Phase 1- Problem Descriptionbreannecarlson.weebly.com/.../rachel_my_plan_1.docx · Web viewStep 1.6- Conduct a SWOT analysis. Phase 2- Market Research. ... Stock your kitchen with

My Plan

Use this template to record the information pertinent to each step of the planning process. Click on the appropriate link from the list below to go to the step in MyPlan. Note: Once the answers to the guiding questions are reflected in the outcome step, the instructions and guiding questions can be deleted to save space if you wish.

To create a table of key program decisions about Target Audience, Behavior Change, Exchange/Benefits, Strategy, Intervention Activities and Tactics, go to the My Model document.

Phase 1- Problem DescriptionStep 1.1- Write a problem statementStep 1.2- List and map the causes of the health problemStep 1.3- Identify potential audiencesStep 1.4- Identify the models of behavior change and best practicesStep 1.5- Form your strategy teamStep 1.6- Conduct a SWOT analysis

Phase 2- Market ResearchStep 2.1- Define your research questionsStep 2.2- Develop a market research planStep 2.3- Conduct and analyze market researchStep 2.4- Summarize research results

Phase 3- Market StrategyStep 3.1- Select your target audience segmentsStep 3.2- Define current and desired behaviors for each audience segmentStep 3.3- Describe the benefits you will offerStep 3.4- Write your behavior change goal(s)Step 3.5- Select the intervention(s) you will develop for your programStep 3.6- Write the goal for each intervention

Phase 4- InterventionsStep 4.1- Select members and assign roles for your planning team.Step 4.2- Write specific, measurable objectives for each intervention activity.Step 4.3- Write a program plan, including timeline and budget, for each intervention.Step 4.4- Pretest, pilot test, and revise as needed.Step 4.5- Summarize your program plan and review the factors that can affect it.Step 4.6- Confirm plans with stakeholders.

Phase 5- EvaluationStep 5.1- Identify program elements to monitor.Step 5.2- Select the key evaluation questions.Step 5.3- Determine how the information will be gathered.Step 5.4- Develop a data analysis and reporting plan.

Phase 6- ImplementationStep 6.1- Prepare for launch.Step 6.2- Execute and manage intervention components.Step 6.3- Execute and manage the monitoring and evaluation plans.Step 6.4- Modify intervention activities, as feedback indicates.

Phase 1: Problem Description

Step 1.1- Write a problem statement

a. Guiding questions:

What should be occurring? Imagine a nation that has an abundance of fresh, local food and has knowledge on how to cook delicious meals. That is the goal for this project and what I am aiming to accomplish. The paradigm shift that should be occurring is going from a fast food nation to a local, fresh food environment. One activity that can promote this new paradigm shift is cooking food. Cooking is magic and lets the mind create a beautiful and appetizing dish. One skill that can promote these ideas is cooking classes. They offer help to teach and learn about food. The benefits of cooking classes are far-reaching and profound. Cooking can be thought of as an extension to reading, writing, math, economics, marketing, history, sociology, and culture. Cooking food brings families and cultures together. Preparing the food also brings about teamwork, jobs, and of course delicious meals. Educating the public on where food comes from and how it can be cooked should be occurring.

What is occurring? In today’s society, obesity is on the rise and fast food is prevalent in our nation. The Center for Disease Control estimates that, 35.7 percent of adults and 16.9 percent of children age 2 to 19 are obese (CDC, 2012). We have had a shift in the way food is looked at. Fast food, high fat, high sugary, and processed foods are everywhere. These “bad” foods are available at grocery stores, fast food restaurants, and even gas stations. These foods are catering to the typical fast pace lifestyle of Americans.

If you trace back our food history, it was not always like this. Raw food diets were the first way of eating. It is the practice of consuming uncooked, unprocessed and often organic foods as a large percentage of the diet. It sounds tremendously healthy and an interesting way to eat. If you followed this diet you would have to spend half of your day eating because the food is so low quality. Think of how chimpanzees eat, all day, every day. Some people in today’s society still follow a raw food diet. I think people who do this have to be very dedicated individuals.

Many food scientists are trying to find out if we cook because we are imaginative or because our ancestors discovered cooking. Out ancestor’s first starting eating meat 2.6 million years ago. Lifestyle changes are what probably made our ancestors start the hunting and gathering era. Learning to cook meat was a tremendous discovery and very essential to mankind. I tried to think of how life would be without cooking food. It would be an awfully boring and bland diet. After people started eating meat and cooking, a whole new evolution of man evolved.

Once meat was consumed our brains became significantly larger. Once humans started eating meat they were consuming high-energy sources of calories that did not require a large intestinal system. It then affected the size of our brains. There is much research happening on this topic. Some scientists say that walking upright- “bipedalism”- is the most important way to support larger brain size.

This information was obtained from a documentary titled “Did Cooking Make Us Human?’ The brief history of how food evolved can help us have a better understanding how why there are food-related health issues in today’s society.

Who is affected and to what degree? Food is the essence of life and provides humans with energy. Discovering what food can offer and how it can improve health needs is essential. Food becomes a problem in someone’s life when they are not using it to its full potential. These health issues can happen to anyone at any age.

Obesity is a disease that affects over one-third of the adult American population (approximately 72 million Americans¹). The number of overweight and obese Americans has increased since 1960, a trend that shows no sign of slowing down. Today, 66.3 percent of adult Americans (about 200 million) are categorized as being overweight or obese. Since 1960, adult

Americans have increased average heights by 1 inch and average weight by 25 pounds. In 1963 a ten year old boy weighed, on average, 74.2 pounds. Now the average boy weighs 85 pounds.

Obesity is increasing around the world. High body mass index now ranks with major global health problems such as childhood and maternal under-nutrition, high blood pressure, high cholesterol, unsafe sex, iron deficiency, smoking, alcohol and unsafe water in total global burden of disease (Obesity Society, 2010).

What could happen if the problem isn’t addressed? If this problem is not addressed, people will continue to fall into the trap of fast food and poor diets. High-fat and high-sugary foods are causing many health problems and will continue if something is not changed. Cooking and unraveling healthier food options are the paradigm shift we need.

Obesity is the most prevalent, fatal, chronic, relapsing disorder of the 21st century. Obesity is a leading cause of United States mortality, morbidity, disability, healthcare utilization and healthcare costs. It is likely that the increase in obesity will strain our healthcare system with millions of additional cases of diabetes, heart disease and disability.

