Barrett, The Honors College Thesis/Creative Project Collection
Barrett, The Honors College at Arizona State University proudly showcases the work of undergraduate honors students by sharing this collection exclusively with the ASU community.
Barrett accepts high performing, academically engaged undergraduate students and works with them in collaboration with all of the other academic units at Arizona State University. All Barrett students complete a thesis or creative project which is an opportunity to explore an intellectual interest and produce an original piece of scholarly research. The thesis or creative project is supervised and defended in front of a faculty committee. Students are able to engage with professors who are nationally recognized in their fields and committed to working with honors students. Completing a Barrett thesis or creative project is an opportunity for undergraduate honors students to contribute to the ASU academic community in a meaningful way.
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This creative project created and implemented a seven-day STEM curriculum that ultimately encouraged engagement in STEM subjects in students ages 5 through 11. The activities were incorporated into Arizona State University's Kids' Camp over the summer of 2017, every Tuesday afternoon from 4 to 6 p.m. with each activity running for roughly 40 minutes. The lesson plans were created to cover a myriad of scientific topics to account for varied student interest. The topics covered were plant biology, aerodynamics, zoology, geology, chemistry, physics, and astronomy. Each lesson was scaffolded to match the learning needs of the three age groups (5-6 year olds, 7-8 year olds, 9-11 year olds) and to encourage engagement. "Engagement" was measured by pre- and post-activity surveys approved by IRB. The surveys were in the form of statements where the children would totally agree, agree, be undecided, disagree, or totally disagree with it. To more accurately test engagement, the smiley face Likert scale was incorporated with the answer choices. After implementation of the intervention, two-tailed paired t-tests showed that student engagement significantly increased for the two lesson plans of Aerodynamics and Chemistry.
ContributorsHunt, Allison Rene (Co-author) / Belko, Sara (Co-author) / Merritt, Eileen (Thesis director) / Ankeny, Casey (Committee member) / Division of Teacher Preparation (Contributor) / Harrington Bioengineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2017-12
Description
Dressler Makes Things (DMT), as a thesis project, explores the viability of DMT as a monetized blog. DMT is a life improvement blog with a focus on cooking. Its blog niche sits between nostalgic, sensory food blogs and professional, actionable life improvement blogs. Because blogs that bridge this gap are rare, DMT aims to fill this need by making cooking easy, affordable, and attainable for anyone, but particularly females in their early twenties. This thesis explores marketing topics like brand, blog niche, unique value proposition, current viewers, and user personas, as well as information about the current blogging environment and an analysis of relevant competitors. It also develops marketing objectives for DMT, as well as positioning, conversion, referral, content promotion, and partnership strategies to reach these goals. Finally, it discusses distribution, pricing, and promotional tactics, as well as an operational plan and financial projections.
ContributorsParsons, Dressler Eileen (Author) / Gray, Nancy (Thesis director) / Bitter, Gary (Committee member) / School of Art (Contributor) / Department of Marketing (Contributor) / W. P. Carey School of Business (Contributor) / Barrett, The Honors College (Contributor)
Created2016-05
Description
The purpose of this thesis is to create an informational book on gluten-free living. It is our hope that by the end of the book readers will have a better understanding that living with a gluten intolerance or auto-immune disorder does not control one's life. Someone just needs to put in a bit more planning and time in order to travel or eat out. The book goes into detail on every condition on the gluten-sensitivity spectrum. It also goes in-depth on medicines, recipes, and travel.
