COMMUNITY OPERATING PLAN

Complete parts A-D before the presentation/event, and then parts E implementation. Use this
outline as a guide for developing all programs and presentations. The questions in each section
are designed to help you in the development process. You must answer all of the questions
listed, but if you feel there is other important information please include that as well.
A. PROJECT INFO:
Event: TOPS
Event Date: 12/14/2016

Topic: Bowling for Smoothies

Location: Keene Rec Center

Intern Name(s): Tiffany Ma

Team Leader: Tiffany Ma

Preceptor: Stephanie Chmielecki

Person responsible for writing the COP: Tiffany Ma

B. NEEDS ASSESSMENT:
1. Identify site contact
The site contact for this TOPS is Karen Guyette, but communication will primarily
involve Stephanie.
2. Identify population
a) Gender: male and female, mixed
b) Age: 60+
c) Education level: 6-8th grade comprehension
d) Number of participants: 15-16 expected participants
3. How was topic determined (Did you speak with anyone about the group? Did you get to
observe the setting and participants beforehand? If so, describe the participants and any
other pertinent information (i.e. if in a classroom, observe classroom management
techniques).
Upon speaking with Stephanie, we both decided that smoothies would be a good topic to
explore with this group. I wanted to make the presentation much more unique, and wanted to
bring something new to the presentation, so I decided that the topic of Smoothie Bowls would
work well. I also figured it would be fun to show this group something new since the last
presentations completed here found that ladies enjoy learning about new things.
a) Other programs recently presented:

Fiber, Planning and prepping meals, Sugar substitutes.

b) What the audience knows
The audience has a good understanding of nutrition information. Dietetic Interns have
been presenting at this location for up to five years.
c) What the audience wants to know - what is relevant
The audience wants to explore different ways to incorporate healthy eating into their
lifestyles.
d) Evaluate health literacy - and other cultural issues
Reading level of 6th to 8th grade, simplistic, easy to understand.
4. Setting - tour of facility
a) Room size and set up (diagram)
N/A for now
b) Presentation resources

Availability of food prep area

No cooking equipment, but adequate space for food set-up.

AV resources - space available for visual teaching aids

No AV resources, but the front of the classroom does have a
whiteboard that can be utilized with a projector. Otherwise, flipchart is needed.
5. Day of week/ time of day for presentation
Wednesday December 14th, 2016 from 10-10:30AM.
6. Duration
a) Attention span
The group is engaged for the full half hour, especially if there are interactive activities
and discussion.
b) Conflict with other activities for population
N/A
7. Marketing potential - whose responsibility: TOPS
8. Budget
a) Will there be a charge: no
b) Funds to cover supplies: $10, through use of the p-card
c) Cost of marketing: N/A
9. Best way/time to reach site contact for future plans
Karen Guyette may be reached at wdgkeg@netzero.net. Again, Stephanie will be the
primary contact.
10. Write a community group focused PES statement based on your assessment.

Food and nutrition related knowledge deficit r/t no prior presentation on smoothie bowls
AEB requesting a presentation on topic by site contact.
C. RESEARCH AND PLANNING (how, who, and when the process of your work):
1.

Meeting Dates

Dates scheduled for planning and who will attend.

Working days: 12/5, 12/6, 12/7, 12/8, 12/13, 12/14

7 day meeting Scheduled for December 8th at 9:30AM with Stephanie.

Evaluation meeting scheduled for:

(Usually held directly after presentation but may be scheduled for later).
2.

Based on the results of the needs assessment, what did you do to prepare?

To prepare, I did research on all different types of smoothie bowls to see which ones
would work well with the budget allocated and the audience needs. The nutrition knowledge for
this topic is basic, and simple, and did not require much further research. I also used a good
amount of time reading the past COPs on the sitebook to gauge what type of material I wanted to
prepare.
3.

How did you go about the development process? Who was involved?

I asked some current interns, Jackie and Ashley, that have presented at TOPS for
tips/advice. Using their advice and their experiences, I began to develop my presentation.
4. What resources did you use? Why did you choose them and how did you find them?
Relate back to your assessment section.
I used the internet for basic information on smoothie bowls.
D. DEVELOPMENT (what the outcome of your planning and development):
1. Measurable Learning Objectives:
1. Identify one reason why smoothie bowls make a great addition to your meals.
2. Identify the parts of a smoothie bowl that pack important nutrients
3. Create a delicious and nutrient dense smoothie bowl
2. Outline of presentation:
Describe all components of the program or material, and the team member responsible for them.
Include descriptions of the content, learning activities, food activities, visuals, education
materials and evaluation methods/materials. (May attach as separate document.)

*Attached as separate**
3.

Describe how your presentation addresses different learning styles:

Auditory: Participants will verbally answer icebreaker, will verbally answer

questions from the two activities

Visual: Participants will follow along with the PPT slides.

