Sin eng-51 - healthy eating in ri

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Sin eng-51 - healthy eating in ri

  1. 1. Raffles Institution Design for Change School Challenge 2011Increasing healthy food choices in the Raffles Institution school canteen, and subsequently, promoting healthy eating habits among Raffles Institution students.Team Leader :Jovi Tan (2L, 9)Team Members :Justin Hou (2L, 10) Pua Min Xin (2L, 22) Alden Tan (2L, 25)Teacher-Mentor: Ms Stephanie Lee i
  2. 2. Acknowledgements We would like to thank:1. Ms Stephanie Lee, for being our mentor and doing her best to help us improve and complete this project.2. All our survey respondents for taking time to do our survey and helping to contribute to a part of our research project.3. The students who participated in our action week for supporting our research project. ii
  3. 3. Table of ContentsAcknowledgements .......................................................................................... iiTable of Contents ............................................................................................ iiiChapter 1: Introduction ..................................................................................... 1Chapter 2: Background Research ..................................................................... 3Chapter 3: Preparation for Action Week Part 1 – Brief Description of Action Plan ...................................................................................... 6 Part 2 – Survey .............................................................................................................................. 7Chapter 4: Action Week ................................................................................... 13Chapter 5: Reflections ..................................................................................... 17Bibliography ................................................................................................... 19Appendix 1: Survey Results ............................................................................ 20 iii
  4. 4. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Report Chapter 1: Introduction We are a group of Year 2 students doing our Research Education Project. As aninitiative from the school, Design for Change was introduced to us as an option for ourResearch Project. Although there were many other modules in which we could have taken partin, we chose Design for Change. Considering all the members of the group hold high gradesand strong interests for science, this is somewhat surprising. However, we felt very inspiredby this initiative and this cause. We are aware of how it all started with just a small stepforward, and how it has grown and bred itself into an international-scale initiative. This reallymoved us, because as mere students, more often than not, we feel underused and that if wewere tasked, we could do so much more. This project gave us the opportunity and inspirationto work on some of the pressing issues that we as Rafflesians spot. Additionally, it gave us theidea like we were the architects of the brighter age. If the architects decide they lackedinitiative, then what would become of the future? What made us realize all this was the videothat was shown to us. We felt greatly moved and thus were inspired to bring forth whatchanges we wanted to see. Our RE research topic is to investigate if the student body of Raffles Institution isaware of the level of healthiness school food possesses, and to attain a better understanding ofwhat they are doing about it. Our research is a part of a larger project for Design for Change,in which we are planning to take action to help encourage healthy eating in Raffles Institutionand hope that the spirit of healthy eating spreads elsewhere as well. Our research assists ourproject because in finding out how students are trying to eat healthy, we can analyze theirmethods and come up with more sound and effective methods for them to successfully eathealthy. Another segment of our project is to educate the student population about theimportance of eating healthy and to raise awareness of the level of healthiness of the food soldin school. Thus, we have to find out if students even know about healthiness in the first place,so we can derive effective methods to educate them. Our scope for this project sets parameters at the Raffles Institution (Year 1-4 campus)canteen and the Dining Hall, catered by ICS. This is so that we can limit the target audience to 1
  5. 5. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Reportthe Year 1-4 students instead of expanding it to the Junior College students in the Year 5-6campus. The current situation of the canteen in Raffles Institution is that there are very littlehealthy food choices in the canteen. Of the eleven stalls in the school canteen (including thePop Café), there is only one fruit stall and one vegetarian food stall (which has recently closeddown). The fruit stall is mostly not patronized, except by teachers, who seem to be moreconcerned and aware of eating healthy. The vegetarian stall, though also mostly untouched bystudents, is not healthy either. Despite what it suggests, the vegetarian stall is not all healthy.Most of the vegetables are fried or cooked with massive amounts of oil – the only healthy partabout this is the vegetables itself. Some of the other things the vegetarian stall sells are hashbrowns, and fried bean curd. As such, we realize that the school does not provide any healthyeating options, and we were wondering if the student body was aware of this fact. Also, thisresearch affects the eating habits of almost all of the 2000 students in the Year 1-4 side ofRaffles Institution. Thus, the impact it aims to enforce is large and could affect many in theyears to come. Also, one of the more highly patronized stalls is the Pop Café, which is basicallya stall that caters to people who are willing to pay a lot for food that is highly deep fried. Thisgave us the idea that we could ask stalls to provide healthy options, and on top of that, lowerthe prices such that students are encouraged to buy the healthier option. Thus, we figured thatthe scope for this issue is wide and its impact on the school and its population would be vastand important. 2
