Lawrence Black

Assessment & Evaluation Plan

ChooseMyPlate - Learning Assessment Plan

Introduction
Based on the survey questionnaire findings in a local community church, I
realized that there was a great need for a wellness program and several areas of
concern about physical health. The most pertinent need found was to address
implementing healthy eating habits. I was able to organize health fairs, health
screenings, and workshops to help educate church members on making
healthy choices for healthy living. The purpose of the wellness program is to
educate the participants on making healthy eating choices at home and when
dining out. The wellness program will be mainly based on the
ChooseMyPlate.gov concept. Based on this concept, the learner will acquire the
knowledge and skills needed in making healthy food choices for healthy living.
Goal and Objectives
Participants will increase selection of healthy food choices. This goal has five
objectives. I will give a general overview of how I will assess the objective, why I
chose the assessment, how I will conduct the assessment, and discuss how the
assessment fits the objective.
Learning Strategy: Given a Misconception and preconception survey, participants
will complete all questions, at the beginning of class.
Participants will complete a survey. It will be conducted at the beginning of the
class. The learners will be given five to ten minutes to complete the survey.
This assessment was chosen because it will assist me in understanding
learners prior beliefs, attitudes, and knowledge of the topic being presented.
In addition, it would help guide me in identifying learning barriers of the
participants. This activity assessment matches the objective because it will
help me address any prior misconceptions or preconceptions of the learner and
increase their knowledge on the topic.
Objective 1: Utilizing ChooseMyPlate.gov, participants will be able to record all
food choices and serving sizes with 100% accuracy.
Participants will log-in to MyPlate.gov and follow instructions to record daily
and/or weekly foods that they have eaten and the serving sizes. They will let
the facilitator know if they have any difficulties with inputting the information.
They can use their logs to see how many calories they are eating each day.
This activity will increase the participants awareness of the foods that they are
consuming throughout the day/week. It will provide data needed in order to
analyze and modify their diets to improve healthy food choices. This activity

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Assessment & Evaluation Plan

matches the objective because it provides an organized way for the participants
to record food choices along with the serving size consumed.
Objective 2: Utilizing ChooseMyPlate.gov, participants will complete the question,
My caloric intake today was _____, with 100% accuracy.
After the participants have used the MyPlate.gov site for a couple of days, I will
ask them to give me some feedback on how things are going by responding to
the following statement via e-mail. My caloric intake today was _____. This
activity was chosen because, after the data is entered into MyPlate.gov, the
amount of calories are calculated for the participant. This activity matches the
objective because it tells the participant the amount of calories they have
consumed that day based on the data that they have inputted.
Objective 3: Given the answer to objective 2, participants will be able with 100%
accuracy to analyze whether their average daily caloric intake falls within the
recommended range.
Participates will utilize the caloric intake number that was used in objective 3.
They will select and answer from the following two questions. This does/does
not fall within my recommended range. I need to eat more/less/the same.
This will be conducted via e-mail. This assessment was chosen because it lets
me know if they are able to analyze the number of calories that they are
consuming based on their recommended range.
This activity matches the objective because the participants will have the
opportunity to input data and begin analyzing for calories. If there are any
misunderstandings at this point I can alter my instruction before continuing to
assess for additional learning.
Objective 4: Utilizing ChooseMyPlate.gov, participants will analyze their week
worth of data for healthy food choices, serving sizes, and caloric intake with 80%
accuracy.
Participants will turn in their MyPlate print out, in which they report serving
sizes, calories, and food selection. They will state in which areas improvement
is needed. (i.e. increase servings of fruit, decrease calories from carbs etc.).
This assessment will be completed at home and turned in at the beginning of
class. It was chosen because it is a real world activity that can be used now
and in the future to improve nutritional intake. Participants will actually get to
see in which areas they are doing well and where they need to improve.

