Final Document

INTE 6720 Research in Information Learning Technology Instructor: Jennifer VanBerschot Spring 2012 - Final Action Research Paper
Sara Lohndorf, Dawn Turek, Aimee Willis
Tech Chefs Project: Dinner 2.0

Exploring the Integration of Technology and Family Meal Preparations
. Introduction and Problem Statement
The Tech Chefs team, consisting of Sara Lohndorf, Dawn Turek and Aimee Willis, has had the unique opportunity to engage as action researchers within our own individual family environments, as well as within the context of the support group of our team. Our research
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INTE 6720 Research in Information Learning Technology Instructor: Jennifer VanBerschot Spring 2012 - Final Action Research Paper Sara Lohndorf, Dawn Turek, Aimee Willis
practice addressed how we, as individuals, can implement technology to enhance shopping and preparation procedures for family meals. As a team, our research revealed how we can function as a support unit and disseminate the data from our research with one another, while also sharing our findings with a larger community of interest. Our goal was to implement technology in order to learn new cooking skills and techniques, track our progress and reflect on our shopping and planning practices. We reached our goal by utilizing Web 2.0 technologies, finding best practices, and drawing on the support, communal findings and reflections of the team members. Professional work, household activities, and graduate school deplete our time and energy, but we have families, husbands and in some cases children who rely on us to prepare and serve complete, healthy meals several times a week. We enjoy healthy cooking and eating, but shopping and preparing can often be a challenge after a long day. Constantly planning meals and grocery shopping for ingredients is often overwhelming and stressful. Too often we venture unprepared and unorganized to the store where we end up with junk food and incomplete meals. This means making multiple trips back to the store within a week or settling for unhealthy meals and snacks. Through our action research, we have determined how the use of technology can improve the process of planning, purchasing and preparing at least five tasty, nutritious dinners per week. Each of us had the desire to establish a mealtime tradition that enriched our familys time spent together. Providing weeknight, home-cooked meals is the perfect opportunity to foster positive experiences and create lasting memories. The anticipated benefits of our research project resulted in the team members enhanced knowledge of shopping economically with less trips to the store. Other benefits included expanding of our cooking repertoire and increasing our meal preparation resources. Statistical data of families who dine together regularly is far more favorable than in those families that do not value family mealtime. Studies have shown that regularly eating together benefits spouses and children alike. Benefits and repercussions are addressed in more detail in Context of Study. The results of our research has provided an even greater incentive to solve this problem and improve the purchasing, planning and preparing process.
Purpose and Intended Audience
The purpose of our research was to identify ways in which technology can aid in the planning, purchasing and preparing of five affordable, nutritious dinners per week. The intended audience was blog readers and anyone who struggles with shopping and meal preparation, as well those interested in the topic of cooking for family. The audience included families, individuals, teachers and classmates. Our findings have been tracked and reported using a blog that anyone interested can access at techchefs.wordpress.com. For the purpose of the research process, our audience extended to our peer reviewers and instructor of INTE 6720- Research in Information and Learning Technology at the University of Colorado Denver, with whom we have shared our progress and findings and from whom we have received feedback. The researchers and their families were the participants in this research project. Detailed information about the participants has provided in the sampling section of this document.
Research Questions 2
1. How can we use Web 2.0 tools to improve our planning, purchasing and preparing of five affordable, nutritious dinners per week? 2. Which Web 2.0 tools most effectively aid in our tracking, planning and preparing of meals? 3. How does having an online support network improve our teams planning, purchasing and preparing of five affordable, nutritious dinners per week?
Context of Study
The setting in which the action research took place is in the homes of the researchers. Two of the researchers reside in Colorado and one in Georgia. Researchers consider themselves within an average family income level for their geographical location, which enabled a more consist data collection and reporting since all three had access to the same type and quality of meal ingredients while conducting the research. Nutritional value is considered an important factor during the research process. For the purposes of this research project, researchers agreed that the term nutritious in research question one refers to a balanced diet that includes carbohydrates, fats, protein, vitamins, minerals and other micronutrients to maintain optimal health. We also agreed with the FDAs recommended daily calorie intake for children five to ten being 1800, women 2000, and men 2500. These guidelines were followed during the course of research when selecting ingredients and preparing meals. Early research and statistical findings were a driving force in the researcher's desire to increase the quantity and quality of family mealtimes within their homes. Family connectedness has a direct effect on youth development and spousal relationships. The frequency of family meals has been shown to reduce emotional distress, substance abuse, violent and early sexual involvement, as well as reduce the likelihood of childhood obesity. The benefits of regularly breaking bread with family is positively associated with increased consumption of healthy fare such as fruits, vegetables, grains and calcium-rich foods. Researchers have an exorbitant amount of statistical data regarding the positive effects of habitual family meals, along with negative effects associated with not dining at home with family regularly, which further encouraged successful implementation of the action research.
Literature Review After making recommended edits to the literature review you completed earlier in the semester, and adding any necessary sections, you can place it here. You may need to conduct additional searches for unexpected findings. For example, if you are studying motivation and did not look up extrinsic motivation, but found that to be an important factor, you should add a section in your literature in extrinsic motivation. Be sure you state the gap in the literature and use that as a transition to introduce your action research problem. Literature review questions
Considering our research topic was multifaceted, there are several questions we researched in order to cover the spectrum of possible literature available in our field of interest. Based on our research questions, the literature review questions we entertained included:
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1. How is nutrition affected by increasing the quantity and quality of home
prepared meals?
2. What guidelines are available to aid individuals/families regarding the
nutritional balance of home prepared meals?

