The document proposes a 7-month nutrition program for residents of Brgy. Ususan to promote better health through diet and lifestyle changes. The program will assess participants' nutrition needs, provide education on healthy eating from guest chefs, and conduct monthly weigh-ins. Over 4 months, participants will learn to make smarter food choices, cook healthier meals, and improve BMI. The program aims to empower the community and see most participants meeting nutrition and health goals.

1. Good Nutrition:
The First Big Step Towards Better Health
A Nutritional Program for the Residents of Brgy. Ususan
Proposed by:Proposed by:
Kerstin Karen Vicente,Kerstin Karen Vicente,
RNRN

2. Food & Nutrition Research Institute: 2011 Survey
• 22.3% Filipino adults
• 6.1% obese
• Prevalence of overweight
Filipinos: expected to increase
significantly by 2015

3. Reason for Program
• Diet improvement of the
residents of Barangay Ususan
• Reduction in risk for diseases

4. Target Population
Working age group
They are the ones
who can implement and
teach the knowledge learned
to their families.

5. Goal
• To encourage the community people to take better
control of their health, through ‘diet empowerment’
• Awareness
– Awareness on calorie counts of common Filipino food
– Awareness of the advantages of healthy food and the
consequences of unhealthy choices
– Awareness on the power to change the course of their lives
simply through better choices.
• Empowerment

6. Objectives
After the implementation of the program,
the program participants will be able to:
•State at least 3 importance of good nutrition.
•Choose the healthier and smarter options amongst a
range of food choices.
•Demonstrate improvement in decisions in their diet
by observing better cooking in their own homes.
•Obtain proper BMI in accordance to their height.

7. PROPOSED PROCESS
& TIMELINE

9. The entire program will be seven months
long: from the needs assessment up to evaluation.
The bulk of the program will be on the
implementation itself, which will be done for 4
months.

10. PHASE I – Needs assessment
Duration: 1 month

11. Needs assessment
The proponent will begin by assessing the residents of the
Barangay by gathering data from the Barangay Hall. Important data to
be highlighted are the following:
•Population of the Barangay
•Residents of working age (15 to 64 years old)
•Dependent residents (below 15 & above 64)
•BMI of the residents
•Percentage of obese group, if available
•Short surveys prepared by the team will be distributed and collected
door to door per family.

12. PHASE II – Planning
Duration: 2 weeks

13. I. Building the team
• All members will be briefed regarding their specific
tasks and responsibilities.
• It will be explained that all services for this
program will be voluntary, but each team
member will receive an official certificate and
plaque of appreciation from the barangay, as
approved by the City Hall.

14. II. Brainstorming
• Once all the positions are filled,
brainstorming on how the team can best
execute the program will be done.
• Ideas for improvement will be
encouraged, and voting on the best
options will commence.

15. III. Task Assignments
• Each member is to be given their tasks through
team election, and will be expected to perform each
accordingly.

16. PHASE III – Preparation
Duration: 2 weeks

17. I. Gaining sponsorship
– The program coordinator will be tasked to build
linkages to LGUs for sponsorship.
– The city mayor, and councilors will also be
officially and personally addressed for donations
for funding.
– The target fund to be raised is Php 25,000.
– The money will be handled by the team
treasurer.

18. Securing the venue, equipments, & materials
• The facilitators will begin securing the venue and the
equipment needed for the program (tables, chairs, tarpaulin
etc.)
• Forms & name tags will be prepared, printed & photocopied.
• Learning materials will be bought, assembled, prepared.
• Securing of cooking materials to be used (LPG, pans,
measuring cups, etc.)
• Preparation of certificates, and tokens will also be done at this
early point to reduce the workload.

19. Invitation of guest chefs
• The invitation of guest chefs and
securing their date of lecture, each chef
will be part of the program for at least 4
weeks.

20. PHASE IV – Marketing
Duration: 2 weeks

21. Marketing Strategies
– A tarpaulin will be placed on the barangay hall itself, the same
tarpaulin will be used on the program implementation to reduce
expenses.
– Posters will be placed on strategic areas like the supermarkets,
markets, city hall, schools, etc.
– Flyers will be given by the volunteer organizers of the program.
– Roving announcements all around the vicinity will also be done.
– Interested and willing participants may pre-register in the
barangay hall but registration will also be available on the start
date of the program.

22. PHASE V – Implementation
Duration: 4 months

23. Schedule
The program will be held every Wednesday of the
week, it will take only 4 hours. Starting at 8am and ending at
12nn.

24. Week I – Assessment
The program and its importance will be explained to
the participants. Incentives on good participation will also be
done for better enthusiasm.

25. Week I – Assessment
• Each participant will have their own clearbook that will
have all their data
Includes:
• Personal data sheet
• Blank food chart form
• This clearbook will be filled with recipes that we will
provide as the program progresses

26. Week I – Assessment
• Sharing the common practices
of their daily cooking at home
will be done as an icebreaker.

27. Week I – Assessment
• The participants will be weighed, and
their BMIs will be calculated.
• Vital signs will be done taken by
volunteer and student nurses as well.
• This will be recorded in their personal
data sheet.
• Free assessment by registered nurses will
also commence to identify patients with
illnesses, or at high risk obtaining them.

