Matching Items (17)
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- All Subjects: Health
- Creators: W. P. Carey School of Business
- Creators: Johnston, Carol
- Creators: Department of Supply Chain Management
- Member of: Barrett, The Honors College Thesis/Creative Project Collection
- Status: Published
Description
Millennials are the group of people that make up the newer generation of the world's population and they are constantly surrounded by technology, as well as known for having different values than the previous generations. Marketers have to adapt to newer ways to appeal to millennials and secure their loyalty since millennials are always on the lookout for the next best thing and will "trade up for brands that matter, but trade down when brand value is weak", it poses a challenge for the marketing departments of companies (Fromm, J. & Parks, J.). The airline industry is one of the fastest growing sectors as "the total number of people flying on U.S. airlines will increase from 745.5 million in 2014 and grow to 1.15 billion in 2034," which shows that airlines have a wider population to market to, and will need to improve their marketing strategies to differentiate from competitors (Power). The financial sector also has a difficult time reaching out to millennials because "millennials are hesitant to take financial risks," as well as downing in college debt, while not making as much money as previous generations (Fromm, J. & Parks, J.). By looking into the marketing strategies, specifically using social media platforms, of the two industries, an understanding can be gathered of what millennials are attracted to. Along with looking at the marketing strategies of financial and airline industries, I looked at the perspectives of these industries in different countries, which is important to look at because then we can see if the values of millennials vary across different cultures. Countries chosen for research to further examine their cultural differences in terms of marketing practices are the United States and England. The main form of marketing that was used for this research were social media accounts of the companies, and seeing how they used the social networking platforms to reach and engage with their consumers, especially with those of the millennial generation. The companies chosen for further research for the airline industry from England were British Airways, EasyJet, and Virgin Atlantic, while for the U.S. Delta Airlines, Inc., Southwest Airlines, and United were chosen. The companies chosen to further examine within the finance industry from England include Barclay's, HSBC, and Lloyd's Bank, while for the U.S. the banks selected were Bank of America, JPMorgan Chase, and Wells Fargo. The companies for this study were chosen because they are among the top five in their industry, as well as all companies that I have had previous interactions with. It was meant to see what the companies at the top of the industry were doing that set them apart from their competitors in terms of social media marketing content and see if there were features they lacked that could be changed or improvements they could make. A survey was also conducted to get a better idea of the attitudes and behaviors of millennials when it comes to the airline and finance industries, as well as towards social media marketing practices.
ContributorsPathak, Krisha Hemanshu (Author) / Kumar, Ajith (Thesis director) / Arora, Hina (Committee member) / W. P. Carey School of Business (Contributor) / Department of Information Systems (Contributor) / Department of Marketing (Contributor) / Hugh Downs School of Human Communication (Contributor) / Barrett, The Honors College (Contributor)
Created2016-05
Description
According to the CDC, diabetes is the 7th leading cause of death in the U.S. and rates are continuing to rise nationally and internationally. Chronically elevated blood glucose levels can lead to type 2 diabetes and other complications. Medications can be used to treat diabetes, but often have side effects. Lifestyle and diet modifications can be just as effective as medications in helping to improve glycemic control, and prevent diabetes or improve the condition in those who have it. Studies have demonstrated that consuming vinegar with carbohydrates can positively impact postprandial glycemia in diabetic and healthy individuals. Continuous vinegar intake with meals may even reduce fasting blood glucose levels. Since vinegar is a primary ingredient in mustard, the purpose of this study was to determine if mustard consumption with a carbohydrate-rich meal (bagel and fruit juice) had an effect on the postprandial blood glucose levels of subjects. The results showed that mustard improved glycemia by 17% when subjects consumed the meal with mustard as opposed to the control. A wide variety of vinegars exists. The defining ingredient in all vinegars is acetic acid, behind the improvement in glycemic response observed with vinegar ingestion. Vinegar-containing foods range from mustard, to vinaigrette dressings, to pickled foods. The benefits of vinegar ingestion with carbohydrates are dose-dependent, meaning that adding even small amounts to meals can help. Making a conscious effort to incorporate these foods into meals, in addition to an overall healthy lifestyle, could provide an additional tool for diabetics and nondiabetics alike to consume carbohydrates in a healthier manner.
ContributorsJimenez, Gabriela (Author) / Johnston, Carol (Thesis director) / Lespron, Christy (Committee member) / School of Nutrition and Health Promotion (Contributor) / School of International Letters and Cultures (Contributor) / Barrett, The Honors College (Contributor)
Created2016-05
Description
This article summarizes exploratory research conducted on private and public hospital systems in Australia and Costa Rica analyzing the trends observed within supply chain procurement. Physician preferences and a general lack of available comparative effectiveness research—both of which are challenges unique to the health care industry—were found to be barriers to effective supply chain performance in both systems. Among other insights, the ability of policy to catalyze improved procurement performance in public hospital systems was also was observed. The role of centralization was also found to be fundamental to the success of the systems examined, allowing hospitals to focus on strategic rather than operational decisions and conduct value-streaming activities to generate increased cost savings.
