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NC State Extension

Presentation Guidelines: Peanut Foods

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 the Food Guide Pyramid.
To learn principles of safe care and handling of peanut products.

9-10, 11-13 – Demonstrate mastery of preparation steps and nutritional contribution of product 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.

9-10 – 4-H’er must be 9 years old prior to January 1 of the current year and not have reached their eleventh burthday before January 1 of the current year.

11-13 – 4-H’er must be eleven years old prior to 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 prior to January 1 of the current year, and not have reached their nineteenth birthday before January 1 of the current year.

Presentation Ideas:

9-10, 11-13

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

14-18

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

Resources:

The North Carolina Peanut Growers’ Association has materials on peanuts.
USDA publications on the Food Guide Pyramid, Dietary Guidelines and Nutrition Facts label.

Rules/Regulations:

Foods included in this category must contain the stated amount of peanuts/peanut product 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
1-1/3 Tablespoons
(1 Tablespoon 1 teaspoon)

*These values are from the latest Composition of Foods, AH-8-16. Combination of peanut products may be used to meet protein requirements.

See the NC 4-H Presentation Regulations for more specific information and regulations for Breads, Fruits & Vegetables, Dairy Foods, Peanut Foods.

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. 9-10, 11-13 uses Standard Score Sheet; 14-18 uses special score sheet.
9-10, 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 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.

Rules/Regulations:

See NC 4-H Presentation Regulations.
NC 4-H Presentation Scoresheet 9-13…in PDF
See Dairy Foods/Breads/Peanut Foods/Fruits &Vegetable Foods Scoresheet (used for 14-18)

Awards:

District Winners – $75.00 Congress Scholarship for each Division Winner
State Winners – $50.00 award for each winner in 9-10, 11-13 Divisions; $100.00 toward NJHA Convention for winner in 14-18 Division

Donor:

Ms. Betsy Owens, Director, North Carolina Peanut Growers’ Association, PO Box 1709, 109 South Main Street, Rocky Mount NC 27801

Specialist:

Ben Chapman
Raleigh NC 27695
Phone: 919/515-9140
Email: benjamin_chapman@ncsu.edu