- A survey was conducted using social media to gather responses about cooking habits, ingredients, and recipe card usage. This provided anonymous data from a large sample.
- The majority of respondents were ages 17-24, suggesting students are a key target audience. Most respondents were female.
- Many respondents cook "often" or "now and again" but 31% "rarely" or "never" cook, suggesting easy, simple recipes are needed. Younger people and males rarely cook.
- Most people search for recipes online rather than using print sources, indicating an online format may work best. Very few respondents were vegetarian.
- Vegetarians prefer healthy recipes and are more likely to be female and ages 16
La vida en el hogar-Saboreando momentos; Estudio IKEAIKEA España
Esta es la segunda parte de nuestra serie de estudios IKEA sobre la vida en el hogar, donde se investigan los hábitos de diferentes personas del mundo. Esta vez hemos analizado de cerca el comportamiento de las personas en el espacio de la cocina. Este informe recoge los datos que ya se han expuesto en anteriores estudios y ahonda en las rutinas alimenticias, hábitos y manías de personas de ocho ciudades- desde cómo cultivamos nuestros alimentos, hasta cómo compramos, cocinamos, comemos y nos relacionamos alrededor de la comida.
The document provides a 10-step guide for college students with celiac disease to have a successful college experience. The steps include: telling administrators and staff about dietary needs; partnering with food services to establish gluten-free options; following up about food experiences; asking questions when unsure about foods; befriending food service staff; educating friends about celiac disease; finding other celiacs on campus; being prepared with gluten-free snacks; enjoying the college experience while advocating for oneself; and escalating issues to administrators or taking legal action if necessary. The overall message is that with preparation, communication and self-advocacy, students with celiac disease can have a positive time in college.
Health and wellness program for the corporate world. Chef Walter Potenza will help you redesign your current philosophy and enhance your overall strategy for a better work environment utilizing "FOOD FIRST" as a method of achievement a healthier workplace. Better employ health translates into less absenteeism, improved performances and a healthier bottom line. Check out our programs offered under the Mediterranean Diet 21 philosophy. Details here www.mediterraneandiet21.com
This document provides the results from the 8th HARASUTO WORLD CUP CENTRAL EUROPEAN KARATE LEAGUE competition held on March 3, 2012. It lists the top competitors in each category of kata for various age groups and gender including cadets, juniors, seniors, U10, U12, U14 and U21. Winners are identified from Ukraine, Slovakia, Poland, Czech Republic and other European nations.
The document compares elements of the student project to real media texts. The album cover design uses a color scheme and font similar to Usher's covers. The webpage includes a gallery, personal information, and blog like professional artist pages. The music video incorporates motifs seen in real videos such as fragmentation, consistency with the narrative, CGI effects to showcase locations, and materialization to fit themes of lavish lifestyles.
Este documento apresenta os tipos de contratos mais comuns na indústria de petróleo e mineração, incluindo contratos de partilha de produção, contratos de serviço, contratos de concessão e contratos de joint venture. Ele também define termos importantes relacionados a esses contratos. O capítulo um fornece definições de termos técnicos usados ao longo do documento.
Las rocas de la superficie terrestre se desgastan lentamente a lo largo de millones de años debido a factores como el agua de lluvia y los ríos. Esto causa que los granos y fragmentos de roca se transporten y depositen en otros lugares, y que el relieve de la tierra se vuelva más llano con el tiempo.
La vida en el hogar-Saboreando momentos; Estudio IKEAIKEA España
Esta es la segunda parte de nuestra serie de estudios IKEA sobre la vida en el hogar, donde se investigan los hábitos de diferentes personas del mundo. Esta vez hemos analizado de cerca el comportamiento de las personas en el espacio de la cocina. Este informe recoge los datos que ya se han expuesto en anteriores estudios y ahonda en las rutinas alimenticias, hábitos y manías de personas de ocho ciudades- desde cómo cultivamos nuestros alimentos, hasta cómo compramos, cocinamos, comemos y nos relacionamos alrededor de la comida.
The document provides a 10-step guide for college students with celiac disease to have a successful college experience. The steps include: telling administrators and staff about dietary needs; partnering with food services to establish gluten-free options; following up about food experiences; asking questions when unsure about foods; befriending food service staff; educating friends about celiac disease; finding other celiacs on campus; being prepared with gluten-free snacks; enjoying the college experience while advocating for oneself; and escalating issues to administrators or taking legal action if necessary. The overall message is that with preparation, communication and self-advocacy, students with celiac disease can have a positive time in college.
Health and wellness program for the corporate world. Chef Walter Potenza will help you redesign your current philosophy and enhance your overall strategy for a better work environment utilizing "FOOD FIRST" as a method of achievement a healthier workplace. Better employ health translates into less absenteeism, improved performances and a healthier bottom line. Check out our programs offered under the Mediterranean Diet 21 philosophy. Details here www.mediterraneandiet21.com
This document provides the results from the 8th HARASUTO WORLD CUP CENTRAL EUROPEAN KARATE LEAGUE competition held on March 3, 2012. It lists the top competitors in each category of kata for various age groups and gender including cadets, juniors, seniors, U10, U12, U14 and U21. Winners are identified from Ukraine, Slovakia, Poland, Czech Republic and other European nations.