Obesity is defined as excess adipose tissue. There are several different methods for determining excess adipose (fat) tissue; the most common being the Body Mass Index (BMI) (see below). A fat cell is an endocrine cell and adipose tissue is an endocrine organ. As such, adipose tissue secretes a number of products, including metabolites, cytokines, lipids, and coagulation factors among others. Significantly, excess adiposity or obesity causes insulin secretion, which can cause insulin resistance that leads to type 2 diabetes.

The biology of food intake is very complex, involving olfaction (smell), taste, texture, temperature, cognitive and emotional responses and metabolic/autonomic information, which signal the brain to initiate or cease eating. Recent scientific studies have identified several substances that act on the brain to signal a need for an increase in food intake. Likewise, several substances have been identified that signal the brain to decrease food intake.

Each year, obesity causes at least 112,000 excess deaths in the US.² A study published in the August 24, 2006 New England Journal of Medicine showed increase risk of death among both men and women who were overweight but not obese. Obesity has been associated with numerous, adverse health effects. They include: type 2 diabetes, high cholesterol, hypertension, gallstones, fatty liver disease, sleep apnea, GERD, stress incontinence, heart failure, degenerative joint disease, birth defects, miscarriages, asthma, cancers in men (esophageal, colorectal, liver, pancreatic, lung, prostate, kidney, non-Hodgkin’s lymphoma, multiple myeloma and leukemia), and cancers in women (breast, colorectal, gallbladder, pancreatic, lung, uterine, cervical, ovarian, kidney, non-Hodgkin’s lymphoma and multiple myeloma).

Healthcare costs of American adults with obesity amount to approximately $147 billion.³ Discrimination and mistreatment of persons with obesity is widespread and often considered socially acceptable (Obesity Society, 2010).

b. Outcome of this step:

The problem is today’s society is that obesity is on the rise and so prevalent. The paradigm shift we need is switching from a fast food nation to a local food and cooking environment.

Step 1.2- List and map the causes of the health problem


What are the causes of the health problem?o Direct causes of the obesity epidemic are a combination of genes, metabolism, behavior, and

your environment. o Indirect causes of obesity can be linked to changes in the environment. Examples of this

include sitting in a desk for hours, food be present everywhere, marketing techniques, and

Indirect ContributingFactors

Direct ContributingFactors

Missing work, more health bills, wages

Risk/ ProtectiveFactors

Health Problem

Fast food, sedentary life style, increased portion sizes

Learning new ways of eating and increase physical activity

Heart disease, type 2 diabetes, high blood pressure, certain cancers, and other chronic conditions

food portion sizes. These activities could result in missing work, more health bills, and lower wages.

What are the risk factors? The risk factors linked with obesity are heart disease, type 2 diabetes, high blood pressure, certain cancers, and other chronic conditions.

What are the protective factors? The protective factors are healthy eating. This starts with learning new ways to eat and engaging in physical activity. A change in healthier eating includes learning about balance, variety, and moderation. Physical activity includes programs that are right for you and your body.

b. Worksheet:

Health Problem Analysis Worksheet

c. Outcome of this step:

List of health problem causes categorized as direct and indirect, and as risk and protective factors organized in a logical sequence.

The cause of these health problems can relate to genetic or biological factors, psychological factors, behaviors, factors in the physical environment, and factors in the social environment. Factors that contribute to obesity, overweight, and an over consumption of calories include:

Inactive lifestyle Environment- lack of sidewalks, parks, trails, and affordable gyms. Work- sitting at a job for countless hours a day Oversized food portions Lack of access to health foods Food advertising of high fatty and high sugary products Genes and family history Health conditions Medicines Emotions Age Smoking Pregnancy Lack of sleep

(National Heart Lung and Blood Institute, 2012)

Step 1.3- Identify potential audiences


Who is most affected by the problem? Overweight and obesity affects Americans of all ages, sexes, and racial/ethnic groups. People who do not have access to healthy food are most affected by the problem. According to the National Health and Nutrition Examination Survey (NHANES) 2009–2010, almost 70 percent of Americans are overweight or obese. The survey also shows differences in overweight and obesity among racial/ethnic groups.

In women, overweight and obesity are highest among non-Hispanic Black women (about 82 percent), compared with about 76 percent for Hispanic women and 64 percent for non-Hispanic White women.

In men, overweight and obesity are highest among Hispanic men (about 82 percent), compared with about 74 percent for non-Hispanic White men and about 70 percent for non-Hispanic Black men.

Children also have become heavier. In the past 30 years, obesity has tripled among school-aged children and teens.

According to NHANES 2009–2010, about 1 in 6 American children ages 2–19 are obese. The survey also suggests that overweight and obesity are having a greater effect on minority groups, including Blacks and Hispanics.

(National Heart Lung and Blood Institute, 2012)

Who is most likely to change their behavior? Following a healthy lifestyle can help prevent overweight and obesity so reaching out to children is important to changing behavior.

Who is most feasible to reach? The most feasible to reach would be families. Having parents help kids eat more health food is challenging, but hardly impossible. Through simple steps the parents and children can actively change their lifestyles.

Some simple steps to change: Plan out your daily meals ahead of time to make the most of the budget and ensure you

feed a balanced meal. Grow a family vegetable garden or fruit trees in the backyard for access to inexpensive,

fresh produce. Replace old products with healthier versions when you run out. Stock your kitchen with nutritious, whole foods like fruits, vegetables, and whole grains. Buy extras of healthy staples when they go on sale. Bake sweet treats at home so you are able to use whole-grain flour and healthier

ingredients. Stop buying highly processed foods. Talk about food and how important it is. Keep a food journal or make a food blog.

(Frost, 2011)

What are the key secondary audiences? Everyone needs food to live and thrive so everyone is an audience to this issue at hand.


Children, families, adults, elementary, middle, and high school, college students, low income citizens, and senior citizens.

Step 1.4- Identify the models of behavior change and best practices


Which theories appear to have determinants of behavior that match the causal factors you identified in Step 1.3 and why?

A theory is a set of interrelated concepts, definitions, and propositions that present a systematic view of events or situations by specifying relations among variables, in order Behavioral science theories is a huge determinant of behavior change that match the casual factors. No single theory dominates health education or promotion. (National Institutes of Health, 1998) This information is important to help the researching and marketing of the obesity epidemic and changing it through cooking education. This problem is happening at all age levels, so it is imperative to use a multi-level, interactive approach.

This interactive approach includes not only educational activities but also advocacy, organizational change efforts, policy development, economic supports, environmental change, and multi-method programs. (National Institutes of Health, 1998) Using this information to analyze and develop programs will help combat the obesity epidemic.

