The document outlines a campaign created by Wowel Agency for RMIT Student Services to promote healthy eating among students. It discusses research finding a lack of nutrition among students due to time pressures and proposes objectives to educate students on health and encourage healthy meal preparation. The agency developed ideas including recipe postcards, a "mug-a-meal" vending machine, and a Facebook page to provide quick, cheap and healthy recipes. They presented these ideas to the client and received feedback, and are now moving forward with executing the approved ideas and evaluating the campaign's success.
The document outlines a research and planning process to develop a film that will attract women ages 15-24. It includes additional research on the TV show "Made in Chelsea" and its use of glamour. It also plans to use secondary research on previous films' audience demographics and primary research through surveys. Textual and cinematography analysis of successful romantic comedies will provide insight into appealing conventions.
Pierre-Auguste Renoir was a French Impressionist painter born in 1841. He studied at the Ecole des Beaux-Arts and was influenced by both the Old Masters like Raphael as well as other Impressionists like Monet. Renoir helped organize early Impressionist exhibitions and was known for painting scenes of people enjoying themselves using short brush strokes and vibrant colors to capture light. While his style became more formal after visiting Italy and seeing Raphael's works, he continued focusing on subjects like dancers, picnics and portraits of women, often painting outdoors en plein air. Renoir lived most of his life in France, continuing to paint up until his death in
La luz es una radiación electromagnética que se propaga en forma de ondas. Las ondas electromagnéticas incluyen la luz y se propagan a 300,000 km/segundo en el vacío. Las ondas electromagnéticas se clasifican en un espectro según su frecuencia y longitud de onda.
This campaign report summarizes SEEK's objectives to raise awareness of and drive acquisition of SEEK Profiles. Research found many professionals are satisfied but open to opportunities, and SEEK Profiles allow candidates to be considered for jobs even when not actively looking. The target audience are ages 25-45 who believe in self-improvement. The campaign's big idea is an "Employees' Market" where employers look for candidates through SEEK Profiles. A video, digital ads, and ambient escalator ads will feature candidates happily receiving job offers to encourage profile creation.
Juno (2007) Skills Development Storyboardkatyevans25
This storyboard document outlines the plot progression of a skills development story, with numbered scenes showing the main character overcoming challenges through learning and growing skills over time, ultimately achieving their goal by the final scene. The storyboard uses only numbers to visually depict the sequence of events in the narrative.
In compliance with the orders of Hon’ble Supreme Court in WP(Civil) No.196/2001, dated 14.9.2011 to the Government of India to provide necessary infrastructure and financial support for ensuring the computerization of PDS and the direction of the Department of Food and Public Distribution, Govt. of India, New Delhi to implement “End-to-End Computerization of TPDS Operations”, erstwhile Government of Andhra Pradesh got the software developed by State NIC basing on the framework given by NIC, Delhi. The software is in use since April’2013 in Hyderabad and Ranga Reddy districts and has been rolled out to all the 10 districts of Telangana State in June’2014.
The whole concept of computerisation of PDS operations fall under 2 components. Component I deals with supply and distribution of PDS including ration card management and Component II deals with F P Shop automation. So ePDS and Supply Chain management (SCM) comprising of Component I was developed by State NIC. Hyderabad and RR district were chosen as pilots for ePDS and SCM is being piloted in Hyderabad District. The grievance redressal system is handled through toll free number in a call centre placed at the Office of the commissioner, Department of civil supplies. The calls are recorded and the resolution of the complaints is monitored.
ePDS (electronic Public Distribution System) is online software application catering to the Ration cards management, allocation and seeding of Aadhaar data. The processes involved in the distribution of Essential Commodities (ECs) to the BPL families are automated so as to bring efficiency, accountability and transparency to the PDS of Civil Supplies Department. The initiative was taken up as per GOI orders for end to end computerization of PDS to arrest the leakage of subsidy.
The document outlines a research and planning process to develop a film that will attract women ages 15-24. It includes additional research on the TV show "Made in Chelsea" and its use of glamour. It also plans to use secondary research on previous films' audience demographics and primary research through surveys. Textual and cinematography analysis of successful romantic comedies will provide insight into appealing conventions.
Pierre-Auguste Renoir was a French Impressionist painter born in 1841. He studied at the Ecole des Beaux-Arts and was influenced by both the Old Masters like Raphael as well as other Impressionists like Monet. Renoir helped organize early Impressionist exhibitions and was known for painting scenes of people enjoying themselves using short brush strokes and vibrant colors to capture light. While his style became more formal after visiting Italy and seeing Raphael's works, he continued focusing on subjects like dancers, picnics and portraits of women, often painting outdoors en plein air. Renoir lived most of his life in France, continuing to paint up until his death in
La luz es una radiación electromagnética que se propaga en forma de ondas. Las ondas electromagnéticas incluyen la luz y se propagan a 300,000 km/segundo en el vacío. Las ondas electromagnéticas se clasifican en un espectro según su frecuencia y longitud de onda.
This campaign report summarizes SEEK's objectives to raise awareness of and drive acquisition of SEEK Profiles. Research found many professionals are satisfied but open to opportunities, and SEEK Profiles allow candidates to be considered for jobs even when not actively looking. The target audience are ages 25-45 who believe in self-improvement. The campaign's big idea is an "Employees' Market" where employers look for candidates through SEEK Profiles. A video, digital ads, and ambient escalator ads will feature candidates happily receiving job offers to encourage profile creation.
Juno (2007) Skills Development Storyboardkatyevans25
This storyboard document outlines the plot progression of a skills development story, with numbered scenes showing the main character overcoming challenges through learning and growing skills over time, ultimately achieving their goal by the final scene. The storyboard uses only numbers to visually depict the sequence of events in the narrative.
In compliance with the orders of Hon’ble Supreme Court in WP(Civil) No.196/2001, dated 14.9.2011 to the Government of India to provide necessary infrastructure and financial support for ensuring the computerization of PDS and the direction of the Department of Food and Public Distribution, Govt. of India, New Delhi to implement “End-to-End Computerization of TPDS Operations”, erstwhile Government of Andhra Pradesh got the software developed by State NIC basing on the framework given by NIC, Delhi. The software is in use since April’2013 in Hyderabad and Ranga Reddy districts and has been rolled out to all the 10 districts of Telangana State in June’2014.
The whole concept of computerisation of PDS operations fall under 2 components. Component I deals with supply and distribution of PDS including ration card management and Component II deals with F P Shop automation. So ePDS and Supply Chain management (SCM) comprising of Component I was developed by State NIC. Hyderabad and RR district were chosen as pilots for ePDS and SCM is being piloted in Hyderabad District. The grievance redressal system is handled through toll free number in a call centre placed at the Office of the commissioner, Department of civil supplies. The calls are recorded and the resolution of the complaints is monitored.
ePDS (electronic Public Distribution System) is online software application catering to the Ration cards management, allocation and seeding of Aadhaar data. The processes involved in the distribution of Essential Commodities (ECs) to the BPL families are automated so as to bring efficiency, accountability and transparency to the PDS of Civil Supplies Department. The initiative was taken up as per GOI orders for end to end computerization of PDS to arrest the leakage of subsidy.
THE EVOLUTION OF INNOVATION
TECHNOLOGY DRIVEN
- What we COULD make vs what we SHOULD make
BROAD OPPORTUNITY
- Based on consumer motivation/needs; Understand demand at a high level
JOBS TO BE DONE
- Deeply understand specific snacking situations
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.
