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Comm231-0101
W/R#2 TA#1
Dec. 4, 2014
Person on the Street A#1 Portfolio Synopsis
A. Type of Story: News story based on various interviews
a. Key Story Elements:
i. Includes a mainbar and two captioned photos that I took.
b. Techniques:
i. I used the F-O-R-K method to state a clear focus of my
story, group my sources together by views, repeat words
like healthy and dining hall to restate the focus and
block my sources so that they were easy to follow.
ii. I used a descriptive lead because I wanted to focus on the
South Campus Dining Hall, which is the main aspect of my
story.
iii. A circle kicker concluded my story and give a punchy line
about how the food may be delicious, but its very
unhealthy.
B. Focus/theme:
a. The focus of this story is students at the University of Marylands
views on the dining hall food, and how most of them are not
completely satisfied with the lack of options.
C. News Qualities:
a. I consider this an issue in the community because many students
are unhappy with the lack of healthy options at the dining hall and
they want this to change to prevent the inevitable college weight
gain.
b. Trends are another relevant news value because the dining hall has
made healthy changes since last year, which influences the
students and faculty who eat at the dining hall.
D. Target Audiences:
a. One target audience includes students who live in North Campus
dorms, South Campus dorms and suites who are required to have
dining plans.
b. This story also targets all UMD student and faculty who eat lunch
at the dining halls in between classes.
###
Ariana Braia
Comm231-0101
W/R#2 TA#1
Dec. 4, 2014
Person on the Street A#1 5Cs
Compare:
WCT
SEO CCT
WPS
SPP
PV
GL
Before
450
19
23.6
2.3
0%
11.5
After
364
19
18.7
1.8
0%
10.4
(more)
The South Campus Dining Hall is one of two major eating locations on
campus. This dining hall attracts students because of its convenient location to
academic buildings, along with its salty stir-fry and meaty burritos. But just how
healthy are these mouthwatering selections?
Students who dine here have differing views regarding the food offered,
however, they proposed constructive ways to make the dining hall healthier. Some
students believe that the dining hall provides enough healthy food such as the
salad bar and deli, but many feel that does not suffice.
Freshman Devon Donovan, one of the few who thinks that there is enough
healthy food offered, says it is up to the student to take advantage of it.
Her friend, Anthony Fontaine, agreed, but wishes they served a better
variety of fruit, such as blackberries and raspberries, rather than the mundane
apples and bananas.
(more)
(more)
Braia, Comm231-0101, WR#2, TA#1,
Healthy Dining, p. 3
Expert view
Director of dining services Colleen Wright-Riva supports Preilippers idea,
saying, Student success is influenced by overall wellness, which includes good
physical, mental and emotional health. She continues, A balanced diet plays
into that wellness. Wright-Riva also explains the healthy changes that dining
services have already implemented: egg whites at the omelet station and only the
option of fruit, not a dessert, with your dinner value meal.
Although students have the tasty options of salty stir-fry and meaty
Fernanda Tscha admits
burritos, no one can deny their high calorie count.
that she loves the ice
cream from the dining
hall.
###