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FINAL PRESENTATIONNIKI DEGOEY
MARCH 27, 2015YSDN4004
STAgE ONE: RESEARch
ThESIS quESTION
What are the sensory reasons behind selective, or picky, eating within grade-school children and how can they be convinced to eat a wider variety of foods for their own nutritional benefits?
STAgE ONE: RESEARch
RESEARch FINdINgS
hIghLy SELEcTIvE INTAkE & hyPERSENSITIvITy
» Dislike certain foods due to sensory factors such as smell, taste or texture
» Often is paired with high sensitivity to bright lights and loud noises
POSSIbLE SOLuTIONS
» Using hands-on experiences to teach children about the food, making them more likely to try
STAgE ONE: RESEARch
TARgET AudIENcES
PRImARy
» Grade four students across Canada
» Picky eaters, but all children can benefit
SEcONdARy
» Parents of children
» Concerned about child’s health and eating habits
TERTIARy
» Grade four teachers & schools across Canada
» Hires the workshop
STAgE ONE: RESEARch
STAgE TwO: PLANNINg
ThE wORkShOP
Picky Chefs is a workshop that travels to grade four elementary school classrooms across Canada. It promotes healthy eating and, for the pickier eaters, to try a wider variety of foods using a class cooking activity. The children make simple recipes in class such as yogurt parfaits and granola bars, while the leader of the workshop teaches them important facts about the foods that they are cooking with. This teaches the children a variety of skills including measurements, following directions and, most importantly, the value of healthy eating.
STAgE TwO: PLANNINg
ThE ObjEcTIvE
The objective of Picky Chefs is to teach children in elementary schools across Canada about the benefits of healthy eating and some recipes that they can make at home, which will encourage them to try a wider variety of healthy foods.
STAgE TwO: PLANNINg
bENEFITS OF ThE wORkShOP
» Tasting a wider variety of foods due to peer influence
» Take-home activities leading to less mealtime battles
» Greater relationship between parents and children
» Sense of pride and independence
» Measurement and motor skills
STAgE TwO: PLANNINg
dESIgN ELEmENTS
PART ONE: PROmOTION
» Posters to be hung around schools
» Informational website
» Target audience: parents and teachers
PART TwO: gOOdy bAg
» To be sent home with students after workshop
» Includes reuseable lunchbag/bento box, apron, serving spoons, measuring spoons and cookbook
STAgE TwO: PLANNINg
STAgE ThREE: dELIvERAbLES
PART ONE: bRANdINg
The LogoIllustrationsMascotsPatterns
STAgE ThREE: dELIvERAbLES
ThE bRANd
The Picky Chefs brand is bright and fun. Targeted towards children aged 9-10, it uses bold colours, simple, flat illustrations and blocky fonts to convey a playfulness that appeals to the audience.
STAgE ThREE: dELIvERAbLES
The logo for the workshop is used as much as possible to create cohesion. If the full logo is too large or distracting however, the chef hat can be used in its place. The two primary typefaces in the logo (RACE1 Brannt NCV and Thirsty Soft) are used throughout as well.
STAgE ThREE: dELIvERAbLES
ThE LOgO
STAgE ThREE: dELIvERAbLES
ILLuSTRATIONS
The four primary illustrations (broccoli, banana, apple and carrot) are used throughout most aspects of the project, whether as accents or primary elements. They are flat and simple, with a maximum of four colours used in each. This illustration style is used for the recipes in the cookbook as well.
STAgE ThREE: dELIvERAbLES
mAScOTS
The two mascots, a boy and girl chef, are used primarily in the cookbook as little guides to the recipes. They provide interesting facts about the foods used in some recipes as well as subtitution suggestions. They are fun and relatable characters that use the same colour palette of the brand.
STAgE ThREE: dELIvERAbLES
PATTERNS
The primary use of the pattern is for the fabric that will be used to create the apron and carrying bag for the take-home goody bag, as well as background artwork for other elements of the project. The primary colour used is green, however other variations are used as well (blue, orange, red and yellow).
PART TwO: PROmOTION
Promotional PostersWebsite
STAgE ThREE: dELIvERAbLES
PROmOTIONAL POSTERS
The posters will be sent to schools a week prior to inform students and teachers about the workshop. To avoid high printing costs, there is a blank space for the school to manually write in the date that Picky Chefs will be visiting. The three posters feature broccoli, a banana and an apple as well as a fact about the nutrition benefits of each.
STAgE ThREE: dELIvERAbLES
STAgE ThREE: dELIvERAbLESPromotional poster designs
wEbSITE
The one-page website is a place for parents to find more about Picky Chefs. It holds information on the workshop, the facilitators, recipes featured in the cookbook and a place to request a school.
STAgE ThREE: dELIvERAbLES
(click image to view live website prototype)http://heyniki.ca/pickychefs
STAgE ThREE: dELIvERAbLES
PART ThREE: TAkE-hOmE
Goody Box & ContentsCookbook
STAgE ThREE: dELIvERAbLES
gOOdy bOx & cONTENTS
The goody box will be given to each student at the end of the workshop. Enclosed in an easy-to-carry bag, the bento-style box consists of a small cookbook, measuring spoons, a child-sized apron and large wooden spoons. On the lid there is a place for the child to write their name to personalize the box. It can also be re-used later for a lunchbox for the child. The goody box is held in a convienient drawstring bag so it is easy to carry home with the child.
STAgE ThREE: dELIvERAbLES
STAgE ThREE: dELIvERAbLESGoody bag, box & contents (apron not shown)
cOOkbOOk
The cookbook is a part of the goody box given to the students at the end of the workshop. It contains approximately fifty recipes sorted into breakfast, lunch/dinner, snacks and dessert. Each recipe has at least one fruit or vegetable to ensure nutrition. Some recipes have illustrations of the final product as well as facts about the fruits/vegetables in the ingredients.The cookbook is aimed towards the child, with the parent being the “helper”. Therefore, the recipes are easy enough for a child to make but many do still require parent assistance, which is noted for each recipe.
STAgE ThREE: dELIvERAbLES
STAgE ThREE: dELIvERAbLESCookbook cover and recipe spread
FuTuRE ObjEcTIvES
» Creating stronger branding with facilitator uniforms, car decals, business cards, recipe posters, etc.
» Testing workshop with schools around Toronto, then hopefully spreading Canada-wide
» Promoting workshop through school boards, and possibly partnering with grocery stores to hold after-school classes
ThANk yOu!