3. How are individuals/families affected by increasing the quantity of meals
shared in the home?

4. How do families benefit from shared mealtimes? 5. What technology is available to aid in meal planning, preparation and
cost? 6. How is technology facilitating meal planning, preparation and cost? 7. How does an online, collaborative environment affect motivation to prepare family meals at home?
Literature search procedures.
In order to sift through and review the most trustworthy literature, we consulted only academic and governmental databases, which included the Auraria Library, Google Scholar and the USDA website. Nutrition, family values and cost of living (as it pertains to food budgeting) are hot topics; therefore, we avoided browser searches so as not to include any opinion pieces within our body of sources. Keywords that yielded results included: food pyramid, dietary guidelines, and food costs, all of which were entered into the USDA website. The keywords entered into Auraria Library and Google Scholar databases that yielded results included: family mealtimes, meals and technology, meal preparation, meal tracking, grocery shopping, and meal planning and online. Terms that did not yield pertinent results within these databases included: computer and meal preparation, web 2.0 technologies and meal preparation, web 2.0 and family meals, web 2.0 and cooking, meal planning and affordability, menu planning and family meals, and collaborative and meal planning. Although we did not have to modify our literature review questions, we did have to modify our search terms in order to net more results regarding the technology and collaboration aspects of our research. As previously mentioned, we experienced both an abundance and shortage of literature addressing the layers of our research topic. The wealth of literature increased our knowledge of the action research topic, whereas the scarcity of some other literature reinforced our awareness of the gap we would be filling with our research project.
Literature review findings
As our team engaged in conducting the literature review, we utilized a log to record our findings, which is available for review on the Tech Chefs blog. It became apparent that the overarching concept of our literature review could
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be parsed down to the phrase, planning and preparation of meals at home. From the research on this topic we were able to identify three essential themes which surfaced in the sources we reviewed. These themes are: 1. The nutritional importance of meals cooked at home 2. The benefits of shared family meals on individuals and families as a whole 3. The emergence of technology to aid in meal management Nutritional Importance of Meals Cooked at Home A review of the literature regarding the nutritional importance of cooking at home uncovered studies that suggest that family mealtimes may act as a protective factor for many nutritional health related problems during childhood and adolescence, including issues of [weight], unhealthy eating, and disordered eating (Hammons and Fieses, AAP, 2012). The American Academy of Pediatrics (AAP) recommends that families should regularly eat meals together to help prevent childhood obesity and produce positive effects on children's nutritional health. The AAP studies reveal that families who share at least 3 meals per week together have a 20% reduction in the odds of eating unhealthy foods than those in families that have fewer than 3 shared family meals together (Hammons and Fieses, AAP, 2012). Reviewing the abundance of literature available on the the United States Department of Agriculture (USDA) website led to the discovery that the studies this organization has conducted indicate cooking at home increases the intake of fruits and vegetables, which provide a variety of nutrients and dietary fiber (USDA, 2012). Families who eat home prepared meals tend to eat fewer fried foods and drink less soda (USDA, 2012). Family meal frequency is also positively linked to the intake of protein, calcium, and a wider array of vitamins, which speaks directly to how nutrition is affected by increasing home meal preparation (USDA, 2012). Everyone should have access to information regarding which foods to eat and which foods to avoid, as well as what constitutes appropriate serving sizes. To help guide families in the right direction, the USDA has outlined dietary guidelines that are available on its website at usda.gov. There is rising concern regarding the decreasing health of the American population, and the USDAs informative literature addresses our question regarding what information is available to aid families in the nutritional balance of home prepared meals. The information available not only addresses dietary concerns, but also advises that physical inactivity [in conjunction with a poor diet] are the most important factors contributing to an epidemic of overweight and obesity affecting men, women, and children in all segments of our society (Dietary Guidelines, 2010, pg. viii). The guidelines, based on the most recent scientific evidence, include information on building healthy eating patterns, making healthy food choices, balancing calories to manage weight, as well as it details components of foods, which components to reduce, and which to increase. These guidelines have practical
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information and tips to help Americans build healthier diets, which are beneficial to those that want to achieve nutritionally sound home prepared meals (USDA, 2012). The USDA has developed many helpful tools, including the My Plate guide to eating right. This symbol, available for review in the references section, illustrates what a nutritious plate should look like and was created to help Americans make healthy food choices. My Plate helps make the sometimes complicated food pyramid easier to understand and includes the 5 food groups: fruits, vegetables proteins, grains, and dairy and illustrates the amount of each that should be consumed. My Plate offers helpful tips such as enjoy your food, but eat less, avoid over-sized portions, make half your plate fruits and vegetables, make at least half your grains whole grains, switch to fat-free or 1% low-fat milk (USDA, 2012). It also advises to reduce and avoid sodium in foods like soup, bread, and frozen meals, and choose foods with lower numbers, drink water instead of sugary drinks (USDA, 2012). All of these criterion can and should be taken into account when preparing home cooked fare. The site also offers a tech tool to aid in tracking the nutrition of the food you are eating and comparing the results to your goals, which can be utilized to facilitate nutritional meal planning. Along with the MyPlate guidelines, the USDA includes ways to eat healthy on a budget. Information on healthy eating within your budget include adhering to the 3 Ps, which are Plan, Purchase, and Prepare, which are designed to foster healthy eating habits. Plan includes activities that the Tech Chefs are currently implementing, such as planning meals and snacks for the week according to an established budget, finding quick and easy recipes online, making a grocery list, checking for sales and coupons in the local paper or online and considering discount stores. Purchase includes tips such as buy groceries when you are not hungry and when you are not too rushed, stick to the grocery list, buy store brands if cheaper, find and compare unit prices listed on shelves to get the best price, choose fresh fruits and vegetables in season, and buy canned vegetables with less salt. Prepare includes advice such as prepare in advance, precook on days when you have time, try a few meatless meals by substituting with beans and peas, or try nocook meals like salads, and incorporate leftovers into a subsequent meal (USDA, 2012). The 3 Ps certainly offer information that inform and support our action research topic, as well as provide nutritionally sound recommendations. The Benefits of Shared Mealtimes and their Affect on Families and Individuals Our research revealed that there are many tangible benefits to shared family mealtimes for both individual members of the family, as well as for the family as a whole. On an individual level, shared mealtimes can improve behaviors both inside and outside of the home. According to Barbara Fiese, the frequency of family meals is associated with more positive child outcomes (p. 76). Specifically, shared mealtimes can increase performance
