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Description
Project C.U.R.E. is a nonprofit organization that delivers donated medical supplies and services to developing nations across the world. Currently, the Phoenix location has three full time employees, so a majority of the manual work is completed by episodic and long-term volunteers as well as semesterly interns. Volunteers are the

Project C.U.R.E. is a nonprofit organization that delivers donated medical supplies and services to developing nations across the world. Currently, the Phoenix location has three full time employees, so a majority of the manual work is completed by episodic and long-term volunteers as well as semesterly interns. Volunteers are the backbone of the organization's daily productivity. Productivity among the Project C.U.R.E. warehouses varies greatly by location and is not directly related to the size of the warehouse. Productivity if hereby defined as as a warehouse's capability to meet the organization's goal of one container per week. Productivity can be increased or decreased based on the number of volunteers, funding, and catalogued inventory. Across all warehouses there is generally an overflow of donated equipment and consumable products, and therefore this is not usually a factor in productivity. In order to better understand why the Phoenix warehouse is the second most productive despite being the smallest, we researched how the motivations of volunteers. A survey was conducted to assess the motives of Project C.U.R.E.'s volunteers by quantifying their responses according to the Volunteerism Functional Inventory (VFI). The survey also produced information regarding volunteer demographics (ie. including gender, age, and occupation), as well as statistics about how often they volunteer at Project C.U.R.E. and their overall satisfaction with the organization. The data was then analyzed to determine the most relevant VFI characteristic. Upon analyzing the data, it was observed that the majority of participants were male (58.95%) and were between the ages of 18 and 25 (82.11%). The results also showed that Project C.U.R.E. utilizes a large number of episodic volunteers from Arizona State University (due to its close proximity to the Phoenix warehouse) was supported in that the data showed 72.63% of participants were undergraduate students and that 48.42% had just volunteered for their first time. After combining survey questions that corresponded to the same characteristic of volunteerism as outlined by Clary et al. (values, social, career, understanding, protective, and enhancement) the average of the responses was taken and used to determine the most relevant motives for our volunteer population. Based on the data, values (average score of 5.0) and understanding (average score of 5.0) were the two most relevant characteristics and protective (average score of 1.0) was the least relevant to volunteers. Additionally, 41.1% of survey respondents reported food would incentivize them to return to Project C.U.R.E. Additionally, 35.6% of survey respondents reported receiving Project C.U.R.E. merchandise would incentivize them to return in the future. Moving forward, it is recommended that the Project CURE Phoenix location begin providing their volunteers with merchandise and other forms of recognition based on the number of hours they committed to the organization.
ContributorsPrimiano, Sarah (Co-author) / Maglajac, Benjamin (Co-author) / Wang, Lili (Thesis director) / Kizer, Elizabeth (Committee member) / Watts College of Public Service & Community Solut (Contributor) / School for the Science of Health Care Delivery (Contributor) / Barrett, The Honors College (Contributor)
Created2018-12
Description
In my creative project, I decided to shadow a naturopathic doctor to experience what the process of naturopathic treatment entails. I conducted interviews with patients and Dr. Raisanen to explore their backgrounds and motivations, and read studies he recommended that explained some of the science behind his methods of treatment,

In my creative project, I decided to shadow a naturopathic doctor to experience what the process of naturopathic treatment entails. I conducted interviews with patients and Dr. Raisanen to explore their backgrounds and motivations, and read studies he recommended that explained some of the science behind his methods of treatment, such as fasting, dietary adjustment (a plant based diet), sodium and saturated/trans fats reduction, caffeine reduction, exercise, stress modulation, supplements, and sleep adjustments. I wrote small expositional summaries on these studies. I also took measurements recorded by Dr. Raisanen through the course of treatments with different patients to produce visuals of changes in body composition. I finally produced a small handout with Dr. Raisanen's help that summarized on a page the basics of lifestyle changes that a naturopathic doctor would want a patient to undertake.
ContributorsSkoog, David Alexander (Author) / Alexon, Christy (Thesis director) / Raisanen, Peter (Committee member) / Department of Finance (Contributor) / Department of Management and Entrepreneurship (Contributor) / Department of Supply Chain Management (Contributor) / Barrett, The Honors College (Contributor)
Created2018-12
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Description
A Personal Journey Through Physical Fitness chronicles one individual's academic and physical journey through fitness. An ex college gymnast after exiting formal sports looks to academics for the answers to accomplish the goal of working out one hour a day and feeling as well as being physically fit as a

