Community-Based Health Proposal

Good Nutrition:The First Big Step Towards Better HealthA Nutritional Program for the Residents of Brgy. Ususan

Proposed by:Proposed by:

Kerstin Karen Kerstin Karen Vicente, RNVicente, RN

Food & Nutrition Research Institute: 2011 Survey

• 22.3% Filipino adults

• 6.1% obese

• Prevalence of overweight Filipinos: expected to increase significantly by 2015

Reason for Program

• Diet improvement of the residents of Barangay Ususan

• Reduction in risk for diseases

Target Population

Working age group

They are the ones who can implement and teach the knowledge learned to their families.

Goal

• To encourage the community people to take better control of their health, through ‘diet empowerment’

• Awareness– Awareness on calorie counts of common Filipino food

– Awareness of the advantages of healthy food and the consequences of unhealthy choices

– Awareness on the power to change the course of their lives simply through better choices.

• Empowerment

Objectives

After the implementation of the program, the program participants will be able to:

•State at least 3 importance of good nutrition.

•Choose the healthier and smarter options amongst a range of food choices.

•Demonstrate improvement in decisions in their diet by observing better cooking in their own homes.

•Obtain proper BMI in accordance to their height.

PROPOSED PROCESS& TIMELINE

The entire program will be seven months long: from the needs assessment up to evaluation.

The bulk of the program will be on the implementation itself, which will be done for 4 months.

PHASE I – Needs assessmentDuration: 1 month

Needs assessmentThe proponent will begin by assessing the residents of

the Barangay by gathering data from the Barangay Hall. Important data to be highlighted are the following:

•Population of the Barangay

•Residents of working age (15 to 64 years old)

•Dependent residents (below 15 & above 64)

•BMI of the residents

•Percentage of obese group, if available

•Short surveys prepared by the team will be distributed and collected door to door per family.

PHASE II – PlanningDuration: 2 weeks

I. Building the team

• All members will be briefed regarding their specific tasks and responsibilities.

• It will be explained that all services for this program will be voluntary, but each team member will receive an official certificate and plaque of appreciation from the barangay, as approved by the City Hall.

II. Brainstorming

• Once all the positions are filled, brainstorming on how the team can best execute the program will be done.

• Ideas for improvement will be encouraged, and voting on the best options will commence.

III. Task Assignments

• Each member is to be given their tasks through team election, and will be expected to perform each accordingly.

PHASE III – PreparationDuration: 2 weeks

I. Gaining sponsorship

–The program coordinator will be tasked to build linkages to LGUs for sponsorship.–The city mayor, and councilors will also

be officially and personally addressed for donations for funding.–The target fund to be raised is Php

25,000.–The money will be handled by the team

treasurer.

Securing the venue, equipments, & materials• The facilitators will begin securing the venue and the

equipment needed for the program (tables, chairs, tarpaulin etc.)

• Forms & name tags will be prepared, printed & photocopied.

• Learning materials will be bought, assembled, prepared.

• Securing of cooking materials to be used (LPG, pans, measuring cups, etc.)

• Preparation of certificates, and tokens will also be done at this early point to reduce the workload.

Invitation of guest chefs• The invitation of guest chefs and

securing their date of lecture, each chef will be part of the program for at least 4 weeks.

PHASE IV – MarketingDuration: 2 weeks

Marketing Strategies– A tarpaulin will be placed on the barangay hall itself, the

same tarpaulin will be used on the program implementation to reduce expenses.

– Posters will be placed on strategic areas like the supermarkets, markets, city hall, schools, etc.

– Flyers will be given by the volunteer organizers of the program.

– Roving announcements all around the vicinity will also be done.

– Interested and willing participants may pre-register in the barangay hall but registration will also be available on the start date of the program.

PHASE V – ImplementationDuration: 4 months

Schedule

The program will be held every Wednesday of the week, it will take only 4 hours. Starting at 8am and ending at 12nn.

Week I – Assessment

The program and its importance will be explained to the participants. Incentives on good participation will also be done for better enthusiasm.

Week I – Assessment• Each participant will have their own clearbook

that will have all their data

Includes:

• Personal data sheet

• Blank food chart form

• This clearbook will be filled with recipes that we will provide as the program progresses

Week I – Assessment

• Sharing the common practices of their daily cooking at home will be done as an icebreaker.

Week I – Assessment• The participants will be weighed,

and their BMIs will be calculated.

• Vital signs will be done taken by volunteer and student nurses as well.

• This will be recorded in their personal data sheet.

• Free assessment by registered nurses will also commence to identify patients with illnesses, or at high risk obtaining them.

