Name: Neha Nepal

Student ID: 4161679

Creating feedback Survey of Emerging Food Products: Edible Microgreens

Introduction
Microgreens are tender, immature seedlings of edible herbs and vegetables, having two fully
developed cotyledon leaves. They are usually 2.5 – 7.6 cm in height and are usually harvested at
7 to 14 days after germination depending on the species. They are sold with the stem and
attached cotyledons. Although they are small in size, they provide intense flavors, vivid colors,
crisp texture and surprisingly nutritional content. Iron deficiency is an epidemic affecting one-
third of the world population. Microgreen can be a tool on managing and controlling of iron
deficiency. It is also shown in studies that different microgreens provide different amount of
vitamins and carotenoids on our food. Microgreens have gained popularity as a new culinary
trend over the past few years. Due to the drastic increase on microgreens demand on the market
and I am interested in consumer feedback, I have decided to conduct a small scale research on
feed back of microgreens.

Methology
I will be collecting data through an online survey by compiling a list of individuals such as
friends, family members and local microgreen shop’s customers. I will be making the survey on
Microsoft Office Forms and distributing it by email or other social networking sites. The
respondents will be from Kathmandu, Nepal only. The respondent’s current location will be
accounted rather than their nationality. I will be attempting of at least 30 responses. Data will be
analyzed by the responses that have been received by the complete questionnaires posted on
Microsoft Office Forms.

Excel Functions/formulas
The following functions/formula will be used in my final project:-
 Tables –To arrange the collected raw data
 Filter–To arrange the collected raw data
 SUM Function–To check the totals
 COUNT Function –To count independent variables
 IF Function–To sort out the information
 FV Function–To calculate the savings
 Hyperlink–For ease of viewing/navigation
 Charts –For data presentation
References
Kholoud K. Khoja, Amy Buckley, Mohamad F. Aslam, Paul A. Sharp and Gladys O. Latunde-
Dada * Department of Nutritional Sciences, School of Life Course Sciences, King’s College
London, Franklin-Wilkins-Building, 150 Stamford Street, London SE1 9NH, UK;
kholoud.khoja@kcl.ac.uk (K.K.K.); amy.buckley@kcl.ac.uk (A.B.); mf.aslam@kcl.ac.uk

BUSN 1000 Spreadsheets –Final Project Proposal

(M.F.A.); paul.a.sharp@kcl.ac.uk (P.A.S.) * Correspondence: yemisi.latunde-dada@kcl.ac.uk
Received: 25 February 2020; Accepted: 8 April 2020; Published: 10 April 2020
Zhenlei Xiao,† Gene E. Lester,*,‡ Yaguang Luo,‡ and Qin Wang*,†
†Department of Nutrition and Food Science, University of Maryland, College Park, Maryland
20742, United States
‡Food Quality Laboratory, Beltsville Agricultural Research Center, Agricultural Research
Service, U.S. Department of Agriculture,
10300 Baltimore Avenue, Beltsville, Maryland 20705, United States

BUSN 1000 Spreadsheets –Final Project Proposal