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- All Subjects: Palestinian cookbook
- All Subjects: Wellness
- Creators: Dixon, Kathleen
Participants were employees working full-time jobs with Arizona State University or Tri Star Motor Company. Employees had to be 18 or older were invited to join the study. Employees participating in the study lived within the the greater Phoenix area. Participants of all races, genders, activity statuses, and BMIs were encouraged to join.
A one-arm, pre-test, post-test study design was utilized. We examined whether the hydration status of participants in the intervention improved or worsened during the course of the intervention, and then attributed any such improvement or deterioration to the intervention. Urine collections from an afternoon sample were gathered before and after the one-week intervention. For the intervention, the participating offices received a water dispensing system in close proximity to employee desk spaces. A reusable water bottle was also given to each participant. Urine specific gravity (USG) was assessed in all urine samples to indicate hydration status, and all participants completed water intake surveys before and after the intervention.
From this study, the overall change in water intake over the course of the one-week intervention was 143 ounces/day. This is an average of adding two and a half 8 oz glasses of water each day of the week per participant. USG also decreased significantly at the end of the intervention in comparison to the baseline value. In the greater body of research, this study strengthens the viability of inputting a hydration station and offering reusable water bottles to employees. This cost-effective method is an easy way to incorporate employee wellness in the workplace. The benefit of employees to drink more water is numerous, including increased focus, mental reactivity, and overall mood and wellness.
The goal of this project is to document and format a cookbook of my grandmother’s Palestinian recipes while learning about her life and the history of Palestine. This process included research of Palestinian history from many different sources: books, Palestinian cookbooks, and online articles to form a foundation for the food and culture behind the recipes from Palestine. It also included intensive cooking lessons with different women in our family to measure, practice, and taste different dishes included in this project. The focus of this cookbook was our grandmother’s recipes, but soon after starting, we realized that cooking in a Palestinian household is a group effort and rarely done by one person. Due to this realization, we decided that everyone in the family would be recognized in constructing this cookbook. After completing this project, we documented stories and experiences of my grandmother’s move to America at a young age, raising five children with no family around her, and her ability to find substitutes for ingredients that were not available in America that we did not know of before. Our relationship with our family and culture has strengthened during this experience, and we are now more confident in who we are and what we can offer to our future generations.