Task 9
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The survey received 38 responses, most answering questions suitably for analysis. It included both qualitative and quantitative questions about diet and cooking habits. Most respondents were omnivores so did not relate directly, but still shared views on vegetarianism. The survey was distributed on a blog, college website, Facebook and Twitter to obtain a total of 38 responses. Primary research on vegetarianism informed question development. More quantitative questions may have yielded more usable data for graphs while avoiding irrelevant answers. Appropriate responses were then used to summarize the data and create graphs.
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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.
Task 5!
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.
Task 5!
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.
Task 5!
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.
Task 5!
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.
Task 5
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Task 5!
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.
Research and questionnaire analysis pro forma
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.
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Research and questionnaire pptx.
The research was conducted to gather information about eating habits and preferences to help design recipe cards. Surveys and interviews were conducted. The research found that most respondents were aged 11-20 and female. It also found that main dishes were slightly preferred over desserts. This prompted a re-evaluation of focusing on dessert recipes as originally planned. The research provided useful insights into colors, themes, and styles of recipes that would appeal to the target audience.
Research And Questionnaire Analysis
The research summary provides details on research conducted to inform the design of recipe cards. Face-to-face interviews and an online survey were used to understand audiences' eating habits and preferences. While the interviews did not ask about vegetarian status, the survey found that most respondents were not vegetarian but there was still demand for vegetarian recipes. The research revealed a preference for main dishes over desserts and summer snacks over heavy winter meals among younger respondents. Italian was a popular food theme. Respondents indicated that design and visuals would influence their interest in recipe cards over the food itself.
Recipe cards task 5 pro forma
- The respondent conducted a survey to gather information about recipe cards and vegetarianism from 10 people. Most respondents were male and between ages 31-55.
- The majority found cooking enjoyable but had limited time for it. Favorite cuisines included Italian.
- Key findings were that respondents looked for clear layouts, easy-to-follow steps, and good photography on recipe cards.
- Based on the feedback, the respondent decided to target their recipe cards toward an older audience and use a neutral, clear design with easy-to-follow steps. They also chose an Italian cuisine focus based on the survey responses.
Recipe cards task 5 pro forma
- The respondent conducted a survey to gather information about audience preferences for recipe cards, distributing it via email and websites.
- The survey results showed that most respondents were male, between 31-55 years old, with limited budgets. Italian food was a favorite cuisine.
- Respondents indicated they look for clear layouts, easy-to-follow steps, and good photography in recipe cards. Most saw cooking as an enjoyable activity but had little time for it.
- While most respondents were non-vegetarian, the survey provided some insights into features that could make the recipe cards appealing, such as clear instructions and photography. The respondent decided to focus on an older audience and design neutral recipe cards featuring Italian cuisine
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Task 9
Over 58 people completed the survey, mostly female adolescents under age 20 since it was conducted in college. The survey found that vegetarian meals were the most popular choice and helped determine that the recipe cards will target female adolescents ages 10-20. Italian meals were also found to be more popular than desserts. Based on the survey results, the conclusion is that the recipe cards will focus on Italian meals, as that was the preferred choice of most respondents.
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Recipe cards task 5
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.
Task 5!
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.
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Presenting research2
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.
Task 5!
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.
Task 5!
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.
Task 5!
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.
Task 5!
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.
Task 5
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.
Task 5!
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.
Research and questionnaire analysis pro forma
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.
Using Cognitive Interviews in Nigeria to Pre-test Child, Caregiver, and House...
1. Cognitive interviews were conducted in Nigeria with caregivers and children to pre-test survey tools developed by MEASURE Evaluation to measure outcomes for orphan and vulnerable children programs.
2. The interviews helped validate translations, refine response categories, better understand recall periods, and assess comprehension of concepts. For example, rural respondents had difficulty with 4-point scales so they were simplified.
3. Both adults and children struggled with some questions, showing the need to adapt questions or probes for the local context. The cognitive interviews provided valuable insights for finalizing the survey tools.