A Personal Journey Through Physical Fitness chronicles one individual's academic and physical journey through fitness. An ex college gymnast after exiting formal sports looks to academics for the answers to accomplish the goal of working out one hour a day and feeling as well as being physically fit as a result. This research resulted in finding the five pillars of physical fitness; which are Endurance, Flexibility, Strength, Balance, and Agility. After determining that these were the five primary pillars of physical fitness a workout plan was made based on and focused on improving them. This work out plan included running and hiking for endurance, high intensity interval training for agility, endurance and strength, stretching at the end of every work out, and a weightlifting program that utilized push, pull, and lower body days. It also utilized yoga for flexibility, recovery, and balance. Additionally, gymnastic ring strength was included to help develop balance and strength. Then a four-week trial period was executed taking measurements at the beginning and end of the plan. The results of the five-pillar plan were quantified using physical metrics. There was improvement in all of the pillars: Endurance, Flexibility, Strength, Balance, and Agility. However it should be noted there was not a direct measure for balance making its improvement much more subjective and qualitative than quantitative. In addition to having physical metrics of health and increased fitness there were mental side effects such as of feeling good and more relaxed throughout the process. At the end of each week of the four-week workout trial mental and physical feelings were recorded and included in the study. The method and plan were successful and created in a way that others could follow this four-week plan to improve their own physical health.
ContributorsVlastos, Joseph Nicholas (Author) / Kaplan, Robert (Thesis director) / Roses-Thema, Cynthia (Committee member) / Harrington Bioengineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
Most reliable nutrition information can be found online, but it can be nearly impossible to differentiate from the unreliable blogs and websites that claim their information is correct. Because of this, it can be difficult for students to determine which information is true and which advice they will follow. During

Most reliable nutrition information can be found online, but it can be nearly impossible to differentiate from the unreliable blogs and websites that claim their information is correct. Because of this, it can be difficult for students to determine which information is true and which advice they will follow. During this time of growth and learning, it is essential that students have access to accurate information that will help them to be healthier individuals for years to come. The goal of this project was to provide students with an easily accessible and reliable resource for nutrition information that was presented in a simple and relatable way. The following videos and attached materials were created in response to ASU student needs and will be available for students on the ASU wellness website. Eating Healthy on a Budget: https://youtu.be/H-IUArD0phY Healthy Choices at Fast Food Restaurants: https://youtu.be/ZxcjBblpRtM Quick Healthy Meals: https://youtu.be/7uIDFe15-dM
ContributorsBaum, Makenna (Author) / Dixon, Kathleen (Thesis director) / Levinson, Simin (Committee member) / School of Nutrition and Health Promotion (Contributor) / School of International Letters and Cultures (Contributor) / Barrett, The Honors College (Contributor)
Created2017-12
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Description
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
Health and wellness coaching has shown promising results in numerous studies. However, there is lack of published research evaluating the impact of using wellness-coaching interventions implemented by coaching trainees in a worksite setting. The main objective was to examine the changes in self-reported scores of the 12-wellness dimensions of health

Health and wellness coaching has shown promising results in numerous studies. However, there is lack of published research evaluating the impact of using wellness-coaching interventions implemented by coaching trainees in a worksite setting. The main objective was to examine the changes in self-reported scores of the 12-wellness dimensions of health in ASU students, faculty, and staff after participating in an eight-week health and wellness program. The secondary outcome was to evaluate if additional health and wellness recommendations had a significant impact. The participants were aged 18 to 58 years and were divided into two groups: the first group received health and wellness coaching, while the second group received the health and wellness coaching in addition to recommendations on specific worksite social/embedded programs and supporting activities. Both groups had significantly increased scores in Eating/Nutrition and Thinking (p<0.001 and P<0.014 respectively). Health and wellness coaching trainees were effective in assisting clients on reaching realistic progress. Our program shows potential benefits in worksite wellness.
ContributorsBlackwell, Jared (Author) / Gregory-Mercado, Karen (Thesis director) / Collins, Michael (Committee member) / Scribner, Christina (Committee member) / School of Nutrition and Health Promotion (Contributor) / School for the Science of Health Care Delivery (Contributor) / Barrett, The Honors College (Contributor)
Created2017-12
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Description
This study aims to explore the prevalence of smartphone, smartwatch, and fitness tracker ownership among college students, and compare the popularity of each device in tracking health-related habits such as physical activity, eating, and sleep. In addition, this study aims to analyze the effectiveness of each device for achieving personal

