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- Creators: Barrett, The Honors College
- Member of: Theses and Dissertations
- Resource Type: Text
Description
Those that must follow a Celiac diet should know that there are challenges that come with it. Wheat contains a ton of essential vitamins and minerals such as folate, magnesium, thiamin and niacin among many others. By cutting these out, it is possible to become deficient in these essential nutrients that play roles all throughout the body. One of our goals in making this cookbook was to include recipes that would be packed with these dietary components. We wanted to not only make this cookbook tangible for newly-diagnosed Celiac people, but also ensure that they have the balanced diet they need to avoid deficiencies. While admittedly not every meal is going to be loaded with those good vitamins and minerals, we believe the phrase “everything in moderation” is a good way to approach this new diet.
ContributorsMoir, Carmen Juel (Co-author) / Horner, Hannah (Co-author) / Johnston, Carol (Thesis director) / Grgich, Traci (Committee member) / School of Life Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
Genistein, a compound found in soy that functions as a phytoestrogen, has been found to play a role in the body’s inflammatory response. By suppressing the expression of inflammatory genes and inhibiting tumor cell growth, genistein is thought to have both anti-inflammatory and cancer fighting properties. This study seeks to demonstrate genistein’s potential to mitigate the negative consequences of consuming a high fat diet specifically as it relates to increased inflammation and changes in the gut microbiome. Using an animal model, the study tested whether supplementing the mice’s diet with soy derived genistein would affect their serum IL-6 levels and the way in which their gut microbiomes responded to their high fat consumption. It was presumed that genistein supplementation would result in a less significant shift from the biomarkers tested in the control group and reduce the impact of the high fat diet. It was also hypothesized that consumption of the high fat diet would raise IL-6 levels and increase the presence of harmful bacteria in the test subjects.
ContributorsPettit, Gabrielle Sofia (Author) / Whisner, Dr. Corrie (Thesis director) / Al-Nakkash, Dr. Layla (Committee member) / Ortega Santos, Carmen (Committee member) / Dean, W.P. Carey School of Business (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
In the United States, cardiovascular disease remains the number one cause of death. The most prevalent risk factor for cardiovascular disease is poor nutrition and thus, proper nutrition is often used as a preventative measure. With the expensive and often ineffective medications and procedures currently being used to treat cardiovascular disease, we need to find a better solution. One promising solution is nutrition therapy, which is the implementation of proper nutrition guidelines into the treatment plan of patients with cardiovascular disease. After close research and analysis of four popular diets, a vegan (plant-based) diet, vegetarian diet, and Mediterranean diet could offer improvement of cardiovascular disease risk factors and chances of cardiovascular disease mortality. Different ways to start implementing nutrition therapy in medicine include emphasizing nutrition education in medical school and/or including registered dietitians in the treatment process for cardiovascular disease patients.
ContributorsMorris, Madison Marie (Author) / Don, Rachael (Thesis director) / Morse, Lisa (Committee member) / School of Life Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
With the development of technology, using photographs to measure plate waste is an increasing
trend. These photographs are later analyzed when the data is being entered into a form or
system. Previously, these forms or systems have not been assessed for usability. This research
study looks at three iterations of a digital plate waste observation system developed for the
School Lunch Study at Arizona State University. The System Usability Scale was used to
understand the functionality of the digital plate waste observation system. An area for free
responses was used to understand aspects of the system that were liked by research assistants
and what technical difficulties the research assistants encountered. These responses were used to
develop the next version of the digital plate waste observation system. Time to complete a task
was calculated to see the trends across all versions of the system. With each version, the System
Usability Scale scores increased along with the time to complete a task. This study found that
following the workflow of research assistants, being able to manipulate a photograph, having
menu items populated, and decreasing the amount of typing performed by adding selections to be
useful design aspects. Future digital plate waste observation systems can implement the
successful design aspects of this system, be aware of errors experienced, and implement helpful
features not found in this system. Future studies can look at the effect proctored training sessions
have on the time to complete a task and the relation of System Usability Scale scores with the
success of data entry.
