Lauren Campbell

Industrial Design Thesis

Process Book
 Introduction

This project aims to create

a long term solution to the
overwhelming developed
world health problems that
are caused by diet and
lifestyle choices. A diet that
is diverse, balanced and
made of whole food and
minimally processed goods
can lead to a longer healthier
life free of diseases such
as heart disease, obesity,
diabetes and cancer among
other dozens of health
problems that arise due to
poor diet.

3
 Content

1 Research Articles | Field | Blogs | Surveys 6-23

2 Analysis Mapping | Personas | Ideation 24-55

3 Design Intent Statement | Strategy 56-65

4 Form Sketches | Volume studies | Models 66-97

5 Final Design Renders | Features | Prototype 98- 05

6 Fabrication Tube bending | Welding | Sewing 106-121

5
1 Research
 Disparities in Neighborhood Food

ECONOMIC GEOGRAPHY
Occupational Therapy In Health Care, 27(2):113–128, 2013

Environments: Implications of
C 2013 by Informa Healthcare USA, Inc.

Available online at http://informahealthcare.com/othc
bs_bs_banner

DOI: 10.3109/07380577.2013.785644
N EW S A ND V I EW S DOI: 10.1111/nbu.12031
Measurement Strategies
Food security through the lens of nutrition
J. L. Buttriss
British Nutrition Foundation, London, UK
Culturally Competent Interventions to Address
Obesity Among African American and Latino Michael D. M. Bader
Summary The Foresight report has described an unprecedented confluence of pressures
whereby a growing, and in some cases, increasingly prosperous global population,
Children and Youth Robert Wood Johnson
alongside increasing demand for limited resources and the pressing need to address
Foundation Health & Public health researchers have begun to map the

abstract
environmental challenges, including climate change and changing weather patterns,
means that food security is seriously and increasingly threatened. Much of the
discussion has focussed on greenhouse gas emissions associated with food produc-
Yolanda Suarez-Balcazar, PhD, Jennifer Friesema, OTR, Society Scholars Program neighborhood “food environment” and examine its
tion and the contribution from meat production and dairying has been highlighted.
& Valentina Lukyanova, PhD University of Pennsylvania association with the risk of overweight and obesity.
These protein-rich foods are features of Western-style diets and as such make a
Department of Occupational Therapy, College of Applied Health Sciences, University of
substantial contribution to intakes of a wide range of essential nutrients. Therefore, 3641 Locust Walk Some argue that “food deserts”—areas with little
it is important to understand the impact on overall dietary patterns and associated
nutrient intakes if consumption levels fall, as well as the impact from a sustainabil-
Illinois at Chicago, Chicago, Illinois, USA Philadelphia, PA 19104 or no provision of fresh produce and other healthy
ity standpoint. From a nutritional perspective, the initial knee jerk reaction around mbader@wharton.upenn. food—may contribute to disparities in obesity, diabe-
simply eating less meat is already being replaced by a more sophisticated debate that
is now considering whether a healthy diet, as currently framed by food-based ABSTRACT. While obesity impacts all ethnic groups in the United States, African edu tes, and related health problems. While research on
dietary guidelines, can also be a sustainable dietary pattern now and in the future. Americans and Latinos are particularly at high risk for obesity. The purpose of this
There are some important questions that need to be addressed in order for a clearer paper is to provide an analysis of the literature on evidence-based culturally competent neighborhood food environments has taken advan-
NATIONAL LEAGUE of CITIES
picture to emerge. For example, it is as yet unclear what dietary choices consumers strategies for addressing and preventing obesity and discuss roles for occupational ther-
would make if their consumption of these foods were to be reduced, what effect apists working with populations at risk for obesity in the school or therapeutic clinical Marnie Purciel tage of more technically sophisticated ways to assess 409

SUSTAINABLE
these choices would have on their health and on sustainability of the food supply, environment. A review was conducted of over 80 research articles describing success-
and which groups of the population or individuals within households will be most ful interventions conducted in schools and communities targeting African Americans Human Impact Partners distance and density, in general, it has not considered
vulnerable, recognising that there are demographic changes already underway and Latino children. Although unique single strategies are highlighted in this paper,
associated with an ageing population. This paper provides a viewpoint through the
274 14th Street how individual or neighborhood conditions might
obesity interventions are complex and involved a number of multilevel strategies. The
Oakland, CA 94612
CITIES INSTITUTE Research Brief modify physical distance and thereby affect patterns
lens of nutrition and summarises some of the initiatives already underway in
relation to food security. SM of the analysis of the literature are presented according to strategies that promote
results
healthy eating, physical activity, and overall healthy lifestyles. Along with the cultural marnie@humanimpact.org of spatial accessibility. This study carried out a series
Keywords: food security, global, nutrition, sustainability competent strategies, we recommend specific roles for occupational therapists in order

