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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- Creators: College of Health Solutions
Description
Resistant starch is defined as a portion of starch that bypasses breakdown and absorption in the small intestine. Several studies have shown a relationship between resistant starch consumption and decreased postprandial blood glucose. RS3 in particular, is formed when a starch containing food changes its chemical structure after it is cooked and then cooled. This characteristic enables a food to lower its glycemic index after it has been cooled enough to promote retrogradation and can potentially be used as a dietary intervention to control blood glucose in diabetics and individuals with insulin resistance. Although many studies have been done on rice and potatoes, pasta has not been tested as extensively. This investigation examines the effect of RS3 in pasta on postprandial glycemic response in 13 healthy participants. After consuming 2 bagels the night prior and coming in to the lab in a fasted state, the test subjects were given a warm or cold pasta dish to consume. Blood glucose samples were taken at fasting, 30 minutes, 60 minutes, 90 minutes, and 120 minutes for both the hot and cold dish. Analysis of the results indicated that there was an average of a 4.1 mg/dl decrease in blood glucose at 30 min and a 2.4 mg/dl decrease at 60 min for the cold pasta. This was followed by a 3.9 mg/dl increase at 90 min and 3.3 mg/dl increase at 120 min. Although these results show a small difference in postprandial glucose response, statistical analysis did not deem it significant difference.
ContributorsAnanieva, Mirela (Author) / Johnston, Carol S. (Thesis director) / Washo-Krupps, Delon (Committee member) / School of International Letters and Cultures (Contributor) / College of Health Solutions (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05
Description
The COVID-19 Pandemic, which nearly shut down the world for several months, had a large impact on the lives of everyone around the world. The pandemic brought many changes to daily life including the loss of jobs, online schooling, weeks in quarantine, and for some, even the loss of a loved one. It was expected that the many abrupt changes increased levels of stress, in turn having a negative impact on oral health throughout society. Aside from this, changes in everyday habits and hygiene also likely had a negative effect on oral health. The overall effect that the pandemic had on oral health was investigated through a survey that was sent out to dental offices across the United States and Canada asking about the rates of clenching and grinding, the rates of cracked teeth, the number of crowns completed, the percentage of missed appointments, and the overall oral health of patients all throughout the pandemic and prior to the pandemic. Data was also collected at St. Vincent de Paul, a public health dental clinic in Phoenix, Arizona, which included the total number of crowns, the total number of appointments, and the total number of missed appointments all before and during the pandemic. It was predicted that all of the stress indicators asked about throughout the survey would have rates that increased throughout the pandemic, as well as that the number of crowns completed and missed appointments at St. Vincent de Paul both would have increased. The majority of the results matched the predictions, supporting the hypothesis that the COVID-19 Pandemic had a negative impact on overall oral health.
ContributorsHarr, Lauren (Author) / Bang, Christofer (Thesis director) / Washo-Krupps, Delon (Committee member) / Barrett, The Honors College (Contributor) / College of Health Solutions (Contributor)
Created2022-12