Matching Items (7)
Description
Background: The Academy of Nutrition and Dietetics states that it is possible for a vegetarian to obtain the recommended amount of nutrients with a properly planned diet but nutrient deficiencies, such as vitamin B12 deficiency, may occur if diet planning is not optimal. An early indicator of B12 deficiency is raised homocysteine concentrations in blood which can cause health issues.
Objective: The amino acid methionine is consumed via dietary protein. Methionine is used in the biosynthesis of other proteins. After a removal of a methyl group, it makes homocysteine. Slightly raised homocysteine may promote greater synthesis of glutathione, an important endogenous antioxidant protectant. It can then be recycled back into methionine or converted into cysteine with the addition of various B-vitamins such as vitamin B12, folic acid, and vitamin B6. Cysteine then uses outside sources of glutamate and glycine to create glutathione (GSH). With the catalyst glutathione peroxidase it donates an electron and becomes the oxidized form, glutathione disulfide (GSSG). It can then convert back to GSH with the aid of glutathione reductase by using the reduced form of nicotinamide adenine dinucleotide phosphate (NADPH) as an electron donor. This study will examine glutathione levels in omnivores and vegetarians and see if it is related to vitamin B12 and homocysteine levels.
Design: This cross-sectional study encompassed 16 omnivores and 17 vegetarians from Phoenix, Arizona. A vegetarian diet was defined as one that excludes red meat, poultry, pork and seafood but allows dairy products and/or eggs; the diet had to be followed for at least one year. An omnivore diet is defined as eats meat daily. Participants completed a diet questionnaire and a vitamin B12, B6 and folate food questionnaire and provided a fasting blood sample.
Results: The mean plasma B12 and homocysteine did not differ between diet groups. Glutathione was significantly lower among vegetarians in comparison to omnivores, 1.9±0.5 and 2.3±0.7 mmol respectively (p=0.046).
Conclusions: The hypothesis was shown to be incorrect that vegetarians would have a higher glutathione level than omnivores as a result of their modest consumption of vitamin B12. The implications of a reduced glutathione status are discussed.
Objective: The amino acid methionine is consumed via dietary protein. Methionine is used in the biosynthesis of other proteins. After a removal of a methyl group, it makes homocysteine. Slightly raised homocysteine may promote greater synthesis of glutathione, an important endogenous antioxidant protectant. It can then be recycled back into methionine or converted into cysteine with the addition of various B-vitamins such as vitamin B12, folic acid, and vitamin B6. Cysteine then uses outside sources of glutamate and glycine to create glutathione (GSH). With the catalyst glutathione peroxidase it donates an electron and becomes the oxidized form, glutathione disulfide (GSSG). It can then convert back to GSH with the aid of glutathione reductase by using the reduced form of nicotinamide adenine dinucleotide phosphate (NADPH) as an electron donor. This study will examine glutathione levels in omnivores and vegetarians and see if it is related to vitamin B12 and homocysteine levels.
Design: This cross-sectional study encompassed 16 omnivores and 17 vegetarians from Phoenix, Arizona. A vegetarian diet was defined as one that excludes red meat, poultry, pork and seafood but allows dairy products and/or eggs; the diet had to be followed for at least one year. An omnivore diet is defined as eats meat daily. Participants completed a diet questionnaire and a vitamin B12, B6 and folate food questionnaire and provided a fasting blood sample.
Results: The mean plasma B12 and homocysteine did not differ between diet groups. Glutathione was significantly lower among vegetarians in comparison to omnivores, 1.9±0.5 and 2.3±0.7 mmol respectively (p=0.046).
Conclusions: The hypothesis was shown to be incorrect that vegetarians would have a higher glutathione level than omnivores as a result of their modest consumption of vitamin B12. The implications of a reduced glutathione status are discussed.
ContributorsManley, Rachel Christine (Author) / Johnston, Carol (Thesis advisor) / Levinson, Simin (Committee member) / Barth, Christina (Committee member) / Arizona State University (Publisher)
Created2019
Description
Objective: The purpose of this research project was to determine if there are nutritional disparities between students of differing socioeconomic status (SES) households. The SES was determined using school classifications (i.e., title one versus non-title one) as a proxy measure. It was hypothesized that children attending a title one school would consume a greater amount of sugary drinks than students attending a non-title one school Participants: The parents/guardians of students in grades 3rd and 4th, from a title one school and from a non-title one school. Methods: The data were gathered from surveys that were sent home to the parents/guardians of the students. The surveys inquired about how many bottles of water, juice boxes, glasses of milk, cans of soda, bottles of Gatorade, and cans of energy drinks their child consumes on a single weekend day. Statistical Analysis: Shapiro Wilk tests were used for normality. Differences in the consumption of sugary drinks were analyzed using the Mann Whitney U test. Results: A total of 150 surveys were returned by students from both schools (n=57 from the title one school; n = 93 from the non-title one school). The results showed a median of 1.00 (IQR=1.25, 4.50) sugary drink for the non-title one school and 3.00 (IQR=0.00, 2.00) sugary drinks for the title one school. The results from the Mann-Whitney U Test showed a significant difference in consumption in sugary drinks between schools (U = 1509.00, p < 0.001). Conclusion: Students attending a title one school consumed a greater amount of sugary drinks than students attending a non-title one school. Parents are a strong contributor to the nutritional diet of children, however students of this age are developing self-efficacy to make their own choices regarding the food and drinks they consume. Researchers can intervene by increasing student and parent knowledge and by researching the effectiveness of instructions based on the new knowledge.
