The document summarizes findings from a study about lunch habits in Australia. Some key findings:
1) Popular lunch items included sandwiches, salads, fruit, which are easy to prepare and purchase ready-made. However, soup was consumed for lunch by less than 3% of people.
2) Most lunches (70%+) were eaten at home or work, indicating these are viable locations for wet soup.
3) Six in ten people buy lunch ingredients from supermarkets, representing potential soup consumers.
4) Most people spend $5 or less on lunch daily, showing soup is affordable. However, soup may be less appealing in warm months due to needing heating and less availability outside the
The document summarizes findings from a study on lunch habits in Australia. Key findings include:
- Less than 3% of participants consumed soup for lunch, with sandwiches, salads, and fruit being more popular choices.
- Over 70% of lunches are eaten at home or work across all demographics.
- Six in ten source lunch ingredients from supermarkets.
- Six in ten spend $5 or less on average for lunch, while nine in ten spend $10 or less.
- Soup consumers are more likely to be female, aged 25-30 or 55+, with home duties or retired.
Hailey proposes to her boyfriend Zack and he accepts. Meanwhile, Laura has begun hooking up with multiple guys at college. Dennis continues focusing on painting to earn money for the family rather than dating. Amanda tries to lose weight at her father's urging. The siblings live in a Greek house together as they attend college.
This Haiku Deck presentation contains 5 photos with captions about nature and plants from various photographers. It concludes by encouraging the viewer to create their own Haiku Deck presentation on SlideShare. The presentation showcases photos without much additional context beyond the photographer credits.
Desmania is a multidisciplinary design company with over 21 years of experience in product, packaging, retail, and automotive design. It provides end-to-end design and innovation services including branding, interface design, engineering, research, and prototyping. Desmania has worked with clients such as Whirlpool, Eureka Forbes, and Orient Electric to design and launch over 500 successful products. Case studies highlight projects with Voltas to reposition it as a tech-focused brand and with Livpure to launch a disruptively designed water purifier that drove rapid sales growth for the brand.
This document contains an accessibility review of Bricktown in Oklahoma City, Oklahoma. It includes maps showing the locations of elevators, stairways, and accessible paths. Several specific areas are identified as having accessibility issues, including a lack of accessible routes between levels near Oklahoma Avenue, and gaps in accessible paths near the canal's west end and in Lower Bricktown. The review discusses potential accessibility improvements such as completing stairways, improving an access hub near Oklahoma Avenue, and adding wayfinding signs and maps.
This document contains a prototype evaluation form for assessing a project. The form has 17 criteria that are each scored out of 4 points. The criteria cover areas like organization, originality, subject knowledge, graphical design, screen design, creativity, content, user functionality, administration functionality, and more. The total possible score is 78 points, which constitutes a 30% portion of the overall assessment. The evaluator fills out the form by providing a score for each criteria based on the level of achievement or quality demonstrated by the project.
The document summarizes findings from a study on lunch habits in Australia. Key findings include:
- Less than 3% of participants consumed soup for lunch, with sandwiches, salads, and fruit being more popular choices.
- Over 70% of lunches are eaten at home or work across all demographics.
- Six in ten source lunch ingredients from supermarkets.
- Six in ten spend $5 or less on average for lunch, while nine in ten spend $10 or less.
- Soup consumers are more likely to be female, aged 25-30 or 55+, with home duties or retired.
Hailey proposes to her boyfriend Zack and he accepts. Meanwhile, Laura has begun hooking up with multiple guys at college. Dennis continues focusing on painting to earn money for the family rather than dating. Amanda tries to lose weight at her father's urging. The siblings live in a Greek house together as they attend college.
This Haiku Deck presentation contains 5 photos with captions about nature and plants from various photographers. It concludes by encouraging the viewer to create their own Haiku Deck presentation on SlideShare. The presentation showcases photos without much additional context beyond the photographer credits.
Desmania is a multidisciplinary design company with over 21 years of experience in product, packaging, retail, and automotive design. It provides end-to-end design and innovation services including branding, interface design, engineering, research, and prototyping. Desmania has worked with clients such as Whirlpool, Eureka Forbes, and Orient Electric to design and launch over 500 successful products. Case studies highlight projects with Voltas to reposition it as a tech-focused brand and with Livpure to launch a disruptively designed water purifier that drove rapid sales growth for the brand.
This document contains an accessibility review of Bricktown in Oklahoma City, Oklahoma. It includes maps showing the locations of elevators, stairways, and accessible paths. Several specific areas are identified as having accessibility issues, including a lack of accessible routes between levels near Oklahoma Avenue, and gaps in accessible paths near the canal's west end and in Lower Bricktown. The review discusses potential accessibility improvements such as completing stairways, improving an access hub near Oklahoma Avenue, and adding wayfinding signs and maps.
This document contains a prototype evaluation form for assessing a project. The form has 17 criteria that are each scored out of 4 points. The criteria cover areas like organization, originality, subject knowledge, graphical design, screen design, creativity, content, user functionality, administration functionality, and more. The total possible score is 78 points, which constitutes a 30% portion of the overall assessment. The evaluator fills out the form by providing a score for each criteria based on the level of achievement or quality demonstrated by the project.
This document provides summaries of and links to various online tools and resources for education, including:
1) Organization tools like Symbaloo and Delicious that allow bookmarking and categorizing websites.
2) General education resource tools and websites for finding reviews, recommendations, and sharing ideas.
3) Specific math resources and websites for games targeting different skill levels.
4) Lists of apps for iPad in early childhood classrooms focusing on creative, math, alphabet, and online game skills.
5) Additional fun and engaging online tools and websites for creating projects, accessing stories and building creativity.
We need uninterrupted flow towards customer value. In reality, there's friction that disrupts the flow. This friction creates three critical gaps. We need to avoid the usual reaction to the gaps, learn how to close the gaps, and, secure alignment and autonomy in order to reach results. Based on this idea, three experiments from a large-scale Lean/Agile transformation are presented.
This document provides images and captions of various works of art depicting dogs and other canines. It includes paintings, sculptures, and photographs from various time periods and cultures showcasing dogs in different contexts such as hunting, companionship, and mythology. The works showcase the long history of dogs being featured subjects in art across the world.