28. Week II to Week XV
• Lesson from our nutritionists
– Importance of smart food choices
– what food one should choose on a day to day basis
– They will also explain calorie counts of the basic food
that we Filipinos commonly consume
– This will be the basis so that they can update their food
chart sheet that we’ve given them earlier
– The nutritionists will also reiterate that good nutrition is
vital, but good exercise is equally important as well

29. Week II to Week XV
• Cooking lesson
– From a guest chef
– A prepared copy of the recipes will be distributed to the
participants before each session commences
– The chefs will be awarded a certificate of appreciation
after their services (4 weeks each)
• The last 30 minutes of every week will be allotted in
allowing the participants to share their thoughts,
concerns and suggestions.

30. Week II to Week XV
• Weekly Assignment
– Every session, the participants will be given 5
food/ingredients.
– Their assignment Is to find where they can get cheapest
price of those certain products.
– The participant(s) that win will get a ‘prize-of-the-week’
that may range from a kilo of rice to a basket of
vegetables/fruits.
– They can update their food charts on the winning area.

31. Week II to Week XV
• Monthly weigh-in
– Every after 4 weeks, there will be a ‘weigh-in’ and a re-
assessment of the health status
– Thus their data will be updated every month
– The participant that shows the best improvement of that
month will have the ‘prize-of-the-month’ which is
similar to the prizes earlier, but larger in quantity.

32. Week XVI - Graduation
• After four months of the program, a final weigh-in and
assessment will be done.
• The participant with the greatest improvement will receive
a Php500 cash prize and Php500 worth of grocery.
• Certificates of participation will be granted to each one.
• Sharing of feedback of the experience will also be done on
graduation day, as well as the distribution of the evaluation
forms.

33. PHASE V – Evaluation
Duration: 2 weeks

34. Evaluation
• A comparison of the health states of the employees
on the initial and final assessment will be done by
the team.
• Tally of the evaluation forms will also be done.
• Result of the evaluation will be presented by the
team to the barangay officials.

35. EMPLOYEES

36. Program Head (MSN/APN)
• The proponent of the program proposal
• Will oversee the progress of the program
• Will make sure every team member is able
to do the task efficiently

37. Coordinator (MSN/APN)
• Responsible for all the linkages, sponsorships
and coordination that the program may need
from the conception phase until the
evaluation.
• This includes obtaining sponsorships from the
LGUS to the invitation and accommodation of
the guest chefs.

38. Facilitators (2 Co-MSN/APNs)
• Responsible for the smooth flow of the weekly
programs from start to finish
• Responsible for the good attendance of the
participants

39. Nutritionists (2 to 3)
• Will be the ones to research regarding
calorie counts of basic Filipino food, and
explain them to the participants in a level
that will be easily understood.

40. Guest Chefs
• May be celebrity chefs or chefs from known
restaurants, ready to offer their services for
the barangay. In each session, they will teach
the participants at least one healthy meal, as
approved by our team.

41. Registered Nurses (Minimum of 3)
• Will be responsible for the initial and weekly
comprehensive assessment and interview of the
participants

42. Treasurer
• Responsible for holding budget and for
itemizing the expenses of the team

43. FINAL ESTIMATION

44. Marketing Expenses
Est. Amt. Quantity Expense
Tarpaulin 600 1 600
Flyers - - 300
Posters - - 300
Roving
announcements
- - Free
TOTAL 1200

45. Program Expenses
Est. Amt. Quantity Expense
Venue rental - - Free
Tables - - Free
Chairs - - Free
TOTAL Free

46. Learning Materials
Est. Amt. Quantity Expense
Printing/photocop
y of forms
- - 300
Clearbooks 60 40 2400
Pens 5 40 200
TOTAL 2900

47. Cooking Materials
Est. Amt. Quantity Expense
LPG 1 600 600
Cooking materials - - Free
Cooking
ingredients
500 16 8000
TOTAL 8600

48. Prizes/Certificates
Est. Amt. Quantity Expense
Weekly prizes 200 12 2400
Monthly prizes 400 3 1200
Grand prize 1000 1 1000
Printing (certs) 20 60 1200
Tokens 250 4 1000
Total 6800

49. Total Expenses
Expenses
Marketing Expenses 1200
Program Expenses Free
Learning Materials 2900
Cooking Materials 8600
Prizes/Certificates 6800
19500

50. EVALUATION

51. Evaluation
(1) The improvement of the BMI & health assessment of
the participants will be calculated.
(2) Knowledge-wise, the participants’ understanding on
the importance of good nutrition will be evaluated
through the sharing on the last day of the program
implementation.
(3) Also, there will be evaluation forms on participant
satisfaction on the program to be dispensed on the last
day of the program.

52. Evaluation
After the implementation of the program,
the program participants were be able to:
•State more than 3 importance of good nutrition.
•Choose the healthier and smarter options amongst a
range of food choices.
•Demonstrate improvement in decisions in their diet
by observing better cooking in their own homes.
•Obtain proper BMI in accordance to their height.