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Step 3: Focus Evaluation Design
Luann C. D’Ambrosio, MEd
• Understand how to focus the scope of your evaluation
• Describe the difference between process and outcome aims
• Develop questions to ask for gathering information
• Understand how to develop standards and indicators to measure progress
• Develop an evaluation plan for your own program(s)
Objectives
CDC Evaluation Framework
When Designing Your Evaluation, Consider
Plan Focus
Process
(means, resources/activities/outputs on
your logic model)
The number of inspections
conducted by food inspection staff .
Process
(means, resources/activities/outputs on
your logic model)
The number of inspections
conducted by food inspection staff .
Outcome
(ends, outcomes/goal on your logic model)
Reduction in critical item food safety
violations.
Outcome
(ends, outcomes/goal on your logic model)
Reduction in critical item food safety
violations.
How Do I Know What Questions to Ask?
• Preventing disease• Reducing health risk• Promoting positive health
behaviors• Compiling with legal
mandates• Responding to public
complaints• Addressing current impact/
threats• Anticipating future
impact/threats
How Do I Know What Questions to Ask?
• Maximizing use of resources• Demonstrating effective
public relations• Ensuring program
sustainability• Maintaining program control• Improving quality• Managing costs• Effectively communicating
with the public
Outcome or Process?
Hint: Ask the “Why?” question
Preventing Disease
Effectively communicating with the public
Promoting positive health behaviors
Outcome Process
Using Questions to Develop Standards
Use your questions to describe what should exist in order for the program to operating at an optimum level – the “bar.”
Process Question Example
Standard: Each EH specialist should be inspecting 100 food service establishments per month.
Outcome Question Example
Standard: The average number of critical item violations for food service establishments should be no greater than 2.5.
Finding Standards
• Your stakeholders
• National, state, local standards
• Program standards
• Other jurisdictions
• Existing
• Identify a process question, then turn it into a process standard
• Identify an outcome question, then turn it into an outcome standard
Group Practice
How Do I Measure Differences?
Indicators
Ask “What information do I need to determine if my standard is being met?
Example
Standard: Each EH Specialist should be inspecting 100 food service establishments per month.
Indicators:
•# inspections performed per month
•# FTE’s in food program conducting inspections
•Average time to conduct an inspection
•# of food service establishments in jurisdiction
Group Practice
Home grown tomatoes to meet your family’s needs
1. Identify family’s needs (standard)
2. Develop an Outcome and Process standard
3. Outcome and Process Indicators
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Group Practice
Are we able to grow tomato plants for our salad, canning, and juice needs this year?Are we able to grow tomato plants for our salad, canning, and juice needs this year?
QuestionQuestion
Raise 8 tomato plants to maturity by Sept 15. Raise 8 tomato plants to maturity by Sept 15.
Process standardProcess standard
• # plants reaching maturity by Sept 15
• # plants producing green tomatoes by July 15
• # times fertilized per month
• # times watered per week
• # times plants pruned
• # plants reaching maturity by Sept 15
• # plants producing green tomatoes by July 15
• # times fertilized per month
• # times watered per week
• # times plants pruned
IndicatorsIndicators
Group Practice
Are we able to produce sufficient, eatable tomatoes for our salad, canning, and juice needs this year?Are we able to produce sufficient, eatable tomatoes for our salad, canning, and juice needs this year?
QuestionQuestion
50 lbs of ripe, edible tomatoes harvested by Sept 1550 lbs of ripe, edible tomatoes harvested by Sept 15Outcome standardOutcome standard
• # of ripe, eatable tomatoes per plant
• Pounds of eatable tomatoes picked by Aug 30
• Pounds of eatable tomatoes picked by Sept 15
• Pounds of tomatoes discarded by Sept 15
• # of jars of tomatoes canned by Sept 15
• # jars of homemade tomato juice available by Sept 15
• # of salads containing tomatoes consumed by Sept 15
• # of ripe, eatable tomatoes per plant
• Pounds of eatable tomatoes picked by Aug 30
• Pounds of eatable tomatoes picked by Sept 15
• Pounds of tomatoes discarded by Sept 15
• # of jars of tomatoes canned by Sept 15
• # jars of homemade tomato juice available by Sept 15
• # of salads containing tomatoes consumed by Sept 15
IndicatorsIndicators
Important Terms to Remember
• Process
• Outcome
• Standards
• Indicators
Questions?