Some other factors from an ecological perspective to look for that influence the change model are:

Intrapersonal factors- Individual characteristics that influence behavior, such as knowledge, attitudes, beliefs, and personality traits.

Interpersonal factors- Interpersonal processes, and primary groups including family, friends, peers, that provide social identity, support, and role definition.

Institutional factors- Rules, regulations, policies, and informal structures, which may constrain or promote recommended behaviors.

Community factors- Social networks and norms, or standards, which exist as formal or informal among individuals, groups, and organizations.

Public Policy- Local, state, federal policies and laws that regulate or support healthy actions and practices for disease prevention, early detection, control, and management. (National Institutes of Health, 1998)

Another model of change is classified as Cognitive-Behavioral theories. These are contemporary models of health behavior at the individual and interpersonal levels. Two key concepts cut across these theories:

Behavior is considered to be mediated through cognitions; that is, what we know and think affects how we act.

Knowledge is necessary but not sufficient to produce behavior change. Perceptions, motivation, skills, and factors in the social environment also play important roles.

(National Institutes of Health 1998)

Change models are very useful for a problem like obesity. The stages of Change Model are:

Pre-contemplation Contemplation Decision/Determination

Action Maintenance

Since this is a problem pertaining to health, the Health Belief model is important. The concepts behind this include:

Perceived susceptibility Perceived severity Perceived benefits Perceived barriers Cues to action

Self-Efficacy(National Institutes of Health, 1998)

What has worked with similar audiences in the past based on your review of other programs? A program that is working toward preventing childhood obesity is being done by Nancy

F. Butte, and Teresia M. O’Connor. The information about their program was obtained from Baylor College of Medicine. They are working together on prevention of childhood obesity through lifestyle changes.

The long-term objective of this project is to increase the understanding of how to prevent childhood obesity through targeted community interventions. A multifactorial approach based on Social Cognitive Theory are parenting theory are used. They use these theories to address the built environment as well as family dynamics and child behavior at the community and primary care level. (Baylor College of Medicine, 2012)

Another theory that Karen W. Cullen and Deborah I. Thompson are working on is web-based and multi-media interventions to promote healthy eating and physical activity in families and youth. These technologies offer alternative means for educating youth on health dietary and physical activity behaviors, which are essential components of energy balance. They are using two new interventions. They are developing a website and videogame to promote healthier living. They will also provide a theoretical model and validated scales to guide future intervention research in this area. (Baylor College of Medicine, 2012)

Another organization that is working to combat obesity is the FoodCorps. They are a nationwide team of leaders that connect kids to real food and help them grow up healthy. Their goal is to teach kids about what healthy food is and where it comes from, build and tend school gardens, and bring high-quality local food into public school cafeterias (FoodCorps, 2012).


I will use techniques that other organizations are using to improve the quality of food. I will work to enhance people’s cooking skills and educate on where food comes from. I will do this through cooking classes and a restaurant called “KITCH’IN’.

Step 1.5- Form your strategy team


What are the required roles? Health educators, cooks, community liaisons, bus boys Who can help with financial and political issues within the organization? USDA Food and

Nutritional Services. At the local level: Food Co-op, Farmer Q’s, Health Department Who are the external partners most critical to get on board? Local farmers and health

professionals. As well, as a food sanitation corporation. What organizational structure will be used? A restaurant/cooking facility. It will be an interactive

cooking restaurant. What communications approaches will be used? Website, social media websites (Facebook,

Twitter), posters, pamphlets, videos.

b. Worksheet:

Team Member Affiliation RoleRepresentative from hospital

MGH Nutrition and Wellness Center

Registered Dietitian

Representative from food stores

Marquette Co-Op and Farmer Q’s

Help tie community food stores to the restaurant

Food Services Food sanitation business

Regulate the food at the restaurant to meet the necessary guidelines

Decision-making process:I will be in charge of the decision-making process and have other community members guide me along this journey.

Communication process:This will be done through e-mail and telephone.

c. Outcome of this step:The process of this interactive cooking restaurant will have to include a special group of

individuals. Some of these people will include representatives from MGH, food stores, and food sanitation workers.

Step 1.6- Conduct a SWOT analysis- Strengths, Weaknesses, Opportunities, and Threats


How relevant is the problem to your organization’s mission/goals? Very relevant problem in today’s society. This restaurant will help prevent obesity and always help people maintain healthier lifestyles.

Where does the problem fit in your organization’s priorities? The restaurant will be up to date on the latest statistics and information regarding healthier eating and how to educate.

What knowledge is available to ameliorate the problem, and do you have access to that information? Information can be obtained from the Marquette Health Department.

What is the state of relevant technology? Accessing health and food information online is only one click away.

Are the human, technical and financial resources you need to address the problem available? Yes, they will be.

What activities can you do in-house? Cook and learn to cook at home with the comfort of family, friends, or by yourself.

What activities will you need to contract for, and what challenges are presented by the contracting process? A challenge will be finding a popular location that is affordable.

What work is already underway to address the problem, and who is doing that work? Local food stores are already promoting how to engage yourself into a healthy lifestyle.

What gaps exist? Forming a customer basis and be able to afford all of the building space and equipment.

What political support and resistance surround the problem? Hopefully, government money can help fund some of the starting of the restaurant.

What organizations or activities that affect the problem indirectly (that work “upstream” in your health problem analysis could be potential partners? Local farmers, Farmer Q’s, Co-Op, MGH Nutrition Department, Health Department, YMCA, and UPDON.

b. Worksheet:

SWOT worksheet

Factors/Variables Internal External

PositiveStrengths Opportunities

A chance to enhance the quality of food in the local community.

Educate the public on food and bring about a glocal attitude.

NegativeWeaknesses Threats

People will not want to change. People not willing to change and the restaurant having to shut down.


I truly believe the strengths outweigh the weaknesses for this opportunity. It will be a challenge trying to change people’s mindsets on food and eating. I look at this as an exciting challenge! Reaching out to the community and offering a chance to learn about food is so vital in today’s society. A big challenge will be to combat the typical mindset of someone who eats processed and fast food. It will take time and can be done by using various tools and techniques.

Phase 2- Market Research

Step 2.1- Define your research questions


What gaps or assumptions are there in your Phase 1 analysis? One may assume that this restaurant idea is only for people who are having health issues. This business will be open to all people, healthy or not, all ages, races, and ethnicities.