ContributorsBudgett, Alexander Jay (Author) / Schneller, Eugene (Thesis director) / Gopalakrishnan, Mohan (Committee member) / Barrett, The Honors College (Contributor) / Department of Supply Chain Management (Contributor) / Department of English (Contributor)
Created2015-05
Description
The purpose of this cookbook was to provide students that live in the Barrett dorms with easily accessible nutritious meals that prevent total reliance on the dorm's dining hall throughout the year. Limitations of this research included staying within budget, the availability of near-by grocery stores, meal preparation time, and the types of appliances which can be used in dorms. While living in dorms many students may find that dining halls have a large variety of food offerings that are consistently available. Although there are many options, they are not necessarily the healthiest choices. In addition to health these options rarely change. For safety reasons students are limited to dorm room appliance options that include a mini-fridge and a microwave. There is not a lot of cooking you can do with just a microwave, but with the proper knowledge it is surprisingly enough to make a great meal. In addition to appliances students can utilize cutting boards, plates, and plastic utensils, but if students are not educated about cooking diverse meals it is easy to venture toward unhealthy meal choices. Attending college can be costly. Expenses of tuition, books, supplies and living fees can add up quickly. Students are always in need of healthy meal options that are also healthy for their bank accounts. This cookbook contains affordable, healthy, and quick to make recipes. Virtually everyone who has ever been a student usually has a weekly/monthly budgetary amount to spend and cooking their own meals in the dorms will turn out to be much cheaper alternative to having dining hall meals every day. It was interesting to create a week full of meal preps for breakfast, lunch and dinner- including snacks with various alternatives. Not every student has a vehicle in which they can get necessary ingredients for cooking; Therefore, this cookbook has a grocery store map that includes address and store hours to aid students in choosing closer more convenient locations. In college, the journey to a healthy lifestyle is not easy. There are many ways to keep on track and follow the routine which works for both the body and the mind. Following the easy recipes within this cook book will minimize the risk of freshman 15 weight gain and decrease the time spent on both cooking and coming up with healthy meal ideas. These meals are uncomplicated, affordable, and take little to no effort. Barrett CookBook for Dorms main mission was to provide students with a foundation for a nutritional, flexible, and stress-free dining environment without the added stress of constantly thinking about what goes into their bodies.
ContributorsCherkaskykh, Alisa A. (Author) / Grgich, Traci (Thesis director) / Johnston, Carol (Committee member) / School of Mathematical and Statistical Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
This project studies trends in the corporate wellness sphere and what companies are currently doing to promote wellness among their employees. It outlines several key studies on diabetes and obesity and shows the economic impact these lifestyle diseases have on the healthcare system. It also covers how the Affordable Care Act is supporting preventative behavior, how companies are promoting wellness, and the long-term benefits of doing so. It examines the effectiveness of current corporate wellness programs, highlights best practices, and identifies areas for improvement. These findings are used to propose a realistic, holistic corporate wellness plan that will promote wellness among employees and reduce a companies' long-term healthcare costs.
ContributorsRobottom, Danielle P. (Author) / Hall, Rick (Thesis director) / Levinson, Simin (Committee member) / Barrett, The Honors College (Contributor) / Department of Marketing (Contributor) / W. P. Carey School of Business (Contributor)
Created2014-05
Description
This project studies trends in the corporate wellness sphere and what companies are currently doing to promote wellness among their employees. It outlines several key studies on diabetes and obesity and shows the economic impact these lifestyle diseases have on the healthcare system. It also covers how the Affordable Care Act is supporting preventative behavior, how companies are promoting wellness, and the long-term benefits of doing so. It examines the effectiveness of current corporate wellness programs, highlights best practices, and identifies areas for improvement. These findings are used to propose a realistic, holistic corporate wellness plan that will promote wellness among employees and reduce a companies' long-term healthcare costs.
ContributorsRobottom, Danielle P. (Author) / Hall, Rick (Thesis director) / Levinson, Simin (Committee member) / Barrett, The Honors College (Contributor) / Department of Marketing (Contributor) / W. P. Carey School of Business (Contributor)
Created2014-05
Description
This paper takes a look at developing a technological start up revolving around the world of health and fitness. The entire process is documented, starting from the ideation phase, and continuing on to product testing and market research. The research done focuses on identifying a target market for a 24/7 fitness service that connects clients with personal trainers. It is a good study on the steps needed in creating a business, and serves as a learning tool for how to bring a product to market.