86(4):409–430. © 2010 Clark University.

to promote the implementation of each particular strategy. Lastly, implications for oc-
cupational therapy are discussed.
of sensitivity analyses to illustrate the effects on the
FEBRUARY 2014 Paulette Yousefzadeh measurement of disparities in food environments of
KEYWORDS. Obesity, African Americans, Latinos, cultural competence
Sustainability of the food supply and food security have
been rising up the agenda around the world for the past
Weather patterns
The UK food system may be relatively resilient to
Institute for Social and adjusting for cross-neighborhood variation in vehicle
decade, in light of concerns about the world’s ever
Economic Research and
Bringing Nutritious, Affordable Food to Underserved Communities:
growing population, the impact of climate change and
weather, but there may sometimes be combinations of
events that will lead to significant impacts on food avail-
ownership rates, public transit access, and impedi-
the common occurrence of severe weather that is dam-
aging crops as they grow in the fields.
ability. The weather experienced in 2012 (ranging from INTRODUCTION Policy ments to pedestrian travel, such as crime and poor
drought to floods in the UK, and drought, heatwaves,
floods across the Northern hemisphere) cautions A thehealth crisis facing America’s children and youth is the high rate of obesity, Columbia University traffic safety. The analysis used geographic informa-
A Snapshot of Healthy
NATIONAL LEAGUECorner
of Store
CITIESInitiatives in the United States.
Correspondence: Professor Judith L. Buttriss, Director General,
British Nutrition Foundation, Imperial House, 15-19 Kingsway,
need to consider the potential for widespread effects on
the food supply. In terms of UK resilience, the term currently at over 17% of the young population in the United States (Centers for 420 W. 118th St., MC 3355
tion systems data for New York City supermarkets,
SUSTAINABLE CITIES
London WC2B 6UN, UK. severe weather is being used to describe any weather
event than can cause impact to the UK supply chain,
Disease Control and Prevention [CDC], 2011). While obesity impacts all demo- New York, NY 10027
E-mail: j.buttriss@nutrition.org.uk
graphic groups, African American and Latino children and youth are at a partic-
py2162@columbia.edu fruit and vegetable markets, and farmers’ markets
For many Americans, buying fresh fruits and vegetables ularly high risk (Veugelers & Fitzgerald, 2005; Wyatt, Winters, & Dubbert, 2006).
and employed both kernel density and distance mea-
INSTITUTE
254 © 2013 British Nutrition Foundation Nutrition Bulletin, 38, 254–261

is as simple as walking a few blocks to the neighborhood Many

SM of them lack daily access to fresh fruit and vegetables and are not getting
enough physical activity needed for their normal growth and development (CDC, sures. We found that adjusting for vehicle ownership
grocery store or getting in the car and driving a short Kathryn M. Neckerman and crime tended to increase measured disparities
Address correspondence to: Dr Yolanda Suarez-Balcazar, Department of Occupational Therapy, College of Center for Health and the in access to supermarkets by neighborhood race/
distance to the supermarket. There are many, mostly Applied Health Sciences, University of Illinois at Chicago, 1919 West Taylor, Chicago, Illinois 60612, USA
(E-mail: ysuarez@uic.edu). Social Sciences
low-income people however, who do not have such easy (Received 3 March 2013; accepted 11 March 2013) ethnicity and income, while adjusting for public
University of Chicago
5841 S. Maryland Ave., MC transit and traffic safety tended to narrow these
access to healthy, affordable foods.1 For these Ameri- 113
1000, Room G-115A disparities. Further, considering fruit and vegetable
cans, the long distance between home and supermarket, markets and farmers’ markets, as well as supermar-
Chicago, IL 60637

