Revised 07/13/2014

COMMUNITY OPERATING PLAN

A. PROJECT DETAILS:

Event: TOPS Presentation Topic: Spicing Up Your Vegetables!

Event Date: July 9
th
, 2014 Location: Keene, NH

Intern Name(s): Claudia Gumina

Team Leader: Preceptor: Karen Balnis

Person responsible for writing the COP: Claudia Gumina

Meeting Dates
Dates scheduled for planning and who attended.
06/31/2014 Claudia Gumina
07/01/2014 Claudia
07/02/2014Claudia and Karen
07/03/2014Claudia
07/05/2014Claudia
07/08/2014Claudia

7 day meeting - Presentation materials to be reviewed with preceptor on 07/02/2014.
(This meeting must be scheduled at the beginning of the planning process. Meeting
should be at least 7 days before presentation to allow for revisions as needed.)

Evaluation meeting scheduled for: 07/09/2014
(Usually held directly after presentation but may be scheduled for later.)

B. NEEDS ASSEMENT: (Describe how you identified the topic you chose. Who did you talk
with? Did you conduct a formal survey or have an informal conversation? Identify all
additional information listed below.)

1. Identify site contact: Karen (wdgkeg@netzero.net)
2. Identify population: Adults of varied ages
a) Gender: Bothe men and women, but mostly women
b) Age: 65+
c) Education level: Varies, but overall very knowledgeable about nutrition
3. How topic was determined: Topic was determined using the suggestions made by the group
beforehand.
a) Other programs recently presented
b) What the audience knows: Energy balance, how to eat balanced meals, dieting is not the
answer
Revised 07/13/2014
c) What the audience wants to know what is relevant: How can I make healthy foods
tastier? How do I make my meals more flavorful? What are different cooking methods I
can use when preparing my meals.
d) Evaluate health literacy and other cultural issues: For the most part, the audience will be
adults who get most of their health information online and from magazines. Some may
have higher health literacy.
4. Setting tour of facility
a) Room size and set up (diagram)


b) Presentation resources
Availability of food prep area: No food prep area
AV resources space available for visual teaching aids: No projector use flip chart

5. Day of week / time of day for presentation: Wednesday 10 am. Group gets there at 9, but they
have to go over their own material before we present.
6. Duration
a) Attention span: 20 min
b) Conflict with other activities for population: traveling, making lunch
7. Marketing potential whose responsibility: Program coordinator
8. Budget
a) Will there be a charge: No
b) Funds to cover supplies
c) Cost of marketing
9. Best way/time to reach site contact for future plans:
a) Karen responds to emails at any time.
10. Write a community group focused PES statement based on your assessment

Food and Nutrition-related knowledge deficit related to uncertainty how to apply nutrition
information, as evidence by participants requesting information.

C. RESEARCH AND PLANNING: (Based on the results of the needs assessment, What did you do
to prepare? How did you go about the development process? Who was involved? What
resources did you use? How did you find them?)

Revised 07/13/2014
In order to prepare for this presentation, I brainstormed about topics that could be
interesting for this population and selected one based on the suggestions made by TOPS
participants. Because of the season, in which so many colorful vegetables are available, I
chose to prepare a presentation on different ways to include vegetables in recipes and
spicing meals up. I got most of my material from different food blogs in which people got
very creative with their vegetables. I designed my presentation revolving around vegetables
and a series of recipes that would demonstrate that it is easy to include tasty vegetables in
our meals.

D. DEVELOPMENT: (Describe all components of the program or material, and the team
member responsible for them. Include objectives, outline, activities, education materials and
evaluation methods/materials. Explain how your presentation addresses different learning
styles using the grid below. Attach a copy of the materials or any handouts/resources used
for the program/presentation. For an educational material, how was this pilot
tested? What changes were made?)


Spicing Up Your Meals!

1. Introduction
2. Objectives
o To understand the benefits of eating more vegetables.
o To demonstrate different cooking methods and tricks to make vegetables
more appetizing and interesting.
o To explain the difference between organic and non-organic products.
o To have participants design their own spiced up recipe.
3. Ice Breaker
o Ask the audience:
o What comes to mind when we think about eating more vegetables?
o Possible responses:
Same old soggy lettuce
More salads
Sneaking vegetables into other foods to hide their flavor
Eating like a rabbit
No
Is pizza a vegetable?
4. Content
o So why should we include more vegetables in our diet?
Great sources of different vitamins and minerals that our bodies need.
Vegetables are lower in calories per cup, and when eating them
instead of some other higher-calorie food may be useful in helping to
lower calorie intake
Provide plenty of fiber which:
Makes us feel full faster
Keeps us feeling full for longer
Quick, natural snack!
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Add variety to our meals since there is always something new to try!
ACTIVITY: Vegetable Jeopardy

