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Impacts of sustainable value and business stewardship on lifestyle practices in clothing consumption

Description: This article tests the sustainable Values and Lifestyles Scale (VALS) framework by identifying the sustainable value and lifestyle practices, and examining the impacts of business stewardship on consumer sustainable practices.
Date: October 26, 2015
Creator: Hyun-Nam Lee, Stacy; Kim, Haejung & Yang, Kiseol
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Eat food closer to nature, and eliminate food that is pre-packaged]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Stacking nutrients instead of snacking]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: You'll be safe and sound by eating what comes from the ground]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Cut and store a variety of fruits]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: The more colors on your plate the better]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Eat at least one fruit and one vegetable snack a day]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Avoid drinking any juice less than 100%]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Only Eat No More than a Handful of Snacks Each Day]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Eat with moderation]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Pass the salt]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Eat local, health is the focal]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Meat is a delicacy, treat it like one]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Eat to live not live to eat]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Your diet should consist mainly of fresh fruits and vegetables]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Calories consumed is just as important as physical activity]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: For every meal, at least one-third of your plate should be fruits or vegetables]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Add a lot of food variety and color into your daily meals of intake instead of eating the same food all the time]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Exercise and eat with moderation and consideration]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: If it can expire, it is desired]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Avoid Foods with Adjectives in Front of the Food Name]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: Spring 2012
Partner: UNT College of Merchandising, Hospitality and Tourism