Nudge. Tackling the obesity challenge
•Download as PPTX, PDF•
2 likes•307 views
This document outlines a plan to address obesity in Mexico through nudging cafeteria guests to make healthier food choices. It discusses placing "demo" meals with nutrition facts at the entrance, adding a salad bar before non-healthy options, and using publicity to promote healthier meals. An experiment will test factors like demo meal placement and having meals ready vs made-to-order. Guest food choices will be tracked and regression analysis used to see which manipulations best encourage healthy eating. The goal is to develop healthier habits through nudging in the decision-making process.
Report
Share
Report
Share
Recommended
Evaluation of popular diets
This group project evaluates a popular diet by analyzing its macro and micronutrients, benefits/risks, suggestions for improvement, and considerations for palatability, expense, and time commitment. Students will form groups to study an assigned diet, with each student contributing a literature review on the diet from published sources. Students will develop a sample menu, analyze its nutrients using dietary software, and produce a consensus statement on the diet's quality. The final presentation will be shared online for grading based on participation and quality.
XNB151 Week 3 Measuring dietary intake
This document discusses various methods used to collect food intake data, including both prospective and retrospective methods. Prospective methods include food diaries using household measures or weights, as well as chemical analysis of duplicate meals. Retrospective methods include 24-hour dietary recalls, food frequency questionnaires, and diet histories. The advantages and limitations of each method are described. National dietary surveys provide a means to investigate food intake trends over time using consistent methodology. The purpose of dietary surveys is to inform public health efforts around nutrition.
Eating Well While Eating Out: How calories on the menu can guide healthy choices
Eating right when eating out: How calories on the menu can guide healthy choices.
Confused about how to choose healthy foods when you eat out?
What does the restaurant label mean?
Are you confused about the current FDA menu labeling regulation? Do they apply to your facility? How can your patients' use the menu labeling to help make healthier food choices?
OBJECTIVES: After this webinar, the participant will be able to:
1. Describe the basic tenants of FDA’s menu labeling legislation.
2. List at least 3 new insights about eating away from home (and its impact on dietary intake and health outcomes).
3. Apply new ideas and resources (including calories on the menu) to help consumers make better choices when eating outside the home.
Presented by Cheryl Dolven, MS, RD
Dr Corinna Hawkes - World Cancer Congress - Policy panel presentation
Dr Corinna Hawkes - World Cancer Congress - Policy panel presentationWorld Cancer Research Fund International
Corinna Hawkes presented on policies available to improve diets and maximize their impact. There are over 200 implemented policies across 75 countries in areas like nutrition education in schools, fruit programs, trans fat bans, and taxes on unhealthy foods. Effective policies provide environments for healthy learning, overcome barriers to healthy choices, and encourage re-evaluating unhealthy preferences. To maximize impact, policies should be tailored to problems and populations, comprehensive rather than isolated, and mutually reinforcing as a package.THE EFFECT OF mHEALTH APPLICATIONS ON POLY-CYSTIC OVARIAN presentation
This document summarizes an action research project examining the effect of mHealth applications on obesity due to polycystic ovarian syndrome (PCOS). The study involved two cycles - in Cycle One, participants manually tracked diet and exercise, while in Cycle Two they used a recommended mHealth app. Both cycles showed weight loss, but participants found the app more convenient and effective. Overall, the study found that mHealth apps and manual tracking can both help PCOS patients lose weight, but individuals may benefit more from one method or a combination of both approaches.
Diet and physical activity assessment
This document discusses various methods for assessing diet and physical activity, including their advantages and limitations. Food frequency questionnaires, 24-hour dietary recalls, and biomarkers can be used to evaluate individual food and nutrient intake, though self-reported methods are prone to error and bias. Multiple 24-hour recalls provide a better estimate of usual intake than a single recall. Physical activity can be assessed using International Physical Activity Questionnaires, though self-reported measures are not always accurate.
Nudge
This document discusses the concept of "nudging" and how it can be used to influence consumer behavior. A nudge involves subtly altering choices presented to people in order to steer them towards making decisions that are believed to be in their best interest, without limiting freedom of choice or significantly changing incentives. Examples discussed include framing prices in weekly rather than annual terms to encourage gym memberships, using social proof or reciprocation to motivate donations, and setting default options like automatically including seat reservations to influence choices. The document cautions that too many choices can paradoxically lead to decision paralysis and dissatisfaction, and that simplifying options and limiting choices nudges people towards taking action. Overall it promotes the idea that understanding human psychology and using
Summary of Nudge, presented to IxDA LA
This is a presentation that covers the basic concepts of the book Nudge, by Richard Thaler and Cass Sunstein. We read this book at our UX Book Club meeting, and I presented an introduction to it at the LA IxDA meeting.
Recommended
Evaluation of popular diets
This group project evaluates a popular diet by analyzing its macro and micronutrients, benefits/risks, suggestions for improvement, and considerations for palatability, expense, and time commitment. Students will form groups to study an assigned diet, with each student contributing a literature review on the diet from published sources. Students will develop a sample menu, analyze its nutrients using dietary software, and produce a consensus statement on the diet's quality. The final presentation will be shared online for grading based on participation and quality.