www.economicgeography.org
coupled with a lack of public transportation options kneckerm@bsd.uchicago.edu kets, increased the density of healthy food outlets,
and/or privately-owned transportation, limits their abil- especially in neighborhoods with high concentrations
ity to maintain a healthy diet. Low-income communi- of Hispanics, Asians, and foreign-born residents and
in high-poverty neighborhoods.
ties in which residents are unable to easily overcome
ecge_1084 409..430

the geographic disparity between the location of their

Key words:
residence and healthy food retailers have increasingly
food environment
been described as food deserts.2 The U.S. Department food desert
of Agriculture (USDA) defines food deserts as areas in which “at least 500 people and/or at least 33 percent of the spatial accessibility
8 census
Research
tract’s population must reside more than one mile from a supermarket or large grocery store.” 3 GIS Research 9

An estimated 23.5 million people in the U.S. live in communities without access to healthy foods. 4 The USDA has
 Get involved Events Contact Careers

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About Malnutrition About GAIN Programs Partnerships Countries Performance Media & Resources

Return to Media GAIN Receives US$ 38 million Gates Foundation

Return to Home Page
grant to save children’s lives with healthy food
Date: 16 January 2008

Washington, 16 January 2008 – The Global Alliance for Improved Nutrition (GAIN)
today announces a US$ 38 million grant from the Bill & Melinda Gates Foundation to
increase private sector engagement in the fight against malnutrition in young children.

GAIN will use the grant to work with private companies and public-private partnerships
to introduce nutritious foods for infants and young children between 6 and 24 months
of age. GAIN will provide loans, grants and technical advice to help develop and
distribute low-cost, easy-to-use, nutritious food products.

“The private sector can have a huge impact on the long-term health of infants and
young children, who are at a critical stage in their mental and physical development,
by producing healthy complementary foods specifically targeted at this vulnerable
group,” says Marc Van Ameringen, Executive Director of GAIN.
What We Do
Malnutrition plays a role in more than a third of all deaths of children under the age of

Let's eat
NUTRITION
5 – more than 9,000 deaths every day. Malnutrition prevents many more children from
Dairy
reaching their full mental and physical potential, increases health care costs for poor
S T and
countries, R A Tconsequently
EGY OVER V I Eeconomic
slows W growth. For instance, 75 percent of
Fruits
Grains

children in India and 85 percent of children under five years old in Ethiopia suffer from
Vegetables
iron deficiency anemia, while 57 and 30 percent respectively are vitamin A deficient, Protein

which weakens immune systems and can cause blindness.

“Nutrition is a bedrock global health issue that receives far too little attention,” says
Katharine Kreis, Senior Program Officer at the Bill & Melinda Gates Foundation.
for the health of it ChooseMyPlate.gov
“Harnessing the reach and expertise of the private sector is essential to successfully
fighting malnutrition and its devastating consequences.”

Companies that receive support from GAIN will be required to ensure that any foods
they produce and market meet international standards, complement and do not
Start by choosing one or more tips to help you...
compete with breast feeding practices, and have demonstrable positive impacts on the
health of children.

“Every child deserves a chance at a healthy life, and that chance starts with good
nutrition. By bringing companies together with governments and non-profits, we can
make nutritious foods accessible and affordable to families in the world’s poorest
countries,” says Jay Naidoo, Chairman of the Board for GAIN.

Thehernew
A mother in Bangladesh feeding childinitiative willto complement
solid food GAIN’s ongoing
complement breastfeeding. work©to
(Photo increase
Alive & access to
Thrive/AV Com) nutritious foods in developing countries. GAIN is already reaching 160 million people
with staple foods fortified with essential nutrients. For instance, in China, a pilot review Build a Cut back on Eat the right Be physically
showed a reduction of more than 30% in iron deficiency anemia after the introduction healthy plate foods high in solid amount of active your way
OUR GOAL: to ensureof that all children
iron-fortified products. have the nutrition they need for a fats, added sugars, calories for you
and salt
healthy start in life. “This grant allows us to mobilize the innovative spirit of the private sector to deliver
products that have clear benefits to the health of young children and the bottom line of
companies, and that therefore can inspire the private sector worldwide to do more to
fight malnutrition,” says Van Ameringen.
10 Research
The Challenge Research 11
###