ContributorsAnderson, Sienna Marie (Author) / Hart, Teresa (Thesis director) / Calvin, Samantha (Committee member) / McMullen, Mary (Committee member) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
Anxiety is one of the most common mental illnesses in the United States. In this project, I chose to explore how food is one of the most accessible and inexpensive ways of treating anxiety. This creative project examines the major key components of gut health including the balance of neurotransmitters and bacteria in the gut, restoring hydrochloric acid through celery juice, removing heavy metal toxins through food, eating fermented foods, and limiting refined carbohydrates, and high-sugar consumption. Additionally, this creative project explores my own personal journey through the implementation of foods that influence anxiety revealed in a systemic review over the course of a 6-week period.
ContributorsHunter, Madelyn Grace (Author) / Hart, Teresa (Thesis director) / Barth, Christina (Committee member) / College of Health Solutions (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
Description
The purpose of this cookbook and ingredient index is to simplify the reasoning behind eating a plant based diet--including how it can be beneficial to your health, and what benefits each ingredient provides. These recipes have been cultivated and modified over time to provide nutritious meals that are also tasty. I was introduced to healthy eating at a young age, and have been fascinated by it ever since. The recipes and information conveyed about a plant based diet have come from the many books read and research I have done on the subject. This paper will walk you through how I started this journey, and go on to show a basic overview of what makes up the foods we consume and why we need them. The cookbook portion of my Thesis contains recipes for breakfast, lunch, dinner, snacks, sauces, and dessert. Following the cookbook is an ingredient index that goes through the majority of ingredients used in my recipes, and what health benefits they provide. I hope that by reading this, others will be inspired to use more plant-based whole foods in their diet, and realize the healing that can come from them.
ContributorsMartin, Ashley (Author) / Barth, Christina (Thesis director) / McMullen, Mary (Committee member) / School of Life Sciences (Contributor) / Dean, W.P. Carey School of Business (Contributor) / School of Art (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
Description
The goal of this project was to create a nutritional guide for foods commonly found in the Pacific Islands. Non-communicable diseases (NCDs) such as diabetes, obesity, and cardiovascular diseases continue to be one of the leading causes of death in the world, but the rates are particularly high in the Pacific. One of the reasons for this is the increase in consumption of processed foods along with a lack of physical activity. This project created a specific nutritional guide on Pacific-relevant foods to be used as an educational tool for Pacific Islanders who wish to change their dietary habits. Changing dietary habits is a great first step in decreasing the risk of developing an NCD, which in turn can help increase life longevity in the Pacific. The nutritional guide consists of recommendations for salt, sugar, and fat intake from well-established organizations like the American Heart Association, and World Health Organization. Specific nutritional information like protein, fiber, sodium, and total fat is provided in table format in the guide for common foods found in the Pacific. The guide also provides additional resources such as websites and handbooks that were vital in the creation of this guide and can be useful if the consumer is looking for further resources.
ContributorsSikalu, Amelia (Author) / O'Flaherty, Katherine (Thesis director) / McMullen, Mary (Committee member) / Barrett, The Honors College (Contributor) / College of Health Solutions (Contributor)
Created2023-05
Description
Exercise is widely recognized for its myriad of health benefits, particularly in the realm of chronic disease prevention and treatment. Despite this knowledge, exercise remains significantly underutilized in the United States, with only a quarter of the population meeting the recommended physical activity guidelines set by the Department of Health and Human Services (Piercy et al., 2018). Recent research has spotlighted specific regions known as Blue Zones, where natural movement is incorporated into daily lives and populations are characterized by increased longevity and improved health outcomes, including lower rates of chronic diseases.
This study aimed to explore and compare exercise behaviors between the United States and the Ikaria Blue Zone in Greece, investigating their potential implications for a longer lifespan and enhanced health. Employing ethnographic methods, including immersive observation, semi-structured, qualitative interviews with locals, and the distribution of validated International Physical Activity Questionnaire (IPAQ) surveys, comprehensive data on exercise habits within the Ikarian population was collected in November 2023.
The findings from this study shed light on alternative forms of physical activity that have proven successful in populations with increased longevity. By identifying and understanding these practices, there is an opportunity to implement them in the United States, potentially contributing to improved exercise adherence and the prevention and treatment of chronic diseases. This research underscores the significance of cross-cultural insights in developing effective strategies to promote healthier lifestyles and enhance overall well-being.
ContributorsUnderhill, Jackson (Author) / Hrncir, Shawn (Thesis director) / Siegler, Jason (Committee member) / Barth, Christina (Committee member) / Barrett, The Honors College (Contributor) / School of Life Sciences (Contributor) / College of Health Solutions (Contributor)
Created2024-05
Description
Healthcare encounters may often be experienced by patients as cultural experiences as much as they are medicinal, creating different expectations and perceptions for each individual seeking care. This project sought to understand the experiences that Alaska Natives have with healthcare and how those experiences influenced their care. It provided a small window into the cultural relevance to healthcare for Alaska Natives by conducting interviews with participants from Sitka, Alaska. Interviews addressed three topics (or themes): linguistic and communication barriers, culturally specific care associated with individual tribes and patient-provider relationships. Although these topics, within the context of healthcare, have been well studied under the Native American - Alaska Native demographic umbrella, few projects target Alaska Natives specifically. This project was developed to specifically spotlight Alaska Natives to gain an understanding of their healthcare experiences.
ContributorsLarson, Skylar (Author) / McMullen, Mary (Thesis director) / Rowans, Leslie (Committee member) / College of Health Solutions (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05