1er proyecto de investigación en kent

Hungry?An investigation into the Health and Wellness of Kent State University students

01 Task Definition:Initial Research to Define the Problem

Hungry? | Adina Feigenbaum, Andy Schwanbeck, Diego Brito, Peni Acayo November 17, 2011

Initial ResearchTask Definition

· How is obesity defined?

· What causes people to become overweight?

· How available are healthy food options?

· How do people make food choices?

· What are people’s priorities?

· What role does ethnicity play?

· How do people view fitness?

· How does Public Policy affect obesity?

· How does genetics affect weight gain?

· How does marketing and TV affect people?

SOURCES

SCHOLARLY JOURNALS

RESEARCH BOOKS

NEWS ARTICLES

DOCUMENTARIES


Initial ResearchTask Definition

“Weight gain and obesity are caused by consuming more calories than the body needs —most commonly by eating a diet high in fat and calories, living a sedentary lifestyle, or both.”http://www.obesityinamerica.org/understandingObesity/index.cfm

“In the United States, 64.5% of adults and 15% of children ages 6–19 are overweight. Dieting is rampant, but most who lose weight gain it back. Some experts blame ever-increasing portion sizes and the proliferation of tasty, high-calorie fast foods that make it all too easy to eat a day’s worth of calories in one supersize meal.”http://www.nytimes.com/2002/11/26/science/why-we-eat-and-eat-and-eat.html?pagewanted=all&src=pm

“The grocery store is set up in a way to get you to purchase what they want you to place in your cart. Whether you want to or not. Some of these items can be healthy but, unfortunately, most are not.”http://articles.latimes.com/2011/jul/17/health/la-he-food-deserts-20110712

“The cheapest calories come from fried foods, chips and sodas”http://articles.latimes.com/2011/jul/17/health/la-he-food-deserts-20110712

“The heavier one’s friends, the higher one’s own chances of becoming overweight... How is that transmitted to you? By sharing behavior... It’s either ‘Let’s go running’ or ‘Let’s share these muffins.’”http://www.msnbc.msn.com/id/36281026/ns/health-diet_and_nutrition/t/why-we-eat-when-were-not-hungry/#.TsEjfGAgxD5


Assumptions MapTask Definition

MARKETING PERCEPTIONS EDUCATION PRIORITIES

FOOD · Growing portion sizes · Availability and accesability of food· Purchasing environments· Sweets are a given· Commercials push fast & processed food· Cooking is now something you watch· Kids eat out of boredom, stress, or pres-sure· Grocery stores push unhealthy foods· Portion controlled packages = overeating· Making poor eating decisions · Shop @more $$grocery stores = skinny

· Energy dense foods should be rewards· Cost of dieting

· Poor out of home choices· Blaming only sugar· Improper drinking soft drinks· Poor family eating habits· Misseducated “poor woman”· Concepts of“diet” and “dieting”

· Spend less money on food = bad food· Breakdown mealtimes with family· Food budget

FITNESS · Quick fixes vrs exercise· Physical activity is a spectator sport· Too many choices for fitness

· Exercise is too difficult· Sports nos as available for adults· Boredom of routine· Not enough results· Fear of failure· Too out of shape for exersices· Body image· Fear of exercise equipment· No entertainment in exercise· Public embarrassment· Insegurities @Gym

· Weight-loss and body building · Pay less for gym· Improper prioritizing of income and time.

·

The Plus Sized Problem | Adina Feigenbaum, Andy Schwanbeck, Diego Brito, Peni Acayo November 17, 2011

1.2 Assumptions MapTask De!nition


Assumptions MapTask Definition


FOOD · Growing portion sizes · Availability and accesability of food· Purchasing environments· Sweets are a given· Commercials push fast & processed food· Cooking is now something you watch· Kids eat out of boredom, stress, or pres-sure· Grocery stores push unhealthy foods· Portion controlled packages = overeating· Making poor eating decisions · Shop @more $$grocery stores = skinny




FITNESS · Quick fixes vrs exercise· Physical activity is a spectator sport· Too many choices for fitness

· Exercise is too difficult· Sports nos as available for adults· Boredom of routine· Not enough results· Fear of failure· Too out of shape for exersices· Body image· Fear of exercise equipment· No entertainment in exercise· Public embarrassment· Insegurities @Gym


·


1.2 Assumptions MapTask De!nition


FOOD · Growing portion sizes · Availability and accesability of food· Purchasing environments· Sweets are a given· Commercials push fast & processed food· Cooking is now something you watch· Kids eat out of boredom, stress, or pressure· Grocery stores push unhealthy foods· Portion controlled packages = overeating· Making poor eating decisions · Shop @more $$grocery stores = skinny




FITNESS · Quick !xes vrs exercise· Physical activity is a spectator sport· Too many choices for !tness

· Exercise is too di"cult· Sports nos as available for adults· Boredom of routine· Not enough results· Fear of failure· Too out of shape for exersices· Body image· Fear of exercise equipment· No entertainment in exercise· Public embarrassment· Insegurities @Gym


