Matching Items (3)
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- All Subjects: Anthropology
- Creators: Jacobs, Mark
Description
How are perceptions of morality and disgust regarding meat consumption related to each other? Which factor is more salient in determining one's willingness to eat the meat of a specific animal? How do these answers vary across religious groups? This study investigates the ways that concepts like morality and disgust are related to food preferences and hopes to shed light on the mechanisms that enforce culturally sanctioned food taboos. The study compares 4 groups of people in the U.S.: Christians (n = 39), Hindus (n = 29), Jews (n = 23), and non-religious people (n = 63). A total of 154 participants were given surveys in which they rated their feelings about eating various animals. Data from Christian and non-religious groups exhibited similar patterns such as a high likelihood of eating a given animal when starving, while results from Jews and Hindus were consistent with their religion's respective food taboos. Despite these differences, morality and disgust are strongly correlated with one another in almost all instances. Moreover, morality and disgust are almost equally important considerations when determining willingness to eat when starving.
ContributorsParekh, Shaili Rajul (Author) / Hruschka, Daniel (Thesis director) / Jacobs, Mark (Committee member) / Barrett, The Honors College (Contributor) / School of Nutrition and Health Promotion (Contributor) / School of Human Evolution and Social Change (Contributor) / Hugh Downs School of Human Communication (Contributor)
Created2014-12
Description
Early humans adapted to eating cooked food with increased energy density and absorption of macronutrients. However, in modern times many suffer from diseases like obesity and type 2 diabetes which can result from too much energy being absorbed from food. This study measures glucose responses to a high glycemic meal with a side dish of raw or cooked vegetables. There was a slight trend for raw vegetables to have decreased postprandial blood glucose responses when compared to cooked vegetables.
ContributorsWilkins, Christine Marie (Author) / Johnston, Carol (Thesis director) / Jacobs, Mark (Committee member) / Barrett, The Honors College (Contributor) / School of International Letters and Cultures (Contributor)
Created2014-05
Description
Due to the nature of animals, even domesticated pets, animal scavenging of human remains is an important taphonomic factor. This area of study has, however, been undercounted in the current literature. The purpose of this study was to begin the first step in creating a taphonomic profile for urban / household animal scavenging as distinguishable from manmade tool marks. Using volunteered animals and regularly available tools, alterations were made on beef ribs in order to characterize the distinguishing profiles between the two groups. It was found that animal scavenging alterations, in the short term (20 minutes used in this study) have a distinctly different appearance than tool mark alterations. Animal scavenging has less visible alterations, consistent bite morphology across different species, and symmetrical cut marks along the midsection of the long bones. Ultimately, this study was a successful first step in furthering taphonomic alteration database research across various biomes and conditions.
ContributorsLittle, Cody Lee (Author) / Kobojek, Kimberly (Thesis director) / Falsetti, Anthony (Committee member) / Ball, Becky (Committee member) / School of Human Evolution and Social Change (Contributor) / School of Mathematical and Natural Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05