  6. 6. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Report Chapter 2: Background Research During the course of the project, we had to conduct background research to find outmore information about the perception of healthy food of the Raffles Institution studentpopulation who had meals in the Raffles Institution school canteen. As the project focused onthe healthy food situation in the Raffles Institution school canteen, we had to conduct a surveyand did observations in the Raffles Institution school canteen to find out the eating habits oftypical Raffles Institution students who dine in the school canteen. We did not have access toinformation that would help us such as similar research done in Raffles Institution. However,we managed to find articles on the internet about successful healthy eating programmes thathave helped the menu of school canteens worldwide. For example, we found out that theprofits of canteen stall owners in an American school did not drop when they served healthierportions. In fact, the students were more willing to eat from the canteen of the Americanschool. Switching to healthier food options is a decision that has to be made by the canteenvendors themselves, together with the Raffles Institution estate management. Also, thestudents who had meals in the Raffles Institution school canteen also had to be receptive tothe changes in menu of the Raffles Institution school canteen. Therefore, we concluded thatprofit and pricing would be the most important factor in influencing the canteen stall ownersto switch to healthier food, and to help encourage students in Raffles Institution whoconsumed food from the Raffles Institution school canteen to purchase food items. To confirm our hypothesis, we conducted a survey from Term 2 to Term 3 to find outmore about the healthy food situation in Raffles Institution school canteen. The survey wasgiven out randomly in the Raffles Institution school canteen, to Raffles Institution studentsfrom various classes in Year 1, Year 2, Year 3 and Year 4. The three intended aims of thesurvey were to find out about the unhealthiest stalls in the school canteen, the popularity ofthose stalls, and to find out about possible solutions to the healthy food problems, if therewere any complaints of the healthy food situation in the Raffles Institution school canteen.Although we sought to give out 60 surveys, we realised that our goal was too optimistic anddecided to cut back the number of surveys collated by more than half, seeing that it was still a 3
  7. 7. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Reportsizeable portion of the Raffles Institution students that had their meals in the RafflesInstitution school canteen. Thus, we managed to collect back 25 copies of completed surveyforms from random students from the Raffles Institution student population who had mealsin the Raffles Institution school canteen. After collecting all the surveys, we collated the results in a table. We began to spotpatterns in the results of the survey done on the Raffles Institution student population whohad meals in the Raffles Institution school canteen. The students who did the survey generallyfelt that pricing of food mostly influenced their choices in the purchase of food from theRaffles Institution school canteen menu. They also appealed to us, reporting that they wantmore healthy choices in the Raffles Institution school canteen menu. Currently, most of thefood choices in the Raffles Institution school canteen menu are high in fat and sodium, whichwill adversely affect student‟s health in the long term. Some stalls in the Raffles Institutionschool canteen were also commonly marked as the unhealthiest by Raffles Institutionstudents who completed the survey, such as the Pop Café and Western Stall. Finally, wenoticed that the people who admitted that they do eat from these stalls who they marked asunhealthy were alarmingly high. Thus, our hypothesis about the effect of pricing of food in theRaffles Institution school canteen menu was confirmed. The questions we had about theunhealthiest stalls in the Raffles Institution school canteen and the amount of people eatingfrom those stalls were also answered. To supplement our survey done on the Raffles Institution student population who hadmeals in the Raffles Institution school canteen, we also did observations on the RafflesInstitution student population who had meals in the Raffles Institution school canteen, due tonot achieving our goal of giving out 60 copies of the survey to the Raffles Institution studentpopulation who had meals in the Raffles Institution school canteen, although we felt that theamount of information from the survey was enough. Through observation of the schoolcanteen, we realised that unhealthy stalls such as the Pop Café were receiving large numbersof customers, either from our friends or other Raffles Institution students who had their mealsin the Raffles Institution school canteen. The patrons of the Pop Café often bought finger foodsuch as fried chicken, or instant noodles. In some cases, heavily flavoured and coloured drinkswere bought, as well as ice-cream. Fruit juices, which were also sold in the Pop Café, were 4