FOOD AND FITNESS Unrealistic diets and exerciseBody images

· Systems are intimidating· Desire quick !x· Acceptance· “Being healthy” concept

· Not reasonable goals· Dietary education· Di#erences in weight-loss techniques· Dieting trends = regain weight

· Lack of commitment· Lack of motivation to change lifestyle

·


Information ProblemTask Definition

We believe through education we can circumvent marketing to change our perceptions and prioroties towards a healthy lifestyle

Information Seeking Strategies:How Will We Get the Informaton We Need?02


Selecting the Best SourcesInformation Seeking Strategies

AVOIDED AREAS

FITNESS CENTER

OFF-CAMPUS RESTAURANTS

OFF-CAMPUS SHOPPING CENTERS

APARTMENT DWELLERS

COMMUTERS

GRADUATE STUDENTS

FACULTY

EXERCISE ROUTINES

Students who live on campus

Opportunities:

- Easily accessible crowd to seek information from- Heavily influenced by what happens on campus, since campus is their home- Have different lifestyles, priorities, and facilities than students living off-campus- Known factors in regard to the facilities they access for food.- More opportunities to interject solutions to college facilities - Internal “Kent Campus” lifestyle is easier to understand

Drawbacks:

- Will not account for any experiences off campus in restaurants and shopping facilities - Will be focused more towards freshman, since they are the majority of on-campus students


Areas to Target on CampusInformation Seeking Strategies Figure A. Kent State University Campus Map

Prentice Hall

Food Court and Shopping MarketReason: Accessed more often by upperclassman

Student Center

Food Court, Mini Market, Cafeteria, and (2) RestaurantsReason: Largest eating destination on campus, accessed by all students on campus

Tri-Towers

Rosie’s Restaurant, Shopping MarketReason: Late night hours, many unhealthy made to order options

Eastway Center

Shopping Market and Deli, CafeteriaReason: Largest market on campus, also targetedthe most to freshman.

Prentice Hall

Student Center

Eastway Center

Tri-Towers

Food Purchasing Dorms


Information Seeking StrategiesDetermining the Sources

Surveys

ObjectiveTo understand the influences that lead to poor health habits on campus

ReasonTo reach a large number of students for a better understanding of the “average.” To ask some sensitive questions that might be difficult to answer in an interview.

Additional Secondary Research

ObjectiveTo understand university policies on food plans and when and where they can be used

ReasonThis information is published and easily available online.

Card Sorting

ObjectiveTo understand the priorities of eating healthy

ReasonBy ranking items, we can quickly gather data that will give us insights into more important factors of a healthy lifestyle


Information Seeking StrategiesDetermining the Sources

Self Photo Ethnography

ObjectiveTo document student eating habits and food shopping environments

ReasonUnderstand the connection between eating environments and students choices.

Shadowing

ObjectiveTo document the shopping process.

ReasonTo help establish when the student makes poor decisions

Interviews

ObjectiveTo gain deeper insights into students perceptions of healthy eating and how it connects to campus life.

ReasonTo improvise the conversation in different directions based on the students comfort talking about this subject.

Location and Access:Research Strategy Plan03


Research Logic ModelLocation and Access

10/25 - 10/3

Literature review

To gain a deeper and more specific

understanding of the problem in relation to KSU students.

Food

• Understand the meal plan options—

where its used, how much it costs, are they obligated to have a meal plan.

• Find out what the food options are on

campus and the economics of the various choices.

• Figure out the flashcard system—

where it is accepted, what the restrictions are if any to using it.

• Dorms and apartments—

Understand what facilities are available to students for cooking and storing

food.

• Make contacts to help further our

primary research.

• Understand the campus food situation

better in order to build better questions

for the intercepts.

• Further narrow down a target audience,

even if only slightly.

11/3 - 11/9

Initial Observations and

Photo Ethnography

People don’t always do what they say, so

this is give us first hand insight into what people are actually doing.

Places to observe:

• Student center food court and dinning.

• East way dinning hall and grocery store

especially during lunch and dinner

hours, dinning

Methods:

• Observations

• Photo ethnography

• Note taking

• Gain an initial understanding of how

students are using the available

facilities and services.

• Find trends to ask further questions

later about motivations and goals.

11/3 - 11/9

Public Intercepts

Get a preliminary idea of what the

student’s thoughts and ideas are towards their food and exercise choices.

Places to conduct Intercepts:

• Student Center

• Dorms

• East way Dinning and market

• Prentice

• Rosies

Methods:

• Randomly ask people questions

• Staff/workers at various food locations

• Shadow people while they shop or eat

• One-on-one interviews

• Use this experience to better

understand how to approach students

in future intercepts.

• Narrow focus on target group based on

findings in order to better focus the

second round of intercepts.

• Gain a better understanding of the

situation at hand.

• Find trends to lead to card sorting of

motivations and priorities.

11/3 - 11/9

Revised Intercepts

Gain a deeper understanding of people’s

motivations and priorities with revised tactics based off of initial intercepts.


• Prentice

• Student Center

Methods:


• Card sorting

• Shadow people while they shop or eat.








situation at hand.



DATE

PURPOSE

ACTIONS

OUTCOME

10/11 - 10/25

Initial Research

To get an initial understanding of the

topic.

