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Eat In, Not Out: A Comparative Analysis Between at Home Cooking and Restaurant Dining

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

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.

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Created

Date Created
2018-05

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Therapp: A Physical Therapy Application to Improve Patient at Home Progress

Description

Research indicates patient adherence to physical therapy home exercise programs is low and this is confirmed anecdotally by people working in the field. Many patients do not improve at the desired rate because they are only coming into the clinic

Research indicates patient adherence to physical therapy home exercise programs is low and this is confirmed anecdotally by people working in the field. Many patients do not improve at the desired rate because they are only coming into the clinic for two to three days a week and then do not continue with their exercises at home. This thesis project was focused on designing a mobile application that would better help physical therapists facilitate home exercises for their patients. The goals of this application were to make it easier for patients to remember what they need to do and how often they need to do it, to increase patient improvements by making it easier to access and complete assigned exercises, and to make the physical therapist more efficient and effective by assigning the exercises through a program that can be easily altered. In order to create this application, research on self-efficacy, adherence, and behavior strategies and theories was collected. Then, interviews with physical therapists and patients were completed to determine what content should be added to the application for patients to be successful and to determine what features they believed would best facilitate exercise adherence. Lastly, the application and its features were designed based on the collected research and interviews.

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Agent

Created

Date Created
2018-12

Nutrition Education Video Series for the Improvement of Arizona State University Student Health

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

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

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Created

Date Created
2017-12

Social Parks

Description

Social media is shaping a new generation of hikers and adventurers, as more and more millennials are finding themselves out on the trails. Are they doing it all for the 'gram? Are they seeking adventure? Or is it a combination

Social media is shaping a new generation of hikers and adventurers, as more and more millennials are finding themselves out on the trails. Are they doing it all for the 'gram? Are they seeking adventure? Or is it a combination of the two? "Social Parks" follows three millennials through national parks like Zion, The Grand Canyon, and Rocky Mountain in search of an answer.

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Created

Date Created
2017-12

A Broke Bitch's Guide to Grub: An Exploration of College Eating Habits

Description

This project aims to explore factors influencing college students' eating behavior, and solutions to poor eating habits throughout college. I found that money, taste, and convenience are among the largest contributors to decisions college students make regarding where and what

This project aims to explore factors influencing college students' eating behavior, and solutions to poor eating habits throughout college. I found that money, taste, and convenience are among the largest contributors to decisions college students make regarding where and what to eat. I have created a cookbook, where each recipe costs under and up to $2 to create, that falls within the acceptable macronutrient distribution range (AMDR), and that will provide a reasonable number of calories for a young adult. My create project entails 21 original recipes that have been tested, perfected, and formed into the AMDR, to provide financially struggling students with a week's worth of substantial meals. I also included original illustrations to make the project visually appealing and add an additional layer of creativity to the work. There are 21 original recipes and 20 original illustrations found in the book, along with original research on the least expensive locations to buy food and the instruments necessary to prepare it. I have also included secondary research on the factors influencing college students' eating habits, and the recommended calorie intake and price point for young adults on a "thrifty" (low income) food plan. I have begun looking into publishing my work, both in print and as an e-book.

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Agent

Created

Date Created
2017-05

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How To Start...A Start-up Business

Description

My thesis was designed as a creative project. My overall mission was to develop an idea that involved both my major in marketing and minor in health and wellness. My topic was how to start... a start-up business. My business,

My thesis was designed as a creative project. My overall mission was to develop an idea that involved both my major in marketing and minor in health and wellness. My topic was how to start... a start-up business. My business, PEAK4U, is a professional fitness center that provides classes in therapeutic yoga, meditation, Physical Therapy, massage, and personal training. The customers are other business entrepreneurs who would like to provide their service at our facility. I obtained an LLC, Articles of Organization, and started a bank account for PEAK4U. I located a space to house all of these activities where I charge 25$ per hour no matter what service they provide. I have created a website that provides all the information on our instructors, classes, products we sell, and an area where instructors can apply online. This idea has been developed over my four-year academic career at ASU. A few of my honors classes here at Barrett have given me the knowledge in how to start a business. With the help from my director John Dietrich and my committee member Tiffany Gray, I was given insight from both the business and fitness sides on how to create this business. This thesis was designed to help finance doctorate school in Physical Therapy and help me to gain experience in a field that I am passionate about. Overall, the creation of this business was not very time consuming because our entrepreneurs are accountable for creating their own marketing, but must pass it through me for approval.

