The document provides a summary of research conducted by Team Ampersand to explore college students' attitudes towards healthy eating and propose solutions. The key insights were that students' need for convenience often conflicts with desires for healthier, varied food, and their desire to feel connected to simpler food production conflicts with urban realities. The recommended solutions were a Whole Foods Mobile Market and website. The market would bring local, healthy food conveniently to students, while the website would enable community, education, and locating the market.
This document summarizes a capstone project that analyzed how immigration affects the dietary habits and physical activity patterns of Turkish families who immigrated to Switzerland and the United States. The project found that immigrant families go through stages of adapting to their new environment, initially trying to maintain their home country's routines, then discovering and developing a liking for new foods and customs, and eventually adopting a hybrid lifestyle. Families in Switzerland embraced healthier organic options and active lifestyles, while those in the US encountered more processed foods and fast food but tried to control portions and encourage children's activity. Overall, immigrant families aimed to benefit from both their original and new cultures.
Seasonal Foods and Its impact on Health Research Thesis by Daud ShahSamiullah Hamdard
This document summarizes the seasonal foods and food habits of villagers in Mandani,
Charsadda. It discusses how villagers' diets vary with the seasons, with different vegetables,
meats, and drinks available and consumed in summer, autumn, and spring. The document also
explores how seasonal foods impact health, with foods in season being fresher, more nutritious,
and cheaper than out-of-season imports that require chemical treatments. The researcher aims to
understand the social, cultural, and economic reasons for the villagers' food habits and the
relationship between their diets and common diseases through interviews and observations.
Impact of Demographic Factors on the Snacking Behavior of Individualsijtsrd
Snacking behavior of the consumers has a great impact on their dietary behavior and health. Therefore this research was conducted to assess the relationship of snacking time and the snacking preferences with the age and gender of the individuals. Preference to consume different snack varieties, such as Biscuits, Potato chips, chocolate, candy, sandwiches, ice cream, fruits and pizza in particular periods of the day morning, evening and night was assessed in the study. The relationship was assessed using a consumer panel consisting of 125 respondents. The respondents were asked to express their preferences using a questionnaire. Results revealed that both age and gender effect on preferences for snack types and snacking time. Gunathilak U G S A | Wijewardhana U S | Navaratne S B "Impact of Demographic Factors on the Snacking Behavior of Individuals" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-1 , December 2019, URL: https://www.ijtsrd.com/papers/ijtsrd29652.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/29652/impact-of-demographic-factors-on-the-snacking-behavior-of-individuals/gunathilak-u-g-s-a
A higher consumption of vegetables can be more readily
achieved by research into the diversity and variety of tastes, out of which emerges the importance of encouraging this consumption in children who are in the full throes of developing their food preferences.
More cases studies on :
http://www.fondation-louisbonduelle.org/france/en/health-professionals/cases-studies.html
The document discusses the results of a study on the impact of climate change on coffee production. Researchers found that suitable land for coffee production could decline by up to 50% by 2050 due to rising temperatures and changing rain patterns associated with climate change. The study suggests that countries like Colombia, Ethiopia, and Indonesia, which have ideal growing conditions currently, may see their most suitable areas decrease substantially if global warming is not adequately addressed.
SPOT presentation deck (Business of Design, CCA GRAD DESIGN 2011) team BOWHOUSEApril Shuya He
The document describes a proposed dog monitoring application called "Spot". It would use a base unit and detachable cameras, including one that can mount to a dog, to monitor a dog's behavior and location when separated from its owner. The application would send alerts to the owner when the dog barks, cries, runs or escapes and allow live video streaming. It could be expanded to include additional cameras and sharing features. Financial projections estimate 100,000 units sold in year one for $211,000 profit and 200,000 units in year two for $1,078,000 profit. The goal is to help bridge the gap between dogs and their busy human companions.
Pushpi Bagchi proposes a diploma project to design products that engage children ages 3+ in learning about food through interactive methods. The proposal notes a loss of traditional food knowledge and values, and that children are not appreciating the importance of food choices. The project would involve interviews with parents and teachers, workshops with children, and designing products using local materials to educate children on food. User testing would evaluate the effectiveness of engaging children to value food.
This document summarizes a study on the food management approaches of undergraduate students living off-campus for the first time. Through interviews with 38 students, the researchers identified 5 interrelated factors that influenced students' food management: perceptions of cooking difficulty and timing; social relationships that provided resources and exposure to routines; learning new skills and preferences; prioritizing values like cost, health, and time; and employing time-saving strategies like meal planning and multi-tasking. The transition to independent living and food management was found to be an important period for establishing long-term habits.
This document summarizes a capstone project that analyzed how immigration affects the dietary habits and physical activity patterns of Turkish families who immigrated to Switzerland and the United States. The project found that immigrant families go through stages of adapting to their new environment, initially trying to maintain their home country's routines, then discovering and developing a liking for new foods and customs, and eventually adopting a hybrid lifestyle. Families in Switzerland embraced healthier organic options and active lifestyles, while those in the US encountered more processed foods and fast food but tried to control portions and encourage children's activity. Overall, immigrant families aimed to benefit from both their original and new cultures.
