Food and Nutrition

Program Planning and

Management
 FOOD AND NUTRITION
PROGRAM PLANNING
Food and Nutrition AND MANAGEMENT
Program Planning and
Management
Food and Nutrition
Program Planning and
Management
 Roles and Responsibilities
• Identify/define nutrition problems and analyse causes
• Provide information on social/economic costs of
malnutrition = establishing criteria = selection of priorities
• Define needed “intervention” programs and scope within
the context of development
Food and Nutrition
Program Planning and • Monitor nutritional status and implementation of
Management intervention programs
• Evaluate outputs/benefits relative to cost
• Provide leadership in implementation of nutrition
intervention and development programs
 Discharges managerial functions
•Planning
•Staffing
•Directing
Food and Nutrition
Program Planning and
•Coordinating
Management
•Budgeting
•Evaluating plans/programs
 Requisites

•Skill, intelligence,
objectivity, vision, and
Food and Nutrition
ability to FORECAST
•Creative, realistic, and
Program Planning and
Management

practical
 Basic Principles in Planning

•Involvement
•Comprehensiveness
•Workability – plan (operational, objective,
Food and Nutrition
Program Planning and
realistic)
•Balance
Management

•Flexibility
 Types of Planning
a. Pre-determined – prepared by a group
(top-down approach)
b. Self-determined – planning done by
people who will benefit from the plan itself
Food and Nutrition (bottom up planning)
Program Planning and
Management c. Joint planning – participatory planning
d. Micro-level planning
e. Macro-level planning
 Food and nutrition planning and
management cycle
•The natural sequence in the
way programs and projects are
planned and carried out
Food and Nutrition
Program Planning and
Management
•4 phases
 Phase 1: Planning Appraisal and
Design
•FEASIBLE SOLUTIONS to
food and nutrition
Food and Nutrition
problems
Program Planning and
Management
•Appropriate DESIGN
 Phase 2: Selection, Approval,
and Activation
•The mode of action to carry out
are based on programs or projects
which will utilize optimally
Food and Nutrition available resources selected,
Program Planning and
Management followed by activation and
mobilization
 Phase 3: Operation and Control
•Crucial phase = it is the stage in
project evaluation where once can
see whether set goals and
objectives are realized or not
Food and Nutrition
Program Planning and •A PLAN, no matter how well-
Management
prepared, will not achieve set
objectives unless it is
CONSISTENTLY IMPLEMENTED
 Phase 4: Evaluation and
Refinement
•Main concern = analysis of
outcomes for the purpose of
generating information that will
Food and Nutrition
Program Planning and
provide insights for replanning
Management
present projects and in
formulating better plans for
the FUTURE.
 STEPS IN FOOD AND
NUTRITION PLANNING
Food and Nutrition AND MANAGEMENT
Program Planning and
Management
 1. Problem Definition or
Situational Analysis
• Collection, analysis, and interpretation of relative data

2 processes:
1. Problem identification and definition
Food and Nutrition 2. Analysis of the causes of the problem in physiological
Program Planning and and socio-economical terms
Management
• Both quantitative and qualitative data are generated and
analyzed.
 Setting the Right Priority
Food is available No Focus on agricultural, market, and infrastructure
interventions to increase household food
Yes availability and use

Food is accessible No Focus on poverty alleviation efforts to increase

household income and direct its use toward
nutrition goals
Yes

No Focus on improving micronutrient content, food

Quality of food is good
diversity and (increased use of animal source
Food and Nutrition foods)
Program Planning and Yes
Management
Focus on nutrition behavior change in all
Nutrition behaviors are good No levels of education, across all sectors

Yes
Focus on health services and use, water and
Infection is minimized No sanitation, hygiene behaviors, and food safety
 Procedures in analysis food and
nutrition situation and defining
problem:
• Establish hypothetical causal models
(biological or ecological) of malnutrition in the
areas or locality

