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
I was a curious child who grew up to be a curious adult. Ever since I learned how to read, I have had a passion for science and learning new things. I chose to watch the Discovery channel over any other network on TV, and I was drawn to the non-fiction section of the Phoenix Public Library. My parents encouraged my curiosity and helped me learn in any way they could. My mom took me to Juniper Library every weekend while my dad sat through countless episodes of Mythbusters, How It’s Made, and Shark Week specials. Eventually, there came a time when they could no longer answer the endless questions I would throw their way. My mom likes to remind me of one question in particular that I would ask that she was unable to form any kind of answer to. This question ended up shaping my scientific interests and became the basis for my chosen college major. The question was “why are people people?”
ContributorsMaiorella, Madeline Jo (Author) / Meissinger, Ellen (Thesis director) / Lawrence, Julie (Committee member) / School of Life Sciences (Contributor) / School of Geographical Sciences and Urban Planning (Contributor) / School of Human Evolution & Social Change (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05