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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

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.

ContributorsKyaruzi, Faith N (Author) / Kingsbury, Jeffrey (Thesis director) / Bienenstock, Elisa (Committee member) / College of Health Solutions (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
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Description

Health and Wealthness is a podcast where your hosts, Emily Weigel and Hanaa Khan discuss pressing and trending topics about health and wealth that everyone should know about. Our first four episodes focus on the opioid crisis. Both the science and healthcare sides. We then go on to talk about

Health and Wealthness is a podcast where your hosts, Emily Weigel and Hanaa Khan discuss pressing and trending topics about health and wealth that everyone should know about. Our first four episodes focus on the opioid crisis. Both the science and healthcare sides. We then go on to talk about burnout and mental health in a conversational episode.

ContributorsKhan, Hanaa S (Co-author) / Weigel, Emily (Co-author) / Olive, Foster (Thesis director) / Bonfiglio, Thomas (Committee member) / Department of Psychology (Contributor) / School of Life Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
ContributorsRizvi, Hasan (Author) / Hyatt, JP (Thesis director) / Kingsbury, Jeffrey (Committee member) / Barrett, The Honors College (Contributor) / School of International Letters and Cultures (Contributor) / School of Molecular Sciences (Contributor)
Created2023-05
Description
Throughout history humans have had to adapt to changing conditions in order to survive. Food shortages are one of the major pressures that have shaped past populations. Because of this, the human body has many physiological adaptations that allow it to go extended periods of time consuming little to

Throughout history humans have had to adapt to changing conditions in order to survive. Food shortages are one of the major pressures that have shaped past populations. Because of this, the human body has many physiological adaptations that allow it to go extended periods of time consuming little to no food. These adaptations also allow the body to recover quickly once food becomes available. They include changes in metabolism that allow different fuel sources to be used for energy, the storing of excess energy absorbed from food in the forms of glycogen and fat to be used in between meals, and a reduction in the basal metabolic rate in response to starvation, as well as physiological changes in the small intestines. Even in places where starvation is not a concern today, these adaptations are still important as they also have an effect on weight gain and dieting in addition to promoting survival when the body is in a starved state.

Disclaimer: The initial goal of this project was to present this information as a podcast episode as a part of a series aimed at teaching the general public about human physiological adaptations. Due to the circumstances with COVID-19 we were unable to meet to make a final recording of the podcast episode. A recording of a practice session recorded earlier in the year has been uploaded instead and is therefore only a rough draft.
ContributorsPhlipot, Stephanie Anne (Author) / Hyatt, JP (Thesis director) / Kingsbury, Jeffrey (Committee member) / School of Molecular Sciences (Contributor) / School of Life Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
The goal of this paper is to describe the current understanding of how a human’s remaining senses are affected by the onset of blindness through physiological adaptations. The main focuses of this paper stem around the brain and how it adapts to blindness through mechanisms such as neuroplasticity. This paper

The goal of this paper is to describe the current understanding of how a human’s remaining senses are affected by the onset of blindness through physiological adaptations. The main focuses of this paper stem around the brain and how it adapts to blindness through mechanisms such as neuroplasticity. This paper will explore the increased acuity of both tactile and auditory processing as well as spatial navigation resulting from the onset of blindness. This paper will also explore the enhanced ability of the blind to echolocate as well as the mechanisms of homeostasis that underlie this ability. Finally, this paper will report on the lack of enhancement for the senses of taste and smell in humans after the onset of blindness and possible reasons why there are no observed increases in potential. It is the hope of the writers that this paper will cover the current state of knowledge on the phenomenon of adaptations resulting from the onset of blindness to such an extent that this information can be presented in a podcast format later on.

