Goal: Organise quarterly sessions at community centres and nearby schools, educate them about…

Goal: Organise quarterly sessions at community centres and nearby schools, educate them about nutrition and exercise.List activities to do and resources needed to achieve this goal
Planned Activities (quarterly sessions)
Planning & stakeholder engagement
Kick-off meeting with community centre and school coordinators
Needs assessment (age groups, language needs, dietary concerns)
Recruit and brief volunteers/instructors
Curriculum and session design
Develop short modules: basics of balanced diet, portion sizes, reading labels
Design age-appropriate exercise modules (warm-up, aerobic, strength, games)
Prepare interactive elements: cooking demo, food-tasting, active games
Promotion and registration
Create flyers, posters, school newsletters, social media posts
Set up simple registration (phone, online form, sign-up at centres)
Logistics and venue setup
Book rooms/gyms and confirm dates (quarterly schedule)
Arrange seating, audio/visual equipment, tables for demos
Session delivery
Welcome and brief pre-session survey or icebreaker
Short talk on nutrition, label reading, healthy swaps
Cooking demonstration or healthy snack preparation
Guided physical-activity session with adaptations for ages/abilities
Q&A and distribution of take-home materials
Follow-up and evaluation
Post-session surveys and attendance tracking
Provide follow-up resources and referrals
Review feedback and adjust future sessions
Capacity building and scaling
Train local volunteers/teachers to run mini-sessions between quarters
Document lesson plans and circulate best practices
Resources Needed
Personnel
Program coordinator (part-time)
Nutrition educator / dietitian
Physical activity instructor or trained volunteer
Event volunteers for setup, registration, and child supervision
Materials & equipment
Projector, laptop, speakers, microphone
Tables, chairs, mats for exercise
Cooking equipment for demo (portable burners, utensils, cutting boards)
Reusable plates, cups, napkins for tastings
Educational materials
Printed handouts: meal ideas, portion guides, local resources
Visual aids: posters, food models, label-reading examples
Multilingual translations if needed
Consumables
Ingredients for cooking demos / healthy snacks
Sanitation supplies: hand sanitizer, wipes
Administrative & logistical
Venue booking costs or donation agreements
Transport reimbursement for staff/volunteers
Permissions/consent forms for school-based activities
Promotion & registration tools
Design and printing budget for flyers and posters
Online form or simple registration sheet
Monitoring & evaluation tools
Pre/post short questionnaires (paper or digital)
Attendance registers and feedback forms
Basic data tracking spreadsheet or simple database
Funding & partnerships
Local health departments, NGOs, or sponsors to cover costs
Partnerships with schools, community centres, local grocers/farmers
Quarterly Implementation Timeline (example)
Quarter 1 — Planning, stakeholder outreach, materials development
Quarter 2 — Deliver Session A at community centre and Session B at nearby school
Quarter 3 — Refine content, deliver sessions, focus on follow-up activities
Quarter 4 — Evaluate annual outcomes, train local facilitators, plan next year
Monitoring & Success Metrics
Attendance numbers per session
Pre/post knowledge change (short questionnaire)
Participant satisfaction and qualitative feedback
Number of people adopting at least one recommended behaviour (follow-up)
Number of local volunteers/teachers trained
Key Considerations
Adapt content to age groups and cultural food preferences
Ensure accessibility (physical access, language, dietary restrictions)
Obtain necessary permissions for work in schools and with minors
Plan for safety during cooking demos and physical activities
Use partnerships to reduce costs and increase reach