lauren campbell industrial design thesis process book
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Lauren CampbellIndustrial Design Thesis
Process Book
Introduction
This project aims to create a long term solution to the overwhelming developed
world health problems that are caused by diet and
lifestyle choices. A diet that is diverse, balanced and made of whole food and
minimally processed goods can lead to a longer healthier
life free of diseases such as heart disease, obesity,
diabetes and cancer among other dozens of health
problems that arise due to poor diet.
3
Content
1 Research Articles | Field | Blogs | Surveys 6-23
2 Analysis Mapping | Personas | Ideation 24-55
3 Design Intent Statement | Strategy 56-65
4 Form Sketches | Volume studies | Models 66-97 5 Final Design Renders | Features | Prototype 98- 05
6 Fabrication Tube bending | Welding | Sewing 106-121
5
1 Research
8 9
Occupational Therapy In Health Care, 27(2):113–128, 2013C© 2013 by Informa Healthcare USA, Inc.Available online at http://informahealthcare.com/othcDOI: 10.3109/07380577.2013.785644
Culturally Competent Interventions to AddressObesity Among African American and Latino
Children and Youth
Yolanda Suarez-Balcazar, PhD, Jennifer Friesema, OTR,& Valentina Lukyanova, PhD
Department of Occupational Therapy, College of Applied Health Sciences, University ofIllinois at Chicago, Chicago, Illinois, USA
ABSTRACT. While obesity impacts all ethnic groups in the United States, AfricanAmericans and Latinos are particularly at high risk for obesity. The purpose of thispaper is to provide an analysis of the literature on evidence-based culturally competentstrategies for addressing and preventing obesity and discuss roles for occupational ther-apists working with populations at risk for obesity in the school or therapeutic clinicalenvironment. A review was conducted of over 80 research articles describing success-ful interventions conducted in schools and communities targeting African Americansand Latino children. Although unique single strategies are highlighted in this paper,obesity interventions are complex and involved a number of multilevel strategies. Theresults of the analysis of the literature are presented according to strategies that promotehealthy eating, physical activity, and overall healthy lifestyles. Along with the culturalcompetent strategies, we recommend specific roles for occupational therapists in orderto promote the implementation of each particular strategy. Lastly, implications for oc-cupational therapy are discussed.
KEYWORDS. Obesity, African Americans, Latinos, cultural competence
INTRODUCTION
A health crisis facing America’s children and youth is the high rate of obesity,currently at over 17% of the young population in the United States (Centers forDisease Control and Prevention [CDC], 2011). While obesity impacts all demo-graphic groups, African American and Latino children and youth are at a partic-ularly high risk (Veugelers & Fitzgerald, 2005; Wyatt, Winters, & Dubbert, 2006).Many of them lack daily access to fresh fruit and vegetables and are not gettingenough physical activity needed for their normal growth and development (CDC,
Address correspondence to: Dr Yolanda Suarez-Balcazar, Department of Occupational Therapy, College ofApplied Health Sciences, University of Illinois at Chicago, 1919 West Taylor, Chicago, Illinois 60612, USA(E-mail: ysuarez@uic.edu).
(Received 3 March 2013; accepted 11 March 2013)
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For many Americans, buying fresh fruits and vegetables is as simple as walking a few blocks to the neighborhood grocery store or getting in the car and driving a short distance to the supermarket. �ere are many, mostly low-income people however, who do not have such easy access to healthy, a�ordable foods.1 For these Ameri-cans, the long distance between home and supermarket, coupled with a lack of public transportation options and/or privately-owned transportation, limits their abil-ity to maintain a healthy diet. Low-income communi-ties in which residents are unable to easily overcome the geographic disparity between the location of their residence and healthy food retailers have increasingly been described as food deserts.2 �e U.S. Department of Agriculture (USDA) de�nes food deserts as areas in which “at least 500 people and/or at least 33 percent of the census tract’s population must reside more than one mile from a supermarket or large grocery store.”3
An estimated 23.5 million people in the U.S. live in communities without access to healthy foods.4 �e USDA has developed the Food Access Research Atlas to help identify such areas. Within these areas, the primary food retail-ers tend to be small food stores, i.e. convenience stores, corner stores, small rural markets, bodegas, etc. A study done in 2008 by the California Center for Public Health Advocacy, PolicyLink, and the UCLA Center for Health Policy Research found that there is a 20 percent higher prevalence of obesity and a 23 percent higher prevalence of diabetes among adults living near abundant convenience stores, compared to those who live near supermarkets and produce vendors.5
In response, city and community leaders are promoting healthy neighborhoods by encouraging small food shops to provide nutritious, a�ordable options for residents living in food deserts as a means to address the lack of access to healthy and a�ordable foods and contribute to improved nutrition and health outcomes.