This document provides an overview of the FoodFight curriculum, which aims to teach students to think critically about food, media literacy, and food politics. The curriculum has two parts - the first aims to deconstruct students' notions of consumer culture and the food industry through lessons on advertising techniques and food marketing. The second part focuses on basic nutrition, reading labels, and having students create personal eating plans and social action projects around food issues. The overview discusses key concepts around how advertising works, its influence on children, and the relationship between government, food industry and advertising in contributing to issues like childhood obesity.
This document outlines the design of an instructional module to promote healthy eating and living habits for youth. It includes:
1. An analysis of the needs and context, identifying the problem of childhood nutrition and goal to educate children and families on making better nutritional choices.
2. The design phase, which will include a pre-test, stating behavioral objectives, and introducing concepts like the food pyramid and food journaling through exploration of the mypyramid.gov website.
3. Emergent technologies that will be used like wikis, videos, and online worksheets to deliver interactive content and activities to the learners.
This document provides details about a group project to run a charity drive event selling food and beverages. The group comprised of 8 members who chose to support Rumah KIDS, a nonprofit home for orphans. They sold items like ice cream puffs, popsicles, ice cream, and corn to raise funds. Competition included other student groups selling foods like sausages, waffles, and fruits. The group's products were packaged attractively and sold at an affordable price point to students to maximize sales and donations for their charity.
Procurement, Salesman, Logistics
HARRIS
Coordinator
ONG JIE EN
Finance Leader, Salesman, Inventory Controller
CHONG HAO FOONG Marketing Leader, Salesman, Social Media
Manager
TEOH ZHE KHAI
Operations Leader, Salesman, Inventory
Controller
YEW WING KEE
Product Development Leader, Salesman,
Procurement Assistant
TEY CHENG FERN
Secretary, Salesman, Inventory Controller
LUKE @ CHUNG HOW
Salesman, Logistics Coordinator, Inventory
CYONG
Controller
The job scopes were divided based on their strengths and abilities
This document provides details about a group project to run a charity drive event selling food and beverages. The group comprised of 8 members who chose to support Rumah KIDS, a nonprofit home for orphans. They sold items like ice cream puffs, popsicles, ice cream, and corn to raise funds. Competition included other student groups selling foods like sausages, waffles, and fruits. The group's products were packaged attractively and sold at an affordable price point near the student center over 4 days to generate donations for the charity.
The document discusses 5 initial ideas for healthy recipe cards, including themes like pirates and princesses, characters to explain instructions, educational facts about vegetarianism, and recipes for babies. Feedback was provided on each idea, praising themes and images that would appeal to children, suggestions for additional details, and the educational aspects. The favorite ideas were focused on promoting affordable, balanced healthy eating and using themes separately for boys and girls.
The document discusses the issue of malnutrition and obesity. It notes that while malnutrition is typically associated with lack of resources in developing nations, in places like Canada and the US it often manifests as obesity instead. This is because people have access to cheap, convenient fast food but may lack time or money for nutritious home cooking. The document then outlines various stakeholders affected by obesity, including food banks, fast food franchises, childcare centers, and families. It also examines how factors like income, location, and the abundance of fast food restaurants in an area can impact individuals' daily nutrition and finances.
This document provides a lesson plan for teaching children about healthy eating using the MyPlate model. The lesson introduces MyPlate and its food groups, discusses portion sizes, and has the children make paper plate collages to illustrate a balanced meal based on MyPlate guidelines. The lesson emphasizes eating a variety of foods from the different food groups and discusses what constitutes an appropriate portion size for each group. It includes a sample recipe for a tuna noodle casserole incorporating multiple food groups to take home.
This document discusses the problem of students at RMIT not eating healthy or balanced meals due to a lack of time and perceiving healthy cooking to take too long. The objectives are to educate 75% of students on responsible self-care including healthy eating and change 50% of students' perceptions that preparing healthy meals is time-consuming. A social media campaign called "Anyone Can Cook!" is launched to provide quick and easy recipes on Facebook and distribute pocket recipe cards and mug meal ideas to students. Results showed the Facebook page received over 1,000 engagements and 400 clicks, while 60 recipe cards and 24 mug meals were directly handed out to interested students.
This document discusses the problem of students at RMIT not eating healthy or balanced meals due to a lack of time and perceiving healthy cooking to take too long. The objectives are to educate 75% of students on responsible self-care including healthy eating and change 50% of students' perceptions that preparing healthy meals is time-consuming. It then outlines initiatives like an RMIT Recipes Facebook page and distributing pocket recipes and mug meal ideas to students to promote easy and affordable healthy cooking options. Results showed the Facebook page was engaged with and pocket recipes were well-received when distributed.
This document outlines a unit plan for a primary education course on healthy eating. The unit will take place over 6 sessions and aims to teach students about food, nutrition, and making healthy choices. Key objectives include identifying different foods, understanding likes and dislikes, learning the food pyramid, role playing grocery shopping, and using computers for food-related activities and games. Lessons incorporate group work, dramatization, self-evaluation, and focus on developing vocabulary around food.
John Mackey, CEO of Whole Foods Market, spoke at the University of Texas at Austin about the importance of understanding what customers value and how the company can differentiate itself. A Whole Foods customer conducted a survey of 113 UT Austin students to understand their grocery shopping preferences and ideas for how Whole Foods could attract students more frequently. Key findings included that most students visit Whole Foods infrequently, value ready-made food options, and would shop at Whole Foods more often with lower prices and a student-focused loyalty program or flash deals.
This document outlines a project to raise awareness about the importance of healthy, hygienic food over junk food. Students and teachers participated by collecting information on the nutritional content of junk food versus healthy options. They created posters and charts to convey the message to stop consuming junk food. While results will be seen over the long term, some changes in the foods students bring to school are already noticeable. The document recommends schools monitor junk food and appoint food monitors, and encourages parents to provide homemade, balanced meals instead of junk food.
This document discusses a project to promote healthy and hygienic food choices over junk food. It outlines the need to educate parents and children about avoiding junk food, processed food, and aerated drinks. The project involved students and teachers collecting information on junk food nutrition and conveying messages through posters and charts. Preliminary results show a change in items children bring to school. The document recommends schools restrict junk food and encourage local millets, fruits, and vegetables to provide proper nutrition for healthy minds and bodies.
Youth developed SMART nutrition goals to help achieve their personal nutrition recommendations. They learned to make whole-wheat fettuccini with fresh red sauce as an example of incorporating more vegetables and whole grains. Participants discussed barriers to healthy eating and how to overcome them. They were assigned a challenge to research the nutritional differences between homemade and store-bought pasta sauce.
This document provides a lesson plan for teaching elementary school students about healthy eating. The lesson introduces the concept of "Eat the Rainbow" to encourage students to eat a variety of colorful fruits and vegetables. It explains that different colored fruits and vegetables contain different nutrients that benefit the body. The lesson includes discussion of health benefits and recommendations for fruit and vegetable intake. Students will participate in a coloring activity and make fruit kabobs with a variety of colored fruits to help them visualize eating the rainbow. The goal is to educate students on the importance of incorporating fruits and vegetables into meals and to try new foods.