• Make a “functional” classification and typical

Food and Nutrition
Program Planning and
family profiles
Management

• Select indicators of nutritional deprivation

that will measure the stages and severity of the
problem…….
 Functional Classification
•A process of identifying food
insecure and nutritionally
vulnerable segments of the
population in order to understand
Food and Nutrition
Program Planning and nutritional status in relation to the
Management
ecological, demographic, and socio-
economic characteristics of the region
or locality
 •It presents the finding in manner
that is acceptable to the nutritionists
and meaningful or functional to
planners and administrators for use in
design of intervention programs
•It is a method of determining
Food and Nutrition
Program Planning and
nutritionally at-risk population
Management groups
•Disaggregates populations based on
geographical/topographical location
 Steps in determining PRIORITY
groups
1. Compute Nutrition Priority Ration
(NPR)
2. Rank the distinct population groups
Food and Nutrition
from highest to lowest NPR
Program Planning and
Management 3. Group into high-risk and low-risk
4. Discuss how various development
projects will affect the various
functional groups and their status
 2. Statement of goals and
objective
•Time frame or duration of project
activity
•Short-term and long-term
Food and Nutrition
Program Planning and
objectives
Management
•Measurement targets (number of
beneficiaries, extent of nutrition improvement)
 3. Identification, comparison, and
selection of alternative projects and
appropriate implementation
strategies or approaches
• Target approach is recommended if a project is
intended to benefit specific groups
Food and Nutrition • Blanket approach should cover an entire
Program Planning and
Management population including target group
• Long-term and short-term measures should
require different resource-mix depending on
program circumstances
 Nutrition Intervention

•Any undertaking whose major

purpose is to IMPROVE
NUTRITIONAL STATUS of
Food and Nutrition
Program Planning and
individuals or population groups
Management
suffering from or at-risk to
malnutrition
 4. Program/Project
Implementation
•Key management processes include:
-organizing, staffing, coordinating,
training, directing, and technical
Food and Nutrition backstopping
Program Planning and
Management
 5. Monitoring and Evaluation

•Monitoring – process of
collecting and analyzing
DATA and the timely
Food and Nutrition
Program Planning and reporting of information
generated so that decision
Management

makers can take the proper

action
 Evaluation
• The process of determining systematically
and objectively the relevance, effectiveness,
and, efficiency of projects for achieving
objectives as well as the effects and impact
Food and Nutrition of projects on the beneficiaries
Program Planning and
Management • Includes both assessment of the QUALITY
of the program performance as measured
against project objectives and its EFFECT
on target groups
 3 Basic Types of
Food and Nutrition
Program Planning and
Evaluation
Management
 a. Ex ante evaluation or pre-
survey
•Carried out prior to
implementation but after the
program formulation.
Food and Nutrition
Program Planning and •Typically used to reassess
Management
development need and project
feasibility
 b. On-going evaluation
• Conducted throughout the duration of the
project

Food and Nutrition

Program Planning and
Management c. Ex-post evaluation or post
survey
Project
• Detailed plans usually part of a specific program and maybe
made up of specialized detailed sub-plans
 Program
• A multi-purpose detailed plan somewhat broader than most
single purpose to accomplish common objectives
• Consist of aggregate of several related action plans or projects
designed to accomplish common objectives
 Hypothetical Input-Process-
Output-Outcome (HIPPOPOC)
• Input – list of all the resources invested in the
project
• Process – the manner in which the inputs are
utilized towards realizing the objectives of the
project
Food and Nutrition
Program Planning and • Output – a list of all results anticipated from the
Management operation objectives of the project (DIRECT
PRODUCTS of the ACTION)
• Outcome – different results of the project in terms
of the general objectives (RESULTS of COMBINATION
of the ACTIONS and FACTORS)
 Confounding factors
• Factors that influence the results of the
project but are outside the control of the
project
• “CONFUSING FACTORS”
Food and Nutrition
Program Planning and
• Presence = positive or negative
Management • The LARGER the CFs, the LESS once can be
sure that the observed impact is linked solely
to the project
 Impact
• Generally a biological
outcome expressed in
terms of nutritional of
health indicator
• Advantages:
Food and Nutrition - Different components of
Program Planning and
Management the project are clearly
presented
- It separates the output
from the outcome
 • Useful tool for evaluation that will permit a clear and
distinct picture of the different components of the
project itself and its impact

Food and Nutrition

Program Planning and
Management

HIPPOPOC
 INPUT
• All the RESOURCES invested in the project:
- Human resources
- Techincal resources
- Financial resources
Food and Nutrition - Material resources
Program Planning and
Management - Institutional resources
 PROCESS
• All ACTIVITIES of the project that have been scheduled
to bring about the desired transformation towards the
stated objectives
- Formation, education, and motivation
- Distribution and maintenance of supplies
Food and Nutrition
Program Planning and - Activities on care
Management
- Agricultural activities
- Monitoring of the project
- Evaluation
 OUTPUT
• The results directly
derived from the
project that is
considered as closely
and irrefutably
(impossible to deny)
Food and Nutrition
Program Planning and resulting from the
Management scheduled activities
 OUTCOME
• The results from a combination of actions undertaken
by the project expressed in terms of expected positive
changes or development that is likely to occur