Many city-led or city-supported programs nationwide focus on enabling corner stores and smaller markets located in food deserts to provide healthy foods. �ese programs vary in scope, geography, the types of incentives they provide, and the policies they utilize to improve access and consumption of healthy foods. For instance, pro-grams that are larger in scope are able to encourage small food markets to sell healthy foods by o�ering training,
ISSUE 2014-1
FEBRUARY 2014
Research Brief
Bringing Nutritious, Affordable Food to Underserved Communities: A Snapshot of Healthy Corner Store Initiatives in the United States.
NATIONAL LEAGUE of CITIES
SUSTAINABLE CITIES INSTITUTE SM
NATIONAL LEAGUE of CITIES
SUSTAINABLE CITIES INSTITUTE SM
NEWS AND VIEWS
Food security through the lens of nutrition
J. L. ButtrissBritish Nutrition Foundation, London, UK
Summary The Foresight report has described an unprecedented confluence of pressureswhereby a growing, and in some cases, increasingly prosperous global population,alongside increasing demand for limited resources and the pressing need to addressenvironmental challenges, including climate change and changing weather patterns,means that food security is seriously and increasingly threatened. Much of thediscussion has focussed on greenhouse gas emissions associated with food produc-tion and the contribution from meat production and dairying has been highlighted.These protein-rich foods are features of Western-style diets and as such make asubstantial contribution to intakes of a wide range of essential nutrients. Therefore,it is important to understand the impact on overall dietary patterns and associatednutrient intakes if consumption levels fall, as well as the impact from a sustainabil-ity standpoint. From a nutritional perspective, the initial knee jerk reaction aroundsimply eating less meat is already being replaced by a more sophisticated debate thatis now considering whether a healthy diet, as currently framed by food-baseddietary guidelines, can also be a sustainable dietary pattern now and in the future.There are some important questions that need to be addressed in order for a clearerpicture to emerge. For example, it is as yet unclear what dietary choices consumerswould make if their consumption of these foods were to be reduced, what effectthese choices would have on their health and on sustainability of the food supply,and which groups of the population or individuals within households will be mostvulnerable, recognising that there are demographic changes already underwayassociated with an ageing population. This paper provides a viewpoint through thelens of nutrition and summarises some of the initiatives already underway inrelation to food security.
Keywords: food security, global, nutrition, sustainability
Sustainability of the food supply and food security havebeen rising up the agenda around the world for the pastdecade, in light of concerns about the world’s evergrowing population, the impact of climate change andthe common occurrence of severe weather that is dam-aging crops as they grow in the fields.
Weather patterns
The UK food system may be relatively resilient toweather, but there may sometimes be combinations ofevents that will lead to significant impacts on food avail-ability. The weather experienced in 2012 (ranging fromdrought to floods in the UK, and drought, heatwaves,floods across the Northern hemisphere) cautions theneed to consider the potential for widespread effects onthe food supply. In terms of UK resilience, the termsevere weather is being used to describe any weatherevent than can cause impact to the UK supply chain,
Correspondence: Professor Judith L. Buttriss, Director General,British Nutrition Foundation, Imperial House, 15-19 Kingsway,London WC2B 6UN, UK.E-mail: j.buttriss@nutrition.org.uk
bs_bs_banner
DOI: 10.1111/nbu.12031
254 © 2013 British Nutrition Foundation Nutrition Bulletin, 38, 254–261
Disparities in Neighborhood FoodEnvironments: Implications ofMeasurement Strategies
Michael D. M. BaderRobert Wood Johnson
Foundation Health &Society Scholars Program
University of Pennsylvania3641 Locust WalkPhiladelphia, PA 19104mbader@wharton.upenn.
