ST JOHN’S, Antigua – The Medical Benefits Scheme (MBS) has announced the addition of a few new rules and regulations to its Healthy Recipe Competition to reflect some of the scientific principles behind healthy cooking.
The new rules and regulations stipulate that recipes submitted must include at least one locally available fruit or vegetable, or at least one ground provision, legume or whole grain.
Additionally, only liquid oils or margarines which are free of trans fat and of partially hydrogenated oils should be used in the development of the recipes. Competition recipes must also be free of MSG (monosodium glutamate).
According to MBS Nutritionist Dorothy Graham-Charles, “Each Healthy Recipe participant enters the competition with his and her own concept of a healthy meal and since the winning recipes are posted on MBS’ yearly calendar, we want to ensure that we endorse the science behind what is truly healthy.”
The MBS nutritionist adds that healthy is not only consuming vegetarian or vegan foods.
“If the meal is not in the right proportion, quality and combination, it could possibly be rendered unbalanced or unhealthy,” she said.
Judges will also be looking at creativity and originality, clarity of recipe instructions, ease and simplicity of directions, in determining winners in the competition’s three categories – Main Meal (breakfast, lunch, or dinner), Dessert and Beverage.
The judges will also give consideration to the affordability of the ingredients and adherence to Caribbean six food groups; staples, legumes, food from animals, fruits, vegetables and fats and oils.
The deadline for submitting completed entry forms is June 1. Finalists in the MBS Healthy Recipe Competition will be required to bring the prepared recipe for final judging to the MBS Road Show event at Potters Primary School, Tuesday, June 12.
