Get documents about "ACTION PLAN
Document Sample
ACTION PLAN – N 1-A
WORKING GROUP: Nutrition
GOAL: Make healthy nutrition the norm for Cleveland.
OBJECTIVE: 1. Increase fruit and vegetable consumption
STRATEGY: A. Utilize CIM slogo and simple 5-a-day messages on existing materials and
in existing program. to organize a kick-off event in the community targeting
nutrition and physical activity
STEP START RESOURCES
NO. ACTION STEP RESPONSIBLE DATE REQUIRED
All participating
1 Determine which existing materials of agencies
participating agencies are appropriate for use as
part CIM campaign
Agency
2 Secure permission to incorporate slogan/logo on representative
identified materials.
Agency
3 Obtain copy of slogan/logo from CIM representative;
CIM
Agency
4 Print materials with slogan/logo for distribution
Agencies,
5 Submit quarterly information on distribution of Evaluator
materials for evaluation.
5.7.03 workgroup work product
ACTION PLAN – N 1-B
WORKING GROUP: Nutrition
GOAL: Make healthy eating the norm for Cleveland
OBJECTIVE: 1. Increase fruit and vegetable consumption.
STRATEGY: B. Organize a kick-off event (Veggie Trail) in the community targeting nutrition
and physical activity.
STEP START RESOURCES
NO. ACTION STEP RESPONSIBLE DATE: REQUIRED
ParkWorks
1 Decide on sites for activity. Would like to see the event Now
travel through many neighborhoods in Cleveland.
Realistically, perhaps, Fairview Park, Slavic Village,
Forest Hills, Orchard Park (have alternative rain sites
or alternative dates)
CIM Coordinator
2 Recruit celebrity walkers, fruit and veggie eaters, along
with coaches (from schools), church leaders, CDC
leaders
3 Contact Dave‘s supermarket rep, YMCA rep, for event CIM Coordinator
sponsorship and other vendors/organizations (Dole,
NOFT)
CIM Coordinator
4 Contact councilman in participating neighborhoods and
ask them to sign a resolution supporting healthy eating
and physical activity
Evaluator
5 Develop ―pre and post‖ test that will be given at
beginning of course with answers to be found along the
way (prizes when you turn in survey)
CIM Coordinator
6 Develop activities for the event booths and decide on
giveaways. Possible booth ideas: healthy low-fat
options, recipe cards, sample fruits and whole grains,
portions size, water testing, competition across event
sites, listing of restaurants that serve healthy food.
Giveaways can include: Food certificates for fruits and
vegetables, fruit baskets, roller blades, bikes, juicers,
balloons.
CIM Coordinator
7 Promote 5 a day at the event and after the event –
buses, movie theaters-before movie, billboards, TV,
radio
Evaluator
8 Follow-up the number of participants, outcome of
events, number of messages for evaluation
5.7.03 workgroup work product
ACTION PLAN – N 2-A
WORKING GROUP: Nutrition
GOAL: Make healthy nutrition the norm for Cleveland.
OBJECTIVE: 2. Decrease soda and sugary beverage consumption
STRATEGY: A. Promote water as replacement beverage
STEP START RESOURCES
NO. ACTION STEP RESPONSIBLE DATE: REQUIRED
Enlist organizations to make water available CIM Coordinator;
1 at: participating
Vending machines organizations
Drinking water at park fountains
(MetroParks)
Community centers
Churches
Fitness centers
Promote water at social functions, CIM Coordinator;
2 businesses, e.g. church dinners. participating
organizations
Develop ad campaign to promote water as a CIM Coordinator,
3
―cool drink.‖ advisory group
Evaluator
4 Follow-up to determine extent of water
availability, use at social functions, and
number of ads.
5.7.03 workgroup work product
ACTION PLAN – N 3-A
WORKING GROUP: Nutrition
GOAL: Make healthy nutrition the norm for Cleveland.
OBJECTIVE: 3. Increase water consumption
STRATEGY: A. Raise awareness of benefits of water consumption
STEP START RESOURCES
NO. ACTION STEP RESPONSIBLE DATE: REQUIRED
Develop ad campaign to tout benefits of water CIM Coordinator Coordinator
1 Fall,
consumption, i.e. amounts, health benefits, with Advisory time; participant
Group 2003 time
etc.
