IDUS 711 Me h d fC e S i g 2020
al Re ea ch
Presented by Group 2 (Zhengyu Chen, YiChin Chou, ChiaHsuan Hsieh)
P
ble
Defi i i
Re ea ch Ac i i ie
A
Subject of Study
AEIOU
Annotated Bibliography
Problem Statement
Interview
Consent Form
Opportunity Statement
Questionnaire
Purpose of Study
Persona
Target Audience
User Journey Map
Purpose of Study
Stakeholder's Map
Research Activities & Methodology
Affinity Diagram Opportunities and key insights Design Recommendations
e di
Subject of Study Problem Statement Opportunity Statement Purpose of Study Target Audience Purpose of Study Research Activities & Methodology
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Due to the severe epidemic all over the world generated by the Coronavirus, the majority of cities have been under lockdown in America also in lots of countries like China, Singapore, India, etc. Its impacts are overwhelming. Millions of people cannot live their life as they used to be, harder to get food and groceries, work and study remotely, or even unable to get back to their home countries as they wish. The most obvious and direct impact can be seen as its harder to get food and groceries as people might be exposed to the virus. For this reason, this research focuses on food supply, delivery services, cooking, and the related impacts during the current situation in order to identify opportunities for design improvements within healthy diet, lifestyle as well as food supply.
F d i g edie ca e heal h
a e h l lied a d lack f ble d i g he e i d f elf-i
ii la i
.
Recently, there has been a severe epidemic around the world because of the Coronavirus. It results in many people to stay at home and elfa a i e themselves. Under these situations, many problems also arise such as many people need to stay at home and they cannot work during this period which eventually leads to lack f lab . Due to this, the food supply chain will be severely affected (Askew 2020). Firstly, lack of labor will impact the harvests because the ha e of many crops like fruits and vegetables still depend on a al lab . Therefore, lack of manual labor will reduce the harvests of crops that will directly reduce the supply of agricultural products to the supermarkets. This will further other agricultural products as the epidemic intensifies and quarantine times increases. With the shrinking workforce, the fac ie are also running short of workers. In this case, food processing factories will also get affected due to less production. (Reidy 2020). During this special period, he deli e i d is also badly impacted. According to some news and reports, some delivery companies have closed their warehouses because workers were infected with the coronavirus. Under this condition, the delivery pressure will be gradually increasing. This will slow down the delivery of some foods and even some foods become stale on the road because of the increase in transportation time. It also causes lack of food in the market. In addition, there is an i c ea e i de a d during the lockdown. Because during this period of crisis, people tend to hoard food as a reserve, so they will buy a lot of food to store them at home. In this case, the problem of the food supply of the market will be gradually serious because of the increase demand, delivery problem and reduced production. Moreover, all of these problems will lead to a new problem which is about people s health. The balance of nutrition is important to people and in this epidemic period, it is more important to resist the virus. No one knows how long the quarantine measures will last, therefore it is easy for people to suffer from sub-health problems and weakened resistance due to incomplete nutrition during this period. Under this situation, it is also bad for the global fight against the epidemic (Snap Fitness 2016, ASN Member Contributor 2020).
Lack f
ii
beca e f f f d deli e d
e f d a d fe e ch ice f i g he e ide ic.
Image Source: www.pexel.com
Due to the fast-paced lifestyle in America due to busy work schedules, there is a group of people who are getting less time to prepare meals for a day. Contrastingly, there is another group of people who are getting la ier to cook because of easier availability of fro en food. Also, some people do not even know how to cook. It is, therefore reasonable for some people to buy pack of fro en meals (Mclynn 2019), especially during epidemic situation. However, it should not become a habit, as it adversely affects our health, as fro en foods usually lacks certain nutrition that are needed for the human body (Aubrey 2018). Some severe results can be seen in the illness like heart diseases, diabetes, excessive calories, and the worst, cancer (DoctorNDTV 2018). There are fewer food choices in restaurants during epidemic because, not every restaurants offer delivery service through delivery companies like DoorDash, Ubereats, and Grubhubs, etc. As they are too small to launch delivery channels of their own, and a failure to offer the channel would result in large amounts of missed revenue and new customers (Santana & Table, 2019). Thus, people can only choose the food options offered by delivery apps, it results in fewer choices in small cities like Savannah.
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Pe le h li e i all ci ie igh ha e fe e f d ch ice beca e all e a a d ' ffe deli e e ice.
Pe le h ca ' c k, he he igh ea ef e f d, hich igh ca e heal h ble d i g he e ide ic.
F
d i g edie a e h l lied, e e le igh fi d i diffic l ge he ece a f d ie .
Thi i a i ec e da i i e-c f c e
e hi k ab heal h f e f d e ce a d idi g ii fac i f d deli e e .
First of all, we should think about the method of how to make sure workers and farmers being not infected with the coronavirus while they are working. It is really necessary because they can keep the food production and food supply during the epidemic period. Furthermore, helping people to find methods to balance their nutrition and reducing their stressed emotions at home are also significant. It might be the time for governments and food industries to take social responsibility and rethink about providing right and proper nutrition for costumers. Also it is necessary to think about an effective way to educate people to get the nutrition and vitamins for human body. It not only can help people to maintain their health and be more aware of such information, but can also help enhance immune system and stay away from illnesses.