XNB151 Week 3 Measuring dietary intake
This document discusses various methods used to collect food intake data, including both prospective and retrospective methods. Prospective methods include food diaries using household measures or weights, as well as chemical analysis of duplicate meals. Retrospective methods include 24-hour dietary recalls, food frequency questionnaires, and diet histories. The advantages and limitations of each method are described. National dietary surveys provide a means to investigate food intake trends over time using consistent methodology. The purpose of dietary surveys is to inform public health efforts around nutrition.
Eating Well While Eating Out: How calories on the menu can guide healthy choices
Eating right when eating out: How calories on the menu can guide healthy choices.
Confused about how to choose healthy foods when you eat out?
What does the restaurant label mean?
Are you confused about the current FDA menu labeling regulation? Do they apply to your facility? How can your patients' use the menu labeling to help make healthier food choices?
OBJECTIVES: After this webinar, the participant will be able to:
1. Describe the basic tenants of FDA’s menu labeling legislation.
2. List at least 3 new insights about eating away from home (and its impact on dietary intake and health outcomes).
3. Apply new ideas and resources (including calories on the menu) to help consumers make better choices when eating outside the home.
Presented by Cheryl Dolven, MS, RD
Dr Corinna Hawkes - World Cancer Congress - Policy panel presentation
Dr Corinna Hawkes - World Cancer Congress - Policy panel presentationWorld Cancer Research Fund International
Corinna Hawkes presented on policies available to improve diets and maximize their impact. There are over 200 implemented policies across 75 countries in areas like nutrition education in schools, fruit programs, trans fat bans, and taxes on unhealthy foods. Effective policies provide environments for healthy learning, overcome barriers to healthy choices, and encourage re-evaluating unhealthy preferences. To maximize impact, policies should be tailored to problems and populations, comprehensive rather than isolated, and mutually reinforcing as a package.THE EFFECT OF mHEALTH APPLICATIONS ON POLY-CYSTIC OVARIAN presentation
This document summarizes an action research project examining the effect of mHealth applications on obesity due to polycystic ovarian syndrome (PCOS). The study involved two cycles - in Cycle One, participants manually tracked diet and exercise, while in Cycle Two they used a recommended mHealth app. Both cycles showed weight loss, but participants found the app more convenient and effective. Overall, the study found that mHealth apps and manual tracking can both help PCOS patients lose weight, but individuals may benefit more from one method or a combination of both approaches.
Diet and physical activity assessment
This document discusses various methods for assessing diet and physical activity, including their advantages and limitations. Food frequency questionnaires, 24-hour dietary recalls, and biomarkers can be used to evaluate individual food and nutrient intake, though self-reported methods are prone to error and bias. Multiple 24-hour recalls provide a better estimate of usual intake than a single recall. Physical activity can be assessed using International Physical Activity Questionnaires, though self-reported measures are not always accurate.
Nudge
This document discusses the concept of "nudging" and how it can be used to influence consumer behavior. A nudge involves subtly altering choices presented to people in order to steer them towards making decisions that are believed to be in their best interest, without limiting freedom of choice or significantly changing incentives. Examples discussed include framing prices in weekly rather than annual terms to encourage gym memberships, using social proof or reciprocation to motivate donations, and setting default options like automatically including seat reservations to influence choices. The document cautions that too many choices can paradoxically lead to decision paralysis and dissatisfaction, and that simplifying options and limiting choices nudges people towards taking action. Overall it promotes the idea that understanding human psychology and using
Summary of Nudge, presented to IxDA LA
This is a presentation that covers the basic concepts of the book Nudge, by Richard Thaler and Cass Sunstein. We read this book at our UX Book Club meeting, and I presented an introduction to it at the LA IxDA meeting.
Obesity Meeting Consumer Demand in the Weight Loss Industry 2013
Obesity Meeting Consumer Demand in the Weight Loss Industry 2013Asian Food Regulation Information Service
Counselors are not dominant players in the weight loss industry despite consumer demand for their services. The weight loss industry is dominated by three large commercial providers that position themselves through extensive marketing and advertising of products that are not truly effective. Counseling as a profession faces challenges such as lack of government recognition, low pay, and competition from commercial providers. Research shows that food advertising influences consumer behavior and primes people to eat more. To better meet consumer needs, health professionals should understand that health may not be a top priority and help connect healthy choices to people's lifestyles in flexible ways based on scientific evidence.Solving the Toxic Food System in America through Systemic Thinking
During my Fall 2016 semester of college, I worked with a team of classmates in my Critical Issues in Organizations course to propose a solution to improve the toxic food system by increasing the demand of healthy food. In order to achieve our mission, we plan on altering food marketing strategies through product, placement, promotion, and price.
