Food Well-Being in the Higher Education Sector: How to Leverage Design Thinking to Create Healthy and Pleasurable Food Experiences Among College Students
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-54296-2_11
Reference69 articles.
1. Abraham S, Noriega BR, Shin JY (2018) College students eating habits and knowledge of nutritional requirements. J Nutr Hum Health 2(1):13–17. https://doi.org/10.35841/nutrition-human-health.2.1.13-17
2. Adams K (2016) Navy Food Service Uses Design Thinking to Revolutionize Processes. Navy Supply Corps Newsletter. https://scnewsltr.dodlive.mil/2016/08/17/navy-food-service-uses-design-thinking-to-revolutionize-processes/
3. Anderson SA (1990) Core indicators of nutritional state for difficult-to-sample populations. J Nutr 120(Suppl 11):1559–1600. https://doi.org/10.1093/jn/120.suppl_11.1555
4. Batat W, Peter PC, Moscato EM, Castro IA, Chan S, Chugani S, Muldrow A (2019) The experiential pleasure of food: a savoring journey to food well-being. J Bus Res 100:392–399. https://doi.org/10.1016/j.jbusres.2018.12.024
5. Berry D (2019) Mars Wrigley embracing the ‘design thinking’ innovation process. Baking Business. https://www.bakingbusiness.com/articles/49501-mars-wrigley-embracing-the-design-thinking-innovation-process?v=preview
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