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- All Subjects: Nutrition
Description
Objectives: To investigate the potential of vinegar supplementation as a means for reducing visceral fat in healthy overweight and obese adults, and to evaluate its effects on fasting blood glucose and fasting insulin.
Subjects and Methods: Forty-five sedentary overweight and obese adult participants with a waist circumference greater than 32 inches for women and 37 inches for men were randomly assigned to one of two groups, the vinegar group (VIN, n=21) or the control group (CON, n=24), and instructed to consume either two tablespoons of liquid red wine vinegar (3.6g acetic acid) or a control pill (0.0225g acetic acid) twice daily at the beginning of a meal for 8 weeks. Participants were also instructed to maintain normal diet and physical activity levels. Anthropometric measures, dual-energy x-ray absorptiometry (DXA) scans, blood samples, and 24-hour dietary recalls were collected at baseline and at end of trial. A compliance calendar was provided for daily tracking of vinegar supplementation.
Results: Compliance to vinegar supplementation averaged 92.7 ±13.3% among the VIN group and 89.1 ±18.9% among the CON group. There were no statistically significant differences in anthropometric measurements between baseline and week 8: weight (P=0.694), BMI (P=0.879), and waist circumference (P=0.871). Similarly, DXA scan data did not show significant changes in visceral fat (P=0.339) or total fat (P=0.294) between baseline and week 8. The VIN group had significant reductions in fasting glucose (P=0.003), fasting insulin (P <0.001), and homeostatic model assessment of insulin resistance scores (P <0.001) after treatment.
Conclusions: These data do not support the findings from previous studies that indicated a link between vinegar supplementation and increased fat metabolism, specifically visceral fat reduction.
Subjects and Methods: Forty-five sedentary overweight and obese adult participants with a waist circumference greater than 32 inches for women and 37 inches for men were randomly assigned to one of two groups, the vinegar group (VIN, n=21) or the control group (CON, n=24), and instructed to consume either two tablespoons of liquid red wine vinegar (3.6g acetic acid) or a control pill (0.0225g acetic acid) twice daily at the beginning of a meal for 8 weeks. Participants were also instructed to maintain normal diet and physical activity levels. Anthropometric measures, dual-energy x-ray absorptiometry (DXA) scans, blood samples, and 24-hour dietary recalls were collected at baseline and at end of trial. A compliance calendar was provided for daily tracking of vinegar supplementation.
Results: Compliance to vinegar supplementation averaged 92.7 ±13.3% among the VIN group and 89.1 ±18.9% among the CON group. There were no statistically significant differences in anthropometric measurements between baseline and week 8: weight (P=0.694), BMI (P=0.879), and waist circumference (P=0.871). Similarly, DXA scan data did not show significant changes in visceral fat (P=0.339) or total fat (P=0.294) between baseline and week 8. The VIN group had significant reductions in fasting glucose (P=0.003), fasting insulin (P <0.001), and homeostatic model assessment of insulin resistance scores (P <0.001) after treatment.
Conclusions: These data do not support the findings from previous studies that indicated a link between vinegar supplementation and increased fat metabolism, specifically visceral fat reduction.
ContributorsGonzalez, Lisa Ann (Author) / Johnston, Carol (Thesis advisor) / Mayol-Kreiser, Sandra (Committee member) / McCoy, Maureen (Committee member) / Arizona State University (Publisher)
Created2019
Description
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
This research investigates the whether dietary and nutritional treatments will improve some of the symptoms of autism. This treatment includes a combination of 6 nutritional and dietary treatments, which are vitamins/minerals, essential fatty acids, Epsom salts, carnitine, digestive enzymes, and healthy gluten-free, casein-free diet. 55 participants were involved in this study; 28 participants are in the Treatment Group and 27 participants in the Delayed Group. Data from the PDD-BI form, the ADOS form, the CARS form and the professional SAS form will be used in this thesis project for analyses. Factors analyzed are age, gender and severity [initial professional SAS data] and then correlating these factors with data from PDD-BI (autism composite score and each subscale), ADOS and CARS. The data analyses show that changing the dietary and nutritional needs of children/adults with autism improves the symptoms of autism (as rated by the PDD-BI) by approximately 22% in the treatment group vs. 3% in the non-treatment group, p<0.001. Overall, these results also suggest that the treatment is equally beneficial for males and females of varying age (young children to adult) and of all severity levels.