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in school, decrease risky behavior and decrease mental health problems (Fiese, 2006, p. 75). These effects are the result of the communication and interaction which usually occurs during mealtimes. Families often spend meals conversing, asking questions, and emotionally interacting with each other. Whether its a son asking his father to pass the potatoes or a mother asking her daughter about her day at school, the communication and familial interactions which occur during meals proves to be valuable. Family communication and interactions during mealtimes can also positively impact the development of language and literacy skills in children and adolescents (Cason, 2006). For example, children who join in the conversations at the family dinner table are much more likely to develop stronger language and literacy skills than those of a child of the same age who did not participate in shared family mealtimes. Mealtimes can give children and adolescents exposure to new words, narrative skills, and topical transitions which enhance their vocabulary (Larson, 2006, p. 40). Mealtimes can also provide opportunities for family members to participate in interactions that reinforce belonging and resiliency and develop a pattern of enjoying healthy food in communion with significant others (Larson, 2006, p. 12-13). The benefits of shared family mealtimes also extend outside of the home. When family members engage in more positive interaction patterns at the dinner table, their children are less likely to express problematic behaviors in other settings (Fiese, 2008, p. 75). It seemed important that the interactions were positive, rather than negative. Negative interactions could enable negative behavior. Family climate during mealtimes can either support or derail positive child and adolescent health and wellbeing. When conducted in an organized and responsive manner, youth appear to be better adjusted and healthier overall (Fiese, 2008). Families as a whole also benefit from shared mealtimes. Mealtimes can form part of the symbolic foundation of family life (Fiese, 2008, p. 78). They provide a time, place and setting for families to convene, share food and converse with one another. Mealtimes can facilitate family interaction, communication and a sense of unity (Cason, 2006). Besides mealtimes, meal planning and preparation can also foster feelings of family togetherness. Grocery shopping, preparing, and cooking meals allow families to work together towards a common goal of enjoying a tasty meal together. However, obstacles such as schedules and missing ingredients can arise, which families must organize and overcome in order to continue their shared mealtimes. Families may need help in identifying realistic ways to increase the frequency of family meals, which provides them the opportunity to learn to plan ahead, think creatively and make adjustments to fit their schedule (Cason, 2006). We identified three main themes in the articles about the effectiveness of family mealtimes. These themes were continuity, communication and commitment. In order for family mealtimes to be most effective, they should reflect these three themes. Establishing continuity in the dinnertime routine through planning for the future evokes not only a grocery list, but memories of
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relationships and opportunities to create memories that extend across two or more generations (Fiese, 2006, p. 87). Communication was also important, as it allows for interaction among family members. Commitment to mealtimes was frequently addressed. Although the number of shared family meals per week to allow for the best results was not specified in this area of the literature review, it was addressed from a nutritional advantage standpoint as being 3. Emergence of Technology to Aid in Meal Management A plethora of informative articles exists on the emerging and available technology and tools that facilitate meal management. Online services, like the Grocery Game, help revamp ... meal planning and grocery shopping by instructing consumers on how to take advantage of store sale cycles using coupons to plan grocery trips and lower food costs (Weber, 2006). Online meal planning resources, like Emeals.com, help simplify shopping and cooking by coordinating grocery list[s] that dramatically reduces planning and shopping time (Food & Beverage, 2012). The Emeals feature article addresses not only the budgeting issues related to food shopping and preparation by offering meal plans for dinners as low as $2 per person, but also speaks to the nutritional importance of meals served at home by providing plans that offer portion control, low fat and natural and organic fare. Other web-based meal planning tools that offer subscription services include The Six OClock Scramble, Relish, Meal Mixer and Dine Without Whine. These planning and recipe services take the guess work out of preparing nutritious dinner[s] in a relatively quick and uncomplicated manner and range from $4.95 to $14.85 per month in fees (The Food Institute Report, 2007). Fortunately, tools like MealEasy.com are shattering the myth that healthful eating is expensive and offering solutions to plan and prepare over 2000 nutritious meal options. The developers of this site are chefs that aim to give people access to a tool they can use to lower their food bills and improve their health and seek to educate consumers on the long term benefits of healthy food preparation (PRWeb Newswire, 2011). Another noteworthy tool is the Veggie-Mon.org site, which aims to instill good eating habits in children by educating them on healthy food choices. This article and site also speak to the theme of family and individual values that are strengthened by eating nutritious fare prepared at home. The information, graphics, games and activities stimulate and motivate young consumers to be involved activists for healthful eating in their home environment (Tillett, 2005). Online resources available to consumers are now crossing over to mobile applications like Ziplist, which provides meal planners with the technology to sync their smartphones, ipads, and online shopping lists and recipes. These features enable users [to] get the information they need for meal planning and grocery shopping instantaneously, which includes searching for recipes according to what is on sale while standing in the store (PRWeb Newswire, 2011).
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It should be noted that arguments exist in the research literature that address consumers shrinking food budgets [as being responsible for shifting] choices to cheaper, calorie-rich, nutrient-poor foods (McCary, 2010). Conversely, the author of this article seeks to educate consumers on how to achieve nutritious eating on a budget and notes that not planning meals and not creating a shopping list are two mistakes that cost shoppers more in the long run (McCary, 2010). Interestingly, as well, there was a study conducted at the University of Minnesota that found women who spent more time on meal preparation did not always eat healthier meals (Chu et al., 2011). However, it should be noted that the findings were based on one day food records using a tracking chart and the research suggested nutrition education should encourage home meal preparation while stressing the selection of healthier options (Chu et al., 2011). Whether using web-based technology, or a pencil and a simple tracking chart for menu planning, the evidence uncovered in this research suggests that simply pre-planning meals is a key component of [physical, mental and family] nutrition, (Abbot and Byrd-Bredbenner, 2009). This is because meal planning is associated with the consumption of more and a wider variety of fruits and vegetables, greater costs savings, as well as the minimization of anxiety and depression associated with chaos at meal time. One might conclude that the attitude individuals and families bring to the table is reflective of shared experiences and becomes bricks in a system of ... values [and] even a mode of communication that todays technological tools for meal planning and preparation are helping to enhance (Gustafsson, 2004).
Quality of literature
Considering the fact that we embarked on our literature research by only accessing governmental and academic databases, we felt the quality and reliability of the literature we reviewed was trustworthy. The USDA site, which is overseen by a governmental entity in conjunction with subject-matter experts, provided the most current guidelines for eating healthy according to scientific evidence. Books and articles addressing nutrition that were accessible in the Auraria Library tended to be out of date and not reflective of today's nutritional guidelines due to updates to the food pyramid in 2011. The USDA web site provided the most current information on nutrition and, therefore, was the most rigorously reviewed regarding this topic. The Auraria Library and Google Scholar searches we conducted returned results that were academic in nature and meant to inform, not persuade.We also utilized scholarly journal articles, such as those from the Society for Research in Child Development and the Journal of the American Dietetic Association, which have undergone extensive peer-reviews and subject-matter expert reviews prior to their publication. Members of the team made efforts to insure appropriate methods of researching literature were conducted by following the instructors advice to
