The impact of the program will be monitored though students’ journals that will include their weekly reports on gaining knowledge of nutrition, creating own recipes and its implementation, diet records, and self-efficacy in making healthy choices. An assessment of immediate impact of the program will justify the program progress and procedures, and if any modification are needed to apply prior reaching its ending point.
The outcome of the program will be evaluated by anthropometric methods (reduction in waist circumference) by measuring BMI pre-and post program 6 months after it has been implemented. Additionally, the effectiveness of the program will also be assessed through survey that will include the questions about the diet and the health status.
As a result of the evaluation, “Healthy Chef” program will be analyzed on its strengths and weakness, its progress and if any elements of the program needs additional revision to achieve the established