WorldWideScience

Sample records for nonreturnable beverage containers

  1. Non-return valve, more particularly for PWR

    International Nuclear Information System (INIS)

    Panet, M.; Martin, R.

    1987-01-01

    This non-return valve has a tubular body containing an axially sliding piston. The sliding piston delimits a cylinder cooperating with a valve seat to block fluid flow in one direction and a flow restrictor downstream of the seat in the other direction [fr

  2. 36 CFR 4.14 - Open container of alcoholic beverage.

    Science.gov (United States)

    2010-07-01

    ... beverage. 4.14 Section 4.14 Parks, Forests, and Public Property NATIONAL PARK SERVICE, DEPARTMENT OF THE INTERIOR VEHICLES AND TRAFFIC SAFETY § 4.14 Open container of alcoholic beverage. (a) Each person within a..., can or other receptacle containing an alcoholic beverage that is open, or has been opened, or whose...

  3. 36 CFR 1004.14 - Open container of alcoholic beverage.

    Science.gov (United States)

    2010-07-01

    ... beverage. 1004.14 Section 1004.14 Parks, Forests, and Public Property PRESIDIO TRUST VEHICLES AND TRAFFIC SAFETY § 1004.14 Open container of alcoholic beverage. (a) Each person within a motor vehicle is... receptacle containing an alcoholic beverage that is open, or has been opened, or whose seal is broken or the...

  4. Evaluating bull fertility based on non-return method

    Directory of Open Access Journals (Sweden)

    Prka Igor

    2012-01-01

    Full Text Available In order to evaluate the results of reproductive cows and heifers, different parameters of fertility are used, such as the service period, insemination index, intercalving time and others, and of the breeding bulls the values obtained through non-return. An ejaculate is taken up for further processing by veterinary centres only provided it meets the prescribed quality parameters. Rating semen parameters includes a macroscopic (volume, colour, consistency, smell and pH and a microscopic evaluation (mobility, density, percentage of live sperm and abnormal and damaged sperm. In addition to sperm quality and the fertility of the female animal, the results of the non-return method are also influenced by a number of exogenous causes (season, age, race, insemination techniques that have no small impact on the end result of insemination - pregnancy. In order to obtain more objective results of the fertility of bulls the following tasks were undertaken, namely: 1. to calculate with the non-return method the fertility of bulls in over 10,000 cows inseminated for the first time during a period of 6 years; and 2. to analyze the impact of semen quality, season, age of cow and bull, and the bull breed on the results of fertility.

  5. Caffeine-containing beverages, total fluid consumption, and premenstrual syndrome.

    Science.gov (United States)

    Rossignol, A M; Bonnlander, H

    1990-09-01

    The main objective of this study was to evaluate whether daily consumption of caffeine-containing beverages is related to the prevalence and severity of premenstrual syndrome apart from any effects of daily total fluid consumption. A secondary objective was to determine whether daily total fluid consumption itself is related to premenstrual syndrome. The study is based on 841 responses to a questionnaire probing menstrual and premenstrual health, and daily fluid consumption, which was mailed to female university students in Oregon. Analysis of the data revealed that consumption of caffeine-containing beverages was strongly related to the prevalence of premenstrual syndrome. Among women with more severe symptoms, the relation between consumption of caffeine-containing beverages and premenstrual syndrome was dose-dependent, with prevalence odds ratios equal to 1.3 for consumers of one cup of a caffeine-containing beverage per day and increasing steadily to 7.0 for consumers of eight to 10 cups per day. The effects were apparent among both caffeine-containing tea/coffee consumers and caffeine-containing soda consumers. The observed effects were only slightly reduced when daily total fluid consumption was controlled. Daily total fluid consumption also was related to the prevalence of premenstrual symptoms although the effects were large only for consumers of 13-19 cups of fluid per day (the largest amount studied).

  6. AMO's [Association of Municipalities of Ontario] policy on refillable beverage containers

    Energy Technology Data Exchange (ETDEWEB)

    1992-04-01

    The policy of the Association of Municipalities of Ontario (AMO) regarding refillable beverage containers is explained, and a response is made to the Ontario Soft Drink Association (OSDA's) top-up offer to municipalities. A background and overview is presented of current and historical policy on beverage containers, including measures enacted by other provinces and countries. AMO strongly urges the provincial government to increase the presence of refillable containers, first because reuse is preferrable to recycling, and second because Ontario's current recycling systems are not self-sufficient or sustainable in their present form. Refillable plastic bottles offer an opportunity for change in waste management similar to the Blue Box recycling initiative. It is recommended that the entire beverage industry voluntarily, or legislated by the provincial government, provide refillable containers as a consumer option and institute a deposit system to collect these containers. This system will promote full-cost accounting. OSDA's offer to top up Blue Box operating costs is rejected with the caveat of short-term financial agreements. The refillable concept should also be expanded to other packaged products. 2 tabs.

  7. Energy-dense snacks can have the same expected satiation as sugar-containing beverages

    Science.gov (United States)

    Martin, Ashley A.; Hamill, Liam R.; Davies, Sarah; Rogers, Peter J.; Brunstrom, Jeffrey M.

    2015-01-01

    Sugar-sweetened beverages (SSBs) are thought to be problematic for weight management because energy delivered in liquid form may be less effective at suppressing appetite than solid foods. However, little is known about the relative ‘expected satiation’ (anticipated fullness) of SSBs and solid foods. This is relevant because expected satiation is an important determinant of portion selection and energy intake. Here, we used a method of constant stimuli to assess the expected satiation of test meals that were presented in combination with different caloric and non-caloric beverages (500 ml) (Experiment 1 and 2), as well as with high-energy solid snack foods (Experiment 2). All energy-containing beverages and snack foods were presented in 210 kcal portions. Both experiments found that expected satiation was greater for meals containing caloric versus non-caloric beverages (201.3 ± 17.3 vs. 185.4 ± 14.1 kcal in Experiment 2; p beverages, indicating a role for learning. Notably, we failed to observe a significant difference in expected satiation between any of the caloric beverages and snack foods in Experiment 2 (range: 192.5–205.2 kcal; p = 0.87). This finding suggests that it may be more appropriate to consider beverages and solid foods on the same continuum, recognizing that the expected satiation of some solid foods is as weak as some beverages. PMID:26122755

  8. What parents do is not always right – parents’ impact on children’s sugar-containing beverage consumption

    DEFF Research Database (Denmark)

    Pedersen, Susanne; Grønhøj, Alice

    Aim: The aim of this study was to investigate what influences children’s intake of sugar- containing beverages (soda, juice, coco milk etc.) in a family-setting. Parents, rather than friends, have been found to influence children’s fruit and vegetable intake. This study set out to explore whether......-containing beverage consumption and the parents’ request for child’s reduction of sugar-containing beverage intake impacted the child’s intake of sugar-containing beverages significantly. Conclusion: This study contributes to understanding the dyadic interaction between parents and children in relation to intake...... parents exert the same kind of influence when it comes to unhealthy practices, that is avoiding sources of high-calorie intake such as sugar-containing beverages. Method: We conducted a survey with 242 children (mean age 11.48, SD 0.56) and 118 adults (mean age 41.58, SD 4.03) recruited from public...

  9. An evaluation of volatile compounds released from containers commonly used in circulation of sports beverages.

    Science.gov (United States)

    Pandey, Sudhir Kumar; Kim, Ki-Hyun

    2011-03-01

    In an effort to identify and quantify important volatile organic compounds (VOCs) released from sports beverage containers commonly used for storage and distribution, three brands of sports beverages with poly ethylene terephthalate (PET) and metal cans were analyzed through headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Out of 80 volatile compounds identified from all container types, I-limonene recorded the highest concentration (34.3-118 pmol mol(-1)) along with 12 other VOCs detected most frequently (more than 3 out of all 6 products) such as 2-methyl-6-methylene-2,7-octadiene, alpha-terpineol, decanaldehyde, and p-isopropyltoluene. When each container was filled up with water and analyzed after a long-term storage (49 days), a total of 14 VOCs were detected. According to our analysis, all the VOCs detected from either beverage or container materials were below the safety limits prescribed previously by diverse agencies. However, an extension of these analyses may be necessary for other beverage types, as certain VOCs can be migrated from container materials. Copyright © 2010 Elsevier Inc. All rights reserved.

  10. SAFETY ALERT - Failure of brass non-return valves in gas point installations

    CERN Multimedia

    HSE Unit

    2016-01-01

    There have been three recent failures in brass non-return valves in separate high pressure gas point installations across CERN. Whilst each was in a different gas service, the visual nature of the failure has been similar.   In all three cases, these components were connected to stainless steel flexible connections and stainless steel pipework. From the metallurgical investigation of the failed component, it appears that the failure is linked to uncontrolled tightening, leading to a localised weakening resulting in premature failure when subjected to pressure. Lead levels in the examined components appear to be a contributing factor to the reduction in ductility but are not identified as the root cause. It has also not been possible to attribute failure to a particular batch of material. The Occupational Health & Safety and Environmental Protection Unit prescribes the following actions to be taken, aligned with the CERN Safety Rules: Verification of all brass non-return valves (prioritising...

  11. Evaluation of accelerated UV and thermal testing for benzene formation in beverages containing benzoate and ascorbic acid.

    Science.gov (United States)

    Nyman, Patricia J; Wamer, Wayne G; Begley, Timothy H; Diachenko, Gregory W; Perfetti, Gracia A

    2010-04-01

    Under certain conditions, benzene can form in beverages containing benzoic and ascorbic acids. The American Beverage Assn. (ABA) has published guidelines to help manufacturers mitigate benzene formation in beverages. These guidelines recommend accelerated testing conditions to test product formulations, because exposure to ultraviolet (UV) light and elevated temperature over the shelf life of the beverage may result in benzene formation in products containing benzoic and ascorbic acids. In this study, the effects of UVA exposure on benzene formation were determined. Benzene formation was examined for samples contained in UV stabilized and non-UV stabilized packaging. Additionally, the usefulness of accelerated thermal testing to simulate end of shelf-life benzene formation was evaluated for samples containing either benzoic or ascorbic acid, or both. The 24 h studies showed that under intense UVA light benzene levels increased by as much as 53% in model solutions stored in non-UV stabilized bottles, whereas the use of UV stabilized polyethylene terephthalate bottles reduced benzene formation by about 13% relative to the non-UV stabilized bottles. Similar trends were observed for the 7 d study. Retail beverages and positive and negative controls were used to study the accelerated thermal testing conditions. The amount of benzene found in the positive controls and cranberry juice suggests that testing at 40 degrees C for 14 d may more reliably simulate end of shelf-life benzene formation in beverages. Except for cranberry juice, retail beverages were not found to contain detectable amounts of benzene (<0.05 ng/g) at the end of their shelf lives.

