Project Title
Project Director/Principle Investigator
PIN (4 numbers or letters)
Organization Name/Institute Affiliation
Address
City
State
Zip code
Phone (123)456-7890
Fax (123)456-7890
Email
Confirm Email
Total Requested Amount
Duration of Project
Duration From: (MM/DD/YYYY)
To: (MM/DD/YYYY)
Annual Amount Required
Checks should be made payable to:
Checks should be sent to: (Address)
City
State
Zip Code
1 page “Executive Summary” (250 words maximum) of proposed project
Describe Entire Proposal (1000 words)
Is this: Academic Research, Nutrition
Education, Hunger and Social issues?
1 page concise budget including dollar amount details and a brief justification of items requested “Personnel” “Supplies”
“Equipment” “Other Expenses”
Nutrition Education: Describe How person in charge is uniquely qualified to administer funds/manage people (250
Words)
Executive Summary
Turn a New Leaf
Lauraine, E, Carly
RD2B
Healthy Eating Active Living
New Hampshire
560 Court Street
Keene
New Hampshire
03431
(315)778-2546
(603)354-6704 carlylauraine@cheshire-
MED.com carlylauraine@cheshire-
MED.com
$28,415.01
1 year
07/01/2013
07/01/2014
$28,415.01
Heal NH
560 Court Street
Keene
New Hampshire
03431
See Attached Page
See attached page
Nutrition Education
See Attached Page
See Attached Page
This project lines up with the Allen Foundation’s priority to train persons to work as educators and demonstrate good nutrition practices through the hiring of a new staff person to nutritionally analyze recipes from local restaurants. This project also

highlights the Foundation’s goal to encourage and disseminate information regarding healthy nutrition practices. The goal of this project overall is to help local restaurants highlight healthy menu options on their menus. Another goal of this project is to make it easy for the consumer to choose the healthy options on said menus. The work that the new staff member will do to compute nutrient analysis using the software program ESHA will allow more restaurants to be involved in the
Turn a New Leaf program. An increase in the restaurants using the TANL menulabeling program will increase consumer’s knowledge on the program and generate a change in the way consumers view menus. The goal of the project is to change behavior of unhealthy restaurant dining patterns in the community. Partnering with the Allen Foundation will enable more momentum and strategy in working towards the goal of making Cheshire County the healthiest community in the United States by the year 2020.
Entire Proposal (1000 words)
Turn a New Leaf (TANL) is a menu labeling project geared toward the Cheshire
County community of Keene, New Hampshire. It is a part of the Healthy Eating
Active Living NH (HEAL NH) initiative. It is also in conjunction with the Vision 2020 goal of making Cheshire County the healthiest county in the United States by the year 2020. All of the said initiatives are funded by numerous grants including: HNH
Foundation, Anthem Blue Cross Blue Shield, Endowment for Health, NH Charitable
Fund, NH Department of Health and Human Services, Convergence Partnership
Fund of Tides Foundation.
This menu-labeling program reaches out to local restaurants in the Keene
Community and asks for their participating in the program. Restaurants owners and chefs then collaborate with TANL to label menu items on a three-heart scale. All recipes are graded on a set of criteria including:





0g trans fat, 750 calories or less
Less than 600 mg sodium
Less than 10% of calories and < 8g saturated fat
1 cup of fruit or vegetables
1 ounce of whole grains or ½ cup beans.
If a recipe meets



3/6 criteria then it receives one heart (healthy);
4/6 receive two hearts (Healthier);
5-6/6 receives three hearts (healthiest).
There are logos for each heart that are then placed on the restaurant’s menu to tell which items are healthy options.

Currently this project is run via the help of Keene State College Dietetic Interns who complete the nutrient analysis using ESHA software program owned by Keene State
College. Funding of this project would allow more consistent program management and follow up, and for more nutrition knowledge to be spread throughout the community. Expanding the menu labeling to more restaurants will allow customers to become familiar with the criteria with the goal of choosing those options at every restaurant that they dine in. The hearts on the menu strive to be an easily recognized icon for those in a hurry and those who do not want to look through the nutritional information (if it is available) to make a healthy choice. This partnership with the Allen Foundation will allow for more restaurants to be TANL analyzed and therefore reach more consumers in the community.
Statement of Need:
This is a major issue in this program because there are often time lags between when one intern leaves and another one starts. This can cause buildup in the recipes that need to be assessed and leaves the program at a stand still. With the help of a full time employee, there will be a person who is proficient with the software working on the project at all times. IN addition to being the software expert, this staff member will also be able to piece together promotional pieces for the community to create awareness on the program. Radio spots, and other marketing tools can be put together with the help of this employee; the more awareness that can be created around this program, the more potentially effective the labeling will be. The employee that is hired full time will also be the employee who attends conferences and meetings on how to effectively use the software. Attending the conferences will again ensure that the software is being used to its full capacity. This will alleviate the time crunch that incoming interns face to get recipes analyzed. The analysis is the longest piece of the puzzle, therefore an important component to be trained on. The staff member will not only be in charge of using the software when there are no interns, but also train the interns to be as efficient as the full time staff.
To create behavior change, TANL needs to have access to this software and a staff member who is trained on how to use it correctly. This grant would fund the cost of software, a computer to run the software, a staff member’s salary, the training on the software, and some promotional materials to display the results. This project recognizes the Allen Foundation’s priority to encourage healthful nutrition practices; and sees this partnership as a way to reach out to the Keene community members.
Though one full time staff member working on this project will be a large improvement, there is still need for another. The menu labeling is one half of the project and the other half is getting restaurants to embark with TANL on the project.
This staff member would be in charge of managing interested restaurants in the project. Responsibilities would include generating community wide interest in the program (there would be an overlap in this duty between the two staff members), as

