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: CHP Wellness Class

Topic: 10 Steps to Optimal Health

Event Date: Monday, March 14th, 2016 Location: CHP Concord, NH

Intern Name(s): Amy Parker & Brooke Robinson
Team Leader: n/a

Preceptor: Stephanie Chmielecki

Person responsible for writing the COP: Amy Parker & Brooke Robinson
B. NEEDS ASSESSMENT:
1. Identify site contact: Joanne
2. Identify population
a) Gender: Mixed
b) Age: Middle and older adults
c) Education level: Variety
d) Number of participants: 8-12
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).
This topic was pre-determined by dietitian at CHP who developed the programs. I
(Amy) had the opportunity to do another presentation at CHP and was able to
observe the participants and the environment. On the day of that presentation,
the weather was snowy and cold, and I thought that this may have affected
them because their overall demeanor was very quiet and not engaged. The room
was small and comfortable.
a) Other programs recently presented: Mason Jar Meals
b) What the audience knows: General health and wellness information. The
classes are for the community members who want to sign up for them, so they
could have a lot or a little knowledge regarding nutrition, health, and wellness.
c) What the audience wants to know - what is relevant: Based on signing up
for the class, the participants want to know simple life changes they can make in
order to live a healthier and optimal lifestyle.

324872546

page 1

d) Evaluate health literacy - and other cultural issues: Concord is not very
culturally diverse. We can expect that most participants will be white. We are
expecting that our programs participants are middle class, high school to
college educated.
4. Setting - tour of facility
a) Room size and set up (diagram)

Projector

Tables

b) Presentation resources
Availability of food prep area: small space (maybe one table) available
for set-up but no area for cooking or holding
AV resources - space available for visual teaching aids: Yes
5. Day of week/ time of day for presentation: Monday evening; 5:30-6:30pm
6. Duration: 60 minutes
a) Attention span: expected 60 minutes with breaks for discussion and
activity in between
b) Conflict with other activities for population: This time of the conflicts with
dinner time and could also be a long day after work so participants may be tired,
unengaged, and sleepy.
7. Marketing potential - whose responsibility: This is primarily responsible by CHP.
8. Budget: n/a
a) Will there be a charge: There is a $10 fee to register for the class.
b) Funds to cover supplies: $10 budget from internship to cover supplies.
c) Cost of marketing: n/a
9. Best way/time to reach site contact for future plans: Phone; (603) 230 7300
10. Write a community group focused PES statement based on your assessment.
Food and nutrition related knowledge deficit r/t lack of education regarding
lifestyle change aeb request for education on changes to live an optimal healthy
lifestyle.

C. RESEARCH AND PLANNING (how, who, and when the process of your
work):
1. Meeting Dates
Dates scheduled for planning and who will attend.
3/4/16 Brooke & Amy
3/5/16 Brooke & Amy

7-day meeting Monday, March 7th during lunch time (around 12pm)

324872546

page 2

Evaluation meeting scheduled for: Immediately after presentation on

3/14/16.
(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?
In order to prepare for this presentation, Brooke and I decided to prepare our
materials with a holistic and well-rounded view of wellness. We decided to
approach it from the different dimensions of wellness and to elaborate on
each one and then also add some specific to nutrition. We first came up with
our ten steps and then went into depth more on each step, then thought of
an ice-breaker and activity and developed our handouts.
3. How did you go about the development process? Who was involved?
Brooke and I were both part of the development process. We started a Google
doc where we first brainstormed different steps that we each thought were
important to leading towards optimal health. We then got together and
narrowed them down and began to go into depth further on what each step
meant and how it helps to lead towards optimal wellness. Brooke worked on
developing the slides and I worked on the handouts and the COP. We both
worked on the outline together.
4. What resources did you use? Why did you choose them and how did you find
them? Relate back to your assessment section.
The main resource we used for our bullet points was the Questions & Answers
book. A year ago, I was the TA for a class called Wellness and I remembered
learning about all of the different dimensions of wellness and thought this
would be a good way to make it a well-rounded presentation. The book has a
lot of information that is meant for the general public (our audience) and is
applicable to them in every way. We also used the CDC website as well as
Mayo Clinic for adults. Since we knew that our population was mainly middle
aged and older aged adults, we thought this information would apply to them
the best for the lifestyles they are most likely living.

D. DEVELOPMENT (what the outcome of your planning and

development):
1. Measurable Learning Objectives:

Participants will identify one area of wellness and how it affects their health
Participants will set 1 goal for improving their personal wellness

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.) Please see attached
document.
3. Describe how your presentation addresses different learning styles:

324872546

page 3

Auditory: Our presentation will be mostly lecture with room for discussion
between participants as well as between us and the participants.
Visual: There will be two handouts provided as well as a PowerPoint. We
will also have some small demonstrations (added sugar and snack) to
emphasize some of the slides and what we are teaching.
Kinesthetic: The group members will be able to prepare a food that relates
to our steps as well as be writing down stepping stones on their handout
to help the information be more memorable.
List ways that you included multiple intelligences in your planning.
a. Linguistic intelligences: the audience will be able to discuss
and interpret the material from the lecture as well as share
their own experiences to help solidify their learning.
b. Interpersonal intelligence: the audience will be able to share
their personal experiences and relate to others throughout
the presentation. This will help them relate and share ideas
on how to take steps towards leading a healthier and well
lifestyle.
c. Intrapersonal intelligence: each audience member will be
able to make person decisions for themselves based off the
information from the presentation. By being provided
information on steps towards optimal health in an unbiased
way, the group will be able to use the tools they have to
ultimately make the best decisions for themselves in the
future and how to achieve their own goals.

4. Explain how your planned evaluation method will show whether your learning
objectives were met.
Our planned evaluation method is to have the group members write down
which one of the steps stood out to them the most and how it will affect their
health. This helps them make the connection between what is important and
why it is important when making changes towards a healthier life. Our second
objective is to set a goal towards improving personal wellness that is related
to one of the steps we covered in our presentation. This means that we will
have provided the participants with information on what they can do to
change, and they will set goals on how to do it. This will help them move
forward towards achieving an optimal lifestyle.
5. What problems did you encounter in the development process?
Brooke and I didnt encounter any major problems in the development
process. We did have trouble trying to decide what to do for an activity, but in
the end we decided to just do a series of small activities throughout the
presentation. Because it is 10 steps, we felt like we couldnt do all 10 steps
and then do an activity because it would be at the end of the presentation
and the group might be tired so we thought it would be more efficient to do
activities throughout the session.

Complete sections E after the presentation/event is complete.

324872546

page 4

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.
2. Did the presentation go as planned? Reflect on what went well?
3. How did the audience react to the presentation? Summarize and comment on
preceptor feedback.
4. How well did the audience grasp your objectives?
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?
6. Recommendations for future Interns:
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):
Food:

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):
Copies:
Food:
Other supplies and costs:
Overall costs:

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.

324872546

page 5