About GAIN
GAIN – Global Alliance for Improved Nutrition is an alliance of governments, civil
12 Research Research 13
14 Research Research 15
16 Research Research 17
18 Research Research 19
20 Research Research 21
 Koala Personal Cart
Designer Luan Mateus Dal Savio Expandable Cart
Designer LUMIUM team

SmartCart
Designer Mauricio Noronha

Levo Personal Cart Portable Folding Supermarket Shopping Cart

Designer Matheus Pinto & Fernando Ximenes Designer Hook and Go

22 Research Research 23
 2 Analysis

25
24
26 Analysis Analysis 27
 What Good nutrition

Sustainable food security

Lower food cost

Access to whole foods

Convenience

Clarity in what you’re buying

More crops

Less food waste

Quality of life

28 Analysis Analysis 29
 Who Low income families

People in food desserts

Children under 5 years

Undernourished

Store owners

Communities

City/ Government

USDA/ CDC

Farmers

30 Analysis Analysis 31
 Good income
Owns car
Who

Wants to eat healthy

Labels are confusing
Preparation difficult
Confused what is healthy
Low income
No car
Food desert Believes fresh food is costly
Grocery store is far by bus
Eats frozen or fast food

Single parent Doesn’t have time to cook

Owns car Runs out of groceries quick
Works full-time Wants to eat healthy

32 Analysis Analysis 33
 Problems & Opportunities
Personal indoor growing Drought adaptation through crop
device for high yield crops year diversity
round
Land that feeds 2 people will need
Device for dry farming during to feed 6
droughts
Obesity is 3 times higher in
Preserve fruits & vegetables those who shop at low-cost
for longer shelf life supermarkets

System for choosing food at USDA nutrition labels don’t tell

grocery stores you much about nutrition

Cooking utensil to help guide Most people don’t know how to

healthy cooking cook meals without using meat
and fats
Better personal shopping
carts for families and elderly Nutrition is the root cause
of developed world health
problems

34 Analysis Analysis 35
 How Small community farms

Better food labels

Policy

Crop diversification

More grocery stores

Convenient store partners

Cooking skills

Less live stock

More SNAP benefits

Education

36 Analysis Analysis 37
 How
Small scale growing benefits
Large industrial farms Home gardens
contribute up to 28% of green
house gases in developed Direct access
countries
Cost decrease
If we stop large scale farming
of live stock we can decrease Pick as needed
GHG’s by up to 31%
More nutrients
More inputs then outputs
Less food waste
Viability... Less resources
Winter? Time? Know how?
Start up? Land? Resources? Good for the local economy
Cost? Maintenance?
More food per person
Complexity

38 Analysis Analysis 39
40 Analysis Analysis 41
 Relieve the burden of obtaining nutritious food

Closed Health
through the improvement of accessibility.  
 
1. Color     46. Big  stuff   91. Check-­‐out  
2. Crush  preventing   47. Small  stuff   92. Oversized  items  
3. Stackable   48. Modular   93.  
4. Bus   49. Light  weight   94. Shopping  lists  
5. Train   50. Fragile  stuff   95. Wallet  
6. Blood  supply   51. Bread   96. Purse  
7. Stairs   52. Produce   97. Water  bottle  
8. Elderly   53. Bananas   98. Rest  
9. Women   54. Grapes   99. Waiting  
10. Strong     55. Melon   100. Book  
11. Weak   56. Separation   101. Bus  pass  
12. Single  person   57. Boxes   102. Baby  
13. Obese   58. Cans   103. Child  
14. Weeks  worth   59. Frozen   104. Puddles  

Instead Them
15. Walking   60. Glass   105. Rain  
16. Educates   61. Fresh   106. Snow  
17. Encourages   62. Hot   107. Cold  
18. Convenience   63. Shopping   108. Heat  
19. Preserve   64. Bagging   109. Not  shoveled  
20. Traffic   65. Unpacking   110. Crowded  
21. Crime   66. Accommodating   111. Compact  
22. Bike   67. Forearm   112. Transformable  
23. Reusable  bag   68. Back   113. Durable  
24. Book  bag   69. Ground   114. Short  people  
25. Quick   70. Hands   115. Tall  people  
26. Time   71. Carabineer   116. Bus  ramp  
27. Lots  of  produce   72. Hooks  
28. Pot  holes   73. Wheels  
29. Slopes   74. Motor  
30. Bumps   75. Push  
31. Curbs   76. Pulley  
32. No  sidewalk   77. Reliable  
33. Tight  Aisles   78. Privacy  

