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Lauren Campbell Industrial Design Thesis Process Book
- 1. Lauren Campbell Industrial Design Thesis Process Book
- 2. Introduction This project aims to create a long term solution to the overwhelming developed world health problems that are caused by diet and lifestyle choices. A diet that is diverse, balanced and made of whole food and minimally processed goods can lead to a longer healthier life free of diseases such as heart disease, obesity, diabetes and cancer among other dozens of health problems that arise due to poor diet. 3
- 3. Content 1 Research Articles | Field | Blogs | Surveys 6-23 2 Analysis Mapping | Personas | Ideation 24-55 3 Design Intent Statement | Strategy 56-65 4 Form Sketches | Volume studies | Models 66-97 5 Final Design Renders | Features | Prototype 98- 05 6 Fabrication Tube bending | Welding | Sewing 106-121 5
- 4. 1 Research
- 5. 8 9 Occupational Therapy In Health Care, 27(2):113–128, 2013 C 2013 by Informa Healthcare USA, Inc. Available online at http://informahealthcare.com/othc DOI: 10.3109/07380577.2013.785644 Culturally Competent Interventions to Address Obesity Among African American and Latino Children and Youth Yolanda Suarez-Balcazar, PhD, Jennifer Friesema, OTR, & Valentina Lukyanova, PhD Department of Occupational Therapy, College of Applied Health Sciences, University of Illinois at Chicago, Chicago, Illinois, USA ABSTRACT. While obesity impacts all ethnic groups in the United States, African Americans and Latinos are particularly at high risk for obesity. The purpose of this paper is to provide an analysis of the literature on evidence-based culturally competent strategies for addressing and preventing obesity and discuss roles for occupational ther- apists working with populations at risk for obesity in the school or therapeutic clinical environment. A review was conducted of over 80 research articles describing success- ful interventions conducted in schools and communities targeting African Americans and Latino children. Although unique single strategies are highlighted in this paper, obesity interventions are complex and involved a number of multilevel strategies. The resultsoftheanalysisoftheliteraturearepresentedaccordingtostrategiesthatpromote healthy eating, physical activity, and overall healthy lifestyles. Along with the cultural competent strategies, we recommend specific roles for occupational therapists in order to promote the implementation of each particular strategy. Lastly, implications for oc- cupational therapy are discussed. KEYWORDS. Obesity, African Americans, Latinos, cultural competence INTRODUCTION A health crisis facing America’s children and youth is the high rate of obesity, currently at over 17% of the young population in the United States (Centers for Disease Control and Prevention [CDC], 2011). While obesity impacts all demo- graphic groups, African American and Latino children and youth are at a partic- ularly high risk (Veugelers & Fitzgerald, 2005; Wyatt, Winters, & Dubbert, 2006). Many of them lack daily access to fresh fruit and vegetables and are not getting enough physical activity needed for their normal growth and development (CDC, Address correspondence to: Dr Yolanda Suarez-Balcazar, Department of Occupational Therapy, College of Applied Health Sciences, University of Illinois at Chicago, 1919 West Taylor, Chicago, Illinois 60612, USA (E-mail: ysuarez@uic.edu). (Received 3 March 2013; accepted 11 March 2013) 113 For many Americans, buying fresh fruits and vegetables is as simple as walking a few blocks to the neighborhood grocery store or getting in the car and driving a short distance to the supermarket. There are many, mostly low-income people however, who do not have such easy access to healthy, affordable foods.1 For these Ameri- cans, the long distance between home and supermarket, coupled with a lack of public transportation options and/or privately-owned transportation, limits their abil- ity to maintain a healthy diet. Low-income communi- ties in which residents are unable to easily overcome the geographic disparity between the location of their residence and healthy food retailers have increasingly been described as food deserts.2 The U.S. Department of Agriculture (USDA) defines food deserts as areas in which “at least 500 people and/or at least 33 percent of the census tract’s population must reside