Integrative Studio 2/ Systems and Strategies: Journal Entry 2

Hi Everyone,

So in this post, I am documenting my five days worth of observations from my selected chosen interest. I decided to record and photograph my diet due to the fact that I would like to further research Celiac Disease, because I was recently diagnosed with it. Let’s begin!

Day 1): Tuesday, January 31st, 2017

8:28AM Breakfast: In an absolute rush to class, I hate 9AM classes for this very purpose- always terrified I will be late to them; swung by Starbucks for something fast- feel nauseated. There was in no way I could possibly make it to my class on time and have stopped by the UC Cafeteria for breakfast. Sweet potato chips, almonds, and a soy latte (gluten free).

3:06PM Lunch: It’s snowing outside. I got a window seat once again in the cafeteria, because there is absolutely nowhere to sit in here. I don’t see any of my friends, just a bunch of cliques; thinking about all I have to do today, and how I have three hours before my next class, and how I need to visit IT Central ASAP- a quick lunch. Grilled tofu, curried cauliflower, sweet potatoes, and water (gluten free).

5:00PM Dinner: Happy, really talked about ways to improve my resume. Eating the same thing I had a couple of days ago though, due to a limited amount of gluten-free options. Coconut curry soup, peanut butter breakfast bars, and coffee (gluten free).

Day 2): Wednesday, February 1st, 2017

8:09AM Breakfast: Extremely depressed- couldn’t focus fully on my homework, thinking obsessively over something I shouldn’t even bother worrying about; hungry. Potatoes, vegetables, and an almond protein shake (gluten free).

12:32PM Lunch: I feel like I literally eat the same shit every day sometimes here. Black bean and corn salsa, cranberry granola bar, water (gluten free).

7:51PM Dinner: Had a stressful day, lots of homework; eating in my dorm tonight. Brown rice, black beans, salsa, lettuce, guacamole, and water (gluten free).

Day 3). Thursday, February 2nd, 2017

7:20AM Breakfast: Have leftovers from last semester I need to eat up; so I made myself too much oatmeal- but that’s only because I didn’t have measuring cups and I’m tired. Cranberry pumpkin seed oatmeal with vegan butter (gluten free).

11:50AM Lunch: I couldn’t resist.. for some reason the oatmeal made me nauseated or was it the vegan butter that had possibly gone bad? Who knows, I just went and got a light lunch early. My “Time” class is long. Salad greens with vegetables and tofu, kale smoothie (gluten free).

5:09PM Dinner: Getting dinner early, because I’m going to a fashion panel info session. Pigeon peas and rice, with coffee (gluten free).

Day 4): Friday, February 3rd, 2017.

7:34AM Breakfast: What do you know- at it with the oatmeal again; don’t have time for the cafeteria. Cranberry pumpkin seed oatmeal and vegan butter (gluten free).

3:09PM Lunch: The best part of my day, I’m so hungry! Black beans and cilantro rice, guacamole, pico de gallo, and coffee (gluten free).

6:12PM Dinner: Of course I’m having to eat obviously at work, I’m not off until 7PM and have to meet a friend immediately after. Goodie. Seaweed salad, potato chips, and a mocha protein shake (gluten free).

Day 5): Saturday, February 4th, 2017.

8:53AM Breakfast: I would like to get a good chunk of my homework done before work and Chloe’s birthday tonight- eating my oatmeal again out of convenience. Cranberry pumpkin seed oatmeal and vegan butter (gluten free).

2:05PM Lunch: Need to rush, have to go book shopping with a friend for my other friend’s birthday present. Vegetables, hash browns, and a mocha protein shake (gluten free).

6:44PM Dinner: Have so much homework to do, so I decided to bring food back to my dorm. Tofu, salad greens with balsamic vinaigrette, granola bar, and coffee (gluten free).








Hello, My name is Megan Taylor, I am a returning student here at Parsons; my major is Fashion Design with a peaking interest in environmentalism and animal welfare; I hope to transform the industry someday...slowly but surely. My wish is to combine luxury and aesthetic appeal with the consciousness of how and where it is made along with the idea of what to do with it after use. I have been following my need to create and share with the world art and fashion since the tender age of eleven years old.

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