avoid including opinion pieces within our body of sources. Additionally, we made use of the Auraria Library Chat feature, whereby team members communicated with a librarian in order to effectively search for the most up to date and relevant articles, which lends to the quality of resources we were able to pool. The range of publication dates of the sources we reviewed, which are 2002-2012, lend credence to the research by including recent and relevant information. It is worthy of noting that more than half of the resources were published within the last two years. Due to the unique nature of our action research project, it is not surprising that we did not find studies and/or statistical findings relating to our topic. Therefore, study and participant information was not available for our review. However, we felt confident that the lack of study information did not compromise the quality of our literature, as there was ample academic, peer reviewed and informative feature based articles to supplement our knowledge and guide our research efforts.
Gap in literature
As previously noted, we found an abundance of literature surrounding the topics of nutrition and family values as these themes pertain to at-home meal planning and preparation. Literature addressing what types of technology are available to aid in meal planning, preparation, and cost were ample, as well. Therefore, much of our literature review results directly addressed the first 5 questions that we posed prior to undertaking the review. However, we did identify gaps in the literature regarding some aspects of effects of shared family mealtimes. The majority of literature focused on the perceived benefits of shared mealtimes as it concerns children and adolescents, but did not specifically address the potential benefits to adults without children. Although the literature we reviewed did address number of meals recommended from a physically nutritional standpoint, it did not adequately address recommendations on the number of meals per week in order to most effectively impact the family environment. Barbara Fiese identifies this gap when shes states that one of the limitations in the study of frequency of family mealtimes is that there is no critical number of mealtimes that seems to be essential for healthy outcomes (2008). Additionally, we did not find informative literature concerning questions 6 and 7, which asked how is technology facilitating meal planning, preparation and cost? and how does an online, collaborative environment affect motivation to prepare family meals at home? One may conclude that how technology is facilitating meal planning is addressed in the literature we reviewed, but our group posed this question in hopes of finding actual studies detailing results and data. Our review only uncovered feature pieces meant to inform readers about what tools are available and how they are meant to work.
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Regardless of repeated and varied input, no keywords returned results on collaborative environments and motivation of at home meal preparation. For these reasons, the Tech Chefs have found a unique niche of research study in which to engage that will not only address how technology aids in meal planning, preparation and cost, but also how a collaborative environment affects the motivation to do so. These identified gaps necessitate our study in order to address, analyze and publish results that may benefit other interested parties. Our study will address these gaps by detailing the quantitative and qualitative findings tracked by our surveys, charts and reflection journals that are available for review on the Tech Chefs blog. We posit that the idea of a collaborative environment as it concerns meal planning and preparation could be a viable offshoot of social networking that motivates and encourages participants to engage in increased at home meal preparation, which in turn could inspire a turning point in our countrys nutritional and family values.
Methods Indicate the overall type of the study and type of method used to respond to the research questions. Site selection and sampling. Indicate the people you worked with to complete the study. This may include people you surveyed or interviewed, but also any collaborators such as grade-team members, department colleagues, supervisors, or students. Did you end up including anyone that you did not originally anticipate? Explain how you chose the site and participants.
We selected our participants using what Ernest Stringer calls purposeful sampling, where we consciously selected people based on the extent to which an individual is affected by or has an effect on the issue(p. 43). We identified our key stakeholders to be ourselves and our immediate families, whose lives are affected every day by our meal preparations. Our families helped us define and explore the problem and solutions by engaging in our action research. Specifically, our sampling will include Sara Lohndorf and husband, Dawn Turek and her husband, and children, (2.5 yrs old) and (3 months old), and Aimee Willis, husband, and children, (6 yrs old) and (5 yrs old). Participation by our stakeholders was implied considering the topic and environment of the research. However, researchers encouraged proactive participation by conducting family interviews and taking into account participants preferences when selecting meal ingredients. Also, family discussions and surveys engaged participants and allow them to voice approval, criticisms or suggestions for improvement, ultimately giving them ownership of the process. Our site selection was primarily our individual homes, the environment where most of the research took place. The informal setting of our homes allowed the researchers to be visible and accessible, and allowed the participants to feel at-ease and able to speak freely (Stringer, p.50). Considering the nature of the action research, was conducted at home in a family environment, initial contact was not an applicable issue. The families of the three researchers were aware at the onset of research that we were engaging in research to increase our families at home dinner quantity and quality. The impact of research on the participants was multifaceted. For the researchers as participants, we were aware that the sheer work required to implement the research, which
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involved increased organization and more time spent in the kitchen, was daunting at the onset. However, we received a positive impact of the success because our families observed and participate in a unique experiment that enables positive role modeling and more time spent together. The only negative impact our team received is negative participant feedback regarding a disliked entree. This feedback was used as data for the blog and family survey, as well as reference for preparing the dish in the future.
Data collection procedures Describe all methods used to gather data. You may want to use a chart to show how each research question was answered using each data collection procedure. Provide copies of all data collection instruments in an appendix.
Using the mixed method of collecting both qualitative and quantitative data, we analyzed both types of data. Data from our post meal surveys and reflections were analyzed qualitatively to gain an understanding of successes and failures in our attempt to implement research in order to improve the process of meal planning and preparation. Using the coding system to analyze our familys responses and individual reflections, we uncovered trends and recurring themes. We also compared and cross referenced the SME interview data with the established themes. Additionally, we analyzed the data from our blogs quantitatively. Our self-surveys and grocery tracker chart were graphed and analyzed quantitatively in order to visually clarify results. We quantified our data by converting charted responses into a graph in order to coalesce results, which uncovered insightful, and in some cases, surprising trends. The following chart addresses the data we gathered, the type of data, and the method we utilized in order to analyze the data: Data Gathered Shared Resource Postings (Blog Entries) Type Quantitative Qualitative Method of Analysis Number and dates of posts calculated and cross referenced with number of days research was conducted. Referenced quantitative results with of self survey question #5 (On a scale from 1-5, with 5 being the most motivational and 1 the least motivational, how would you rate your motivation as a result of team environment and support?)
Reflections Journal
Qualitative Quantitative
Each member contributed to a daily reflection journal over the course of the research, which was then Coded by Theme - available for review on blog Number of meals cooked per week per team member charted and graphed refer to Appendix Fig. 1 and Fig. 2

