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: PH Key presentation Topic: Protein

Event Date: 2/14/2017 Location: Phoenix House

Intern Name(s): Aubrey & Zach

Team Leader: Zach Preceptor: Cindy Knipe

Person responsible for writing the COP: Zach

B. NEEDS ASSESSMENT:

1. Identify site contact: Cindy Knipe

2. Identify population
a) Gender: males and females
b) Age: all adults (18 and older)
c) Education level: High school and college
d) Number of participants: Between 15-18

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).

- Cindy previously decided the topics which rotate in a cyclical order. This topic was
assigned to be our Key presentation.
a) Other programs recently presented: Healthy Fats and Fruit & Vegetables
were most recently presented. However, everyone attending the Protein
presentation may not have been present for previous presentations.
b) What the audience knows: Audience is a mixed group with ranges of
previous knowledge and experience of nutrition. Some audience members may
have backgrounds in food, health, or have had previous nutrition education while
others may have no previous experience.
c) What the audience wants to know - what is relevant: The audience wants
to know how much protein they should be eating on a daily basis and has concerns
for their health during a recovery period in their life.
d) Evaluate health literacy - and other cultural issues: The health literacy of
this population is unknown, but since most are at least high school educated it is
most likely average.

4. Setting - tour of facility

a) Room size and set up (diagram)

b) Presentation resources
Availability of food prep area: none
AV resources - space available for visual teaching aids: Space for a flip chart and
a side table to hold some materials.

5. Day of week/ time of day for presentation: Tuesday from 2:30 pm to 3:20 pm

6. Duration - 50 minutes
a) Attention span: The presentation is right after the participant's normal
break time, so they should be focused especially during the beginning. Some
participants might be detoxing and seem withdrawn while others could be very
engaged by asking questions.
b) Conflict with other activities for population: Participants may be pulled out
for other meetings. They also have many different meetings and presentations
throughout the day which might make them tired and less focused.
 7. Marketing potential - whose responsibility: N/A

8. Budget
a) Will there be a charge- N/A
b) Funds to cover supplies- about $10
c) Cost of marketing- N/A
9. Best way/time to reach site contact for future plans: Contact Cindy

10. Write a community group focused PES statement based on your assessment.
Food and knowledge related deficit related to lack of prior nutrition related
education covering the benefits of consuming a proper amount of protein as
evidenced by desire for nutrition education presentation.

C. RESEARCH AND PLANNING (how, who, and when the process of your
work):

1. Meeting Dates
Dates scheduled for planning and who will attend.
- February 1st, Zach and Aubrey
- February 7th, Zach and Aubrey
- February 8th, Zach, Aubrey and Cindy
- February 9th, Zach and Aubrey
- February 10th Zach and Aubrey
- February 14th before the presentation, Zach and Aubrey

7 day meeting - February 8th at 1:00 pm

Evaluation meeting scheduled for: Right after the presentation.

(Usually held directly after presentation but may be scheduled for later).

2. Based on the results of the needs assessment, what did you do to prepare?

- We prepared a presentation that reviewed proteins functions in the body, the

amount of protein in common foods, the advantages and disadvantages of plant
and animal protein and an adequate daily intake of protein. We prepared a meal
planning activity and a protein guessing activity. We also prepared some edamame
for the participants to sample.

3. How did you go about the development process? Who was involved?

- We met before hand to design the presentation. We divided up topics and found
information on them. When we were done, we met up and organized the content.
After our 7-day we made some big changes to the presentation and took out protein
quality and focused more on protein content. We then developed a handout
together and Zach picked a recipe to sample. We met before hand to finish
 everything and copy the presentation to the flip chart as well as to prepare the
edamame.

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 the following resources for proteins functions in the body. We also used a
lot of our undergraduate experiences in identifying functions of protein.
https://woundcareadvisor.com/how-dietary-protein-intake-promotes-wound-healing-
vo
l2-no6/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705323/pdf/nutrients-05-00852.pdf
For recommended amounts of protein, we used the DRI and random assortments of
body building forums for our recommendations and used some current research
by ESPEN and various protein groups for our new recommendation. We used CDC
for average weights to determine average intake.

http://www.clinicalnutritionjournal.com/article/S0261-5614(14)00111-3/fulltext
http://www.jamda.com/article/S1525-8610(13)00326-5/fulltext
Average male and female per CDC
https://www.cdc.gov/nchs/fastats/body-measurements.htm
Protein requirement per DRI
https://www.nal.usda.gov/sites/default/files/fnic_uploads//recommended_intakes_indi
v
iduals.pdf

D. DEVELOPMENT (what the outcome of your planning and

development):

1. Measurable Learning Objectives:

- Participants will be able to list the benefits of consuming adequate protein and
which three are most important to them.
- The participants will be able to identify 2 pros and cons of eating protein from
animal sources and plant sources.
- The participants will be able to plan two meals with adequate protein.

