Naturally Delivered by Sophia Baker

Naturally Delivered

ABOUT THE DESIGNER 2

Sophia Baker I am interested in human centered design, problem solving, and caring for todayâ&#x20AC;&#x2122;s world. I found my love of food at a young age, cooking with my grandma at Sunday dinners. In December of 2012, my relationship with food changed drastically when I discovered that I was allergic to soy. I could no longer eat the prepackaged staples I once relied on to get through my busy schedule. Along with soy, I also decided to cut out dairy and gluten due to family history. Creating a new diet for myself required weeks of research on nutrition and recipes, but within a few months I had completely changed my food routine, and consequently my life.

After a semester of my new lifestyle I spent my summer a m o n g f r i e n d s , f a m i l y, a n d peers. During that time it became painstakingly clear that the people around me were getting sick. I began t o w o n d e r. . . Why did they get sick? Who is taking care of them?

Do they know it could have been avoided with proper nutrition? How can I help? 3

Table of Contents

Introduction

Human centered research

Literary resources

Concepts

System map

System content

Packaging

Closing statements

Sources

“ Let your food be your medicine and your medicine be your food” -Hippocrates

It’s no secret that good nutrition makes you a healthier human being. Even before 300 BC, Hippocrates knew this. In spring of 2013, I changed my diet and found a new way to take care of myself. My clothes began to fit better, my skin glowed, and I wasn’t getting sick once a month anymore. I realized that my experience could become more than just something I did with my spare time, especially with todays modern mentality of food just being calories to fuel your body. When my friends and family became sick this year, I knew that I could help them get better. By providing nutritious food as well as the traditional comforts, I was able to help them recover faster. I want to help people be healthier and recover faster from sickness.

I STARTED WITH MY

FOCUS ON THE UARTS

STUDENT BODY BECAUSE THERE WAS A SPECIFIC

COMMUNITY TO ENGAGE.

BUT THEY’RE YOUNG AND HEALTHY, RIGHT?

WRONG.

Stress

Students of college age are generally healthy. That is because we are “in our

Close quarters/studio life

prime” and can fight off most viruses and infections. However, this is almost exclusively determined by how well the student takes care of the body they live in.

Lack of sleep

In my observations I have noted several factors that prohibit the average college student from taking care of themselves properly.

Lack of nutrition 9

Interviews with...

Students Student A gets sick 5-10 times

Student B gets sick about one

per year. They know that they

time per year. They know that

should stay home when they

they should stay home when

are throwing up, and during

they are really out of it, and

this time they take care of

during this time their mother

themselves. They eat foods

takes care of them because

high in protein and drink lots

she is close by. They eat soup

of fluids.

when they are sick.

Student C gets sick about 2

Student D gets sick about 4

times per year. They know that they should stay home depending on how tired they are, and during this time they take care of themselves. They eat anything healthy while theyâ&#x20AC;&#x2122;re sick.

times per year. They know that they should stay home when they are throwing up, and during this time they take care of themselves. They eat canned soup when they are sick.

Interview with...

(

Suzanne Scott Director of Health Services for The University of the Arts

)

The students I’ve talked to have said they mainly take care of themselves, do you see this happening in a proper way? “They think they’re taking care of themselves, but they’re not”

Another trend I’ve been noticing is that students will ignore their sickness and go to class anyway. What would be the ideal response to getting sick as a student? “In an ideal world you’d stay home, sleep, and drink fluids whenever you feel sick.”

How long should you cope with a sickness before seeing a doctor? “Give it 72 hours. If it hasn’t gotten better, see a doctor”

What do you think would help students get better nutrition?

“Extend business hours. Students need to be able to get a healthy meal at 11:30 pm” 13

LITERATURE VERIFIED MY

FINDINGS AND CREATED A DEEPER UNDERSTANDING OF WHAT IT MEANS TO

BE HEALTHY THROUGH PROPER NUTRITION.

