Matching Items (18)
Description
There are several visual dimensions of food that can affect food intake, example portion size, color, and variety. This dissertation elucidates the effect of number of pieces of food on preference and amount of food consumed in humans and motivation for food in animals. Chapter 2 Experiment 1 showed that rats preferred and also ran faster for multiple pieces (30, 10 mg pellets) than an equicaloric, single piece of food (300 mg) showing that multiple pieces of food are more rewarding than a single piece. Chapter 2 Experiment 2 showed that rats preferred a 30-pellet food portion clustered together rather than scattered. Preference and motivation for clustered food pieces may be interpreted based on the optimal foraging theory that animals prefer foods that can maximize energy gain and minimize the risk of predation. Chapter 3 Experiment 1 showed that college students preferred and ate less of a multiple-piece than a single-piece portion and also ate less in a test meal following the multiple-piece than single-piece portion. Chapter 3 Experiment 2 replicated the results in Experiment 1 and used a bagel instead of chicken. Chapter 4 showed that college students given a five-piece chicken portion scattered on a plate ate less in a meal and in a subsequent test meal than those given the same portion clustered together. This is consistent with the hypothesis that multiple pieces of food may appear like more food because they take up a larger surface area than a single-piece portion. All together, these studies show that number and surface area occupied by food pieces are important visual cues determining food choice in animals and both food choice and intake in humans.
ContributorsBajaj, Devina (Author) / Phillips, Elizabeth D. (Thesis advisor) / Cohen, Adam (Committee member) / Johnston, Carol (Committee member) / Bimonte-Nelson, Heather A. (Committee member) / Arizona State University (Publisher)
Created2013
Description
The purpose of this thesis is to create an informational book on gluten-free living. It is our hope that by the end of the book readers will have a better understanding that living with a gluten intolerance or auto-immune disorder does not control one's life. Someone just needs to put in a bit more planning and time in order to travel or eat out. The book goes into detail on every condition on the gluten-sensitivity spectrum. It also goes in-depth on medicines, recipes, and travel.
ContributorsSnodgrass, Allison (Co-author) / Snodgrass, Amanda (Co-author) / Johnston, Carol (Thesis director) / Jacobs, Mark (Committee member) / Barrett, The Honors College (Contributor) / Chemical Engineering Program (Contributor)
Created2015-05
Description
Statistics are rising for adults who are overweight and/or obese, putting them at higher risk of developing serious health problems. Eating fewer portions of vegetable than the daily-recommended amounts contributes to this increase with. College students, being more susceptible to weight gain as they are transitioning from childhood to adulthood. Previous studies demonstrated that children ate more vegetables when repeatedly paired with a low-fat dip compared to when served plain. The current study examined whether this effect was also successful in college-aged subjects. A total of 148 (55 males, 91 females) college-aged students from an introductory psychology class at Arizona State University (Tempe, AZ) participated in the study. Subjects were randomly assigned to receive cauliflower or broccoli (raw) either served plain or with low-fat ranch dressing. Subjects showed a greater preference for and consumption of the vegetable plain that was previously given with dip than without dip. These findings suggest that serving vegetables with low-fat ranch dip two times can increase the liking and consumption of vegetables in college students.
ContributorsKim, Sophia L. (Author) / Phillips, Elizabeth Capaldi (Thesis director) / Bajaj, Devina (Committee member) / Cohen, Adam (Committee member) / Barrett, The Honors College (Contributor) / Harrington Bioengineering Program (Contributor)
Created2015-05
Description
How are perceptions of morality and disgust regarding meat consumption related to each other? Which factor is more salient in determining one's willingness to eat the meat of a specific animal? How do these answers vary across religious groups? This study investigates the ways that concepts like morality and disgust are related to food preferences and hopes to shed light on the mechanisms that enforce culturally sanctioned food taboos. The study compares 4 groups of people in the U.S.: Christians (n = 39), Hindus (n = 29), Jews (n = 23), and non-religious people (n = 63). A total of 154 participants were given surveys in which they rated their feelings about eating various animals. Data from Christian and non-religious groups exhibited similar patterns such as a high likelihood of eating a given animal when starving, while results from Jews and Hindus were consistent with their religion's respective food taboos. Despite these differences, morality and disgust are strongly correlated with one another in almost all instances. Moreover, morality and disgust are almost equally important considerations when determining willingness to eat when starving.
ContributorsParekh, Shaili Rajul (Author) / Hruschka, Daniel (Thesis director) / Jacobs, Mark (Committee member) / Barrett, The Honors College (Contributor) / School of Nutrition and Health Promotion (Contributor) / School of Human Evolution and Social Change (Contributor) / Hugh Downs School of Human Communication (Contributor)
Created2014-12
Description
Previously we found that subjects ate less from a four-piece bagel than from the same bagel served whole. Here, we determined if subjects differed in their perception of the amount of food based on the number of pieces of food served and measured the effects of these judgments on the amount of food consumed. A total of 213 (140 male, 73 female) undergraduate students with a mean age of 19 years participated in this study. Subjects were shown a whole food and the same food cut into pieces and asked which they perceived to be larger either before or after consuming that food, or not asked at all. We found that subjects ate less from a whole bagel than from a four-piece bagel. Furthermore, significantly more subjects perceived the whole bagel to be more food when asked this question after consumption of the bagel than before. People may be more familiar with the amount of satiation expected from a whole bagel than the four-piece bagel and this perceptual bias may be influenced by recent exposure to food, which ultimately may affect food intake.