Self Surveys (Pre/During/Post Research)
Quantitative
Each team member participated in a 6 question Self Survey before, during and after the research, which is available on the blog. The results were then charted
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and graphed - refer to Appendix Fig. 3. Post Meal Family Survey Qualitative
Family members (participants) engaged in answering 4 Post Meal Survey questions after each home prepared meal, which is available on the blog. The results were cross referenced with Reflection themes. Team members tracked the date, cost and number of meals purchased using a Google Spreadsheet embedded in the blog. Results were charted and graphed refer to Appendix Fig. 4 and Fig. 5 Team members researched and contacted a Subject Matter Expert, in this case a published author that blogs about family meal preparation, and requested an interview. Interview questions were emailed to SME and the responses were cross referenced with Reflection Themes - refer to Appendix Fig. 6 for Interview Questions and Responses.
Grocery Tracker (date, cost, Quantitative number of shopping trips)
Subject Matter Expert (SME) Interview
Quantitative
Data analysis procedures. Describe how you collated, organized, analyzed, and represented your data. Charts may prove to be helpful in illustrating your narrative description. If you used both qualitative and quantitative data, you will need to explain how you analyzed each data set separately.
We plan to use the mixed method of collecting both qualitative and quantitative data and will, therefore, need to analyze both types of data. Data from our family interviews and discussions will be analyzed qualitatively as we will be seeking to gain an understanding about their thoughts and opinions. Through comparing our familys responses, we will uncover trends and recurring themes. We will also analyze the data from our blogs qualitatively. Our self-surveys, charts and graphs will be analyzed quantitatively at several points throughout our research. Initially, we will be quantifying our data using mean, or average, to generalize our results to help us find insights into the setting and background of the problem. As our analysis progresses, we will use our new survey data to examine solutions and track our results.
Schedule. Show your original schedule and adaptations you made to meet the demands of the course. A table usually helps with the organization of this section.
Schedule
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Date/Date Range: 2/13 - 3/1/2012 2/15/2012 2/19/2012 2/20 - 3/1/2012 2/25/2012 2/26/2012 2/27 - 3/6/2012 3/1 - 3/31/2012 3/15/2012 3/26 - 4/10/2012 3/31//2012 4/28/2012
Activity: Research Web 2.0 tools Action Research Proposal First Draft Action Research Proposal Final Draft Due Development/creation of Tech Chefs Blog to utilize during research Create/finalize self-surveys Conduct self survey #1 (pre-research) Literature Review Interview of SME (family cooking blogger) Conduct self survey #2 (during research) Data Analysis/Findings Conduct self survey #3 (post-research) FINAL DRAFT of Action Research Report
Findings
The data we collected and analyzed provided insightful information for each of the research questions we set out to answer. For the sake of clarity and simplicity in reporting our findings, we have organized our data results according to each research question where we discuss the qualitative and/or quantitative data as it pertains to each question. Reference to our visual data is indicated by suggestions to refer to the appropriate figure in the Appendix in order to review captured findings and information. Question #1: How could we use Web 2.0 tools to improve our planning, purchasing and preparing of five affordable, nutritious dinners per week? Research question #1 yielded the most information in terms of data, as every data collection method we utilized provided direct or indirect information regarding how we could use technology to improve our meal planning and preparation procedures. The Wordpress blog proved to be highly useful and beneficial as a data-storing and dissemination tool. We reviewed our reflections data quantitatively, as we contributed to this daily via an embedded Google document. Our daily reflections provided excellent data on our goals and progress in answering question #1. Please refer to the chart in Fig.1 and graph in Fig. 2 of the Appendix for a visual representation of the data. Our data reveals that each team member prepared a home-cooked meal 25 out of the 33
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days between the dates of February 27th to March 30th. It became evident that utilizing technology in the form our daily blog to track and reflect on family meal preparation enabled each team member to reach the communal goal of planning, purchasing and preparing at least 5 family meals per week during the 5-week research period. In addition, verbal communication among the team members provided qualitative evidence which consistently proved that accountability played a large role in our inspiration and motivation to stay on task, contribute data and share reflections and resources. The embedded Google spreadsheet we used to track grocery shopping data provided evidence concerning how technology aids in the planning phase of meal preparation. The act of tracking the number of trips to the store, food costs and the number of meals planned over the 5week research period gave team members an increased awareness of their costs and activity. Charting and graphing this information, as seen in Fig. 4 and Fig. 5 of the Appendix, provided quantitative data which addresses not only the 5-week history, but also qualitative insight regarding areas for improvement. For example, Aimee discovered that she could improve upon her number of meals planned per week, and Sara realized her total food costs and average cost per meal were much higher than she had expected. These qualitative realizations speak directly to the Look, Think, Act cycle which team members can continue to implement in order to improve the planning process of meal preparation (Stringer, 2007, p.9) . The Post Meal Family Survey, collected through an embedded Google form on the Wordpress blog, generated a spreadsheet view of all the responses and related data. The surveys referenced the preparation aspect of research question #1. The Post Meal Family Survey provided qualitative feedback that addressed how team members could reflect (think) and act on their future meal preparation. The following examples are critiques each team member received which could improve future meal preparation to better meet participants requests: Example 1 : The pork chop was a little thick would have preferred a thinner cut. Example 2: Don't put the yucky cheese in the eggs, more strawberries and less cantaloupe. Example 3: I would add some avocado and maybe make some fries with it. The Self Survey data, also collected through an embedded Google form, provided both qualitative and quantitative data which addressed how technology aids in meal planning and preparation. Please refer to Fig. 3 in the Appendix for a detailed view of the data. One of the major findings was that the number of meals each team member cooked per week increased from 3-4 initially, to 5 or more over the course of the 5 week research. This increase can be attributed to the team members increased us of technology to organize and track meal planning and preparation. The number of shopping trips per week was also affected by the organizing and tracking through technology. The number of shopping trips were reduced from 3-4 times per week initially, to 1-2 during the research time frame. There was also a slight improvement in the budgeted grocery amount for the weekly shopping trip to cover the costs of at least 5 home prepared meals. Although one team members response remained constant at $101 or more for each of the 3 surveys, two team members responses dropped from $101 or more and $51-75 to $76-100 and $51-75, respectively. There were areas of the research which did not show notable improvements as a result of the use of technology. These included the perceived ability of cooking skills, which team members personally ranked over the course of the research. All team members self-ranked cooking abilities remained level at a 3 to 4 score, out of a possible 5, with 5 being the best cooking skills.
