Hi Erica-How are you? Are you still working at home? How are things?
Suzanne
-----Original Message-----
From: Erica Di Ruggiero [mailto:[log in to unmask]]
Sent: Wednesday, May 09, 2001 3:11 PM
To: [log in to unmask]
Subject: Request for Proposals - Nutrition Consultant/Writer
I am posting on behalf of Cancer Care Ontario the following opportunity of
interest to a nutrition consultant/writer. Please circulate. Thanks.
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REQUEST FOR PROPOSALS : From the Prevention Unit, Division of Preventive
Oncology
For Nutrition Consultant/Writer
Vegetable and Fruit Behavioural Intervention Modules
Proposals are due June 8th, 2001
Purpose of this Request for Proposals
The purpose of this Request For Proposals (RFP) is to secure the services of
a consultant to research and write intervention modules for a behavioural
intervention intended to increase vegetable and fruit consumption among
women 25 to 45 years of age.
Background: The Prevention Unit within the Division of Preventive Oncology
at Cancer Care Ontario (CCO) has a mandate for primary prevention. The
initial focus of this unit's work is in the area of nutrition and physical
activity, as well as tobacco control.
In its report Food, Nutrition and the Prevention of Cancer: a global
perspective (1997), which represents a meta-analysis of 4500 studies, the
World Cancer Research Fund (WCRF) and the American Institute of Cancer
Research (AICR) concluded that there is convincing scientific evidence that
eating a plant-based diet, particularly vegetables and fruit will reduce the
risk of cancer by 20%.
This Request For Proposals will build on the evidence from the WCRF/AICR
report, the results of a CCO commissioned literature review ( i.e. Sahay,
Tina, Rootman, Irving and Ashbury, Fredrick. Review of Nutrition
Interventions for Cancer Prevention, July 5, 2000.) to identify effective
nutrition interventions for cancer prevention and specifically support the
development of a behavioural intervention that is based on social cognitive
theory.
The behavioural intervention is intended to inform, educate and support
behaviour change (i.e. related to vegetable and fruit acquisition,
preparation, storage and eating) in Ontario women aged 25-45 and their
families, as well as support them to consume 5 to 10 servings of vegetables
and fruit every day. The aim is to promote good health and reduce the risk
of cancer. The intervention will complement the social marketing
intervention of the 5to10aday campaign, and also develop practical tools for
application in public health, community health and clinical settings. The
intervention will likely consist of six modules to help leaders deliver six
weekly one-hour sessions on increasing vegetable and fruit consumption.
The consultant will work under the guidance of CCO staff and the provincial
working committee established to guide intervention development and
implementation.
The competition is open. Investigators not affiliated with Cancer Care
Ontario are invited to apply.
Developing Vegetable and Fruit Behavioural Intervention Modules:
Planning Model: The Precede/Proceed model is being used to design the
vegetable and fruit behavioural intervention. The model is a well-accepted
analytic framework for planning and evaluating population-based health
education interventions, which links a number of theories. The model
includes nine phases but we will only describe the ones most relevant to the
assignment.
The Precede/Proceed model suggests that there are a number of factors that
influence health behaviours. These include behavioural, environmental,
predisposing, enabling and reinforcing factors.
Behavioural factors - vegetable and fruit consumption patterns among women
(25-45 years of age) and their families, including acquiring/reinforcing
behaviours. The behaviours include: eating, shopping, storing and preparing.
Environmental factors
Physical - availability of food; nutritional adequacy and safety of food
Economic - access to food and sustainable livelihood
Social - support of family/peers; cultural acceptability
Media - pervasive use of advertising of less healthy food
choices; distorted body image
Predisposing factors - for e.g. knowledge, attitudes and beliefs that
facilitate or prevent individuals from changing their behaviour.
Enabling factors - for e.g. self-efficacy, skills and resources needed to
perform the behaviours.
Reinforcing factors - for e.g. skills and strategies to deal with and
influence relevant others.
Theoretical Base: The goal and objectives for the intervention have been
developed taking into account the factors described above as well as the
constructs of social cognitive theory. Social cognitive theory (SCT) is
predicated on the assumption of a dynamic interaction between behaviours,
personal influences and environmental factors. SCT can not only help explain
how people acquire and maintain certain behaviours but also provide a basis
for intervention strategies. SCT constructs include but are not limited to:
self-control, self-efficacy, reinforcement, environmental cues and
behavioural capability. Other social science theories have also been applied
but not to the same extent as SCT.
The draft goal and objectives for the intervention can be found at the end
of this RFP.
Building on the principles of SCT, a behavioural outline has been developed
to guide intervention development. Further adjustments will be made to the
outline, based on input from the provincial working committee and the
results of 11 province-wide focus groups. A brief description of current
intervention assumptions follows:
Format: a combination of presentation, hands-on activities and take-home
activities and suggested materials should be included.
