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PROJECT PROPOSAT

Project Tltle I 2"d Divlslon NutrLcook Fest Cont6t Using lndigenous Vegetabl6
(Malunggay and Saluyot)

venue : Bangui National High School

Terget Date: ruy 25,2015

Target Cllentele : Publlc Elementary and Secondary Sclrools Technology and tivelihood Education (TtE)
and Edukasyong Pantahanan at Panglalusrfan (EPP)

l. Rationale :

Creating greater awareness on nutrition among Filipinos is a perennial campaign held every

July and is mandated by the Presidential Decree 491 or the Nutrition Act of the Philippines. The

National Nutrition Council spearheaded the whole nation in the celebration of the nutrition month

with the theme 'Tamang Timbang, lwasto sa Tamang Pagkain at Ehersisyo". The celebration aims to:

1. lncrease awareness on the role and importance of proper nutrition and physical activw in the

prevention of being overweight and obese among the general public; 2. Encourage Filipinos to make

positive decisions towards consumption of healthy diets and be physically active to prevent non-

communicable diseases as a result of being overweight and obese; and 3. Encourage communities,

national and local governments, non-government organizations, private sector, media, the academe,

and other stakeholders to put in place an enabling environment, which promotes proper nutrition and

physical activity among Filipinos to prevent being overweight and obese.

ln support to this endeavor, the Department of Education recognizes the importance of Bood

nutrition to the improvement of academic performance of learners and serves as avenues in the

improvement of the learners' nutritional status. DepED Memorandum No. 52, s.2015 enjoins all

school to participate in this celebration by undertaking meaningful activities, which will highlight the

importance of good nutrition not only to the overweight and obese learners but also to the

underweight learners to improve their weight through eating nutritious foods served at home and at

the school. Therefore, a nutri-cook fest is proposed as one of the division wide activites. The use of

indigenous vegetables like malunggay and saluyot as the main ingredients in the contest recipes,

hence, the recipes may be considered and recommended as one of the menu in the School-Based

Feeding Program (SBFP) ofthe government.

 Towards the end, it is expected that the recipes will be included in the feeding programs of

the schools and at home.

ll. Objectives:

1. To modiry the use of indigenous vegetables like malunggay and saluyot in school feeding

programs and at home.

2. To plan for a cycle menu good for a week utilizing malunggay and saluyot as the main ingredient.

3. To prepare a one dish meal in different variations utilizing malunggay and saluyot as the main

ingredients.

4. To discover and develop own recipes based on the required main ingredients.

5. To recommend the recipes in the implementation of the school-based feeding program and in the

lunch counter of the school canteen,

lll. Overuiew:

The nutri-cook fest will be conducted on July 25, 2015 at the Bangui National High School. Participants

will be the first place winners of the nutri-cook fest contest in the districts and secondary schools.

lV. financialRequirements:

Expenses of the following will be charged to school canteen proceeds.

1. lngredients for the recipes

2. Travel expenses

v. Perrormance lndicator :

The winning recipes will be recommended for the school feeding programs and as well as to be

served in lunch counters of the school canteens.

Prepared by:

.,.,r*ffiffrr**
NErse ll

JAO(ETUT RPAGUIIIIATDO
EPS.TLE

ow, e,.k
ARACEU C, PASTOR, CESO V
Schools Division Superintendent
MECHANICS OF THE COi{TESTT

1. All districts and secondary schools will conduct a nutri-cook fest within their level.

2. Participants will be TLE students and EPP pupils. First place winners of the districts and secoirdary
schools will representtheir district and scfiool during the division contest.

3. Participants will plan for a cycle menu good for a week utilizing malunggay and saluyot as the
main ingredients.

4, Participants will only prepare a one day menu either soup, main dish or dessert utilizing the two
main ingredients

5. The use of artiflcial seasoning to taste is strictly prohibited.

5. Expenses will be charged from school canteen proceeds.

7. Participants shall bring their own cooking utensils and paraphernalia.

8. Proper cookin8 attire and sanitation shall be observed by the participants during the cooking
contest proper.

9. The recipe will be ba'sed on the following criteria:

a. Utilization of indigenous vegetable
(malunggay andsaluyot) - 3eA
b. Nutritivevalue - 25%
c. Flavor/Palatability 20%
d. Preparation - 15%
e. Appearance and presentation - wA

10. Three winners will be awarded with certificates of recognition and appreciation after the contest.
Winning recipes will be officially recommended for the school feeding programs of the division.
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2nd Division Nutri-Cook Fest Contest Using lndi8enous vegetables (Malungtay and Saluyot)
BANGUI NATIONAT HIGH SCHOOT
ELEMENTARY CATEGORY JUtY 25,2015
UTITIZATION OF NUTRITIVE FTAVOR/ PREPARATION APPEARANCE AND TOTAT
NO. INDIGENOUS VEGETABTE VATUE PATATABITITY PRESENTATION
30% 2504 20% L5% to% lOWo
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 2nd Division Nutri-cook Fest contest using lndigenous vegetables (Malunggay and Saluyot)
BANGUI NATIONAT HIGH SCHOOT

UTITIZATION OF
INDIGENOUS VEGETABTE
30%

Judge No. 1
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2nd Division Nutri-Cook Fest Contest Using lndigenous Vegetables (Malunggay and Saluyot)
BANGUI NATIONAL HIGH SCHOOT
SECONDARY CATEGORY
JUrY 25, 2015
PREPARATION APPEARANCE AND TOTAT
UTITTZATION OF NUTRITIVE FTAVOR/
PATATABILITY PRESENTATION
NO, INDIGENOUS VEGETABTE VATUE
30% 25% 20% L5% LM L0096

1
2
3
4
5
6
7
8
9
10
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15
16
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18
19
20
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 2nd Division Nutri-Cook Fest Contest Using lndigenous Vegetables (Malunggay and Saluyot)
BANGUI NATIONAL HIGH SCHfi)t
SECONDARY CATEGORY
UTILIZATION OF
INDIGENOUS VEGETABTE
3g%
 2nd Division Nutri-cook Fest contest using lndigenous vegetables (Malunggay and saluyot)
BANGUI NATIONAL HIGH SCHOOT
SECONDARY CATEGORY
UTITIZATION OF
INDIGENOUS VEGETAEtE
30%

Judge No.