Seasonal Foods and Its impact on Health Research Thesis by Daud ShahSamiullah Hamdard
This document summarizes the seasonal foods and food habits of villagers in Mandani,
Charsadda. It discusses how villagers' diets vary with the seasons, with different vegetables,
meats, and drinks available and consumed in summer, autumn, and spring. The document also
explores how seasonal foods impact health, with foods in season being fresher, more nutritious,
and cheaper than out-of-season imports that require chemical treatments. The researcher aims to
understand the social, cultural, and economic reasons for the villagers' food habits and the
relationship between their diets and common diseases through interviews and observations.
Impact of Demographic Factors on the Snacking Behavior of Individualsijtsrd
Snacking behavior of the consumers has a great impact on their dietary behavior and health. Therefore this research was conducted to assess the relationship of snacking time and the snacking preferences with the age and gender of the individuals. Preference to consume different snack varieties, such as Biscuits, Potato chips, chocolate, candy, sandwiches, ice cream, fruits and pizza in particular periods of the day morning, evening and night was assessed in the study. The relationship was assessed using a consumer panel consisting of 125 respondents. The respondents were asked to express their preferences using a questionnaire. Results revealed that both age and gender effect on preferences for snack types and snacking time. Gunathilak U G S A | Wijewardhana U S | Navaratne S B "Impact of Demographic Factors on the Snacking Behavior of Individuals" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-1 , December 2019, URL: https://www.ijtsrd.com/papers/ijtsrd29652.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/29652/impact-of-demographic-factors-on-the-snacking-behavior-of-individuals/gunathilak-u-g-s-a
A higher consumption of vegetables can be more readily
achieved by research into the diversity and variety of tastes, out of which emerges the importance of encouraging this consumption in children who are in the full throes of developing their food preferences.
More cases studies on :
http://www.fondation-louisbonduelle.org/france/en/health-professionals/cases-studies.html
The document discusses the results of a study on the impact of climate change on coffee production. Researchers found that suitable land for coffee production could decline by up to 50% by 2050 due to rising temperatures and changing rain patterns associated with climate change. The study suggests that countries like Colombia, Ethiopia, and Indonesia, which have ideal growing conditions currently, may see their most suitable areas decrease substantially if global warming is not adequately addressed.
SPOT presentation deck (Business of Design, CCA GRAD DESIGN 2011) team BOWHOUSEApril Shuya He
The document describes a proposed dog monitoring application called "Spot". It would use a base unit and detachable cameras, including one that can mount to a dog, to monitor a dog's behavior and location when separated from its owner. The application would send alerts to the owner when the dog barks, cries, runs or escapes and allow live video streaming. It could be expanded to include additional cameras and sharing features. Financial projections estimate 100,000 units sold in year one for $211,000 profit and 200,000 units in year two for $1,078,000 profit. The goal is to help bridge the gap between dogs and their busy human companions.
Pushpi Bagchi proposes a diploma project to design products that engage children ages 3+ in learning about food through interactive methods. The proposal notes a loss of traditional food knowledge and values, and that children are not appreciating the importance of food choices. The project would involve interviews with parents and teachers, workshops with children, and designing products using local materials to educate children on food. User testing would evaluate the effectiveness of engaging children to value food.
This document summarizes a study on the food management approaches of undergraduate students living off-campus for the first time. Through interviews with 38 students, the researchers identified 5 interrelated factors that influenced students' food management: perceptions of cooking difficulty and timing; social relationships that provided resources and exposure to routines; learning new skills and preferences; prioritizing values like cost, health, and time; and employing time-saving strategies like meal planning and multi-tasking. The transition to independent living and food management was found to be an important period for establishing long-term habits.
Group Identity and Unhealthy Food Consumption among College Students: the The...inventionjournals
Theresearch suggests that peers on campus are important reference groups for college students’ unhealthy behavior, including unhealthy eating behavior. Guided by the Theory of Normative Social Behavior, the current study examined the role of group identity in the descriptive norms and unhealthy food consumption link. The results suggest that the magnitude of the association between descriptive norms and unhealthy food consumption was greater as group identity with same-sex students on campus became stronger. The findings demonstrate that students were likely to model unhealthy food consumption of same-sex peers on campus.
- The document discusses different models of eating behavior including developmental, cognitive, and psychophysiological models. The developmental model highlights the role of exposure, social learning, and associative learning in developing food preferences from a young age. The cognitive model emphasizes how beliefs and attitudes impact food choices. And the psychophysiological model examines the role of senses, neurochemicals, and stress in eating behavior. The document also provides 8 strategies for encouraging healthy eating habits in children, such as getting them involved in food preparation, focusing on balance, and leading by example through one's own behaviors and choices.
This lesson teaches students about the basic needs of plants and people, including water, nutrients, and a safe environment. Students learn about the major food groups using MyPlate and the importance of a balanced diet. Through a compost relay activity, they explore ways to add nutrients to soil and their diets, understanding the connection between healthy soil and healthy food. The lesson concludes with a snack incorporating different food groups to demonstrate this connection.
