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Resistant starch is defined as a portion of starch that bypasses breakdown and absorption in the small intestine. Several studies have shown a relationship between resistant starch consumption and decreased postprandial blood glucose. RS3 in particular, is formed when a starch containing food changes its chemical structure after it is

Resistant starch is defined as a portion of starch that bypasses breakdown and absorption in the small intestine. Several studies have shown a relationship between resistant starch consumption and decreased postprandial blood glucose. RS3 in particular, is formed when a starch containing food changes its chemical structure after it is cooked and then cooled. This characteristic enables a food to lower its glycemic index after it has been cooled enough to promote retrogradation and can potentially be used as a dietary intervention to control blood glucose in diabetics and individuals with insulin resistance. Although many studies have been done on rice and potatoes, pasta has not been tested as extensively. This investigation examines the effect of RS3 in pasta on postprandial glycemic response in 13 healthy participants. After consuming 2 bagels the night prior and coming in to the lab in a fasted state, the test subjects were given a warm or cold pasta dish to consume. Blood glucose samples were taken at fasting, 30 minutes, 60 minutes, 90 minutes, and 120 minutes for both the hot and cold dish. Analysis of the results indicated that there was an average of a 4.1 mg/dl decrease in blood glucose at 30 min and a 2.4 mg/dl decrease at 60 min for the cold pasta. This was followed by a 3.9 mg/dl increase at 90 min and 3.3 mg/dl increase at 120 min. Although these results show a small difference in postprandial glucose response, statistical analysis did not deem it significant difference.
ContributorsAnanieva, Mirela (Author) / Johnston, Carol S. (Thesis director) / Washo-Krupps, Delon (Committee member) / School of International Letters and Cultures (Contributor) / College of Health Solutions (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05
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Description
The objective of this study was to evaluate and compare the content of nutrition marketing materials within the cafeterias of schools in Central Arizona. By collecting photographs of marketing material from three elementary schools, one K-8 school, three middle schools and three high schools, 59 pieces of nutrition marketing were

The objective of this study was to evaluate and compare the content of nutrition marketing materials within the cafeterias of schools in Central Arizona. By collecting photographs of marketing material from three elementary schools, one K-8 school, three middle schools and three high schools, 59 pieces of nutrition marketing were gathered. The schools chosen were a convenience sample and selected from schools that were already participating in ASU' s School Lunch Study. The photographs were sorted by grade level and then coded quantitatively and qualitatively for their purpose, visual components, strategies used and relevance. Results from this novel study provided insight into prevalence, size, textual content, educational content, strategies for fruit and vegetable marketing, messaging and overall design of existing nutrition marketing within the sample schools. This study found that the prevalence of nutrition marketing within all school cafeterias appeared to be low, particularly within elementary and middle schools. Diverse types of messaging were present among elementary, middle and high schools and a variety of appeals were utilized with little consistency. Many of the strategies used in the nutrition marketing appeared disconnected from the population it was intended to appeal to. Educational components were notably lacking within middle school cafeterias but were often effectively integrated into high school nutrition marketing. The results are unique to this population, and further research is required to evaluate the content of existing nutrition material on a larger scale, so efforts can be made to improve the persuasiveness of nutrition marketing in promoting fruit and vegetable consumption.
Created2018-12
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Description
Childhood obesity is a worsening epidemic in the U.S. with substantial racial/ethnic and socioeconomic disparities. Community-based approaches are necessary to target populations that are disproportionately affected by childhood obesity. The current randomized controlled trial assessed the effects of Athletes for Life (AFL), a 12-week community-based nutrition education and physical activity

Childhood obesity is a worsening epidemic in the U.S. with substantial racial/ethnic and socioeconomic disparities. Community-based approaches are necessary to target populations that are disproportionately affected by childhood obesity. The current randomized controlled trial assessed the effects of Athletes for Life (AFL), a 12-week community-based nutrition education and physical activity program that aims to improve cardiovascular fitness and promote healthy eating among families in the South Phoenix region, relative to a control condition. One of the goals of the intervention was to increase participating children's intake of fruits/vegetables and reduce their sugar intake, measured by a parent-reported food-frequency questionnaire. Data were collected on 110 child participants aged 6-11 years old. Relative to baseline values, participants in the intervention reportedly increased their fruit intake frequency by 0.12 + 2.0 times per day, whereas the control group decreased their intake by 0.32 + 1.28 times per day (p=0.026). Participants in the intervention group also increased their vegetable intake by 0.21 + 0.65 times per day, whereas control participants decreased their intake by 0.05 + 0.72 times per day (p=0.019). Participants in the intervention group decreased their intake of sugar-sweetened beverage (SSB) intake by 0.22 + 0.62 times per day, whereas control participants decreased their intake of SSBs by 0.04 + 0.40 times per day, however, the change observed in SSB intake was not significant between groups. Lastly, frequency of sugar-laden food intake decreased by 0.86 + 1.10 times per day among the intervention group, whereas control participants increased their intake by 0.02 + 1.10 times per day (p=0.033). The AFL study may serve as a framework for future community-based interventions to promote health in underserved areas.
ContributorsCirjan, Ioana Alina (Author) / Vega-Lopez, Sonia (Thesis director) / Crespo, Noe (Committee member) / School of Nutrition and Health Promotion (Contributor) / School of Life Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
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Description
One of the great difficulties in leading America to become a healthier nation involves overcoming the socioeconomic disparity that exists between income and health literacy. Impoverished communities consistently lack the proper health education to make quality food purchases and healthy lifestyle choices, leading to higher rates of obesity. Through FitPHX