more than one mile from a supermarket or large grocery store.”3 An estimated 23.5 million people in the U.S. live in communities without access to healthy foods.4 The USDA has FEBRUARY 2014 Research Brief Bringing Nutritious, Affordable Food to Underserved Communities: A Snapshot of Healthy Corner Store Initiatives in the United States. NATIONAL LEAGUE of CITIES SUSTAINABLE CITIES INSTITUTE SM NATIONAL LEAGUE of CITIES SUSTAINABLE CITIES INSTITUTE SM NEWS AND VIEWS Food security through the lens of nutrition J. L. Buttriss British Nutrition Foundation, London, UK Summary The Foresight report has described an unprecedented confluence of pressures whereby a growing, and in some cases, increasingly prosperous global population, alongside increasing demand for limited resources and the pressing need to address environmental challenges, including climate change and changing weather patterns, means that food security is seriously and increasingly threatened. Much of the discussion has focussed on greenhouse gas emissions associated with food produc- tion and the contribution from meat production and dairying has been highlighted. These protein-rich foods are features of Western-style diets and as such make a substantial contribution to intakes of a wide range of essential nutrients. Therefore, it is important to understand the impact on overall dietary patterns and associated nutrient intakes if consumption levels fall, as well as the impact from a sustainabil- ity standpoint. From a nutritional perspective, the initial knee jerk reaction around simply eating less meat is already being replaced by a more sophisticated debate that is now considering whether a healthy diet, as currently framed by food-based dietary guidelines, can also be a sustainable dietary pattern now and in the future. There are some important questions that need to be addressed in order for a clearer picture to emerge. For example, it is as yet unclear what dietary choices consumers would make if their consumption of these foods were to be reduced, what effect these choices would have on their health and on sustainability of the food supply, and which groups of the population or individuals within households will be most vulnerable, recognising that there are demographic changes already underway associated with an ageing population. This paper provides a viewpoint through the lens of nutrition and summarises some of the initiatives already underway in relation to food security. Keywords: food security, global, nutrition, sustainability Sustainability of the food supply and food security have been rising up the agenda around the world for the past decade, in light of concerns about the world’s ever growing population, the impact of climate change and the common occurrence of severe weather that is dam- aging crops as they grow in the fields. Weather patterns The UK food system may be relatively resilient to weather, but there may sometimes be combinations of events that will lead to significant impacts on food avail- ability. The weather experienced in 2012 (ranging from drought to floods in the UK, and drought, heatwaves, floods across the Northern hemisphere) cautions the need to consider the potential for widespread effects on the food supply. In terms of UK resilience, the term severe weather is being used to describe any weather event than can cause impact to the UK supply chain, Correspondence: Professor Judith L. Buttriss, Director General, British Nutrition Foundation, Imperial House, 15-19 Kingsway, London WC2B 6UN, UK. E-mail: j.buttriss@nutrition.org.uk bs_bs_banner DOI: 10.1111/nbu.12031 254 © 2013 British Nutrition Foundation Nutrition Bulletin, 38, 254–261 Disparities in Neighborhood Food Environments: Implications of Measurement Strategies Michael D. M. Bader Robert Wood Johnson Foundation Health & Society Scholars Program University of Pennsylvania 3641 Locust Walk Philadelphia, PA 19104 mbader@wharton.upenn. edu Marnie Purciel Human Impact Partners 274 14th Street Oakland, CA 94612 marnie@humanimpact.org PauletteYousefzadeh Institute for Social and Economic Research and Policy Columbia University 420 W. 118th St., MC 3355 New York, NY 10027 py2162@columbia.edu Kathryn M. Neckerman Center for Health and the Social Sciences University of Chicago 5841 S. Maryland Ave., MC 1000, Room G-115A Chicago, IL 60637 kneckerm@bsd.uchicago.edu Key words: food environment