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:Teen Spa

Topic: Revamped! Social Media + Nutrition

Event Date: Thursday, April 28th, 2016 Location: Center for Health Promotion
Concord, NH
Intern Name(s): Amy Parker & Hannah Wise
Team Leader: Amy Parker

Preceptor: Stephanie Chmielecki

Person responsible for writing the COP: Amy Parker

B. NEEDS ASSESSMENT:
1. Identify site contact: Johane Telgener
2. Identify population
a) Gender: Female
b) Age: 13-18
c) Education level: 6th 11th grade
d) Number of participants: 5-15
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).
The previous Teen Spa program in February was cancelled due to low enrollment.
Hannah & I were advised to revamp it and market it in a different way in hopes
to catch the attention of more teens and be able to run the event. We decided to
incorporate the usage of social media since it is so big in our generation,
especially with this population. However, it would be more focused to the
foodie world. Our recipes would coincide with this topic and we will teach how
to make and decorate the perfect smoothie bowl, and make some of those
healthy treats that you see online but are unsure if they are tasty or not. We also
will hold a photo contest and talk about the tips & tricks to taking the best
Instagram food picture. There will also be a stress relief/healthy ways to cope
with stress concept. Since teens are prone to stress, we wanted to find ways to
help them learn how to deal with it instead of reaching for empty calories. We

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wanted to revamp the program and play more to teens likes in hopes to get a
good crowd for the program.
a) Other programs recently presented: Dips, face masks
b) What the audience knows: The audience knows that this program will
include healthy recipes pertaining to social media such as smoothie bowls and
healthy treats, as well as taking a food Instagram picture and learning how to
deal with stress. A flyer that was presented at Bedford High School is attached.
c) What the audience wants to know - what is relevant: The audience wants
to know how they create simple and healthy recipes as well as learn how to take
the best Instagram food picture. They also want to learn how to deal with the
stress they have in their lives.
d) Evaluate health literacy - and other cultural issues: Some participants may
have not yet had a health or nutrition class. Nutrition concepts should be
presented at a basic level in hopes to increase health and nutrition literacy.
Concord is predominately Caucasian so culture issues may not be prevalent.
4. Setting - tour of facility
a) Room size and set up (diagram)

Projector
P
Prep

Main table

b) Presentation resources
Availability of food prep area: Small area for set-up but no kitchen.
AV resources - space available for visual teaching aids: Yes space
available for Flip Chart and AV resources available for PowerPoint.
5. Day of week/ time of day for presentation: Thursday, April 28 th from 11a-2pm.
6. Duration: Yoga class from 11-12, 12-2 with Hannah and Myself
a) Attention span: Anticipated attention for full class since there will be
activities and discussion in between lecturing as well as food provided.
b) Conflict with other activities for population: Conflict with lunch, however
food will be provided so it is not anticipated that this will be a problem. There
should not be other conflict with school since they are on spring break.
7. Marketing potential - whose responsibility: CHP and Hannah will hand out
flyers at Bedford High School during a health fair.
8. Budget: $10 per participant
a) Will there be a charge: yes - $10 per person

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b) Funds to cover supplies: Depends on how many participants enroll in the

class.
c) Cost of marketing: none.
9. Best way/time to reach site contact for future plans: Email Johane at
jtelgene@crhc.org
10. Write a community group focused PES statement based on your assessment.
Food and nutrition related knowledge deficit r/t lack of previous nutrition
education aeb request for session at CHP.

C. RESEARCH AND PLANNING (how, who, and when the process of your
work):
1. Meeting Dates
Dates scheduled for planning and who will attend.
o 2/29/16 with Hannah initial meeting
o 3/9/16 with Hannah continue to work on materials together
o 3/16/15 with Hannah recipe testing
o 3/23/16 with Hannah last minute prep and practice

7-day meeting Tuesday, April 19th from 11a-1pm with Hannah &
Stephanie

Evaluation meeting scheduled for: Directly after the presentation.