Food and Nutrition

Program Planning and
Management
 EXAMPLE
INPUT PROCESS OUTPUT OUTCOME
PH 80% of Increased Improved
nutritionist target additional quality of
selects beneficiaries source of life
Food and Nutrition
beneficiaries trained by income
Program Planning and PHN in a
Management
year
 Dynamic Model
• Represents WHAT IS HAPPENING in the project
• Illustrates transformation of project inputs into
outputs through an intervention showing the
sequence of process and how outputs
Food and Nutrition
transformed into outcomes which are
Program Planning and systematically (fully) related to the cases of the
Management
project which affect these outcomes
 Combination:
•Causal mode
•HIPPOPOC table
•Confounding factors
Food and Nutrition
Program Planning and •Impact or final outcome/goal of the
project
Management
 1. Planning for Implementation
•Planning the work
a. Statement of objectives
b. Budgeting
Food and Nutrition
Program Planning and
c. Work scheduling
Management
d. Establishing a monitoring system
 2. Actual Implementation
• Working the plan
a. Assigning tasks
b. Supervising personnel and technical backstopping
c. Authoring the use of funds and other resources
d. Maintaining facilities
Food and Nutrition
Program Planning and e. Coordination
Management
f. Assessing and reporting performance
g. Revising programs to fit emerging situations
 Elements of Effective Implementation
of Food and Nutrition Programs
a. Political commitment
b. Organization
- National Level Nutrition Council
- Lower Level Nutrition Bodies
c. Community participation
d. Orientation and training
Food and Nutrition
Program Planning and - Political leaders, planners and implementers, workers,
Management volunteers/part-time workers, private sector leaders
e. Coordination, supervision, and technical backstopping
f. Logical support
g. Information support and pilot studies
h. Monitoring and evaluation
 Nutrition Program Management:
Philippine Context

Food and Nutrition

Program Planning and
Management
 a. Local level
• R.A. 7160 (Local Government Code of
1991)
- Devolved (assigned) to the LGUs the
delivery of basic services including nutrition
Food and Nutrition
Program Planning and
Management
 b. National level
• 1987 Philippine Constitution, Article XV Section 3 –
the right of children for proper care and nutrition
• P.D. 491 (Nutrition Act of the Phil.) and P.D. 1569 –
strengthening the Barangay Nutrition Scholar Program
support nutrition improvement in the country
Food and Nutrition • Philippine Plan of Action for Nutrition (PPAN) – the
Program Planning and
Management country’s master plan to address malnutrition has been
translated down to local levels
 c. International level
• The Eight Millennium Development Goals (MDGs)
are:
1. to eradicate extreme poverty and hunger;
2. to achieve universal primary education;
3. to promote gender equality and empower women;
Food and Nutrition 4. to reduce child mortality;
Program Planning and
Management 5. to improve maternal health;
6. to combat HIV/AIDS, malaria, and other diseases;
7. to ensure environmental sustainability; and
8. to develop a global partnership for development.
 d. Policy
• Transformation of government’s political
priorities and principles into program and
courses of action to deliver desired changes
• A policy can be a law – R.A., E.O., P.D.,
Food and Nutrition resolution, A.O., ordinance, or a policy
Program Planning and
Management statemen
 Administrative Order
•An order issued to a party to correct a
wrong done or to stop a current
harmful activity.
Food and Nutrition
Program Planning and
Management
 e. Plan
•A cluster of programs that is
comprehensive, long-range in time
frame and includes defined goals,
Food and Nutrition
strategies, and guidelines or
Program Planning and
Management implementation
 f. Program
•Set of interrelated projects that
presents personnel, facilities, money,
equipment, supplies, and other items
directed to accomplish goal and
Food and Nutrition
Program Planning and specific objectives
Management
 g. Project
• Specific time-bound set tasks or activities
undertaken to achieve a given objective
according to a defined budget and timetable
(schedule (something) to take place at a
Food and Nutrition
particular time)
Program Planning and
Management
 h. Activity or task

•Short-term effort performed by

one or several members of a
project team
Food and Nutrition
Program Planning and
Management
 Nutrition Program Management
(NPM) (NNC, 2005)
• A decision-making process of identifying potential
nutrition problems and needs of a specific population
group;
• Analyzing possible ways of preventing and controlling
malnutrition;
Food and Nutrition • Allocating resources based on needs and expectations;
Program Planning and
Management and
• Taking deliberate action to address nutritional problems
 Phases:
a. Planning phase
b. Implementation phase
c. Monitoring and Evaluation phase
d. Re-planning phase
Food and Nutrition
Program Planning and
Management
 Principles (right-based approach)
a. Participation
b. Accountability
c. Non-discrimination
d. Transparency
Food and Nutrition
Program Planning and
Management
e. Human Dignity
f. Empowerment
g. Rule of Law
 Philippine Development Plan
(PDP)