  12. The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety

    DEFF Research Database (Denmark)

    Lyly, Marika; Ohls, Nora; Lähteenmäki, Liisa

    2010-01-01

    at different dietary fibre (DF) concentrations, energy levels and viscosity levels. Design: A total of 29 healthy volunteers, age 1939, mean BMI 23.2 kg/m2 participated in this study. Measurement of subjective perceptions (satiety, fullness, hunger, desire to eat something/the sample food and thirst......) was performed during a 180-min period after ingestion of the sample. There were altogether six samples: two beverages without fibre at energy levels 700 and 1,400 kJ; two beverages containing 5 or 10 g oat DF (2.5 and 5 g oat b-glucan, respectively) at energy level 700 kJ, one beverage containing 10 g oat DF/1......,400 kJ and one beverage containing 10 g enzymatically treated oat DF with low viscosity at energy level 700 kJ. Each beverage portion weighted 300 g. The order of the samples was randomised for each subject and evaluated during six separate days. The results are reported in three sets of samples: 'fibre...

  13. Relationship of nonreturn rates of dairy bulls to binding affinity of heparin to sperm

    International Nuclear Information System (INIS)

    Marks, J.L.; Ax, R.L.

    1985-01-01

    The binding of the glycosaminoglycan [ 3 H] heparin to bull spermatozoa was compared with nonreturn rates of dairy bulls. Semen samples from five bulls above and five below an average 71% nonreturn rate were used. Samples consisted of first and second ejaculates on a single day collected 1 d/wk for up to 5 consecutive wk. Saturation binding assays using [ 3 H] heparin were performed to quantitate the binding characteristics of each sample. Scatchard plot analyses indicated a significant difference in the binding affinity for [ 3 H] heparin between bulls of high and low fertility. Dissociation constants were 69.0 and 119.3 pmol for bulls of high and low fertility, respectively. In contrast, the number of binding sites for [ 3 H] heparin did not differ significantly among bulls. Differences in binding affinity of [ 3 H] heparin to bull sperm might be used to predict relative fertility of dairy bulls

  14. TEX-SIS Occ/Tec Non-Returning Student Follow-Up, Volume 1, Number 1.

    Science.gov (United States)

    Gose, Frank

    In 1981, selected data about nonreturning occupational/technical students were collected at Yavapai College using the TEX-SIS follow-up system, which was developed by the Texas Education Agency and Texas Coordinating Board for Universities and Colleges. A sample of 449 students was selected from the approximately 900 students who had enrolled in…

  15. Beverages obtained from soda fountain machines in the U.S. contain microorganisms, including coliform bacteria.

    Science.gov (United States)

    White, Amy S; Godard, Renee D; Belling, Carolyn; Kasza, Victoria; Beach, Rebecca L

    2010-01-31

    Ninety beverages of three types (sugar sodas, diet sodas and water) were obtained from 20 self-service and 10 personnel-dispensed soda fountains, analyzed for microbial contamination, and evaluated with respect to U.S. drinking water regulations. A follow-up study compared the concentration and composition of microbial populations in 27 beverages collected from 9 soda fountain machines in the morning as well as in the afternoon. Ice dispensed from these machines was also examined for microbial contamination. While none of the ice samples exceeded U.S. drinking water standards, coliform bacteria was detected in 48% of the beverages and 20% had a heterotrophic plate count greater than 500cfu/ml. Statistical analyses revealed no difference in levels of microbial contamination between beverage types or between those dispensed from self-service and personnel-dispensed soda fountains. More than 11% of the beverages analyzed contained Escherichia coli and over 17% contained Chryseobacterium meningosepticum. Other opportunistic pathogenic microorganisms isolated from the beverages included species of Klebsiella, Staphylococcus, Stenotrophomonas, Candida, and Serratia. Most of the identified bacteria showed resistance to one or more of the 11 antibiotics tested. These findings suggest that soda fountain machines may harbor persistent communities of potentially pathogenic microorganisms which may contribute to episodic gastric distress in the general population and could pose a more significant health risk to immunocompromised individuals. These findings have important public health implications and signal the need for regulations enforcing hygienic practices associated with these beverage dispensers. Copyright 2009 Elsevier B.V. All rights reserved.

  16. Energy-containing beverages: reproductive hormones and ovarian function in the BioCycle Study.

    Science.gov (United States)

    Schliep, Karen C; Schisterman, Enrique F; Mumford, Sunni L; Pollack, Anna Z; Perkins, Neil J; Ye, Aijun; Zhang, Cuilin J; Stanford, Joseph B; Porucznik, Christina A; Hammoud, Ahmad O; Wactawski-Wende, Jean

    2013-03-01

    Energy-containing beverages are widely consumed among premenopausal women, but their association with reproductive hormones is not well understood. The objective was to assess the association of energy-containing beverages, added sugars, and total fructose intake with reproductive hormones among ovulatory cycles and sporadic anovulation in healthy premenopausal women. Women (n = 259) in the BioCycle Study were followed for up to 2 menstrual cycles; they provided fasting blood specimens during up to 8 visits/cycle and four 24-h dietary recalls/cycle. Women who consumed ≥1 cup (1 cup = 237 mL) sweetened soda/d had 16.3% higher estradiol concentrations compared with women who consumed less sweetened soda (86.5 pg/mL compared with 74.4 pg/mL, P = 0.01) after adjustment for age, BMI, race, dietary factors, and physical activity. Similarly elevated estradiol concentrations were found for ≥1 cup cola/d and noncola soda intake. Neither artificially sweetened soda nor fruit juice intake ≥1 cup/d was significantly associated with reproductive hormones. Added sugar above the average US woman's intake (≥73.2 g/d) or above the 66th percentile in total fructose intake (≥41.5 g/d) was associated with significantly elevated estradiol but not consistently across all models. No associations were found between beverages, added sugars, or total fructose intake and anovulation after multivariate adjustment. Even at moderate consumption amounts, sweetened soda is associated with elevated follicular estradiol concentrations among premenopausal women but does not appear to affect ovulatory function. Further research into the mechanism driving the association between energy-containing beverages and reproductive hormones, and its potential implications for women's health, is warranted.

  17. 21 CFR 101.30 - Percentage juice declaration for foods purporting to be beverages that contain fruit or vegetable...

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Percentage juice declaration for foods purporting to be beverages that contain fruit or vegetable juice. 101.30 Section 101.30 Food and Drugs FOOD AND... purporting to be beverages that contain fruit or vegetable juice. (a) This section applies to any food that...

  18. Factors associated with 56-day non-return rate in dairy cattle

    Directory of Open Access Journals (Sweden)

    Ramiro Fouz

    2011-06-01

    Full Text Available The objective of this work was to identify factors associated with the 56-day non-return rate (56-NRR in dairy herds in the Galician region, Spain, and to estimate it for individual Holstein bulls. The experiment was carried out in herds originated from North-West Spain, from September 2008 to August 2009. Data of the 76,440 first inseminations performed during this period were gathered. Candidate factors were tested for their association with the 56-NRR by using a logistic model (binomial. Afterwards, 37 sires with a minimum of 150 first performed inseminations were individually evaluated. Logistic models were also estimated for each bull, and predicted individual 56-NRR rate values were calculated as a solution for the model parameters. Logistic regression found four major factors associated with 56-NRR in lactating cows: age at insemination, days from calving to insemination, milk production level at the time of insemination, and herd size. First-service conception rate, when a particular sire was used, was higher for heifers (0.71 than for lactating cows (0.52. Non-return rates were highly variable among bulls. Asignificant part of the herd-level variation of 56-NRR of Holstein cattle seems attributable to the service sire. High correlation level between observed and predicted 56-NRR was found.

  19. Energy-containing beverages: reproductive hormones and ovarian function in the BioCycle Study123

    Science.gov (United States)

    Schliep, Karen C; Mumford, Sunni L; Pollack, Anna Z; Perkins, Neil J; Ye, Aijun; Zhang, Cuilin J; Stanford, Joseph B; Porucznik, Christina A; Hammoud, Ahmad O; Wactawski-Wende, Jean

    2013-01-01

    Background: Energy-containing beverages are widely consumed among premenopausal women, but their association with reproductive hormones is not well understood. Objective: The objective was to assess the association of energy-containing beverages, added sugars, and total fructose intake with reproductive hormones among ovulatory cycles and sporadic anovulation in healthy premenopausal women. Design: Women (n = 259) in the BioCycle Study were followed for up to 2 menstrual cycles; they provided fasting blood specimens during up to 8 visits/cycle and four 24-h dietary recalls/cycle. Results: Women who consumed ≥1 cup (1 cup = 237 mL) sweetened soda/d had 16.3% higher estradiol concentrations compared with women who consumed less sweetened soda (86.5 pg/mL compared with 74.4 pg/mL, P = 0.01) after adjustment for age, BMI, race, dietary factors, and physical activity. Similarly elevated estradiol concentrations were found for ≥1 cup cola/d and noncola soda intake. Neither artificially sweetened soda nor fruit juice intake ≥1 cup/d was significantly associated with reproductive hormones. Added sugar above the average US woman's intake (≥73.2 g/d) or above the 66th percentile in total fructose intake (≥41.5 g/d) was associated with significantly elevated estradiol but not consistently across all models. No associations were found between beverages, added sugars, or total fructose intake and anovulation after multivariate adjustment. Conclusions: Even at moderate consumption amounts, sweetened soda is associated with elevated follicular estradiol concentrations among premenopausal women but does not appear to affect ovulatory function. Further research into the mechanism driving the association between energy-containing beverages and reproductive hormones, and its potential implications for women's health, is warranted. PMID:23364018

  20. Beverage consumption and adult weight management: A review.

    Science.gov (United States)

    Dennis, Elizabeth A; Flack, Kyle D; Davy, Brenda M

    2009-12-01

    Total energy consumption among United States adults has increased in recent decades, and energy-containing beverages are a significant contributor to this increase. Because beverages are less satiating than solid foods, consumption of energy-containing beverages may increase energy intake and lead to weight gain; trends in food and beverage consumption coinciding with increases in overweight and obesity support this possibility. The purpose of this review is to present what is known about the effect of beverage consumption on short-term (i.e., meal) energy intake, as well as longer-term effects on body weight. Specific beverages addressed include water, other energy-free beverages (diet soft drinks, coffee and tea), and energy-containing beverages (soft drinks, juices and juice drinks, milk and soy beverages, alcohol). Existing evidence, albeit limited, suggests that encouraging water consumption, and substituting water and other energy-free beverages (diet soft drinks, coffee and tea) for energy-containing beverages may facilitate weight management. Energy-containing beverages acutely increase energy intake, however long-term effects on body weight are uncertain. While there may be health benefits for some beverage categories, additional energy provided by beverages should be compensated for by reduced consumption of other foods in the diet.

