Capstone Project Proposal Draft

Name of student: Abagail Kirincic Date: Feb 27, 2024

Teacher: Mr. Harvalais Block: D

The Capstone strand I have chosen is... Product Creation Focus/Services Focus

Proposed title for my Project Proposal: (write the proposed title for your Capstone Project in one clear sentence):
Cheap and Easy: Recipes for University Students
_________________________________________________________________________________

What is your inquiry question that interests you for further research? It should be a question that connects with a purpose,
passion or personalized area of interest for you. This is a question that you cannot just google an answer for. Please see
examples from your Capstone booklet.

My inquiry question is:

How can I provide cheap and simple cooking recipes to be utilized to foster healthy eating habbits in
University/College students?

Rationale/context: Detail your reasons for choosing this inquiry question. Explain WHY you are choosing to investigate
this topic as a major area of focus. How does this area of inquiry connect to your passion(s), purpose? Why is it of
personal interest to you?

I am choosing to investigate this topic because I have seen first-hand that many university students struggle when it
comes to food preparation and cooking. They often do not know how to cook, have time to cook, and cannot afford
healthy food options. I want to fix this. I have always loved cooking, especially when it is easy, because it is somewhat
of a stress reliever. Furthermore, I have taken foods classes during my high-school experience, and I have helped in the
kitchen at home since I could see over the counters. This project is of personal interest to me because my sister and 2
of my cousins are in university and must cook for themselves. Experiencing their transition from being cooked for to
having to cook for themselves showed me that they cannot be the only ones struggling. I saw that they would make the
same meals every week, chicken and rice, and never experienced joy from cooking. I want to change that; I want
university students to be excited to cook and try new things that are both cheap for their budget and easy to make.

Background: What background knowledge/connections/prior learning do you have in this area of inquiry?

I feel that I have a lot of knowledge around cooking, food shopping, and the struggle of university students. I have
experienced cooking and food shopping weekly as I help in the kitchen and go food shopping with my mom. I have
seen that food prices have gone up, which makes it even harder for students to cook, but I have also noticed that if you
go shopping at the right time, healthy foods are affordable. I recognize that university students struggle to find time in
their busy schedule to eat healthy, especially around midterms and finals, so they choose takeout because it is cheap,
easy, and quick. I am also aware that many students either lose weight or gain weight due to their eating habits, which
is not healthy. Moreover, I have also noticed that students are not often offered cheap and simple cooking help/tips or
are prepared for the struggles of buying their own food, I want to change this.

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Career connections: What is your intended career area at this point in time? What connections does this inquiry
question have to your life, academic and/ or career goals?

At this point, I have been accepted to SFU in the criminology department, with the hopes of eventually becoming a
notary or going to law school and becoming a lawyer. My capstone project connects to my upcoming university
experience and life past schooling as I will have to cook and food shop for myself. The project will teach me healthy
eating habits as well as foods I should eat and should not eat. Having the knowledge of cooking, food shopping, and
eating habits by creating this cookbook will help me remain healthy, maintain a budget, and teach me quick recipes,
while also helping me refrain from takeout. Overall, this project will allow me to better understand the importance of
healthy eating and provide myself with the knowledge around the consequences of unhealthy eating.

Interdisciplinary and core competencies connections: What subject areas and core competencies will be
connected with your project? Outline and explain the connections.

Strengths:
Personal Awareness and Responsibility:
Self-Regulation:
Throughout my capstone project I can use self-regulation to manage the time I spend on my project by setting daily
goals for how much work I need to complete each day. I can also take time to learn new skills which test my patience
in order to further advance my understanding of the topic/recipe. During my project, I can overcome roadblocks by
controlling my stress using techniques that work for me, which will help me persevere in difficult situations in the
future.

