Policy, Planning, and Program Management PDF

ND 305 PUBLIC HEALTH NUTRITION POLICY, PLANNING and PROGRAM MANAGEMENT Presented by: Ethel O. Cueto, RND, LPT,MAED First Semester and A.Y 2023-2024 OBJECTIVES To explain the policy, planning and program management according to definition and importance of planning and ma...

ND 305 PUBLIC HEALTH NUTRITION POLICY, PLANNING and PROGRAM MANAGEMENT Presented by: Ethel O. Cueto, RND, LPT,MAED First Semester and A.Y 2023-2024 OBJECTIVES To explain the policy, planning and program management according to definition and importance of planning and management To discuss the approaches to food and nutrition planning CONTENTS Definition of Terms Types of Planning Basic Principles in Planning Importance of Planning Approaches to Food and Nutrition Planning Steps in Program Planning and Management DEFINITION OF TERMS POLICY ▫ Transformation of government’s political priorities and principles into program and courses of action to deliver desired changes. ▫ Provides the conceptual framework as bases for the overall plans ▫ It can be a law (RA, EO or PD), resolution, Administrative Order, ordinance or a policy statement DEFINITION OF TERMS PLAN ▫ A cluster of programs that is comprehensive, long-range in timeframe and includes defined goals, strategies and guidelines for implementation PROGRAM ▫ A set of interrelated projects that presents personnel, facilities, money equipment, supplies and other items directed to accomplish specific goal and objectives DEFINITION OF TERMS PROJECT ▫ A specific and time-bound set of tasks or activities undertaken to achieve a given objective according to a defined budget and timetable ACTIVITY ▫ Also called as task, a short-term effort performed by one or several members of a project team DEFINITION OF TERMS PROGRAM PLANNING ▫ Process of formulating a set of interrelated activities designed to meet set goals and objectives that are in answer to community needs ▫ A continuous, cooperative, and coordinated process of collecting, sorting and analyzing needed information, defining problems of priority concern, establishing the goals and objectives of the undertaking, and outlining the plan of work or activities  TYPES OF PLANNING 1. Pre-determined 2.Self-determined 3.Joint Planning 4.Microlevel Planning 5. Macrolevel Planning  TYPES OF PLANNING 1. Pre-determined ❑Characterized mainly by a program already prepared by a group external to a community or environment ❑May also mean “top-down” approach characterized mainly by the formulation of a plan at a higher level for implementation at a lower level  TYPES OF PLANNING 2. Self-determined ❑Based on the principle that people will support a program if it is based on their “felt” needs ❑Planning done by the people who will benefit from the plan itself ❑“bottom-up” approach  TYPES OF PLANNING 3. Joint Planning ❑Involves the local leaders, the implementation and the people themselves in planning the program ❑May be a combination of the top-down and bottom-up planning  TYPES OF PLANNING 4. Microlevel Planning ❑Example: Barangay Nutrition Planning and Municipal Nutrition Planning 5. Macrolevel Planning ❑Example: National Nutrition Planning  BASIC PRINCIPLES IN PLANNING 1. Involvement. ✓Active participation of everybody in the decision- making process 2. Comprehensiveness. ✓ the desired breadth and depth of whatever has been decided as the scope of the program or project has been reflected in the program  BASIC PRINCIPLES IN PLANNING 3. Workability. ✓The plan must be operational, and objectives are realistic and can be accomplished within the given timeframe and available resource 4. Balance. ✓ specific activities or tasks must contribute to the achievement of the objectives  BASIC PRINCIPLES IN PLANNING 5. Flexibility. ✓Specific range to establish operational limits, define and pinpoint responsibilities, minimize problem and assure objective attainment  IMPORTANCE OF PLANNING 1. Directs all actions towards a goal. 2. Allows efficient and effective use of resources by: a. allocating and distributing available resources (man, money, materials) towards an end b. providing a mechanism for identifying those in greater need of services, thus, efforts are concentrated accordingly  APPROACHES TO FOOD AND NUTRITION PLANNING 1. Systems Analysis ❖Malnutrition is considered a serious development problem that requires a systematic, coordinated multidisciplinary and multi-sectoral effort to be given high priority in national development  APPROACHES TO FOOD AND NUTRITION PLANNING 2. Nutrition-oriented Developing Planning a. Malnutrition is not only a problem of food consumption and availability but of poverty b. Main perspective is to reduce the cause of deprivation and not simply to increase food consumption and supply  APPROACHES TO FOOD AND NUTRITION PLANNING 2. Nutrition-oriented Developing Planning c. Nutrition concerns and objectives must be fully integrated into development planning d. Uses diagnostic analysis and examines more deeply the underlying causes of malnutrition through a process of functional classification  APPROACHES TO FOOD AND NUTRITION PLANNING 2. Nutrition-oriented Developing Planning e. Involves the inclusion of nutrition either as an objective, a component or a consideration of all of these f. May be applied in national, local and sectoral development plans  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 1: SITUATIONAL ANALYSIS a. Scope: Problem identification and definition and analysis of