edu
Marnie PurcielHuman Impact Partners274 14th StreetOakland, CA 94612marnie@humanimpact.org
PauletteYousefzadehInstitute for Social and
Economic Research andPolicy
Columbia University420 W. 118th St., MC 3355New York, NY 10027py2162@columbia.edu
Kathryn M. NeckermanCenter for Health and the
Social SciencesUniversity of Chicago5841 S. Maryland Ave., MC
1000, Room G-115AChicago, IL 60637kneckerm@bsd.uchicago.edu
Key words:food environmentfood desertspatial accessibilityGIS
abst
ract Public health researchers have begun to map the
neighborhood “food environment” and examine itsassociation with the risk of overweight and obesity.Some argue that “food deserts”—areas with littleor no provision of fresh produce and other healthyfood—may contribute to disparities in obesity, diabe-tes, and related health problems. While research onneighborhood food environments has taken advan-tage of more technically sophisticated ways to assessdistance and density, in general, it has not consideredhow individual or neighborhood conditions mightmodify physical distance and thereby affect patternsof spatial accessibility. This study carried out a seriesof sensitivity analyses to illustrate the effects on themeasurement of disparities in food environments ofadjusting for cross-neighborhood variation in vehicleownership rates, public transit access, and impedi-ments to pedestrian travel, such as crime and poortraffic safety. The analysis used geographic informa-tion systems data for New York City supermarkets,fruit and vegetable markets, and farmers’ marketsand employed both kernel density and distance mea-sures. We found that adjusting for vehicle ownershipand crime tended to increase measured disparitiesin access to supermarkets by neighborhood race/ethnicity and income, while adjusting for publictransit and traffic safety tended to narrow thesedisparities. Further, considering fruit and vegetablemarkets and farmers’ markets, as well as supermar-kets, increased the density of healthy food outlets,especially in neighborhoods with high concentrationsof Hispanics, Asians, and foreign-born residents andin high-poverty neighborhoods.ecge_1084 409..430
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.economicgeography.orgResearch Research
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Media & ResourcesPerformanceCountriesPartnershipsProgramsAbout GAINAbout Malnutrition
GAIN Receives US$ 38 million Gates Foundationgrant to save children’s lives with healthy foodDate: 16 January 2008
Washington, 16 January 2008 – The Global Alliance for Improved Nutrition (GAIN)today announces a US$ 38 million grant from the Bill & Melinda Gates Foundation toincrease private sector engagement in the fight against malnutrition in young children.
GAIN will use the grant to work with private companies and public-private partnershipsto introduce nutritious foods for infants and young children between 6 and 24 monthsof age. GAIN will provide loans, grants and technical advice to help develop anddistribute low-cost, easy-to-use, nutritious food products.
“The private sector can have a huge impact on the long-term health of infants andyoung children, who are at a critical stage in their mental and physical development,by producing healthy complementary foods specifically targeted at this vulnerablegroup,” says Marc Van Ameringen, Executive Director of GAIN.
Malnutrition plays a role in more than a third of all deaths of children under the age of5 – more than 9,000 deaths every day. Malnutrition prevents many more children fromreaching their full mental and physical potential, increases health care costs for poorcountries, and consequently slows economic growth. For instance, 75 percent ofchildren in India and 85 percent of children under five years old in Ethiopia suffer fromiron deficiency anemia, while 57 and 30 percent respectively are vitamin A deficient,which weakens immune systems and can cause blindness.