The primary target audience consist of the students who have the experience of quarantine, stay-at-home, shelter-in-place or currently self-isolated at home; the employees who currently work from home; also the employee who are currently on leave without pay. The reason is that they are the most affected groups of people during this period. Thus, the research will discover whether their health and diet is affected by food and its related issues during the harsh period.
The secondary target group is the relatives of the people who are currently in quarantine, stay-at-home, shelter-in-place or self-isolated at home, because they will mostly be concerned and worried and therefore provide financial, physical and mental support for our primary target audience.
Other residents who have not been affected directly but still needs more information and suggestions about healthy diet and proper food storage.
The purpose of this research project is to learn more about how people prepare their meals, including preparing groceries, cooking, ordering foods from delivery services, or anything related to their diet during the quarantine. To discover whether their health is affected by the foods during the special period.
Image Source: www.pexel.com
It's important to understand the context through
In terms of Data processing, we will breakdown the
Secondary Research in the beginning of this project.
gathered research into distinct, individual data
Data
points. An initial round of clustering techniques such
collection
methods
such
as
Publication
Research, Popular Media Search, and Buzz Reports
as
will be used for our project. Understanding the
used to make connections within the data collected,
context, we will move forward to Primary Research
and visualize the same.
will be
in order to understand stakeholders and main social systems.
Ethnographic
C
R
methods ,
such
AEIOU,
as
-
are used for a deep understanding of people in this project. Transitioning from analysis to synthesis we will begin to explore opportunity areas based on users’ pain points. To generate new ideas, connecting outwardly independent points, and understanding During this stage we will create frameworks such as
the patterns through selective organization and
S
visualization is required, in order to bring insights
M
, P
, U
J
M
, in order to create a complete understanding of the
problem
(needs,
pains,
gains,
etc.).
As
both confirmatory and unprecedented. This stage can be better understood by re-framing the problem
researchers, we also start having ideas about
in
terms
of
the
Design
possible solutions for further stages
Proposition Statement.
Criteria
and
Value
AEIOU Interview Questionnaire Persona User Journey Map Stakeholder's Map Affinity Diagram Opportunities and key insights Design Recommendations
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P (H R
W
W
H
C
)
: Teachers, Designers, Online Store Workers. Translators, Writers, Cartoonists, Engineers, etc.
C R : People in these occupations have steady income even during the epidemic. Therefore the period of self-isolation can’t influence their life a lot and can’t impact the quality of their life.
R
P W
S
: International Students, Local Students.
C R : Students is a special group of people. They don’t have income but they don’t worry too much about the livings, because most of their parents support their daily expenses.
R
W P
C (H
L )
: Factory Workers, Restaurant Workers, Offline Store Workers, Company Employees, etc.
C R : People in these careers don’t have steady income during the epidemic because their works are hard to completed online. Under this situation, they just do nothing at home. In this case, the quality of their life will be impacted because of the income problems and their life pressure will be increased gradually.
A
18
50
-
?
18 50
? [
?
?
We chose the range of 18~50 years old is because of our participants are in this range. The target of 18~25 are college and graduate students, 25~50 are people who are working.
1. A
D
D Our topic is about the food and diet during the quarantine, so the quarantine will be our second point in this research.
Y
2. W
[
Cooking problem is the core of our research, so the cooking is an important screener.
N ?
(
)
(
)
[
N
Image Source: www.pexel.com & Google
Image Source: www.pexel.com
5
O
I
10
, .
O 10
-
U
Q
100
, .
For our investigation methods to this research, we mainly conduct online interviews and online questionnaires as it will be more actionable during the pandemic. Our online interviews will be targeting 5 to 10 people and asking up to 10 open-ended questions for gaining deeper insights from participants’ diets during this hard period. Meanwhile, we will enquire about 100 people who are in our targeted group to do the questionnaires, in order to understand everything related to grocery shopping (when, how, how many), selection of ingredients (food quality), level of cooking, the spending on food and ingredients, the knowledge of the must-needed daily nutrition for the human body. Google Survey and wjx.cn are the websites we choose for setting our questionnaires in English and Chinese versions.
1. Name: Kiran 2. Age: 24 3. Occupation: Pipeline Design Engineer 4. Gender
Male
5. Interviewer: ChiaHsuan Hsieh
1. Name: YiChieh Chou 2. Age: 24 3. Occupation: Student 4. Gender
1. Name: ShuFen Kuo
Male
5. Interviewer: YiChin Chou
2. Age: 50 3. Occupation: Accountant 4. Gender
Female
5. Interviewer: YiChin Chou
In order to better understand how people prepare their meals during isolation, we used the AEIOU Framework as a part of our interview questions to observe comprehensivel . We asked participants to have an interview with us and take photos about how the preparing groceries, cooking, ordering foods from deliver services, or an thing the did related to their diet at home, what s environment the sta ever da , how the interact with others.