  8. 8. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Reporthaving an extremely low sales rate. In fact, no one bought the fruit juices from the Pop Café inthe time we were observing the sales of items in the Raffles Institution school canteen. Each ofus also volunteered to purchase menu items from the Raffles Institution school canteen stallsthat were voted as the unhealthiest by the Raffles Institution students who took part in oursurvey. These stalls in the Raffles Institution school canteen, mainly the Pop Café and theWestern Stall, sold common menu items in the Raffles Institution school canteen such as fries,fried chicken, and pasta. The stalls stocked very little servings of healthy food such asvegetables and fruits, with the exception of Pop Café, which stocked fruit juices, and the foodfrom the stalls were oily and covered in unhealthy servings of unhealthy sauces. Mostly, thestudents who bought from these stalls in the Raffles Institution school canteen had alreadyfinished their regular meals. Very little people bought the food for necessity to satisfy hunger.Thus, we felt that these people who purchased menu items from the stalls marked asunhealthy in our survey of the Raffles Institution school canteen made no effort to eathealthily, as the healthiness of stalls such as the Pop Café and Western Stall was well known,so the people who already had their normal meals could have not eaten any snacks at all. Thisconfirmed our survey results about the unhealthiest stalls, as well as the high number ofpatrons of the unhealthiest stalls. We came together and thought of various solutions to encourage the school canteenstall owners to serve healthier food, and to encourage the students to eat the healthy food.Some ideas include: a poster, brochures, lowering the price of healthy food, increasing theprice of healthy food, etc. Out of these, however, we only considered putting up posters toencourage students to eat healthy food, making a morning announcement to get students tobe aware of the healthy food choices in the canteen, and talking face-to-face with the canteenvendors to convince them to serve healthier options. The rest of the solutions were eitherunfeasible, or had a low chance of success. Thus, we formulated our action plan based on thebackground research we did in our school canteen. 5
  9. 9. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Report Chapter 3: Preparation for Action WeekPart 1 – Brief Description of Action Plan After all our background research and preparation work, it finally came down to theaction week. We knew we had to have a detailed and plausible plan so we could carry out theaction week successfully and started to discuss. We were also aware that since we were goingto confront some of the stall owners, we had to be careful and polite with our words. Everyone had a fair share of work to do and contribute. Our action plan includedputting up posters around the school to raise the awareness of the importance eating healthy,to make an announcement during morning assembly to inform the students of our project andmost importantly, convince the stall owners to sell healthier foods and give incentives forstudents to eat healthier. First of all, Alden, Justin and Jovi were tasked to talk to the stallowners and convince them to sell healthier food on 2 separate days, 19th July and 29th July.Justin created the posters, which were printed and put up on display for 3 days, from 19 th Julyto 21st July, for the school to see and be more aware of this situation. Funding was not a problem as there are only a few posters that had to be printed. Thecost for printing was shared equally among the group members. As tasks were assigned toeach member, manpower did not prove to be a problem. However, we must acknowledge that there were risks in this project. We had to ensurethat the canteen vendors agree to work with us; otherwise we would not be able to carry outthe project. We required the full co-operation of the canteen vendors to carry out thisproject. Therefore, we started early and spoke to the canteen vendors in the week before wecarried out our action plan. Our action plan involved a few parties, including the canteen vendors to work with us;and the school to allow us to put up posters around the school blocks. Also we required the 6
  10. 10. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Reportstudent body as a willing listener during the action week itself, when we were spreading ourcause and our message. As part of our action plan, a survey was conducted to evaluate the school population‟sperception on healthy eating. This is allowed us to better understand the school‟s currentstatus of healthy eating, and also will allow us to have an action plan to better suit thestudents of the school. There were 26 responses and the majority of the respondents werefrom Year 2 and 3, and are not in boarding, meaning that the majority of food options werenot restricted to dining hall meals.Part 2 – SurveyQ1. In an average week, how many meals do you buy in RI? From the results, it was found that the majority of Rafflesians eat canteen food 4-6times a week, which is an average of once every school day (Refer to Fig 6.1). This questionallows us to find out how much of a typical Rafflesians‟ eating habits is influenced by theschool. If we are able to find a plausible solution to improve healthy eating in RafflesInstitution, there will be a great impact on the healthy eating habits of Rafflesians. Meals in RI a week 2 1 3 0 6 1 to 3 4 to 6 7 to 9 10 and above 14Figure 1 Average number of meals in the school a week 7
