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The Meredith Group

Executive Summary

The purpose of the Meredith Group is to provide an opportunity to learn healthy eating habits
and build a foundation for a healthy lifestyle in an interactive learning environment designed for
students of all ages. Research has shown that nutrition programs in schools are correlated with
increased fruit and vegetable intake. The education programs offered by the Meredith Group
will be a useful and effective tool in promoting better nutrition and healthful eating habits in
school-aged children.
The Meredith Group will consist of 15 employees, all aspiring Registered Dietitians completing
their Dietetic Internship through Meredith College. Our lessons are based on scientifically
proven principles that have been shown to support healthy growth, and promote strength and
wellness. Games will be used to promote active learning and to make the fundamentals of
nutrition and exercise accessible to students of any age. Specific goals are set for the students
on retaining this nutrition information which will also show effectiveness of the program.
The financial needs for the Meredith Group will come from a Meredith College grant issued by
the Student Leadership and Services and the Cary Rotary Club in the amount of $600.00.
Materials will be reused at each education site and printing of extra materials will be funded by
the schools as needed. This is a non-profit endeavor and additional grant funding will be
acquired on an as-needed basis from Kids Eat Right.


General Company Outline

Business Description
The Meredith group is located in the heart of Raleigh, NC. The Meredith Group provides
interactive learning tools that inspire school aged children and young adults to eat healthy and
play hard. Our goal is to improve the quality of life of students and build a foundation for making
healthy choices throughout their lives. The Meredith group is comprised of nutrition
professionals who are currently in their Dietetic Internship and are working towards their
Registered Dietitian credentials. Our staff comes from a diverse background with years of
nutrition and exercise science experience behind them. As nutrition professionals and future
Registered Dietitians we work by providing meal planning tools, information on nutrients and
how to reach individual nutrient goals to support healthy growth and longevity. We also provide
tools to build a physical activity regime that can be easily incorporated into a students life.
Our target audience is elementary and middle schools who want to provide their students with
nutrition and exercise information that can be used to improve their personal health. We use
games as learning tools so that students are actively involved in our lesson. This method has
been shown to increase knowledge retention and it engages the student to think of ways to
incorporate these tools in their daily lives.
Mission Statement
Inspire students to be healthier by providing them with information and tools about nutrition and
exercise that can be used to improve their personal health.
1. To understand the principals behind My Plate and be able to apply them to the individual's daily
a. Students will be able to provide examples of different fruits and vegetables based on color and
understand the importance of getting all of the colorful fruits and vegetables in their diet. They
will walk away with a way to track how many of each colorful fruit and vegetable they eat.
2. To encourage the consumption of fruits and vegetables and to educate on how to add variety
the students diet.
3. To promote physical activity and educate on the benefits of having an active lifestyle.

SMART Organizational Goals

1. At the end of the lesson students will be able to name the 5 components of My Plate
2. Students will be able to identify and differentiate fruits and vegetables by the completion of the
class period
3. Students will be able to design a nutritionally balanced plate and understand the relevance of
each component.
4. Students will learn the duration and intensity the American Heart Association recommends for
physical activity.
The Meredith Group works to create an atmosphere of learning and personal growth through
interaction. We work to engage students through games so as to promote active learning and to
make the fundamentals of nutrition and exercise accessible to students of any age. The
foundation of our lessons is based off of scientifically proven studies and we provide knowledge
that has been proven to enrich and improve peoples lives.

(Insert Lesson Plans here)

Products & Services


Marketing Plan

Target Audience:
Demographics: Elementary school students grades K-5 and Middle school students
grades 6-8.
Wants and needs of our target audience as they relate to the products/services we are
offering: To combat the growing childhood obesity epidemic students should possess an
understanding of the basic food groups and how they contribute to their health and well-being.
Students vocalized their frustration at fad diets and confusing nutritional information put forth on
social media sites. Students need to be conscientious consumers and be able to distinguish
good information from bad. Students need to develop good nutritional habits at a young age to
reap the benefits as they grow older.

Produ Nutrition
lesson plans for
Food and
Education Week




How Much Who

To teach
students the
importance of a
healthy and
active lifestyle

Monday April 27,

and Thursday
April 30, at Mills
Park Elementary,
and Tuesday April
28, and
Wednesday April
29, at Mills Park
Middle school.

Interns will lead

games and
activities focused
on nutrition
education and
physical activity

During the
school day
to certain
health and
PE classes.


Free to students Public schooland faculty.

free education.
This experience
will fulfill
needed to be a
dietitian set by
the AND.


Mills Park Elem. Location of our

and Middle
school classes population
in Raleigh NC

Materials paid for

by grant secured
by finance

Monday April 27,

and Thursday
April 30, at Mills
Park Elementary,
and Tuesday April
28, and
Wednesday April

with school staff
and Meredith
director and
dietetic interns to

will be
g lessons


Flyers designed
by Liz Bishop,
dietetic intern;
discussing who
will teach the
lessons, why
they are doing
it and what
their desired
outcome is, will
be sent home
to parents and
posters will be
displayed in the

To alert parents
of education
being provided.
questions from
parents to
what they
learned and
how it can be
implemented in
their home.

