Matching Items (7)
Filtering by
- Creators: Harrington Bioengineering Program
Description
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 use of saliva sampling as a noninvasive way for drug analysis as well as the monitoring systems within the body has become increasingly important in recent research. Because of the growing interest in saliva, this project proposes a way to analyze sodium ion concentration in a saliva solution based on its fluorescence level when in the presence of a sodium indicator dye and recorded with a smartphone camera. The dyed sample was placed in a specially designed housing to exclude all ambient light from the images. A source light of known wavelength was used to excite the fluorescent dye and the smartphone camera images recorded the emission light wavelengths. After analysis of the images using ImageJ, it was possible to create a model to determine the level of fluorescence based on sodium ion concentration. The smartphone camera image model was compared to readings from a standard fluorescence plate recorder to test the accuracy of the model. The study found that the model was accurate within 5 % as compared to the fluorescence plate recorder. Based on the results, it was concluded that the method and resulting model proposed in this study is a valid was to analyze saliva or other solutions for their sodium ion concentration via images recorded by a smartphone camera.
ContributorsSmith, Catherine Julia (Author) / Antonio, Garcia (Thesis director) / Caplan, Michael (Committee member) / Barrett, The Honors College (Contributor) / Harrington Bioengineering Program (Contributor)
Created2014-05
Description
The action/adventure game Grad School: HGH is the final, extended version of a BME Prototyping class project in which the goal was to produce a zombie-themed game that teaches biomedical engineering concepts. The gameplay provides fast paced, exciting, and mildly addicting rooms that the player must battle and survive through, followed by an engineering puzzle that must be solved in order to advance to the next room. The objective of this project was to introduce the core concepts of BME to prospective students, rather than attempt to teach an entire BME curriculum. Based on user testing at various phases in the project, we concluded that the gameplay was engaging enough to keep most users' interest through the educational puzzles, and the potential for expanding this project to reach an even greater audience is vast.
ContributorsNitescu, George (Co-author) / Medawar, Alexandre (Co-author) / Spano, Mark (Thesis director) / LaBelle, Jeffrey (Committee member) / Guiang, Kristoffer (Committee member) / Barrett, The Honors College (Contributor) / Harrington Bioengineering Program (Contributor)
Created2014-05
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, 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 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 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
This thesis creative project shares a food and travel blog through a published website that follows my friends and I while we travel through North America reviewing foods that are found in certain areas. This internet blog outlines local cuisines and what makes them unique to certain locations.
Through my personal travels and peer interviews, I have found that this project gave me the opportunity to expand my knowledge on different cultures and regions of the North America and explore how local foods contribute to the cultures in that setting. Additionally, this thesis helped me self-teach myself how to develop a fully published website and practice my web design skills.
Through my personal travels and peer interviews, I have found that this project gave me the opportunity to expand my knowledge on different cultures and regions of the North America and explore how local foods contribute to the cultures in that setting. Additionally, this thesis helped me self-teach myself how to develop a fully published website and practice my web design skills.
ContributorsShabtai, Bat-El Eden (Author) / Vernon, Brent (Thesis director) / Sobrado, Michael (Committee member) / Harrington Bioengineering Program (Contributor, Contributor) / Barrett, The Honors College (Contributor)
Created2020-05