well as being the contact person between the restaurant owner and the intern/staff member doing the analyzing. The lines of communication need to be open and intact at all times during this process, and it would make for an easier transition for both parties to have one person in chare of this. After the program launches in a new restaurant site, this staff member would also be important for ensuring customer satisfaction of the product, both on the consumer and restaurant owner part.
One of the goals of the Allen Foundation is “To encourage the dissemination of information regarding healthful nutritional practices and habits.” Through the funding of this project Cheshire County would have additional information provided at specific restaurants on healthy choices. This information would be available on a multitude of platforms, such as on the radio, in the restaurants, and eventually online. A 2001 study cited in the American Journal of Public Health states that “use of nutrition labels reduce the average energy content of entrees purchased without reducing overall sales.” A 2012 CDC study on the Evaluation of Consumer understanding of nutrition labels found that symbols along with the nutritional facts have a higher rate of understanding that one on its own. The CDC also states that the rate of overweight and obesity in New Hampshire is 62.2% of adults 18 or older
(BMI of 25 or greater) and 25% of the population had a BMI of 30 or greater.
Objectives:
(With the help of this grant, the following objectives would be met within 1 year of the financial assistance.)
1.
Employ two additional staff members to contribute to the TANL project a.
This outcome will be measured based on if 2 employees are hired or not.
2.
Contract with 4 new restaurants to be a part of the TANL project a.
Measured based on amount of restaurants prior to the grant, and then after the grant.
3.
Increase project awareness by continuing with “Swamp-bats”, Vision 2020, and all existing sites. a.
Measurable by adherence to current project sites or not.
4.
Increase project awareness by creating a promotional campaign to include radio spots, flyers, brochures, and email blasts. a.
Measured by the increase in avenues to promotion based on what is used prior to grant and what will be used after.
5.
Implement surveys on customer and owner satisfation after program is launched. a.
Customer and owner satisfaction goal rate of 60% or greater
Budget
Equipment Cost Justification

Equipment
Esha Software Program
Computer
Supplies
Posters (how many at what cost per?)
Table Tents (11”x17”)
(same)
Business Cards
(same)
Easels
(same)
Personnel
2 TANL coordinator number of hours and rate of pay
Dietetic Interns
$711
$499
$200
$24.01
$10
$100
Cost Justification
Necessary to compute nutrient analysis.
Needed for the software program to be used in the CMC office
Will be used to promote new restaurants that have collaborated with TANL.
Promotional materials to encourage interest in the labeling.
Will be used to recruit new restaurants to TANL programming.
Used for the posters to promote the
$24,570
$0
$1695 criteria list.
Will be the TANL staff member in charge of promoting TANL restaurants, menu analysis, and recruiting new restaurants.
In-kind donation of time to support the nutrition analysis work of TANL
Coordinator
Necessary for proper use of software.
Training (is this the conference below, a training package, be more specific)
Transportation
Food Beverage
Reimbursement
Total:
$538
$77
$28,415.01
Conference is in Chicago.
Meal reimbursement during training conference.
($123 contributed through governmental funding)
How Person in Charge is Uniquely Qualified
Carly Lauraine is a Registered Dietitian and Licensed Dietitian. She attended
SUNY Oneonta where she obtained her B.S. in Dietetics, then attended Keene State
College for a dietetic Internship program. While in the KSC Dietetic Carly worked on the Turn a New Leaf project and unlike previous years, was able to commit a significant amount of time to the project. Some of the work she completed included: changing the criteria to include an “Always a Healthy Option” framework, analyzing three restaurant menus and formatting all information into a chart format for ease of understanding by the owners. She also went to each restaurant to pitch the menu analysis to the owners and check for understanding. The past experience with the

TANL program will allow her to recruit restaurants with all of the knowledge of the program. During her undergraduate work, she had several assignments that included using ESHA to analyze different diets. She is familiar with the software, but would still benefit from the training to learn about program updates. In addition to having experience in the TANL program, Carly is a dedicated worker and is timely and punctual which will only benefit the project. She is familiar with the HEAL staff that has previously run the program, which will also ease in the transition process of the additional staff member.