Judges consisted of a PHHP nutritionist and three others including teachers, principals, and the assistant superintendent of schools.
The PHHP SCORE and Cook-off program identified students with high blood cholesterol levels, instructed them how to lower their blood cholesterol, and taught all students about heart healthy eating and cooking methods.
The PHHP also has developed a pre/post knowledge quiz which will be administered to students before and after the Cook-off to determine changes in knowledge.
For example, a relatively low percentage of recipes entered in the 1988-1989 Cook-off met the PHHP nutrition criteria, especially for fat.
In the past, the PHHP absorbed some of the cost for the food used in the Cook-off.