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MSD Research Project Presentation 3/20
Transcript of MSD Research Project Presentation 3/20
RESEARCH TOPICS & QUESTIONS
REVIEW OF THE LITERATURE
Analyzing design strategies of spaces where people eat; uncovering and reworking the unhealthy, eliminated the excess and consolidating the positive influences to create the optimal eating environment that is honest, engaging and brings it all back to the main focus:
PROVISIONAL WORK SCHEDULE
Aronne, L.J, and Havas, S., (2009, April). The obesity epidemic: Strategies in reducing cardiometabolic risk.
The American Journal of Medicine, 122
Cohen, D.A. (2008). Obesity and the built environment: Changes in environmental cues cause energy imbalances.
International Journal of Obesity, 32
Gallagher, W. (1993).
The power of place: How our surroundings shape our thoughts, emotions, and actions.
New York, NY: HarperCollins Publishers.
Haidar, Y.M., and Cosman, B.C. (2011). Obesity Epidemiology.
Clinics in Colon and Rectal Surgery, 24
Kohler, M., Christensen, L., Roy, J., Kilgo, J., & Bryan, N. (2013). Among the Periodicals: The Obesogenic Environment.
Childhood Education, 89
O'Leary, Z. (2010).
The essential guide to doing your research project.
Thousand Oaks, CA: SAGE Publications Inc.
Pines, B.J., & Gilmore, J.H. (1998). Welcome to the Experience Economy.
Harvard Business Review
Srinivasan, S., O’Fallon, L.R., Dearry, A. (2003). Creating healthy communities, healthy homes, healthy people: Initiating a research agenda on the built environment and public health.
American Journal of Public Health, 93
Yang, Y.T., & Nichols, L.M. (2011, Fall). Obesity and health system reform: Private vs. public responsibility.
Journal of Law, Medicine and Ethics, 39
OVERALL CONTEXT OF THE STUDY
DESIGN TACTICS IN
Lack of research
on the common physical design of obesogenic, food environments.
Few projects have attempted creating a healthy food environments with
intentions beyond the food offered.
Obesity prevention generally focuses on "pharmacological, education and behavioral interventions. Looking at how our everyday environments impact how we act and their potential to influence a healthier lifestyle would be a "
novel and longer-term approach
Lake & Townshend, 2006, p.262
Obesity is creating a large burden on the healthcare system.
Eliminating some of the tricky tactics
food companies/restaurants use to get people to eat more as well as
helping people be more aware
of what they are eating can help turn this statistic around.
Research and design projects like these have the potential to bring discussions about the unfair and detrimental marketing techniques as well as the obesogenic environments we are constantly exposed to.
Awareness and dialogue is where a change begins
and policy changes that limit everyday exposure to obesogenic environments have the potential for a
huge return on investment
in terms of the
health of individuals
and therefore the
sustainability of our healthcare system
economic success of our country
obesogenic food environments with
design and programmatic tactics that
a. distract from food
b. entice patrons for reasons
other than food
c, cause unconscious,
design and programmatic tactics
distracts from food
unhealthy eating patterns
something that appears to promote a lifestle that encourages obesity.
architectural, interior design and visual communication features as well as programmatic incentives such as recreational areas or non-food rewards.
factors that take attention away from the process of eating, the origin of the foods, the process of cooking.
overeating, eating large portions, eating without paying attention to the food.
only one of many obesogenic places & influences
education at school
nutrition of food offered
physical and programmatic design features of food environments that distract from or draw attention to the original purpose of food environments:
NOURISHMENT, SUSTENANCE AND QUALITY ENERGY
Answers to these questions will help determine where to focus efforts so as to design the most effective and efficient optimal dining facility/experience.
Physical design and history of current day food environments (both healthy and unhealthy).
Capabilities of the built environment to influence psychology and behavior
Common marketing practices of healthy and
unhealthy food environments
Physiological and neurological factors involved with fatty and salty food
: "gain an intimate understanding of people, places, cultures, and situations through rich engagement and even immersion into the reality being studied."
"Attempt to explore how cultural understandings are shaped, and how group members make sense of their experiences...go beyond an exploration of simply what is, and begin to explore why it is."
O'Leary, 2010, p.114
O'Leary, 2010, p.115
"If you want to be truly effective in getting people to move from A to B you need to start at A, and you can only do that if you understand and appreciate A...intellectually... emotionally as well."
O'Leary, 2010, p.119
Triangulation helps achieve credibility in qualitative research by using more than one source of data to confirm the authenticity of each source.
