Sub-variables	Components of each sub-variable	Expected Score	Score obtained	Percentage
Structure	Existence of financial support	3	3	100
	Infrastructure	2	2	100
	Management materials	2	2	100
	Technical tools	9	9	100
	Communication tools	5	5	100
	Target Tracking Sheet	5	5	100
	TOTAL	26	26	100
Process	Setting up the research team	2	2	100
	Setting up the management team	5	5	100
	Setting up the technical team	4	4	100
	Resources mobilized on time	3	3	100
	Report writing	1	1	100
	Training of actors	4	4	100
	Follow-up with nutritionists, sports teachers and peer educators	14*	14*	100
	Implementation of nutrition education activities	30**	30**	100
	Organization of culinary demonstration sessions	18***	18***	100
	Organization of physical activity sessions	240	205	85
	Organization of daily physical activity sessions	52	47	90
	Organization of physical activity sessions weeklies	12	12	100
	Organization of physical activity sessions Monthly	360****	347	96
	TOTAL	727	692	95
Results	Nutritionists capable of conducting nutrition awareness and education activities	6	6	100
	Sport teachers able to coach beneficiaries for physical activities	4	4	100
	Peer educators capable of close monitoring	18	18	100
	Health workers capable of caring for diabetic subjects	35	35	100
	Informed and motivated leaders	4	4	100
	% beneficiaries using the new culinary demonstration practices	90	82	91
	% reduction in high-calorie meals in favour of vegetables	90	80	89
	% of beneficiaries who practiced at least 150 minutes of physical activity per week	90	73	81
	% of beneficiaries who reduced tobacco use	90	62	69
	% of beneficiaries who reduced alcohol consumption	90	59	65
	% of beneficiaries who participated in all planned activities	90	72	80
	Rate of good perception of beneficiaries on the conduct of the sessions	90	80	89
	% satisfaction of beneficiaries	90	90	100
	% of satisfaction of the actors	65	65	100
	% of satisfaction of the political-administrative authorities	15	15	100
	% of taxpayer satisfaction	01	01	100
	TOTAL	835	713	85,4