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- All Subjects: Health
- Creators: School of Nutrition and Health Promotion
- Creators: Johnston, Carol
Description
Background: Obesity is considered one of the most serious public health issues worldwide. Small, feasible lifestyle changes are necessary to obtain and maintain weight loss. Clinical evidence is inconclusive about whether meal preloading is an example of a small change that could potentially increase the likelihood of weight loss and weight maintenance. Objective: The aim of this study is to determine if consuming 23 grams of peanuts, as a meal preload, before a carbohydrate-rich meal will lower post prandial glycemia and insulinemia and increase satiety in the 2 hour period after a carbohydrate-rich meal. Design: 15 healthy, non-diabetic adults without any known peanut or tree nut allergies were recruited from a campus community. A randomized, 3x3 block crossover design was used. The day prior to testing participants refrained from vigorous activity and consumed a standard dinner meal followed by a 10 hour fast. Participants reported to the test site in the fasted state to complete one of three treatment meals: control (CON), peanut (NUT), or grain bar (BAR) followed one hour later by a carbohydrate-rich meal. Satiety, glucose and insulin were measured at different time points throughout the visit. Each participant had a one-week washout period between visits. Results: Glucose curves varied between treatments (p=.023). Blood glucose was significantly higher one hour after ingestion of the grain bar compared to the peanut and control treatments (p<.001). At 30 minutes after the meal, the control glucose was significantly higher than for the peanut or grain bar (p=.048). Insulin did vary significantly between treatments (p<.001). The insulin change one hour after grain bar consumption was significantly higher than after the peanut or control at the same time point (p<.001). The change in insulin one hour after peanut consumption was significantly higher than for the control treatment (p=.002). Overall satiety, expressed as the 180 minute AUC, differed significantly between treatments (p=.001). One hour after preload consumption, peanut and bar consumption was associated with greater satiety than the water control (p<.001). At 30 minutes post-meal, the grain bar was associated with greater satiety versus the water control (p=.049). The bar was also associated with greater satiety versus peanut and control at 60 and 90 minutes post-meal (p=.003 and .034, respectively). At 120 minutes post-meal, the final satiety measurement, the bar was still associated with greater satiety than the peanut preload (p=.023). Total energy intake, including test meal, on treatment days did not differ significantly between treatment (p=.233). Conclusions: Overall satiety, blood glucose and blood insulin levels differed at different time points depending on treatment. Both meal preloads increased overall satiety. However, grain bar ingestion resulted in sustained satiety, greater than the peanut preload. Grain bar ingestion resulted in an immediate glycemic and insulinemic response. However, the response was not sustained after the test meal was ingested. The results of this study suggest that a low-energy, carbohydrate-rich meal preload may have a positive impact on weight maintenance and weight loss by initiating a sustained increase in overall satiety. More research is needed to confirm these findings.
ContributorsFleming, Katie R (Author) / Johnston, Carol (Thesis advisor) / Wharton, Christopher (Christopher Mack), 1977- (Committee member) / Shepard, Christina (Committee member) / Arizona State University (Publisher)
Created2012
Description
Forty collegiate gymnasts were recruited for a nutrition and health study. Participants must have been at least eighteen years old at Arizona State University (ASU) in the club or team gymnastics program. The Institutional Review Board (IRB) reviewed and accepted my survey in order to hand out to the gymnasts. The ASU club and team coach and the ASU study team also approved my survey. As soon as the survey was approved, it was emailed to all of the gymnasts. ASU gymnasts were surveyed on nutritional knowledge and personal health. Subjects answered a quiz on nutrient needs and serving sizes. Personal questions consisted of height, weight, injuries, body image, and typical meal plans. Gymnasts were given a $10 compensation to increase the participation. We found that only 16% of gymnasts surveyed scored a 70% or higher on their nutritional knowledge. Although these gymnasts do not have adequate knowledge, the majority consume a healthy diet. Diets included fruits, vegetables, protein-rich foods, and few high fat and sugary foods. Four of the gymnasts had one or fewer injuries in the past two years, although, four gymnasts also had three or more injuries. No correlation was found between diet and injuries. There was also no correlation between the gymnast's nutritional knowledge and their health.
