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: Centennial Seniors

Topic: Vegetarianism

Event Date: 10/28/15

Location: Centennial Senior Center

Intern Name(s): Andrea Cropley & Gaby Espinoza

Team Leader: Gaby Espinoza

Preceptor: Stephanie

Person responsible for writing the COP: Gaby Espinoza

B. NEEDS ASSESSMENT:
1. Identify site contact
Emily Whalen- Program Coordinator 603-228-6630
2. Identify population
a) Gender: Male and Female
b) Age: 50 +
c) Education level: Some level of higher education
d) Number of participants: 10
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

Gluten Free

b) What the audience knows

From our first presentation and previous COPs, the audience has a good
working knowledge of nutrition and overall health.
c) What the audience wants to know - what is relevant

The audience has shown interest in learning about the vegetarian diet.
What the different types are and the pros and cons of following this diet.
d) Evaluate health literacy - and other cultural issues

323439136

page 1

The audience appears to be well spoken and actively engaged in health

and wellness.

4. Setting - tour of facility

a) Room size and set up (diagram)

The presentation takes place in a conference room with chairs and tables
that are easy to move around.
PowerPoint Set Up

Table

Table

Table

Table

Table

Table
Door

b) Presentation resources
Availability of food prep area: A kitchen is available for food prep.
AV resources - space available for visual teaching aids: Resources are available
for a PowerPoint presentation.
5. Day of week/ time of day for presentation

Wednesday 10/28/15 at 10am

6. Duration: 1 hour
a) Attention span:

The attention span of the participants should be good due to the time of the
presentation in the morning. Having discussions and participant engagement will
also improve the attention span of the target audience.
b) Conflict with other activities for population

During the presentation, there is a chance of additional distractions with other

classes going on at the senior center.

7. Marketing potential - whose responsibility: The Centennial Senior Center

8. Budget
a) Will there be a charge: N/A
b) Funds to cover supplies: $10

323439136

page 2

c) Cost of marketing: N/A

9. Best way/time to reach site contact for future plans: Through Email
10. Write a community group focused PES statement based on your assessment.

Food & Nutrition related knowledge deficit r/t lack of nutrition-related education
AEB request for a presentation on the Vegetarian diet.

C. RESEARCH AND PLANNING (how, who, and when the process of your work):
1. Meeting Dates
Dates scheduled for planning and who will attend.
10/19/15- Library, Gaby and Andrea
7 day meeting Wednesday October 21, 2015

Evaluation meeting scheduled for: 10/28/15 at 11:00am.

(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?

Based on our previous presentation at the Centennial Senior Center, we were able
to grasp and reflect which teaching techniques worked best for this age group. As
stated in previous COPs, a successful presentation involves activities and
discussions that will involve the participants. We noticed from our last
presentations, the audience does have some background knowledge about the
topic. They are also not afraid to ask questions regarding information that may be
questionable. In moving forward in the preparation process, we created a google
document to share resources and ideas about the upcoming presentation. We also
discussed different activities that would engage our audience in the topic.

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

Andrea and Gaby were involved in the development process of this presentation.
A google document was created to share ideas about the upcoming presentation.

4. What resources did you use? Why did you choose them and how did you find them?
Relate back to your assessment section.

http://health.usnews.com/best-diet/vegan-diet

http://www.nutrition411.com/wp-content/uploads/2013/09/K-0504%20Vegetarian
%20Diet%20Comparisons.pdf

http://www.dietitians.ca/Downloads/Factsheets/Guidelines-Lacto-Ovo.aspx

323439136

page 3

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

1. Measurable Learning Objectives:
a. Participants will identify the different types of vegetarianisms.
b. Participants will identify two nutrients to be cautious of when following a
vegetarian diet.
c. Participants will identify at least three benefits of a vegetarian diet.
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.)
Vegetarianism Outline
Introductions
Interns will introduce themselves and the topic to the audience
Objectives
Participants will identify the different types of vegetarianism.
Participants will identify two nutrients to be cautious of when following a vegetarian diet.
Participants will identify at least three benefits of following the vegetarian diet.
Ice Breaker
Go around the room and ask for the participants name and what they would like to learn from our
presentation.

