COMMUNITY OPERATING PLAN

Complete parts A-D before the presentation/event, and then parts E

implementation. Use this outline as a guide for developing all programs and
presentations. The questions in each section are designed to help you in the
development process. You must answer all of the questions listed, but if you
feel there is other important information please include that as well.
A. PROJECT INFO:
Event: Senior Passport
Topic: Eating to Reduce Inflammation
Event Date: November 19th, 2015
Location: Cheshire Medical Center
Intern Name(s): Lauren Alexander & Zile Jones
Team Leader:
Preceptor: Whitney Houser
Person responsible for writing the COP: Zile Jones
B. NEEDS ASSESSMENT:
1. Identify site contact: Jennifer Begley
2. Identify population
a) Gender: Males and females
b) Age: 55+
c) Education level: Mixed- some high school, some college
d) Number of participants: 10-15
3. How was topic determined (Did you speak with anyone about the group? Did
you get to observe the setting and participants beforehand? If so, describe the
participants and any other pertinent information (i.e. if in a classroom, observe
classroom management techniques).
a) Other programs recently presented: Healthy Seasonal Cooking Demo:
Beyond the Sweet Potato
b) What the audience knows: Healthy seasonal cooking
c) What the audience wants to know - what is relevant: Eating for
inflammation in connection to arthritis
d) Evaluate health literacy - and other cultural issues
Illness where inflammation is an effect is more common in the elderly
populations, they may have already done some personal research since the
topic is relevant to them.
4. Setting - tour of facility
a) Room size and set up (diagram): Conference room in the hospital
b) Presentation resources

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Availability of food prep area: sink and small counter space with outlets
in the back of the room in most of the conference rooms
AV resources - space available for visual teaching aids: Power point
access

5. Day of week/ time of day for presentation

6. Duration
a) Attention span: Moderate
b) Conflict with other activities for population
7. Marketing potential - whose responsibility
8. Budget
a) Will there be a charge: No
b) Funds to cover supplies: Yes
c) Cost of marketing: None
9. Best way/time to reach site contact for future plans
Email Jennifer Begley: JBegley@Cheshire-Med.com
10. Write a community group focused PES statement based on your assessment.
Limited food and nutrition knowledge r/t lack of prior nutrition related education
AEB desire to learn about foods that reduce inflammation.

C. RESEARCH AND PLANNING (how, who, and when the process of your
work):
1. Meeting Dates
Dates scheduled for planning and who will attend.
11/10 @ 3:45pm: Lauren and Zile
11/11 @ 9:30am: Lauren and Zile
11/13 @ 3:00pm: Lauren and Zile

7 day meeting
11/12: Lauren, Zile, and Whitney

Evaluation meeting scheduled for:

Directly after the presentation

2. Based on the results of the needs assessment, what did you do to prepare?
Include age appropriate activities
Cover methods to reduce inflammation
Mention inflammation and arthritis
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3. How did you go about the development process? Who was involved?
Lauren and Zile meet a few times to create a solid outline and then from that
make a PowerPoint and handout. The portion that required the most thought
was coming up with interactive activities to promote learning and
engagement.
4. What resources did you use? Why did you choose them and how did you find
them? Relate back to your assessment section.
We used many resources do gain a broad knowledge about the topic. For our
first presentation we had many specific questions. Hopefully this will prepare
us to be able to accurately respond to the question the group will have.

http://heavy.com/health/2014/05/anti-inflammatory-diet-weight-loss-foods/
http://0-web.a.ebscohost.com.ksclib.keene.edu/ehost/pdfviewer/pdfviewer?
vid=4&sid=480a692a-ef23-45b3-ab8e-f4ad9c31a24b%40sessionmgr4003&hid=4206
Kandel, Joseph, and David B. Sudderth. The Anti-arthritis Diet: Increase Mobility and
Reduce Pain with This 28-day Life-changing Program. Rocklin, CA: Prima Health,
1998. Print.
http://www.eatright.org/resource/health/wellness/preventing-illness/inflammation-anddiet
http://www.eatrightpro.org/resource/news-center/nutrition-trends/diseases-andconditions/what-is-the-anti-inflammatory-diet
http://www.todaysdietitian.com/newarchives/020314p44.shtml
http://www.hopkinsmedicine.org/mcp/Education/300.713%20Lectures/300.713%202
013/Beck_08.26.2013.pdf
D. DEVELOPMENT (what the outcome of your planning and
development):
1. Measurable Learning Objectives:
By the end of the class participants will know 3 foods that are proinflammatory
By the end of the class participants will know 3 foods that are antiinflammatory
By the end of the class participants will know how to make an antiinflammatory trail mix
2. Outline of presentation:

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Intro: Hello we are KSC dietetic Interns here to talk about and anti-inflammatory diet
Brief summary of class

Ice Breaker: Round table meet and greet: What is your name and what brings you here?