• Spells the direction, policies, and priority targets,

programs, and projects of the country
• A section of the PDP covers nutrition either as part of
Food and Nutrition
Program Planning and
the food and nutrition security sub-sector or health and
Management nutrition sub-sector
 Philippine Plan of Action for
Nutrition (PPAN)
• An integral component of the PDP
• It sets the policy and program directions, goals, and
targets on nutrition

Food and Nutrition

Program Planning and
Management
 Regional Plan of Action for
Nutrition (RPAN)
•Spells out the policy and program
direction on nutrition at the regional
level
Food and Nutrition
Program Planning and
Management
 Comprehensive Land Use Plan
(CLUP)
• A policy guide for the regulation of land use
embracing the (LGUs) entire territorial
jurisdiction
• is a planning document prepared by LGUs to
Food and Nutrition
Program Planning and
rationalize the allocation and
Management proper use of land resources. It projects public
and private land uses in accordance with the
future spatial organization of economic and
social activities.
 Comprehensive Local
Development Plan (CLDP)
• Corresponds to the multi-sectoral
development plans and investment programs
and must cover the five development
sectors (social, economic, physical,
Food and Nutrition
environmental, and institutional)
Program Planning and
Management
 Executive Legislative Agenda (ELA)
• Generated from the CLDP
• Usually prepared at the local level by the
Sangguniang Panlalawigan/Bayan
• Ensures that the legislative and executive
Food and Nutrition
Program Planning and
branches of the LGU will have a common
Management agenda in terms of objectives and programs
to be implemented
Local Government Units
• LGUs serve and protect its regions, cities, or municipalities by
allocating resources to different local programs and services.
These programs should be able to provide health and social
services, environmental protection, agriculture, crime prevention,
and maintenance of public works and highways.

Retrieved from https://yaman.olx.ph/how-does-a-local-government-unit-work/

 Annual Investment Plan (AIP)
• A tool by which an LGU annually manages and
financially supports its 3-10 years sectoral plan and its
Local Development Investment Program (LDIP)

The Local Development Investment Program (LDIP) is a program to allocate

the investible portion of the annual general fund budget for funding
Food and Nutrition the development programs, projects and activities identified in the
Program Planning and Comprehensive Development Plan (CDP).
Management
Retrieved from https://www.scribd.com/document/99956360/Local-Development-
Investment-Program-CY-2012-to-2014
 Local Nutrition Action Plan (LNAP)
• A 3-year plan containing the objectives and nutrition
interventions that will be implemented to address the
malnutrition problem at the provincial, municipal, city
or barangay level

Food and Nutrition

Program Planning and
Management
 Citizen’s Charter
• A document that contains relevant
information on the frontline services and
goods provided by LGUs to their
constituents (component)
Food and Nutrition
Program Planning and
Management
 Objectives Setting

Food and Nutrition

Program Planning and
Management
 Goals
• General statements to aim for but are not
detailed enough for planning activities
• It is broad definition of what we hope to
achieve, usually long range, and composed of
Food and Nutrition objectives
Program Planning and
Management • Example: The goal of this project is to educate the
participants on the benefits of having a smoke-free living
and impart diversions through information dissemination.
 • Statements
that one
hopes to
Food and Nutrition
achieve
Program Planning and within a
Management certain
time frame
 General/Outcome Objective
• General statement of the desired change of
the main problem identified
• Example: Seventy percent (70%) of the participants will
develop the skill of saying “NO” to cigarette-smoking.
Food and Nutrition
Program Planning and
Management
 Output objective
• Specifies the type of intervention or services
to be implemented
• Example: Seventy percent of the participants will create
a poster and a slogan about anti-smoking.
Food and Nutrition
Program Planning and
Management
 Input objective
• Activity objective
• Indicates the resources needed to implement
the nutrition interventions
• Example:
Food and Nutrition
Program Planning and - “Get six pack abs.” > “Work out 3 times a week.”
Management
- “Run a marathon.” > “Run for half an hour daily.”
 SMART

• Specific – concrete, detailed, focused, and well

defined
• Measurable – amount or rate of change that is
expected in addressing the nutritional problem
Food and Nutrition • Achievable – attainable and can be done
Program Planning and
Management • Realistic – considers available resources
• Time-bound – indicates the defined period within
which the objectives will be met
Food and Nutrition
Program Planning and
Management
Food and Nutrition
Program Planning and
Management