Lauren Campbell Industrial Design Thesis Process Book

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)

113

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

409

ECO

NO

MIC

GEO

GR

APH

Y86(4):409–430.©

2010C

larkU

niversity.w

ww

.economicgeography.orgResearch Research

CareersContactEventsGet involved

Search

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