From Neo --

In case I am unable to participate tomorrow due to the hurricane, here are my thoughts:

Of the seven factors that we drew up (alcohol, calories, protein, salt/sodium, cholesterol/fat, artificial preservatives, and sugars/sweeteners), I will pursue salt-sodium and calories.

The following is the reference diet based on what I ate over 7 of the days since we broke camp.  It represents a typical diet for me (which I hope you don't mind my sharing).

Current Breakfasts (7):

3 = raisin bran, 2 toast with butter and jam
2 = greek yogurt with jam, 2 toast with butter
1 = pancakes (double stack) w syrup, corned beef hash (1/2 can) with additional seasonings, lots of coffee
1 = cheese omelette, bacon, lots of coffee

Lunches (7):

5 = chicken caesar salad with 2 packets of dressing, 50cent vending pack of cheese crackers, lots of coffee
2 = fast food lunch with kids -- 1 Burger King and 1 Pizza Hut

Dinners (7):

1 = 1/3 cornish hen, white rice with butter and garlic sauce, broccoli, chocolate chip cookie, water
1 = rendang (stewed spiced beef), white rice, kale with balsamic vinegar, chocolate chip cooke, water
1 = lamb chops w/mint jelly, white rice, spinach, chocolate chip cookie, water
1 = schnitzel with pickled red cabbage, mashed potatoes, chocolate chip cookie, water
1 = fried glass noodle with shrimp, scrambled egg, cabbage and carrots, chocolate chip cookie, water
1 = bulgogi ribs (4ea), white rice, kimchi, chocolate chip cookie, water
1 = spaghetti with tomato sauce, chocolate chip cookie, water

Snacks and Other Stuff (7):

7 = usually one pack of peanut M&Ms, lots of coffee, 1 beer at night (um, well, ok, maybe two...)

Now, I plan to develop the reference diet after the storm, but for next week I will have come up with the cost figures, and I already know the general degree of satisfaction.  Here's how I propose dealing with satisfaction:  Likert scale 1 to 5 (satisfaction being high) in which we answer the following questions on a per-meal basis (so we have to answer this for each of the 21 meals):

+  How satisfying was the meal's taste?
+  How satisfactorily filling was the meal?
+  How satisfied were you based on the meal's nutritional value?
+  How convenient was the meal to prepare and eat?
+  Would you eat this meal on a regular or occasional basis? (5 = regular, 3 = occasional)

I don't yet have an opinion on 'sustainable' and how we can best measure it.  Maybe subjectively as an overall assessment (not per meal)?  This is my impression based on how Nancy defined it, but I'll go with y'all.

See you Monday maybe, or not.  Let's just hope the storm passes quickly.

Cheers, Neo

(Very) Quick Notes for Team Meeting 10/20/12

Tension between many of the variables in the existing model

Process:

1.     Draw 6 variables on board

2.     Identify relationships between them

3.     Discuss tangible aspects of healthier eating style below

4.     Eliminate MAINTAINING and ENJOYABLE

5.     Experiment to test the links

Comparison of items in the grocery store?

Goals:

Capture current state and potential alternative by meal

i.e. here’s my diet today and what is the process for being more healthier, affordable and sustainable

Tangible aspects as defined by group:

·      Alcohol

·      Calories

·      Higher vegetable protein/meat protein

·      Salt/sodium

·      Cholesterol/fat

·      Artificial preserve/organic

·      Sugars/artificial sweetener

What is healthier option?

How does it affect budget?

What is satisfying?

What is sustainable?

How do healthier options affect the other variables of affordability, sustainable, satisfying?

Hypotheses:

1.  Higher degree of health will cost more

2.  Higher degree of health will take more time

Others?

Is this important? Interesting? An area of future research?

Focus on diet

Next steps:

We will each take a stab at this from current diet

·      Identify which 1-2 factors we think there is the greatest variable to change

·      Develop 7 breakfasts/lunches/dinner

·      Develop alternative menu

·      Test against all three aspects

Integrate theorists?

No team meeting Monday, 10/22.  Next meeting Monday, 10/29.  Be prepared to discuss your experiments so far.

Definition of Measures for becoming "Healthier"

“Healthier”: since “healthier” is an adjective, we should first clearly understand the base word “Health” and simply assume that the adjective form, “healthier” simply indicates achieving more of the same. Therefore the term “health” is the level of functional or metabolic efficiency of a living being. In humans, it is the general condition of a person's mind, body and spirit, usually meaning to be free from illness, injury or pain. The World Health Organization (WHO) defined health in its broader sense in 1946 as "a state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity." Although this definition has been subject to controversy, in particular as lacking operational value and because of the problem created by use of the word "complete", it remains the most enduring.