Social Responsibility:
Contributing to the Community and Caring for the Environment:
Throughout the capstone project, I can become more aware of my community by doing individual background
research to widen my world view. I can also work collaboratively to gain different perspectives on my topic by using
my mentors. By choosing a project that involves outreach to my community I can work for the benefit of others. For
example, making a cheap and easy cookbook for university students will help the students eat healtheir, gain
confidence in the kitchen, and improve their knowledge around the importance of nutrition.

Communication:
Explain/recount and Reflect on Experiences and Accomplishments:
For my project, I can show what I have learned by reflecting on and presenting my information. When reflecting, I
can write blogs that talk about how the recipe or work period was, explain difficulties and prosperities. Additionally,
I can create videos of recipes that are more complex to show how I overcame difficulties. Furthermore, when
presenting, I can include my journey to the final project which includes, my research, recipes, my rough copies of the
cookbook, my “how to” videos ,and my blog work posts.

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Areas of Growth:
Personal Awareness and Responsibility:
Well-Being:
Throughout my capstone, a key aspect for improvement is ensuring that I manage my time well, this then creates a
safeguard for stress or anxiety. By learning strategies to reduce stress, I can ensure that there will be a balance between
work and well-being. Additionally, growth in the area of procrastination is crucial as it can impact my progress. For
example, no wanting to cook one day would mean one less recipe in the final cookbook. Learning to do a little bit of
work, such as reserach, every day will help reduce stress and keep the momentum of the project.

Creative Thinking:
Developing Ideas:
Through my project I can develop growth in the areas of evaluation, development, and refinement to boost
productivity. In order for the recipes to be easy and quick I will need to take out unnecessary words and refine the
knowledge that I have and have researched into 1 or 2 pages per recipe. Furthermore, I can grow in the area of
perseverance and understanding that failure can be productive, as I often see failure as a step backwards. In cooking,
failure is seen as a learning experience that highlights recipe improvements, rather than a setback.

Personal and Cultural Identity:

Personal Values and Choices:
Throughout my capstone I can grow in the area of personal values and choices as this project will help me understand
what is important to me and how my values shape my choices. My capstone project will allow me to better understand
what is important to me, culturally, as I will be able to explore my own cultures food as understanding of culture is
important to me. Furthermore, by creating a cookbook of recipes that I like and that I believe others will like, I can
expand my knowledge through research of cultural diversity by experiencing different cultures through food.

Capstone Presentation medium: select one or more project mediums you wish to use to present your project.
Outline and give details about how you will present your project once completed. You may use a combination of
mediums.
o Electronic portfolio: Prezi or PPT
o Physical portfolio
o Website
o imovie presentation
o YouTube channel

When presenting my project, I will bring in the physical cookbook and I will show my recipe creations through
videos, which would be edited on iMovie. All my other information will likely be presented through my website
and PowerPoint.
My presentation will follow the guidelines provided:
Each slide will only have a title and images (no other text to avoid reading from slides).
15 minutes of presenting, 5 minutes of questioning.
My slides will have the following headers:
Introduction (all about me, personal and academic artifact, capstone focus/inquiry question, Why I chose this project)
Challenges (challenges you encountered and how you solved them)
Pictures/Videos and Evidence (include evidence of your work, a collage of me making recipes)
6 Core Competencies (how did they apply, specific examples)
Transition Plan (What are your plans for next year? Share specific details)
Conclusion (What I learned about myself, advice to another grade 12, favorite part, etc.)

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Description of my Capstone project. Specific Project Details of the Capstone Project: what will you research, create,
study, produce, solve, investigate? What product will be produced at the end of this project for evaluation. Write a
one-page description outlining your proposal.