Factors influencing attitudes to foodsspeterkilcoyne
This document discusses factors that influence attitudes toward food, including learning and familiarity, culture, and mood. Learning and familiarity are shaped by exposure to foods from a young age through parenting influences. Culture has a strong impact through factors like socioeconomic class, religion, ethnicity, and geography. Research shows families who eat together regularly consume healthier diets. Mood can influence eating, but its effects may depend on individual susceptibility and whether negative emotions elicit increased or decreased food intake. Stress does not always trigger overeating and may sometimes reduce appetite.
The Links Between the Neighborhood Food Environment & Childhood Nutrition ~ Prevention Institute, Oakland, California ~ For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children =
http://scribd.com/doc/239851214 ~
`
Double Food Production from your School Garden with Organic Tech =
http://scribd.com/doc/239851079 ~
`
Free School Gardening Art Posters =
http://scribd.com/doc/239851159 ~
`
Increase Food Production with Companion Planting in your School Garden =
http://scribd.com/doc/239851159 ~
`
Healthy Foods Dramatically Improves Student Academic Success =
http://scribd.com/doc/239851348 ~
`
City Chickens for your Organic School Garden =
http://scribd.com/doc/239850440 ~
`
Huerto Ecológico, Tecnologías Sostenibles, Agricultura Organica
http://scribd.com/doc/239850233
`
Simple Square Foot Gardening for Schools - Teacher Guide =
http://scribd.com/doc/239851110
The document provides an overview of research conducted by an agency to understand the health trends, eating habits, brand perceptions and menu preferences of 16-25 year olds in Austin, Texas regarding Whataburger. The agency took an ethnographic approach, conducting observations at a mall food court, an online survey of 280 respondents and two focus groups. Key findings included identifying three consumer segments - Austin Active, Typical Texan, and Easygoing Epicurean. The research also explored associations with the Whataburger brand and differences between 16-19 and 20-25 year old target groups.
This document is a research proposal on food and culture submitted by Ivy Voo Vui Yee. The proposal examines how food combinations are influenced by culture and how they affect taste, appearance, and quality. The research will explore different types of food combinations from a cultural and design perspective. Methods will include photography, interviews, books/recipes, study tours, and documentary videos. Expected outcomes are a podcast, analysis poster, and essay furthering understanding of how unique food combinations represent cultural identity and have changed over time.
The document discusses the issue of malnutrition and obesity. It notes that while malnutrition is typically associated with lack of resources in developing nations, in places like Canada and the US it often manifests as obesity instead. This is because people have access to cheap, convenient fast food but may lack time or money for nutritious home cooking. The document then outlines various stakeholders affected by obesity, including food banks, fast food franchises, childcare centers, and families. It also examines how factors like income, location, and the abundance of fast food restaurants in an area can impact individuals' daily nutrition and finances.
Healthy Food Perception For Urban Peopleazwanameera
The document discusses a study on people's perceptions of healthy food in urban areas. It finds that urban residents generally perceive healthy food as being nutritious, fresh, low in fat and additives, and hygienic. Knowledge, education, culture, religion, sensory preferences and prior experiences were found to influence perceptions. Most participants reported obtaining healthy foods from traditional markets, home cooking or restaurants. Barriers to healthy eating included time constraints, limited menu options, accessibility and attractive unhealthy food advertisements.
This study examined the disconnect between people's nutrition knowledge and their actual eating behaviors. A convenience sample of post-graduate students in England and the US completed surveys about their nutrition knowledge, dietary recalls of their food consumption, and interviews about influences on their food choices. Preliminary results found an inconsistency between participants stating healthy eating was important but not following through in their behaviors. Time constraints and a lack of cooking skills were emergent themes for not practicing healthy eating despite knowing what constitutes a nutritious diet. The conclusions determined behavioral factors rather than a lack of knowledge are barriers to healthy eating. Future research should employ stratified sampling and study a more diverse population across stages of motivational readiness.
IRJET- A Study on Junk Food Consumption Behavior Among College StudentsIRJET Journal
This document summarizes a study on junk food consumption behavior among college students. The study aimed to examine how personal, social, and environmental factors influence college students' consumption of fast foods versus normal foods. A survey was conducted of college students to understand their practices and perceptions related to junk food. The results showed that college students consume junk food more frequently than when they were children, often replacing meals with junk food. Factors like availability, time constraints, peer pressure, and price influence their food choices at college. Taste was also a major reason for choosing junk food. While most students were concerned about health effects, many were willing to try healthier alternatives if readily available.
The present study examines the difference in nutrition knowledge, attitudes, and dietary intake among college students based on the presence of vegetarianism. A Web-based survey using 702 college students at a Midwest university collected data about participants’ level of nutrition knowledge, attitudes toward nutrition and vegetarianism, and dietary patterns. Results showed vegetarians had a more positive attitude towards a vegetarian diet as opposed to non-vegetarians. Vegetarians also demonstrated greater nutrition knowledge specifically related to vegetarian nutrition as opposed to general nutrition, although their dietary intake did not prove to be of higher quality than nonvegetarians. Results from this study are applicable in the vegetarian community and those who work with vegetarians. Most notably, this study may be of great use to food service establishments, particularly college dining settings.
