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How are perceptions of morality and disgust regarding meat consumption related to each other? Which factor is more salient in determining one's willingness to eat the meat of a specific animal? How do these answers vary across religious groups? This study investigates the ways that concepts like morality and disgust are related to food preferences and hopes to shed light on the mechanisms that enforce culturally sanctioned food taboos. The study compares 4 groups of people in the U.S.: Christians (n = 39), Hindus (n = 29), Jews (n = 23), and non-religious people (n = 63). A total of 154 participants were given surveys in which they rated their feelings about eating various animals. Data from Christian and non-religious groups exhibited similar patterns such as a high likelihood of eating a given animal when starving, while results from Jews and Hindus were consistent with their religion's respective food taboos. Despite these differences, morality and disgust are strongly correlated with one another in almost all instances. Moreover, morality and disgust are almost equally important considerations when determining willingness to eat when starving.
ContributorsParekh, Shaili Rajul (Author) / Hruschka, Daniel (Thesis director) / Jacobs, Mark (Committee member) / Barrett, The Honors College (Contributor) / School of Nutrition and Health Promotion (Contributor) / School of Human Evolution and Social Change (Contributor) / Hugh Downs School of Human Communication (Contributor)
Created2014-12
Description
Creative adventurers are a modern artistic subculture defined by aesthetic individualism and rugged outdoor practicality. Contemporary photographers and videographers who live an active outdoor lifestyle place significant demands on their shoes and feet wherever they work. As a result of the increasing growth of photo based social media, part of producing creative content in this field involves artists interacting directly with their favorite brands through "product tagging" and other means of rapid networking. This energetic atmosphere of creativity and brand engagement presents a unique opportunity to introduce a footwear product specifically made for the brand-conscious visual artist. A collaborative shoe project between a major footwear brand such as Nike or Adidas and a major camera brand such as Canon or Sony is a unique and exciting way to meet the functional and aesthetic demands of this population.
ContributorsHansen, Chase Arthur (Author) / Hoffner, Kristin (Thesis director) / Eaton, John (Committee member) / School of Nutrition and Health Promotion (Contributor) / W.P. Carey School of Business (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
This study examines the relationships between the success of Instagram health and fitness influencers and the images they share. As social media continues to grow as a source of information and interconnectedness, the sway influencers hold over their followers and potential consumers grow too. The success of these influencers in gaining followers, motivating opinions and achieving an aesthetic physique, result in monetary gain. On the media site Instagram, influencers with one million followers can garner over $50,000 per sponsored post. Specifically, the research focuses on four Instagram influencers who have over 200,000 followers. The subjects, Amanda Bucci, Nikki Blackketter, Maxx Chewning and Christian Guzman, were selected based on their popularity within the weight lifting community. Together, these influencers have over 400 million followers on Instagram. The study analyzed 32 photos sourced from the influencer's Instagrams. Of the 32 images, 16 were selected as branded content and 16 were selected as candid content. These images were then coded to answer the following research questions: (1) is there a pattern in the visuals weight lifters share, (2) is there a difference between branded or candid content, (3) how do these similarities or lack thereof influence number of Instagram followers and financial success, and (4) what physical dimensions contribute to a weight lifter's success on Instagram? This study uses content analysis to understand the symbolic meaning of texts and visuals. With the findings showing recurrent themes between (1) posture of subject, (2) use of brand affiliation and (3) professional grade photography, we confirm that bodily capital, sponsorship and authenticity are successful tactics used by influencers to generate a following.
ContributorsKoontz, Ellanna Marie (Author) / Matera, Fran (Thesis director) / Artigue, Ray (Committee member) / School of Nutrition and Health Promotion (Contributor) / School of Community Resources and Development (Contributor) / Walter Cronkite School of Journalism and Mass Communication (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
The objective of this study was to evaluate and compare the content of nutrition marketing materials within the cafeterias of schools in Central Arizona. By collecting photographs of marketing material from three elementary schools, one K-8 school, three middle schools and three high schools, 59 pieces of nutrition marketing were gathered. The schools chosen were a convenience sample and selected from schools that were already participating in ASU' s School Lunch Study. The photographs were sorted by grade level and then coded quantitatively and qualitatively for their purpose, visual components, strategies used and relevance. Results from this novel study provided insight into prevalence, size, textual content, educational content, strategies for fruit and vegetable marketing, messaging and overall design of existing nutrition marketing within the sample schools. This study found that the prevalence of nutrition marketing within all school cafeterias appeared to be low, particularly within elementary and middle schools. Diverse types of messaging were present among elementary, middle and high schools and a variety of appeals were utilized with little consistency. Many of the strategies used in the nutrition marketing appeared disconnected from the population it was intended to appeal to. Educational components were notably lacking within middle school cafeterias but were often effectively integrated into high school nutrition marketing. The results are unique to this population, and further research is required to evaluate the content of existing nutrition material on a larger scale, so efforts can be made to improve the persuasiveness of nutrition marketing in promoting fruit and vegetable consumption.
ContributorsXavier, Raevyn Francine (Author) / Bruening, Meg (Thesis director) / Adams, Marc (Committee member) / School of Nutrition and Health Promotion (Contributor) / Arizona State University. College of Nursing & Healthcare Innovation (Contributor) / Barrett, The Honors College (Contributor)
Created2018-12
Description
The purpose of this cookbook is to provide pre-diabetic, type 1 and type 2 diabetics with a foundation of recipes. These recipes have been created with the intent of regulating inflammation which can be caused by such metabolic abnormalities. I want to educate patients who suffer from these conditions that there are several ingredients that work alongside their condition rather than feeling that they are limited to foods and recipes. I want to increase patients moral and self-efficacy to explore and work with new ingredients. These series of recipes should be used as a guide to trying new foods however patients should know that they are able to add their own ingredients that are suitable to their liking or condition.
