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The purpose of this study was to determine the ratio of vegetable to fruit incorporated during a fresh vegetable and/or fruit juice diet. Juicing is the process of extracting the liquid part of a plant, fruit, or vegetable. Food can be ground, pressed, and spun to separate the liquid from the pulp. A juice diet involves juicing and consuming a variety of vegetables and fruits. The primary objective of this study was to gather information about the ratio of vegetable to fruit incorporated in freshly made juices during a juice diet. Therefore, the study survey inquired about various topics related to ingredient ratio during a juice diet. The survey data allowed for examination of the relationships between ingredient ratio and certain variables (e.g. gender, age, length of time juicing, juice fast participation, health effects, etc.). The study participants were recruited using online social media. Facebook was the primary method for reaching the online juicing community. A written invitation was distributed in several health related Facebook groups encouraging any person with experience juicing to complete an anonymous survey. This post was also shared via Twitter and various health related websites. The study survey data was used to examine the relationships between ingredient ratio and specific variables. The survey data showed participants had varying levels of experience with juicing. The responses indicated many participants were familiar with juice fasting and many participants completed more than one juice fast. Based on the survey response data, the most common ratio of vegetable to fruit incorporated by the participants during a juice diet was 80% vegetable to 20% fruit. The majority of participants indicated daily consumption of freshly made juice containing 70% -100% vegetables. Based on the survey response data, beginner juicers may be less inclined to incorporate organic produce into their juice diet compared to advanced juicers. The majority of participants reported positive health benefits during a juice diet. Some of the positive health benefits indicated by participants include weight loss, increased energy, and a positive impact on disease symptoms. Some of the negative side effects experienced by participants during a juice diet include frequent urination, headache, and cravings. Cross tabulation calculations between the ratio of ingredients and several variables covered by the study survey demonstrated statistical significance (i.e. length of time juicing, frequency of drinking juice, juice fast participation, number of juice fasts completed, servings of vegetables/fruit in a juice, percent of organic vegetables/fruit used in a juice, perceived positive side effects, and perceived negative side effects). This study provided insight about the average ratio of vegetable to fruit incorporated by participants during a juice diet. When analyzing the data it is important to consider the survey data was self-reported. Therefore, every result and conclusion is based on the individual perceptions of the study participants. In future experimentation, the use of medical tests and blood work would be useful to determine the biological and biochemical effects of drinking raw vegetable and/or fruit juice on the human body.
ContributorsMata, Sara Ann (Author) / Mayol-Kreiser, Sandra (Thesis director) / Shepard, Christina (Committee member) / Barrett, The Honors College (Contributor) / Department of Chemistry and Biochemistry (Contributor)
Created2015-05
Description
Cardiovascular disease (CVD) is the primary killer of Americans. As such, alternative means of a dietary approach to preventing or mitigating the development of CVD is clearly needed in addition to the ongoing recommendation for increased consumption of fruits and vegetables. Many studies suggest that fungi have the potential to decrease morbidity and mortality associated with CVD. Specifically, white button mushrooms, viz., Agaricus bisporus, are fairly common and inexpensive and full of untapped possibilities for efficacy although much additional research is needed. With antioxidants, e.g., selenium, and beta-glucans, viz., indigestible polysaccharides, white button mushrooms contain a plethora of bioactive ingredients that confer a potentially strong tool against the debilitating social impact of CVD.
The objective of this thesis was to establish protocols and a valid experimental design for testing whether dietary mushrooms could, in fact, be protective against CVD risk. Specifically, a case-study approach was used to validate this experimental method to test white button mushrooms and their impact on blood lipid levels and the inflammatory response. This dietary study involved preparation of two soups: a placebo, broth-based soup and one with one cup of white button mushrooms per cup of soup to provide one and a half cups of soup (and mushrooms) per day to each participant. The soup was prepared in The Kitchen Café at the ASU Downtown Campus (Phoenix, AZ).
After preparing the soup, the next goal was recruitment through listserv, local advertisements, flyers, and word of mouth of participants to test the overall plan. Over fifteen people responded; however, only one candidate met the inclusion criteria of someone at high risk of developing CVD and agreed to participate in the study. The participant visited the nutrition laboratory in downtown Phoenix (550 N. 5th Street). Anthropometric data and an initial blood draw were completed, and fourteen 1.5 cup containers of mushroom soup were dispensed to the participant. After two weeks, the individual returned and the same procedures were executed to include anthropometry and blood analysis. Even though the subject did not show changes in blood markers of CVD risk (lipids and inflammatory markers), the hypothesis for the thesis that the study design would be effective was accepted. Thus, the procedure was successful and validated and will be used in the future study.
The objective of this thesis was to establish protocols and a valid experimental design for testing whether dietary mushrooms could, in fact, be protective against CVD risk. Specifically, a case-study approach was used to validate this experimental method to test white button mushrooms and their impact on blood lipid levels and the inflammatory response. This dietary study involved preparation of two soups: a placebo, broth-based soup and one with one cup of white button mushrooms per cup of soup to provide one and a half cups of soup (and mushrooms) per day to each participant. The soup was prepared in The Kitchen Café at the ASU Downtown Campus (Phoenix, AZ).