Therefore we must consider or establish "where we are" and "where we want to go". Or we assume that we are currently "healthy" or healthy enough to establish a base line measurement. For example, if we assume that weight loss is one path toward being healthier, then we should all track our weight during the test period. 

Definition and Measures for Satisfying

Satisfying - - refers to the fulfillment received from a healthy diet. 

Explanation.  A healthy diet must meet the human need for energy and all essential nutrients.  In addition, the ideal diet should satisfy the palate and provide an overall enjoyable experience.

Measures of 'Satisfying' - - Unfortunately, what is satisfying to one CI team member may not be satisfying to another.   Each team member will undoubtedly offer a different perspective regarding health and nutrition.  Further, cuisine preferences are expected to be equally varied.  While it is expected that CI team members will reach consensus regarding the need for a satisfying diet, the challenge lies in establishing dietary norms.  

CI team members should consider how they define a satisfying diet.  Elements of satisfaction may include a specific cuisine, the dining experience, convenience, or perceived nutritional value.  In some cases, health concerns may directly impact diet and overall satisfaction.  In other cases, healthy choices will be willingly sacrificed in favor of a more enjoyable dining experience.

As we explore the CI problem statement, team members are encouraged to revisit their definition of a satisfying diet.   It will be interesting to see how individual definitions of satisfaction evolve.            

Definition and Measures for Enjoyable

Enjoyable-- refers to the benefit and satisfaction derived from a new diet and lifestyle.

Explanation: Enjoyable doesn’t only imply immediate happiness or joy, but the overall sense of satisfaction one derives from the results of following the new plan and seeing results. Food does need to be enjoyable however, as does the experience of inquiry and eating!

To determine the appropriate efforts to employ we should explore research on:

·         What makes some foods more enjoyable than others?

·         What are the key factors that lead to enjoyment in a nutrition plan?

·         How does enjoyment aid in the long term change of habit?

Measures of ‘Enjoyable’

·         Variety and Tastefulness of new diet items

·         Frequency of menu item in meals        

·         Degrees of enjoyment (e.g. you aren’t going to like everything all of the time, but you should enjoy the new diet at least 75% of the time or perhaps you will stop) Level to which the benefit and satisfaction helps you continue with new nutritional program.

Definition and Measures for Sustainable

Sustainable -- That the behaviors and lifestyle changes adopted as part of diet modification remain elements that can be maintained over time, yet are not so rigid that small bumps in the road throw the “program” offline.

Explanation.  We know that life happens despite our best-made plans.  It is not feasible to expect perfection with a program that perpetuates ongoing lifestyle changes.  Any plan established to guide a healthier lifestyle needs to be fluid enough to incorporate those times when healthier choices are not available, or occasions when we might consciously choose a non-healthy option.  Guidelines need to be created so that that the individual does not feel as if they have failed, and as a consequence, abandons the healthier behavior altogether. 

Measures of 'Sustainable' – CI team members will consider personal triggers to unhealthful eating.  Examples may include family events, celebrations, stressful incidents, etc.  These may be highly personal and private, and do not need to be shared with the group.  With an awareness of potential triggers in mind, participants can then create strategies for minimizing “damage” when they do occur, and subsequently forgiving themselves.

CI team members may also want to incorporate a set number of times per month (or week) that they will allow themselves to deviate from the planned healthy eating regime.  That way, these deviations can be easily tracked and analyzed for potential future modification.

Definition and Measures for Maintaining

Maintaining -- refers to efforts employed by teammates to maintain a newly designed method of individual nutrition intake.

Explanation. Maintaining does not refer to maintaining past habits. The basic assumption is that most, if not all past habits are less than ideal.

To determine the appropriate efforts to employ we should explore research on:

·         satisfaction levels of diets: at what point do they tapper, and how might that information strategically impact a maintenance plan

·         social norms of food: the habits associated with eating. The how, (e.g. in front of the TV, in the car, with friends, family influences, etc.)

·         change elements: what is required for lasting change. How is human change behavior sustainable (e.g. why do so many diets fads)

Measures of ‘Maintaining’

·         Quality of initial plan

·         Teammate agreeableness with plan

·         Ease of implementation

·         Degrees of compliance (e.g. total disregard for newly designed method of nutrition intake, 80% compliant, or following the plan by the book)

Definition and Measures for Affordability

Teammates,

Would like to offer the following definitions, which perhaps I can also propose as a general template.