29, at Mills Park

Middle school.

solidify place and

time for
lessons to be

Flyers and
posters will be
sent home or put
up a week before
the classes are

Flyers will be
sent home and
posters will be
put up in the

One flyer
per student
and __
posters per

will design
the flyers
will hand
them out
and hang
them up.

Operational Plan

Daily operations of The Meredith Group include identifying and recruiting elementary and middle
schools for program implementation, program marketing and advancement, program materials
production, new program and product development, and on-site program and lesson
implementation in schools.
Production and Location
Operations will be staffed by a select group of 15 Dietetic Interns from the Meredith College
Dietetic Internship Program, based in Raleigh, NC. All production, product development, and
marketing efforts will be completed by this team, using Meredith College facilities and/or home
offices. All product and program implementation will be completed on-site at identified
elementary and middle schools.
Organizational Chart
Management Team: Molly Devine, Sarah Edwards, Doretta Gaudreau, Jennifer Ozkurt
Business Strategy Team: Ashley Onion, Stephanie Ott, Ann Onyenwoke
Marketing and Materials Team: Sarah Edwards, Judith Garrett, Liz Bishop, Caroline Pope,
Victoria Scholl, Sanaa Bhatti
Financial Team: Winnie Lin, Jennifer Ozkurt
Production/Lesson Plan Team: Kate Rudisill, Skip Allen, Jessica Cicalese
Implementation Team: All staff
The management team will oversee all daily operations and provide leadership for the individual
specialty teams. A member from management will also serve on each of the four specialty
teams to accomplish all required tasks. Program implementation on-site is the responsibility of
the entire staff of The Meredith Group. School administrators and teachers will provide
additional support as needed.
The Business Strategy Team is responsible for creating the Business Plan and providing an
outline for general business operations. They will work with all other specialty groups to achieve
this goal and ensure overall business uniformity.

The Marketing and Materials Team is responsible for identifying potential customers (elementary
and middle schools) for program implementation and marketing The Meredith Groups services
to these entities. They are also responsible for the acquisition and printing of necessary
materials for program implementation.
The Financial Team is responsible for securing all business loans, in the form of grants, for
program implementation. They will maintain all financial records and assess all profits and/or
The Production/Lesson Plan Team is responsible for product research and development. They
will assess clients needs and adapt the program accordingly.
The Meredith Group will consist of 15 employees, all aspiring Registered Dietitians completing
their Dietetic Internship through Meredith College. Employees are all educated and trained in
the field of nutrition and dietetics, with extensive background and experience in implementing
nutrition education to a wide audience. As the business grows, The Meredith Group will
consider expanding its staff to include part-time employment from undergraduate nutrition
students and aspiring registered dietitians studying at Meredith College.
Employees will currently work without compensation, as part of continuing their education and
broadening their experience. This will allow The Meredith Group to continue operating as a
non-profit entity and providing their services to schools in need on a voluntary basis.
Prior to program implementation in classrooms, the entire staff will undergo an extensive
training session on nutrition education as well as program-specific delivery. They will follow the
outline provided by the Production Team in the Lesson Plans specific to K-3rd grade audiences
as well as 4th and 5th grade audiences.
Inventory is not needed on a daily basis, but rather, supplies will be acquired and printed on a
per-project basis as to reduce overhead and storage issues. The Meredith Group will operate
as a non-profit and is able to do so by reducing the need for a steady inventory of goods.
Materials and goods will be printed and purchased based on the number of students at each
site. Many materials, such as art supplies (crayons, pencils, posters) can be re-used at multiple
sites, thus reducing cost. These small handful of items will be stored at Meredith College
buildings, in the Nutrition Department.

The following is a breakdown of materials needed, sources, and costs:









Plant Seeds

USDA Donation

1 pound


Small 40 oz
paper cups


($4.71/ pk
of 100)


Potting Soil




Production of

These will be printed using Meredith College Printing






Management and Organization

Whos managing:
The management team will oversee the daily operations and provides leadership for the
various teams. The management team members include Molly Devine, Sarah Edwards, Doretta
Gaudreu, and Jennifer Ozkurt. The management team will assist with any questions each group
has. Mrs. Ostrowski, the dietetic internship director for Meredith College, will be overseeing the
entire operation and assuring the activities go smoothly. School administrators and faculty will
provide help as needed.
Experience needed:
The Meredith Team is a group of nutrition professionals who are working towards their
Registered Dietitian credentials. The interns have at least bachelors degree and a diverse
nutrition and exercise background. The interns will have successfully completed their clinical,
wellness, WIC, and foodservice rotations prior to educating the students.
Support roles:
The management team consists of leaders who will help guide and support each group.
If any individual in the group has any questions, they can ask the leader of their group. The

teams include management, business strategy, marketing and materials, financial team,
production/lesson plan team. Each team plays a supporting role in completing and implementing
the business plan to have a successful nutrition education session. The teachers will assist the
interns if needed.