For my capstone, I will be researching and studying the eating habits and diet preferences of university/college
students in order to better understand how I can help students be effective in the kitchen and properly utilize the food
in their fridges. Furthermore, I have noticed through first-hand experience that university students often avoid cooking
dinner by ordering takeout or snacking throughout the day. However, that habit is unhealthy and can lead to health
problems such as eating disorders and weight gain or loss. Furthermore, I may have to research recipes to gain more
knowledge on what to make, as well as researching the prices of foods to ensure that the meals are affordable. It is my
goal to create a cookbook that students can utilize daily, full of healthy meals for whatever they feel like eating.
For the past couple years, I have taken foods classes and have learned many valuable lessons from them, these
lessons include how to use kitchen supplies, how to spice foods, and how to cook in a limited time frame. However,
unfortunately some students do not take, out of choice, or are not given the opportunity to take Foods classes. I want
to be able to offer those students the opportunity to learn the same lessons. Essentially, I will be solving students’
confusion around cooking and food.
For the product creation part of my capstone, I will be creating a cookbook of cheap, quick, and easy recipes, with
the focus on healthy eating. I will produce/create dinner recipes that a student can remake when they feel they have no
ingredients or time. I will try and focus of the saying of “cook once, eat twice”, by doing this students will have to
cook less, leaving more time for schoolwork and other activities. Moreover, I will be primarily making dishes with
fruits and vegetables as those are the food groups students often disregard or do not know how to cook or make them
taste good/appealing. I will work with my mentor, likely my foods teacher Ms. Ross, to develop recipe ideas while
also using recipes from my personal life/knowledge. Overall, my product, the cookbook, will be given out to
university students that I know and I will possibly publish the book or post the videos online.
I hope that by creating the cookbook, both physical and digital, I can solve some university student’s confusion
around nutrition and cooking in order to help them positively develop their eating habits and diets, ultimately
improving their health. All in all, I want to fix the issue around students and eating.
At the end of my project, for evaluation, there will be a cookbook of dinner recipes, printed and laminated, as well
as being posted online, and multiple “how to” videos of certain meals, the more confusing or complex ones. I will also
create blog posts of how the recipe tasted, how long it took to make, if the ingredients were affordable, and what some
of the struggles I encountered were. Additionally, all this will be posted on my website as evidence to ward my
success.

Resources/ Technology/Skills: Make an assessment of the resources, technology and skills you will need to be able
to complete this project. What is your plan to be able to access/learn all of the resources necessary to achieve
completion of this project? Detail your plans.

For the creation of the cookbook, I will be needing, a phone to take videos of the cooking process, a computer to
type up the recipes, edit videos, make blog posts, and research, a printer to print the recipes, a kitchen, and kitchen
materials (food and supplies). Additionally, I may need to access an advanced printer to print the cover page of my
cookbook. Moreover, some skills I will be needing are basic kitchen skills and knowledge, but given that I have been
cooking most of my life and have had multiple years of Foods class experience I feel I am well-resourced in this
subject. Moreover, I already have access to the phone, computer, basic printer, kitchen, and kitchen materials, but I
will need access to an advanced printer, which I have researched and found that London Drugs and other companies
can print laminated books. Additionally, I have the funds necessary to purchase supplies I need during the project,
such as food and printing costs.
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Mentors/Community Connections: What types of mentor(s)/community connections will you need to help you
complete your capstone project? How will your mentor(s) help you? What is your plan to access the
mentorship/community connections necessary for this project?

For my main mentor, I am thinking of asking one of my foods teachers I have had. Currently, I am in a Foods 12
class with Ms. Ross. I would like to ask one of my foods teacher because they have an abundance of knowledge
around cooking (especially time/quickness given class lengths), creation of recipes, and shopping on a budget, which
will help me throughout my project. To access this mentorship, I plan to ask Ms. Ross to be my mentor after school
one day and explain to her my plan as well as what I may be needing her help with. Additionally, I may be using
some family members such as my mom and grandmothers to develop recipe ideas or to help with creating the
recipes, as they have more knowledge than I do in this area. To access this secondary mentorship, I can ask them any
day for tips and possible recipe ideas to further advance my cookbook. Overall, my mentors would guide me in
kitchen knowledge and help provide me with possible recipes that meet my criteria.

Project limitations: What are some project limitations and potential obstacles that you foresee that might affect progress
with your Capstone Project?