Ancient Greece was home to many city-states and colonies that traded extensively with one another, including Athens and Sparta. While Athens relied heavily on trade and had an economy dependent on commodities like pottery, bronze, silver and oil, Sparta focused solely on farming and agriculture and did not engage in trade. Both civilizations practiced pagan religions and fought in major wars against outside forces. However, their diets differed, with Athens consuming a variety of foods from across the Mediterranean and Sparta eating a plainer, more meager diet focused on local ingredients like black broth.
This document discusses characteristics of metacognition and effective teaching strategies. It also evaluates the strengths and weaknesses of a school library. Regarding metacognition, it notes the importance of thinking about one's own cognitive processes, self-regulation, reflection on strengths, weaknesses and learning strategies. Effective teachers are described as patient, flexible, concerned with student input and output, and attentive to student interests and needs. Regarding the library, strengths include availability of books, motivational materials, and a conducive environment, while weaknesses are the lack of systematic arrangement, distance from classrooms, small size, and lack of management.
This document provides a summary of the EU's significance in India's foreign and security policy. It discusses India's unique geopolitical location in South Asia and the influence of both idealist and realist thinking on its foreign policy. While India has expanded relations with major powers like the EU and US after the Cold War, it views China and Pakistan as its main security threats. The EU is not seen as an important security partner for India due to a lack of common strategic interests, unlike the US. The analysis argues the EU does not play a central role in India's strategic relationships in South Asia and is not a key factor in allowing India to achieve "great power" status in the 21st century, unlike the US. However
1) The document discusses current research topics on cassava genetics, including enhancing cassava productivity through the use of global genetic diversity, next-generation sequencing, functional genetics for quality traits, and whitefly resistance.
2) It provides details on various research areas such as the carotenoid synthase pathway, starch synthase pathway, and whitefly molecular identification.
3) The goal of the research is to support smallholder farmers by expanding and diversifying cassava uses for food, feed, and industrial applications through improving productivity and developing high-value traits.
Veterans with PTSD can negatively impact their communities in several ways. Memories may be triggered by sights and sounds, causing veterans to relive traumatic events and become isolated. Veterans with PTSD also have higher rates of domestic violence. Their symptoms, like feeling anxious or having a short temper, can make family life stressful. Additionally, troubled veterans are more likely to engage in criminal behavior like drunken fights or domestic violence. Substance abuse is also common among veterans as a way to cope with PTSD symptoms, and maintaining employment can be difficult. Overall, undiagnosed or untreated PTSD in veterans affects their relationships, mental health, and ability to fully participate in their communities.
Este manual de entrenamiento de fútbol proporciona información sobre cómo dirigir un programa de fútbol en la escuela secundaria. Explica las responsabilidades del entrenador, cómo organizar las prácticas y los métodos de entrenamiento. También cubre la enseñanza de la técnica, las estrategias y las tácticas del juego. El objetivo final es ayudar a los entrenadores a desarrollar jugadores exitosos y equipos ganadores mientras promueven valores positivos.
The document provides an overview of the Indian automobile industry. It discusses the global and Indian economic environment, key statistics of the automobile industry in India, and profiles of major automobile companies like Maruti Suzuki and Mahindra & Mahindra. The automobile industry is one of the major drivers of the Indian economy and is expected to grow significantly in the coming years. Major automobile companies are performing well financially and growing their revenue and profit consistently over the past few years.
This document discusses designer drugs, also known as legal highs, research chemicals, or bath salts. It notes that these drugs are psychoactive compounds that are marketed and sold legally, but can cause acute poisonings and deaths. The document outlines some of the main dangers of designer drugs, including that their contents are unknown, they may be dangerous when mixed with other substances, dosages are unclear, and they can cause overdoses. It then provides classifications of different types of designer drugs like stimulants, hallucinogens, cannabinoids, and sedatives. The document concludes by stating that new psychoactive substances are constantly being designed to avoid regulation and control, so pharmacists need to be aware of potential
This document lists over 70 donors who contributed to saving Sujana Tamang (Gole). It thanks all the donors and cooperation partners for their ongoing support. It asks God to keep blessing everyone.
What are the challenges of providing plain language legal information in various media (print, Web, videos, etc.)? Find out how one non-profit organization - Éducaloi - handles these challenges.
Evolution Insights split this project into two sections and we questioned two sets of respondents:
Adult Section – Primary Shoppers who work full time, and take food/drink items to work (556 = sample size)
In this section we look at who takes lunch to work, when and what they take. We look at any extra items that they ‘top-up’ their lunch with, what and where from. We also identify who buys the items, who prepares the lunch and when. We ask the shoppers what was the main reasons for choosing the items for the lunchbox. We also look at changes to lunchtime habits. Children Section – Primary Shoppers who have children under 16, and regularly give them a packed lunch for school (492 = sample size)
In this section we look at who buys the items for the lunchbox, who prepares the lunch and when. We look at who chooses the items for the lunchbox and the variety of lunches provided for children. We also identify the main reasons for choosing the items for the lunchbox. We look at the restrictions imposed by schools and pressure parents feel to provide certain lunches and why are lunchboxes chosen over school dinners?
This document provides summaries of and links to various online tools and resources for education, including:
1) Organization tools like Symbaloo and Delicious that allow bookmarking and categorizing websites.
2) General education resource tools and websites for finding reviews, recommendations, and sharing ideas.
3) Specific math resources and websites for games targeting different skill levels.
4) Lists of apps for iPad in early childhood classrooms focusing on creative, math, alphabet, and online game skills.
5) Additional fun and engaging online tools and websites for creating projects, accessing stories and building creativity.
We need uninterrupted flow towards customer value. In reality, there's friction that disrupts the flow. This friction creates three critical gaps. We need to avoid the usual reaction to the gaps, learn how to close the gaps, and, secure alignment and autonomy in order to reach results. Based on this idea, three experiments from a large-scale Lean/Agile transformation are presented.
This document provides images and captions of various works of art depicting dogs and other canines. It includes paintings, sculptures, and photographs from various time periods and cultures showcasing dogs in different contexts such as hunting, companionship, and mythology. The works showcase the long history of dogs being featured subjects in art across the world.
