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The purpose of this project is to present and consolidate current research on various nutrients and diet patterns and assess their role on the development of Alzheimer's Disease. I will begin with an explanation of Alzheimer's Disease that includes general health related information and the statistical prevalence of the disease.

The purpose of this project is to present and consolidate current research on various nutrients and diet patterns and assess their role on the development of Alzheimer's Disease. I will begin with an explanation of Alzheimer's Disease that includes general health related information and the statistical prevalence of the disease. Following the informational overview, I will be presenting the most current research and summarizing the findings for seven single nutrients and five dietary patterns. Following the assessment will be an expository segment discussing epigenetics nutrigenomics and how this process works with different nutrients and diet patterns to impact the likelihood of developing Alzheimer's Disease from a genetic perspective. Based on the research found in the single nutrients segment, the dietary pattern segment, and the epigenetics nutrigenomics segment, I will conclude with a holistic diet plan that is the most preventative against Alzheimer's Disease.
ContributorsStea, Alexandra Rose (Author) / Martinelli, Sarah (Thesis director) / Pereira, Claudiney (Committee member) / W.P. Carey School of Business (Contributor) / Department of Finance (Contributor) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
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This creative project seeks to demonstrate the nutritional and financial benefits of cooking in versus eating out to college age students. We sought to determine what factors significantly differentiated restaurant meals versus home-cooked versions, and how we could share this information with our peers to potentially influence them to make

This creative project seeks to demonstrate the nutritional and financial benefits of cooking in versus eating out to college age students. We sought to determine what factors significantly differentiated restaurant meals versus home-cooked versions, and how we could share this information with our peers to potentially influence them to make a healthy lifestyle change. The first step was to determine the factors that influence college-aged students eating habits, and was presented with a review of relevant literature in several topics. We researched food literacy in young adults, the impact of fast food, social media's role in healthy eating habits, health behavior change in young adults, and the benefits of home cooking to obtain a general baseline of the knowledge of college-aged students. The initial research was utilized to write more effective blog posts that appropriately addressed our targeted demographic and to determine what platforms would be most appropriate to convey our information. These ideas were taken and then translated into a blog and Instagram account that contained healthy, copycat recipes of popular restaurant meals. We wrote 30 blog posts which were made up of 20 original recipes, 8 nutrition informational posts, and an introduction/conclusion. Finally, a focus group was hosted to ascertain the opinions of our peers, and to determine if they would be willing to make a lifestyle change in the form of cooking more frequently as opposed to eating out regularly. We provided them with a pre and post survey to gather their opinions before and after reviewing the findings of our research and project. We concluded that if given the information in an accessible way, college students are willing to eat in, not out.
ContributorsKirch, Jayme Elizabeth (Co-author) / Sanford, Victoria (Co-author) / Lehmann, Jessica (Thesis director) / Martinelli, Sarah (Committee member) / Levinson, Simin (Committee member) / School of Nutrition and Health Promotion (Contributor) / School of International Letters and Cultures (Contributor) / School of Human Evolution and Social Change (Contributor) / Department of Supply Chain Management (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
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Description
This study takes a broad look into the existing research on the relationship between two physiological topics, nutrition and immunity in vertebrates, specifically the mammalian and avian branches. This was achieved by critiquing available studies on different types of immune cells, and how variable energy availability, as well as specific

This study takes a broad look into the existing research on the relationship between two physiological topics, nutrition and immunity in vertebrates, specifically the mammalian and avian branches. This was achieved by critiquing available studies on different types of immune cells, and how variable energy availability, as well as specific pathogens, impact cell function. Notably, most studies examined individuals with compromised immune systems, which reveals an existing knowledge gap in the linkages between nutrition and immunity in healthy organisms. Links between immunity and nutrition were identified across the studies, with the three main energy molecules, carbohydrates, lipids, and proteins, implicated in functional roles as immune modulators. Stimulatory and inhibitory effects occur dependent on elevated and depleted nutrient levels, and multiple cell types are sensitive to changes in nutrient availability. Further studies should be conducted on healthy individuals of model species, as well as wildlife and other non-model species to identify and describe the effects of host nutritional status on the spread of pathogens and the implications at the population level for humans, domestic animals, and wildlife.
ContributorsViteri, Xela Amariana (Author) / Moore, Marianne (Thesis director) / Penton, Christopher (Committee member) / College of Integrative Sciences and Arts (Contributor) / Barrett, The Honors College (Contributor)
Created2017-12
Description
“Let Food be Thy Medicine” focuses on alternative treatment for patients suffering from obesity, diabetes mellitus type 2, hypertension, and coronary artery disease. Nutrition is an important aspect of overall health and can contribute to prevention and management of these conditions, especially when combined with medication and physical activity. Obesity