Practicum presentation
The document discusses a study that aims to evaluate whether providing nutrition information and traffic light labeling on workplace canteen menus influences employees' food choices. In the baseline assessment, 53% of participants selected the food they intended, with 37.5% choosing less healthy options instead. Common reasons for food selection included naturalness, price, and convenience. In the intervention, 68% chose their intended food, with half selecting healthier options instead of less healthy ones. Most participants noticed the nutrition info and labels, and said it influenced their choice. The results suggest nutrition labeling may nudge employees towards healthier decisions.
Healthy Vending Toolkit
The document provides a guide for implementing healthy vending at worksites. It includes an introduction outlining the obesity epidemic and strategies to address it, including promoting healthier work environments. The guide then summarizes literature on healthy vending interventions showing their effectiveness. It provides steps for worksites to implement healthy vending policies and assess current vending options and employee interests. Appendices include tools to identify healthy snacks, assess vending machines, and provide guidelines for healthy vending.
ppt Community nutrition
This document provides an overview of community nutrition. It begins by defining community nutrition as applying nutritional knowledge to identify and solve population groups' nutritional problems. Community nutrition and health are interrelated, as nutritional and health problems coexist and influence each other within communities. The document then discusses methods of assessing nutritional status, including anthropometry, biochemical tests, clinical exams, and dietary surveys. Key conditions related to protein-energy malnutrition like kwashiorkor, marasmus, and marasmic kwashiorkor are also described. The treatment of protein-energy malnutrition involves resolving life-threatening conditions through hospital care and providing a calorie- and protein-rich diet.
Soraya Ghebleh - Strategies to Reduce Childhood Obesity
This is a presentation from Soraya Ghebleh that looks at the problem of childhood obesity in America and offers potential policy and strategy solutions.
Order 325914012 2
This literature review summarizes research on factors influencing junk food consumption. It finds that junk food is linked to health issues like cancer, heart disease, and diabetes. On average, 36% of US children consume junk food daily, with 11% getting over 45% of their calories from it. Some people avoid junk food due to health awareness, while others consume it due to affordable prices and convenient locations of fast food restaurants. Recommendations to reduce consumption include increasing health education and making healthier options more available and affordable.
Exploring the Clinical Applicability of Lifestyle Data
This study explored using patient-logged food data in clinical contexts. Researchers developed a mobile food logging app and conducted a field study with 6 clinicians and 20 patients over 60 days. They found that (1) clinicians encouraged patients' food journaling but lacked confidence in using the data, (2) patients provided detailed logs when they knew clinicians would view them, and (3) overlapping food and activity/sleep data gave clinicians a more holistic view of patients' lifestyles. The study demonstrated the potential for patient-generated lifestyle data to inform care if presented to clinicians in a usable way. Future work aims to further integrate such data into clinical workflows and decision-making.
Intro to Behavioral
The Smarter Lunchrooms Initiative seeks to nudge student food choices in school cafeterias towards healthier options using low-cost behavioral economic strategies. This is done by increasing the appeal and availability of healthier foods while decreasing less healthy foods. Specific strategies include empowering students through a nutrition advisory council, increasing variety and availability of healthier foods, placing healthier foods in more prominent locations, and increasing parental and social influence. The goal is to encourage long-term healthy eating habits through subtle environmental changes rather than restrictive policies.
Healthy Food Perception For Urban People
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.
Nutritional Assessment in community.pptx
1. Community nutrition focuses on assessing the nutritional status of individuals in a community, identifying nutritional problems and their causes, and developing programs and policies to improve nutrition.
2. Assessing the nutritional status of a community involves determining the prevalence of malnutrition through anthropometric, biochemical and clinical measurements of individuals, as well as understanding dietary habits and food security issues.
3. The data collected from various assessment methods is then used to design appropriate community nutrition interventions, such as nutrition education programs, to address the nutritional problems identified and improve health outcomes.
Chappell_OT674_Poster
This study evaluated the effectiveness of a short-term nutrition education program for pregnant adolescents. 13 pregnant or parenting teens ages 15-18 participated in a lecture and interactive food stations on healthy eating. Participants completed pre- and post-tests assessing nutrition knowledge. Scores increased significantly from pre- to post-test, indicating the program improved knowledge of healthy food options and nutrition myths. However, many participants still faced barriers to healthy eating like lack of money, time, and cooking skills. Future research should explore ways to overcome barriers and maintain knowledge gains long-term.
How Major Restaurant Chains Plan Their Menus
Major restaurant chains prioritize profit and sales over health when planning menus. Growing sales and increasing profits are the most important considerations for 61% of respondents. Only 21% noted health and nutrition as important factors. Restaurants may try to offer healthier options to attract "health seekers", but believe demand is low. Additional barriers to healthier menus include short produce shelf life, extra preparation time, and higher costs. Without increased consumer demand, the industry is unlikely to substantially increase healthy food offerings.
Research proposal on food adulteration in dhaka city
The document outlines a study proposal on food adulteration in Bangladesh that examines the problem of widespread food adulteration through surveys, interviews, and data analysis to understand its causes and impacts, in order to recommend solutions; the study aims to identify the most adulterated foods, how adulteration occurs, and its health and economic costs to propose strategies for prevention.
