Developing Goals and SMART Objectives

PUBH 8475/HLTH 8475: Advanced Program Implementation and Evaluation

Student’s name
Walden University

Date assignment was submitted

Table 1: Root Causes

D C B A
Root Cause #3 Root Cause #2 Root Cause #1 Issue You Are Trying To Solve
The cafeteria staff is poorly trained on preparation of the new nutritional standards for schools approved by the USDA and aligned to the Dietary Guidelines for Americans.

Poorly prepared meals that fail to appeal to the students. As a result, children consume competitive foods within the compound offered through the Vending machines and Cafeterias.

Many children do not participate in the school meals program Many children in Greater Cincinnati are at the risk of obesity or overweight.
Table 2: Evidence
I II III IV
Evidence For Root Cause #3 Evidence For Root Cause #2 Evidence For Root Cause #1 Evidence For Issue You Are Trying To Solve
The new nutritional standards for schools have increased the requirement for whole grains products to 100 percent despite proposed 50% by Dietary Guidelines for Americans (Cohen, et.al, 2014). At least 40 percent of the students buy food from vending machines in a school day (Children Hunger Alliance, 2014) A study shows that a third of the vegetables offered in the School Lunch program are left unconsumed, as well as 50 percent of fresh fruit and 37 percent of canned fruit (Kids’ Safe and Healthful Foods Project, 2013) According to the Greater Cincinnati Community Health Status Survey (2014), 30.5 % of children are either obese or overweight.

Table 3: Activities
a b c
Activity Activity Activity
Training: Provide training to school meals staff on ways of preparing tasty food that will build confidence of the students on the federally reimbursed meals Supervision: Restricting vending machines to offering foods approved in the Dietary Guidelines for Americans. Awareness: Enhancing awareness of the vegetables and fruits to the children through well-developed and administered curriculum.

Table 4: Goal and Objectives
1 2 3 4
Objective 1
(Short Term Outcome) Objective 2
(Intermediate Outcome) Objective 3
(Long Term Outcome) Goal
By March 2016, provide training to school meals staff in 95 percent of the schools offering federally reimbursed meals in Greater Cincinnati By January 2017, ensure that that foods offered within the school compound meet the standards stipulated in the Dietary Guidelines for Americans. By June 2017, reduce wastage to vegetables, fresh and canned fruits to less than 6 percent in the school meals program in the Greater Cincinnati. By January 2018, reduce the prevalence of childhood obesity to 10 percent in Greater Cincinnati.
.

References

Children Hunger Alliance (2014). Ohio School Breakfast Score Card. Retrieved from http://www.childrenshungeralliance.org/assets/childrenshungeralliance/files/$cms$/100/2295.pdf
Cohen, J.F.W., et.al. (2014). Impact of the new U.S. Department of Agriculture school meal standards on food selection, consumption, and waste. American Journal of Preventive Medicine, 46(4), 388-39
Interact for Health (2013). Greater Cincinnati Community Health Status Survey. Retrieved from https://www.interactforhealth.org/greater-cincinnati-community-health-status-survey
Kids’ Safe and Healthful Foods Project (2013). Cincinnati Public Schools: A School Food Success Story. Retrieved from http://www.pewtrusts.org/en/research-and-analysis/analysis/2013/09/03/cincinnati-public-schools-a-school-food-success-story
Physicians Committee for Responsible Medicine (2014). Best Practices Guide for Increasing Plant-Based Options in the National School Lunch Program. Retrieved from http://www.pcrm.org/sites/default/files/pdfs/media/Best-Practices-Guide-for-Plant-Based-Options.pdf
US Department of Health and Human Services. (2014). Results from the School Health Policies and Practices Study 2012. 2013

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