Affordable -- That the costs incurring in diet modification remain within each CI team members' budgets and does not necessarily impinge upon other discretionary lifestyle-related expenses.


Explanation.  We cannot assume that the changes in diet will result in decreased or constant cost.  Certainly if we explore 'healthier' options, there is reason to believe costs may go up (absent other approaches such as 'grow it yourself'), so what constitutes an acceptable cost increase?  I think the above wording leaves that to the individual -- what each of us can tolerate.


Measures of 'Affordability' -- CI team members will establish initial absolute or relative ceilings for monthly expenditures for food.  An 'absolute' ceiling might be 'no more than an increase of $100 spent per month' while a 'relative' ceiling might be 'no more than an increase of 5% per month on food.'  Team members may change their ceiling numbers during the course of the inquiry.

As cost figures are a private matter, CI team members need only share the ceiling and yes/no whether or not the measures have been successfully met during experiments.  CI team members may elect to release further data on a strictly voluntary basis, and such data shall not be disseminated outside the CI team.

Minutes of Burley House CI meeting

Oct 8, 8-9pm

All members present on conference call.

CI discussion began with a review of the latest draft of the "Constitution" for the Burley House Collaborative Inquiry Project.
Minor editing and additions were discussed and immediate changes were approved and made.
The most significant change was the addition of a group norm directly related to the incorporation of the concept of Questioning Honestly, as discussed in the CI text, Collaborative Inquiry in Practice, by Bray, on page 85.
This change was unanimously agreed to and the changes were made immediately. This document is now posted on the Burley House Collaborative Blogsite. (http://elpburleyhouse.blogspot.com/)

Discussion moved to the Blogsite and we worked through various log on issues and preferences for the appearance and content of the site.
It was determined that Rick would work individually with those members having logon issues so we could maximize our time on other topics.

When discussing the road ahead for the CI project, it was determined that each member of the group would take responsibility for the initial cut at defining a portion of the problem statement in order to further refine it.
The themes discussed in the problem statement, and the assignments for editing are as follows:

Maintaining: Alissa
Healthier: Hershel
Sustainable: Nancy
Affordable: Tom
Satisfying: Rick
Enjoyable: Joel

Definitions and clarifications of each theme are due to be complete and posted on the blogsite by Sunday night (10/14) to allow the group to review for discussion on our next CI phonecon on Monday night, Oct 15th.

We adjourned the meeting at approx 850 pm.

CI Project Constitution

Constitution for the Burley House CI Project
Pursuit of an Improved Dietary Experience

1.      Problem Statement and Description.

We would like to tackle the problem of maintaining a healthy, sustainable, affordable, and satisfying diet. As each of us is in or nearing middle-age, we recognize that our old eating habits are no longer good enough. But like most Americans, we find ourselves greatly challenged in doing something about it.

To varying degrees, we succumb to eating what is available and convenient rather than what is right. Breakfast, if we have time for it at all, is whatever we can grab running out the door, and is usually something bland and packaged (not to mention laden with fats, sugars, chemicals, and other stuff we need to cut out). Lunch might be spaced out among coffee breaks -- with each course costing $1.25 at a vending machine. Dinner is whatever we feel like microwaving, or perhaps a short sequence of 'stuff we know the kids will eat'. And whenever we are tired, it's fast food takeout -- and rarely from the healthier parts of the menu.

And we know better. Each time we see a doctor, we are reminded that we know better and can do better.  We might even have watched Food Network competitions (where contestants turn the most mundane foodstuffs into culinary delights) while saying to ourselves, "I could do that," all the while munching on our Swanson salisbury steak dinner (i.e., mystery meat, gelatinous macaroni and cheese, rubber carrots, and apple crisp that contains more goop than apples).  Then, as one of our cohort mates comes to us from afar bringing sweet potato dumplings and cashew cookies, we revel in the difference, ... but ultimately do little to change our habits -- after all, what are our options during cohort weekends. Actually plenty more than we realize, but in between classes its hard to avoid defaulting to pizza or the nearby Chick-fil-A.  So on top of stress over assignments, presentations, and readings, we add guilt. 

According to Dr. Marquardt, language and religion are the primary drivers of culture, but to use Schein's terminology, food is its most obvious artifact. We spend most of our time and our money dealing with food, but our experience with it is dissatisfying, and ultimately neither healthy nor sustainable. 