ContributorsKugler, Natalie K. (Author) / Levinson, Simin (Thesis director) / Berger, Christopher (Committee member) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2017-12
Description
According to the CDC, diabetes is the 7th leading cause of death in the U.S. and rates are continuing to rise nationally and internationally. Chronically elevated blood glucose levels can lead to type 2 diabetes and other complications. Medications can be used to treat diabetes, but often have side effects. Lifestyle and diet modifications can be just as effective as medications in helping to improve glycemic control, and prevent diabetes or improve the condition in those who have it. Studies have demonstrated that consuming vinegar with carbohydrates can positively impact postprandial glycemia in diabetic and healthy individuals. Continuous vinegar intake with meals may even reduce fasting blood glucose levels. Since vinegar is a primary ingredient in mustard, the purpose of this study was to determine if mustard consumption with a carbohydrate-rich meal (bagel and fruit juice) had an effect on the postprandial blood glucose levels of subjects. The results showed that mustard improved glycemia by 17% when subjects consumed the meal with mustard as opposed to the control. A wide variety of vinegars exists. The defining ingredient in all vinegars is acetic acid, behind the improvement in glycemic response observed with vinegar ingestion. Vinegar-containing foods range from mustard, to vinaigrette dressings, to pickled foods. The benefits of vinegar ingestion with carbohydrates are dose-dependent, meaning that adding even small amounts to meals can help. Making a conscious effort to incorporate these foods into meals, in addition to an overall healthy lifestyle, could provide an additional tool for diabetics and nondiabetics alike to consume carbohydrates in a healthier manner.
ContributorsJimenez, Gabriela (Author) / Johnston, Carol (Thesis director) / Lespron, Christy (Committee member) / School of Nutrition and Health Promotion (Contributor) / School of International Letters and Cultures (Contributor) / Barrett, The Honors College (Contributor)
Created2016-05
Description
This study examines cognitive and motor function in adolescents with Down syndrome (DS) following an 8-week assisted cycling therapy intervention. Forty-four participants were randomly assigned to three groups consisting of an assisted cycling (AC) (i.e., exercise accomplished through the use of a motor), a voluntary cycling (VC) (self-selected cadence), and a no cycling (NC) control group. Both ACT and VC groups rode a stationary bicycle for three 30-minute sessions a week, for a total of eight weeks. Participants completed cognitive testing that assessed information processing and manual dexterity at the beginning and at the end of the 8-week intervention. Consistent with our hypothesis, the results showed that information processing and manual dexterity improved following 8 weeks of cycling for the ACT group. These results were not seen for individuals in the voluntary and non-exercise groups. Our results suggest that assisted cycling therapy may induce permanent changes in the prefrontal cortex in adolescents with DS.
ContributorsJimenez, Andrew (Author) / Ringenbach, Shannon (Thesis director) / Kulinna, Pamela (Committee member) / Barrett, The Honors College (Contributor) / School of Nutrition and Health Promotion (Contributor)
Created2015-05
Description
Introduction/Purpose: This paper describes the process of the community needs assessment phase of program implementation for the Student Health Outreach for Wellness (SHOW) clinic. Homeless individuals are more likely (than non homeless individuals) to experience serious illness, depression and mental illness. Access to health care has been identified as a barrier to receiving appropriate health care to manage the diseases and conditions clients may have. SHOW's vision is to operate on Saturdays utilizing Health Care for the Homeless (HCH) to offer extended primary health care hours, along with offering health promotion programming to address the biopsychosocial components of their health. Ultimately, this aims to reduce the homeless population's need to visit emergency room departments for non- urgent, primary care visits. Methods: To validate the need for this clinic's operation of programming and health services, a community needs assessment was conducted to collect data about the population's current health status. Forty-three people (n=43) ages 20-76 (M = 44.87) were surveyed by a trained research team using interview questionnaires. Results: The results show a prevalence of self\u2014reported physical and behavioral conditions, and support that this population would benefit from extended hours of care. Mental and behavioral health conditions are the most prevalent conditions (with the highest rates of depression (41.86%) and anxiety disorder (32.56%)), followed by the common cold (23.36%) and back pain (16.28%). The average reported emergency department (ED) visits within the past six months was 1.18 times. Almost everyone surveyed would visit a free medical clinic on the Human Services Campus (HSC) staffed by health staff and health professional students on the weekends (93.18%). Conclusion: Overall, the community needs assessment conducted for SHOW supports the need for weekend access to health care facilities and an interest in health programming for this population.
