Food Studies Commons^™

Student Preferences On The Development Of A Non-Alcoholic Beverage Product To Alleviate The Negative Impact Of Alcohol On College Campuses, Cecilia Azar

Human Nutrition and Hospitality Management Undergraduate Honors Theses

Alcohol abuse and peer pressure to drink are prominent issues on college campuses across the nation. More than 50 percent of college students aged 18 to 22 consume alcohol monthly and 33 percent consistently engage in binge drinking (National Institute on Alcohol Abuse and Alcoholism, 2021a). A non-alcoholic beverage product marketed to students as an alternative to alcohol in social settings could alleviate some of the negative impacts, such as peer pressure and the dangers caused by overconsumption.

Through two phases, this study implements University of Arkansas student preferences and recipe modification in the development of a non-alcoholic beverage product …

Food Accessibility Related To Double Your Dollar Program, Julia Carlson

Human Nutrition and Hospitality Management Undergraduate Honors Theses

The Double Your Dollar (DYD) Program is a program that gives Supplemental Nutrition Assistance Program (SNAP) beneficiaries and Senior Farmers’ Market Nutrition Program (SFMNP) participants match dollars to spend at local farmers markets. Users are able to spend these dollars on fruits, vegetables, eggs, meats, dairy, jam/jelly, honey and food producing plants. DYD’s goal is to incentivize healthy eating among individuals of low income, promote local purchases, and increase spending at farmers markets. Food insecurity effects over 60,000 individuals in Washington and Benton county. With food accessibility being an area of concern in Northwest Arkansas, programs like SNAP and SFMNP …

Allergy Training Or Lack Thereof, Madelyn Freeman, Mary Kate Klenke

Human Nutrition and Hospitality Management Undergraduate Honors Theses

Food allergies affect many people in our society today, and the food service industry must keep up with the demand for allergen-free food from their customers. The objective of this research is to gain insight from the employee’s perspective of the importance of food allergies and what training method would help them learn best. Through this research we intend to learn how we can engage employees during training, increase training retention, and stress the importance to change their behaviors and utilize safe practices in regards to allergens. We compared both quick and full-service restaurants’ food-allergy training methods in this study …

Determining The Physical And Social Barriers That Prevent Food-Insecure Students At The University Of Arkansas From Using The Jane B. Gearhart Full Circle Campus Food Pantry, Sarah Elizabeth Yanniello

Human Nutrition and Hospitality Management Undergraduate Honors Theses

The purpose of this descriptive study was to determine the reasons why 38% of the students at the University of Arkansas experience food insecurity, yet only 1% of students have used the Jane B. Gearhart Full Circle Campus Food Pantry, in hopes to provide a guide to the Center for Community Engagement in their endeavors to reduce food insecurity on campus (Lisnic, 2016). An online survey was created using Qualtrics software, was submitted to and approved by the University of Arkansas Institutional Review Board, and was distributed to undergraduate and graduate students at the University of Arkansas. The sample size …