CRITERIA FOR JUDGING AND THE MECHANICS

ACTIVITIES:
ZUMBA DANCE CONTEST

The criteria for judging are the following:

1. Choreography (Creativity, Artistry, Style & Originality) - 50%

2. Execution (Timing & Coordination, Projection & Expression) - 30%
3. Costume and props - 15%
4. Audience Impact - 5%

Total - 100%

TABLE SKIRTING

Table Skirting Techniques-------------------------------------------------------------30%

Degree of Difficulty--------------------------------------------------------------------- 20%
Accuracy and Correctness-------------------------------------------------------------15%
Sturdiness/Durability/Stability-------------------------------------------------------15%
Originality/Relevance to the Theme-------------------------------------------------10%
Overall Impact---------------------------------------------------------------------------10%
TOTAL------------------------------------------------------------------------------------100%

ESSAY WRITING CONTEST & POEM MAKING CONTEST

Relevance to the theme ------------------------------------------------------------------------50%
Creativity/Style and Originality - -----------------------------------------------------------30%
Coherence of form and structure (harmony of words, presentation) -------------- 10%
Clarity of imagery and language - ----------------------------------------------------------10%
TOTAL - -----------------------------------------------------------------------------------------100%

FRUIT CARVING CONTEST

Artistic Impression------------------------------------------------------------------------------40%
Design Composition-----------------------------------------------------------------------------20%
Presentation/Appearance----------------------------------------------------------------------20%
Relevance to the theme-------------------------------------------------------------------------20%
TOTAL--------------------------------------------------------------------------------------------100%

FLOWER ARRANGEMENT
CRITERIA FOR JUDGING

Color Harmony and Condition -------------------------------------------------------------------------30%

* Relation of colors to one another in the
arrangement, which makes for a pleasing and unified arrangement
of flowers and foliage. Flowers should look fresh and crisp with no wilting
or color fading.

Design and Originality------------------------------------------------------------------------------------- 40%

Arrangements should have a definite design with stems
arranged to create an attractive effect, such as a triangle,
S-curve, crescent, or sunburst. This requires the tasteful use of color,
space, texture, and plant shapes. Arrangement should be unique.
Balance and Proportion------------------------------------------------------------------------------------ 30%
Involves the volume and color of plant materials.
The parts of the arrangement, the plant materials, and the
container should be in proper relationship. Size of flowers and foliage and
stem length are major considerations.
TOTAL POSSIBLE SCORE------------------------------------------------------------------------------ 100%
BOOTH MAKING CONTEST
1. Visualization of message--------------------------------------------------------------40 points
2. Attractiveness----------------------------------------------------------------------------20 points
3. Quality (of materials used) ----------------------------------------------------------- 20 points
4. Originality---------------------------------------------------------------------------------10 points
5. Cleanliness and orderliness----------------------------------------------------------10 points

TOTAL 100 POINTS

NUTRI-JINGLE CONTEST
Relevance to the theme- - - - - - - - - - - - - - - - - - - - 40%
Clarity of the message- - - - - - - - - - - - - - - - - - - - - -20%
Creativity- - - - - - - - - - -- - - - - - - - - - - - - - - - - - - - - 20%
Impact and Presentation- - - - - - - - - - - - - - - - - - - - 20%
Total- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 100%

COCONUT DEHUSKING & GRATING

Speed-------------------------------------------------------------------------------------------50%
Skillfulness and Neatness------------------------------------------------------------------50%
TOTAL----------------------------------------------------------------------------------------100%
VEGETABLE COOKING CONTEST
Uniqueness and innovativeness
Of the dish- - - - - - - - - - - - - - - - - - - - - - -40%
Palatability- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -50%
Overall Presentation- - - - - - - - - - - - - - - - - - - - - - -10%
Total- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -100%
Search for MR. & MS. NUTRITION 2017
OPENING/PRODUCTION NUMBER:
a. Costume and Overall Appearance- ----------------------------------------------------------50%
b. Poise and Confidence--------------------------------------------------------------------------- 20%
c. Introduction-------------------------------------------------------------------------------------- 20%
d. Audience Impact---------------------------------------------------------------------------------10%
Total- -------------------------------------------------------------------------------------------------100%

Talent Round will be scored as follows:

a. Execution------------------------------------------------------------------------------------------- 40%
b. Originality------------------------------------------------------------------------------------------ 30%
c. Audience Impact---------------------------------------------------------------------------------- 30%
Total- --------------------------------------------------------------------------------------------------100%
COSTUME
Creativity-----------------------------------------------------------------------------------------------30%
Uniqueness---------------------------------------------------------------------------------------------50%
Poise and bearing-------------------------------------------------------------------------------------20%
TOTAL-------------------------------------------------------------------------------------------------100%