Theses and Dissertations
This collection includes both ASU Theses and Dissertations, submitted by graduate students, and the Barrett, Honors College theses submitted by undergraduate students.
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- All Subjects: Nutrition
Description
This project aims to explore factors influencing college students' eating behavior, and solutions to poor eating habits throughout college. I found that money, taste, and convenience are among the largest contributors to decisions college students make regarding where and what to eat. I have created a cookbook, where each recipe costs under and up to $2 to create, that falls within the acceptable macronutrient distribution range (AMDR), and that will provide a reasonable number of calories for a young adult. My create project entails 21 original recipes that have been tested, perfected, and formed into the AMDR, to provide financially struggling students with a week's worth of substantial meals. I also included original illustrations to make the project visually appealing and add an additional layer of creativity to the work. There are 21 original recipes and 20 original illustrations found in the book, along with original research on the least expensive locations to buy food and the instruments necessary to prepare it. I have also included secondary research on the factors influencing college students' eating habits, and the recommended calorie intake and price point for young adults on a "thrifty" (low income) food plan. I have begun looking into publishing my work, both in print and as an e-book.
ContributorsHazlewood, Bronwyn (Author) / Chiarelli, Dean (Thesis director) / Mason, Maureen (Committee member) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2017-05
Description
This project looks into elementary school lunches around the world, with a focus on nutrition and government involvement. The project uses recent obesity research to determine the extent of childhood obesity and draws connections between obesity rates and each country's school food policies and resulting school lunch meals. The countries researched are Greece, the United States, Japan, and France. An effort is made to find accurate representations by using real unstaged pictures of the school lunches as well as using real, recent school lunch menus. Analysis of the nutritive balance of each country's overall school lunch meals includes explanation of possible reasoning for lower quality or lesser-balanced school lunch meals. In Greece, the steadily rising child obesity rates are possibly due to Greece's struggling economy and the loss of traditional Greek foods in school lunches. In the U.S., the culprit of uncontrolled obesity rates may be a combination of budget and an unhealthful food culture that can't easily adopt wholesome meals and meal preparation methods. However, there have been recent efforts at improving school lunches through reimbursement to schools who comply with the new USDA NSLP meal pattern, and in combination with a general increased interest in making school lunches better, school lunches in the U.S. have been improving. In Japan, where obesity rates are fairly low, the retaining of traditional cuisine and wholesome foods and cooking methods in combination with a higher meal budget are probable reasons why child obesity rates are under control. In France, the combination of a higher budget with school lunches carefully calculated for balance along with traditional foods cooked by skilled chefs results in possibly the most healthful and palatable school lunches of the countries analyzed. Overall it is concluded that major predictors of more healthy and less obese children are higher food budgets, greater use of traditional foods, and more wholesome foods and cooking methods over packaged foods.
ContributorsOsugi, Mallory Nicole (Author) / Grgich, Traci (Thesis director) / Mason, Maureen (Committee member) / Computer Science and Engineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2016-05