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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Description
Opening a business is often an exciting time in one’s life, as they take their business idea into the marketplace. But, most individuals fail to adequately address whether their business can actually succeed before entering the marketplace. The thesis, Creating a Successful Gluten-Free Bakery: A Financial Model and Analysis analyzes whether or not a gluten-free bakery is a viable business to open in today’s marketplace. By costing the main financial variables, creating a financial model of a gluten-free bakery, and running scenario analysis, I was able to find whether or not opening a gluten-free bakery was a viable business in today’s marketplace.
ContributorsDantonio, Adam (Author) / Simonson, Mark (Thesis director) / Arthur, Budolfson (Committee member) / Department of Finance (Contributor) / Barrett, The Honors College (Contributor)
Created2019-12
Description
As a student at Arizona State University’s Walter Cronkite School of Journalism and Barrett, The Honors College, as well as a lover of travel, Brielle Ashford decided to combine her passions and spent four months abroad in Spring, 2019, creating a senior thesis in digital international journalism. She enrolled in the Center for Intercultural Educational Exchange's Open Campus program for a semester and spent a month and a half each in three countries. Starting in Cape Town, South Africa, she interviewed locals about their lives post-Apartheid. In Paris, France, Brielle found a story in a non-profit that teaches French youth about religious diversity. Lastly in Rome, Italy, she covered the famous, vibrant food culture of gelato at the city’s oldest gelateria. It was the experience of a lifetime and the stories stand on their own... and she made it all happen with little more than the Adobe editing suite and an iPhone X.
CAPE TOWN IN BLACK, WHITE AND COLOURED:
https://youtu.be/7egRATDxKso
RELIGIOUS SECULARITY IN PARIS: FILLING IN THE GAPS THE LAW LEFT OUT
https://youtu.be/Xd6PsFIgj0M
A TASTE OF ROME AT PALAZZO DEL FREDDO:
https://youtu.be/iW60mxD_xTo
CAPE TOWN IN BLACK, WHITE AND COLOURED:
https://youtu.be/7egRATDxKso
RELIGIOUS SECULARITY IN PARIS: FILLING IN THE GAPS THE LAW LEFT OUT
https://youtu.be/Xd6PsFIgj0M
A TASTE OF ROME AT PALAZZO DEL FREDDO:
https://youtu.be/iW60mxD_xTo
ContributorsAshford, Brielle (Author) / Emmert, Chuck (Thesis director) / Silcock, Dr. Bill (Committee member) / School of Politics and Global Studies (Contributor) / Walter Cronkite School of Journalism & Mass Comm (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
Eating disorders are complex psychiatric illnesses often resulting in severe disturbances in eating behaviors and body-image related thoughts. According to the National Eating Disorders Association, nearly 30 million Americans have an eating disorder at a given time (2017). There are various types of eating disorders, the most common being anorexia nervosa (AN), bulimia nervosa (BN), and binge-eating disorder (BED). Moreover, eating disorders are diagnosed by the Diagnostic and Statistical Manual of Mental Disorders (American Psychiatric Association, 2013).
This review paper analyzes the current research on eating disorders. Some potential causes of eating disorders include the media, familial influence, and peers (Hogan & Strasburger, 2008). Also, college students are a high-risk population for eating disorders, with athletes and nutrition-related students being more high-risk than others (Arnett, 2004). The potential warning signs of an eating disorder may include (but are not limited to) weight fluctuations, excessive exercise, avoidance of food/functions with food, skipping meals, and evidence of disordered eating behaviors (such as purging) (2017). Moreover, acute medical complications may include amenorrhea (in females), dizziness, dry skin, brittle nails, unhealthy gums and teeth, lanugo, hair loss, muscle weakness, stomach cramps, poor wound healing (2017). Chronic complications of eating disorder behaviors may include osteoporosis, infertility, poor oral health, and cardiovascular abnormalities (2017). Furthermore, this paper also outlines how I have spread awareness of the topic at Arizona State University.
This review paper analyzes the current research on eating disorders. Some potential causes of eating disorders include the media, familial influence, and peers (Hogan & Strasburger, 2008). Also, college students are a high-risk population for eating disorders, with athletes and nutrition-related students being more high-risk than others (Arnett, 2004). The potential warning signs of an eating disorder may include (but are not limited to) weight fluctuations, excessive exercise, avoidance of food/functions with food, skipping meals, and evidence of disordered eating behaviors (such as purging) (2017). Moreover, acute medical complications may include amenorrhea (in females), dizziness, dry skin, brittle nails, unhealthy gums and teeth, lanugo, hair loss, muscle weakness, stomach cramps, poor wound healing (2017). Chronic complications of eating disorder behaviors may include osteoporosis, infertility, poor oral health, and cardiovascular abnormalities (2017). Furthermore, this paper also outlines how I have spread awareness of the topic at Arizona State University.
ContributorsDaryanani, Anita Sonu (Author) / Kniskern, Megan (Thesis director) / Vargas, Jenna (Committee member) / College of Health Solutions (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
Fermentation and humanity have a very long intertwined history, neither would exist without the other. Fermenting food preserves it so it can survive long beyond its normal shelf life by maintaining an environment that promotes the survival of healthy bacteria and not dangerous ones. Recently, largely thanks to the dawn of social media and the internet, the notion that eating healthily is important has once again come around. Kombucha has taken advantage of this revolution by promoting good tasting probiotics that are easily consumed and incorporated into day to day life. Sauerkraut and other fermented vegetables have not caught on because they are not presented in an easy to use format, there is no variety of flavoring, and consumers have no idea how to start eating it in their daily diet. This is the whole in the market that Fermentation Station is filling.