This document discusses a MOOC on child nutrition and cooking. The MOOC focuses on how eating patterns established in childhood affect lifelong health and well-being, especially as processed foods have come to dominate diets in some areas. The author chose this MOOC because it examines family decisions around child nutrition and discusses health risks of childhood obesity. Participants will learn to prepare simple, healthy meals for children and adults. The author hopes this MOOC will help them support children's health as future parents, teachers, and caregivers.
Here are the answers to the matching activity on page 16:
Column 1 Column 2 Column 3
Fresh orange orange slices orange juice
Fresh apple applesauce dried apples
Fluid milk canned milk powdered milk
Steak beef stew dried beef
Fresh corn canned corn corn meal
Page 17: Have students identify the different forms of the same foods in the pictures.
Answers: Fresh broccoli, frozen broccoli, canned broccoli
Fresh peaches, dried peaches, peach pie
Fresh green beans, canned green beans, green bean casserole
Fresh carrots, baby carrots, carrot cake
Fresh strawberries, frozen strawberries, strawberry jam
2024 Trend Updates: What Really Works In SEO & Content MarketingSearch Engine Journal
The future of SEO is trending toward a more human-first and user-centric approach, powered by AI intelligence and collaboration. Are you ready?
Watch as we explore which SEO trends to prioritize to achieve sustainable growth and deliver reliable results. We’ll dive into best practices to adapt your strategy around industry-wide disruptions like SGE, how to navigate the top challenges SEO professionals are facing, and proven tactics for prioritizing quality and building trust.
You’ll hear:
- The top SEO trends to prioritize in 2024 to achieve long-term success.
- Predictions for SGE’s impact, and how to adapt.
- What E-E-A-T really means, and how to implement it holistically (hint: it’s never been more important).
With Zack Kadish and Alex Carchietta, we’ll show you which SEO trends to ignore and which to focus on, along with the solution to overcoming rapid, significant and disruptive Google algorithm updates.
If you’re looking to cut through the noise of constant SEO and content trends to drive success, you won’t want to miss this webinar.
THE EVOLUTION OF INNOVATION
TECHNOLOGY DRIVEN
- What we COULD make vs what we SHOULD make
BROAD OPPORTUNITY
- Based on consumer motivation/needs; Understand demand at a high level
JOBS TO BE DONE
- Deeply understand specific snacking situations
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.
This document provides an overview of the FoodFight curriculum, which aims to teach students to think critically about food, media literacy, and food politics. The curriculum has two parts - the first aims to deconstruct students' notions of consumer culture and the food industry through lessons on advertising techniques and food marketing. The second part focuses on basic nutrition, reading labels, and having students create personal eating plans and social action projects around food issues. The overview discusses key concepts around how advertising works, its influence on children, and the relationship between government, food industry and advertising in contributing to issues like childhood obesity.
This document outlines the design of an instructional module to promote healthy eating and living habits for youth. It includes:
1. An analysis of the needs and context, identifying the problem of childhood nutrition and goal to educate children and families on making better nutritional choices.
2. The design phase, which will include a pre-test, stating behavioral objectives, and introducing concepts like the food pyramid and food journaling through exploration of the mypyramid.gov website.
3. Emergent technologies that will be used like wikis, videos, and online worksheets to deliver interactive content and activities to the learners.
This document provides details about a group project to run a charity drive event selling food and beverages. The group comprised of 8 members who chose to support Rumah KIDS, a nonprofit home for orphans. They sold items like ice cream puffs, popsicles, ice cream, and corn to raise funds. Competition included other student groups selling foods like sausages, waffles, and fruits. The group's products were packaged attractively and sold at an affordable price point to students to maximize sales and donations for their charity.
Procurement, Salesman, Logistics
HARRIS
Coordinator
ONG JIE EN
Finance Leader, Salesman, Inventory Controller
CHONG HAO FOONG Marketing Leader, Salesman, Social Media
Manager
TEOH ZHE KHAI
Operations Leader, Salesman, Inventory
Controller
YEW WING KEE
Product Development Leader, Salesman,
Procurement Assistant
TEY CHENG FERN
Secretary, Salesman, Inventory Controller
LUKE @ CHUNG HOW
Salesman, Logistics Coordinator, Inventory
CYONG
Controller
The job scopes were divided based on their strengths and abilities
This document provides details about a group project to run a charity drive event selling food and beverages. The group comprised of 8 members who chose to support Rumah KIDS, a nonprofit home for orphans. They sold items like ice cream puffs, popsicles, ice cream, and corn to raise funds. Competition included other student groups selling foods like sausages, waffles, and fruits. The group's products were packaged attractively and sold at an affordable price point near the student center over 4 days to generate donations for the charity.
The document discusses 5 initial ideas for healthy recipe cards, including themes like pirates and princesses, characters to explain instructions, educational facts about vegetarianism, and recipes for babies. Feedback was provided on each idea, praising themes and images that would appeal to children, suggestions for additional details, and the educational aspects. The favorite ideas were focused on promoting affordable, balanced healthy eating and using themes separately for boys and girls.
The document discusses the issue of malnutrition and obesity. It notes that while malnutrition is typically associated with lack of resources in developing nations, in places like Canada and the US it often manifests as obesity instead. This is because people have access to cheap, convenient fast food but may lack time or money for nutritious home cooking. The document then outlines various stakeholders affected by obesity, including food banks, fast food franchises, childcare centers, and families. It also examines how factors like income, location, and the abundance of fast food restaurants in an area can impact individuals' daily nutrition and finances.
This document provides a lesson plan for teaching children about healthy eating using the MyPlate model. The lesson introduces MyPlate and its food groups, discusses portion sizes, and has the children make paper plate collages to illustrate a balanced meal based on MyPlate guidelines. The lesson emphasizes eating a variety of foods from the different food groups and discusses what constitutes an appropriate portion size for each group. It includes a sample recipe for a tuna noodle casserole incorporating multiple food groups to take home.
This document discusses the problem of students at RMIT not eating healthy or balanced meals due to a lack of time and perceiving healthy cooking to take too long. The objectives are to educate 75% of students on responsible self-care including healthy eating and change 50% of students' perceptions that preparing healthy meals is time-consuming. A social media campaign called "Anyone Can Cook!" is launched to provide quick and easy recipes on Facebook and distribute pocket recipe cards and mug meal ideas to students. Results showed the Facebook page received over 1,000 engagements and 400 clicks, while 60 recipe cards and 24 mug meals were directly handed out to interested students.
This document discusses the problem of students at RMIT not eating healthy or balanced meals due to a lack of time and perceiving healthy cooking to take too long. The objectives are to educate 75% of students on responsible self-care including healthy eating and change 50% of students' perceptions that preparing healthy meals is time-consuming. It then outlines initiatives like an RMIT Recipes Facebook page and distributing pocket recipes and mug meal ideas to students to promote easy and affordable healthy cooking options. Results showed the Facebook page was engaged with and pocket recipes were well-received when distributed.
This document outlines a unit plan for a primary education course on healthy eating. The unit will take place over 6 sessions and aims to teach students about food, nutrition, and making healthy choices. Key objectives include identifying different foods, understanding likes and dislikes, learning the food pyramid, role playing grocery shopping, and using computers for food-related activities and games. Lessons incorporate group work, dramatization, self-evaluation, and focus on developing vocabulary around food.
John Mackey, CEO of Whole Foods Market, spoke at the University of Texas at Austin about the importance of understanding what customers value and how the company can differentiate itself. A Whole Foods customer conducted a survey of 113 UT Austin students to understand their grocery shopping preferences and ideas for how Whole Foods could attract students more frequently. Key findings included that most students visit Whole Foods infrequently, value ready-made food options, and would shop at Whole Foods more often with lower prices and a student-focused loyalty program or flash deals.