  11. 11. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final ReportQ3. Do you think there is a need to increase healthy food options in the school? This question‟s aim was to find out if Rafflesians are interested in increasing thenumber of healthy food options in the school. Out of the 26 respondents, 18 of them believedthat there was a need to do so, implying that the methods which the cooks use to cook the foodfor Rafflesians are unhealthy, requiring change.Q5. Are you and your peers making an effort to eat healthy? The question was to find out if Rafflesians bother to choose healthier options and eathealthily, even though they are aware of the unhealthy cooking methods. Out of the 26respondents, only 9 answered yes. This shows that though Rafflesians are aware of theunhealthy cooking habits, they do not choose the healthier option.Q6. How are you making an effort to eat healthy? This question was meant for those respondents who answered „yes‟ in the previousquestion. Out of the 9 respondents of the previous question, 8 answered this question. Themost common reply to the question is that they eat more vegetables. This tells us that weshould try to use fruits and vegetables in our action plan to prevent this.Q7. Which of the following incentives would most appeal to you to eat healthy? a) Discounts on healthier food b) House Points c) Extra free and healthier food in addition to purchased meals d) Discounts on other areas e) Raise awareness f) Other: This question helps us to find out the possible solutions that the student body wants usto carry out to improve the healthy food situation in Raffles Institution. Due to the confusingnature of the question, some respondents included more than one incentive. From a total of26 respondents, there were 33 replies to the question (Refer to Fig 2). The results were thatmost of the Rafflesians want either discounted or free healthy food. This would be the mainpart of our action plan. 8
  12. 12. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Report Incentives to eat healthy 0 2 4 Discounts on Food 12 House Points Free Food Other Discounts Raise Awareness 12 Other Incentives 3Figure 2 Most appealing incentive among RafflesiansQ8. Rank the following stalls from 1 to 12: 12 – serves the unhealthiest food; 1 – serves the healthiest (there should be 12 different responses): Drink Stall Has Design Cuisine Aunty Azah Noodle Store Western Food Mixed Rice Chicken Rice Japanese Stalls Vegetarian Stall Fruit Stall Pop Café Dining Hall Due to the closing of the Vegetarian Stall, the option has been removed from analysisand rankings accordingly changed. Also, due to the limitation of Halal options, respondentswhom have limited stall options would have their rankings accordingly changed as well. Themean, median and mode for the stalls‟ rank has been recorded below. 9
  13. 13. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Report Students‟ perspective on canteen stalls Stall Mean Median Mode Drink Stall 4.72 5 5 Has Design Cuisine 6.83 7 4 Aunty Azah 6.88 7 9 Noodle Store 6.09 6 8 Western Food 8.70 9 10 Mixed Rice 3.78 4 2 Chicken Rice 5.91 6 2 Japanese Stalls 5.65 5 4 Fruit Stall 1.80 1 1 Pop Café 9.24 11 11 Dining Hall 6.68 7 11Table 1 Students perspective on healthiness of canteen stalls From the results, we can see that most Rafflesians feel that the western food stall areunhealthy stalls and the Fruit stall is one of the healthier stalls. This means that our actionplan should concentrate more on the unhealthier stalls to combat the problem.Q9: Do you still patronise the stalls which you rank less than 10 (Unhealthier) in question 8?Why? The purpose of this question is to find out what are the reasons why Rafflesians do noteat healthily. 73% of Rafflesians still patronise these stalls. There was significant proof thatmost Rafflesians still patronise the unhealthier stalls because the food is tasty (Refer to Fig 3) Reasons for patronising "unhealthy" stalls 4% 4% 4% Tasty 13% Cheap Variation of Food Filling 75% ConvenientFigure 3 Reasons students continue patronising stall labelled as "unhealthy" 10
  14. 14. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Report Together with the data from the previous question, we can conclude that the Pop Caféand Western Food stalls are the unhealthier stalls, but Rafflesians still patronise these stallsbecause they like the food served. To target this, our action plan should either make thesestalls healthier while still having the same taste, and at the same time make other stalls havebetter tasting food.Q10. Why do you regard the store you chose as healthiest to be the healthiest store? This question was to identify the student‟s rational for naming stalls healthy, to verify it,and also, with their answers, make the food at the school canteen healthier. Although somerespondents ranked the closed vegetarian stall as healthiest, their answer is still essential tothis research and towards the action plan. Most Rafflesians feel that the presence of servingsof fruits and vegetables are healthy. (Refer to Fig. 4) Definition of "Healthy" 16% Fruits and Vegetables Nutrition 12% 52% Healthier option for Food 20% Healthy methods of cookingFigure 4 Students definition of "Healthy" From this, we can try to convince stall owners to include fruits and vegetables in theirfoods to improve the healthy eating situation in Raffles Institution. 11