FOOD QUALITY OF MESS
The document summarizes a study on improving food quality in a college mess. A survey was conducted of 50 students and staff who eat in the mess to understand problems with quality, quantity, and service. Most respondents were dissatisfied with quantity and services but said quality would need to improve for them to prefer eating in the mess. The top suggestions for improvement were expanding menu variety and enhancing quality of food served. The study aims to help mess owners understand customers' perceptions to better meet their needs and preferences around mess food.
1EFFECTS OF UNHEALTHY EATING HABITSEffects of Unhealthy Ea.docx
1
EFFECTS OF UNHEALTHY EATING HABITS
Effects of Unhealthy Eating Habits in society
PSY625: Biological Bases of Behavior
Instructor: Roxanne Beharie
February 3, 2018
Effects of unhealthy eating habits
Specific Aims
1). Concise statement of goals I would like to work with individuals experiencing health problems due to unhealthy eating habits, and inactivity. The purpose is to see if participants would agree to attend the program for 5 days to learn about healthy diet, food, exercise, food preparation, calorie count, and if they would use resources available to help them with their diet and exercise.
2). Novel Design
Chart #1: Displays the numbers of people eating fruits, vegetables, and consuming a low cal diet, vegetarians, dieters, unhealthy eaters
Chart #2: Displays the five categories that I will use to create manuals for participants to review to learn about the socio demographics, psychosocial knowledge and how beliefs attitudes and norms are part of self-efficacy and it establishes behavior patterns.
Per: Raghunathan, Rajagopal, et al. “The Unhealthy = Tasty Intuition and Its Effects on Taste Inferences, Enjoyment, and Choice of Food Products. “Journal of Marketing, vol.70, no. 4 (2006), pp. 170-184
3). solve a specific problem
I would like to design a comprehensive program on a community or state level that addresses poor eating habits, poor nutrition, and physical inactivity. Within the State of Maryland we have a large amount of chronic diseases and death per year due to the poor diets that people have become comfortable with, and the lack of physical activity which also contributes to the high rates of sugar diabetes, osteoporosis, obesity, and stroke. This is a serious matter when you think about it 1 out of 10 people suffer from one or more of the chronic diseases listed. I would like to have a facility where I can teaching people how to eat by using scales to measure the portion of meats, vegetables, fruits, measuring the amount of calories, carbohydrates, saturated fats, total fat, what foods to eat, how to prepare them. If I can encourage families to join us for a day to enjoy fun exercise activities, along with healthy meal made using fresh fruits and vegetables. Families will want to come again enthused to improve their dietary patterns and activities. Within this facility I would like a gym and track to allow them to exercise because this will boots their energy and if we meet with them three times a week to teach regular physical activity. The object is to show them how to improve their muscle strength and boost their endurance. The gym would afford them the resource needed to exercise. The exercise gives them great benefits to deliver oxygen and nutrients to their tissues and improve their cardiovascular system. The nutrition program and the exercise stem together would make this efficient. By showing participants end results that reflect a healthier heart and lung they will feel good an ...
Food Choices and Human Health
This document provides an overview of key concepts in nutrition science including the six major nutrients, characteristics of a healthy diet, factors that influence food choices, different types of nutrition research studies, and the importance of national nutrition surveys. It also discusses behavior change strategies for making healthy long-term diet modifications and how to identify credible sources of nutrition information.
Diet Quality_Gallup
This document discusses the need to measure diet quality globally in order to understand dietary trends, inform policies to improve diets and health outcomes, and address malnutrition. It reviews definitions of healthy diets from international organizations and studies. The two most common elements of a healthy diet across contexts are consumption of diverse plant foods and low consumption of ultra-processed foods. The document considers options for indicators to measure these dietary elements through the Gallup World Poll. Further discussion and development is needed to determine the best methods, such as food frequency questionnaires or behavioral screeners, and validate any proposed indicators.
Available online at www.sciencedirect.comScienceDirectJo.docx
This document summarizes research on the drivers of food consumption quantity and mindless overeating. It discusses three main drivers: 1) sensory cues that influence how our senses react to food, 2) emotional cues that influence our feelings, and 3) normative cues about how we believe we are supposed to eat. These drivers influence how much attention we pay to monitoring our food intake, which can lead to overeating. While research has focused on sensory and emotional drivers, changing normative cues through small environmental changes may be a more scalable way to improve monitoring and reduce overeating. Examples of changes include smaller packages, plates and glasses to make portions appear smaller.
Jennifer kitchen2 hw220-01-finalproject
This document is a nutrition education guide created by Jennifer Kitchen for Kaplan University's course HW220 Contemporary Diet and Nutrition. The guide contains 10 units that provide information on various topics related to contemporary diet and nutrition issues. Each unit includes sections on information to remember, resources, and tools. The units cover topics such as dietary trends, food choices and the factors that influence them, economics of food choices, foodborne illnesses, genetically engineered food, and global food markets. Appendices provide examples of personal diet and physical activity assessments and information on Native American dietary habits.