ContributorsShqalsi, Eneida Agustin (Author) / Hoffner, Kristin (Thesis director) / Harrell, Susan (Committee member) / Harper, Erin (Committee member) / Barrett, The Honors College (Contributor) / School of Nutrition and Health Promotion (Contributor)
Created2015-05
Description
The purpose of this cookbook was to provide students that live in the Barrett dorms with easily accessible nutritious meals that prevent total reliance on the dorm's dining hall throughout the year. Limitations of this research included staying within budget, the availability of near-by grocery stores, meal preparation time, and the types of appliances which can be used in dorms. While living in dorms many students may find that dining halls have a large variety of food offerings that are consistently available. Although there are many options, they are not necessarily the healthiest choices. In addition to health these options rarely change. For safety reasons students are limited to dorm room appliance options that include a mini-fridge and a microwave. There is not a lot of cooking you can do with just a microwave, but with the proper knowledge it is surprisingly enough to make a great meal. In addition to appliances students can utilize cutting boards, plates, and plastic utensils, but if students are not educated about cooking diverse meals it is easy to venture toward unhealthy meal choices. Attending college can be costly. Expenses of tuition, books, supplies and living fees can add up quickly. Students are always in need of healthy meal options that are also healthy for their bank accounts. This cookbook contains affordable, healthy, and quick to make recipes. Virtually everyone who has ever been a student usually has a weekly/monthly budgetary amount to spend and cooking their own meals in the dorms will turn out to be much cheaper alternative to having dining hall meals every day. It was interesting to create a week full of meal preps for breakfast, lunch and dinner- including snacks with various alternatives. Not every student has a vehicle in which they can get necessary ingredients for cooking; Therefore, this cookbook has a grocery store map that includes address and store hours to aid students in choosing closer more convenient locations. In college, the journey to a healthy lifestyle is not easy. There are many ways to keep on track and follow the routine which works for both the body and the mind. Following the easy recipes within this cook book will minimize the risk of freshman 15 weight gain and decrease the time spent on both cooking and coming up with healthy meal ideas. These meals are uncomplicated, affordable, and take little to no effort. Barrett CookBook for Dorms main mission was to provide students with a foundation for a nutritional, flexible, and stress-free dining environment without the added stress of constantly thinking about what goes into their bodies.
ContributorsCherkaskykh, Alisa A. (Author) / Grgich, Traci (Thesis director) / Johnston, Carol (Committee member) / School of Mathematical and Statistical Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
College students who may be living on their own for the first time are faced with a slew of new challenges, which include making healthy lifestyle choices. The purpose of this study involves investigating how well Arizona State University freshmen students take care of their health (regarding nutrition, purposeful exercise, alcohol consumption and sleep patterns) compared to other college freshmen throughout the United States. This study used data from the ASU Wellness department and the American College Health Association (ACHA) to compare these aspects of health and find out which areas ASU health promotions efforts should focus on to help educate freshmen and improve their health for the future. The writer also researched past studies to find the best ways to communicate health information to college freshmen via online media. Findings indicate both ASU freshmen and students from various U.S. universities fall short of meeting current health recommendations, and a need exists for further research to identify the best practices to effectively reach these students through the Internet and commonly used online platforms.
ContributorsKunkel, Katie Lynn (Author) / Chiarelli, Dean (Thesis director) / Aguila, Holly (Committee member) / Barrett, The Honors College (Contributor) / Walter Cronkite School of Journalism and Mass Communication (Contributor) / School of Nutrition and Health Promotion (Contributor)
Created2014-05
Description
Dancers tend to injure the anterior cruciate ligament in their left leg more often than the right. It is unclear whether this trend is due to biased choreography or if leg dominance and left versus right asymmetries are contributing factors. The purpose of this study was to investigate asymmetries between the left and right leg, in knee abduction during landing, hip external rotation (ER) and internal rotation (IR) strength, and hip ER and IR range of motion in dancers compared to non-dancers. This study aimed to determine whether these asymmetries can be linked to leg dominance, and if this puts one leg at higher risk for ACL injury. Ten dancers and eleven non-dancers performed three maximal effort countermovement vertical jumps off of two feet, as well as three maximal effort single leg jumps on each leg. Knee abduction angles during the landing phase of the jumps were calculated using motion capture data. Maximum isometric hip ER and IR strength was measured at 15, 30, 45, 60, and 90 of knee flexion, and hip ER and IR range of motion was measured at 90 of knee flexion. Contrary to the hypothesis, few significant differences were found between the left and right leg, as well as between dancers and non-dancers. Dancers exhibited significantly greater IR range of motion than non-dancers, and knee abduction angles were greater on the right than left leg during double leg jumps. This opposes the hypothesis that knee abduction angles would be greater in dancers on the left leg. However, significant positive correlations were found
between IR strength and knee abduction angles during single leg jumps on the left leg, suggesting that IR strength may be a contributing factor to knee valgus. Further studies may want to utilize qualitative analyses, more relevant jumping tasks, and a different marker set to elucidate asymmetries of the lower limbs that may truly be present.
