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Wednesday, April 22 • 8:30am - 10:30am
Sustaining Healthy Living Programs in Our Community: Producing a Policies & Procedures Manual for the YMCA of WNC

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The YMCA of WNC’s nutrition department plans and distributes afterschool snacks for all partner schools to provide healthy fruits, vegetables, and whole grains to students. A more recent endeavor is the creation and management of a Healthy Living Pantry (HLP), Healthy Living Mobile Kitchen (HLMK), and Healthy Living Mobile Market (HLMM). Through these programs, the YMCA of WNC is able to distribute healthy food and provide nutrition education to underserved individuals and families. Despite notable growth and outreach in the year 2014, there was a need and opportunity to improve the functioning of the nutrition department as a whole. Management within the department realized they were in need of policies and procedures to document all rules, regulations, and instructions on how each program in the department is run. This public service project served to create such content for the HLP, HLMK, and HLMM. Working in these programs the prior six months provided me with valuable insight into how organizations like the YMCA work. The experience demonstrated the importance of policies and procedures to guide volunteers and employees in their work and the ability of an organization to adapt to constant change. Therefore, I pulled from my experiences and the organization’s best practices to create a document that provides volunteers and employees guidance, but that is also adaptable to allow for any changes the organization might face in the future. The final policies and procedures manual will serve as a one-stop guide, which the nutrition department can utilize to effectively run programs and recruit, train, and manage employees and volunteers. Going forward, the policies and procedures manual will continue to help the department maximize the outcomes of its work.


Wednesday April 22, 2015 8:30am - 10:30am PDT
Wilma Sherrill Center Concourse