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Capstone Projects

Healthy Fast Food Options

Mon, 12/02/2013 - 20:37
Abstract: Fast food started in America in 1912 serving only hamburgers, French fries, and soda in one size. Fast food has now expanded into even more food items; 5 different burgers, endless toppings, and even bigger portions. While there is a health food trend in our midst, fast food restaurants have not been keeping up with this trend. The purpose of this study is to find the consensus on the idea of healthy fast food options. To find this answer a method involving a taste testing of a healthy fast food option will be given. After the tasting a scorecard will be filled out. This research will have potential significance to fast food restaurants and their consumers. Fast food establishments can find ways to change their menu to suit the needs of their customers who consume the most. Consumers will see that there are more options that can be made besides the usual fast food burger. This research will be a descriptive study; it will describe the consensus on the idea of healthy fast food options. The research location will be at Paul Smith’s College.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Deanna Judson

Grass fed vs Grain fed

Mon, 12/02/2013 - 22:37
Abstract: The two beef products that are being tested in this study are grass fed and corn fed beef, two different ways of raising cattle. The grass fed beef is fed only grass through its entire life up until slaughtering, and corn fed beef is fed grass in the early stages of development and then fed organic grain products in order to fatten up the cows. .The purpose of the study is to find out if there is a flavor difference between grass fed beef and corn fed beef. So to gather the information for the study a blind taste test would be administered with a questionnaire. In which the questionnaire will ask if the beef products had a difference in flavor and if so to describe it. This significance of this study is to determine if there is a flavor difference between the two beef products on a professional level.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Brian tucker

A study of exclusive gluten-free catering

Mon, 12/09/2013 - 16:28
Abstract: The purpose of this study is to find out if it will be feasible for people without celiac disease to eat gluten-free food in a catering environment. This is a quantitative study that will show if non-celiac people are interested in eating gluten-free food. This research will be explored through experimental evaluation. The activities will involve a dinner that serves two different groups a gluten-free option and non-gluten free without telling the guest which dish is which. They will be asked to decide which food taste best and why. The data will be analyzed by a blind taste test. The finds will be represented by graphs and charts. The results of this study will help other researchers that want to know if people enjoy gluten-free food or not.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Ashena Molborn

Draft Horse Sustainability Presentations: The effectiveness of presentations on draft animal power at the Adirondack Rural Skills and Homesteading Festival

Fri, 12/06/2013 - 12:53
Abstract: Paul Smith’s College has been putting on draft horse presentations for the public for many years but until now it was unknown how effective these were in education of the audience in topics of the interest. During the 2013 Adirondack Rural Skills and Homesteading Festival, a series of demonstrations and presentations were conducted for the public. Surveys of those in attendance have now given us information on how far people are traveling, what their prior experience is, what they want to learn, and how they want to learn it. From this information we wish to gauge attendees’ response to draft animals and their uses.
Access: Yes
Literary Rights: On
Major: Forestry, Natural Resources Management and Policy, Recreations, Adventure Travel and Ecotourism
Year: 2013
Authors: Alexandria Barner, Jacob Shultz