O'Leary, 2010, p. 115
"goal is to use rich discussion to draw out depth of opinion that might not arise from direct questions...high efficiency and lower costs."
O'Leary, 2010, p. 196
benefits of observations study include "there are times when you need to 'see it for yourself'...the gulf between what people say they do and what they actually do can be far and wide...data collected through observation generally takes place in the real world...you are out there in the field, in the heart of the action."
O'Leary, 2010, p. 208
4 months of data collection: qualitative research credibility requires "prolonged engagement-investment of time sufficient to learn the culture, understand context, and/or build trust and rapport."
O'Leary, 2010, p. 115
Concurrent data collection and data analysis to allow for opportunity to adjust research methods.
Writing completed 2 weeks before defense in order to create thorough and sufficient presentation.
This will support the case study portion of the research question and allow me to work off of research that has already been done on this aspect of the subject. As O'Leary says "refining the wheel will often get you further than reinventing it."
This will be useful because this information supports the basis of the study as well as can give insights into how the environment impacts actions, whether consciously or unconsciously.
this information will support the case that kids will still come to these environments if food is healthy. The physiological influence that some nutritionally poor food can have creates an uncontrollable and primal desire to eat these foods...by taking those away you give control back to the consumer.
This plays off of the psychology of the issue and I can piggyback off the research they have done in terms of what can trigger people to get excited about eating certain foods or going to certain food environments.
Research on contemporary healthy restaurant (food space) projects and analyzing common design/programmatic themes
Analysis of various unhealthy food environments and comparison of common design/programmatic themes.
Who: restaurant patrons, designers of health conscious restaurants, managers, staff.
What are some of the most common comments patrons have about programs and design (if any).
Are there certain components or tactics that seem to have stronger impacts than others.
Going to both healthy and unhealthy food spaces and seeing which programs are most engaging & in what ways.
Observing people's interactions within the design of the space, especially as it relates to the food (if it relates at all).
Correlation between the disconnect we have from our food/process of eating and obesity/poor relationship with food.
This research will help build the foundation of the study because the focus of the design will be to connect people back to food and the process of eating and that is baseless if it has no impact on the way people eat and therefore their health.
Obesity is a wicked problem with influences from...
restaurants, fast food facilities, cafeterias.
Expenses & Equipment
Director of Healthcare
Initiatives ASU Design School
Visual Communication with background in psychology
ASU Design School
Alexandra Brewis Slade
School of Human Evolution and Social Change and ASU Obesity Solutions Collaboration-research on "how the complex interactions between human biology, ecology and culture act to shape human health and well-being."
Research supplies (ie notebooks, binders, flash drives, pens)-
Taking other researchers of the subject out for coffee and topic discussion -
Gas (to drive to various case studies)-
thesis printing and binding -
Order of data collection: case studies followed by observations followed by focus groups to ensure maximum knowledge of tactics and behaviors before actual interactions and discussions with kids.
Associate Professor at ASU's College of Nursing. Does a lot of work with the Design school as well and has a background in wicked problems.
HEALTHCARE AND HEALING ENVIRONMENTS
LAINIE PLATTNER 3/21/14
AMERICA'S OBESITY RATE
Steadily increasing over second half of 20th century.
>66% of US adults are overweight or obese
Aronne & Havas, 2009
THAT ENCOURAGE UNHEALTHY BEHAVIOR AND TAKE THE FOCUS OFF OF THE TRUE PURPOSE OF A FOOD ENVIRONMENT...THE FOOD!
ENVIRONMENTS THAT PROMOTE OBESITY
DIRECT AND INDIRECT COSTS OF OBESITY IN 2001
SPENDING IN 2007
NORMAL WEIGHT INDIVIDUAL
OBESE INDIVIDUAL +38%
HAIDAR AND COSMAN, 2011
Potential Committee Members
SPILLING THE BEANS, TRIMMING THE FAT & RESETTING THE TABLE
Analyzing successful design strategies of spaces where people eat; uncovering and reworking the tactics of unhealthy settings and putting together approaches of healthy locations to create the optimal eating environment that is honest, fair, engaging and brings it all back to the main focus:
HEALTHCARE & HEALING
SPILLING THE BEANS, TRIMMING THE FAT & RESETTING THE TABLE.
What common tactics (design and programmatic) of unhealthy eating environments distract from the food/experience of eating?
How can those enticing tactics be transformed in an effort to make the experience about the food and eating...creating a healthier environment?
Which are the most effective and why? What goal do they accomplish?
Which tools/experiences in healthy restaurants are successful in engaging people with food and the experience of eating?
PROVISIONAL WORK SCHEDULE