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Description
The purpose of this thesis is to create an informational book on gluten-free living. It is our hope that by the end of the book readers will have a better understanding that living with a gluten intolerance or auto-immune disorder does not control one's life. Someone just needs to put in a bit more planning and time in order to travel or eat out. The book goes into detail on every condition on the gluten-sensitivity spectrum. It also goes in-depth on medicines, recipes, and travel.
ContributorsSnodgrass, Allison (Co-author) / Snodgrass, Amanda (Co-author) / Johnston, Carol (Thesis director) / Jacobs, Mark (Committee member) / Barrett, The Honors College (Contributor) / Chemical Engineering Program (Contributor)
Created2015-05
Description
Previously we found that subjects ate less from a four-piece bagel than from the same bagel served whole. Here, we determined if subjects differed in their perception of the amount of food based on the number of pieces of food served and measured the effects of these judgments on the amount of food consumed. A total of 213 (140 male, 73 female) undergraduate students with a mean age of 19 years participated in this study. Subjects were shown a whole food and the same food cut into pieces and asked which they perceived to be larger either before or after consuming that food, or not asked at all. We found that subjects ate less from a whole bagel than from a four-piece bagel. Furthermore, significantly more subjects perceived the whole bagel to be more food when asked this question after consumption of the bagel than before. People may be more familiar with the amount of satiation expected from a whole bagel than the four-piece bagel and this perceptual bias may be influenced by recent exposure to food, which ultimately may affect food intake.
ContributorsTurro, Cameron Nicholas (Author) / Capaldi-Phillips, Betty (Thesis director) / Bajaj, Devina (Committee member) / Barrett, The Honors College (Contributor) / Department of Chemistry and Biochemistry (Contributor) / Department of Psychology (Contributor)
Created2015-05
Description
ASU4Food's objective is to increase the visibility of the statewide hunger crisis among Arizona State University's campuses, and to raise monetary and food donations to alleviate this issue. By collaborating with a multitude of organizations both on and off-campus, we aim to become a well-known, powerful, and stable student organization. This thesis will cover the endeavors of Elana Niren, Theresa Reckamp, and Sidath Wijetunga regarding the maintenance, growth, and expansion of ASU4Food. ASu4Food has been striving to gain connections and the reputation that would allow it to become an "umbrella organization" with the ability to coordinate all of the food-raising endeavors at ASU. The effects of our actions can be seen in the club's stability. We are now being sought out by organizations such as the Salvation Army, Sunflower Farmers Market, and Shutterfly. However, there is still more work to be done, and we hope that this thesis will act as a guide for future generation of club members and officers, and that ASU4Food will continue improving in activity and efficiency for many years to come.
ContributorsNiren, Elana (Co-author) / Reckamp, Theresa (Co-author) / Wijetunga, Sidath (Co-author) / Eaton, John (Thesis director) / Mokwa, Michael (Committee member) / Southergill, Keith (Committee member) / Barrett, The Honors College (Contributor) / Department of Chemistry and Biochemistry (Contributor)
Created2013-05
Description
It is a fact of modern food processing that the majority of products contain one or multiple food additives. Yet, while these additives see great abundance of use, the average consumer has relatively little knowledge about them and, more often than not, a negative opinion of their inclusion. This piece explores the discrepancy between these two realities by delving into the origins, histories of use, health effects, and misconceptions that surround a number of modern food additives, exploring along the way the social changes and regulatory history that brought about the legal landscape of food safety in the United States. Ten author-developed recipes are included at the end to encourage not only a conceptual, but also a practical familiarity with these same food additives.
ContributorsChismar, Adam (Author) / Boyce-Jacino, Katherine (Thesis director) / Jacobs, Mark (Committee member) / Barrett, The Honors College (Contributor) / Chemical Engineering Program (Contributor)
Created2021-12
Description
Fermentation and humanity have a very long intertwined history, neither would exist without the other. Fermenting food preserves it so it can survive long beyond its normal shelf life by maintaining an environment that promotes the survival of healthy bacteria and not dangerous ones. Recently, largely thanks to the dawn of social media and the internet, the notion that eating healthily is important has once again come around. Kombucha has taken advantage of this revolution by promoting good tasting probiotics that are easily consumed and incorporated into day to day life. Sauerkraut and other fermented vegetables have not caught on because they are not presented in an easy to use format, there is no variety of flavoring, and consumers have no idea how to start eating it in their daily diet. This is the whole in the market that Fermentation Station is filling.
Normally, sauerkraut is only sold in very large containers that are intimidating to the average consumer. Fermentation Station will solve this issue by selling sauerkraut in small serving size containers or slightly bigger containers for a week long supply. Additionally, Fermentation Station will sell multiple different flavors of sauerkraut. This is necessary to intrigue a younger audience who desires variety and choice
The other place where sauerkraut falls short is that people are unaware of how to incorporate into their day to day meals. To solve this the company social media team has been growing its following on several platforms. By providing easy recipes through these platforms, consumers can see how they too can easily start eating more sauerkraut without actually altering their diet much. To augment the creator, Ryan Conley’s talents, two additional team members were brought on to help with branding and marketing, mostly on social media.
Normally, sauerkraut is only sold in very large containers that are intimidating to the average consumer. Fermentation Station will solve this issue by selling sauerkraut in small serving size containers or slightly bigger containers for a week long supply. Additionally, Fermentation Station will sell multiple different flavors of sauerkraut. This is necessary to intrigue a younger audience who desires variety and choice
The other place where sauerkraut falls short is that people are unaware of how to incorporate into their day to day meals. To solve this the company social media team has been growing its following on several platforms. By providing easy recipes through these platforms, consumers can see how they too can easily start eating more sauerkraut without actually altering their diet much. To augment the creator, Ryan Conley’s talents, two additional team members were brought on to help with branding and marketing, mostly on social media.
ContributorsConley, Ryan Christopher (Author) / Sebold, Brent (Thesis director) / Schoepf, Jared (Committee member) / School of International Letters and Cultures (Contributor) / Chemical Engineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05