Matching Items (7)
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- Creators: Grgich, Traci
- Creators: School of Social and Behavioral Sciences
- Member of: Theses and Dissertations
Description
This creative project is a compilation of the research of three Latin countries, Chile, Colombia, and Mexico and the influence on popular cuisines. The project focuses on how colonization and indigenous cultures from the respective countries blended and created fusion foods. The project findings will ultimately be compiled into an interactive recipe book.
By examining Latin immigrant recipes and their different variations, as well as the history of certain ingredients and their usages, I understood that the history of these recipes is not black and white. Researching certain ingredients helped me understand what pattern in history I was looking for when it came to indigenous recipes to the country and what was influenced. I sought out the roots of these famous recipes expecting to find how European and national roots influenced them. Further research indicated that fusion foods were not experimental recipes but a modernized fusion of the roots.
ContributorsHernandez, Emily (Author) / Nadesan, Majia (Thesis director) / Keahey, Jennifer (Committee member) / Barrett, The Honors College (Contributor) / School of Social and Behavioral Sciences (Contributor) / School of Humanities, Arts, and Cultural Studies (Contributor)
Created2022-12
Description
This creative project is a compilation of the research of three Latin countries, Chile, Colombia, and Mexico and the influence on popular cuisines. The project focuses on how colonization and indigenous cultures from the respective countries blended and created fusion foods. The project findings will ultimately be compiled into an interactive recipe book. By examining Latin immigrant recipes and their different variations, as well as the history of certain ingredients and their usages, I understood that the history of these recipes is not black and white. Researching certain ingredients helped me understand what pattern in history I was looking for when it came to indigenous recipes to the country and what was influenced. I sought out the roots of these famous recipes expecting to find how European and national roots influenced them. Further research indicated that fusion foods were not experimental recipes but a modernized fusion of the roots.
ContributorsHernandez, Emily (Author) / Nadesan, Majia (Thesis director) / Keahey, Jennifer (Committee member) / Barrett, The Honors College (Contributor) / School of Social and Behavioral Sciences (Contributor)
Created2022-12
ContributorsHernandez, Emily (Author) / Nadesan, Majia (Thesis director) / Keahey, Jennifer (Committee member) / Barrett, The Honors College (Contributor) / School of Social and Behavioral Sciences (Contributor)
Created2022-12
Description
Polycystic ovary syndrome (PCOS) is an endocrine-metabolic disorder found in 5-10% of reproductive-aged women, and is characterized by symptoms such as increased blood-sugar levels and increased androgen production, which can cause a multitude of complications, including obesity, high blood-pressure, type-2 diabetes, infertility, acne, hirsutism, and much more. All of this is predicted to be the outcome of genetics, excess insulin production, low-grade inflammation, and/or hyperandrogenaemia. In attempt to reduce these experienced symptoms/causes, it is suggested that women with PCOS adopt healthy and balanced diets that incorporate foods low on the glycemic index, high in fiber, and low in anti-inflammatory properties, to help reduce insulin levels and low-grade inflammation. This dietary alteration should also be coupled with other lifestyle changes such as exercise, stress-reduction techniques, and, if needed, medications such as oral contraceptive pills and/or metformin to help regulate hormones and insulin levels. While further research needs to be conducted, these dietary considerations may help to alleviate the symptoms experienced by women with polycystic ovary syndrome.
ContributorsAshby, Jillian Taylor (Author) / Grgich, Traci (Thesis director) / McCoy, Maureen (Committee member) / Hugh Downs School of Human Communication (Contributor) / College of Health Solutions (Contributor) / School of Human Evolution & Social Change (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
Description
The aim of this paper is to investigate the B-casein fractions in Scandinavian and Icelandic milk for evidence to either support or refute the claim that the A1 variant of B-casein is diabetogenic in adolescent populations. Based on the theory that differences in milk protein composition explain a lower incidence of Type 1 Diabetes (T1D) in Iceland when compared to surrounding Nordic countries, an informative poster was created so that a more educated decision can be made by those wishing to take preventative measures against the incidence of the disease. This paper includes a basic background behind the epidemiology of T1D and the Nordic Nutrition Recommendations. Next, comparison between milk protein composition and consumption in Iceland against the other Nordic countries is performed through an in-depth literature review. The review was conducted using PubMed databases until December of 2018. Key findings of this investigation raise concerns regarding the decision between optimizing milk producing rates or breeding for milk devoid of diabetogenic proteins. The current literature on the impact of cattle genetics on the protein composition of milk sheds light on the safety of Icelandic dairy and the resulting health of their population. Icelandic dairy has been evidenced to contain lower levels of A1 b-casein and is considered less diabetogenic. For these reasons, this author would recommend the consumption of Icelandic dairy products over those from other regions.
ContributorsThunberg, Carly Marie (Author) / Morse, Lisa (Thesis director) / Grgich, Traci (Committee member) / College of Health Solutions (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
We faced many struggles of starting college together, one of which, being the difficulty of mealtime once you are officially on your own. To the two of us and many of our friends, it was difficult no longer having a meal that felt like it turned a house to a home. Our goal of this project was to help those who may be experiencing similar feelings.
For our Thesis Project we wanted to create a cookbook that was designed specifically for college students who are living in the dorms. Our cookbook includes recipes that are low cost and easy to make for beginners. To be sure to capture our target audience, our cookbook will only included recipes which can be created using the given appliances in most standard dorms, which are limited to a microwave, blender, refrigerator and small freezer.
For the recipes specifically, we used a lot of family recipes and recipes from peers and colleagues. A great deal of time was spent actually testing out the potential recipes so we could narrow down which would be best for our book.
As two seniors who have grown immensely over the past few years at Arizona State, we recognize the issues that students may face when moving into a dorm. It was our goal to use our own experience and knowledge combined with research of those people who have also gone through this process, to create a book that we feel would have tremendously helped us navigate through our freshman year of college.
For our Thesis Project we wanted to create a cookbook that was designed specifically for college students who are living in the dorms. Our cookbook includes recipes that are low cost and easy to make for beginners. To be sure to capture our target audience, our cookbook will only included recipes which can be created using the given appliances in most standard dorms, which are limited to a microwave, blender, refrigerator and small freezer.
For the recipes specifically, we used a lot of family recipes and recipes from peers and colleagues. A great deal of time was spent actually testing out the potential recipes so we could narrow down which would be best for our book.
As two seniors who have grown immensely over the past few years at Arizona State, we recognize the issues that students may face when moving into a dorm. It was our goal to use our own experience and knowledge combined with research of those people who have also gone through this process, to create a book that we feel would have tremendously helped us navigate through our freshman year of college.
ContributorsGeorge, Grace Meredith (Co-author) / Ickes, Kamrie (Co-author) / Grgich, Traci (Thesis director) / McCoy, Maureen (Committee member) / Department of Supply Chain Management (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05