7 8 SciMath Miss Na Kita BB Q

IMPLEMENTATION PLAN
Timeline
1. Week 1-2: Research and Planning
- Find out what the current eating habits of the students at the school or institution are.
- Compile information about the dietary requirements and preferences of the student body.
- Assemble a planning committee composed of the principal, such as the cafeteria workers,
instructors, parents, and students.
2. Week 3-4: Develop a Proposal
-Create a proposal that highlights the need for healthier food options and the advantages of
encouraging better eating habits based on the research findings.
- Provide particular suggestions on how to increase the range of meal alternatives

accessible to students.
- Seek input and feedback from the planning committee and revise the proposal accordingly.
3. Week 5-6: Gain Stakeholder Support
- Present the proposal to school administrators, the board of education, and other relevant
decision-makers.
-Talk to people in order to get support for the advocacy work and the introduction of healthier
food options.
-Ask for recommendations from parent-teacher associations, local leaders of the community,
and health professionals.
Budget
1. Food Procurement:
- Increase in fresh fruits and vegetables: ₱1,000
- Incorporation of whole grain options: ₱500
- Introduction of lean protein choices: ₱700
2. Menu Development:
- Research and development for new menu items: ₱200
- Training for cafeteria staff on preparing healthier options: ₱800
3. Evaluation and Measurement:
- Costs associated with conducting surveys, assessments and evaluations of the program's
impact: ₱500
Total Cost: ₱3,700
This budget provides a clear structure for financing initiatives that encourage nutritious food
choices and increase public understanding of nutrition.
MONITORING AND EVALUATION

Indicators
1. Increase in Consumption of Healthy Foods:
- Track the increase in consumption of fruits, vegetables, whole grains, and lean proteins
among students.
- Measure the decrease in consumption of unhealthy snacks and sugary beverages.
2. Student Survey Results:
- Surveys should be used to get information about students' views, knowledge, and eating
habits.
- Measure changes in student preferences and satisfaction with the available food options.
3. Compliance with Nutrition Guidelines:
- Watch for compliance with set dietary requirements in school cafeterias or food service
operations.
- Measure the percentage of meals that meet specified nutrition standards.
Data Collection Methods
Collaborations and Ideas: We Collaborate with food service providers to enhance the variety
of food options available on campus. To encourage the inclusion of diverse fruits,
vegetables, whole grains, and plant-based options. Consider offering international cuisine to
introduce students to new flavors and ingredients.
Food Records: Asking students to keep track of their daily food intake in a food diary can
provide detailed information about their eating patterns and help identify areas for
improvement.
These methods can be complemented with tools such as mobile apps, online surveys, and
interactive workshops to engage students in data collection and gather their input on
promoting healthier eating.
In order to include students in data collection and get their feedback on encouraging better
eating, these approaches can be supplemented with resources like smartphone apps, online
questionnaires, and interactive seminars.
Evaluation Criteria
Awareness and Attitudes: We measure changes in students' awareness of the importance of

healthy eating and their attitudes towards a diverse range of food options available on
campus.
Policy Impact: We examine how lobbying activities have affected the creation or modification
of campus food policies, such as those pertaining to menu options in dining halls and
vending machines.
Health Outcomes: We monitor the impact of advocacy efforts on students' health outcomes,
such as changes in body weight, improvements in energy levels, and reductions in the
incidence of diet-related health issues.
By evaluating these criteria, Advocacy groups and establishments can acquire valuable
perspectives regarding the efficacy of their endeavors in encouraging students to adopt
healthier diets and pushing for a wider array of culinary choices on campus. This
assessment can help shape future plans and enhancements aimed at fostering a culture of
healthy eating.

7 8 SciMath Miss Na Kita BB Q

Uploaded by

Copyright:

Available Formats

7 8 SciMath Miss Na Kita BB Q

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

7 8 SciMath Miss Na Kita BB Q

Uploaded by

Copyright:

Available Formats

IMPLEMENTATION PLAN

1. Week 1-2: Research and Planning

2. Week 3-4: Develop a Proposal

- Provide particular suggestions on how to increase the range of meal alternatives

3. Week 5-6: Gain Stakeholder Support

- Increase in fresh fruits and vegetables: ₱1,000

- Incorporation of whole grain options: ₱500

- Introduction of lean protein choices: ₱700

- Research and development for new menu items: ₱200

- Training for cafeteria staff on preparing healthier options: ₱800

3. Evaluation and Measurement:

MONITORING AND EVALUATION

1. Increase in Consumption of Healthy Foods:

- Measure the decrease in consumption of unhealthy snacks and sugary beverages.

2. Student Survey Results:

3. Compliance with Nutrition Guidelines:

- Measure the percentage of meals that meet specified nutrition standards.

Data Collection Methods

Awareness and Attitudes: We measure changes in students' awareness of the importance of

You might also like