  1. Maternal educational level and preschool children's consumption of high-calorie snacks and sugar-containing beverages: mediation by the family food environment.

    Science.gov (United States)

    Wijtzes, Anne I; Jansen, Wilma; Jansen, Pauline W; Jaddoe, Vincent W V; Hofman, Albert; Raat, Hein

    2013-11-01

    To examine the associations between maternal educational level and preschoolers' consumption of high-calorie snacks and sugar-containing beverages, and to assess the mediating effects of variables relating to the family food environment. We analyzed data from 2814 native Dutch preschoolers enrolled in a birth cohort study in Rotterdam (the Netherlands), between 2002 and 2006. Logistic regression models were used to calculate odds ratios of snacking ≥ 2 times/day and consuming sugar-containing beverages ≥ 3 glasses/day for children of mothers with low, mid-low, and mid-high educational levels (reference group: high educational level), before and after adjustment for mediators. Children of low and mid-low educated mothers were significantly more likely to consume excessive amounts of high-calorie snacks and sugar-containing beverages compared with children of high educated mothers, with the highest odds in children of low educated mothers (OR: 2.44; 95% CI: 1.84, 3.23 and OR: 2.46; 95% CI: 1.87, 3.24 respectively). Parental feeding practices, parental consumption of sugar-containing beverages, and children's television time partly explained these associations. Maternal educational level is inversely related to preschoolers' consumption of high-calorie snacks and sugar-containing beverages. Targeting the family food environment may be an effective way of reducing educational inequalities in children's unhealthy dietary behaviors. © 2013.

  2. Rehydration beverage

    Science.gov (United States)

    Greenleaf, John E. (Inventor)

    1995-01-01

    A novel rehydration beverage containing sodium chloride, sodium citrate, and aspartame useful for rapid restoration of hydration homeostasis is disclosed. The beverage is particularly useful for restoration of normal body fluid volumes and their intracellular and extracellular distribution during a hypohydration state observed in astronauts and air passengers.

  3. Factors associated with non-return to work in the severely injured victims 3 years after a road accident: A prospective study.

    Science.gov (United States)

    Pélissier, C; Fort, E; Fontana, L; Charbotel, B; Hours, M

    2017-09-01

    Road accidents may impact victims' physical and/or mental health and socio-occupational life, particularly the capacity to return to work. The purpose of our study is to assess modifiable medical and socio-occupational factors of non-return to work in the severely injured 3 years after a road accident. Among1,168 road accidents casualties in the Rhône administrative Département of France followed for five years, 141 of the 222 severely injured (Maximal Abbreviated Injury Scale ≥ 3) aged more than 16 years who were in work at the time of the accident, reported whether they had returned to work in the 3 years following the accident. The subgroups of those who had (n=113) and had not returned to work (n=28) were compared for socio-occupational (gender, age, educational level, marital status, socio-occupational group) accident-related medical factors (type of road user, type of journey, responsibility in the accident, initial care) and post-accident medical factors (pain intensity, post-traumatic stress disorder, physical sequelae, quality of life) by using standardized tools. Severity of initial head, face and lower-limb injury, intense persistent pain, post-traumatic stress disorder, poor self-assessed quality of life and health status at 3 years were associated with non-return to work on univariate analysis. On multivariate analysis, severity of initial head and lower-limb injury, intense persistent pain at 3 years and post-traumatic stress disorder were significantly associated with non-return to work 3 years following severe road-accident injury. Post-traumatic stress disorder and chronic pain were essential modifiable medical determinants of non-return to work in the severely injured after a road accident: early adapted management could promote return to work in the severely injured. Improve early adapted treatment of pain and PTSD in the rehabilitation team should help the severely injured return to work following a road accident. Copyright © 2017 Elsevier

  4. Comparison on models for genetic evaluation of non-return rate and success in first insemination of the Danish Holstein cow

    DEFF Research Database (Denmark)

    Sun, C; Su, G

    2010-01-01

    The aim of is study was to compare a linear Gaussian model with logit model and probit model for genetic evaluation of non-return rate within 56 d after first-insemination (NRR56) and success in first insemination (SFI). The whole dataset used in the analysis contained 471,742 records from...... the EBV of proven bulls, obtained from the whole dataset and from a reduced dataset which only contains the first-crop daughters of sires; 2) χ2 statistic for the expected and observed frequency in a cross validation. Heritabilities estimated using linear, probit and logit models were 0.011, 0.014 and 0....... Model validation showed that there was no difference between probit model and logit model, but the two models were better than linear model in stability and predictive ability for genetic evaluation of NRR56 and SFI. However, based on the whole dataset, the correlations between EBV estimated using...

  5. Loneliness, social integration and consumption of sugar-containing beverages: testing the social baseline theory.

    Science.gov (United States)

    Henriksen, Roger Ekeberg; Torsheim, Torbjørn; Thuen, Frode

    2014-01-01

    Social Baseline Theory (SBT) proposes that close relationships aid in metabolic resource management and that individuals without significant relationships may experience more demands on their own neural metabolic resources on a daily basis when solving problems, remaining vigilant against potential threats and regulating emotional responses. This study tests a hypothesised consequence derived from SBT: relative social isolation leads to increased levels of sugar intake. Based on cross-sectional, self-reported data from the Norwegian Mother and Child Cohort Study (N = 90 084), information on social integration and the consumption of both sugar-sweetened and artificially sweetened sodas and juices was obtained from a large number of women in early pregnancy. Multiple regression analyses were conducted to assess whether loneliness, marital status, relationship satisfaction, advice from others than partner, and cohesion at work is associated with consumption of sodas and juices. Perceived loneliness was associated with elevated intake of all sugary beverages, while relationship satisfaction was negatively associated with all sugary beverages. Being married or cohabitating, having supportive friends, and having a sense of togetherness at work were associated with lower intake of two out of three sugar-containing beverages. These associations were significant, even after controlling for factors such as body mass index, weight related self-image, depression, physical activity, educational level, age and income. In comparison, a statistically significant relationship emerged between relationship satisfaction and artificially sweetened cola. No other predictor variables were significantly associated with any type of artificially sweetened beverage. This study indicates that loneliness and social integration influence the level of consumption of sugary beverages. The results support the hypothesis derived from the Social Baseline Theory that relative social isolation leads

  6. Beverage Consumption and Adult Weight Management: A Review

    OpenAIRE

    Dennis, Elizabeth A.; Flack, Kyle D.; Davy, Brenda M.

    2009-01-01

    Total energy consumption among United States adults has increased in recent decades, and energy-containing beverages are a significant contributor to this increase. Because beverages are less satiating than solid foods, consumption of energy-containing beverages may increase energy intake and lead to weight gain; trends in food and beverage consumption coinciding with increases in overweight and obesity support this possibility. The purpose of this review is to present what is known about the...

  7. Ultra-high-performance liquid chromatography/tandem high-resolution mass spectrometry analysis of sixteen red beverages containing carminic acid: identification of degradation products by using principal component analysis/discriminant analysis.

    Science.gov (United States)

    Gosetti, Fabio; Chiuminatto, Ugo; Mazzucco, Eleonora; Mastroianni, Rita; Marengo, Emilio

    2015-01-15

    The study investigates the sunlight photodegradation process of carminic acid, a natural red colourant used in beverages. For this purpose, both carminic acid aqueous standard solutions and sixteen different commercial beverages, ten containing carminic acid and six containing E120 dye, were subjected to photoirradiation. The results show different patterns of degradation, not only between the standard solutions and the beverages, but also from beverage to beverage. Due to the different beverage recipes, unpredictable reactions take place between the dye and the other ingredients. To identify the dye degradation products in a very complex scenario, a methodology was used, based on the combined use of principal component analysis with discriminant analysis and ultra-high-performance liquid chromatography coupled with tandem high resolution mass spectrometry. The methodology is unaffected by beverage composition and allows the degradation products of carminic acid dye to be identified for each beverage. Copyright © 2014 Elsevier Ltd. All rights reserved.

  8. Development of a Brief Questionnaire to Assess Habitual Beverage Intake (BEVQ-15): Sugar-Sweetened Beverages and Total Beverage Energy Intake

    Science.gov (United States)

    Hedrick, Valisa E.; Savla, Jyoti; Comber, Dana L.; Flack, Kyle D.; Estabrooks, Paul A.; Nsiah-Kumi, Phyllis A.; Ortmeier, Stacie; Davy, Brenda M.

