Xnh350 Knowledge Regarding Healthy Diet Assessment Answers
Your task is to:
- Use the Excel template to develop a GANTT chart for this strategy
- Determine all the activities and tasks that need to occur including evaluation and develop a gantt chart
- Remember that it will take longer than you anticipated
- Remember to include a pilot
- Remember to link in evaluation
- For higher than marks:
- Think through things you can do plan for sustainability after the project is over and include these in your activities
- Think about risks and incorporate some risk mitigation activities
- Consider a communication plan and include some of these activities
limit your response to 2 A4 Landscape pages
Gantt Chart
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Consultation with students in Nsc |
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Consultation with low income students |
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Answer:
| ACTIVITY | WHO | WEEK NUMBER | ||||||||||||
| W1 | W2 | W3 | W4 | W5 | W6 | W7 | W8 | W9 | W10 | W11 | W12 | w | ||
| STRATEGY 1.1: Develop and run a six week cooking skills workshop | Target Population: University students with low-income level who age around 18-25 | |||||||||||||
| 1.1.1: Consultation with the Low income students to obtain consent for the workshop | Workshop authorities | |||||||||||||
| 1.1.2: Screening of the knowledge regarding healthy diet and nutrition among the target group | Workshop authorities | |||||||||||||
| 1.1.3: Arrange culturally safe instruction material to be provided to the students as manual during the workshop | Workshop authorities | |||||||||||||
| 1.1.4: Arrange week specific workshop activity to build up knowledge of the students regarding nutritional value of fruits and vegetables | Cooking workshop trainers | |||||||||||||
| 1.1.5: Focus on teaching the cooking skills for the university students so that they develop skills for preparing different dishes every week | Cooking workshop trainers | |||||||||||||
| 1.1.6: Evaluation of skills obtained by the students and their individual progress by mandatory reflective journal preparation at the end of each week | student participants | |||||||||||||
| 1.1.7: Preliminary test for participants to perform a dish on their own meeting the daily nutritional requirements with fruits and vegetables in a group of two to be assessed by workshop trainers | student participants | |||||||||||||
| 1.1.8: Final test for participants to perform a dish on their own meeting the daily nutritional requirements with fruits and vegetables individually to be assessed by workshop invigilators guests | student participants | |||||||||||||
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