Food for thought: obstacles to menu labelling in restaurants and cafeterias

Abstract Menu labelling is recommended as a policy intervention to reduce obesity and diet-related disease. The present commentary considers the many challenges the restaurant industry faces in providing nutrition information on its menus. Barriers include lack of nutrition expertise, time, cost, availability of nutrition information for exotic ingredients, ability to provide accurate nutrition information, libel risk, customer dissatisfaction, limited space on the menu, menu variations, loss of flexibility in changing the menu, staff training and resistance of employees to change current practice. Health promotion specialists and academics involved in fieldwork must help restaurateurs find solutions to these barriers for menu labelling interventions to be widely implemented and successful. Practical support for small independent restaurants such as free or subsidised nutrition analysis, nutrition training for staff and menu design may also be necessary to encourage voluntary participation

Include 2011 : The role of inclusive design in making social innovation happen.

Include is the biennial conference held at the RCA and hosted by the Helen Hamlyn Centre for Design. The event is directed by Jo-Anne Bichard and attracts an international delegation

HelloFresh : a recipe for sustainable market leadership?

The concepts of Strategic Change and Dynamic Capabilities are widely discussed in the strategic management literature, explaining how firms can sustain a competitive advantage. While strategic change implies the company’s alignment with its external environment, dynamic capabilities are the firm’s potential to systematically solve problems. The focal purpose of this thesis is to illustrate how strategic change and the deployment of dynamic capabilities can help a company to adapt to, cope with, and grow in constantly changing environments. Moreover, this thesis intends to identify the motives for mergers and acquisitions as a form of strategic growth. For pedagogical purposes, a teaching case was developed, which demonstrates how HelloFresh, a meal kit supplying company founded in 2011, became the global market leader in its industry only after a few years of existence. HelloFresh reacted to consumer trends, implemented new technology and data management systems and invested in growth strategies that enabled them to successfully outgrow their competitors in all of their markets. By initiating strategic transformations and deploying a strong set of dynamic capabilities, especially in detecting opportunities and making market-oriented decisions, HelloFresh was able to adapt to shifts in society, technology and competition. Nevertheless, none of the meal kit companies has been able to reach profitability so far. As the online food market is growing slower than expected, the question remains whether these online food businesses have been introduced too early to the market.Os conceitos de Mudança Estratégica e Dynamic Capabilities encontram-se amplamente debatidos na literatura de gestão estratégica para explicar como as empresas podem assegurar uma vantagem competitiva. Enquanto Mudança Estratégica representa o alinhamento da empresa com o contexto externo, Dynamic Capabilities referem-se à capacidade da empresa de resolver problemas sistematicamente. O objetivo desta dissertação é ilustrar como mudanças estratégicas e desenvolvimento de Dynamic Capabilities podem auxiliar uma empresa a adaptar-se, lidar com, e crescer em ambientes de mudança constante. Além disso, pretende identificar os motivos que levam a fusões e aquisições entre empresas enquanto método de crescimento estratégico. Para fins pedagógicos foi desenvolvido um caso de estudo que ilustra como a HelloFresh, empresa que fornece kits de refeições, fundada em 2011, se tornou líder global de mercado nesta indústria poucos anos após a fundação. A HelloFresh reagiu a uma tendência de mercado, implementou novas tecnologias e sistemas de gestão de dados e investiu em estratégias de crescimento que permitiram-na desenvolver-se a um ritmo mais rápido que os seus concorrentes nos mercados que opera. Através da implementação de transformações estratégicas e do lançamento de um forte conjunto de Dynamic Capabilities, particularmente na deteção de oportunidades e tomada de decisões direcionadas para o mercado, a HelloFresh foi capaz de adaptar-se a mudanças sociais, tecnológicas e competitivas. Mas, nenhuma empresa deste setor obteve lucro. Como o sector do comércio está a crescer mais lentamente do que esperado, mantém-se a questão se os negócios de venda de comida através da internet surgiram demasiado cedo

Application of an Andragogical Approach and Experiential Learning for Teaching Culinary Nutrition to Culinary Arts Students

Excessive consumption of calories, protein, fat, and salt has been linked to obesity, cardiovascular diseases, diabetes and many other diseases. The nutrients provided to consumers by restaurant food, including calories, protein, fat, and salt, pose challenges for the health status of Americans and may fuel the obesity epidemic, contributing to otherwise preventable diseases. Chefs are in the unique position of creating healthier menu choices. Since many chefs may have limited knowledge of culinary nutrition, educating culinary arts students on applied nutrition is a viable strategy for improving the healthiness of restaurant menus, thereby improving the health of the population

Thank You For Tody

The objective of this thesis paper is to describe my current projects and research within my studio practice. First, this thesis illustrates my personal journey from addiction to recovery and therefore sets the tone of gratitude for the rest of the paper. Next, the paper discusses my methodology and processes within the ceramics medium. Then, the thesis goes on to draw conceptual parallels between fine art and the culinary arts, leading the reader back to core concepts within recovery and art making. Finally, the paper concludes by discussing core values discovered throughout my tenure as a maker and reaffirms why I chose this profession. It allows me to give