Ancient Greece was home to many city-states and colonies that traded extensively with one another, including Athens and Sparta. While Athens relied heavily on trade and had an economy dependent on commodities like pottery, bronze, silver and oil, Sparta focused solely on farming and agriculture and did not engage in trade. Both civilizations practiced pagan religions and fought in major wars against outside forces. However, their diets differed, with Athens consuming a variety of foods from across the Mediterranean and Sparta eating a plainer, more meager diet focused on local ingredients like black broth.
This document discusses characteristics of metacognition and effective teaching strategies. It also evaluates the strengths and weaknesses of a school library. Regarding metacognition, it notes the importance of thinking about one's own cognitive processes, self-regulation, reflection on strengths, weaknesses and learning strategies. Effective teachers are described as patient, flexible, concerned with student input and output, and attentive to student interests and needs. Regarding the library, strengths include availability of books, motivational materials, and a conducive environment, while weaknesses are the lack of systematic arrangement, distance from classrooms, small size, and lack of management.
This document provides a summary of the EU's significance in India's foreign and security policy. It discusses India's unique geopolitical location in South Asia and the influence of both idealist and realist thinking on its foreign policy. While India has expanded relations with major powers like the EU and US after the Cold War, it views China and Pakistan as its main security threats. The EU is not seen as an important security partner for India due to a lack of common strategic interests, unlike the US. The analysis argues the EU does not play a central role in India's strategic relationships in South Asia and is not a key factor in allowing India to achieve "great power" status in the 21st century, unlike the US. However
1) The document discusses current research topics on cassava genetics, including enhancing cassava productivity through the use of global genetic diversity, next-generation sequencing, functional genetics for quality traits, and whitefly resistance.
2) It provides details on various research areas such as the carotenoid synthase pathway, starch synthase pathway, and whitefly molecular identification.
3) The goal of the research is to support smallholder farmers by expanding and diversifying cassava uses for food, feed, and industrial applications through improving productivity and developing high-value traits.
Veterans with PTSD can negatively impact their communities in several ways. Memories may be triggered by sights and sounds, causing veterans to relive traumatic events and become isolated. Veterans with PTSD also have higher rates of domestic violence. Their symptoms, like feeling anxious or having a short temper, can make family life stressful. Additionally, troubled veterans are more likely to engage in criminal behavior like drunken fights or domestic violence. Substance abuse is also common among veterans as a way to cope with PTSD symptoms, and maintaining employment can be difficult. Overall, undiagnosed or untreated PTSD in veterans affects their relationships, mental health, and ability to fully participate in their communities.
Este manual de entrenamiento de fútbol proporciona información sobre cómo dirigir un programa de fútbol en la escuela secundaria. Explica las responsabilidades del entrenador, cómo organizar las prácticas y los métodos de entrenamiento. También cubre la enseñanza de la técnica, las estrategias y las tácticas del juego. El objetivo final es ayudar a los entrenadores a desarrollar jugadores exitosos y equipos ganadores mientras promueven valores positivos.
The document provides an overview of the Indian automobile industry. It discusses the global and Indian economic environment, key statistics of the automobile industry in India, and profiles of major automobile companies like Maruti Suzuki and Mahindra & Mahindra. The automobile industry is one of the major drivers of the Indian economy and is expected to grow significantly in the coming years. Major automobile companies are performing well financially and growing their revenue and profit consistently over the past few years.
This document discusses designer drugs, also known as legal highs, research chemicals, or bath salts. It notes that these drugs are psychoactive compounds that are marketed and sold legally, but can cause acute poisonings and deaths. The document outlines some of the main dangers of designer drugs, including that their contents are unknown, they may be dangerous when mixed with other substances, dosages are unclear, and they can cause overdoses. It then provides classifications of different types of designer drugs like stimulants, hallucinogens, cannabinoids, and sedatives. The document concludes by stating that new psychoactive substances are constantly being designed to avoid regulation and control, so pharmacists need to be aware of potential
This document lists over 70 donors who contributed to saving Sujana Tamang (Gole). It thanks all the donors and cooperation partners for their ongoing support. It asks God to keep blessing everyone.
What are the challenges of providing plain language legal information in various media (print, Web, videos, etc.)? Find out how one non-profit organization - Éducaloi - handles these challenges.
Evolution Insights split this project into two sections and we questioned two sets of respondents:
Adult Section – Primary Shoppers who work full time, and take food/drink items to work (556 = sample size)
In this section we look at who takes lunch to work, when and what they take. We look at any extra items that they ‘top-up’ their lunch with, what and where from. We also identify who buys the items, who prepares the lunch and when. We ask the shoppers what was the main reasons for choosing the items for the lunchbox. We also look at changes to lunchtime habits. Children Section – Primary Shoppers who have children under 16, and regularly give them a packed lunch for school (492 = sample size)
In this section we look at who buys the items for the lunchbox, who prepares the lunch and when. We look at who chooses the items for the lunchbox and the variety of lunches provided for children. We also identify the main reasons for choosing the items for the lunchbox. We look at the restrictions imposed by schools and pressure parents feel to provide certain lunches and why are lunchboxes chosen over school dinners?
The document discusses the basics of healthy eating, including key points from Canada's Food Guide. It covers building balanced meals and snacks using recommendations from the Food Guide. Tips are provided for healthy eating on a budget, meal planning, shopping, and cooking. The overall message is to aim for variety and balance by eating a wide range of nutritious whole foods in appropriate portions.
This document provides information on basic meal planning, including establishing meal patterns, considering nutrition and health needs, menu planning, grocery shopping, meal preparation, kitchen safety, time management, and evaluation. It discusses influencing factors on food choices, recommended daily servings from the food guide pyramid, tips for creating appealing menus, comparison shopping, multi-tasking during meal preparation, and includes a meal planning quiz and suggested online references. The overall goal is to help plan nutritious meals that fit within budget and time constraints.
Did humans exist before grocery stores? It seems unlikely, but if they did, here's a way to figure out how they shopped for food.
