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- 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 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
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
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