Matching Items (5)
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- All Subjects: Food
- Creators: Dixon, Kathleen
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
A Tale of Two Deserts: Examining Food Deserts in Downtown Phoenix is a 26 minute 46 second documentary by Kaly Nasiff. Link to documentary: https://youtu.be/4pRBIwHb2qM. The documentary starts by explaining what a food desert is, as defined by the United States Department of Agriculture, and how the problem is compacted in downtown Phoenix. The USDA defines food deserts as, "parts of the country vapid of fresh fruit, vegetables and other healthful whole foods, usually found in impoverished areas. This is largely due to a lack of grocery stores, farmers' markets and healthy food providers." There are over 40 food deserts in the city of Phoenix and two of them are in the heart of downtown. The documentary goes on to explain how food deserts can negatively affect the health of residents, who are most likely getting food from convenience stores in order to supplement the lack of grocery stores. The project also addresses how the city of Phoenix currently works to help residents and what its plans are for the future. There are several community initiatives that are fighting food deserts. Discovery Triangle's Fresh Express Bus makes weekly stops in the community to sell fresh produce at a discounted rate out of a refurbished city bus. The open air market at Phoenix Public Market is a farmers market that was established in 2005 to connect consumers with farmers, ranchers and food producers. Members of Pilgrim Rest Baptist Church set up a mobile food pantry every fourth Saturday of the month for people to come and take an assortment of food, free of charge. Lastly, Roosevelt Growhouse is an urban farm that shows volunteers how to grow their own vegetables, along with supplying nonprofits and local restaurants with fresh produce. Downtown Phoenix won't be a food desert for much longer. RED Development is planning a multi-use project called Block 23, which will include a Fry's Food Store. The project doesn't open until 2019, so residents of downtown will have to continue utilizing the resources they have to keep themselves fed.
ContributorsNasiff, Kaly Ann (Author) / Craft, John (Thesis director) / Fergus, Tom (Committee member) / Walter Cronkite School of Journalism and Mass Communication (Contributor) / School of Film, Dance and Theatre (Contributor) / Barrett, The Honors College (Contributor)
Created2017-05
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