ContributorsLee, Chiao May (Author) / Adams, James B. (Thesis director) / Pollard, Elena (Committee member) / Barrett, The Honors College (Contributor) / Harrington Bioengineering Program (Contributor)
Created2015-05
Description
This paper begins by exploring the prior research that has shown how eating a plant-based diet can affect the human body. Some of these effects include: improved mood, energy levels, gut health, alkalized urine pH, as well as, lowering the risk of hormonal imbalance, kidney stones, diabetes, cancer, and coronary artery disease. The worries that generally accompany eating a fully vegan diet, which include, malnutrition and protein deficiency, are also addressed in the background research. In attempt to build upon previous research, a weeklong experiment was conducted testing 3 different factors, which include: gut health, improved mood, and urine pH. Mood states were measured quantifiably using a POMS (profile of mood states) test. Gut health was measured using several factors, including consistency and frequency of bowel movements, as well as, GI discomfort. Two 24-hour urine samples were collected from each of the subjects to compare the pH of their urine before and after the study. The sample size of this study included 15 healthy, non-smoking, subjects, between 18-30 years of age. The subjects were split up into 3 stratified random samples, including, an omnivore control group, vegan control group, and experimental vegan group. The experimental vegans had eaten meat/eggs/dairy regularly for their whole lives before the start of the study, and had consented to eating a vegan diet for the entirety of one week. While the data from the control groups remained mostly constant as predicted, the results from the experimental group were shown to have a significantly better mood (P<0.05) after one week, as well as, a significantly higher urine pH (P < 0.025) than they did before the study. However, the experimental group did not show a significant change in stool frequency, consistency, or GI discomfort within one week. The vegan control group, which included subjects who had eaten a plant-based diet for 1-3 years, had much better gut health scores. This leads us to believe that the vegan gut microbiome takes much longer to transform into than just one week unlike urine pH and mood, which can take as little as one week. These findings warrant further investigation.
ContributorsMacias, Lindsey Kaori (Author) / Johnston, Carol (Thesis director) / Katsanos, Christos (Committee member) / Harrington Bioengineering Program (Contributor) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2017-05
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 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
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 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
Injury Prevention of Young Adult Competitive Athletes Abstract: This literature review covers many aspects of health and injury prevention that affects the young adult population. This review will begin to formulate a general guideline for sustaining performance while minimizing the incidence for injury. This population is specifically narrowed down to competitive athletes between the ages of 16-22. Some of the topics covered in this paper are the effects of macro-nutrients and micro-nutrients such as iron, calcium, vitamin D and vitamin C, on the body. Along with relating nutrition to lowering the risk of injury, there are also other topics covered such as sleep, stress relief in the form of binaural sounds, training and over-training. Nutrition topics include carbohydrates, proteins and fats, which are then split into their respective roles inside the body. These macro-nutrients are also associated with recovery and the timing and quantity consumed can be at optimal levels for competitive athletes based on gender, age and size. The vitamins and minerals discussed are also important factors in injury prevention related to bone, ligament and muscle strength. These micro-nutrients are also related to hormone regulation and immune system response which are necessary in mitigating the risk of injury in the population being analyzed. Finally, there is a training section of this literary review which covers monitoring external and internal loads experienced by the athletes, movement patterns as well as flexibility, and how to respond to over-training syndrome and overreaching in young adult athletes. Creating a balance between all aspects covered will result in a high likelihood of reducing the risk for injury in the young adult population.
ContributorsMark, Colby Jordan (Author) / Levinson, Simin (Thesis director) / Feser, Erin (Committee member) / Harrington Bioengineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12
Description
With dwindling water resources due to drought and other pressures, water utilities are seeking to tap into alternative water sources as a means to improve water sustainability. Reclaimed water consists of treated wastewater and is widely used for non-potable purposes, such as irrigation, both agricultural and recreational. However, the reclaimed water distribution system can be subject to substantial regrowth of microorganisms, including opportunistic pathogens, even following rigorous disinfection. Factors that can influence regrowth include temperature, organic carbon levels, disinfectant type, and the time transported (i.e., water age) in the system. One opportunistic pathogen (OP) that is critical to understanding microbial activity in both reclaimed and drinking water distribution systems is Acanthamoeba. In order to better understand the potential for this amoeba to proliferate in reclaimed water systems and influence other OPs, a simulated reclaimed water distribution system was studied. The objective of this study was to compare the prevalence of Acanthamoeba and one of its endosymbionts, Legionella, across varying assimilable organic carbon (AOC) levels, temperatures, disinfectants, and water ages in a simulated reclaimed water distribution system. The results of the study showed that cooler temperatures, larger water age, and chlorine conditions yielded the lowest detection of Acanthamoeba gene copies per mL or cm2 for bulk water and biofilm samples, respectively.
