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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 year’s 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 region’s 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 government’s 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.