COMMUNITY OPERATING PLAN

A. PROJECT INFO:

Event: Food as Fuel Topic: Sports nutrition for college softball

players

Event Date: 11/3/2017 3:30-4:30 pm Location: Spaulding Gym, room 121

Intern Name(s): Katharine Rosenthal & Ajeelon Boyd

Team Leader: Katharine Preceptor: Whitney

Person responsible for writing the COP: Katharine

B. NEEDS ASSESSMENT:

1. Identify site contact: Carrah Fisk

2. Identify population
a) Gender: Female
b) Age: 18-23
c) Education level: Some college
d) Number of participants: 18

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).
a) Other programs recently presented: No nutrition presentations have been presented in the
past.
b) What the audience knows: Some of the softball players are majoring in exercise science, so
they may have some nutritional background and others will have little nutritional background.
c) What the audience wants to know - what is relevant: The coach wants the softball team to
understand that the food consumed is what fuels the body. Other focuses are on what softball players
should consume all throughout the year (differs for the season the team is in), proper hydration, and
tips to help with a consistent snack and meal schedule.
d) Evaluate health literacy - and other cultural issues: Some players may be able to understand
the content quickly if they have been exposed to proper nutrition in the past. Others may need us to
explain in simpler terms.

4. Setting - tour of facility

a) Room size and set up (diagram)

b) Presentation resources: Computer, projector, and projector screen

Availability of food prep area: N/A
AV resources - space available for visual teaching aids: AV will be available for powerpoint: Projector
and projector screen available for powerpoint.

5. Day of week/ time of day for presentation: Friday 3:30-4:30pm

6. Duration: 60 minutes
a) Attention span: 20-30 minutes, may be hard to grasp their attention at the end of the day
and on a Friday.
b) Conflict with other activities for population: Since we are presenting to college softball
players, classes, studying, leaving town, or job commitments may interfere with attending our
presentation.

7. Marketing potential - whose responsibility: Carrah Fisk

8. Budget
a) Will there be a charge: No
b) Funds to cover supplies: N/A
c) Cost of marketing: N/A

9. Best way/time to reach site contact for future plans: Carrah Fisk via email:
Carrah.Fisk.Hennessey@keene.edu

10. Write a community group focused PES statement based on your assessment:
Lack of food and nutrition knowledge related to the lack of resources and minimal exposure to
nutrition education as evidenced by the request of presenting how food fuels the body.

C. RESEARCH AND PLANNING (how, who, and when the process of your work):

1. Meeting Dates
Dates scheduled for planning and who will attend:
10/24/17: Planning meeting with Ajee and Katharine
10/25/17: Planning meeting with Ajee and Katharine
10/29/17: Planning meeting with Ajee and Katharine
10/30/17: Meeting with Ajee, Katharine, and Whitney
11/2/17: Planning meeting with Ajee and Katharine

7 day meeting: October 26th at 1-2pm

Evaluation meeting scheduled for: Immediately following the presentation.

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

We prepared sports nutrition education that was tailored specifically for softball student-athletes.
Since there are multiple seasons for softball, we prepared content for each season and how the
athletes nutrition needs change over the course of the year. We will discuss the importance of
nutrition, challenges, proper nutrition, and tips for student-athletes.

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

We both got together and brainstormed what direction we wanted to go and then created a
document where we outlined what subtopics we wanted to cover. Next, we started researching
nutrition specific to softball athletes and how it changes throughout the year. Once we got our
information, we created a powerpoint presentation and chose what information was important and
relevant to our audience.

4. What resources did you use? Why did you choose them and how did you find them? Relate back to
your assessment section.

We found these resources by searching the internet and making sure that they are reliable source. We
also used the textbooks that are in the intern workroom.
1. http://www.ncaa.org/sport-science-institute/nutrition
2. http://healthyeating.sfgate.com/importance-healthy-fats-athletes-1722.html
3. http://www.sportsrd.org/wp-content/uploads/2015/02/Softball-Sports-Nutrition.pdf
4. https://www.nsca.com/education/articles/micronutrient-requirements-for-athletes/
5. http://www.eatright.org/resource/fitness/sports-and-performance/fueling-your-
workout/protein-and-the-athlete
6. http://rehydrate.org/faq/what-is-dehydration.htm
 7. Nancy Clarks Sports Nutrition Guidebook by Nancy Clark, MS, RD
8. http://www.eatright.org/resource/food/vitamins-and-supplements/types-of-vitamins-and-
nutrients/vitamin-needs-of-athletes