the causes of the problem in physiologic and socioeconomic terms b. Mechanics: 1. Organize a multidisciplinary team 2. Develop a conceptual framework or causal model for malnutrition  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 1: SITUATIONAL ANALYSIS Mechanics: 3. Plan for data collection and analysis 4. Gather and assemble data 5. Analyze and interpret data  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 1: SITUATIONAL ANALYSIS C. Principles and concepts useful in analyzing the food and nutrition problems 1. Malnutrition is not merely a health or social problem but a development problem linked to poverty, illiteracy, inequality, deprivation and certain environmental factors 2. Plan and implement nutrition-oriented development strategies and approaches with active participation of people  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 1: SITUATIONAL ANALYSIS C. Principles and concepts useful in analyzing the food and nutrition problems 3. Integration of nutrition considerations into the development process that considers nutrition improvement as an objective, a tool, a consequence and an indicator of development 4. The causes of malnutrition are interrelated and interdependent.  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 1: SITUATIONAL ANALYSIS C. Principles and concepts useful in analyzing the food and nutrition problems 5. Malnutrition can be solved through the integrated and coordinated efforts of the public and private sectors, the political leaders and the people at-risk.  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 1: SITUATIONAL ANALYSIS D. Key questions for analyzing situations and defining food and nutrition problems 1. Who are malnourished? 2. What types of malnutrition affect them? 3. Where are they located? Which ecologic settings? 4. How much are affected?  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 1: SITUATIONAL ANALYSIS D. Key questions for analyzing situations and defining food and nutrition problems 5. To whose families/ households do they belong? What are their occupation types? 6. Why are they malnourished? What are the direct and indirect causes?  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 1: SITUATIONAL ANALYSIS D. Key questions for analyzing situations and defining food and nutrition problems 7. How do current projects and programs affect these families with malnourished children and adults? 8. What are the existing resources in the community?  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 1: SITUATIONAL ANALYSIS E. Indicator ❑These are the information that are used to measure changes, which occur during the course of the program ❑It allows one to monitor the orgress of the program  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 1: SITUATIONAL ANALYSIS E. Indicator  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 1: SITUATIONAL ANALYSIS E. Indicator  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 1: SITUATIONAL ANALYSIS F. Obtaining needed information 1. Secondary data from: - sectoral agencies - census and statistics - reports and publications - special studies  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 1: SITUATIONAL ANALYSIS F. Obtaining needed information 2. Rapid appraisal of present food an nutrition situation through a combination of the following methods: a. FGDs b. Actual observations c. Briefings from village leaders d. interviews with extension agents/workers e. Talking with the people f. group information surveys  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 1: SITUATIONAL ANALYSIS F. Obtaining needed information 3. In-depth surveys through collection of primary data - preparation of family profiles based on anthropologic, ethnographic, behavioral and/or descriptive data  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 2: SETTING OBJECTIVES A. Objectives: this refers to statements about what one wishes to achieve B. Types or Levels of Objectives 1. Goal- general statement of vision 2.Outcome objective- a quantified statement of desired change in the problem 3. Output objective- statement on services to be given, coverage, or beneficiaries 4. Input objective- statement of resource inputs for services or projects  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 2: SETTING OBJECTIVES C. Goals and objectives are necessary to: 1. plan a program effectively 2. determine resource requirements; and 3. measure the success or failure of the program D. Characteristics of a good objective - SMART  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS A. Courses of action or interventios and support activities to be conducted should be identified based on the objectives and results of the assessment B. Nutrition interventions are planned actions that introduce new goods or services into the existing food system for the explicit purpose of improving the nutritional well-being of designated groups  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS C. Nutrition interventions can be: 1. Directly nutritioal 2. Developmental  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS C. Nutrition interventions can be: 1. Food Formulation- process of developing low-bulk, highly nutritious foods with desired nutritional and sensory attributes for the nutritionally at-risk groups that include pre- school children, pregnant and lactating women  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS C. Nutrition interventions can be: 2. Supplementary feeding- a short-term