What questions are suggested by the theory (ies) of behavior change you are choosing for guidance? What audience should we be concerned about? Are people willing to change their eating habits? Are people willing to learn how to cook? Are people willing to cook their meals at a restaurant?

What questions do you have about applying best practice to your specific target audience and situation? If the target audience is children a big question could by whether or not the parents would want to bring them.

What questions do you have about benefits, barriers and competition for some behaviors you may want to target? Will this business thrive? Will it be able to partner with other organizations? Will people obtain useful information to apply to their everyday lives?


List of research questions (divide them into nice to know and need to know)Nice to know: How many people attend cooking classes in the Marquette area? How many people go out to eat in the Marquette area?

Need to know: What is the obesity rate in the Marquette area? Are businesses and organizations willing to partner? Are there other restaurants like this? How did they succeed or why did they fail?

Step 2.2- Develop a market research plan


Which of the research questions developed in Step 2.1 can be answered using secondary sources and which ones require collecting new (primary) data

How many people attend cooking classes in the Marquette area? How many people go out to eat in the Marquette area? What is the obesity rate in the Marquette area? Are there other restaurants like this? How did they succeed or why did they fail? These questions should be answered using secondary sources.

Are business and organizations willing to partner? This question will require new primary data.

Will you be using qualitative or quantitative methods to answer your primary research questions and if so which ones specifically?

What is qualitative data? It deals with descriptions, data can be observed but not measured.

What is quantitative data? It deals with numbers, data which can be measured, length, height, area, etc. (N/A, 2012)

Both qualitative data and quantitative data will be used for this restaurant. In what order will you conduct your formative studies? Researching other similar businesses,

planning, implementing evaluating, and improving.


I will have someone else from the community help me with the marketing techniques. It will be key to see what other businesses are doing around the town to have success. Some ideas that can be used are posters, videos, commercials, word of mouth, free classes, and targeting certain audiences.

Step 2.3- Conduct and analyze market research


Who will carry out each major component of the market research plan you crafted in the previous step? I will carry out each major component of the market research plan that was crafted in the previous step.

What are their roles and responsibilities? The major roles will be to implement an effective plan. They will have the responsibility of hiring a fun and hardworking team.

If needed, who will be the lead researcher? The whole crew will be in charge of researching ways to make the restaurant more effective.

How will you tabulate and analyze the data? We will tabulate and analyze the data using different qualitative and quantitative data solutions. This will be done using surveys and questionnaires.


I will carrying out each major component of the market research plan by using various techniques.

Step 2.4- Summarize research results

a. Market research results summary worksheet:

Executive Summary The marketing research will be as simple and easy as surveying a cross-section of the consumers that attend cooking classes. I will want to get their opinions about the intervention I will be offering.

Introduction I will work to contact certain people and see if they are interested in this type of business. This can be done by mailing out surveys or making phone calls.

Methodology I will analyze a demographic data, such as population growth/decline rate, age range, sex, and income/educational level.

Results I will look at the results and base the restaurant on them. I want to determine who my potential customers are, their needs, wants, and expectations.

Conclusions and Recommendations

Being able to use some marketing research techniques will allow me to learn who the customers will be and what they want. I will learn how to reach the customer and how frequently I should try and communicated with them. I will see what works most effectively and how I’m impacting their life!

b. Outcome of this stepWhy use market research? It may be time-consuming and tedious, but is necessary to make this

business thrive. A simply technique I will use is to find out what catches the customers’ attention by observing their actions and drawing conclusions from what I see. It can be as easy and asking people around town or in the restaurant what they like and what they want improved or changed. I will focus on organizing marketing information and ensuring that it is timely and provides accurate information. I will identify ways to reduce business risks, look for problems, and scope out potential opportunities!

Phase 3- Market Strategy

Step 3.1- Select your target audience segments


For each of the potential segments, answer the following questions using information from your research findings:

What are their aspirations? The aspirations are to teach behaviors that can enhance lifelong eating habits.

What are the benefits of the target behavior valued? The benefits of the target behavior valued are tremendous. The demographic I will focus on for this project is children aged 6-14. That is a wide age range for children and I think the difference could have many benefits.

What are the competitive behaviors practiced? The competitive behaviors we will face is the fast food and processed food industries. We will have to overcome those obstacles and promote healthier eating for children.

What is their level of readiness for change? Their level of readiness for change is huge! Children are naturally curious and want to explore. They are keen to learning new behaviors and can take in knowledge that will stay with them for a lifetime.

Which segments that have the following?

Perceived benefits that are easy to build into an exchange The benefits for the children are to obtain knowledge on cooking and healthy eating. They can share this knowledge with their friends and family, too.

Competing behaviors against which you can “win” We will win over their dietary patterns while having fun with it. We do not want the children to stop eating everything they normally do. Instead, we want the kids to have a say in what they eat and be able to choose.

The largest number of people reachable at the smallest cost The largest number of people reachable at the smallest cost would be people living around where the restaurant is located.

The greatest readiness to change Once again, children will have the greatest readiness to change. This is not based on race, ethnicity, or gender.

Based on the characteristics and concerns of secondary audiences (influentials) in your Phase 2 research, does the amount of influence they have merit devoting program resources to reaching them as a distinct audience segment? Yes! Definitely! Focusing on all age levels will be the goal for this intervention. However, we will be targeting just children 6-14 for this project. All people are affected by dietary patterns and that is why is important to look at all demographics.


List of primary and secondary target audience segments refined from the list created in Step 1.2 using the results of the research done in Phase 2.

The primary audience will be children aged 6-14. The secondary audience will be the siblings, parents, and family members of these children.

Step 3.2- Define current and desired behaviors for each audience segment


What behaviors are the audience segments you have chosen currently engaged in? A big target population to gear toward is children who are eating high sugary, fatty, processed, and fast food. This children who eat an overabundance of these foods will be one of the main focuses.

Which of these behaviors could be changed in the short-run? In the short run, hopefully the children will take out some of the junk food and embrace some of the healthier options!

Is it likely to change them with a little more incentive? If audience members take the desired action, will it make a tangible difference in achieving your overall program goal? Yes. Having more incentive will gear the children to want to engage in healthier eating. This can be done by letting children know that cooking and eating healthy is fun. This can be done through games and hands on learning.

To narrow your list down to the final priorities, answer these questions about the following factors for each audience/behavior pair:

Risk

Is the target audience segment currently practicing risky or unhealthy behaviors? The target audience segment is currently practicing risky or unhealthy behaviors. According to donorschoose.org, the percentage of overweight children and adolescents in the US has nearly tripled since the early 1970s. More than one in five children between the ages of 6 and 17 are now considered overweight.

