Professional Documents
Culture Documents
points
Objectives:
Gain experience in developing an instructional plan for a specified
topic and audience utilizing the guidelines provided in class.
Demonstrate oral and written communication in presenting an
educational session for a group and gain public speaking experience.
Gain experience presenting a nutrition topic to a group of participants
and receive evaluative feedback from participants and perform self-
evaluation.
Instructions:
1. Create an Instructional Plan (IP) and present to a community
group.
a. Review the sample posted in Bb
b. Use the IP template provided for this project.
c. Use following goal for the IP: To recognize how to make
healthy food choices using the nutrition and ingredient
information on the food label. Tailor the objectives for this
goal based on the needs assessment (see below). For example,
if your audience is interested in heart health you will focus on
the nutrients on the food label related to heart health.
d. Select an audience and location.
A minimum of 6-8 adult participants required. Do your best to
select an audience that is not your family or friends.
e. Complete a needs assessment.
Determine the specifics about the audience and location (age,
gender, cultural background, literacy level, prior nutrition
education, location, etc.) and enter this information in section I
on the IP template. Plan your class for 45-60 minutes.
2. 8 points: Complete and submit IP sections I & II in accordance
with the course schedule.
3. Edit objectives as per instructor feedback and complete remainder of IP.
Before presenting, practice, practice, practice before you present. This will
allow you to check for proper timing, organization and logic in your IP.
4. Present IP to the selected audience and obtain participant feedback
through a formal evaluation form that you create refer to the sample IP
in Bb for sample evaluation form. Tally evaluations and provide a written
summary of results along with a written self-evaluation with
recommendations for changes. Be sure to submit all evaluation forms and
tally sheet with your project.
5. 32 points: SUBMIT completed IP along with previously graded
sections II & II, grading sheet and educational handout in
accordance with the course schedule. Using a blank evaluation form,
tally the evaluations and include along with section V of the IP include
your tally/summary, degree to which learning objectives were met, written
self-evaluation w/recommended changes, and all educational resources
and handouts. Inclusion of pictures from your presentation is strongly
encouraged.
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Meghan McGillvray NUTR 381 | Instructional Plan Project | 40
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In this course, you are developing an instructional plan for a small group. In future
courses you may develop an instructional plan for other purposes, such as, individual
instruction or for an entire program. Differences in the format of these instructional
plans should be expected and you will address these components with the instructor
for that course.
V. Evaluation
A. Formal and Informal tools that the instructor will use to assess how well
participants have achieved performance objectives. An example of a
formal tool may include written pre- and post-tests. An example of an informal
tool may include oral response from participants to questions about content.
B. Formal and Informal tools that the instructor will use to assess instructional
strengths and weaknesses and performance objectives. An example of
a formal tool is the evaluation form you will develop and use. The evaluation
form will be used to assess teaching style, instructors knowledge and
abilities. An example of an informal tool may include observation of facial
expressions and interactions to determine if audience understands the
presentation.
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Meghan McGillvray NUTR 381 | Instructional Plan Project | 40
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Be sure to also evaluate your performance objectives and describe if they were
met. For example, if your performance objective stated the following: At the end
of the class, participants will identify the 6 out of 8 food sources rich in calcium
on a given list. Then you need to evaluate and state the degree to which this
objective was met.
C. AFTER THE CLASS: Summarize/tally the results of written and verbal feedback
from participants (also consider body language, especially if written tools were
not used). In addition, complete a self-evaluation after the presentation
describing recommended changes.
I. Identification
name, organization, title, 2 __ __ __
time
goal statement 2 __ __ __
audience 4 __ __ __
description
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Meghan McGillvray NUTR 381 | Instructional Plan Project | 40
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IV. Material and Resources
research resources described, referenced and 5 __ __ __
appropriate
materials described or included and 7 __ __ __
appropriate
V. Evaluation
Overall
The IP is clear, complete, free of typos and
grammatical errors, word processed and
according to instructions. Another instructor can 10 __ __ __
use it to present the same educational program.
