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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
Description
Optimizing the microbiome to improve gut health has become a prominent research topic that aids in relieving stomach issues through nutrition and the introduction of beneficial bacteria. By incorporating a few gut-healthy foods into the diets of developing children, I hope to decrease their chances of developing pediatric diseases and experiencing stomach problems as they grow older. The purpose of this cookbook is to use ingredients that are beneficial to the gut microbiome and incorporate them into healthy recipes that children can easily understand and create themselves. Additionally, many factors influence the fluctuation of the gut microbiome, one of which is nutrition, so it is important to maintain a diet rich in foods beneficial to the gut microbiome because it can prevent the onset of certain pediatric diseases. By including gut-healthy recipes in a cookbook targeted towards kids, they can gain independence, engage in a bonding activity with their parents, and be guided into creating and consuming things that are good for their gut and will benefit their health in the future. There are also many benefits for children who use this cookbook, such as developing healthy habits and preventing common disorders like obesity, IBS, and IBD. However, the overarching goal is to create a fun and engaging way for kids to prioritize good gut health for a healthy future. I hope that through this cookbook, kids can take control of their diet and engage in an activity that I enjoyed as a child.
ContributorsThex, Sophia (Author) / Dixon, Kathleen (Thesis director) / Mayol-Kreiser, Sandra (Committee member) / Barrett, The Honors College (Contributor) / School of Life Sciences (Contributor)
Created2024-05
Description
The objective of this study was to evaluate sustainability knowledge and practices in place at university-associated food pantries across the United States. A survey was sent to university- associated food pantries and responses were collected at a rate of 25% (n=84 of 326) to assess the knowledge and practices of this topic. The pantries surveyed were chosen solely based on ability to contact through email (emails were retrieved from online sources) and about 50% of the 680 university-associated pantries in the United States were sent the survey. The data was analyzed by quantifying the qualitative responses to the 9 sustainability- rated questions addressing zero- waste practice, barriers to offering sustainably sourced foods, types of sustainable donations, desire for sustainable products, and client demand for sustainable products and practices were posed to pantries. Results from this study provided insight into awareness of sustainability in these pantries and also assessed what sustainability practices are already being practiced by these pantries. Among those surveyed, a low percentage of university-associated pantries actually provide sustainably sourced foods (9.5%), but given the choice about a third (38.1%) would choose to offer these foods. It was reported that availability and cost were perceived as main barriers to providing sustainably sourced foods and that a small proportion of pantries teach their clients about zero waste practices, compost, and recycling. There is little client concern about this issue. Most pantries reported recycling more often than composting and also reported participating in some zero-waste practices. These results are unique to this study as not much research has been done in this area to assess environmental sustainability awareness in university-associated food pantries. Further research is required to further evaluate pantries across the nation as this sample size is approximately 12% of all university- associated pantries in the United States.
ContributorsCrowe, Alexandra B (Author) / Bruening, Meredith (Thesis director) / Payne-Sturges, Devon (Committee member) / School of Life Sciences (Contributor) / School of Sustainability (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05
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
Prior studies of Mourning Doves have observed no changed in glucose in response to either a high fat “chow” diet or a white bread diet. In the current feeding study, we fed doves an urban diet, high in carbohydrates, fat, and sodium, which is representative of typical American nutrition accessible to the avian population in an urbanized environment. Based on studies of other avian species that examined the effects of an urban diet on physiology, I hypothesized that doves fed an urban diet would have increased plasma glucose and sodium, which would promote an increase in plasma osmolality. This hypothesis was based on preliminary data that found birds fed an urban diet developed impaired vasodilation compared to seed diet control birds. Therefore, differences in plasma glucose, sodium, and osmolality were examined as increases may contribute to the impairment. Adult doves of both sexes were captured on the Arizona State University, Tempe campus. Doves were placed in two dietary groups: an urban diet consisting of a 50/50 ratio of French fries and nutritionally-balanced bird seed (n=7) and a control group of only the seed diet (n=6). Following the four-week diets, birds were euthanized, and cardiac plasma samples were collected from birds to measure glucose, sodium, and osmolality. There were no significant differences between the two study groups in plasma glucose concentration (p=0.445), sodium concentration (p=0.731), or osmolality (p=0.692). Sodium concentrations were signficantly more variable in birds consuming a seed diet than those that were provided the mixed French fry and seed diet (p=0.014). These results suggest that glucose, sodium, and osmolality likely do not contribute to the altered vasodilation of doves fed an urban diet and that such a diet may not be as detrimental to the doves health given their phenotypic flexibility.