food desert spatial accessibility GIS abstract Public health researchers have begun to map the neighborhood “food environment” and examine its association with the risk of overweight and obesity. Some argue that “food deserts”—areas with little or no provision of fresh produce and other healthy food—may contribute to disparities in obesity, diabe- tes, and related health problems. While research on neighborhood food environments has taken advan- tage of more technically sophisticated ways to assess distance and density, in general, it has not considered how individual or neighborhood conditions might modify physical distance and thereby affect patterns of spatial accessibility. This study carried out a series of sensitivity analyses to illustrate the effects on the measurement of disparities in food environments of adjusting for cross-neighborhood variation in vehicle ownership rates, public transit access, and impedi- ments to pedestrian travel, such as crime and poor traffic safety. The analysis used geographic informa- tion systems data for New York City supermarkets, fruit and vegetable markets, and farmers’ markets and employed both kernel density and distance mea- sures. We found that adjusting for vehicle ownership and crime tended to increase measured disparities in access to supermarkets by neighborhood race/ ethnicity and income, while adjusting for public transit and traffic safety tended to narrow these disparities. Further, considering fruit and vegetable markets and farmers’ markets, as well as supermar- kets, increased the density of healthy food outlets, especially in neighborhoods with high concentrations of Hispanics, Asians, and foreign-born residents and in high-poverty neighborhoods.ecge_1084 409..430 409 ECONOMICGEOGRAPHY86(4):409–430.©2010ClarkUniversity.www.economicgeography.org Research Research
- 6. CareersContactEventsGet involved Search Media & ResourcesPerformanceCountriesPartnershipsProgramsAbout GAINAbout Malnutrition GAIN Receives US$ 38 million Gates Foundation grant to save children’s lives with healthy food Date: 16 January 2008 Washington, 16 January 2008 – The Global Alliance for Improved Nutrition (GAIN) today announces a US$ 38 million grant from the Bill & Melinda Gates Foundation to increase private sector engagement in the fight against malnutrition in young children. GAIN will use the grant to work with private companies and public-private partnerships to introduce nutritious foods for infants and young children between 6 and 24 months of age. GAIN will provide loans, grants and technical advice to help develop and distribute low-cost, easy-to-use, nutritious food products. “The private sector can have a huge impact on the long-term health of infants and young children, who are at a critical stage in their mental and physical development, by producing healthy complementary foods specifically targeted at this vulnerable group,” says Marc Van Ameringen, Executive Director of GAIN. Malnutrition plays a role in more than a third of all deaths of children under the age of 5 – more than 9,000 deaths every day. Malnutrition prevents many more children from reaching their full mental and physical potential, increases health care costs for poor countries, and consequently slows economic growth. For instance, 75 percent of children in India and 85 percent of children under five years old in Ethiopia suffer from iron deficiency anemia, while 57 and 30 percent respectively are vitamin A deficient, which weakens immune systems and can cause blindness. “Nutrition is a bedrock global health issue that receives far too little attention,” says Katharine Kreis, Senior Program Officer at the Bill & Melinda Gates Foundation. “Harnessing the reach and expertise of the private sector is essential to successfully fighting malnutrition and its devastating consequences.” Companies that receive support from GAIN will be required to ensure that any foods they produce and market meet international standards, complement and do not compete with breast feeding practices, and have demonstrable positive impacts on the health of children. “Every child deserves a chance at a healthy life, and that chance starts with good nutrition. By bringing companies together with governments and non-profits, we can make nutritious foods accessible and affordable to families in the world’s poorest countries,” says Jay Naidoo, Chairman of the Board