This Presentation is prepared as a assignment work of Stanford University's "A Crash Course on Creativity" course assignment, "Framing & reframing" on venture lab.

2. Bread belongs
to flour and
flour originates
from wheat
produced in
earth surface
and Value flows
from earth to
human in this
way.

3. Nutritional value per 100 g (3.5 oz)
Energy 1,034 kJ (247 kcal)
Carbohydrates 41 g
- Dietary fiber 7 g
Fat 3 g
Protein 13 g
Thiamine (vit. B1) 0.4 mg (35%)
Riboflavin (vit. B2) 0.2 mg (17%)
Niacin (vit. B3) 4.7 mg (31%)
Folate (vit. B9) 50 μg (13%)
Choline 26.5 mg (5%)
Vitamin K 7.8 μg (7%)
Calcium 107 mg (11%)
Iron 2.43 mg (19%)
Magnesium 82 mg (23%)
Potassium 248 mg (5%)
Sodium 472 mg (31%

4. Bread in a available Bread in a
region unavailable region

5. Food purchased in Food purchased in a
smooth condition. hurry

6. Bread is a challenging
Bread served in crisis
item sometimes in world

7. Food making in a Food making roughly
hygienic way

8. Food served in a elegant A hungry man searching
food shop food in a wastage bin

9. “Naan” in a Bangladeshi
In a UK restaurant
Restaurant

11. If interested You can reach author:
iqramhussain@gmail.com
www.facebook.com/engr.iqram