For my capstone, some potential obstacles I could face would be recipe development and recipe testing and editing.
Firstly, recipe development could be a barrier as I must think of recipes that are fast to make and easy but still
healthy. Also, providing accurate measurements, cooking times, and ingredient lists is crucial to the recipe working
out. Secondly, recipe testing and editing is a time-consuming process. Testing the recipes while recording is a
tedious process that does not leave much room for error. During the videos I must explain what I am doing while
ensuring that I am doing everything by the book. Furthermore, if each recipes testing process does not work out, I
must edit the recipe which is again time consuming. After editing, the recipe would be different meaning I would
have to re-test it which uses many resources. Overall, roadblocks that I could face include recipe development and
recipe testing and editing, both of which are time consuming as use extra resources.

Other considerations: List and detail any other related information/ considerations about your project that you feel
should be included in your project proposal.

 My cookbook is the product creation strand and the services strand I will be creating and then giving the
cookbook to a university student as well as posting the recipes online and sharing cooking videos of more
complex recipes on my website.
 I chose to do a cookbook not because it is preserved as “easy”, but because it is something that I am
passionate about. I have been cooking my whole life and taking foods classes any chance I can get.
Furthermore, cooking is something that I have seen first-hand be a struggle for university/college students
since they don’t know how to cook, do not have time to cook, and do not know the health benefits of food. I
want to change this, not only for current students but for future students. Also, the cookbook and videos can
be used after schooling when someone is too busy or too tired to cook a healthy meal. I want to steer people
away from unhealthy take out and towards cooking healthy foods to improve diet and health.
 Also, I like to be creative which is why I chose to create my own cookbook as I can design the way it looks,
the font, the colours, the images, etc. Additionally, I chose the services strand as well because I am giving
my cookbook away and posting recipes and “how to” videos online for students to view to educate them in
the field of cooking and nutrition.

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References: Provide a literature review of 5-10 PEER REVIEWED ACADEMIC references: research, videos, etc.
that offer some preliminary research you have done for your project that shows you are able to access the key
information that you will need to be able to complete this project/work. Your list should be written using correct
APA formatting.
APA citation of article: Retrieved from Notes from article:

HUGHES, R., SEREBRYANIKOVA, I.,
DONALDSON, K., & LEVERITT, M.
(2011). Student food insecurity: The
skeleton in the university closet.
Nutrition & Dietetics, 68(1), 27–32.
https://doi.org/10.1111/j.1747-
0080.2010.01496.x
https:// Food insecurity in 12.7% to 46.5% of students.
onlinelibrary.wiley.com Food insecure students are more likely to rate their
/doi/10.1111/j.1747- overall health status low.
0080.2010.01496.x Issue for socioeconomically disadvantaged.
Food insecurity was significant in who are renting,
boarding or sharing accommodation, with low
incomes or
Students are at risk of food insecurity, due to
income and support.

Kimberly B., H., Sarah E., C., Ginger T.,
M., Khalid S., A.-N., Brenda, B., & Kevin
H., G. (2012, June 29). Cost and calorie
analysis of fast-food consumption in
college students. Food and Nutrition
Sciences. https://www.scirp.org/html/9-
2700439_20509.htm
https://www.scirp.org/ A correlation found between total monthly fast-
html/9- food expense and total monthly fast food caloric
2700439_20509.htm consumption.
adults who report fast-food consumption were
significantly more likely to be overweight.
Students who eat fast food tend to consume more
total calories with less nutritional value.

Hanson, A. J., Kattelmann, K. K., https://
McCormack, L. A., Zhou, W., Brown, O. N., www.mdpi.com/1660-
Horacek, T. M., Shelnutt, K. P., Kidd, T., 4601/16/14/2462
Opoku-Acheampong, A., Franzen-Castle, L.
D., Olfert, M. D., & Colby, S. E. (2019b, July
11). Cooking and meal planning as
predictors of fruit and vegetable intake and
BMI in first-year college students. MDPI.
https://www.mdpi.com/1660-
4601/16/14/2462
Cooking and meal planning behaviors are
associated with greater fruit and vegetable intake
and lower body mass index in first-years at risk
for excessive weight gain.
Cooking frequently and practicing meal planning
behaviors are associated with greater fruit and
vegetable intake and lower BMI in first-year
college students.
First-year students are considered at risk for
weight gain fbased off a baseline assessment
within the first month of entering college.