for GAIN. The new initiative will complement GAIN’s ongoing work to increase access to nutritious foods in developing countries. GAIN is already reaching 160 million people with staple foods fortified with essential nutrients. For instance, in China, a pilot review showed a reduction of more than 30% in iron deficiency anemia after the introduction of iron-fortified products. “This grant allows us to mobilize the innovative spirit of the private sector to deliver products that have clear benefits to the health of young children and the bottom line of companies, and that therefore can inspire the private sector worldwide to do more to fight malnutrition,” says Van Ameringen. # # # About GAIN GAIN – Global Alliance for Improved Nutrition is an alliance of governments, civil Return to Media Return to Home Page The Challenge What We Do NUTRITION S T R A T E G Y O V E R V I E W OUR GOAL: to ensure that all children have the nutrition they need for a healthy start in life. A mother in Bangladesh feeding her child solid food to complement breastfeeding. (Photo © Alive & Thrive/AV Com) Let's eatfor the health of it Grains Dairy Fruits Vegetables Protein ChooseMyPlate.gov Start by choosing one or more tips to help you... Build a healthy plate Cut back on foods high in solid fats, added sugars, and salt Eat the right amount of calories for you Be physically active your way 10 11Research Research
- 12. SmartCart Designer Mauricio Noronha Koala Personal Cart Designer Luan Mateus Dal Savio Levo Personal Cart Designer Matheus Pinto & Fernando Ximenes Expandable Cart Designer LUMIUM team Portable Folding Supermarket Shopping Cart Designer Hook and Go 22 23Research Research
- 13. 24 25 2 Analysis
- 15. What Good nutrition Sustainable food security Lower food cost Access to whole foods Convenience Clarity in what you’re buying More crops Less food waste Quality of life 28 29Analysis Analysis
- 16. Who Low income families People in food desserts Children under 5 years Undernourished Store owners Communities City/ Government USDA/ CDC Farmers 30 31Analysis Analysis
- 17. Wants to eat healthy Labels are confusing Preparation difficult Confused what is healthy Believes fresh food is costly Grocery store is far by bus Eats frozen or fast food Doesn’t have time to cook Runs out of groceries quick Wants to eat healthy Good income Owns car Low income No car Food desert Single parent Owns car Works full-time Who 32 33Analysis Analysis
- 18. Personal indoor growing device for high yield crops year round Device for dry farming during droughts Preserve fruits & vegetables for longer shelf life System for choosing food at grocery stores Cooking utensil to help guide healthy cooking Better personal shopping carts for families and elderly Drought adaptation through crop diversity Land that feeds 2 people will need to feed 6 Obesity is 3 times higher in those who shop at low-cost supermarkets USDA nutrition labels don’t tell you much about nutrition Most people don’t know how to cook meals without using meat and fats Nutrition is the root cause of developed world health problems Problems & Opportunities 34 35Analysis Analysis
- 19. How Small community farms Better food labels Policy Crop diversification More grocery stores Convenient store partners Cooking skills Less live stock More SNAP benefits Education 36 37Analysis Analysis
- 20. Large industrial farms contribute up to 28% of green house gases in developed countries If we stop large scale farming of live stock we can decrease GHG’s by up to 31% More inputs then outputs Viability... Winter? Time? Know how? Start up? Land? Resources? Cost? Maintenance? Complexity Home gardens Direct access Cost decrease Pick as needed More nutrients Less food waste Less resources Good for the local economy More food per person How Small scale growing benefits 38 39Analysis Analysis