  15. 15. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Report In a nutshell, the results of our survey concluded that most Rafflesians feel that there isa need to increase healthy food options, especially in the Western Food and Pop Café stalls.The best way to do so is to provide monetary incentives, either discounted food or free healthyfood together with meals. Also, the student body feels that adding fruits and vegetables tomeals will help to improve the situation in Raffles Institution. 12
  16. 16. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Report Chapter 4: Our Action Week1st Day Preparation for Action Week(18-7-11)  Created and Finalised Poster  Printed Poster  Raised awareness to student body2nd Day Put up Poster(19-7-11) Manning of Posters Preparation of Explanation to students3rd Day Manning of Posters(20-7-11) Description of intricacies of projects to students who chose4th Day Manning of Posters(21-7-11) Planning for meeting with stall owners5th Day Settling of things we were going to say to stall owners(20-7-11) Speaking to POP café owner and assistant6th Day Speaking to Western stall owners(20-7-11) Viewing of reciepts of Western stall7th Day Speaking to Aunty Azar(20-7-11) Speaking to POP café owner a second time We prepared for the Action Week in a few respects. First of all, we had to create aposter large and presentable enough to be put beside other Design for Change projects in ourschool. The poster was done by Justin and it was agreed upon by the rest of the group. Afterwhich, we printed the poster. However, we weren‟t able to afford expensive printing paper, sowe just used 8 normal A-4 sized papers to print it out. We realise its not all about how it looks,but rather more about the message and essense behind our words. If we feel for our topic, wefeel it is not so important that our poster looks very nice, but rather our words to be moreimpactful. Lastly, we raised awareness to the student body by telling our friends about it andasking them to spread the word. The next day we put up the poster using the tape given to us, and we waiting for peopleto come and view our product. At first we expected some sort of turn up, but we werethroughly dissappointed. No one came, and so the teacher in charge decided that we shouldall prepare some ways to attract more students to view our hard work, and also prepare someexplanations to explain to people who do come. 13
  17. 17. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Report With the introduction of new attractions and increased spreading of the word, we hadmore people who came to see our product. Thus, we had to describe to them our entire project– its reasons, its goals, and our action plan. It is essentially a simple project, and thus waseasily understood. However, we could tell that everyone was moved that we were so interestedin improving conditions and to act upon it too. The next day went largely the same, but it was different because we had to plan exactlywhat to say to the stall owners who we were going to speak to. A big reason for this is becausewe recognise the need to be polite and yet get to the point quickly. Therefore, we planned thequestions we were going to ask them, and also the order in which we were going to introducewhat the student population‟s opinion on their stalls. This was a difficult task because it wasdifficult to keep the balance of respecting the stall owners, and yet getting straight to the point.In the end, we did it. We first spoke to the POP café owner and her assistant. What went on was that the POPcafé stall owners tried to justify that their food was actually healthy. This is hard to believebecause all their food (even visually) have high oil and fat contents. Particularly, they sellchicken that is deep fried everyday! And yet they still keep to the fact that they‟re food ishealthy without truly providing evidence. This told us, starkly, that they weren‟t sincere abouthelping the students in their pursuit for healthy eating. It was also repulsive, the tone theytook while regarding this. They immediately turned defensive which led us to believe that theywere approached on this before. Their excuse, after we told them the student‟s perception ofthe healthiness of their stall, was that they were a “café” and that cafes needed to have nicetasting food rather than healthy food. We felt frustrated at this finding and thus resolved tore-interview them on another day. Next, we spoke to the Western stall. The stall owners looked very upset that we askedthem questions regarding health issues because they feel they have already tried the best tokeep their food healthy, while still striking the balance of good- tasting food. They showed ustheir pans to prove quite distinctly the fact that they pan-fry their food instead of deep fryingit so that less oil is used. Also, they explain that only on Wednesdays do they sell anything 14