“Nutrition is a bedrock global health issue that receives far too little attention,” saysKatharine Kreis, Senior Program Officer at the Bill & Melinda Gates Foundation.“Harnessing the reach and expertise of the private sector is essential to successfullyfighting malnutrition and its devastating consequences.”
Companies that receive support from GAIN will be required to ensure that any foodsthey produce and market meet international standards, complement and do notcompete with breast feeding practices, and have demonstrable positive impacts on thehealth of children.
“Every child deserves a chance at a healthy life, and that chance starts with goodnutrition. By bringing companies together with governments and non-profits, we canmake nutritious foods accessible and affordable to families in the world’s poorestcountries,” says Jay Naidoo, Chairman of the Board for GAIN.
The new initiative will complement GAIN’s ongoing work to increase access tonutritious foods in developing countries. GAIN is already reaching 160 million peoplewith staple foods fortified with essential nutrients. For instance, in China, a pilot reviewshowed a reduction of more than 30% in iron deficiency anemia after the introductionof iron-fortified products.
“This grant allows us to mobilize the innovative spirit of the private sector to deliverproducts that have clear benefits to the health of young children and the bottom line ofcompanies, and that therefore can inspire the private sector worldwide to do more tofight malnutrition,” says Van Ameringen.
# # #
About GAINGAIN – Global Alliance for Improved Nutrition is an alliance of governments, civilsociety and the private sector to fight malnutrition. It encourages public-privatepartnerships and enables them to find new business models that deliver improvednutrition to vulnerable groups. www.gainhealth.org
More information Mr. Elroy Bos: ebos@gaingeneva.org, +41 22 749 1850
Return to MediaReturn to Home Page
In This Page
THE CHALLENGE
THE OPPORTUNITY
OUR STRATEGY
AREAS OF FOCUS
A T A G L A N C E
The Challenge
Millions of children in the developing world sufferfrom a range of health problems with a commonroot cause: undernutrition. Many children who livein poverty don’t get enough food—or the right kindof food—to support normal growth anddevelopment. Millions also frequently suffer fromillnesses such as diarrhea that sap the nutrientsthey consume.
Nutrition-related factors account for about 35percent of the deaths of children under age 5.Among undernourished children who survive,about one-third suffer from stunted growth, which
What We Do
NUTRITIONS T R A T E G Y O V E R V I E W
OUR GOAL: to ensure that all children have the nutrition they need for a
healthy start in life.
A mother in Bangladesh feeding her child solid food to complement breastfeeding. (Photo © Alive &Thrive/AV Com)
Millions of children, mostly in
developing countries, die each year
or suffer permanent physical or
mental impairments because they
Let's eat for the health of it
Grains
Dairy Fruits
Vegetables Protein
ChooseMyPlate.gov
Start by choosing one or more tips to help you...
Build a healthy plate
Cut back on foods high in solid fats, added sugars,
and salt
Eat the right amount of
calories for you
Be physically active your way
10 11Research Research
12 13Research Research
14 15Research Research
16 17Research Research
18 19Research Research
20 21Research Research
SmartCartDesigner Mauricio Noronha
Koala Personal CartDesigner Luan Mateus Dal Savio
Levo Personal CartDesigner Matheus Pinto & Fernando Ximenes
Expandable CartDesigner LUMIUM team
Portable Folding Supermarket Shopping CartDesigner Hook and Go
22 23Research Research
2425
2 Analysis
26 27Analysis Analysis
What Good nutrition
Sustainable food security
Lower food cost
Access to whole foods
Convenience
Clarity in what you’re buying
More crops
Less food waste
Quality of life
28 29Analysis Analysis
Who Low income families
People in food desserts
Children under 5 years
Undernourished
Store owners
Communities
City/ Government
USDA/ CDC
Farmers
30 31Analysis Analysis
Wants to eat healthyLabels are confusingPreparation difficultConfused what is healthy
Believes fresh food is costlyGrocery store is far by busEats frozen or fast food
Doesn’t have time to cookRuns out of groceries quickWants to eat healthy
Good incomeOwns car
Low incomeNo car
Food desert
Single parentOwns car
Works full-time
Who
32 33Analysis Analysis
Personal indoor growing device for high yield crops year
round
Device for dry farming during droughts
Preserve fruits & vegetables for longer shelf life
System for choosing food at grocery stores
Cooking utensil to help guide healthy cooking
Better personal shopping carts for families and elderly
Drought adaptation through crop diversity
Land that feeds 2 people will need to feed 6
Obesity is 3 times higher in those who shop at low-cost supermarkets
USDA nutrition labels don’t tell you much about nutrition
Most people don’t know how to cook meals without using meat and fats
Nutrition is the root cause of developed world health problems
Problems & Opportunities
34 35Analysis Analysis
How Small community farms
Better food labels
Policy
Crop diversification
More grocery stores
Convenient store partners
Cooking skills
Less live stock
More SNAP benefits
Education
36 37Analysis Analysis
Large industrial farms contribute up to 28% of green
house gases in developed countries
If we stop large scale farming of live stock we can decrease
GHG’s by up to 31%
More inputs then outputs
Viability...Winter? Time? Know how? Start up? Land? Resources? Cost? Maintenance?