ContributorsHeck, Kyle (Co-author) / Mitchell, Jake (Co-author) / Korczynski, Brian (Co-author) / Peck, Sidnee (Thesis director) / Eaton, John (Committee member) / Barrett, The Honors College (Contributor) / Department of Finance (Contributor) / Department of Economics (Contributor) / Department of Management (Contributor) / Department of Psychology (Contributor) / Department of Supply Chain Management (Contributor) / School of Accountancy (Contributor) / W. P. Carey School of Business (Contributor)
Created2014-05
Description
This paper begins by exploring the prior research that has shown how eating a plant-based diet can affect the human body. Some of these effects include: improved mood, energy levels, gut health, alkalized urine pH, as well as, lowering the risk of hormonal imbalance, kidney stones, diabetes, cancer, and coronary artery disease. The worries that generally accompany eating a fully vegan diet, which include, malnutrition and protein deficiency, are also addressed in the background research. In attempt to build upon previous research, a weeklong experiment was conducted testing 3 different factors, which include: gut health, improved mood, and urine pH. Mood states were measured quantifiably using a POMS (profile of mood states) test. Gut health was measured using several factors, including consistency and frequency of bowel movements, as well as, GI discomfort. Two 24-hour urine samples were collected from each of the subjects to compare the pH of their urine before and after the study. The sample size of this study included 15 healthy, non-smoking, subjects, between 18-30 years of age. The subjects were split up into 3 stratified random samples, including, an omnivore control group, vegan control group, and experimental vegan group. The experimental vegans had eaten meat/eggs/dairy regularly for their whole lives before the start of the study, and had consented to eating a vegan diet for the entirety of one week. While the data from the control groups remained mostly constant as predicted, the results from the experimental group were shown to have a significantly better mood (P<0.05) after one week, as well as, a significantly higher urine pH (P < 0.025) than they did before the study. However, the experimental group did not show a significant change in stool frequency, consistency, or GI discomfort within one week. The vegan control group, which included subjects who had eaten a plant-based diet for 1-3 years, had much better gut health scores. This leads us to believe that the vegan gut microbiome takes much longer to transform into than just one week unlike urine pH and mood, which can take as little as one week. These findings warrant further investigation.
ContributorsMacias, Lindsey Kaori (Author) / Johnston, Carol (Thesis director) / Katsanos, Christos (Committee member) / Harrington Bioengineering Program (Contributor) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2017-05
Description
In my creative project, I decided to shadow a naturopathic doctor to experience what the process of naturopathic treatment entails. I conducted interviews with patients and Dr. Raisanen to explore their backgrounds and motivations, and read studies he recommended that explained some of the science behind his methods of treatment, such as fasting, dietary adjustment (a plant based diet), sodium and saturated/trans fats reduction, caffeine reduction, exercise, stress modulation, supplements, and sleep adjustments. I wrote small expositional summaries on these studies. I also took measurements recorded by Dr. Raisanen through the course of treatments with different patients to produce visuals of changes in body composition. I finally produced a small handout with Dr. Raisanen's help that summarized on a page the basics of lifestyle changes that a naturopathic doctor would want a patient to undertake.
ContributorsSkoog, David Alexander (Author) / Alexon, Christy (Thesis director) / Raisanen, Peter (Committee member) / Department of Finance (Contributor) / Department of Management and Entrepreneurship (Contributor) / Department of Supply Chain Management (Contributor) / Barrett, The Honors College (Contributor)
Created2018-12
Description
This creative project seeks to demonstrate the nutritional and financial benefits of cooking in versus eating out to college age students. We sought to determine what factors significantly differentiated restaurant meals versus home-cooked versions, and how we could share this information with our peers to potentially influence them to make a healthy lifestyle change. The first step was to determine the factors that influence college-aged students eating habits, and was presented with a review of relevant literature in several topics. We researched food literacy in young adults, the impact of fast food, social media's role in healthy eating habits, health behavior change in young adults, and the benefits of home cooking to obtain a general baseline of the knowledge of college-aged students. The initial research was utilized to write more effective blog posts that appropriately addressed our targeted demographic and to determine what platforms would be most appropriate to convey our information. These ideas were taken and then translated into a blog and Instagram account that contained healthy, copycat recipes of popular restaurant meals. We wrote 30 blog posts which were made up of 20 original recipes, 8 nutrition informational posts, and an introduction/conclusion. Finally, a focus group was hosted to ascertain the opinions of our peers, and to determine if they would be willing to make a lifestyle change in the form of cooking more frequently as opposed to eating out regularly. We provided them with a pre and post survey to gather their opinions before and after reviewing the findings of our research and project. We concluded that if given the information in an accessible way, college students are willing to eat in, not out.
ContributorsKirch, Jayme Elizabeth (Co-author) / Sanford, Victoria (Co-author) / Lehmann, Jessica (Thesis director) / Martinelli, Sarah (Committee member) / Levinson, Simin (Committee member) / School of Nutrition and Health Promotion (Contributor) / School of International Letters and Cultures (Contributor) / School of Human Evolution and Social Change (Contributor) / Department of Supply Chain Management (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05