The document compares elements of the student project to real media texts. The album cover design uses a color scheme and font similar to Usher's covers. The webpage includes a gallery, personal information, and blog like professional artist pages. The music video incorporates motifs seen in real videos such as fragmentation, consistency with the narrative, CGI effects to showcase locations, and materialization to fit themes of lavish lifestyles.
Este documento apresenta os tipos de contratos mais comuns na indústria de petróleo e mineração, incluindo contratos de partilha de produção, contratos de serviço, contratos de concessão e contratos de joint venture. Ele também define termos importantes relacionados a esses contratos. O capítulo um fornece definições de termos técnicos usados ao longo do documento.
Las rocas de la superficie terrestre se desgastan lentamente a lo largo de millones de años debido a factores como el agua de lluvia y los ríos. Esto causa que los granos y fragmentos de roca se transporten y depositen en otros lugares, y que el relieve de la tierra se vuelva más llano con el tiempo.
The photograph "Migrant Mother" by Dorothea Lange depicts an extremely anxious mother caring for her children who are burying their heads in her shoulders, showing the massive burden she feels in providing for them during difficult times. Her distant gaze suggests she feels scared for their uncertain future.
This document evaluates 15 leading providers of cross-channel campaign management (CCCM) solutions based on 26 criteria. It finds that Adobe, Salesforce, SAS, and Oracle lead with the most comprehensive CCCM offerings that combine customer analytics, marketing automation, and delivery across multiple channels. The CCCM market is shifting from scheduled campaigns to real-time, personalized customer interactions across online and offline channels. Leading solutions integrate customer data and analytics to power interactive marketing experiences across the customer journey.
This document discusses confidential 3D printing filament tested on a Zortrax M200 printer. It contains a warning about unauthorized copying of confidential documents and copyright information for Keytech S.r.l. dated July 29, 2016 regarding DSF 3D filament printed on a Zortrax M200 printer.
The survey results showed that 12 people identified as vegetarian or vegan out of 63 total responses. Most respondents were aged 10-20. When asked about time spent cooking meals, most said up to an hour per day, with some not cooking at all. For homemade vs branded food, most preferred homemade. Common foods eaten included pasta, chicken, pizza, and salad. Italian dishes like pasta dishes were most people's favorite thing to cook. Eating out was not generally difficult for vegetarians and vegans but options were limited.
The survey collected 22 responses on SurveyMonkey about food preferences and cooking habits. Most respondents were male students aged 19-26 who cook daily and prefer quick, fresh meals. Italian food was a popular choice for favorite cuisine and country. The results indicate the recipe cards should target busy young males with easy vegetarian and meat substitute recipes featuring Italian themes.
This survey of 26 individuals found that the majority (20) were not vegetarian, enjoying meat for variety and balance. The 6 vegetarians did not like eating or tasting meat. Most respondents were aged 16-18. More females (16) responded than males (10). All 6 vegetarians identified as lacto-ovo. Recipes should appeal to this young, mostly female audience with simple instructions and a modern style. Main courses were the most popular recipe type.
This document summarizes research from a survey of 26 individuals. It found that most respondents were female and in their late teens/early 20s. The majority of vegetarians identified as lacto-ovo and preferred main dishes and desserts. Respondents overall preferred simple instructions on recipe cards with a modern style, though females slightly preferred a contemporary style. This information will be used to target the recipes, style, and instructions on the cards to the identified key audiences.
The document describes research conducted to inform the development of vegetarian recipe cards. Surveys were created and distributed online and in-person to gather information. Key findings include: 1) The majority of respondents were female aged 11-20; 2) Respondents typically became vegetarian between ages 11-20 due to concerns for animal welfare and health; 3) The research helped identify target audiences and themes to focus the recipe cards on, such as health and nutrition. While the research methods provided useful insights, low response rates were a limitation that could be addressed in the future with more active distribution methods.
Research and questionnaire analysis pro formaHannahMizen
This document summarizes research conducted to inform the design of recipe cards. A survey was administered that included both qualitative and quantitative questions about respondents' diets, cooking habits, and design preferences. The results showed that most vegetarians preferred a rustic style and non-vegetarians preferred minimalist. This suggests focusing the design of the recipe cards on a rustic style to appeal to vegetarians, who made up about a third of respondents. The majority of respondents were between 16-18 years old, indicating the target audience is younger people.
The document describes research conducted through a questionnaire to understand the diets and preferences of vegetarians. It summarizes that 105 people responded to the questionnaire through social media, with most respondents being young females. However, there was little useful information gathered about vegetarians since only 6 respondents were vegetarian. The purpose of the research was to understand what vegetarians want in food products. The document evaluates ways to improve the research methods to gather more balanced and relevant information, such as directly targeting vegetarian groups and older audiences.
The document provides a summary of the data collected from a questionnaire about vegetarianism. Some key findings from the questionnaire include:
- The majority of vegetarians surveyed were female and under 35 years old.
