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- Genre: Masters Thesis
Description
In 2002, a scientifically derived food guide pyramid for vegetarians, the Modified Food Guide for Lacto-ovo-vegetarians and Vegans was published and well received. Now that 10 years have passed, new scientific literature regarding the bioavailability of the nutrients of key concern in vegetarian diets has been published, and the graphical format of the nation's food guide has evolved from a pyramid shape into a circular plate. The objective of this research was to examine the post-2002 literature regarding the bioavailability of key nutrients in vegetarian diets; to use this information to update the recommendations made in the 2002 Modified Food Guide Pyramid for Lacto-ovo-vegetarians and Vegans; and to adapt this revised food plan to the new USDA MyPlate format. This process involved reviewing the scientific literature to determine if the DRIs for the nutrients of key concern in vegetarian diets are adequate for the vegetarian population and using this information to develop new recommendations for vegetarians if necessary, analyzing the nutrient content of representative foods in different food groups, reconfiguring the food groups so that foods with like nutrient components were grouped together, determining the number of servings of each food group required to meet vegetarians' nutrient requirements at three caloric levels, and developing sample menus. A circular plate graphic, the Vegetarian Plate, was designed to illustrate the recommendations of this updated food guide. This updated, scientifically derived food guide provides a sound base for diet planning for lacto-ovo-vegetarians and vegans. Further research is needed to assess the Vegetarian Plate's adequacy for children, pregnant and lactating women, athletes, and individuals with medical conditions or chronic diseases.
ContributorsFladell, Lauren (Author) / Johnston, Carol (Thesis advisor) / Vaughan, Linda (Committee member) / Shepard, Christina (Committee member) / Arizona State University (Publisher)
Created2013
Description
Titanium dioxide (TiO2) nanomaterial use is becoming more prevalent as is the likelihood of human exposure and environmental release. The goal of this thesis is to develop analytical techniques to quantify the level of TiO2 in complex matrices to support environmental, health, and safety research of TiO2 nanomaterials. A pharmacokinetic model showed that the inhalation of TiO2 nanomaterials caused the highest amount to be absorbed and distributed throughout the body. Smaller nanomaterials (< 5nm) accumulated in the kidneys before clearance. Nanoparticles of 25 nm diameter accumulated in the liver and spleen and were cleared from the body slower than smaller nanomaterials. A digestion method using nitric acid, hydrofluoric acid, and hydrogen peroxide was found to digest organic materials and TiO2 with a recovery of >80%. The samples were measured by inductively coupled plasma-mass spectrometry (ICP-MS) and the method detection limit was 600 ng of Ti. An intratracheal instillation study of TiO2 nanomaterials in rats found anatase TiO2 nanoparticles in the caudal lung lobe of rats 1 day post instillation at a concentration of 1.2 ug/mg dry tissue, the highest deposition rate of any TiO2 nanomaterial. For all TiO2 nanomaterial morphologies the concentrations in the caudal lobes were significantly higher than those in the cranial lobes. In a study of TiO2 concentration in food products, white colored foods or foods with a hard outer shell had higher concentrations of TiO2. Hostess Powdered Donettes were found to have the highest Ti mass per serving with 200 mg Ti. As much as 3.8% of the total TiO2 mass was able to pass through a 0.45 um indicating that some of the TiO2 is likely nanosized. In a study of TiO2 concentrations in personal care products and paints, the concentration of TiO2 was as high as 117 ug/mg in Benjamin Moore white paint and 70 ug/mg in a Neutrogena sunscreen. Greater than 6% of Ti in one sunscreen was able to pass through a 0.45 um filter. The nanosized TiO2 in food products and personal care products may release as much as 16 mg of nanosized TiO2 per individual per day to wastewater.