Comments:
I. Identification
A. Presenters name and date Meghan McGillvray
November 13, 2015
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Meghan McGillvray NUTR 381 | Instructional Plan Project | 40
points
fats, and hold most fats with a
negative connotation
The participants would like to learn
more about fats, and what fats look
like in a healthy, well-balanced diet
Room characteristics/setting:
Lounge of residence hall
There will be couches forming a semi-
circle around a coffee table
Will need to create physical handouts
of information as there will be no
screen to project information
Participants will:
1. When given a collection of various food labels, the participants will
select the labels that contain healthy fats with 95% accuracy
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Meghan McGillvray NUTR 381 | Instructional Plan Project | 40
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What does our body use fat for?
Source of energy, as well as energy storage from extra
calorie intake
Protects many vital organs in our body
Needed to maintain proper function of tissues,
hormones, nerves, and brain
What are some different types of fat?
Monounsaturated-liquid at room temperature
Polyunsaturated-liquid at room temperature
Trans fat-solid at room temperature
Saturated fat-solid at room temperature
By the end of this presentation you will hopefully expand
your knowledge of fat in your diet and how to
differentiate between different types of fat, be able to
find foods with healthy fats, and understand the
importance of healthy fats in the diet
Pre- What is the audiences perception of dietary fat?
assessment What do you think of when I say a heart healthy food?
How do you determine what is good fat, and what is bad
fat?
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Meghan McGillvray NUTR 381 | Instructional Plan Project | 40
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Objective 2: Before moving on, explain the difference
The participants will between omega-3 and omega-6 fats.
explore whether given List 5 foods and have participants use their
foods contain omega-3 laptops or phones to determine if it is a food
or omega-6 fats using with omega-3 or omega-6 fats.
the Eat Right website Do you think you diet consists more of omega-3
with 100% accuracy. or omega-6 foods?
Research Pictures:
for Microsoft Clip Art
instruction
al plan Information:
list http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fa
sources of ts-101_UCM_304494_Article.jsp#
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Meghan McGillvray NUTR 381 | Instructional Plan Project | 40
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informatio http://www.webmd.com/diet/obesity/skinny-fat-good-fats-bad-
n used. fats?page=3
http://www.helpguide.org/articles/healthy-eating/choosing-
healthy-fats.htm
http://www.webmd.com/vitamins-supplements/ingredientmono-
993-omega-3%20(fish%20oil).aspx?
activeingredientid=993&activeingredientname=omega-
3%20(fish%20oil)
Activity:
Food labels provided by me
Materials 7 brochures
neede 6 pens
d for Sheet of paper to record grade on activity
learnin Scrap paper for participants to take notes
g
10 food labels
activiti
es: Have participants bring laptops or cell phones for
hando research
uts,
suppli
es,
food
list,
etc.
V. Evaluation
a. List the Formal:
formal and Keep track of answers from verbal activities and record
informal results on a separate sheet of paper
tools to Evaluation Sheet:
assess if Have participants answer questions regarding the
participants performance objectives and presentation.
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Meghan McGillvray NUTR 381 | Instructional Plan Project | 40
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achieved
the Informal:
performanc Listen to comments and questions to access whether the
e participants achieved the performance objectives.
objectives.
Be sure to
label to
match
objectives.
List the degree to which each performance objective was met and whether
the criterion was met:
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Meghan McGillvray NUTR 381 | Instructional Plan Project | 40
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When given a collection of various food labels, the participants will select
the labels that contain healthy fats with 90% accuracy.
The participants worked together in a group to divide the ten labels, there
was some discussion amongst the group, but they were eventually able to
separate the labels into their correct pile with 100%.
The participants will explore whether given foods contain omega-3 or
omega-6 fats using the Eat Right website with 100% accuracy.
Participants were able to identify the correct fat after doing research with
100% accuracy.
The participants will consider at least two benefits of including heart
healthy fats in their diet by stating at least 1 change they would be willing
to make.
Each participant shared one change they were willing to make to their diet
after the presentation with the group.
Self evaluation with recommended changes:
The presentation was about 40 minutes with several group discussions, so
the time of my discussing the material could have been expanded a little
more. I also think I should have created a power point to print off so that
the slides would provide smooth transitions throughout the presentation
instead of my simply lecturing to the group looking back at me.
Evaluation:
How would you rate the length of this presentation (circle one):
How did you feel about the way the information was presented to you?
How was the speakers performance (ex. Body language, eye contact, professional
appearance?)
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Meghan McGillvray NUTR 381 | Instructional Plan Project | 40
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Did your view or knowledge on the topic change after the presentation?
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