1. To encourage people to cook and eat healthy foods rather than consume unhealthy, cheaper fast foods, a capstone candidate has proposed an intervention that involves reimbursing program participants for 50% of the costs of their groceries if they purchase and put together unprocessed food. The research participants are not reimbursed for "unhealthy" fast or processed food they buy or eat. To be reimbursed the participants must keep a visual record of the foods they put together and the receipts for their purchases and present them each week along with their recipes. The program has targeted patients at a community health center who have illnesses that the researcher believes would improve with better nutrition. The program provides healthcare to a largely uninsured, underserved population who do not qualify for other nutritional and medical programs. The researcher has informed the potential participants about the purpose of the research and the rules for receiving reimbursement.

Describe the ethical issues raised by this intervention proposal? How could this design be improved to address these issues?

2. To improve the hiring onboarding process in a midsized ambulatory surgery center, a Capstone candidate is proposing using a human resources software application created by his brother-in-law. He knows that other providers have adopted similar software produced by other companies. He hopes to use his capstone for two dual purposes; to complete his master's and help to advance his brother-in-law's company. In his literature review, he does not describe any other software providers or other alternatives to improve onboarding. To measure the success of his intervention he is only proposing a qualitative analysis using a focus group of people he selects.

Describe the ethical issues raised by this intervention proposal? How could this design be improved to address these issues?