- Most vegetarians surveyed had been vegetarian for a long time and had not considered stopping.
- Popular vegetarian dishes included Asian foods and Quorn-based meals.
- Many vegetarians' children and friends were also vegetarian.
- Respondents believed that vegetarianism was less expensive and better for the environment than a non-vegetarian diet.
The survey collected primary research data through questions on SurveyMonkey about preferences for vegetarian recipe cards. 22 responses were received from a variety of websites and forums. The majority of respondents were male, aged 19-26. Respondents preferred quick, easy meal themes like Italian. Popular meat substitutes included Quorn. The research showed that recipe cards should provide simple, clear instructions for quick vegetarian meals appealing to busy students and professionals.
The survey collected primary research data through questions on SurveyMonkey about preferences for vegetarian recipe cards. 22 responses were received from a variety of websites and forums. The majority of respondents were male, aged 19-26. Respondents preferred quick, easy meal themes like Italian. This provided helpful insights into targeting recipe cards towards male students seeking meat alternatives. Further questions could have explored preferences for the product more directly. However, the results indicated recipes should be home cooked, fresh foods appealing to those with busy lifestyles.
The survey collected primary research data through questions on SurveyMonkey about preferences for vegetarian recipe cards. 22 responses were received from a variety of websites and forums. Most respondents were male, aged 19-26, and ate meat substitute products sometimes. Respondents preferred quick, easy meal themes like Italian and Indian over options like salads or low carb. This provided helpful insight into targeting recipe cards to male students looking for fast meat alternative recipes. The majority voted for Italian-style food, indicating recipes should come from abroad rather than Britain. In conclusion, the targeted demographic for the recipe cards are university students and workers who want quick, meat-free meals.
The photograph "Migrant Mother" by Dorothea Lange depicts an extremely anxious mother caring for her children who are burying their heads in her shoulders, showing the massive burden she feels in providing for them during difficult times. Her distant gaze suggests she feels scared for their uncertain future.
This document evaluates 15 leading providers of cross-channel campaign management (CCCM) solutions based on 26 criteria. It finds that Adobe, Salesforce, SAS, and Oracle lead with the most comprehensive CCCM offerings that combine customer analytics, marketing automation, and delivery across multiple channels. The CCCM market is shifting from scheduled campaigns to real-time, personalized customer interactions across online and offline channels. Leading solutions integrate customer data and analytics to power interactive marketing experiences across the customer journey.
This document discusses confidential 3D printing filament tested on a Zortrax M200 printer. It contains a warning about unauthorized copying of confidential documents and copyright information for Keytech S.r.l. dated July 29, 2016 regarding DSF 3D filament printed on a Zortrax M200 printer.
The survey results showed that 12 people identified as vegetarian or vegan out of 63 total responses. Most respondents were aged 10-20. When asked about time spent cooking meals, most said up to an hour per day, with some not cooking at all. For homemade vs branded food, most preferred homemade. Common foods eaten included pasta, chicken, pizza, and salad. Italian dishes like pasta dishes were most people's favorite thing to cook. Eating out was not generally difficult for vegetarians and vegans but options were limited.
The survey collected 22 responses on SurveyMonkey about food preferences and cooking habits. Most respondents were male students aged 19-26 who cook daily and prefer quick, fresh meals. Italian food was a popular choice for favorite cuisine and country. The results indicate the recipe cards should target busy young males with easy vegetarian and meat substitute recipes featuring Italian themes.
This survey of 26 individuals found that the majority (20) were not vegetarian, enjoying meat for variety and balance. The 6 vegetarians did not like eating or tasting meat. Most respondents were aged 16-18. More females (16) responded than males (10). All 6 vegetarians identified as lacto-ovo. Recipes should appeal to this young, mostly female audience with simple instructions and a modern style. Main courses were the most popular recipe type.
This document summarizes research from a survey of 26 individuals. It found that most respondents were female and in their late teens/early 20s. The majority of vegetarians identified as lacto-ovo and preferred main dishes and desserts. Respondents overall preferred simple instructions on recipe cards with a modern style, though females slightly preferred a contemporary style. This information will be used to target the recipes, style, and instructions on the cards to the identified key audiences.
The document describes research conducted to inform the development of vegetarian recipe cards. Surveys were created and distributed online and in-person to gather information. Key findings include: 1) The majority of respondents were female aged 11-20; 2) Respondents typically became vegetarian between ages 11-20 due to concerns for animal welfare and health; 3) The research helped identify target audiences and themes to focus the recipe cards on, such as health and nutrition. While the research methods provided useful insights, low response rates were a limitation that could be addressed in the future with more active distribution methods.
Research and questionnaire analysis pro formaHannahMizen
This document summarizes research conducted to inform the design of recipe cards. A survey was administered that included both qualitative and quantitative questions about respondents' diets, cooking habits, and design preferences. The results showed that most vegetarians preferred a rustic style and non-vegetarians preferred minimalist. This suggests focusing the design of the recipe cards on a rustic style to appeal to vegetarians, who made up about a third of respondents. The majority of respondents were between 16-18 years old, indicating the target audience is younger people.
