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- Creators: Department of Finance
Description
The market for searching for food online is exploding. According to one expert at Google, “there are over 1 billion restaurant searches on Google every month” (Kelso, 2020). To capture this market and ride the general digital trend of internet personalization (as evidenced by Google search results, ads, YouTube and social media algorithms, etc), we created Munch to be an algorithm meant to help people find food they’ll love. <br/>Munch offers the ability to search for food by restaurant or even as specific as a menu item (ex: search for the best Pad Thai). The best part? It is customized to your preferences based on a quiz you take when you open the app and from that point continuously learns from your behavior.<br/>This thesis documents the journey of the team who founded Munch, what progress we made and the reasoning behind our decisions, where this idea fits in a competitive marketplace, how much it could be worth, branding, and our recommendations for a successful app in the future.
ContributorsKrug, Hayden (Co-author) / Adriane, Inocencio (Co-author) / Rajan, Megha (Co-author) / Byrne, Jared (Thesis director) / Sebold, Brent (Committee member) / Department of Finance (Contributor) / Department of Information Systems (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
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 unpleasant bitter taste found in many nutritious vegetables may deter people from consuming a healthy diet. We investigated individual differences in taste perception and whether these differences influence the effectiveness of bitterness masking. To test whether phenylthiocarbamide (PTC) `supertasters' also taste salt and sugar with greater intensity, as suggested by Bartoshuk and colleagues (2004), we infused strips of paper with salt water or sugar water. The bitterness rating of the PTC strip had a significant positive linear relationship with ratings of both the intensity of sweet and salt, but the effect sizes were very low, suggesting that the PTC strip does not give a complete picture of tasting ability. Next we investigated whether various seasonings could mask the bitter taste of vegetables and whether this varied with tasting ability. We found that sugar decreased bitterness and lemon decreased liking for vegetables of varying degrees of bitterness. The results did not differ by ability to taste any of the flavors. Therefore, even though there are remarkable individual differences in taste perception, sugar can be used to improve the initial palatability of vegetables and increase their acceptance and consumption.
ContributorsWilkie, Lynn Melissa (Author) / Phillips, Elizabeth D. (Thesis advisor) / Cohen, Adam (Committee member) / Johnston, Carol (Committee member) / Arizona State University (Publisher)
Created2012
Description
Opening a business is often an exciting time in one’s life, as they take their business idea into the marketplace. But, most individuals fail to adequately address whether their business can actually succeed before entering the marketplace. The thesis, Creating a Successful Gluten-Free Bakery: A Financial Model and Analysis analyzes whether or not a gluten-free bakery is a viable business to open in today’s marketplace. By costing the main financial variables, creating a financial model of a gluten-free bakery, and running scenario analysis, I was able to find whether or not opening a gluten-free bakery was a viable business in today’s marketplace.
ContributorsDantonio, Adam (Author) / Simonson, Mark (Thesis director) / Arthur, Budolfson (Committee member) / Department of Finance (Contributor) / Barrett, The Honors College (Contributor)
Created2019-12
Description
Could you imagine a world without hot sauce? Unfortunately, hot sauce is a relatively new invention, and some people have had to experience and live without the wonders and flavors it provides. RAJAJE Sauce is a veteran-owned and family-operated start-up. RAJAJE Sauce originated in the heart of Mexico, known as Mexico City, where Javier and his family enjoy it with countless servings of tacos. His mother always dreamed of bringing this hot sauce to the market, but we weren’t sure how to go about it. There were so many questions. Was there a market for this hot sauce? Do other people like the hot sauce? Who would be our audience? How would we go about marketing this product, and how would the logistics of something like this work? Through extensive research, we found that there is plenty of room for the hot sauce industry to grow, giving RAJAJE Sauce plenty of opportunities to make a name for itself and become a household name with each new customer.
ContributorsSchmelzeis, Alexander (Author) / Aguirre Martinez, Javier (Co-author) / Chirravuri, Bhargav (Co-author) / Byrne, Jared (Thesis director) / Thomasson, Anna (Committee member) / Zock, Christopher (Committee member) / Barrett, The Honors College (Contributor) / Department of Finance (Contributor) / Dean, W.P. Carey School of Business (Contributor)
Created2023-05
DescriptionCompleted through Founders Lab, we started a business that offered international breads that are not often found locally in bakeries or grocery stores. We ran market research to determine interest levels, select the bread offerings, and began marketing toward our target market.
ContributorsNewell, Alexandra (Author) / Kattan, Nadim (Co-author) / Byrne, Jared (Thesis director) / Balven, Rachel (Committee member) / Barrett, The Honors College (Contributor) / Department of Finance (Contributor) / Department of Information Systems (Contributor)
Created2024-05
Description
We are a group of three business students starting a hummus company rooted in health and transparency. Our business plan is to create homemade-style hummus with the most pure and nutritious ingredients to provide a viable snack option to a lacking market. Our distribution will be centered around farmers markets in our early stages, taking advantage of face-to-face interactions with customers to build our brand and reputation before expanding into grocery stores.
ContributorsChapman, John (Author) / Thompson, Nicholas (Co-author) / Wright, Samuel (Co-author) / Byrne, Jared (Thesis director) / Giles, Charles (Committee member) / Barrett, The Honors College (Contributor) / Department of Finance (Contributor)
Created2024-05
Description
According to the Centers for Disease Control and Prevention (CDC), type 2 diabetes accounts for 90-95% of diabetes (29.1 million) cases and manifests in 15-30% of prediabetes (86 million) cases, where 9 out of 10 individuals do not know they have prediabetes. Obesity, observed in 56.9% of diabetes cases, arises from the interactions among genetic, biological, environmental, and behavioral factors that are not well understood. Assessing the strength of these links in conjunction with the identification and evaluation of intervention strategies in vulnerable populations is central to the study of chronic diseases. This research addresses three issues that loosely connect three levels of organization utilizing a combination of quantitative and qualitative methods. First, the nonlinear dynamics between insulin, glucose, and free fatty acids is studied via a hypothesis-based model and validated with bariatric surgery data, demonstrating key metabolic factors for maintaining glucose homeostasis. Second, the challenges associated with the treatment or management, and prevention of diabetes is explored in the context of an individualized-based intervention study, highlighting the importance of diet and environment. Third, the importance of tailored school lunch programs and policies is studied through contagion models developed within a social ecological framework. The Ratatouille Effect, motivated by a pilot study among PreK-8th grade Arizona students, is studied and exposes the importance of institutionalizing practical methods that factor in the culture, norms, and values of the community. The outcomes of this research illustrate an integrative framework that bridges physiological, individual, and population level approaches to study type 2 diabetes and obesity from a holistic perspective. This work reveals the significance of utilizing quantitative and qualitative methods to better elucidate underlying causes of chronic diseases and for developing solutions that lead to sustainable healthy behaviors, and more importantly, the need for translatable multilevel methodologies for the study of the progression, treatment, and prevention of chronic diseases from a multidisciplinary perspective.
ContributorsLe Murillo, Anarina (Author) / Castillo-Chavez, Carlos (Thesis advisor) / Li, Jiaxu (Thesis advisor) / Phillips, Elizabeth D. (Committee member) / Towers, Sherry (Committee member) / Arizona State University (Publisher)
Created2016
DescriptionWe are an online community and ghost kitchen that provides healthy late night options.
ContributorsChacon, Anthony (Author) / Castro, Garrett (Co-author) / Byrne, Jared (Thesis director) / Thomasson, Anna (Committee member) / Barrett, The Honors College (Contributor) / Department of Finance (Contributor)
Created2024-05