Look back at Chapter 10, Appendix 4 and the evaluation article... Look at the logic model and impact map in this chapter.

Identify at least one process, impact, and outcome evaluation question for the interventions discussed.

Increase proportion of 1 % and skim milk products available for selection in cafeteria Limit K-3 snack mik to1% or skim Children and adults select 1%and skim products Improve attitude toward 1% and skim products fat intake and knowledge of heath benefits of 1 % or skim products Adults provide 1% and skim products at home and skim milk Increase knowledge of fat content of 2% and whole milk products Increase intention to choose 1 % or skim products Figure 10.2 Example of an limpact map. 214 Chapter 10: Program Evaluation: Background and Basics Low-fat milk challenge Articles in school and local newspapers information packets activities Low-fat milk challenge Increase proportion of 1% and skim milk offered in cafeteria Change in snack milk K-6 classroom infusion Health clinic Billboards Point of purchase Parent/child homework education activities Adults Youth Billboard location determined and rented Health clinic packet developed and tested Health clinic packet placed resupplied POP materials developed, placed Permission to change milk requested Cafeteria worker training conducted Milk supply monitoring initiated Classroom infusion activities developed maintained written and published low-fat milk challenge Articles for school and local newspapers and tested Infusion activities supported by principal Volunteers recruited and trained for and explained to teachers Infusion packet disseminated to teachers Volunteers recruited and trained for low-fat milk challenge Low-fat milk for snacks procured Cow costume procured Figure 10.3 Example of a logic model Increase proportion of 1 % and skim milk products available for selection in cafeteria Limit K-3 snack mik to1% or skim Children and adults select 1%and skim products Improve attitude toward 1% and skim products fat intake and knowledge of heath benefits of 1 % or skim products Adults provide 1% and skim products at home and skim milk Increase knowledge of fat content of 2% and whole milk products Increase intention to choose 1 % or skim products Figure 10.2 Example of an limpact map. 214 Chapter 10: Program Evaluation: Background and Basics Low-fat milk challenge Articles in school and local newspapers information packets activities Low-fat milk challenge Increase proportion of 1% and skim milk offered in cafeteria Change in snack milk K-6 classroom infusion Health clinic Billboards Point of purchase Parent/child homework education activities Adults Youth Billboard location determined and rented Health clinic packet developed and tested Health clinic packet placed resupplied POP materials developed, placed Permission to change milk requested Cafeteria worker training conducted Milk supply monitoring initiated Classroom infusion activities developed maintained written and published low-fat milk challenge Articles for school and local newspapers and tested Infusion activities supported by principal Volunteers recruited and trained for and explained to teachers Infusion packet disseminated to teachers Volunteers recruited and trained for low-fat milk challenge Low-fat milk for snacks procured Cow costume procured Figure 10.3 Example of a logic model