Needs to add 5-6 slides This is what we needs to be added in given PPT 1 slide per topic - talk about the importance of our research & why it matters - approach -methodology - expected outcome -how we did our project with ethical consideration -include pictures & videos from the presentation Ignore what it says within those boxes just cuz it's a templet not what we are actually putting in/n NUFD 168 Capstone Project Proposal Form Project Title Group members (4-5): What is the PURPOSE of this project? What is the identified NEED or QUESTION? Note: This will need to be substantiated with sound research and reflect current, up-to-date trends, issues, and information in your presentation and paper. Who is your target population/audience? Will you be collaborating (highly recommended) with another campus program, professor, group, organization, or off-campus program or person? If yes, who? What solution(s) to the problem are you proposing? What action do you intend? Describe the SCOPE of the project. Scope indicates the size of the project: how many, how often, how large, etc. What are the likely consequences of that action, both positive and negative? Liliana Zaragoza Ramirez Balraj Maan Dyanna Henderson-Upshaw ● The purpose of this project is to show the impact of nutrition on our mental health. NEED: Providing more information about nutrition and how it can affect us mentally. QUESTION: How does our nutrition affect us mentally? College students who are interested in having a better understanding of the correlation between mental health and healthy eating habits. The plan is to work with an on campus program known as peer counselors. They are trained in basic counseling skills and mental health. Solutions: Providing interactive menus, nutritional information and mental health support. The plan is to gather around 10-15 students. It would be a one time event, in person inside the cove. Positive: The likely positive consequences of implementing this project could include improved mental health outcomes for college students struggling with anxiety and depression due to food insecurity or lack of food knowledge. By providing interactive menus, nutritional information, and mental health support, students may have better access to resources that can help them make healthier food choices and improve their overall well-being. Negative: Some potential negative consequences could include resistance or lack of interest from the target population, challenges in implementing the project effectively, or unforeseen difficulties in In what way does this project reflect your advanced knowledge and skills? Which NUFD or other classes are you applying to the project? What NEW knowledge and/or skills will the project afford you the opportunity to learn or develop? Think about your SWOT analysis and Career goals. coordinating with the on-campus program of peer counselors. Additionally, there may be limitations in the resources available to fully support the project, which could impact its success. It is important for the group to consider these potential challenges and develop strategies to address them in order to mitigate any negative consequences. We are applying our understanding of nutritional principles, food insecurity issues, and mental health considerations to develop solutions that can positively impact the target population. Classes that may be beneficial to this project would be: NUFD 10 Nutrition and Wellness: Introduction to the basic principles of nutrition and the relationship of the human diet to health. NUFD 11 Principles of Food Preparation: Chemical, physical, sensory, and nutritional properties of food related to processes used in food preparation NUFD 100 Research Methods and Application in Nutrition and Food: Study of methods and application of research in the field of Nutrition & Food. NUFD 119 Adolescence Through Older Adulthood: Analysis of social, environmental, physical and economic factors affecting nutritional status. During stages of life cycle such as adolescence and early adulthood (college age years) Our project demonstrates the practical application of our education in a real-world setting, showcasing our ability to translate theoretical knowledge into actionable solutions for addressing mental health challenges related to nutrition. The program will allow us to understand that with little nutritional information it can impact a person's mental wellbeing. It can add to our SWOT analysis by putting us in a setting that provokes group thinking and communication. How will you evaluate project impact? How will this project continue to have an impact after the semester is over? The project's impact can be evaluated by a survey at the end of the presentation that will allow peers to provide feedback as well as write comments on whether the presentation was helpful. This project will continue to have an impact after the semester is over because we will provide students valuable information that be applicable to their everyday lives. General Notes we did in class and can use for the Presentation portion. Using Dyanna's “That Clean Life” meal prep for the week interactive recipe PDF. Here are some additional ways to help college students utilize foods to maintain their mental health: 1. Nutrition Workshops: Host nutrition workshops or cooking classes specifically focused on foods that can help alleviate symptoms of anxiety and depression. Provide students with information on foods that are rich in nutrients known to support mental health, such as omega-3 fatty acids, magnesium, and antioxidants. 2. On-Campus Food Pantry: Ensure that the on-campus food pantry is stocked with nutritious food options that support mental well-being. Provide students with access to fresh fruits, vegetables, whole grains, lean proteins, and healthy snacks. 3. Meal Planning Support: Offer meal planning support to help students create balanced and affordable meal options that promote mental health. Provide guidance on incorporating mood-boosting foods into their daily diet. 4. Mindful Eating Practices: Educate students on the importance of practicing mindful eating to enhance their relationship with food and improve their mental well-being. Encourage them to focus on the sensory experience of eating and to be present in the moment. 5. Peer Support Groups: Facilitate peer support groups where students can share their experiences and challenges related to food insecurity, lack of food knowledge, anxiety, and depression. Create a safe space for students to connect, support each other, and share resources. 6. Nutritional Counseling Services: Offer access to nutritional counseling services for students who may benefit from personalized guidance on improving their diet to support their mental health. Connect students with registered dietitians or nutritionists on campus. 7. Community Garden Initiatives: Initiate community garden initiatives on campus where students can learn about gardening, cultivate their own fruits and vegetables, and engage in outdoor activities that promote mental well-being. Encourage students to connect with nature through gardening. 8. Cooking Demos and Recipe Swaps: Organize cooking demonstrations and recipe swaps to introduce students to new and creative ways of preparing nutritious meals that support mental health. Encourage students to share their favorite recipes and cooking tips with each other. By incorporating these additional strategies, college students can not only improve their food knowledge and access to nutritious options but also enhance their mental well-being through a balanced and supportive diet./n Abstract This study aimed to educate college students about the importance of nutrition on influencing their mood and cognitive function with emphasis on mindful eating habits. There are potential reasons for a study like this to have limited success, it could be bad timing such as during intense periods such as finals, not creating a space for engagement or not providing resources to benefit them. Through the use of pre-surveys, we assessed students' understanding of how nutrition impacts their physical and mental well-being along with how frequently they consume certain foods. An in person presentation was shown to introduce various ‘mood foods' and ways to incorporate them into their daily meals, along with tips for mindful eating habits such as staying hydrated, eating undistracted and listening to their body's hunger cues. The presentation ended and time was given for an open discussion on their feelings about nutrition. Then post-surveys were given to evaluate the effectiveness of the presentation and how it benefitted students' understanding of the relationship between food and mood. The results concluded that there is a lack of awareness among college students about the effects of inadequate nutrition on their mental and physical health, mainly due to their demanding schedules. This project highlights the need for incorporating nutritional education that aligns with the demanding lifestyle of college students that takes their physical, nutritional and mental health into consideration.