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Description
The purpose of this thesis is to create an informational book on gluten-free living. It is our hope that by the end of the book readers will have a better understanding that living with a gluten intolerance or auto-immune disorder does not control one's life. Someone just needs to put in a bit more planning and time in order to travel or eat out. The book goes into detail on every condition on the gluten-sensitivity spectrum. It also goes in-depth on medicines, recipes, and travel.
ContributorsSnodgrass, Allison (Co-author) / Snodgrass, Amanda (Co-author) / Johnston, Carol (Thesis director) / Jacobs, Mark (Committee member) / Barrett, The Honors College (Contributor) / Chemical Engineering Program (Contributor)
Created2015-05
Description
The Gluten-Free Diet (GFD) is increasing in prevalence due to increased diagnoses of Celiac Disease, however deficiencies have been found to persist in individuals with Celiac Disease who have been on the diet for a prolonged period of time. These deficiencies are not the result of continued GI inability to absorb the nutrients (as evidenced by biopsy) and, therefore, are inherent to the diet itself. Comparing these deficiencies to nutrient-dense gluten-free grains reveals those that specifically meet the deficiencies evident in the GFD. These include low-fat soy flour, buckwheat, and sorghum as the most nutritionally adequate for the gluten-free individual.
ContributorsFaust, Janessa Kaye (Author) / Morse, Lisa (Thesis director) / Johnson, Melinda (Committee member) / Hampl, Jeffrey (Committee member) / Barrett, The Honors College (Contributor) / School of Nutrition and Health Promotion (Contributor) / School of International Letters and Cultures (Contributor)
Created2013-05
Description
Celiac Disease (CD) is now widespread as one in 133 people are currently diagnosed, while there were only one in 150 in 2006. Much of the research concerning CD is still in the early stages, as formal epidemiological studies are relatively recent. CD is aggravated by the consumption of gluten, which is found mainly in wheat, rye, oats, and barley. Not surprisingly, the rising prevalence of CD has created a significant business opportunity for food manufacturers in developing products that are tailored to CD sufferers. While the entire Gluten-Free (GF) industry has been experiencing double digit growth rates, the expansion in available snack foods has outstripped all others. Observation of GF snack food prices suggests that food manufacturers are responding to high retail prices associated with GF foods. However, GF foods are often also advertised with other attributes that generally sell for a premium over conventional foods. Therefore, whether the high retail price for GF snack foods can be attributed specifically to the GF attribute is an empirical question. The objective of this research is to determine whether there is a retail-price premium for GF snack foods and, if there is, to estimate its magnitude. A hedonic pricing model is used to answer this question. Specifically, a hedonic pricing model was applied to a unique dataset of snack food products in order to estimate the marginal value for the GF attribute, while controlling for a number of other important attributes. Results show that the GF attribute is both economically and statistically significant, implying a premium of nearly $1.86 above gluten-containing products. Production costs for smaller manufacturers can be two to three times higher for GF foods relative to non-GF foods, but this still implies an excess premium of over $0.50 (assuming 40% margins). However, high premiums may not last as large retailers are utilizing their influence over suppliers to keep retail margins low. Therefore, the primary implication of the research is that the rapid growth in recent years can easily be explained on economic grounds for large agribusinesses, as this implies a major profit opportunity.
ContributorsSampson, Jed Philip (Author) / Richards, Timothy (Thesis advisor) / Manfredo, Mark (Committee member) / Pofahl, Geoffrey (Committee member) / Arizona State University (Publisher)
Created2010
Description
Affecting nearly 1% of the world’s population, Celiac disease is an autoimmune disease that causes damage to the small intestine through the ingestion of gluten. Over time, the villi of the small intestine are destroyed which prevents nutrients from being absorbed properly leading to impaired health and growth of an individual. Currently, there is no cure for celiac disease. Those that are diagnosed with Celiac disease usually adhere to a gluten-free diet. By doing so, most manage their symptoms and minimize the damage to their small intestine. However, this diet is only effective if one is able to strictly adhere to the diet. If gluten is consumed, even on accident which is rather easy, the villi of the small intestine are damaged and individuals are at risk for a number of symptoms including chronic diarrhea, constipation, and even cognitive impairment. A cure for Celiac disease that extends beyond lifestyle changes would better help those affected and ensure their small intestine functions properly and growth of an individual is not impaired. One potential solution is medication that prevents inflammation from T cells through the blockage of cytokine signaling of interleukin-6. This thesis proposes a research project to identify a phase 3, double blind, placebo controlled trial that would test the efficacy of the potential drugs.
ContributorsRehman, Shiza (Author) / Hartwell, Leland (Thesis director) / Johnston, Carol (Committee member) / Barrett, The Honors College (Contributor) / School of Life Sciences (Contributor)
Created2022-12
Description
Ciao is a product and digital application that allows people with celiac disease to gain control over their health as well as lead a more freeing life. The product is a compact cooking set that keeps utensils safe from the common cross-contamination that can be life-threatening to a person with celiac disease. The application allows people to find new restaurants that will be safe for them to eat at, scan the barcode of common food products for 8 of the most common allergens, and provide the most up to date research about celiac disease. Within the app, they can also find a sense of community by connecting with other members.
ContributorsBodney, Anna Claire (Author) / Bacalzo, Dean (Thesis director) / Shin, Dosun (Committee member) / Dean, Herberger Institute for Design and the Arts (Contributor) / School of International Letters and Cultures (Contributor) / The Design School (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
Those that must follow a Celiac diet should know that there are challenges that come with it. Wheat contains a ton of essential vitamins and minerals such as folate, magnesium, thiamin and niacin among many others. By cutting these out, it is possible to become deficient in these essential nutrients that play roles all throughout the body. One of our goals in making this cookbook was to include recipes that would be packed with these dietary components. We wanted to not only make this cookbook tangible for newly-diagnosed Celiac people, but also ensure that they have the balanced diet they need to avoid deficiencies. While admittedly not every meal is going to be loaded with those good vitamins and minerals, we believe the phrase “everything in moderation” is a good way to approach this new diet.
ContributorsMoir, Carmen Juel (Co-author) / Horner, Hannah (Co-author) / Johnston, Carol (Thesis director) / Grgich, Traci (Committee member) / School of Life Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05