1. Designing Training That Works The 8-Fold Path Three – phase, 8-step process to designing training programs

2. Step 1 - Needs Analysis Where are the gaps between performance and expectation? Individual? Job? Department? Organization? What solutions, including training, are available?

3. Step 2 - Derive Objectives Derive Criteria What is to be learned? (objective) How do we know if it was learned? (criteria)

4. Step 3 - Select Methods What different instructional method(s) will succeed? Which are cost-effective?

5. Step 4 – Pre-test Trainees How proficient in skills are trainees prior to training? Will measures of proficiency "contaminate" subsequent actions?

6. 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?

7. Step 6- Post-test Were the learning objectives achieved?

8. Step 7 – Transfer of Training Did the new knowledge/beliefs/behavior/performance transfer positively to performance on the job?

9. Step 8 – Modify/Solidify What, if any, changes are needed to improve the training for next time? Keep what works Fix what doesn’t

10. 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.looks like a cupped hand 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.(or a shot glass worth)

11. 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.