intervention that involves the provision of food supplements to vulnerable groups and at-risk households 3. Micronutrient supplementation- involves the administration of pharmaceutically prepared vitamins and minerals to target individuals or groups for treatment or prevention of specific micronutrient deficiency  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS C. Nutrition interventions can be: 4. Food Fortification- the process of adding nutrients to food to maintain or improve the quality of the diet of a group, community or population 5. Establishment of vegetable gardens- aims to produce food that could increase the amount of food consumed at the household level and possibly increase income by selling extra produce  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS C. Nutrition interventions can be: 6. Small Livestock Production- aims to increase the amount of protein from animal source 7. Food Subsidy- also called as consumer subsidy, an intervention where the government controls and/or reduce the price of staple food to make these foods available and accessible to the target group of nutrition programs  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS C. Nutrition interventions can be: 8. Food preservation and preparation 9. Nutrition in Essential Child Health Services- a provision of public health services to children such as growth, monitoring, micronutrient supplementation, immunization, deworming and integrated management of childhood illnesses  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS C. Nutrition interventions can be: 10. Nutrition Education- process of acquiring knowledge, developing desirable attitudes and practices to ensure nutritional well-being 11. Promotion of optimum intent and young child feeding- promotion of breastfeeding to create awareness on breastfeeding , and production of complementary foods to create awareness on complementary foods which is the first version of solid foods given to  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS C. Nutrition interventions can be: 12. Promotion of Iodized Salt- aims to create awareness on the benefits of iodized salt and generate demand among the general public through mass media and interpersonal strategies 13. Promotion of fortified foods- aims to promote consumption and generate demand for consumption of fortified foods  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS C. Nutrition interventions can be: 14. Diet Counselling- focused on the therapeutic aspect of the diet and on the preventive and promotive aspects of nutritional care especially in the community 15. Growth monitoring- provides important information on the growth pattern of a child  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS C. Nutrition interventions can be: 16. Food for work- involves the payment of services in the form of food 17. Livelihood Assistance- aims to proved additional source of income to the family that could result to increased purchased and consumption of food  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS C. Nutrition interventions can be: 18. Integrated Programs- efforts to fuse various combinations of direct nutrition interventions with relevant programs in health, water, sanitation, family planning, livelihood and agriculture  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS D. Internal and external factors affecting nutrition interventions at various levels 1. The complexity of nutrition and how it affects health 2. The diverse kinds of intervention efforts and the decision structure involved 3. The constraints in delivering nutritional care  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS E. Elements in the effective planning and design of nutrition interventions 1. The specification of nutrition’s role in the country’s general development strategy 2. An explicit nutrition planning process 3. The systematic identification and analysis of the key design dimensions of the nutrition interventions 4. An integrative perspective  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS F. Criteria in selecting interventions 1. Relevance to identified problems 2. Effectiveness in meeting the objectives, improve nutrition situation, reduce inequalities, stimulate participation, achieve self-reliance  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS F. Criteria in selecting interventions 3. Feasibility of being implemented with success-given resources, capabilities, constraints 4. Integration with other existing programs  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS F. Criteria in selecting interventions 5. Likelihood of becoming an ongoing program 6. Ease in targeting 7. Cost effectiveness and ease in evaluation  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS F. Agree on a scoring system to use 1. Using the scoring system, compare each intervention with one another. 