Marketing to Expand the Practice of Behaviors Associated with Food Literacycraig lefebvre
A presentation to the US Institute of Medicine's Food Forum workshop on food literacy on 4 September 2015. We need to think about solving for the micro-macro problem when designing programs. This means using diffusion of innovation theory and research to segment and characterize population groups and direct address the innovation chasm in program design in order to have successful programs 'at scale.' New research methods are needed to overcome depth deficits and the say-mean gap. One approach is to learn from positive deviants (or innovators) - people who have already adopted 'food literate' behaviors. These insights then need to be transformed into webs of change that focus on making change observable (estimates are that 90% of of what people learn is through watching others), intervening with social networks, and being sure to connect across the innovation chasm the early adopters with the early majority. One person's experience with eating on $4.20/day (the SNAP challenge) is explored to show how new insights and discovery can be made regarding these behaviors. Social marketing is then used to design and implement programs at scale, and a summary of lessons learned from social marketing research on improving nutrition lays out guide rails for program design. Finally, marketing means expanding from 1P approaches, whether they are Place-based or Promotion ones, and food literacy programs need to make science practice-based - that is, grounded in people's realities, their needs, problems to solve and dreams.
1) The document is a student project titled "Impact of Junk Food" that examines the types and health effects of junk food.
2) It defines junk food as food with poor nutritional value that is high in fat, sodium, and sugar. Common types of junk food mentioned include burgers, fries, snacks.
3) The project observes that while junk food is tasty and convenient, it provides empty calories and lacks nutrients. Regular consumption is linked to health issues like obesity, diabetes, and heart disease.
dietery and cultural belief among women in urban areaParthShah952471
This study aims to understand the cultural beliefs surrounding dietary habits among perinatal women in an urban community in India. A qualitative phenomenological study will be conducted with 100 perinatal women to identify dominant cultural beliefs influencing their food choices and how these beliefs impact maternal and fetal health. In-depth interviews using a self-structured questionnaire will explore socio-demographic variables and cultural beliefs related to perinatal nutrition. Results will be analyzed using descriptive and inferential statistics to understand the role of culture in shaping dietary practices during this critical life stage.
Here are some key points about informal formative assessments:
- They occur naturally during learning without formal testing procedures.
- Focus on evaluating understanding, skills and engagement through observation of students participating in daily activities.
- Provide quick insights into students' comprehension of concepts being taught like nutrition, physical activity and healthy choices.
- Can be tailored to different learning styles through discussion, drawing, storytelling etc.
- When done ethically, respect students' responses and use feedback to support further learning, not pass judgement.
- Valuable for developmental appropriateness, getting to know individual students and their needs.
Informal assessments thus offer gentle, non-intrusive ways to check progress during this
This interdisciplinary visual design project brings together topics from government, English, health and digital design for real world analysis. Students study the effects of food choices on personal health, the environment, the economy and the influence of marketing and packaging on those choices. Students learn that what they eat not only affects their health, but the health of the world. Partners from the design and health care field coach students as they develop and design their food package.
TSDA Presentation, How to Write a Personal StatementAngela Griffin
The document provides guidance on writing a personal statement for a dietetic internship application. It includes examples of personal statements that demonstrate following directions, being concise yet interesting, and addressing required questions. The summaries highlight the key elements and experiences discussed in each example statement in 3 sentences or less.
Group Identity and Unhealthy Food Consumption among College Students: the The...inventionjournals
Theresearch suggests that peers on campus are important reference groups for college students’ unhealthy behavior, including unhealthy eating behavior. Guided by the Theory of Normative Social Behavior, the current study examined the role of group identity in the descriptive norms and unhealthy food consumption link. The results suggest that the magnitude of the association between descriptive norms and unhealthy food consumption was greater as group identity with same-sex students on campus became stronger. The findings demonstrate that students were likely to model unhealthy food consumption of same-sex peers on campus.
- The document discusses different models of eating behavior including developmental, cognitive, and psychophysiological models. The developmental model highlights the role of exposure, social learning, and associative learning in developing food preferences from a young age. The cognitive model emphasizes how beliefs and attitudes impact food choices. And the psychophysiological model examines the role of senses, neurochemicals, and stress in eating behavior. The document also provides 8 strategies for encouraging healthy eating habits in children, such as getting them involved in food preparation, focusing on balance, and leading by example through one's own behaviors and choices.
This lesson teaches students about the basic needs of plants and people, including water, nutrients, and a safe environment. Students learn about the major food groups using MyPlate and the importance of a balanced diet. Through a compost relay activity, they explore ways to add nutrients to soil and their diets, understanding the connection between healthy soil and healthy food. The lesson concludes with a snack incorporating different food groups to demonstrate this connection.
Factors influencing attitudes to foodsspeterkilcoyne
This document discusses factors that influence attitudes toward food, including learning and familiarity, culture, and mood. Learning and familiarity are shaped by exposure to foods from a young age through parenting influences. Culture has a strong impact through factors like socioeconomic class, religion, ethnicity, and geography. Research shows families who eat together regularly consume healthier diets. Mood can influence eating, but its effects may depend on individual susceptibility and whether negative emotions elicit increased or decreased food intake. Stress does not always trigger overeating and may sometimes reduce appetite.