- 22. Closed Health Home Then Instead Them Relieve the burden of obtaining nutritious food through the improvement of accessibility. 1. Color 2. Crush preventing 3. Stackable 4. Bus 5. Train 6. Blood supply 7. Stairs 8. Elderly 9. Women 10. Strong 11. Weak 12. Single person 13. Obese 14. Weeks worth 15. Walking 16. Educates 17. Encourages 18. Convenience 19. Preserve 20. Traffic 21. Crime 22. Bike 23. Reusable bag 24. Book bag 25. Quick 26. Time 27. Lots of produce 28. Pot holes 29. Slopes 30. Bumps 31. Curbs 32. No sidewalk 33. Tight Aisles 34. Easy 35. Ergonomic 36. Affordable 37. Strength 38. Safety 39. Apartments 40. Storage 41. More 42. Less 43. Customizable 44. Heavy stuff 45. Light stuff 46. Big stuff 47. Small stuff 48. Modular 49. Light weight 50. Fragile stuff 51. Bread 52. Produce 53. Bananas 54. Grapes 55. Melon 56. Separation 57. Boxes 58. Cans 59. Frozen 60. Glass 61. Fresh 62. Hot 63. Shopping 64. Bagging 65. Unpacking 66. Accommodating 67. Forearm 68. Back 69. Ground 70. Hands 71. Carabineer 72. Hooks 73. Wheels 74. Motor 75. Push 76. Pulley 77. Reliable 78. Privacy 79. Food labels 80. Process food 81. Motivation 82. Cooking 83. Dinner 84. Taste 85. Awareness 86. Short distance 87. Long distance 88. Fitness 89. Not fit 90. Hands free 91. Check-‐out 92. Oversized items 93. 94. Shopping lists 95. Wallet 96. Purse 97. Water bottle 98. Rest 99. Waiting 100. Book 101. Bus pass 102. Baby 103. Child 104. Puddles 105. Rain 106. Snow 107. Cold 108. Heat 109. Not shoveled 110. Crowded 111. Compact 112. Transformable 113. Durable 114. Short people 115. Tall people 116. Bus ramp 42 43Analysis Analysis
- 23. Nutrition Grocery shopping burdensVehicle ownership Climate Change Nutrition Low-income Food-desert Spacial accessibility Vehicle ownership Grocery shopping burdens 44 45Analysis Analysis
- 25. Possible outcome Encouragement & education when choosing what to buy Use the cart as a way of showing what & how much to buy through vessel size & color Let the cart relieve the burden of how much you can carry home so you are encouraged to buy more produce 48 49Analysis Analysis
- 26. 50 51Analysis Analysis Possible outcome Smooth shopping & checkout process that protects your fragile produce from damage Separation of cart so that produce has its own space & will not be damaged Unload & reload your cart at checkout while eliminating the stress of protecting fragile items
- 27. 52 53Analysis Analysis The first prototype uses cloth to create a hammock like shelf. The idea is that eliminating hard surfaces will protect the produce from damage. Hard edges and hard surfaces leave fruit and vegetables bruised and dented under its own weight. This causes the produce to deteriorate quickly, which wastes the time that the user spent to go to the grocery store to get it, it wastes the money used to buy it, and it wastes the food, which is more precious now-a-days then ever. The hammock pictured is a semi-tight flat hammock, but this idea can be used differently; the hammock can be more enclosed and loose so that it acts like a bag or it can be tighter and flatter so that it acts more like a soft shelf. The design can possibly have different types of hammocks throughout or have them adjustable to the user needs. Maybe the hammocks or interchangeable/modular, or maybe tiered in a way that creates steps that shift from one side of the cart to the other. The prototype pictured uses two strings, one on the left and one on the right. This allows for the hammock to slide and adjust in size and tightness. The adjustability allows for the accommodation of different fruit and vegetable shapes and sizes so that the produce does not roll or bounce out. This also allows the user to adjust the space needed for produce. This will accommodate large or small shopping trips. Another benefit of the sliding capabilities lets the user have access to the lower half of the cart. The user can slide the hammock allowing more space to place items at the bottom of the cart and then slide open the face of the hammock as they use it for produce. Opening it slightly for less produce and extending it all the way for more. The way the hammock attaches to the cart maintains the folding capabilities of the cart. The hammock folds with it without being in the way or damaging the cart or hammock (as pictured). Since fabric and string and stronger liked materials are light, this idea adds to the mobility needs of the cart when carrying down stairs, storing or bringing onto public transportation. Possible outcome
