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- All Subjects: Nutrition
- Creators: Shepard, Christina
- Creators: College of Health Solutions
- Member of: Theses and Dissertations
- Status: Published
The various health benefits of vinegar ingestion have been studied extensively in the<br/>literature. Moreover, emerging research suggests vinegar may also have an effect on mental<br/>health. Beneficial effects of certain diets on mood have been reported, however, the mechanisms<br/>are unknown. The current study aimed to determine if vinegar ingestion positively affects mood<br/>state in healthy young adults. This was a randomized, single blinded controlled trial consisting of<br/>25 subjects. Participants were randomly assigned to either the vinegar group (consumed 2<br/>tablespoons of liquid vinegar diluted in one cup water twice daily with meals) or the control<br/>group (consumed one vinegar pill daily with a meal), and the intervention lasted 4 weeks.<br/>Subjects completed mood questionnaires pre- and post-intervention. Results showed a significant<br/>improvement in CES-D and POMS-Depression scores for the vinegar group compared to the<br/>control. This study suggests that vinegar ingestion may improve depressive symptoms in healthy<br/>young adults.
The objective of this thesis was to establish protocols and a valid experimental design for testing whether dietary mushrooms could, in fact, be protective against CVD risk. Specifically, a case-study approach was used to validate this experimental method to test white button mushrooms and their impact on blood lipid levels and the inflammatory response. This dietary study involved preparation of two soups: a placebo, broth-based soup and one with one cup of white button mushrooms per cup of soup to provide one and a half cups of soup (and mushrooms) per day to each participant. The soup was prepared in The Kitchen Café at the ASU Downtown Campus (Phoenix, AZ).
After preparing the soup, the next goal was recruitment through listserv, local advertisements, flyers, and word of mouth of participants to test the overall plan. Over fifteen people responded; however, only one candidate met the inclusion criteria of someone at high risk of developing CVD and agreed to participate in the study. The participant visited the nutrition laboratory in downtown Phoenix (550 N. 5th Street). Anthropometric data and an initial blood draw were completed, and fourteen 1.5 cup containers of mushroom soup were dispensed to the participant. After two weeks, the individual returned and the same procedures were executed to include anthropometry and blood analysis. Even though the subject did not show changes in blood markers of CVD risk (lipids and inflammatory markers), the hypothesis for the thesis that the study design would be effective was accepted. Thus, the procedure was successful and validated and will be used in the future study.
Chronic diseases place a financial burden on the United States and claim the lives of nearly 2 million Americans every year. Among the chronic diseases that plague American people, type 2 diabetes is particularly prevalent and injurious. Thus, action is warranted to improve prevention and management of this disease. Nutrition plays a significant role in prevention and management of type 2 diabetes and other chronic diseases. Registered dietitians, as nutrition experts, are qualified to use medical nutrition therapy as a method of prevention and treatment for chronic diseases using a nutritional approach. However, there is no consensus as to which eating pattern is the most efficacious. The aim of this review of research was to examine how plant-based eating patterns impact chronic disease conditions, with an emphasis on type 2 diabetes mellitus, as compared to omnivorous eating patterns. A literature search was conducted through the ASU Library, PubMed, and CINAHL using terms related to plant-based diets and chronic diseases, such as type 2 diabetes. The results revealed that a plant-based eating pattern may be beneficial in the prevention and treatment of certain chronic diseases, such as type 2 diabetes. Specifically, adults who have type 2 diabetes and consume a plant-based diet may exhibit enhanced glycemic control as evidenced by less insulin resistance, increased incretin and insulin secretion, greater insulin sensitivity, and improved HbA1c levels. There is sufficient evidence for registered dietitians to recommend a plant-based approach to patients with type 2 diabetes who would like to achieve enhanced glycemic control.
This paper is regarding the nutritional choices college students in Arizona choose. This is based on many factors, but ranks and investigates why students choose this one factor. Students value time over all other factors, money, health, and location.
This thesis project will discuss how the three macronutrients, protein, carbohydrate and fat, benefit the body and what happens when the body is lacking in any of them. It also delves into micronutrients and supplements and how those can aid in the recovery process following an injury. Inflammation and sleep as well as mood disturbances are also explained. Meal options are available in the second half of this paper displaying pictures of nutritional meals along with their ingredients, instructions and calories. This project displays how a lack of protein can decrease muscle protein synthesis, how carbohydrate deficiency can lead to fatigue and more injury and how Omega-3 fatty acids are more beneficial than Omega-6 fatty acids. In addition, the paper discusses how vitamins, such as vitamin D and C, are important in providing bone strength and preventing excess inflammation. Supplements are reported to be beneficial, however, a disadvantage of consuming nutrients from a synthetic source can rob the athlete of a healthy mixture of nutrients and minerals. Overall, consumption of proper nutrients can aid in the recovery process following an injury and sleep is an important factor that should also be considered while the body heals.
Anxiety is one of the most common mental illnesses in the United States. In this project, I chose to explore how food is one of the most accessible and inexpensive ways of treating anxiety. This creative project examines the major key components of gut health including the balance of neurotransmitters and bacteria in the gut, restoring hydrochloric acid through celery juice, removing heavy metal toxins through food, eating fermented foods, and limiting refined carbohydrates, and high-sugar consumption. Additionally, this creative project explores my own personal journey through the implementation of foods that influence anxiety revealed in a systemic review over the course of a 6-week period.