    2012-01-01

    Introduction Energy-containing beverages, specifically sugar-sweetened beverages (SSB), may contribute to weight gain and obesity development. Yet, no rapid assessment tools are available which quantify habitual beverage intake (grams, energy) in adults. Objective Determine the factorial validity of a newly developed beverage intake questionnaire (BEVQ) and identify potential to reduce items. Methods Participants from varying economic and educational backgrounds (n=1,596; age 43±12 yrs; BMI 31.5±0.2 kg/m2) completed a 19-item BEVQ (BEVQ-19). Beverages that contributed beverage, or SSB, energy and grams were identified for potential removal. Factor analyses identified beverage categories that could potentially be combined. Regression analyses compared BEVQ-19 outcomes with the reduced version’s (BEVQ-15) variables. Inter-item reliability was assessed using Cronbach’s Alpha. Following BEVQ-15 development, a subsequent study (n=70; age 37±2 yrs; BMI 24.5±0.4 kg/m2) evaluated the relative validity of the BEVQ-15 through comparison of three 24-hour dietary recalls’ (FIR) beverage intake. Results Three beverage items were identified for elimination (vegetable juice, meal replacement drinks, mixed alcoholic drinks); beer and light beer were combined into one category. Regression models using BEVQ-15 variables explained 91–99% of variance in the four major outcomes of the BEVQ-19 (all Pbeverage energy (R2=0.59) were more highly correlated with FIR than previously reported for the BEVQ-19. The BEVQ-15 produced a lower readability score of 4.8, which is appropriate for individuals with a fourth grade education or greater. Conclusion The BEVQ-19 can be reduced to a 15-item questionnaire. This brief dietary assessment tool will enable researchers and practitioners to rapidly (administration time of ~2 min) assess habitual beverage intake, and to determine possible associations of beverage consumption with health-related outcomes, such as weight status. PMID

  9. Hidden sources of grapefruit in beverages: potential interactions with immunosuppressant medications.

    Science.gov (United States)

    Auten, Ashley A; Beauchamp, Lauren N; Joshua Taylor; Hardinger, Karen L

    2013-06-01

    The interaction between grapefruit-containing beverages and immunosuppressants is not well defined in the literature. This study was conducted to investigate possible sources of grapefruit juice or grapefruit extract in common US-manufactured beverages. The goal was to identify those products that might serve as hidden sources of dietary grapefruit intake, increasing a transplant patient's risk for drug interactions. A careful review of the ingredients of the 3 largest US beverage manufacturer's product lines was conducted through manufacturer correspondence, product labeling examination, and online nutrition database research. Focus was placed on citrus-flavored soft drinks, teas, and juice products and their impact on a patient's immunosuppressant regimens. Twenty-three beverages were identified that contained grapefruit. Five did not contain the word "grapefruit" in the product name. In addition to the confirmed grapefruit-containing products, 17 products were identified as possibly containing grapefruit juice or grapefruit extract. A greater emphasis should be placed upon properly educating patients regarding hidden sources of grapefruit in popular US beverages and the potential for food-drug interactions.

  10. Recycling of beverage containers in the Northwest Territories

    Energy Technology Data Exchange (ETDEWEB)

    1987-02-01

    This study researched existing recycling systems, presented pertinent data on the beverage and transportation industries, and evaluated the potential of recycling beverage bottles and cans in the Northwest Territories. The study first describes the history and existing concepts of recycling, provides a general description of recycling methods with advantages and disadvantages, and highlights particular approaches taken by other provinces. Markets for the Northwest Territories are also discussed, including the potential of recoverable material, anticipated recovery rates, transportation to markets, and present recycling operations. Three strategies are identified for the southwest, northwest, and the eastern Region. Recycling is preferred for aluminium cans, glass beer bottles, plastic bottles, and glass wine and liquor bottles in that order. The report recommends a limited program for aluminium cans and beer bottles to begin immediately. Beer bottles should be refilled either in Alberta or the Northwestern Territories and aluminium cans should be compacted and shipped to recycling markets in southern Canada or the United States. The program should first be implemented in areas serviced by Alberta and accessible by truck or barge from Hay River. A program implementation plan is also included. 8 refs., 2 figs., 14 tabs.

  11. HPLC determination of caffeine in coffee beverage

    Science.gov (United States)

    Fajara, B. E. P.; Susanti, H.

    2017-11-01

    Coffee is the second largest beverage which is consumed by people in the world, besides the water. One of the compounds which contained in coffee is caffeine. Caffeine has the pharmacological effect such as stimulating the central nervous system. The purpose of this study is to determine the level of caffeine in coffee beverages with HPLC method. Three branded coffee beverages which include in 3 of Top Brand Index 2016 Phase 2 were used as samples. Qualitative analysis was performed by Parry method, Dragendorff reagent, and comparing the retention time between sample and caffeine standard. Quantitative analysis was done by HPLC method with methanol-water (95:5v/v) as mobile phase and ODS as stationary phasewith flow rate 1 mL/min and UV 272 nm as the detector. The level of caffeine data was statistically analyzed using Anova at 95% confidence level. The Qualitative analysis showed that the three samples contained caffeine. The average of caffeine level in coffee bottles of X, Y, and Z were 138.048 mg/bottle, 109.699 mg/bottle, and 147.669 mg/bottle, respectively. The caffeine content of the three coffee beverage samples are statistically different (pcoffee beverage samples were not meet the requirements set by the Indonesian Standard Agency of 50 mg/serving.

  12. Dietary fiber content and associated antioxidant compounds in Roselle flower (Hibiscus sabdariffa L.) beverage.

    Science.gov (United States)

    Sáyago-Ayerdi, Sonia G; Arranz, Sara; Serrano, José; Goñi, Isabel

    2007-09-19

    The beverage of Hibiscus sabdariffa flowers is widely consumed in Mexico. Polyphenols contained in plant foods are frequently associated with dietary fiber. The aim of this work is to quantify the dietary fiber, associated polyphenols, and antioxidant capacity of the Roselle flower and the beverage traditionally prepared from it and its contribution to the Mexican diet. Roselle flower contained dietary fiber as the largest component (33.9%) and was rich in phenolic compounds (6.13%). Soluble dietary fiber was 0.66 g/L in beverage, and 66% of total extractable polyphenols contained in Roselle flower passed to the beverage and showed an antioxidant capacity of 335 micromoL trolox equivalents/100 mL beverage measured by ABTS. These data suggest that Roselle flower beverage intake in the Mexican diet may contribute around 166 and 165 mg/per serving to the intake of dietary fiber and polyphenols, respectively. The health benefits from consumption of Hibiscus beverage could be of considerable benefit to the whole population.

  13. Impact of Added Sugar Information of Front-of-Pack Labels on Consumers’ Beverage Health Perception Changes

    OpenAIRE

    Kim, Hyeyoung; House, Lisa

    2012-01-01

    This study examined the effect of Front-of-package (FOP) labels with voluntary and mandatory disclosure of added sugar levels for beverages on consumer perceptions of how healthy the beverages are. Three groups of beverages were investigated: 1) 100% fruit juice (containing sugar but no added sugar); 2) sugar-sweetened beverages (containing sugar and added sugar); and 3) diet soft drink (containing no sugar). In general, added sugar information seems to play an important role in perception of...

  14. Trends in purchases and intake of foods and beverages containing caloric and low-calorie sweeteners over the last decade in the U.S

    Science.gov (United States)

    Piernas, Carmen; Ng, Shu Wen; Popkin, Barry

    2013-01-01

    Background Current food databases might not capture rapidly occurring changes in the food supply, such as the increased use of caloric (CS) and low-calorie sweeteners (LCS) in products. Objective We explored trends in purchases and intake of foods and beverages containing LCS, CS or both sweeteners over the last decade in the U.S., as well as household and SES predictors of these trends. Methods We analyzed household purchases from Homescan 2000–10 (n=140,352 households; 408,458 individuals); and dietary intake from NHANES 2003–10 (n=34,391 individuals). We estimated per-capita purchases and intake (g or mL/d) and percent of consumers of foods and beverages containing LCS, CS, or both LCS+CS. We estimated change in purchases associated with SES and household composition using random-effects longitudinal models. Results From 2000–10, percent of households purchasing CS products decreased, whereas for LCS and LCS+CS products increased among all types of households and particularly among those with children. African-American, Hispanic, and households with children had a higher % CS beverage purchases (+9%; +4%; +3% respectively, Pbeverage purchases (−12%; −5%; −2% respectively, P<0.001). Conclusions During a period of declining purchases and consumption of CS products, we have documented an increasing trend in products that contain LCS and a previously unexplored trend in products with both LCS and CS, especially important among households with children. PMID:23529974

  15. INFLUENCE OF DRINKING A PROBIOTIC FERMENTED MILK BEVERAGE CONTAINING BIFIDOBACTERIUM ANIMALIS ON THE SYMPTOMS OF CONSTIPATION

    Directory of Open Access Journals (Sweden)

    Thaís Rodrigues MOREIRA

    2017-05-01

    Full Text Available ABSTRACT BACKGROUND Constipation is a chronic problem in many patients all over the world. OBJECTIVE - To evaluate the effect of consumption of a probiotic fermented milk beverage containing Bifidobacterium animalis on the symptoms of constipation. METHODS - This randomized, double-blind controlled trial included 49 female patients aged 20 to 50 years and diagnosed with constipation according to the ROME III criteria (Diagnostic Criteria for Functional Gastrointestinal Disorders and the Bristol Stool Form Scale. The patients were randomized into two groups: the intervention group received the probiotic fermented milk beverage and the control group received non-probiotic milk. Participants were instructed to ingest 150 mL of the beverages during 60 days. At the end of this period, patients were assessed again by the ROME III criteria and Bristol scale. The Wilcoxon test was used to evaluate pre and post-intervention results of the ROME III criteria and Bristol scale. The statistical significance level was considered as 5% ( P ≤0.05. RESULTS - The intervention group showed improvement in the following criteria: straining during a bowel movement ( P <0.001, feeling of incomplete evacuation ( P <0.001 and difficulty in passing stool ( P <0.014, in addition to Bristol scale results ( P <0.001. In the control group, improvements were observed in the following criteria: straining during a bowel movement ( P <0.001, feeling of incomplete evacuation ( P <0.001 and difficulty in passing stool ( P <0.025, in addition to Bristol scale results ( P <0.001. No statistically significant post-intervention differences were observed between the two groups for the Rome III criteria and Bristol scale. CONCLUSION - The results show that the consumption of milk resulted in the improvement of constipation symptoms, regardless of the probiotic culture.

  16. INFLUENCE OF DRINKING A PROBIOTIC FERMENTED MILK BEVERAGE CONTAINING BIFIDOBACTERIUM ANIMALIS ON THE SYMPTOMS OF CONSTIPATION.