This document outlines a project to raise awareness about the importance of healthy, hygienic food over junk food. Students and teachers participated by collecting information on the nutritional content of junk food versus healthy options. They created posters and charts to convey the message to stop consuming junk food. While results will be seen over the long term, some changes in the foods students bring to school are already noticeable. The document recommends schools monitor junk food and appoint food monitors, and encourages parents to provide homemade, balanced meals instead of junk food.
This document discusses a project to promote healthy and hygienic food choices over junk food. It outlines the need to educate parents and children about avoiding junk food, processed food, and aerated drinks. The project involved students and teachers collecting information on junk food nutrition and conveying messages through posters and charts. Preliminary results show a change in items children bring to school. The document recommends schools restrict junk food and encourage local millets, fruits, and vegetables to provide proper nutrition for healthy minds and bodies.
Youth developed SMART nutrition goals to help achieve their personal nutrition recommendations. They learned to make whole-wheat fettuccini with fresh red sauce as an example of incorporating more vegetables and whole grains. Participants discussed barriers to healthy eating and how to overcome them. They were assigned a challenge to research the nutritional differences between homemade and store-bought pasta sauce.
This document provides a lesson plan for teaching elementary school students about healthy eating. The lesson introduces the concept of "Eat the Rainbow" to encourage students to eat a variety of colorful fruits and vegetables. It explains that different colored fruits and vegetables contain different nutrients that benefit the body. The lesson includes discussion of health benefits and recommendations for fruit and vegetable intake. Students will participate in a coloring activity and make fruit kabobs with a variety of colored fruits to help them visualize eating the rainbow. The goal is to educate students on the importance of incorporating fruits and vegetables into meals and to try new foods.
This document discusses a MOOC on child nutrition and cooking. The MOOC focuses on how eating patterns established in childhood affect lifelong health and well-being, especially as processed foods have come to dominate diets in some areas. The author chose this MOOC because it examines family decisions around child nutrition and discusses health risks of childhood obesity. Participants will learn to prepare simple, healthy meals for children and adults. The author hopes this MOOC will help them support children's health as future parents, teachers, and caregivers.
Here are the answers to the matching activity on page 16:
Column 1 Column 2 Column 3
Fresh orange orange slices orange juice
Fresh apple applesauce dried apples
Fluid milk canned milk powdered milk
Steak beef stew dried beef
Fresh corn canned corn corn meal
Page 17: Have students identify the different forms of the same foods in the pictures.
Answers: Fresh broccoli, frozen broccoli, canned broccoli
Fresh peaches, dried peaches, peach pie
Fresh green beans, canned green beans, green bean casserole
Fresh carrots, baby carrots, carrot cake
Fresh strawberries, frozen strawberries, strawberry jam
2024 Trend Updates: What Really Works In SEO & Content MarketingSearch Engine Journal
The future of SEO is trending toward a more human-first and user-centric approach, powered by AI intelligence and collaboration. Are you ready?
Watch as we explore which SEO trends to prioritize to achieve sustainable growth and deliver reliable results. We’ll dive into best practices to adapt your strategy around industry-wide disruptions like SGE, how to navigate the top challenges SEO professionals are facing, and proven tactics for prioritizing quality and building trust.
You’ll hear:
- The top SEO trends to prioritize in 2024 to achieve long-term success.
- Predictions for SGE’s impact, and how to adapt.
- What E-E-A-T really means, and how to implement it holistically (hint: it’s never been more important).
With Zack Kadish and Alex Carchietta, we’ll show you which SEO trends to ignore and which to focus on, along with the solution to overcoming rapid, significant and disruptive Google algorithm updates.
If you’re looking to cut through the noise of constant SEO and content trends to drive success, you won’t want to miss this webinar.
HEM Webinar - Navigating the Future - Social Media Trends for 2024 in Educati...Higher Education Marketing
Explore our comprehensive slides on the 2024 social media landscape, tailored for educators and marketing professionals in the field of education. With more than 5 billion social media users worldwide and an average individual engagement across as many as seven platforms monthly, understanding these dynamics is crucial for effective educational outreach. Our slides delve into the pivotal trends and strategic adaptations necessary for thriving in this digital arena. Don't miss this opportunity to enhance your strategies with our expert insights.
This document was submitted as part of interview process for Content Strategist position at Viapulsa, an Indonesian tech company which offers service to convert/transfer mobile credits into bank account.
TAM AdEx-Quarterly Report on Television Advertising_2024.pdfSocial Samosa
According to the report, there was a 4% decrease in television advertising volumes compared to the same period in 2023, indicating shifts in advertising strategies or market dynamics.
This document, created by Vemio Advertising, the leading digital marketing agency in Delhi NCR, provides a concise and actionable guide to developing an effective Google Ad strategy. It covers essential aspects such as setting clear objectives, conducting thorough keyword research, creating compelling ad copy, targeting the right audience, and optimizing ad spend. Additionally, it emphasizes the importance of ad quality, relevance, and continuous performance analysis. By following these best practices, businesses can enhance their Google Ad campaigns, drive targeted traffic, and achieve a higher return on investment. For more details please visit on https://vemioadvt.in/services/digitalmarketing/
How to Start Affiliate Marketing with ChatGPT- A Step-by-Step Guide (1).pdfSimpleMoneyMaker
Discover the power of affiliate marketing with ChatGPT! This comprehensive guide takes you through the process of starting and scaling your affiliate marketing business using the latest AI technology. Learn how to leverage ChatGPT to generate content ideas, create engaging articles, and connect with your audience through personalized interactions. From building your strategy and optimizing conversions to analyzing performance and staying updated with industry trends, this eBook provides everything you need to know to succeed in affiliate marketing. Whether you're a beginner looking to start your online business or an experienced marketer wanting to take your efforts to the next level, this guide is your roadmap to success in the world of affiliate marketing.
Why bridging the gap between PR and SEO is the only way forward for PR Profes...Isa Lavs
The lines between PR and SEO are blurring. SEOs are increasingly winning PR briefs by leveraging data and content to secure high-value placements. In this presentation, I explore the merging of PR and SEO, highlighting why SEO specialists are increasingly taking ‘PR’ business. I uncover the hidden SEO potential using PR tactics and discuss how to identify missed opportunities. I'll also offer insights into strategies for converting PR initiatives into successful link-building campaigns.
If you’re at all interested in digital
marketing and in making a name for
your brand online, then it is crucial that
you understand how to properly make
use of content marketing. Content
marketing is currently one of the
biggest trends in digital marketing as a
whole and is an area that many website owners and brands are investing in
heavily right now thanks to the impressive returns that they are seeing.
A brief analysis of SHEIN's digital transformation.
SHEIN’s business model:
1. D2C cross-border ecommerce: SHEIN integrate the manufactures from Guanzhou to make clothes and deliver direct to customers.
2. Digital marketing: Data driven online marketing for user acquisition.
3. Digital transforming vendor chain: the most core of the revolution to shorten the innovation and lead time.
4. Outstanding user experience: International delivery in high efficiency
Leverage four parts of the user satisfaction process and integrate related resource and information flow, which making SHEIN an international leading D2C ecommerce company.