Secondary Research:

• Journals

• Scholarly articles

• Books on obesity

• Publications

• Blogs

• Websites: NIH, Obesity in America

(compile bibliography for these findings)

• Areas of interest:

Marketing, priorities, perceptions,

Education (Location and Time).

• KSU students were chosen as the target

audience because of easy access.

• Led to realization of information still

needed.

• The majority of the factors affecting

obesity fell into two major categories: food and exercise



10/11 - 10/25

Initial Research


topic.

Secondary Research:

• Journals



• Publications

• Blogs









needed.



11/3 - 11/9


Photo Ethnography



Places to observe:




hours, dinning

Methods:

• Observations


• Note taking






11/3 - 11/9

Public Intercepts




• Student Center

• Dorms


• Prentice

• Rosies

Methods:












situation at hand.



11/3 - 11/9

Revised Intercepts




• Prentice

• Student Center

Methods:


• Card sorting









situation at hand.



DATE

PURPOSE

ACTIONS

OUTCOME

10/25 - 10/3

Literature review



Food









food.


primary research.



for the intercepts.





10/11 - 10/25

Initial Research


topic.

Secondary Research:

• Journals



• Publications

• Blogs









needed.



10/25 - 10/3

Literature review



Food









food.


primary research.



for the intercepts.



11/3 - 11/9

Public Intercepts




• Student Center

• Dorms


• Prentice

• Rosies

Methods:












situation at hand.



11/3 - 11/9

Revised Intercepts




• Prentice

• Student Center

Methods:


• Card sorting









situation at hand.



DATE

PURPOSE

ACTIONS

OUTCOME

11/3 - 11/9


Photo Ethnography



Places to observe:




hours, dinning

Methods:

• Observations


• Note taking








10/11 - 10/25

Initial Research


topic.

Secondary Research:

• Journals



• Publications

• Blogs









needed.



10/25 - 10/3

Literature review



Food









food.


primary research.



for the intercepts.



11/3 - 11/9


Photo Ethnography



Places to observe:




hours, dinning

Methods:

• Observations


• Note taking






11/3 - 11/9

Revised Intercepts




• Prentice

• Student Center

Methods:


• Card sorting









situation at hand.



DATE

PURPOSE

ACTIONS

OUTCOME

11/3 - 11/9

Public Intercepts




• Student Center

• Dorms


• Prentice

• Rosies

Methods:












situation at hand.





10/11 - 10/25

Initial Research


topic.

Secondary Research:

• Journals



• Publications

• Blogs









needed.



10/25 - 10/3

Literature review



Food









food.


primary research.



for the intercepts.



11/3 - 11/9


Photo Ethnography



Places to observe:




hours, dinning

Methods:

• Observations


• Note taking






11/3 - 11/9

Public Intercepts




• Student Center

• Dorms


• Prentice

• Rosies

Methods:












situation at hand.



DATE

PURPOSE

ACTIONS

OUTCOME

11/3 - 11/9

Revised Intercepts




• Prentice

• Student Center

Methods:


• Card sorting









situation at hand.



Execution of Methods:Documentation and Extraction04


Use of Information4.1 Written and Photo Ethnography

!"#$%"& '()*+,


Use of InformationWritten and Photo Ethnography



!"#$%"& -(.é




Food Shopping MapsUse of Information

EASTWAY MARKET

FROZEN TREATS

SODA

DELIMEATS

HEALTHDRINKS

CHECKOUT/CANDY DELI

SODA

CEREAL SODA

CAN

NED

FO

OD

CON

DIM

ENTS

NO

N-F

OO

D I

TEM

S

COO

KIE

S/SW

EET

TREA

TSCANDY

CANDY

CANDY

CHIPS

MILKSHAKE

CHIP

S

CHIPS



///////01!2$3-!/ '()*+,







415-!1&//#$51!/6/7"18!$



/01!2$3-!/

-(.é




Food Shopping MapsUse of Information

BREAD

FROZEN TREATS

SODA

FRO

ZEN

FO

OD

PACKAGED FOOD

FROZEN FOODDELI

PRENTICE HALL MARKET PRENTICE HALL DINING AREA

POTATO CHIPS1000 CALORIES AVERAGE PER BAG

SODA POP100-1000 CALORIES DEPENDING ON SIZE

CANDY

SODA

DESSERTS

SALAD BAR

POT-PIE PIZZA BURGERS/FRIES

TACOS & BURRITOS

CASHIERCOOKIES/CANDY

CASHIERCOOKIES/CANDY

CHIPS

CHIPS

CHIP

S

JUICE / CHIPS

SODA SODA SODA

CHIPSSODA



/#$9:!2$/-!2$!1;<=/(>?/*+>,/'()*+,/3/6/33





/ #$9:!2$/-!2$!1#@AB+=+C/(>?/:('D>EF/4)GCC





15#3!E# :G>>+)





15#3!E# 7()*+,




Documentation and ExtractionExecution of Methods


InterceptsUse of Information

THINGS PEOPLE BOUGHT

· YOGURT

· CEREAL

· MILK

· ORANGE JUICE

· PROTEIN BARS

· DIP (B/C IT WAS CUTE)

· RICE

· OREOS

· FROZEN MEALS

· POP

· JUICE

· GATERADE

· SOBE LIFE WATER

· CHEESCAKE IN A CUP

· CANDY

· CHICKEN POT PIE

· FRIES

· POP

· LETTUCE

· BREAD-STICKS

· PASTA WITH VEGGIES

· CHICKEN FINGERS

Lifestyle“We have a football party every Sunday with cookies and danish”

Money“Swipe and forget”

Health“ Dude! You know how many calories are in that???” “Man, you know I have the basic meal-plan...”