- 28. 54 55Analysis Analysis Prototype 2 uses a sack like basket to experiment with soft vessels. I want to use soft surfaces to better protect produce during transportation and through out the shopping process. This prototype uses wire so it maintains a cylindrical shape throughout the fabric. The wire was placed at the top and at the base of the sack. The overall form collapses since there is no support that connects the top and bottom wires. This also limits the amount of hard material needed to form the shape. Since the collapsibility is the nature of this design, the sack needs to be suspended in order to hold its full shape and therefore hold any produce or food. To address this, I added a rope handle to hold it up with and keep the form when in use. I also added a cardboard lining to the inside base for support. I needed the support for this prototype, but I think if I were to go this direction I would keep the bottom soft and made of the same fabric material as the rest of the form. I think stronger wire that won’t bend as easily and more durable fabric would solve this problem. This sack represents what would be a series of sacks suspended together to make a cart. The cart would take advantage of the sacks ability to collapse flat after use. This would add to its storability and also the weight of the cart for traveling and transporting. This can maybe be a series of sacks that can be customized according to how much you are going to buy; where some sacks can be flattened to make space for items spilling out the sacks in-use around it, or where all the sacks are being used to keep items separated. I also imagine that the sacks depth can be easily adjusted so to make more shelf-like spaces and less basket-like space. This will help eliminate the need for having to stack any food onto food adding protection to the produce and versatility to the cart. Possible outcome
- 29. 3 Design Intent
- 30. 58 59Design intent Design intent CDC Response“Americans are overfed & undernourished” Health Consequences Increase consumption of fruit & vegetables Decrease consumption of sugar drinks Decrease consumption of high- energy-dense foods Increase physical activity Obese 35.3 Extremely Obese 6.6 Other 24.8 Overweight 33.3 Heart disease Stroke High blood pressure Type 2 diabetes Cancer High cholesterol Liver disease Gallbladder disease Sleep apnea Respiratory disease Cartilage degeneration Osteoarthritist Reproductive complications Mental health conditions
- 31. 60 61Design intent Design intent Project Goals Communication Specifics Guide the user during the buying process Protect produce Eliminate complexity Encourages healthy eating Material & color Inscribed guide Simple guide Use consumer-familiar guidelines Fruits & Vegetables- largest basket, uses soft material Protein- divided into 3 sections to communicate variety, lean meat/ beans/ nuts Whole grains- bread, cereal, rice Low fat dairy- smallest section
- 32. 62 63Design intent Design intent Strategy MyPlate USDA nutritional recommendations lead to whole food choices Nesting, soft vessels, divided, proportioned, color coded Design a grocery cart that represents food groups. Eliminate confusion while guiding towards nutritious choices. Problem Statement- Promote better nutrition by guiding consumer food choices
- 33. 64 65Design intent Design intent The bigger picture
- 34. 66 67 4 Form
- 35. 68 69Form Form My Daily Food Plan GRAINS 6 ounces Make half your grains whole Aim for at least 3 ounces of whole grains a day VEGETABLES 2 1/2 cups Vary your veggies Aim for these amounts each week: Dark green veggies = 1 1/2 cups Red & orange veggies = 5 1/2 cups Beans & peas = 1 1/2 cups Starchy veggies = 5 cups Other veggies = 4 cups FRUITS 2 cups Focus on fruits Eat a variety of fruit Choose whole or cut-up fruits more often than fruit juice DAIRY 3 cups Get your calcium-rich foods Drink fat-free or low-fat (1%) milk, for the same amount of calcium and other nutrients as whole milk, but less fat and Calories Select fat-free or low-fat yogurt and cheese, or try calcium-fortified soy products PROTEIN FOODS 5 1/2 ounces Go lean with protein Twice a week, make seafood the protein on your plate Vary your protein routine— choose beans, peas, nuts, and seeds more often Keep meat and poultry portions small and lean Based on the information you provided, this is your daily recommended amount for each food group. Find your balance between food and physical activity Be physically active for at least 150 minutes each week. Know your limits on fats, sugars, and sodium Your allowance for oils is 6 teaspoons a day.