o So how can we make our vegetables more appealing?
Herbs and Spices
Artichokes - Bay Leaf, Parsley, Oregano, Thyme
Asparagus - Garlic, Lemon, Onion, Chives, Sesame
Seed, Tarragon
Beets - Star Anise, Allspice, Basil, Dill, Ginger, Mint
Bell Peppers - Basil, Oregano, Rosemary
Broccoli - Red Pepper, Savory, Turmeric
Cabbage - Caraway Seeds, Celery Seed, Juniper
Berries, Tarragon
Carrots - Allspice, Star Anise, Bay Leaf, Caraway
Seeds, Cinnamon, Cloves, Ginger, Mint, Sage, Tarragon
Cauliflower - Chives, Coriander, Sage, Turmeric
Cucumbers - Dill, Mint
Eggplant - Basil, Cumin, Marjoram, Oregano
Mushrooms - Black
Pepper, Marjoram, Nutmeg, parsley, oregano, sage, tarragon, th
yme
Onion - caraway seed, mustard
seed, nutmeg, Oregano, Sage, Thyme
Peas - Mint, Onion, Parsley, Rosemary, Tarragon, Turmeric
Potatoes - Caraway Seeds, Chives, Dill, Dill
Seeds, Paprika, Parsley, Thyme, Turmeric
Spinach - Dill, Nutmeg, Tarragon
Sweet Potatoes -
Allspice, Cardamom, Cinnamon, Cloves, Nutmeg
Tomatoes - Basil, Cilantro, Cumin, Fennel
Seeds, Garlic, Oregano, Red Pepper, Black
Pepper, Rosemary, Saffron, Tarragon, Thyme
Zucchini - Basil, Oregano
Different Cooking Methods
Vegetable pastas or spiralized cooking
Make comfort foods with vegetable substitutions.
o Cauliflower Fettuccine Alfredo or Mac n Cheese
Branch out! Try a vegetable youve never tried before. You
might be surprised.
Revised 07/13/2014
Vegetable patties
Boost your breakfast! Add peppers, tomatoes, mushrooms
or onions to your eggs for a delicious omelet
o I know what to make, but what kind of products do I buy? Organic or non-
organic?
Organic refers to the way in food is grown. Normally, organic farming
practices are designed to encourage soil and water conservation and
reduce pollution.
Non-organic products will have been produced using conventional
pesticides and additives.
Organic food is not more nutritious.
Because farmers are not able to mass-produce, organic products may
be more expensive.
o The Clean 15 and the Dirty Dozen
5. Evaluation: List 3 ways in which you can include vegetables in your meals.
6. Sample


Learning style How did you meet this learners needs?
Thinking Evaluation
Sensing/Feeling Benefits of eating more vegetables
Analyzing Organic vs Non-Organic Explanation
Doing Jeopardy Game
Visual learner Pictures of recipes

Complete sections E & F after the presentation/event is complete.

E. IMPLEMENTATION: (For a program or presentation, describe the setting, audience, number
of participants, what you did to get ready and begin. Did the presentation go as planned?
How did the audience react to the presentation?)
When I got to the room where the presentation was to take place, I was surprised by the
number of participants. I expected there to be 10 people in the room tops, and it was more
like 15. The room was set up in a round table style so everyone had to face the front when
I was presenting. To prepare, I made a cucumber-mint salad a day in advance and added the
dressing in the morning. I brought the flip chart with me and got an easel from the intern
room. I also brought a jeopardy chart with me for the game and printed out the handouts.
The presentation did go as planned, but the number of participants and their level of
knowledge surprised me.






Revised 07/13/2014
F. EVALUATION: (What went well? What would you do differently/the same the next time or
what would you change if you had more time? What problems did you encounter in the
development? Using the results of your participant evaluation tool, assess the impact of your
presentation. Discuss your impression of the effectiveness of this program or material for the
target audience. Include a financial report as well as your recommendations to future
interns.)
The Jeopardy activity went very well as everyone got really into it, but the questions could
have been more difficult. The audience found the different cooking styles very interesting
and they all participated in the different sections of the presentation. During the
development , I had initially created a power point presentation and then realized I had to
use a flip chart, so it is important to find out about these things before hand. The audience
really enjoyed the topic and seemed interested in learning more. For future presentations, I
would make sure to know the number of people attending and to print out the recipes
discussed during the presentation.