How serious is the risk? Childhood obesity has been linked to diabetes, high blood pressure, depression, anxiety, and poor academic performance. (CDC, 2012)

Impact

Does the new (desired) behavior reduce risk? Yes! Through cooking education, children will learn lifelong eating habits. Obtaining this knowledge will lessen the chances of obesity, which decreases the health problems.

Will addressing this audience/behavior have a useful, lasting impact on the problem? Yes. Kids will learn about what health food is and where is comes from. This will help them develop healthier lifestyles.

How effective will the proposed behavior be at reducing overall negative outcomes or improving positive ones? Overall negative effects like overeating and eating junk food will hopefully be reversed. If they are not reversed 100%, at least the children will know what a healthy meal consists of. When they are ready to change, they will know what to do. That is most important, to not force them to change. Let them be a part of the cooking classes and let them explore the possibilities of food. The best part is they will be able to do the classes with their parents and friends. It will be fun, interactive, and offer a solid bonding experience.

Is the audience/behavior being effectively addressed by anyone else? Yes, “KITCH’IN” will be able to offer classes to anyone at any age. It will provide an environment that is comfortable for all. This will allow older generations to bond with children. They can learn from each other and form a unique bond.

Behavioral Feasibility

Is the audience likely to adopt the behavior? Is the current behavior seen as a problem? How ingrained or “rewarding” are the current or competing behaviors? The audience is likely to adopt the new behaviors or enhance their already healthy eating choices. The current behaviors are seen as a problem; they are listed previously. The ingrained or “rewarding” behaviors will be hard to overcome. It will be a huge obstacle to tackle, but can be done! An organization that is working to promote healthier eating through hands on learning is the FoodCorps. They give all youth an enduring relationship with healthy food. They envision a nation of well-nourished children who know what healthy food is, how it grows, where it comes from, and who have access to it every day (FoodCorps, 2012). They work around the challenges of diet-related diseases and look for solutions.

How costly is it (time, effort, resources) for the audience segment to perform the behavior? “KITCH’IN” will be a costly restaurant to start up. It will be because of finding a location which takes money and time. Once the restaurant is fully established it should be a nice steady working business.

How complex is the behavior (does it involve few or several elements)? The behavior involves several elements. Poor eating habits affect health, academics, and the economy.

How frequently must the behavior be performed? The average person consumes three meals a day. So, this behavior happens every single day. That is why it is so important that this problem be addressed.

How compatible is the proposed behavior with the audience’s current practices (is the behavior socially approved)? The new behavior of eating healthier is definitely socially acceptable. Healthier food is increasing steadily in the United States. More and more people are thirty for information on how to obtain a better diet. However, for children it will take more effort to teach about healthy food. You cannot just put unknown food in front of them and expect them to eat it. That is why the cooking classes will help them learn about food through touch, sight, and smell.

Are there major barriers to engaging in the desired behavior? What information, skills, resources and/or access must the audience segment acquire to overcome the barriers and make the desired behavior change? There are many barriers to engaging in the desired behavior. There is so much information on unhealthy food that is thrown at children every day. Some things that we will have to overcome are the media effects. According to American Psychological Association:

-Food advertising - targeted at children is dominated by commercials for unhealthy food (e.g., candy, sugary cereals, sugary beverages, processed snack foods, fast food restaurants). Food advertising is pervasive and can be found on multiple media platforms (TV, web, and even embedded in computer games).

- Advertising by other industries - often objectifies girls and women, contributing to body dissatisfaction, eating disorders, low self-esteem, and depression.

- TV watching – television viewing is linked to childhood obesity because it displaces physical activity, increases snacking behavior while watching, exposes kids to potentially harmful advertising, and reduces their resting metabolism.

Some barriers at school:

Risks to academic achievement - result from children not getting adequate nutrition and physical activity. Hunger can be particularly damaging to children’s progress in school and cognitive development overall.

Overabundance of unhealthy foods - too many schools offer poor nutritional choices in the form of unhealthy school lunches or even vending machines filled with candy, processed snacks, and sugary beverages.

Lack of opportunities for physical activity - many schools have scaled back requirements for a daily recess and do not prioritize physical education opportunities for children at every age.

Peer behaviors – peers can serve as remarkably powerful role models for children and may share their unhealthy eating or exercise habits with them.

Stigma of being overweight – can lead to social and psychological distress (e.g., depression, low self-esteem). Bullying and teasing from peers can be particularly damaging and teachers and school staff may attribute less desirable personality characteristics to obese youth and their families.

Some barriers in the neighborhood:

Overabundance of unhealthy foods – there are a growing number of communities called “food deserts” where supermarkets and grocery stores are scarce or charge higher prices for healthy foods than processed foods. In addition, many underserved communities are populated with fast food restaurants that are often located near schools and playgrounds.

The built environment – lack of adequate and safe parks, bike lanes, playgrounds, recreational facilities, or walkways can restrict opportunities for children and teens to get exercise.

(American Psychological Association, 2012)

This will all be challenging barriers to overcome to change dietary patterns of children. I look at these with excitement and like the challenge!

Some other reasons that have been associated with eating refined foods in the many experiments done are: - Ulcer, tumors, and cancer in the large intestine- Heart and vascular disease- Gallstones, appendicitis, and hemorrhoids- Diabetes and hypoglycemia- Obesity- Tooth and gum disease- Psychotic behavior- Anxiety- Apathy- Depression- Violent and antisocial behavior

(Henner, 2001)

Are there at least some members of the segment (“doers”) who manage to do the desired behavior? Do they have unusual characteristics? There are at least some members of the segment who manage to do the desired behavior. Children are instinctively primed to imitate their parents and caregivers. If the role models are leading a healthy lifestyle, their children are more likely to follow in their footsteps. According to the book “Healthy Kids”, children are much more likely to eat regularly at home over the foods their best friends eat. The main conclusion was that the foods kids eat at home profoundly shape their dietary choices when they are away from home. Unfortunately, what most kids eat at home is not very healthy, either.

Resource Feasibility

How effectively can we reach this audience segment given our available resources? We can reach this audience segment tremendously given the available resources. Children are naturally curious and if you make a game out of getting healthy, children will want to play. If you are excited about eating healthy, children will pick up on the enthusiasm.

How effectively can we influence their behaviors given our available resources? Influencing their behaviors will also take a lot of enthusiasm and dedication.

