NUTRITION MONTH PROGRAM AND ACTIVITIES FOR THE SENIOR HIGH

THEME: Kumain ng Wasto at Maging Aktibo.... Push Natin To!

JULY 25 – 26, 2019

ACTIVITIES, PARTICIPANTS AND COMMITTEES

The Circle of Restaurateur (COR) Officers will facilitate the different activities of the
program. The Officers and Home Economics Students will not participate in any of the
competitions because their full cooperation will be employed in the program.

1. FEEDING PROGRAM (July 08, 2019 – August 02, 2019 -9:30-10:00AM)

 The participants will be selected students from the SHS.
 Selection and monitoring will be done in coordination with the School Nurse,
Mrs. Annie Bravo.
 The feeding program will be funded through the efforts of the SHS Teachers
and willing sponsors.
 The venue will be at the Grade 12 TVL-HE classroom.

ACTIVITY PARTICIPANTS IN-CHARGE

FEEDING PROGRAM 30 selected grade 7 students Mrs. Juliet R. Mirado
Mrs. Jimena T. Nieva
Mrs. Maribel H. Gapuz
Mrs. Lorena D. Arce

2. POSTER SLOGAN (July 25, 2019 at 9:00 – 12: 00 AM)

The Coordinators per strand will submit names of the three (3) students per grade
level as representatives for this activity. The poster slogans will be posted at the stage
and the judging will be conducted a day before the culminating event. The winner will
be announced during the culminating program on July 26, 2019.
General Guidelines: All poster slogans must be related to the theme
Theme: Kumain ng Wasto at Maging Aktibo.... Push Natin To!
Materials: White Cartolina
Oil Pastel
 The participants will provide the materials needed for the contest.
 The poster slogan competition starts 9:00 – 12: 00 AM
 The venue will be at the SCHOOL COVERED COURT.
 The total of the participants is 48 and the slogans will be 16.

ACTIVITY PARTICIPANTS IN- CHARGE

POSTER - SLOGAN 3 participants per grade level, Engr. Manuel F. Hermano
COMPETITION per strand of the Senior High. Jr.
Mrs. Joefel P. Laigo
Mrs. Maryeta S. Baliosan

3. CUPCAKE DECORATING COMPETITON (JULY 25, 2019 at 8:00 AM to 10:00

AM)
 Main Ingredient: 3 LEMON SQUARE SIZED CUPCAKES
 The participants will provide their own ingredients, their tools and equipment,
and also their proper attire.
 The Cupcake Decorating Contest starts at 8:00 AM to 10:00 AM.
 The venue will be at the TVL 11 HE – A CLASSROOM.
 The total of the participants is 24 students with 8 groups.

ACTIVITY PARTICIPANTS IN-CHARGE

CUPCAKE 3 persons per strand combining Mrs. Christine Marie M.
DECORATING the gr. 11 & 12 students. Zarate
 COMPETITION Mrs. Mitcheil Marie S.
Pascua

4. NAPKIN FOLDING (July 25, 2019 at 8:00 AM to 10:00 AM)

 The facilitators will provide the materials needed for the competition.
 The contest starts at 8:00 AM to 10:00 AM.
 The venue will be at the TVL 12 CG CLASSROOM.
 The total number of participants is 24 individuals. Each strand will have 1
participant.

ACTIVITY PARTICIPANTS IN- CHARGE

NAPKIN FOLDING 1 participant per section. Mrs. Reynosa S. Acosta
COMPETITION Mr. Elmer H. Patcsil
Mrs. Marivic F. Carolino

5. NUTRI-COOKING COMPETITON (July 25, 2019 at 8:00 AM to 12:00 NN)

 Main Ingredient: Secret Ingredient
 The participants will provide their own ingredients, their tools and equipment,
and also their proper attire.
 The nutri-cooking starts at 8:00 AM to 12:00 NN
 The venue will be at the TVL 12 HE – A CLASSROOM.
 The total of the participants is 24 students with 8 groups.

ACTIVITY PARTICIPANTS IN-CHARGE

NUTRI- COOKING .23 3 persons per strand combining Mrs. Rhea S. Daluddung
3 the gr. 11 & 12 students. Mrs. Lorma H. Calica.
C0000OMPETITION Mrs. Alma P. Degamo

6. FRUIT CARVING COMPETION - Student and Teacher Category (July 25,

2019 at 8:00 AM to 12:00 NN)
 Main Ingredient: WATERMELON or Similar Substitute
 The participants will provide their own ingredients, their tools and
equipment, and also their proper attire.
 The fruit carving competition starts at 8:00 AM to 12:00 NN.
 The venue will be at the TVL 12 HE – B CLASSROOM.
 The total of the participants in this competition is 8 groups.

