We often think of the gastrointestinal system only in terms of food and waste. However, emerging discoveries have now recognized the significant connection between its enteric nervous system and the primary nervous system. Recent research highlights its crucial role in producing essential neurotransmitters, showing a strong correlation between the GI-tract and mental health disorders. Our survey and interviews further emphasized this link, motivating Ashley and I to explore design challenges related to the “Gut-brain axis.”

We began with secondary research on the subjects of mental illness, digestive issues, and their mutual relationship. We also conducted surveys and interviews, revealing a common thread between periods of stress, mental illness, and poor nutrition. Because our respondents were mostly university-age students and their families, we narrowed our focus to this specific user group. 

Insights from Dr. Sam Weiss helped us to better understand this relationship. Dr. Weiss gave us a (simplified) explanation of the functions at work, and emphasized unique risk factors for mental health disorders in this demographic, with poor nutrition as a contributing factor.

The majority of mental health disorders appear before the age of 25.

Post-secondary students, however, are at particular risk. A tight schedule and heavy workload lead to high stress levels, and can make nutrition an afterthought. Many students are living on their own for the first time in their lives, away from their usual support systems. Canada’s long, dark winters can contribute to seasonal depression and less time spent outside. Not to mention, alcohol consumption can also do a number on the digestive system. These combined factors can have a severe effect on the gut microbiota, and in turn students’ mental health.

The University of Alberta Students’ Union (SU) operates a number of programs addressing food insecurity. However, there was still space for improvement in terms of affordability, transport, and convenience. We sought to propose a flexible solution that students could lean on as a regular option, or to tide themselves between grocery trips.

A-Mason Jars are a line of delicious, affordable mixes targeted to students who cook at home. They’re pre-portioned with gut-friendly, cheap and non-perishable ingredients that contain active prebiotics, are high in fiber and protein, and essential nutrients:

Designed for on-campus sale, A-Mason Jars could be sold at SUBMart in the central Students’ Union Building (SUB), at the monthly SUB Farmers’ Market, and at on-campus convenience stores. Students can go grocery shopping in-between classes. They’re easy to cook - Just combine in a pot and let simmer until done. Each recipe includes extra suggested fresh vegetables or meats students can add for extra flair. For bulk food prep, students can purchase multiple jars. Empty jars can be returned for reuse and a discount off your next A-Mason Jar.

This project’s feasibility is one of its key advantages. Dry bulk ingredients are cheap, non-perishable, and widely available. Preparation of the product could be done on-site by an SU employee, and in limited quantities to assess demand before further investment in the project. Students can make soups at home and re-heat at school for affordable lunches.

We received positive feedback from students, our professors, and our SU contact. Our professors and interview subjects did express some concerns regarding variety of flavours and options. We get it; soups can get boring if you’re having them everyday. One suggested breakfast options as another potential direction, to add more options. This could be feasible with cereals or oatmeals, and would be definitely interested in exploring those possibilities.

Overall, we’re very proud of the result of this project. This was our first venture into human-centered design, and our professors’ and interview subjects’ feedback really helped us fall in love with the design process.

The surprisingly charming science of your gut | Giulia Enders “Lifetime prevalence and age-of-onset distributions of mental disorders in the World Health Organization’s World Mental Health Survey Initiative”, World Psychiatry, 2007 Gut: The Inside Store of our Body’s Most Underrated Organ, Revised Edition | Giulia Enders, 2018 “Gut microbiota’s effect on mental health: The gut-brain axis”, Clinics and Practice, 2017 Youth Mental Health Stats in Canada University of Alberta Campus Food Bank

Dr. Sam Weiss, Shoshana Weiss, M.Taylor, G.Taylor, Z.Agsaran, Lyn