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University students currently lack sufficient knowledge and resources needed to support healthy eating patterns and nutrition. Comparison of the number of registered dietitians that are available to all students, along with the number of wellness events that are held at each university within the Pacific-12 conference will help determine which

University students currently lack sufficient knowledge and resources needed to support healthy eating patterns and nutrition. Comparison of the number of registered dietitians that are available to all students, along with the number of wellness events that are held at each university within the Pacific-12 conference will help determine which schools are best able to support their students' needs. Data was collected using a Google forms survey sent via email to wellness directors of each of the universities in the Pac-12 conference. Eight out of the twelve schools in the conference responded to the survey. The average number of dietitians available to all students (regardless of athlete status) was found to be 1.43 dietitians. Of the schools that responded, the University of Colorado, Boulder, has the most resources dedicated to student nutrition wellness with three dietitians available for all undergraduate students, free dietitian services, and approximately 150 wellness events each year. The success of available nutrition wellness resources was inconclusive as schools did not provide the information regarding student utilization and attendance. Future university promoted nutrition wellness programs should increase the number of affordable dietitians and total wellness events, as well as promote student health services through social media platforms to improve student nutrition knowledge and usage of resources.
ContributorsCurtin, Anne Clare (Author) / Dixon, Kathleen (Thesis director) / McCoy, Maureen (Committee member) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
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
Banking on a Diet: https://www.youtube.com/watch?v=Jamp5HYDDqg My documentary is about people with diet-related diseases and restrictions who receive food from a food bank. There has historically been very little research on this clientele, but that is changing. In 2014, the hunger research organization Feeding America asked Americans seeking food assistance if

Banking on a Diet: https://www.youtube.com/watch?v=Jamp5HYDDqg My documentary is about people with diet-related diseases and restrictions who receive food from a food bank. There has historically been very little research on this clientele, but that is changing. In 2014, the hunger research organization Feeding America asked Americans seeking food assistance if they had a diet-related disease. According to Feeding America's Hunger in America report, the survey found that 58 percent of national households have a member with high blood pressure. In Arizona, that's 54 percent. The survey also found that 33 percent of national households have a member with diabetes. In Arizona, that's 42 percent. Dietary restrictions such as food allergies or religious guidelines, on the other hand, are still not reported. I interviewed several food bank clients who, aside from having a diet-related disease, can't eat certain foods because of an allergy, adverse reaction with their medications, or religious guidelines. No matter the individual case, food banks are beginning to realize there's a growing population of clients who can't get the food they need. Food banks nationally, and in Arizona, are taking steps to accommodate the clients they serve who have diet-related diseases and/or dietary restrictions. My documentary focuses on those food bank clients, as well as what the food banks are doing to accommodate them. The biggest issue is that food banks can only work with the food they receive, or use the money that's donated to them to purchase food. The food banks do their best with what they're given and the clients do the same. According to Association of Arizona Food Banks, two of the food bank leaders in diet-conscious services are Desert Mission, a member of AAFB and the HonorHealth system, and Cultural Cup, an independent food bank separate from AAFB. I focused on these two food banks and their clients for my documentary.
ContributorsWeil, Audrey Taylor (Author) / Jacoby, Jim (Thesis director) / Dixon, Kathleen (Committee member) / Walter Cronkite School of Journalism and Mass Communication (Contributor) / Barrett, The Honors College (Contributor)
Created2016-05
Description
The intention of this thesis is to create a cookbook to best serve the needs of all who attend Lions Camp Tatiyee. The cookbook was used as a resource in providing the Lions Camp Tatiyee Kitchen staff with simple, healthy recipes to use in the implementation of their summer menu.

The intention of this thesis is to create a cookbook to best serve the needs of all who attend Lions Camp Tatiyee. The cookbook was used as a resource in providing the Lions Camp Tatiyee Kitchen staff with simple, healthy recipes to use in the implementation of their summer menu. This thesis discusses the culmination of the idea, the process of execution, current research concerning the relationship between nutrition and health concerns related to special needs, and achievements and further advancements of my creative project.
ContributorsCornella, Krystiana Mana (Author) / Lespron, Christy (Thesis director) / Dixon, Kathleen (Committee member) / Barrett, The Honors College (Contributor) / School of Nutrition and Health Promotion (Contributor)
Created2015-12
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Description
The objective of the following research is to analyze the credibility of Ellyn Satter’s Division of Responsibility feeding model and investigate its effectiveness when executed properly. Implementing this feeding model is proven effective in creating peaceful mealtimes, increasing healthy food relationships between children and food, and raising competent eaters. Being

The objective of the following research is to analyze the credibility of Ellyn Satter’s Division of Responsibility feeding model and investigate its effectiveness when executed properly. Implementing this feeding model is proven effective in creating peaceful mealtimes, increasing healthy food relationships between children and food, and raising competent eaters. Being a competent eater helps to bypass larger lifelong struggles that threaten children’s health and safety – struggles like obesity, eating disorders, and chronic weight-related health conditions, making this research paramount in helping the children of the world fight the obesity epidemic that has been threatening their generation for more than a decade. It is an unfortunate fact that Ellyn Satter’s Division of Responsibility lack specifics research trials on its effectiveness. The research below is of significant interest because it highlights the effectiveness of this feeding model while addressing its credibility, achievability, and limitations in conjunction with stressing the need for more research trials to be conducted.
ContributorsBlue, Casey Jordan (Author) / Dixon, Kathleen (Thesis director) / Hughner, Renee (Committee member) / Morrison School of Agribusiness (Contributor) / College of Health Solutions (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
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ContributorsArias, Caroline (Author) / Dixon, Kathleen (Thesis director) / Martinelli, Sarah (Committee member) / Barrett, The Honors College (Contributor) / College of Health Solutions (Contributor)
Created2021-12
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ContributorsArias, Caroline (Author) / Dixon, Kathleen (Thesis director) / Martinelli, Sarah (Committee member) / Barrett, The Honors College (Contributor) / College of Health Solutions (Contributor)
Created2021-12
Description

For those families that rely on food banks as their main source of groceries for the week, it is not uncommon for the parents or children to not know how to prepare the ingredients in a way that can provide as much nutritional value as possible. A cookbook with a

For those families that rely on food banks as their main source of groceries for the week, it is not uncommon for the parents or children to not know how to prepare the ingredients in a way that can provide as much nutritional value as possible. A cookbook with a collection of recipes that specialize in using ingredients commonly found in food banks would be one way to help improve the physical and mental health of families while also teaching children how to cook and prepare nutritious meals at home. I was inspired to create these recipes because I wanted to work with food banks and pantries to help educate their clients about healthy eating and cooking techniques. I wanted to show families that they can cook various meals using many of the same ingredients in different ways. I also wanted to develop recipes that encourage children to cook, become more familiar with different food items, and improve their relationship with food since a significant portion of clients are children, meaning they grow up relying on the ingredients food banks offer. After finding out which recipes and other nutritional aid programs currently exist, I spoke with a few different food banks to learn what types of food are typically distributed from food banks. From there, I drafted a list of recipes, worked with AZ Health Zone to analyze the nutrients for each recipe, and revised the recipes to better meet the nutrition standards of AZ Health Zone. As of now, a handful of food pantries, including the AZ Health Zone, agreed to share my total of 9 recipes (in English and Spanish) with their clients.

ContributorsArias, Caroline (Author) / Dixon, Kathleen (Thesis director) / Martinelli, Sarah (Committee member) / Barrett, The Honors College (Contributor) / College of Health Solutions (Contributor)
Created2021-12