Matching Items (2)
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- All Subjects: Dietary Habits
- All Subjects: Taste
- Creators: Wadhera, Devina
Description
Epidemiological studies have identified obesity as a risk factor for numerous chronic diseases such as adult onset diabetes, hypertension, and hypercholesterolemia. In both humans and laboratory animals, high-fat diets have been shown to cause obesity. Increases in dietary fat lead to increased energy consumption and, consequently, significant increases in body fat content. CD36 has been implicated in fat perception, preference, and increased consumption, but it is yet to be tested using a behavior paradigm. To study the effect of CD36 on fat taste transmission and fat consumption, four CD36 knockout (experimental) mice and four Black 6 wildtype (control) mice underwent 20 days of fat preference and perception testing. Both groups of mice were exposed to foods with progressively increasing fat content (10%, 12.5%, 15% 17.5%, 20%, 45%) in order to assess the effect of CD36 on fat preference. Afterward, the mice were subjected to an aversive conditioning protocol designed to test the effect of CD36 on fat taste perception; development of a conditioned taste aversion was indicative of ability to taste fat. Especially, knockout mice exhibited diminished preference for and reduced consumption of fat during preference testing and were unable to identify fat taste as the conditioned stimulus during aversive conditioning. A repeated measures ANOVA with Bonferroni correction revealed a significant main effect of group on fat consumption, energy intake, and weight. Linear regression revealed CD36 status to account for a majority of observed variance in fat consumption across both phases of the experiment. These results implicate CD36 in fat taste perception and preference and add to the growing body of evidence suggesting fat as a primary taste.
ContributorsJasbi, Paniz (Author) / Johnston, Carol (Thesis advisor) / Lespron, Christy (Committee member) / Wadhera, Devina (Committee member) / Arizona State University (Publisher)
Created2018
Description
College students enter a critical period during early adulthood that involves transitioning to college and making independent dietary choices. As this time period is marked by new health habits and actions, this study observed what dietary habits may be occurring during the initial transition into college. We observed dietary habits of college students during their first semester in college. Forty participants (33% male, 67% female) completed the study with the mean BMI of females being 25.1 (overweight) and the mean BMI of males being 23.4 (normal-weight). Two sets of online surveys (pre-test and post-test) assessing the daily number of servings of fruits, vegetables, grains, protein, oils, dairy, combination/other were administered. The results showed that overall the number of food servings consumed between the pre-test period and the post-test period varied by both gender and food group. Men ate more servings from all food groups (besides vegetables and combination/other) during the pre-test period than females (all p < .05). Except for vegetables and combination foods, men showed a significantly greater drop in number of servings for all food groups from pre to post-test as compared to females, whereas, women showed no difference in number of servings consumed between pre-test and post-test for any food. Males were classified as average weight at the beginning of the study and they may have not been aware of the amount of food they were consuming initially (unlike the female group who was overweight). Also, males may have been displaying evolutionary behavior of "showing off" when dining around females and thus consumed more. Keywords: early adulthood, dietary habits, freshmen
ContributorsKalinich, Megan Marie (Author) / Phillips, Elizabeth Capaldi (Thesis director) / Wadhera, Devina (Committee member) / Williams, Deborah (Committee member) / School of Life Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2016-05