abstract: Sustainability, as it relates to nutrition, affects all aspects of food from systems-level production to consumption. Viability of local food systems in the southwest of the United States has been largely understudied. In order to address this gap in the literature, semi-structured interviews were conducted with 20 farmers in Arizona and New Mexico to determine best practices, challenges and barriers to farming. Interviews were recorded, transcribed, and coded for themes. Many trends were consistent with those reported elsewhere in the US, but the importance of water emerged, a unique need not explicitly noted in other regional studies.
Vegetarian diets are typically more sustainable than omnivorous ones due to using less environmental resources in the production of food. An important consideration with plant protein and vegetarian diets, however, is whether this would affect athletic performance. To examine this, 70 male and female endurance athletes were compared for maximal oxygen uptake (VO2 max), peak torque when doing leg extensions, and body composition. Vegetarians had higher VO2 max, but peak torque was not significantly different by diet. Omnivores had higher total body mass, lean body mass, and there was a trend for peak torque to be higher.
To investigate whether plant-protein can comparably support development of lean body mass and strength development in conjunction with strength training, 61 healthy young males and females began a 12-week training and protein supplementation study. While previous training studies have shown no differences for lean body mass or strength development when consuming either soy (plant) or whey (animal) protein supplements in very large amounts (>48 grams), when consuming around 15-20 grams, whey has contributed to greater lean body mass accrual, although strength increases remain similar. The present study matched supplements by leucine content instead of by total protein amount since leucine has been shown to be a key stimulator of muscle protein synthesis and is more concentrated in animal protein. There were no significant differences between the whey or soy group for lean body mass or strength development, as assessed using isokinetic dynamometry doing leg extensions and flexions. / Dissertation/Thesis / Doctoral Dissertation Physical Activity, Nutrition and Wellness 2017
| Identifer | oai:union.ndltd.org:asu.edu/item:45491 |
| Date | January 2017 |
| Contributors | Lynch, Heidi (Author), Wharton, Christopher M (Advisor), Johnston, Carol (Committee member), Dickinson, Jared (Committee member), Buman, Matthew (Committee member), Swan, Pamela (Committee member), Ransdell, Lynda (Committee member), Arizona State University (Publisher) |
| Source Sets | Arizona State University |
| Language | English |
| Detected Language | English |
| Type | Doctoral Dissertation |
| Format | 213 pages |
| Rights | http://rightsstatements.org/vocab/InC/1.0/, All Rights Reserved |
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