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Assessment & Evaluation Plan

This activity matches the objective because participants will be able to describe
their individual nutrition and hopefully be motivated to set goals as they state
where improvement is needed.
Objective 5: *Given a week of tracking on ChooseMyPlate.gov the types of
foods consumed, the participants will be able to demonstrate an increase
selection of healthy foods by having at least 25% more healthy food choices
than in the previous week with accuracy.
Before and After Celebration. Participants will bring in a copy of a daily food
intake from the first week (Before) along with an improved daily food intake
from the second week. (After). They will model and explain at least one area
in which improvement has been made. This activity will be completed at home
and shared at the beginning of class. This will allow me to see if the
participants know how to apply the information that they are learning.
This activity matches the objective because the participants will utilize their
daily intake food guides from two different weeks and be able to make
improvements and compare them. In addition, the participants will develop the
knowledge and skills of making healthy food selections.
Assessment
A rubric will be used for assessing participants in accomplishing objectives #4.
Objective 4: Utilizing ChooseMyPlate.gov, participants will analyze their week
worth of data for healthy food choices, serving sizes, and caloric intake with 80%
accuracy.
Participants will turn in their MyPlate print out, in which they report serving
sizes, calories, and food selection. They will state in which areas improvement
is needed. (i.e. increase servings of fruit, decrease calories from carbs etc.).
This assessment will be completed at home and turned in at the beginning of
class. It was chosen because it is a real world activity that can be used now
and in the future to improve nutritional intake. Participants will actually get to
see in which areas they are doing well and where they need to improve.
This activity matches the objective because participants will be able to describe
their individual nutrition and hopefully be motivated to set goals as they state
where improvement is needed.

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Assessment & Evaluation Plan

Rubric Grading Assignment

Category
Healthy
Food Groups

Serving Sizes

Caloric Intake

Grading Assignment
Points 1

Grading Assignment
Points 2

Grading
Assignment
Points 3
States the food
groups consumed
and which areas
need improvement
correctly.

Only states some of

the food groups
consumed or states
groups that were not
consumed.

States the food groups

consumed correctly
but leaves out or
incorrectly states when
improvement is
needed.

Only states some of

the serving sizes
consumed.

States all serving sizes

consumed but does
not state when
improvement is
needed.

States all serving

sizes and states the
improvements that
are needed.

States caloric intake

only.

States caloric intake

and whether it falls in
the recommended
range.

States caloric
intake, whether it
falls in the
recommended
range, and what
this means.

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Assessment & Evaluation Plan

Evaluation Plan for ChooseMyPlate.gov Wellness Workshop

Introduction
The purpose of the wellness program is to educate the participants on making
healthy eating choices at home and when dining out. The wellness program
will be mainly based on the MyPlate.gov concept. Based on this concept, the
learner will acquire the knowledge and skills needed in making healthy eating
choices for healthy living.
Formative Evaluations:
I will utilize a Facilitator Designed Feedback Form for formative evaluation.
This form will provide me with quick feedback from class participants.
According to Angelo & Cross (1993), Teacher-Designed Feedback forms elicit
limited, focused responses to very specific questions posed by the instructor.
Faculty can quickly and easily analyze data from Feedback Forms and use the
results to make informed and timely adjustments in their teaching (pg. 330). As
a facilitator, I find that it is important be student centered. By focusing on the
learning, I will be able to create effective learning activities and materials that
are learner centered. When facilitating individuals in making healthy choices
for healthy living the subject must be relevant.
At the end of class, the facilitator will give the participants a feedback form that
consists of 3 questions. The purpose of these questions are to help the
facilitator gauge the relevancy of the topic, the effectiveness of facilitation, and
to make quick learning adjustments. Participants will be asked to circle one
answer to each question and place the completed form in the drop-box beside
the door. Participants will be given five minutes to complete the teachers
feedback form. Below is a sample of the feedback questions:
Formative Evaluation - Facilitator Designed Feedback Form
1. On a scale below, please rate the importance of todays topic to you.
a) Not important
b).somewhat important
c) Mostly important
d) Very important
e). Extremely important
2. On the scale below, please rate how well you understood todays topic.
1. Not at all
2. Not so well
3. Somewhat understood
4 very well
5. Exceptionally well
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Assessment & Evaluation Plan