“ I think healthy means a salad. I try to eat one for lunch, but dinner is a different story”

“I think that Salad, Water, and Gaterade are considered healthy”“I think that my diet is Unhealthy, but it’s the same as high school”“ Lucky Charms are my guilty pleasure, but in general I try to eat healthy”“I look for healthier options; things not fried”“ If you think that eating a bag of Snickers is healthy, you are just crazy!”“ What’s healthy is just common sense”“ I am the one everyone hates” (girl who eats junk but is skinny)“ I’m a college student, we eat everything”


InterceptsUse of Information

Incites· Group influence when eating decisions are made

(one friend picks bad choice, and everyone else follows).

· Only one person shopped with a list, and only one person read nutrition labels.

· Seems most people pack breakfast and snacks, but purchase lunch and dinner.

· Some choose food by the way it looks, and some chose food based on line lengths.

· Learned eating habits from friends and family.

· People seemed health conscious, though their actions did not always align.

· Student’s definitions of healthy were not always accurate.


Use of InformationCard Sorting

Where do you eat your meals?- The top answer is in apartment/dorm room- Ranking 3 out of 4 was on the go

Who do you eat with?- 71% responded alone, 42% responded with a friend or multiple friends

Summary

Card sorting became a way for us to validate our initial intercept findings as well as gather any information that we missed in our previous techniques. The process proved to be a useful way for us to quantify results quickly.

QuestionsHow do you choose what you eat?

QuestionsWhere do your perceptions of health come from?


Food Plan UsageUse of Information

CHART ILLUSTRATING MEAL PLAN USAGE AND HOURS OF OPERATION AT THE DIFFERENT ONCAMPUS LOCATIONS

Mon - Fri 7am 8am 9am 10am Noon 1pm 2pm 3pm 4pm 5pm 6pm 7pm 8pm 9pm 10pm 12am 1am 2am 3am 4am 5am 6amEast way CaféEast Way MarketPrentice CaféMunchies MarketRosies DinerRosies MarketStudent Center hubKent Market IKent Market IIThird Floor Shwabel

Can’t Use Meal plan

Hours of operation

BREAK FAST

Closed

DINNERLUNCH LATE DINNER


Food Plan UsageUse of Information

CHART ILLUSTRATING MEAL PLAN USAGE AND HOURS OF OPERATION AT THE DIFFERENT ONCAMPUS LOCATIONS

Mon - Fri 7am 8am 9am 10am Noon 1pm 2pm 3pm 4pm 5pm 6pm 7pm 8pm 9pm 10pm 12am 1am 2am 3am 4am 5am 6amEast way CaféEast Way MarketPrentice CaféMunchies MarketRosies DinerRosies MarketStudent Center hubKent Market IKent Market IIThird Floor Shwabel

Can’t Use Meal plan

Hours of operation

BREAK FAST

Closed

DINNERLUNCH LATE DINNER

Premier Plus Plan $2350

Premier Plan $2,000

Basic Plan $1,695

Lite Plan $1,555

Synthesis:Creating an Experience Model for Design Interjection05


Charting the 5 E’sSynthesis

Entice Enter Engage Exit Extend

f� Friendsf� 6LJKW�DQG�6PHOO�RI�IRRGf� &RQYHQLHQW�WR�GDLO\�URXWLQHf� )RRG�DV�D�UHZDUGf� 0RQH\

f� 6WDII�*UHHWLQJ f� )RRG�DV�D�MXULVGLFWLRQ�IRU��ZRUNLQJ�RXW�f� %R\V�JUDE�DQG�JRf� *LUOV�HQMR\�WKH�VKRSSLQJ�H[SHULHQFHf� 7\SH�RI�PHDO�SODQf� &UDYLQJVf� )DPLO\�DQG�IULHQGVf� 'DLO\�URXWLQH�VFKHGXOHf� :KR�SD\V�IRU�\RXU�PHDO�SODQf� 7KH\�DUH�DZDUH�RI�WKHLU�HDWLQJ�KDELWV�EHLQJ�

XQKHDOWK\f� 7KH\�DUH�FROOHJH�VWXGHQWV�DQG�VR�FDQ�HDW�

ZKDWHYHU�WKH\�ZDQW

f� 6ZLSH�DQG�*R f� (DWLQJ�IRRG�LQ�$SDUWPHQW�GRUPf� :KR�\RX�HDW�ZLWKf� 3HRSOH�WKURZLQJ�DZD\�IRRGf� (DW�DORQH��

f� $PELHQFHf� &RQYHQLHQW�ORFDWLRQ�WR�ZKHUH�\RX�OLYHf� *UDE�DQG�*R�IUXLW�VQDFNVf� 'HDOV�RQ�IRRGf� 6LJQDJHf� 7UDQVSDUHQW�SUHQWLFH�ZLQGRZVf� )UHVK�IUXLW�RSWLRQV�DW�(DVWZD\f� 'DLO\�VSHFLDOVf� +DQJ��RXW�RSWLRQV�LQ�FORVH�SUR[LPLW\�ZLWK�IRRG

f� 6ZHHW�WUHDWV�DW�HQWUDQFHf� ,QWHULRU�6LJQDJH�DQG�SRLQW�RI�SXUFKDVH�GLVSOD\

f� )RXQWDLQ�PDFKLQH�LQ�HYHU\�IRRG�ORFDWLRQf� 5HILOOVf� 'DPRQV�FRPHG\�VKRZf� /RFDWLRQf� 0RQH\f� 6WRUH�OD\RXWf� 3UH�SDFNDJHG�XQKHDOWK\�RSWLRQV

f� 6ZHHW�7UHDWV�DW�H[LW f� )UR]HQ�IRRG��FDQ�EH�PLFURZDYHG�f� 5RVLHV�GHOLYHU\�WDNH�RXWf� +DQJ�RXW�RSWLRQV�LQ�FORVH�SUR[LPLW\�ZLWK�IRRGf� 6WXGHQW�FHQWHU�UHVWDXUDQW�ZLWK�WDNH�RXW�RSWLRQf� (DVW�ZD\�'HOL�GHOLYHU\

ENVIRONMENT

PEOPLE

Summary

The overall experience chart of food interaction shows that there may be opportunities for design interjection in the “Enter” and “Exit” experience


5.1 Charting the 5 E’sSynthesis


Charting the 5 E’sSynthesis

Entice Enter Engage Exit Extend

f� Friendsf� 6LJKW�DQG�6PHOO�RI�IRRGf� &RQYHQLHQW�WR�GDLO\�URXWLQHf� )RRG�DV�D�UHZDUGf� 0RQH\

f� 6WDII�*UHHWLQJ f� )RRG�DV�D�MXULVGLFWLRQ�IRU��ZRUNLQJ�RXW�f� %R\V�JUDE�DQG�JRf� *LUOV�HQMR\�WKH�VKRSSLQJ�H[SHULHQFHf� 7\SH�RI�PHDO�SODQf� &UDYLQJVf� )DPLO\�DQG�IULHQGVf� 'DLO\�URXWLQH�VFKHGXOHf� :KR�SD\V�IRU�\RXU�PHDO�SODQf� 7KH\�DUH�DZDUH�RI�WKHLU�HDWLQJ�KDELWV�EHLQJ�

XQKHDOWK\f� 7KH\�DUH�FROOHJH�VWXGHQWV�DQG�VR�FDQ�HDW�

ZKDWHYHU�WKH\�ZDQW

f� 6ZLSH�DQG�*R f� (DWLQJ�IRRG�LQ�$SDUWPHQW�GRUPf� :KR�\RX�HDW�ZLWKf� 3HRSOH�WKURZLQJ�DZD\�IRRGf� (DW�DORQH��

f� $PELHQFHf� &RQYHQLHQW�ORFDWLRQ�WR�ZKHUH�\RX�OLYHf� *UDE�DQG�*R�IUXLW�VQDFNVf� 'HDOV�RQ�IRRGf� 6LJQDJHf� 7UDQVSDUHQW�SUHQWLFH�ZLQGRZVf� )UHVK�IUXLW�RSWLRQV�DW�(DVWZD\f� 'DLO\�VSHFLDOVf� +DQJ��RXW�RSWLRQV�LQ�FORVH�SUR[LPLW\�ZLWK�IRRG

f� 6ZHHW�WUHDWV�DW�HQWUDQFHf� ,QWHULRU�6LJQDJH�DQG�SRLQW�RI�SXUFKDVH�GLVSOD\

f� )RXQWDLQ�PDFKLQH�LQ�HYHU\�IRRG�ORFDWLRQf� 5HILOOVf� 'DPRQV�FRPHG\�VKRZf� /RFDWLRQf� 0RQH\f� 6WRUH�OD\RXWf� 3UH�SDFNDJHG�XQKHDOWK\�RSWLRQV

f� 6ZHHW�7UHDWV�DW�H[LW f� )UR]HQ�IRRG��FDQ�EH�PLFURZDYHG�f� 5RVLHV�GHOLYHU\�WDNH�RXWf� +DQJ�RXW�RSWLRQV�LQ�FORVH�SUR[LPLW\�ZLWK�IRRGf� 6WXGHQW�FHQWHU�UHVWDXUDQW�ZLWK�WDNH�RXW�RSWLRQf� (DVW�ZD\�'HOL�GHOLYHU\

ENVIRONMENT

PEOPLE

Summary

The overall experience chart of food interaction shows that there may be opportunities for design interjection in the “Enter” and “Exit” experience