Research And Questionnaire Analysis
The research summary provides details on research conducted to inform the design of recipe cards. Face-to-face interviews and an online survey were used to understand audiences' eating habits, likes, and needs. Key findings include that the audience skewed younger, between 11-20 years old, and was majority female. Respondents preferred main courses over desserts and summer snacks over heavy winter meals. Italian was a popular food theme. The research conclusions will help tailor the recipe cards' design and recipes to best appeal to this target audience.
Research and questionnaire pptx.
The research was conducted to gather information about eating habits and preferences to help design recipe cards. Surveys and interviews were conducted. The research found that most respondents were aged 11-20 and female. It also found that main dishes were slightly preferred over desserts. This prompted a re-evaluation of focusing on dessert recipes as originally planned. The research provided useful insights into colors, themes, and styles of recipes that would appeal to the target audience.
Research And Questionnaire Analysis
The research summary provides details on research conducted to inform the design of recipe cards. Face-to-face interviews and an online survey were used to understand audiences' eating habits and preferences. While the interviews did not ask about vegetarian status, the survey found that most respondents were not vegetarian but there was still demand for vegetarian recipes. The research revealed a preference for main dishes over desserts and summer snacks over heavy winter meals among younger respondents. Italian was a popular food theme. Respondents indicated that design and visuals would influence their interest in recipe cards over the food itself.
Recipe cards task 5 pro forma
- The respondent conducted a survey to gather information about recipe cards and vegetarianism from 10 people. Most respondents were male and between ages 31-55.
- The majority found cooking enjoyable but had limited time for it. Favorite cuisines included Italian.
- Key findings were that respondents looked for clear layouts, easy-to-follow steps, and good photography on recipe cards.
- Based on the feedback, the respondent decided to target their recipe cards toward an older audience and use a neutral, clear design with easy-to-follow steps. They also chose an Italian cuisine focus based on the survey responses.
Recipe cards task 5 pro forma
- The respondent conducted a survey to gather information about audience preferences for recipe cards, distributing it via email and websites.
- The survey results showed that most respondents were male, between 31-55 years old, with limited budgets. Italian food was a favorite cuisine.
- Respondents indicated they look for clear layouts, easy-to-follow steps, and good photography in recipe cards. Most saw cooking as an enjoyable activity but had little time for it.
- While most respondents were non-vegetarian, the survey provided some insights into features that could make the recipe cards appealing, such as clear instructions and photography. The respondent decided to focus on an older audience and design neutral recipe cards featuring Italian cuisine
Nutrition Implementation Project in Community
This document outlines an evaluation plan and logic model for a program aimed at increasing physical activity and healthy eating among foster and adoptive children ages 3-14. The program includes a jump rope game and snack rotation at a Fundango event. Process, impact, and outcome evaluations are proposed to assess whether the program was implemented as planned, increased short-term knowledge, and led to long-term behavior change. Evaluation methods include observation, surveys, and questions to measure knowledge gained and behavior change over time. The logic model describes program activities, expected outcomes, and external factors that could influence the program's impact.
Task 9
Over 58 people completed the survey, mostly female adolescents under age 20 since it was conducted in college. The survey found that vegetarian meals were the most popular choice and helped determine that the recipe cards will target female adolescents ages 10-20. Italian meals were also found to be more popular than desserts. Based on the survey results, the conclusion is that the recipe cards will focus on Italian meals, as that was the preferred choice of most respondents.
Gamification for Better Survey Design and Higher ROI in Healthcare Research?
Surveys are an important means of data collection in healthcare research, but conventional survey designs are often perceived as dull and unengaging, resulting in negative respondent behaviour.
Presentation1 Nutrition and Healthy Living
The instructional module aims to promote healthy eating and living habits. It will present information in a multimedia format and apply the ADDIE model. The goals are for children to make better nutritional choices with food and stick to an exercise plan. The target learners are children ages 3-14. The module will introduce the food pyramid and its components, discuss each food group, and have the children analyze their current diets and create healthier food logs applying what they learned.
Recipe cards task 5
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.
Task 5!
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.
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Using Cognitive Interviews in Nigeria to Pre-test Child, Caregiver, and House...
Using Cognitive Interviews in Nigeria to Pre-test Child, Caregiver, and House...
Gamification for Better Survey Design and Higher ROI in Healthcare Research?
