Our project aims to revolutionize nutrition education for lower-grade elementary students, addressing the pressing issue of unhealthy eating habits that contribute to high obesity and diabetes rates. We recognize that current approaches fall short due to time constraints, competing academic demands, and inadequate curricula. By designing an immersive learning experience that extends beyond traditional classrooms and integrates into daily life, we strive to empower students to make informed, healthier food choices. Our approach is culturally sensitive, practical, and geared toward building sustainable habits, with a focus on collaboration among all stakeholders involved in a child's education.

Our research found that cultural context significantly influences students’ attitudes toward nutrition and their food choices, with different cultural backgrounds leading to different eating habits. The existing curricula lack practical implementation and real-world examples, making it hard for students to apply their knowledge in daily life. Current teaching approaches are largely ineffective due to competing academic expectations, lack of time, and unsuitable curricula. Teachers’ attitudes, knowledge, and skills are key determinants of nutrition education effectiveness, but many teachers express concerns about the lack of time, resources, and engaging methods to deliver nutrition education.

We aim to design a learning experience that transcends traditional classroom settings, is adaptable to various settings, and can be incorporated into learners’ daily lives. We also aim to facilitate learners in choosing the healthiest and most balanced options they can get. The success of our project depends on the sustainable collaboration of stakeholders, including parents, teachers, schools, and meal providers. We are also aware of possible barriers and distractions, such as the easily accessible fast food and their creative advertisements, and we aim to maximize the role of multimedia for this campaign. We have identified some possible constraints and affordances, specifically possible populations we excluded: learners with special needs, a specific allergy, dietary restrictions (religious/cultural), and lower socioeconomic backgrounds.

Lower-grade elementary students are selected for its critical stage in habit development, where children are beginning to make independent choices about their diet and are highly receptive to educational interventions. The decision to not segment the target group by gender stems from the recognition of the universal importance of nutrition education across all demographics within this age bracket. Analysis of these learners reveals they have a basic understanding of health importance, primarily influenced by their parents and teachers, yet there is a significant gap in detailed nutritional knowledge. 

Their motivations are driven by a mix of intrinsic factors, such as engagement and curiosity, and extrinsic factors, including peer and adult approval. Challenges in educating this group include their potential lack of interest in the subject matter, the complexity of nutritional information, established eating habits, the influence of media, and the accessibility of healthy foods. However, there are ample opportunities given the children's collaborative nature, problem-solving abilities, energy, curiosity, and desire for approval, which can be leveraged in educational designs.

A. (Knowledge) Students will be able to improve their awareness of healthier food choices.

1. Students will be able to analyze the nutrition they need to maintain a healthy diet.

2. Students will be able to explain the impact of various food processing techniques on nutritional value.

3. Students will be able to search for healthier food choices in their environment according to their needs (faster, cheaper, adhere to culture/faith)

B. (Habit) Students will be able to develop healthy eating habits.

1. Students will be able to develop the habit of consuming a variety of nutrient-dense food (vegetables, fruits, whole grains).

2. Students will be able to develop the habit of eating regular food every day (breakfast, lunch, and dinner).

3. Students will be able to develop the habit of controlling their food portions.

C. (Motivation) Students will be able to improve their motivation to have a healthier diet.

1. Students will be able to improve their awareness of the long-term benefits of a healthy diet.

2. Students will be able to engage with their peers and provide encouragement and positive reinforcement to eat healthily.

3. Students will be able to set their personal goals toward a healthier diet.