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Conducting a Training Needs Analysis

Write 3-4 pages focused on gap analysis and your simulation experience for conducting a training needs analysis that is the basis for an effective training and development program design.

Introduction

For this assessment, you will use the CapraTek: Training Needs Assessment simulation. Using this simulation, featuring a fictitious technology organization, will require you to make some decisions about which employees to gather data from, and about what data to utilize and interpret in your assessment. The goal of developing this data is to drive employee performance in the direction of the organizational strategy.

Note: The assessments in this course build upon each other to form a training and development program, so you are strongly encouraged to complete them in sequence.

The first and most critical step of designing a training and development program is to conduct a training needs analysis (or assessment) to identify actual training needs. This is often referred to as a gap analysis because the gap is the difference between what the employees currently know and what they need to know.

In developing a training and development program, you often interview subject matter experts (SMEs) to gather data on training needs. This assessment asks you to imagine yourself in the role of a training consultant who will be developing a training program, and the simulation’s design demonstrates how to create strong questions for SMEs and how to use the interviews to obtain key documentation and data about training needs.

In this assessment, you will practice performing a training needs analysis (TNA) by selecting whom to interview and deciding what data to gather in order to identify gaps in trainee knowledge. You will summarize your findings using a TNA format. Include what trainees should know (or be able to do), and then using your findings, identify what they currently know (or can do). The gap will determine the learning objectives on a specific topic that the trainees should meet during the program you design and develop in this course. Using Bloom’s Taxonomy, a model that classifies levels of learning, can help you successfully prepare learning objectives for trainees at the proper level of human cognition: knowledge, comprehension, application, analysis, synthesis, or evaluation.

Preparation

Complete the CapraTek: Training Needs Assessment simulation activity. This simulation will help you understand how to create strong questions, select appropriate subject matter experts, and gain the understanding of how and where to locate key information related to an organization’s (CapraTek’s) training needs.

  • Familiarize yourself with the scenario and the information on the home panel of the media piece before you proceed to the activity.
  • This TNA simulation uses navigation that requires you to complete certain steps before moving on to the next step.
  • You will have the opportunity to go through the activity multiple times to see how different decisions affect the outcome.
  • Be sure to download your results after completing this simulation; you will use them in this assessment.

Requirements

For this assessment, complete the following:

  • Describe what a training needs analysis is.
  • Analyze methods for performing a training needs analysis (gap analysis) to determine what trainees know or can do prior to training.
  • Justify the SMEs selected to interview and the questions asked for the training needs analysis.

Additional Requirements

  • Written communication: Written communication is in a professional style with correct grammar, usage, and mechanics.
  • APA formatting: Resources and citations are formatted according to current APA style.
  • Headings: Incorporate level headings according to current APA style.
  • Length: A typical response will be 3–4 typed, double-spaced pages.
  • Font and font size: Times New Roman, 12 point.
  • References: As needed.

Competencies Measured

By successfully completing this assessment, you will demonstrate your proficiency in the following course competencies and assessment criteria:

  • Competency 2: Demonstrate effective training program design, development, and implementation.
    • Describe what a training needs analysis is.
    • Analyze methods for performing a training needs analysis (gap analysis) to determine what trainees know or can do prior to training.
    • Justify the SMEs selected to interview and the questions asked for the training needs analysis.

Nutrition and Digestion

Question 1 (1.1) 450 words

There are seven components of a balanced human diet.  Concisely explain the seven components and their main roles for nutritional health.

If you have an imbalanced diet, this could potentially lead to a longer term imbalance of vital nutrients and you could become unwell.

Question 2 (1.2) 200 words

Explain what is meant by the term ‘imbalanced diet’. Develop this explanation to include the consequences of an imbalanced diet relating to:

·       High blood pressure

·       Why particular symptoms of deficiency develop to a lack of one vital nutrient of your choice. 

Both Javid and Alicia have been researching into the current recommended approach to a healthy diet.  They are both aged 27.

Question 3 (1.3) 300 words

Describe the sort of diet that it might be recommended that they should follow to ensure the maximum health benefits for these different sexes.

The alimentary canal is a long tube that starts at the mouth and ends at the anus. The cellular and tissue structure of this tube (histology) varies in different regions.

Question 4 (3.1 & 3.2) 450 words

a)    Clearly present how all parts of the alimentary canal (digestive tract), together with the accessary organs make up the digestive system. Use at least one diagram (that can be downloaded) and concise descriptions to clarify their location in the digestive system (AC 3.1).

b)    Concisely explain the functions of the mouth, pharynx, oesophagus, stomach, small & large intestines, rectum and anus (AC 3.2)

Question 5 (3.3) 300 words

Describe the histology of the alimentary canal, particularly to identify the variations in structure between the stomach, duodenum and ileum.  Include an image in your answer.

Food is broken down in the process of digestion.   This is brought about by the action of proteins called enzymes.

Question 6 (2.1) 300 words

a) Define the following terms:

1.              Intracellular digestion

2.              Extracellular digestion

3.              Mechanical digestion

4.              Chemical digestion

b)

You decide to eat a ham sandwich for your lunch.  Your sandwich consists of bread, butter and ham. Explain how digestive enzymes work throughout the digestive tract to break down your ham sandwich into its smallest components that can be used by your body.

Once food has been broken down by enzymes, the products of the breakdown need to be absorbed into the bloodstream.

