Matching Items (4)
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- All Subjects: Wellness
- Creators: Heywood, William
Description
Much of the literature and many of the studies surrounding brainstorming focus on the performance and the quantitative aspects of the process in comparing the efficacy of individual versus group settings, specifically the benefits and pitfalls associated with each. This study looked at using alternate combinations of both individual and group styles of brainstorming to most efficiently maximize production of ideas and satisfaction of participants, while minimizing obstacles and shortcomings typically seen in brainstorming sessions. This research was designed to compare results of three different aspects of these sessions: real efficacy, perceived efficacy, and participant satisfaction. Two cohorts of eight student volunteers each were used to participate in and evaluate the specific session sequence they attended, either that of group then individual or individual then group. Each cohort consisted of four introverts and four extroverts, and the results and responses of each were then compared against each other in the same session and then against the results of the other session to see if there was a difference between the two personality types. The findings of this research revealed that the brainstorming session sequence of group then individual generated a larger quantity of solutions to the given problem and was perceived as more effective by both introverts and extroverts. The study also showed that introverts self-reported a higher satisfaction for the session ending in individual brainstorming, while the extroverts preferred the session ending with the group brainstorming.
ContributorsMarinello, Michael (Author) / Heywood, William (Thesis advisor) / Christensen, Tamara (Committee member) / Wolf, Peter (Committee member) / Arizona State University (Publisher)
Created2013
Description
The humans-food relationship is a 2.5 million year old, symbiotic connection of “living together” which encouraged a “system of communication up and down the food chain” (Pollan, 2008). (Reardon, 2015). Many researchers agree that this connection is a critical foundation for a beneficial relationship with food and engaging in healthy eating behaviors (McKeown, 2010; Neumark-Stainer et al., 2007; Ristovski-Slejepcevic et al., 2008; Simontacchi, 2007). Against the backdrop of a steadily increasing obesity rate and associated spending, it is critical to approach this issue from a systematic perspective such as understanding the powers that impact the consumer-food relationship (Aronne and Havas, 2009). Experts agree that the rapid increase in convenience food environments has contributed to an obesogenic foodscape that has negatively impacted consumers’ understanding of and interactions with food, resulting in consumption of nutritionally poor food, over-nutrition and chronic illness (Brownell and Battle-Horgen, 2004; Nestle, 2002). Additionally, designers and researchers are beginning to recognize the influence the built environment can have on actions (Patel, 2012; Wansink, 2010), behaviors and attitudes (Gallagher, 1993), even hindering or encouraging one to partake in healthy behaviors (Mikkelsen, 2011; Story et al., 2008). The goal of this study is to understand modern built convenience food environment design and its potential to impact the consumer-food relationship. This study utilizes a heavily qualitative approach, structured by a grounded theory methodology due to the lack of existing research (Martin & Hanington, 2012; O’Leary, 2010) and triangulates utilizing an analysis of secondary research, environmental audit through observations and a survey. The final result will be a compilation of design suggestions, based on those findings, for designing a BCCFE that encourages a healthy relationship between the consumer and food.
ContributorsPlattner, Lainie (Author) / Takamura, John (Thesis advisor) / Heywood, William (Committee member) / Krahe, Jennifer E (Committee member) / Arizona State University (Publisher)
Created2015
Description
Humans are undeniably a part of nature. Without Earth's and her resources, we cease to exist. However, in recent years society has lacked the foresight or possibly care to understand the impact of our actions both on the planet and ourselves. Resources that industrialized societies are based on are dwindling in reserves and the impact of our actions in getting such resources has been largely harmful. In order to change cycles of overexertion both in our selves and the planet, we must change the ways we think. I propose that humans, very much like the Earth, have limited resources and need to be more mindful in our choices. Wellness and sustainability are two branches of sustaining a larger system and our collective future. On an individual scale, wellness is sustaining our individual resources (i.e. time, energy, thoughts), and can be aided through simple practices to encourage healthy patterns and processes. Sustainability in terms of the planet is sustaining our common resources. This requires a change in our individual selves as well as cooperation to change the larger systems that we are parts of. I separated wellness into three components, core values, positivity, and time management. Sustainability is separated into lifestyle, systems thinking, and learning from life. For each of the six components, I briefly describe their importance and benefits.
ContributorsShamas, Ariel Judith (Author) / Sanft, Al (Thesis director) / Heywood, William (Committee member) / The Design School (Contributor) / Barrett, The Honors College (Contributor)
Created2017-05
Description
The look and feel of one’s environment, be it built or organic, has great influence on mood, behavior, and general comfort. Through exploratory qualitative research, this study intends to explore the presence of wellness features in Scandinavian Design throughout the growth of the Scandinavian modern movement, and how these practices may be integrated and adapted in both commercial and residential design in the United States (U.S.). What do Scandinavian designers perceive as the essential traits of the Scandinavian design style, and what relationship, if any, exists between these traits and the concept of wellness? To answer this question, the researcher made use of a purposive sampling method based on exploratory qualitative research methodology, conducting three in-person, semi-structured interviews and extracting themes based on thematic coding. During data analysis three primary themes were identified: sustainability, materiality, and community. The data reported in this study provides some insight into Scandinavian designers’ perceptions of their own practices, and begins to connect these factors to a more global approach to architecture and design.
ContributorsKlein, Gabrielle (Author) / Bender, Diane (Thesis director) / Heywood, William (Committee member) / Department of Psychology (Contributor) / The Design School (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05