Body:

What is inflammation?
Inflammation is a natural part of life. It is a protective response by the immune system to
infection, trauma, toxins, many chronic disease, and physical stress. It helps our bodies to
heal from injury or illness. What we eat can make inflammation worse or better. Set of
symptoms that includes; pain, swelling, heat and redness of an affected organ or tissue.
Inflammation comes from the word inflammare which is latin for to set on fire

Two types of Inflammation

Acute inflammation: It the immediate short term response to tissue damage. It is regarded
as the first line of defense. Can be beneficial cases (when skin heals from a cut)

Chronic inflammation: Ongoing inflammation. Immune system attacks healthy cells resulting
in autoimmune diseases like rheumatoid arthritis, immune deficiencies; Crohns disease and
skin conditions (psoriasis). This is long lasting, damaging. Inflammatory reaction can
continue for days, months or even years, results from incorrect signaling from cells to keep
producing inflammatory cells. These influence whole body metabolism, body composition,
and nutritional status.
May play a role in heart disease, metabolic syndrome, obesity, type 2 diabetes, cancer,
neurological degeneration, Alzheimers disease COPD, allergic conditions like asthma,
autoimmune conditions like rheumatoid arthritis and inflammatory bowel disease.
Marker: CRP

*Visual*

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youtube
https://www.youtube.com/watch?v=c8NNM5hN9MU
Dr.Oz,
0:27-1:24
1:57-3:07

Diet has a significant impact

Can have a positive or negative impact

Pro-inflammatory Foods
Sugar
Refined Grains
Reduce Omega 6s: corn oil, soybean oil, safflower oil are found in almost all processed
foods
Reduce Saturated fats: Animal products (Full fat dairy, fatty cuts of meat)
Trans Fat
Pro-inflammatory foods can make you eat more

Do it Yourself Trail Mix Bar- Snack and Chat

Make a Trail Mix & Address Specific Questions from the audience
Walnuts
Pecans
Pumpkin seeds
Dried ginger chunks
Dried Cherries
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Dark Chocolate Chips (70% cacao)

Whole grain cereal- cheerios?

Anti-inflammatory Foods- research is still being done but evidence suggests that including
more of these foods can decrease inflammation markers in the body.

Eating to Reduce Inflammation

-What foods have you heard reduce inflammation?

Polyphenols: decrease inflammation and give fruits and veg their color. Blackberries,
blueberries, raspberries, strawberries, black tea, green tea, dark chocolate (at least 70%
cocoa), apples, spinach
Omega 3s: Protects blood vessel walls, reduced inflammatory reaction, protects against free
radicals. Flaxseed, walnuts, salmon, sardines, tuna
Antioxidants: Block the oxidation process
Vitamin E: In many nuts, seeds, whole grains, and leafy green vegetables. Reduce joint
inflammation- exact mechanism is not clear
Selenium: Anti-inflammation. Found in hard grains, garlic, seafood, dairy products
Beta- Carotene: Fight inflammatory process and reduced inflammation in the joint capsule
Leafy Greens: high nutrient content, antioxidants, flavonoids, promote cellular health
Garlic: Herbalists tout if for is beneficial role in the circulatory, digestive, and immune
system. Is a potent anti-inflammatory agent.
Whole Grains: Consumption of whole grains in related to a reduced amount of inflammatory
markers in the body
Promote gut barrier function with probiotics and prebiotics
Turmeric: Considered a medicine in certain traditions. Western medicine is just beginning to
understand its anti-inflammatory properties. May stimulate the adrenal gland (hormone
production- epinephrine, norepinephrine).

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Other Spices: Cloves, ginger (2T a day), rosemary, cinnamon, oregano, marjoram , sage,
basil

-How have you tried/been successful with these ingredients?