Literary Resource Prescription for Nutritional Healing By: Phyllis A. Balch, CNC. An A to Z guide of supplements. Includes a basic nutritional guide to prevent illness as well as a chart of herbs and their uses. Gives detailed information about vitamins and minerals; how they work, what they should be taken with, as well as a chemical break down of our bodies. I am using this book almost exclusively as a resource. This is because the break down of information is simple and can be conformed to any dietary needs. It is not biased to a certain type of diet, which is the main concern of mine moving forward into the nutrition aspect of this project. Since the biological make up of our bodies are so different, we will respond differently to various diets. My goal is to strip away these limitations and focus solely on the nutritional needs of humans.

Literary Resource Self Management and the Health Care Consumer By: Peter William Harvey

“An attempt to apply the self-management principles used in current health care approaches to preventative lifestyle strategies that can help people avoid the onset of disease in the first place. The real tasks, in addition to assisting those with chronic illness, is to empower people to live lives that free them from dependence on systems that cost us all too much.” “The way we live today; our increasingly sedentary lifestyles and excessive consumption of modern foods, for example, is making us sick at an unprecedented rate and this aggregation of sickness is not only limiting the potentiating of individuals to enjoy their life over a natural lifespan relatively free of disability and illness, but is impacting adversely upon the entire social and economic fabric of modern society.” The main draw in this reading was the implication of self care. In the world we live in today, we are able to acquire almost anything with the push of a button. While this convenience allows for more free time and “easier” lives, the choices we make with these conveniences have been detrimental to our health. This reading informed need for health food convenience and the design of my infographics to accompany my service. (pg 43)

Literary Resource What Food Allergies are Costing Families, and the Economy By: Alexandra Sifferlin

Four to six percent of children under the age of eighteen have food allergies, and the numbers are on the rise. Some allergies can be grown out of, but others can form in their wake, and it is unknown and often not safe to test the boundaries of the allergens. Some specialists believe that with modern medicine and the “kill all” stance on bacteria, that allergies are a cause of immune deficiency. Parents can spend up to a thousand dollars a month on protecting their child, and that is before groceries. If the cost of time is factored in, such as time parents take off from work to care for the child, it is even more. Lost career opportunities cost an estimated 14.2 billion. Access to epinephrine and development of “cures” are being improved upon. This reading solidified my personal goal to make my service allergy friendly. By making foods without the main allergens (soy, dairy, gluten, fish, nuts, peanuts, eggs, shellfish) my service allows for a wider demographic to be reached.

Literary Resource T E D Ta l k s : D e f y i n g D i s e a s e (episode 1, William Li)

Can we eat to starve cancer? A look at what foods can “starve” disease by restricting angiogenesis, or the growth of new capillaries, which have proven to feed cancerous growths, and fatty deposits that lead to obesity. Preliminary research and studies have shown that it is possible to concoct a formula with food to restrict angiogenesis and allow a patient to go into remission. This TED talk goes beyond the traditional “food as medicine” stance because it has been shown that certain foods can cause cancer cells to stop growing. It proves that food is a powerful source of medicine for even the most serious diseases we face today.

A HEALTHY STUDENT BODY IS A PRODUCTIVE POPULATION,WHICH ALLOWS FOR THE EXPRESSION OF MAXIMUM POTENTIAL AND GROWTH.

Being 100% healthy is a miraculous achievement in todays modern world because everywhere we turn there is one thing or another hurting our ability to live a healthy life. When the main factor in a persons health is nutrition and the modern diet consists of processed foods and sugars, the bodyâ&#x20AC;&#x2122;s immune system collapses. Reforming the diet is the best way to boost your immune system and the best way to become healthier. Having a stronger immune system means less sickness, and therefor less sick days need to be taken. This allows for more productivity.

