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College is the first time many students will experience living away from home and with learning how to manage college course loads, students also need to figure out how to feed themselves for the next four years. The focus of this thesis will be to assess the current food environment available at Arizona State University. The Perceived Food Environment (PFE) Model was used to evaluate the accessibility, affordability, acceptability, and adequacy of the residential dining halls, restaurants, and marketplaces.<br/><br/>The Tempe and Downtown Phoenix campuses’ food environments were used in this paper to determine what they offer and how healthy the food options are for students. Both campuses combined offer 32 possible choices for students to dine. The Tempe campus has 4 dining halls, 15 fast-casual restaurants, and 5 Provisions on Demand (P.O.D) Markets. The Downton campus has 1 dining hall, 6 fast-casual restaurants, 1 P.O.D Market, and 1 marketplace. <br/><br/>Both campuses have good accessibility to all their dining options, even though Downtown lacks many options compared to Tempe. Dining halls also have good accessibility for students who have meal plans. Affordability did vary among locations, it seemed as though many of the healthier restaurants were either too expensive or, in the case of Engrained on the Tempe campus, open for a short amount of time. The fast-casual restaurants seemed to be more affordable and appear in larger amounts than the healthier options. Marketplaces on campus lack fresh food to choose from, so they also promote the habit of poor eating choices. For acceptability, all dining options are popular on campus and accept payments in cash, card, or Maroon & Gold Dollars (M&G). <br/><br/>Overall, the food environment at ASU seems to favor more unhealthy food options. Students do not have much of a choice when needing to find food on campus because there is a lack of fresh ingredients or a kitchen to use. There are also barriers that risk promoting poor food choice that needs to be addressed to solve this problem.
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.
Since 1975, the prevalence of obesity has nearly tripled around the world. In 2016, 39% of adults, or 1.9 billion people, were considered overweight, and 13% of adults, or 650 million people, were considered obese. Furthermore, Cardiovascular disease remains to be the leading cause of death for adults in the United States, with 655,000 people dying from related conditions and consequences each year. Including fiber in one’s dietary regimen has been shown to greatly improve health outcomes in regards to these two areas of health. However, not much literature is available on the effects of corn-based fiber, especially detailing the individual components of the grain itself. The purpose of this preliminary study was to test the differences in influence on both LDL-cholesterol and triglycerides between treatments based on whole-grain corn flour, refined corn flour, and 50% refined corn flour + 50% corn bran derived from whole grain cornmeal (excellent fiber) in healthy overweight (BMI ≥ 25.0 kg/m2) adults (ages 18 - 70) with high LDL cholesterol (LDL ≥ 120mg/dL). 20 participants, ages 18 - 64 (10 males, 10 females) were involved. Data was derived from blood draws taken before and after each of the three treatments as well as before and after each treatment’s wash out periods. A general linear model was used to assess the effect of corn products on circulating concentrations of LDL-cholesterol and triglycerides. From the model, it was found that the whole-grain corn flour and the 50% refined corn flour + 50% corn bran drive from whole grain cornmeal treatments produced a higher, similar benefit in reductions in LDL-cholesterol. However, the whole grain flour, refined flour, and bran-based fiber treatments did not influence the triglyceride levels of the participants throughout this study. Further research is needed to elucidate the effects of these fiber items on cardiometabolic disease markers in the long-term as well as with a larger sample size.
Chutneys are a form of Indian condiment that can be made in many different flavors and paired with various foods. However, the availability of chutneys in the United States is very limited and many people have not tried them before. With this observation in mind, we founded A2Z Chutneys, which is a business that aims to distribute a variety of organic and locally produced chutneys. Through the Founders Lab program, A2Z Chutneys was created and research was conducted to justify the viability of our business. We were able to gather and interpret data from potential customers, which allowed us to identify a target market. Additionally, time was spent identifying and creating a variety of authentic and unique chutneys that have proven to be desired. This report demonstrates and outlines the feasibility of A2Z Chutneys in providing unique and desirable flavors to the population.
‘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.