trend. These photographs are later analyzed when the data is being entered into a form or
system. Previously, these forms or systems have not been assessed for usability. This research
study looks at three iterations of a digital plate waste observation system developed for the
School Lunch Study at Arizona State University. The System Usability Scale was used to
understand the functionality of the digital plate waste observation system. An area for free
responses was used to understand aspects of the system that were liked by research assistants
and what technical difficulties the research assistants encountered. These responses were used to
develop the next version of the digital plate waste observation system. Time to complete a task
was calculated to see the trends across all versions of the system. With each version, the System
Usability Scale scores increased along with the time to complete a task. This study found that
following the workflow of research assistants, being able to manipulate a photograph, having
menu items populated, and decreasing the amount of typing performed by adding selections to be
useful design aspects. Future digital plate waste observation systems can implement the
successful design aspects of this system, be aware of errors experienced, and implement helpful
features not found in this system. Future studies can look at the effect proctored training sessions
have on the time to complete a task and the relation of System Usability Scale scores with the
success of data entry.
ContributorsStott, Dahlia (Author) / Adams, Marc (Thesis director) / Barto, Henry (Committee member) / College of Health Solutions (Contributor) / Barrett, The Honors College (Contributor)
Created2019-12
Description
As a college student, living in an apartment or home with a kitchen, making your own food decisions can be daunting. After spending so much time either living at home and having food cooked for you or living in a dorm where food is provided, it is difficult to suddenly have to put so much thought into something that for so long you didn’t have to think about at all. Not only that, it sometimes feels like the media is screaming from all sides that you need to eat a certain way to be ‘healthy’ or ‘fit’. I hope to be able to make this process a bit easier for you through this guide I have put together from my own experience and education.
‘Healthy’ foods always seem like the best choice, but what does it really mean to be healthy? A ‘healthy diet’ can mean any number of things depending on who you ask and where you look. Media provides an endless sea of tips, tricks, and diets for ‘eating healthy’. Oxford defines health as a state of physical, mental, and social well-being with the absence of disease and infirmity; and healthy as indicative of, conducive to, or promoting good health1. It is easy to get caught up in the excitement of fad diets, but maintaining a healthy eating pattern can be quite simple when put into practice.
‘Healthy’ foods always seem like the best choice, but what does it really mean to be healthy? A ‘healthy diet’ can mean any number of things depending on who you ask and where you look. Media provides an endless sea of tips, tricks, and diets for ‘eating healthy’. Oxford defines health as a state of physical, mental, and social well-being with the absence of disease and infirmity; and healthy as indicative of, conducive to, or promoting good health1. It is easy to get caught up in the excitement of fad diets, but maintaining a healthy eating pattern can be quite simple when put into practice.
ContributorsCarlson, BreeAnna Marion (Author) / Kniskern, Megan (Thesis director) / Vega-Lopez, Sonia (Committee member) / College of Health Solutions (Contributor) / School of Molecular Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
In this moment, as I find myself on the brink of transition from my undergraduate studies into my postgraduate endeavors, I find my conscious drift back and forth between reflection on my experience to date, and contemplation of what awaits. As I reach this milestone, I am challenged with the task of creating a thesis that not only projects what I have learned and how I have grown in my time at Barrett, the Honors College, but how I will continue to grow and impact the world into which I set out. This growth, subtle yet constant permeates my collegiate experience. I have grown in knowledge, experience, and maturity. I am more self-aware yet working to become less self-conscious, and more selfless. I have made lasting memories I wish I could relive and reckless mistakes I wish I could forget, but both wishes are unavailable, and would be unproductive if granted. I have only grown by being open to new experiences that I may one day cherish and avoiding the pitfalls that have brought forth instances of destruction and despair. I hope to represent this growth in this thesis so that it may serve as a launching pad for me and for those who read it, so that together we can begin to solve the problem I address, a problem that has grown but which we must not allow to grown out of control.
ContributorsRapier, Matthew Owen (Author) / Duerden, Sarah (Thesis director) / Foster, William J. (Committee member) / Department of Economics (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05
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
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
Description
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
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 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.
ContributorsXavier, Raevyn Francine (Author) / Bruening, Meg (Thesis director) / Adams, Marc (Committee member) / School of Nutrition and Health Promotion (Contributor) / Arizona State University. College of Nursing & Healthcare Innovation (Contributor) / Barrett, The Honors College (Contributor)
Created2018-12