ContributorsSnodgrass, Allison (Co-author) / Snodgrass, Amanda (Co-author) / Johnston, Carol (Thesis director) / Jacobs, Mark (Committee member) / Barrett, The Honors College (Contributor) / Chemical Engineering Program (Contributor)
Created2015-05
Description
Statistics are rising for adults who are overweight and/or obese, putting them at higher risk of developing serious health problems. Eating fewer portions of vegetable than the daily-recommended amounts contributes to this increase with. College students, being more susceptible to weight gain as they are transitioning from childhood to adulthood. Previous studies demonstrated that children ate more vegetables when repeatedly paired with a low-fat dip compared to when served plain. The current study examined whether this effect was also successful in college-aged subjects. A total of 148 (55 males, 91 females) college-aged students from an introductory psychology class at Arizona State University (Tempe, AZ) participated in the study. Subjects were randomly assigned to receive cauliflower or broccoli (raw) either served plain or with low-fat ranch dressing. Subjects showed a greater preference for and consumption of the vegetable plain that was previously given with dip than without dip. These findings suggest that serving vegetables with low-fat ranch dip two times can increase the liking and consumption of vegetables in college students.
ContributorsKim, Sophia L. (Author) / Phillips, Elizabeth Capaldi (Thesis director) / Bajaj, Devina (Committee member) / Cohen, Adam (Committee member) / Barrett, The Honors College (Contributor) / Harrington Bioengineering Program (Contributor)
Created2015-05
Description
How are perceptions of morality and disgust regarding meat consumption related to each other? Which factor is more salient in determining one's willingness to eat the meat of a specific animal? How do these answers vary across religious groups? This study investigates the ways that concepts like morality and disgust are related to food preferences and hopes to shed light on the mechanisms that enforce culturally sanctioned food taboos. The study compares 4 groups of people in the U.S.: Christians (n = 39), Hindus (n = 29), Jews (n = 23), and non-religious people (n = 63). A total of 154 participants were given surveys in which they rated their feelings about eating various animals. Data from Christian and non-religious groups exhibited similar patterns such as a high likelihood of eating a given animal when starving, while results from Jews and Hindus were consistent with their religion's respective food taboos. Despite these differences, morality and disgust are strongly correlated with one another in almost all instances. Moreover, morality and disgust are almost equally important considerations when determining willingness to eat when starving.
ContributorsParekh, Shaili Rajul (Author) / Hruschka, Daniel (Thesis director) / Jacobs, Mark (Committee member) / Barrett, The Honors College (Contributor) / School of Nutrition and Health Promotion (Contributor) / School of Human Evolution and Social Change (Contributor) / Hugh Downs School of Human Communication (Contributor)
Created2014-12
Description
This thesis will examine market research relating to consumer food trends and the business environment of Austin, Texas in order to evaluate the initial feasibility of establishing a small hydroponic produce farm. A main concern of this report is to provide a general overview of hydroponics and its potential advantages over traditional farming methods as a technique for producing food products for consumers in a local setting. To explore the potential of establishing such a venture, this report will also include a partial business plan focusing on the marketing strategy of initiating a hydroponic produce farm in Austin.
ContributorsShriver, John Andrew (Author) / Schmitz, Troy (Thesis director) / Manfredo, Mark (Committee member) / Barrett, The Honors College (Contributor) / Department of Information Systems (Contributor) / Department of Supply Chain Management (Contributor) / W. P. Carey School of Business (Contributor)
Created2015-05
Description
Students across the United States lack the necessary skills to be successful college students in Science, Technology and Math (STEM) majors and as a result post-secondary institutions are developing summer bridge programs to aid in their transition. As they develop these programs, effective theory and approach are critical to developing successful programs. Though there are a multitude of theories on successful student development, a focus on self-efficacy is critical. Summer Bridge programs across the country as well as the Bio Bridge summer program at Arizona State University were studied alone and through the lens of Cognitive Self-Efficacy Theory as mentioned in Albert Bandura's "Perceived Self-Efficacy in Cognitive Development and Functioning." Cognitive Self-Efficacy Theory provides a framework for self-efficacy development in academic settings. An analysis of fifteen bridge programs found that a large majority focused on developing academic capabilities and often overlooked development of community and social efficacy. An even larger number failed to focus on personal psychology in managing self-debilitating thought patterns based on published goals. Further, Arizona State University's Bio Bridge program could not be considered successful at developing cognitive self-efficacy or increasing retention as data was inconclusive. However, Bio Bridge was tremendously successful at developing social efficacy and community among participants and faculty. Further research and better evaluative techniques need to be developed to understand the program's effectiveness in cognitive self-efficacy development and retention.
