eyd5085

eam5501

1. We decided to target carrots, a vegetable in season during the months

of June, July, and August. These vegetables provide many health
benefits that most people may not even realize and we want to
showcase all that they have to offer with a simple and low-cost recipe.
2. Nutrition Issue/Need: We want to increase our target audiences
consumption of vegetables by providing an easy, low-cost recipe with
various vegetables, while focusing on the benefits carrots can provide.
3. Goal: Our goal is to increase the consumption of vegetables among
low-income, low-literacy adults and seniors.
4. Objectives:
a. Increase weekly vegetable consumption by at least one serving
among low-income families within three months.
b. Demonstrate that easy, low-cost meals can be prepared with a
variety of vegetables by providing resources and examples.
c. Increase overall knowledge of the importance of vegetables in a
healthy diet.
5. Learning needs:
a. We need to consider living situation and economic status, so we
can develop a program that correlates with their lives directly. In
other words, we do not want to provide recipes that contain
ingredients that are far out of their price range or require kitchen
equipment they may not own.
b. Empathize and relate to concerns and need
c. We will need to provide something that is easy to read (low
reading level) so the participants can fully understand the
information without confusion about words or meanings of health
terms.
d. Consider health problems (i.e. depression or disabilities,
gastrointestinal issues, etc.); If participants in the program are
suffering from various illnesses, such as Crohns disease or
irritable bowel syndrome, recipes may have to be altered.
Educational needs:
a. Participants will need to acquire an understanding of health
benefits of vegetables (while focusing on carrots specifically).
b. There will be a need to understand and learn basic cooking
principles.
c. Participants will need proper resources for getting these
vegetables (i.e. know where they can get them, alternatives
for fresh vegetables, etc.).
6. Lesson plan:
a. Title/Target/Duration:
i. Title: Our title will be Increasing vegetable intake among
low-income adults and seniors.
ii. Target: Adults 18-75 utilizing the Philipsburg Farmers
Market Initiative

eyd5085
eam5501

iii. Duration: 3 months during the summer (Starting in June

and ending in August) with 1-1.5 hour sessions bi-weekly
b. Goal & Objectives:
i. Goal: Increase consumption of vegetables among lowincome, low-literacy adults and seniors.
ii. Objectives:
1. Increase weekly vegetable consumption by at least
one serving among low-income families within three
months.
2. Demonstrate that easy, low-cost meals can be
prepared with a variety of vegetables by providing
resources and examples.
3. Increase overall knowledge of the importance of
vegetables in a healthy diet.
4. Promote health benefits of carrots (the vegetable of
the week) and continue with various other
vegetables of the week as the program continues.
c. Procedure:
i. Lesson at the food bank bi-weekly on days that the farmers
market is open (Saturdays)
ii. Two instructors will teach the lesson.
iii. Each participant will be given the opportunity to taste a
recipe with a vegetable of the week and then taught about
the nutritional/health benefits of the chosen vegetable.
1. Talking point example: Carrots! What comes to mind
when you think of when you see these vegetables?
How often do you find yourself eating these? Wait
for response
d. Learning activities and materials:
i. Participants will be given a hand-out before each lesson
asking what they know about the vegetable of the week
and the importance of vegetables in general; at the end of
the program they will be given the same hand-out to
assess what they have learned
ii. At each lesson participants will be able to taste a recipe
with vegetables that they could make themselves; Will be
asked what they like and do not like about it
iii. Instructors will need cooking and food supplies for each
lesson
e. Evaluation:
i. At the end of the lesson participants will be given a quiz
asking about the nutritional/health benefits of the
vegetable. These results will be compared to their initial
responses in the hand-out provided at the beginning of the
lesson.

eyd5085
eam5501

7. Handout: See attached page.

8. Evaluation:
a. Impact/Outcome: To evaluate our lesson using the
impact/outcome method, we could compare the number of
servings of vegetables before the program to that after the
program through surveys. We could also take a pre-test of
nutritional knowledge before and after the program to see if the
audience actually retained information.
b. Process: We could measure the amount of participant
involvement in the lesson and how often they contributed their
thoughts and ideas.
c. Fiscal/efficiency: Assess the benefits of providing this education
and hands-on experience compared to what the program will
cost us. If the benefits are in line with the total costs of our
activities, we can determine it is an efficient program.
9. Marketing our program:
a. Slogan: Eating Your Veggies Its as Easy as 1-2-3!
b. Delivery: We will develop small cards to distribute at the farmers
market to spread word about program and display them in the
food bank. On each card will be our slogan, a picture of
vegetables, and simple facts stating the benefits of vegetables.
Details about our program will also be listed, in regards to when
and where it will take place. We will include that food will be
available at every session, since that is a leading incentive to
attend a program. A large poster displaying the programs
information will also be set up for all to see at the farmers
market, for anyone that does not receive a handout to look at.
10.
Challenges:
a. The Philipsburg Farmers Market Nutrition Education Initiative
could possibly experience a decline in participation of the
program, for it is often hard to get adults to change their current
eating habits or want to learn something new.
b. They may also struggle to find volunteers to help with the
program and provide the resources needed. It may take a
community effort to help donate materials for the program and
recruit volunteers who would like to make an impact.
11.
Partnerships:
a. A possible partnership that could benefit this program is that
with a local grocery store, such as Weis or Giant. They could help
us spread word of the program through in-store advertisements
or even provide healthy, low-cost recipes that go hand-in-hand
with our program. These places could also distribute our cards.
b. We could also partner with local farmers who are already
involved with the initiative, for we are promoting use of their
products. Local farmers who are not yet involved could also be
contacted.

eyd5085
eam5501