Transcript PowerPoint Presentations

Monitoring Policy Implementation
Michelle Murton, School Nutritionist
Overview
 Policy Advisory Committee
 Policy Monitoring
 Development of Monitoring Process
 Monitoring Tool
 Purpose
 Format and Content
 Proposed Distribution
Food and Nutrition In Nova Scotia Schools
Policy Advisory Committee (PAC)
 Provincial committee co-chaired by the Department of
Education (DoE) and Health Promotion and Protection
(HPP)
 Diverse group of school food and nutrition stakeholders
from across Nova Scotia
 Advisory body to DoE and HPP
 Tasked with leading policy monitoring and evaluation
Policy Monitoring
“School boards will monitor and evaluate policy
implementation and effectiveness related to nutrition
and the promotion of healthy eating and participate in
the provincial evaluation of the policy.”
From Food and Nutrition Policy for Nova Scotia Public
Schools (September 2006)
How do we police our policy?
NS FOOD POLICE!
unhealthy
Policy Monitoring…continued
There are no Food Police in Nova Scotia! In each school
community there are champions who help keep schools
on the right path.
We envision the Food and Nutrition Policy being part of
Health Promoting Schools planning and evaluation
frameworks. (This is already happening in our school
boards.)
We cannot evaluate our policy’s effectiveness unless we
know it has been properly implemented!
Development of a Monitoring Process
 Ad Hoc Monitoring Committee struck by the PAC to lead
development of a process and creation of a tool to monitor
policy implementation, including awareness of new
Provincial Breakfast Program Standards
 Committee included provincial representation from all
school boards, educators, public health nutritionists, and
HPP evaluation staff
 Gathered samples of monitoring tools and processes used
in Nova Scotia, Canada, and abroad
Monitoring Tool - Purpose
 Determine the level of progress schools have made
toward full implementation of the policy
 Help identify gaps or weaknesses related to
implementation
 Provide additional education related to the policy
components
This will help identify resources required, as well as further
inform planning for government, school boards, health
districts and schools
Monitoring Tool - Format
Rubric
 Complements existing tools used by school boards
 Familiar to many schools
 Useful as a planning tool
Monitoring Tool
Implementation Levels for Directives
LEVEL 1
Fully
Implemented
What full
implementation
of the policy
directive would
look like in a
school
LEVEL 2
Mostly
Implemented
Good progress
or effort made
toward
implementing
the policy
directive
LEVEL 3
Working Toward
Implementation
Some action
toward or
awareness of
the need for
implementing
the policy
directive
LEVEL 4
Not
Implementing
No action or
effort made to
implement the
policy directive
Monitoring Tool
Achievement Levels for Guidelines
LEVEL 1
Fully Achieved
What full
implementation
of the policy
guideline would
look like in a
school
LEVEL 2
Mostly Achieved
LEVEL 3
Working Toward
Achievement
Good progress
or effort made
toward
implementing
the policy
guideline
Some action
toward or
awareness of
the need for
implementing
the policy
guideline
LEVEL 4
Not Achieving
Little or no
action or effort
made to
implement the
policy guideline
Monitoring Tool – Content continued
 The tool contains a rubric for each of the twelve policy
directives and five guidelines
 Tool includes four open-ended questions:
 What are your school’s next steps for working toward full policy
implementation?
 What supports does your school need in order fully implement the
policy?
 Does your school offer a breakfast program at no cost?
 Is your school aware of the new Provincial Breakfast Program
Standards, released February 2008?
Sample Policy Directive - Pricing
To ensure that healthy food and beverage choices are
accessible to the majority of students, schools will make
affordability the primary consideration when setting prices
or profit margins. Meal programs in particular will be
priced with this in mind.
Rubric for Pricing Directive
LEVEL 1
Fully
Implemented
LEVEL 2
Mostly
Implemented
LEVEL 3
Working Toward
Implementation
LEVEL 4
Not
Implementing
All healthy food
and beverages
sold during the
school day are
priced to be
affordable for the
majority of
students (e.g.
little or no profit
margins exist;
food is a
‘service’ ).
Prices and profit
margins for
healthy school
meals are set so
they are
affordable for the
majority of
students.
Some steps
have been taken
to ensure
healthy food and
beverages are
affordable to
students.
Affordability for
students is not a
consideration
when setting
school food and
beverage prices
or profit margins.
Completion of Tool
 Schools will be asked to gather key individuals
responsible for food and nutrition within their school
to work through the tool (e.g. Health Promoting Schools
Team; educators, food service staff, parents, students)
Intended to: be reflective, educational
help schools plan ahead
identify need for resources
 Simple on-line tool will be created so schools can
submit this information easily
Proposed Distribution
The monitoring tool and instructions for its completion will be
sent from the DoE and HPP to school boards. Boards will
distribute this information to schools (electronically).
Contact people will be available in each school board to
answer questions about completion of the tool (i.e.
members of Ad Hoc Monitoring Committee).
Data Analysis
Data analysis to be completed by DoE;
HPP to theme open-ended responses
Results will be examined by Ad Hoc Monitoring Committee
Recommendations regarding next steps for policy
implementation, business planning, and resources will be
sent to the PAC, DoE, and HPP
Results will be communicated to boards and district health
authorities to assist with coordinated planning related to
school food policy implementation
Next Steps
 Editing final content
 French translation
 Building on-line tool
 Pilot testing
 Creation of ‘Users Guide’
Thank you!