This study aims to explore the prevalence of smartphone, smartwatch, and fitness tracker ownership among college students, and compare the popularity of each device in tracking health-related habits such as physical activity, eating, and sleep. In addition, this study aims to analyze the effectiveness of each device for achieving personal health goals in all three categories. Research for this study was conducted using an Institutional Review Board (IRB) approved survey that was distributed electronically to various Greek and student organizations around Arizona State University campuses. In total, 183 responses were considered, with participants ranging from ages 18 to 23. Participants were required to own or possess a smartphone to be eligible to complete the survey. After seven days of data collection, the results were then analyzed using Qualtrics. The results revealed that smartwatch and fitness tracker ownership is not prevalent within the Arizona State University demographic. In addition, after comparing device popularity across each habit-tracking category, it is apparent that the smartphone is the most used device for tracking. Finally, when looking at device effectiveness in relation to achieving health goals, smartwatches consistently scored higher than smartphones. Supplemental research should be conducted to further explore the prevalence and effectiveness of habit tracking. This research should include a larger sample size and a more evenly spread gender demographic.
ContributorsMeyer, Allison Hope (Author) / Levinson, Simin (Thesis director) / Carr, Natasha (Committee member) / Industrial, Systems & Operations Engineering Prgm (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05
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Description
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
The purpose of this project is to analyze the physical, mental, and interpersonal health benefits that "mindfulness" can bring to employees and upper division executives in numerous workplace settings. In addition, this project also emphasizes the importance of having program implementation and how this could benefit employee and company success.

The purpose of this project is to analyze the physical, mental, and interpersonal health benefits that "mindfulness" can bring to employees and upper division executives in numerous workplace settings. In addition, this project also emphasizes the importance of having program implementation and how this could benefit employee and company success. The first portion consists of an academic literature review of the three categories of benefits on employee well-being in the workplace and how it can influence overall productivity and performance. Physical benefits include lower blood pressure; Mental benefits include lower levels of perceived stress; Interpersonal benefits include stronger relationship building and more efficient conflict resolution skills. Most research found proved to be statistically significant (mental and interpersonal benefits) whereas other research is still being practiced to produce significant results (physical and some mental health benefits). The second portion focuses on recent mindfulness programs that are established in well-known companies such as Aetna Insurance, the U.S. Marine Corps as well as a Counterproductive Work Study. All programs showed significant results in all three employee health categories when mindfulness was present. Finally, the third area of the project includes a suggested program outline that focuses on physical forms of meditation to enhance mindfulness along with happiness in conjunction with strengthening mental and interpersonal mindfulness skills.
ContributorsRead, Tessa Elaine (Author) / Kelley, Douglas (Thesis director) / Waldron, Vincent (Committee member) / Barrett, The Honors College (Contributor)
Created2016-12
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Description
The purpose of this project was to construct and write code for an Internet-of-Things (IoT) based smart pet feeder to promote owner involvement in the health of their pets through the Internet to combat the high rate of obesity in pets in the United States. To achieve this, a pet

The purpose of this project was to construct and write code for an Internet-of-Things (IoT) based smart pet feeder to promote owner involvement in the health of their pets through the Internet to combat the high rate of obesity in pets in the United States. To achieve this, a pet feeder was developed to track the weight of the pet as well as how much food the pet eats while allowing the owner to see video of their pet eating, all through the owner's smartphone. In this thesis, current pet feeder strengths and weaknesses were researched, pet owners were surveyed, prototype features were decided upon, physical prototype components were purchased, a physical model of the pet feeder was developed in SolidWorks, a prototype was manufactured, and existing IoT libraries were utilized to develop code.
ContributorsCoote, Gabriela Phyllis (Author) / Ren, Fengbo (Thesis director) / Shrivastava, Aviral (Committee member) / Mechanical and Aerospace Engineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12