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.


  • 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.


  • 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.