    Science.gov (United States)

    Moreira, Thaís Rodrigues; Leonhardt, Daiane; Conde, Simara Rufatto

    2017-01-01

    Constipation is a chronic problem in many patients all over the world. - To evaluate the effect of consumption of a probiotic fermented milk beverage containing Bifidobacterium animalis on the symptoms of constipation. - This randomized, double-blind controlled trial included 49 female patients aged 20 to 50 years and diagnosed with constipation according to the ROME III criteria (Diagnostic Criteria for Functional Gastrointestinal Disorders) and the Bristol Stool Form Scale. The patients were randomized into two groups: the intervention group received the probiotic fermented milk beverage and the control group received non-probiotic milk. Participants were instructed to ingest 150 mL of the beverages during 60 days. At the end of this period, patients were assessed again by the ROME III criteria and Bristol scale. The Wilcoxon test was used to evaluate pre and post-intervention results of the ROME III criteria and Bristol scale. The statistical significance level was considered as 5% ( P ≤0.05). - The intervention group showed improvement in the following criteria: straining during a bowel movement ( P <0.001), feeling of incomplete evacuation ( P <0.001) and difficulty in passing stool ( P <0.014), in addition to Bristol scale results ( P <0.001). In the control group, improvements were observed in the following criteria: straining during a bowel movement ( P <0.001), feeling of incomplete evacuation ( P <0.001) and difficulty in passing stool ( P <0.025), in addition to Bristol scale results ( P <0.001). No statistically significant post-intervention differences were observed between the two groups for the Rome III criteria and Bristol scale. - The results show that the consumption of milk resulted in the improvement of constipation symptoms, regardless of the probiotic culture.

  17. Quality of fermented whey beverage with milk

    Directory of Open Access Journals (Sweden)

    Rakin Marica B.

    2016-01-01

    Full Text Available One of the most economical ways of whey processing is the production of beverages, that represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of whey based beverages are a criterion that is crucial to the marketing of products and win over consumers. The aim of this study was to determine nutritional and functional characteristics of fermented whey beverage with milk and commercial ABY-6 culture. The results showed that the applied starter culture can be used for the production of fermented whey based beverage with satisfactory nutritional properties. Addition of milk was important not only in the nutritional quality of the resulting product, but also improved the taste, the homogeneity and stability. Analysis of the chemical composition of fermented whey based beverage and nutritional information about it indicates that the product is a good source of protein and calcium. Fermented beverage contained 8.07 log (CFU/mL, showed antioxidant activity of at least 38.1% and the titratable acidity of 28.2°SH corresponding to the acidity of the product in this category. [Projekat Ministarstva nauke Republike Srbije, br. TR 31017 i br. 451-03-00605/2012-16/85

  18. Preference mapping of lemon lime carbonated beverages with regular and diet beverage consumers.

    Science.gov (United States)

    Leksrisompong, P P; Lopetcharat, K; Guthrie, B; Drake, M A

    2013-02-01

    The drivers of liking of lemon-lime carbonated beverages were investigated with regular and diet beverage consumers. Ten beverages were selected from a category survey of commercial beverages using a D-optimal procedure. Beverages were subjected to consumer testing (n = 101 regular beverage consumers, n = 100 diet beverage consumers). Segmentation of consumers was performed on overall liking scores followed by external preference mapping of selected samples. Diet beverage consumers liked 2 diet beverages more than regular beverage consumers. There were no differences in the overall liking scores between diet and regular beverage consumers for other products except for a sparkling beverage sweetened with juice which was more liked by regular beverage consumers. Three subtle but distinct consumer preference clusters were identified. Two segments had evenly distributed diet and regular beverage consumers but one segment had a greater percentage of regular beverage consumers (P beverage consumers) did not have a large impact on carbonated beverage liking. Instead, mouthfeel attributes were major drivers of liking when these beverages were tested in a blind tasting. Preference mapping of lemon-lime carbonated beverage with diet and regular beverage consumers allowed the determination of drivers of liking of both populations. The understanding of how mouthfeel attributes, aromatics, and basic tastes impact liking or disliking of products was achieved. Preference drivers established in this study provide product developers of carbonated lemon-lime beverages with additional information to develop beverages that may be suitable for different groups of consumers. © 2013 Institute of Food Technologists®

  19. Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry

    Directory of Open Access Journals (Sweden)

    Alice Vilela

    2018-03-01

    Full Text Available Emulsions and foams form the basis of an extensive variety of materials used in the beverage industry. One of the characteristics of beverage emulsions is that they are rather diluted, contain little amounts of a dispersed oil phase in the finished product, and must remain physically stable for long periods of time. Nowadays, the consumers ask for more than a drink. Thus, in the market, we can find a vast variety of beverages, where emulsion science seems to be the main factor for controlling flavor, color, the presence of constituents of technological or nutritional value, nutraceutical/bioactive components and, also, turbidity. This work intends to make an overview of the recent advances in beverage-emulsions technology. Some examples are given within the very large world of the beverage industry, from cream liqueurs, soft drinks, and functional beverages, to bottled water, fruit drinks, sparkling wine, and beer.

  20. A trial of sugar-free or sugar-sweetened beverages and body weight in children

    NARCIS (Netherlands)

    de Ruyter, Janne C; Olthof, Margreet R; Seidell, Jacob C; Katan, Martijn B

    2012-01-01

    BACKGROUND: The consumption of beverages that contain sugar is associated with overweight, possibly because liquid sugars do not lead to a sense of satiety, so the consumption of other foods is not reduced. However, data are lacking to show that the replacement of sugar-containing beverages with

  1. Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets.

    Science.gov (United States)

    Cho, Hyun M; Yoo, Byoungseung

    2015-01-01

    Cold beverages are commonly thickened with commercial gum-based food thickeners for consumption by patients with dysphagia. In this study, the rheological properties of a thickened water and five thickened beverages (orange juice, apple juice, grape juice, whole milk, and a sport drink) that were prepared with four commercial instant xanthan gum-based thickeners (coded A-D) were investigated at a 3% thickener concentration. All thickened samples showed high shear-thinning behavior with yield stress at the serving temperature of 8°C. The magnitudes of apparent viscosity (ηa,50), consistency index (K), storage modulus (G'), and loss modulus (G'') of the thickened beverages, except for water, with food thickener A were significantly higher compared with other thickeners (B, C, and D) (Pbeverages were observed at 1-hour storage, and at longer times their K values, except for milk, remained approximately constant. Rheological parameters demonstrated statistically significant differences in flow and dynamic behaviors between the cold thickened beverages prepared with the xanthan gum-based food thickeners (Pfood thickener, and storage time. In particular, appropriately selecting a commercial food thickener for preparing thickened beverages seems to be of importance for managing dysphagia. Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  2. Trends in Sugar-Sweetened Beverages: Are Public Health and the Market Aligned or in Conflict?

    Science.gov (United States)

    Shrapnel, William

    2015-09-23

    Adverse health consequences of consuming sugar-sweetened beverages are frequently cited as an example of market failure, justifying government intervention in the marketplace, usually in the form of taxation. However, declining sales of sugar-sweetened beverages in Australia and a corresponding increase in sales of drinks containing non-nutritive sweeteners, in the absence of significant government regulation, appear to reflect market forces at work. If so, the public health challenge in relation to sugar-sweetened beverages may have less to do with regulating the market and more to do with harnessing it. Contrary to assertions that consumers fail to appreciate the links between their choice of beverage and its health consequences, the health conscious consumer appears to be driving the changes taking place in the beverage market. With the capacity to meet consumer expectations for convenience and indulgence without unwanted kilojoules, drinks containing non-nutritive sweeteners enable the "small change" in health behaviour that individuals are willing to consider. Despite the low barriers involved in perpetuating the current trend of replacing sugar-sweetened beverages with drinks containing non-nutritive sweeteners, some public health advocates remain cautious about advocating this dietary change. In contrast, the barriers to taxation of sugar-sweetened beverages appear high.

  3. Trends in Sugar-Sweetened Beverages: Are Public Health and the Market Aligned or in Conflict?

    Directory of Open Access Journals (Sweden)

    William Shrapnel

    2015-09-01

    Full Text Available Adverse health consequences of consuming sugar-sweetened beverages are frequently cited as an example of market failure, justifying government intervention in the marketplace, usually in the form of taxation. However, declining sales of sugar-sweetened beverages in Australia and a corresponding increase in sales of drinks containing non-nutritive sweeteners, in the absence of significant government regulation, appear to reflect market forces at work. If so, the public health challenge in relation to sugar-sweetened beverages may have less to do with regulating the market and more to do with harnessing it. Contrary to assertions that consumers fail to appreciate the links between their choice of beverage and its health consequences, the health conscious consumer appears to be driving the changes taking place in the beverage market. With the capacity to meet consumer expectations for convenience and indulgence without unwanted kilojoules, drinks containing non-nutritive sweeteners enable the “small change” in health behaviour that individuals are willing to consider. Despite the low barriers involved in perpetuating the current trend of replacing sugar-sweetened beverages with drinks containing non-nutritive sweeteners, some public health advocates remain cautious about advocating this dietary change. In contrast, the barriers to taxation of sugar-sweetened beverages appear high.

  4. Carcinogenic compounds in alcoholic beverages: an update.

    Science.gov (United States)

    Pflaum, Tabea; Hausler, Thomas; Baumung, Claudia; Ackermann, Svenja; Kuballa, Thomas; Rehm, Jürgen; Lachenmeier, Dirk W

    2016-10-01

    The consumption of alcoholic beverages has been classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC) since 1988. More recently, in 2010, ethanol as the major constituent of alcoholic beverages and its metabolite acetaldehyde were also classified as carcinogenic to humans. Alcoholic beverages as multi-component mixtures may additionally contain further known or suspected human carcinogens as constituent or contaminant. This review will discuss the occurrence and toxicology of eighteen carcinogenic compounds (acetaldehyde, acrylamide, aflatoxins, arsenic, benzene, cadmium, ethanol, ethyl carbamate, formaldehyde, furan, glyphosate, lead, 3-MCPD, 4-methylimidazole, N-nitrosodimethylamine, pulegone, ochratoxin A, safrole) occurring in alcoholic beverages as identified based on monograph reviews by the IARC. For most of the compounds of alcoholic beverages, quantitative risk assessment provided evidence for only a very low risk (such as margins of exposure above 10,000). The highest risk was found for ethanol, which may reach exposures in ranges known to increase the cancer risk even at moderate drinking (margin of exposure around 1). Other constituents that could pose a risk to the drinker were inorganic lead, arsenic, acetaldehyde, cadmium and ethyl carbamate, for most of which mitigation by good manufacturing practices is possible. Nevertheless, due to the major effect of ethanol, the cancer burden due to alcohol consumption can only be reduced by reducing alcohol consumption in general or by lowering the alcoholic strength of beverages.

