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.
Displaying 1 - 3 of 3
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- All Subjects: Nutrition
- Creators: School of Sustainability
Description
The objective of this creative project was to gain experience in digital modeling, animation, coding, shader development and implementation, model integration techniques, and application of gaming principles and design through developing a professional educational game. The team collaborated with Glendale Community College (GCC) to produce an interactive product intended to supplement educational instructions regarding nutrition. The educational game developed, "Nutribots" features the player acting as a nutrition based nanobot sent to the small intestine to help the body. Throughout the game the player will be asked nutrition based questions to test their knowledge of proteins, carbohydrates, and lipids. If the player is unable to answer the question, they must use game mechanics to progress and receive the information as a reward. The level is completed as soon as the question is answered correctly. If the player answers the questions incorrectly twenty times within the entirety of the game, the team loses faith in the player, and the player must reset from title screen. This is to limit guessing and to make sure the player retains the information through repetition once it is demonstrated that they do not know the answers. The team was split into two different groups for the development of this game. The first part of the team developed models, animations, and textures using Autodesk Maya 2016 and Marvelous Designer. The second part of the team developed code and shaders, and implemented products from the first team using Unity and Visual Studio. Once a prototype of the game was developed, it was show-cased amongst peers to gain feedback. Upon receiving feedback, the team implemented the desired changes accordingly. Development for this project began on November 2015 and ended on April 2017. Special thanks to Laura Avila Department Chair and Jennifer Nolz from Glendale Community College Technology and Consumer Sciences, Food and Nutrition Department.
ContributorsNolz, Daisy (Co-author) / Martin, Austin (Co-author) / Quinio, Santiago (Co-author) / Armstrong, Jessica (Co-author) / Kobayashi, Yoshihiro (Thesis director) / Valderrama, Jamie (Committee member) / School of Arts, Media and Engineering (Contributor) / School of Film, Dance and Theatre (Contributor) / Department of English (Contributor) / Computer Science and Engineering Program (Contributor) / Computing and Informatics Program (Contributor) / Herberger Institute for Design and the Arts (Contributor) / School of Sustainability (Contributor) / Barrett, The Honors College (Contributor)
Created2017-05
Description
The broke, hungry college student living off packaged noodles and cans of beans—it is the stereotype known across the country, and unfortunately for students it is all too accurate. According to current research, nearly half of all college students across America are considered food insecure, meaning they have trouble acquiring healthy and filling food at some point during the year. Furthermore, problems with food access are often connected to other common issues students face including accessing affordable housing and employment opportunities. Food insecure students face educational consequences as well, including the inability to supply required course materials and even leaving their studies. Simultaneously, at Arizona State students lose thousands of dollars per year in unused meal plan funds, either in the form of meal swipes or Maroon & Gold dollars, and there is interest among students to utilize the funds to support their peers. This thesis explores existing organizations attempting to address student food insecurity both on campus and across the country, analyzing their limitations and benefits. It then proposes a new program, ASU Eats, which would allow students with excess meal plan funds to donate them to their food insecure peers through the creation of a central fund bank. It also discusses potential concerns from the University’s administration and the student body along with the structure this program would need to serve ASU’s continually growing campuses. This thesis concludes by stressing the importance of long-term food security, which ASU Eats would strive to achieve for all students who use the program.
ContributorsBottino, Erin Elizabeth (Author) / Goggin, Maureen (Thesis director) / Goggin, Peter (Committee member) / Department of English (Contributor) / School of Sustainability (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
The objective of this study was to evaluate sustainability knowledge and practices in place at university-associated food pantries across the United States. A survey was sent to university- associated food pantries and responses were collected at a rate of 25% (n=84 of 326) to assess the knowledge and practices of this topic. The pantries surveyed were chosen solely based on ability to contact through email (emails were retrieved from online sources) and about 50% of the 680 university-associated pantries in the United States were sent the survey. The data was analyzed by quantifying the qualitative responses to the 9 sustainability- rated questions addressing zero- waste practice, barriers to offering sustainably sourced foods, types of sustainable donations, desire for sustainable products, and client demand for sustainable products and practices were posed to pantries. Results from this study provided insight into awareness of sustainability in these pantries and also assessed what sustainability practices are already being practiced by these pantries. Among those surveyed, a low percentage of university-associated pantries actually provide sustainably sourced foods (9.5%), but given the choice about a third (38.1%) would choose to offer these foods. It was reported that availability and cost were perceived as main barriers to providing sustainably sourced foods and that a small proportion of pantries teach their clients about zero waste practices, compost, and recycling. There is little client concern about this issue. Most pantries reported recycling more often than composting and also reported participating in some zero-waste practices. These results are unique to this study as not much research has been done in this area to assess environmental sustainability awareness in university-associated food pantries. Further research is required to further evaluate pantries across the nation as this sample size is approximately 12% of all university- associated pantries in the United States.
ContributorsCrowe, Alexandra B (Author) / Bruening, Meredith (Thesis director) / Payne-Sturges, Devon (Committee member) / School of Life Sciences (Contributor) / School of Sustainability (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05