ContributorsWeir, Alex Alan (Author) / Westerhoff, Paul K (Thesis advisor) / Hristovski, Kiril (Committee member) / Herckes, Pierre (Committee member) / Arizona State University (Publisher)
Created2011
Description
The humans-food relationship is a 2.5 million year old, symbiotic connection of “living together” which encouraged a “system of communication up and down the food chain” (Pollan, 2008). (Reardon, 2015). Many researchers agree that this connection is a critical foundation for a beneficial relationship with food and engaging in healthy eating behaviors (McKeown, 2010; Neumark-Stainer et al., 2007; Ristovski-Slejepcevic et al., 2008; Simontacchi, 2007). Against the backdrop of a steadily increasing obesity rate and associated spending, it is critical to approach this issue from a systematic perspective such as understanding the powers that impact the consumer-food relationship (Aronne and Havas, 2009). Experts agree that the rapid increase in convenience food environments has contributed to an obesogenic foodscape that has negatively impacted consumers’ understanding of and interactions with food, resulting in consumption of nutritionally poor food, over-nutrition and chronic illness (Brownell and Battle-Horgen, 2004; Nestle, 2002). Additionally, designers and researchers are beginning to recognize the influence the built environment can have on actions (Patel, 2012; Wansink, 2010), behaviors and attitudes (Gallagher, 1993), even hindering or encouraging one to partake in healthy behaviors (Mikkelsen, 2011; Story et al., 2008). The goal of this study is to understand modern built convenience food environment design and its potential to impact the consumer-food relationship. This study utilizes a heavily qualitative approach, structured by a grounded theory methodology due to the lack of existing research (Martin & Hanington, 2012; O’Leary, 2010) and triangulates utilizing an analysis of secondary research, environmental audit through observations and a survey. The final result will be a compilation of design suggestions, based on those findings, for designing a BCCFE that encourages a healthy relationship between the consumer and food.
ContributorsPlattner, Lainie (Author) / Takamura, John (Thesis advisor) / Heywood, William (Committee member) / Krahe, Jennifer E (Committee member) / Arizona State University (Publisher)
Created2015
Description
BACKGROUND: The purpose of this study was to gain a better understanding of what food insecurity among college students. Qualitative research regarding food insecurity on college campuses has been growing as we gain a better understanding of how prevalent this issue is and its broad impact on students. However, to our knowledge there are only a handful of studies that examined the student and university staff experience using mixed methods. Qualitative data is needed to gain a deeper understanding of the student experience. OBJECTIVE: To gain deeper insights about students’ food insecurity experiences from students themselves and the university staff members who work with them. This insight is necessary to shift university’s current policies and approach to helping students experiencing food insecurity and removing the stigma of the “starving student” experience. METHODS: Surveys and interviews were used to collect data from students to gain an understanding of their current living situations and understand their personal experiences accessing food. University staff completed surveys focused on understanding staff’s experiences with student food insecurity as well as their attitudes and beliefs about students who experience hunger. RESULTS: The current study found that the financial burden of attending college along with student’s food literacy level can contribute to student’s food insecurity. Students identified barriers to food access, discussed their perceptions of their food experience, and also discussed who they lean on for support when struggling with food. Student’s previous life experiences, food literacy, and social support systems all impact the student food experience. University staff identified similar barriers that they perceive students experience when struggling with hunger and also indicated that they have received little to no training or instruction on how to support students experiencing food insecurity. CONCLUSION: These findings can be used as a building block for developing interventions and the implementation of new resources to help minimize food insecurity on college campuses.
ContributorsBrown, Erika (Author) / Bruening, Meg (Thesis advisor) / Vega-Lopez, Sonia (Committee member) / Eakin, Hallie (Committee member) / Arizona State University (Publisher)
Created2018
Description
There are limited studies exploring the direct relationship between coconut oil and cholesterol concentrations. Research in animals and a few intervention trials suggest that coconut oil increases the good cholesterol (high density lipoprotein, HDL) and thus reduces the risk of cardiovascular disease. Preliminary research at Arizona State University (ASU) has found similar results using coconut oil as a placebo, positive changes in HDL cholesterol concentrations were observed.
The goal of this randomized, double blind, parallel two arm study, was to further examine the beneficial effects of a 2g supplement of coconut oil taken each day for 8 weeks on cholesterol concentrations, specifically the total cholesterol to HDL cholesterol ratio, compared to placebo.
Forty-two healthy adults between 18-40 years of age, exercising less than 150 minutes each week, non smoking, BMI between 22-35 and not taking any medications that could effect blood lipids were recruited from the ListServs at ASU. Participants were randomized to receive either a placebo capsule of flour or a coconut oil capsule (Puritan’s Pride brand, coconut oil softgels, 2g each) and instructed to take the capsules for 8 weeks.
Results indicated no significant change in total cholesterol to HDL ratio between baseline and 8 weeks in the coconut oil and placebo groups (p=0.369), no significant change in HDL (p=0.648), no change in LDL (p=0.247), no change in total cholesterol (p=0.216), and no change in triglycerides (p=0.369).
Blood lipid concentrations were not significantly altered by a 2g/day dosage of coconut oil over the course of 8 weeks in healthy adults, and specifically the total cholesterol to HDL ratio did not change or improve.