“Let Food be Thy Medicine” focuses on alternative treatment for patients suffering from obesity, diabetes mellitus type 2, hypertension, and coronary artery disease. Nutrition is an important aspect of overall health and can contribute to prevention and management of these conditions, especially when combined with medication and physical activity. Obesity is a condition that people worldwide struggle with. Adequate nutrition can play a major role in contributing to the prevention of and management of obesity not only through calorie and macronutrient intake but also by affecting hormonal and energy balances in the body. Recommended physical activity levels are included along with dietary
utritional intake recommendations on the educational pamphlet to give patients a starting guideline and better understanding how to help this condition. Type 2 diabetes, high blood pressure, and coronary artery disease are also common conditions treated by healthcare professionals. There are currently several medications on the market to help manage these conditions that range in price and have many side effects. Nutrition and exercise are two factors that can further contribute to the management of type 2 diabetes, high blood pressure, and coronary artery disease, but they can also help prevent and delay their onset. Nutrition and physical activity education along with examples of certain foods that can aid in reaching nutritional goals are outlined in the educational pamphlet to give patients a visual of what is in the academic paper.
Created2019-05
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Beets have a history of bad reputation for not having the most appetizing qualities compared to other vegetables. Despite the nutritional and health benefits of Beta vulgaris rubra (commonly red beetroot or red beets) the potential of this vegetable has yet to be glorified as compared to i.e. Brassica oleracea

Beets have a history of bad reputation for not having the most appetizing qualities compared to other vegetables. Despite the nutritional and health benefits of Beta vulgaris rubra (commonly red beetroot or red beets) the potential of this vegetable has yet to be glorified as compared to i.e. Brassica oleracea var. sabellica (kale), or Chenopodium quinoa (quinoa). When considering this root vegetable as a vehicle for providing your body with a source of dietary nitrate, Beta vulgaris rubra can be classified as a functional food. This work dives deeper into the function of Nitric Oxide (NO) within the human body, and explains the potential benefits of consuming red beets. Followed is a proposal for a cookbook focused on dishes containing this vegetable, as well as a sample of recipes varying from breakfast to dinner to dessert. The amount of nitrate provided by each serving of any of the dishes has not been established, and it is rather a creative attempt to shine positive light on this functional food.
ContributorsBooher, Aleksandra Maja (Author) / Mayol-Kreiser, Sandra (Thesis director) / Lespron, Christy (Committee member) / School of Nutrition and Health Promotion (Contributor) / W. P. Carey School of Business (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12
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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

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
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Description
Ugh, Hungry is a multimedia business that hopes to counter typical college eating habits by being a resource for creating fast, affordable and healthful eating. The founder drew on her experience as a student in both the Walter Cronkite School of Journalism and Mass Communication and the Arizona State University

Ugh, Hungry is a multimedia business that hopes to counter typical college eating habits by being a resource for creating fast, affordable and healthful eating. The founder drew on her experience as a student in both the Walter Cronkite School of Journalism and Mass Communication and the Arizona State University School of Nutrition for a foundation for this project. The business was created within two semesters allotted for thesis study as directed by Barrett, the Honors College. Research of competitors, audience, and business creation was conducted in order to begin an entrepreneurial start-up. The corresponding website, ughhungry.com, is a collection of recipes directed toward healthy eating for a financially limited, or college lifestyle. Each recipe article contains an opening article, either a video or photographs, and a recipe. Business, journalism, and nutrition are combined to create a fully engaging experience that can expand and has potential to profit in the future. The thesis project that follows examines the steps, research, and process of creating a journalism-based online business. Strengths, weaknesses, opportunities and threats of the Ugh, Hungry model are analyzed. Nutrition research was used to examine the problem of college weight gain. Data analytics were deployed to research the site's potential audience. The paper closely analyzes key competitors, including BuzzFeed, The Dorm Room Diet, Spoon University, and Tastemade. Finally, a business proposal for future investors in Ugh, Hungry outlines the potential future of the business.
Created2016-12
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Description
Attending college provides young adults with a major shift in environment from high school where many students are used to living at home with their parents or guardians. Students experience a newfound freedom once beginning their freshman year, especially if living in on-campus housing. Freshmen are known to gain weight

