Inputs: Resources and Budget Lines

Funding: Government grants, nonprofit organizations, corporate sponsorships, local foundations, crowdfunding.

Personnel: Nutritionists, dietitians, program coordinators, volunteers.

Materials: Educational materials, cooking supplies, food samples, venue rental.

Technology: Laptops, projectors, internet access, survey software.

Activities: Tasks and Strategies

Week One: Basic nutrition concepts, Canada's food guide.

Week Two: Budget$-$friendly meal planning, affordable food options, meal plans, grocery lists.

Week Three: Smart grocery shopping, reading food labels, budget shopping methods.

Week Four: Smart cooking, basic cooking skills, hands$-$on cooking sessions.

Week Five: Overcoming barriers to healthy eating.

Week Six: Program recap, Q&A$,$ additional resources.

Outputs: Deliverables

Educational materials, meal plans, cooking skills, community support.

Target Group: Client Group, Sample, or Community

Low$-$income individuals and families, including parents and children.

Measuring Success

Pre$-$ and post$-$program surveys, food logs$,$ long$-$term follow$-$up questionnaires, optional monthly meet$-$ups, online community activities.

Benefits of the Program

Increased nutritional knowledge, adoption of healthy habits, community support, useful tools for meal planning and preparation.