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Another relatively unaffected area was budgeted amount of weekly grocery costs, which were meant to cover the cost of at least 5 meals. The question, does the budgeted amount....cover the grocery costs for at least 5 meals for the week was answered overwhelmingly Yes in each of the 3 surveys per team member. This indicates that either technology did not particularly affect this area, or that team members were proficient in this area prior to conducting research. Ultimately, the team members feel they adequately addressed and answered research question #1 and have all gained valuable experience utilizing Web 2.0 technology in their meal planning and preparation. Question #2: Which Web 2.0 tools would most effectively aid in our tracking, planning and preparing of meals? Unlike the other two research questions, this question required additional background research to determine which technologies were available and which ones would best serve our purposes. After utilizing Google searches and reviewing smartphone applications, we decided to implement a Wordpress blog which would enable us to share information via blog postings, embed documents which housed our surveys, reflections and charts, as well as embed documents which displayed our proposal, literature review and data analysis. We utilized Google documents for the reflections, proposal, literature review and data, a Google spreadsheet for tracking grocery information and Google forms for our Self and Post Family Meal Surveys. The success and effectiveness of the chosen technological tools is evident through the participation and contributions of the team members to the blog, surveys and reflections during the course of the research. There is no specific quantitative data to report as the question is qualitative in nature as it concerned which Web 2.0 tools most effectively aided in our research. However, indirect qualitative data exists regarding the effectiveness of the chosen tools as made evident by the amount of data we were able to collect and analyze in order to track our progress and answer research questions 1 and 3. Question #3: How did having an online support network improve our teams planning, purchasing and preparing of five affordable, nutritious dinners per week? Although the majority of the data we collected for this question was qualitative, some quantitative data was reviewed in order to provide evidence of an online support network and its contribution to meal preparation procedures. Quantitatively, we considered the number of blog postings which totalled 26 blog entries during the 33-day period. This translates into a posting approximately every 1.27 days and supports the notion that the team members felt a sense of community during their research and enjoyed sharing reflections and resources. The blog posting entries also offered qualitative data which supported a mutual, connected environment. For example, responses to recipe postings such as, Yum! I am Irish I will try this [recipe for corned beef and cabbage]! and Okay I tried this recipe [for croissant wrapped hot dogs] and my kids said it was the best thing they had ever eaten! are evidence that sharing resources in an online environment improved meal preparation procedures. Self Survey question 6 provided quantitative evidence of community, support and improvement in meal planning and preparation. Team members responses indicate a level 4 or 5 out of a possible 5 consistently in each of the three surveys, with a slight incline in the second and third survey in terms of their motivation as a result of the team environment and support. Refer to Fig. 3, question 6 in the Appendix for visual representation of the data.
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In order to analyze the large amount of written data that the daily reflections provided, we implemented the qualitative coding system, which uncovered 4 recurring themes as they concerned time management, motivation, preparation, support, benefits of shared meal time, family values and the possible use of technology. Each theme is supported with sample quotes from team members to exemplify the theme. The reflections, themes and illustrative quotes provide insight into how an online support network improved the experience of meal planning and preparation through sharing and reflecting on our shared experiences. Please refer to the blog website in order to review the Reflections Journal in detail, which includes color coded themes. Theme 1: Pleasant Experience with Positive Outcome This theme appeared often and was often a result of a successfully prepared meal. Team members verbally discussed how reading one anothers postings served as an incentive to try new recipes which were met with participant approval. Quotes that support this theme are: BLTs and Corn on the Cobb - never had this combo together, but since ingredients were on sale, I paired this up as a meal. It worked great. Everyone really liked their meal... My boys love their cheeseburgers, so being very bored and not a big fan of cheeseburgers I made sloppy joes for the first time ever. I cant remember the last time I ate one?! lol Again it was a hit with the boys. I had to eat a big salad on the side :) I picked up tortillas, guacamole, and a rotisserie chicken. I was able to quickly throw together some shredded chicken burritos with black beans and brown rice when I got home - Delish! Theme 2: Frustrating Effort with Negative Outcome This theme appeared most often when there was a lack of preparation time, lack of motivation or a poorly planned meal. While these meals were frustrating at the time, it was comforting to read and reflect on others failed efforts because team members realized they were not alone in their endeavors and experiences concerning home meal preparation. The online support also provided insight into what didnt work for other teammates. Quotes which support this theme are: Made the Trader Joes organic roast with fresh steamed asparagus and buttered corn. Meat was not a hit - my husband said he does not like this cut of meat and would not like it, again. My youngest would not touch the meat, but ate a ton of corn. Went shopping but only picked up a few items as it was late and we were tired. Will probably run out of food midweek... I decided to get fancy and bought some Neufchatel cheese and cooked it in the scrambled eggs. Although I really liked it, the other three participants did not. Theme 3: Stay Positive and Learn from the Experience This theme was mostly the result of time management and motivation issues recorded in journal entries. Team members discussed their interest in reading one anothers entries which concerned this theme, as it provided written insight into how members were coping with research and implementation stress. This theme also reflected how the online support network motivated the team members as they gave the research their best effort. Quotes which support this theme include:
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My brothers birthday tonight - my parents took us all out to The Melting Pot = fondue. Yum! First fondue experience for my kids and they loved it. Maybe we can do this at home. I was supposed to cook tonight - oops! Leftover night :( Very boring but we have to do it! To save money and food! Got home late from work and my husband only had 30 minutes before he had to go to work. We had veggie burgers - added some goat cheese and avocado.