D. DEVELOPMENT (what the outcome of your planning and development):

1. Measurable Learning Objectives:

Identify the 3 main sources of fuel for you body
Identify 2 of the ways your nutritional needs change throughout the year
I.e. off-season vs in-season

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 this as separate document)
1. Introduction
2. Outline
a. Objectives
b. Icebreaker
c. Importance of Nutrition
d. Essential Nutrients as Fuel
e. Fuel from Protein, Carbs, and Fats
f. In-Season Nutrition
g. Off-Season Nutrition
h. Proper Hydration
i. Activity
j. Call to Action
k. Questions
l. Sources
3. Objectives
a. By the end of this presentation you will:
i. Identify the 3 main sources of fuel for your body and how they work to
support you throughout your activities
ii. Identify 2 ways your nutritional needs change throughout the year
1. i.e. off-season & in-season
4. Icebreaker
a. How do you use food to improve your performance?
b. In your own words, what are the benefits of food?
5. Why Nutrition is Important for Performance
a. Athletes benefit from a nutritionally balanced diet that adjusts with training
demands
i. Promotes optimal health and performance
ii. Provides your body energy
6. Essential Nutrients as Fuel
a. All food provides your body with energy
b. Quality sources of energy
 i. Long lasting benefits
ii. Improve your performance
iii. Achieve optimal health
c. Macronutrients
i. Carbohydrates, fats, proteins,
ii. Give the body energy
iii. Examples: fresh fruits and vegetables, lean meats, whole grains, oils,
seeds, nuts
d. Micronutrients and other essentials
i. Vitamins, minerals, fiber, water
ii. Help the body utilize energy from macronutrients
7. Fuel from Protein, Carbs, and Fats
a. Proteins, carbs, and fats are the components of food that provide you with
energy!
b. Types of fuel provided
i. Carbohydrates: best fuel for our muscles
ii. Fats: energy for longer and more intense workouts
iii. Proteins: builds, repairs, and maintains muscles
c. Any further questions? Come join us for some nutrition coaching!
i. Personalized to fit your needs
8. What are some of your favorite items to eat before a game or training session?
a. Do you choose these foods for any specific reason? To increase endurance? To
increase energy?
9. Protein Supplements/Powders - chart
a. Protein supplements/shakes: It is often forgotten that food can supply all the
protein needed to build muscles
i. Protein supplements are not whole foods and arent able to offer the
health-protective nutrients that are found in natural foods
ii. Supplementing your diet with a protein shake or bar is okay, but try to
stay away from using them as meal replacements
1. Missing out on a lot of other essential nutrients from whole,
natural foods that supplements arent able to provide for you
iii. The body only needs 20-25 grams of protein in one dose to promote
muscle growth
10. In-Season Nutrition
a. Increased carbohydrate needs due to high intensity training, workouts, and
games
i. Remember to choose long-lasting carbohydrates that come from
whole-grains, fruits, vegetables, beans, and dairy products
1. Examples of whole-grains: whole-grain bread and cereals,
brown rice, oatmeal, popcorn
b. Rest is key for curing any physical or mental stress that may have acquired
during the game
c. Timing of snacks and meals are key to your performance
11. Timing for Eating
a. Before the game/workout: Long-lasting carbs and lean protein (3-4 hours
before)
i. Example: grilled salmon or chicken with sweet potatoes, butter, green
 beans, and water
1. Before warm-ups: Carbs and fluids
a. Example: sports bar and water
b. During the game/workout: Carbs and fluids (throughout game or workout)
i. Example: sports drink
c. After the game/workout: Protein, carbs, and fluids (immediately after
game/workout)
i. Example: cheese and crackers and water
1. Postgame meal: Protein, carbs, and fluids
a. A balanced meal
12. Off-Season Nutrition
a. A great time to maintain nutrition and hydration habits
b. Decreased carb needs due to decreased training intensity
c. Long-lasting carbs
i. Dont spike your blood sugar levels, leave you hungry, or drained after
eating
ii. Old fashioned oats, brown rice, bananas, and sweet potatoes
d. Quality sources of protein
i. Chicken breast, ground turkey, salmon and other fish, eggs, and nut
butters
e. Healthy Fats - Mono & Polyunsaturated fat
i. Cashews, almonds, tuna, avocado, natural nut butters
13. Pictures/examples of balanced meals
14. Hydration, Hydration, Hydration
a. Water
i. Transports nutrients and waste
b. Dehydration
i. Hinders performance
ii. Impairs strength, power, coordination, and endurance
c. The more you sweat the more fluid youll need!
d. Sports drinks
i. Commercial fluid-replacement drinks (Gatorade and Powerade) are
meant to be taken during intense exercise
15. Hydration continued
a. Hydration is not something you do right before a game or workout - you
should stay hydrated all the time
b. Hydrating on game day sample:
i. Before a game: 16 oz (2-3 hrs before) 8 oz (15 mins before)
ii. During a game: 4 oz (2-3 big gulps) every 15-20 mins
iii. After a game: 16-20 oz
16. Jeopardy
17. Call to Action
a. We want you to avoid eliminating carbohydrates from your diet but instead
aim to eat long-lasting carbohydrates.
b. We want you to choose 2 more nutrient-dense foods every week to help
support your performance
18. Questions
19. Sources
 a. http://www.ncaa.org/sport-science-institute/nutrition
b. http://healthyeating.sfgate.com/importance-healthy-fats-athletes-1722.html
c. http://www.sportsrd.org/wp-content/uploads/2015/02/Softball-Sports-
Nutrition.pdf
d. https://www.nsca.com/education/articles/micronutrient-requirements-for-
athletes/
e. http://www.eatright.org/resource/fitness/sports-and-performance/fueling-
your-workout/protein-and-the-athlete
f. http://rehydrate.org/faq/what-is-dehydration.htm
g. Nancy Clarks Sports Nutrition Guidebook by Nancy Clark, MS, RD
h. http://www.eatright.org/resource/food/vitamins-and-supplements/types-of-
vitamins-and-nutrients/vitamin-needs-of-athletes
20. Thoughts and Ideas
21. Thank you
3. Describe how your presentation addresses different learning styles:

