Home Is Where the Food Is is a nutrition education program designed to educate and encourage families living in food deserts to make homemade meals together and reduce their consumption of processed, fast foods. My program will be considered complete and acceptable by ensuring the implementation of a five-step process called the Five P’s. The Five P’s are plan, purchase, pickup, prepare, and promote. Through these steps, Home Is Where the Food Is will help families diversify their diets to support healthy cardiovascular function. The necessary resources for each step are as follows:

Plan – Dedicated staff to help participants find sources of fresh produce and whole foods. Partnerships may need to be made with surrounding grocery stores to find the best deals for participants.

Purchase – Funds for people who may not be able to pay for the entirety of their groceries. All participants may not need help buying their groceries, but for those who do, part of our program will include the dissemination of pre-loaded gift cards to aid in the purchase of groceries.

Pickup – Transportation to help participants receive their groceries if they are unable to pick them up. Program staff will be responsible for pickup and drop-off of the groceries.

Prepare – Recipes and cooking classes to teach participants fun, simple ways to prepare balanced, homemade meals.

Promote – Signatures on a petition to state legislators to encourage the building of grocery and specialty food stores in inner-city neighborhoods.

Target of Question	Process-Evaluation Question	Method of Assessment for Question	Resources Required
Recruitment	1. What recruitment measures were implemented to entice participation in the program?   2.  What was the retention rate?   3.  What were the barriers to recruiting participants?	Attendance logs, project archives, a survey administered at the end of the program	Qualified staff to create and distribute the questionnaire, time, and funding
Reach	1. Was Home Is Where the Food Is able to engage at least 50% of the intended target audience?   2. What percentage of mothers participated in the program?   3. What percentage of fathers participated in the program?   4. What percentage of multiple family members participated in the program?   5. What percentage of individuals without children participated in the program?	Attendance logs, surveys	Qualified staff to create and distribute surveys, time, and funding
Fidelity	1. How well was each step of the five-step plan implemented?   2. Were the participants able to identify with staff members modeling the goal behaviors?	A survey conducted at the end of the program, small focus groups	Qualified staff to create surveys and run focus groups, time, funding, and a meeting space
Context	1. What external factors affected the outcome of the program?	Direct observation and surveys for staff and participants	Qualified staff, time, and funding
Dose Delivered	1. Were there any barriers to implementing the five-step process? If so, what were they?	Direct observation and staff surveys	Time and funding
Dose Received	1. To what extent were participants receptive to the information shared in the program?   2. To what extent did participants complete all five steps of the program?   3. Did participants enjoy learning new recipes and cooking together?	Attendance logs, direct observation, surveys	Qualified staff, time, and funding

 

The process evaluation plan for Home Is Where the Food Is will be conducted throughout and after the program has ended. Direct observation, project archives, and attendance logs will gather quantitative information, while surveys and focus groups will provide qualitative information. Survey and focus group questions will need to be created and finalized prior to the start of the program, as well as the method of distribution for the surveys and meeting space for the focus groups. The finalized list of process-evaluation questions can be found below.

Fidelity

1. How well was each step of the five-step plan implemented?
2. Were the participants able to identify with staff members modeling the goal behaviors?

Dose Delivered

1. Were there any barriers to implementing the five-step process? If so, what were they?

Dose Received

1. To what extent were participants receptive to the information shared in the program?
2. To what extent did participants complete all five steps of the program?
3. Did participants enjoy learning new recipes and cooking together?

Reach

1. Was Home Is Where the Food Is able to engage at least 50% of the intended target audience?
2. What percentage of mothers participated in the program?
3. What percentage of fathers participated in the program?
4. What percentage of multiple family members participated in the program?
5. What percentage of individuals without children participated in the program?

Recruitment

1. What recruitment measures were implemented to entice participation in the program?
2. What was the retention rate?
3. What were the barriers to recruiting participants?

Context

1. What external factors affected the outcome of the program?

 

 

References

Saunders, R.P., Evans, M. H., & Joshi, P. (2005). Developing a process-evaluation plan for assessing health promotion program implementation: A how-to guide. Health Promotion Practice, 6(2), 134-147.