ConvenienceSynthesis

ENTICE

PRIO

RIT

Y LE

VEL

10

9

8

7

6

5

4

3

2

1

ENTER

ENGAGE

EXIT

OBSERVATIONS

OPPORTUNITIES

EXTEND

ENTICE

- Observations: Location & Proximity to home and routine, How crowded a particular destination is - Opportunities: Provide more mobile healthy food

ENTER

- Observations: Signage, Food Placement, Specials, Point of Purchase Displays, Lines for different food options- Opportunities: Promote grab and go options with attractive signage and up front store placement

ENGAGE

- Observations: Limited opportunities since engagement will likely be fast, proximity of bad/good choices sway decision making- Opportunities:

EXIT

- Observations: Length of lines, Time to complete transaction, what exits except cash-flash card and credit card- Opportunities: Reward with fast checkouts for healthy eating

EXTEND

- Observations: Eating on the go, Convenience of meals out of a bag, quick access and no mess- Opportunities: Carry friendly packaging for healthy options and more grab and go options


Unhealthy Food OptionsSynthesis

ENTICE

PRIO

RIT

Y LE

VEL

10

9

8

7

6

5

4

3

2

1

ENTER

ENGAGE

EXIT

OBSERVATIONS

OPPORTUNITIES

EXTEND

ENTICE

- Observations: Site and Smell of Food, Unhealthy food as a reward and stress relief, Meal plan usage- Opportunities:

ENTER

- Observations: Staff Greeting, Site and Smell of Food, Food placement, Signage, Seating, Ambiance- Opportunities: Healthy food POP and signage, staff greetings that direct shopper to healthy food

ENGAGE

- Observations: Cost, Ladies shop longer than Men, Traffic flow/food placement, Aware that the choices are unhealthy- Opportunities: Food Placement, Education intercepts throughout store

EXIT

- Observations: Unhealthy rewards located at exit, food plan or credit card purchase creates a no commitment “swipe and go”- Opportunities: Calorie count at checkout

EXTEND

- Observations: Take out is an option, lots of food thrown away, dorm food is limited to cooking abilities, friends perceptions of food choices taking effect- Opportunities: More perishable food options that can be made with basic cooking, smaller portions at cafeterias, limit takeout on campus


SocializationSynthesis

ENTICE

PRIO

RIT

Y LE

VEL

10

9

8

7

6

5

4

3

2

1

ENTER

ENGAGE

EXIT

OBSERVATIONS

OPPORTUNITIES

EXTEND

ENTICE

- Observations: Friends suggestions/eating habits, crowded equals popularity, social events- Opportunities:

ENTER

- Observations: Initial decision making may be influenced by friends eating habits/perceptions of health, Staff greeting- Opportunities:

ENGAGE

- Observations: Influenced by word of mouth and suggestions, influenced by entertainment options in and near dining areas- Opportunities: Create more interest/entertainment in areas closer to healthy eating options

EXIT

- Observations: - Opportunities: Friends discussing their purchases, Students accountable in meal plan for how much junk vs. health food purchased

EXTEND

- Observations: 67% of people eat alone, people are eating and studying, eating in transit, groups are eating mostly the same items- Opportunities: Social integration into eating can create opportunities for healthy eaters to influence each other


Where can Design Make a Difference?Synthesis

Design Interjections

Convenience

- Can we offer more healthy on the go snacks in transit locations (more food trucks?)

- Can we create quick checkout rewards for healthy shopping?

Unhealthy Food Options

- How can signage, food placement, and point of purchase displays cater more towards healthy food decisions?

- Can we create a calorie count at checkout to effect students future engagement?

Socialization

- Can social environments be created that are centered around healthy lifestyles and yet still be fun and entertaining?

- Can more communal eating create a stronger network of healthy students impacting unhealthy students?

CONVENIENCE

UNHEALTHY FOOD OPTIONS

SOCIALIZATION

ENTICE

PRIO

RIT

Y LE

VEL

10

9

8

7

6

5

4

3

2

1

ENTER

ENGAGE

EXIT

EXTEND

ENTICE

PRIO

RIT

Y LE

VEL

10

9

8

7

6

5

4

3

2

1

ENTER

ENGAGE

EXIT

EXTEND

ENTICE

PRIO

RIT

Y LE

VEL

10

9

8

7

6

5

4

3

2

1

ENTER

ENGAGE

EXIT

EXTEND

Evaluation:The Research Process and Its Effects on Our Information Problem 06


Our Research Process DissectedEvaluation

Initial Research

EvaluationWas useful for creating the assumption map which helped frame the problem and visualize connections. A bit rushed, but gave us a good overview of the problem. Helped us to narrow our focus.

Literature Review

EvaluationHelped us to gain a better understanding of the topic in relation to the target audience. Filled gaps. This was also a bit rushed, but we got the basic information we needed.

Initial Observations/Photo Ethnography

EvaluationHelped us gain deeper insights into students perceptions of healthy eating and how it connects to campus life. This process was crucial in understanding where to intercept people and what kinds of questions we should be asking.

Random Public Intercepts

EvaluationThe goal was to document student eating habits and food shopping environments. This first round was a lot of trial-and-error to figure out how to approach students and how to ask questions. The more people we spoke to, the better it went.