One of the great difficulties in leading America to become a healthier nation involves overcoming the socioeconomic disparity that exists between income and health literacy. Impoverished communities consistently lack the proper health education to make quality food purchases and healthy lifestyle choices, leading to higher rates of obesity. Through FitPHX Energy Zones, an after-school program designed to encourage Phoenix youths to lead healthier lifestyles through an innovative use of library spaces, I provided health education and opportunities for physical activity for 8 to 14-year-olds in underserved Phoenix communities. However, although this intervention made significant progress with the kids' health literacy development over the course of the program, it is difficult for community-based intervention programs to continue in the long run due to budget or other extraneous circumstances. Once the program ends, there needed to be a way to continue to reach the kids beyond the scope of the program such that they can continue to experience the lessons taught during the program. Following the conclusion of FitPHX, I created an interactive book for the kids I worked with to help them retain the health and nutrition knowledge taught during the program.
ContributorsBejarano, Michael Carlos (Author) / McCoy, Maureen (Thesis director) / Williams, Deborah (Committee member) / Harrington Bioengineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
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Description
Nutritional support offered before and during chemotherapy treatment is proven to improve the outcomes of treatment (Bernhardson, 2016). This project seeks to examine current forms of nutritional support offered to patients, as well as the models of care and support teams in cancer treatment centers. The basis for this project

Nutritional support offered before and during chemotherapy treatment is proven to improve the outcomes of treatment (Bernhardson, 2016). This project seeks to examine current forms of nutritional support offered to patients, as well as the models of care and support teams in cancer treatment centers. The basis for this project incorporated personal experiences at M.D. Anderson Cancer Center in Gilbert, Arizona as well as research into the work of clinical oncology dietitians. An intense interest in food videos and blogs also informed this project, and was incorporated in the hope of providing chemotherapy patients a platform to discover recipes specific to their unique situation. The combination of this research was utilized to create several videos which demonstrated specific recipes beneficial for patients as well as creating a platform for this particular population. While nutritional support can take multiple forms, the focus of nutritional support surrounds symptom management. The common side effects of chemotherapy such as nausea, mucositis (mouth sores), and extreme weight loss were taken into account. Recipes were formulated to directly address these conditions and each recipe was broken down into the benefits of both macronutrients and micronutrients. In addition to formulating specific recipes and videos, barriers to proper nutritional support were examined and explained. These barriers include understaffing of clinical dietitians at cancer treatment centers, a patient's lack of transportation to and from treatments, as well as an overwhelming viewpoint that nutritional support is only required for extreme cases of malnutrition. Combatting these barriers and offering more forms of nutritional support will help to increase a patient's positive response to treatment, manage their symptoms, and improve their overall quality of life.
ContributorsMonteilh, Christina Eleanor (Author) / Levinson, Simin (Thesis director) / Martinelli, Sarah (Committee member) / Harrington Bioengineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2018-12
Description
In my creative project, I decided to shadow a naturopathic doctor to experience what the process of naturopathic treatment entails. I conducted interviews with patients and Dr. Raisanen to explore their backgrounds and motivations, and read studies he recommended that explained some of the science behind his methods of treatment,

In my creative project, I decided to shadow a naturopathic doctor to experience what the process of naturopathic treatment entails. I conducted interviews with patients and Dr. Raisanen to explore their backgrounds and motivations, and read studies he recommended that explained some of the science behind his methods of treatment, such as fasting, dietary adjustment (a plant based diet), sodium and saturated/trans fats reduction, caffeine reduction, exercise, stress modulation, supplements, and sleep adjustments. I wrote small expositional summaries on these studies. I also took measurements recorded by Dr. Raisanen through the course of treatments with different patients to produce visuals of changes in body composition. I finally produced a small handout with Dr. Raisanen's help that summarized on a page the basics of lifestyle changes that a naturopathic doctor would want a patient to undertake.
ContributorsSkoog, David Alexander (Author) / Alexon, Christy (Thesis director) / Raisanen, Peter (Committee member) / Department of Finance (Contributor) / Department of Management and Entrepreneurship (Contributor) / Department of Supply Chain Management (Contributor) / Barrett, The Honors College (Contributor)
Created2018-12
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Description
Nutrition has been around for as long as human beings have resided on the planet, giving it one of the most impactful roles in history, particularly in medicine. Certain herbs or dietary restrictions could help individuals recover from illnesses—this form of healing has been passed down generations, which medical providers

