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Robbie Chan, guitar

ContributorsChan, Robbie (Performer) / McCarrel, Kyla (Performer) / Sadownik, Stephanie (Performer) / ASU Library. Music Library (Contributor)

Created2018-04-18

Joshua Asher Mayo's students; Sarah Betts, Marco Cericola, & Nikolas Gonzalez, classical guitar

ContributorsMayo, Joshua (Contributor) / Betts, Sarah (Performer) / Cericola, Marco (Performer) / Gonzalez, Nikolas (Performer) / ASU Library. Music Library (Publisher)

Created2021-04-28

Charles Daval, guitar

ContributorsDaval, Charles (Performer) / ASU Library. Music Library (Publisher)

Created2018-03-26

Joshua Asher Mayo, guitar: Music through time

ContributorsMayo, Joshua (Performer) / ASU Library. Music Library (Publisher)

Created2021-04-29

The Use of Dips on Increasing Vegetable Liking and Intake in College Students

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.…

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

Ramon Dominguez, classical guitar

ContributorsDominguez, Ramon (Performer) / ASU Library. Music Library (Publisher)

Created2021-04-15

Bill White, guitar

ContributorsWhite, Bill (Performer) / ASU Library. Music Library (Publisher)

Created2021-04-03

Armand Sanchez

ContributorsSanchez, Armand (Performer) / Nordstrom, Nathan (Performer) / Roubison, Ryan (Performer) / ASU Library. Music Library (Publisher)

Created2018-04-13

The Making of a Family

Description

I spent the first half of my project researching Mexican cuisine, as well as the history of traditional recipes and how various ingredients became incorporated into the food of the Southwest region. The second half of my project was focused on creating a video to document my family's recipe for…

I spent the first half of my project researching Mexican cuisine, as well as the history of traditional recipes and how various ingredients became incorporated into the food of the Southwest region. The second half of my project was focused on creating a video to document my family's recipe for making tamales. I analyzed the recipe and its larger cultural and social implications which I presented with a PowerPoint.

ContributorsSantoro, Natalie Ocelia (Author) / Velez-Ibanez, Carlos (Thesis director) / Dixon, Kathleen (Committee member) / Harrington Bioengineering Program (Contributor, Contributor) / Barrett, The Honors College (Contributor)

Created2021-05

The Making of a Family

Description

I spent the first half of my project researching Mexican cuisine, as well as the history of traditional recipes and how various ingredients became incorporated into the food of the Southwest region. The second half of my project was focused on creating a video to document my family's recipe for…

I spent the first half of my project researching Mexican cuisine, as well as the history of traditional recipes and how various ingredients became incorporated into the food of the Southwest region. The second half of my project was focused on creating a video to document my family's recipe for making tamales. I analyzed the recipe and its larger cultural and social implications which I presented with a PowerPoint.

ContributorsSantoro, Natalie Ocelia (Author) / Velez-Ibanez, Carlos (Thesis director) / Dixon, Kathleen (Committee member) / Harrington Bioengineering Program (Contributor, Contributor) / Barrett, The Honors College (Contributor)

Created2021-05

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