• Keeping utilizing data in all process is another core capability. From the page click, sales metrics, fabric sourcing to manufacturing time, all data is integrated for decision making, leading an upward customer preference and much efficient business decision making process.
Top 10 AI Trends to Watch in 2024 with Intelisyncnehapardhi711
As we advance further into the digital age, artificial intelligence (AI) continues to evolve, shaping various industries and aspects of our daily lives. The advancements in AI for 2024 promise significant transformations across multiple sectors. From agentic AI and open-source AI to AI-powered cybersecurity and sustainability, these trends highlight the growing influence of AI on our world. By staying informed and embracing these trends, businesses and individuals can harness the power of AI to innovate and thrive.
This article explores the top 10 AI trends to watch in 2024, providing an overview, impact, and examples of each trend.
Top 10 AI Trends to Watch in 2024
Trend 1: Agentic AI
Overview of Agentic AI
Agentic AI represents a fundamental shift in artificial intelligence. These AI systems are designed to comprehend complex workflows and pursue difficult objectives autonomously, with minimal human assistance. Essentially, agentic AI functions similarly to human employees, understanding intricate contexts and instructions in normal language, defining goals, deducing subtasks, and adapting actions to changing circumstances.
Impact of Agentic AI
Agentic AI has the potential to drastically alter organizational roles, procedures, and relationships. AI assistants with advanced thinking and planning capabilities can perform tasks previously managed by humans. This shift enhances productivity by fully automating complex processes, freeing workers from repetitive tasks to focus on more critical activities. The ability to adapt quickly to changing circumstances ensures continuous operational improvements.
Examples and Use Cases of Agentic AI
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Impact of Open Source AI
The collaborative nature of open-source AI promotes transparency and facilitates continuous improvement, leading to feature-rich, reliable, and modular solutions. These platforms enable the creation of applications such as real-time fraud detection, medical image analysis, personalized recommendations, and customized learning experiences.
Examples and Use Cases of Open Source AI
TensorFlow: An open-source machine learning framework by Google, widely used for building and deploying AI models.
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1. Vowel
V
SUIT
group account director
planning director
Planner
executive creative director
brand
project
CLARE ONG
TAN YULING
YOONSU KIM
ARIEL ZOHAR,
CALISTA GOH
RMIT STUDENT SERVICES
HEALTHY LIFESTYLES
2. THE
CREATIVE
BRIEF.
CATEGORY AND BRAND INSIGHTS
There is a growing concern regarding students not getting enough nutrition to maintain a balance diet, and this can have a big impact on their physical and mental wellbeing. It’s easy to skip meals and forget about healthy eating when students are under stress and rushing to meet deadlines, however, this is when their body needs good nutrition the most. The main barrier to preparing healthy meals identified by students was the lack of time. Lack of money, nutrition knowledge and purchasing
knowledge were also perceived as barriers. Hence, the stigma of “balance diet is time
consuming” needs to be broken in order to change the behaviour of these students.
OBJECTIVES
1. To educate 75% of students to be responsible
for their own health and wellbeing - not
skipping meals and eat healthily.
2. To change 50% of student’s perceptions that
preparing a healthy meal is not time
consuming.
Target Audience Profile:
Hi, I am Jesse! I am 19 this year and I am living away from home, and YES to my newfound freedom!! There are certainly some pluses and minuses to this like how badly I MISS EATING MY MOM’S HOME COOKED FOOD. Every now and then I get nagged on for not having a proper meal, but it’s a little daunting to manage my own meals – even my friends agree!
Especially when my assignments are starting to pile up, I don’t even have the time to shop,
prepare the food and do the cooking! Even when I do have time to spare, I don’t even know what to buy! Living alone and having a tight budget really limits on how much I can spend on my grocery and shopping. Once, I went grocery shopping, not only did waste 2 hours trying to figure out what to buy, I ended up
buying junk food. So I usually go the easy way out – fast food! It’s fast, it’s convenient and although I know it’s not the healthiest and cheapest option out there, it beats skipping meal totally.
Demographics:
RMIT University students ages 18 – 25 years old, first time living away from home and
independent.
Buyergraphics:
They are either high consumers of fast food or they just skip their meals when they are in school as it is easier.
Pyschographics:
They want to cook, but they find it too
much of a hassle especially when they have assignments pilling up. “Less time preparing for my meals means more time allocated for my work.”
target Audience
Think: I think that it is a hassle just to prepare a balance diet, especially when I am busy.
Feel: I feel that not having a balance meal is not a big deal.
Do: I choose the easy way out - fast/junk food or skip meals.
Current Perceptions
desired response
Think: I think preparing a balance diet is easy and possible, even when I am busy.
Feel: I feel that it is important to maintain a balance diet to protect my health.
Do: I shop, plan and cook my own balance diet.
What do we have that will help them to do this?
We provide them with easy, cheap and quick healthy recipes so that they will be empowered with the knowledge to be responsible for their own health.
Single Minded Proposition
It is not difficult to shop, plan and cook my own balance meal even if I am on a tight budget.
tone of voice
Fun, approachable, friendly, engaging, youthful
Client bfief received: 18th August 2014
Creative brief approved: 29th August 2014
Review date: 3rd September 2014
Sticky review date: 5th September 2014
Presentation date: 15th September 2014
3. meeting minutes
28th august 2014, 1pm
Attendees Ariel Zohar, Calista Goh, Tan Yuling, Yoonsu Kim
Scribe: Tan Yuling
Agenda:
1. Decide on which student service category to work on
2. Research about target audience and category choice
3. Brainstorm ideas to promote student service category choice
Business:
- Shortlisted a few categories: Health and well-being, anti-smoking, money
management.
- Decided on student health and well-being.
- Target Audience research & category choice
- Easy, cheap and healthy food
- Important to maintain a balance diet to protect your health
- Eating well when you start university can be a challenge but it’s possible
to be healthy even when you’re busy and on a budget.
- It’s no difficult to shop, plan and cook your own meals, even if you’re on a
tight budget.
- Healthy eating is important when you are under stress. It is easy to skip
meals and forget about healthy eating, but this is when your body needs
good nutrition the most.
- Selected theme: “ANYONE CAN COOK”
- Brainstorm creative ideas
- Postcard recipes
- Cheap f
ood under $1
- E
nergy boosting breakfast toast
- H
ealthy meals
- I
nfo graphics (best food for studying etc)
- Collaboration with RUSU
- F
ree breakfast Wednesdays
- Microwavable meals in a mug vending machine
- Social media platforms (Facebook, Instagram, Pinterest, etc)
Next Meeting: 29th August 2014, 11am
Next Meeting Agenda:
1. Meeting with Clare Ong from RMIT Student Services
2. Share ideas, receive feedback and make any relevant changes
3. Delegate work amongst the team, who does what and by when
Adjournment: Meeting was adjourned at 4:30pm
ARIEL ZOHAR
S3432276@student.rmit.edu.au
0425872296
CALISTA GOH
S3455261@student.rmit.edu.au
0427067311
TAN YULING (ALLYSSA)
S3456990@student.rmit.edu.au
0437021294
YOONSU KIM (SUE)
S3470594@student.rmit.edu.au
0490496433
4. WIP
REPORT.