  18. 18. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Reportdeep fried. Additionally, when we pointed out that they have no vegatables on sale, theymentioned that they grind their vegetables into pulp and use it as a base for their sauces. Thisis their effort to balance good food and healthy eating. This is another option that we neverconsidered as a solution, that we could hide vegetables into the meals. They also mentionedthat they make a mandantory lettuce and tomatoes on the sides of their dishes and that theyput it on even when students say no. Lastly, they mention the quality of their food, and thatthey buy expensive boneless, skinless chicken, and make their own bread because they don‟ttrust coporate quality. They proved this by showing us receipts for the boneless, skinlesschicken. When we introduced them the idea of lowering the prices of their more healthyoptions, they shake their head regretfully and say that they would like to, but it is difficult toeven make ends meet because their stall isn‟t often patronised. We sympathise with theirpredicament, and we do acknowlege that they are putting in a large effort in the aspect ofhealthy food options. Thus, we feel students perception of this stall is flawed and should bealtered. On the last day of our action week, we spoke to Aunty Azar. When we told her aboutstudent perceptions, she told us that she didn‟t feel her food was the healthiest in the school,but it definitely not very unhealthy as well. Like the previous stall, they only have deep friedfoodstuffs on Wednesday and they pan fry most things they sell. When we pointed out thatshe has made attempts to provide vegetables in her meals, she acknowleges that. However,when we pointed out the oil content in her food, she says that it was important that the foodstill tasted good. She regards that her stall doesn‟t have dangerously high levels of oil. She istrying to strike the balance between them already. She also says that it would be difficult tochange prices of her food because of the student‟s perception and the fact that the canteen isstill in a school mainly catering to students. Aunty Azar‟s stand and predicament is largelysimilar to the Western stall‟s and we understand what they are going through as well. Last thing we did for the action week was that we went to speak to the POP café ownersagain to ask them to speak more about the things they feel when students make statementsthat their food was unhealthy. However, she immediately denied us when she heard healthyeating. Possibly, she also recognised us from the last time. This realy frayed our nervesbecause we really needed her stand in this – her stall was voted most unhealthy. It is also 15
  19. 19. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Reporthighly patronised. Thus, we needed to convince her. However, we had limitations of influenceand eventually could not get a word in with her. Our action week is not as comprehensive as our action plan, however, as students, wehave limitations of time and resources, and it was difficult even to complete the tasks listedabove. Although we would really have liked to interview all the stall owners, we could notwork past our restrictions, and is one of our greatest regrets of this project. If it were possible,or if other groups were to take our projects as reference in future, we hope that they wouldbring this a step further in terms of depth of research. 16
  20. 20. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Report Chapter 5: Reflections We succeeded in a few of our project objectives. We managed to have a better grasp ofthe healthy eating situation in the school canteen, and we also managed to show the studentbody our results of our research. We also managed to talk to some of the stall owners andinquire about their apparently unhealthy cooing method. However, we found out that the stalls had already done their best to promote healthyeating, with the exception of the Pop Café, who refused to change and insisted that they weredoing the right thing by selling fried foods. We think that it is due to the Pop Café‟s wanting toprovide students with their favourite food, and not at all concerned about their health. We feel that all of us were very committed and believed the cause as the impact of theproblem was quite huge and relatable. We also wanted to find a way to efficiently findsolutions to the problem. We also feel that since we are classmates for two years now, we all understand eachother and so arguments and quarrels were kept to a minimum. However, we did have sometime constraints. We also had trouble finding a time for all of us to meet up and discuss or talk to thestall owners as a group due to our very different scheduling. We definitely have learnt that even if we prepared quite well enough, sometimes thingsstill do not work out, and we should not be discouraged by it and still try to thinkoptimistically. We also realised how a small voice could have its effect increase in magnitude. For the improvement of the project, we feel that we should have decided on alsobreaking the perception of the unhealthy stalls, as they were revealed to be healthy by ourresearch. 17
  21. 21. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Report Overall, I feel that we have done some impact to the school community by exposing thetruths about healthy eating within our school canteen. 18
  22. 22. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Report BibliographyStudy: Kids will eat healthy school food. (25 November, 2007). Retrieved 2011, from USAToday: http://www.usatoday.com/news/health/2007-11-25-school-lunch_N.htm 19
  23. 23. Jovi Tan (9), Justin Hou (10), Pua Min Xin (22), Alden Tan (25) RE – Design for Change2L Final Report AppendicesAppendix A – Survey Results 20

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