ContributorsTummala, Sailesh Vardhan (Author) / Orchinik, Miles (Thesis director) / Brownell, Sara (Committee member) / Shortlidge, Erin (Committee member) / Barrett, The Honors College (Contributor) / School of Life Sciences (Contributor)
Created2015-05
Description
According to the United States Department of Agriculture, "food insecure homes" are households that are at times unable to acquire enough food to met the needs of their members. During the year 2010, this designation applied to roughly 14.5% of American households. In Arizona, the situation is even direr, with nearly 1 in 5 children falling into the range of food insecurity. These alarming statistics appear even graver in the light of the staggering amount of food that is wasted in America. In an attempt to combat both the problems of food insecurity and food waste, organizations have begun to focus their energy on "rescuing and repurposing food." In other words, these organization take prepared and perishable food from one location where it would go to waste, and redistribute it to places that it will be consumed, such as soup kitchens and shelters. The purpose of this thesis is to fully explore the successful workings of Waste Not, Inc. in Phoenix, AZ, and City Harvest in New York City, NY, and then make necessary critiques and draw implications for future food rescue programs.
ContributorsWright, Chase (Author) / Phillips, Rhonda (Thesis director) / Wharton, Christopher (Committee member) / Mitten, Dee (Committee member) / Barrett, The Honors College (Contributor)
Created2012-05
Description
Previously we found that subjects ate less from a four-piece bagel than from the same bagel served whole. Here, we determined if subjects differed in their perception of the amount of food based on the number of pieces of food served and measured the effects of these judgments on the amount of food consumed. A total of 213 (140 male, 73 female) undergraduate students with a mean age of 19 years participated in this study. Subjects were shown a whole food and the same food cut into pieces and asked which they perceived to be larger either before or after consuming that food, or not asked at all. We found that subjects ate less from a whole bagel than from a four-piece bagel. Furthermore, significantly more subjects perceived the whole bagel to be more food when asked this question after consumption of the bagel than before. People may be more familiar with the amount of satiation expected from a whole bagel than the four-piece bagel and this perceptual bias may be influenced by recent exposure to food, which ultimately may affect food intake.
ContributorsTurro, Cameron Nicholas (Author) / Capaldi-Phillips, Betty (Thesis director) / Bajaj, Devina (Committee member) / Barrett, The Honors College (Contributor) / Department of Chemistry and Biochemistry (Contributor) / Department of Psychology (Contributor)
Created2015-05
Description
Various reports produced by the National Research Council suggest that K-12 curricula expand Science, Technology, Engineering, and Mathematics to better help students develop their ability to reason and employ scientific habits rather than simply building scientific knowledge. Every spring, the Arizona Department of Education (ADE) in conjunction with Arizona State University holds a professional development workshop titled "Engineering Practices in the Secondary Science Classroom: Engineering Training for Grade 6-12 Math and Science School Teams". This workshop provides math and science teachers with the opportunity to either sustain existing engineering proficiency or be exposed to engineering design practices for the first time. To build teachers' proficiency with employing engineering design practices, they follow a two-day curriculum designed for application in both science and math classrooms as a conjoined effort. As of spring 2015, very little feedback has been received concerning the effectiveness of the ASU-ADE workshops. New feedback methods have been developed for future deployment as past and more informal immediate feedback from teachers and students was used to create preliminary changes in the workshop curriculum. In addition, basic laboratory testing has been performed to further link together engineering problem solving with experiments and computer modelling. In improving feedback and expanding available material, the curriculum was analyzed and improved to more effectively train teachers in engineering practices and implement these practices in their classrooms.
ContributorsSchmidt, Nathan William (Author) / Rajan, Subramaniam (Thesis director) / Neithalath, Narayanan (Committee member) / Civil, Environmental and Sustainable Engineering Programs (Contributor) / Barrett, The Honors College (Contributor)
Created2015-05