Normally, sauerkraut is only sold in very large containers that are intimidating to the average consumer. Fermentation Station will solve this issue by selling sauerkraut in small serving size containers or slightly bigger containers for a week long supply. Additionally, Fermentation Station will sell multiple different flavors of sauerkraut. This is necessary to intrigue a younger audience who desires variety and choice
The other place where sauerkraut falls short is that people are unaware of how to incorporate into their day to day meals. To solve this the company social media team has been growing its following on several platforms. By providing easy recipes through these platforms, consumers can see how they too can easily start eating more sauerkraut without actually altering their diet much. To augment the creator, Ryan Conley’s talents, two additional team members were brought on to help with branding and marketing, mostly on social media.
Normally, sauerkraut is only sold in very large containers that are intimidating to the average consumer. Fermentation Station will solve this issue by selling sauerkraut in small serving size containers or slightly bigger containers for a week long supply. Additionally, Fermentation Station will sell multiple different flavors of sauerkraut. This is necessary to intrigue a younger audience who desires variety and choice
The other place where sauerkraut falls short is that people are unaware of how to incorporate into their day to day meals. To solve this the company social media team has been growing its following on several platforms. By providing easy recipes through these platforms, consumers can see how they too can easily start eating more sauerkraut without actually altering their diet much. To augment the creator, Ryan Conley’s talents, two additional team members were brought on to help with branding and marketing, mostly on social media.
ContributorsConley, Ryan Christopher (Author) / Sebold, Brent (Thesis director) / Schoepf, Jared (Committee member) / School of International Letters and Cultures (Contributor) / Chemical Engineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
This thesis creative project shares a food and travel blog through a published website that follows my friends and I while we travel through North America reviewing foods that are found in certain areas. This internet blog outlines local cuisines and what makes them unique to certain locations.
Through my personal travels and peer interviews, I have found that this project gave me the opportunity to expand my knowledge on different cultures and regions of the North America and explore how local foods contribute to the cultures in that setting. Additionally, this thesis helped me self-teach myself how to develop a fully published website and practice my web design skills.
Through my personal travels and peer interviews, I have found that this project gave me the opportunity to expand my knowledge on different cultures and regions of the North America and explore how local foods contribute to the cultures in that setting. Additionally, this thesis helped me self-teach myself how to develop a fully published website and practice my web design skills.
ContributorsShabtai, Bat-El Eden (Author) / Vernon, Brent (Thesis director) / Sobrado, Michael (Committee member) / Harrington Bioengineering Program (Contributor, Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
This thesis examines the emerging significance of bubble tea as a part of a larger cultural identity of second generation Asian-Americans and how it has transformed between generations in the United States. From a seemingly simple drink to the global phenomenon that has shifted in connotation to a highly sophisticated crafted drink that has led to the “third-wave coffee shops” and a “third place” for many Asian-Americans today. Specifically, I analyze the ways that bubble tea has become almost synonymous with the Asian-American youth culture due to a shift in globalization, migration, and cultural power. Through a qualitative analysis as well as a social observation of the audience and targeted groups of consumers as each local shop, I will examine the influence of bubble tea. With this work, I show how bubble tea reflects a sense of “home” and an identity rooted in immigration to Asian-American pop culture today.
ContributorsVo, Crystal H (Author) / Ingram-Waters, Mary (Thesis director) / Popova, Laura (Committee member) / School of Molecular Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
Throughout the two semesters of the Founder’s Lab program, we developed and practiced our entrepreneurship skills by working to solve the issue of diversity and polarization. In the first semester, our task was to help a corporate entrepreneurial venture create and execute a marketing plan to diversify their target audience. We worked with the lead professors developing the World War II Studies Master’s Program for ASU’s School of Historical, Philosophical and Religious Studies. During our collaboration with the World War II program, we realized that their issue with finding diverse students stemmed from an institutional problem with cultural diversity and polarization.
While working with the World War II Studies program, we primarily conducted market research, which eventually led us to pivot into starting our own venture. The data from the surveys we created indicated that the target market for a World War II Master’s Program was too narrow, and only appealed to people with specific cultural backgrounds. We concluded that a simple marketing plan would not be able to solve the lack of diversity, and decided to start up our own business to combat the issue. In the spring semester we created Platter Chatter, a social venture dedicated to promoting diversity and cultural awareness through food.
We believe that Platter Chatter has future potential as a social venture due to its unique position in the market, as well as the diverse perspectives and social capital that we bring as founders of the company. Some unexpected events have disrupted our original plans for testing and launching our venture, but with future work we are sure that our company and product will be able to succeed.
While working with the World War II Studies program, we primarily conducted market research, which eventually led us to pivot into starting our own venture. The data from the surveys we created indicated that the target market for a World War II Master’s Program was too narrow, and only appealed to people with specific cultural backgrounds. We concluded that a simple marketing plan would not be able to solve the lack of diversity, and decided to start up our own business to combat the issue. In the spring semester we created Platter Chatter, a social venture dedicated to promoting diversity and cultural awareness through food.
We believe that Platter Chatter has future potential as a social venture due to its unique position in the market, as well as the diverse perspectives and social capital that we bring as founders of the company. Some unexpected events have disrupted our original plans for testing and launching our venture, but with future work we are sure that our company and product will be able to succeed.
ContributorsChotalla, Maanik (Co-author) / Joe, Jona (Co-author) / Sauma MasÃs, Melania (Co-author) / Byrne, Jared (Thesis director) / Sebold, Brent (Committee member) / Sanford School of Social and Family Dynamics (Contributor) / School of Politics and Global Studies (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05