The Links Between the Neighborhood Food Environment & Childhood Nutrition ~ Prevention Institute, Oakland, California ~ For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children =
http://scribd.com/doc/239851214 ~
`
Double Food Production from your School Garden with Organic Tech =
http://scribd.com/doc/239851079 ~
`
Free School Gardening Art Posters =
http://scribd.com/doc/239851159 ~
`
Increase Food Production with Companion Planting in your School Garden =
http://scribd.com/doc/239851159 ~
`
Healthy Foods Dramatically Improves Student Academic Success =
http://scribd.com/doc/239851348 ~
`
City Chickens for your Organic School Garden =
http://scribd.com/doc/239850440 ~
`
Huerto Ecológico, Tecnologías Sostenibles, Agricultura Organica
http://scribd.com/doc/239850233
`
Simple Square Foot Gardening for Schools - Teacher Guide =
http://scribd.com/doc/239851110
The document provides an overview of research conducted by an agency to understand the health trends, eating habits, brand perceptions and menu preferences of 16-25 year olds in Austin, Texas regarding Whataburger. The agency took an ethnographic approach, conducting observations at a mall food court, an online survey of 280 respondents and two focus groups. Key findings included identifying three consumer segments - Austin Active, Typical Texan, and Easygoing Epicurean. The research also explored associations with the Whataburger brand and differences between 16-19 and 20-25 year old target groups.
This document is a research proposal on food and culture submitted by Ivy Voo Vui Yee. The proposal examines how food combinations are influenced by culture and how they affect taste, appearance, and quality. The research will explore different types of food combinations from a cultural and design perspective. Methods will include photography, interviews, books/recipes, study tours, and documentary videos. Expected outcomes are a podcast, analysis poster, and essay furthering understanding of how unique food combinations represent cultural identity and have changed over time.
The document discusses the issue of malnutrition and obesity. It notes that while malnutrition is typically associated with lack of resources in developing nations, in places like Canada and the US it often manifests as obesity instead. This is because people have access to cheap, convenient fast food but may lack time or money for nutritious home cooking. The document then outlines various stakeholders affected by obesity, including food banks, fast food franchises, childcare centers, and families. It also examines how factors like income, location, and the abundance of fast food restaurants in an area can impact individuals' daily nutrition and finances.
Healthy Food Perception For Urban Peopleazwanameera
The document discusses a study on people's perceptions of healthy food in urban areas. It finds that urban residents generally perceive healthy food as being nutritious, fresh, low in fat and additives, and hygienic. Knowledge, education, culture, religion, sensory preferences and prior experiences were found to influence perceptions. Most participants reported obtaining healthy foods from traditional markets, home cooking or restaurants. Barriers to healthy eating included time constraints, limited menu options, accessibility and attractive unhealthy food advertisements.
This study examined the disconnect between people's nutrition knowledge and their actual eating behaviors. A convenience sample of post-graduate students in England and the US completed surveys about their nutrition knowledge, dietary recalls of their food consumption, and interviews about influences on their food choices. Preliminary results found an inconsistency between participants stating healthy eating was important but not following through in their behaviors. Time constraints and a lack of cooking skills were emergent themes for not practicing healthy eating despite knowing what constitutes a nutritious diet. The conclusions determined behavioral factors rather than a lack of knowledge are barriers to healthy eating. Future research should employ stratified sampling and study a more diverse population across stages of motivational readiness.
IRJET- A Study on Junk Food Consumption Behavior Among College StudentsIRJET Journal
This document summarizes a study on junk food consumption behavior among college students. The study aimed to examine how personal, social, and environmental factors influence college students' consumption of fast foods versus normal foods. A survey was conducted of college students to understand their practices and perceptions related to junk food. The results showed that college students consume junk food more frequently than when they were children, often replacing meals with junk food. Factors like availability, time constraints, peer pressure, and price influence their food choices at college. Taste was also a major reason for choosing junk food. While most students were concerned about health effects, many were willing to try healthier alternatives if readily available.
The present study examines the difference in nutrition knowledge, attitudes, and dietary intake among college students based on the presence of vegetarianism. A Web-based survey using 702 college students at a Midwest university collected data about participants’ level of nutrition knowledge, attitudes toward nutrition and vegetarianism, and dietary patterns. Results showed vegetarians had a more positive attitude towards a vegetarian diet as opposed to non-vegetarians. Vegetarians also demonstrated greater nutrition knowledge specifically related to vegetarian nutrition as opposed to general nutrition, although their dietary intake did not prove to be of higher quality than nonvegetarians. Results from this study are applicable in the vegetarian community and those who work with vegetarians. Most notably, this study may be of great use to food service establishments, particularly college dining settings.
Marketing to Expand the Practice of Behaviors Associated with Food Literacycraig lefebvre
A presentation to the US Institute of Medicine's Food Forum workshop on food literacy on 4 September 2015. We need to think about solving for the micro-macro problem when designing programs. This means using diffusion of innovation theory and research to segment and characterize population groups and direct address the innovation chasm in program design in order to have successful programs 'at scale.' New research methods are needed to overcome depth deficits and the say-mean gap. One approach is to learn from positive deviants (or innovators) - people who have already adopted 'food literate' behaviors. These insights then need to be transformed into webs of change that focus on making change observable (estimates are that 90% of of what people learn is through watching others), intervening with social networks, and being sure to connect across the innovation chasm the early adopters with the early majority. One person's experience with eating on $4.20/day (the SNAP challenge) is explored to show how new insights and discovery can be made regarding these behaviors. Social marketing is then used to design and implement programs at scale, and a summary of lessons learned from social marketing research on improving nutrition lays out guide rails for program design. Finally, marketing means expanding from 1P approaches, whether they are Place-based or Promotion ones, and food literacy programs need to make science practice-based - that is, grounded in people's realities, their needs, problems to solve and dreams.