Auditory: The audience will be listening to the presentation we are giving and we will facilitate
discussion.

Visual: We are presenting a powerpoint presentation that has visual aids on the slides that relates to
the information we are speaking about.

Kinesthetic: Our activity incorporates a relay race that uses a softball that is passed to the next player
after answering a question correctly.

List ways that you included multiple intelligences in your planning: We cover the basics of sports
nutrition and go more in depth while using all learning styles so that all audience members can learn
the content presented.

4. Explain how your planned evaluation method will show whether your learning objectives were met.
For our activity we will split the audience into two teams and ask questions pertaining to our
objectives to evaluate if they have been met along with other questions related to our presentation.

5. What problems did you encounter in the development process?

Initially, we had a hard time contacting Carrah, the KSC softball coach. Once we reached out to her a
second time we got a response quickly. We did not want to move to far forward in case she wanted us
to go in a different direction with our nutrition topics.

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.
The day of the event we met to do a final run through of the presentation to see if there were any last
minute changes that needed to be made to the presentation and to ensure that the presentation
flowed well. We then walked over to the room and set up the presentation. We waited for the
participants to take their seats and quiet down before we began the presentation.

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

Most of the presentation went well. We did have a few difficulties in the activity portion of our
presentation, because we were using a outside resource/website to help us facilitate our jeopardy
game. Although some things didnt go as planned with using the website to keep track of the points
for each time, we were able to write down the points for each team and keep track of them on the
board. Some of the participants had difficulty with answering some of the questions in the jeopardy
game, but the knew the general concepts and ideas from our presentation.

3. How did the audience react to the presentation? Summarize and comment on preceptor feedback.

Overall the audience really enjoyed the presentation and found it to be very informative and helpful.
Some of the audience had more nutrition knowledge than we had planned for, so they thought that
the presentation was to basic. In the future they would like to see more examples of what they should
be eating during each meal for the day. They are also interested in a handout that would provide a list
of foods in different categories, to mix and match, to make a complete meal.

4. How well did the audience grasp your objectives?

The audience was able to grasp our objectives really well. They were also very interested in our topic
and learning something new.

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?

In the future we would like to send out a survey to the softball players before the presentation to find
out more specifics of what they would like to get from the presentation. Our presentation was very
effective and applicable to the softball players. They learned new information that they can utilize
and their daily lives that will help improve their performance.

6. Recommendations for future Interns:

In the future we would recommend that you create a list of foods that they can mix and match food
items to create a complete and balanced meals. The softball players are really looking for tools that
they can use in their everyday life. Samples of different foods or drinks that they can use to refuel or
rehydrate would also be nice. In addition, the softball players would like to have some tips for the
dining center, campus convenience stores, and cooking at home.

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): $1,192.25
Katharine hours worked: 24.7 hrs x 25/hr = $617.50
Ajee hours worked: 23 hrs x $25/hr=$575
Food: $0.00

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): 1 hour x $25/hour = $25 x 2 = $50.00
Copies: 50 copies x $0.04 per side = $2.00
Food: $0.00
Other supplies and costs: N/A

Overall costs: $1,244.50