Gamification for Better Survey Design and Higher ROI in Healthcare Research?
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Task 3
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Task 2
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While journalists should avoid personal views, bias may be acceptable in advocacy pieces if they also provide factual information to make their argument believable and informative rather than just propaganda. The line between acceptable and unacceptable
Task 1
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Task 4
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This document discusses three experimental photographers - Bagrad Badalian, John Stezaker, and Melinda Gibson. It provides biographical details and analyses each photographer's unique style. Badalian uses low lighting and mixed media like reflective body paint. Stezaker creates collages by combining vintage photographs. Gibson incorporates cut-out images from books into her own photos. The document also includes brief analyses of example photos from each photographer discussing the messages and techniques used.
Unit 42 evaluation
The document provides an evaluation of unit 42 - design for advertising. It discusses the copy used for three poster designs promoting Irn-Bru. It chose puns and informal language to appeal to teenagers. It summarizes the copy considered for each design and why some ideas were rejected to avoid offense. It then evaluates the key areas of a can design, web banner, and advertisement poster that worked well and could be improved. It compares and contrasts the chosen designs with existing energy drink branding.
Continuing of my evaluation
This document contains the work of a student who designed packaging for an Irn-Bru 32 drink. It includes 4 can designs and evaluations of each design.
The student aimed to create simple yet professional designs. They got feedback on early designs from others and made changes based on that. For the final design, they incorporated images to appeal to their target audience of teenagers and changed the opacity to make elements look like they were part of the can. They also created a back design with required nutritional information.
Fonts
This document provides reasoning for slogans and font choices for potential Irn-Bru packaging designs. It discusses using pun-based slogans to appeal to teenagers. It considers several font styles and colors, including Impact, Tall Dark and Handsome, and Cooper Black, settling on Impact and Tall Dark and Handsome for boldness. Four can packaging designs are proposed: 1) uses Impact font around the can, 2) features one line of text on a blue can, 3) uses rounded text similar to Dr Pepper, 4) reverses Irn-Bru colors with blue text on orange background. The designs aim to stand out and attract teenage customers through bold colors and fonts.
Ideas and moodboards
The document outlines ideas for redesigning advertising materials for the soft drink brand Irn-Bru. It discusses using bold, eye-catching fonts in colors that stand out. The color scheme may utilize brighter versions of Irn-Bru's signature orange and blue or different colors that appeal to target audiences like purple for young women. One idea is a web banner with a bold font like Impact to draw attention. Another suggests keeping Irn-Bru's theme of black and white photos with witty messages. A print ad may focus on Irn-Bru's style of off-color humor through a pun-based slogan to appeal to young male audiences. Mood boards provide ideas for humorous, packaging
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Task 9
- 1. Task 9: Summary of Data: In our survey, we included a variety of qualitative questions, as well as quantitative ones. It is notable that 38 individuals answered our survey, filling in the majority of the questions that were posed by the survey itself. Even though some of the answers provided were irrelevant to the questions, we managed to accumulate a high abundance of suitable answers that we could use for future purposes. We asked questions such as “do you eat your 5 a day”, as well as “how often do you cook?” This question was answered in a sensible manner, which meant that we could utilise the answers for future purposes. Conclusion: It is notable that the majority of individuals who completed this survey were omnivores, therefore, they didn’t really relate to the questions posed by the survey. However, they did form their own opinion on the vegetarian lifestyle, which was broadcast into the qualitative questions, where their views on vegetarianism were presented, and then was analysed by us. In order to obtain the results, we posted our surveys on our blog, college website, as well as social networking sites such as Facebook and Twitter. In total, we gained 38 responses through each of these sites combined. The research that we conducted was highly relevant before we started making our survey, as we conducted primary research into vegetarianism, which gave us a useful insight into how this type of diet operates, and the ethical reasons behind individuals taking it up. I think we should have created more quantitative questions, as then there would be more sufficient, workable answers, in which we could utilise, then present into a graph. Also, with this form of research, we would not receive irrelevant, moronic answers that were deemed inappropriate, and hindered our quest into completing our survey in the most professional manner. However, we used the appropriate answers to complete our data summary so that we could then create several graphs based primarily on this specific survey in which we generated for our work.