Register to explore the whole course here: https://school.bighistoryproject.com/bhplive?WT.mc_id=Slideshare12202017
This presentation focuses on the Meal Planning and other topic related to planning a meal, I'm not a pro I just want to share to you my powerpoint presentation, maybe you can get some information here that you can probably use on your studies. Adios
The document discusses obesity and introduces a diet plan app called HOSTEL Diet Plan to help address obesity among hostel students. It describes obesity as a medical condition caused by excessive food intake and lack of physical activity. The HOSTEL Diet Plan app provides personalized diet plans, activity and weight tracking, meal reminders and recipes, and analytics to help users lose weight in a healthy way. The app aims to target college hostels by starting a trial at one college and then marketing to other colleges through word-of-mouth promotion.
This document contains instructions and materials for multiple sessions on the topics of healthy eating, different diet types, and creating an international restaurant menu. It includes links to quizzes and videos, instructions for activities like creating a food wheel and analyzing sample menus, and information about diets like the dissociated diet and blood type diet. Students are asked to plan menus, shopping lists, and marketing materials for their own imaginary international restaurant serving unusual dishes from different cultures.
- Obesity rates in the UK have been rising, with more obesity-related deaths between 2000-2006. Change4Life was launched in 2009 as a social marketing campaign to encourage healthy eating, activity, and weight management.
- Change4Life focuses on families with young children, provides tips and resources, and partners with organizations. Evaluations found it increased awareness of links between diet, activity, and health.
- The presentation compares Singapore's health promotion strategies, which face challenges like preferences for unhealthy food and low barriers to eating, despite having a higher life expectancy than the UK.
This document discusses the importance of controlling one's environment and exposure to foods in order to achieve weight loss goals. It notes that people will eat what is available and accessible, and that limiting exposure to problematic foods can help minimize temptation. The document provides tips for controlling external exposures like work, home, car and places where food is bought. It emphasizes removing sight and access of unhealthy foods to eventually remove them from mind. The overall message is that success relies on understanding your relationship with food cues and controlling your environment to support weight loss objectives.
- The document discusses different models of eating behavior including developmental, cognitive, and psychophysiological models. The developmental model highlights the role of exposure, social learning, and associative learning in developing food preferences from a young age. The cognitive model emphasizes how beliefs and attitudes impact food choices. And the psychophysiological model examines the role of senses, neurochemicals, and stress in eating behavior. The document also provides 8 strategies for encouraging healthy eating habits in children, such as getting them involved in food preparation, focusing on balance, and leading by example through one's own behaviors and choices.
Implementing Healthy Eating Programs in the WorkplaceCCOHS
What a person eats, how active they are, genetics and the environment in which they live, work and play all have a role in determining whether or not a person is at a healthy body weight. With adults spending a large amount of time at work and consuming at least one meal a day in addition to one or two snacks, workplaces are an ideal venue to promote healthy food choices.
These slides are from an October 13, 2010 webinar held during Canada's Healthy Workplace Month.
Heather Harvey of the Ontario Public Health Association discusses healthy eating in the workplace and how to successfully implement healthy eating programs. She draws on experiences learned through the Eat Smart!® Workplace Program, a healthy eating award program for Ontario workplaces. Even if your workplace is outside of Ontario, you will find value in the lessons learned and strategies discussed for starting and maintaining interest in your own healthy eating program.
To view the free recorded webinar, please visit:
http://www.ccohs.ca/products/webinars/healthy_eating/
This webinar is hosted by the Nutrition & Wellness concentration area of the Military Families Learning Network. For full information and to access the recording of this session, visit https://learn.extension.org/events/3067
Food Insecurity as a Catalyst for Medical Mistrust in AppalachiaMeghanStump1
The Doctor Said to Eat Better, but With What?
Presenters:
Tori Makal, PhD
Assistant Professor of Biochemistry
Wendy Welch, PhD, MPH
Executive Director, GMEC
What did you have for dinner? Empirical questions and procedures Jean-Pierre Poulain
This document summarizes a presentation given by Prof. Jean-Pierre Poulain on collecting and analyzing food consumption data. It discusses the challenges of obtaining accurate data through questionnaires and interviews given differences between reported norms and actual practices. Poulain analyzed food diaries from French students and found their reported lunches did not match reconstructed accounts, with reported meals being more standardized. His work shows the importance of using multiple methods like observations and interviews to understand relationships between social factors, food norms, and consumption behaviors.
This document provides an overview of a shared medical appointment for diabetes that covers several key topics:
1. The objectives of the appointment are to improve understanding of diabetes, food basics, challenges with meal planning and feelings about food, and strategies for managing meals.
2. It reviews the relationship between food, blood glucose, insulin, and diabetes - when you eat sugar it raises blood sugar, and insulin lowers blood sugar.
3. Participants discuss feelings and struggles around food, major nutrients, carb counting, portion control strategies, and setting a plan to better manage their diabetes with lifestyle changes and support.
This document provides information and tips for healthy eating. It discusses balancing diets that incorporate whole, fresh foods; developing a connection to food through mindful cooking and eating; and avoiding fad diets and highly processed foods. Specific tips include meal planning, making use of leftovers, keeping an organized pantry, and practicing mindful eating such as slowing down, showing gratitude, and avoiding distractions while eating. The goal is to find an enjoyable and sustainable way of eating that nourishes the body.
National dietary guidelines provide population-level advice on healthy food intake and lifestyle patterns to promote health and reduce disease risk. Guidelines are typically created by committees of experts using the best available evidence on diet-health relationships and consider food availability and cultural customs. While guidelines aim to be effective policy tools, their messages may not match all individual needs due to limitations like environmental factors, social and consumer preferences that influence food behaviors. Future guidelines could consider total lifestyle patterns and sustainability.
This document discusses measuring food security in Jackson, Michigan. It outlines the components and process for developing a food security survey, including gathering demographic data, assessing food resources and accessibility, and evaluating household and community food security. The survey was administered in Partnership Park neighborhood and an adjacent area. Key findings showed higher rates of food insecurity and nutrition assistance program usage in Partnership Park. Measuring food security through well-designed surveys can help identify needs and guide efforts to improve community food security.
This document defines various medical terminologies related to nutrition and digestion. It also discusses factors that can affect nutritional status and intake. Some key points include:
- Terms defined include dyspepsia, dysphagia, regurgitation, vomiting, anorexia, malnutrition, and more.
- Nutritional status can be affected by factors like development, gender, beliefs, ethnicity, religion, lifestyle, economics, health status, and medications.
