Participants in the nutrition performance course cook-off present their food items and explain the nutritional value, cost, and cooking time to a panel of five judges, April 22, at the Joint Base Lewis McChord Culinary University. The food was prepared using only a microwave and an instapot, allowing Soldiers to learn how to cook using limited utensils that would generally be found in a barracks room.

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Keywords: #h2f, #jblmculinaryuniversity, #nutritionalperformancecourse, #p3t