Many apps have been created for food and health-related purposes, given our app’s secondary focus on calorie metrics and health, surveying existing apps, and previous approaches to curtailing the dining experience and promoting health will be helpful. An important aspect to consider when designing an app is a user engagement and how many people one can expect to use an app. Research has been done to study usage metrics and user experiences and opinions regarding mobile app usage, particularly in the health and diet app sector, which pertains to our app’s health features. Even with high user engagement, an app's overall utility and benefit also need to be considered and measured in some qualitative and quantitative sense. Numerous studies have been conducted to determine the effectiveness of food and diet apps on personal behavior. Although the app that is the subject of this proposal is not mainly a “dieting” app, its features, such as the calorie counter, can help facilitate these use cases for users inclined to do so.

This paper discusses the development process regarding a group of four Augustana College seniors' research. The project is a mobile app for Android built-in Android Studio called Augustana Health and Dining. This application will improve the dining experience at Augustana College, provide additional health metrics for personal use and promote healthier lifestyles. The app features the menus of various on-campus dining areas, with calories, allergens, and other essential food information. It also includes a profile section that will display campus meal credits and a calorie counting metric that can be used to track calories consumed to display this information to users so they can make more informed choices on their meals and health.

The purpose of this study is to determine the availability of "more healthful" (MH) versus "less healthful" (LH) entrée items in the campus dining and if students' purchases are reflective of what is offered. This is an observational study in which students' purchases of the available entrée items in the campus dining at a Midwestern university in one academic year were collected and categorized as either MH or LH according to the American Heart Association guidelines. Chi-square tests were used to determine the differences between the proportion of purchased MH and LH versus those available. Odds ratio estimates with 95% confidence limits were used to determine the associations between the demographics and MH and LH purchases. Of the total entrée items available, 15.0% were MH and 85.0% were LH. In the fall, 8.0% of purchases were MH and 92.0% purchases were LH as compared to 8.9% MH and 91.1% LH in the spring. Whites were less likely than non-whites to purchase a MH entrée. Females were two times more likely to choose MH entrées than males. The campus dining offerings and students' purchases of entrees were primarily LH. Work with campus dining providers to create profitable, yet healthful, dining entrees is needed to improve the healthfulness of entrée offerings.

Although corporate social responsibility (CSR) initiatives have gained increased significance within the restaurant industry during the pandemic, there is a lack of understanding of how customers’ perceived risks influence their dining intentions for effective crisis response. This study investigates the relationship between perceived CSR, restaurant image, and dining intentions during the crisis. In addition, the study examines three types of perceived risks (quality, health, and environmental) associated with restaurants and their influence on perceived CSR, restaurant image, and dining intentions during this period. The results demonstrate that perceived CSR positively impacts a restaurant’s image and concurrently reduces perceived risks among consumers during the coronavirus disease 2019 (COVID-19) pandemic. Furthermore, perceived health risks have a negative influence on customers’ dining intentions. This study offers valuable insights into the theoretical foundations and managerial implications of CSR’s effects and risk management, particularly in the context of future pandemics within the restaurant industry.

Petri nets are a graphical notation for describing a class of discrete event dynamic systems whose behaviours are charaterised by concurrency, synchronisation, mutual exclusion and conflict. They have been used over the years for the modelling of various distributed systems applications. With the advent of pervasive systems and the Internet of Things, the Calculus of Context-aware Ambients (CCA) emerged as a suitable formal notation for analysing the behaviours of these systems. In this paper, we are interested in comparing the expressive power of Petri nets to that of CCA. That is, can the class of systems represented by Petri nets be modelled in CCA? To answer this question, an algorithm is proposed that maps any Petri net onto a CCA process. We show that a Petri net and its corresponding CCA process behave the same way through experiments. It follows that CCA is at least as expressive as Petri nets, i.e. any system that can be specified in Petri nets can also be specified in CCA. Moreover, tools developed for CCA can also be used to analyse Petri nets.