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    Food Preparation Evaluation Guide: Olivarez College Tagaytay College of Nursing

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    Raquel M. Mendoza
    This document provides an evaluation guide for food preparation groups at Olivarez College Tagaytay College of Nursing. It outlines four criteria to be evaluated: palatability, nutritiousness, presentation, and knowledge. Each criterion is scored on a scale from 1 to various upper limits, with higher scores indicating better meeting of that criteria such as the meal being exceptionally flavorful, sufficiently meeting recommended dietary intake, being innovatively presented, and student presenters being remarkably equipped with dietary information. Evaluators are to encircle the appropriate rating for each criteria and provide comments or suggestions.

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    Food Preparation Evaluation Guide: Olivarez College Tagaytay College of Nursing

    Uploaded by

    Raquel M. Mendoza
    60 views2 pages
    This document provides an evaluation guide for food preparation groups at Olivarez College Tagaytay College of Nursing. It outlines four criteria to be evaluated: palatability, nutritiousness, presentation, and knowledge. Each criterion is scored on a scale from 1 to various upper limits, with higher scores indicating better meeting of that criteria such as the meal being exceptionally flavorful, sufficiently meeting recommended dietary intake, being innovatively presented, and student presenters being remarkably equipped with dietary information. Evaluators are to encircle the appropriate rating for each criteria and provide comments or suggestions.

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    Original Title

    Food Presentation Evaluation

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    This document provides an evaluation guide for food preparation groups at Olivarez College Tagaytay College of Nursing. It outlines four criteria to be evaluated: palatability, nutritiousness, presentation, and knowledge. Each criterion is scored on a scale from 1 to various upper limits, with higher scores indicating better meeting of that criteria such as the meal being exceptionally flavorful, sufficiently meeting recommended dietary intake, being innovatively presented, and student presenters being remarkably equipped with dietary information. Evaluators are to encircle the appropriate rating for each criteria and provide comments or suggestions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    60 views2 pages

    Food Preparation Evaluation Guide: Olivarez College Tagaytay College of Nursing

    Uploaded by

    Raquel M. Mendoza
    This document provides an evaluation guide for food preparation groups at Olivarez College Tagaytay College of Nursing. It outlines four criteria to be evaluated: palatability, nutritiousness, presentation, and knowledge. Each criterion is scored on a scale from 1 to various upper limits, with higher scores indicating better meeting of that criteria such as the meal being exceptionally flavorful, sufficiently meeting recommended dietary intake, being innovatively presented, and student presenters being remarkably equipped with dietary information. Evaluators are to encircle the appropriate rating for each criteria and provide comments or suggestions.

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    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:
    _____________________________________________________________________________________
    _____________________________________________________________________________________
    __________________________
    Name and Signature of Evaluator

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