(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, Hannah and I knew we had to be creative due to the last Teen Spa
even being cancelled as they had a low enrollment. We thought of ways that
we could get teens attention and how we could tie that into nutrition, which
led us to social media. We originally thought a Earth day/green food positivity
theme would be fun, however we thought this would tailor more to their likes
and interests. We then came up with our subtopics and our recipes and
thought of ways we could market it in order to get a higher enrollment. We
decided to create a flyer that we could hand out at surrounding high schools
in hopes to get the word out and get teens interested in the day.
3. How did you go about the development process? Who was involved?
Hannah and I were both involved in the development process. While I worked
on the outline and COP, Hannah worked on the handout and slides. The work
is split just about evenly and we have been meeting a lot to make sure that
we are on the same page. Stephanie was also involved in the development
process as to help us with marketing and getting the word out.
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4. What resources did you use? Why did you choose them and how did you find
them? Relate back to your assessment section.
Resources used include ChooseMyPlate for teens, kidshealth.org, and the CDC
website because it had a lot of information about teens and stress. We also
chose recipes that are often seen on Instagram and thought that would tie
into the social media theme. We knew that we had to appeal our topics to this
audience and since they are often stressed, on social media, and are learning
healthy habits, we decided that this would be most appealing to them.
D. DEVELOPMENT (what the outcome of your planning and
development):
1. Measurable Learning Objectives:
-Participants will be able to identify the source of protein used in
todays recipes.
-Participants will be able to describe a healthy method to help cope
with their stress.
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.) Please see
attached document.
3. Describe how your presentation addresses different learning styles:

Auditory: Due to the nature of the presentation, most of the auditory

learning came from lecture and discussion between the group and the
presenters.

Visual: The PowerPoint presentation, the handouts, and the picture taking
contest were all visuals that provided the information in a simple manner.
Being able to see the healthy recipes also provided a visual for that type
of learning.

Kinesthetic: The participants will be making 3 healthy recipes, as well as

participating in yoga, stress coping practices, and the Instagram picture
contest are all kinesthetic activities that the group members will be able
to learn in a hands-on way.

List ways that you included multiple intelligences in your planning.

a. Linguistic intelligences: the teen spa participants will be able
to discuss and interpret the material from the lecture as well
as share their own experiences to help solidify their learning.
b. Interpersonal intelligence: the teen spa participants will be
able to share their personal experiences and relate to others
throughout the presentation since they are all in a similar

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situation. This will help them relate and share ideas on social
media and making healthy recipes while learning about
healthy ways to cope with stress.
c. Intrapersonal intelligence: each audience member will be
able to make personal decisions for themselves based off the
information from the presentation. By being provided
information on healthy and delicious recipes, positive ways to
use social media, and how to cope with stress in a non-biased
way, the group will be able to use the tools they have to
ultimately make the best decisions for themselves in the
future as they continue to grow.

4. Explain how your planned evaluation method will show whether your learning
objectives were met.
Our planned evaluation method will be a verbal discussion at the end. We
hope to make this class feel safe and comfortable for the participants and
since we are spending such a significant amount of time together, we think it
will be best to reflect on the class and have a group discussion about what we
learned for the day. We will also provide them with a handout and goodie bag
to take home which will help solidify what they learned in the session.
5. What problems did you encounter in the development process?
The only problem we encountered in the development process was how to
get the information out so that we would not have to cancel this Teen Spa
event because the last one was cancelled. We worked to create flyers and
send them out to surrounding high schools in hopes to put all of this planning
into action and have a fun and relaxing day with the teen spa members.
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, Hannah and I met at my house around 9am
to go over our checklist, make sure we had everything we needed and to
pack up the car and be on our way to Concord. We left around 9:30 with a
goal to be there around 10:30 am so that we could welcome our participants
before they went off to Yoga. We got to CHP on time and began to set up the
room. We were surprised to find out that we had two more teens sign up the
day before, so while we were excited, we also had a to a last minute run to

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the Co-op right down the street and make sure we had enough food and
goodie bags for all of the girls. Once they went off to yoga at 11am, Hannah
and I went to the co-op and got more chickpeas, graham crackers, and
ingredients for the smoothies as well as the goodie bags (another mason jar,
etc.). We then set up the rest of the room and got started around 12pm once
the girls were done with yoga. The flow of the day went very well, and it was
laid back and relaxing. We first talked about body and mind nutrition and
then made smoothie bowls which seemed to be a big hit. Next we talked
about stress and healthy ways to deal with it. This seemed to be almost be a
vent session for the girls but they were open to the ideas of coping with
stress such as aromatherapy and creating a healthy snack. We then made the
chickpea cookie dough and I think this was the favorite recipe of the day. We
were running a little short on time at the end, but we were able to quickly go
through our social media part of the presentation and then put together the
wheat berry salad for them to take home. Once they left, Hannah and I
cleaned up after a successful Teen Spa presentation.

