OBJECTIVE:
On a thirty-day period (30), the following are to be realized:
1. the subjects (the selected 15 students) of the project may benefit
from the program according to the allocated budget and resources
2. to improve the physical and mental health of the subjects of the
project, more specifically on the nutritional status of the subjects
3. to improve academic performance and to decrease absenteeism,
4. to raise awareness of the nutritional benefits, its importance, and
facts about the foods to be part of nutritional education among
residents of the location, most importantly the parents of the subjects.
5. to allocate expenses according to the budget and timeline, and;
6. to aim for a better and life-long learning of the subjects of the
project.
Scope of the Project
This project aims to improve the health and make them participative
in class discussions. Thus, the scope defines that each subject of the
project does not only improve the eating habit but also must have a
disciplined and responsible eating habit.
However, the proposed budget and period of the project defines that
the subject of the study are as follows:
1. Subjects – selected 15 pupils of Sta. Maria High School College
Elementary School only. Due to the budget allocation, the subjects do
not include any other learners and respondents (ie, teachers, other
employees, etc).
2. Location – the project will take place in Sta. Maria High School
College Elementary School specifically located at Oras West District,
Oras, Eastern Samar.
3. Allocated budget – the budget of the project is to be taken from the
allowances, Christmas bonuses, solicitations, and other multiple
resources.
4. Time – the project aims to improve the health and teach nutritional
facts to the subjects on a 30-day school days period (excluding
Saturday, Sunday, and Holidays). Though this will only take effect on
a 30-day period, the subjects are to be educated about the nutritional
facts on the foods to be taken.
5. Nutritional Program - the project shall allocate differentiated
everyday meals based on the allocated budget per day, excluding
transportation and other miscellaneous fees.
6. Moral values - It shall also take effect on a designated clean and
organized area thus to instill the morality of good conduct and moral
habits to the students most especially on the table etiquette and table
manners. Most especially, the values to be instilled also include
social interaction as food for thoughts and mental health.
7. Meal Budget – through the differentiated everyday meals, the
budget shall always include Potable water and 3 cups of rice per
subject. Only the viands shall change depending on the allocated
meal budget.
BUDGET AND RESOURCES
i- Target Requirements
The target beneficiaries are 15 students with wasted/ severely wasted
nutritional status from the intermediate students.
ii- Budget requirements
Budget/day No. of No. of days Total
beneficiaries
Food commodities
Php 3000 15 students 30 days Php 90,000
Operating Expenses and Others
Php 100 15 30 days Php 3000
Grand total : Php 93, 000
The program will cover for 30 days .
Students will be provided with 2 nutritious meals everyday: a
breakfast and lunch.
Breakfast - Php 100 / students everyday
Lunch - Php 100 /students everyday
Total : Php 200 / students everyday
RESOURCES:
a. Human Resource
School staff ( essential for access to students )
Kitchen staff ( a person in-charge on meal preparation )
Parents ( consent, cooperation and support )
b. Material resources
Food supplies ( detailed budget for meals )
Kitchen facilities
Storage ( adequate storage space for food supplies )
Transportation
RISK ANALYSIS AND MITIGATION
i- RISK IDENTIFICATION
Risk : insufficient students participation leading to a small sample size
Risk : high droputs rates during the intervention period
ii- FOO SAFETY AND QUALITY
Risk: foodborne illness outbreak due to improper handling or storage
Risk : inadequate food quality leading to nutritional dediciencies or
dissatisfaction among students.
iii- LOGISTICAL CHALLENGES
Risk : difficulties in obtaining necessary permissions from the school or
parents
Risk : Didruption to meal delivery schedule due to unforeseen
circumstances
iv- Data collection analysis
Risk: incomplete or inaccurate data collecton due to errors or missing
information
v- Funding and resources
Risk; Insufficient funding to cover all project costs
vi- Sustainability
Risk : the intervention program is not sustainable beyond the one
month period.
RISK MITIGATION STRATEGIES
I- PARTICIPATION
Mitigation: Develop a strong recruitment strategy, including
engaging with school staff and parents
Mitigation: implement a system for tracking attendance and
addressing dropouts
iii- FOOD SAFETY AND QUALITY
Mitigation: train staff on proper food handling and hygiene
practices.
Mitigation: implement a system for monitoring food tempertaures
and storage condition
iv- LOGISTICAL CHALLENGES
Mitigation: secure necessary permissions in advance and maintain
open communication with school officials.
Mitigation : develop a contingency plan for disruptions to meal delivery
and schedule
v- DATA COLLECTION ANALYSIS
Mitigation : develop a clear data collection protocol and train staff on
their implementation
vi- FUNDING SOURCE
Mitigation: develop a realistic budget and secure funding from multiple
sources.
Mitigation; explore partnership with local organizations for business
resources.
vii- SUSTAINABILITY
Mitigation: design the intervention program with a long-term
sustainablility in mind
Mitigation: advocate for policy changes that suppory improved nutrition
in school .
Mitigation : develop a plan for transitioning the program to local
stakeholders.