Complexity
Home gardens
Direct access
Cost decrease
Pick as needed
More nutrients
Less food waste
Less resources
Good for the local economy
More food per person
HowSmall scale growing benefits
38 39Analysis Analysis
40 41Analysis Analysis
Closed Health
Home Then
Instead Them
Relieve the burden of obtaining nutritious food through the improvement of accessibility.
1. Color 2. Crush preventing 3. Stackable 4. Bus 5. Train 6. Blood supply 7. Stairs 8. Elderly 9. Women 10. Strong 11. Weak 12. Single person 13. Obese 14. Weeks worth 15. Walking 16. Educates 17. Encourages 18. Convenience 19. Preserve 20. Traffic 21. Crime 22. Bike 23. Reusable bag 24. Book bag 25. Quick 26. Time 27. Lots of produce 28. Pot holes 29. Slopes 30. Bumps 31. Curbs 32. No sidewalk 33. Tight Aisles 34. Easy 35. Ergonomic 36. Affordable 37. Strength 38. Safety 39. Apartments 40. Storage 41. More 42. Less 43. Customizable 44. Heavy stuff 45. Light stuff
46. Big stuff 47. Small stuff 48. Modular 49. Light weight 50. Fragile stuff 51. Bread 52. Produce 53. Bananas 54. Grapes 55. Melon 56. Separation 57. Boxes 58. Cans 59. Frozen 60. Glass 61. Fresh 62. Hot 63. Shopping 64. Bagging 65. Unpacking 66. Accommodating 67. Forearm 68. Back 69. Ground 70. Hands 71. Carabineer 72. Hooks 73. Wheels 74. Motor 75. Push 76. Pulley 77. Reliable 78. Privacy 79. Food labels 80. Process food 81. Motivation 82. Cooking 83. Dinner 84. Taste 85. Awareness 86. Short distance 87. Long distance 88. Fitness 89. Not fit 90. Hands free
91. Check-‐out 92. Oversized items 93. 94. Shopping lists 95. Wallet 96. Purse 97. Water bottle 98. Rest 99. Waiting 100. Book 101. Bus pass 102. Baby 103. Child 104. Puddles 105. Rain 106. Snow 107. Cold 108. Heat 109. Not shoveled 110. Crowded 111. Compact 112. Transformable 113. Durable 114. Short people 115. Tall people 116. Bus ramp
42 43Analysis Analysis
Nutrition
Grocery shopping burdensVehicle ownership
Climate Change
Nutrition
Low-income
Food-desert
Spacial accessibility
Vehicle ownership
Grocery shopping burdens
44 45Analysis Analysis
46 47Analysis Analysis
Possible outcomeEncouragement & education when choosing what to buy
Use the cart as a way of showing what & how much to buy through vessel size & color
Let the cart relieve the burden of how much you can carry home so you are encouraged to buy more produce
48 49Analysis Analysis
50 51Analysis Analysis
Possible outcomeSmooth shopping & checkout process that protects your fragile produce from damage
Separation of cart so that produce has its own space & will not be damaged
Unload & reload your cart at checkout while eliminating the stress of protecting fragile items
52 53Analysis Analysis
The first prototype uses cloth to create a hammock like shelf. The idea is that eliminating hard surfaces will protect the produce from damage. Hard edges and hard surfaces leave fruit and vegetables bruised and dented under its own weight. This causes the produce to deteriorate quickly, which wastes the time that the user spent to go to the grocery store to get it, it wastes the money used to buy it, and it wastes the food, which is more precious now-a-days then ever. The hammock pictured is a semi-tight flat hammock, but this idea can be used differently; the hammock can be more enclosed and loose so that it acts like a bag or it can be tighter and flatter so that it acts more like a soft shelf. The design can possibly have different types of hammocks throughout or have them adjustable to the user needs. Maybe the hammocks or interchangeable/modular, or maybe tiered in a way that creates steps that shift from one side of the cart to the other. The prototype pictured uses two strings, one on the left and one on the right. This allows for the hammock to slide and adjust in size and tightness. The adjustability allows for the accommodation of different fruit and vegetable shapes and sizes so that the produce does not roll or bounce out. This also allows the user to adjust the space needed for