Can this audience/behavior be addressed within the timeframe of the initiative or does it require an ongoing effort? Both. Eating patterns are behaviors that will last a lifetime. Children attending the cooking classes will be influenced during the time frame that they come. They could continue attending them or stop coming and just take away some tips.

Political Feasibility

Will the community (or other important stakeholders) support this audience/behavioral objective? The community will support this audience/behavioral objective. The children in today’s society are the future of our planet. Having parents, teachers, and other community members on board to change dietary patterns will ensure healthier environment.

Does your organization support the choice? Yes! The restaurant fully supports the idea of changing children’s dietary patterns.

b. Worksheet:

The audience behavior prioritization made me realize there are many behaviors associated with the health problems I am focusing on. It was neat to look at the risks, impact, behavioral feasibility, resource feasibility, and political feasibility.


Current behaviors involve:- People eating processed and fast food- Poorest people in American are getting obese- Children are increasingly getting overweight/ obese- People are not getting proper nutrition education

Step 3.3- Describe the benefits you will offer


What do your audience research findings show that the target audience wants? The audience research findings show that the target audience wants to live a healthy and happy life.

What do audience members say they value the most? The audience members say they value the healthy food options and the resources necessary to follow through with it.

What are you are asking them to do? I am asking the children to take a chance at eating healthier. This could influence their parents as well.

What they’ll get in return? Cooking knowledge, recipe ideas, and a hobby that they can carry on for a lifetime.

Does the exchange you are proposing meet the following criteria? Yes Easy-to-irresistible to accept ? Yes Maximizes the benefits they will get for adopting a behavior? Yes Minimizes any barriers that might deter them? Yes

b. Worksheet:

Exchange Worksheet

Audience member gives:Knowledge, teaching, and resources

Audience member gets:Recipes, education, and learning

Social Marketer gets:Business


Some of the benefits offered for social marketing is Facebook, Twitter, Blogger, and a website.

Step 3.4- Write your behavior change goal


Who? All people, but target audience will be children aged 6-14. Will do what? Learning how to cook and obtain knowledge on healthy food Under what conditions? At the restaurant “KITCH’IN” In exchange for? Eliminating “bad” food out of their diet


The behavior change I am aiming to get to is letting people know what “healthy” food is. I will do this by reaching out to the community and if people are interested they can learn.

Step 3.5- Select the intervention(s) you will develop for your program


What interventions do you propose to develop? The intervention for this whole project will be a restaurant called “KITCH’IN” Below is a description of the restaurant:

Business Type: Interactive Cooking Restaurant

Business Name: KITCH’IN

Executive Summary: KITCH’IN is designed to educate the public on where food is grown and why it is important to eat locally. The business is a restaurant that offers cooking classes along with a sit-down eating area. KITCH’IN is designed to meet the needs of residents around the area, while also providing a welcoming experience to visitors. The restaurant is built off of the Marquette area environment and has fresh, affordable food. Our philosophy is to provide the tools and knowledge necessary to cook while having fun in the kitchen.

Company Description: KITCH’IN has a staff of nutrition experts and cooks on board to teach and answer any questions the customers may have. The restaurant is designed with kitchenette areas for groups of people to share. KITCH’IN has a kitchenette area designed for professional chefs to demonstrate cooking techniques to customers. Other employees also walk around and assist with the preparing and cooking. What to serve on the menu is a very exciting task for the restaurant. In-house nutritionists design a menu and customers can choose what they want to cook. The menu changes often and is modified according to what food is in season. Premeasured ingredients for the recipes are kept in the back kitchen/storage area. Each meal takes around one hour to make and then people may sit down, relax, and enjoy their meal.

Product or Service: At KITCH’IN, we want the customer to leave knowing how to cook a meal and also fully enjoy the food they eat. We strive for healthier eating and want to share our knowledge with the public. Marquette is a growing city and is on the verge of the latest health and food information. This business offers an opportunity for friends, families, and acquaintances to bond over food in every season. At KITCH’IN, we have a summer vegetable garden where customers can see how food is grown. We understand life can be quick and fast. That’s why at KITCH’IN, we offer some “To-Go” options at the register. Some items are sandwiches, soups, and salads from local sources, when possible.

Market Analysis: KITCH’IN connects with local farmers and local food stores in the Marquette area. The business advertises by using informational flyers, ads in the Mining Journal, posters around town and NMU, website, TV6, and telling people word of mouth in the Marquette area to get the message out about this exciting, new restaurant.

Web Plan Summary: KITCH’IN has an up and running website for customers. It includes the latest on what is on the menu and what is on the “To-Go” menu that day. The website also has an area for customers to reserve out a space for groups, families, or parties. The website is full of colorful and vivid food photography. The website includes a food blog by the employees about their latest food findings. KITCH’IN also has an App that may be used on smartphones. The App is used to show what is on the menu, nutritional information, calories, allergy awareness, and contact information.

Management Team: The owner of KITCH’IN hand selected the employees dedicated to this business. The staff includes cooks, nutrition experts, cashiers, community educators, cooking assistances, financial assistants, web designer, and kitchen workers. This business offers jobs for Northern students graduating in a wide range of fields and for residents around the area.

Financial Analysis: At KITCH’IN, we strive to be eco-friendly and save money. This includes: food decomposing, reusing/washing dishes, and donating food to pantries around town. The restaurant also has a financial assistant to log everything the business is earns and spends.


List of interventions to be developedAccording to Wikipedia.org, an intervention is an orchestrated attempt by one or many people- usually family and friends- to get someone to seek professional help with an addiction or some kind of traumatic event or crisis, or other serious problem. The main intervention that we will be using is cooking classes to educate the public on where food comes from and how to cook it.

Step 3.6- Write the goal for each intervention


How will each intervention work to influence the audience to adopt the new behavior? Cooking will be the intervention to influence the audience to adopt the new behavior. Cooking food allows people to distress. Learning to cook will hopefully spark a new interest in people to eat healthy. The food we eat is important and gives us energy. This concept will be necessary to tell people to influence behavior change.


The mains goals for “KITCH’IN” include:- Decreasing the number of people who struggle with being overweight or obese- Increase the knowledge of nutrition knowledge to the customers - Engage the community into learning about healthy food and have them open to trying new things- Letting people in the community have access to healthier food options - Providing a safe and fun environment for people of all ages, ethnicities, and genders

Phase 4- Interventions

Step 4.1- Select members and assign roles for your planning team.


Should your current team’s composition be supplemented or reconfigured to incorporate the intervention planning skills contacts or other resources needed for this phase that your current strategy team lacks? We will be taking traits and planning skills from other businesses and organizations. This is to ensure we are giving the best quality of food to the consumers.