No.Person(s)Job DescriptionStart DateDue DateStatusNote(s)Next Action1Tan Yu LingCreate MinutesCompletedN/ACreate WIP2All TeamExploring creative options. Each to come up with at least 3 executions. CompletedN/ATeam Review adjusting and finallising best ideas. 3Tan Yu Ling, Calista GohCreate WIPThursday 28th August Monday 15th SeptemberCompletedN/AConstantly update4All TeamTarget Audience ResearchCompletedN/AFinalise SMP5All TeamFinalise SMPCompletedN/AEnsure that finalised SMP is used in finalising 3 creative ideas6All TeamFinalise creative ideasCompletedN/AFinalise Pitch for representatives7All TeamPitch creative ideas to representativesCompletedN/A8All TeamAmend creative ideasCompletedN/ACollate all work9All TeamDelegate work amongst the teamCompletedN/APreparation for execution10Tan Yu Ling, Calista Goh, Yoonsu KimPreparation for executionMonday 1st SeptemberFriday 7th SeptemberCompletedPrint Postcards, make cupboard vending machine, get food items ready, set up facebook pageExecution11Ariel ZoharStart on first part of campaign reportMonday 1st SeptemberThursday 4th SeptemberCompleted12Calista GohPosting in Facebook pageMonday 8th September Friday 12th SeptemberCompletedCollate all work13All team Pocket Recipe executionCompletedCollate all work14All TeamMug-a-meal vending maching ExecutionCompletedCollate all work15Tan Yu LingComplete campaign reportThursday 11th SeptemberFriday 12th SeptemberCompletedPitch slides16Yoonsu KimCampaign case study videoThursday 11th SeptemberSaturday 13th SeptemberCompletedPitch slides17Calista GohCampaign pitch slide Friday 12th SeptemberSaturday 13th SeptemberCompletedPreparation for team pitch 18All TeamPreparation for team pitchSaturday 13th SeptemberSunday 14th SeptemberCompletedPrint out necessary stuffs for submission19All TeamTeam pitchCompletedFriday 29th AugustThursday 28th August Friday 29th AugustFriday 29th AugustWednesday 10th SeptemberThursday 11th SeptemberMonday 15th SeptemberThursday 28th August Thursday 28th August Thursday 28th August Thursday 28th August
5. contact report
attendees
from
cc/distribution
meeting date
subject
ARIEL ZOHAR, CALISTA GOH, TAN YULING, YOONSU KIM
WOWEL AGENCY
KERIN ELSUM
29TH AUGUST 2014, 11AM
PROMOTE HEALTHY EATING AT RMIT
RESPONSIBILITY: Ariel Zohar, Calista Goh, Tan Yuling, Yoonsu Kim
DATE: 29th August 2014
ACTION: Background
Meeting with Clare to share our ideas for Healthy Eating in RMIT, and to receive feedback and make changes to them.
RESPONSIBILITY: Ariel Zohar, Calista Goh, Tan Yuling, Yoonsu Kim
DATE: 29th August 2014
ACTION: Specific Topic
We have come up with a few ideas to promote healthy eating in RMIT.
• Giving out postcards to students, containing easy, quick and cheap
recipes for healthy eating. These will contain how much it cost, the
calories, etc.
• Collaborate with RUSU during their free breakfast hand out every
Wednesday, to hand out these postcards.
• Have a vending machine for 5-mins-meals-in-a-mug. It will also include
the recipe for it, how much it costs, calories, etc.
• Create a Facebook page called RMIT Recipes where we can share
healthy recipes, which also allows for other students to share theirs.
Clare have feedback that it might be impossible to get a vending
machine in the given timeframe. Thus, we have altered the idea into a walking cupboard vending machine that gives out meals-in-a-mug.
RESPONSIBILITY: Ariel Zohar, Calista Goh, Tan Yuling, Yoonsu Kim
DATE: 29th August 2014
ACTION: Summary of next steps
• Agency to proceed with RMIT student project grant, create collaterals
(postcards and cupboard vending maching), execute ideas and evaluate
success of campaign.
• Client to look over student grant to approve/reject grant. Additionally,
client can send out blast on RMIT Facebook about Vending machine
stunt to gain more exposure of event.
7. 1
2
3
4
5
6
7
8
9
10,11,12
13
13
13
13
14
15
15
16
17
Agency introduction
The Problem
Research Findings
Objectives
Target Audience
TARGET AUDIENCE PROFILE
THINK, FEEL, DO
Single Minded Proposition
Big Idea
Visual Image and Copy Line
Implementation
RMIT RECIPES
POCKET RECIPES
MUG A MEAL
Evaluation
Media Timeline
Further Ideas
Results
Salutations
8. Vowel
V
The building blocks of all sentences are made up of vowels. You know that and we know that. At Wowel advertising agency, we look to solve problems from all angles and let our ideas and solutions “wow” you. This is how our people at Wowel advertising agency work. Vowels are our creative concepts and we emphasize our vowels more than any other letters.
We are wowel.
Please, let us WOWel you!
“
”
1
9. 2
There is a growing concern regarding students at RMIT not getting enough nutrition to maintain a balance diet. RMIT Student Services is worried that these students are not looking after their own health and this can lead to negative impact on their physical and mental wellbeing.
Students at RMIT are skipping meals and buying cheap, greasy foods at the expense of choosing a
healthier option. Furthermore, this
issue is exacerbated upon stressful
academic periods of the year, especially
when students are rushing to meet
deadlines or studying for exams.
Students may choose to eat
unproductive food for effective study, hence, this does not allow for
long-term concentration or sustained energy. Some students may find it even easier to skip meals and forget about
healthy eating, however, this is when
their body needs good nutrition the most.
THE PROBLEM
10. 3
Research Findings
Research by the RMIT Health Promotions Unit (HPU) by student researcher Maria Boelen found in 2010 that amongst 18-24 year old RMIT students has found that ‘the main barrier identified as
impacting on students preparing healthy meals was lack of time’ (Boelen, 2010) Boelen further noted that convenience, cost, taste and perceived nutritional value also played a significant role upon students decisions in choosing or preparing healthy foods.
One of the recommendations
Boelen discusses in the 2010
report is the need for further
information on preparing quick healthy meals, as over 30% of
students surveyed believed
preparing healthy food would take thirty (30) minutes or more on average to prepare a meal, even though this is not necessarily the case (Boelen, 2010). Hence, the stigma of “balance diet is time
consuming” needs to be broken down in order to change the
behaviour of these students.
Concern was also raised by the
author who described the
potentially catastrophic statistic of ‘approximately one third (of RMIT students) consuming an unhealthy meal from a fast food outlet as least once per week’ (Boelen, 2010).
Results also indicated that those students with a higher level of food preparation skills were more
likely to prepare healthy meals than those with lower skills (Boelen, 2010). Motivation is an important factor that affects learning and studies revealed that the main
reason given by young people for not preparing healthy food is that they are not interested in food preparation (Boelen, 2010). With this said, it is thus vital to educate these young people on food
preparation and cooking skills and foster interests to improve their health outcomes before they enter the early stages of independent living.
Furthermore, students also
responded positively to gaining more skills and knowledge with the greatest interest in purchasing healthy food on a budget. Websites and information booklets were the most popular suggestions for ways students would like to access food related information and develop skills (Boelen, 2010).
11. 4
objectives
1. To educate 75% of students to be
responsible for their own health and
wellbeing – not skipping meals and
eat healthily.
2. To change 50% of student’s
perceptions that preparing a
healthy meal is not time consuming.
12. 5
RMIT University students ages 18 – 25 years old, first time living away from home and independent.
Demographics
They are either high consumers of fast food or they just skip their meals when they are in school as it is easier.