2. The final judgement on each intervention still contains an element of subjectivity, strict quantification or results are not recommended  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 3: DECIDE ON COURSE OF ACTION TO MEET OBJECTIVE/ SELECTING INTERVENTIONS F. Agree on a scoring system to use 3. The intervention with the lowest ranking or highest numeric score is actually the best intervention that should be given priority in terms of resource allocation 4. Need to also identify support activities or enabling mechanisms to be done such as trainings & resource generation  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 4: PLAN DETAILS OF PROGRAM 1. Set baseline information as basis for planning activities and allocation of resources 2. Include plan for monitoring and evaluation 3. Decide on organizational setup 4. involve the people who will be affected by the plan  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 4: PLAN DETAILS OF PROGRAM 5. Plan activities, allocate resources, estimate budget carefully 6. Set up a workable office system 7. Answer the questions: (a) what type of programs and projects? (b) who will be the targets and beneficiaries? (c) where will be the program be implemented (d) who will implement (e) when and how long and (f) how much?  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 5: IMPLEMENT PLAN AND MONITOR IMPLEMENTATION A. Use the plan as basis for daily activities B. Keep management tools (records, reports) C. Monitoring- regular, timely collection of information on the progress of the program, project or activity  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 5: IMPLEMENT PLAN AND MONITOR IMPLEMENTATION D. Implementation Approaches 1. Sectoral- implementation of interventions based on department’s mandate A. Public Health- malnutrition is considered as a disease which has to be cured through therapeutic approaches B. Social Welfare- view malnutrition as ensuing from conditions of social instability that deprive the family, and society of the right kind and amount of food  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 5: IMPLEMENT PLAN AND MONITOR IMPLEMENTATION D. Implementation Approaches 1. Sectoral- implementation of interventions based on department’s mandate C. Food Production- targets are determined based on estimated food needs of the population, promote production of food commodities for consumption especially protein-rich foods and promote the change in product mix of food output of the agriculture  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 5: IMPLEMENT PLAN AND MONITOR IMPLEMENTATION D. Implementation Approaches 1. Sectoral- implementation of interventions based on department’s mandate D. Education- promote the importance of nutrition by disseminating knowledge; programs are premised on the assumption that malnutrition is caused by lack of knowledge about food needs at various stages of life, the nutritive value of different food  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 5: IMPLEMENT PLAN AND MONITOR IMPLEMENTATION D. Implementation Approaches 2. Multi-sectoral- A. Basic Human Needs Approach- concerned with providing the primary needs of communities and individuals B. Development Approach- defines development as the creation of social and economic change to achieve overall growth and improvement  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 5: IMPLEMENT PLAN AND MONITOR IMPLEMENTATION D. Implementation Approaches 2. Multi-sectoral- C. Systems Approach- adopts the systematic problem- solving process involving assessment, analysis and action D. Community Nutrition- systematic approach of implementing intervention using indigenous extension workers at the community level, promoting active involvement  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 6: EVALUATE PROGRAM A. SCOPE - it is a systematic appraisal of success of the program - measures the extent to which objectives are met - usually done by comparing changes with targeted changes B. OBJECTIVES 1. Determine what and how well objectives were met 2. Determine reasons for successes or failure 3. Helps in making decisions  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 6: EVALUATE PROGRAM C. TYPES OF EVALUATION 1. Time Evaluation A. Ex-ante Evaluation- pre-program evaluation carried out prior to implementation but after program formulation, typically used to re-assess development needs and project feasibility  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 6: EVALUATE PROGRAM C. TYPES OF EVALUATION 1. Time Evaluation B. On-going Evaluation - carried out through the life of the project - information derived during this stage enables modification or corrective action to be made to project design targeting or timetable  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 6: EVALUATE PROGRAM C. TYPES OF EVALUATION 1. Time Evaluation C. Ex-post Evaluation - done at the end of the implementation stage - its purpose is to assess the project for funding agencies and project managers -results are used for final report of the project and in determining benefits in relation to project output  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 6: EVALUATE PROGRAM C. TYPES OF EVALUATION 2. Process Evaluation - shows how inputs or resources invested in the project are transformed through a series of sequential processes into outputs - evaluators will have a clear idea of the strengths and weaknesses of the project/activity and help them improve its design and implementation  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 6: EVALUATE PROGRAM C. TYPES OF EVALUATION 3. Results Evaluation - systematic analysis of the results of the project and how they affect the major determinants of the problem in a hierarchical manner - shows the direct effect of the final output of an intervention to the different causes of the problem  STEPS IN PROGRAM PLANNING AND MANAGEMENT STEP 6: EVALUATE PROGRAM Decision making on interventions based on evaluation: a. Will continue b. Continue with modifications c. Expand program d. Stop program