Length of intervention: Six one-hour sessions delivered on a weekly basis.
Estimated number of participants per session: About 9-15 participants are
expected to complete the intervention at each pilot site.
Pre-intervention assessment: Intervention participants will be asked to
complete a pre-intervention assessment (food frequency questionnaire, stages
of change, basic demographic information) as well as a similar assessment at
the end of the intervention.
Self-monitoring: Intervention participants will learn to monitor vegetable,
fruit and 100% fruit or vegetable juice intake between sessions.
Self-efficacy and positive reinforcement: Strategies that build
self-efficacy and provide positive reinforcement will be key components of
the intervention.
Funding: The writing of intervention modules is expected to cost up to
$17,000 Canadian, with the initial product due by October 1, 2001 in time
for pilot testing and the final product that incorporates the feedback from
the pilot sites due by March 1, 2002.
Deliverables
The deliverables include:
A detailed outline for the intervention modules;
Three drafts of the intervention modules (that will incorporate feedback
from CCO staff, the provincial working committee and the results of the
pilot test, as well as the results of a clear language review)
ˇA clear language review of the intervention modules;
A copy of the intervention modules, which includes relevant illustrations
and which is laid out in an attractive, user-friendly format (paper and
electronic). The electronic copy should be in Quark Express for later
conversion into PDF or HTML format for distribution via the Web and CD Rom;
and,
A copy of all materials identified and adapted as part of module
development.
Eligibility : The competition is open. Investigators not affiliated with
Cancer Care Ontario are invited to apply.
RFP Proposal
Please submit four copies of your proposal, which should include the
following:
Current curriculum vita(e) and/or statement of corporate qualifications.
A letter outlining relevant work experience.
A list of references that can be contacted to discuss the applicant's
experience as a consultant writing nutrition education materials that apply
social science theory principles.
The proposal should also convey the creative approach to be taken to write
the intervention modules, including a brief description of each session as
well as a proposed work plan with timelines, as outlined below:
Understanding of Project Requirements (1-2 pages)
Approach (3-5 pages)
Management Plan and Itemized Budget (2-3 pages)
Experience of Personnel (as required for curriculum vitae)
The application should be sent to:
Ms. Melody Roberts, M.E.S., RD
Senior Health Education Consultant
Prevention Unit
Cancer Care Ontario
620 University Avenue
Toronto, ON, M5G 2L7
The application deadline is 5:00 p.m. on June 8th, 2001.
One email copy will be accepted provided all documentation can be sent
electronically. Please email the proposal to Melody Roberts at
<mailto:[log in to unmask]> [log in to unmask]
Review Process: The review panel will include the Director of the Prevention
Unit, the Senior Health Education Consultant for the Prevention Unit,
academics, and members of the community and public health sector.
Short-listed candidates will be required to submit a sample or samples of
their relevant work i.e. nutrition or health education materials.
The chosen candidate(s) will be notified by early July 2001.
Evaluation Factors for Award: The selection of the contractor will be based
on an evaluation of proposals against four factors. The factors are the
understanding of the requirements for the project, the creative approach,
the management plan and itemized budget and the experience of personnel.
Requirement Weight
1. Understanding of the Requirements of the Project (20)
The proposal will be evaluated on how well the applicant demonstrates an
understanding of the objectives of the project. This understanding will be
evidenced by how comprehensively the proposal discusses the goals,
objectives and tasks to be performed and the interrelationships and
complexities of these tasks. The clarity, style, and format of the proposal
will be considered as an indication of capability in plan development,
presentation of information and clarity of expression. The proposal will be
considered an example of the work that is produced by the writer and will be
judged on the ability to communicate theory-based concepts in clear
language.
2. Creative Approach (30)
The applicant's approach will be evaluated on how clearly and concisely the
proposal presents a detailed plan to accomplish all requirements to develop
the vegetable and fruit intervention modules in keeping with the principles
of social cognitive theory. This includes a description of all aspects of
the applicant's creative approaches to research and write the intervention
modules, and work with the provincial working committee.
3. Management Plan and Itemized Budget ( 25)
The proposal will be evaluated on the completeness, and feasibility of the
management plan to ensure the successful completion of the deliverables,
within the timeframe given. It includes a work plan, which outlines
timelines, and how activities will be coordinated and communicated with
Cancer Care Ontario. It may also include an organizational chart,
delineating the lines of responsibility and authority if there is more than
one personnel involved with the project. The management plan will also
include a budget breakdown according to per diem estimates and expenses.