Home Then
34. Easy   79. Food  labels  
35. Ergonomic   80. Process  food  
36. Affordable   81. Motivation  
37. Strength   82. Cooking  
38. Safety   83. Dinner  
39. Apartments   84. Taste  
40. Storage   85. Awareness  
41. More   86. Short  distance  
42. Less   87. Long  distance  
43. Customizable   88. Fitness  
44. Heavy  stuff   89. Not  fit  
45. Light  stuff   90. Hands  free  
42 Analysis Analysis 43
 Climate Change

Nutrition

Low-income
Nutrition

Food-desert

Spacial accessibility
Vehicle ownership Grocery shopping burdens

Vehicle ownership

Grocery shopping burdens

44 Analysis Analysis 45
46 Analysis Analysis 47
 Possible outcome
Encouragement & education
when choosing what to buy

Use the cart as a way of

showing what & how much to
buy through vessel size & color

Let the cart relieve the burden

of how much you can carry
home so you are encouraged to
buy more produce

48 Analysis Analysis 49
 Possible outcome
Smooth shopping & checkout
process that protects your
fragile produce from damage

Separation of cart so that

produce has its own space &
will not be damaged

Unload & reload your cart at

checkout while eliminating
the stress of protecting fragile
items

50 Analysis Analysis 51
 Possible outcome
The first prototype uses cloth to create a hammock like shelf. The idea is that
eliminating hard surfaces will protect the produce from damage. Hard edges and
hard surfaces leave fruit and vegetables bruised and dented under its own
weight. This causes the produce to deteriorate quickly, which wastes the time
that the user spent to go to the grocery store to get it, it wastes the money used
to buy it, and it wastes the food, which is more precious now-a-days then ever.

The hammock pictured is a semi-tight flat hammock, but this idea can be used
differently; the hammock can be more enclosed and loose so that it acts like a
bag or it can be tighter and flatter so that it acts more like a soft shelf. The design
can possibly have different types of hammocks throughout or have them
adjustable to the user needs. Maybe the hammocks or interchangeable/modular,
or maybe tiered in a way that creates steps that shift from one side of the cart to
the other.

The prototype pictured uses two strings, one on the left and one on the right.
This allows for the hammock to slide and adjust in size and tightness. The
adjustability allows for the accommodation of different fruit and vegetable shapes
and sizes so that the produce does not roll or bounce out. This also allows the
user to adjust the space needed for produce. This will accommodate large or
small shopping trips.

Another benefit of the sliding capabilities lets the user have access to the lower
half of the cart. The user can slide the hammock allowing more space to place
items at the bottom of the cart and then slide open the face of the hammock as
they use it for produce. Opening it slightly for less produce and extending it all the
way for more.

The way the hammock attaches to the cart maintains the folding capabilities of
the cart. The hammock folds with it without being in the way or damaging the cart
or hammock (as pictured).

Since fabric and string and stronger liked materials are light, this idea adds to the
mobility needs of the cart when carrying down stairs, storing or bringing onto
public transportation.

52 Analysis Analysis 53
 Possible outcome
Prototype 2 uses a sack like basket to experiment with soft vessels. I want to use
soft surfaces to better protect produce during transportation and through out the
shopping process.

This prototype uses wire so it maintains a cylindrical shape throughout the fabric.
The wire was placed at the top and at the base of the sack. The overall form
collapses since there is no support that connects the top and bottom wires. This
also limits the amount of hard material needed to form the shape.

Since the collapsibility is the nature of this design, the sack needs to be
suspended in order to hold its full shape and therefore hold any produce or food.
To address this, I added a rope handle to hold it up with and keep the form when
in use. I also added a cardboard lining to the inside base for support. I needed
the support for this prototype, but I think if I were to go this direction I would keep
the bottom soft and made of the same fabric material as the rest of the form. I
think stronger wire that won’t bend as easily and more durable fabric would solve
this problem.

This sack represents what would be a series of sacks suspended together to

make a cart. The cart would take advantage of the sacks ability to collapse flat
after use. This would add to its storability and also the weight of the cart for
traveling and transporting.

This can maybe be a series of sacks that can be customized according to how
much you are going to buy; where some sacks can be flattened to make space
for items spilling out the sacks in-use around it, or where all the sacks are being
used to keep items separated.