3. Please Share one or two things that youve learned from todays topic.
I will also utilize formative evaluation throughout the individual process of
tracking dietary data, to determine any misconceptions, confusions, as well as
newly learned information. This will allow me to modify my instructional plans
to meet the needs of the participants. Throughout the workshop, participants
will be inputting their individual data into the MyPlate.gov website. I will have
access to this information and it will allow me to evaluate the food
consumption as well as the personal analysis of the data. Through this
formative evaluation, I can give feedback on a weekly basis to the learners in
order to create personal strategies to defeat barriers, alter recipes, and increase
nutritional food intake. This form of evaluation allows the learner to make real
life connections and apply learned information. Participants will have the
perfect opportunity to understand the why behind the decisions they are
making and in this way actually learn versus memorize information.
From each of these formative evaluations, I will use the information to
determine the needs of the learner and make adjustments in instruction and
content as necessary. Not only will I evaluate the data from viewing the
assignments, I will give individual feedback to each participant, as well as
collectively share when we have discussions as a group. In this way,
participants can learn from each other as they become risk takers in sharing
information that can benefit the whole group. The environment will be one in
which evaluation helps the learners to see what steps are needed next in order
for us to grow.
Summative Evaluation Plan: Pre-Test and Post-Test
I will utilize a pre-test post-test as a summative evaluation. The purpose of the
Pre-Test and Post-Test is to evaluate the learning outcome and program impact
of the wellness workshop. At the beginning of class, I will administer to the
participants a pretest survey that consists of 10 questions. The purpose of this
questionnaire is to assess the participants current knowledge and beliefs of the
topic being presented. At the end of the workshop, I will give the participants a
posttest that consists of 10 questions. Then I will compare the pretest answers
to the posttest answers to see: 1) Has the workshop increased the participants
knowledge in making healthy food choices, and 2) Has the workshop improved
the participants skill to prepare healthy meals?
Participants will be asked to circle one answer to each question and then place
the completed form in the drop-box beside the door. Participants will be given
ten minutes to complete the pretest questionnaire. The pretest questions were
develop based on the objectives that will be taught in the workshop. Below is a
sample of the pretest questions.

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Assessment & Evaluation Plan

What I know about Healthy Eating -Pretest

1. One serving of rice or pasta is
a) 2 cups

b) 1 cup

c) 1/2 cup

2. One serving of meat is

a) 2-3 ounces

b) 5-6 ounces

c) 1-2 ounces

3. One serving of dark leafy vegetables is

a) cup

b) 1 cup

c) cup

4. Skipping meals is a healthy way to train your body to lose weight.

True

False

5. A healthy plate should have an equal amount of grains, diary, meat, and
vegetables.
True

False

6. We need to have some fat in our diets.

True

False

7. The size and color of the plate can affect how much we eat.
True

False

8. A serving of soda has more sugar than ice cream.

True

False

9. The best way to avoid too many calories at a restaurant is to just eat a
salad.
True

False

10. Preparing meals at home generally improves your chance of eating

healthier meals.
True

False
What I know about Healthy Eating -Posttest

Utilizing the Results

At the end of the workshop, I will administer to the participants a posttest
survey with the same 10 questions that were on the pretest. Along with this
will be four additional questions. The participants will share one or two things
that they have learned, one or two things that they would like to have added to
the workshop, explain if they thought the pace was appropriate, and explain if
they found the facilitator helpful. These additional questions will allow
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Assessment & Evaluation Plan

participants to give feedback on the workshop. I will review and compare the
answers on both tests. Based on the findings of the evaluation, I will be able to
modify lesson plans and program adjustments before the next workshop. I will
be able to create relevant learning activities and materials to influence
participants in making life-long healthy choices.
At the end of the workshop, I will create a report to share with stakeholders
such as the pastor, church council members, and the neighborhood
homeowners association leaders to discuss and determine the future needs of
the population group. I will be able to critically analyze if my findings are
actually measuring my stated objectives by insuring that my assessments have
validity, reliability, and practicality.
I will utilize the formative evaluation to determine what materials, instructional
techniques, and learning activities may need to be adjusted to meet learning
outcomes during the workshop. This will help guide me in creating materials
and activities that are relevant to the learner. The summative evaluation will
help me determine the impact of the workshop. Did I accomplish my goals and
learning objectives? Did the class benefit or impact the learner? Based on the
formative and summative evaluations, I will be able to modify learning
objectives and goals.

Reference
Angelo, T.A. & Cross, K.P. (1993). Classroom assessment techniques: A handbook for
college teachers. (2nd ed.). San Francisco, CA. Jossey-Bass.

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