Buyergraphics
They want to cook, but they find it too much of a
hassle especially when they have assignments pilling up. “Less time preparing for my meals means more time allocated for my work.”
Pyschographics
Target Audience
13. ”
“
6
Target audience profile: jesse
Hi, I am Jesse! I am 19 this year and I am living away from home, and YES to my newfound freedom!! There are certainly some pluses and minuses to this like how badly I MISS EATING MY MOM’S HOME COOKED FOOD. Every now and then I
get nagged on for not having a proper meal,
but
... it’s a little daunting to manage my own meals – even my friends agree! Especially when my assignments are starting to pile up, I don’t even have the time to shop, prepare the food and do the cooking! Even when I do have time to spare, I don’t even know what to buy!
Living alone and having a tight budget really limits on how much I can spend on my grocery and shopping. Once, I went grocery shopping, not only did waste 2 hours trying to figure out what to buy, I ended up buying junk food. So I usually go the easy way out – fast food! It’s fast, it’s convenient and although I know it’s not the healthiest and cheapest option out there, it beats skipping meal totally.
14. 7
NOW
FUTURE
THINK
I think that it is a hassle just to prepare a balance diet, especially when I am busy.
I feel that not having a balance meal is not a big deal.
I choose the easy way out - fast/junk food or skip my meals.
I think preparing a balance diet is easy and possible, even when I am busy.
I feel it is important to maintain a balance diet to protect my health.
I shop, plan and cook my own balance diet.
what does our target audience think?
Feel
Do
15. 8
It is not difficult to shop, plan and cook my own healthy and nutritious meal even when I am on a tight budget.
Single Minded Proposition
16. 9
Big Idea
Anyone Can Cook!
”
“
A core part of this strategy is the ability to share and communicate our students’ favourite recipes via social media – Facebook, with the proposed ‘RMIT
Recipes’ page. Content will be centred around the “Anyone can cook” theme with simple and nutritious meals featured everyday, with different themes
centred around university life including “Best foods for study”. By liking the Facebook page, they will not only get daily updates on recipes and fun facts that are tailored to
encourage healthy
eating, they can also share it amongst their friends.
Collaborating with RMIT University Student Union’s (RUSU) Healthy Breakfast program on Wednesday mornings will further enhance dissemination. Further recipes information will be given out through a postcard-sized pocket recipe that directs the students back to our Facebook page.
Alongside, dissemination will be a key concept to spread the word about our social media platforms to students. A guerrilla aspect of the campaign will help promote this service at RMIT by having a
human-mbile-healthy- vending-machine walking around high traffic areas of the campus, especially at study areas, delivering mug-a-meals whilst at the same time directing them back to our Facebook page.
17. 10
visual image
and copy line
Visually, we wanted our executions to be
visually stimulating and captivating towards our target audience – it had to be
something they would be inclined to keep or be attracted to. By doing so, it would enhance the awareness and memory of the executions, which will in turn, increase the number of likes for our Facebook page.
With the postcard-sized pocket recipes and mug-a-meal flyers, we designed them such that they were consistent throughout
the campaign. We chose to use bright and contrasting pictures for each recipe given, with the name of the recipe and the few
ingredients needed shown at the front. At the back, we included the exact measurements and instructions for the recipes. We also included the link to our Facebook page, to invite recipients to like it. Therefore, the recipe handouts are vital to our campaign, such that they had to be appealing and alluring to our target audience to keep them instead of throwing it away. They also served as a reminder to like our page.
The vending machine was another vital
aspect of the campaign. We made it as realistic and life-like as possible, with shelves and buttons included. The name of the vending machine – Mug-a-meal, was also placed at the top of the prop. On the sides, we also placed a little girl wearing an apron, who was baking, to signify our theme “Anyone can cook”.
20. 13
Implementation
Facebook page
- rmit recipes
As our target audience are
students, they are usually tech-savvy and already have an existing Facebook account. Thus, we decided to set up a
Facebook page called RMIT Recipes (https://www.facebook. com/RMITrecipes) to reach out to them. By setting up a Facebook page, it allows for them to gain easy and convenient access be it on the go, or at the comforts of their homes.
With the Facebook page, we are able to post quick, easy and healthy recipes and food fun facts for them to view. During the implementation week, we posted three recipes on Monday, Wednesday and Friday, and food fun facts on Tuesday and
Thursday. Students who have liked our page are able to learn new recipes and fun facts to help them in their university life, and are also encouraged to share them with their friends.
Apart from us sharing our
recipes and fun facts, we also want students to share with us their all-time-favourite quick, easy and healthy recipes. Additionally, they can also show us pictures of their meals they have prepared with the recipes given with the hashtag #AnyoneCanCook. The idea of this is to create an RMIT community for students as well as staffs, to promote a healthy and well-balanced diet amongst the university campus.
Collaboration with rusu wednesday free breakfast
- pocket recipes
As RUSU promotes a healthy and well-balanced diet amongst students with their free
breakfast Wednesdays, it was a good opportunity for us to collaborate with them to reach out to students who tend to skip breakfast.
During the Wednesday of
implementation week (10th
September 2014, 9.30-10.30am), we went up to students who were there for the free breakfast to talk to them about a healthy diet. We asked if they usually skip breakfast, if not, what do they usually eat for breakfast. Most of them said they often skip their meals due to time constrains. Upon saying that, we responded by handing them postcard sized pocket recipes that are quick and easy to prepare, not to mention healthy and delicious, for them to try out at home (especially on days where there is no free breakfast in school). On top of that, we asked them to like and follow our Facebook page, RMIT Recipes, to get new recipes weekly. These pocket recipes also served as a reminder for them to like our Facebook page, in case they happen to forget about us when they get home.
Human - mobile -
healthy - vending -
machine
- mug a meal
Apart from recipes that students can prepare at home, we
wanted to show them that they too could prepare they own quick, easy and healthy meals in school. All they need is a mug (or in our case, disposable styrofoam cups), a handful of ingredients and a microwave oven for their Mug-a-meal. Thus, we created a human-mobile-healthy-
vending-machine to hand out these Mug-a-meals at common study areas and high traffic
student areas. The mug included all the measured ingredients and
instructions they needed to fill their stomachs.
This guerrilla stunt was carried out on the morning of 11th
September 2014, 9.00-10.00am. Students were either at the study areas doing their work or at the common areas walking to their classes. With that said, some of them had skipped breakfast as they were rushing to school, and were going to class on an empty stomach. While we handed out the mug-a-meal, we also invited them to like and follow our
Facebook page, RMIT Recipes, to get more recipes and updates. Our Facebook link was also
included in the instructions sheet to remind them to like our page.
21. 14
“
evaluation
”
The weeklong campaign for RMIT Student Services to promote a healthy and
well-balanced diet amongst the RMIT community was extremely successful with the three executions carried out. Although we cannot deduce that students are still having fast/ junk food or skipping their meals entirely, we are aware that they are equipped with new quick, easy and healthy recipes from the among of Facebook likes that RMIT Recipes have received in the past week.
As our main source of information is disseminated through the RMIT Recipe page, we are pleased that we have received a total of 204likes (measured on 13 September 2014) and is still continuing to increase, students continue to share the page with their friends. The average reach for each post is 130, which is a good amount in relation to the number of page likes.
rmit recipes
During RUSU’s Wednesday free breakfast period, we gave out a
total of 60 pocket recipes to RMIT students. This was a success as well, as students who received the
recipes showed a high interest in what we were promoting. Hence, it incited them to head to our Facebook page to like and share it with their friends.