The document describes research conducted through a questionnaire to understand the diets and preferences of vegetarians. It summarizes that 105 people responded to the questionnaire through social media, with most respondents being young females. However, there was little useful information gathered about vegetarians since only 6 respondents were vegetarian. The purpose of the research was to understand what vegetarians want in food products. The document evaluates ways to improve the research methods to gather more balanced and relevant information, such as directly targeting vegetarian groups and older audiences.
The document provides a summary of the data collected from a questionnaire about vegetarianism. Some key findings from the questionnaire include:
- The majority of vegetarians surveyed were female and under 35 years old.
- Most vegetarians surveyed had been vegetarian for a long time and had not considered stopping.
- Popular vegetarian dishes included Asian foods and Quorn-based meals.
- Many vegetarians' children and friends were also vegetarian.
- Respondents believed that vegetarianism was less expensive and better for the environment than a non-vegetarian diet.
The survey collected primary research data through questions on SurveyMonkey about preferences for vegetarian recipe cards. 22 responses were received from a variety of websites and forums. The majority of respondents were male, aged 19-26. Respondents preferred quick, easy meal themes like Italian. Popular meat substitutes included Quorn. The research showed that recipe cards should provide simple, clear instructions for quick vegetarian meals appealing to busy students and professionals.
The survey collected primary research data through questions on SurveyMonkey about preferences for vegetarian recipe cards. 22 responses were received from a variety of websites and forums. The majority of respondents were male, aged 19-26. Respondents preferred quick, easy meal themes like Italian. This provided helpful insights into targeting recipe cards towards male students seeking meat alternatives. Further questions could have explored preferences for the product more directly. However, the results indicated recipes should be home cooked, fresh foods appealing to those with busy lifestyles.
The survey collected primary research data through questions on SurveyMonkey about preferences for vegetarian recipe cards. 22 responses were received from a variety of websites and forums. Most respondents were male, aged 19-26, and ate meat substitute products sometimes. Respondents preferred quick, easy meal themes like Italian and Indian over options like salads or low carb. This provided helpful insight into targeting recipe cards to male students looking for fast meat alternative recipes. The majority voted for Italian-style food, indicating recipes should come from abroad rather than Britain. In conclusion, the targeted demographic for the recipe cards are university students and workers who want quick, meat-free meals.
The survey collected primary research data through questions on SurveyMonkey about preferences for vegetarian recipe cards. 22 responses were received from a variety of websites and forums. Most respondents were male, aged 19-26, and ate meat substitute products sometimes. Respondents preferred quick, easy meal themes like Italian and Indian over options like salads or low carb. This provided helpful insight into targeting recipe cards to male students looking for fast meat alternative recipes. The majority voted for Italian-style food, indicating recipes should come from abroad rather than Britain. In conclusion, the targeted demographic for the recipe cards is male university students or workers who want quick, simple vegetarian meals without meat.
The survey collected primary research data through questions on SurveyMonkey about preferences for vegetarian recipe cards. 22 responses were received from a variety of websites and forums. Most respondents were male, aged 19-26, and ate meat substitute products sometimes. Respondents preferred themes like Italian, quick easy meals, and vegetarian options. This provided useful insight into targeting recipe cards towards busy male students looking for simple meat alternative recipes. The primary research method allowed collection of specific data relevant to the product being developed.
The survey collected primary research data through questions on SurveyMonkey about preferences for vegetarian recipe cards. 22 responses were received from a variety of websites and forums. Most respondents were male, aged 19-26, and ate meat substitute products sometimes. Respondents preferred quick, easy meal themes like Italian and Indian over options like salads or low carb. This provided helpful insight into targeting recipe cards to male students looking for fast meat alternative recipes. The majority voted for Italian-style food, indicating recipes should come from abroad rather than Britain. In conclusion, the targeted demographic for the recipe cards is male university students or workers who want quick, meatless meals.
The document discusses the results of a survey about breakfast preferences and habits. The survey found that cereal and fry ups were the most popular types of breakfast, and that most people eat breakfast at home and prepare it themselves. A majority of respondents believe breakfast is important, can affect concentration levels, and should be healthy. The document analyzes the benefits and limitations of various survey questions.
Shania Carter used Survey Monkey to create and distribute a 10 question survey about vegetarianism and food preferences to collect data for creating recipe cards. The survey was distributed to friends, classmates, and through social media. Survey Monkey allowed Carter to analyze responses, including breakdowns of gender, whether respondents were vegetarian, and reasons for dietary choices. Most responses came from males and non-vegetarians. Common preferences included Italian food, dishes using vegetables and Quorn over tofu, and shopping at Tesco. The survey provided useful information for deciding themes and target audiences for the recipe cards.
Research and questionnaire analysis pro formaRichardBurnn
Richard and Robyn conducted primary research through surveys and interviews to understand their target audience for recipe cards. They found that most respondents were females aged 14-19 who eat vegetarian or use Quorn as a meat substitute. Imagery was the most important factor for appealing recipe cards. While primary research provided initial insights, secondary research is still needed given the small sample size of 19 respondents.