between IR strength and knee abduction angles during single leg jumps on the left leg, suggesting that IR strength may be a contributing factor to knee valgus. Further studies may want to utilize qualitative analyses, more relevant jumping tasks, and a different marker set to elucidate asymmetries of the lower limbs that may truly be present.
ContributorsOberbillig, Megan (Author) / Wiley, Alexander (Committee member) / Hinrichs, Richard (Committee member) / Barrett, The Honors College (Contributor) / School of Nutrition and Health Promotion (Contributor)
Created2013-05
Paddle With A Purpose: A Synthesis on My Perspective on Cultivating an Intentional Life of Happiness
Description
Happiness is an enormously broad topic that has recently gained momentum in the workplace, literature, media and society. There are many interconnected topics and themes contributing to the overall state of being happy. In my book, I dive into the most important topics that contribute to daily and global happiness. Each of the following topics are explored within the evidence-based literature and juxtaposed with my own life experience and perspective. First, I will explore society’s impact on happiness. Society shapes our perspective more than we realize, so it is important to debunk what rings true to us individually and what does not. Next, I’ll share with you my favorite thing in life—gratitude. Gratitude is the easiest way to transition a negative affect into a positive state of being. In chapter three I will discuss how language and perspective shape our experiences. Word choice and self-talk are extremely impactful in your relationship with yourself and your relationship with others. Chapter four is about complaining and how it serves us and inhibits us. There are many functions to complaining, like self-awareness and enhanced interpersonal relationships as well as consequences like being a draining friend to be around. Then I’ll share about the phenomenon of emotional contagion and compassion and finish it up with the final chapter about being present and practicing happiness in our daily lives. It is most important to live a life full of intentional daily actions. The tone of my book is conversational and meant to serve as an inspirational tool to aide in achieving a happier life.
ContributorsSugarman, Cedar Gaia (Author) / Hoffner, Kristin (Thesis director) / Dawes, Mary (Committee member) / Curry Hart, Rachel (Committee member) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2017-05
Description
This paper begins by exploring the prior research that has shown how eating a plant-based diet can affect the human body. Some of these effects include: improved mood, energy levels, gut health, alkalized urine pH, as well as, lowering the risk of hormonal imbalance, kidney stones, diabetes, cancer, and coronary artery disease. The worries that generally accompany eating a fully vegan diet, which include, malnutrition and protein deficiency, are also addressed in the background research. In attempt to build upon previous research, a weeklong experiment was conducted testing 3 different factors, which include: gut health, improved mood, and urine pH. Mood states were measured quantifiably using a POMS (profile of mood states) test. Gut health was measured using several factors, including consistency and frequency of bowel movements, as well as, GI discomfort. Two 24-hour urine samples were collected from each of the subjects to compare the pH of their urine before and after the study. The sample size of this study included 15 healthy, non-smoking, subjects, between 18-30 years of age. The subjects were split up into 3 stratified random samples, including, an omnivore control group, vegan control group, and experimental vegan group. The experimental vegans had eaten meat/eggs/dairy regularly for their whole lives before the start of the study, and had consented to eating a vegan diet for the entirety of one week. While the data from the control groups remained mostly constant as predicted, the results from the experimental group were shown to have a significantly better mood (P<0.05) after one week, as well as, a significantly higher urine pH (P < 0.025) than they did before the study. However, the experimental group did not show a significant change in stool frequency, consistency, or GI discomfort within one week. The vegan control group, which included subjects who had eaten a plant-based diet for 1-3 years, had much better gut health scores. This leads us to believe that the vegan gut microbiome takes much longer to transform into than just one week unlike urine pH and mood, which can take as little as one week. These findings warrant further investigation.
ContributorsMacias, Lindsey Kaori (Author) / Johnston, Carol (Thesis director) / Katsanos, Christos (Committee member) / Harrington Bioengineering Program (Contributor) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2017-05