  5. Beverage containers in municipal waste

    Energy Technology Data Exchange (ETDEWEB)

    Enhoerning, B

    1979-01-01

    The composition of containers (cans, glass) in Sweden's wastes is given. Recycling and reclamation of these containers are discussed. The energy demand of fabricating the containers is analyzed for recycling rates of 0 and 100%. The free forces of the market cannot be depended on to direct the containers back to the manufacturer; only a well-functioning deposit system can do this. 7 figures. (DLC)

  6. Non-dairy probiotic beverages: the next step into human health.

    Science.gov (United States)

    Gawkowski, D; Chikindas, M L

    2013-06-01

    Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit to the host. The two main genera of microorganisms indicated as sources of probiotic bacteria are Lactobacillus and Bifidobacterium. Historically used to produce fermented dairy products, certain strains of both genera are increasingly utilised to formulate other functional foods. As the consumers' understanding of the role of probiotics in health grows, so does the popularity of food containing them. The result of this phenomenon is an increase in the number of probiotic foods available for public consumption, including a rapidly-emerging variety of probiotic-containing non-dairy beverages, which provide a convenient way to improve and maintain health. However, the composition of non-dairy probiotic beverages can pose specific challenges to the survival of the health conferring microorganisms. To overcome these challenges, strain selection and protection techniques play an integral part in formulating a stable product. This review discusses non-dairy probiotic beverages, characteristics of an optimal beverage, and commonly used probiotic strains, including spore-forming bacteria. It also examines the most recent developments in probiotic encapsulation technology with focus on nano-fibre formation as a means of protecting viable cells. Utilising bacteria's natural armour or creating barrier mechanisms via encapsulation technology will fuel development of stable non-dairy probiotic beverages.

  7. Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1.

    Science.gov (United States)

    Kim, Hye Ryun; Lee, Ae Ran; Kim, Jae-Ho

    2017-06-01

    Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.

  8. Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1

    OpenAIRE

    Kim, Hye Ryun; Lee, Ae Ran; Kim, Jae-Ho

    2017-01-01

    Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.

  9. Comparison of Temporal Profiles among Sucrose, Sucralose, and Acesulfame Potassium after Swallowing Sweetened Coffee Beverages and Sweetened Water Solutions

    Directory of Open Access Journals (Sweden)

    Naomi Gotow

    2018-04-01

    Full Text Available Non-nutritive sweeteners have been used as substitutes for nutritive sweeteners with the goal of preventing obesity and dental caries. The main factor responsible for the difference in taste between beverages containing a nutritive sweetener and those containing a non-nutritive sweetener is the temporal profile of sensory attributes. In this study, untrained panelists performed a time–intensity evaluation of sweetness, using one coffee beverage containing a nutritive sweetener (sucrose and two coffee beverages containing non-nutritive sweeteners (sucralose or acesulfame potassium (acesulfame K. They evaluated continuously perceived intensity of sweetness for 150 s after swallowing each coffee beverage. We did not detect a significant difference in temporal profiles among the three coffee beverages. To investigate why the temporal profiles of the three coffee beverages followed similar traces, all untrained participants who had participated in the coffee beverage session also performed a time–intensity evaluation of sweetness using three water solutions (sucrose-sweetened, sucralose-sweetened, and acesulfame K–sweetened deionized water. We observed a significant difference in temporal profiles among the three water solutions. These results indicate that differences in the temporal profiles of coffee beverages might be masked by factors other than the sweetness of the sweetener.

  10. Sweetening of the global diet, particularly beverages: patterns, trends, and policy responses.

    Science.gov (United States)

    Popkin, Barry M; Hawkes, Corinna

    2016-02-01

    Evidence suggests that excessive intake of added sugars has adverse effects on cardiometabolic health, which is consistent with many reviews and consensus reports from WHO and other unbiased sources. 74% of products in the US food supply contain caloric or low-calorie sweeteners, or both. Of all packaged foods and beverages purchased by a nationally representative sample of US households in 2013, 68% (by proportion of calories) contain caloric sweeteners and 2% contain low-calorie sweeteners. We believe that in the absence of intervention, the rest of the world will move towards this pervasiveness of added sugars in the food supply. Our analysis of trends in sales of sugar-sweetened beverages around the world, in terms of calories sold per person per day and volume sold per person per day, shows that the four regions with the highest consumption are North America, Latin America, Australasia, and western Europe. The fastest absolute growth in sales of sugar-sweetened beverages by country in 2009-14 was seen in Chile. We believe that action is needed to tackle the high levels and continuing growth in sales of such beverages worldwide. Many governments have initiated actions to reduce consumption of sugar-sweetened beverages in the past few years, including taxation (eg, in Mexico); reduction of their availability in schools; restrictions on marketing of sugary foods to children; public awareness campaigns; and positive and negative front-of-pack labelling. In our opinion, evidence of the effectiveness of these actions shows that they are moving in the right direction, but governments should view them as a learning process and improve their design over time. A key challenge for policy makers and researchers is the absence of a consensus on the relation of beverages containing low-calorie sweeteners and fruit juices with cardiometabolic outcomes, since decisions about whether these are healthy substitutes for sugar-sweetened beverages are an integral part of policy

  11. Substitution of sugar-sweetened beverages with other beverage alternatives

    DEFF Research Database (Denmark)

    Zheng, Miaobing; Allman-Farinelli, Margaret; Heitmann, Berit Lilienthal

    2015-01-01

    alternatives on long-term health outcomes. METHOD: We systematically retrieved studies from six electronic databases from inception to November 2013. Prospective cohort studies and randomized controlled trials (RCTs) examining the effects of substituting beverage alternatives for SSBs on long-term health...... to high. Evidence from both cohort studies and RCTs showed substitution of SSBs by various beverage alternatives was associated with long-term lower energy intake and lower weight gain. However, evidence was insufficient to draw conclusions regarding the effect of beverage substitution on other health...... outcomes, and which beverage alternative is the best choice. CONCLUSIONS: Although studies on this topic are sparse, the available evidence suggests a potential beneficial effect on body weight outcomes when SSBs are replaced by water or low-calorie beverages. Further studies in this area are warranted...

  12. Low energy Kombucha fermented milk-based beverages

    Directory of Open Access Journals (Sweden)

    Milanović Spasenija D.

    2008-01-01

    Full Text Available This paper investigates manufacturing of fermented beverages from two types of milk (1 % w/w and 2.2 % w/w fat by applying of Kombucha, which contains several yeasts and bacterial strains. The starter was the inoculum produced from previous Kombucha fermentation. The applied starter concentrations were: 10 % v/v, 15 % v/v and 20 % v/v. Also, the traditional yoghurt starter was used to produce the control samples. All fermentations were performed at 42oC and the changes in the pH were monitored. The fermentation process was about three times faster in the control yoghurt than in the Kombucha samples. Influence of Kombucha inoculum concentration on the rate of fermentation appeared not to be significant. All fermentations were stopped when the pH reached 4.4. After the production, the quality of the fermented milk beverages with Kombucha was determined and compared with the quality of the control yoghurt samples. It was concluded that the difference in fat contents in milks affects the difference in quantities of other components in the fermented milk beverages with Kombucha. Sensory characteristics of the beverages manufactured from the partially skimmed milk are much better than those of the fermented beverages produced from the low fat milk.

  13. Energy beverages: content and safety.

    Science.gov (United States)

    Higgins, John P; Tuttle, Troy D; Higgins, Christopher L

    2010-11-01

    Exercise is making a resurgence in many countries, given its benefits for fitness as well as prevention of obesity. This trend has spawned many supplements that purport to aid performance, muscle growth, and recovery. Initially, sports drinks were developed to provide electrolyte and carbohydrate replacement. Subsequently, energy beverages (EBs) containing stimulants and additives have appeared in most gyms and grocery stores and are being used increasingly by "weekend warriors" and those seeking an edge in an endurance event. Long-term exposure to the various components of EBs may result in significant alterations in the cardiovascular system, and the safety of EBs has not been fully established. For this review, we searched the MEDLINE and EMBASE databases from 1976 through May 2010, using the following keywords: energy beverage, energy drink, power drink, exercise, caffeine, red bull, bitter orange, glucose, ginseng, guarana, and taurine. Evidence regarding the effects of EBs is summarized, and practical recommendations are made to help in answering the patient who asks, "Is it safe for me to drink an energy beverage when I exercise?"

  14. Evaluation of safety of excessive intake and efficacy of long-term intake of beverages containing apple polyphenols.

    Science.gov (United States)

    Akazome, Yoko; Kametani, Norihiro; Kanda, Tomomasa; Shimasaki, Hiroyuki; Kobayashi, Shuhei

    2010-01-01

    In the present study, a randomized, double-blind, placebo-controlled study was performed to evaluate the safety of an excessive intake and the efficacy of a long-term intake of polyphenols derived from apples for moderately underweight to moderately obese subjects (long-term intake: 94 subjects; excessive intake: 30 subjects). For each trial, the subjects were divided into the following two groups: a group that drank beverages with apple polyphenols (600 mg) (hereinafter referred to as the apple group) and a group that drank beverages without apple polyphenols (hereinafter referred to as the placebo group). For the long-term intake trial, the subjects were given a regular amount of the beverage (340 g) each day for 12 weeks. For the excessive intake trial, the subjects were given three times the regular amount of the beverage each day for 4 weeks. It is noteworthy that the visceral fat area (VFA) of subjects in the apple group for the long-term intake trial had decreased significantly by the 8- and 12-week marks (week 8: p or = 100 cm(2)) had decreased significantly by the 8- and 12-week marks compared to the baseline (week 8: p safety of the beverage with apple polyphenols.