ContributorsKayata, Lana (Author) / Sweazea, Karen (Thesis director) / Deviche, Pierre (Committee member) / Basile, Anthony (Committee member) / School of Life Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
The majority of athletes think there is one ‘right’ way to eat. However, eating and fueling yourbody are highly individualized, especially for female athletes. We evaluated the eating habits of female student-athletes at Arizona State University (ASU) by looking at how they chose to fuel their bodies for training and competition. Through interviews with six female student-athletes, two Registered Dieticians, and one Sports Performance Director all from ASU, we were able to find that, while there were some common eating trends, sports nutrition is individualized. We also learned that student-athletes have room for improvement when it comes to nutrition education.
Link to documentary on YouTube https://www.youtube.com/watch?v=v1JfwZc31Bk
Link to documentary on YouTube https://www.youtube.com/watch?v=v1JfwZc31Bk
ContributorsLundberg, Ellyson (Co-author) / Woodard, Kara (Co-author) / Miller, Michelle (Thesis director) / Romero, Jose (Thesis director) / Walter Cronkite School of Journalism & Mass Comm (Contributor) / 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
Eating disorders are complex psychiatric illnesses often resulting in severe disturbances in eating behaviors and body-image related thoughts. According to the National Eating Disorders Association, nearly 30 million Americans have an eating disorder at a given time (2017). There are various types of eating disorders, the most common being anorexia nervosa (AN), bulimia nervosa (BN), and binge-eating disorder (BED). Moreover, eating disorders are diagnosed by the Diagnostic and Statistical Manual of Mental Disorders (American Psychiatric Association, 2013).
This review paper analyzes the current research on eating disorders. Some potential causes of eating disorders include the media, familial influence, and peers (Hogan & Strasburger, 2008). Also, college students are a high-risk population for eating disorders, with athletes and nutrition-related students being more high-risk than others (Arnett, 2004). The potential warning signs of an eating disorder may include (but are not limited to) weight fluctuations, excessive exercise, avoidance of food/functions with food, skipping meals, and evidence of disordered eating behaviors (such as purging) (2017). Moreover, acute medical complications may include amenorrhea (in females), dizziness, dry skin, brittle nails, unhealthy gums and teeth, lanugo, hair loss, muscle weakness, stomach cramps, poor wound healing (2017). Chronic complications of eating disorder behaviors may include osteoporosis, infertility, poor oral health, and cardiovascular abnormalities (2017). Furthermore, this paper also outlines how I have spread awareness of the topic at Arizona State University.
This review paper analyzes the current research on eating disorders. Some potential causes of eating disorders include the media, familial influence, and peers (Hogan & Strasburger, 2008). Also, college students are a high-risk population for eating disorders, with athletes and nutrition-related students being more high-risk than others (Arnett, 2004). The potential warning signs of an eating disorder may include (but are not limited to) weight fluctuations, excessive exercise, avoidance of food/functions with food, skipping meals, and evidence of disordered eating behaviors (such as purging) (2017). Moreover, acute medical complications may include amenorrhea (in females), dizziness, dry skin, brittle nails, unhealthy gums and teeth, lanugo, hair loss, muscle weakness, stomach cramps, poor wound healing (2017). Chronic complications of eating disorder behaviors may include osteoporosis, infertility, poor oral health, and cardiovascular abnormalities (2017). Furthermore, this paper also outlines how I have spread awareness of the topic at Arizona State University.
ContributorsDaryanani, Anita Sonu (Author) / Kniskern, Megan (Thesis director) / Vargas, Jenna (Committee member) / College of Health Solutions (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
Multiple sclerosis is currently deemed the most common autoimmune disease. By definition, multiple sclerosis, known more commonly as MS, involves an immune-mediated process in which an abnormal response of the body’s immune system is directed against the central nervous system (“Definition of MS,” n.d.). Common treatment protocols call for daily, monthly, or yearly disease-modifying medications. These drugs are taken indefinitely to stop the spread and appearance of new lesions, improve symptoms, and offer relief to the afflicted individuals. The necessity for patients to take these basic medical treatments is paramount, however, it should not be overlooked to make lifestyle changes as well. The purpose of this paper is to give a detailed understanding of multiple sclerosis, its etiology evolution, and medical advancements, while emphasizing the necessary transitions which must be made from a nutritional and lifestyle management standpoint. A brief focus will be placed on sleep, exercise, and stress management, with an emphasis on nutrition.
ContributorsDeets, Breanna L (Author) / Levinson, Simin (Thesis director) / Grant, Shauna (Committee member) / Department of Management and Entrepreneurship (Contributor) / School of Life Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
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