ContributorsDonaldson, Kandace (Author) / Ankeny, Casey (Thesis director) / Edwards, Marc (Committee member) / Pruden, Amy (Committee member) / Harrington Bioengineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12
Description
For this creative project, the student's overarching objective was to establish a signature dish and to learn how to cook. She acquired a cookbook fit for novice cooks, "Eat What You Love" by Marlene Koch, which focused on healthy eating through the reduction of sugar and fat. The student completed thirty recipes including two appetizers, five breakfast entrees, five lunch entrees, twelve dinner entrees, and six desserts. Her culinary ventures were then detailed through a blog site the student had created. Blog posts included a brief description primarily of the portion size, a nutritional analysis of the recipe, enjoyable aspects of the dish, whether something went wrong, what was learned from creating the dish, as well as a photograph of the prepared dish. A large element of this project focused upon food photography and obtaining images that made the created dish look appealing. It was found that the best images were taken in natural lighting with good compositions and pops of color. In order to gain readership, the student developed an Instagram account where she would post images of the food and provide links to her blog entries and recipes. Through this means, she was able to obtain over 100 followers to her blog. In addition to learning how to cook, the student sought out to understand components of a healthy diet and how each nutrient contributes to an individual health. This objective is detailed throughout the course of the paper as well as several other objectives. The student also studied how social media has impacted the way in which we share food and our knowledge of food. Additionally in this paper, the student evaluated the evolution of the USDA Dietary Guidelines and their effectiveness over time. From this project, the student walked away with new knowledge about nutritional eating and lifestyle habits that she will retain for years to come. She hopes that this project will encourage other students to take on their own culinary adventure.
ContributorsMarley, Allison Marie (Author) / Levinson, Simin (Thesis director) / Martinelli, Sarah (Committee member) / Harrington Bioengineering Program (Contributor) / School of Mathematical and Statistical Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2017-05
Description
Food shopping practices are important in promoting healthy eating habits. Whereas previous behavioral interventions have assessed the effects of such interventions on parent and child health behaviors and quality, few have examined their impact on food shopping practices. This study used a randomized controlled trial design to investigate the efficacy of Athletes for Life (AFL), a 12-week community-based, family-focused intervention program that targeted physical activity and dietary behavior, on food shopping practices among Latino parents with elementary school-aged children. A total of 140 Latino adults were randomized to the AFL intervention or a wait-list control group. AFL included weekly sessions that focused on nutrition education, meal planning, grocery shopping, and physical activity. Participants completed surveys at baseline and after the 12-week program to assess their frequency of use of healthy food shopping practices (i.e., nutrition facts panel use, ingredients list use, grocery list utilization), and whether they refer to specific nutrients within the nutrition facts panel. Intervention effects on the frequency of use of food shopping practices were analyzed using a logistic binomial regression. Effects on consulting specific nutrients within the nutrition facts panel were analyzed using a Quade’s analysis of covariance. Results showed that there was a significant increase in the utilization of grocery lists (2.45±1.42 vs. 1.64±1.57, p=.011, F=6.664), nutrition facts panels (2.76±1.30 vs. 1.40±1.24, p=<.0001, F=47.128), and ingredients lists (2.79±1.26 vs. 1.58±1.51, p=<.0001, F=20.055) among the intervention group participants. Additionally, participants in the intervention group increased their use of nutrition facts panels to look up individual nutrients, particularly calories (OR=4.162, 95% CI=1.762-9.833, p=.009), carbohydrates (OR=7.889, 95% CI=2.136-29.137, p=.018), protein (OR=12.013, 95% CI=2.479-58.222, p=.018), and sodium (OR=4.247, 95% CI=1.624-11.105, p=.027), compared to baseline use. These findings demonstrate that the AFL intervention program was successful in implementing a positive change among parents, which will presumably allow parents to make improvements in their food shopping behaviors that may in turn have an effect on their home food environment and dietary intake among adults and children within the home.
ContributorsCampoy, Mariah Rose (Author) / Vega-Lopez, Sonia (Thesis advisor) / Crespo, Noe (Committee member) / McCoy, Maureen (Committee member) / Arizona State University (Publisher)
Created2023