Honors thesis nutrition

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This thesis explores the key factors impacting the health disparities associated with inadequate fruit and vegetable FV consumption in youth throughout America. Forms of nutrition education may be an effective means to increase FV consumption in youth, especially when utilizing specific teaching techniques such as taste education, experiential learning, enhanced curriculum, and adhering to age specific programming. According to the CDC, American students receive less than 8 hours of required nutrition education each school year, far less than the 40 to 50 hours that are indicated to affect behavior change. This signifies a need for increased program development and implementation in youth to potentially improve FV consumption and subsequently minimize the health disparities associated with diets lacking fresh foods.
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Honors Program Requirements

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Undergraduate Honors Program | Division of Nutritional Sciences | Cornell College of Human Ecology

Alyssa C. Washeleski , Wayne State University Follow. Researchers have pondered if there is more to being incapable of losing body fat than individuals having a lack of willpower. While the environment plays a critical role in weight regulation, genetics may be just as important. Research has discovered a hormone called leptin that controls energy expenditure and satiety. Leptin plays a part in many physiological roles, including appetite control, sexual function, immunity, insulin sensitivity, and the metabolism of lipid and bone.
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Nutritional Knowledge and Behaviors of Undergraduate Students

Riley H. Shurack , University of Central Florida Follow. Introduction : Adolescents with Autism Spectrum Disorder ASD demonstrate poor health-related behaviors, such as nutrition, compared to their typically developed TD counterparts. With the occurrence of the COVID pandemic and mandatory stay-at-home orders, such health-related behaviors may be complicated and there is a need to focus on feasibility and acceptability of in-person and remote-based nutrition programs. The duration was once a week for four weeks, and concepts reviewed included shopping for healthy food on a budget, introducing non-perishable but nutritious food items, and food preparation safety measures.
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A Showcase of scholarship, research, and creativity at the university of southern mississippi. Rachel E. Calhoun , University of Southern Mississippi.
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