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http://www.fthecrust.com/ Health is influenced by culture, ethnicity, age, gender, socioeconomic conditions, geography and many other factors. However, in an age of constant scientific evolution where new technologies and ways of determining health solutions are changing each day, finding proper ways to communicate these findings can be difficult. Change occurs when people are able to share common understanding. Being a part of a social group, being amused, relaxed and able to escape routine activities often allow people to learn and understand new concepts. Gluten is a popular new buzzword in the health industry that is not fully understood. Furthermore, gluten's presence in credible online resources is scarce. The objective of this thesis is to portray gluten in a way that is comprehensible and entertaining. Through web creation and site design, a credible online health resource, focusing on gluten, will be born. Research estimates 18 million Americans have gluten sensitivity. About 1 in every 133 Americans, about one percent of the population, has celiac disease. Around 83 percent of Americans with celiac disease are undiagnosed or misdiagnosed and a lack of resources would not seem to help that statistic. The population of people involved in gluten dietary restrictions is too high to not have ample resources. With social media's influence on the rise, more and more people are looking for advice from peers and experts online. Health is important and knowing how to take care of health with a click of a button is the gift of the modern world we live in.
ContributorsGoe, Amelia (Author) / Dodge, Nancie (Thesis director) / Roschke, Kristy (Contributor) / Barrett, The Honors College (Contributor) / Walter Cronkite School of Journalism and Mass Communication (Contributor)
Created2015-05
Description
The Gluten-Free Diet (GFD) is increasing in prevalence due to increased diagnoses of Celiac Disease, however deficiencies have been found to persist in individuals with Celiac Disease who have been on the diet for a prolonged period of time. These deficiencies are not the result of continued GI inability to absorb the nutrients (as evidenced by biopsy) and, therefore, are inherent to the diet itself. Comparing these deficiencies to nutrient-dense gluten-free grains reveals those that specifically meet the deficiencies evident in the GFD. These include low-fat soy flour, buckwheat, and sorghum as the most nutritionally adequate for the gluten-free individual.
ContributorsFaust, Janessa Kaye (Author) / Morse, Lisa (Thesis director) / Johnson, Melinda (Committee member) / Hampl, Jeffrey (Committee member) / Barrett, The Honors College (Contributor) / School of Nutrition and Health Promotion (Contributor) / School of International Letters and Cultures (Contributor)
Created2013-05
Description
Despite widespread self-diagnosis of non-celiac gluten sensitivity (NCGS) a variety of studies have shown that most patients with NCGS experience no symptoms from the consumption of gluten. Rather, many studies have shown that FODMAPs are the likely culprit of NCGS symptoms. To further explore the causes of NCGS symptoms this study surveyed participants on their diet quality, FODMAP consumption, and gluten consumption while also determining NCGS symptom level using the GSRS-IBS survey and IBS-SSS survey. The results showed that diet quality was not correlated with IBS-SSS score or GSRS-IBS score. However, certain dietary components that negatively affected diet quality did correlate with NCGS symptom level. Similarly, FODMAP consumption was correlated with GSRS-IBS score while gluten consumption was correlated with both IBS-SSS and GSRS-IBS score. Overall, the results of this study suggest that limiting the consumption of FODMAPs, gluten, and foods that negatively contribute to diet quality can help reduce NCGS symptom level.
ContributorsAraya, Gabriel (Author) / Johnston, Carol (Thesis director) / Hartwell, Leland (Committee member) / Barrett, The Honors College (Contributor) / School of Life Sciences (Contributor)
Created2022-05