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Statistics are rising for adults who are overweight and/or obese, putting them at higher risk of developing serious health problems. Eating fewer portions of vegetable than the daily-recommended amounts contributes to this increase with. College students, being more susceptible to weight gain as they are transitioning from childhood to adulthood.

Statistics are rising for adults who are overweight and/or obese, putting them at higher risk of developing serious health problems. Eating fewer portions of vegetable than the daily-recommended amounts contributes to this increase with. College students, being more susceptible to weight gain as they are transitioning from childhood to adulthood. Previous studies demonstrated that children ate more vegetables when repeatedly paired with a low-fat dip compared to when served plain. The current study examined whether this effect was also successful in college-aged subjects. A total of 148 (55 males, 91 females) college-aged students from an introductory psychology class at Arizona State University (Tempe, AZ) participated in the study. Subjects were randomly assigned to receive cauliflower or broccoli (raw) either served plain or with low-fat ranch dressing. Subjects showed a greater preference for and consumption of the vegetable plain that was previously given with dip than without dip. These findings suggest that serving vegetables with low-fat ranch dip two times can increase the liking and consumption of vegetables in college students.
ContributorsKim, Sophia L. (Author) / Phillips, Elizabeth Capaldi (Thesis director) / Bajaj, Devina (Committee member) / Cohen, Adam (Committee member) / Barrett, The Honors College (Contributor) / Harrington Bioengineering Program (Contributor)
Created2015-05
Description
The goal of this creative project is to document my grandmother’s traditional Gujarati recipes with the hopes of preserving her life and passion for cooking. This process included library research to investigate the history of Indian and Gujarati cuisine, spending time in the kitchen documenting the recipes in their entirety,

The goal of this creative project is to document my grandmother’s traditional Gujarati recipes with the hopes of preserving her life and passion for cooking. This process included library research to investigate the history of Indian and Gujarati cuisine, spending time in the kitchen documenting the recipes in their entirety, practicing them on my own, writing the cookbook and including passages that weave in the history, my grandmother’s stories, and techniques and tools. After completing this process, the significant findings related to my grandmother’s life and her journey from birth to now. Her marriage to my grandfather at a young age, her journey and those who influenced her ability to cook, and her impact on my family were all effects that I had understood and known during my experiences with my grandmother. In this journey, I learned more about her thoughts and experiences that I never knew before. Our relationship has deepened ten-fold and while she may not be with me forever, I now have a tangible part of her that I can keep with me for the rest of my life.
ContributorsPatel, Ekta (Author) / Graff, Sarah (Thesis director) / Jacobs, Mark (Committee member) / Harrington Bioengineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05
Description

I spent the first half of my project researching Mexican cuisine, as well as the history of traditional recipes and how various ingredients became incorporated into the food of the Southwest region. The second half of my project was focused on creating a video to document my family's recipe for

I spent the first half of my project researching Mexican cuisine, as well as the history of traditional recipes and how various ingredients became incorporated into the food of the Southwest region. The second half of my project was focused on creating a video to document my family's recipe for making tamales. I analyzed the recipe and its larger cultural and social implications which I presented with a PowerPoint.

ContributorsSantoro, Natalie Ocelia (Author) / Velez-Ibanez, Carlos (Thesis director) / Dixon, Kathleen (Committee member) / Harrington Bioengineering Program (Contributor, Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
Description

I spent the first half of my project researching Mexican cuisine, as well as the history of traditional recipes and how various ingredients became incorporated into the food of the Southwest region. The second half of my project was focused on creating a video to document my family's recipe for

I spent the first half of my project researching Mexican cuisine, as well as the history of traditional recipes and how various ingredients became incorporated into the food of the Southwest region. The second half of my project was focused on creating a video to document my family's recipe for making tamales. I analyzed the recipe and its larger cultural and social implications which I presented with a PowerPoint.

ContributorsSantoro, Natalie Ocelia (Author) / Velez-Ibanez, Carlos (Thesis director) / Dixon, Kathleen (Committee member) / Harrington Bioengineering Program (Contributor, Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
Description

Falls are known to be a common occurrence and a costly one as well, as they are the second leading cause of unintentional deaths and millions of other injuries worldwide. Falls often occur due to an increase in trunk flexion angle, so this experiment aims to reduce the trunk flexion

Falls are known to be a common occurrence and a costly one as well, as they are the second leading cause of unintentional deaths and millions of other injuries worldwide. Falls often occur due to an increase in trunk flexion angle, so this experiment aims to reduce the trunk flexion received while stepping over an obstacle. To achieve this a soft actuator was attached to the trunk and pressure was sent as subjects walked and stepped over an obstacle presented on a treadmill. The pressure is meant to stiffen the back which should in theory reduce the trunk flexion angle and lower the chances of falling. In this experiment, two groups were tested: three participants from a control group (healthy young adults) and three participants from an experimental group (healthy elderly adults). Since elderly adults have the highest fall risk due to overall lack of stability, they are the experimental group and the focus for this experiment. The results from the study showed that elderly adults had a beneficial effect with the soft actuator as there was a noticeable difference in trunk flexion when the device was attached. The experiment also supported prior research that stated that trunk flexion was greater in elderly adults than younger adults. Despite the positive results, further studies should be done to prove that the soft devices influence lowering trunk flexion angle as well as to see if the device has any noticeable effect on younger adults.

ContributorsFisher, Caleb (Author) / Lee, Hyunglae (Thesis director) / Olivas, Alyssa (Committee member) / Barrett, The Honors College (Contributor) / Harrington Bioengineering Program (Contributor)
Created2023-05
ContributorsFisher, Caleb (Author) / Lee, Hyunglae (Thesis director) / Olivas, Alyssa (Committee member) / Barrett, The Honors College (Contributor) / Harrington Bioengineering Program (Contributor)
Created2023-05
ContributorsFisher, Caleb (Author) / Lee, Hyunglae (Thesis director) / Olivas, Alyssa (Committee member) / Barrett, The Honors College (Contributor) / Harrington Bioengineering Program (Contributor)
Created2023-05
ContributorsFisher, Caleb (Author) / Lee, Hyunglae (Thesis director) / Olivas, Alyssa (Committee member) / Barrett, The Honors College (Contributor) / Harrington Bioengineering Program (Contributor)
Created2023-05
ContributorsFisher, Caleb (Author) / Lee, Hyunglae (Thesis director) / Olivas, Alyssa (Committee member) / Barrett, The Honors College (Contributor) / Harrington Bioengineering Program (Contributor)
Created2023-05
ContributorsFisher, Caleb (Author) / Lee, Hyunglae (Thesis director) / Olivas, Alyssa (Committee member) / Barrett, The Honors College (Contributor) / Harrington Bioengineering Program (Contributor)
Created2023-05