produce. This will accommodate large or small shopping trips. Another benefit of the sliding capabilities lets the user have access to the lower half of the cart. The user can slide the hammock allowing more space to place items at the bottom of the cart and then slide open the face of the hammock as they use it for produce. Opening it slightly for less produce and extending it all the way for more. The way the hammock attaches to the cart maintains the folding capabilities of the cart. The hammock folds with it without being in the way or damaging the cart or hammock (as pictured). Since fabric and string and stronger liked materials are light, this idea adds to the mobility needs of the cart when carrying down stairs, storing or bringing onto public transportation.
Possible outcome
54 55Analysis Analysis
Prototype 2 uses a sack like basket to experiment with soft vessels. I want to use soft surfaces to better protect produce during transportation and through out the shopping process. This prototype uses wire so it maintains a cylindrical shape throughout the fabric. The wire was placed at the top and at the base of the sack. The overall form collapses since there is no support that connects the top and bottom wires. This also limits the amount of hard material needed to form the shape.
Since the collapsibility is the nature of this design, the sack needs to be suspended in order to hold its full shape and therefore hold any produce or food. To address this, I added a rope handle to hold it up with and keep the form when in use. I also added a cardboard lining to the inside base for support. I needed the support for this prototype, but I think if I were to go this direction I would keep the bottom soft and made of the same fabric material as the rest of the form. I think stronger wire that won’t bend as easily and more durable fabric would solve this problem. This sack represents what would be a series of sacks suspended together to make a cart. The cart would take advantage of the sacks ability to collapse flat after use. This would add to its storability and also the weight of the cart for traveling and transporting.
This can maybe be a series of sacks that can be customized according to how much you are going to buy; where some sacks can be flattened to make space for items spilling out the sacks in-use around it, or where all the sacks are being used to keep items separated.
I also imagine that the sacks depth can be easily adjusted so to make more shelf-like spaces and less basket-like space. This will help eliminate the need for having to stack any food onto food adding protection to the produce and versatility to the cart.
Possible outcome
3 Design Intent
58 59Design intent Design intent
CDC Response“Americans are overfed & undernourished”
Health Consequences
Increase consumption of fruit & vegetablesDecrease consumption of sugar drinksDecrease consumption of high-energy-dense foodsIncrease physical activity
Obese 35.3
Extremely Obese 6.6
Other 24.8
Overweight 33.3
Heart diseaseStrokeHigh blood pressureType 2 diabetesCancerHigh cholesterolLiver diseaseGallbladder diseaseSleep apneaRespiratory diseaseCartilage degenerationOsteoarthritistReproductive complicationsMental health conditions
60 61Design intent Design intent
Project Goals
Communication
Specifics
Guide the user during the buying processProtect produceEliminate complexityEncourages healthy eating
Material & colorInscribed guideSimple guideUse consumer-familiar guidelines
Fruits & Vegetables- largest basket, uses soft material
Protein- divided into 3 sections to communicate variety, lean meat/ beans/ nuts
Whole grains- bread, cereal, rice
Low fat dairy- smallest section
62 63Design intent Design intent
Strategy
MyPlateUSDA nutritional recommendations lead to whole food choices
Nesting, soft vessels, divided, proportioned, color coded
Design a grocery cart that represents food groups. Eliminate confusion while guiding towards nutritious choices.
