COMMUNITY OPERATING PLAN

A. PROJECT INFO:

Event: Slusser County Senior Cooking Class Topic: Cooking to Reduce Inflammation

Event Date: 3/2/2018 Location: Slusser Center

Intern Name(s):Ajee’lon Boyd and Katharine Rosenthal

Team Leader: Ajee’lon Boyd Preceptor: Stephanie Chmielecki

Person responsible for writing the COP: Ajee’lon Boyd

B. NEEDS ASSESSMENT:

1. Identify site contact: Sara L Darby (603) 746-8264 email: recadmin@hopkinton-nh.gov

2. Identify population
a) Gender-mixed
b) Age-Seniors (55+)
c) Education level-high school some college
d) Number of participants-maximum of 6

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) We contacted the site preceptor, Sara to find out more information regarding the
population and what they wanted to get from the class. We did not get to observe any
prior classes as we are the first to start this rotation. We will be touring the facility on
2/13 to get a better idea of the layout and equipment available.
b) What the audience knows-There was no disclosure from the site preceptor regarding
what the audience knows. We do know that the audience has a high school or college
equivalent literacy level.
c) What the audience wants to know - The audience would like to learn more on how to
eat healthy. We decided to tailor or class to chronic diseases that may be common to
their age group.
d) Evaluate health literacy - The seniors are concerned with how to cook meals on a fixed
income.
4. Setting - tour of facility
a) Room size and set up (diagram)
Note: Our tour is scheduled for 2/13 and the COP will be updated after the tour
to reflect the room set up/
b) Presentation resources
● Availability of food prep area-we will be able to use the commercial kitchen for
the class
 ● AV resources - There will be no AV equipment.

5. Day of week/ time of day for presentation

● 3/2/18 9:30-11:30 AM
6. Duration
a) Attention span-Medium/average attention span

7. Marketing potential - whose responsibility

● The slusser center will be responsible for promoting the class.
8. Budget
● Will there be a cost: no
● Funds to cover supplies: There is a $40 budget for food
● Cost for marketing: N/A (covered by Slusser Center)
9. Best way/time to reach site contact for future plans
● Via email or phone.
10. Write a community group focused PES statement based on your assessment:
● Deficient food and nutrition related knowledge R/T lack of prior nutrition
education or exposure AEB interest in cooking class to learn how to cook
healthier.

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 2/24, 2/25, 2/26, 2/27 -Katharine and Ajee-brainstorming, developing, and editing
content

● 7 day meeting - 2/27/2018 with Stephanie, Katharine, and Ajee’lon

● Evaluation meeting scheduled for: After the completion of all 3 classes in the series.
(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?

To prepare for this presentation we tried to focus on conditions that are most relevant
to the senior population. Once we identified the conditions/diseases that we wanted to focus on
we looked deeper into how we could make this most relatable to cooking, food, and nutrition.
We then developed content that was very specific to the needs of the population and
brainstormed ways they can get new foods into their diet.

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

We worked on developing recipes and content that complimented each other. Our focus was on
providing the audience with information that was applicable and easy to use.
 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 websites to develop the content for the class:

https://oldwayspt.org/traditional-diets/mediterranean-diet/traditional-med-diet
https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-
depth/mediterranean-diet/art-20047801
https://www.npr.org/sections/thesalt/2015/04/11/398325030/eating-to-break-100-
longevity-diet-tips-from-the-blue-zones

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

1. Measurable Learning Objectives:

a. Discuss the benefits of a Mediterranean Diet

2. Outline of presentation:
See outline attached.

3. Describe how your presentation addresses different learning styles:

● Auditory: We will be talking and having mini discussions throughout the entire class.

● Visual: We will be using handouts.

● Kinesthetic: The audience will have the opportunity to follow recipes to cook food items.

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

a. We developed and brainstormed ways to explain different concepts for those who
may be having a difficult time with the concepts. When developing the content we
also chose to go with simpler ways of explaining ideas and concepts and focused
less on using scientific terms that they may not understand.

4. Explain how your planned evaluation method will show whether your learning objectives were
met.
The participants will demonstrate if they met the objectives through participating in the cooking
class.

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

a. We didn’t run into any problems when planning except, we were informed we would
have 30 mins for set-up, 1 hr for cooking, and 30 mins for clean-up. If the participants
are present for clean-up, set-up, or both this would have a big impact on the amount of
detail we could go into with our topics. After realizing what a difference this would
make we reached back out to Sara for clarification. Katharine and I work really well
together and have similar working and learning styles.

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. The day of the presentation Katharine and I arrived around 9 am to set up the work
stations and began prepping some of the food items. The participants arrived and we
gave them a brief overview of the topics we would be covering before we began
cooking. We then broke up the participants into different stations. We helped the
participants cook the different recipes and answered any questions regarding the
ingredients and recipes. We then plated the food and had a discussion at the table while
we were eating. We also received feedback regarding what they would like to see at the
next class.

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

a. The presentation did go as planned. It was really helpful for us to arrive early to set up
each recipe station with the ingredients needed to cook. The kitchen is fairly small, so it
helped to have work stations for each recipe.

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

a. The audience really enjoyed the recipes. Some were vegetarian and gluten-free and we
did not take that into consideration, so we said we would be sure to do so at the next
class.

4. How well did the audience grasp your objectives?

a. The audience was able to discuss the benefits of a Mediterranean diet and how they
could incorporate it into their diet.

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. The materials were appropriate for our audience and helped them to grasp the concepts
discussed in the class. Next time we would clearly state what our objective was.

6. Recommendations for future Interns:

a. In the future we would recommend that future interns arrive early to the class to set up
the cooking stations. Also it is really helpfully to somehow link all of the classes
together. For example our first class was on anti-inflammatory foods, the second on the
Mediterranean diet, and the third on plant based foods.

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): Ajee: 13 hrs Kat: 10 hrs Total:23 hrs x25=$584

● 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): 1.5 hrs x $25 x2=$75
Copies: $3.60
Food: $40 (budget given by slusser center)
Other supplies and costs:

● Overall costs:
$702.60