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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

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
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

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

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
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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

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
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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

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
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Description
The purpose of this study, originally, was to contribute to the completion of a meta-analysis conducted by Mara Wierstra from the University of Virginia. Wierstra had requested individual participant data from two separate studies conducted in our lab: "Acute bouts of assisted cycling improves cognitive and upper extremity movement functions

The purpose of this study, originally, was to contribute to the completion of a meta-analysis conducted by Mara Wierstra from the University of Virginia. Wierstra had requested individual participant data from two separate studies conducted in our lab: "Acute bouts of assisted cycling improves cognitive and upper extremity movement functions in adolescents with Down syndrome" and "Assisted Cycling Therapy (ACT) improves inhibition in adolescents with autism spectrum disorder." From the data requested, the participants were required to complete three separate tests (i.e., Tower of London, Trail Making Task and the Stroop Test). After compiling the data and sending it to her, we decided to conduct a small meta-analysis of our own, drawing connecting conclusions from the data from the two studies. We concluded that observationally our data suggest an advantage for ACT over voluntary cycling and no cycling across two separate populations (i.e., Autism Spectrum Disorder and Down syndrome), and across different measures of executive function (i.e., Stroop Test, Trail Making Test, and Tower of London). The data suggest that the ACT interventions may promote the upregulation of neurotropic factors leading to neurogenesis in the prefrontal cortex of the brain.
ContributorsParker, Cade Joseph (Author) / Ringenbach, Shannon (Thesis director) / Holzapfel, Simon (Committee member) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12
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Description

Food is one of the most universal and uniting human experiences. It is a powerful tool to bring communities together and it is a simple way to bring joy to an individual. This project is an exercise in marketing and entrepreneurship that was inspired by these ideas, which culminated in

Food is one of the most universal and uniting human experiences. It is a powerful tool to bring communities together and it is a simple way to bring joy to an individual. This project is an exercise in marketing and entrepreneurship that was inspired by these ideas, which culminated in a fundraiser bake sale to benefit Creighton Community Foundation, a local nonprofit.

ContributorsLondono, Jane (Author) / Byrne, Jared (Thesis director) / Martinelli, Sarah (Committee member) / College of Health Solutions (Contributor) / School of International Letters and Cultures (Contributor) / Barrett, The Honors College (Contributor)
Created2022-05
Description
Local food sustainability has gained significant recent attention over the past decade. Considerable research points to a host of economic, social, and environmental benefits resulting from engagement with local food systems. These benefits are more apparent when contrasted with a model in which individuals participate in larger, non-local food systems

Local food sustainability has gained significant recent attention over the past decade. Considerable research points to a host of economic, social, and environmental benefits resulting from engagement with local food systems. These benefits are more apparent when contrasted with a model in which individuals participate in larger, non-local food systems for all or most of their food sourcing. As such, this project was designed to explore possible barriers, such as lack of awareness, to engagement in local foods among Arizona State University (ASU) students on the main Tempe campus. Furthermore, this creative project aimed to evaluate how a local foods program conducted in a university dining hall might impact students’ awareness and interest in local foods served on site.
ContributorsBakeman, Taylor Melissa (Author) / Wharton, Christopher (Thesis director) / Popova, Laura (Committee member) / College of Health Solutions (Contributor, Contributor) / School of Sustainability (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05
Description
Eating disorders are complex psychiatric illnesses often resulting in severe disturbances in eating behaviors and body-image related thoughts. According to the National Eating Disorders Association, nearly 30 million Americans have an eating disorder at a given time (2017). There are various types of eating disorders, the most common being anorexia

Eating disorders are complex psychiatric illnesses often resulting in severe disturbances in eating behaviors and body-image related thoughts. According to the National Eating Disorders Association, nearly 30 million Americans have an eating disorder at a given time (2017). There are various types of eating disorders, the most common being anorexia nervosa (AN), bulimia nervosa (BN), and binge-eating disorder (BED). Moreover, eating disorders are diagnosed by the Diagnostic and Statistical Manual of Mental Disorders (American Psychiatric Association, 2013).
This review paper analyzes the current research on eating disorders. Some potential causes of eating disorders include the media, familial influence, and peers (Hogan & Strasburger, 2008). Also, college students are a high-risk population for eating disorders, with athletes and nutrition-related students being more high-risk than others (Arnett, 2004). The potential warning signs of an eating disorder may include (but are not limited to) weight fluctuations, excessive exercise, avoidance of food/functions with food, skipping meals, and evidence of disordered eating behaviors (such as purging) (2017). Moreover, acute medical complications may include amenorrhea (in females), dizziness, dry skin, brittle nails, unhealthy gums and teeth, lanugo, hair loss, muscle weakness, stomach cramps, poor wound healing (2017). Chronic complications of eating disorder behaviors may include osteoporosis, infertility, poor oral health, and cardiovascular abnormalities (2017). Furthermore, this paper also outlines how I have spread awareness of the topic at Arizona State University.
ContributorsDaryanani, Anita Sonu (Author) / Kniskern, Megan (Thesis director) / Vargas, Jenna (Committee member) / College of Health Solutions (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05