1) The document is a student project titled "Impact of Junk Food" that examines the types and health effects of junk food.
2) It defines junk food as food with poor nutritional value that is high in fat, sodium, and sugar. Common types of junk food mentioned include burgers, fries, snacks.
3) The project observes that while junk food is tasty and convenient, it provides empty calories and lacks nutrients. Regular consumption is linked to health issues like obesity, diabetes, and heart disease.
dietery and cultural belief among women in urban areaParthShah952471
This study aims to understand the cultural beliefs surrounding dietary habits among perinatal women in an urban community in India. A qualitative phenomenological study will be conducted with 100 perinatal women to identify dominant cultural beliefs influencing their food choices and how these beliefs impact maternal and fetal health. In-depth interviews using a self-structured questionnaire will explore socio-demographic variables and cultural beliefs related to perinatal nutrition. Results will be analyzed using descriptive and inferential statistics to understand the role of culture in shaping dietary practices during this critical life stage.
Here are some key points about informal formative assessments:
- They occur naturally during learning without formal testing procedures.
- Focus on evaluating understanding, skills and engagement through observation of students participating in daily activities.
- Provide quick insights into students' comprehension of concepts being taught like nutrition, physical activity and healthy choices.
- Can be tailored to different learning styles through discussion, drawing, storytelling etc.
- When done ethically, respect students' responses and use feedback to support further learning, not pass judgement.
- Valuable for developmental appropriateness, getting to know individual students and their needs.
Informal assessments thus offer gentle, non-intrusive ways to check progress during this
This interdisciplinary visual design project brings together topics from government, English, health and digital design for real world analysis. Students study the effects of food choices on personal health, the environment, the economy and the influence of marketing and packaging on those choices. Students learn that what they eat not only affects their health, but the health of the world. Partners from the design and health care field coach students as they develop and design their food package.
TSDA Presentation, How to Write a Personal StatementAngela Griffin
The document provides guidance on writing a personal statement for a dietetic internship application. It includes examples of personal statements that demonstrate following directions, being concise yet interesting, and addressing required questions. The summaries highlight the key elements and experiences discussed in each example statement in 3 sentences or less.
Similar to Ampersand final report (CCA GRAD DESIGN 2010 Design Research) topic: College Student Diet (20)
Decormart Studio is widely recognized as one of the best interior designers in Bangalore, known for their exceptional design expertise and ability to create stunning, functional spaces. With a strong focus on client preferences and timely project delivery, Decormart Studio has built a solid reputation for their innovative and personalized approach to interior design.
Storytelling For The Web: Integrate Storytelling in your Design ProcessChiara Aliotta
In this slides I explain how I have used storytelling techniques to elevate websites and brands and create memorable user experiences. You can discover practical tips as I showcase the elements of good storytelling and its applied to some examples of diverse brands/projects..
Architectural and constructions management experience since 2003 including 18 years located in UAE.
Coordinate and oversee all technical activities relating to architectural and construction projects,
including directing the design team, reviewing drafts and computer models, and approving design
changes.
Organize and typically develop, and review building plans, ensuring that a project meets all safety and
environmental standards.
Prepare feasibility studies, construction contracts, and tender documents with specifications and
tender analyses.
Consulting with clients, work on formulating equipment and labor cost estimates, ensuring a project
meets environmental, safety, structural, zoning, and aesthetic standards.
Monitoring the progress of a project to assess whether or not it is in compliance with building plans
and project deadlines.
Attention to detail, exceptional time management, and strong problem-solving and communication
skills are required for this role.
PDF SubmissionDigital Marketing Institute in NoidaPoojaSaini954651
https://www.safalta.com/online-digital-marketing/advance-digital-marketing-training-in-noidaTop Digital Marketing Institute in Noida: Boost Your Career Fast
[3:29 am, 30/05/2024] +91 83818 43552: Safalta Digital Marketing Institute in Noida also provides advanced classes for individuals seeking to develop their expertise and skills in this field. These classes, led by industry experts with vast experience, focus on specific aspects of digital marketing such as advanced SEO strategies, sophisticated content creation techniques, and data-driven analytics.
Visual Style and Aesthetics: Basics of Visual Design
Visual Design for Enterprise Applications
Range of Visual Styles.
Mobile Interfaces:
Challenges and Opportunities of Mobile Design
Approach to Mobile Design
Patterns
EASY TUTORIAL OF HOW TO USE CAPCUT BY: FEBLESS HERNANEFebless Hernane
CapCut is an easy-to-use video editing app perfect for beginners. To start, download and open CapCut on your phone. Tap "New Project" and select the videos or photos you want to edit. You can trim clips by dragging the edges, add text by tapping "Text," and include music by selecting "Audio." Enhance your video with filters and effects from the "Effects" menu. When you're happy with your video, tap the export button to save and share it. CapCut makes video editing simple and fun for everyone!