This document summarizes research conducted to inform the design of recipe cards targeted towards vegetarians. A survey was distributed with both quantitative and qualitative questions. The results showed that most vegetarian respondents were young women who sometimes cook their own meals and prefer a rustic style. Non-vegetarians preferred a minimalist style. Most vegetarians cited ethical reasons for not eating meat. Based on this, the recipe cards will target a younger audience with simple, inexpensive recipes and a rustic design aesthetic.
The document discusses a research study conducted through questionnaires to determine the target audience for recipe cards. The study found that most respondents were 11-20 year old females. It showed that mothers are primarily responsible for cooking and food shopping. This indicates recipe cards should be aimed at appealing to middle-aged women, especially mothers, with recipes for dishes like pasta and pizza. Filtering the results to only include females provides a direct perspective on the target audience for the recipe cards.
The document summarizes research conducted through online surveys about food preferences and cooking habits. The surveys were completed primarily by females ages 11-20. Key findings include that mothers are often the primary cooks and grocery shoppers in households. Favorite dishes included pasta, pizza, and "homey" foods. This information will influence the target audience and recipes included on vegetarian recipe cards. In the future, the researchers would market surveys to a broader range of ages and groups to gather a more varied set of responses.
This document discusses the author's process for creating a tabloid newspaper front page layout. They experimented with different fonts, color schemes, and balances of images and text. For the initial draft, they placed the main title in a colored box for emphasis and included small pictures to leave room for explanatory text. They also added some advertisements and basic identifying information. Overall, they felt their second attempt had a more polished, professional look with a better balance of elements that would draw the reader in without being overwhelming.
The document discusses various design elements that can be used in publications including headlines, strap lines, pull quotes, baselines, reverses, margins, crossheads, page numbers, datelines, spreads, borders, columns, drop capitals, portraits, white space, cutouts, and grids. It mentions how these elements can be arranged on the page in different orientations, with negative space, blobs and stars, and in spreads.
The document discusses the typography, layout, and design elements used in an NHS informational leaflet. It notes that a sans serif font is used to indicate clear reading and that only two fonts are used throughout in variations of blue, which works well with the NHS color palette and conveys calmingness. Reasonably sized fonts are used on front and inner pages with bold headings to help the reader navigate. Pictures and text are evenly spaced and don't distract from the purpose of providing information. References to other sources of information are also included to guide readers.
This document provides an evaluation of Jess Hedley's photography project focused on the theme of "Discovery". It includes summaries of several photos taken as part of the project and discusses techniques used such as color balancing and reflection. Key points:
1) Several photos show close-up shots of water droplets on leaves and flowers, with color balancing used to enhance colors and details.
2) Reflection was experimented with through duplicating layers and flipping them to create symmetrical reflections of objects in water.
3) Later photos explored portraiture with reflective techniques to depict discovering different sides of oneself.
4) Throughout, the document discusses strengths, weaknesses and ways future photos could further explore the theme of "Discovery
The document discusses various techniques for mood board photography including macro shots, natural lighting, aperture, shutter speed, black and white, reflection, and aerial views. It notes that macro photography works well to show intense detail and textures, and fast shutter speeds can create interesting shapes from splashing water. Wide apertures allow misty effects from waterfalls while slow shutter speeds are recommended for aerial night views to create patterns from lighting.
Christopher Martin is a landscape photographer from Alberta, Canada who focuses on motion blur, wide angles, and long exposures. He has worked for magazines and his photos can be licensed for print and online publications. One of his images shows cars at night with light trails from their headlights due to a long 5-second exposure.
This document provides information about an opportunity for students to submit experimental photography to be displayed at Nunnington Hall in North Yorkshire. It defines experimental photography as using alternative or non-traditional techniques rather than straight film or digital photography. The document then discusses the history of experimental photography and provides examples of influential experimental photographers like Hannah Hoch, John Heartfield, Alvin Langdon Coburn, Man Ray, and David Hockney. It describes techniques used by these photographers like photomontage, photograms, and photomontages/joiners. The document outlines tasks for students to create a case study on experimental photographers, explore and test techniques like out of focus photography, Hockney joiners, movement, and
Multiple exposure photography involves merging two or more separate images into one picture. Historically, this was done manually in a darkroom by overlaying light-sensitive paper with multiple images. Now it can be achieved digitally using layering and opacity controls in Photoshop. The Harris Shutter method is a unique type of multiple exposure that uses three color filters to capture red, green, and blue layers within a single shot, originally invented to create color photographs. Modern apps allow simulating this effect more easily with a single photo.
The document summarizes several experimental photography techniques explored by the author, including:
1. Out of focus photography, where the author explored blurring images to merge colors and create abstract effects.
2. Movement photography, where the author used slow shutter speeds to capture movement, such as two figures in one shot.
3. Montage photography, where the author was inspired by David Hockney's collage work and created their own montages by combining multiple close-up images.
4. Reflection photography, where the author experimented with capturing reflections in surfaces like mirrors and windows.
