FRUIT CARVING CONTEST

MECHANICS
1. Participants must wear appropriate cooking attire during the
competition.
2. All carving, assembling, peeling, and cutting shall be done during the
actual competition only.
3. Only toothpicks and barbeque sticks are allowed to be used. Wire, glue,
spray, and artificial coloring are NOT allowed.
4. Cooking equipment will NOT be provided.
ingredients/materials to be used must be pre-cooked.

If

necessary,

5. The use of pre-assembled skeletal base or form will be allowed. Note

that the skeletal base or form should also be edible.
6. The entire piece must also be edible.
7. An entry must have a title and brief description that should be written in
English and must fit when placed on a (index card sized) white paper. A
five (5) point deduction from the average score shall be incurred for nonsubmission of the title card.
8. All wastages should be gathered as these will be judged if all materials
are maximized. .
9. Time allotment is two (2) hours. Going beyond the allotted time will mean
penalty of one (1) point per minute or a fraction thereof which will be
subtracted from the average score.

JUDGING CRITERIA
CREATIVITY AND ARTISTRY
Shows artistic merit by producing an impressive output.
New ideas in design and technique to advance the art are
visible.
FULL UTILIZATION OF RAW INGREDIENTS
Uses at least 75% of the ingredients/materials brought in.
EXECUTION SKILLS AND ATTENTION TO DETAILS
Employs proper procedure and position in carving, slicing
and assembling items. This includes the proper and skillful
handling of tools.
DEGREE OF DIFFICULTY
Produces an intricate yet neat artwork.
SANITATION AND HYGIENE
Ensures the sanitary and hygienic handling of ingredients.
This includes the management of working area and
clothes.
TOTAL POSSIBLE POINTS

0-30
point
s

0-25
point
s
0-25
point
s

0-10
point
s
0-10
point
s
0-100
POIN
TS

POSTER MAKING CONTEST

1. The theme for the poster making/painting contest shall be:
Timbang iwasto sa tamang nutrisyon at ehersisyo,
2. Materials must be brought by the participants during the
contest day.
Materials allowed for the poster making/painting contest:
- size illustration board
- oil paints/pastels
- water color
- crayons
-colored pencils
3. All artworks must be done on the spot and must be
completed within the allotted time of two and a half hours.
4. All entries will be pre-numbered. No other identifying marks
will be allowed to appear in the artworks.
5. All artworks will be judged based on the following criteria:
Creativity and Presentation - 40%
Originality 30%
Relevance to the theme 30%

6. Winners will be identified at the end of the activity. Awarding

of winners shall be during Nutrition Month Culmination Program
which shall be on July 31, 2015.

T-SHIRT DESIGN MAKING CONTEST

1. The design must emphasize the theme Timbang iwasto sa
tamang nutrisyon at ehersisyo,
2. Design the shirt using any technique (silkscreen printing,
hand painting, mixed media, tie-dye, etc.)
3. Contestants must bring their own materials. Only one (1) tshirt for each contestant is allowed.
4. All artworks must be done on the spot and must be
completed within the allotted time of two and a half hours.
5. The artworks will be judged based on the following criteria:
Originality 40%
Creativity/Execution 25%
Relevance to theme 25%
*Facebook Popularity (the most likes) 10%
Total 100%
*Cut off time for online voting shall be on July 31 at
12:00 mn.

6. Winners will be identified during Nutrition Month Culmination

Program which shall be on July 31, 2015.

COOKING CONTEST
Mechanics
1. The contest is for all grade levels. Each grade level shall
have two representatives (1 pupil and 1 parent).
2. The contestants will prepare a low cost, nutritious one dish
meal intended for elementary pupils. The contestants will
shoulder the ingredients and bring their own cooking
utensils.
3. Proper cooking attire must be observed.
4. The contestants will list down their recipe in one bond paper,
indicating the no. of serving and the amount they have
expended.
5. The recipe will be judged according to the following criteria;
Palatability ---- 20%
Nutritive Value ---- 30%
Originality ---- 20%
Presentation ---- 10%
Cost ---- 10%
After Care ---- 10%
TOTAL ---- 100%
6. Winners of the contest will be announced after judging.
Awarding of winners will be on the culmination program at
the end of the month.
7. Decision of the judges is final and irrevocable.

FRUIT VEGETABLE SALAD MAKING CONTEST

1. The contest is for kindergarten and primary grade levels.
Each grade level shall have 3 representatives which will be
regrouped to make 4 teams; each team having a member
per grade level.
2. The contestants will shoulder the ingredients and bring their
own cooking utensils.
3. Proper cooking attire must be observed.
4. Participants will only be given an hour and a half to prepare
the dish.
5. Participants must prepare five servings of their salad dish.
Four for judging and one for presentation.
6. Participating teams must create a name for their salad dish
and label their entry with creative description.
7. The competition has the following criteria for judging:
20 points for Workmanship,
25 points for Presentation (which includes creative
description for presentation),
40 points for Taste,
15 points for Creativity
Total of 100 points.
8. The top three salad dishes with the highest score will be
conferred with the 1st, 2nd, and 3rd place Award, respectively.

NUTRI QUIZ BOWL

Specific rules and mechanics:
1. Each grade level is entitled to two (2) contestants who will compose a team
and (1) official alternate.
2. Each team will answer the same set of questions in writing. Before a
question is read, the teams must raise their chalk. Each team will be
provided pieces of chalk, writing pad (illustration board) and eraser.
3. Questions will be read twice in English by the quizmaster or moderator. After
the second reading, the quizmaster shall say GO and only then the team
be allowed to write the answer. Automatically the five (5) seconds time limit
will begin with the word GO by the quizmaster. If a question requires
enumeration or needs computation, the time limit will be extended to five (5)
more seconds.
4. After the time and the buzzer sounds, the team should STOP writing and
raise their answer pad. The answer of the team violating this rule will be
considered void.
5. The proctors will go around and check the answer of the teams. A proctor for
each table will be provided to ensure the correctness of the answers.
6. The contest has three (3) rounds, EASY Round, AVERAGE Round, and
DIFFICULT Round. In Easy Round, fifteen (15) questions will be asked. Each
question will worth one (1) point. The Average Round has 10 questions with
corresponding two (2) points for every correct answer. Finally, in the Difficult
Round, ten (10) questions will be asked with three (3) points worth for every
correct answer.
7. After asking all the thirty-five (35) questions, all scores
The team with the highest scores will be declared as
2nd placer, 3rd placer and 4th placer. Should there be a
questions (Easy, Average, Difficult) with corresponding
item 6) will be asked by the quizmaster in order to break

will be summed up.

the 1 st placer, then
tie, extra three (3)
points (as stated in
the tie.

8. If there are any protests, it should be referred to the Chairman of the Quiz
Bowl and Quiz Moderator immediately, and be entertained only before the
quizmaster reads the next question.