- Clinical signs of nutrient deficiencies include pallor, Bitot's spots, edema, goiter, and wasting. Nutritional assessments involve anthropometric measurements like weight, height, arm circumference.
- Special nutritional considerations are discussed for older adults, pregnant
Understanding of Self - Applied Social Psychology - Psychology SuperNotesPsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
You may be stressed about revealing your cancer diagnosis to your child or children.
Children love stories and these often provide parents with a means of broaching tricky subjects and so the ‘The Secret Warrior’ book was especially written for CANSA TLC, by creative writer and social worker, Sally Ann Carter.
Find out more:
https://cansa.org.za/resources-to-help-share-a-parent-or-loved-ones-cancer-diagnosis-with-a-child/
ProSocial Behaviour - Applied Social Psychology - Psychology SuperNotesPsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
Aggression - Applied Social Psychology - Psychology SuperNotesPsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
Covey says most people look for quick fixes. They see a big success and want to know how he did it, believing (and hoping) they can do the same following a quick bullet list.
But real change, the author says, comes not from the outside in, but from the inside out. And the most fundamental way of changing yourself is through a paradigm shift.
That paradigm shift is a new way of looking at the world. The 7 Habits of Highly Effective People presents an approach to effectiveness based on character and principles.
The first three habits indeed deal with yourself because it all starts with you. The first three habits move you from dependence from the world to the independence of making your own world.
Habits 4, 5 and 6 are about people and relationships. The will move you from independence to interdependence. Such, cooperating to achieve more than you could have by yourself.
The last habit, habit number 7, focuses on continuous growth and improvement.
1. Lunch Diary
Study
December 2010
Image: http://find.myrecipes.com/recipes/recipefinder.
2. Agenda
• Background and methodology
• Key findings
• What do we eat for lunch?
• Where do we eat our lunch?
• Where do we source our lunch?
• What do we spend on lunch?
• Demographics
Image: http://www.mygreenaustralia.com/2010/08/meat-free-mid-week-soup-roundup/
3. Background and Methodology
Background
• We are looking to explore possible opportunities for expanding the proposition of
wet soup as a “year round” credible lunch option.
• The objectives of the research are to:
– Determine the current top lunch options for Australians
– Identify top 10 lunch options by demographics in the warmer vs cooler months of the
year
– Establish if there is an opportunity to own the lunch occasion more overtly
Methodology
• Online survey conducted in two waves:
- Summer (Nov 2010) and Winter (April/ May 2011)
• Sample of n=1,400 (200 per day)
• 50/50 Male/Female (with 50/50 – working / non working women)
• Survey infield 23-29 November 2010
Image: http://www.lookandtaste.com/go/our-recipes/?category=9
4. Key findings
Key findings
• Based on total lunch items consumed among 1,400 Australians in the last week of Spring, it appears that
soup does not strongly feature as a popular lunch choice. Less than 3% of total people consumed soup for
lunch across the week.
• More popular items include sandwiches/ rolls, salads and fruit - all items that are easy to prepare and are
readily available to purchase ready made in supermarkets or from food outlets. Interesting, the majority of
reported lunch choices appear to be relatively healthy options
• Across all lunch occasions throughout the week, among all demographics, at least 70% of lunchtime meals
are eaten at home or at work. For most people, wet soup would be a viable lunch alternative within these
two venues
• In total, across any given week, around six in ten people either buy ingredients to make their own lunch, buy
lunch items with their general grocery shopping, or visit a supermarket to purchase lunch items for that day.
All of these people represent possible soup consumers who have an opportunity to purchase wet soup from
a supermarket as a lunch option
• Overall, six in ten people spend $5 or less on their lunch on average across both weekends and weekdays,
while nine in ten spend no more than $10 on their lunch on average. Wet soup is a viable lunch option in
terms of budget parameters.
• While not specifically explored in the research, it appears that the main barrier to soup consumption
throughout the warmer months may be driven by more of a mindset limitation, and less visibility of soup as a
credible option during warmer seasons
Image: http://www.lookandtaste.com/go/our-recipes/?category=9
5. Agenda
• Background and methodology
• Key findings
• What do we eat for lunch?
• Where do we eat our lunch?
• Where do we source our lunch?
• What do we spend on lunch?
• Demographics
Image: http://www.mygreenaustralia.com/2010/08/meat-free-mid-week-soup-roundup/
6. Top 15 Lunch items
Lunch item Number (n) Percent
1. Sandwich/ roll with meat + cheese or salad 240 17%
2. Salad (alone or with chicken/ steak/ fish) 183 13%
3. Fruit/ fruit salad * 173 12%
4. Sandwich/roll with meat ( eg ham, chicken) / tuna 133 10%
5. Steak/ chicken schnitzel/ BBQ/ roast # 120 9%
6. Sandwich without meat (eg salad, cheese, vegemite) 119 9%
7. Chinese/ Thai/ stirfry/ noodles 86 8%
8. Toast with topping/ bread 85 6%
9. Quiche/ omelette/ eggs/ rice 75 5%
10. Fries/ hot chips/ wedges 71 5%
11. Pasta/ risotto 70 5%
12. Yoghurt/ ice cream 67 5%
13. Tuna/ fish/ seafood 66 5%
14. Sweets/ pastries (eg cookies/ slice/ cakes) 65 5%
15. Fast food (eg meat pie/ hot dog/ kebabs) 61 4%
* 31% of fruit eaters also ate a sandwich, # 30% of meat eaters also consumed vegetables with their meal
Base: Total sample (n=1,400) Q: What did you have for lunch yesterday? ( note multiple responses)
7. Observations of top lunch options
The top summer lunch options among Australians share a
number of common attributes. In particular, lunch items such as
sandwiches, salads and fruit are:
• reasonably healthy food choices
• quick and easy to prepare
• commonly available food options – whether they are prepared at
home or purchased from a food outlet
• can be consumed cold, although warm food is not necessarily a
barrier for summer lunch choices – a number of people chose toasted
sandwiches and the majority of meat dishes were consumed warm
However, in terms of developing soup as a credible “out of season”
food choice, the need to heat the soup prior to consumption, and
the lack of availability via food courts/ food outlets in summer
means soup is perhaps not top of mind.