The document outlines the aims and considerations for research to create marketing materials for the charity SASH. It discusses looking at 3-5 existing marketing artifacts like leaflets and posters from other campaigns. Primary research would involve interviewing 10-20 people aged 16-24 using open-ended questions to understand perceptions of homelessness without causing offense. Research would be successful if it provides experiences and opinions to inform appropriate and positive representation of SASH's work in the local community. Sensitivity is needed to avoid challenging beliefs or discomfort, and focus groups may be better than individual interviews. Finished pieces could be distributed in youth centers and on the street to spark conversation about the charity. SASH faces potential funding issues if public donations decrease, limiting events
This advert focuses on the value of the product rather than its quality, using simple colors and minimal imagery. It emphasizes the price by displaying it prominently and breaks down how the product provides value through the amounts it contains. The target market is busy families who want food staples to last longer between shops. Numbers are used to illustrate the product's value in feeding a family across multiple meals. The informal language aims to make consumers comfortable with the value proposition.
This document outlines a S.W.O.T. analysis of Spotify that identifies its main strengths as providing easy, global access to millions of songs for free through its membership; weaknesses as requiring an internet connection and potentially struggling to compete with established brands; opportunities as having a chance to undercut competitors on price and attract users through social networking; and threats as facing competition from other music streaming services and the ability of most mobile devices to stream music online.
Flyball is an east coast punk band from California seeking to promote their new EP "Guide to Ourselves" through small UK and European tours. Their target audience is 14-26 year olds who enjoy bands like Blink-182 and New Found Glory. The band aims to increase their social media followers and sell 500 copies of the EP through online sales and merch bundles. Success would mean building a fanbase, contacts with other bands, and income from multiple revenue streams like merchandising.
Bottle implemented a PR campaign for musicMagpie with the objectives of raising brand awareness, promoting key messages to target audiences, and increasing website visits and launches of new platforms. The campaign focused on parents, especially mothers, by emphasizing how selling unwanted items to musicMagpie could earn extra money. It partnered with a football charity to provide free kits in exchange for donations, leveraging the UK's passion for football. The relentless campaign achieved over 400 media placements reaching over 500 million people. It secured prominent coverage in newspapers and on radio stations, helping raise awareness of musicMagpie's performance and charity partnerships.
Jess Hedley evaluated their work for an IRN-BRU 32 can design and poster campaign. For the can design, they went with a horror theme involving creepy imagery and fonts. They incorporated a splat shape behind the "32" to break up negative space. For the posters, they initially tried a zombie approach but then moved to an alien theme by warping photos to look alien-like. They used tools in Photoshop like Liquify and Healing Brush. Overall, they aimed to appeal to their target demographic of 16-24 year olds and build on IRN-BRU's increasing popularity by taking a unique approach to the rebranding.
Jessica Hedley has created several draft magazine advertisements for an IRN BRU 32 campaign. Her initial drafts used portraits of Marilyn Monroe and Kurt Cobain with filters to give a "crazy", "hypnotic" theme. Her second draft transformed Daniel Radcliffe's portrait to have alien-like features to show hypothetical product effects. Her third draft took a more humorous approach using school themes and imagery of Scottish culture, though it included some offensive language. She created additional web banners using her alien photo edits in a fading GIF format.
This document provides three draft packaging designs for IRN BRU 32. The first design uses a horror theme with silhouettes and a Bates Shower font. The second design uses a dripping font stretched across the can with zombie hands and a hazard sign. The third design departs from the horror theme and takes a traditional Scottish approach using tartan fabric and a Mixed Stitch font. For each design, the document discusses elements that work well and could be improved, such as making the font or numbering more prominent. Overall, the designs progress from the initial horror idea to a Scottish-themed final concept.
This document summarizes Jessica Hedley's tests of fonts and color schemes for a horror-themed marketing campaign. It discusses her selection of the "Bates Shower" font due to its rough, uneven lettering and spiral-shaped O character, which will complement the spiral eyes in her imagery. Color tests showed white text had best readability against impactful orange and blue backgrounds over alternative color combinations. The document evaluates different fonts and colors before concluding on designs best suited to her themes of horror and driving consumers crazy.
1. Introduction
We decided to conduct a survey to gather a large collective of results based
around vegetarians, healthy eating habits and the cooking regime of the
general public. We did this so we could define exactly what would be the best
target audience for us to approach with our recipe cards. It would also allow
us to make informed decisions on other key details such as the amount of
time that should go into preparing a meal, the different types of ingredients
that could be used and whether or not people actually used recipe cards
whilst making food.
We came to the decision that the most appropriate way to generate a large
number of differing responses would be to use our social networking sites,
e.g. Facebook, Twitter, Tumblr to post out our survey and gain a large amount
of responses, this also kept things anonymous as there were no face to face
encounters which is something that will have led to more reliable results.
2. This data shows that the majority of the people who
responded to our survey were between the ages of
17 – 24. We can assume from this data that the
majority of our responses were from students, taking
this into consideration it may be a good idea to
create a student based recipe card that applies to
the age generation, which appears the most popular.
One of our ideas for recipe cards was to introduce
vegetarian meals that were suitable for children. After
collecting and analysing our results we realise that this
may not be the most beneficial type of recipe card to make.