Attending college provides young adults with a major shift in environment from high school where many students are used to living at home with their parents or guardians. Students experience a newfound freedom once beginning their freshman year, especially if living in on-campus housing. Freshmen are known to gain weight during this transitory period, and this has been partially attributed to changes in eating behaviors, which makes this a population of concern. College freshmen have significant autonomy over their food choices if not living at home, due to not having parents or guardians present. In the transition to college, freshmen are able to adopt new habits, healthy or unhealthy, which could make a large impact on their health habits for the rest of their lives; this is why the freshman population is an area of concern. RESULTS: None of the relationships between social connectedness and FF consumption were found to be statistically significant. Social connectedness was not significantly related to cross-sectional FF intake at the two different phases, or longitudinally between the two phases, even after adjustments were made. Additionally, there were no gender differences present in FF consumption or social connectedness at either phase. CONCLUSION: The lack of significant findings suggest that social connectedness might not be a reason college freshmen consume FF. Students might eat with others due to the convenience of living closely to them rather than as a means to socialize. Also, factors such as time constraints and cost might have played a larger role in why students consumed FF. Future research could involve similar studies using shorter questionnaires more tailored to eating behaviors, with more detailed measures of FF consumption (e.g. What specific FF meals did you consume?) and for a longer duration of time, to allow students to become more situated in their environment and have a better knowledge of all their food options. This study was an important contribution to the sparsely researched topic of social connectedness with a large and diverse sample studied longitudinally. It was also the only study of its kind to be performed on the college population, and had potential for future health implications in obesity and chronic conditions such as hypertension and type II diabetes. Further research is warranted to evaluate the relationship between social connectedness and other eating behaviors.
ContributorsBaca, Rachel (Author) / Bruening, Meg (Thesis director) / Brennhofer, Stephanie (Committee member) / School of Life Sciences (Contributor) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12
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Description
The Arizona Twin Project is a research project involving the study of twins, both identical and fraternal, and the resilience they develop to physical and mental illnesses later on in life by studying several factors such as home environment, sleeping patterns, lifestyle (academics as well as extra-curricular activities), and eating

The Arizona Twin Project is a research project involving the study of twins, both identical and fraternal, and the resilience they develop to physical and mental illnesses later on in life by studying several factors such as home environment, sleeping patterns, lifestyle (academics as well as extra-curricular activities), and eating habits. This project specifically focused on the nutrition and food intake by analyzing data from 3 days of food diaries from 10 families. In order to fully assess nutrition and food intake, a coding system was created to properly analyze the data that was provided in the food diaries by the parents. The coding system was generated from a combination of two of the most accurate coding methods used in nutrition, known as the 24 hour food recall and diary/food record methods. The measures that were coded were: most food group consumed, caloric intake, total fat consumption, total protein consumption, total carbohydrate consumption, total sugar consumption, total fiber consumption, frequency of eating, and homemade versus fast food. Once the nutritional data from all 10 families was coded, the output information was analyzed using SPSS to provide summary and descriptive statistics as well as correlations among the codes, and demographics of the sample.
ContributorsNunez, Taylette (Author) / Barrett, The Honors College (Contributor)
Created2016-05
Description
This project aims to explore factors influencing college students' eating behavior, and solutions to poor eating habits throughout college. I found that money, taste, and convenience are among the largest contributors to decisions college students make regarding where and what to eat. I have created a cookbook, where each recipe

This project aims to explore factors influencing college students' eating behavior, and solutions to poor eating habits throughout college. I found that money, taste, and convenience are among the largest contributors to decisions college students make regarding where and what to eat. I have created a cookbook, where each recipe costs under and up to $2 to create, that falls within the acceptable macronutrient distribution range (AMDR), and that will provide a reasonable number of calories for a young adult. My create project entails 21 original recipes that have been tested, perfected, and formed into the AMDR, to provide financially struggling students with a week's worth of substantial meals. I also included original illustrations to make the project visually appealing and add an additional layer of creativity to the work. There are 21 original recipes and 20 original illustrations found in the book, along with original research on the least expensive locations to buy food and the instruments necessary to prepare it. I have also included secondary research on the factors influencing college students' eating habits, and the recommended calorie intake and price point for young adults on a "thrifty" (low income) food plan. I have begun looking into publishing my work, both in print and as an e-book.
ContributorsHazlewood, Bronwyn (Author) / Chiarelli, Dean (Thesis director) / Mason, Maureen (Committee member) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2017-05