1. Name: Jenn 2. Age: 23 3. Occupation: Student 4. Gender
1. Name: Dannis
Female
5. Interviewer: Zheng u Chen
2. Age: 24 3. Occupation: Student 4. Gender
Male
5. Interviewer: Zheng u Chen
1. Name: Nate 2. Age: 25 3. Occupation: Student
Our questionnaire mainl target three groups of people, including students, work from home people, on leave without pa and unemplo ed people.
4. Gender 1. Name: Yu Hsuan Liu 2. Age: 24 3. Occupation: Student 4. Gender
Female
5. Interviewer: YiChin Chou
Male
5. Interviewer: Zheng u Chen
Please list in detail all the Activities
ou did during the quarantine
regarding our diet (the more the better) e , ordering takeout, going to the supermarket for foods (cooking at home) ...... What is our dail eating schedule during the epidemic period? What kind of environment do ou live? (describe the surrounding traffic and infrastructure) Please list in detail all the Activit
Spaces, e , living room, bedroom,
supermarket and so on
O li e I 5
10 e
e
Please describe in detail all our interactions with the environment (e ,
ie
le, a ki g
10
e i g-e ded
e i
.
kitchen, bedroom...) during quarantine, Items (e . microwave oven pan...) and people (e . deliver
workers, friends, roommates...) during
the self- isolation. (About diet) E . 1. I often order takeout during the Wh ill i i hi e ? Each group member will take interviews with each of their friends or famil members on to one. Whe ill e d hi ? Ma 4th-Ma 10th
period, so I have frequent contact with the deliver staffs…… E . 2. I am not good at cooking, so I used to microwave to heat read -to-eat or fro en foods…… Please describe the difficulties of bu ing foods in detail and what do it produce influences to ou? During the epidemic period, what does diet impact to
H ill e d hi ? B Whatsapp video call, Facetime or phone call.
our bod
and
health? If so, what are the influences to ou? What did our diet change during the epidemic period? Please list in detail an items about diet or ou use during eating during the epidemic period and e plain when
ou use it. (e , cell phone,
microwave oven, pot...) E . 1. Order takeout or bu ingredients on our phone. E . 2. I like to eat and watch with an
electronic device (Ipad,
laptop, etc) Please list in detail the number of people with whom
ou have
interactions with them about diet or cooking during quarantine. (e . Deliver man, roommate, famil ...)
During the epidemic period, most of us have to sta at home and self isolate ourselves. Ever one has their own wa of preparing meals ever da . It is hard to sa that there is no difficult or effects on our dail diet and ever activities related to food. Some activities are highlighted to indicate the issues and insights we have found. Most of us have been cooking for ourselves a lot more recentl , e cept the ones who live with their famil in their own countries. Deliver orders have been increased overwhelmingl due to sta -at-home polic . Fro en fresh food and processed food have become an ideal choice because of a longer shelf life. Using microwave is also a ke activit which is mentioned b almost all interviewers because of its convenience and also the suitable wa of reheat fro en food or the food kept in fridges. To make sure we protect ourselves from the virus, most of us saniti e the food deliver from outside, also to wear mask if we have to have little interactions with deliver men.
Our interviewers are separated around the world and live in different environments, because we think it is important to understand and discover the similar issues from different surroundings or other insights during this period. For outdoor places, some interviewers currentl living in cities where the can have multiple wa s to get food without spending lot of time. Some of them currentl live in suburbs or not so convenient areas to get food. For indoor places, kitchens, bedrooms are the ke areas for their activities. Especiall bedrooms, most of them prefer to eat at their bedroom since the can eat while watching videos, series, or using phones which are the reall common scenarios for diet nowada s.
One of the ideal methods to get food is to order deliver service via mobile applications, because it has the minimum chance to contract the virus and also to have minimum interaction with others. Some interviewers specificall mentioned that the almost use deliver app once a week to get grocer , food from restaurants or households. So deliver men have become a ke role based on this situation. Other roles like cashiers and grocer store emplo ees are also important. Store managers should pa attention to their health and make sure the wear masks or other protections, in order to minimi e the infection rate. Self-checkout is also crucial during this period since less interaction (with people) the better. On the other hand, it might be better to live with famil , friends or roommates rather than live alone, because ou can have someone to eat with or prepare meals ever da .
The are a variet of methods to cook food, the pictures on the right are the most common objects we use for preparing food based on our findings. During this hard situation, food can be the thing that can satisf us. So the more convenient and faster wa to get the food done, the less bothered we will be. It is quite convenient to use microwave, oven for heating food. Using kettle to get hot water also can make soup dishes (instant noodle, oatmeal) faster. The electronic devices like phone, iPad, laptop are also a ke objects we use while eating, because most people prefer to watch some videos while eating.
Image Source: www.pe el.com
The highlighted objects can be separated in two categories, one is for preparing meals and the other one is for using while eating.