Practical eLearning Makeovers for EveryoneBianca Woods
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4. PROJECT BACKGROUND & RESEARCH APPROACH
Whole Foods Market is interested in bringing a healthy lifestyle, with an
emphasis on healthy eating, to US college students.
Team Ampersand interviewed nineteen undergrad and grad students
ranging in age from 19 to 35 in the San Francisco Bay Area. In addition
to the interview, we conducted a collage activity with them to learn more
about their motivations and ideas about food and health.
From this data, we formulated insights that led us to our final concepts.
5. INSIGHTS
Our first key insight is that a student's primary need for convenience
often conflicts with a desire for food that is healthier, varied, and/or local.
Secondly, we found that students' desire to feel connected to smaller,
simpler methods of food production, such as was practiced in the past,
conflicts with the reality of being modern urban dwellers.
6. INSIGHTS: PERSONAS
We identified four personas in the course of our research:
HIPSTER HUNTERS value CONVENIENT POLITICIANS are
the experience of discovering well versed in contemporary
specialized and obscure food politics and aspire to live
items and may lose interest according to certain ideals but
when something becomes too will ultimately compromise to
mainstream. go with what is convenient.
RUSTIC GOURMETS have a CREATURES OF HABIT are
sophisticated palate while comforted by routines and a
valuing a connection to the nostalgia for the way things
land and natural methods of were when they were growing
food production. up.
7. CONCEPTS
We see the main area of opportunity as providing a convenient way
for students to eat healthier. The concept should appeal to students
emotionally to keep them interested. It should take into account their
needs and desires. It should address student desire to indulge while eating
healthy, experience a sense of variety, and be connected to a sense of
place.
Our recommendation is an integrated system of a Whole Foods Mobile
Market and Website. The Mobile Market will bring the farmer's market
experience of fresh, local, healthy food directly to time-strapped students,
and the Website will be a tool for community, education, and connection.
9. OBJECTIVE
We wanted to explore the attitudes and behaviors of college students
towards healthy eating, see where the organic grocery Whole Foods fit into
the picture, and propose a fresh solution to address the insights that we
uncovered in our research.
We felt that our target audience of college students aged 19 to 35 was
important to research because of their presumed roles as future leaders.
With higher education, they are more likely to attain positions of influence,
be role models and be prominent members of their communities. Targeting
this population could have a significant trickle-down effect as concerns
about health care costs associated with diet-related illnesses skyrocket.
10. KEY QUESTIONS
We formulated four key questions that served as the basis of our
research.
1) In addition to budget, what factors determine what foods students eat
and buy, and what role does cultural background play in determining these
habits?
2) How do students define healthy eating and lifestyle and where do they
get their information from?
3) What prompted any drastic changes to students' wellness habits?
4) How do food trends start and disseminate among students?
11. PARTICIPANTS PROFILE
Our participants ranged in age from 19 to 35 and included undergrads and
grad students in the SF Bay Area.
GIO, 27 MARISSA, 29 COURTNEY, 19 DANA, 27 EMILY, 19 TAYLOR, 29
GRAD STUDENT GRAD STUDENT UNDERGRAD STUDENT UNDERGRAD STUDENT UNDERGRAD STUDENT GRAD STUDENT
REEM, 26 JOSH, 26 RACHEL, 29
GRAD STUDENT UNDERGRAD STUDENT GRAD STUDENT
ROBIN, 22 ROBERT, 35 NEIL, 35 MARINA, 30 BO, 25 KEVIN, 32
UNDERGRAD STUDENT GRAD STUDENT GRAD STUDENT GRAD STUDENT GRAD STUDENT GRAD STUDENT
13. Team Ampersand took a diversified approach to our research on the health
habits of college students, trying out several different methods before
settling on our final tools. In addition to the final main collage activity and
in-person interview, we set up an online food journal on a Facebook page,
shadowed students while they shopped at Whole Foods, watched students
eating, conducted refrigerator inspections, set up a Polyvore collection with
the intention of doing Skype interviews and online collages, interviewed a
college cafe manager and reached out to a New York Times food writer.
14. The purpose of the collage activity and interview was to gather some
data about what kinds of foods students ate on a regular basis and what
they considered healthy and unhealthy. The collage activity, which was done
before the interview, also served as a good starting point for a discussion
of student habits since it got respondents thinking about why they made
certain decisions.
We interviewed people in their homes as well as in public dining places.
15. For our collage
activity we tried to
choose a variety
of images that
were ambiguous
enough to appeal
to different people's
interpretations. For
example, we used
different images
of salads, a regular
green salad and a
less healthy salad
with dressing. Here is
a graph showing the
foods that respondents
talked about the
most and what they
considered healthy. Reliability
Rating
16. Once we finished the interviews, we wrote quotes and findings on Post-it
notes and created an immersive space. We then clustered our findings into
similar categories and from those groupings determined our key insights.
18. • A student's primary need for convenience often conflicts with a desire
for food that is healthier, varied, and/or local.