ANATOMY AND BIOMECHANICS OF HIP JOINT.pdf
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
clinical examination of hip joint (1).pdf
described clinical examination all orthopeadic conditions .
More Related Content
Similar to Nudge. Tackling the obesity challenge
Obesity Meeting Consumer Demand in the Weight Loss Industry 2013
Obesity Meeting Consumer Demand in the Weight Loss Industry 2013Asian Food Regulation Information Service
Counselors are not dominant players in the weight loss industry despite consumer demand for their services. The weight loss industry is dominated by three large commercial providers that position themselves through extensive marketing and advertising of products that are not truly effective. Counseling as a profession faces challenges such as lack of government recognition, low pay, and competition from commercial providers. Research shows that food advertising influences consumer behavior and primes people to eat more. To better meet consumer needs, health professionals should understand that health may not be a top priority and help connect healthy choices to people's lifestyles in flexible ways based on scientific evidence.Solving the Toxic Food System in America through Systemic Thinking
During my Fall 2016 semester of college, I worked with a team of classmates in my Critical Issues in Organizations course to propose a solution to improve the toxic food system by increasing the demand of healthy food. In order to achieve our mission, we plan on altering food marketing strategies through product, placement, promotion, and price.
Practicum presentation
The document discusses a study that aims to evaluate whether providing nutrition information and traffic light labeling on workplace canteen menus influences employees' food choices. In the baseline assessment, 53% of participants selected the food they intended, with 37.5% choosing less healthy options instead. Common reasons for food selection included naturalness, price, and convenience. In the intervention, 68% chose their intended food, with half selecting healthier options instead of less healthy ones. Most participants noticed the nutrition info and labels, and said it influenced their choice. The results suggest nutrition labeling may nudge employees towards healthier decisions.
Healthy Vending Toolkit
The document provides a guide for implementing healthy vending at worksites. It includes an introduction outlining the obesity epidemic and strategies to address it, including promoting healthier work environments. The guide then summarizes literature on healthy vending interventions showing their effectiveness. It provides steps for worksites to implement healthy vending policies and assess current vending options and employee interests. Appendices include tools to identify healthy snacks, assess vending machines, and provide guidelines for healthy vending.
ppt Community nutrition
This document provides an overview of community nutrition. It begins by defining community nutrition as applying nutritional knowledge to identify and solve population groups' nutritional problems. Community nutrition and health are interrelated, as nutritional and health problems coexist and influence each other within communities. The document then discusses methods of assessing nutritional status, including anthropometry, biochemical tests, clinical exams, and dietary surveys. Key conditions related to protein-energy malnutrition like kwashiorkor, marasmus, and marasmic kwashiorkor are also described. The treatment of protein-energy malnutrition involves resolving life-threatening conditions through hospital care and providing a calorie- and protein-rich diet.
Soraya Ghebleh - Strategies to Reduce Childhood Obesity
This is a presentation from Soraya Ghebleh that looks at the problem of childhood obesity in America and offers potential policy and strategy solutions.
Order 325914012 2
This literature review summarizes research on factors influencing junk food consumption. It finds that junk food is linked to health issues like cancer, heart disease, and diabetes. On average, 36% of US children consume junk food daily, with 11% getting over 45% of their calories from it. Some people avoid junk food due to health awareness, while others consume it due to affordable prices and convenient locations of fast food restaurants. Recommendations to reduce consumption include increasing health education and making healthier options more available and affordable.
Exploring the Clinical Applicability of Lifestyle Data
This study explored using patient-logged food data in clinical contexts. Researchers developed a mobile food logging app and conducted a field study with 6 clinicians and 20 patients over 60 days. They found that (1) clinicians encouraged patients' food journaling but lacked confidence in using the data, (2) patients provided detailed logs when they knew clinicians would view them, and (3) overlapping food and activity/sleep data gave clinicians a more holistic view of patients' lifestyles. The study demonstrated the potential for patient-generated lifestyle data to inform care if presented to clinicians in a usable way. Future work aims to further integrate such data into clinical workflows and decision-making.
Intro to Behavioral
The Smarter Lunchrooms Initiative seeks to nudge student food choices in school cafeterias towards healthier options using low-cost behavioral economic strategies. This is done by increasing the appeal and availability of healthier foods while decreasing less healthy foods. Specific strategies include empowering students through a nutrition advisory council, increasing variety and availability of healthier foods, placing healthier foods in more prominent locations, and increasing parental and social influence. The goal is to encourage long-term healthy eating habits through subtle environmental changes rather than restrictive policies.
Healthy Food Perception For Urban People
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.
Nutritional Assessment in community.pptx
1. Community nutrition focuses on assessing the nutritional status of individuals in a community, identifying nutritional problems and their causes, and developing programs and policies to improve nutrition.
