Dietetics & Nutrition - “Tasty Low or No Food”

• Entries must include a photo, clearly written recipe*, and less than 150-word description of a product meeting ONE of the following criteria: 
  • Low calorie (40 calories or less per serving)
  • Low fat (3 grams or less per serving)
  • Low sodium (140 mg or less per serving)
  • No added sugars (no sugar or sugar-containing ingredient added during the processing or packing of the food).
• Entries must include a nutrition analysis of the overall recipe highlighting the “low” or “no” section.  The nutrient analysis of the recipe can be completed on any online or app calculator.
• Entries will be judged for clarity of the recipe, must meet one of the above “low or no” conditions per the provided nutrient analysis of the recipe, and must be perceived as tasty by the judge.

Food Science - “2 Weeks on the Shelf”

• Entries must include a photo, clearly written recipe*, and less than 150-word description of the product including your inspiration for creating it and why you believe it will be shelf-stable for two weeks.
• Entries will be judged for clarity of recipe, uniqueness, and likelihood of remaining edible for two weeks.

Hospitality Management - “From Plate to Pixel”

• Entries must include a clearly written recipe*, a well-styled photo of the food created using the recipe, and less than 150-word description explaining how you prepared your food for presentation.
• Entries will be judged for clarity of recipe (see below) and photo presentation of finished product.

Nutrition & Health - “Healthy eating on a budget”

• Entries must include a photo and clearly written recipe* for a food product that is healthy and costs less than $2.60 per serving.  Include a less than 150-word description of product including a discussion of how the product meets the challenge of eating healthy on a budget.
• The entry must include a nutrient analysis of the recipe, which can be completed on any online or app calculator.
• Entries will be judged for an engaging description of the food’s significance, clarity of the recipe, and presentation of the finished product.

1.            Recipe Title
2.            List of ingredients with quantities
3.            Step-by-step instructions
4.            Number of servings