So, to re-cast this beyond a simple logistics problem, we want to look at the broader picture of our diets and diet options, including cohort weekends. What can we try to improve the quality of what we eat and the satisfaction we gain from it? How can we address and overcome the barriers to change such as time and inconvenience? How do we get our kids to eat better with us? How do we spice up our foods, and t.hereby spice up our lives?

 

2.      Deadlines and Regular Events.  Burley House will adhere to the assignment schedule as provided by the instructor, as follows:

a.      One member, on a monthly rotating basis, will be responsible for communications with the instructor which includes, but is not limited to, information about weekly teleconferences, the required two-paragraph CI progress reports, communication of the “specific question for inquiry” by 12 October, and routine e-mail or other correspondence on behalf of the House.

b.      Burley House will conduct mandatory weekly teleconferences on Mondays at 8PM (2000 hours).  A member on a rotating basis will take and post minutes for the benefit of team members not able to participate.  Materials for discussion should be posted to the group site (TBD) by Sunday evening (6PM or 1800 hours) to allow sufficient time for review.

c.      All Burley House members will exercise suitable authorship for the final “30-minute presentation” in satisfaction of course requirement A2.

3.      Approaches.  These are drawn from or inspired by Chapter 5 of Bray, 75-87.

a.      The general intent will be to restate the problem such that the following can occur:

                                          i.     The six members will have unique but complementary areas for independent research.

                                         ii.     The group will determine the suitable number and method of experiments.  Maximal use of the house meetings during October, November, and December will be encouraged if practicable.

                                        iii.     It is understood that although this is a collaborative project, singular experiments are self directed, and can only be successfully accomplished through meaningful individual action and reflection

b.      Individual members will:

                                          i.     Maintain reflective records.  These can be incorporated into the personal journaling required in the course, but CI project-specific reflections should be posted to the group site, particularly after collective events such as the weekly house meeting.  These records will be drawn from for the development of the final paper, and equal authorship is expected.

c.      Norms of the Group will include:

                                          i.     We will maintain a positive tone at our meetings.

                                         ii.     We will begin and end our meetings on time.

                                        iii.     We will stay fully engaged and participate actively throughout each meeting.

                                        iv.     All inquirers will contribute equally to the workload of this team.

                                         v.     We will converse using active questioning, listen respectfully and consider matters from another’s perspective.

                                        vi.     All inquirers will draw from the collective wisdom of the group, and assist others with elements of their experiments when needed.

CI Project Proposal

We would like to tackle the problem of maintaining a healthy, sustainable, affordable, and satisfying diet. As each of us is in or nearing middle-age, we recognize that our old eating habits are no longer good enough. But like most Americans, we find ourselves greatly challenged in doing something about it.

To varying degrees, we succumb to eating what is available and convenient rather than what is right. Breakfast, if we have time for it at all, is whatever we can grab running out the door, and is usually something bland and packaged (not to mention laden with fats, sugars, chemicals, and other stuff we need to cut out). Lunch might be spaced out among coffee breaks -- with each course costing $1.25 at a vending machine. Dinner is whatever we feel like microwaving, or perhaps a short sequence of 'stuff we know the kids will eat'. And whenever we are tired, it's fast food takeout -- and rarely from the healthier parts of the menu.

And we know better. Each time we see a doctor, we are reminded that we know better and can do better. We might even have watched Food Network competitions (where contestants turn the most mundane foodstuffs into culinary delights) while saying to ourselves, "I could do that," all the while munching on our Swanson salisbury steak dinner (i.e., mystery meat, gelatinous macaroni and cheese, rubber carrots, and apple crisp that contains more goop than apples). Then, as one of our cohort mates comes to us from afar bringing sweet potato dumplings and cashew cookies, we revel in the difference, ... but ultimately do little to change our habits -- after all, what are our options during cohort weekends. Actually plenty more than we realize, but in between classes its hard to avoid defaulting to pizza or the nearby Chick-fil-A. So on top of stress over assignments, presentations, and readings, we add guilt.

According to Dr. Marquardt, language and religion are the primary drivers of culture, but to use Schein's terminology, food is its most obvious artifact. We spend most of our time and our money dealing with food, but our experience with it is dissatisfying, and ultimately neither healthy nor sustainable.

So, to re-cast this beyond a simple logistics problem, we want to look at the broader picture of our diets and diet options, including cohort weekends. What can we try to improve the quality of what we eat and the satisfaction we gain from it? How can we address and overcome the barriers to change such as time and inconvenience? How do we get our kids to eat better with us? How do we spice up our foods, and thereby spice up our lives?