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    Criteria in Meal Presentation

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    Adriel Azhriah Bawang
    This document outlines the criteria and point values for evaluating meal presentations from the University of the Cordilleras College of Nursing Basic Nutrition program. The criteria include palatability (20 points), creativity (10 points), completeness/balance of the meal (20 points), cost effectiveness (10 points), and proportionality of portions (10 points). Judges will rate presentations in each category and calculate a total score out of 100 points.

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    Criteria in Meal Presentation

    Uploaded by

    Adriel Azhriah Bawang
    13 views1 page
    This document outlines the criteria and point values for evaluating meal presentations from the University of the Cordilleras College of Nursing Basic Nutrition program. The criteria include palatability (20 points), creativity (10 points), completeness/balance of the meal (20 points), cost effectiveness (10 points), and proportionality of portions (10 points). Judges will rate presentations in each category and calculate a total score out of 100 points.

    Original Description:

    A rubrics for judging meal presentation in Nutrition & Diet Therapy

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    This document outlines the criteria and point values for evaluating meal presentations from the University of the Cordilleras College of Nursing Basic Nutrition program. The criteria include palatability (20 points), creativity (10 points), completeness/balance of the meal (20 points), cost effectiveness (10 points), and proportionality of portions (10 points). Judges will rate presentations in each category and calculate a total score out of 100 points.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    13 views1 page

    Criteria in Meal Presentation

    Uploaded by

    Adriel Azhriah Bawang
    This document outlines the criteria and point values for evaluating meal presentations from the University of the Cordilleras College of Nursing Basic Nutrition program. The criteria include palatability (20 points), creativity (10 points), completeness/balance of the meal (20 points), cost effectiveness (10 points), and proportionality of portions (10 points). Judges will rate presentations in each category and calculate a total score out of 100 points.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    of 1

    University of the Cordilleras

    College of Nursing
    Basic Nutrition
    MEAL PRESENTATION CRITERIA
    RATING

    a. Palatability
    b. Creativity
    c. Completeness/balanced
    d. Cost effectiveness
    e. Proportionality

    20 points
    10 points
    20 points
    10 points
    10 points

    Total Score:

    __________
    __________
    __________
    __________
    __________
    ____________

    Name of Judge: __________________________


    Signature:

    ___________________________

    University of the Cordilleras


    College of Nursing
    Basic Nutrition
    MEAL PRESENTATION CRITERIA
    RATING

    a. Palatability
    b. Creativity
    c. Completeness/balanced
    d. Cost effectiveness
    e. Proportionality

    20 points
    10 points
    20 points
    10 points
    10 points

    Total Score:

    ____________

    Name of Judge: __________________________


    Signature:

    __________
    __________
    __________
    __________
    __________

    ___________________________

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