Seek sponsor to provide water bottles and CIM Coordinator Coordinator
2 coolers with CIM logo. with Advisory Fall, time; participant
Group 2003 time
Evaluator Evaluator time
3 Follow-up to determine extent of campaign, On-going
number of uses, distribution of water bottles
and coolers.
5.7.03 workgroup work product
ACTION PLAN – N 4-A
WORKING GROUP: Nutrition
GOAL: Make healthy nutrition the norm for Cleveland.
OBJECTIVE: 4. Decrease fast food consumption/eating out
STRATEGY: A. Encourage fast food restaurants to offer healthy choices (CIM logo)
and provide educational materials
STEP START RESOURCES
NO. ACTION STEP RESPONSIBLE DATE: REQUIRED
CIM Coordinator
1 Enlist a few fast food restaurants to participate
in CIM.
CIM Coordinator
2 Suggest placing CIM logo by healthy
alternatives choices on the menu
Fast food
3 Suggest ―specials‖ that include healthy food restaurants
alternatives, i.e. salads, yogurt instead of fries
and soft drinks.
Nutritionist
4 Develop educational materials e.g. food
values in terms of physical activity etc.
CIM Coordinator Info from the
5 Provide Clevelanders‘ access to the Healthy American
Fast food guide to assist Clevelanders in Restaurant
making low fat, low calorie choices
Association
listing fast food
restaurants in
Cleveland
Follow-up to determine number of restaurants Evaluator
6 participating, numbers of alternatives,
numbers of materials distributed.
5.7.03 workgroup work product
ACTION PLAN – N 4-B
WORKING GROUP: Nutrition
GOAL: Make healthy eating the norm for Cleveland
OBJECTIVE: 4. Decrease fast food consumption/eating out.
STRATEGY: B. Encourage family meal nights
STEP START RESOURCES
NO. ACTION STEP RESPONSIBLE DATE : REQUIRED
CIM Coordinator
1 Enlist grocery chains to promote family meal
nights by offering quick and healthy menu
suggestions.
CIM Coordinator
2 Suggest that grocery chains offer ‗sales‘ or
‗specials‘ on ingredients for menu suggestions
Or group food together in one area that is the
Clevelanders in Motion sponsored meal.
Include the recipe and perhaps tie into
initiative to include recipes in the paper
Nutritionist, CIM
3 Develop menus that highlight healthy cultural Coordinator
and ethnic food choices
CIM Coordinator
4 Provide grocery chains with healthy menus for
their ads and promotions
Evaluator
5 Follow-up to determine number of grocery
chains participating, number of menus,
number of ads.
5.7.03 workgroup work product
ACTION PLAN – N 5A
WORKING GROUP: Nutrition
GOAL: Make healthy nutrition the norm for Cleveland.
OBJECTIVE: 5. Help people make healthier food and portion control choices.
STRATEGY: A. Educate Clevelanders about the recommended portion sizes of
foods
STEP START RESOURCES
NO. ACTION STEP RESPONSIBLE DATE: REQUIRED
Printing for
1 Print and use the ―It‘s in your hands‖ visual guide (wallet
cues to assist people understand portion size size plus other
by using their hand as a measuring tool for sized versions)
food portions
10,000 first
printing
2 Distribute ―It‘s in your hands‖ visual cue
handout/wallet card in libraries, grocery
stores, schools, worship centers
Funds to build
3 Create a ―roving kiosk‖ with portion size food and outfit roving
models that can be taken to community kiosk;
events, grocery stores, schools, CIM Veggie community
Trail events: kiosk could be interactive by dietitians to
enabling participants to select what they demonstrate
perceive to be a portion size followed by portion control
education on the correct portion size for foods at community
events
Sponsor
4 Create and manufacture a set of CIM logo
(Rubbermaid /
pre-measured bowls w/ lid, cups and spoon Glad)
(microwave/dishwasher safe) to help people
become more comfortable with portion sizes
5
5.7.03 workgroup work product
ACTION PLAN – N 5B
WORKING GROUP: Nutrition
GOAL: Make healthy nutrition the norm for Cleveland.
OBJECTIVE: 5. Help people make healthier food and portion control choices.