ACTIVITY PARTICIPANTS IN- CHARGE

FRUIT CARVING 1 pair per strand combining Mrs. Pamela Gay C.
COMPETITION the grade 11 &12students. Cadizal
Mrs. Venalee M. Gallardo

7. NUTRI- JINGLE COMPETITION (July 26, 2019-8: 00 AM – 12:00 NN)

 No electric accompaniment
 Acoustic Guitar accompaniment and props are allowed
 3-5 minutes of PERFORMANCE for every group
 The total number of the participants is 8 groups.
ACTIVITY PARTICIPANTS IN- CHARGE
NUTRI- JINGLE COMBINED Mrs. Michelle N. Gajete
COMPETITION COMPETITION Mrs. Melanie P. Padilla
10- 20 participants/ group per Ms. Maree Lyne J.
strand by combining gr. Rodriguez
11&12
8. MR. & MS. NUTRITION MONTH (JULY 2019)
A. SCREENING (July 10, 2019-4:00Pm -5:00PM)
 The participants will wear casual wear. (Upper-white, Lower-pants)
 The venue will be at the school covered court.
 The total number of participants is 50. 25 for miss and 25 for mister.

ACTIVITY PARTICIPANTS IN- CHARGE

MR. AND MS. HEALTH 1 pair per section Advisers
AND WELLNESS

B. PAGEANT (July 26, 2019 at 8:00AM-12:00 NN)

 The participants must provide their own costumes and make-up.
 The contest starts at 8:00AM to 12:00PM.
 The total of the participants is 14 pairs. 14 for the female and 14 for male
representatives.
 The venue will be at the school covered court.
ACTIVITY PARTICIPANTS IN- CHARGE
MR. & MS 1 pair per strand, per grade Dr. Marlon U. Ligas
NUTRITION MONTH level grade 11 and 12 Mr. Jubert L. Padilla
students Dr. Narciso A. Martin Jr.
Ms. Meryl Mae P. Nelmida
Ms. Rhodora H. Sotelo
Mr. Jade L. Balicat
Mrs. Arlance M. Garcia
 CONTEST MECHANICS AND CRITERIA FOR JUDGING

1. NAPKIN FOLDING COMPETITION

Only three participants per strand shall be allowed to participate. Participants
will be executing seven (7) Basic Folds—candle, fan, bishop’s hat, pyramid, banana,
lotus, and sail boat) and one (1) Special Fold in one minute. Participants are
encouraged to expose showmanship wherein they are performing the skills of making
an artistic performance distinctive, effective and appealing to the audience.
a. The participants should provide their own copy of music on CD to be submitted a day
before the event proper.
b. Participants will be provided with three napkins (white in color of the basic folds and
any color of the special fold). They may also add their accessories to the napkin.
c. Time will start as soon as the participant touches the napkin. Participants will be given
1 minute to complete all folds.
d. Deductions will be made for over time.
GUIDELINES FOR ASSESSMENT
CRITERIA POINTS SCORE
QUALITY
- Folds are accurate and crisp 40
PRESENTATION
- Napkin folds are elegant and pleasing to the eye. 25
TECHNIQUE
- Uniformity and consistency of napkin fold. 25
NEATNESS OF WORK
10
TOTAL 100

2. POSTER – SLOGAN CONTEST

The Class Adviser per section and per grade level will submit the names of the three
(3) students from his/her advisory class as representatives for this activity. The poster
slogans will be posted at the stage and the judging will be conducted a day before the
culminating event. The winner will be announced during the culminating program on
July 26, 2019.
General Guidelines: All poster slogans must be related to the theme
Theme: Kumain ng Wasto at Maging Aktibo.... Push Natin To!
Materials: White Cartolina / ½ Illustration board
Oil Pastel
a. The participants will provide the materials needed for the contest.
b. The poster slogan competition starts 9:00 – 12: 00 AM
c. The venue will be at the school covered court.
d. The total of the participants is 75 and the slogans will be 25.

