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Topic: Fats
Location: Pheonix House
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b) Presentation resources
Availability of food prep area: N/A
AV resources - space available for visual teaching aids: None
5. Day of week/ time of day for presentation: Tuesdays at 2:30-3:20pm
6. Duration
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C. RESEARCH AND PLANNING (how, who, and when the process of your
work):
1. Meeting Dates
Dates scheduled for planning and who will attend
2. Based on the results of the needs assessment, what did you do to prepare?
We need to prepare a presentation on the topic of Fays that is suitable for
individuals with low health literacy. It should address hot topics such as
vegetable or meat sources of fat, saturated fat and trans fat. We should do
research to determine potential questions and be prepared to answer them
accurately.
3. How did you go about the development process? Who was involved?
Hannah and I decided on the most pertinent concepts to convey. We began
by describing the different types of fat and their sources. We will talk about
the functions of fat and recommendations for fat intake. We decided it is
important to address any confusion about Good vs. Bad fat. We will also talk
about fat storage and how fat vs. carb intake relate to weight gain.
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4. What resources did you use? Why did you choose them and how did you find
them? Relate back to your assessment section.
Nutritionstripped.com: This blog is written by an RD and is very appropriate
for any average reader. It also hits on food trends and hot topics. Any person
doing a google search on a food topic could find this blog.
FDA Consumer Updates: This is a statement from the FDA about the ban of
trans fats from the food supply. It was found by searching through the FDAs
website. This is a topic that the audience may need clarification on using the
most up to date information.
American Heart Association: The AHA has the most up to date
recommendations for fat intake. They also have a list of frequently asked
questions about saturated fat, which may translate to the questions the
group has.
Harvard Health: This source is highly research based and has useful
interpretations of the latest recommendations and how they relate to recent
research.
Auditory: During the presentation, Hannah and I will speak. There will also
be group discussion.
Visual: The flip chart and photos will cater to the visual learner.
Kinesthetic: the label reading activity will use actual product packages.
4. Explain how your planned evaluation method will show whether your learning
objectives were met.
Our short quiz will relate to the objectives and allow us to evaluate each
individual participant.
5. What problems did you encounter in the development process?
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We often debated how deep to describe scientific subject matter such as the
difference between omega 6 and omega 3 fats.
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.
There were 13 participants in the nutrition group. We initially forgot to
mention the recommendation for two servings of fatty fish each week, so we
had to come back to this point. The group was in a bit of a strange mood.
There were a few new faces there who seemed to be unsure of the program
and the facility in general. The people who had been there for several weeks
were very chatty and had to be reeled back in to the presentation several
times. Other than these aspects, the presentation went as planned and we
did not forget any supplies. We also finished right on time.
2. Did the presentation go as planned? Reflect on what went well?
The label reading activity confused the group a bit. In the future, I would do a
very clear demonstration to the group before handing out the materials and
asking them to fill in the worksheet.
3. How did the audience react to the presentation? Summarize and comment on
preceptor feedback.
During the ice breaker, we should have asked people why they rated the
foods the way they did. This way we could know more about the baseline
knowledge of fats. I would also demo the label reading activity so that the
instructions are more clear. I would also put less words on the flip chart.
4. How well did the audience grasp your objectives?
Based on the evaluations, the presentation needed a lot of work. Some
people were still confused about which fat was which. I think that this is
because many of the foods contain more than one type of fat. I also think the
last question on the evaluation should have been worded positively (such as,
what is one new healthy fat food to try) rather than negatively.
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?
In the future, I would change the program to focus on commonly eating foods
rather than sections on types of fat. I think that this would be more effective
and applicable. I would also
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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): $550
Food: n/a
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): $100
Copies: $4.00;
Food: n/a
Other supplies and costs: $28
Overall costs: $682
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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