In collaboration with RUSU, they also shared the RMIT
Recipes page on their page, which
contributed heavily to our page likes.
pocket recipes
During the hour-long execution, we gave out 24 mug-a-meals to students to encourage them to lead a healthy and well-balanced lifestyle. This guerrilla aspect of the campaign was a huge success too, as it turned many heads and provoked a large interest in the mug-a-meal
vending machine amongst the RMIT community. Instead of us approaching the students, the walking
vending machine had created buzz and excitement such that the
students themselves approached us to find out what is it all about. This in turn,
garnered plenty of likes to the RMIT Recipes page and talks within the university.
mug a meal
22. 15
Create
minutesExplore
creative
optionsCreate
WIPTarget
audience
researchFinalise
SMP
Finalise
creative
ideasPitch
creative
ideas
to
representativesAmend
creatives
ideasDelegate
work
amongst
the
teamPreparation
for
executionsStart
on
first
part
of
campaign
reportPosting
in
Facebook
pagePocket
recipe
executionMug-‐a-‐meal
vending
machine
executionComplete
campaign
report
Campaign
case
study
videoCampaign
pitch
slidesPreparation
for
team
pitchTeam
pitch28293031123456789101112131415August
September
media timeline
further
A website or an app will be created that is free to access and can be viewed ‘on the go’ via laptops or mobile devices. It will contain short articles regarding
nutritional information and also cheap, healthy and quick food recipes that students and university staff can share amongst their friends. It will not only act as a sharing platform, this will also help build a community amongst students and university staff.
The social media aspect of this campaign can also be extended to various social media platforms such as Pinterest, Instagram or Twitter. A YouTube account can also be created to share videos to show that daily meals can be quick, easy and healthy.
ideas
23. 16
Results
Since the main barrier between students and a healthy and well-balance diet is the lack of time, our aim was to educate them that quick, easy and healthy meals do not take up a lot of their time and is essential for them to stay productive and alert at school. It was also noted in our insights that
students needed more information to preparing their meals. Thus, this called for growing concern as RMIT students are not getting enough nutrition to
maintain a balance diet, by either resorting to fast/ junk food to fill their tummies or skipping meals entirely.
A healthy and well-balanced diet was promoted
within the RMIT community through the
three executions, with the main source of
information coming from the RMIT Recipes
Facebook page. Awareness of the page was
promoted through the 60 pocket recipes as well as the 24 mug-a-meals, which directed
recipients towards the page. The page was also shared amongst friends, which gathered more likes in return.
Overall, the weeklong campaign was a huge
success even though we cannot deduce that students are eating healthily and not skipping their meals.
However, the success can be co-related to the 204 likes that the RMIT Recipes page had
garnered. With access and updates from the page, we are confident that the students are now better equipped with the information they need to prepare quick, easy and healthy meals. They can now build
towards leading a healthier and well-balanced
lifestyle that their bodies require with RMIT Recipes.
24. “
17
salutations
At Wowel, we aim for this campaign to
empower students with the vital
information and knowledge that they
need to be responsible for their own health.
“Anyone can Cook!” is designed in a way that build a community amongst students and university staff and is also diverse enough to appeal to a broader online community. The
social media platforms themselves are
easily sustainable and are also
highly sharable amongst everyone.
26. “
ariel zohar
Ariel is a people person and is confident in speech. However, I feel that he puts little effort into his schoolwork as he has placed a higher priority on his extra school curriculum activities. This made it difficult to plan our meeting times and executions durations were time restricted. In light of this, I think that he should make school a priority on top of others. Additionally, he is usually late in submitting his assigned tasks, which causes delay and inconvenience to the project. Overall, Ariel has been distracted due to his elections. I wished that his contributions could have been greater whilst meeting given deadlines.
Written by Yuling
Ariel is people oriented however, it is also an issue as this resulted him in being distracted most of the time. He insulted me even though I did most of the work, including his and I feel it was really uncalled for even though we had come to a compromise after he still did not apologise for that. I felt that he was hitching a ride on us for this project, as the main bulk of it was not done by him even though this was a group project. His priority for this project was not high as the rest and overall, I wished he had contributed way more and be a better team player. Additionally, he can work on his timing in completing his work as this caused alot of delay towards the project and held us back a few times. I think that his attitude can improve if he was more involved into the project. It was quite an unpleasant experience to work with him.
Written by Calista
He was very cheerful member of our group. He was good at communication with others. But maybe next time he could be more focus on the project and contribute more like the rest of the team.
Written by Yoonsu
27. “
Calista is an extremely creative and talented girl. She has designed our
report and slides professionally for our pitch. She was also in-charge of the pocket recipes and creating the vending machine. She is
always on task and takes utmost responsibility in every thing she does. Overall, Calista has contributed enormously to this project.
Written by Yuling
She was a great member of our group. She is creative and smart
person who have communicated many great ideas for our
campaign. Her creative executions were also amazing and she put great effort on this project. Overall she was good person to work with.
Written by Yoonsu
Calista is a natural leader, however on occasion she is unable to properly participate as a team player. On one occasion in particular I felt I was being bullied into attending an alternative time from our team’s original agreed meeting schedule. I was very hurt and upset at Calista’s unreasonable demands and felt like I was being blackmailed if I didn’t attend the team meeting as she threatened to claim if I didn’t attend she would inform the tutor that I was doing no work, when she knew I couldn’t make the proposed changed time. I am disappointed that this has been escalated to the tutor at this stage. Besides this incident I have found her to be a hard-worker and has an eye for detail and excellent social media skills, which is extremely valuable for any good, functioning team.
Written by Ariel
Calista Goh
28. “
Yuling is a valuable team member of our group and as our group account director, she takes charge and has good leadership skills. She kept everyone in place and got all the necessary work done. She stepped up from the last project from being part of the creative team to taking charge. Overall, she contributed a lot towards this project.
Written by Calista
Yuling was a valuable member of our group. She was good at organizing and planning things. She has a good communication skill and contributed a lot in this project. She was great to work with.
Written by Yoonsu
Yuling contributed a lot to the team and clearly had a lot of knowledge in the healthy food subject area. Her ability to come up with excellent creative ideas was impressive and was her ability to work with the team. She was great during the executions in speaking to students and handing out recipe information as well as general overall promotion of the campaign. One slight area Yuling could work on improving is being more prompt to meetings, other than that she was also a delight to work with, although often had limited patience and did not seem to enjoy completing the project as much as others.
Written by Ariel
Tan Yuling
29. “
Yoonsu is a very enjoyable and easy person to work with. Her cheerful personality has lifted the team spirits. She has done a fantastic job for our campaign case study video. She takes initiative and pride in her task, and also finishes them before the deadline given. Overall, Yoonsu has contributed a lot to this project.
Written by Yuling
Yoonsu is a fun and cheerful person to work with. Her contribution towards this project was commendable and she is very easy to work with. From the last project, she continue to wow us with her execution of the videos and directing them.
Written by Calista
Yoonsu took on the project in an excited and professional manner and was a delight to work with. She participated fully in all the stunts and you could see how much she enjoyed completing the assignment. She is clearly talented, and managed to overcome her shyness when speaking to students about our project. Yoonsu also created a professional and enjoyable case study video.
Written by Ariel
Yoonsu Kim