What additional representation do you need on your team in terms of groups that you want to reach, and technical, managerial, and creative expertise? The staff includes cooks, nutrition experts, cashiers, community educators, cooking assistances, financial assistants, web designer, and kitchen workers.


List of planning team members and descriptions of their roles.- Cooks: These staff members will be in charge of conducting the cooking classes for the customers. - Nutrition Experts: These staff members will be in charge of making the menus and applying their nutrition knowledge to it. - Cashiers: These staff members will be in charge of selling and checking out the take home products. They will also check out the costumers who are attending a cooking class. - Community Educators: These staff members will be in charge of connecting other community agencies with the restaurant. - Cooking Assistances: These staff members will be “floaters” and be there to assist customers while they cook. - Financial Assistants: These staff members will be in charge of the restaurants budget and spending reports. -Web Designer: These staff member will be in charge of making the restaurants website and updating it frequently. - Kitchen Workers: These staff members will work to prepare the food and clean up after the customers leave.

Step 4.2- Write specific, measurable objectives for each intervention activity.


What are the short-term, intermediate and long-term outcome objectives for each intervention goal that you set in Phase 3? Short-term: Let people know that they can come to the restaurant to obtain food information and have some fun cooking. Intermediate: Provide a comfortable and friendly environment for the community. Let all people come check out the restaurant and learn something new!Long-term outcome: Offer education that people can use at the comfort of their homes. Hopefully, they will pass the knowledge on that they learned and affect others!


The short-term, intermediate and long-term outcome objectives for each intervention goal.Short-term objectives are to let people know that they can come to the restaurant to obtain food information and have some fun cooking. The intermediate objectives are to provide a comfortable and friendly environment for the community. Let all people come check out the restaurant and learn something new! The long-term outcome is to offer education that people can use at the comfort of their homes. Hopefully, they will pass the knowledge on that they learned and affect others! Hopefully, overall all of these objectives will help people become more continuous of their everyday food choices.

Step 4.3- Write a program plan, including timeline and budget, for each intervention.


What are the activities, timing, scope and quality of each intervention and the size and nature of the target audience that will be exposed to it? The activities will involve cooking, gardening, and eating. The scope of the plan is developing lifelong eating patterns for all ages. The business proposal will be presented in April. The size of the audience will be offered to anyone. For this project however, I am focused on children aged 6-14.


The delivery/reach objectives, timeline and budget for each interventionThe delivery of objectives will be presented at the New Business Venture Competition in April. The budget I will use to make presentation materials is $200.

Step 4.4- Pretest, pilot test, and revise as needed.


What is your plan to create and test your concepts, products, distribution channels, materials and messages? Creation of the plan will be made up by a talented group of individuals.

What are the revisions that will be made based on the testing of the items above? The revisions will meet the needs of people in the community who are interested in this business.


Testing plan and recommended revisions based on the outcomes of the testing.We will work toward building and sustaining the best possible restaurant we can. We want to ensure our customers are obtaining proper food knowledge and enjoying it.

Step 4.5- Summarize your program plan and review the factors that can affect it.


What are the factors that can affect your program plan? Environment, weather, people, economy, public interest, location


List of the factors that can affect your program plan.The program plan will be affected by a handful of factors. Some of these include environment, weather, people, economy, public interest, and location.

Step 4.6- Confirm plans with stakeholders.


Do your stakeholders support your intervention plans? Yes. According to Wikipedia.org, stakeholder may refer to a person, group, organization, member of system who affects or can be affected by an organization’s actions. They have an interest or concern in an organization. Some examples of key stakeholders are creditors, directors, employees, government, owners, suppliers, unions, and the community from which the business draws its resources. The stakeholders for this business could include NMU’s Dining Services, Food Co-Op, Farmer Q’s, dietitians at MGH, Health Department, and local farmers.

Have you secured stakeholder agreements?


Secured stakeholder buy-in and support.The stakeholders will be very beneficial to this business. The will offer important insight and help the restaurant thrive!

Phase 5- Evaluation

Step 5.1- Identify program elements to monitor.


Which program elements will you monitor? My team and I will monitor how effective the cooking classes are working.


List of program elements to monitor - How effective the cooking classes are- If people are willing to change- If people are changing- What improvements we can do to enhance the customers experience at the restaurant

Step 5.2- Select the key evaluation questions.


What evaluation questions will you address? - How did you hear about “KITCH’IN”?- Why did you want to come to the restaurant?- Who did you come with?- Did you enjoy the service? - Did you enjoy the food?- Would you come back?- What was a take away from your experience? - What could be improved if anything? - Would you recommend “KITCH’IN”


List of evaluation questions.Same as about question ^

- How did you hear about “KITCH’IN”?- Why did you want to come to the restaurant?- Who did you come with?- Did you enjoy the service? - Did you enjoy the food?- Would you come back?- What was a take away from your experience? - What could be improved if anything? - Would you recommend “KITCH’IN”

Step 5.3- Determine how the information will be gathered.


What information sources and data collection methods will you use for monitoring and evaluation? Surveys

What evaluation research design will be used? Surveys, questionnaires, observation


Description of information sources, data collections methods and research design.I think the information sources, data collection methods, and research design will be very important to help this business grow. To start up the business I will talk to other community and business members in the area to see how well they think the restaurant would do. I could use a combination of phone calls and letters to ask people in the area if they would want this type of business in their area.

Step 5.4- Develop a data analysis and reporting plan.


How will the data for each monitoring and evaluation question will be coded, summarized and analyzed? The data will be summarized, interpreted, and disseminated by the whole team at “KITCH’IN”. I feel like it is important to include everyone on the staff to be a part of analyzing the data. We will keep track of the data though online documents- website, excel sheets, PowerPoint presentations.

How will conclusions be justified? Conclusions will be justified by comparing our data to other organizations and restaurants that have similar goals and objectives. We will use our data to enhance the quality of the restaurant. We will let the public know about our findings through presentations and meetings.

How will stakeholders both inside and outside the agency will be kept informed about the monitoring and evaluation activities? We will have monthly meetings with the inside and outside stakeholders. These meetings will cover how the business is doing overall and what we can do to improve it. We will also discuss how we can integrate the stakeholder positions into the restaurant more.

When will the monitoring and evaluation activities be implemented and how will they be timed in relation to program implementation? The monitoring of the restaurant will become on the first day. We will take into consideration all actions that the customers do from the beginning.

