COMMUNITY OPERATING PLAN

A. PROJECT INFO:

Event: Senior Passport Topic: Supplements

Event Date: April 5th, 2018

Location: Conference Room B at Cheshire Medical Center

Intern Name(s): Danielle Beauchemin and Bennington Wentworth

Team Leader: Danielle Beauchemin Preceptor: Cindy Knipe

Person responsible for writing the COP: Danielle Beauchemin

B. NEEDS ASSESSMENT:

1. Identify site contact:

Sylvie Rice

Community Health Education

Coordinator

(603) 354-5454 x 2791

srice@cheshire-med.com

2. Identify population
a) Gender: mostly women, sometimes men
b) Age: 55 and older – some mid 40’s
c) Education level: Mixed education
d) Number of participants: Expected 7-12 people

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).

The topic was assigned by our preceptor Cindy and decided on by the Senior Passport program.
We did not get the opportunity to observe the setting or the participants before the
presentation.
a) Other programs recently presented
- Cooking for a Healthy Weight – November 16, 2017
- Piece of Pie & Piece of Mind – November 2, 2017
 b) What the audience knows
- Mindful eating practices gained from previous presentations.
- Some health general knowledge from jobs etc.
c) What the audience wants to know - what is relevant:
- The audience wants to know if supplementation is equivalent to food.
d) Evaluate health literacy - and other cultural issues:
- Educated audience

4. Setting - tour of facility

a) Room size and set up (diagram)
- Medium sized room, U-shape table set up

b) Presentation resources
 Availability of food prep area – N/A
 AV resources - space available for visual teaching aids: projector available,
podium, seating

5. Day of week/ time of day for presentation

Thursday, April 5, 2017. From 4:30-5:30pm.

6. Duration
a) Attention span – expected to have an engaged audience, participants sign up for the
presentation. Scheduled for 1 hour long.
b) Conflict with other activities for population – N/A
 7. Marketing potential - whose responsibility

Senior Passport markets and arranges sign-up for participants

8. Budget
a) Will there be a charge: No
b) Funds to cover supplies: N/A
c) Cost of marketing: N/A

9. Best way/time to reach site contact for future plans:

Contact Cindy Knipe and/or Sylvie via email.

10. Write a community group focused PES statement based on your assessment:

Food and nutrition related knowledge deficit related to lack of prior nutrition related education
regarding supplements as evidenced by specific request for nutrition education on supplements.

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

1. Meeting Dates
 Dates scheduled for planning and who will attend.

 7-day meeting – Thursday, March 29th

 Evaluation meeting scheduled for:

(Usually held directly after presentation but may be scheduled for later).
Unknown at this time

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

a. We extensively researched supplements, vitamins, minerals, and their relation

to this age group. We understand that this group is educated and will ask
questions so we tried to gather all the information on possible questions.

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

a. Both of us were involved in the development process. Ben started working on

the outline due to space in his schedule, we met last week to further develop
the outline and begin development of the slides. From that meeting we split up
the work. I was responsible for creating the handout as well as half of the slides,
Ben was responsible for creating the activity (BINGO) and half of the slides as
well. This was an evolving development process with the help of Cindy and after
a few versions and many edits a final presentation was reached.

4. What resources did you use? Why did you choose them and how did you find them? Relate
back to your assessment section.
 a. We used many resources to gather the necessary data. All of our resources were
based in science and determined to be accurate. Since this population is
educated and involved in the discussion of presentations we wanted to make
sure our information was accurate.

D. DEVELOPMENT (what… the outcome of your planning and development):

1. Measurable Learning Objectives:

a. Participants will be able to identify at least one reason why eating whole foods is
recommended over taking supplements.
b. Participants will be able to identify at least two key vitamins and/or minerals for their
age group.
c. Participants will be able to identify at least two food sources of key vitamins and
minerals for healthy aging.