Image: http://blog.guifx.com/2009/05/28/touchscreen-microwave//
8. Top Lunch items
Top Ten Lunch Choices
Males Working females Non-working females
1. Sandwich - combination 18% 1. Salad 16% 1. Fruit/ fruit salad 18%
2. Sandwich - meat 12% 2. Sandwich - combination 15% 2. Sandwich - combination 17%
3. Salad 11% 3. Fruit/ fruit salad 14% 3. Salad 15%
4. Sandwich- non meat 9% 4. Chicken/ steak/ schnitzel 8% 4. Sandwich – non meat 10%
5. Steak/ schnitzel/chicken 9% 5. Chinese/ stirfry/noodles 8% 5. Toast with topping 9%
6. Fruit/ fruit salad 9% 6. Pasta 7% 6. Steak/ schnitzel/ chicken 9%
7. Fries/ chips/ wedges 6% 7. Quiche/ eggs/ dips 7% 7. Sandwich – meat/ fish 7%
8. Fast food – pie, hotdog 6% 8. Sandwich – non meat 7% 8. Sweets/ pastries 7%
9. Chinese/ Thai 6% 9. Yoghurt/ ice cream 6% 9. Quiche/ eggs/ dips 7%
10. Fast food burgers 5% 10. Sandwich – meat/fish 6% 10. Fish/ tuna 6%
10. Yoghurt/ ice cream 6%
In comparing men with women, men are more likely to consume meat/ fish sandwiches or rolls (e.g. roast beef, chicken, ham, sausage)
and fast food options such as hot chips and hotdogs. By comparison, women in general are more likely to consume salads, fruit, quiches/
egg products and yoghurts. In comparing working vs non working women, those who work full time are more likely to eat stir fry and pasta
meals which may be more accessible to them, while non working women are more likely to each pantry staples such as tuna and toast.
Base: Total sample (n=1,400) Q: What did you have for lunch yesterday? ( note multiple responses)
9. Top Lunch items
Top Ten Lunch Choices
Males Weekdays Weekends
1. Sandwich - combination 18% 1. Sandwich - combination 18% 1. Sandwich - combination 16%
2. Sandwich - meat 12% 2. Fruit/ fruit salad 14% 2. Steak/ schnitzel/ chicken 14%
3. Salad 11% 3. Salad 13% 3. Salad 13%
4. Sandwich- non meat 9% 4. Sandwich – non meat 10% 4. Fruit/ fruit salad 10%
5. Steak/ schnitzel/chicken 9% 5. Sandwich – meat/ fish 10% 5. Sandwich – meat/ fish 10%
6. Fruit/ fruit salad 9% 6. Steak/ schnitzel/ chicken 7% 6. Toast w topping/ bread 10%
7. Fries/ chips/ wedges 6% 7. Chinese/ stirfry/ noodles 6% 7. Quiche/ eggs/ dips 7%
8. Fast food – pie, hotdog 6% 8. Yoghurt/ ice cream 5% 8. Fries/ chips/ wedges 7%
9. Chinese/ Thai 6% 9. Pasta/ risotto 5% 9. Sweets/ pastries 6%
10. Fast food burgers 5% 10. Toast w topping/ bread 5% 10. Chinese/ stirfry/ noodles 6%
10. Sandwich – no meat 6%
10. Vegetables 6%
In comparing weekday and weekend lunches, it appears that hot lunches comprising steak/ schnitzel/ chicken and vegetables are more
likely to be consumed on weekends. In addition, weekend lunches are more likely to include items such as quiche/ eggs as people
choose “brunch” options for a more leisurely meal option.
Base: Total sample (n=1,400) Image: http://www.dietriffic.com/2009/02/10/18-healthy-lunch-ideas/ Q: What did you have for lunch yesterday? ( note multiple responses)
10. Soup consumption
So, how many people ate
soup for lunch in the last
week of Spring?
n=37 people
representing
2.6% of total
adults
Note: this includes Asian soups such as Miso
Image: http://www.cookinglight.com/food/in-season/winter-power-foods-00400000002978/
11. Profile of soup consumers
Although based on a small sample size,
it appears that those who choose soup
as a lunch option are more likely to be:
Female (index = 113)
Mid 20s – 30s (index = 135) or
Older – 55 years + (index = 151)
Home duties (index = 133)
Retired (index = 158)
Base: Soup consumers (n=37) Q: What did you have for lunch yesterday? ( note multiple responses)
12. Agenda
• Background and methodology
• Key findings
• What do we eat for lunch?
• Where do we eat our lunch?
• Where do we source our lunch?
• What do we spend on lunch?
• Demographics
Image: http://www.mygreenaustralia.com/2010/08/meat-free-mid-week-soup-roundup/
13. Lunch venue
Across an entire week, it Lunch venue on weekdays vs weekends
is perhaps not surprising
100% 4%
that almost eight in ten 5%
1% 7%
2% 3%
people aged over 18 years 3% 1% 4%
3% 3%
eat their lunch either at 11%
6%
home or at their place of 11%
80%
work. 12%
7%
On weekdays, a higher 30%
60% 39%
proportion of people eat
lunch at work, while on
weekends more than
three in five people 40%
prepare their midday
meal at home. 62%
47%
20% 42%
Interestingly, eating lunch
at restaurants/cafes/food
courts is relatively
consistent across the 0%
week. Total Weekday Weekend
At home At work Restaurant/ café/ food court
Friend/ family's Travelling Outside
Other
Base: Total sample (n=1,400) Q: Where were you when you had lunch?
14. Lunch venue
Lunch venue by workers and age
100% 3% 5% 4% 3% 4%
3% 6% 2% 1% 7%
2% 1% 2% 3% 4% 2%
2% 3% 2% 2% 1% 1%
3% 2% 3%
Again, as expected, full 4% 5%
11% 2%
13% 13% 8%
time workers are 80% 10%
14%
12%
significantly more likely
9% 16%
to eat lunch across the
week at their place of 60% 30% 34%
30% 40%
work, while the majority 48%
of non-full time workers
eat their lunch at home. 40%
67%
63%
Among different age 46% 46%
42%
groups, those aged over 20% 36%
29%
55 years are more likely
to eat lunch at home
and are less likely to eat 0%
Full time Non full time 18-24 yrs 25-34 yrs 35-44 yrs 45-54 yrs 55 yrs or older
at restaurants/cafes or worker worker
food courts.