Problem Statement- Promote better nutrition by guiding consumer food choices
64 65Design intent Design intent
The bigger picture
6667
4 Form
68 69Form Form
My Daily Food Plan
GRAINS6 ounces
Make half your grains wholeAim for at least 3 ouncesof whole grains a day
VEGETABLES2 1/2 cups
Vary your veggies
Aim for these amountseach week:Dark green veggies= 1 1/2 cups
Red & orange veggies= 5 1/2 cups
Beans & peas= 1 1/2 cups
Starchy veggies= 5 cups
Other veggies= 4 cups
FRUITS2 cups
Focus on fruits
Eat a variety of fruit
Choose whole or cut-upfruits more often than fruit juice
DAIRY3 cups
Get your calcium-richfoodsDrink fat-free or low-fat (1%)milk, for the same amount ofcalcium and other nutrientsas whole milk, but less fatand Calories
Select fat-free or low-fatyogurt and cheese, or trycalcium-fortified soy products
PROTEIN FOODS5 1/2 ounces
Go lean with protein
Twice a week, make seafoodthe protein on your plate
Vary your protein routine—choose beans, peas, nuts, and seeds more often
Keep meat and poultryportions small and lean
Based on the information you provided, this is your daily recommended amount for each food group.
Find your balance between food and physical activity
Be physically active for at least 150 minutes each week.
Know your limits on fats, sugars, and sodium
Your allowance for oils is 6 teaspoons a day.
Limit Calories from solid fats and added sugars to 260 Calories a day.
Reduce sodium intake to less than 2300 mg a day.
Your results are based on a 2000 Calorie pattern. Name: ______________________________________________________________
This Calorie level is only an estimate of your needs. Monitor your body weight to see if you need to adjust your Calorie intake.
70 71Form Form
http://www.choosemyplate.gov/food-groups/vegetables-counts.html
What Counts as a Cup of Vegetables? In general, 1 cup of raw or cooked vegetables or vegetable juice, or 2 cups of raw leafy greens can be considered as 1 cup from the Vegetable Group.
The chart lists specific amounts that count as 1 cup of vegetables (in some cases equivalents for ½ cup are also shown) towards your recommended intake.
Amount that counts as 1 cup of vegetables
Amount that counts as ½ cup of vegetables
Dark Green Vegetables
Broccoli 1 cup chopped or florets 3 spears 5" long raw or cooked
Greens (collards, mustard greens, turnip greens, kale)
1 cup cooked
Spinach 1 cup, cooked 2 cups raw is equivalent to 1
cup of vegetables 1 cup raw is equivalent to ½ cup of vegetables
Raw leafy greens: Spinach, romaine, watercress, dark green leafy lettuce, endive, escarole
2 cups raw is equivalent to 1 cup of vegetables
1 cup raw is equivalent to ½ cup of vegetables
Red and Orange Vegetables
Carrots 1 cup, strips, slices, or chopped, raw or cooked
2 medium 1 medium carrot 1 cup baby carrots (about 12) About 6 baby carrots
Pumpkin 1 cup mashed, cooked Red peppers 1 cup chopped, raw, or cooked 1 large pepper (3" diameter, 3¾" long)
1 small pepper
Tomatoes 1 large raw whole (3") 1 cup chopped or sliced, raw, canned, or cooked
1 small raw whole (2¼" diameter) 1 medium canned
Tomato juice 1 cup ½ cup
Sweet potato 1 large baked (2¼" or more diameter)
1 cup sliced or mashed, cooked
Winter squash (acorn, butternut, hubbard)
1 cup cubed, cooked ½ acorn squash, baked = ¾ cup
Beans and Peas
Dry beans and peas (such as black, garbanzo, kidney, pinto, or soy beans, or black eyed peas or split peas)
1 cup whole or mashed, cooked
http://www.choosemyplate.gov/food-groups/protein-foods-counts.html
What Counts as an Ounce Equivalent in the Protein Foods Group? In general, 1 ounce of meat, poultry or fish, ¼ cup cooked beans, 1 egg, 1 tablespoon of peanut butter, or ½ ounce of nuts or seeds can be considered as 1 ounce equivalent from the Protein Foods Group.