• Students' desire to feel connected to smaller, simpler methods of food
production and packaging, such as was practiced in the past, conflicts with
the reality of being modern urban dwellers.
20. We charted these insights into a model showing the conflict between
convenience and slow food, exploration and nostalgia.
We identified four personas in the course of our research that inhabited
different parts of our model:
CONVENIENT POLITICIANS are well versed in contemporary food
politics and aspire to live according to certain ideals but will ultimately
compromise to go with what is convenient.
RUSTIC GOURMETS have a sophisticated palate while valuing a
connection to the land and natural methods of food production.
HIPSTER HUNTERS value the experience of discovering specialized
and obscure items and may lose interest when something becomes too
mainstream.
CREATURES OF HABIT are comforted by routines and a nostalgia for the
way things were when they were growing up.
22. Regardless of differences in students' food preferences, all of them
universally expressed that convenience was the most important factor in
determining what, where and how they ate. Everyone talked about being
constrained by time and location and would often end up eating the same
few things week after week, which created boredom and lack of pleasure
in eating. Budget restriction was a significant factor but not as much as a
lack of time. Some would desire to eat differently and were conscious of
compromising because of a lack of time.
23. Many students expressed a desire to eat healthier than they do and
some expressed guilt that they do not eat as healthy as they know that
they should while they are in school. A correlation was made between this
and their time restriction. One respondent observed, "The less time I
have, the less healthy I eat” and another said “Being in college made me
unhealthy.”
Healthy food was variably defned as fresh, unprocessed, local, balanced,
a variety of foods, moderate portion sizes, and sustainably produced.
24. Students would turn on a brand as it got bigger as they perceived the
company as being more interested in moving product than paying attention
to the nutritional content and quality of the product. Foods that were local
and came from smaller producers were thought to be more nutritious.
One respondent said “The relationship between food and place is more
important than organic.” Another said “I never make it to the farmer's
market because it's out of my way. I like it in theory though.”
25. Similarly, students expressed preferences for foods that were not
prepared in bulk, as bulk implied a lack of attention to quality and
nutritional content. Food preferences included lunches prepared in cafes as
well as artisanal packaged products. The less packaging something had,
the more it was perceived to be natural and less processed.
26. Students will treat themselves and rationalize eating something that
appeals to them emotionally even though they think it is unhealthy. For
example, some respondents considered beer and chocolate to be healthy
because it made them happy, and "happy is healthy."
28. Key areas of opportunity lie in providing a way for students to obtain “slow
food” quickly and conveniently. It should appeal to their sense of nostalgia
while offering something new. It should appeal to their emotional as well as
rational sides. The concept should meet student desire to feel a sense of
indulgence, experience a sense of variety and surprise as well as meet their
desire to be connected to a sense of place. As future leaders, there should
be an educational opportunity for them.
31. Our first recommended solution is a Whole Foods Mobile Market. A
clean running biodiesel vehicle, the Mobile Market will bring the fun of the
farmers market experience directly to time-strapped students. In addition
to providing healthy meals from seasonal ingredients, it will feature
produce and products from a rotating roster of local farms. First and
foremost, it will be convenient, catering to all students regardless of their
other preferences. It will satisfy student desire for sustainably produced,
local, and healthy foods. It will provide a variety of changing products to
keep students interested and coming back as well as have some consistent
inventory for those who prefer routine. It will satisfy student desire to
indulge and treat themselves, but to feel good about doing it. The format
of the vehicle will tap into the current vogue for high-end food trucks as
well as a nostalgia for vehicles such as ice cream trucks. It will be an
ambassador for Whole Foods to connect with a community beyond its few
store locations. To differentiate it from the stores, it will be a lab of sorts,
showcasing vendors and farms that Whole Foods is considering featuring in
its stores.
32. The Mobile Market will have a companion website. The site will be a tool
for connection, education, and community. Through the site, students will
be able to locate the truck and see its schedule as it moves around the city.
They will be able to learn about featured products, the farms they come
from, and how to maintain a balanced diet that is good for them and the
planet. They will be able to provide feedback about the items featured on
the truck, creating a sense of ownership and empowerment. Students will
be able to create a profile where they will be able to design a healthy diet.
The site will make suggestions for the student and help them learn in a way
that is interactive, hip, and engaging.
+
WHOLE FOODS MOBILE MARKET MOBILE MARKET WEBSITE
33. Through the Mobile Market and Website, Whole Foods will have the
opportunity to improve student health and wellness while enhancing its
position as a company connecting small farms to urbanites.
34. PARTNERSHIPS WITH LOCAL FARMS
LOCAL PRODUCTS CONNECTION TO
COMMUNITY
FARMERS MARKET COMMUNITY AND
EXPERIENCE EDUCATION
- CONVENIENT - MENU BUILDING
- LOCAL FARM FRESH - FARM INFORMATION
- HEALTHY - FEEDBACK
- A TREAT - SCHEDULE / LOCATION
35. Another concept we considered is an interactive vending machine.
As well as providing healthy farm fresh food, the act of getting the food
will include a gesture that mimics the act of picking fruit. The machine
will have educational components like a live video stream connecting the
produce to the farm it came from.