This is because only 9 of our 100 results were of the age
range that may have children.
This data shows that the majority of our feedback
are female, whereas only 47% were male. Further
more, this proves that our research into producing
our recipe card will be more heavily influenced by
the female generation rather than the male.
Due to our research been more heavily influenced
by females, this could effect our overall approach to
producing a recipe card. This could involve us using
a more contemporary layout and a clean design
rather than heavily jumbled and cluttered with
information.
3. From our responses we have learnt that
the majority of individuals cook “often” or
“now and again”. This tells us that
cooking appears to not be a main priority
for a lot of people and often when it does
come to cooking a meal, people will look
for something simple and easy which
does not necessitate as much skill
required by someone that cooks “very
often”.
From our analysed results we can also see that a massive 31% of people cook either rarely or never. This could
be for a number of reasons such as the people who cook never or rarely could be of a younger age range and will
have their meals cooked for them by family members, or that they are students and opt to have takeaways for
convenience rather than standing and cooking their own meals.
4. After filtering our results we found that those who
answered „Never‟ to our question about how often
do you cook seemed to be primarily aged 16 and
under. This confirms our previous thoughts about the
younger people being made food by parents. The
other results that answered never were 17 – 24 and
30+ this could mean that those people choose to
have takeaways or go out for meals on a daily basis.
We can also see that the majority of people who
never cook are male. This could mean that aiming
our recipe cards at a predominantly female audience
could be something that proves very beneficial to
our final product.
Another element of data we can conclude through
our results are that the majority of males that never
cook are also 16 or under, again this relates back to
the fact that in society traditionally teenagers and
younger children have their meals cooked by their
parents or if not, opt for going out for meals on a
daily basis or ordering a takeaway.
5. These results are similar to the previous set of data,
from the same question - but we have selected the
filter option to “now and again”
From these results we can see that the majority of
the people that cook „now and again‟ are primarily
females aged between 17 and 24. From this we can
deduce that females that may be students are more
likely to cook meals for themselves. If the people in
question are indeed students they may share
accommodation which means that perhaps only one
person would cook for the household, or they would
alternate between each household member on a
daily basis.
Another aspect of our results we can consider is that
in this particular group of data there are no people
aged 30+ that cook “now and again”. This could
mean a number of things. It could mean that people
of this age group constantly cook meals for
themselves or that they live with a partner who
cooks their meal.
6. This particular question gave results that prove that the majority of the responses use the web to look for new
recipes. In today‟s era we are surrounded by new forms of easily accessible technology, a well known example
been the iPad – a handheld device that proves handy in the kitchen when wanting to look at a recipe whilst
cooking. Also the introduction of apps that choose random recipes on a daily basis for people that like to
experiment when cooking. Forms of print based media such as cookery books and magazines proved less
popular, as often these are less accessible and sometimes more expensive than electronic version and often
do not give many options or different forms of tutorials to meet specific audiences – they tend to only ever
branch out to one specific audience, been the older generation e.g. 25+
7. This question shows tremendously that the majority of responses are not a vegetarian and only 9% overall were.
Whilst the response we got that were vegetarians was very small using filters we can find out some valuable
information about the age, eating habits and buying habits of vegetarians. In the future we could have added more
options to the survey based around types of vegetarianism. For example, pescatarians are vegetarians who
abstain from eating all meat with the exception of fish. This means that the person is not strictly vegetarian and
could have caused inaccuracies with the survey. Another thing to consider would be the fact that vegans may not
deem themselves vegetarians as they technically are not and they may have answered no which would give
inaccurate results.
8. After filtering our results we can deduce that the
majority of vegetarians are 16 and under and are
very predominantly female. Whilst we only got 9
results that were vegetarian we can still gain
valuable data from this.
We now understand that very few people who are
around student age choose not to be vegetarians.
This could be because of the ease of access to
things like ready meals and takeaways whilst being
a student. Picking up a quick meal that can be done
with very little preparation is going to be very
appealing to the student lifestyle.
We can also find that the majority of vegetarians
are female. This can be put down to a number of
factors. It could come down to vanity, as women are
more likely to care about their outer appearance
and eating healthy foods will allow them to maintain
that. It will also allow them to remain healthy which
is something that appeals to women more than
men.
9. A large majority of the people that have chosen to become vegetarians prefer recipes that will explain
how to cook a healthy meal. This may seem like a relatively obvious statistic. A lot of vegetarians will
choose the vegetarian lifestyle to maintain their health. Eating healthily is something that a lot of people
desire as it can increase the longevity of life and will make the person feel better about themselves. For
example, circumstances caused by an unhealthy, high fat and salt diet include heart disease and
obesity – in society today the majority of people in the UK opt to avoid an unhealthy diet and sometimes
this can involve choosing to become a vegetarian.
10. Male Female
Here we used the “Filter” to distinguish which of our genders would spend the most amount of time preparing
a meal. As you can see from the results Women are generally more likely to spend up to 30 minutes
preparing a meal where as a male primarily will spend up to 20 minutes. However it does seem that the male
research is relatively inconclusive as there are a lot more males that are willing to spend 45 minutes
preparing. This shows that spending roughly 20-30 minutes on preparation time of a meal is an average limit
our audience would wish to spend cooking – this means that we should aim our recipes cards at 10-30
minutes tops to properly appeal to our target audience.