2. Assessing the nutritional status of a community involves determining the prevalence of malnutrition through anthropometric, biochemical and clinical measurements of individuals, as well as understanding dietary habits and food security issues.
3. The data collected from various assessment methods is then used to design appropriate community nutrition interventions, such as nutrition education programs, to address the nutritional problems identified and improve health outcomes.
Chappell_OT674_Poster
This study evaluated the effectiveness of a short-term nutrition education program for pregnant adolescents. 13 pregnant or parenting teens ages 15-18 participated in a lecture and interactive food stations on healthy eating. Participants completed pre- and post-tests assessing nutrition knowledge. Scores increased significantly from pre- to post-test, indicating the program improved knowledge of healthy food options and nutrition myths. However, many participants still faced barriers to healthy eating like lack of money, time, and cooking skills. Future research should explore ways to overcome barriers and maintain knowledge gains long-term.
How Major Restaurant Chains Plan Their Menus
Major restaurant chains prioritize profit and sales over health when planning menus. Growing sales and increasing profits are the most important considerations for 61% of respondents. Only 21% noted health and nutrition as important factors. Restaurants may try to offer healthier options to attract "health seekers", but believe demand is low. Additional barriers to healthier menus include short produce shelf life, extra preparation time, and higher costs. Without increased consumer demand, the industry is unlikely to substantially increase healthy food offerings.
Research proposal on food adulteration in dhaka city
The document outlines a study proposal on food adulteration in Bangladesh that examines the problem of widespread food adulteration through surveys, interviews, and data analysis to understand its causes and impacts, in order to recommend solutions; the study aims to identify the most adulterated foods, how adulteration occurs, and its health and economic costs to propose strategies for prevention.
FOOD QUALITY OF MESS
The document summarizes a study on improving food quality in a college mess. A survey was conducted of 50 students and staff who eat in the mess to understand problems with quality, quantity, and service. Most respondents were dissatisfied with quantity and services but said quality would need to improve for them to prefer eating in the mess. The top suggestions for improvement were expanding menu variety and enhancing quality of food served. The study aims to help mess owners understand customers' perceptions to better meet their needs and preferences around mess food.
1EFFECTS OF UNHEALTHY EATING HABITSEffects of Unhealthy Ea.docx
1
EFFECTS OF UNHEALTHY EATING HABITS
Effects of Unhealthy Eating Habits in society
PSY625: Biological Bases of Behavior
Instructor: Roxanne Beharie
February 3, 2018
Effects of unhealthy eating habits
Specific Aims
1). Concise statement of goals I would like to work with individuals experiencing health problems due to unhealthy eating habits, and inactivity. The purpose is to see if participants would agree to attend the program for 5 days to learn about healthy diet, food, exercise, food preparation, calorie count, and if they would use resources available to help them with their diet and exercise.
2). Novel Design
Chart #1: Displays the numbers of people eating fruits, vegetables, and consuming a low cal diet, vegetarians, dieters, unhealthy eaters
Chart #2: Displays the five categories that I will use to create manuals for participants to review to learn about the socio demographics, psychosocial knowledge and how beliefs attitudes and norms are part of self-efficacy and it establishes behavior patterns.
Per: Raghunathan, Rajagopal, et al. “The Unhealthy = Tasty Intuition and Its Effects on Taste Inferences, Enjoyment, and Choice of Food Products. “Journal of Marketing, vol.70, no. 4 (2006), pp. 170-184
3). solve a specific problem
I would like to design a comprehensive program on a community or state level that addresses poor eating habits, poor nutrition, and physical inactivity. Within the State of Maryland we have a large amount of chronic diseases and death per year due to the poor diets that people have become comfortable with, and the lack of physical activity which also contributes to the high rates of sugar diabetes, osteoporosis, obesity, and stroke. This is a serious matter when you think about it 1 out of 10 people suffer from one or more of the chronic diseases listed. I would like to have a facility where I can teaching people how to eat by using scales to measure the portion of meats, vegetables, fruits, measuring the amount of calories, carbohydrates, saturated fats, total fat, what foods to eat, how to prepare them. If I can encourage families to join us for a day to enjoy fun exercise activities, along with healthy meal made using fresh fruits and vegetables. Families will want to come again enthused to improve their dietary patterns and activities. Within this facility I would like a gym and track to allow them to exercise because this will boots their energy and if we meet with them three times a week to teach regular physical activity. The object is to show them how to improve their muscle strength and boost their endurance. The gym would afford them the resource needed to exercise. The exercise gives them great benefits to deliver oxygen and nutrients to their tissues and improve their cardiovascular system. The nutrition program and the exercise stem together would make this efficient. By showing participants end results that reflect a healthier heart and lung they will feel good an ...
Food Choices and Human Health
This document provides an overview of key concepts in nutrition science including the six major nutrients, characteristics of a healthy diet, factors that influence food choices, different types of nutrition research studies, and the importance of national nutrition surveys. It also discusses behavior change strategies for making healthy long-term diet modifications and how to identify credible sources of nutrition information.