AFTER EXTENSIVE

RESEARCH, I FOUND

CORRELATIONS WITH STUDENTS AND THE GENERAL PUBLIC

THAT COULD NOT BE

IGNORED. I NEEDED TO

OPEN UP MY CAPSTONE

TO A LARGER AUDIENCE.

THE BIG(GER) PICTURE U p t o 2 0 % of Americans will get the flu each year. ( A b o u t 6 . 3 MILLION people) If each person missed a week of

theyâ&#x20AC;&#x2122;d miss 2 5 2 M I L L I O N h o u r s of work. This amounts to over 2 B I L L I O N dollars of lost revenue. work,

ALL FOR HAVING THE FLU.

THE HEALTH SYSTEMS

THAT ARE SUCCESSFUL TODAY ARE WORKING TOWARDS THE

NOURISHMENT OF A

SPECIFIC POPULATION.

I WOULD LIKE TO BRING

THE COMPASSION BASED FOOD DELIVERY SYSTEM MODEL TO EVERYONE.

For Uarts

Student is sent to Jefferson if condition is serious

History and Medical Needs Student gets sick

Student goes to nurse

Nurse gathers info and provides menu

My first system integrated the student health services and the Uarts dining hall to make delivery more efficient. It was designed for Uarts with the small campus and tight knit

For Everyone

community.

A person gets sick

They order food online

In order to make this system more accessible, the delivery needed to reach more than the student body of Uarts. By creating a stand alone service, or tying in my system with another food service, my concept can be taken anywhere. It can be scaled as large or as small as a demographic needs.

The business makes food

Dining Hall makes meals

The business packages food

Food is delivered to dorm

The business delivers food

Student eats and heals

Person eats and heals

SOUP Carrot Ginger Soup Unbelievably creamy texture with no animal ingredients! This vegan soup is all natural! Nine of the freshest ingredients go into this warm and inviting soup.

Bean and Vegetable Soup A fiery blend of spices gives this soup a sinus clearing kick. Great for colds and upper respiratory sickness, this soup is sure to get you breathing right again.

Chicken Noodle Soup Light and comforting, this soup will make you think grandma is in your kitchen and taking care of you. Homemade broth and pasta ensure the very best taste.

R I C E & V E G E TA B L E S T I R F R Y Let this Buddha Bowl fill your belly! Brown rice and your choice of three vegetables nourish your body. Spice things up for an extra sinus clearing kick! Carrots

Kale

Broccoli

Green beans

Squash

Onion

Snow peas

Red Bell Pepper

Eggplant

Classic

SIDES

Cucumber Salad

This ultra hydrating side will bring you back to life. With the refreshing taste of cucumber and sweet basil, cucumber salad will rejuvenate your body

Applesauce

A sweet favorite, this all natural, no sugar added applesauce will give you that sweet tooth satisfaction without sending your blood sugar over the edge

Broth

For those in need of a digestive break, this broth will soothe your throat and stomach. 30

Spicy

Sample Menu

Using descriptive language, I wish to make the food sound delicious and nutritious. By stating what the food can do for the consumer, the person in need can make the best choices for themselves. Students choose one item from each category for a complete day of meals. I gave three choices for each section in the menu because itâ&#x20AC;&#x2122;s three days worth of meal variation. If a student needs more than three days of this service, they should seek out medical attention.

STUDENT FEEDBACK

TWO OUNCE SAMPLES

CROCK OF CARROT GINGER SOUP

I set up my taste test in the Terra lobby and offered free samples to everyone who entered. A few declined but many took samples, and the most informative part was when students and teachers stopped to talk about the concept behind it all. Some even offered suggestions. After explaining my goals, I asked them to fill out a quick comment card, rating the taste, saltiness, and any thoughts they wanted to add. The soup rated between a seven and a ten, and the saltiness rated between a one and a five. Overall, I see the test as a huge success and I learned that students are willing to accept the food that I offer. 32

