North Carolina 4-H 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: 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:

NC State University. NC A&T University. NC Cooperative Extension. Helping People Put Knowledge to Work. NC A&T University