OLIVAREZ COLLEGE TAGAYTAY

College of Nursing

Food Preparation Evaluation Guide

Group No: ____________ Date: __________________

INSTRUCTION: ENCIRCLE THE APPROPRIATE RATING BASED ON THE GIVEN CRITERIA.

Criteria Rating Score

1-7 8-14 15-20

Palatability 20%
The meal lacked flavor The meal was The meal was
and was not pleasing to satisfactorily pleasing exceptionally flavorful.
eat. to eat.
1-13 14-26 27-40
Nutritious 40%
The meal presented was The meal satisfactorily The meal sufficiently
(HIGH PROTEIN, inadequately nutritious. met the recommended met the recommended
HIGH CARB, It lacked nutritional dietary intake, dietary intake of
LOW SALT, LOW value and did not meet however, lacking of nutrients. It also
FAT) the recommended one or more nutrient included all the six
dietary intake of of the given criteria. classes of nutrients &
nutrients. calories particularly the
given criteria in amounts
that preserve and
promote good health.
1-3 4-7 8-10
Presentation 10%
The meal presentation The meal was The meal creativity and
lacked creativity and presented with innovatively presented.
was presented without moderate creativity A well thought out meal
any effort on the and meekly presentation that was
aesthetic aspect of the incorporates enticingly attractive.
meal. embellishments on
their meal
presentation.
1-10 11-20 21-30
Knowledge 30%
The student presenters The student presenters The student presenters
apparently lacked were able to provide were adequately and
sufficient knowledge as nutritional information remarkably equipped
to what consists the of their meal with the right and
assigned diet and the preparation complete dietary
recommended amount satisfactorily which information of the
of each food group. includes composition assigned diet and very
of the assigned diet confidently answer the
and the recommended questions as regards
amount of each but their meal preparation.
unable to answer some
of the questions.
Total Score

Comments/Suggestions:
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Name and Signature of Evaluator