Nutrition has been around for as long as human beings have resided on the planet, giving it one of the most impactful roles in history, particularly in medicine. Certain herbs or dietary restrictions could help individuals recover from illnesses—this form of healing has been passed down generations, which medical providers from all over the world take advantage of. Before the era of antibiotics and pharmaceutical companies, food was the medicine used to treat. As civilization has flourished and become progressive, it seems that certain qualities of the past have been forgotten, such as the power of diet. Medical providers like to push patients towards pharmaceutical intervention because of the financial profit that this method entails, which has been shown to backfire. These interventions are not solving the true problem, but only applying a short-term solution. Dietary restrictions as well as the increase in heart-healthy foods can entirely reverse these conditions in order to avoid the fatal effects they may have. With the increase in nutritional education amongst the population via medical providers, specifically primary care providers, patients are able to reverse the symptoms of effects of chronic cardiovascular disease amongst others.
ContributorsTarin, Marjan (Author) / Huffman, Holly (Thesis director) / Moore, Marianne (Committee member) / College of Integrative Sciences and Arts (Contributor) / Barrett, The Honors College (Contributor)
Created2018-12
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Description
The purpose of this project is to understand how wearable technology can improve a person's practice of self-tracking, or monitoring one's data. Self-tracking is regularly recording information about one's different life patterns (such as diet, activities, or sleep). Some technology that helps users record personal data are seen today as

The purpose of this project is to understand how wearable technology can improve a person's practice of self-tracking, or monitoring one's data. Self-tracking is regularly recording information about one's different life patterns (such as diet, activities, or sleep). Some technology that helps users record personal data are seen today as devices (FitBit, Smart Watches) or as applications (MyFitnessPal). Data is collected for the user to observe certain habits that he/she would like to improve upon. Their personal data that is collected and this helps keep the person self-tracking. This data can be converted to show personal behavioral patterns which a person analyzes so that they can make changes that lead to a healthier lifestyle. People self-track in order to analyze their behavior patterns, so that they can make changes to those patterns that lead to a healthier lifestyle. However, some people are not motivated to continue self-tracking, or use their data to make positive behavioral changes. To better understand this problem, we are conducting four co-design sessions with four users who have shown varying levels of self-tracking. Sessions' activities included: storyboarding, reviewing existing user interfaces, generating feedback on prototypes and discussion into thoughts and feelings about the prototype and self-tracking in general. Current findings highlight the importance of customization and simplicity within the application. We are developing an Apple Watch prototype application for self-tracking that incorporates features tailored to those needs in order to better motivate users to track and improve their well-being. Our main goal is to gain a better understanding of our participants and their need and usage with self-tracking. More information can be found on our website at ani6gup.me/CareTrack.
ContributorsFoote, Michaela (Co-author) / Gupta, Anisha (Co-author) / Walker, Erin (Thesis director) / Hekler, Eric (Committee member) / School of International Letters and Cultures (Contributor) / School of Arts, Media and Engineering (Contributor) / Barrett, The Honors College (Contributor)
Created2017-12
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

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
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Description
The broke, hungry college student living off packaged noodles and cans of beans—it is the stereotype known across the country, and unfortunately for students it is all too accurate. According to current research, nearly half of all college students across America are considered food insecure, meaning they have trouble acquiring

The broke, hungry college student living off packaged noodles and cans of beans—it is the stereotype known across the country, and unfortunately for students it is all too accurate. According to current research, nearly half of all college students across America are considered food insecure, meaning they have trouble acquiring healthy and filling food at some point during the year. Furthermore, problems with food access are often connected to other common issues students face including accessing affordable housing and employment opportunities. Food insecure students face educational consequences as well, including the inability to supply required course materials and even leaving their studies. Simultaneously, at Arizona State students lose thousands of dollars per year in unused meal plan funds, either in the form of meal swipes or Maroon & Gold dollars, and there is interest among students to utilize the funds to support their peers. This thesis explores existing organizations attempting to address student food insecurity both on campus and across the country, analyzing their limitations and benefits. It then proposes a new program, ASU Eats, which would allow students with excess meal plan funds to donate them to their food insecure peers through the creation of a central fund bank. It also discusses potential concerns from the University’s administration and the student body along with the structure this program would need to serve ASU’s continually growing campuses. This thesis concludes by stressing the importance of long-term food security, which ASU Eats would strive to achieve for all students who use the program.
ContributorsBottino, Erin Elizabeth (Author) / Goggin, Maureen (Thesis director) / Goggin, Peter (Committee member) / Department of English (Contributor) / School of Sustainability (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05