Diet Quality_Gallup
This document discusses the need to measure diet quality globally in order to understand dietary trends, inform policies to improve diets and health outcomes, and address malnutrition. It reviews definitions of healthy diets from international organizations and studies. The two most common elements of a healthy diet across contexts are consumption of diverse plant foods and low consumption of ultra-processed foods. The document considers options for indicators to measure these dietary elements through the Gallup World Poll. Further discussion and development is needed to determine the best methods, such as food frequency questionnaires or behavioral screeners, and validate any proposed indicators.
Available online at www.sciencedirect.comScienceDirectJo.docx
This document summarizes research on the drivers of food consumption quantity and mindless overeating. It discusses three main drivers: 1) sensory cues that influence how our senses react to food, 2) emotional cues that influence our feelings, and 3) normative cues about how we believe we are supposed to eat. These drivers influence how much attention we pay to monitoring our food intake, which can lead to overeating. While research has focused on sensory and emotional drivers, changing normative cues through small environmental changes may be a more scalable way to improve monitoring and reduce overeating. Examples of changes include smaller packages, plates and glasses to make portions appear smaller.
Jennifer kitchen2 hw220-01-finalproject
This document is a nutrition education guide created by Jennifer Kitchen for Kaplan University's course HW220 Contemporary Diet and Nutrition. The guide contains 10 units that provide information on various topics related to contemporary diet and nutrition issues. Each unit includes sections on information to remember, resources, and tools. The units cover topics such as dietary trends, food choices and the factors that influence them, economics of food choices, foodborne illnesses, genetically engineered food, and global food markets. Appendices provide examples of personal diet and physical activity assessments and information on Native American dietary habits.
Similar to Nudge. Tackling the obesity challenge (20)
Obesity Meeting Consumer Demand in the Weight Loss Industry 2013
Obesity Meeting Consumer Demand in the Weight Loss Industry 2013
Solving the Toxic Food System in America through Systemic Thinking
Solving the Toxic Food System in America through Systemic Thinking
Soraya Ghebleh - Strategies to Reduce Childhood Obesity
Soraya Ghebleh - Strategies to Reduce Childhood Obesity
Exploring the Clinical Applicability of Lifestyle Data
Exploring the Clinical Applicability of Lifestyle Data
Research proposal on food adulteration in dhaka city
Research proposal on food adulteration in dhaka city
1EFFECTS OF UNHEALTHY EATING HABITSEffects of Unhealthy Ea.docx
1EFFECTS OF UNHEALTHY EATING HABITSEffects of Unhealthy Ea.docx
Available online at www.sciencedirect.comScienceDirectJo.docx
Available online at www.sciencedirect.comScienceDirectJo.docx
Recently uploaded
ANATOMY AND BIOMECHANICS OF HIP JOINT.pdf
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
clinical examination of hip joint (1).pdf
described clinical examination all orthopeadic conditions .
Types of Herbal Cosmetics its standardization.
Physiology and chemistry of skin and pigmentation, hairs, scalp, lips and nail, Cleansing cream, Lotions, Face powders, Face packs, Lipsticks, Bath products, soaps and baby product,
Preparation and standardization of the following : Tonic, Bleaches, Dentifrices and Mouth washes & Tooth Pastes, Cosmetics for Nails.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
-------------------------------------------------------------------------------
Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
ISO/IEC 42001 Artificial Intelligence Management System - EN | PECB
General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
Webinars: https://pecb.com/webinars
Article: https://pecb.com/article
-------------------------------------------------------------------------------
For more information about PECB:
Website: https://pecb.com/
LinkedIn: https://www.linkedin.com/company/pecb/
Facebook: https://www.facebook.com/PECBInternational/
Slideshare: http://www.slideshare.net/PECBCERTIFICATION
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...Nguyen Thanh Tu Collection
https://app.box.com/s/y977uz6bpd3af4qsebv7r9b7s21935vdAdvanced Java[Extra Concepts, Not Difficult].docx
This is part 2 of my Java Learning Journey. This contains Hashing, ArrayList, LinkedList, Date and Time Classes, Calendar Class and more.
Introduction to AI for Nonprofits with Tapp Network
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
Top five deadliest dog breeds in America
Thinking of getting a dog? Be aware that breeds like Pit Bulls, Rottweilers, and German Shepherds can be loyal and dangerous. Proper training and socialization are crucial to preventing aggressive behaviors. Ensure safety by understanding their needs and always supervising interactions. Stay safe, and enjoy your furry friends!
Digital Artifact 1 - 10VCD Environments Unit
Digital Artifact 1 - 10VCD Environments Unit - NGV Pavilion Concept Design
A Strategic Approach: GenAI in Education
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Pollock and Snow "DEIA in the Scholarly Landscape, Session One: Setting Expec...
