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Grant proposal 2011 By: Aneta Braam, Kristina Ghafari, Jennifer Mitchell, Crystal Meyers
Framingham State University
FORM A Part One: Organizational/Project Information
Sponsoring Organization: FSU Team Name: Team Switch it!
Group Members with email addresses:
Aneta Braam [email protected]________________________
Kristina Ghafari [email protected]____________________
Jennifer Mitchell [email protected]
Crystal Meyers [email protected]_____
Does your organization have 501(c)(3) status? ( X ) Yes ( ) No Federal Tax
ID No.____________
List collaborating organizations: Organization Name Contact
Person
(Required) Jewish Family Services Malka Young
_________________________ _________________________
________________________ _________________________
_________________________ _________________________
_________________________ _________________________
Project Name: Make the Switch!
Anticipated Start Date of Project:_September 1, 2011___
Anticipated End Date of Project: November 1, 2011__
Total Project Budget : $2981.84
Total Amount Requested From MCHCF: $3000.00
Total number of people to be served by this project: 20
Form A Part Two: Proposal Abstract
Sponsoring Organization: Framingham State University Organization: Team Switch It! Project Name: Make the Switch!
Abstract
‘Make the Switch!’ is an educational program designed to increase healthy food choices for elderly people on a fixed, low budget. Twenty elderly residents of the Hasting’s House in Framingham, Ma are targeted to participate in this educational workshop. The program runs for three weeks, during which all participants partake in an interactive educational lesson on making healthy food choices for cheap; a game show to apply their new knowledge on healthy, cheap food choices; and an end-of-program celebration in which participants are able to try the healthy dishes they helped modify during the game show. By participating in all three sessions, participants automatically enter into a raffle to win Market Basket Gift Cards. At the end of week one’s educational session, 80% of participants at the Hastings House will identify at least 3 low-cost healthy options based on sales circulars from their supermarket, Market Basket. Following week two’s food recipe modification game show and individual recipe modification activity, 80% of participants will be able to identify three low-cost food modifications that can be made to the individual sample recipes’ ingredients. Through participation in this program, 10% of participants will have already made a behavioral lifestyle change or will make a behavioral lifestyle change in the near future and 50% of participants will consider making a behavioral lifestyle change.
Needs Assessment
The residents of the Hastings House have unhealthy eating habits that are a causing factor of high blood pressure (see Figures 1 and 2). Malka Young, Director of
Community Impacts Jewish Family Services, gave insight into the resident’s lives. Malka said that a group of students previously did an inventory of numerous residents’ food pantries and concluded that residents were eating high sodium packaged foods, canned soups and little to no fruits and vegetables. Malka said that the residents have weekly trips to Market Basket, their preferred grocery store, to food shop. The residents live in subsidized apartments and therefore have a low fixed income. Malka said that their income is estimated to be about $441 per month, with 1/3 automatically going to rent while the remaining 2/3 is left for their phone, health insurance, co-pays and other living expenses. Malka also said that residents have received previous education on heart health by an organization called S.H.I.N.E.. After touring the facilities and viewing the living quarters and kitchen areas/appliances of the residents many things were noted. The elderly residents all have refrigerators, ovens and stove tops and they share common interests like puzzle making, walking (i.e. walking club), congregate meals and raffles. Demographic data was collected on the community which assessed the residents’ morbidity rates (see Figures 1 and 2).
Figures 1 and 2: Morbidity vs. Mortality Both figures show that morbidity and mortality rates of people 60-74 years of age, and 75+ years of age in Framingham, MA have their highest age specific rates coming from strokes, heart attacks and cardiovascular disease. The number of injuries is increased as the population approaches 75 years of age and older. Figure 1: Morbidity and Mortality rates per 100,000 of persons aged 60-74 years in Framingham, MA: 2009.
MassChip . http://masschip.state.ma.us/ accessed: February 16, 2011. Figure 2: Morbidity and Mortality rates per 100,000 of persons aged 75 years and older in Framingham, MA: 2009.
MassChip. http://masschip.state.ma.us/ accessed: February 16, 2011. More demographic data was collected to determine the ancestry of the residents (see Figure 3).
Figure 3: Ancestry percentage in Massachusetts and the Metro west Community: 2000. Figure 3 shows that the top three ancestries for the population in both Massachusetts and the Metro west community are Irish, Italian, and English. Other common ancestries include French, German, Polish, French Canadian, Portuguese, American, Scottish, and Swedish. Significantly, Metrowest has a higher percentage of Irish, English, and German ancestry than does Massachusetts as a whole. It is important to consider the cultural background of each of these ancestries when planning meals to modify for the elderly at the Hastings House.
