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- All Subjects: Violin and piano music
Description
The lack of food safety in a grower's produce presents the grower with two risks; (1) that an item will need to be recalled from the market, incurring substantial costs and damaging brand equity and (2) that the entire market for the commodity becomes impaired as consumers associate all produce as being risky to eat. Nowhere is this more prevalent than in the leafy green industry, where recalls are relatively frequent and there has been one massive E. coli outbreak that rocked the industry in 2006. The purpose of this thesis is to examine insurance policies that protect growers from these risks. In doing this, a discussion of current recall insurance policies is presented. Further, actuarially fair premiums for catastrophic revenue insurance policies are priced through a contingent claims framework. The results suggest that spinach industry revenue can be insured for $0.02 per carton. Given the current costs of leafy green industry food safety initiatives, growers may be willing to pay for such an insurance policy.
ContributorsPagaran, Jeremy (Author) / Manfredo, Mark R. (Thesis advisor) / Richards, Timothy J. (Thesis advisor) / Nganje, William (Committee member) / Arizona State University (Publisher)
Created2013
ContributorsChang, Ruihong (Performer) / ASU Library. Music Library (Publisher)
Created2018-03-29
Description
Four Souvenirs for Violin and Piano was composed by Paul Schoenfeld (b.1947) in 1990 as a showpiece, spotlighting the virtuosity of both the violin and piano in equal measure. Each movement is a modern interpretation of a folk or popular genre, re- envisioned over intricate jazz harmonies and rhythms. The work was commissioned by violinist Lev Polyakin, who specifically requested some short pieces that could be performed in a local jazz establishment named Night Town in Cleveland, Ohio. The result is a work that is approximately fifteen minutes in length. Schoenfeld is a respected composer in the contemporary classical music community, whose Café Music (1986) for piano trio has recently become a staple of the standard chamber music repertoire. Many of his other works, however, remain in relative obscurity. It is the focus of this document to shed light on at least one other notable composition; Four Souvenirs for Violin and Piano. Among the topics to be discussed regarding this piece are a brief history behind the genesis of this composition, a structural summary of the entire work and each of its movements, and an appended practice guide based on interview and coaching sessions with the composer himself. With this project, I hope to provide a better understanding and appreciation of this work.
ContributorsJanczyk, Kristie Annette (Author) / Ryan, Russell (Thesis advisor) / Campbell, Andrew (Committee member) / Norton, Kay (Committee member) / Arizona State University (Publisher)
Created2015
Description
The true number of food borne illness occurrences that stem from the home is largely unknown, but researchers believe the number is much greater than represented in national data. The focus on food safety has generally been directed at food service establishments, which have made great strides at improving the methods of how their food is prepared. However, that same drive for proper food safety education is lacking in home kitchens, where the majority of food is prepared. Young adults are among some of the riskiest food preparers, and limited research and education methods have been tested on this vulnerable population. This study examined the effect of a basic food safety intervention on consumer food safety knowledge in young adults in the United States (U.S.) over a week period. The study had a pre/post survey design, where participants answered a survey, watched a short 10-minute video, and then recompleted the same survey a week later. Ninety-one participants age 18-29 years completed the initial food safety knowledge questionnaire. Twenty-six of those participants completed both the pre- and post-intervention food safety knowledge questionnaires. A paired t-test was used to analyze changes in questionnaire scores pre/post intervention. The majority of participants were female (78.9%), Arizona State University (ASU) students (78.0%), did not have any formal food safety education (58.2%), prepared a minimum of one meal per week from home (96.7%), and had completed 0-1 college nutrition courses (64.8%). The average overall score for all participants who completed the initial questionnaire was 62.6%. For those that took both the initial questionnaire and the follow up questionnaire (n=26), their scores shifted from 66.8% to 65.5% after the intervention. Scores increased significantly only for one question post-intervention: 38.5% (n=10) to 53.8% (n=14) for the safest method for cooling a large pot of hot soup (p = 0.050). This was the first study of its kind to test a video intervention in attempts to increase food safety knowledge in young adults, and additional studies must be done to solidify the results of this study. Other means of education should be explored as well to determine the best way of reaching this population and others.