Financial Plan

1) Expenses
Supplies: $100
Supplies for to instruct at Wake County schools for one week of implementation. Supplies
include printed materials, crayons, pencils, bingo tokens, flower seeds, pot and potting soil.
2) Revenue
Our organization had the following proposals pending:

Student Leadership and Services Meredith College $ 100

TOTAL: $100
The following support has been committed:

Student Leadership and Services Meredith College $ 100

TOTAL: $100
At this time, about 100% of the total $100 budget has been pledged or received.
Committed funding $100
TOTAL: $100

3) Sustainability
The evaluation component of our project is specifically designed to address sustainability, with
future funding recommendations a required part of the projects evaluation. The Meredith Group
business plan also outlines efforts to continue seeking grant support from Meredith College,
Kids Eat Right.org and community donors.

IX Brochures and Advertising Material


Industry Studies/Needs for Services In 2012 more than one third of children and
adolescences were obese. Obesity in children aged 6-11 years has risen from 7% to nearly 18%
from 1980 to 2012. In adolescents it has risen from 5% to nearly 21%.1 Once a child is obese it
puts them at risk for being obese as an adult. Which can cause other conditions such as
cardiovascular disease and diabetes. In 2013 12% of high school students in North Carolina
were obese. 1A healthy eating pattern starting at a young age can lower these numbers.
According to the CDC schools play a particularly critical role by establishing a safe and
supportive environment with policies and practices that support healthy behaviors as they spend
most of their time there. Schools also provide opportunities for students to learn about and
practice healthy eating and physical activity behaviors.1 According to the Lets Move project by
Michelle Obama principles, teachers, school nutrition workers and parents can help make
schools healthier places to learn by providing quality food and teaching children about the
importance of healthy nutrition. 2 The program is committed to providing healthier foods in our
nations schools. She has even challenged America to put 6,000 salad bars into schools,
because salad bars have been shown to increase intake and acceptance of fruits and
vegetables for kids. The HealthierUS School Challenge from this program establishes rigorous

standards for schools' food quality, participation in meal programs, physical activity
opportunities, and nutrition education. Schools that meet these standards are recognized for
providing an environment where kids can learn about nutrition. The First Lady announced on
February 10, 2012 that 2,862 schools have now met the Healthier US School Challenge.2

Materials/Equipment Needed

Research Studies The first study I examined was about the Fresh Fruit and Vegetable
Program (FFVP). This is offering free fruits and vegetables to students outside of meal periods.
One of their goals of this study was to see FFVPs impact on nutrition education compared to
non-participating schools. More FFVP schools included nutrition education messages on fresh
fruits and vegetables, other types of healthful foods and general nutrition information compared
to non-participating schools. The results indicate that FFVP increased average fruit and
vegetable consumption among students in participating schools on FFVP days by approximately
one third of a cup per day.3
I also researched a study from the Journal of School Health titled Teaching Healthful Food
Choices to Elementary School students and Their Parents: The Nutrition Detectives Program.
This study evaluated the effects of a nutrition education program designed to teach elementary
school students and their parents, and to distinguish between more healthful and less healthful
choices in diverse food categories. Second, third, and four graders were evaluated from five
schools. Three of them received the Nutrition Detectives Program and 2, who were the control,
did not. The focus of the Nutrition Detectives program was on educating students regarding the
selection of healthful foods as defined by foods which were defined as minimally processed and
close to nature; relatively high in intrinsic nutrients as compared to calories; relatively low in
added sugars and trans-fat; and relatively rich in desirable constituents, such as fiber. 4 Five mini
lessons were created. Parents are buying most of the food so it was important to involve them
as well by giving them the handouts. What were measured at the end were nutrition knowledge,
dietary pattern, BMI, and statistical analysis. In the initial session of the Nutrition Detectives
Program, students nutrition knowledge improved significantly. The parents of the students in the
intervention group also showed statistically significant improvement in their nutrition knowledge
compared to baseline after the delivery of the Nutrition Detectives program. This study provides
preliminary evidence of the effectiveness of the Nutrition Detectives program in fulfilling its
primary objective: enhancing the ability of both students and their parents to distinguish more
healthful from less healthful options in a wide variety of food categories.4


1. Childhood obesity facts. Center for Disease Control and Prevention. Published 2014.
Accessed February 17th, 2015.
2. Healthy Schools. Lets Move: Americas Move to Raise a Healthier Generation of Kids.
http://www.letsmove.gov/healthy-schools. Accessed Febuary 17, 2015.
3. Bartlett S., Olsho L., Patlan K. L., Blocklin M., Klerman J., et al. Evaluation of the Fresh
Fruit and Vegetable Program (FFVP). USDA. 2013
4. Katz D, Katz C, Michael J, et al. Teaching Healthful Food Choices to Elementary School
Students and Their Parents: The Nutrition Detectives Program. Journal Of School Health
[serial online]. January 2011;81(1):21-28. Available from: Academic Search Premier, Ipswich,
MA. Accessed February 15, 2015.