Pollock and Snow "DEIA in the Scholarly Landscape, Session One: Setting Expec...National Information Standards Organization (NISO)
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.Assessment and Planning in Educational technology.pptx
In an education system, it is understood that assessment is only for the students, but on the other hand, the Assessment of teachers is also an important aspect of the education system that ensures teachers are providing high-quality instruction to students. The assessment process can be used to provide feedback and support for professional development, to inform decisions about teacher retention or promotion, or to evaluate teacher effectiveness for accountability purposes.
বাংলাদেশ অর্থনৈতিক সমীক্ষা (Economic Review) ২০২৪ UJS App.pdf
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
How to Build a Module in Odoo 17 Using the Scaffold Method
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
The Diamonds of 2023-2024 in the IGRA collection
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
Recently uploaded (20)
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
Introduction to AI for Nonprofits with Tapp Network
Introduction to AI for Nonprofits with Tapp Network
Film vocab for eal 3 students: Australia the movie
Film vocab for eal 3 students: Australia the movie
Digital Artefact 1 - Tiny Home Environmental Design
Digital Artefact 1 - Tiny Home Environmental Design
Pollock and Snow "DEIA in the Scholarly Landscape, Session One: Setting Expec...
Pollock and Snow "DEIA in the Scholarly Landscape, Session One: Setting Expec...
Assessment and Planning in Educational technology.pptx
Assessment and Planning in Educational technology.pptx
বাংলাদেশ অর্থনৈতিক সমীক্ষা (Economic Review) ২০২৪ UJS App.pdf
বাংলাদেশ অর্থনৈতিক সমীক্ষা (Economic Review) ২০২৪ UJS App.pdf
How to Build a Module in Odoo 17 Using the Scaffold Method
How to Build a Module in Odoo 17 Using the Scaffold Method
Nudge. Tackling the obesity challenge
- 1. TACKLING THE OBESITY CHALLENGE IN MEXICO BE101x Behavioural Economics in Action Eduardo De las Fuentes. Mexico @edelasfuentes
- 2. Agenda 1. The background and Context 2. Desired Behaviour Change 3. The Decision Making Process and Analysis 4. The Nudge. Includes visual Support 5. The Experiment 6. Concluding Comments
- 3. 1. Background Roughly 70 percent of Mexicans are overweight and almost one-third are obese One of the major reasons for obesity growth in Mexico is the consumption of soft drinks. According to the World Health Organization, Mexico is largest consumer of soft drinks. An average Mexican drinks 163 liters (46 gallons) per year of soda, 40 percent more than the average American (118 liters, or 31 gallons) The worst thing is the children are becoming programmed for obesity. It's a very serious epidemic.
- 4. 2. Desired Behaviour Change To foster better and healthier food habits Develop in people a desire to eat healthier when picking their food in the cafeteria t work
- 5. 3. The Decision Making Process and Analysis As we know and reviewed in the course, human beings typically make choices based on the context around them The intent is to create the context for the personnel that leads them to take a healthier food choice For helping the decision process, we will disclosure the nutrimental information to help them make better decisions In a decision making process would be: Situation: People Obesity Options: Either non- healthy meals or healthy meals Choose: To have healthier foods Act: Actually selecting the foods that are better for your health Evaluate: Check the benefit for continuously eating healthier
- 6. 4. The nudge WHAT: Nudging the consumers to eat healthier WHERE: In the cafeteria at the organization WHEN: At lunch time (between 11:30-12:30) WHO: The guests (approx. 900 people) and the cafeteria employees (15) HOW: By presenting healthier choices at cafeteria lobby as well as in the service bar
- 7. 4. The nudge… continued To offer a salad station bar To place the healthier meals at a reachable level when one can just grab them easily Maintaining a clean, fresh and simple environment
- 8. 5. The Experiment: Field study a) factors and their levels you want to test in the experiment: Factor: Having the “demo” meals at the entrance of the cafeteria lobby with the nutrition facts. Levels: Have only the healthy meals versus have both healthy and non-healthy meals demos Factor: Having a salad bar right before to the non-healthy food. Levels: Have the meals served and ready to go versus do them at the moment of the order b) procedure of the experiment and manipulation methods for creating each experimental condition Procedure: A tally sheet based on the electronic meal system and actual observation indicating how many guests: Eat the healthier food choice Where in an actual state of obesity Stop and identified the “demo” meals at the cafeteria entrance Repeat at the next day the healthier choice Manipulation: Moving the “demos” to see where they have the best “approach” Changing the way of presenting the meals Involving discounts and benefits for choosing healthier meals Implement publicity for promoting the choosing of healthier foods
- 9. 5. The Experiment: Field study… continued c) statistical method for analyzing the data and expected results. Regression analysis. What is the correlation of having a salad bar right before to the nonhealthy food and if they behave in a normal distribution. Evaluate the other factors, levels and manipulations to see which produces the highest correlation.
- 10. 6. Concluding Comments Having the “demo” meals will encourage the guests to read the nutrition facts The salad bar being prior to the nonhealthy food promotes the guest to choose it Publicity of healthier meals can also play an important role into the nudging The result of the experiment can be easily verified by the described statistical data