Taste Test Testimonials “Good and warm, perfect for a gross cold day!” “Yummy, make me more!” “I love the smooth texture” “Tasty and healthy, I would eat lots of it!” “So soothing! Not too sweet or salty, very natural!” “I NEED the recipe to this soup!” “Very good for a vegan item! Love!” “It’s soooo good. Goes down nice and smooth, I love it!” “Yum Yum! Usually I don’t like ginger, but this is great!” “Very tasty. Glad it’s so healthy!” 33

CARROT GINGER SOUP

SUPERFOOD ONION

Vitamin A, C, K Vitamin B1, B2, B3 Calcium Choline Iron Manganese Magnesium Phosphorus Potassium Selenium

CELERY

CARROT

Vitamin A, C, D, E, K Vitamin B1, B2, B3, B6 Calcium Copper Choline Folate Iron Manganese Magnesium Phosphorus Potassium Zinc

Vitamin A, C, K Vitamin B1, B2, B3 Calcium Iron Manganese Magnesium Phosphorus Potassium Selenium

A crucial ingredient in soups, water should be pure of all containments.

GARLIC

Vitamin C, E, K Vitamin B1, B2, B3, B6 Calcium Iron Manganese Magnesium Omega 3 fatty acids Omega 6 fatty acids Phosphorus Potassium Selenium Sulfur

GINGER

OLIVE OIL Vitamin E, K Iron Omega 9 Anti-inflammatory Heart Healthy Lowers blood pressure Slows growth of unwanted bacteria

WATER

Anti-inflammatory Relieves nausea

SALT

Sodium Helps retain water Stimulates muscles Creates digestive enzymes

HERBS

Antioxidant Essential oils to soothe ailments Fight bacteria Stimulates digestion

Heart Health Strong Bones Stable Metabolism Better Digestion Glowing Skin Lowered Blood Pressure

Shiny Hair

Increased Brain Function

Strong Nails

Nutrition Information

Along with the food I provide, I wish to include an infographic to inform the consumer of the nutrients and benefits they are receiving by eating the meal. Acting as an additional supplement, my goal is to have the food make the consumer feel better and appreciate the power of good nutrition. I hope this will compel the consumer to learn more and find the nutrition information just as nourishing as the food itself.

Test:

Giving a day of meals to Joseph

J os e p h i s a U a r t s sen i o r wh o was i l l . I tes ted th e con c e p t o f n u t r i t i o u s f o o d del i very wi th h i m an d rec o rd e d h i s re sp o n s es . “In the morning I was having trouble getting out of bed. I was groggy, had a bit of a headache, and my stomach was sensitive. When I am sick, I usually refrain from eating because I have a strange appetite when my stomach is upset. I received the bag meals in the morning and was thrilled. I didn’t have to take time to make it, or go out to the dining hall. The meals consisted of: a cucumber salad, vegetable soup, rice and vegetables, and a strange drink. Everything was extremely good and I had no trouble eating it at all, despite my stomach.

The cucumber salad was fresh and cold; which calmed my stomach and made for a good snack. After the snack, my appetite began to

come back so I heated up the vegetable soup. At first I thought the soup was a bit bland, so

the broth was simple and easy to digest and keep down, despite the slight nausea from being sick. I added a touch of salt to match my specific taste. The vegetables were very fresh and

After the soup, I was full and soon took a nap that helped my headache go away completely. The rice and vegetables were good too; the rice had a certain oily taste to it and was not dry at all. I wasn’t expecting myself to like this dish as much as I did. The vegetables, which were with the rice, were sweet and matched the rice quite well. As for the drink, I was not sure if I liked it or not. There were so many complex tastes in it. I really enjoyed the aftertaste though, once I got past the INTENSE rush of a million flavors. I guess this is just something to get use to, because it wasn’t bad, just really different. All in all, I

think eating healthy meals all day contributed to my well-being. It may be just the fresh ingredients, which really made my stomach accept food. The simple palate helped too. I would definitely invest in such a venture as this!”