Content
What does it mean to be a Vegetarian
Types of Vegetarianism
Vegan
Vegetarian
Lacto-ovo Vegetarian
Explain each type of vegetarianism and provide examples of food sources
Why choose the Vegetarian diet?
Ask the participants why they believe people follow this diet.
Health advantages of following this diet
Important nutrients needed when following this diet
Describe important nutrients to be cautious of when following vegetarian diet
Iron
Protein
Zinc
Omega-3
B-12
Calcium
Vitamin D
323439136

page 4

Protein
Sources of protein on the Vegetarian diet and will explain how to make a complete protein.
Complete Protein Activity
Participants will be given colored cut outs of food sources and will be directed to pair and create
a complete protein.
Conclusion
Evaluation tool
Multiple choice questionnaire
After questionnaire is completed, distribute handout.

3. Describe how your presentation addresses different learning styles:

Auditory: Through lecture

Visual: Through PowerPoint slides, complete protein activity, handout

Kinesthetic: Complete protein activity

List ways that you included multiple intelligences in your planning.

a. Participants will be able to use the knowledge gained from the
presentation and apply it in the complete protein activity.

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

At the end of the presentation, we have prepared a four question

quiz/survey which will allow us to see how well the participants received
our information. We will ask the participants to identify one type of
vegetarianism, identify which nutrients are important to be cautious of,
and to write one benefit of following the vegetarian diet.

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

Now that we have experience presenting at the Centennial Senior Center,
we did not encounter any problems in the development process.
Complete sections E after the presentation/event is complete.
323439136

page 5

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 had technical difficulties while setting up for the presentation as we were unable to
connect to the Internet at the site. We were finally able to use a cellphone to connect to
the hotspot and download the presentation for Google docs to present it in PDF. We were
expecting a group of about 15 people and had about 6 people show up. We were still able
to carry out with the presentation and had the participants work in pairs to complete the
activities.
2. Did the presentation go as planned? Reflect on what went well?
Although we had a rough start with the set up of the presentation everything else went as
planned. We were able to keep the participants engaged and participating in discussion.
There were a few questions from the participants and we were able to answer most of the
questions. The activity was very successful and participants were able to apply the
knowledge that they learned from the presentation.
3. How did the audience react to the presentation? Summarize and comment on preceptor
feedback.
The audience reacted very well to presentation. They were involved in discussion and
asking a lot of questions. They seemed to like the presentation and thanked us for the
useful information. They mentioned that it was very informative and complemented us on
our presentation.
4. How well did the audience grasp your objectives?
The audience seemed to have a good understanding of the presentation. We provided an
evaluation handout and everyone was able to choose the correct answers for the
questions. We also did an activity where they had to apply their knowledge by pairing
different foods to make complete proteins in their vegetarian diet which everyone was
able to complete successfully and came up with a lot of different ideas.
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?
We did not go into a lot of detail on the different roles that specific vitamins and minerals
have on the body and why it is important to be cautious of them in the vegetarian diet.
There were some questions on deficiency symptoms especially for Vitamin D. I would
have included more information on the roles and deficiencies on these vitamins and
minerals that were discussed in the presentation.
323439136

page 6

6. Recommendations for future Interns:

The group tends to be very knowledgeable on the topics and have a lot of questions
related to the topic. I would recommend to do a lot of extra research to be ready to
answer any questions that they might have. They also bring different things that they hear
form the media such as fad diets and recent news that have been circulating in the media.
I would suggest researching any recent news related to the topic and be ready to discuss
it.
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): ($25.00* 14) + ($25.00 *20) =$850
Food: $8.00

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): (2 x $25.00) * 2 = $100
Copies:$1.00
Food:$0
Other supplies and costs: Spoons $2.00
Overall costs: $961

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.

323439136

page 7