NUTRITION MONTH - ACTIVITIES

Theme: (“Kumain nang wasto at maging aktibo…push natin ‘to!”).

1. SLOGAN MAKING

 Contest is on July 22, 2019 Monday 8:00 -9:00 am/ 1:00 -2:00pm.
 They will create a slogan for this year’s theme (“Kumain nang wasto at maging aktibo…push natin ‘to!”).
Caption only NO DRAWING. (Only border line is allowed).
 The contest will be facilitated by the TLE officers in the ICT room.

MATERIALS

 1/8 illustration board, Marker, pencil and eraser.

 Any medium can be used but Cray pastel is most recommended

CRITERIA FOR JUDGING:

 Relevance to the theme = 40%

 Creativity = 30%
 Originality = 20%
 Neatness = 10%
TOTAL = 100%

2. POSTER MAKING
 Contest is on July 23, 2019 Tuesday 7:00 -8:00 am/ 2:00 -3:00pm
 They will create a poster for this year’s theme (“Kumain nang wasto at maging aktibo…push natin ‘to!”).
 The contest will be facilitated by the TLE officers in the ICT room.

CRITERIA FOR JUDGING:

 Relevance to the theme = 40%
 Creativity = 30%
 Originality = 20%
 Neatness = 10%
TOTAL = 100%

3. ESSAY WRITING
 Contest is on July 24, 2019 Wednesday 7:00 - 8:00 am/ 1:00 -2:00pm.
 Contestants shall write an essay on nutrition month theme (“Kumain nang wasto at maging aktibo…push
natin ‘to!”).
 Essays shall follow the paragraph structure - introduction, body, and conclusion.
 Essays shall be written on the spots for 1 hour duration.

CRITERIA FOR JUDGING:

 Originality = 20%
 Content = 50%
 Writing Mechanics = 30%
TOTAL = 100%

4. FRUITS AND VEGETABLES CARVING

 Contest is on July 25, 2019 Wednesday 8:00 -10:00 am
  Participants are required to provide their own working tools, fruits and vegetables.
 A concept for the “art” can be made.
 No pre-slicing, carving or preparation of vegetables before the competition.
 Time allotment for the competition is two hours. Extending beyond the allotted time will mean a penalty of
one point per minute, which will be deducted from the total score.
 Participants are required to wear proper attire for the contest.

CRITERIA FOR JUDGING:

 Creativity = 40%
 Appearance = 30%
 Neatness = 20%
 Speed/Duration = 10%
TOTAL = 100%

6. DANCERCISE
 Contest is on July 26, Friday 7:00 onwards.
 Composed of 10-15 members only per group
 The total performance must last only for 3-4 minutes
 One group per section. Each participant must prepare a dance exercise with a music of their choice which is
related to the theme ““Kumain nang wasto at maging aktibo…push natin ‘to!”

CRITERIA FOR JUDGING:

 Synchronization = 40%
 Choreography = 30%
 Timing = 20%
 Relevance to the theme = 10%
TOTAL = 100%

7. NUTRI JINGLE

 Contest is on July 26, Friday 9:00 onwards.

 Compose of 10- 15 participants for each group.
 All entries must be an original composition.
 Choreography and costume is allowed during the performance
 Only Acapela or CD’s in audio format is allowed
 Each presentation should last for three (3-4) minutes only.
 Winners shall be determined by the chairman of the board of judges.

CRITERIA FOR JUDGING:

 Relevance to the theme = 40%
 Choreography = 20%
 Costume/stage presentation = 20%
 Audience Impact = 10%
 Singing = 10%
TOTAL = 100%

8. NUTRI – COOKING CONTEST (FISH DISH)

 Contest is on July 26, Friday 1:00 PM at School Ground.

  The contestants will provide their own ingredients and cooking utensils.
 The participants must provide a Title Card which contains the title and the brief description of each of the dishes
on display. This must be submitted together with the Recipe Form. A five (5)-point deduction from the total
score shall be incurred for non-submission of the title card.
 The title cards must be placed on the display area of the participant’s dishes prior to judging.
 All competitors are requested to wear proper cooking attire. Each team must bring at least three (3) plain white
kitchen towels.
 All preparation and cooking of dishes, including garnishes, must be entirely made and crafted on the spot. A
team who brings in any cooked item will be disqualified. Every team should prepare two plates for each dish –
one for display and another one to be served to the judges for tasting.
 Entreé/Main Course should pair well with rice. Rice will be provided along with other ingredients.
 The participants will be given a total of three (3) hours, broken down into four (4) segments. Dish is to be
served and displayed at the end of each segment. Segment 1 (30 min): Miseen place Segment 2 (1 hr):
Appetizer/snack Segment 3 (1 hr): Preparation, cooking, plating and final touch for entrée or main course and
dessert Segment 4 (30 min): Clean up, organization of the competition area, and writing of recipes

CRITERIA FOR JUDGING :

 Taste and Nutritional Value ` = 40%

(The dish should be nutritionally well balanced and must emphasize Philippine taste)
 Visual Appeal = 30%
(Contrast of plating and design)
 Originality and Creativity = 20%
(Recipes are not copied from magazines, cook books, or other contests)
 Overall Presentation = 10%
(Appetizer and main course shall complement the flavors, taste, and styles of each other)
TOTAL = 100%

9. FRUITS AND VEGETABLES EXPO

 Contest is on July 25, 2019 Thursday 7:00 -9:00 am/ 1:00 -3:00pm
 Participants are required to provide their own fruits and vegetables.
 All students per grade level should bring 1 fruit or vegetable.
 Participants can use props, linens to enhance the total presentation of their entries.
 Participants must set a kind of fruit and vegetable stand where they can sell it to the teachers and students.
They will be the one to price their products. Those who come up with the highest amount of sales will be
declared as the winner.

CRITERIA FOR JUDGING:

 Quality = 40%
 People Skill - 40%
 Overall appearance = 20%
TOTAL = 100%