MetroWest Community Health Care Foundation http://www.mchcf.org/tabid/36/default.aspx accessed: April 2, 2011 Malka Young confirmed that the residents of the Hastings House are primarily white with Italian and Irish ethnicities. However, Malka also noted that other facilities under the Jewish Family Services house Russian populations.
After combining all of this data, it is determined that elderly residents need an educational program designed to increase healthy food choices while on a fixed, low budget. Since sodium is a huge problem identified within the residents’ food pantries and residents have already received heart health education by S.H.I.N.E., it is evident that participants need food education on modifying recipe ingredients
based on the DASH diet. The DASH diet calls for increased consumption of fruits and vegetables and decreased fat and sodium intake. Based on the ethnicities of the residents, common recipes amongst the elderly Italian and Irish populations will be used during the program. ‘Make the Switch!’ puzzles will be created and posted within the Hastings House to market the program to residents and a congregate meal will be incorporated into the program to make the program more appealing to residents. The supermarket circulars that will be used during the educational lesson will be from Market Basket because the residents prefer this grocery store over others and it is low-cost. Also, Market Basket Gift Cards will be raffled off to participants of all three sessions to entice residents to participate. Based on the analysis of the quantitative data collected during the program, the participants are expected to meet the program’s short-term and medium-term objectives. In conclusion, ‘Make the Switch!’ is an educational program developed and designed to increase healthy food choices for the elderly community of the Hastings House on a fixed, low budget.
Logic Model
Inputs: What we invest: -Staff- 4 nutrition staff (1 Program Director, 2 Nutrition Educators, 1 Assistant Director, Magna- Advisor) -Market Basket Coupon circulars -Time -2 announcement/ marketing puzzles -Money -Market Basket 5 dollar gift cards (20 total) -Food items to make 4 recipes -8 large display boards -Paper for circulars and recipe handouts -Markers (20 total) -Paper Plates, plastic utensils, plastic cups, plastic bowls -Cooking utensils -Cooking appliances
What we do:
Conduct educational session with interactive piece- week 1 (60 minutes)
Assess knowledge gained from week one during week 2- play interactive game (90 minutes)
Supply 4 foods for tasting and congregate meal/celebration
Who we
reach:
20 elderly participants from the Hastings House
Collaboration with Jewish Family Services- Malka Young (advisor and program
planning staff)
Situation:
Needs:
Unhealthy eating habits Fixed income with minimal money to spend on food
Priorities:
Mission:
Show elderly participants how they can still eat their favorite foods while using healthy and cheap (on sale) food items to modify their favorite foods.
Assumptions: -Audience can read at the 9th grade literacy level -Audience prepares their own meals at home -Audience understands how to use coupon circulators -Audience uses coupon circulators from Market Basket -Audience shops at Market Basket -Audience wants to eat healthier -Audience will complete small homework assignment -Audience does not know how to modify their favorite recipes to make them healthier -Audience does not know how to identify healthy vs. unhealthy on sale food options
External Factors: -Audience can travel to Market Basket once a week -Audience can shop for food on their own -Audience has low budget to work with -Audience at Hastings House is predominantly white (Italian/Irish) with little cultural variation (if used in other locations then the recipes used for weeks 2 and 3 will be adapted to their preference) -Audience is educated enough to be able to participate in the game/educational session
Short-term
results:
1. After class lecture, all elderly participants at the Hastings house will be able to identify and purchase at least 3 healthier options based on the sales circulars for their supermarket Market Basket
2. After playing a nutrition-style game, all participants will learn at least 3 ways they can modify their favorite foods and make them healthier by spending less money.
Medium-term
Results:
1. Through participation of the Nutrition program, 50% of participants will eat healthier meals on a regular basis as a result of being able to identify healthy options for less at a grocery store.
Outcomes- Impact Short-term Medium-term
Outputs Activities Participation
Inputs
Theoretical Basis of Program
ADULT LEARNING THEORY -The elders have unhealthy eating habits due to their low budget and a food- and nutrition- related knowledge deficit. The program is designed to educate the elderly participants on ways to eat healthy on a fixed low income. -Keeping the program simple and hands-on by providing them sales circulars from their local grocery store, Market Basket, to pin point alternative suggestions. -Nutrition Educators collaborate with elderly participants to get more information on foods they like to eat. Typical meals consumed by the elderly population are incorporated into the Game Show (i.e. providing foods typically eaten by elders and teaching them how easy the alterations can be). -Staff provides a poster board sized original recipes and in a game-like format, the elders participate in sharing ways they think they could make the meal healthier. This encourages interaction and aids the participants in being responsible for contributing to the healthy changes. It gives the program coordinators an idea of their (elders) knowledge of nutrition education along with making the elders feel as though they contributed to making the meal healthy with their own suggestions increasing their self-worth. -Open-ended questions allow elderly participants to volunteer ways to make one of the original meals healthier. -Using the elders’ ideas together and their favorite foods encourages them to teach each other things they already know and things they are learning as they go. -Tasting the recipes they help modify during the game show allows participants to feel like they have a part of making the delicious healthy foods.
