Académique Documents
Professionnel Documents
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Recipient Name
Bloomsburg University of Pennsylvania
400 E. Second St.
Bloomsburg, PA 17815-1301
Sincerely,
Lauren Kerstetter
Project Title: Promoting Healthy Eating
Kyle Sisco
Lauren Kerstetter
Richard Horwath
Efe Koch
Vincent Barbati
March 1, 2017
Table of Contents
Page
I. Introduction 1
II. Problem 1
III. Solutions 2
IV. Costs and Benefits 3
V. Deliverables and Deadlines 3
VI. Qualifications 4
VII. Conclusions 4
VIII. Contact Sheet 5
IX. Signature Page 6
Appendices
A-A: Estimated Time Line 7
A-B: References 8
1
I. Introduction
Hunger is an issue that is present in nearly every community, though it
often goes unrecognized. College campuses are no exception to this
plight. This is a serious problem that needs to be addressed, as too
often our peers lack adequate nutrition. Our team has identified three
key elements that contribute to the prevalence of this issue: tight
budgets, busy schedules, and the convenience of unhealthy,
nutritionally empty foods.
II. Problem
The United States Department of Agriculture characterizes food
insecurity by reduced food intake, disrupted eating patterns, and/or a
lack of balanced meals, due to a shortage of money or other resources.
(United States Department of Agriculture) A 2016 study of food
insecurity among college students found that 48 percent of
respondents experienced food insecurity within the 30 days prior.
2
III. Solutions
With the ideal of efficiency at the center of our deliberation, our group
sought recipes with ingredients that have high nutrient densities by
weight and by cost, that could be purchased in economical quantities.
The obvious answer was rice and beans. Rice and beans are dietary
staples of many cultures around the world. Together, they constitute a
complete protein, providing up to %40 of ones recommended daily
amount per serving (Cond Nast). This pairing is also packed with
dietary fiber (%58 DV), iron (%45 DV), Phosphorous (%34 DV),
Manganese (%70 DV), Folate (%90 DV), Thiamin (%41 DV), and many
more essential nutrients that are often lacking in the highly processed
foods frequently consumed by college students (Li). Furthermore, both
rice and beans can be purchased in bulk quantities, with long shelf
lives and easy storage. For example, a 10-lb sack of enriched white rice
from Walmart will end up costing less than half of a penny per cup
serving, each of which triples in volume when cooked.
While item prices vary by store and by product, savvy consumer tactics
can help keep the cost incurred by students to a minimum. The
average cost of the proposed recipes will be under $10. These recipes
are also very open to modification and creativity. Ingredients can be
added, removed, or substituted to accommodate anyones tastes,
income, allergies, or dietary needs.
List of ingredients
3 Recipes
Usability Testing and Results
Meal Preparation Instructions
Budget Analysis
VI: Qualifications
As college students, we are in an auspicious position to present
effective solutions to the problem of food insecurity among our peers.
We believe that by combining our abilities and experiences, we will be
able to provide students with a collection of healthy, low-cost recipes,
in a format that is friendly for all audiences. The documents we plan to
prepare will demonstrate skills such technical precision, audience
analysis, and critical thinking, all of which are being developed through
our Technical Writing class.
VII: Conclusion
Our purpose for these recipes is to provide a nutritional meal at the
lowest price in order to help students that have financial difficulties
achieve food stability. Our recipes, in combination with those from
other classes, will provide sufficient dietary options so that students
will not need to worry about a lack of meals. With the dual delivery
system of printed materials and online presence, we will reach the
most students possible.
5
ks86611@huskies.bloomu.edu
908-455-1803
lek32294@huskies.bloomu.edu
570-854-5977
rjh59764@huskies.bloomu.edu
570-216-2863
eek48927@huskies.bloomu.edu
570-445-1624
vdb45207@huskies.bloomu.edu
5708478773
6
3/2/17-Proposal Submitted
4/20/17-Finalized Formatting
5/2/17-Final Product
10
Appendix B References
Cond Nast. Red Beans and Rice Nutrition Facts & Calories. 2014,
www.nutritiondata.self.com/facts/recipe/1525961/2?
nc=1&autosave=form.info.autosave
Li, Kin-Kit, et al. Study: College students not eating enough fruits and
veggies. 17 Aug. 2011,
www.oregonstate.edu/ua/ncs/archives/2011/aug/study-college-
students-not-eating-enough-fruits-and-veggies. Accessed 10 Feb.
2017.