HPP

Health Promotion & Wellness

The Community Rotation Health Promotion Project (HPP) consisted of creating and delivering a nutrition education program aimed at promoting healthful behaviors to ShopRite consumers. This module contains the HPP materials and Diabetes Support Group presentation and feedback. Other educational materials and completed SMOG evaluation can be found in the communicating with the public module. The HPP project consists of the community needs assessment using BRFSS and key informant interview, customized nutrition education materials, timeline, lesson plan, marketing and outcome report. Nutrition education materials developed for this program can be found in the appendix. The Diabetes Support Group presentation contains the educational PowerPoint and preceptor evaluation.

The full module materials and supportive evidence can be found here.

Health Promotion Project Overview

Nutrition Education Plan Goals

         The goal of the Snack Fair was to introduce customers to healthier snack options for sale at ShopRite through encouraging them to try the available samples at each table.

Nutrition Education Plan Objectives   

         Participants will learn about healthy snack food options by engaging with the different snack stations, trying different samples and receiving various educational materials and/or coupons. Further, participants will be encouraged to sample the various healthy snack options available for sale.

Nutrition Education Outcomes & Takeaway 

Overall the Snack Fair was successful and there were 26 completed passport cards and three winners were chosen. Shoppers tried different samples, took coupons and asked questions. Even though there were 6 planned stations on the day of the event we had to make last minute adjustments, such as removing one station and reprinting passport cards. The participants met the objectives as they participated in the Snack Fair by trying different samples and filling out passport cards. The takeaway from this project was finding that subjectively the participants seemed to enjoy visiting several tables, meeting with students and learning about the different stations. There was high engagement as evidenced by the number of passport cards completed (26). Finally, for these kinds of projects the most important thing is to stay flexible and be able to make adjustments to the program as needed, such as eliminating a table due to intern shortages or adding or removing educational material on a case by case basis.

Snack Fair Nutrition Education Stations

Each station was manned by 1 or 2 interns, who delivered the nutrition education to shoppers.

Station 1 – Welcome Table, healthy swaps handout

Station 2 – Color Your Plate, rainbow foods handout, produce pick

Station 3 – Hydration handouts, Seltzer samples, coupons

Station 4 – Banza pasta samples, recipe handout, coupons

Station 5 – Popcorn samples, handout on Wholesome Pantry additive free list

Station 6 – Nut thins, sample coupons