The goal of this randomized, double blind, parallel two arm study, was to further examine the beneficial effects of a 2g supplement of coconut oil taken each day for 8 weeks on cholesterol concentrations, specifically the total cholesterol to HDL cholesterol ratio, compared to placebo.
Forty-two healthy adults between 18-40 years of age, exercising less than 150 minutes each week, non smoking, BMI between 22-35 and not taking any medications that could effect blood lipids were recruited from the ListServs at ASU. Participants were randomized to receive either a placebo capsule of flour or a coconut oil capsule (Puritan’s Pride brand, coconut oil softgels, 2g each) and instructed to take the capsules for 8 weeks.
Results indicated no significant change in total cholesterol to HDL ratio between baseline and 8 weeks in the coconut oil and placebo groups (p=0.369), no significant change in HDL (p=0.648), no change in LDL (p=0.247), no change in total cholesterol (p=0.216), and no change in triglycerides (p=0.369).
Blood lipid concentrations were not significantly altered by a 2g/day dosage of coconut oil over the course of 8 weeks in healthy adults, and specifically the total cholesterol to HDL ratio did not change or improve.
ContributorsShedden, Rachel (Author) / Johnston, Carol (Thesis advisor) / Lespron, Christy (Committee member) / Shepard, Christina (Committee member) / Arizona State University (Publisher)
Created2017
Description
Microbial Potentiometric Sensors (MPS) utilize endemic biofilms to generate a signal using a measurable potentiometric difference, without the use of cleaning, maintenance, and reagents of conventional sensor monitoring methods. These advantages are suitable for monitoring bioreactions in water distribution systems, soils, and wastewater treatment. In controlled fermentation processes, monitoring seeks to avoid contamination and degradation, which results in loss of productivity. MPS have yet to be applied to monitor the fermentation of milk to yogurt. This study examined the feasibility of using MPS technology to monitor the progress of milk fermentation in real-time with a bench-scale model bioreactor. Signal data obtained by the MPS was analyzed and assessed for the ability to model and predict the time of complete fermentation. Analysis of complete fermentation times in conjunction with pH and MPS signal values found characteristics indicative of complete fermentation. The method detection limit was assessed to inform of the method’s capacity to distinguish complete fermentation time. A sensitivity analysis was conducted to develop a more robust method for predicting complete fermentation time. At this proof-of-concept scale, MPS successfully performed in this capacity to monitor bioreaction conditions continuously. MPS captured information as fermentation progressed, was completed, and as the yogurt product naturally began to decay. Analysis of the data obtained with the technology found predictions of complete fermentation time within a two hour range, with further assessment in the sensitivity analysis narrowing this timeframe to less than 45 minutes. This study revealed the challenges in precisely predicting complete fermentation;however, advancement of a robust analytical method and demonstration of technical feasibility promotes further MPS technology applications that seek to monitor conditions in real-time to preserve health and production.
ContributorsDieter, Lucien Andres (Author) / Hristovski, Kirl D. (Thesis advisor) / Olson, Larry W. (Committee member) / Ünver, Olcay (Committee member) / Arizona State University (Publisher)
Created2021
Description
Food safety incidents have constantly hit society and threatened human health. Hundreds of millions of people become sick after eating contaminated food every year. As the problem continues to emerge, consumers must take action to avoid purchasing risky food products. As one of the solutions, food traceability systems have been developed rapidly in many countries in recent years. More food products can now be provided with traceability information to assist consumers in making purchase decisions. To design services for grocery shoppers to access food information from food traceability systems possibly through modern technologies, this transdisciplinary user research study investigated shopper insights into food traceability information on produce provided at grocery stores, with a fusion of ideas from the disciplines of design and consumer behaviors. Through literature reviews, an online survey study, and an online interview study, this research revealed a series of shopper insights concerning (1) shoppers’ knowledge about food traceability information, (2) shoppers’ behaviors and motivations for using traceability information on produce, (3) shoppers’ perceptions towards providing traceability information on produce to them at grocery stores, (4) shoppers’ perceived important traceability information on produce, (5) shoppers’ behavior intentions of using specific ways to access traceability information on produce, and (6) shoppers’ thresholds to pay for traceability information on produce. Based on the results, this study identified design opportunities for the features, components, and mediums of the service design of future food traceability systems.
ContributorsWang, Anne (Author) / Takamura, John (Thesis advisor) / Fehler, Michelle (Committee member) / Grebitus, Carola (Committee member) / Arizona State University (Publisher)
Created2022