Due to the coronavirus pandemic worldwide, we all have responsibilities to protect ourselves and not going out to e pose from the virus. Some alternatives have been made for bu ing food in order the minimi e the chance of getting infected and interactions with the people. Our main users here are students and, work from home emplo ees and people currentl group might meet some difficulties to prepare their meals or getting food outside.
1. Name: Kiran 2. Age: 24 3. Occupation: Engineer 4. Thoughts: I'm getting used to cooking recentl , but sometime I have no time to cook because of the work.
1. Name: Dennis 2. Age: 24 3. Occupation: Student 4. Thoughts: It's luck that I sta with m parents currentl , because I don't need to worr about cooking.
1. Name: Jenn 2. Age: 23 3. Occupation: Student 4. Thoughts:Sometime s I can't get ever thing I order from grocer deliver , ma be because the food consumption is still larger than the suppl in Atlanta.
1. Name: LuLu 2. Age: 24 3. Occupation: Student 4. Thoughts: During 14-da quarantine in Taiwan, I cook almost ever da , sometimes I ask m parents to bu food from outside.
on leave without pa . These three targeted
1. Name: Mrs. Kuo 2. Age: 50 3. Occupation: Accountant 4. Thoughts: It seems like no effects for me during this period, but I'm worried about m son, and the situation in USA sometimes.
1. Name: Yi-Chieh Chou 2. Age: 24 3. Occupation: Student 4. Thoughts: During 14-da quarantine in Taiwan, I tr to cook with m girlfriend, I also have to ask parents to bu food outside.
1. Name: Nate 2. Age: 25 3. Occupation: Student 4. Thoughts: Sometimes I feel I don't have appetite because I eat single food items ever da , also the inconvenience of getting takeout.
"I' ied g beca e he e a e le
f g deli e
ce h i g b I eed e ice . S I l g g
ce
a S da igh beca e i i le c ded. Al a I ake h e a d clea elf af e I each back, hich i ece a d i g hi e i d."
"I ea ef e f da d ce ed f d d i g hi e i d, beca e he all ca a l ge ih ge i g e i ed."
"I i ha d check he lef ie al he f ck ie beca e e ca ee he la e da e g ce deli e A a d eb i e ."
"The e i e e e a ke hich ca deli e i a da . S ei e I ha e ch e he i e f da af e e e ai f he e ice l ge ."
"S e i e I feel I d ' ha e a e i e beca e I ea i gle f die e e da , al he i c e ie ce f ge i g ake ."
"I d
' ha e a c edi ca d I ca ' de a g ce be deli e ed he e"
"I ha e li all ie I eed bef h i g ece l h ld ed ce he fg i g
"The ali i g edie f deli e d e e ec a i
he f d e g ce beca e I f e e c "
ff e h g ce ' ee e i e ."
O
Q
2.
114
, 104
.
? (
-
) (a) B
from App, (b) Go shop at s permarket, (c)
Someone gi es me, (d) Self-s fficient (Homegro n prod cts). 3.H
? (a) More than
once a t o
eek, (b) Once a
eek, (c) Once in e er t o
eeks, (d) Once in more than
eeks.
4.I
Name: ________
(
Age: (a) Under 18, (b) 18 to 30, (c) 31 to 50, (d) 50 pl s.
)?
(No difference) 1❑ 2❑ 3❑ 4❑ 5❑ 6❑ 7❑ (Big difference)
Gender: (a) Male, (b) Female, (c) Other.
5.
Occ pation: ________
(
? -
) (a) Meat (beef, pork, lamb, and seafood, etc), (b) Fresh fr its and
egetables, (c) Snacks, (d) Preser ed food (canned food, sa sage, ham, etc) (e) Dr goods (rice, noodles, pasta, bread, etc), (f) Be erages, (g) Dair & eggs, (h) Water, (i) Fro en processed foods, (j) Fro en non-processed foods (fro en fresh fr its and egetables).
Are o bet een 18 to 50 ears old? (a) Yes, (b) No. Which categor of participating are o ? (a) Working at home (ha e salar )
6.H
(b) On lea e
Refrigerator, (c) Air-dr ing, (d) Pickling, (e) Smoking, (f) Vac
itho t pa (ha e no salar ) (c) St dent (d) None abo e.
? (
-
) (a) Indoor dr
place, (b)
m packing, (g) Stir
fr ing, (h) S n dr ing. 7.H
? (a) Yes
(Please ans er Q8), (b) No. (Please skip Q8). 8.A 1.
? (a) Do nto n (There are m ltiple channels to b
food) (b) S b rbs (Need to dri e a short distance to b districts (Fe
food) (c) O tl ing
p rchase methods and far a a from the s permarkets).
(
A -
Q7,
) (a) Stored too long (o er the e pir
en ironment, (c) Destr ct b
pets or insects, (d) Be
? date), (b) Wrong stored asted d ring the process of
cooking, (e) Cook too m ch and cannot be finished, (f) Others:__________
8.D ? (a) Yes (Please ans er the Q9) (b) No. 1.H
? (a) One meal, (b) t o meals, (c) three
2.H
eight, (c) Getting sick more often, (d)
10.H
(d) Hardl cook (Please ans er the 5th q estion). Q2,
?