At home At work Restaurant/ café/ food court
Friend/ family's Travelling Outside
Other
Base: Total sample (n=1,400) Q: Where were you when you had lunch?
15. Lunch venue
Lunch venue by gender
Male Female
In-market = 66% of respondents
Across a general week,
there appears to be vey
little difference between
2% 5% 2% 4%
males and females in 3% 3%
2%
terms of the venues 3%
where lunch is
11%
consumed. 11%
47% 47%
29% 31%
Restaurant/ Friend/
Home Work Outside Travelling Other
café/ food court relatives
Base: Total sample (n=1,400) Q: Where were you when you had lunch?
16. Lunch venue
Lunch venue for soup consumers
Among the small sample
of people who
consumed soup for
lunch, almost half ate In-market = 66% of respondents
their soup in the
workplace, while more 13%
than one third
consumed their soup at
home. The remainder
purchased their soup at
a restaurant, café or
food court. 49%
38%
This highlights a slightly
more limited range of
soup eating locations
compared with other Note: very small
lunch options which can sample size
be more easily
consumed outside/
while travelling .
Restaurant/ Friend/
Home Work Outside Travelling Other
café/ food court relatives
Base: Soup consumers (n=37) Q: Where were you when you had lunch?
17. Lunch venue: Key outtake
Opportunity / Potential market size:
• Across all lunch occasions throughout the week, among
all demographics, at least 70% of lunchtime meals are
eaten at home or at work
• For most people, wet soup would be a viable lunch
alternative within these two venues
Market size limitation:
• Around one in five lunchtime meals are consumed in
venues where wet soup may not be practical (e.g. while
travelling, outside) or not always readily available,
particularly during summer months (e.g. restaurant/
food court)
18. Agenda
• Background and methodology
• Key findings
• What do we eat for lunch?
• Where do we eat our lunch?
• Where do we source our lunch?
• What do we spend on lunch?
• Demographics
Image: http://www.mygreenaustralia.com/2010/08/meat-free-mid-week-soup-roundup/
19. Lunch source
Lunch source weekdays vs weekends
Across the full week, 100%
around one in three 12% 11%
15%
people reported 2% 2%
3%
purchasing ingredients 80% 10% 10%
11%
from a supermarket to
make their lunch. While 16% 16%
13%
one quarter included
60%
lunch items in their
general weekly grocery 24% 24% 23%
shopping, almost one in
40%
five bought takeaway for
lunch across the week.
20% 36% 36% 36%
Interestingly, the source
for lunch items is
reasonably consistent 0%
across weekdays and Total Weekday Weekend
weekends.
M ade it Weekly shop Takeaway/ fast food
Restaurant/ café/ food court Supermarket that day Other
Base: Total sample (n=1,400) Q: Which best describes your lunch?
20. Lunch source
Lunch source by workers and age
Across a full week, 100%
11% 9% 11% 11%
purchasing ingredients 13% 14% 14%
2%
to make lunch appears 2% 3% 2%
3% 10% 3% 2%
to be the most popular 80% 12% 8% 11% 11% 7%
11%
source of lunch items
10% 9%
among both full time 23% 17% 12%
21% 21%
workers and non
60%
workers, and among all
28%
age groups. 28%
17% 23% 25%
20% 21%
40%
However, full time
workers and younger
people are more likely
20% 38% 39% 38%
to purchase takeaway 33% 33% 35% 36%
food while older people
and non full time
workers are more likely 0%
to include lunch items in Full time Non full time 18-24 yrs 25-34 yrs 35-44 yrs 45-54 yrs 55 yrs or older
their weekly grocery worker worker
shopping. M ade it Weekly shop Takeaway/ fast food
Restaurant/ café/ food court Supermarket that day Other
Base: Total sample (n=1,400) Q: Which best describes your lunch?
21. Lunch source
Lunch source by gender
Male Female
In-market = 66% of respondents
Across the week, the
source of lunch food is
again quite similar
12% 13%
between males and
females. Males are only 2% 2%
slightly more likely to
10%
purchase takeaway/ 37%
11% 35%
fast food while females
are slightly more likely
to include their lunch 17% 14%
food as part of their
22% 25%
weekly supermarket
shopping.
Made it Weekly shop Takeaway/ fast Restaurant/ Supermarket Other
food café/ food that day
court
Base: Total sample (n=1,400) Q: Which best describes your lunch?
22. Lunch source
Lunch source for soup consumers
Interestingly, among the In-market = 66% of respondents
small sample of soup
consumers, more than 16%
one in three indicated
that they had purchased
ingredients to make the 5%
soup themselves. 38%
By comparison, a similar
proportion indicated
that they purchased 41%
pre-packaged soup from
the supermarket. Note: very small
sample size
Made it Weekly shop Takeaway/ fast Restaurant/ Supermarket Other
food café/ food that day
court
Base: Soup consumers (n=37) Q: Which best describes your lunch?
23. Lunch source: Key outtake
Opportunity / Potential market size:
• In total, across any given week, around six in ten people
either buy ingredients to make their own lunch, buy
lunch items with their general grocery shopping, or visit a
supermarket to purchase lunch items for that day
• All of these people represent possible soup consumers
who have an opportunity to purchase wet soup from a
supermarket as a lunch option
Market size limitation:
• Again during summer, the remaining consumers who
purchase their lunch at restaurants/food courts, those
who buy takeaway and those who skip lunch have less
exposure to soup as a lunchtime choice
24. Agenda
• Background and methodology
• Key findings
• What do we eat for lunch?
• Where do we eat our lunch?
• Where do we source our lunch?
• What do we spend on lunch?
• Demographics
Image: http://www.mygreenaustralia.com/2010/08/meat-free-mid-week-soup-roundup/
25. Lunch budget
Lunch budget weekdays vs weekends
100% 2% 1%
1% 4%
1%
2% 2%
2%
Across both weekdays 7% 6% 4%
and weekends, the 8%
majority of people aged 80%
26% 28%
over 18 years spend no 22%
more than $5 on lunch
on average across the 60%
week.
