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: Red Meat

Event Date: April 14

Room 1&2

Location: CMC/DHK North Conference

Intern Name(s): Emily and Rebekah

Team Leader: Rebekah

Preceptor: Whitney

Person responsible for writing the COP: Rebekah

B. NEEDS ASSESSMENT:
1. Identify site contact- Whitney
2. Identify population
a) Gender- mixed
b) Age- >60
c) Education level- mixed
d) Number of participants: 15-20 (participants RSVP)
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).
-

Topic was assigned

a) Other programs recently presentedhow to stick with your goals
b) What the audience knows

tend to know what is popular in the media/ diets

c) What the audience wants to know - what is relevant what are the pros
and cons of eating red meat
d) Evaluate health literacy - and other cultural issues: varied health literacy;
cultural issues unknown
4. Setting - tour of facility

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a) Room size and set up (diagram)

-Large conference room with ample chairs and tables. We decided for
this presentation to set up two tables in the center of the room and place chairs
around the table to allow participants to take notes and fill out their handout
with a writing surface.
b) Presentation resources
-

Ppt projector, easel, whiteboard

Availability of food prep area: No

AV resources - space available for visual

teaching aids (ppt)

5. Day of week/ time of day for presentation
Thursday 3:30-5:00pm
6. Duration: 1.5 hours
a) Attention span- varied 10-60 minutes
b) Conflict with other activities for population- senior passport meal
7. Marketing potential - whose responsibility: CMC/DHK
8. Budget: $10?
a) Will there be a charge- no
b) Funds to cover supplies- possibly
c) Cost of marketing- marketed online/ no cost
9. Best way/time to reach site contact for future plans:
Whitney via email during the work day
10. Write a community group focused PES statement based on your assessment.
Food and nutrition related knowledge deficit related to healthy consumption of
red meat as evidenced by desire to attend class on the pros and cons of red
meat consumption.

C. RESEARCH AND PLANNING (how, who, and when the process of your
work):
1. Meeting Dates
Dates scheduled for planning and who will attend.

o
o
o

4/27/16
5/1/16
5/3/16
All scheduled planning meetings included Rebekah and Emily

7 day meeting Rebekah, Emily, and Whitney

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5/6/15 @7:30am

Evaluation meeting scheduled for:

(Usually held directly after presentation but may be scheduled for
later).
Directly following presentation
2. Based on the results of the needs assessment, what did you do
to prepare?

a. Large visual aids for vision impaired, practice speaking clearly and taking time to
move through information
b. Multiple activity and brainstorming breaks to assess audience grasp of information
and improve engagement
c. Include repetition to help in the formation of short-term memory
d. Lead program as guided discussion to evoke personal input and promote individual
change
3. How did you go about the development process? Who was
involved?
a. The prompt was given to Emily and I
b. We determined key themes we wanted to adress to meet the topic
c. We decided on a organizational flow and structure
d. Ppt and handouts were made

4. What resources did you use? Why did you choose them and how
did you find them? Relate back to your assessment section.
http://www.todaysdietitian.com/newarchives/0116p20.shtml
McNeil, S. (2014). Inclusion of Red Meat in Healthful Dietary Patterns. Meat Science.
98 (3), 452-462. Retrieved from
http://www.sciencedirect.com/science/article/pii/S030917401400196X.
https://ods.od.nih.gov/factsheets/VitaminB12-HealthProfessional/
http://www.todaysgeriatricmedicine.com/news/ex_013113.shtml
http://www.sparkpeople.com/resource/nutrition_articles.asp?id=1710&page=2
(evidence based and audience readability)

D. DEVELOPMENT (what the outcome of your planning and

development):
1. Measurable Learning Objectives:

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a. Participants confidence in understanding current research on red meat and disease,

will improve
b. Participants will be able to identify 2 strategies for minimizing the health impacts
surrounding red meat consumption
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 attached
3. Describe how your presentation addresses different learning styles:

Auditory: lesson (lecture)

Visual: ppt, worksheet

Kinesthetic: filling out worksheet, individual opportunity to

engage in note taking

List ways that you included multiple intelligences in your

planning.
a. Encourage self-assessment for intrapersonal intelligence
b. Try using pair and share activities for interpersonal intelligence
c. Use visuals for spatial intelligence
d. Address problem solving issues for logical-mathematical intelligence
4. Explain how your planned evaluation method will show whether your learning
objectives were met.
a. The audience will evaluate their confidence in understanding current research on
the topic- this will be reassessed at the end of the class
b. Participants will be asked to share what their strategies for minimizing the impact of
red meat on their health are at the end of the course
5. What challenges did you encounter in the development process?
a. The major challenges we noticed were planning (esp since Emily is in her
Foodservice rotation)
b. We addressed these challenges by delegating tasks and negotiating schedules

Complete sections E after the presentation/event is complete.

E. IMPLEMENTATION and EVALUATION:

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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.
2. Did the presentation go as planned? Reflect on what went well?
a.
3. How did the audience react to the presentation? Summarize and comment on
preceptor feedback.
a.
4. How well did the audience grasp your objectives?
a.
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.
6. Recommendations for future Interns:
a. Plan for low participation rates (consider this chance if you want to do a food
activity especially)
b. Plan in a break time for participants to stretch or use the restroom
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):
Copies:
Food:
Other supplies and costs:

Overall costs:

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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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