ASSESSMENT COVER SHEET

Course: MGS3520 Business Ethics & Social Responsibility W04

Professor: Ying Liu

Submission Date: 2020-10-14

I (we) certify that:

1. The attached submission is my (our) own work.

2. This submission is based on my (our) own research.
3. All sources used during my research have been documented in the
submission.
4. This entire piece of work has not previously been submitted for
assessment in any other course. If I have submitted any portion of this
work previously, I have cited myself as my resource.
5. I (we) have read WKU’s University Academic Integrity Policy and
understand the policy and procedures.

Student(s) Name Signature

Jingyu Dai
Jiurun Chen
Longfei Zhang
Jielu Li

Social Change Project Mid-term Report

Part 1 Background of project

The content of this project is mainly to test the nutritional value of school canteens
and takeaways, and compare the test results with the daily nutrients required by the
human body, and finally form a healthy diet report. The purpose is to guide the
students in our school to form a good and healthy eating habits.
 For human beings, food is a key factor in physical health and the main source of
pleasure, worry and stress (Rozin et al., 1999). A large number of studies have shown
that college students often have bad eating habits. They may eat less fruits and
vegetables every day, and eat high-fat, high-content foods. The transition from high
school to college life usually worsens the eating habits of students, which can lead to
weight problems, especially in the first year of college (Deshpande et al., 2009). The
growth and development of organisms, life activities, and the progress of mental and
physical labor all depend on the body's material metabolism. During the process of
material metabolism, the body must constantly take in a certain amount of food from
the outside to promote growth and development and enhance physical fitness.
Reasonable nutrition means that the organism can take in all the nutrients necessary to
keep the body healthy, and the ratio of various nutrients meets the needs of the human
body. If the nutrient is lacking, or the intake of various nutrients is not balanced, the
dietary structure is unreasonable, not only will cause growth retardation, but also
cause various acute and chronic malnutrition and various diseases. A reasonable diet
plays a vital role in the growth and development of college students and their study
work.
Students in WKU have limited food choices due to the remote location of the
university and the course schedule. Therefore, how to ensure healthy nutrient intake
under such circumstances is what we need to remind students.

Part 2 Current status of project

Our project is still in the initial stage, and we have completed the two tasks of
determining the project theme and arranging the basic project activities. The theme of
our project is related to the nutrition of college students' diet, mainly involving the
nutritional value test of college canteens, snacks from off-campus vendors and
common takeaways, so as to give reasonable Suggestions and cultivate students'
healthy eating habits.

Part 3&4 Challenges and solutions

The challenge we have encountered is that we need to find out what WKU
students usually eat for breakfast, lunch and dinner. In other words, we need to gather
information about their eating habits. However, there are too many students in WKU,
it is very hard to gather information about all of them. To deal with this challenge, we
randomly selected some students as samples to participate in the questionnaire survey
and use their information to represent all of the WKU students. 
The anticipated challenge we will have is that we found that WKU students have a
lot of different ways to solve their meals. For example, part of them like to eat in the
two canteens of WKU, part of them like to eat in the village outside the university,
part of them like to eat in restaurants of Vientiane City and “Chashan” University
Town and part of them like to order takeout to eat. Different locations have different
restaurants and different restaurants have different kinds of meals. It is quite difficult
to test all these meals. To solve this problem, we decided to select part of restaurants
and meals in different locations according to their popularity because the impact of
those restaurants that are not popular in WKU are very small. Our goal is to promote a
healthy diet for WKU students by comparing the nutrients of these meals with the
nutrients needed by the human body in a day, thus we need to pay more attention to
those popular restaurants and meals.
The second anticipated challenge we will have is that the change in students'
eating habits may not be so obvious. To make the change becomes more clear and
understandable, we decided to use questionnaires to show it. For example, if their
eating habits become healthier, those unhealthy restaurants will be not so popular as
before.

Part 5 Anticipated results

At the end of this semester, through a series of investigations, studies, and evaluations
on the school cafeteria and surrounding catering, we predict that we can work out a
healthy and reasonable diet plan that combines the actual conditions of our school
students. Through the implementation of this diet plan, most of the students in the
school will form better eating habits, enhance their health awareness,
and ultimately their health will also be improved.

Part 6 Timeline

ACTIVITY TIME
 
Early stage of the project  
 
Project theme confirmation 10/1/2020
Project specific process confirmation and division of labor 10/12/2020
Middle stage of the project  
 
Nutrition related data query (query nutritional components and Deadline10/25/2020
the benefits and disadvantages of different nutritional
components intake, query the daily recommended nutritional
intake of the human body, query nutritional intake
recommendations for college students)
Sample selection and purchase (representative foods on the 11/1/2020
first floor of the second canteen & representative foods from
various windows on the second floor of the second canteen &
common mayak takeaways)
Sample nutrition analysis (list the nutrient content of each Deadline11/2/2020
food and the proportion of each part of the nutrient, the
calories of each food, the cooking method of each food)
The analysis data of the sample is compared with the data Deadline11/8/2020
recommended by professional institutions for the daily intake
of college students
Draw conclusions (whether nutritional intake is sufficient, Deadline11/10/2020
insufficient or excessive calories, and whether the cooking
method is healthy)
Ending stage of the project  
 
According to the analysis conclusion, put forward the health Deadline11/15/2020
problems of the samples (what kind of problems will be
caused by insufficient nutritional intake, what problems will
be caused by excessively high food calories, and what results
will be produced by different cooking methods)
Put forward suggestions for improvement (recommendations Deadline11/15/2020
for food providers-merchants: food matching, cooking
suggestions, recommended calories intake)
Develop a healthy dietary advice guide for college students Deadline11/15/2020
(advice for college students: how to choose foods with
comprehensive nutrition and moderate calories)
Substantial publicity (feed back suggestions to relevant 11/15/2020～
merchants, and push the health guide to students in the form 12/10/2020
of tweets on social media)
Analyze the effect of publicity (check whether college Deadline12/13/2020
students’ eating habits and food provided by merchants have
improved after substantial publicity)
Part 7 Bibliography

Rozin, P., Fischler, C., Imada, S., Sarubin, A., & Wrzesniewski, A. (1999). Attitudes
to food and the role of food in life in the USA, Japan, Flemish Belgium and France:
Possible implications for the diet–health debate. Appetite, 33(2), 163-180.
Deshpande, S., Basil, M. D., & Basil, D. Z. (2009). Factors influencing healthy eating
habits among college students: An application of the health belief model. Health
marketing quarterly, 26(2), 145-164.