Theme 4: Community Support: This theme spoke mostly to the motivation and support which team members felt amongst each other (the team) and within their larger community. When reflections were shared for each others benefit, as well as when a meal was prepared for a larger gathering (friends and family), motivation and support were at their peak. The means that sharing reflections in an online environment improved our process of meal preparation. Quotes to support this theme include: We were invited to our friends house that has boys the same age as ours. They cooked hamburgers and hotdogs on the grill with all the trimmings. I made a big salad corn cheese macaroni and ...berries It was really good and everyone enjoyed the food and time together. ...she introduced me to an AWESOME idea...Sara I hope you are reading this it is perfect for eating for two. My friend buys little disposable aluminum baking tins with lids. She then makes things that are hard to make small portions such as lasagna and enchiladas and put them in the little tins and freezes them... I feel that my motivation to prepare meals has increased due to the group dynamic. The tracking of meals and group participation made me more accountable. Aspects of the Subject Matter Expert interview addressed research question #3, as our team performed research concerning professional family meal blogging and considered bloggers on this topic to be an extension of our online support network. We extended invitations to four noteworthy blogging experts. We received a response from one person who is also a published author on the topic of family meal preparation and is referred to as the Naptime Chef. Through researching, reviewing and corresponding with a member of the blogging community, our team was inspired and motivated, which we consider qualitative evidence. By accessing and utilizing information contained in these blogs, we improved our meal preparation by sharing useful tips, resources and recipes. The interview also provided the team with time-saving strategies such as, I love to cook when my daughter is napping or at school. This response addresses research question #3 as it details how we could manage our time to prepare better meals. Our Subject Matter Expert also provided insight into keeping family meals on budget by planning day to day [and] not overbuy[ing]. [She is] sure to to eat all leftover and freeze portions of what [is not eaten]. This response addresses how a member of our online support network purchases and prepares affordable meals, which also references research question #3. Please refer to Fig. 6 in the Appendix for the SME interview in its entirety.
Reliability and Validity 18
In order to add credibility to our findings, we used the methods of prolonged engagement and triangulation. We received feedback from our participants at regular and agreed-upon intervals throughout the project in order to allow participants to express their opinions over an extended period of time, which consisted of a 5-week research time frame. We also gathered data from multiple sources, including each of the three researchers family participants and a Subject Matter Expert, which allowed us to compare and contrast our results and added credibility to our data. Our research is transferable, as we will continue to share our results via the Techchefs blog with the online community in hopes that other interested parties can apply aspects of our research to their situation. For dependability, we have conducted a final inquiry audit on our research and described the procedures we used at length within this Findings narrative. Considering our research was documented using a weblog, it is easily confirmable since all research and data artifacts are available and on display for review by outside observers who can test its validity (Stringer, 2007, p. 57-59).
Comparison of research to the literature review
The qualitative themes that emerged from our Reflections Journal proved to be subtopics of the Benefits of Shared Mealtimes and their Effect on Families and Individuals literature review theme. The Pleasant Experience with Positive Outcome, Frustrating Effort with Negative Outcome and Stay Positive and Learn from the Experience Reflection Journal themes spoke to the effects of mealtime on families and individuals. The SME provided supportive information on this theme, as well. For example, she noted that We always ate together as a family growing up and now I do the same with mine, which speaks to the benefits and tradition of shared mealtimes and their effect on families. Additionally, she aimed to cook 5 meals per week, a number reflected in our literature review as an ideal amount of family meal times per week to reap the most benefits. Considering the abundance of information we found regarding the literature review themes of Nutritional Importance of Meals Cooked at Home and the Benefits of Shared Mealtimes and their Effect on Families and Individuals, most of our research efforts focused on addressing the gap in the Emergence of Technology to Aid in Meal Management. Our research questions specifically addressed this theme, and our findings uncovered and clarified many aspects of just how technology could improve meal planning and preparation. The Community Support theme that appeared repeatedly in the Reflection Journal was directly related to how technology could aid in meal management via an online support network. Additionally, web based surveys, grocery tracking charts, reflections and blog postings were all case in point data collection devices that cross referenced the findings theme of Community Support and the literature review theme of Emergence of Technology to Aid in Meal Management. Differences existed between our findings and the literature review in that most of our research and data did not focus on collecting more information about the nutritional importance of meals cooked at home. There was an exhaustive amount of literature we reviewed on this topic to which we did not feel it necessary to contribute more information. Team members entered into the research with a good understanding and practice of preparing nutritionally sound meals for their families. Additionally, several of the Subject Matter Experts responses were surprising and did not fall in line with our particular research. For example, the SME preferred not to use technology for meal planning and preparation because, in her opinion, it took the fun out of cooking.
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Our research is important because very little information exists in regards to how technology and an online network can inspire, motivate and support family meal planning and preparation. What you cook, how often you cook, what you spend on groceries and how you feel about cooking for family are intimate topics. The environment in which we conducted research was our homes and the subjects of our research was our families. Therefore, sharing personal data, trials and triumphs on this research topic is truly unique, complementary to our literature review, as well as it fills the gap in information available on the subject.
Limitations
Because of the personal nature of our action research inquiry, we faced a few common limitations. One factor, which could have limited the reliability of our research, was the use of our immediate family members as our research participants. We selected our family members because they were the primary stakeholders affected by our research inquiry; however, this meant that we were not able to take a random sampling of participants to ensure validity. Our families may have stated that they were providing honest and unbiased feedback, but there was no way for us to ensure that this was the case. Another limitation to our research were the questions on our post meal family survey. The survey contained two open-ended questions and two closed-ended questions, and all questions were limited to opinions regarding the overall taste of the meal. We felt that The self-survey was limiting in that it did not address how the team utilized technology. This meant that we did not have any questions relating to our second research question, which was Which Web 2.0 tools would most effectively aid in our tracking, planning and preparing of meals? The scope of our research was limited by time and resource restraints. For these reasons, we were not able to track the effects of shared family mealtimes on family dynamics. We also did not track the amount of time we spent planning and preparing our meals. This would have been helpful in tracking our time management and examining whether or not technology helped increase our efficiency. Additionally, our inquiry did not address the nutritional value of our meals. If we were to continue the look, think, act cycle, time management, efficiency of technology and nutritional value of meals served would be tracked and incorporated into the study. However, our study is still valuable due to the unique information it presents concerning technology, online community and family meal preparation.
Implications for Practice Present action or set of recommendations based on the findings. What additional research is needed? What did you learn from this research? What action will you take based on your research findings? Will you repeat the study with a different population? Make this section short and direct. It should flow directly from your findings. Conclusion Discuss and reflect on the findings. Explain why/how this action research is valuable to others.