The chart lists specific amounts that count as 1 ounce equivalent in the Protein Foods Group towards your daily recommended intake:
Amount that counts as 1 ounce equivalent in the Protein Foods Group
Common portions and ounce equivalents
Meats 1 ounce cooked lean beef
1 small steak (eye of round, filet) = 3½ to 4 ounce equivalents
1 ounce cooked lean pork or ham
1 small lean hamburger = 2 to 3 ounce equivalents
Poultry
1 ounce cooked chicken or turkey, without skin
1 small chicken breast half = 3 ounce equivalents
1 sandwich slice of turkey (4 ½ x 2 ½ x 1/8”)
½ Cornish game hen = 4 ounce equivalents
Seafood 1 ounce cooked fish or shell fish
1 can of tuna, drained = 3 to 4 ounce equivalents 1 salmon steak = 4 to 6 ounce equivalents 1 small trout = 3 ounce equivalents
Eggs 1 egg
3 egg whites = 2 ounce equivalents 3 egg yolks = 1 ounce equivalent
Nuts and seeds
½ ounce of nuts (12 almonds, 24 pistachios, 7 walnut halves) ½ ounce of seeds (pumpkin, sunflower or squash seeds, hulled, roasted) 1 Tablespoon of peanut butter or almond butter
1 ounce of nuts or seeds = 2 ounce equivalents
Beans and peas
¼ cup of cooked beans (such as black, kidney, pinto, or white beans) ¼ cup of cooked peas (such as chickpeas, cowpeas, lentils, or split peas) ¼ cup of baked beans, refried beans
1 cup split pea soup = 2 ounce equivalents 1 cup lentil soup = 2 ounce equivalents 1 cup bean soup = 2 ounce equivalents
¼ cup (about 2 ounces) of tofu 1 oz. tempeh, cooked ¼ cup roasted soybeans 1 falafel patty (2 ¼”, 4 oz) 2 Tablespoons hummus
1 soy or bean burger patty = 2 ounce equivalents
72 73 Form Form
74 75FormForm
76 77Form Form
78 79Form Form
80 81Form Form
82 83Form Form
84 85From From
86 87Form Form
88 89Form Form
90 91Form Form
92 93Form Form
94 95Form Form
96 97Form Form
9899
5 Final Design
101Final Design
The cart is divided by food group & each basket is sized to a weeks
recommendation for 2 people
The handle communicates which basket belongs to each food group
utilizing text, color & size
Soft canvas baskets encourage consumers to choose whole foods
over processed foods in boxes
Final design
fruit
grainscereal, bread, rice & pasta
make at least half your grains whole
protein
dairy low fat &fat free
vegetables
vegetableschoose at least five colors to add variety
fruitchoose at least five colors to add variety
grainsmake at least half your grains whole
proteinnuts, beans, fish, eggs & lean meat
dairylow fat & fat free
103Final Design102 Final design
105Final Design104 Final design
106107
6 Fabrication
108 109Fabrication Fabrication
110 111Fabrication Fabrication
112 113Fabrication Fabrication
114 115Fabrication Fabrication
116 117Fabrication Fabrication
118 119Fabrication Fabrication
120 121Fabrication Fabrication
Thank you
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