(a) Make a lot at one time and eat it in m ltiple meals, (b) Cook b
o rself also eat
o rself also eat the foods made b
? (a) Yes
(Please ans er Q11), (b) No. 11.A
Q23, ?(
-
) (a) Eat more egetable and fr it, (b) Eat less fried
or processed food, (c) Red ce to eat high-s gar foods, (d) Eat dietar
others, (d) Others. 4.A
) (a)
Weakness in o r ol ntar skeletal m scles, (i) Others:____________.
eek (Please ans er the 4th q estion),
some fro en food or instant food, (c) Cook b
eight, (b) Losing
-
orsening, (f) M scle atroph , (g) Emotions being irritable more often, (h)
(b) Cook once in e er one or t o da s (Please ans er the 4th q estion),
B & C
? (
Gastrointestinal discomfort (constipation, stomach illness) (e) Memor
? (a) Cook e er da ,
3.A
Q8,
Gaining
meals, (d) More than three meals.
(c) Cook once a
9.A
D
Q2,
? (a)
s pplement, (e) Eat more protein, (f) Drink more
ater, (g) Increase the
Order food deli er , (b) Eat instant and fro en food, (c) Someone cook for me, (d)
richness of the diet, (h) Eat less seasonings, (i) Eat more coarse grains, (j)
Others.
Others:_________
5.D
?
(Not Infl enced) 1❑ 2❑ 3❑ 4❑ 5❑ 6❑ 7❑ (Highl infl enced) 6.D
?
(Hardl
nderstand) 1❑ 2❑ 3❑ 4❑ 5❑ 6❑ 7❑ (Q ite nderstand)
7. (
? -
) (a) Online ad ertisements, (b) Paper ad ertisements, (c) Ne s &
reports, (d) Social media.
A
G
?
60 8%
36 59 36%
N
. 13.6%
( 40.3%
F 45.2% 18 35. 56%
).
M 54.8% . 41.3% O
( 4.8%
).
6. ?
M
1.
2.
?
5. H
Someone gi es me 3.7%
5.7%
I
.
A -
B
A 48.3%
.
.
33.6%
.
53%
.
3%
.
4%
.
2%
.
G 42.1%
. 0
98%
4. I
3. H
18.9%
.
10.5%
.
7.7%
D
.
11.9%
B
.
4.9%
.
12.2%
.
8.4%
.
6.6%
.
?(
.
N
9.8%
F
6.3%
40
.
B
-
60
0
8. A
.
.
.
43.2%
.
21%
.
2.7%
.
10.8%
'
.
13.5%
O
.
8.1%
D B N . 66.1%
3.5 . 41.6%
50%
)
60
?
36.1%
O
40
Q7,
. 33.9%
27.7%
7 (B
20
?
)
22.3% M
1% 2%20
&
F
7. H
?
12.5%
.
&
D
1%
.
D
O
12.2%
?
2%
O
F
?
.
C
0
5
10
15
20
1.H
2.H
? O
More than three meals. 3.9%
? H
.
3.A
Q2,
?
.
. 13.3%
4.3%
5.6% C
.
M
. 26.7%
19.4%
. 26.4%
C
. 20%
.
C
64.1%
. 76.3%
C
. 40%
4.D
?
5.D
?
6. ?
H
. 18% N
.
O
33.3% . 44.4%
N
.
&
.
19.7%
.
6.3%
.
32.3%
18% N
3.96 7 (H
)
I 64%
31.3%
. O
5.1 7 (Q
.
)
22.2%
. 0
10.4% 10
20
30
40
7.D ? 9.H
10. A
Q9,
? ? 8.A
. 39.6%
N . 17.4%
Q7,
E
.
19.8%
.
14%
.
16.3%
.
10.5%
E
.
5.8%
D
.
16.3%
.
8.1%
.
3.5%
.
5.8%
.
0%
? E
N . 60.4%
G
43.9%
.
E L
.
G G
(
. ,
).
M M E
O
9.8% 0% 19.5%
.
7.3%
.
2.4%
.
17%
.
0%
.
0%
0
. 82.6%
5
I E E O
0
10
15
20
5
10
15
20
3. H
4. I
? O
?(
.
N
9.8%
.
B
22.3%
O
M
12.5%
)
. 27.7%
. 36.1%
3.5 7 (B
)
.
O
50%
41.6%
22.3%
77.7%
( )
(
, .
) .
7. H ?
33.9% ...
. 33.9%
N . 66.1%
43.2% said the food as stored too long. 21% said the stored food in rong en ironments. 13.5% said the cook too m ch and can't finish it before deca ing. 10.5% said the ingredients ha e been asted d ring cooking process or rong cooking methods.
4.D
?
7.D ?
H
. 18%
. 39.6% . 18% N
3.96 7 (H
36%
I 64%
N . 60.4%
.
)
,
39.6% .N
43.9% gain eight. 19.5% ha e Gastrointestinal discomfort (constipation, stomach illness). 17% feel their emotions ha e become irritable more often. 9.8% lose eight. 7.3% memor loss. 2.4% m scle atroph .