Marketing To start out:
Create and assemble ‘Make the Switch!’ puzzle and place it in the entry
hallway and puzzle room of the Hastings House. This puzzle is colorful, with
large bold text so that it is easy to read. This puzzle announces the meeting
times of the program, the topic, the opportunity for prizes, and an end of the
program party during week 3.
A flyer is created to explain the Make the Switch! Program’s goals, activities,
and meeting times. A basket is placed in the mail room that reads “Take one!”
Each flyer has a pocket containing Market Baskets sales circulars.
To keep them coming back:
During week one, nutrition educators reveal that by fully participating in all 3
sessions participants are automatically entered into a raffle drawing for
Market Basket Gift Cards.
During week 2, nutrition educators entice participants to come back by
stating that their final meeting will involve a party with their delicious
modified foods!
Description ‘Make the Switch!’ is an elderly nutrition program designed for residents of the Hastings House. A total of 20 participants are expected. Summary of the program’s activities is as follows:
Week 1: (60 minutes) Using Market Basket sales circulars as a guide, a 30 minute lesson on
choosing healthy versus unhealthy options at a grocery store is provided.
The lesson includes tips for using Market Basket sales circulars to save
money on healthy foods. Participants circle healthy versus unhealthy options
on the sales circulars. The evaluator collects these sales circulars at the
conclusion of the session.
A 30 minute discussion follows on comments and concerns that participants
may have.
Week 2: (90 minutes) The Make the Switch! Game Show is played, which challenges participants to
modify four recipes to create a healthier product. Five groups of four are
created (if more residents participate then more teams will be created). Each
participant represents their team for one of the four recipes. The original
recipes used in the game are based on common foods that elderly people
tend to eat. Teammates are told the recipes at the beginning of the game and
teammates discuss amongst themselves who they want to represent them for
each recipe. Each team representative comes up to a long table directly in
front of the display board. A display board shows an original recipe and its
ingredients. Participants are asked to modify these ingredients for a
healthier product. The first representative to ring the bell and suggest a
correct modification wins the point for that ingredient. All modifications for
each specific recipe are displayed on a second board for participants to view.
Participants are each given a sample recipe and a corresponding checklist of
possible food modifications. Participants are asked to check off the
modifications that could be applied to the sample recipe. The evaluator
collects these checklists at the conclusion of the session.
Week 3: (90 minutes)
The program and assistant directors prepare the 4 modified meals from the
‘Make the Switch!’ Game Show for all participants to enjoy. Participants are
able to see their ideas come to life as they taste the modified meals and
realize that they can actually cost less than the regular version.
Modified recipes are provided to each participant to take home for
themselves.
At the conclusion of week 3’s session, participants are given a post-assessment survey to evaluate whether they are more likely to make a change to their eating habits in the future based on the knowledge they learned during the program.
Objectives:
Short-Term Objective 1: Given an educational lesson on choosing healthy versus
unhealthy low-cost options using Market Basket sales circulars, 80% of participants
at the Hastings House will identify at least 3 low-cost healthy options based on sales
circulars from their supermarket, Market Basket.
Short-term Objective 2: Given a sample recipe and a list of possible food changes,
80% of participants will check off three low-cost food modifications that can be
made to the sample recipe ingredients.
Medium-term Objective 1: Given a post-assessment survey, after attending all three sessions 20% of participants will have already made a behavioral lifestyle change or will make a behavioral lifestyle change in the near future and 50% of participants will consider making a behavioral lifestyle change.
Evaluation of Objectives: Short-term Objective 1: Market Basket Circulars The evaluator has a standard sales circular with the correct healthy food options identified. The evaluator collects the participants’ completed sales circulars at the conclusion of session one and compares the food choices circled on the participants’ circulars to the standard circular. The evaluator looks to see if three healthy food options are correctly circled on each participant’s circular. Short-term Objective 2: Sample Recipe and Checklist Following the Make the Switch! Game Show, participants are given a sample recipe with a corresponding checklist of possible food modifications. Participants circle three out of six modifications that apply to the sample recipes ingredients. The evaluator collects these checklists at the conclusion of session two and compares the participants’ answers to a standard checklist. Medium-term Objective: Post-assessment Survey An anonymous post-assessment survey is administered at the conclusion of week three. The post-assessment survey evaluates participants’ attitudes towards making a behavior/lifestyle change now that the program is complete.