4. Experience of personnel (25)
The résumés of the proposed key person or persons will be evaluated for
documented experience, as well as relevant educational background and
training in nutrition, the application of social science theories and the
use of clear language. At least one of the persons will be a registered
dietitian and member in good standing with the College of Dietitians of
Ontario. The experience of the personnel includes technical as well as
managerial competence. Previous experience of the applicant(s) in
undertaking similar or related contracts of comparable scope is also
included.
If additional information is required, please contact from May 11th- 25th ,
2001:
Ms. Melody Roberts, MES RD
Senior Health Education Consultant
Prevention Unit
Cancer Care Ontario
620 University Avenue
Toronto, ON M5G 2L7
<mailto:[log in to unmask]> [log in to unmask]
Phone: 416-971-9800 x 1252
Fax: 416-217-1265
As of May 28 - June 8, 2001 - please contact:
Ms. Erica Di Ruggiero, MHSc RD
Nutrition and Health Promotion Consultant
104 Brandy Crescent
Woodbridge, ON L4L 3C8
[log in to unmask] <mailto:[log in to unmask]>
Phone: 905-856-4283
Fax: 905-264-2149
Appendix A : Draft Intervention Goal and Objectives For Vegetable and Fruit
Behavioural Intervention
GOAL: To increase vegetable and fruit consumption patterns
Three months after the end of the program, 60% of participants (women aged
25-45) will adapt and maintain a higher level of behaviours related to the
consumption of 5 to 10 servings of vegetables and fruit per day for
themselves and their families. These behaviours include: eating, shopping,
storing and preparing.
OBJECTIVES
Predisposing Factors
Behavioural Capability (Knowledge)
1.0.1 By the end of the program, 90% of participants will increase
knowledge of:
1.0.1.1 Diet as a risk factor for cancer and other chronic
diseases
1.0.1.2 The protective role of vegetables and fruit in reducing
the risk of cancer (and other chronic diseases)
1.0.1.3 The recommended number of servings per day for themselves
and their family members
2.0 Situational Cues and Outcome Expectancies
(Attitudes, Beliefs)
2.0.1 By the end of the program, 80% of participants will
challenge some of their beliefs toward increasing/reinforcing
vegetable and fruit consumption and develop positive attitudes
for short and long term outcomes such as:
2.0.1.1 Maintaining health
2.0.1.2 Preventing disease
2.0.1.3 Positive affective outcomes: (Feeling good, having
energy)
2.0.1.4 Maintaining/attaining a healthy body weight
Enabling Factors
3.0 Self-efficacy
3.0.1 By the end of the program, 80% of participants will increase
their confidence in attaining/maintaining the recommended level of vegetable
and fruit consumption in a variety of situations, including:
3.0.1.1 Eating alone
3.0.1.2 During weekends
3.0.1.3When in a hurry
3.0.1.4When preparation is difficult
3.0.1.5 When there is less choice in winter
4.0 Behavioural Capability (Skill Development)
4.0.1 By the end of the program, 70% of participants will develop the skills
needed to adopt adapt and maintain a higher level of vegetables and fruit
consumption per day including:
Strengthening self control by:
4.0.1.1.1 Learning Self-monitoring skills
4.0.1.1.2 Improving Self-regulatory skills (identifying situational cues
and addressing them)
4.0.1.1.3 Learning how to set flexible goals (issues related to maintenance/
relapse)
Building self-efficacy by:
4.0.1.2.1 Learning skills and strategies for asserting yourself in high-risk
situations
4.0.1.2.2 Learning how to avoid impulsive food buying/eating
Developing/improving behavioural capability as it relates to:
4.0.1.3.1 Food shopping and produce selection
4.0.1.3.2 Safe food handling, storage
4.0.1.3.3 Skills and strategies for dealing with perceived
barriers such as money, time and transportation constraints
Reinforcing Factors
5.0 Attitudes of and support from significant others: By the end
of the program, 70% of participants will develop the skills needed to deal
with and respond to significant others, including:
5.0.1 Skills and strategies aimed at influencing relevant others
(subjective norms and emotional stimuli) including;
5.0.1.1 Increasing positive responses from family members and
significant others
5.0.1.2 Dealing with and decreasing negative reactions from
family members and significant others
5.0.1.3 Negotiating and mediating potential conflicts with family
members
5.0.2 Skills and strategies for observational learning by:
5.0.2.1 Modelling positive and reinforcing behaviours as parents
for their children
5.0.2.2 Children supporting their parents in adopting and
maintaining new behaviours.
5.0.3 Provide reinforcements (rewards and incentives) to encourage the
adoption and maintenance of new behaviours as it relates to:
5.0.3.1 Eating
5.0.3.2 Shopping
5.0.3.3 Storing
5.0.3.4 Preparing
6.0 Environmental supports to increase the likelihood of
behaviour change including:
6.0.1 Providing opportunities to share new recipes and try new foods
6.0.2 Providing supports (where applicable) to increase access to the
program, including child care and public transportation.
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