- 36. 70 71Form Form http://www.choosemyplate.gov/food-groups/vegetables-counts.html What Counts as a Cup of Vegetables? In general, 1 cup of raw or cooked vegetables or vegetable juice, or 2 cups of raw leafy greens can be considered as 1 cup from the Vegetable Group. The chart lists specific amounts that count as 1 cup of vegetables (in some cases equivalents for ½ cup are also shown) towards your recommended intake. Amount that counts as 1 cup of vegetables Amount that counts as ½ cup of vegetables Dark Green Vegetables Broccoli 1 cup chopped or florets 3 spears 5" long raw or cooked Greens (collards, mustard greens, turnip greens, kale) 1 cup cooked Spinach 1 cup, cooked 2 cups raw is equivalent to 1 cup of vegetables 1 cup raw is equivalent to ½ cup of vegetables Raw leafy greens: Spinach, romaine, watercress, dark green leafy lettuce, endive, escarole 2 cups raw is equivalent to 1 cup of vegetables 1 cup raw is equivalent to ½ cup of vegetables Red and Orange Vegetables Carrots 1 cup, strips, slices, or chopped, raw or cooked 2 medium 1 medium carrot 1 cup baby carrots (about 12) About 6 baby carrots Pumpkin 1 cup mashed, cooked Red peppers 1 cup chopped, raw, or cooked 1 large pepper (3" diameter, 3¾" long) 1 small pepper Tomatoes 1 large raw whole (3") 1 cup chopped or sliced, raw, canned, or cooked 1 small raw whole (2¼" diameter) 1 medium canned Tomato juice 1 cup ½ cup Sweet potato 1 large baked (2¼" or more diameter) 1 cup sliced or mashed, cooked Winter squash (acorn, butternut, hubbard) 1 cup cubed, cooked ½ acorn squash, baked = ¾ cup Beans and Peas Dry beans and peas (such as black, garbanzo, kidney, pinto, or soy beans, or black eyed peas or split peas) 1 cup whole or mashed, cooked http://www.choosemyplate.gov/food-groups/protein-foods-counts.html What Counts as an Ounce Equivalent in the Protein Foods Group? In general, 1 ounce of meat, poultry or fish, ¼ cup cooked beans, 1 egg, 1 tablespoon of peanut butter, or ½ ounce of nuts or seeds can be considered as 1 ounce equivalent from the Protein Foods Group. The chart lists specific amounts that count as 1 ounce equivalent in the Protein Foods Group towards your daily recommended intake: Amount that counts as 1 ounce equivalent in the Protein Foods Group Common portions and ounce equivalents Meats 1 ounce cooked lean beef 1 small steak (eye of round, filet) = 3½ to 4 ounce equivalents 1 ounce cooked lean pork or ham 1 small lean hamburger = 2 to 3 ounce equivalents Poultry 1 ounce cooked chicken or turkey, without skin 1 small chicken breast half = 3 ounce equivalents 1 sandwich slice of turkey (4 ½ x 2 ½ x 1/8”) ½ Cornish game hen = 4 ounce equivalents Seafood 1 ounce cooked fish or shell fish 1 can of tuna, drained = 3 to 4 ounce equivalents 1 salmon steak = 4 to 6 ounce equivalents 1 small trout = 3 ounce equivalents Eggs 1 egg 3 egg whites = 2 ounce equivalents 3 egg yolks = 1 ounce equivalent Nuts and seeds ½ ounce of nuts (12 almonds, 24 pistachios, 7 walnut halves) ½ ounce of seeds (pumpkin, sunflower or squash seeds, hulled, roasted) 1 Tablespoon of peanut butter or almond butter 1 ounce of nuts or seeds = 2 ounce equivalents Beans and peas ¼ cup of cooked beans (such as black, kidney, pinto, or white beans) ¼ cup of cooked peas (such as chickpeas, cowpeas, lentils, or split peas) ¼ cup of baked beans, refried beans 1 cup split pea soup = 2 ounce equivalents 1 cup lentil soup = 2 ounce equivalents 1 cup bean soup = 2 ounce equivalents ¼ cup (about 2 ounces) of tofu 1 oz. tempeh, cooked ¼ cup roasted soybeans 1 falafel patty (2 ¼”, 4 oz) 2 Tablespoons hummus 1 soy or bean burger patty = 2 ounce equivalents
- 37. 72 73Form Form
- 38. 74 75FormForm
- 39. 76 77Form Form
- 40. 78 79Form Form
- 41. 80 81Form Form
- 42. 82 83Form Form
- 43. 84 85From From
- 44. 86 87Form Form
- 45. 88 89Form Form
- 46. 90 91Form Form
- 47. 92 93Form Form
- 48. 94 95Form Form
- 49. 96 97Form Form
- 51. 101Final Design The cart is divided by food group & each basket is sized to a weeks recommendation for 2 people The handle communicates which basket belongs to each food group utilizing text, color & size Soft canvas baskets encourage consumers to choose whole foods over processed foods in boxes Final design
- 52. fruit grains cereal, bread, rice & pasta make at least half your grains whole protein dairy low fat &fat free vegetables vegetables choose at least five colors to add variety fruit choose at least five colors to add variety grains make at least half your grains whole protein nuts, beans, fish, eggs & lean meat dairy low fat & fat free 103Final Design102 Final design
- 53. 105Final Design104 Final design
- 62. Thank you