2. Outline of presentation:
Describe all components of the program or material, and the team member
responsible for them. Include descriptions of the content, learning activities, food
activities, visuals, education materials and evaluation methods/materials. (May
attach as separate document.)
** See PowerPoint for details

3. Describe how your presentation addresses different learning styles:

 Auditory: We will reach auditory learners by discussing each slide and having our
activities be discussion based. Our icebreaker and our food planning activity are
both discussion based. We will also ask the participants what they know about each
topic on each slide.

Visual: We have pictures on each slide and will be handing out cut out pictures
for our icebreaker and our activity. We have a written flipchart with visuals for our
pairing of complimentary proteins.

Kinesthetic: Our icebreaker and meal planning activity both have cut outs of
food that we will hand around so people can touch them. We also have a food
activity planned that involved edamame which is a very involved snack.

List ways that you included multiple intelligences in your planning: We will be
asking the audience discussion based questions on each slide. We will try and focus
on critical thinking questions such as, Do you think excess protein can be
harmful? And use this to start discussions.

4. Explain how your planned evaluation method will show whether your
learning objectives were met.

- Our first activity where the participants describe their top three reasons for
consuming protein will show that they know the functions of protein and the
importance. Our meal planning activity will demonstrate their knowledge on the
amount of protein to be consumed per day and also, we will use a discussion during
this activity to ask what kind of proteins they want to consume and the benefits of
each meeting our other objective.

5. What problems did you encounter in the development process?

- We had to change our presentation a lot after our 7-day presentation. Our first
presentation dealt a lot with quality of protein. This was a topic of interest for both
of us but we realized with Cindys help that it was a little too involved especially for
this audience. When we changed our presentation from this we felt the presentation
was a lot stronger. We had some minor difficulties with our slide on the pros and
cons of plant and animal sources of protein. Through a lot of deliberation, we got it
to the point where we were all happy with it.

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.

We met before the presentation and we prepared the flip chart, printed the
handouts and presentation and then we prepared the edamame. We had some time
before hand to review the presentation. We arrived at the presentation and set up,
Jackie was observing this presentation. We went through the presentation in the
appropriate amount of time. There was a normal number of participants and we had
a group that was very attentive. We then went for our evaluation meeting and
packed up. Nothing was changed last minute but Zach did forget his water bottle at
Phoenix House and had to go get it.

2. Did the presentation go as planned? Reflect on what went well?

The presentation went as planned. Our participation went well. All of our activities
were very well received especially our protein function activity. This is an activity
that we used before and it did really well again and it might be an activity that gets
used again as it is important with this audience. The participants didnt grasp our
last activity as much as they planned meals containing only protein or an excessive
amount of protein. We presented well and the food activity was well received.
Unfortunately, we forgot to bring gloves and did not talk about food safety at all.

3. How did the audience react to the presentation? Summarize and comment on
preceptor feedback.

The audience reacted positively to the presentation, we had several participants

thank us and ask us additional questions afterwards. Preceptor feedback was very
positive, the only area we really missed was the food safety area. We are uploading
this presentation on the site book as it has been deemed adequate for that.

4. How well did the audience grasp your objectives?

The audience grasped our first two objectives well but we were not sure how well
they grasped our last objective. A couple of them designed appropriate meals for
the meal planning activity but a couple of them described meals that consisted of
only protein, which was not the point of the activity. If we had spent a little more
time describing this activity they might have had an easier time understanding it.
Besides the activity, we feel that the audience understood our content thoroughly
and their comments during the presentation and afterward were indicative of that.

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?
Next time we would definitely talk about food safety and bring gloves to avoid using
our bare hands to portion out the food. We feel the program was very effective and
the participants had fun and learned a couple of things.

6. Recommendations for future Interns:

We recommend using activities that give the participants control of their own
choices that affect them in some way. This audience is not in a position of power in
their life and giving them the opportunity to talk about what is important to them
and what they can do is a powerful tool. Letting them talk about what they know is
also a great way to involve them in the presentation. They have a vast array of
experiences and are a wealth of information.

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): 17 hours each = $850
Food: N/A

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): 1 hour each = $50
Copies: 20 for activity, 20 double sided for handout = $2.40
Food: N/A
Other supplies and costs: $28 for flipchart

Overall costs: $930.4

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.