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Author links open overlay panelRyan Tam
M.Nutr.Diet., Highlights•Tertiary institutions
are a great opportunity to influence eating
behaviors.•Of students surveyed,
AbstractObjectiveEmerging adulthood (18–
24 y) where >50% of young adults attend
tertiary education, Wadhera, D., Fedewa, M.
V., Boek, S., Roy, R., Steptoe, A., Morse, K.
L., Dallmeyer, M., Kimathi, A. N.,
Wengreen, H. J., Vadeboncoeur, C., Horacek,
T. M., Hebden, L., & Yousuf, M. I. (2016,
July 27). University Students’ on-campus
food purchasing behaviors, preferences, and
opinions on food availability. Nutrition.
https://www.sciencedirect.com/science/article
/pii/S0899900716301277
Sprake, E. F., Russell, J. M., Cecil, J. E.,
Cooper, R. J., Grabowski, P.,
Pourshahidi, L. K., & Barker, M. E.
(2018, October 5). Dietary patterns of
university students in the UK: A cross-
sectional study - nutrition journal.
SpringerLink.
https://link.springer.com/article/10.1186/
s12937-018-0398-y
(Associate Professor) (Staff Nurse)
(Psychiatric Nurse Practitioner) 1 journals.lww.com/
Connell School of Nursing. (n.d.). Binge
eating and weight loss behaviors of
overweight and... : Journal of the
American Association of Nurse
Practitioners. LWW.
https://journals.lww.com/jaanp/abstract/201
4/08000/binge_eating_and_weight_loss_be
haviors_of.5.aspx
Assessment of weight status, dietary
habits and beliefs ... (n.d.).
https://journals.sagepub.com/doi/abs/10.1
177/1757913915609945
https:// 18–24 year old’s, where >50% of young adults
www.sciencedirect.com attend further education, is a period that influences
/science/article/abs/ future eating behaviours.
pii/ Most students purchase food on campus, but by
cooking they can improve diet quality.
S0899900716301277
Students that live away from home for the first
time are managing their own dietary needs which
is sometimes challenging responsibility, often
leading to unhealthy eating and weight gain out of
convenience.
Food-purchasing behavior in young adults is
influenced by taste, followed by convenience,
cost, and healthiness. Showing that healthiest is
not the priority
https:// University students consume poor quality
link.springer.com/ diets/foods, which has implications on body
article/10.1186/s12937- weight and long-term health.
018-0398-y 4 major dietary patterns: vegetarian, snacking,
health-conscious, and convenience, red meat &
alcohol.
Cause greater food costs and practice poor
behaviors, which is an issue for overall health.
There should be increase availability of low-cost
healthier foods
https:// binge eating (BE) and weight-related behaviors in
overweight and obese college/university
jaanp/abstract/ Data collected from 487 overweight/obese
2014/08000/ college-age students from a private university in
the northeastern United States.
binge_eating_and_weig
BE was reported by 34.9% of students
ht_loss_behaviors_of.5. women were more likely to report being obese.
aspx BE is a significant problem on campuses, it is
associated with the development of obesity as well
as eating disorders
https:// Assess weight status, dietary habits, physical
journals.sagepub.com/ activity, dietary beliefs, and nutritional knowledge
doi/abs/ 78% of female students were within healthy
10.1177/175791391560 weight compared to 52% of male students.
9945 7% of students reported having an active lifestyle
and 4% had good nutritional knowledge.
Half the students drink two glasses of milk and
eating two cups of fruits/vegetables daily.
Shows vitality of educating students on health
eating habits and diets (nutritional knowledge).
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