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This module provides an introduction to strategic planning. It includes: 1) an overview of terminology, 2) a background about the benefits and uses of strategic planning, 3) and a description of a methodology for conducting planning in simple contexts. It concludes with examples of strategic plans from public health and other agencies.

Learning Objectives:

By the end of this training, learners will be able to:

• Define planning, strategy, and strategic planning.
• Outline why strategic planning is done, as well as the benefits of strategic planning.
• Distinguish between simple, complicated, and complex situations in strategic planning.
• Describe two strategic planning processes

• Consider several practical examples of strategic planning.

Target Audience:  Policy/ Planner, Public Health

Tier(s) and Competency Domain(s):  Tier Two – Policy Development/ Program Planning Skills, Financial Planning and Management Skills, Leadership and Systems Thinking Skills; Tier Three – Policy Development/ Program Planning Skills, Financial Planning and Management Skills, Leadership and Systems Thinking Skills.

Duration:  ~ 1 hour

Continuing Education Information:  1.0 CECH for CHES

Format: Web-based Training, Self-Study

Created/Updated:  N/A

Author(s) and Presenter(s):  Ernest P. Schloss, PhD

Evaluators from the Arizona Supplemental Nutrition Assistance Program - Education Arm (SNAP-Ed) provide an overview of their program planning process, specifically as related to re-evaluating and defining the focus of their obesity prevention initiative. This course presents examples of conducting a root cause analysis, developing a logic model, and utilizing the Socio-Ecological Model throughout the process of program planning and evaluation.

Goals:

• Develop evaluative thinking in leaders and managers.
• Understand best practice program planning and evaluation in public health.

Learning Objectives:

• Employ appropriate methods to engage your priority users in program planning for obesity prevention.
• Prepare to create or revise a program logic model that is informed by root-cause analysis and evidence-based theory.
• Appraise your obesity-prevention program's current stage of development as it relates to best-practice planning.

Target Audience:  Dietitians, Nurses, Policy/ Planner, Public Health

Tier(s) and Competency Domain(s):  Tier Two – Policy Development/ Program Planning Skills, Financial Planning and Management Skills; Tier Three – Policy Development/ Program Planning Skills.

Duration:  ~ 45 minutes

Continuing Education Information:  1.0 CECH for CHES 

Format: Web-based Training, Self-Study

Created/Updated:  July 10, 2016

Author(s) and Presenter(s):  Theresa LeGros, MA; Lauren McCullough, MPH; Laurel Jacobs, DrPH, MPH

This training will inform nutrition educators about the most effective approaches to nutrition education based on current literature, in order to develop the skills and plans necessary to implement these approaches. There are nutrition education tools and approaches available to public health professionals that can be used to improve the nutrition of families. The video will demonstrate some of those tools and approaches and provide examples of agencies already operating to provide effective nutrition education.

Learning Objectives:

• Learn strategies to make nutrition education more meaningful and effective in their communities.
• Identify and compare WIC nutrition education techniques.
• Identify the most effective educational approaches based on research findings.
• Describe recommendations for nutrition education.

Target Audience:  Allied Health Professionals, Dietitians, Educators/ Trainers, Social Workers, Case Manager.

Duration:  ~ 35 minutes

Continuing Education Information:  0.5 CECH for CHES

CHES Provider number:  99036

Disclosures:  The planners, reviewers, and authors have no declared conflicts of interest

Format: Web-based Training, Self-Study

Created/Updated:  2016

Author(s):  Yael Greenblatt, M.S.

Become familiar with a variety of food programs that can be used at Farmers’ Markets while learning the benefits of Farmers’ Markets and ways to promote Farmers’ Markets within your community.

Learning Objectives:

• Identify food programs that can be used at Farmers' Markets
• Describe the benefits of Farmers' Markets
• Examine ways to promote Farmers' Markets within your community

Target Audience:  Dietitians, Educators/ Trainers, Social Workers, Public Health, Case Manager.