Our teams research experience has had many positive outcomes. We applied best practices in shopping habits, which decreased the number of trips to the grocery store and increased the number of available ingredients, a trend we hope will continue long after the research phase has ended. More importantly, we have enhanced our family environment by establishing a positive
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presence in the kitchen and emphasizing the importance of family mealtime. It is possible that cultural differences could impede or interfere with how others interpret the importance of our research or the findings in this narrative. However, we conclusively found Web 2.0 tools useful in improving our purchasing, planning and preparing of meals. Through maintaining a blog, using social sites to research and share information, and by collecting and reporting data using an online tracking system, we have sharpened our Web 2.0 skills, which will help us personally and professionally. We conclude this research with the understanding that we can utilize Web 2.0 technology to improve many other processes in our lives, as well. Conducting this research has provided us with the opportunity to solve a practical problem while improving our everyday processes. Through engaging our key stakeholders we received feedback from and improved a process involving the most valuable people in our lives, our families.
References Abbot, J.M & Byrd-Bredbenner, C. (2009). A tool for facilitating meal planning. Retrieved from http://0www.sciencedirect.com.skyline.ucdenver.edu/science/article/pii/S1499404609003078
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Addo, O. Yaw, et al. "Time spent in home meal preparation affects energy and food group intakes among midlife women." Appetite 58.2 (2012): 438+. Academic OneFile. Web. 5 Mar. 2012. Brody, Jane E. (2008). Hard times cooking made easier, The New York Times (November). Retrieved from http://www.nytimes.com/2008/11/25/health/25brod.html Cason, Katherine L. PhD, RD. Family Mealtimes: More than Just Eating Together. Journal of the American Dietetic Association. Volume 106: Issue 4: April 2006. Retrieved from http://0www.sciencedirect.com.skyline.ucdenver.edu/science/article/pii/S0002822306000125 Dunne, Lavan J. (2002). Nutritional Almanac (5th ed.). New York, NY: McGraw-Hill "E-Mealz to Provide Meal Plans." Food & Beverage Close-Up 13 Jan. 2012. General OneFile. Web. 5 Mar. 2012. Eisenberg, M. E., Olson, R. E., Neumark-Sztainer, D., Story, M., & Bearinger, L. H. (January 01, 2004). Correlations between Family Meals and Psychosocial Well-being among Adolescents. Archives of Pediatrics & Adolescent Medicine. Retrieved from http://0-archpedi.ama-assn.org.skyline.ucdenver.edu/cgi/content/full/158/8/792 Feise, Barbara H., Kimberly Foley and Mary Spagnola. Routine and Ritual Elements in Family Mealtimes: Contexts for Child Well-Being and Family Identity. New Directions for Child and Adolescent Development. 2006. Retrieved 28 Feb. 2012 from http://0onlinelibrary.wiley.com.skyline.ucdenver.edu/doi/10.1002/cd.156/pdf
Fiese, B. H., Schwartz, M., & Society for Research in Child Development. (2008). Reclaiming the Family Table: Mealtimes and Child Health and Wellbeing. Social Policy Report. Volume 22, Number 4. Society for Research in Child Development.
Gustafsson, I. (2004). Peer review culinary arts and meal science - a new scientific research discipline. Retrieved from http://0web.ebscohost.com.skyline.ucdenver.edu/ehost/detail?sid=ff2bdc71-4897-4543aa2d-a9fda3b65ded %40sessionmgr4&vid=1&hid=14&bdata=JnNpdGU9ZWhvc3QtbGl2ZQ%3d %3d#db=buh&AN=12472566 Hammons, Amber J. PhD and Fieses Barbara H. PhD. Is Frequency of Shared Family Meals Related to the Nutritional Health of Children and Adolescents? American Academy of Pediatrics 2012 Retrieved from http://0pediatrics.aappublications.org.skyline.ucdenver.edu/content/127/6/e1565.full.pdf+ht ml Larson, R., Branscomb, K. R., & Wiley, A. R. (2006).Family mealtime as a context of development and socialization. San Francisco: Jossey-Bass. Retrieved from http://0go.galegroup.com.skyline.ucdenver.edu/ps/retrieve.do? sgHitCountType=None&sort=DA22
SORT&inPS=true&prodId=AONE&userGroupName=auraria_main&tabID=T002&searc hId=R1&resultListType=RESULT_LIST&contentSegment=&searchType=AdvancedSea rchForm&currentPosition=1&contentSet=GALE%7CA166537353&&docId=GALE| A166537353&docType=GALE&role= McCary, J. (2010). Eating well on a budget: advance menu planning and thoughtful shopping can keep grocery costs manageable and maintain nutritional integrity. Idea Fitness Journal Nov 2010. Retrieved from http://www.trainingdimensions.net/tdArticles/Newsletter/Dec2010/Eating%20Well %20on%20a%20Budget.pdf "MealEasy.com Offers New and Easy Ways to Make Eating Health Inexpensive." PRWeb Newswire 8 June 2011. General OneFile. Web. 5 Mar. 2012. "Online meal planning services taking guesswork out of dinner." The Food Institute Report 24 Sept. 2007: 4. General OneFile. Web. 5 Mar. 2012. "Plan Meals on the Go and Never Forget Your Grocery List Again with Launch of ZipList's New iPhone App." PRWeb Newswire 2 Nov. 2011. General OneFile. Web. 5 Mar. 2012. Research on the benefits of family meals. Retrieved March 5, 2012 from http://www.co.dakota.mn.us/Departments/PublicHealth/Projects/ResearchFamilyMeal s.html Szabo, Liz (2004). Experts recommend that good home cooking, USA TODAY (May). Retrieved from http://www.usatoday.com/life/lifestyle/2004-05-05-home-cooking_x.htm Stringer, E. (2007). Action research (3rd ed.). Thousand Oaks, CA: Sage Publications, Inc. Tillett, T. (2005). Online and on track with Veggie-Mon. Environmental Health Perspectives Nov 2005 v113 i11 pA739(2). Retrieved from http://0galenet.galegroup.com.skyline.ucdenver.edu/servlet/HWRC/hits? docNum=A140014417&year2=&year1=&index3=KE&index2=KE&index1=RN&tcit=0 _1_0_0_0_0&index=BA&locID=auraria_main&rlt=2&text3=&text2=&origSearch=true &text1=A140014417&op2=AND&op1=AND&t=RK&s=11&r=d&o=&secondary=false &n=10&day2=&l=d&day1=&month2=&month1=&searchTerm=2NTA&c=1&bucket= per
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United States Department of Agriculture Retrieved March 5, 2012 from
http://www.choosemyplate.gov Weber, Diane. "A juicy way to cut grocery bills." Medical Economics 5 May 2006: 76. General OneFile. Web. 5 Mar. 2012. Weinstein. The Surprising Power of Family Meals: How Eating Together Makes U Smarter, Stronger, Healthier, and Happier. Steer Forth Press, 2005 Wiseman, Gerald (2002). Nutrition and Health. New York, NY: Taylor & Francis
Appendix A - Surveys Include in appendices copies of data-collection instruments, as well as other incidental material that may be useful to the reader, but not appropriate for the text of the report.
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Appendix B
Fig 1 - Chart: Number of Meals Cooked by Day of Week per Team Member
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Fig 2 - Graph of Fig. 1 Chart: Number of Meals Cooked by Day of Week per Team Member
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Fig 3 - Self Survey Data Chart and Graphs by Question (this image will be replaced with Word table upon download before turning it in = more legible)
Fig 4 - Chart: Grocery Tracker
Fig 5 - Graph of Fig 4 Chart: Grocery Tracker
Fig 6 - SME Interview Questions and Responses
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INTE 6720 Research in Information Learning Technology Instructor: Jennifer VanBerschot Spring 2012 - Final Action Research Paper

Sara Lohndorf, Dawn Turek, Aimee Willis

Tech Chefs Project: Dinner 2.0

. Introduction and Problem Statement

Purpose and Intended Audience

1. How is nutrition affected by increasing the quantity and quality of home

nutritional balance of home prepared meals?

shared in the home?

Self Surveys (Pre/During/Post Research)

Grocery Tracker (date, cost, Quantitative number of shopping trips)

Subject Matter Expert (SME) Interview

United States Department of Agriculture Retrieved March 5, 2012 from

Fig 4 - Chart: Grocery Tracker

Fig 5 - Graph of Fig 4 Chart: Grocery Tracker

Fig 6 - SME Interview Questions and Responses

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