After preparing the soup, the next goal was recruitment through listserv, local advertisements, flyers, and word of mouth of participants to test the overall plan. Over fifteen people responded; however, only one candidate met the inclusion criteria of someone at high risk of developing CVD and agreed to participate in the study. The participant visited the nutrition laboratory in downtown Phoenix (550 N. 5th Street). Anthropometric data and an initial blood draw were completed, and fourteen 1.5 cup containers of mushroom soup were dispensed to the participant. After two weeks, the individual returned and the same procedures were executed to include anthropometry and blood analysis. Even though the subject did not show changes in blood markers of CVD risk (lipids and inflammatory markers), the hypothesis for the thesis that the study design would be effective was accepted. Thus, the procedure was successful and validated and will be used in the future study.
ContributorsBratrud, Kathryn Michelle (Author) / Martin, Keith (Thesis director) / Appel, Christy (Committee member) / Shepard, Christina (Committee member) / Barrett, The Honors College (Contributor) / T. Denny Sanford School of Social and Family Dynamics (Contributor) / School of Nutrition and Health Promotion (Contributor)
Created2013-05
Description
Chronic diseases place a financial burden on the United States and claim the lives of nearly 2 million Americans every year. Among the chronic diseases that plague American people, type 2 diabetes is particularly prevalent and injurious. Thus, action is warranted to improve prevention and management of this disease. Nutrition plays a significant role in prevention and management of type 2 diabetes and other chronic diseases. Registered dietitians, as nutrition experts, are qualified to use medical nutrition therapy as a method of prevention and treatment for chronic diseases using a nutritional approach. However, there is no consensus as to which eating pattern is the most efficacious. The aim of this review of research was to examine how plant-based eating patterns impact chronic disease conditions, with an emphasis on type 2 diabetes mellitus, as compared to omnivorous eating patterns. A literature search was conducted through the ASU Library, PubMed, and CINAHL using terms related to plant-based diets and chronic diseases, such as type 2 diabetes. The results revealed that a plant-based eating pattern may be beneficial in the prevention and treatment of certain chronic diseases, such as type 2 diabetes. Specifically, adults who have type 2 diabetes and consume a plant-based diet may exhibit enhanced glycemic control as evidenced by less insulin resistance, increased incretin and insulin secretion, greater insulin sensitivity, and improved HbA1c levels. There is sufficient evidence for registered dietitians to recommend a plant-based approach to patients with type 2 diabetes who would like to achieve enhanced glycemic control.
ContributorsSneddon, Ashley (Author) / Mayol-Kreiser, Sandra (Thesis director) / Shepard, Christina (Committee member) / College of Health Solutions (Contributor, Contributor, Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
ContributorsTierce, Tristan (Author) / Shepard, Christina (Thesis director) / Sebold, Brent (Committee member) / Barrett, The Honors College (Contributor) / School of Art (Contributor) / Department of Management and Entrepreneurship (Contributor)
Created2024-05
ContributorsTierce, Tristan (Author) / Shepard, Christina (Thesis director) / Sebold, Brent (Committee member) / Barrett, The Honors College (Contributor) / School of Art (Contributor) / Department of Management and Entrepreneurship (Contributor)
Created2024-05
ContributorsTierce, Tristan (Author) / Shepard, Christina (Thesis director) / Sebold, Brent (Committee member) / Barrett, The Honors College (Contributor) / School of Art (Contributor) / Department of Management and Entrepreneurship (Contributor)
Created2024-05
Description
The "Development of Resources for Travelers with Severe Dietary Restrictions" focuses on the development of the service, Allergy Voyage. The service hosts restaurant menus for users with food allergies to view, helping them feel safer and confident while dining, while simultaneously increasing restaurant revenue.
The creative project sought to utilize Tierce's personal experience with severe dietary restrictions and entrepreneurial skills to provide concierge-based services for others suffering from food allergies.
ContributorsTierce, Tristan (Author) / Shepard, Christina (Thesis director) / Sebold, Brent (Committee member) / Barrett, The Honors College (Contributor) / School of Art (Contributor) / Department of Management and Entrepreneurship (Contributor)
Created2024-05
ContributorsTierce, Tristan (Author) / Shepard, Christina (Thesis director) / Sebold, Brent (Committee member) / Barrett, The Honors College (Contributor) / School of Art (Contributor) / Department of Management and Entrepreneurship (Contributor)
Created2024-05
ContributorsRao, Sanjana (Author) / Mayol-Kreiser, Sandra (Thesis director) / Shepard, Christina (Committee member) / Barrett, The Honors College (Contributor) / Edson College of Nursing and Health Innovation (Contributor)
Created2024-05
Description
In this thesis project, I have created a cookbook that provides Polycystic Ovarian Syndrome-friendly recipes and explains how the consumption of the right foods can help to naturally balance the hormonal imbalances that are offset. For those with PCOS, diet matters because there are certain foods that significantly help with lowering one’s internal inflammation, and other foods that do just the opposite. Therefore, fueling our bodies with foods that are anti-inflammatory and manage insulin resistance is key to a solution that works from the inside out.
The creation of this cookbook is to compile easy and delicious recipes that I have created for my PCOS diet. In recent years, many have been using the Mediterranean Diet, Keto Diet, and DASH Diet as guidelines for recommendations and substitutions due to elimination of saturated fats, processed food, and refined sugar. These alterations make a powerful tools to address internal inflammation, menstrual regulation, and other components of PCOS. Though this cookbook does not strictly follow the diet plans, the recipes are made with strong consideration of them and are easily replicable with stricter restrictions and even healthier options, should one want.
ContributorsRao, Sanjana (Author) / Mayol-Kreiser, Sandra (Thesis director) / Shepard, Christina (Committee member) / Barrett, The Honors College (Contributor) / Edson College of Nursing and Health Innovation (Contributor)
Created2024-05