11. These 2 questions refer to mainly the product design and purpose overall; often it is important to take into
consideration the visual aspect of written communication as this is the first thing the audience will notice
before reading the text. Different layouts apply to different audiences, hypothetically a female audience may
prefer a more simple, contemporary layout with a clean finish – whereas a male audience may feel a
cluttered layout with lots of images/text is more suitable.
From the results that we have gathered it appears that creating a recipe card that contains an equal ratio of
pictures to text will be the most ideal outcome for both parties. A massive 73% of our respondents stated that
a recipe card would be useful when creating a meal. After filtering our results we discovered that 31 males
would find a recipe card useful and 42 women would find it useful. This shows that women are more inclined
to follow a step by step instruction when creating a meal where as a male would likely use other means of
instruction or attempt to do it himself.
12. The last question we conducted referred to the specific
ingredients people prefer to use when cooking. This can
prove a difficult set of results as shown above most of our
target demographic were 17-24 and mainly based on
students. Further more, this means that most of the
responses do not necessarily cook their own meals or buy
their own ingredients. As you can see from our results a high
percentage prefer to buy the cheapest available products,
this is what you would expect of a typical student as they try
to buy the bare minimum to get by, which can sometimes be
the reason for unhealthy living.
This graph shows the male demographic and This graph shows the female demographics and
there choice of purchases of ingredients. The their ingredient buying habits. They have a relatively
majority of them will purchase a combination of similar buying pattern to males whilst edging slightly
cheapest items that are organic. This tells us that more towards the cheaper products. This could be to
creating a recipe card that doesn‟t require overly do with purchasing offers whilst shopping. It also
expensive ingredients would definitely be the backs up our previous results about creating a
most efficient form of recipe card. recipe card with cheaper ingredients.
13. Conclusion
After looking and analysing our results we have come to a final conclusion on how to approach the design
and production process of our product. Our target demographic shows that we are edging more towards the
female audience around the age of 17-24, but we feel that producing a unisex series of recipe cards would be
more beneficial to our cause as we would be appealing to a wider set of people rather than just one specific
group. Referring back to the age range, our responses show we had a larger impact of responses from
students and young adults with only a minimal amount of responses coming from those over the age of 25.
Taking this into consideration, it is vital to approach the product in a way that we ourselves, as students –
would find interesting and appealing without neglecting the few results we got from older respondents. We
could do this by creating a recipe card that is of a contemporary, clean layout with an equal ratio of pictures
and text rather than having an unequal balance. This provides us with a sturdy platform to appeal to several
audiences with a simple visual aspect rather than only focusing on one specific group, using bright fonts and
imagery that may not appeal to older audiences as it would to students.
We also conducted an interview with an individual in order to get a more open answer giving us several
options rather than just one. The interview gave us a better understanding of specific questions and reasons
for choosing their answers, an example been how they feel in particular about healthy eating. The response
was positive and this opened up new opportunities to branch out more to a wider audience through stressing
the necessity of a healthy, nutritional diet.
Originally, our approach to the project was to create a series of recipes that would only take a maximum of 10
minutes to create – we felt this would appeal to busy families and individuals with a fast-paced lifestyle. But,
after taking our responses into consideration with can see that in fact most individuals prefer to take longer
than 10 minutes, the majority opting between 10-30 minutes. The results that we received showed that the
majority of people would like to buy a combination of ingredients that are not only cheap but also organic and
free range. This gives us a great rough outline of the type of ingredients that we can research to put onto our
recipe cards. We now know that if we put on a lot of expensive ingredients that the recipe cards will not be
used as much or the people themselves will go out of their way to find a cheaper alternative so we may as
well make it as convenient as possible by adding the cheapest possible options. Overall we are going to
primarily aim our recipe cards at students or those of a student age between 17 and 24 and will target both
males and females. We feel that this will allow our recipe cards to be as accessible as they possibly can
which will hopefully lead to a greater success.
14. • Our primary age would be between the ages of 17-24, mainly
students.
• Our results proved primarily female respondents but provided
a substantial amount of male responses.
• The social grade of our audience would be C2DE, They will
buy cheap ingredients.
• The person will not necessarily be a vegetarian but will be
interested in experimenting in vegetarianism.
• Looking at our psychographic profiles we can conclude that
our audience are achievers and looking to aim for success
whilst been in education, either school, college or university.
• They may also be part of the profile, “Socially Conscious Type
A” - this group is not concerned with the world of achievement
or the world of family or community, but rather what effects
their actions have on society on a whole. In essence, they
want to make the world in which they live a better place. They
are especially concerned about the environment and our
society‟s impact on natural resources. Often they integrate into
beneficial causes such as recycling, driving fuel efficient cars
and buy products that are considered environmentally friendly.
They also believe in schooling and teaching the children, are
frequently highly educated with one or two university degrees,
mostly in the liberal arts.