Poster Session (Asynchronous - Online Only)
Food Banks Improving Health Outcomes View Digital Media
Poster Session Gianluca De Leo, Kendra Mhoon, Claire Hudson, Judith Anglin
In the state of Georgia, USA, 1 in every 8 people are food insecure. To help alleviate this problem food banks, consolidate the collection of donated and salvaged food to mainly food pantries for distribution to communities that are at a high-risk of food insecurity. Augusta, is a large rural city in Georgia with the downtown area designated as food desert. The nearest grocery store in the downtown area requires crossing state lines to South Carolina. The study accessed the risk of food insecurity and the needs of food pantries recipients in Augusta, Georgia. Researchers administered a questionnaire to food pantry recipients (n=100). The cross-sectional study collected demographic, access to cooking facilities, nutrition knowledge, perception of healthy eating, food access and availability data. The analysis used Chi-square statistic and Fisher’s exact test were used for testing for associations between stratified groups. There was statistical significance between insufficient food and preparing home-cooked meals (p=0.0449). Respondents with insufficient food were more likely to skip meals (p=0.0022). A significant relationship was also observed for the size of the household, cooking facilities, skipping meals, and food availability. Food banks are useful in increasing food access and reducing food insecurity. However, the provision of high quality nutritious foods needs addressing. The incorporation of nutrition education, cooking demonstrations, and food sampling at food banks may be effective in improving nutritional status and health outcomes in high-risk communities.
Is It Possible for a Class to Have It All? : Model of a University Honors Class View Digital Media
Poster Session Kathy Tehrani
Team teaching, reading, writing, discussions, and immersion community learning are explored. Every student in the Xavier University Honors Program is required to take Honors 300: Connections course. Honors 300 is taught with a different focus each semester, chosen by two co-instructors who have agreed on a topic of shared interest. Kathy Tehrani (BIO) and James Wood (PHIL) offered “Slow Food” in the Fall of 2019. This course is the single required component of the six-honors course curriculum for University Scholars students at Xavier University. We divided our topics into sustainable agriculture, philosophy and ethics of food and eating, and what to eat and why. The challenge was to include an interdisciplinary content that combined readings from a variety of academic fields. Our goal was that students observe and discuss food issues from these sources and be able to analyze both past historical perspectives and future solutions to present problems. On our Fall Break, students traveled to Detroit for a three-day volunteer immersion experience at Campus Kitchen where they better understood urban food issues by delving into the solutions developed by the residents. Immersion learning is an academically based community project experience that focuses on issues of social injustices and their systematic challenges. Team teaching is another unique experience both for the professors and the students. In this case one professor was from the Department of Philosophy and one from Department of Biology. Students could see on a weekly basis how colleagues from very different professional backgrounds approached the same material.
Applied Healing Catering Design to Forest Therapy: A Case Study of DaNongDaFu Forest Park View Digital Media
Poster Session Chuan-Jin Lin, Bor Hon Lee
Forest therapy is seen as one of a relaxing treatment for leisure travel. It can inevitably release stress from a medical perspective. The Danongdafu Forest Park has been the target to cultivate environmental sustainability and suitability of forest therapy tourism will be therefore carried on. Cuisine is therefore the key point to local culture and positive mood swing. This research considers local food studies that cover slow food and dietotherapy based on catering design. It highlights the value and significance of food in forest therapy by its presentation, taste arousal, local products. With such connection, it would indulge a sensory series of immersive experience. In-depth interview and field survey were conducted for this research in relation to community development and the natural resources.
Characterization of the 3D Printed Food National Market and Consumer's Perception View Digital Media
Poster Session Frederica Silva
Consumer attitudes and acceptance of emerging technologies in the food sector, as well as their application, are important determinants of their successful implementation and commercialisation. This is particularly relevant, when consumer concerns about technologies applied to food production are increasingly aware and growing. In recent years, numerous studies on 3D printed food (3DPF) have demonstrated the value of this technology. In order to know and understand the perception, motivation and consumption associated with this type of 3D printed foods, a survey was conducted. Key points such as food neophobia, factors involved in the opinion forming process towards 3DPF were included in the questionnaire (namely, perceived benefits, willingness to consume, culinary creativity, food engagement, preference for familiar foods and affinity with digital tools). The results obtained showed that 51.6% of consumers are willing to try 3DPF and that gender influences the knowledge about these products. In addition, 54.1% of consumers indicate that if the 3DPF were nutritionally richer than an equal and/or existing product on the market, they would be willing to buy it. Respondents also indicated that the most suitable raw materials for these foods are by-products of the fruit and vegetable industry, as well as fish with no commercial value. On the other hand, consumers who want healthy food adapted to their needs are also aware to the food produced on 3D printers. Thus, it can be concluded that there is motivation to try the 3DPF, providing an opportunity for their inclusion in the food chain of the future.
