Matching Items (12)

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Postprandial Glucose Responses to a High Glycemic Meal with Raw or Cooked Vegetables

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

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.

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Created

Date Created
  • 2014-05

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Decoding Gluten Free: The Mystery Made Easy

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

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.

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Agent

Created

Date Created
  • 2015-05

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Morality And Disgust In Food Preferences

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

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.

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Created

Date Created
  • 2014-12

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The Obesity Epidemic: An Examination of Physical, Emotional, and Social Factors Effects on Eating Tendencies in a College Sample

Description

Thirty six percent of Americans are obese and thirty three percent are overweight; obesity has become a known killer in the U.S. yet its prevalence has maintained a firm gras

Thirty six percent of Americans are obese and thirty three percent are overweight; obesity has become a known killer in the U.S. yet its prevalence has maintained a firm grasp on the U.S. population and continues to spread across the globe as other countries slowly adopt the American lifestyle. A survey was compiled collecting demographic and body mass index (BMI) information, as well as Tanofsky-Kraff’s (2009) “Assess Eating in the Absence of Hunger” survey questions. The survey used for this study was emailed out to Arizona State University students in Barrett, The Honors College, and the ASU School of Nutrition and Health Promotion listservs. A total of 457 participants completed the survey, 72 males and 385 females (mean age, 24.5±7.7 y; average body mass index (BMI), 23.4 ± 4.8 [a BMI of 25-29.9 is classified as overweight]). When comparing BMI with the living situation, 71% of obese students were living at home with family versus off campus with friends or alone. For comparison, 45% of normal weight students lived at home with family.  These data could help structure prevention plans targeting college students by focusing on weight gain prevention at the family level. Results from the Tanofsky-Kraff (2009) survey revealed there was not a significant relationship between external or physical cues and BMI in men or women, but there was a significant positive correlation between emotional cues and BMI in women only. Anger and sadness were the emotional cues in women related to initiating consumption past satiation and consumption following several hours of fasting. Although BMI was inversely related to physical activity in this sample (r = -0.132; p=0.005), controlling for physical activity did not impact the significant associations of BMI with anger or sadness (P>0.05).  This information is important in targeting prevention programs to address behavioral change and cognitive awareness of the effects of emotion on over-consumption.

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Agent

Created

Date Created
  • 2013-05

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The Rewarding Effects of the Surface Area Occupied by Food in Rats

Description

Previous studies showed that rats preferred and also ran faster for multiple pellets than a single pellet of food. Here, we manipulated the rewarding effects of surface area occupied by

Previous studies showed that rats preferred and also ran faster for multiple pellets than a single pellet of food. Here, we manipulated the rewarding effects of surface area occupied by food pellets on preference and running speed of rats trained on a T-maze. Twenty-two male adult Sprague-Dawley rats were trained to prefer one T-maze arm containing 30 food pellets scattered and the other arm with 30 pellets clustered. There was a significant preference for clustered food pieces over the scattered ones. The choice of the clustered food pieces may be explained by the optimal foraging theory to maximize energy gain. Therefore, larger surface area occupied by food pieces may be less rewarding when unnecessary energy is expended.

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Created

Date Created
  • 2013-05

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Plant Based Phoodie: A Vegan Guide and Cookbook

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

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.

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Created

Date Created
  • 2016-12

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Influence of School-Based Sexual Health Education on Sexual Behavior and Health Outcomes in the United States: An Analysis of Sexual Health Education in the United States with a Focused Comparison of the Sexual Health Education Curriculums

Description

Sexual health education varies in its delivery, efficacy, and comprehensiveness throughout each of the fifty states of the United States of America. These differences at the state level in the

Sexual health education varies in its delivery, efficacy, and comprehensiveness throughout each of the fifty states of the United States of America. These differences at the state level in the sexual health education curriculum lead to varying health outcomes for students during their time in school, as well as impact their future experiences. This study examines the sexual health education curriculum of two states located with very different perspectives on how sexual health education should be taught, Arizona and New Jersey. This study analyzes the efficacy of curricula mandated by each state by looking at the average age of initial sexual encounter, the teen pregnancy rates, abortion rates, and cases of sexually transmitted infections. The goal of this study is to show the necessity for comprehensive sexual health education in order to reduce risky behavior in adolescents' sexual encounters, increase awareness surrounding an individual's health, and improving health outcomes for all individuals, from adolescence into adulthood.

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Agent

Created

Date Created
  • 2016-12

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College Cooking Habits

Description

There are two goals for this honors student project: (1) to determine (using an online survey) what college students do and do not know about cooking and preparing foods and

There are two goals for this honors student project: (1) to determine (using an online survey) what college students do and do not know about cooking and preparing foods and (2) to video record short demonstrations of several cooking skills that college students lack the most based on survey responses. Ultimately, this project hopes to help students develop skills they can use in the kitchen to encourage more cooking at home and less eating out, dietary changes that should lead to more healthful meals and a healthier population. Links to cooking videos: https://youtu.be/ufsVYnfoCQM https://youtu.be/aZCIH33ebZ0

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Agent

Created

Date Created
  • 2016-05

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The Role of the Anterior Inferior Iliac Spine in the Emergence of Hominin Obligate Bipedalism

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

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.

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Agent

Created

Date Created
  • 2016-12

Traditional Gujarati Recipes from my Grandmother's Home Kitchen

Description

The goal of this creative project is to document my grandmother’s traditional Gujarati recipes with the hopes of preserving her life and passion for cooking. This process included library research

The goal of this creative project is to document my grandmother’s traditional Gujarati recipes with the hopes of preserving her life and passion for cooking. This process included library research to investigate the history of Indian and Gujarati cuisine, spending time in the kitchen documenting the recipes in their entirety, practicing them on my own, writing the cookbook and including passages that weave in the history, my grandmother’s stories, and techniques and tools. After completing this process, the significant findings related to my grandmother’s life and her journey from birth to now. Her marriage to my grandfather at a young age, her journey and those who influenced her ability to cook, and her impact on my family were all effects that I had understood and known during my experiences with my grandmother. In this journey, I learned more about her thoughts and experiences that I never knew before. Our relationship has deepened ten-fold and while she may not be with me forever, I now have a tangible part of her that I can keep with me for the rest of my life.

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Created

Date Created
  • 2019-05