The document proposes investigating strategies to include healthier food options in Indiana University's campus stores (c-stores). It notes that c-stores currently offer many high-sodium, high-calorie items with few nutritious alternatives. The proposal outlines a plan to survey students and employees about c-store options, potentially interview the dining services director, and work with IU to add affordable vegetables, organic foods, and lower-sodium items. The goal is to improve student health by providing a greater variety of healthy c-store choices.

1. Proposal to Investigate Feasible Strategies for Including Healthier Food Items
Within Indiana University C-Stores
Prepared for
Indiana University RPS Management
Bloomington, Indiana
By Tyler Bailey, Nash Calloway, and Tiffany Turner
02/20/2014

2. Introduction
As proud students of Indiana University, we greatly value the variety of exemplary opportunities
and services that this institution provides, from the top-notch academics, to the stimulating study
abroad programs. However, the absence of such variety among c-store food items has aroused
feelings of concern and unease among certain students, including ourselves. To elaborate, we
feel that c-stores are not offering enough healthy food items, and consequently, the health and
well-being of this institution’s student body are at risk. In an effort to remedy this difficulty, we
are requesting permission from Indiana University’s Residential Programs and Services
management to investigate possible causes behind the lack of healthy food options and also, to
discern what steps can be undertaken to include healthier food items in c-stores in the near
future. Moreover, our decision to seek permission specifically from IU RPS Management,
regarding this issue, stems not only from the awareness that IU RPS Management oversees
organization within c-stores, but also from the realization IU RPS employs professional dietitians
and other knowledgeable nutrition professionals.
Background
Through attending Indiana University and living within Indiana University’s dormitories, we
have observed a few sources of complication for health-conscious students, specifically students
restricted to on-campus dining. To clarify:
 All four on-campus c-stores supply an abundance of high-sodium food items. While this
system may benefit our university financially, it can pose health consequences, such as
elevated blood pressure, for much of the student body.
 By the same token, Indiana University’s c-stores do not offer a sufficient amount of high-
potassium food items to neutralize the negative effects of increased sodium intake.
 We acknowledge and appreciate that two of Indiana University’s four c-stores make an
effort to provide healthful food items, through devoting a food rack to organic food and
offering handmade salads and subs toward the beginning of the day. However, the size
of the aforementioned organic sections fade in comparison to the size and variety of the

3. provided packaged food items. What’s more, the foregoing salads and subs often sell out
early in the day.
 Furthermore, none of Indiana University’s c-stores supply vegetables, which contribute to
overall health in a number of ways, most notably through providing essential daily
nutrients in low-calorie quantities.
 Lastly, a notable amount of c-store items contain an overabundance of calories. This
surplus of calories exceeds the daily recommended amount, and when coupled with low
nutrient density, can be detrimental to long-term student health.
The sooner these inconveniences are acknowledged and rectified, the sooner our university’s
student body can relish the benefits included with attaining an improved state of health.
Additionally, correcting this problem will contribute to delivering our student body from many
of the dangers associated with high blood pressure. As stated on the World Heart Federation’s
website, an increased risk of developing diabetes, an elevated risk of contracting CVD, and the
inherent risk of undergoing premature death are among the hazards associated with high blood
pressure. Thankfully, the most dominant contributor to the aforementioned risks, sodium intake,
can be negated through eliminating processed foods, as illustrated by the succeeding graph
borrowed from CDC.gov.

4. Plan of Action
In an effort to remedy the overabundance of high-sodium and high-calories foods and the
deficiency of nutrient-rich foods offered by Indiana University’s c-stores, our team first intends
to conduct interviews, spanning less than a minute in length, with c-store customers. Through
posing open-ended questions, such as, “Would you recommend an IU c-store to a health-
conscious friend?” we aim to receive constructive feedback. This feedback will either reinforce
or strengthen our viewpoint that c-stores are not health-friendly. Furthermore, we expect to
provide surveys to passersby around the campus; these surveys will include open-ended short
answer questions and multiple-choice questions, both of which will make way for insightful
opinions. Moreover, returned and completed surveys will be entered into a drawing to receive
complimentary coupons that can be applied to purchases from local vendors. To improve the
scope of feedback about c-store food items, we also plan to interview c-store employees. These
interviews may vary in formality and length, based on the position of the interviewee. As an
example, if given the opportunity to interview a store manager, the interview would extend much
longer in length than the short, informal interview we would conduct with a temporary c-store
employee.
If our team ascertains perceived discontent among students, regarding the healthiness of c-store
food items, we plan to conduct an interview with Sandra Fowler, the director of RPS dining
services. We will then aim to introduce propositions, such as including cheap, frozen vegetables
within c-stores, donating more space to organic food items, providing more potassium food
sources, and encouraging IU RPS to purchase alternative lower-sodium processed food items. In
doing so, we hope to reach a compromise that ultimately will increase the overall health-
friendliness of Indiana University’s c-stores.
The following visual outlines our tentative schedule for carrying out the forenamed tasks. Our
team intends to initiate this sequence upon returning to campus from Spring Break.

5. Task Time Span
Conduct Mini-Interviews with C-Store
Customers/Conduct Interview with C-
Store Employees
2-3 Weeks
Dispense Surveys to Campus Passersby 1 Week
Enter All Completed Surveys Into Coupon
Drawing
1 Day
Potentially Conduct Formal Interview with
Director of IU RPS Dining Services
1 Day
Work with Director of IU RPS Dining
Services to Negotiate Compromise
Indefinite
Estimated Costs and Necessary Resources
Through collaborating with our team on this project, we expect IU RPS to incur minor costs,
namely those associated with purchasing extra vegetables and organic food items. It should be
noted, however, that frozen vegetables are inexpensive, and organic food items should sell well
given that many Indiana University students shop at organic stores, such as Bloomingfoods. At
the same time, specific resources will be needed to facilitate the execution of this project, such as
a conference room to conduct formal interviews and the valuable time of c-store employees.
Within the confines of our team, costs will be incurred for tasks, such as printing surveys and
potential interview questions. However, these costs are minimal and should be of no concern to
IU RPS Management.

6. Conclusion
Our team is eager not only to potentially improve the health and well-being of Indiana University
students, but also to collaborate with IU RPS Management. What’s more, we feel qualified to
resolve the matter at hand due to our health-consciousness, our nutritional understanding, and
most importantly, our readiness to speak out to and seek advice from professionals who may also
place substantial value on the health state of our student body.
To summarize, the overall health and well-being of Indiana University’s students is at stake,
particularly students who live on campus. By the same token, the health and well-being of
Indiana University students who must live frugally is at risk as well. Through collaborating with
IU RPS Management, openly listening to the opinions collected from students, initiating the
inclusion of healthier food items within c-stores, and initiating the exclusion of many unhealthy
food items within c-stores, we hope that Indiana University will join countless organizations
around the nation in the fight against one of the most notorious killers in developed nations: heart
disease. The aspiration of ridding our nation’s next adult generation of the dangers of heart
disease can start right here on the campus of one of the forward-looking universities in America.

7. Works Cited
"Most Americans Consume Too Much Sodium." Centers for Disease Control and Prevention.
Centers for Disease Control and Prevention, 12 Apr. 2013. Web. 20 Feb. 2014.
"QUICK FACTS on Hypertension & High Blood Pressure." World Heart Federation. World
Heart Federation, n.d. Web. 20 Feb. 2014.