I also imagine that the sacks depth can be easily adjusted so to make more
shelf-like spaces and less basket-like space. This will help eliminate the need for
having to stack any food onto food adding protection to the produce and
versatility to the cart.
 
   
 
   

54 Analysis Analysis 55
3 Design Intent
 “Americans are overfed & CDC Response
undernourished” Increase consumption of fruit &
vegetables
Decrease consumption of
sugar drinks
Decrease consumption of high-
energy-dense foods
Increase physical activity
Overweight 33.3
Health Consequences
Heart disease
Other 24.8 Stroke
High blood pressure
Type 2 diabetes
Cancer
High cholesterol
Liver disease
Extremely Obese 6.6 Gallbladder disease
Sleep apnea
Respiratory disease
Obese 35.3 Cartilage degeneration
Osteoarthritist
Reproductive complications
Mental health conditions
58 Design intent Design intent 59
 Project Goals
Guide the user during the buying process
Protect produce
Eliminate complexity
Encourages healthy eating

Communication
Material & color
Inscribed guide
Simple guide
Use consumer-familiar guidelines

Specifics
Fruits & Vegetables- largest basket,
uses soft material

Protein- divided into 3 sections to

communicate variety, lean meat/
beans/ nuts

Whole grains- bread, cereal, rice

Low fat dairy- smallest section

60 Design intent Design intent 61

 Strategy Problem Statement- Promote better
nutrition by guiding consumer food choices

MyPlate
USDA nutritional
recommendations lead to whole
food choices

Design a grocery cart that represents

Nesting, soft vessels, divided, food groups. Eliminate confusion while
proportioned, color coded guiding towards nutritious choices.

62 Design intent Design intent 63

 The bigger picture

64 Design intent Design intent 65

 4 Form

67
66
 My Daily Food Plan
Based on the information you provided, this is your daily recommended amount for each food group.

GRAINS VEGETABLES FRUITS DAIRY PROTEIN FOODS

6 ounces 2 1/2 cups 2 cups 3 cups 5 1/2 ounces
Make half your Vary your veggies Focus on fruits Get your calcium-rich Go lean with protein
grains whole foods
Aim for at least Aim for these amounts Eat a variety of fruit Drink fat-free or low-fat (1%) Twice a week, make seafood
3 ounces each week: milk, for the same amount of the protein on your plate
of whole grains a day Dark green veggies Choose whole or cut-up calcium and other nutrients
= 1 1/2 cups fruits more often than as whole milk, but less fat Vary your protein routine—
fruit juice and Calories choose beans, peas, nuts,
Red & orange veggies and seeds more often
= 5 1/2 cups Select fat-free or low-fat
Beans & peas yogurt and cheese, or try Keep meat and poultry
= 1 1/2 cups calcium-fortified soy products portions small and lean
Starchy veggies
= 5 cups
Other veggies
= 4 cups

