Assessment Tool for Nutrition and Health-Related Projects

This is currently a desirable tool only– not required to demonstrate competency

ASSESSMENT TOOL FOR NUTRITION AND HEALTH-RELATED PROJECTS

Student’s name: …………………………… Supervisor:- …………………………………………

Title of activity: ……………………………………………………………………………………………

Target group (if applicable): …..……………………………………………………………………….

Date: ……………………………… Placement B / C and week number: …………………………………

Aim: To provide the student with an opportunity to use basic project management skills, e.g. Model and Process for Nutrition and Dietetic Practice (BDA, 2016)

Assessment method: Projectreviewed by at least 2 dietitians, followed by reflective discussion with your

supervisor

Example projects: This can relate to any type of nutrition or health-relatedproject, e.g.health promotiondisplay, poster, information leaflet, healthy quiz, audit, etc.

Target group: This could be the general public, patients or staff

KEY:YES = Is able to conduct/DO the activity independently

NI = Needs improvement. The student can complete the necessary steps but requires substantial support.

Please use the ‘comments/reflections’ column and notes at the end to identify the improvements needed

NA = Not applicable

If the project is an audit, the grey boxes do not need to be completed

Criteria / Y
e
s / N
I / NA / Comments/reflections – please include areas to improve and whether these are knowledge, practical or communication skills based
Preparation
Needs assessment of target group or audience including composition and any additional needs they may have
Plans appropriately including process, e.g. Gantt chart, factors considered may include time, equipment and space taking into account aims and objectives
Evidence and application of own research, i.e. has up-to-date knowledge in subject area (B: K1, P11, P12, P13 and C: K1, P11, P13, P14)
Carried out an appropriate evaluation of target audience, need for activity if appropriate including a needs assessment (C2)
Appropriately seeks and uses supervision through the project planning and delivery
Criteria / Y
e
s / N
I / NA / Comments/reflections – please include areas to improve and whether these are knowledge, practical or communication skills based
Project/ Resource
Overall appearance and presentation
Use of visual aid, teaching aids and equipment
Volume of information and use of white/blank space
Text/picture balance (C2), where necessary adapted to target group
Text size and style
Organization and flow
Communicated at an appropriate level, i.e. use of language, avoiding jargon, demonstrating sensitivity (C1, C2)
Information was relevant and accurate (K1, P5, P7)
Practices within the statement of conduct:
Uses generic names for products or mentions several brand names (P7)
Words and pictures are inclusive, e.g. race, religion, age, sexual orientation, learning and / or physical disability (P8)
Meets aims and objectives/deliverables (P10)
Consideration given to factors influencing nutrition and health e.g. income, local food availability, peer and family pressure, media, preferences, cooking skills, shopping skills (B: C2, P13 and C: C2, P14, P5)
Demonstrated understanding and ability to implement different strategies to influence nutritional intake, e.g. behaviour modification, multi-agency working (P5b)
Interaction with target audience if opportunity (C2)
Evaluates the project, including potential impact/effect on dietetic services and target group
Summary of comments by dietitian:
Comments by student (it is recommended that you complete a full written reflection separately):
Evaluation: What are the next steps (to be discussed with dietetic manager/ lead student trainer):

Currently this is tool is considered as desirable, and there is no set requirement to include it in your portfolio

Signature of Student Dietitian: ………………………………….… Date: ……………………

Signature of Supervising Dietitian: ……………………………… Date:……………………

Version developed from St Andrews Healthcare July 2012