monitoring policy implementation michelle murton, school nutritionist
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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
LEVEL 2
Mostly Implemented
LEVEL 3
Working Toward Implementation
LEVEL 4
Not Implementing
What full implementation of the policy directive would look like in a school
Good progress or effort made toward implementing the policy directive
Some action toward or awareness of the need for implementing the policy directive
No action or effort made to implement the policy directive
Monitoring Tool Achievement Levels for Guidelines
LEVEL 1
Fully Achieved
LEVEL 2
Mostly Achieved
LEVEL 3
Working Toward Achievement
LEVEL 4
Not Achieving
What full implementation of the policy guideline would look like in a school
Good progress or effort made toward implementing the policy guideline
Some action toward or awareness of the need for implementing the policy guideline
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!
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