Designing Training That Works The 8-Fold Path

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Designing Training That WorksThe 8-Fold Path

• Three phase, 8-step process to designing
  training programs

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Step 1 - Needs Analysis

• Where are the gaps between performance and
  expectation? Individual? Job? Department?
  Organization?
• What solutions, including training, are
  available?

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Step 2 - Derive Objectives Derive Criteria

• What is to be learned? (objective)
• How do we know if it was learned? (criteria)

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Step 3 - Select Methods

• What different instructional method(s) will
  succeed?
• Which are cost-effective?

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Step 4 Pre-test Trainees

• How proficient in skills are trainees prior to
  training?
• Will measures of proficiency "contaminate"
  subsequent actions?

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Step 5 Train!

• Is the training .
• clear in purpose,
• consistent with learning principles,
• focused on task,
• appropriately arranged,
• individualized to differing levels of trainee
  preparation?

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Step 6- Post-test

• Were the learning objectives achieved?

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Step 7 Transfer of Training

• Did the new knowledge/beliefs/behavior/performance
  transfer positively to performance on the job?

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Step 8 Modify/Solidify

• What, if any, changes are needed to improve the
  training for next time?
• Keep what works
• Fix what doesnt

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How to build a healthy salad

• 1. Choose an assortment of deep greens.
• Romaine lettuce, kale, and spinach are great
  choices, high in fiber, folate, and vitamin C.
  Skip the iceberg lettuce, which is mostly water,
  and not nearly as many nutrients as the deeper
  greens.
• 2. Add a mix of colorful non-starchy vegetables.
• Adding an assortment of colorful vegetables are
  your best option, as the different colors impart
  different nutrients. Throw in some orange veggies
  such as carrots which are rich in contain beta
  carotene and add tomatoes which contain lycopene.
  Other great options are vitamin C-rich yellow and
  red peppers, broccoli, cucumbers, and mushrooms.
  You get the idea. It's okay to throw in the
  kitchen sink, as they say.
• 3. Add a healthy protein.
• Add grilled salmon, chicken breast, canned tuna,
  or sliced turkey as a healthy protein option. Aim
  for around 4 ounces (a little larger than your
  palm). Tofu or tempeh makes for a great vegan
  option. Protein is filling and also helps to
  stabilize blood sugar. Skip the fried chicken,
  fried fish, and fatty deli meats such as
  pastrami. And go easy on the cheese.
• 4. Toss in your favorite beans or legumes.
• If you have the urge, toss in some beans or
  legumes for flavor and added fiber. Chick peas,
  black beans, kidney beans or lentils are great
  options. Aim for around 1/2 cup (looks like a
  cupped hand.) Beans and legumes will add more
  substance to the salad along with fiber and
  nutrients. And they will certainly keep you full.
  But best to skip the re-fried beans.
• 5. Go easy on the dressing.
• Salad dressing is high in calories and fat, and
  we usually get way too much dressing when we
  order a salad straight off the menu without
  specifying "light on dressing" or "on the side."
  It is common for a restaurant salad to contain at
  least a quarter of cup, or 4 tablespoons of
  dressing. I suggest asking for dressing on the
  side, and then you can control how much you add.
  It's also important to watch your portion when
  you are home, as a mere tablespoon of oil (while
  containing heart-healthy fat) contains over 100
  calories. When choosing a dressing, best to aim
  for non-creamy dressings such as balsamic
  vinaigrette, Italian, or use olive oil and
  vinegar along with your favorite spices. Skip the
  ranch, Caesar, and blue cheese. When eating at
  home, try making your own dressing with olive
  oil, mustard, vinegar, and fresh lemon. Or choose
  a low-cal dressing. Aim for 1-2 tablespoons (or a
  shot glass worth) of dressing.

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How to build a healthy salad

• 1. Choose an assortment of deep greens.
• 2. Add a mix of colorful non-starchy vegetables.
• 3. Add a healthy protein.
• 4. Toss in your favorite beans or legumes.
• 5. Go easy on the dressing.