Revised Intercepts

EvaluationThis was a second try at documenting student eating habits and food shopping environments. We took the knowledge gained from round one and tried to apply what we learned to get better results. For example, we tried to use more story telling as a way of getting more in depth information with a more natural conversation flow.

Shadowing

EvaluationWe shadowed four people while they shopped to observe how they made their decisions on what to eat or not. The one person whom we were able to video tape spoke a lot and explained why he was doing what he was doing. Next time though I think we should do more watching than talking because He kept stopping what he was doing to talk, which disrupted the experience.

Card Sorting

EvaluationThis was meant to give us a greater incite into student’s motivations and priorities. Overall it went well, but it would have been nice to test more people in more locations around campus.


6.2 Next StepsEvaluation

Future Goals:- Broaden the scope of our research to include students who live off campus

- Present research findings to administration to build a case for more healthy food options in better locations

- Research and document how perceptions of health and wellness differ between males and females and different races.

- Integrate physical activity and its positive factors into this research

Bibliography:Sources used for Secondary Research07


Secondary ResearchBibliography

Obesity Rates Hit Plateau in U.Shttp://www.nytimes.com/2010/01/14/health/14obese.html

Prevalence of Overweight, Obesity, and Extreme Obesity Among Adults: United States, Trends 1960–1962 Through 2007–2008http://topics.nytimes.com/top/reference/timestopics/organizations/c/centers_for_disease_control_and_prevention/index.html?inline=nyt-org

Endocrine society / Obesity in Americahttp://www.obesityinamerica.org/newsroom/Fasteating.cfm

Center for disease and control: Obesity is a national epidemic, according to CDI“In 2009, about 2.4 million more adults were obese than in 2007. This epidemic has affected every part of the United States. In every state, more than 15% of adults are obese, and in nine states, over 30% of adults are obese.”

The roles of energy intake and physical activity in the relationships among TV viewing, bodycomposition, and obesity using high-quality measurement methods.http://www.nature.com/oby/journal/v19/n10/full/oby2011184a.html“These data suggest a strong relationship between TV viewing and BF%. This association appears to be due, in part, to differences in total PA, particularly vigorous PA, but not time spent in sedentary activity, moderate activity, or energy intake”.

Racial and ethnic disparities in adult obesityhttp://www.cdc.gov/NCHS/data/hestat/obesity_adult_07_08/obesity_adult_07_08.pdf“Between 1988–1994 and 2007–2008, the prevalence of obesity among women increased (Figure 4): Whereas the prevelance of obesity among men did not increase within this time period”

Household Routines and Obesity in US Preschool-Aged Children.http://web.ebscohost.com/ehost/detail?vid=3&hid=122&sid=9449464a-0fa7-49c5-95a5-b400971ae535%40sessionmgr110&bdata=JnNpdGU9ZWhvc3QtbGl2ZQ%3d%3d#db=hxh&AN=48682085Citation (Anderson, S. E., & Whitaker, R. C. (2010). Household Routines and Obesity in US Preschool-Aged Children. Pediatrics, 125(3), 420-428. doi:10.1542/peds.2009-0417)

The pressure to eat...“Culture has blamed obesity on the individual. We assume that people are overweight because of personal failings, that they’re lazy, weak, and gluttonous. An imperfect body reflects an imperfect person”.Citation (Liebman, B. (1998). The pressure to eat.. (cover story). Nutrition Action Health Letter, 25(6), 1. Retrieved from EBSCOhost.)

Waist circumference and obesity-related abnormalities in French and Cameroonian adults: the role of urbanization and ethnicity.http://web.ebscohost.com/ehost/imageQuickView?sid=99610e71-cc62-4f4b-a078-c18113a14d17@sessionmgr115&vid=6&ui=12582209&id=48564302&parentui=48564302&tag=AN&db=aph

Sarcopenic Obesity: Does Muscle Loss Cause Fat Gain?: Lessons from Rheumatoid Arthritis and Osteoarthritishttp://onlinelibrary.wiley.com/doi/10.1111/j.1749-6632.2000.tb06515.x/full “Why Have Americans Become More Obese?” David M. Cutler, Edward L. Glaeser and Jesse M. Shapiro http://faculty.chicagobooth.edu/jesse.shapiro/research/obesity.pdf

“Out of the Kitchen, Onto the Couch” MICHAEL POLLAN http://www.nytimes.com/2009/08/02/magazine/02cooking-t.html?pagewanted=all



“Obesity Related Statistics in America” Get America Fit Foundation

“The Cost of Obesity to U.S. Cities” Dan Witters, Jim Harter, Katie Bell, and Julie Ray http://gmj.gallup.com/content/145778/cost-obesity-cities.aspx

QUOTE: “When rats are drinking high-fructose corn syrup at levels well below those in soda pop, they’re becoming obese -- every single one, across the board. Even when rats are fed a high-fat diet, you don’t see this; they don’t all gain extra weight.”