Kinesthetic: Participants will make their own smoothie bowl recipe.

List ways that you included multiple intelligences in your planning.
Linguistic: Participants will answer the icebreaker question which
involves them reflecting on their favorite recipes to make in a bowl
Interpersonal: Participants will be given opportunities to speak
about would they would like in a smoothie bowl.

4. Explain how your planned evaluation method will show whether your learning
objectives were met.
The Wheel of Fortune activity will meet the first two learning objectives. This will be
evaluated verbally from audience members. The third learning objective will be met through the
food activity with smoothie bowls.

5.

What problems did you encounter in the development process?

One problem I encountered was gauging whether or not I would have enough time to
complete the activities since the presentation is only thirty minutes. Most of my presentations, up
to this point, have been an hour or more so it has been difficult trying to cut down materials for
the presentation itself. In addition, I have prior knowledge that this group loves to talk and share
experiences so I have tried tailoring my presentation to that as well.
Another problem I encountered was deciding on whether or not I should make and serve
smoothies during the presentation. I originally planned on doing it all prior to the presentation
but Stephanie thought it would be a good idea to at least demonstrate some of the skills. From
making smoothie bowls in the past, it takes a bit of back and forth until you can get a desired
consistency, and I was afraid to lose out on time if I had to do this during the presentation so I
went with the judgemental call to make them prior to the presentation.
Complete sections E after the presentation/event is complete.

E. IMPLEMENTATION and EVALUATION:

1. For a program or presentation, describe objectively what happened the day of the
presentation, using examples. Include any last minute changes to the planned setting,
audience, number of participants.
On the day of the presentation, I started off with making the smoothies. Upon just
thinking of making one smoothie recipe, I actually ended up making two different kinds because
I did not have enough quantity wise. I arrived to the rec center at 9:30AM and bumped into one
of the participating group members. She brought me upstairs, and I was introduced to Karen.
Karen helped cleared off some belongings in the front of the room and then went on with
facilitating the agenda for the group. I messaged Stephanie to make sure all was good with the
projector and laptop on her end since the center does not have neither of those things. There was
a total of 17 participants, which I did account for since I made extras of everything. There were
no last minute changes to the planned setting.
2.

Did the presentation go as planned? Reflect on what went well?

Overall, the presentation went as planned. I was able to start on time and end on time,
which was one of my concerns. I did not expect the group to be as quiet as they were, but I
realized quickly it was because my topic was very new to all of them. They have never heard of
smoothie bowls before so they were doing the best to follow with the presentation. It was a bit
hard to set up the food activity prior to the presentation because I had to keep the smoothie bowls
cold in my cooler-bag so it was a bit of a hustle to get the smoothies into the bowls, but
Stephanie and Karen helped me out with that part, which ended up working out well. The
activity went really well and it was a good idea to start the activity while participants were
finishing off their smoothie bowls.
3. How did the audience react to the presentation? Summarize and comment on
preceptor feedback.
The participants had great things to say about the smoothie bowls and everybody enjoyed
them. One of the ladies was not able to participate in the food activity because she is allergic to
all nuts. Afterwards, the ladies came up to thank me and one of the ladies also said to me she will
be trying this smoothie recipe out for her husband who is currently fighting cancer! Overall, I
received positive feedback from the participants. Stephanie enjoyed the presentation too and
think that the ladies enjoyed the presentation because it was a new topic. She thinks I did really
well.
4.

How well did the audience grasp your objectives?

The audience was able to grasp all the learning objectives.

5. What would you do differently/the same the next time - or what would you change if
you had more time? How effective do you feel your program/material was for the target
audience?
I think that everything went smoothly and I think that everything was effective for target
audience. I think I definitely could have transitioned the food activity a little better. I would make
sure to plan in my head beforehand how to come about distributing food items.

6.

Recommendations for future Interns:

Be sure to speak up while presenting.
Be prepared for conversation.
One of the group members has a nut allergen so be aware when
preparing any type of foods.

7.

Financial Report:

Cost of Development: (Includes: labor for preparing the project, food cost
for testing the food activity; please note that labor costs include hours worked by ALL
team members)
Labor ($25/hour): $387.50
Food: $10.00

Cost of Presenting: (Includes: labor, food, flip charts ($28), see following
link for cost of copies http://www.keene.edu/mailsvs/printfees.cfm, and other supplies)
Labor ($25/hour): $25.00
Copies: $1.36
Food: $10.00
Other supplies and costs:

Overall costs: $433.86

Within one week of the presentation, provide internship preceptor with a completed COP,
Presentation Evaluation form, Handout(s), a Team Leader Report, and PDE if completed by an
outside supervisor. (PDE required for sites with 2 presentations or >32 hours). Attach a copy of
the materials, PowerPoint, and any handouts/resources used for the presentation.