Matching Items (13)
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- All Subjects: Assisted Cycling Therapy
- All Subjects: Food
- Creators: School of Nutrition and Health Promotion
- Creators: Ringenbach, Shannon
Description
Previous research has found improvements in motor and cognitive measures following Assisted Cycle Therapy (AC) in adolescence with Down syndrome (DS). Our study investigated whether we would find improvements in mental health in older adults with DS as measured from the Adapted Behavior Dementia Questionnaire (ABDQ), Physical Activity Self Efficacy Scales (PACES), Children's Depressive inventory, which are early indicators of Alzheimer's disease (AD) in persons with Down syndrome. This study consisted of seven participants with Down syndrome between the ages of 31 and 54, inclusive, that cycled for 30 minutes 3 x/week for eight weeks either at their voluntary cycling rate (VC) or approximately 35% faster with the help of a mechanical motor (ACT). Our results were consistent with our prediction that self efficacy improved following ACT, but not VC. However, our results were not consistent with our prediction that dementia and depression were improved following ACT more than VC. These results were interpreted with respect to the effects of exercise in older adults with DS. Future research should focus on recruiting more participants, especially those with deficits in mental health.
ContributorsPandya, Sachin (Author) / Ringenbach, Shannon (Thesis director) / Coon, David (Committee member) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2016-05
Does assisted cycle therapy influence activities of daily living in older adults with Down syndrome?
Description
The aim of this study is to examine the relationship between Assisted Cycle Therapy, leisure time activity levels, fine motor control, and grip force in older adults with Down syndrome (DS), all of which affect activities of daily living (ADL) and therefore quality of life. This is relevant because this particular group is at risk for developing early onset Alzheimer's disease (AD), which presents itself uniquely in this population. The parent or guardian of six participants with DS completed Godin's Leisure Time Exercise Questionnaire and the participants themselves completed Purdue Pegboard and grip force assessments before and after an 8-week exercise intervention. The results were inconsistent with past research, with no change being seen in fine motor control or grip force and a decrease being seen in leisure activity. These findings are indicative of the importance of the effect of fatigue on leisure activity as well as maintaining elevated heart rate throughout exercise interventions.
ContributorsGomez, Elizabeth Danielle (Author) / Ringenbach, Shannon (Thesis director) / Coon, David (Committee member) / Barrett, The Honors College (Contributor) / T. Denny Sanford School of Social and Family Dynamics (Contributor) / Department of Psychology (Contributor)
Created2015-05
Description
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
This study examines cognitive and motor function in adolescents with Down syndrome (DS) following an 8-week assisted cycling therapy intervention. Forty-four participants were randomly assigned to three groups consisting of an assisted cycling (AC) (i.e., exercise accomplished through the use of a motor), a voluntary cycling (VC) (self-selected cadence), and a no cycling (NC) control group. Both ACT and VC groups rode a stationary bicycle for three 30-minute sessions a week, for a total of eight weeks. Participants completed cognitive testing that assessed information processing and manual dexterity at the beginning and at the end of the 8-week intervention. Consistent with our hypothesis, the results showed that information processing and manual dexterity improved following 8 weeks of cycling for the ACT group. These results were not seen for individuals in the voluntary and non-exercise groups. Our results suggest that assisted cycling therapy may induce permanent changes in the prefrontal cortex in adolescents with DS.
ContributorsJimenez, Andrew (Author) / Ringenbach, Shannon (Thesis director) / Kulinna, Pamela (Committee member) / Barrett, The Honors College (Contributor) / School of Nutrition and Health Promotion (Contributor)
Created2015-05
Description
This study examines the one month retention of executive function benefits gained by adolescents with Down syndrome after an 8-week aerobic exercise intervention. Sixteen participants were randomly divided between voluntary (VC) (i.e., self-selected cadence) and assisted (AC) (i.e., 30% faster than self-selected cadence accomplished by a motor) cycling groups, with one participant used as a control (NC). Both cycling groups rode a stationary bicycle, for 30 minutes, three times a week, for eight weeks. At the beginning (i.e., pretest) and end (posttest) of the 8-week session, three executive functions including: set-switching, inhibition, and cognitive planning, were tested. Approximately one month after the posttest, all participants underwent the cognitive testing again. The results showed that for the AC group cognitive planning improved after eight weeks of assisted cycling and these improvements were maintained after one month of no cycling. However, no significant differences were found between the cycling groups for our measure of inhibition. Set-switching appeared to be improved by both types of exercise, rather than only assisted, but the improvements were not maintained during the one month retention period for either group. Thus, our results suggest that Assisted Cycling causes potentially permanent changes in the brain in regards to cognitive planning.
ContributorsRichter, Madeline B. (Author) / Ringenbach, Shannon (Thesis director) / Amazeen, Eric (Committee member) / Maraj, Brian (Committee member) / Barrett, The Honors College (Contributor) / School of International Letters and Cultures (Contributor) / School of Life Sciences (Contributor)
Created2014-05
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
Lower extremity function is vital for activities of daily living especially in stroke survivors. An innovative way to improve lower extremity function may be Assisted Cycle Therapy. This is among the first studies to examine ACT in stroke survivors. Twenty-three participants post-stroke performed ACT, VC and NC and pre and post measures of lower extremity function were conducted with the Lower Extremity Motor Coordination Test (LEMOCOT). The results showed that the non-paretic lower extremity improved its function after ACT, but not after VC or NC. Lower extremity function in the paretic leg improved after ACT and VC, but not after NC. These results suggest that ACT resulted in increased production of BDNF in the motor cortex which resulted in improvements in global motor function.
ContributorsSzeto, Monica (Author) / Ringenbach, Shannon (Thesis director) / Holzapfel, Simon (Committee member) / Barrett, The Honors College (Contributor)
Created2016-12