Contributors

Agent

Created

Date Created
2017-12

Anti-Inflammatory Cookbook for Diabetic Patients

Description

The purpose of this cookbook is to provide pre-diabetic, type 1 and type 2 diabetics with a foundation of recipes. These recipes have been created with the intent of regulating inflammation which can be caused by such metabolic abnormalities. I

The purpose of this cookbook is to provide pre-diabetic, type 1 and type 2 diabetics with a foundation of recipes. These recipes have been created with the intent of regulating inflammation which can be caused by such metabolic abnormalities. I want to educate patients who suffer from these conditions that there are several ingredients that work alongside their condition rather than feeling that they are limited to foods and recipes. I want to increase patients moral and self-efficacy to explore and work with new ingredients. These series of recipes should be used as a guide to trying new foods however patients should know that they are able to add their own ingredients that are suitable to their liking or condition.

Contributors

Agent

Created

Date Created
2018-12

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The effect of reward-delay in gain-framed messages on the behavior and self-esteem of cigarette smokers

Description

Many studies have supported the theory that gain-framed messaging is effective in changing smoking behavior. However, the importance of focusing on long-term positive benefits or short-term positive benefits in this messaging remains a mystery. This study investigated the role that

Many studies have supported the theory that gain-framed messaging is effective in changing smoking behavior. However, the importance of focusing on long-term positive benefits or short-term positive benefits in this messaging remains a mystery. This study investigated the role that reward-delay within gain-framed messaging has on the self-esteem and behavior of cigarette smokers. Specifically, it sought to answer the question of whether short-term reward-delay messaging is more effective in increasing self-esteem and positive smoking behavior than long-term reward-delay messaging. An intervention was conducted in which participants, 16 female and 17 male, were exposed to either short-term reward-delay information or long-term reward-delay information. Self-esteem scores as well as smoking behavior were measured and compared before and after the intervention. Results from the study showed that participants in the short-term reward-delay group smoked 2 less cigarettes per day and 12 less cigarettes per week on average after the intervention than participants in the long-term reward-delay group. The results were also consistent with the findings of previous studies that suggest females are more heavily influenced by gain-framed messaging than males.

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Agent

Created

Date Created
2015-05

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Turmeric Effects on Serum Lipid Concentration

Description

Turmeric is the bright yellow root that has been used as a spice, healing remedy, and textile dye. Previous studies have suggested that the most active ingredient in turmeric, curcumin, could reduce serum cholesterol concentration. However, most of these studies

Turmeric is the bright yellow root that has been used as a spice, healing remedy, and textile dye. Previous studies have suggested that the most active ingredient in turmeric, curcumin, could reduce serum cholesterol concentration. However, most of these studies were conducted on animals and not many have been done on controlled human trials. This randomized, double-blinded, controlled crossover study evaluates the effects of turmeric on blood cholesterol concentrations including total cholesterol, LDL cholesterol, HLD cholesterol, and triglycerides. In this study, eight healthy participants between the ages of 18 and 45 were randomized to receive either 500mg capsules of turmeric or placebo for a period of three weeks. Following a wash-out period of five weeks, all participants were crossed over to the alternative treatment for another three weeks. After comparing the 3 week treatment and placebo phases, turmeric showed no significant effect on serum lipid concentrations. Furthermore, a slight increase in total cholesterol concentrations was observed following the turmeric phase when compared to the placebo phase.

Contributors

Agent

Created

Date Created
2016-05

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College Cooking Habits

Description

There are two goals for this honors student project: (1) to determine (using an online survey) what college students do and do not know about cooking and preparing foods and (2) to video record short demonstrations of several cooking skills

There are two goals for this honors student project: (1) to determine (using an online survey) what college students do and do not know about cooking and preparing foods and (2) to video record short demonstrations of several cooking skills that college students lack the most based on survey responses. Ultimately, this project hopes to help students develop skills they can use in the kitchen to encourage more cooking at home and less eating out, dietary changes that should lead to more healthful meals and a healthier population. Links to cooking videos: https://youtu.be/ufsVYnfoCQM https://youtu.be/aZCIH33ebZ0

Contributors

Agent

Created

Date Created
2016-05