  15. Formulation and characterization of novel functional beverages with antioxidant and anti-acetylcholinesterase activities

    Directory of Open Access Journals (Sweden)

    Suree Nanasombat

    2015-01-01

    Full Text Available Background: Nowadays, there is increased consumer demand for high-antioxidant foods. Drinking high-antioxidant beverages may help to protect against aging, Alzheimer’s disease, and other chronic diseases. Grapes and some plants including Phyllanthus emblica, Terminalia chebula, Kaempferia parviflora, Centella asiatica, Nelumbo nucifera, Rauvolfia serpentina, Ginkgo biloba, Crocus sativus, Clitoria ternatea and others are well-known to possess antioxidant, neuroprotective and other health-promoting activities. Thus, it is possible to use these plants for the development of new functional beverages. Methods: Ten formulations of beverages were produced. The 5 non-alcoholic beverages contained dried medicinal plants, fresh grapes and others and are as follows: beverage B1: 10.2% K. parviflora rhizomes, 5.1% brown sugar and 84.7% water; beverage B2: 0.45% Ardisia polycephala leaves, 0.45% C. asiatica leaves, 0.36% C. ternatea flowers, 0.45% C. sativus pollens, 0.45% G. biloba leaves, 0.45% Melodorum fruticosum flowers, 0.90% N. nucifera petals, 0.45% Nymphaea lotus petals, 5.43% crystalline sugar and 90.58% water; beverage B3: 0.62% A. polycephala fruits, 0.35% C. ternatea flowers, 0.44% G. biloba leaves, 2.64% K. parviflora rhizomes, 1.76% P. emblica fruits, 0.88% T. chebula fruits, 5.28% brown sugar and 88.03% water; beverage B4: 0.51% Acorus calamus stems, 0.68% C. ternatea flowers, 4.23% K. parviflora rhizomes, 0.85% N. nucifera petals, 0.85% N. lotus petals, 0.85% M. fruticosum flowers, 0.34% R. serpentina roots, 0.34% U. gambir, 1.69% Zingiber officinale rhizomes, 5.08% brown sugar and 84.60% water; beverage B5: 53.09% fresh grapes, 2.65% brown sugar and 44.25% water. After heating, filtering, and cooling, these beverages were put in sterile bottles. One part of each beverage was stored at 4C for 23 weeks before analyzing, but the other two parts were used to prepare the alcoholic beverage of each formulation. Grapes were mixed with the

  16. Probiotic potentials of cereal-based beverages.

    Science.gov (United States)

    Enujiugha, Victor N; Badejo, Adebanjo A

    2017-03-04

    Probiotics offer remarkable potential for the prevention and management of various infective and noninfective disorders. They are reported to play key roles in the suppression of gastrointestinal infections, antimicrobial activity, improvement in lactose metabolism, reduction in serum cholesterol, immune system stimulation, antimutagenic properties, anticarcinogenic properties, anti-diarrheal properties, and improvement in inflammatory bowel disease. Although probiotic foods are classically confined to beverages and cheese, containing live organisms of the lactic acid bacteria family, such health-promoting foods are traditionally dairy-based, comprising milk and its fermented products. However, recent research focuses on the probiotic potentials of fermented cereal-based beverages which are especially consumed in developing countries characterized by low nutritional security and high incidence of gut pathogen infections. Moreover, lactose intolerance and cholesterol content associated with dairy products, coupled with the vegetarian tendencies of diverse populations in the third world, tend to enforce the recent recourse to nondairy beverages. Probiotic microorganisms are mostly of human or animal origin; however, strains recognized as probiotics are also found in nondairy fermented substrates. This review examines the potentials of some traditional cereal-based beverages to serve as probiotic foods, their microbial and functional properties, as well as their process optimization and storage for enhanced utilization.

  17. Whey based beverages - new generation of dairy products

    Directory of Open Access Journals (Sweden)

    Irena Jeličić

    2008-08-01

    Full Text Available Whey is a by product in the process of cheese production. Composition and characteristics of whey are depending on the production technology, the end product and the quality of used milk. Liquid whey consists of approximately 93% water and contains almost 50% of total solids present in the milk of which lactose is main constituent. Lactose is the main constituent of whey while proteins represent less than 1% of total solids. Minerals and vitamins are present in fewer amounts also. Production of whey based beverages started in 1970's and until today a wide range of different whey based beverages has been developed. They can be produced from native sweet or acid whey, from deproteinised whey, from native whey which was diluted with water, from whey powder or by whey fermentation. Non alcoholic whey beverages include wide range of products obtained by mixing native sweet, diluted or acid whey with different additives like tropical fruits (but also other fruits like apples, pears, strawberries or cranberries, crops and their products (mainly bran, isolates of vegetable proteins, CO2, chocolate, cocoa, vanilla extracts and other aromatizing agents. Special attention is being paid to production of fermented whey beverages with probiotic bacteria where the most important step is the choice of suitable culture of bacteria in order to produce functional beverage with high nutritional value and acceptable sensory characteristics. Non alcoholic whey beverages also include dietetic beverages, drinks with hydrolyzed lactose, milk like drinks and powder drinks. Whey is a very good raw material for production of alcoholic beverages due to the fact that the main constituent of the solid content is lactose (about 70%. Alcoholic whey beverages include drinks with small amount of alcohol (up to 1,5%, whey beer and whey wine. Whey beverages are suitable for wide range of consumers – from children to the elderly ones. They have very high nutritional value and good

  18. Short communication: Effect of heat stress on nonreturn rate of Italian Holstein cows.

    Science.gov (United States)

    Biffani, S; Bernabucci, U; Vitali, A; Lacetera, N; Nardone, A

    2016-07-01

    The data set consisted of 1,016,856 inseminations of 191,012 first, second, and third parity Holstein cows from 484 farms. Data were collected from year 2001 through 2007 and included meteorological data from 35 weather stations. Nonreturn rate at 56 d after first insemination (NR56) was considered. A logit model was used to estimate the effect of temperature-humidity index (THI) on reproduction across parities. Then, least squares means were used to detect the THI breakpoints using a 2-phase linear regression procedure. Finally, a multiple-trait threshold model was used to estimate variance components for NR56 in first and second parity cows. A dummy regression variable (t) was used to estimate NR56 decline due to heat stress. The NR56, both for first and second parity cows, was significantly (unfavorable) affected by THI from 4 d before 5 d after the insemination date. Additive genetic variances for NR56 increased from first to second parity both for general and heat stress effect. Genetic correlations between general and heat stress effects were -0.31 for first parity and -0.45 for second parity cows. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  19. The role of a pre-load beverage on gastric volume and food intake: comparison between non-caloric carbonated and non-carbonated beverage.

    Science.gov (United States)

    Cuomo, Rosario; Savarese, Maria Flavia; Sarnelli, Giovanni; Nicolai, Emanuele; Aragri, Adriana; Cirillo, Carla; Vozzella, Letizia; Zito, Francesco Paolo; Verlezza, Viviana; Efficie, Eleonora; Buyckx, Maxime

    2011-10-14

    There is conflicting data on the effects of carbon dioxide contained in beverages on stomach functions. We aimed to verify the effect of a pre-meal administration of a 300 ml non-caloric carbonated beverage (B+CO2) compared to water or a beverage without CO2 (B-CO2), during a solid (SM) and a liquid meal (LM) on: a) gastric volume, b) caloric intake, c) ghrelin and cholecystokinin (CCK) release in healthy subjects. After drinking the beverages (Water, B-CO2, B+CO2), ten healthy subjects (4 women, aged 22-30 years; BMI 23 ± 1) were asked to consume either an SM or an LM, at a constant rate (110 kcal/5 min). Total gastric volumes (TGV) were evaluated by Magnetic Resonance Imaging after drinking the beverage and at maximum satiety (MS). Total kcal intake at MS was evaluated. Ghrelin and CCK were measured by enzyme immunoassay until 120 min after the meal. Statistical calculations were carried out by paired T-test and analysis of variance (ANOVA). The data is expressed as mean ± SEM. TGV after B+CO2 consumption was significantly higher than after B-CO2 or water (p beverages tested, with either the SM (Water: 783 ± 77 kcals; B-CO2: 837 ± 66; B+CO2: 774 ± 66) or the LM (630 ± 111; 585 ± 88; 588 ± 95). Area under curve of ghrelin was significantly (p beverages. The increase in gastric volume following a 300 ml pre-meal carbonated beverage did not affect food intake whether a solid or liquid meal was given. The consistency of the meal and the carbonated beverage seemed to influence ghrelin release, but were unable, under our experimental conditions, to modify food intake in terms of quantity. Further studies are needed to verify if other food and beverage combinations are able to modify satiation.

  20. The shifting beverage landscape.

    Science.gov (United States)

    Storey, Maureen

    2010-04-26

    STOREY, M.L. The shifting beverage landscape. PHYSIOL BEHAV, 2010. - Simultaneous lifestyle changes have occurred in the last few decades, creating an imbalance in energy intake and energy expenditure that has led to overweight and obesity. Trends in the food supply show that total daily calories available per capita increased 28% since 1970. Total energy intake among men and women has also increased dramatically since that time. Some have suggested that intake of beverages has had a disproportional impact on obesity. Data collected by the Beverage Marketing Corporation between 1988-2008 demonstrate that, in reality, fewer calories per ounce are being produced by the beverage industry. Moreover, data from the National Cancer Institute show that soft drink intake represents 5.5% of daily calories. Data from NHANES 1999-2003 vs. 2003-06 may demonstrate a shift in beverage consumption for age/gender groups, ages 6 to>60years. The beverages provided in schools have significantly changed since 2006 when the beverage industry implemented School Beverage Guidelines. This voluntary action has removed full-calorie soft drinks from participating schools across the country. This shift to lower-calorie and smaller-portion beverages in school has led to a significant decrease in total beverage calories in schools. These data support the concept that to prevent and treat obesity, public health efforts should focus on energy balance and that a narrow focus on sweetened beverages is unlikely to have any meaningful impact on this complex problem. Copyright 2010 Elsevier Inc. All rights reserved.