...
"I "D
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In e na i nal g ad a e
den .
During this stage we will create frameworks such as Stakeholder's Map, Personas, User Journey Maps
etc,
in
order
to
create
a
complete
understanding of the problem (needs, pains, gains, etc.). As researchers, we also start having ideas about possible solutions for further stages.
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en l ha n
k.
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Image Source: www.pexel.com
"I c k a l m e n ada , beca e i ' n h a e a deli e fee and e ice fee ge he f d ide. S g ce h ing ha bec me an im an ac i i ie ecen l , b I'm ied g f g ce h ing beca e he e ma ke migh be c ded me ime ."
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Age: 30.
Shops once a week, clearly knows what she
Status: Single.
needs.
Works abroad.
Usually plans her meals for a week before
Rents and lives at an apartment in downtown.
grocery shopping.
Financially independent.
She doesn't have international credit card so
10-15 mins walk to go to grocery stores.
she always pay by cash.
Grocery delivery is not popular there.
She always wears mask for grocery shopping,
Food delivery is convenient.
and sanitizes herself after back home.
Has healthy diet lifestyle.
She is a non-vegetarian, and chicken is the meat she usually buys. She almost eat fruits every day. Before the lockdown, she usually eats out
Low Stress
Selection
High Stress
because of the heavy works sometimes, but currently she cooks a lot more. She controls her diet to keep her body in shape,
Convenience/ Transportation Price Health
because she can't go to the gym based on the situation.
People complain about the grocery
I need to think about the alternatives of
delivery service is not convenient in here.
some certain ingredients.
Supermarket clerk: Some fresh groceries
I think I should try some new recipes which
and households are currently short in
I never cooked before.
supply. Everyone can only buy one to two
I hope the supermarket won't be crowded.
of each item.
Image Source: www.pexel.com
Plans the shopping list, also writes down
Supermarket require people to stay 6 feet
some alternatives if it's out of stock.
away for waiting in line.
Find some more supermarkets which have
People buy a lot of food items for storage
to walk more than 15 mins.
it seems like panic buying.
Buy the food in mid-quality or else she has
Popular fresh ingredients are out of stock.
no choice.
1. Stressed about going out for grocery shopping. 2. Concerned about the nutrition of the alternative food
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items. 3. Fresh and popular groceries are sold out quickly.
1. Able to make new recipes by alternative food items when she plans ahead and search online. 2. Take dietary supplements to balance the lack of certain nutrients.
Image Source: www.pexel.com
In e na i nal g ad a e
"I am a g ad a e den a Illin i S a e Uni e i . I am in Tai an n , beca e all f m c e bec me nline cla . When I back Tai an, I ha e elf i la e f 14 da . D ing he e 14 da , I feel inc n enience. I a i h m gi lf iend in a h e ih familie . The ha e b me f d f nce a eek. We a e n g d a he c k, e al a c k he ame di he d ing he e 14 da ."
den
Age: 24.
His family will buy some food for him.
Status: single.
He doesn’t have plan for meal.
Study abroad.
When he need to go out, he will wear the mask
Now, he is going back to Taiwan.
and sanitizes himself after back home.
Live at home by myself.
He is not a vegetarian, he eats steak 2~4 times
Walk 10~15 mins to grocery stores.
a week.
Food delivery is convenient.
He doesn't eat a lot of fruits and vegetable.
Grocery delivery is not popular in Taiwan.
Before the lockdown, he always eats out, but currently he cooks at home. During the isolation, he usually use food delivery.
Low Stress
Selection Convenience/ Transportation Price Health
High Stress
Image Source: www.pexel.com
I would like to eat some food, but the store People complain about that some people
are closed.
stockpile ingredients.
I think I should change the recipes, because
Many store and restaurant are close
I eat the same thing many times a week.
Some fresh groceries are short in supply,
I don’t like to cook and wash the dishes, but
and price increase.
I don’t have choice.
I have to list the things for my family to
Government encourage people to wear the
help me buy the food during the 14
mask when they go out.
days of isolation.
People buy a lot of food in one time.
Some time I have to search the
Popular fresh food are out of stock.
recipes to learn to cook.
Some supermarkets require people to stay
Some fresh food will be more
6 feet away.
expensive than before. 1. Fresh groceries are sold out quickly.
In e na i nal g ad a e
den
2. Eat all day, gain weight. 3. Eat the same things every week.
1. Train my cooking skills. 2. Eat less junk food.
Image Source: www.pexel.com
Fac
"N , I am in China. I c k e e da d ing hi e idemic i la i n. M famil ha m ife, m n and me. I ha e me ec n mic e e beca e he fac a cl ed d ing hi ecial ime, Id n ha e inc me. Be ide , he ice f f d a e ela i el highe han bef e, hich al gi e me m e e e."
ke
h c
en l ha n
k.
Age: 35.
Shopping once a week.
Status: Married.
Less concern about eating a balanced diet and
Occupation: Factory worker.
being healthy.
Apartment is in the suburb.
