Comparing the Effect of Natural Versus Processed Sugar on College Student's Cognitive Ability
PublisherThe University of Arizona.
RightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
AbstractThe average college student living on campus does not consume a healthy, well balanced and nutritious diet. Thus, a question was formed as to how to assist students in doing well in classes through their diet. This study examines how the consumption of sugar affects cognitive functioning, specifically examining the different effects between natural and processed sugars compared to water alone. It was hypothesized that there would be a difference in cognitive functioning between the three study groups with natural sugar having the greatest positive influence on cognition. Fifty resident students at Colonia de La Paz at the University of Arizona were recruited to participate in this study. Participants completed an initial cognitive test, consumed a substance that contained either processed sugar, natural sugar, or a placebo and then took a final cognitive test. The difference between those tests where then calculated and compared statistically. A general health and knowledge survey was also conducted. There was a statistically significant difference in cognition levels between the three groups with a positive trend in improvement after the ingestion of natural sugar.
Degree ProgramHonors College