GUIDELINES FOR ASSESSMENT

CRITERIA POINTS SCORE
RELEVANCE TO THE THEME
25
ORIGINALITY
25
COLOR HARMONY
25
IMPACT
25
TOTAL 100
3. CUPCAKE DECORATING CONTEST
Participants are to execute within 2 hours (from 8:00-12:00 AM) their entry
comprising of 3 decorated cupcakes. Note, this contest is not a menu presentation,
therefore, part of the judging is observing the participants while preparing up to
presenting the decorated cupcake. The theme for the cupcakes will be “Birthday”.
a. Each team must be composed of three (3) members per strand to decorate their
cupcakes.
b. Practical up-to-date preparation and presentation is expected to be executed by
the participant on the duration of the competition. Likewise, sanitation
practices and procedures must be strictly applied.
c. Participants will not prepare the cupcake base during the competition. They
may bake the cupcake base at home or purchase a cupcake base like lemon
square.
d. All ingredients/materials to be used should be edible and on-hand at the time
of the contest.
e. Pre-made Icing will be provided by the facilitator.
f. Use of ready-made decors such as icing flowers is allowed.
g. Use of showpiece is allowed but will not be considered for judging.
h. Cooking tools, utensils and/or equipment to be used for preparation of the
cupcake and frosting/icing will be provided by the organizers but the
participants must provide their own personal specialized tools, utensils and/or
equipment for presentation. Damages done on the equipment and utensils
provided by the organizers will be charged to the participants.

GUIDELINES FOR ASSESSMENT

CRITERIA POINTS SCORE

RELEVANCE TO THE THEME
- 20
PRESENTATION
- Cupcakes should be appetizing and taste fully 30
pleasing to the eye, slices should be moderate;
portions correctly calculated and easily accessible.
WORKMANSHIP
- Preparation must be correct, display of mastery, 30
basic skills, application of correct cooking methods.
HANDLING/ HYGIENE
- Attention paid to hygiene during food presentation 20
TOTAL 100

4. COOKING CONTEST
Participants are to execute within 4 hours (from 8:00-12:00 AM) their entry
comprising appetizer and main course. Each course is composed largely of 50%
secret ingredient as it is emphasized as the major ingredient. Taste, correct
preparation, handling and hygiene and up to date presentation will comprise the
criteria for judging. Note, this cooking contest is not a menu presentation, therefore,
part of the judging is observing the participants while preparing up to presenting the
cooked course.
a. Each team must be composed of three (3) members per strand to make their own
appetizers, and main course with the secret ingredient as a major ingredient within
four hours.
b. Each team will prepare, cook and plate on the spot for 4 hours and must present the
course in 2 portions, one for display and one for the judges’ assessment. The display
course should have a tag (which you could name freely)
 c. List of ingredients are open for the participants’ discretion to use any including stock,
salt, and pepper. By the end of the competition, not more than 10% should be left;
otherwise point deduction will be applied under the correct preparation.
d. Prepare/ chopped mis-en-place is allowed but must not be cooked.
e. All ingredients, plates, spoons to be used for tasting, pots and pans are to be provided
by the participants.
GUIDELINES FOR ASSESSMENT
CRITERIA POINTS SCORE
TASTE
- Good flavour/taste, not over powering, balanced 40
combination.
PRESENTATION
- Dishes/Course should be appetizing and taste fully 25
pleasing to the eye, slices should be moderate;
portions correctly calculated and easily accessible.
CORRECT PREPARATION
- Preparation must be correct, display of mastery, 25
basic skills, application of correct cooking methods.
HANDLING/ HYGIENE
- Attention paid to hygiene during food presentation 10
TOTAL 100

5. FRUIT CARVING
Participants are to carve, present and display within (or set and instructed prior of
starting) their finished product. Materials included WATER MELON (large portion should be
used: ripe or unripe). Artistic skill in carving will have great impact on scores.
a. Each (composed of two) will provide their own WATER MELON as well as carving
tools, discretion of the participants if she/he will use ripe or unripe water melon. The
carving competition will highlight WATER MELON as the main material.
b. Participants are allowed to bring a copy of their drawn art to be used as guide.
Participants can use props and linens to enhance the display. Wires and Toothpicks are
not allowed.
c. After assembling the design, table should be clean ready for display and evaluation.
GUIDELINES FOR ASSESSMENT
CRITERIA POINTS SCORE
Degree of Difficulty 30
Artistic Achievement 20
Work Involved and Work Details 30
- Handling and arrangement of all materials and tools,
and utilization of safety and hygiene.
Originality 20
TOTAL 100

6. NUTRI- JINGLE
GENERAL GUIDELINES: NO ELECTRIC ACCOMPANIMENT
Acoustic Guitar accompaniment and props are allowed
3-5 minutes of PERFORMANCE for every group.
The total of the participants is 8 groups.