The weekly food budget is not very adequate.
Always lived locally.
Financial pressure is greater.
Live with wife and son.
When he goes to market, he will buy some
Walk 10 mins to market.
cheaper food.
Food delivery is not convenient.
Like to buy junk food and beer. Not focusing on body figure. Every time he goes to buy food, he buys a lot, because he buys them for the whole family.
Low Stress
Selection Convenience/ Transportation Price Health
High Stress
I ha e a hea Image So rce:
.pe el.com
press re abo
beca se he fac or
as closed and I don
People complain ha man food i ems are o
ha e income no .
of s ock.
I don ha e lo s of deposi .
Man marke s are closed, onl one marke is
I reall
open aro nd s d ring his period.
pandemic period.
The price of ege able is higher han before.
I
Planning a shopping lis o define he
The people of marke are less han before.
eekl
b dge . Ib
an o
ork e en ho gh in he
an he price of food o become cheap.
People s ock p food i ems.
I hope he fac or
Factory worker who currently has no work.
he mone
ill res me
ork.
Man foods are o
of s ock in he marke .
more cheaper foods.
1. Shopping in and o
is
er
incon enien
d ring his period 2. A lo of cheap food has been bo gh 3. An ie
1. Impro ed mone managemen skills p
2. Cooking skill is be er
The quality and quantity of food items.
Cooking recipes and alternatives of food items. Af er he en ire research process, some design recommenda ions are crea ed based on
he
insigh s from in er ie s, q es ionnaires and o r nders anding from secondar research.
Ways to keep healthly.
Suggest the merchant to control the quality and quantity of the food.
.pe el.com
4. Is there any difference in the quality of food between the period of the epidemic and the usual time? (food freshness) No difference. 22.3%
Image So rce:
Big difference. 27.7%
"I have less choices for fresh ingredients so I have to eat repeatedly during the epidemic."
“Sometimes there are some food out of stock, and some food has a limit to buy. 3.5 out of 7 (Big difference)
According to those information, most food provide from merchants are not fresh enough and also the quantity are not enough to provide to their client during the period of the epidemic.
Sligh difference. 50%
77.7% feel the quality of food items (food freshness) have decreased during the epidemic.
"The quality of fresh ingredients from grocery delivery doesn't meet my expectation sometimes."
Provide the information about food alternative items for dealing with the short supplies.
.pe el.com
4.Does your diet be influenced by the epidemic? "Sometimes I feel I don't have appetite because I eat single food items everyday, also the inconvenience of getting takeout."
Image So rce:
H gel infl enced. 18%
Someho be infl enced. 18% No be Infl enced. 64%
"The quality of fresh ingredients from grocery delivery doesn't meet my expectation sometimes."
3.96 out of 7 (Hugely influenced)
According to the key insights we got from the survey and interviews, some participants claimed they have less choice of food, and therefore eat similar meals everyday. It is an opportunity to provide the information on grocery store websites and in-store ad boards, in order to inform customer some food alternatives for same nutritions.
33.9% of participants claimed that their food items have been damaged during the epidemic because... 43.2% said he food as s ored oo long. 21% said he s ored food in rong en ironmen s. 13.5% said he cook oo m ch and can' finish i before deca ing. 10.5% said he ingredien s ha e been as ed d ring cooking process or rong cooking me hods.
"I have less choices for fresh ingredients so I have to eat same type of meals during the epidemic."
Provide the information to help people keep healthy during the special time.
According to the information on the right, people met lots of healthy problems during the pandemic period and these problems impact their live in various ways. 1. People can do more exercise at home, because people stay at home all the time during the self-isolation period. Under this situation, the space for activity is restricted in a relatively small area. Thus, in this special period, people need some exercise more than ever. Exercise can help people improve the autoimmunity and adjust the mental state which are very important during this period. 2. People should eat more healthy and natural foods to maintain health during the pandemic period. In addition, people must ensure a balanced diet as eating healthy and ensuring a balanced diet which would help people’s body in a better condition, and therefore to avoid some physical illnesses, like Oral ulcer, bleeding gums, gastrointestinal diseases and so on. More importantly, a good diet can also improve people’s autoimmunity.
7.Does your diet has negative effects on your body during the epidemic?
Ye . 39.6%
No. 60.4%
36% feel their diet is influenced, and 39.6% claimed that it turns out to have negative effects on their body. Negative effects include... 43.9% gain eigh . 19.5% ha e Gas roin es inal discomfor (cons ipa ion, s omach illness). 17% feel heir emo ions ha e become irri able more of en. 9.8% lose eigh . 7.3% memor de eriora ion. 2.4% m scle a roph .
"Because of staying all day long at home, I watch videos and series while eating snacks, I have gained a lot of weight."
"My diet has had a negative effect on my body, I got so many weight gains and lose muscles."
“During the self-isolation, the condition of my body is worse than usual. It reflects that I got constipation a little, oral ulcer, bleeding gums and so on.