ContributorsTurro, Cameron Nicholas (Author) / Capaldi-Phillips, Betty (Thesis director) / Bajaj, Devina (Committee member) / Barrett, The Honors College (Contributor) / Department of Chemistry and Biochemistry (Contributor) / Department of Psychology (Contributor)
Created2015-05
Description
A key component to American weddings is the wedding cake and the number of customs associated with it. The History, Evolution, and Development of Wedding Cakes is a creative project that hopes to answer why the wedding cake is such an iconic item and what it represents. A historical study details the evolution from its origin to present day while a comparison of wedding cakes (or wedding cake analogs) from other cultures explores their role(s) across the globe. It was found that while little regard is given to the symbolism of the wedding cake today, its presence persists in some shape or form as it continues to evolve. Cultural variations were recreated to reflect personal interpretations of contemporary designs in addition to an original design of a contemporary-rustic American wedding cake.
ContributorsYung, Andra (Author) / Levinson, Simin (Thesis director) / Jacobs, Mark (Committee member) / Chemical Engineering Program (Contributor) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
Increasing vegetable consumption among the adult population is a major goal, as the health benefits of vegetables can decrease one's risk of heart disease, cancer, diabetes, and obesity. The current study examined a potential strategy to increase consumption of vegetables by pairing them with a dip and a TV distraction. Based upon results of previous, similar research studies (Blass et al., 2006; Fisher et al., 2012; Johnston et al., 2012; Mittal, Stevenson, Oaten, & Miller, 2011), we hypothesized that eating vegetables with dip or while distracted with a television sitcom would result in increased consumption. We also hypothesized that both dip and a distraction together will synergistically increase vegetable consumption. A total of 126 college students were assigned to one of four conditions: eating vegetables with dip, with dip and a television distractor, with only a television distractor, or without either dip or a television distractor. While television had no significant influence on vegetable consumption, pairing vegetables with a dip significantly increased consumption of vegetables. Pairing vegetables with a dip may prove to be an effective strategy for increasing vegetable intake in the adult population.
ContributorsBeagley, Marin Caroline (Author) / Phillips, Elizabeth Capaldi (Thesis director) / Glenberg, Arthur (Committee member) / Bajaj, Devina (Committee member) / Barrett, The Honors College (Contributor) / School of Social Transformation (Contributor) / Department of Psychology (Contributor)
Created2013-12
Description
Early humans adapted to eating cooked food with increased energy density and absorption of macronutrients. However, in modern times many suffer from diseases like obesity and type 2 diabetes which can result from too much energy being absorbed from food. This study measures glucose responses to a high glycemic meal with a side dish of raw or cooked vegetables. There was a slight trend for raw vegetables to have decreased postprandial blood glucose responses when compared to cooked vegetables.
ContributorsWilkins, Christine Marie (Author) / Johnston, Carol (Thesis director) / Jacobs, Mark (Committee member) / Barrett, The Honors College (Contributor) / School of International Letters and Cultures (Contributor)
Created2014-05
Description
A plant based diet may seem intimidating and unwholesome, as it restricts major food groups, such as meat, dairy, and eggs from a diet. The foods restricted are, undeniably, major sources of protein in a diet. However, focusing mainly on four categories, fruits, vegetables, legumes, and grains, I have tested out plenty of recipes to create a cook book that is comprised of nutritious, protein filled, plant based recipes. The cook book is attached to a well-researched "guide book" for new vegans. The guide book contains answers to many asked questions, tips, and tricks to follow a plant based diet with ease. I have written a supplemental paper that includes and explains my blood work from before and after my plant based diet that ties together, and proves, that most nutrients, namely excluding vitamin B12, can be found through a proper and balanced plant based diet. A proper plant based diet can help regulate irregular balances and deficiencies, as I found through my own blood work. Through the research of different texts and scientific journals, I am able to conclude that a proper plant based diet can provide the same, if not more, nutrients that an animal based diet can, as well as provide a sustainable way of living. With an increase in the worlds population, planet Earth must be able to provide a home and food for 2 billion more people. A vegan diet is sustainable for the environment, in comparison to an animal diet, as it cuts down exponentially on the space, water, and food necessary to sustain animal meat.
ContributorsShemesh, Ariel (Author) / Wilson, Kyle (Thesis director) / Heller, Jenna (Committee member) / Jacobs, Mark (Committee member) / Department of Finance (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12
Description
I argued that the development of the Anterior Inferior Iliac Spine (AIIS), an entirely novel trait unique to the hominin pelvis, signaled a critical transformation from facultative (occasional) to obligate (exclusive) bipedality. The species that were considered included Homo sapiens, Australopithecus afarensis (Lucy), Ardipithecus ramidus (Ardi) and Pan troglodytes (chimpanzee); Ar. ramidus is believed to have been a facultative biped while both A. afarensis and H. sapiens were/are obligate bipeds, a stark contrast from the upright Bent-Hip Bent-Knee gait seen in chimpanzees, an organism that lacks an AIIS. It was found that the AIIS served a significant function in the advent of bipedality from Pan to Ardi because it allowed higher attachment for the rectus femoris muscle, a crucial knee extensor; however it is not heavily implicated in the transformation from facultative to obligate bipedality. Moreover, the appearance of the AIIS, first seen in Ardi, likely occurred following the lumbosacral changes that positioned the hominin body in an upright position so that the body's center of mass remained balanced over its supporting base. This provided the framework necessary to further select for organisms that had the AIIS and could walk upright, which perpetuated this change in the hominin lineage.
ContributorsGalibov, Michael (Author) / Kimbel, William (Thesis director) / Jacobs, Mark (Committee member) / School of Life Sciences (Contributor) / School of Human Evolution and Social Change (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12