Rules and Regulations
Click here to see the Cut to the Core Competition Rules and Regulations
Cut to the Core Nutrition Criteria
This nutrition criteria has been taken from the NC Prevention Partners Healthy Food Environment Nutrition Criteria. The full list of categories and nutrition criteria can be found here. This nutrition criteria is per serving, unless otherwise specified.
| Food Item Category |
Nutrition Criteria |
| Salad |
Calories: less than 250 |
| Max 35% calories from total fat |
| Max 10% calories from saturated fat |
| Trans fat: less than 0.5 grams (negligible amount) |
| Sodium: less than 480 mg |
| Soup |
Calories: less than 225 |
| Max 35% calories from total fat |
| Max 10% calories from saturated fat |
| Trans fat: less than 0.5 grams (negligible amount) |
| Sodium: less than 800 mg |
Main entrée and sides
This refers to a complete plate or combination of food offered for lunch or dinner. Typically, this includes a main dish and side item (s). To qualify, an "entrée" must include two or more of the following: fruit/vegetable; whole grain; lean protein (i.e. skinless lean pountry, lean beef or pork, fish/seafood (includes salmon), tofu, beans/legumes, eggs, etc.) |
Calories: less than 800 per meal |
| Max 35% calories from fat |
| Max 10% calories from saturated fat |
| Trans fat: less than 0.5 grams (negligible amount) |
| Sodium: less than 1000 mg per meal |
| Dessert |
Calories: less than 200 |
| Max 35% calories from total fat |
| Max 10% calories from saturated fat |
| Trans fat: less than 0.5 grams (negligible amount) |
| Sodium: less than 480 mg |
| Max 35% calories from total sugars |
* Healthy in Moderation
Monounsaturated and polyunsaturated fats can have a beneficial effect on your health when eaten in moderation and when used to replace saturated or trans fats in recipes. In the specified serving amounts (see column on right), salad recipes with fat coming primarily from these ingredients qualify under the salad category even if the total calories from fat exceed 35%. |
Avocados: 1/5 avocado |
| Hummus: 2 Tbsp (1 oz.) |
| Olives: 4 larger or 6 small olives |
| 100% nuts or seeds (no added sugar): 2 Tbsp (1oz.) |
| 100% nut butters (no added sugar): 2 Tbsp (1 oz.) |
| Salad dressing containing olive, canola, or flaxseed oil: 2 Tbsp (1 oz.) |
Teams
There are 7 hospital teams participating in the Cut 2 the Core Competition. Click here to read all about them!
Directions and Parking
Johnson & Wales University
Academic Center
801 West Trade Street
Charlotte, NC 28202
Driving Directions:
From Interstate 77: Take the Trade Street Exit (Exit 10 on 77 North, Exit 10B on 77 South); head east (toward the uptown) on Trade Street, about a mile up from the exit turn right onto S. Cedar Street and then a quick right into the Cedar Street Parking Deck.
From Uptown: Take Trade Street (heading west away from uptown), after the Trailways Bus Station (on the left) turn left onto S. Cedar Street, then right into the parking deck.
Please Note: Take a ticket at the entrance. There is a fee for parking.
Out of the parking garage, walk toward the Academic Center (to the right). You’ll see a tunnel-like opening that goes through the building and a sign on the left indicating Johnson & Wales Main Entrance. Go through the entry doors and you’ll see the elevators. The entrance to the University Events Center is straight ahead. Signs and balloons will also point the way!
Lodging
There are several lodging options in the Charlotte area. The Doubletree Hotel Charlotte- Gateway Village is conveniently located across the street from Johnson & Wales University.
Doubletree Hotel Charlotte-Gateway Village
895 W. Trade Street
(704) 347-0070
** All associated with Cut to the Core will receive the Johnson & Wales University discounted rate. Please click hereto go straight to the reservations page.
Historic Dunhill Hotel
237 North Tryon Street
(704) 332-4141
Charlotte Marriott City Center
100 West Trade Street
(704) 333-9000
Omni Charlotte Hotel
132 East Trade St.
(704) 377-0400
Questions or comments? Please contact Jenny Scott at (919) 636-9456 or email jenny@ncpreventionpartners.org