ContributorsClifford, Brooke (Author) / Johnston, Carol (Thesis advisor) / Grgich, Traci (Committee member) / Shepard, Christina (Committee member) / Arizona State University (Publisher)
Created2019
ContributorsWhite, Aaron (Performer) / Kim, Olga (Performer) / Hammond, Marinne (Performer) / Shaner, Hayden (Performer) / Yoo, Katie (Performer) / Shoemake, Crista (Performer) / Gebe, Vladimir, 1987- (Performer) / Wills, Grace (Performer) / McKinch, Riley (Performer) / Freshmen Four (Performer) / ASU Library. Music Library (Publisher)
Created2018-04-27
ContributorsRosenfeld, Albor (Performer) / Pagano, Caio, 1940- (Performer) / ASU Library. Music Library (Publisher)
Created2018-10-03
Description
In the last five decades, the prevalence of chemicals added to food to enhance its color, texture, flavor, and freshness has increased. These chemicals, known as food additives, are synthetically derived or chemically altered substances that are added to food during processing to achieve a specialized effect. Additives are regulated by the United States Food and Drug Administration and while many are “generally recognized as safe” (GRAS), some emerging research suggests that their safety rulings need to be reexamined.
Considering food additives in one’s diet is of the utmost importance for health, though it can be problematic for those with limited knowledge of additives or nutrition. Common opinion is that good nutrition involves only what is or is not being consumed—calories, fat, etc. But the realm of nutrition depends on quality of food—whole, minimally processed food that subsequently lacks additives—as much as it does the composition of food.
This paper reviews eight of the most common and often problematic food additives in America: high fructose corn syrup, aspartame, sodium nitrate/ sodium nitrite, partially hydrogenated vegetable oil (trans fat), monosodium glutamate (MSG), benzoate preservatives (BHA and BHT), potassium bromate, and caramel coloring. It is important to note that this list is far from comprehensive; these additives receive much attention in America making them some of the most talked about and most easily recognized additives.
This paper aims to present sound depictions of existing research that most often refutes the validity of the “generally recognized as safe” claim currently standing for these food additives, providing consumers with reliable information with which they can make educated decisions when purchasing food and eating healthfully.
Considering food additives in one’s diet is of the utmost importance for health, though it can be problematic for those with limited knowledge of additives or nutrition. Common opinion is that good nutrition involves only what is or is not being consumed—calories, fat, etc. But the realm of nutrition depends on quality of food—whole, minimally processed food that subsequently lacks additives—as much as it does the composition of food.
This paper reviews eight of the most common and often problematic food additives in America: high fructose corn syrup, aspartame, sodium nitrate/ sodium nitrite, partially hydrogenated vegetable oil (trans fat), monosodium glutamate (MSG), benzoate preservatives (BHA and BHT), potassium bromate, and caramel coloring. It is important to note that this list is far from comprehensive; these additives receive much attention in America making them some of the most talked about and most easily recognized additives.
This paper aims to present sound depictions of existing research that most often refutes the validity of the “generally recognized as safe” claim currently standing for these food additives, providing consumers with reliable information with which they can make educated decisions when purchasing food and eating healthfully.
ContributorsJones, Haley Brooke (Author) / Larsen, Dale (Thesis director) / Wharton, Christopher (Committee member) / Barrett, The Honors College (Contributor) / Department of English (Contributor) / School of Nutrition and Health Promotion (Contributor)
Created2014-05
ContributorsCao, Yuchen (Performer) / Chen, Sicong (Performer) / Soberano, Chino (Performer) / Nam, Michelle (Performer) / Collins, Clarice (Performer) / Witt, Juliana (Performer) / Liu, Jingting (Performer) / Chen, Neilson (Performer) / Zhang, Aihua (Performer) / Jiang, Zhou (Performer) / ASU Library. Music Library (Publisher)
Created2018-04-25