Barrett

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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Grains that Compensate for Nutrient Deficiencies in a Gluten-Free Diet

Description
The Gluten-Free Diet (GFD) is increasing in prevalence due to increased diagnoses of Celiac Disease, however deficiencies have been found to persist in individuals with Celiac Disease who have been on the diet for a prolonged period of time. These deficiencies are not the result of continued GI inability to…

The Gluten-Free Diet (GFD) is increasing in prevalence due to increased diagnoses of Celiac Disease, however deficiencies have been found to persist in individuals with Celiac Disease who have been on the diet for a prolonged period of time. These deficiencies are not the result of continued GI inability to absorb the nutrients (as evidenced by biopsy) and, therefore, are inherent to the diet itself. Comparing these deficiencies to nutrient-dense gluten-free grains reveals those that specifically meet the deficiencies evident in the GFD. These include low-fat soy flour, buckwheat, and sorghum as the most nutritionally adequate for the gluten-free individual.
ContributorsFaust, Janessa Kaye (Author) / Morse, Lisa (Thesis director) / Johnson, Melinda (Committee member) / Hampl, Jeffrey (Committee member) / Barrett, The Honors College (Contributor) / School of Nutrition and Health Promotion (Contributor) / School of International Letters and Cultures (Contributor)
Created2013-05
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The Effects of a High-Fat Diet on Diet-Induced Thermogenesis in Cold-Stressed Rats: A Pilot Study

Description
Obesity is a rising problem in the country today, and countless efforts have been made to achieve long-term weight loss. Recent research indicates that through the manipulation of Brown Adipose Tissue (BAT) activity within the body, weight loss can be achieved. The goal of this experiment was to understand the…

Obesity is a rising problem in the country today, and countless efforts have been made to achieve long-term weight loss. Recent research indicates that through the manipulation of Brown Adipose Tissue (BAT) activity within the body, weight loss can be achieved. The goal of this experiment was to understand the effects of a high-fat diet (HFD) on BAT activity and diet-induced thermogenesis in cold-stressed rats. It was predicted that the HFD would stimulate BAT activity and this would then drive up thermogenic activity to promote weight loss. Diet-induced thermogenesis was predicted to increase during the HFD phase of this experiment as the body would require more energy to digest the more calorically dense food. Upon arrival at six weeks of age, the rats were started on a low-fat diet (LFD) ad libitum for three weeks. They were then transitioned into a HFD ad libitum for the next 8 weeks. Throughout the experiment, the rats were maintained in a cold-stressed environment at 22°C. It was determined that one of the rats was identified as obesity prone, while the other three rats were obesity resistant based on the rate of weight gain and caloric intake. Obesity can decrease metabolism in the body for many reasons, yet it was not seen in this experiment that the obesity prone rat demonstrated decreased metabolism in comparison to the others. Based on the differences seen in the reference temperatures and the BAT temperatures, it was determined that the BAT was active throughout both the LFD and HFD phases. However, the BAT did not rise significantly during the HFD period as expected. More research is indicated with a larger sample size to determine if BAT activity does continue to increase during a HFD as a result of diet-induced thermogenesis.
ContributorsLubold, Jessica Marie Sarah (Author) / Morse, Lisa (Thesis director) / Herman, Richard (Committee member) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12