Tips to eat to reduce inflammation:

Fruits and vegetables make up half your plate at meals.
Eat variety of vegetables like leafy greens (kale, chard and brussels sprouts)
Make your plate look like a rainbow
Fresh, frozen or dried berries & cherries
Include plant-based sources of protein (beans, nuts and seeds)
Select whole grains instead of refined grains. Give up white rice and replace it with brown,
black or wild rice; whole oats, or barley for cream of wheat and whole-wheat bread instead
of white
Pick heart-healthy fats as opposed to not so healthy ones (olive oil, avocados, nuts and
seeds, etc.)
Choose fatty fish like salmon, sardines and anchovies to get heart-healthy dose of omega-3
fatty acids.
Season your meals with fresh herbs and spices. They pack flavorful and antioxidant rich
punch

Activities:
Shopping Bag Activity

Physical Activity
Sprints or weight training is best for insulin resistance
Equally important: sleep. It lets your body rest and repair

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Weight loss
Most effective way to reduce inflammation
A 5 to 7 percent of body weight reduction in CRP, interleukin-6, and other markers of
inflammation (For 160lb person that would mean a loss of 8-11 lbs)

Spring rolls Demo and Taste Test

Rice wraps/ cabbage leaves
Avocado
Tofu
Shredded carrot
Red pepper
Cucumber
Leafy greens
Basil
Lime slices

Provide handout with list of grocery shopping list and go over- highlight three items you are
going to get next week

Evaluation: Ask objectives in question form

Call to action/conclusion: Take this grocery list with you next time you go to the
grocery store and try to work at least 3 items into your week.

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Handout:
Shopping list to lower inflammation
Recipes for lowering inflammation (spring rolls and trail mix)
3. Describe how your presentation addresses different learning styles:

Auditory: Speaking about inflammation

Visual: PowerPoint presentation, spring roll demo

Kinesthetic: Trail mix bar, Shopping Bag, spring roll tasting

List ways that you included multiple intelligences in your planning: allow
room for questions and discussion

4. Explain how your planned evaluation method will show whether your learning
objectives were met.
Discussion at the end going over our objectives in question form.
5. What problems did you encounter in the development process?
We wanted many interactive activities for our long presentation but we had
some difficulty coming up with creative ideas.
Complete sections E after the presentation/event is complete.
E. IMPLEMENTATION and EVALUATION:
1. For a program or presentation, describe objectively what happened the day of
the presentation, using examples. Include any last minute changes to the
planned setting, audience, number of participants.
Zile and Lauren arrived early to set up the presentation. Tables and chairs for
30 needed to be arranged. Our presentation began on time. About 30
individual came ages 50-80. We has been planning on a group of about 15
people but the day before the presentation Jennifer Begley let us know that
30 people were signed up. Adjustments were easy to make.
2. Did the presentation go as planned? Reflect on what went well?
The presentation went according to plan. The audience enjoyed asking
questions and the activities we had set up. The trail mix bar turned into more
of a snack and chat because of all the questions they were asking. It was
good to make that adjustment because many had very specific questions.

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They seemed to really enjoy the grocery list we provided at the end of the
class.
3. How did the audience react to the presentation? Summarize and comment on
preceptor feedback.
The audience seems to react positively to our presentation. After the
presentation many individuals personally thanked us, and the Chesire
evaluation forms were all positive with excellent and very knowledgeable
being written on many. We did have one individual leave 5 minutes into the
presentation after they asked a question about GMO toxicity. No preceptor
feedback was given.
4. How well did the audience grasp your objectives?
The audience grasped our objectives well. The discussion at the end
displayed that we had succeeded in reaching the objectives.
5. What would you do differently/the same the next time - or what would you
change if you had more time? How effective do you feel your
program/material was for the target audience?
Many individuals had a difficult time reading our presentation because it was
on a small TV. Having a projector screen would have been beneficial.
Many people wanted to know inflammation in relation to specific disease
states- having more information available on that topic next time would be
useful.
6. Recommendations for future Interns:
The audience is very engaged and has a lot to ask/share. Encourage and
leave space for questions and discussion.
7. Financial Report:

Cost of Development: (Includes: labor for preparing the project, food cost
for testing the food activity; please note that labor costs include hours
worked by ALL team members)
Labor ($25/hour):
Food:

Cost of Presenting: (Includes: labor, food, flip charts ($28), see following
link for cost of copies http://www.keene.edu/mailsvs/printfees.cfm, and
other supplies)
Labor ($25/hour): $975.00
Copies: $3.00
Food: $28.00
Other supplies and costs:

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Overall costs: $1,006

Within one week of the presentation, provide internship preceptor with a completed
COP, Presentation Evaluation form, Handout(s), a Team Leader Report, and PDE if
completed by an outside supervisor. (PDE required for sites with 2 presentations or
>32 hours). Attach a copy of the materials, PowerPoint, and any handouts/resources
used for the presentation.

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