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 this as separate document)
o Title Slide
o Ice Breaker – Introduction – Please introduce yourself and answer the question
“What are supplements and why you take them, if you do?”
o Objectives
 Participants will be able to identify at least one reason why eating whole
foods is recommended over taking supplements.
 Participants will be able to identify at least two key vitamins and/or
minerals for healthy aging.
 Participants will be able to identify at least two food sources of key
vitamins and minerals for healthy aging.
o What are supplements?
 What supplements have you heard of?
 Photos of supplements on the market
o Supplement awareness
 How they relate to medications
 Classification as food
o FDA’s role
 Regulations
o Safety of supplements
o FDA and Independent Research
o Common Supplements – Transition Slide
 Aim of the presentation
 “The one stop shop – Whole Foods”
o Why Whole Foods?
 Vitamins and minerals
 Antioxidants & phytochemicals
 Increased bioavailability
o Fish Oils
 Vitamins/minerals
  Meal examples
o Turmeric
 About
 Research
 Where to be found
 Food sources
 Meal example
o Bone Health Multivitamins
 Vitamins important for bone health
 Food sources
 Meal examples
o B Vitamins
 All of the B Vitamins
 What they are important for
 Food sources
 Meal Examples
o Fiber
 About
 Food sources
 Meal examples
o Multivitamin
 Definition
 About
 Doctor disclosure
o Protein Powders
 About
 Function
 Food sources
 Meal examples
o Recap
o BINGO!
o Call to Action!
o Questions?
o Thank you!
o Resources

3. Describe how your presentation addresses different learning styles:

 Auditory: We will be speaking to the audience

 Visual: We will be providing a handout as well as using a PowerPoint presentation

 Kinesthetic: Our BINGO activity provides movement into our presentation

 List ways that you included multiple intelligences in your planning.

a. Bodily/Kinesthetic – BINGO game

b. Visual/Spatial – Handout/presentation
 c. Interpersonal – ice breaker discussion

d. Intrapersonal – call to action to incorporate the healthy foods discussed.

4. Explain how your planned evaluation method will show whether your learning objectives
were met.
a. The BINGO questions hit upon each learning objective. The questions “Should you take a
supplement to replace a meal?” fulfills objective number 1. Most of the questions fulfil
objective 2 and 3.

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

a. This is a very broad topic. We had to figure out how we wanted to narrow down our
presentation and what material we felt necessary to include and what we didn’t think
we should.

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.

a. Everything went as planned leading up to the presentation, both I and my partner

arrived at the location and met up with Sylvie near the conference room. The only
change was that the room we were originally assigned to was being used for another
meeting so we were moved to the room right next to it. The number of participants was
what we anticipated and the PowerPoint went as planned.

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

a. Yes, the presentation did go as planned. I think the topic was a good topic for this
audience. I think we prepared and presented the pertinent information that matched
some of the questions this audience may have had before this presentation.

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

a. Overall, the audience had a positive reaction to this presentation. They were very
involved in the topic and asked many questions.

4. How well did the audience grasp your objectives?

a. Two of our objectives were strongly met and grasped by our audience: Participants will
be able to identify at least one reason why eating whole foods is recommended over
taking supplements and participants will be able to identify at least two key vitamins
and/or minerals for healthy aging. The other one will be met in the second part of this
series, the cooking class. Since this audience was so engaged in the material I feel as
though the audience had a good grasp on these 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?

a. I would have tried to prepare more material and make sure I was able to answer any
question asked of me regarding this topic. If I had more time I would’ve done more
research about the topic and been more prepared for possible questions. I feel as
though overall this material was effective for this audience, but I think the cooking class
will help bring it all together.

6. Recommendations for future Interns: Be prepared for a multitude of questions not necessarily
on the topic of discussion but on any topic closely related.

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): $1,300 (approx. 52 hours)
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): $100
Copies: N/A
Food: N/A
Other supplies and costs: N/A

 Overall costs: $1,400