Question 7 (2.2 & 3.4) 300 words

a)    Explain the roles of the lacteals and capillaries in absorption within the villi in the ileum.  Include an image of a lacteal in your answer (AC 2.2).

The liver has many functions, but its main job within the digestive system is to process the nutrients absorbed from the small intestine. It also helps with the digestion of fats which starts with the emulsification process.

b)    Concisely describe the importance of the liver relating to the emulsification process and for metabolising carbohydrates, proteins and fats (AC 3.4)?

Key Points:

Use citation up to the final point in each response

Use these sources

Use terminology wording   

Relevance Websites for the assignment:

Digestive System Key concepts.pdf

https://www.youtube.com/watch?v=dMjXCHStq_4&feature=emb_title

Anatomy | Histology of the Stomach & Small Intestine – YouTube

Overview of the Digestive System | Boundless Anatomy and Physiology (lumenlearning.com)

digestive System | Search Results | Boundless Anatomy and Physiology (lumenlearning.com)

23.1 Overview of the Digestive System – Anatomy and Physiology | OpenStax

23.2 Digestive System Processes and Regulation – Anatomy and Physiology | OpenStax

23.3 The Mouth, Pharynx, and Esophagus – Anatomy and Physiology | OpenStax

23.4 The Stomach – Anatomy and Physiology | OpenStax

23.5 The Small and Large Intestines – Anatomy and Physiology | OpenStax

23.6 Accessory Organs in Digestion: The Liver, Pancreas, and Gallbladder – Anatomy and Physiology | OpenStax

23.7 Chemical Digestion and Absorption: A Closer Look – Anatomy and Physiology | OpenStax

The Digestive System | A-Level Biology Revision Notes (alevelbiology.co.uk)

Nutrition and Digestion

Question 1 (1.1) 450 words

There are seven components of a balanced human diet.  Concisely explain the seven components and their main roles for nutritional health.

If you have an imbalanced diet, this could potentially lead to a longer term imbalance of vital nutrients and you could become unwell.

Question 2 (1.2) 200 words

Explain what is meant by the term ‘imbalanced diet’. Develop this explanation to include the consequences of an imbalanced diet relating to:

·       High blood pressure

·       Why particular symptoms of deficiency develop to a lack of one vital nutrient of your choice. 

Both Javid and Alicia have been researching into the current recommended approach to a healthy diet.  They are both aged 27.

Question 3 (1.3) 300 words

Describe the sort of diet that it might be recommended that they should follow to ensure the maximum health benefits for these different sexes.

The alimentary canal is a long tube that starts at the mouth and ends at the anus. The cellular and tissue structure of this tube (histology) varies in different regions.

Question 4 (3.1 & 3.2) 450 words

a)    Clearly present how all parts of the alimentary canal (digestive tract), together with the accessary organs make up the digestive system. Use at least one diagram (that can be downloaded) and concise descriptions to clarify their location in the digestive system (AC 3.1).

b)    Concisely explain the functions of the mouth, pharynx, oesophagus, stomach, small & large intestines, rectum and anus (AC 3.2)

Question 5 (3.3) 300 words

Describe the histology of the alimentary canal, particularly to identify the variations in structure between the stomach, duodenum and ileum.  Include an image in your answer.

Food is broken down in the process of digestion.   This is brought about by the action of proteins called enzymes.

Question 6 (2.1) 300 words

a) Define the following terms:

1.              Intracellular digestion

2.              Extracellular digestion

3.              Mechanical digestion

4.              Chemical digestion

b)

You decide to eat a ham sandwich for your lunch.  Your sandwich consists of bread, butter and ham. Explain how digestive enzymes work throughout the digestive tract to break down your ham sandwich into its smallest components that can be used by your body.

Once food has been broken down by enzymes, the products of the breakdown need to be absorbed into the bloodstream.

Question 7 (2.2 & 3.4) 300 words

a)    Explain the roles of the lacteals and capillaries in absorption within the villi in the ileum.  Include an image of a lacteal in your answer (AC 2.2).

The liver has many functions, but its main job within the digestive system is to process the nutrients absorbed from the small intestine. It also helps with the digestion of fats which starts with the emulsification process.

b)    Concisely describe the importance of the liver relating to the emulsification process and for metabolising carbohydrates, proteins and fats (AC 3.4)?

Relevance Websites that should be used:

Digestive System Key concepts.pdf

https://www.youtube.com/watch?v=dMjXCHStq_4&feature=emb_title

Anatomy | Histology of the Stomach & Small Intestine – YouTube

Overview of the Digestive System | Boundless Anatomy and Physiology (lumenlearning.com)

digestive System | Search Results | Boundless Anatomy and Physiology (lumenlearning.com)

23.1 Overview of the Digestive System – Anatomy and Physiology | OpenStax

23.2 Digestive System Processes and Regulation – Anatomy and Physiology | OpenStax

23.3 The Mouth, Pharynx, and Esophagus – Anatomy and Physiology | OpenStax

23.4 The Stomach – Anatomy and Physiology | OpenStax

23.5 The Small and Large Intestines – Anatomy and Physiology | OpenStax

23.6 Accessory Organs in Digestion: The Liver, Pancreas, and Gallbladder – Anatomy and Physiology | OpenStax

23.7 Chemical Digestion and Absorption: A Closer Look – Anatomy and Physiology | OpenStax

The Digestive System | A-Level Biology Revision Notes (alevelbiology.co.uk)