Zhengyu Chen: In he las fe Team
Yi Chin Chou:
eeks, I reali e ha
he impor ance of eam ork.
ork is more efficien . D ring he eam ork,
problems and sol e hem q ickl
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alone. In addi ion, eam ork hinks problems and me hods more comprehensi el . Ho e er, I also me some problems d ring he period. Firs l , I
ere conf sed abo
ci a ion and essa
he APA forma of he
beca se I did no learn he forma before;
herefore, he forma ga e me o ca se a li le ro ble. Besides, as e er one kno s ha recen l comm nica ing
online
comm nica ion is no assignmen s
ha
so
e are s a ing a home and
some imes,
he
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ih
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s some challenges. As for o r
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as reall
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eeks,
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orks. Af er a fe
imes of
learned a lo in his class, and in a fe coopera ion, I feel ha m and
e coopera e er
di ision of diffic l
s rangers.
hings beca se
projec . I can ge some differen opinions for differen areas in he projec , also some par I migh be missing, b
m
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his projec ,
o ld remind me occasionall . For
e mainl
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eam members are friendl ,
heal h and die . I is an
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hing is
ph sical
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I hink i is a good chance o learn hro gho
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o in er ie
research in
his specific b
beca se if I'm s ill s a
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se ere period of
in Tai an d ring his period, I
migh no be affec ed as m ch as in here. As he projec goes
so
far,
q es ionnaire,
I
feel
beca se
he
mos
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challenge
q es ions
arranged logicall also ask he hings
hich
par
is
sho ld
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recen si a ion i is hard o reach. In concl sion, I hink I alread
and sef l for o r research. So, his is he area
learn man kno ledge al ho gh
need some adj s men s in he ne
e are aking online co rses and
hese kno ledge is hard o ge in books.
ime,
eek.
e migh
5 Benefi s of a Balanced Die . -Snap Fi ness. (2016, No ember 26). Re rie ed from h ps:// .snapfi ness.com/ s/blog/5-benefi s-of-abalanced-die / Aske , K. (2020, March 18). Corona ir s impac on labo r s ppl f els food shor age fears. Re rie ed from h ps:// .foodna iga or.com/Ar icle/2020/03/18/Corona ir s-impac -on-labo r-s ppl -f els-food-shor age-fears A bre , A. (2018, Ma 17). Fro en Food Fan? As Sales Rise, S dies Sho Fro en Prod ce Is As Heal h As Fresh. Re rie ed from h ps:// .npr.org/sec ions/ hesal /2018/05/17/611693137/fro en-food-fan-as-sales-rise-s dies-sho -fro en-prod ce-is-asheal h -as-fresh Doc orNDTV. (2018, A g s 31). Be are! The Tr h Abo Fro en Foods; Their Impac On Heal h. Re rie ed from h ps://doc or.nd .com/li ing-heal h /be are- he- r h-abo -fro en-foods- heir-impac -on-heal h-1903671 Kim, M. L. (n.d.). U.S. Cons mers Re rn o Fro en Food. Re rie ed from h ps:// .npd.com/ ps/por al/npd/ s/ne s/pressreleases/2019/ -s--cons mers-re rn- o- he-con enience-of-fro en-foods/ Lands erk, G. (2020, March 31). 4 ips for ea ing ell from o r free er d ring a corona ir s q aran ine, according o n ri ionis s. Re rie ed from h ps:// .insider.com/heal h -free er-food-s ockpile- ips-recipes-from-n ri ionis s-corona ir s-2020-3 Making Heal h and N ri ion a Priori D ring he Corona ir s (COVID-19) Pandemic. -ASN Member Con rib or. (2020, March, 18). Re rie ed from h ps://n ri ion.org/making-heal h-and-n ri ion-a-priori -d ring- he-corona ir s-co id-19-pandemic/ Mcl nn, K. (2019, Ma 1). U.S. Cons mers Re rn o Fro en Food. Re rie ed from h ps:// .npd.com/ ps/por al/npd/ s/ne s/pressreleases/2019/ -s--cons mers-re rn- o- he-con enience-of-fro en-foods/ Reid , S. (2020, March 21). COVID-19 impac s agric l re from farm o fork. Re rie ed from h ps:// . orld-grain.com/ar icles/13479co id-19-impac s-agric l re-from-farm- o-fork San ana, D., & Table, S. (2019, Febr ar 28). Smaller Res a ran s Grapple Wi h he B rden of Deli er Ser ice Fees. Re rie ed from h ps:// able.skif .com/2019/02/28/smaller-res a ran s-grapple- i h- he-b rden-of-deli er -ser ice-fees/ Sel kh, A. (2020, March 26). Ama on Closes Ken ck Wareho se Af er Workers Tes Posi i e. Re rie ed from h ps:// .npr.org/sec ions/corona ir s-li e- pda es/2020/03/26/822045229/ama on-closes-ken ck - areho se-af er- orkerses -posi i e S aff, E. (2019, Sep ember 17). The Pros and Cons of Fro en Foods. Re rie ed from h ps:// .n ri ionle er. f s.ed /heal h ea ing/ eigh -mgm / he-pros-and-cons-of-fro en-foods