Postmodern Feminism, Hypertext, And The Rhetoric Of Cooking Websites

This study explores the ways cookbooks and their rhetorical dimensions have been re-imagined using hypertext and Web technology. Using the tenets of postmodern feminist rhetoric and Web design theory, the study considers how commercial cooking hypertexts construct users\u27 identities. Although hypertext is a potentially empowering technology, democratizing rhetoric and knowledge making practices, commercial hypertext often circumscribes agency formation and prohibits participation. Participatory, constructive hypertexts are difficult to design and costly to maintain. Of the three sites studied, Epicurious.com, BettyCrocker.com, and FoodNetwork.com, only Epicurious.com encourages meaningful communication between users and between users and designers. In many ways, Epicurious.com conceives of its users as active agents. Most of its content celebrates many knowledge making practices traditionally considered feminine and embodied. In contrast, BettyCrocker.com and FoodNetwork.com rely on closed, proprietary systems designs to maintain their authority. Users have little opportunity to participate as active agents. In small ways, however, users can begin to deconstruct the hypertexts, to resist the standards and strictures of expertly created recipes by reporting variations and opinions. The features that most reflect the tenets of a constructive feminist hypertext make possible some small movements toward agency

A comparison of processing techniques for producing prototype injection moulding inserts.

This project involves the investigation of processing techniques for producing low-cost moulding inserts used in the particulate injection moulding (PIM) process. Prototype moulds were made from both additive and subtractive processes as well as a combination of the two. The general motivation for this was to reduce the entry cost of users when considering PIM. PIM cavity inserts were first made by conventional machining from a polymer block using the pocket NC desktop mill. PIM cavity inserts were also made by fused filament deposition modelling using the Tiertime UP plus 3D printer. The injection moulding trials manifested in surface finish and part removal defects. The feedstock was a titanium metal blend which is brittle in comparison to commodity polymers. That in combination with the mesoscale features, small cross-sections and complex geometries were considered the main problems. For both processing methods, fixes were identified and made to test the theory. These consisted of a blended approach that saw a combination of both the additive and subtractive processes being used. The parts produced from the three processing methods are investigated and their respective merits and issues are discussed

Reducing risk in pre-production investigations through undergraduate engineering projects.

This poster is the culmination of final year Bachelor of Engineering Technology (B.Eng.Tech) student projects in 2017 and 2018. The B.Eng.Tech is a level seven qualification that aligns with the Sydney accord for a three-year engineering degree and hence is internationally benchmarked. The enabling mechanism of these projects is the industry connectivity that creates real-world projects and highlights the benefits of the investigation of process at the technologist level. The methodologies we use are basic and transparent, with enough depth of technical knowledge to ensure the industry partners gain from the collaboration process. The process we use minimizes the disconnect between the student and the industry supervisor while maintaining the academic freedom of the student and the commercial sensitivities of the supervisor. The general motivation for this approach is the reduction of the entry cost of the industry to enable consideration of new technologies and thereby reducing risk to core business and shareholder profits. The poster presents several images and interpretive dialogue to explain the positive and negative aspects of the student process

ENCOURAGING HEALTHY EATING AMONG OLDER ADULTS USING THE TRANSTHEORETICAL MODEL: AN EVALUATION OF A PILOT INTERVENTION

Older adults, defined as those age 60 and above, are at an increased risk for many health-related complications that are directly related to nutrition (Centers for Disease Control and Prevention, 2015). This study highlights the lack of nutrition education material developed for older adults in Kentucky. Such material has great potential to influence the health of older adults (Chernoff, 2001). This study evaluated an intervention developed, by means of formative research, to teach older adults nutrition basics. Both direct and indirect measures related to stages of change for healthy eating behaviors were collected six weeks pre-intervention and then immediately post-intervention. Grocery store receipts (behavioral measure), Pfizer’s (2011) “Newest Vital Sign (NVS)” tool (cognitive measure), a modified version of Andres et al. (2011) S-Weight and P-Weight questionnaire (attitudinal measure) and focus groups with staff, caretakers, and administrators working with older adults, served as tools for data collection. In addition, participants were interviewed, either one-on-one or in a focus group setting after the conclusion of the intervention. The goal was to assess general feedback with regards to intervention implementation and areas for improvement. While none of the quantitative data achieved statistical significance, qualitative data showed promise with regards to the intervention having a positive effect on participants. Specifically, the intervention had a positive impact on nutrition behavior, knowledge, and attitudes. Older adults indicated increased knowledge in relation to reading a nutrition facts label and judging appropriate portion size. In addition, participants indicated behavior change via decreased calorie intake due to portion size awareness, intentional food choice, and decreased grocery spending. Likewise, participants conveyed positive attitudes towards eating healthy, preparing food at home, and monitoring their caloric intake. While the intervention was influenced by the novel COVID-19, results offer many theoretical and practical implications; both of which are discussed