How will the costs of monitoring and evaluation be presented? The financial assistant for the restaurant will be in charge of the details involved with the costs. The actual survey will be cheap since it will just be questions printed off. The expenses will start to rise when and if we do a national survey to compare the restaurant to others around the nation and around the world. How will the monitoring and evaluation data will be reported? It will be recorded through hard copies and computer documents.

What are your monitoring and evaluation timelines and budgets? The budget will depend on how expensive the survey is.


A data analysis and reporting planThe data analysis and reporting plan will be monitored before the restaurant even opens. We want to make sure that this business will be useful and help people around the community. We will take into consideration all actions that the customers do from the beginning. The financial assistant for the restaurant will be in charge of the details involved with the costs. The actual survey will be cheap since it will just be questions printed off. The expenses will start to rise when and if we do a national survey to compare the restaurant to others around the nation and around the world.

Phase 6- Implementation

Step 6.1- Prepare for launch.


Have you received organizational clearance for use of program materials? We will hopefully have assistance from MGH, NMU, USDA, MyPlate, Co-Op, and Farmer Q’s.

What level of quality can you can afford to produce them in the amounts needed to support your program activities? This will be the type of business where outside organizations and companies will be very beneficial for the restaurant.

If you plan to issue requests for proposals (RFPs) have the been prepared and what is your schedule for issuing and reviewing them? The proposal made for this restaurant was submitted to the New Business Venture Competition through NMU. The proposal was passed and I will be working on the next part of the competition now.

This includes:

The next stage of the Competition requires you to submit a complete written business plan electronically to [email protected] by March 14, 2013 and then make your presentations before the judges on Thursday, April 4, 2013. For guidance on writing your business plan and participating in the various elements of the Competition (Trade Fair Presentation, Sixty Second Elevator Pitch, and the Oral Presentation)

Have you hired new staff or consultants as your program plan requires? No, not yet. If and when the business gets rolling is when I would hire the team of workers.

Have you trained your staff to prepare them for the launch of your intervention activities? If and when they will be trained to launch intervention activities.

Do you need a plan for rolling out different intervention components at different times? Yes! The menu for the restaurant will change according to what food is season. It will change frequently and the choices will always be different. This will keep the customers excited to come back and try something new.


Launch preparations and plan.The launch of the business proposal will be presented on NMU’s campus in April 2013.

https://webmail.nmu.edu/sqmail/src/[email protected]

Step 6.2- Execute and manage intervention components.


When is your launch date and how will you manage and publicize it? The business proposal must be completed by March 14, 2013. The presentation in front of the judges will be on Thursday, April 4, 2013.

How will you managing program activities and personnel? I will be in charge of managing the program activities. I will plan them and brainstorm the ideas.

What will be your approach to taking advantage of unforeseen opportunities that arise and integrating lessons learned? I will have a business professor as my mentor to guide me along this journey. I am eager to learn and will take advantage of this wonderful opportunity!


Execution and ongoing management of intervention components.

The execution and ongoing management of intervention components will be helpful to make this business succeed. I will be in charge of managing the program activities and brainstorming new ideas.

Step 6.3- Execute and manage the monitoring and evaluation plans.


What is the ongoing status of your program progress, monitoring and evaluation activities, feedback and lessons learned? I will work on this project for the next few months to come up with a presentation. I hope to let the judges know that I am passionate about this topic and want to make a change. I will use their feedback to enhance my business proposal even more. This competition will be a great opportunity to let me use my creativity and ideas!


Summary of monitoring and evaluation results.

I will work on this project for the next few months to come up with a presentation. I hope to let the judges know that I am passionate about this topic and want to make a change. I will use their feedback to enhance my business proposal even more. This competition will be a great opportunity to let me use my creativity and ideas!

Step 6.4- Modify intervention activities, as feedback indicates.


What modifications are needed to the interventions based on the results of your monitoring and evaluation activities? It will be necessary to always know what the consumer wants. The restaurant will not work if only the same tactics are used. It will take an effort by the whole staff to know what the best interventions are for the restaurant.


Recommendations for modifications to intervention activities.The recommendations for modifications will be told to us through the surveys. Customers at the restaurant should always feel comfortable and open to letting any staff member know what can be done for improvements.

References:

Henner, M. (2001). Healthy Kids (pp. 65-71).

(2012). In Wikipedia-Intervention. Retrieved December 9, 2012, from http://en.wikipedia.org/wiki/Intervention_%28counseling%29

(2012). In Center for Disease Control . Retrieved December 9, 2012, from cdc.gov

(2012, July 13). In What Causes Overweight and Obesity? . Retrieved December 9, 2012, from http://www.nhlbi.nih.gov/health/health-topics/topics/obe/causes.html

Frost, S. (2011, September 10). In How to Change Family's Bad Eating Habits on a Budget. Retrieved December 9, 2012, from http://www.livestrong.com/article/540848-how-to-change-my-familys-bad-eating-habits-on-a-budget/ (1998, May). In Theory at a Glance . Retrieved December 9, 2012, from http://www.orau.gov/cdcynergy/soc2web/Content/activeinformation/resources/Theory_at_Glance.pdf

(2012). In Research- Development and Prevention of Childhood Obesity . Retrieved December 9, 2012, from http://www.bcm.edu/cnrc/index.cfm?pmid=9413

(2012). In Qualitative vs Quantitative Data. Retrieved December 9, 2012, from http://regentsprep.org/REgents/math/ALGEBRA/AD1/qualquant.htm

Changing Diet and Exercise for Kids (2012). In American Psychological Association . Retrieved December 9, 2012, from http://www.apa.org/topics/children/healthy-eating.aspx

What is Obesity (2010). In Obesity Society. Retrieved December 10, 2012, from http://www.obesity.org/resources-for/what-is-obesity.htm

http://www.apa.org/topics/children/healthy-eating.aspx

http://regentsprep.org/REgents/math/ALGEBRA/AD1/qualquant.htm

http://www.bcm.edu/cnrc/index.cfm?pmid=9413

http://www.orau.gov/cdcynergy/soc2web/Content/activeinformation/resources/Theory_at_Glance.pdf

http://www.nhlbi.nih.gov/health/health-topics/topics/obe/causes.html

http://en.wikipedia.org/wiki/Intervention_(counseling)

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Phase 1- Problem Descriptionbreannecarlson.weebly.com/.../rachel_my_plan_1.docx · Web viewStep 1.6- Conduct a SWOT analysis. Phase 2- Market Research. ... Stock your kitchen with