Duration:  ~ 30 minutes

Continuing Education Information:  0.5 CECH for CHES

Format: Web-based Training, Self-Study

Created/Updated:  5/23/2016

Author(s):  Kristina Valbuena, BS, DTR and Dezi Abeyta, BS

Explore two evidence-based health promotion programs that have been successfully implemented in Hawaii.  The successes and challenges of the two programs will be presented, giving you ideas for the successful implementation in your own community.

Learning Objectives:

• Review two evidence based programs being integrated through statewide Hawaii initiative.
• Discuss the development of Hawaii Healthy Aging Partnership and its activities.
• Distinguish Hawaii Healthy Aging Partnership successes and challenges for better use by other partners. 

Target Audience:  Dietitians, Educators/ Trainers, Nurses, Social Workers, Public Health, Case Manager.

Duration:  ~ 30 minutes

Continuing Education Information:  0.5 CECH for CHES

CHES Provider number:  99036

Disclosures:  The planners, reviewers, and authors have no declared conflicts of interest 

Format: Web-based Training, Self-Study

Created/Updated:  10/4/2016

Author(s):  Michiyo Tomioka, PhD

Presenter(s):  Valerie Yontz, PhD

The course highlights two case examples of best practices in nutrition and physical activity programs for adults.  The programs will be reviewed compared based on their strengths, challenges, future needs, and areas for potential growth. Additionally, resources will be made available.

Learning Objectives:

• Identify ways to incorporate nutrition education into a food aid program
• Determine ways within a program to provide additional connections for underserved populations
• Examine the use of marketing and technology in nutrition and physical activity programs appropriate for the target population
• Apply aspects of two "best practices" examples to your current program or program planning

Target Audience:  Dietitians, Nurses, Policy/ Planner, General Public Health Staff

Duration:  ~ 30 minutes

Continuing Education Information:  0.5 CECH for CHES

CHES Provider number: 99036

Disclosures:  The planners, reviewers, and authors have no declared conflicts of interest

Format: Web-based Training, Self-Study

Created/Updated:  10/4/2016

Author(s):  Allison Root, MS, RD

This training is designed to provide knowledge and tools needed to improve community food security using community and school gardens.

Learning Objectives:

• To identify the benefits of local food systems, including community and school gardens specifically, to public health, the environment, and the economy.
• To identify key indicators for data collection to evaluate the impact of community and school gardens.
• To explain the process for gaining School Garden Certification
• To explain the role of comprehensive plans & zoning regulations in establishing community and school gardens.

Target Audience:  Dietitians, Educators/ Trainers, General Public Health Staff, Public Health, Teacher/ Faculty

Duration:  ~ 50 minutes

Continuing Education Information:  1.0 CECH for CHES

CHES Provider number: 99036

Disclosures:  The planners, reviewers, and authors have no declared conflicts of interest

Format: Web-based Training, Self-Study

Created/Updated:  9/13/2016

Author(s):  Abigail Stoica, MPH

Health care institutions have the potential to play an influential role in creating a healthier food system. Hospitals have large food service budgets, reach a large population, and are trusted authorities on health issues, created for the purpose of preserving wellness. This course is designed to provide knowledge and tools needed to increase the use of healthy, local food in healthcare facilities.

Learning Objectives:

• To understand the policies that direct health care facilities' involvement in community health initiatives and local food systems.
• To identify positive food safety practices for produce farms that are potential suppliers for farm-to-institution initiatives.
• To identify strategies for local food procurement for farm-to-hospital initiatives.
• To identify strategies maximizing the access of low-income community members to local produce sold in farmers' markets on hospital campuses.

Target Audience:  Dietitians, Physicians and Other Clinicians, Policy/ Planner, General Public Health Staff, Public Health, Healthcare

Duration:  ~ 50 minutes

Continuing Education Information:  1.0 CECH for CHES

CHES Provider number: 99036

Disclosures:  The planners, reviewers, and authors have no declared conflicts of interest

Format: Web-based Training, Self-Study

Created/Updated:  9/13/2016

Author(s):  Abigail Stoica, MPH