ContributorsBhuyan, Nikita (Author) / Grant, Shauna (Thesis director) / Morse, Lisa (Committee member) / School of Nutrition and Health Promotion (Contributor, Contributor) / Barrett, The Honors College (Contributor)
Created2018-12
Description
Most reliable nutrition information can be found online, but it can be nearly impossible to differentiate from the unreliable blogs and websites that claim their information is correct. Because of this, it can be difficult for students to determine which information is true and which advice they will follow. During this time of growth and learning, it is essential that students have access to accurate information that will help them to be healthier individuals for years to come. The goal of this project was to provide students with an easily accessible and reliable resource for nutrition information that was presented in a simple and relatable way. The following videos and attached materials were created in response to ASU student needs and will be available for students on the ASU wellness website. Eating Healthy on a Budget: https://youtu.be/H-IUArD0phY Healthy Choices at Fast Food Restaurants: https://youtu.be/ZxcjBblpRtM Quick Healthy Meals: https://youtu.be/7uIDFe15-dM
ContributorsBaum, Makenna (Author) / Dixon, Kathleen (Thesis director) / Levinson, Simin (Committee member) / School of Nutrition and Health Promotion (Contributor) / School of International Letters and Cultures (Contributor) / Barrett, The Honors College (Contributor)
Created2017-12
Description
Introduction: A mini-documentary consisting of 4 student interviews and 1 professional interview was created for the purpose of providing examples of how body image and eating behaviors affect overall wellness and starting more conversation of this topic. Literature Review: A review of some of the current literature involving body image and wellness interventions suggests that body image is a significant factor of health and wellbeing. Wellness interventions, mostly "non-diet" approaches, that omit weight loss as a primary goal could be a suitable solution for some people wanting to make sustainable healthy lifestyle changes. The social media site, YouTube, was chosen to share the documentary based on the ability of social media to reach more people, engage them, and spread messages and information quickly. Methods: Participants of the video were volunteers responding to an ad posted on the Barrett, the Honors College daily newsletter. Michelle May, M.D. was interviewed to provide a professional perspective on the subject. Questions asked of the student participants were meant to provide examples of how each of their relationships with their bodies and food affected their ideas of health and vice versa. Final Video: The final video, titled "Food & You" can be found on YouTube: https://youtu.be/ShmAzlx2GhM Discussion and Conclusion: Overall, weight and body size still seem to play a role in the ideas the students interviewed have of health. As more research into improving body image is done, knowing how to add this to personal and health professional practice should be encouraged. Moving away from the weight-focused idea of health could improve body image and overall wellness.
ContributorsDehaven, Madison Riley (Author) / Dixon, Kathleen (Thesis director) / Kniskern, Megan (Committee member) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2017-12
Description
This creative project seeks to demonstrate the nutritional and financial benefits of cooking in versus eating out to college age students. We sought to determine what factors significantly differentiated restaurant meals versus home-cooked versions, and how we could share this information with our peers to potentially influence them to make a healthy lifestyle change. The first step was to determine the factors that influence college-aged students eating habits, and was presented with a review of relevant literature in several topics. We researched food literacy in young adults, the impact of fast food, social media's role in healthy eating habits, health behavior change in young adults, and the benefits of home cooking to obtain a general baseline of the knowledge of college-aged students. The initial research was utilized to write more effective blog posts that appropriately addressed our targeted demographic and to determine what platforms would be most appropriate to convey our information. These ideas were taken and then translated into a blog and Instagram account that contained healthy, copycat recipes of popular restaurant meals. We wrote 30 blog posts which were made up of 20 original recipes, 8 nutrition informational posts, and an introduction/conclusion. Finally, a focus group was hosted to ascertain the opinions of our peers, and to determine if they would be willing to make a lifestyle change in the form of cooking more frequently as opposed to eating out regularly. We provided them with a pre and post survey to gather their opinions before and after reviewing the findings of our research and project. We concluded that if given the information in an accessible way, college students are willing to eat in, not out.
ContributorsKirch, Jayme Elizabeth (Co-author) / Sanford, Victoria (Co-author) / Lehmann, Jessica (Thesis director) / Martinelli, Sarah (Committee member) / Levinson, Simin (Committee member) / School of Nutrition and Health Promotion (Contributor) / School of International Letters and Cultures (Contributor) / School of Human Evolution and Social Change (Contributor) / Department of Supply Chain Management (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
The purpose of this study was to determine if there were asymmetries in ground reaction forces (GRF) between dancers and non-dancers, and to see the effect of GRF on external (ER) and internal rotator (IR) strength. Subjects performed double- and single-legged jumps on a force plate with a motion capture marker system attached at anatomical landmarks, and then had strength and range of motion (ROM) of their internal and external rotators tested along at degrees of hip flexion. There were no significant differences in GRF between legs for all subjects involved. However, stronger hip ER was negatively correlated with vertical GRF (z-axis), positively correlated with anteroposterior (y-axis) GRF, and higher mediolateral (x-axis) GRF from double-leg trials was positively correlated with knee abduction. Thus, future studies should further investigate GRF broken into axial components as well as the time to peak GRF to determine any relation of these factors to knee valgus and ACL injury risk.
ContributorsDiamond, Alexander (Author) / Harper, Erin (Thesis director) / Ringenbach, Shannon (Committee member) / Wiley, Alex (Committee member) / Barrett, The Honors College (Contributor) / School of Nutrition and Health Promotion (Contributor)
Created2013-05