Hilary Parker http://www.princeton.edu/main/news/archive/S26/91/22K07/

QUOTE: “57% of the corn we produce becomes inexpensive animal feed that helps keep meat prices down. But it also makes the meat fattier—and consumers fatter”

Eric Roston http://www.time.com/time/magazine/article/0,9171,994390,00.html#ixzz1dgiiwW00 QUOTE: “healthy, low-calorie foods cost more money and take more effort to prepare than processed, high-calorie foods.”

JoNel Aleccia http://www.msnbc.msn.com/id/37280972/ns/health-diet_and_nutrition/t/pricey-grocery-stores-attract-skinniest-shoppers/#.TsEfGmAgxD5 QUOTE: produces healthy people.”

http://www.thedailybeast.com/newsweek/2010/11/22/what-food-says-about-class-in-america.html

QUOTE: “the grocery store is set up in a way to get you to purchase what they want you to place in your cart. Whether you want to or not. Some of these items can be healthy but, unfortunately, most are not.” QUOTE: “The cheapest calories come from fried foods, chips and sodas

Daniela Hernandez, Los Angeles Times http://articles.latimes.com/2011/jul/17/health/la-he-food-deserts-20110712

QUOTE: “While we know visibility is critical, too often stores do not display enough better-for-you foods. My own store surveys have illustrated that over 60 percent of stand-alone displays carry items that nutritionists would decry as unhealthyHow Supermarkets Could Fight Obesity Hank Cardello

QUOTE: “Interaction over food is the single most important feature of socializing,” says Sidney Mintz, professor of anthropology at Johns Hopkins University. “The food becomes the

QUOTE: health.”



QUOTE:

LaVelle of the University of Rhode Island in Kingston, “many families have basically stopped eating together.” Solitary eating can be uncontrolled eating--snacks, sweets and meals behind the wheel. “By age 10, everyone in the family can feed themselves whatever they want--and they do,” says LaVelle.

Jeffrey Kluger; Christine Gorman; Alice Park http://www.time.com/time/magazine/article/0,9171,994388,00.html#ixzz1bjNY0nAS

QUOTE: “In the United States, 64.5 percent of adults and 15 percent of children ages 6 to 19 are overweight. Dieting is rampant, but most who lose weight gain it back. Some experts blame ever-increasing portion sizes and the proliferation of tasty, high-calorie fast foods that make it all too easy to eat a day’s worth of calories in one supersize meal.”

Denise Grady http://www.nytimes.com/2002/11/26/science/why-we-eat-and-eat-and-eat.html?pagewanted=all&src=pm

QUOTE: “the heavier one’s friends, the higher one’s own chances of becoming overweight... how is that transmitted to you? By sharing behavior... It’s either ‘Let’s go running’ or ‘Let’s share

QUOTE: “The sight, smell, and talk of food trigger real metabolic signals of hunger

Rory Evans http://www.msnbc.msn.com/id/36281026/ns/health-diet_and_nutrition/t/why-we-eat-when-were-not-hungry/#.TsEjfGAgxD5

World Health Organization http://www.who.int/en/

QUOTE: “Weight gain and obesity are caused by consuming more calories than the body needs – most commonly by eating a diet high in fat and calories, living a sedentary lifestyle, or both.”

ObesityInAmerica.org http://www.obesityinamerica.org/understandingObesity/index.cfm QUOTE: “In a study involving 9,000 people between 1982 and 1984 (NHANES I), researchers found that people who averaged six hours of sleep per night were 27 percent more likely to be

Julia Layton http://health.howstuffworks.com/mental-health/sleep/basics/sleep-obesity.htm

“Causes of Obesity in America” http://www.conquering-obesity.com/Causes-of-Obesity.html

QUOTE: “It has been hypothesized that media (tv watching, playing computer games, etc) displaces physical activity and that food advertisements and marketing to children contribute to overweight and obesity”

Kathleen Y. Wolin, Jennifer M. Petrelli

QUOTE:

and from work...Do we work out, or do we drive the kids to their soccer game, where we can sit and watch? Do we work out, or do we download new songs from iTunes? ‘People are just not willing to give up their leisure time,’ Philipson said. ‘People don’t want to pay to exercise with their leisure time.’”



Michael S. Rosenwald http://www.washingtonpost.com/wp-dyn/content/article/2006/01/21/AR2006012100180.html

http://www.obesityaction.org/aboutobesity/childhoodobesity/childhood.php Risks Associated with Childhood Obesity

http://kentwired.com/our-view-studies-show-generation-xl-continues-to-pack-on-the-pounds/

Http://kentwired.com/mcdonalds-law-will-not-end-obesity-epidemic/ McDonald’s law will not end obesity epidemic

http://www.sciencedaily.com/releases/2004/01/040105071229.htm

http://kentwired.com/shed-pounds-to-gain-a-brain/ Shed pounds to gain a brain

McClatchy Tribune News Service

http://lawprofessors.typepad.com/healthlawprof_blog/2011/05/usda-creates-the-food-desert-locator-locations-with-limited-access-to-nutritious-food-.html

Thank You

1er proyecto de investigación en kent

Health & Medicine

note taking

increasing

market publications

target group

photo ethnography

card sorting

actions secondary

people questions