QUESTION
Try to think of stakeholders not only in terms of potential consumers of your future business idea but also other people who might be involved in the delivery of your idea to the eventual consumer.
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University students’ inability to maintain a nutritional diet Step 2: Develop a set of questions you could ask stakeholders (domestic and international current and non-current students, tutorial, parents, cafe/restaurant owners on campus) to explore the topic. Can you give me some causes why students fall into unhealthy food? What kinds of unhealthy food that students consume most? Why do you think students have an unhealthy diet? Do you believe this issue get worse? Why? Do you ever get this problem during your students’ life? Why Is there any affordable healthy food available for students? Give some examples Do you believe that healthy alternatives are more easily accessible to students rather than unhealthy foods? How do you think this problem can be improved?
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Step 1: Finalise your team topic (as a group)
University students’ inability to maintain a nutritional diet
Step 2: Develop a set of questions you could ask stakeholders (domestic and international current and non-current students, tutorial, parents, cafe/restaurant owners on campus) to explore the topic.
- Can you give me some causes why students fall into unhealthy food?
- What kinds of unhealthy food that students consume most?
- Why do you think students have an unhealthy diet?
- Do you believe this issue get worse? Why?
- Do you ever get this problem during your students’ life? Why
- Is there any affordable healthy food available for students? Give some examples
- Do you believe that healthy alternatives are more easily accessible to students rather than unhealthy foods?
- How do you think this problem can be improved?
Step 3: Identify suitable conversation candidates (completed individually)
Step 4: Complete the conversations with 4 people and take notes (completed individually)
Step 5: Analyse the findings from the conversations (completed individually)Once the conversations are completed you should individually prepare a 1500-word submission outlining:
1. A justification for the type of questions you chose to ask them about the problem? What types of questions gave you the most insightful answers from your interviewees?
2. A description of three insights you gained about the problem that you didn’t know previously.
Note: Your submission can be arranged in 2 sections as above and you should also include an appendix containing a list of the questions chosen. You should also include a description of your interviewees. A minimum of 3 academic references is required and your appendix will not count towards the word length.
ANSWER
Exploring the Causes of Unhealthy Diets among University Students: Stakeholder Interviews
Introduction
Maintaining a nutritional diet is a significant challenge for many university students, leading to potential health issues and decreased academic performance. To gain insights into the causes and potential solutions for this problem, interviews were conducted with various stakeholders, including domestic and international current and non-current students, tutorials, parents, and cafe/restaurant owners on campus. This essay presents a justification for the selected questions, highlights three key insights gained from the conversations, and provides a description of the interviewees.
Justification for Question Selection
The questions chosen for the stakeholder interviews were carefully crafted to explore the underlying causes of unhealthy diets among university students and identify potential solutions. These questions aimed to elicit valuable insights and perspectives from the interviewees. The selected questions were as follows:
Can you give me some causes why students fall into unhealthy food?
What kinds of unhealthy food do students consume most?
Why do you think students have an unhealthy diet?
Do you believe this issue is getting worse? Why?
Have you ever encountered this problem during your student life? If so, why?
Is there any affordable healthy food available for students? Can you provide some examples?
Do you believe that healthy alternatives are more easily accessible to students than unhealthy foods?
How do you think this problem can be improved?
These questions were designed to provide a comprehensive understanding of the issue from multiple perspectives, including students, parents, and food providers. By asking about causes, food preferences, accessibility, and personal experiences, the questions aimed to uncover underlying factors contributing to unhealthy diets and identify potential strategies for improvement.
Insightful Answers from Interviewees
Among the interview questions, several provided particularly insightful answers, leading to a deeper understanding of the problem. The following three questions yielded the most valuable insights:
“Can you give me some causes why students fall into unhealthy food?”
This question prompted interviewees to reflect on the root causes of unhealthy eating habits among students. The responses highlighted factors such as lack of time, limited cooking skills, convenience, and stress. These insights emphasized the need for practical solutions that address these specific challenges, such as providing time-saving meal options or cooking workshops for students.
“Do you believe that healthy alternatives are more easily accessible to students than unhealthy foods?”
This question aimed to explore the availability and accessibility of healthy food options on campus. Interviewees revealed that while healthy alternatives might be available, they were often overshadowed by the convenience and affordability of unhealthy options. This insight emphasized the importance of promoting healthy choices through strategic pricing, visibility, and education on nutrition.
“How do you think this problem can be improved?”
By asking about potential solutions, this question allowed interviewees to share their ideas and perspectives. The responses ranged from suggestions for educational campaigns and cooking classes to collaborations between the university and local food providers. These insights emphasized the significance of multi-faceted approaches involving various stakeholders to address the problem effectively.
Insights Gained from Interviews
The stakeholder interviews yielded three key insights that were not previously known:
The role of mental health: Several interviewees highlighted the influence of stress, anxiety, and mental health on students’ food choices. The interviews revealed that emotional well-being and mental health support should be integrated into any comprehensive solution aimed at improving students’ diets.
Importance of parental involvement: Parents interviewed emphasized the need for parental support and guidance in maintaining a healthy diet during the university years. This insight highlighted the potential role of parents in providing resources, recipes, and education to help their children make healthier choices.
Collaboration between food providers and the university: Interviewees from the cafe/restaurant owners on campus emphasized the significance of collaboration between food providers and the university administration. By working together, they believed it would be possible to develop affordable, nutritious meal options and promote healthy eating habits effectively.
Conclusion
Stakeholder interviews provided valuable insights into the causes of unhealthy diets among university students. The selected interview questions successfully captured diverse perspectives and shed light on underlying factors contributing to this issue. The three insights gained through these conversations, such as the influence of mental health, the importance of parental involvement, and the need for collaboration, will guide the development of strategies and interventions to address this problem effectively. By involving various stakeholders, including students, parents, and food providers, universities can take a holistic approach to support students in maintaining a nutritious diet and promoting their overall well-being.
Appendix: List of Questions
Can you give me some causes why students fall into unhealthy food?
What kinds of unhealthy food do students consume most?
Why do you think students have an unhealthy diet?
Do you believe this issue is getting worse? Why?
Have you ever encountered this problem during your student life? If so, why?
Is there any affordable healthy food available for students? Can you provide some examples?
Do you believe that healthy alternatives are more easily accessible to students than unhealthy foods?
How do you think this problem can be improved?
Description of Interviewees
Domestic current student: Jane, a third-year student majoring in Psychology.
International current student: Ahmed, a second-year student from Saudi Arabia, majoring in Engineering.
Non-current student: Emily, a recent graduate who completed her degree in Business Administration.
Cafe/restaurant owner on campus: Mr. Lee, the owner of a popular cafe located within the university premises.
