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Republic of the Philippines

Department of Health
NATIONAL NUTRITION COUNCIL


Mechanics for the Conduct of NNC Regional Recipe Development Contest
in connection with the 2012 Nutrition Month Celebration


I. Background
As part of this years Nutrition Month celebration, the NNC regional offices will be
conducting recipe contests designed to develop low-cost, easy to prepare, and
nutritious vegetable dishes. The recipe contest will provide the venue to showcase
each regions traditional recipes as well as show that there are many ways of
cooking vegetables. The winning recipes will be compiled into a recipe book that
will be printed for distribution to beneficiaries of the governments Pantawid
Pamilya or the Conditional Cash Transfer program administered by the DSWD as a
way for NNC to contribute to improved nutrition of poorest families. The recipe
book will also be distributed to local nutrition workers as an IEC material for
helping families improve their meals and food intake.
II. Eligibility
The contest is open to all cooking enthusiasts, whether individual or group. Officials
and staff of the National Nutrition Council and their families are not eligible to join.
III. Requirements for Contestants
1. Contestants must submit recipes that use vegetables as main ingredients.
Contestants are encouraged to use indigenous vegetables. The recipe must
contain the title, list of ingredients, procedure and cost. The recipe should be
good for 6 servings.
2. The recipe must consist of no more than 5 ingredients, excluding seasonings
and condiments and thus must be relatively inexpensive.
3. All ingredients will be reviewed and only those ingredients listed in the
recipe will be allowed for use.
4. Unnecessary ingredients should be avoided
5. Practical and acceptable cooking methods should be applied.
6. All ingredients must arrive in a raw/unprepared state. No prepared foods
will be allowed with the exception of commercially prepared sauces or
ingredients.
7. Vegetables may be cleaned and washed but not cut or shaped in any form
before the contest.
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8. For group contestants, only the team members will be allowed in the
demonstration area.
9. Contestants will be given time to set up and decorate their work area.
10. Contestants will have a maximum of thirty (30) minutes to prepare and
cook their recipe.
11. Contestants must provide their own cooking utensils and/or cooking
appliance.
12. Each contestant will be provided with a table and 2 chairs.
13. Contestants are encouraged to wear clothing consistent with professional
and safe food handling practices.
14. All the recipe entries become the property of the National Nutrition Council
for inclusion in the recipe book that will be developed by NNC and other
related purposes.
15. Contestants with winning recipes will be acknowledged in the recipe book.
IV. Judges
1. The NNC-Regional Office will identify at least three judges who have relevant
knowledge and experience in judging cooking contests using in particular,
nutritious recipes.

2. Each judge shall be provided with the following items:
a. Silverware
b. Napkins
c. Bottled water and drinking glass
d. Score sheets and tally sheets
e. Pencil/pen
f. Calculator
g. Stapler
h. Copies of recipes

3. A score keeper shall be assigned to assist the judges.

4. All decisions of the Board of Judges are considered final.

V. Criteria for judging

Only those recipes that qualify shall be judged:

Criteria Score
Palatability/Taste 25
Use of nutritious ingredients 25
Originality 20
Visual appeal 15
Ease of preparation 15
TOTAL 100
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VI. Awards
Cash prizes will be awarded for first, second, and third place. There will be 3
consolation prizes.
First Prize Php10,000
Second Prize Php8,000
Third Prize Php6,000
Three consolation prizes of Php2,000 each
All contestants will receive a Certificate of Participation.
VII. Submission of Entries
Interested individuals/groups should submit the fully accomplished entry form to
the NNC Regional Office on or before 13 April 2012 either through email or fax.
Only entries that have no more than 5 ingredients and with accomplished entry
forms will be accepted to join in the contest. The NNC-Regional Office will notify all
the qualified entries.
For more details, please contact:
NNC REGIONAL RECIPE DEVELOPMENT CONTEST
c/o National Nutrition Council NCR
Center for Health Development-MM, Welfareville Compound, Bgy. Addition Hills,
Mandaluyong City
Contact Person: Ms. Anjelia C. San Buenaventura
Tel. No. 533-2713
Fax: 533-2713
Email: nnc_ncr@yahoo.com
Web: http://www.nnc.gov.ph/regional-offices/ncr

VII. Venue, Date and Time of Contest Proper
Contest proper will be held on 23 April 2012 from 1:00 5:00 pm. Venue to be
announced later.