Identifying the Recipient of the Report
Meals of Wheel is a nationwide program located in Southern Delaware that nutrition lunches to the elderly people who cannot prepare food independently. Volunteers from different regions are ready to deliver hot meals to seniors and help them sustain good health, remain independent, and find time for personal affairs. The program ensures regular delivery of healthy food people throughout a week.
Introducing the Service: Expanding the Boundaries
The program is a good starting point for spreading the culture of healthy and nutritious food. It can also create a basis for organizing traditional celebration for seniors who have no time and opportunity to do so. To introduce a service, it is purposeful to create an official website where different traditional menus will be presented for a client to choose the dish for delivery. Volunteers, therefore, can deliver traditional food in specially designed baskets to create an atmosphere of celebration.
Purpose of the Report
The proposed recommendation pursues the following goals. First of all, it allows volunteers to expand their knowledge and experiences in traditions and cultures of various countries. They can reveal their creativity while designing packages for the customers. Second, the service enhances and fully meets the mission and vision of the programs, as well as allows seniors to feel essential support on the part of the volunteers.
Because some elderly people are duly attached to their habits and cultural values, delivery of authentic food designed in accordance to existing traditions and norms can help clients sustain normal lifestyles they sustained before. Hence, while entering the website or contacting the agency, they can choose the cuisine that meets their cultural expectations.
Importantly, the given program also adds to the concept of delivering nutrition, healthy, and authentic food. The service should be presented separately because it will be provided only for certain celebrations. The clients, therefore, can enjoy foods and sustain their traditions.
Potential Resources Needed to Support
In order to launch a new service, the organization can establish a contest for volunteers for designing a new website revealing information about different cuisines of the world. The program will address to volunteers’ creative approaches to arranging online options for the clients and attracting more enthusiastic people to the program. While drawing information about specific cuisines and traditions, it is purposeful to consult concepts and basic frameworks of home health aid (Allen, 2004).
Catering for all celebration events should also be associated with the essentials of nursing care and medical treatment. In addition, the program aims at exploring the philosophical foundations of meals delivery (Council Older Adults, n. d.). Finally, the program involves designing food packages based on eco-friendly materials (Package Design, 2012). For this purpose, volunteers can address specific sites providing services of designing food baskets, boxes, and packages (Package Design, 2012).
Judging from the above-presented research, acquiring knowledge on creating specialized packages can communicate taste appeal and provide information on calorie intake for a client to be aware of the basic ingredients of a dish. The newly implemented service, therefore, can advance the organization’s policy and improve the quality of delivery.
Methods Used for Collecting Information
To implement the new service, certain researches and surveys should be conducted to define the potential target clientele. Specifically, the organization should provide resources for analyzing the demographic data to define the region where their help is especially important. It is imperative to identify sample population for conducting interviews and organizing surveys to define whether introducing culturally specific dishes is in high demand among the clients.
The volunteers should send e-mails to potential clients to invite them to take part into the interviews. They can make up a list of questions and visit participants to receive answers and gather results. Further, the transcript interviews should be coded to draw out statistical information from qualitative data to define which types of services are the most popular and which ones are better to exclude from the program. Percentage of people supporting new service implementation should also be counted and analyzed.
Evaluating the Collected Data
The program should also meet ethical considerations and analyze recent tendencies in catering for elderly people. The population sample should be carefully classified with regard to age, gender, health problem, dietary preferences, cultural affiliation, and social background. At the same time, specific attention should be paid to ethical and moral considerations while composing interview questions. Specifically, they should be neutral in order not to offend participants’ cultural and religious beliefs.
Each participant should be carefully instructed about the purpose, mission, and main provisions of a newly introduced service. Further, the interview should contain multiple-choice questions if the subject of discussion relates to such matters as package design, gastronomic preferences, and observed traditions. The gained results should be processed by the organization’s administrators and counselors to define how they can influence further development of a new service.
Aside from interview analysis, specific references should be made to the organization of food delivery. Because some food on holidays should be prepared in accordance with specific recipes and made up of exotic or imported ingredients, it is necessary to introduce additional standards to checking the quality of products.
References
Allen, J. E. (2004). Assisted Living Administration: The Knowledge Base. US: Springer Publishing Company.
Council for older adults. (n. d.). Center for Older Adults. Web.
Package Design. (2012). Package Designs: Food. Media Group International. Web.