However, on weekends, 40%
a slightly higher 62% 62% 60%
proportion spend more
than $15 on lunch 20%
compared with
weekdays (10%
compared with 4%). 0%
Total Weekday Weekend
$5 or under $6-$10 $11-$15 $16-$20 $21-$25 $26 or more
Base: Total sample (n=1,400) Q: How much did your lunch cost?
26. Lunch budget
Lunch budget by workers and age
100% 3% 1%
1% 1%
2% 4% 3% 1%
2% 1%
1%
1% 2% 2% 1% 0%
3% 3% 2%
Again, it is perhaps not 2% 5% 2%
5%
4%
8% 10% 8% 8%
surprising to see that
18%
average lunch budgets 80% 21%
are higher among full 25% 27%
31% 32%
time workers compared 36%
with non full time 60%
workers, with 45%
spending more than $5
on lunch across the 40%
74%
week compared with 70%
61% 62%
30% of non full time 55% 54%
49%
workers. 20%
Among different age
0%
groups, the average
Full time Non full time 18-24 yrs 25-34 yrs 35-44 yrs 45-54 yrs 55 yrs or older
amount spend on lunch worker worker
appears to decrease
with age. $5 or under $6-$10 $11-$15 $16-$20 $21-$25 $26 or more
Base: Total sample (n=1,400) Q: How much did your lunch cost?
27. Lunch budget
Lunch budget by gender
Male Female
In-market = 66% of respondents
In terms of lunch budget
across a full week, males
and female again display 1%2% 1% 2%
3% 2%
similar behaviour. 7% 6%
Females are only slightly
more likely than males 25%
to spend $5 or less on 28%
59%
average for their lunch. 64%
$5 or under $6-$10 $11-$15 $16-$20 $21-$25 $26 or more
Base: Total sample (n=1,400) Q: How much did your lunch cost?
28. Lunch budget
Lunch budget for soup consumers
Among the small sample In-market = 66% of respondents
soup consumers, the
soup was eaten as a 11%
main meal option rather
than an entrée option.
As a result, almost
16%
three-quarters of those
who consumed soup for
lunch spent no more
73%
than $5 on their meal,
with almost nine in ten
spending no more than
$10 on their meal.
Note: very small
sample size
$5 or under $6-$10 $11-$15 $16-$20 $21-$25 $26 or more
Base: Soup consumers (n=37) Q: How much did your lunch cost?
29. Lunch budget: Key outtake
Opportunity / Potential market size:
• Overall, six in ten people spend $5 or less on their lunch on
average across both weekends and weekdays, while nine in
ten spend no more than $10 on their lunch on average.
• Wet soup is a viable lunch option in terms of budget
parameters. While microwave and tinned soups fall into
the $5 or under budget category, fresh or pre-packaged
soups are generally likely to fall into the under $10 budget
category
• In addition, most of those people who consumed soup as
their lunchtime meal indicated that it was their main food
item rather than an entrée, ensuring that the cost of a wet
soup lunch remains within average lunch cost range
30. Agenda
• Background and methodology
• Key findings
• What do we eat for lunch?
• Where do we eat our lunch?
• Where do we source our lunch?
• What do we spend on lunch?
• Demographics
Image: http://www.mygreenaustralia.com/2010/08/meat-free-mid-week-soup-roundup/
31. Demographics
Gender Age Location
8% 5%
9%
25% 9% 23%
24%
50% 50%
8% 9%
20%
11% 20%
23%
6%
18-24 25-34 yrs Sydney Other NSW Melbourne
Male Female 35-44 yrs 45- 54 yrs Other VIC Brisbane Other QLD
55 yrs + SA WA ACT/ TAS
Image: http://www.mygreenaustralia.com/2010/08/meat-free-mid-week-soup-roundup/
32. Demographics
Work Status Lifestage
2%
12% 5%
14%
3%
5%
5%
35% 10%
52%
9%
17% 31%
Working FT Working PT
Home duties Student Alone Sharing
Unemp/ Vol work Retired With parents With partner
Other Partner + kids Kids no partner
Image: http://www.mygreenaustralia.com/2010/08/meat-free-mid-week-soup-roundup/
33. Appendix: Soup consumption
What did you have for lunch yesterday? Soup: n=37
• Heinz Chicken and sweet corn soup.
• Egg and lettuce sandwich, a Laksa cuppa soup and a homemade iced coffee
• Cracker biscuits topped with tuna and a cup of pea & ham soup.
• Chicken and vegetable soup and toast
• Chicken meatballs with tomato soup + vanilla cupcake
• Croissants and cold vegetable soup
• Combination wan ton soup
• Thai style seafood and vegetable soup and a Thai Chinese kale with shrimp salad
• Pepper Beef Soup and Pita Bread.
• Pumpkin Soup with bread and an apple
• Vegetable soup with two slices of whole grain bread
• Instant miso soup and home-made sushi
• Cup a Soup and 2 slices of bread
• Soup
• Lentil soup
• Beef soup with potato
• Handmade fishball noodles soup
• Crackers and cup a soup fruit rollup tub peaches cheese slices
• Gatorade and miso soup
34. Appendix: Soup consumption
What did you have for lunch yesterday?
• Chinese Chilli noodle soup and green tea
• Cream of chicken cup of soup
• Cup a soup, yogurt, banana
• Thai Soup and rice
• Continental vegetable Soup and bread
• Vegetable soup, one slice of toast, fruit (apple, orange, kiwi fruit, orange, blueberries)...shared on a plate with family.
• Home made minestrone soup, followed by two home made honey, soy and garlic chicken drumsticks accompanied by a
mixed green salad, plus a tall glass of iced water.
• Thai Clear Soup with Noodles
• Broccoli soup with goats cheese, low fat berry yoghurt - 100g, nectarine
• Pork and Chicken Noodle Soup
• Apple and cup of soup
• Chicken and vegetable soup
• 1 boiled egg a cup of chicken noodle soup
• Pea and ham soup with toast, plus coffee and grapes
• Chicken Noodle soup, 2 slices white bread toasted, 4 strawberries and half a mango.
• Fried rice with a tomato soup
• Three cuskits with cheese slice an apple and a cup of soup.
• Two slices of bread butter and vegemite with a chicken noodle cup of soup followed by a slice of rockmelon
35. Lunch Diary
Study
December 2010
Image: http://find.myrecipes.com/recipes/recipefinder.