68 Find
Form your balance between food and physical activity Know your limits on fats, sugars, and sodium Form 69

Be physically active for at least 150 minutes each week. Your allowance for oils is 6 teaspoons a day.
 What Counts as an Ounce Equivalent in the
What Counts as a Cup of Vegetables?
Protein Foods Group?
In general, 1 cup of raw or cooked vegetables or vegetable juice,
or 2 cups of raw leafy greens can be considered as 1 cup from In general, 1 ounce of meat, poultry or fish, ¼ cup cooked beans, 1
the Vegetable Group. egg, 1 tablespoon of peanut butter, or ½ ounce of nuts or seeds can
be considered as 1 ounce equivalent from the Protein Foods Group.
The chart lists specific amounts that count as 1 cup of vegetables
(in some cases equivalents for ½ cup are also shown) towards The chart lists specific amounts that count as 1 ounce equivalent in
your recommended intake. the Protein Foods Group towards your daily recommended intake:
Amount that counts as 1 ounce Common portions and ounce equivalents
Amount that counts as Amount that counts equivalent in the Protein Foods Group
1 cup of vegetables as ½ cup of
1 small steak (eye of round, filet) = 3½ to 4 ounce
vegetables Meats 1 ounce cooked lean beef
equivalents
Dark Green Vegetables
Broccoli 1 cup chopped or florets 1 ounce cooked lean pork or ham 1 small lean hamburger = 2 to 3 ounce equivalents
3 spears 5" long raw or cooked
Greens (collards, mustard greens, 1 cup cooked 1 ounce cooked chicken or turkey,
Poultry 1 small chicken breast half = 3 ounce equivalents
turnip greens, kale) without skin
Spinach 1 cup, cooked
2 cups raw is equivalent to 1 1 cup raw is equivalent 1 sandwich slice of turkey
½ Cornish game hen = 4 ounce equivalents
cup of vegetables to ½ cup of vegetables (4 ½ x 2 ½ x 1/8”)
Raw leafy greens: Spinach, 2 cups raw is equivalent to 1 1 cup raw is equivalent
romaine, watercress, dark green cup of vegetables to ½ cup of vegetables 1 can of tuna, drained = 3 to 4 ounce equivalents
leafy lettuce, endive, escarole Seafood 1 ounce cooked fish or shell fish 1 salmon steak = 4 to 6 ounce equivalents
1 small trout = 3 ounce equivalents
Red and Orange Vegetables
Carrots 1 cup, strips, slices, or 3 egg whites = 2 ounce equivalents
chopped, raw or cooked Eggs 1 egg
3 egg yolks = 1 ounce equivalent
2 medium 1 medium carrot
1 cup baby carrots (about 12) About 6 baby carrots ½ ounce of nuts (12 almonds, 24 pistachios,
Pumpkin 1 cup mashed, cooked 7 walnut halves)
Red peppers 1 cup chopped, raw, or cooked 1 small pepper Nuts and ½ ounce of seeds (pumpkin, sunflower or
1 ounce of nuts or seeds = 2 ounce equivalents
1 large pepper (3" diameter, seeds squash seeds, hulled, roasted)
3¾" long) 1 Tablespoon of peanut butter or almond
Tomatoes 1 large raw whole (3") 1 small raw whole butter
1 cup chopped or sliced, raw, (2¼" diameter)
canned, or cooked 1 medium canned ¼ cup of cooked beans (such as black,
Tomato juice 1 cup ½ cup kidney, pinto, or white beans) 1 cup split pea soup = 2 ounce equivalents
Beans
Sweet potato 1 large baked (2¼" or more ¼ cup of cooked peas (such as chickpeas, 1 cup lentil soup = 2 ounce equivalents
and peas
diameter) cowpeas, lentils, or split peas) 1 cup bean soup = 2 ounce equivalents
1 cup sliced or mashed, cooked ¼ cup of baked beans, refried beans
Winter squash (acorn, butternut, 1 cup cubed, cooked ½ acorn squash, baked
¼ cup (about 2 ounces) of tofu
hubbard) = ¾ cup
1 oz. tempeh, cooked
Beans and Peas
¼ cup roasted soybeans 1 falafel patty 1 soy or bean burger patty = 2 ounce equivalents
Dry beans and peas (such as 1 cup whole or mashed, (2 ¼”, 4 oz)
black, garbanzo, kidney, pinto, or cooked 2 Tablespoons hummus
soy beans, or black eyed peas or
split peas)

http://www.choosemyplate.gov/food-groups/vegetables-counts.html
http://www.choosemyplate.gov/food-groups/protein-foods-counts.html
70 Form Form 71
72 Form Form 73
74 Form Form 75
76 Form Form 77
78 Form Form 79
80 Form Form 81
82 Form Form 83
84 From From 85
86 Form Form 87
88 Form Form 89
90 Form Form 91
92 Form Form 93
94 Form Form 95
96 Form Form 97
 5 Final Design

99
98
 Final design
The cart is divided by food group
& each basket is sized to a weeks
recommendation for 2 people

The handle communicates which

basket belongs to each food group
utilizing text, color & size

Soft canvas baskets encourage

consumers to choose whole foods
over processed foods in boxes

Final Design 101

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st ad,
ha
lf y rice
ou & p
r g as
rain ta
sw
ho
le

pro
tei
n

vegetables
choose at least five da
iry low
fat fat &

colors to add variety

fre
e

fruit
choose at least five
colors to add variety

grains
make at least half
your grains whole

protein
nuts, beans, fish,
eggs & lean meat

dairy
low fat & fat free

102 Final design Final Design 103

104 Final design Final Design 105
 6 Fabrication

107
106
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Thank you