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Description
Health knowledge alone does not appear to lead to sustained healthy behavior, suggesting the need for alternative methods for improving diet. Recent research shows a possible role of moral contexts of food production on diet related behaviors; however no studies have been conducted to specifically explore the relationship between moral constructs and food consumption. This study examined the relationship between fast food consumption and two measures of morality, Moral Foundations Questionnaire (MFQ), specifically harm/care and purity/sanctity foundations, and the Ethical Concern in food choice (EC) questionnaire, which includes animal welfare, environment protection, political values, and religion subscales. The study also examined the association between the measures of morality. 739 participants, primarily female (71.4%) and non-Hispanic Whites (76.5%), completed an online survey that included the MFQ, the EC questionnaire, and a brief fast food screener. Participant's morality scores in relation to their fast food consumption were examined first using bivariate ANOVA analysis and then using logistic regression to control for covariates. The MFQ foundations were compared with the EC subscales using Pearson correlation coefficient. Significant bivariate relationships were seen between fast food consumption and the MFQ's purity/sanctity foundation and EC's religion subscales (p<0.05). However these significant bivariate relationships did not hold after controlling for gender, race, university education, and religion in the logistic regression analysis. The foundations of the MFQ were positively correlated with the subscales for the EC questionnaire (r values ranging from .233-.613 (p<0.01). MFQ's purity/sanctity foundation and EC's religion subscale were the two most highly correlated (r=.613, p<0.01) showing that moral intuitions may be associated with eating decision making. The study did not find significant associations between MFQ or EC scores and fast food consumption.
ContributorsMartinelli, Sarah (Author) / Ohri-Vachaspati, Punam (Thesis advisor) / Hekler, Eric B. (Committee member) / Wharton, Christopher (Christopher Mack), 1977- (Committee member) / Johnston, Carol (Committee member) / Arizona State University (Publisher)
Created2013
Description
Research on priming has shown that exposure to the concept of fast food can have an effect on human behavior by inducing haste and impatience (Zhong & E. DeVoe, 2010). This research suggests that thinking about fast food makes individuals impatient and strengthens their desire to complete tasks such as reading and decision making as quickly and efficiently as possible. Two experiments were conducted in which the effects of fast food priming were examined using a driving simulator. The experiments examined whether fast food primes can induce impatient driving. In experiment 1, 30 adult drivers drove a course in a driving simulator after being exposed to images by rating aesthetics of four different logos. Experiment 1 did not yield faster driving speeds nor an impatient and faster break at the yellow light in the fast food logo prime condition. In experiment 2, 30 adult drivers drove the same course from experiment 1. Participants did not rate logos on their aesthetics prior to the drive, instead billboards were included in the simulation that had either fast food or diner logos. Experiment 2 did not yielded faster driving speeds, however there was a significant effect of faster breaking and a higher number of participants running the yellow light.
ContributorsTaggart, Mistey. L (Author) / Branaghan, Russell (Thesis advisor) / Cooke, Nancy J. (Committee member) / Song, Hyunjin (Committee member) / Arizona State University (Publisher)
Created2014
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
Attending college provides young adults with a major shift in environment from high school where many students are used to living at home with their parents or guardians. Students experience a newfound freedom once beginning their freshman year, especially if living in on-campus housing. Freshmen are known to gain weight during this transitory period, and this has been partially attributed to changes in eating behaviors, which makes this a population of concern. College freshmen have significant autonomy over their food choices if not living at home, due to not having parents or guardians present. In the transition to college, freshmen are able to adopt new habits, healthy or unhealthy, which could make a large impact on their health habits for the rest of their lives; this is why the freshman population is an area of concern. RESULTS: None of the relationships between social connectedness and FF consumption were found to be statistically significant. Social connectedness was not significantly related to cross-sectional FF intake at the two different phases, or longitudinally between the two phases, even after adjustments were made. Additionally, there were no gender differences present in FF consumption or social connectedness at either phase. CONCLUSION: The lack of significant findings suggest that social connectedness might not be a reason college freshmen consume FF. Students might eat with others due to the convenience of living closely to them rather than as a means to socialize. Also, factors such as time constraints and cost might have played a larger role in why students consumed FF. Future research could involve similar studies using shorter questionnaires more tailored to eating behaviors, with more detailed measures of FF consumption (e.g. What specific FF meals did you consume?) and for a longer duration of time, to allow students to become more situated in their environment and have a better knowledge of all their food options. This study was an important contribution to the sparsely researched topic of social connectedness with a large and diverse sample studied longitudinally. It was also the only study of its kind to be performed on the college population, and had potential for future health implications in obesity and chronic conditions such as hypertension and type II diabetes. Further research is warranted to evaluate the relationship between social connectedness and other eating behaviors.
ContributorsBaca, Rachel (Author) / Bruening, Meg (Thesis director) / Brennhofer, Stephanie (Committee member) / School of Life Sciences (Contributor) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12
ContributorsStains, Kate (Author) / Westover, William (Thesis director) / Etzioni, Tessa (Committee member) / Barrett, The Honors College (Contributor) / Graphic Information Technology (Contributor)
Created2023-12
ContributorsStains, Kate (Author) / Westover, William (Thesis director) / Etzioni, Tessa (Committee member) / Barrett, The Honors College (Contributor) / Graphic Information Technology (Contributor)
Created2023-12
DescriptionThis thesis explores the opportunities around incorporating sustainable practices into the fast food industry, which are then applied to practical branding and collateral designs for a hypothetical restaurant.
ContributorsStains, Kate (Author) / Westover, William (Thesis director) / Etzioni, Tessa (Committee member) / Barrett, The Honors College (Contributor) / Graphic Information Technology (Contributor)
Created2023-12
ContributorsStains, Kate (Author) / Westover, William (Thesis director) / Etzioni, Tessa (Committee member) / Barrett, The Honors College (Contributor) / Graphic Information Technology (Contributor)
Created2023-12
ContributorsStains, Kate (Author) / Westover, William (Thesis director) / Etzioni, Tessa (Committee member) / Barrett, The Honors College (Contributor) / Graphic Information Technology (Contributor)
Created2023-12
ContributorsStains, Kate (Author) / Westover, William (Thesis director) / Etzioni, Tessa (Committee member) / Barrett, The Honors College (Contributor) / Graphic Information Technology (Contributor)
Created2023-12