What started as a simple school-based celebration of Nutrition Month quickly transformed into a feast at Our Lady of the Pillar College-Cauayan, Inc. Junior High School Department where students did not just learn about healthy living, they lived it. Spearheaded by the Technology and Livelihood Education (TLE) teachers together with the TLE club officers and abiding with the theme “Food and Nutrition Security: Make It a Priority, Sufficient Food, Our Right,” the event united the entire student body in a colorful blend of competition, creativity, and culinary exploration, July 30.
The month-long festivities kicked off with both traditional and digital poster-making contests. Armed with oil pastels, styluses, and encouraging messages about nutrition, students turned plain paper and screens into powerful visual calls for food equity, healthy eating, and nutrition awareness. Each artwork, whether digitally animated or hand-drawn with care, became a voice for advocacy hanging proudly in the halls. After careful deliberation, the judges awarded Grade 8 St. Matthew first place for Traditional Poster Making, while Grade 8 St. Luke secured victory in the Digital Poster category for their vibrant and thought-provoking design.
Meanwhile, Grades 7 and 8 carved their way to the spotlight, literally in a fruit carving competition that was as jaw-dropping as it was juicy. From roses blooming out of apples to entire tropical scenes sculpted out of watermelon, the young artists proved that nutrition could be celebrated not just with facts, but with flair. The judges crowned Grade 8 St. Pio as the fruit carving champions, noting the team’s impressive attention to detail and clean execution.
The heat was ignited again as cooking contests began. Grade 9 students stepped up to the challenge of preparing nutritious appetizers, plating dishes that ranged from vegetables with a healthy twist. The real culinary battle, however, came with the Grade 10 main dish competition. From traditional Filipino favorites to contemporary plant-based meals, each group showed not only technical skill but an understanding of how flavor and nutrition can go hand in hand. Plates were judged on taste, presentation, and health value because in this kitchen showdown, junk food had no place.
But Nutrition Month was not just for artists and aspiring chefs. Minds were put to the test in the highly anticipated Tri-Quiz Bee, where students competed in intense rounds of nutrition-related trivia. Tension filled the air as teams battled over food groups, vitamins, and dietary guidelines, answering with precision and speed. The quiz bee brought cheers, groans, and plenty of learning, as it reminded everyone that knowledge is just as essential as a balanced meal.
The grand finale came in the form of the much-awaited community shared lunch where every section transformed the school grounds into a festival ground. With homemade decorations, themed dishes, and team spirit on full display, the grounds turned into culinary kingdom, from Filipino fiestas to Asian fusion spreads. Students not only cooked but also collaborated in handling prep, budgeting, plating, and even presentation as if running their own restaurants. Teachers and staff made their rounds to sample dishes, admire the effort, and of course snap photos of the mouthwatering creations.
In the end, Nutrition Month at OLPC-C was more than just a celebration. It was a movement that brought students together across grade levels, pushed creativity to new heights, and reminded everyone that food is more than sustenance, it’s culture, care, and a right for all. Through the laughter, the learning, and the flavors shared, one thing was clear: in this school, health isn’t just taught in books. It is indeed an experience, one bite, one brushstroke, and one brilliant idea at a time.
Janelle Mauricio
Grizzabella Casauay