Disclaimer: Due to the COVID-19 global pandemic, the final outcomes of this project were impacted and limited. Therefore, the rough draft practice podcast session has been uploaded to accompany the written thesis portion as final recordings could not be recorded at this time.
ContributorsMoyzes, Hannah (Co-author) / Fox, Dylan (Co-author) / Hyatt, JP (Thesis director) / Kingsbury, Jeffrey (Committee member) / College of Health Solutions (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
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Description
The focus of this research paper will be on assessing the nutritional quality of the available dining options across the Arizona State University Campus by assessing the healthfulness, cost and availability of dining options. Due to the lifestyle changes that come along with attending college, first time full-time freshmen are

The focus of this research paper will be on assessing the nutritional quality of the available dining options across the Arizona State University Campus by assessing the healthfulness, cost and availability of dining options. Due to the lifestyle changes that come along with attending college, first time full-time freshmen are at an increased risk for gaining weight and developing poor lifestyle choices that will follow them into adulthood. Freshman who chose to live in an on-campus dorm are required to enroll in a meal plan giving them access to dining halls as well as on-campus convenience and fast casual restaurants.
The on-campus dining options across the Tempe and Downtown campuses were evaluated using two established measures: The Full Restaurant Evaluation Supporting a Healthy Dining Environment Audit (FRESH) & The Nutrition Environment Measures Survey (NEMS). A total of 31 on-campus dining facilities including twenty-two fast-casual restaurants, five markets and four dining halls were evaluated for this study. The results from these surveys assisted in determining if the nutritional environment provided by Arizona State supports healthy eating behaviors or if it incentives students to make poor nutritional choices.
Of the 21 restaurants evaluated using the FRESH survey, scores ranged from 33% to 63% of the total points possible. The maximum total score was awarded to Engrained on the Tempe Campus with a score of 91 and the minimum score was received by the Domino’s Pizza on the Downtown Campus with a score of 48. Of the four dining halls evaluated, the highest total score was 85 and the lowest was 79, indicating low variability amongst the dining halls. Out of the 22 restaurants evaluated using the NEMS-R, 32% fell within the lowest of the four quartiles of score distribution, 36% fell within the second lowest, 27% fell within the third quartile and a mere 4%, accounting for one restaurant (Engrained), fell within the top tier.
The loss of points amongst the restaurants and dining halls is mostly attributed to lack of fresh sides, lack of healthy entrees and barriers to healthy decision making. The restaurants that were classified as the healthiest options had limited hours of operations past 4 pm on weekdays and were not open on weekends. Additionally, the entrees at these restaurants averaged between $4-6 more expensive than those that were classified as the unhealthiest. The unhealthiest options also had the most hours of operation as they were open past 2 am every day of the week.
Overall, the campus dining environment provided by Arizona State University does not enable students to make healthy nutritional choices. In a setting where most students living on-campus do not have transportation or a full kitchen to prepare their own food in, a majority of their meals are consumed via on-campus dining options. Based on the overall assessment of healthy options, the barriers to healthy decision making, the hours of availability and the cost associated with healthier alternatives, the campus environment assists students in making poor nutritional choices.
ContributorsPeck, Autumn (Author) / Kingsbury, Jeffrey (Thesis director) / Bienenstock, Elisa (Committee member) / College of Health Solutions (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05
Description

Our current understanding of the mitochondrial genome was revolutionized in 2015 with the discovery of short open reading frames (sORFs) that produced protein products called mitochondrial-derived peptides (MDPs). Interestingly, unlike other proteins produced by the organelle, these MDPs are not directly involved in the electron transport chain but rather serve

Our current understanding of the mitochondrial genome was revolutionized in 2015 with the discovery of short open reading frames (sORFs) that produced protein products called mitochondrial-derived peptides (MDPs). Interestingly, unlike other proteins produced by the organelle, these MDPs are not directly involved in the electron transport chain but rather serve the role of metabolic regulators. In particular, one of these peptides called MOTS-c has been shown to regulate glucose and fat metabolism in an AMPK-dependent manner. With its capacity to enter the mitochondria and impact gene expression, MOTS-c has also displayed the ability to increase aerobic exercise performance by triggering elevated synthesis of the HO-1 antioxidant. Overall these findings position MOTS-c as a promising treatment for metabolic diseases as well as a potential dietary supplement to boost ATP availability.

ContributorsRizvi, Hasan (Author) / Hyatt, JP (Thesis director) / Kingsbury, Jeffrey (Committee member) / Barrett, The Honors College (Contributor) / School of International Letters and Cultures (Contributor) / School of Molecular Sciences (Contributor)
Created2023-05
ContributorsRizvi, Hasan (Author) / Hyatt, JP (Thesis director) / Kingsbury, Jeffrey (Committee member) / Barrett, The Honors College (Contributor) / School of International Letters and Cultures (Contributor) / School of Molecular Sciences (Contributor)
Created2023-05