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

With the except of the last minute change of number of participants at the
beginning of the presentation, I think it went better than planned. Hannah
and I were hoping to create a relaxing and comfortable environment where
the girls felt like they could trust us and talk to us, which we were successful
at doing. We also lucked out because the girls were outgoing. There was 4
altogether, but they came in groups of 2 because they knew each other and I
think this helped the setting as well. Other things that went well were the
recipes. At the end of the class, they mentioned that they learned healthy
food can taste good and I think this was a reflection on the recipes we
decided to make. The chickpea cookie dough, smoothie bowls, and wheat
berry salad were all simple but delicious and things that I think they would
make on their own or at a sleepover. I also think the overall conversation
about the content was phenomenal. The girls were very responsive to talk
about health and nutrition, what they should be eating, portion sizes, stress
and dealing with it, and definitely social media. I think Hannah and I did a
really nice job keeping the class organized but also letting it flow naturally
and creating a relaxing class for the girls.
3. How did the audience react to the presentation? Summarize and comment on
preceptor feedback.
The audience reacted positively to the presentation as they gave great
feedback for all aspects of the class. They liked the yoga and said they didnt
realize how great of exercise it really can be. They also loved taking pictures
of the smoothie bowls and said they tasted a lot better than they expected
them to. Their favorite recipe was the chickpea cookie dough and I think this
was for two reasons: first because its absolutely delicious and easy to make,
but also because it is similar to real cookie dough and something that they
actually could make and eat at a sleepover that would go over well with other

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teens. At the end, they thanked us and said they had a lot of fun and
appreciated the class. Our feedback from Stephanie was also positive as she
commented and said she thought this was the best Teen Spa class shes
seen. She also commented that the topics we covered and the recipes we
chose were very appropriate and relevant to this age group. Overall I feel
very satisfied with the way the presentation went and receiving positive
feedback from both the audience and the preceptor helps to solidify that.
4. How well did the audience grasp your objectives?
The audience did a nice job of grasping the objectives. I was a little worried
because we ended up talking about so many different things and topics and
got carried away in our conversation, that I was unsure if they would
remember the key things that we wanted them to. I was pleasantly surprised
at the end however when we did our verbal evaluation. The girls were able to
successful talk about ways they can deal with some of the stress they deal
with on a daily basis. They also talked about the recipes we made and the
ingredients we used and that they think they could make the chickpea cookie
dough with their friends. Judging by the comments of the group members, I
think they not only enjoyed the presentation but learned a lot. At the end
when we asked what they took away from todays class and one girl said that
healthy food tastes really good. I think this was like the best thing that
Hannah and I could hear and made us feel like we were really successful with
this presentation.
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 wouldnt change a single thing about this presentation. I think the setting
was great, we had the perfect number of participants, a well-thought out
curriculum and recipes, and the perfect amount of time. I think with the onehour yoga class and 2 hours of lecture and recipes was the perfect amount of
time and anything longer would be too much and anything shorter would cut
down on the opportunities you could have with this project. Since the
participants told us they enjoyed the class and we received positive feedback
from Stephanie, I dont think Hannah and I could have executed this class any
better than we did. We both had a lot of fun with it and worked hard to
advertise the class, and our hard work definitely paid off. Our program was
very specific to the population group and we were effective with how we
presented it.
6. Recommendations for future Interns:
Definitely create a flyer or some sort of advertisement to help pull in
participants. Previous classes have been cancelled and they had no
marketing from the interns, so I would definitely suggest doing this. Also
tailor it as much as possible to this population. I really think that is where
Hannah and I were so successful because our content and recipes were 100%
targeted at teens. Arrive to CHP AT LEAST an hour ahead of time to set up
and prepare for any last minute changes.
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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): 72 hours x $25/hr = $1,800
Food: $40.00

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): 3 hours x $25/hr = $75
Copies: 5 copies x $0.10 = $0.50
Food: n/a
Other supplies and costs: $10.00 (mason jars, etc.)
Overall costs: $1,925.50

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.

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