Week II to Week XV

• Lesson from our nutritionists– Importance of smart food choices

– what food one should choose on a day to day basis

– They will also explain calorie counts of the basic food that we Filipinos commonly consume

– This will be the basis so that they can update their food chart sheet that we’ve given them earlier

– The nutritionists will also reiterate that good nutrition is vital, but good exercise is equally important as well

Week II to Week XV

• Cooking lesson– From a guest chef

– A prepared copy of the recipes will be distributed to the participants before each session commences

– The chefs will be awarded a certificate of appreciation after their services (4 weeks each)

• The last 30 minutes of every week will be allotted in allowing the participants to share their thoughts, concerns and suggestions.

Week II to Week XV

• Weekly Assignment– Every session, the participants will be given 5

food/ingredients.

– Their assignment Is to find where they can get cheapest price of those certain products.

– The participant(s) that win will get a ‘prize-of-the-week’ that may range from a kilo of rice to a basket of vegetables/fruits.

– They can update their food charts on the winning area.

Week II to Week XV

• Monthly weigh-in– Every after 4 weeks, there will be a ‘weigh-in’

and a re-assessment of the health status

– Thus their data will be updated every month

– The participant that shows the best improvement of that month will have the ‘prize-of-the-month’ which is similar to the prizes earlier, but larger in quantity.

Week XVI - Graduation• After four months of the program, a final weigh-

in and assessment will be done.

• The participant with the greatest improvement will receive a Php500 cash prize and Php500 worth of grocery.

• Certificates of participation will be granted to each one.

• Sharing of feedback of the experience will also be done on graduation day, as well as the distribution of the evaluation forms.

PHASE V – EvaluationDuration: 2 weeks

Evaluation

• A comparison of the health states of the employees on the initial and final assessment will be done by the team.

• Tally of the evaluation forms will also be done.

• Result of the evaluation will be presented by the team to the barangay officials.

EMPLOYEES

Program Head (MSN/APN)

• The proponent of the program proposal•Will oversee the progress of the program•Will make sure every team member is able

to do the task efficiently

Coordinator (MSN/APN)

• Responsible for all the linkages, sponsorships and coordination that the program may need from the conception phase until the evaluation. • This includes obtaining sponsorships from the

LGUS to the invitation and accommodation of the guest chefs.

Facilitators (2 Co-MSN/APNs)

• Responsible for the smooth flow of the weekly programs from start to finish• Responsible for the good attendance of the

participants

Nutritionists (2 to 3)

•Will be the ones to research regarding calorie counts of basic Filipino food, and explain them to the participants in a level that will be easily understood.

Guest Chefs

•May be celebrity chefs or chefs from known restaurants, ready to offer their services for the barangay. In each session, they will teach the participants at least one healthy meal, as approved by our team.

Registered Nurses (Minimum of 3)•Will be responsible for the initial and weekly

comprehensive assessment and interview of the participants

Treasurer

• Responsible for holding budget and for itemizing the expenses of the team

FINAL ESTIMATION

Marketing Expenses

Est. Amt. Quantity ExpenseTarpaulin 600 1 600Flyers - - 300Posters - - 300Roving announcements

- - Free

TOTAL 1200

Program Expenses

Est. Amt. Quantity ExpenseVenue rental - - FreeTables - - FreeChairs - - Free

TOTAL Free

Learning Materials

Est. Amt. Quantity ExpensePrinting/photocopy of forms

- - 300

Clearbooks 60 40 2400Pens 5 40 200

TOTAL 2900

Cooking Materials

Est. Amt. Quantity ExpenseLPG 1 600 600Cooking materials

- - Free

Cooking ingredients

500 16 8000

TOTAL 8600

Prizes/Certificates

Est. Amt. Quantity Expense

Weekly prizes 200 12 2400

Monthly prizes 400 3 1200

Grand prize 1000 1 1000

Printing (certs) 20 60 1200

Tokens 250 4 1000

Total     6800

Total ExpensesExpenses

Marketing Expenses 1200

Program Expenses Free

Learning Materials 2900

Cooking Materials 8600

Prizes/Certificates 6800

19500

EVALUATION

Evaluation

(1)The improvement of the BMI & health assessment of the participants will be calculated.

(2)Knowledge-wise, the participants’ understanding on the importance of good nutrition will be evaluated through the sharing on the last day of the program implementation.

(3)Also, there will be evaluation forms on participant satisfaction on the program to be dispensed on the last day of the program.

Evaluation

After the implementation of the program, the program participants were be able to:

•State more than 3 importance of good nutrition.

•Choose the healthier and smarter options amongst a range of food choices.

•Demonstrate improvement in decisions in their diet by observing better cooking in their own homes.

•Obtain proper BMI in accordance to their height.