FINDING A WAY TO

CONTAIN MY SYSTEM GAVE WAY TO ECO

FRIENDLY PACKAGING AND REUSABLE

DELIVERY BAGS.

Compostable Bowls

I sourced my bowls from Susty Party, a company that specializes in eco friendly dining ware. I chose their sugar cane fiber bowls in 7oz, 12oz, and 16oz. The bowls are lined with a biodegradable sealant that keeps liquids contained. They are compostable within 68 days of disposal.

I started by creating bags

My next iterations used

Using the same cylinder

with a net structure. My

the same net structure

form, I created a fabric

goal was to create a bag

with a smaller gauge of

bag that cinched close at

that was light and did not

yarn and twine. While I

the top and bottom with

use a lot of material.

enjoyed the aesthetics

a zipper down the side. It

of the bags, they did not

was nice because it could

function properly. The

be flat packed and stored,

knots got in the way of

but the bag was bulky and

unpacking and they did

not structurally sound.

not stabilize the bowls.

My next bag had a vertical

I started to refine the

My final model went back

zipper up the side and

previous bag with zipper

the vertical zipper up

an open top. It had a flat

applications, a top, and

the side. I also included

bottom and was much

a handle. My second bag

a flap top that secures

more structural than my

had a zipper that wrapped

with Velcro. The handle is

previous models. The bag

around the cylinder

integrated into the design

fit snuggly around the

and the top to create a

by becoming the pull for

bowls and stood upright

seamless form. While

the Velcro top and the

when placed on a surface.

the aesthetic was nice,

zipper pull for the side

The new material was

the zipper was difficult to

opening.

waterproof and easily

maneuver around the bag.

cleaned.

The handle also go in the way of it opening.

Naturally Delivered SOUP

RICE

SIDE

Branding

Using the Naturally Delivered logo I created, I matched a sticker to add onto the tops of my compostable bowls. They are uniform to create ease of use and have the contents of each on the sticker. The food supplier simply circles the appropriate contents and packs the bowls into the delivery bag.

Naturally Delivered COLD REMEDY FLU REMEDY SINUS REMEDY MYO REMEDY

GIVE TO THE FOOD BANK

Hello, we heard you weren始t feeling well, so we始ve come up with a few healthy options to help you get better. Simply choose the items that best suit your needs and relax. Your food will be there soon. Naturally Delivered

Interaction

My goal for the branding was to create a simple layout that would portray a clean feeling with fresh colors. I wanted the choices to be set into a computer or a smart phone without any confusion, so I made the four choices bold and easy to maneuver. If the user chooses, they can investigate the site further through links and additional information on the pages.

BY MAKING NUTRITIOUS

FOOD AS CONVENIENT AS THE FAST FOOD PEOPLE ALREADY CONSUME,

HEALTH IS PROMOTED

WITHOUT COMPROMISE.

SOURCES Literary Sources Balch, Phyllis A., CNC. Prescription for Nutritional Healing.

New York, Penguin. 2010.

Harvey, Peter William. Self Management and the Health Care Consumer. New York, Nova Science Publishers, INC. 2011. Sifferlin, Alexandra. What Food Allergies are Costing Families,

and the Economy. New York, TIME. 2013.

Online Sources MRE Info. MRE Info, web. December 2013. Netflix. TED Talks, online video. Summer 2013. Jefferson Hospital. Jefferson University Hospital, web.

December 2013.

Philabundance. Philabundance, web. November 2103. MANNA. MANNA, web. October 2013. Meals on Wheels. Meals on Wheels Association of America,

web. November 2013.

Consultants Suzanne Scott, Director of Health Services at the University of The Arts Dâ&#x20AC;&#x2122;Arcy Webb, Nutrition Consultant

itâ&#x20AC;&#x2122;s whatâ&#x20AC;&#x2122;s inside that counts 52