STRATEGY: B. Make the food guide pyramid easily understood and used by
Clevelanders
STEP START RESOURCES
NO. ACTION STEP RESPONSIBLE DATE: REQUIRED
1 Secure and distribute an interactive computer
program that educates on how one‘s personal
food pyramid compares with the accepted
food pyramid portion size (could have quizzes
and offer prizes for completing series of
quizzes); distribute to schools, libraries, make
available on CIM partner web sites
Printed blank
2 Develop paper version of computer model food pyramid
where participants could place colorful guides; stickers
stickers on the pyramid in order to give an
immediate interactive visual aide on how their
personal food pyramid is built; dietitians or
trained volunteers could give feedback on
how to build a healthy, portion size aware
pyramid
3 During interactive computer or in-person food
pyramid education events, provide 2-3
recommendations on how to improve their
personal pyramid (e.g., not getting enough
fruit?—add fruit to yogurt, fruit as your
dessert, fruit smoothies)
4
5
5.7.03 workgroup work product
ACTION PLAN – N 5C
WORKING GROUP: Nutrition
GOAL: Make healthy nutrition the norm for Cleveland.
OBJECTIVE: 5. Help people make healthier food and portion control choices.
STRATEGY: C. Provide simple options and suggestions to help Clevelanders
improve nutritional intake and control portions
STEP START RESOURCES
NO. ACTION STEP RESPONSIBLE DATE: REQUIRED
CIM Coordinator
1 In collaboration with the PD, Call & Post, Sun Times
and News Herald, sponsor a favorite recipe contest
that highlights ethnic, cultural and neighborhood
selections
CIM Coordinator &
2 After the winners are selected, a volunteer team of
dietitians will modify the recipes to make them more Team of dietitians
healthy
CIM Coordinator
3 Cookbook format could be organized by seasonal
recipes (highlighting what fruits/vegetables that are in in conjunction with
season) or by geographic / cultural / ethnic recipes publisher
CIM Coordinator Funds to
4 Cookbooks can be offered at cost or given away;
distribution at schools, worship centers, libraries, publish &
grocery stores, community centers distribute
cookbook
Work with grocery stores (Dave‘s, Aldi, Tops) to feature CIM Coordinator &
5 a recipe of the week from the cookbook and offer a
Team of dietitians
special coupon to purchase special food items needed
for the recipe; feature this recipe in the PD, Call & Post, Media outlets,
Sun Times and News Herald; have a participating CIM Collaborating
TV station feature the recipe during the extended grocery stores
morning or evening newscast; collaborate with WVIZ
to feature healthy ethnic/cultural recipes from the CIM
cookbook on a program that highlights the initiative
Sponsor a “Taste of Cleveland” event that features the CIM Coordinator & Funds to
6 recipes from the cookbook; do in conjunction with a secure foods to
Team of dietitians
CIM physical activity event and recruit celebrity chefs
from Cleveland restaurants to prepare sample dishes
prepare;
with Clevelanders who developed the winning recipe promotional
submissions funds
7
8
5.7.03 workgroup work product
ACTION PLAN – N 6-A
WORKING GROUP: Nutrition
GOAL: Make healthy nutrition the norm for Cleveland.
OBJECTIVE: 3. Collaborate with the CMSD in promoting nutritious food intake and
practices with school children and CMSD staff
STRATEGY: A. Support the goals and objectives in the CMSD 2002 Comprehensive
Health Plan related to overweight and obesity
STEP START RESOURCES
NO. ACTION STEP RESPONSIBLE DATE: REQUIRED
Provide in-service education and curriculum CIM Dietitian team
1 development on healthy eating behaviors CMSD Curriculum
Development Faculty
Develop pre and post-test evaluation for teachers’ CIM Dietitian team
2 understanding of healthy eating behaviors CMSD Curriculum
Development Faculty
CIM Dietitian team
3 In collaboration with the teachers and staff, identify how CMSD Curriculum
the understanding of health eating behaviors can be Development Faculty
incorporated into the curriculum, shared with the
students and evaluated for students’ understanding of
the material presented
CIM Dietitian team
4 Develop a best practices weight control intervention CMSD Health
strategies that can be used by school nurses in working Services Team
with children who are obese (also includes guidance for
teachers in identifying possible eating disorders in
students, measurement and evaluation strategies)
CIM Dietitian team
5 Promote school breakfast and lunch meals that are CMSD Food Service
reduced in fat content, incorporates fresh fruits and Health Services Team
vegetables, and are from the five major food groups
Italics indicates action step not discussed in workgroup, but an action step to consider
5.7.03 workgroup work product