Number of participants per group: 10- 20 STUDENTS from the strands of STEM 11 and 12,
HUMSS 11 and 12, ABM 11 and 12, GAS 11 and 12, TVL ICT 11 and 12, beauty care and
care giving 11 and 12 will combine as group, so we have a group of STEM, HUMSS, ABM,
GAS, ICT, BC with CG and HE.
 1. Only selected SENIOR HIGH SCHOOL STUDENTS of DEGMNHS are allowed to
join the contest.
2. Allowed number of performers is 10 minimum and 15 maximum.
3. Jingle presentation will be 3-5 minutes per group, props is a must.
4. The props are related to our theme “Kumain ng Wasto at Maging Aktibo.... Push
Natin To!.”
5. The nutrijingle contest will be on July 2019 at DEGMNHS quadrangle.

CRITERIA POINTS SCORE

CONTENT (Related to Nutrition Month Theme) 30%
MUSICALITY &CHOREOGRAPHY 30%
ORIGINALITY 20%
AUDIENCE IMPACT 10%
COSTUME AND PROPS 10%
TOTAL 100%

7. “Mr. and Ms HEALTH AND WELLNESS 2019”

Mr. and Ms HEALTH AND WELLNESS will showcase their healthy body, beauty
and brain. In this competition, each participant will represent their own strand. Mr and Ms
Nutrition Month 2019 aims to look for two representatives who will uphold the importance of
vegetables and fruits to keep an individual physically, mentally, and emotionally healthy.
Specific Guidelines, Pointers for Judging and Criteria:
1. Each strand per grade level must pick two (2) representatives, 1 male and 1 female.
Preferably those who are physically and mentally fit. In the case where there are two
sections for a strand, one male will be coming from one section and one female will
be coming from another section or vice versa.
2. ALL Candidates must attend scheduled practices every afternoon @ 4-5 pm starting
Monday July 2019.
3. The representatives will be given a FINAL briefing a day before the pageant proper.
4. The pageant will be held on July 2019 9:00 am at the DEGMNHS quadrangle.
5. The first round of the pageant is the opening number and introduction of the
candidates by using their school uniform(Colored Uniform).
6. The opening and introduction round will be judged as follows:
CRITERIA POINTS SCORE
Costume and Overall Appearance 50%
Poise and Confidence 20%
Introduction 20%
Audience Impact 10%
TOTAL 100%

7. Final round will be the question and answer portion. Each contestant will pick a judge who
will ask him/her a question. He/ She will have 40 seconds to answer. The criteria for the
Question and Answer Portion are as follows:
CRITERIA POINTS SCORE
Content 10%
Delivery of the Answer 5%
Audience Impact 5%
TOTAL 20%

8. There will be top 5 finalists that will be chosen from the scores taken from the Q and
A.
 9. Top 5 finalists from male and female category will have their Final Q and A. One
question will be given to all of the candidates. The answers will be written in a sheet
of paper.
10. The judges will score their answer and will rank them accordingly. The highest
pointer among the five finalists will be declared Mr and Ms Nutrition Month 2019.
11. The winners will be awarded with a certificate and sash.
12. All the contestants will be given a Certificate of Recognition.
13. The final decision of judges is final and irrevocable.

Other Concerns
1. To supplement the needed monetary resource for the program, the following activities
are proposed:
a. All SHS teachers will solicit for the program from willing donors and
sponsors.
b. A raffle tickets will be sold at 0.99 Php each. The prizes will be as follows:
i. First Prize – 500.00
ii. Second Prize – 300.00
iii. Third Prize – 100.00
2. Working Committees
a. Program – HUMSS
b. Facilities, Stage and Sound System – ABM
c. Food and Refreshments – HE
d. Stage Decorations – TVL
e. Criteria, Tabulation and Others – STEM
f. Certificates (Winners, Awards and Judges) – GAS
g. Aftercare – ALL
 AWARDS
ACTIVITIES RANKS CERTIFICATE

POSTER SLOGAN CHAMPION

1ST RUNNER UP
2ND RUNNER UP

NUTRI-QUIZ CHAMPION
1ST RUNNER UP
2ND RUNNER UP

NUTRI- COOKING CHAMPION

1ST RUNNER UP
2ND RUNNER UP

FRUIT CARVING CHAMPION

1ST RUNNER UP
2ND RUNNER UP

NUTRI JINGLE CHAMPION

1ST RUNNER UP
2ND RUNNER UP

MR. AND MS CHAMPION

NUTRITION 1ST RUNNER UP
2ND RUNNER UP