Time Line
Survey: (check the box that applies)
I have attended:
⎕ 1 session
⎕ 2 sessions ⎕ 3 sessions Because of attending the Make the Switch! Program
⎕ I have already made a change ⎕ I will make a change in the near future ⎕ I am considering making a change
⎕ I don’t think I will make any changes
Staffing Pattern Staff Major Responsibilities Skills Required
Reporting Lines
Project Director Oversees project development and implementation
Excellent organizational and planning skills
Oversees assistant director, and nutrition educators
Oversees purchases Interviews, hires and trains nutrition educators and assistant director to help implement program Cooks 4 recipes (in bulk) for sessions three’s end-of-program celebration
Experience in Community nutrition Working knowledge of elderly nutrition Registered Dietitian Cooking skills
Assistant Director Assists with development of the program Markets the program Evaluates the program’s effectiveness Assists project director with program development and implementation Cooks 4 recipes (in bulk) for sessions three’s end-of-program celebration
Ability to communicate effectively with the elderly population Working knowledge of elderly nutrition Excellent organizational and planning skills Nutrition degree Cooking skills
Reports to project director Oversees nutrition educators
Malka Young Assists project director and assistant director with program development, provides key insight into lives of the participants, contributes in-kind contribution of meeting location
Personal knowledge of Hastings House and its residents Good communication skills Working knowledge of elderly nutrition
Assists Project Director and assistant director
Nutrition Educator (2 total)
Instructs sessions one and two
Good communication skills with elderly population Degree in nutrition Working knowledge of elderly nutrition
Reports to project director and assistant director
Form B: Budget Narrative
I. Project Personnel A. Staff - The Program Director is responsible for program development (750.00 base pay), and 10 hours of program implementation and training of nutrition educators at 30.00/hr.
- The Assistant Director is responsible for program development (650.00 base pay), and 10 hours program implementation and evaluation at 30.00/hr.
- Two Nutrition Educators will each serve 2.5 hours of nutrition education teaching participants how to identify healthy food options for less money and how to modify foods at 35.00/hr and 1.5 hours of training at 35.00/hr. (4 hours total)
II. Other Direct Costs A. Marketing: Puzzles are a popular pastime for residents of the Hastings House. Two custom-made puzzles are created to introduce the program and announce its meeting times and location. B. Incentives: Market Basket is the most popular grocery store for residents in the Hastings House. As an incentive nutrition educators divulge that by fully participating in all 3 sessions participants are automatically entered into a raffle drawing for the chance to win one of four $20 Market Basket Gift Cards. C. Supplies (classroom tools, food supplies) All classroom supplies are used to provide a visual experience to learning how to make a recipe healthy on a budget. Food items are used to demonstrate how participants can enjoy their favorite modified recipes. III. Indirect Costs A. Printing: Each participant receives a double sided printout page that gives the recipe directions and ingredient price break-down for each of the 4 modified recipes discussed during class. This encourages the participants to use their new knowledge and skills, and results in participants eating more healthy meals for less. IV. In-kind Contributions A. Rental/utilities/community room maintenance: The Jewish Family Services already has a community room that is available to use for the program and the rent and utilities and maintenance of this space with be an in-kind contribution. B. Cooking Equipment/ Appliances: Cooking utensils, equipment and appliances are in-kind contributions provided by Framingham State University. C. Consultants: Malka Young, Director of Community Impacts – Jewish Family Services provides valuable in-sight into the participants and is needed for advising during program development for 10 hours during the 3 week planning period prior to the start of the program. She will get 31.50 dollars/hr which is consistent with her normal salary as an In-kind contribution by Jewish Family Services.
DISPARITIES
Since the housings for elderly people can include minorities, the nutrition program is designed to reach to these communities by:
-Asking them to tell us their favorite ethnic foods/dishes that they eat, teach them to modify those dishes ingredients and include these foods in the game show.
-Choosing healthy foods from the Market Basket sales circulars that are racially and ethnically appropriate.
-For seniors whose primary language is not English we will use pictures of the Market Basket sales circulars to point out to the bad vs. good (healthy) foods so that they have some visual understanding of the education.
COLLABORATION
During the project, there would be collaboration with The Jewish Family Services. Malka Young, who is part of The Jewish Family Services, will work with the four employed members of this project. Ms. Young would be responsible for advising during program development in the three weeks prior to the program start.
SUSTAINABILITY
It is possible to apply for another grant after the initial program implementations occurs. If limited funding is available, the program director may choose to omit sampling of the modified recipes to cut down on costs and use the materials already created to implement the program.