  1. Effects of caffeine on alcohol reinforcement: Beverage choice, self-administration, and subjective ratings

    Science.gov (United States)

    Sweeney, Mary M.; Meredith, Steven E.; Evatt, Daniel P.; Griffiths, Roland R.

    2017-01-01

    Rationale Combining alcohol and caffeine is associated with increased alcohol consumption, but no prospective experimental studies have examined whether added caffeine increases alcohol consumption. Objectives This study examined how caffeine alters alcohol self-administration and subjective reinforcing effects in healthy adults. Methods Thirty-one participants completed six double-blind alcohol self-administration sessions: three sessions with alcohol only (e.g., Beverage A) and three sessions with alcohol and caffeine (e.g., Beverage B). Participants chose which beverage to consume on a subsequent session (e.g., Beverage A or B). Effects of caffeine on overall beverage choice, number of self-administered drinks, subjective ratings (e.g., Biphasic Alcohol Effects Scale), and psychomotor performance were examined. Results A majority of participants (65%) chose to drink the alcohol beverage containing caffeine on their final self-administration session. Caffeine did not increase the number of self-administered drinks. Caffeine significantly increased stimulant effects, decreased sedative effects, and attenuated decreases in psychomotor performance attributable to alcohol. Relative to nonchoosers, caffeine choosers reported overall lower stimulant ratings, and reported greater drinking behavior prior to the study. Conclusions Although caffeine did not increase the number of self-administered drinks, most participants chose the alcohol beverage containing caffeine. Given the differences in subjective ratings and pre-existing differences in self-reported alcohol consumption for caffeine choosers and nonchoosers, these data suggest decreased stimulant effects of alcohol and heavier self-reported drinking may predict subsequent choice of combined caffeine and alcohol beverages. These predictors may identify individuals who would benefit from efforts to reduce risk behaviors associated with combining alcohol and caffeine. PMID:28108773

  2. Essential Oils in Ginger, Hops, Cloves, and Pepper Flavored Beverages-A Review.

    Science.gov (United States)

    Ameh, Sunday J; Ibekwe, Nneka N; Ebeshi, Benjamin U

    2014-08-28

    ABSTRACT In the West, sugar-based, ginger flavored beverages may contain hops, other flavorings, fruit juices, and varying levels of ethanol. Ginger ales contain 0.5%v/v; ginger beers >0.5%; and alcoholic ginger beers 0.5 ≤ 11%. Ales are carbonated by pressurized CO 2 , while beers and alcoholic beers are carbonated by yeast or ginger beer plant (GBP). In Africa, grain-based beverages include "fura da nono," "kunu," and "akamu," which are spiced with one or more flavorings including ginger, black pepper, clove, chili pepper, or Aframomum alligator peppers. Spices have flavor because they contain essential oils (EOs), which are composed of aroma-active compounds (AACs). The benefits and toxicities of spices are ascribed to their EOs/AACs contents. Aim: Given the toxic potentials of EOs/AACs vis-à-vis their benefits, this review aimed to investigate the means by which the levels of EOs/AACs in spiced beverages are regulated. Methodology: The benefits and liabilities of key EOs/AACs of spices were identified and described. The methods for assaying them in raw materials and beverages were also identified. Results: There was a dearth of data on the levels of EOs/AACs in both raw and finished goods. Moreover, their assay methods were found to be tedious and costly. The implications of these findings on regulation are discussed. Conclusions: Owing to the practical difficulties in assaying flavors in beverages, both manufacturers and regulators should focus on: (i) the wholesomeness of raw materials; and (ii) good manufacturing practice (GMP). However, studies aimed at developing more robust methods for flavor should continue.

  3. Targeted Beverage Taxes Influence Food and Beverage Purchases among Households with Preschool Children.

    Science.gov (United States)

    Ford, Christopher N; Ng, Shu Wen; Popkin, Barry M

    2015-08-01

    How beverage taxes might influence purchases of foods and beverages among households with preschool children is unclear. Thus, we examined the relation between beverage taxes and food and beverage purchases among US households with a child 2-5 y of age. We examined how a potential tax on sugar-sweetened beverages (SSBs), or SSBs and >1% fat and/or high-sugar milk, would influence household food and beverage purchases among US households with a preschool child. We aimed to identify the lowest tax rate associated with meaningful changes in purchases. We used household food and beverage purchase data from households with a single child who participated in the 2009-2012 Nielsen Homescan Panel. A 2-part, multilevel panel model was used to examine the relation between beverage prices and food and beverage purchases. Logistic regression was used in the first part of the model to estimate the probability of a food/beverage being purchased, whereas the second part of the model used log-linear regression to estimate predicted changes in purchases among reporting households. Estimates from both parts were combined, and bootstrapping was performed to obtain corrected SEs. In separate models, prices of SSBs, or SSBs and >1% and/or high-sugar milk, were perturbed by +10%, +15%, and +20%. Predicted changes in food and beverage purchases were compared across models. Price increases of 10%, 15%, and 20% on SSBs were associated with fewer purchases of juice drinks, whereas price increases of 10%, 15%, and 20% simulated on both SSBs plus >1% fat and/or high-sugar milk (combined tax) were associated with fewer kilocalories purchased from >1% fat, low-sugar milk, and meat, poultry, fish, and mixed meat dishes. Our study provides further evidence that a tax on beverages high in sugar and/or fat may be associated with favorable changes in beverage purchases among US households with a preschool child. © 2015 American Society for Nutrition.

  4. Effect of beverage glucose and sodium content on fluid delivery

    Directory of Open Access Journals (Sweden)

    Cole Johnny

    2009-02-01

    Full Text Available Abstract Background Rapid fluid delivery from ingested beverages is the goal of oral rehydration solutions (ORS and sports drinks. Objective The aim of the present study was to investigate the effects of increasing carbohydrate and sodium content upon fluid delivery using a deuterium oxide (D2O tracer. Design Twenty healthy male subjects were divided into two groups of 10, the first group was a carbohydrate group (CHO and the second a sodium group (Na. The CHO group ingested four different drinks with a stepped increase of 3% glucose from 0% to 9% while sodium concentration was 20 mmol/L. The Na group ingested four drinks with a stepped increase of 20 mmol/L from 0 mmol/L to 60 mmol/l while glucose concentration was 6%. All beverages contained 3 g of D2O. Subjects remained seated for two hours after ingestion of the experimental beverage, with blood taken every 5 min in the first hour and every 10 min in the second hour. Results Including 3% glucose in the beverage led to a significantly greater AUC 60 min (19640 ± 1252 δ‰ vs. VSMOW.60 min than all trials. No carbohydrate (18381 ± 1198 δ‰ vs. VSMOW.60 min had a greater AUC 60 min than a 6% (16088 ± 1359 δ‰ vs. VSMOW.60 min and 9% beverage (13134 ± 1115 δ‰ vs. VSMOW.60 min; the 6% beverage had a significantly greater AUC 60 min than the 9% beverage. There was no difference in fluid delivery between the different sodium beverages. Conclusion In conclusion the present study showed that when carbohydrate concentration in an ingested beverage was increased above 6% fluid delivery was compromised. However, increasing the amount of sodium (0–60 mmol/L in a 6% glucose beverage did not lead to increases in fluid delivery.

  5. 76 FR 22913 - Alcoholic Beverage Control Ordinance of the Paiute Tribe of Utah

    Science.gov (United States)

    2011-04-25

    ...: A. ``Alcoholic Beverage(s)'' means and shall include beer, wine, and liquor, as herein defined. B... Paiutes. ``Band'' means any one of the five constituent Bands. C. ``Beer'' means a product that contains..., and is obtained by fermentation, infusion, or decoction of any malted grain. Such products may or may...

  6. A content analysis of outdoor non-alcoholic beverage advertisements in Ghana.

    Science.gov (United States)

    Bragg, Marie A; Hardoby, Tamara; Pandit, Natasha G; Raji, Yemi R; Ogedegbe, Gbenga

    2017-06-06

    This was a two-part descriptive study designed to (1) assess the marketing themes and sugar content of beverages promoted in outdoor advertisements (ads) within a portion of Accra, Ghana and (2) quantify the types of ads that appeared along the Accra-Cape Coast Highway. A 4.7 km 2 area of Accra, Ghana and a 151 km region along the highway represented the target areas for collecting photos of outdoor beverage ads. Number and types of beverage ads, sugar content of beverage products featured in ads and marketing themes used in ads. Two researchers photographed outdoor beverage ads in a 4.7 km 2 area of Accra and used content analysis to assess marketing themes of ads, including the portrayal of children, local culture, music, sports and health. Researchers also recorded the number and type of ads along a 151 km stretch of the Accra-Cape Coast Highway. Researchers assessed the added sugar content to determine which beverages were sugar-sweetened beverages (SSBs). Seventy-seven photographed ads were analysed. Seventy-three per cent (72.7%) of ads featured SSBs, and Coca-Cola accounted for 59.7% of ads. Sixty-five per cent (64.9%) of all ads featured sodas, while 35.1% advertised energy drinks, bottled or canned juice drinks and coffee-based, milk-based and water-based beverages. Thirteen per cent (13%) of ads featured children and 5.2% were located near schools or playgrounds. Nine per cent (9.1%) of ads contained a reference to health and 7.8% contained a reference to fitness/strength/sport. Along the Accra-Cape Coast Highway, Coca-Cola accounted for 60% of branded ads. This study demonstrates the frequency of outdoor SSB ads within a 4.7 km 2 area of Accra, Ghana. Coca-Cola was featured in the majority of ads, and the child-targeted nature of some ads indicates a need to expand the Children's Food and Beverage Advertising Initiative pledge to reduce child-targeted marketing on a global scale. © Article author(s) (or their employer(s) unless otherwise stated in the

  7. Targeted Beverage Taxes Influence Food and Beverage Purchases among Households with Preschool Children123

    OpenAIRE

    Ford, Christopher N; Ng, Shu Wen; Popkin, Barry M

    2015-01-01

    Background: How beverage taxes might influence purchases of foods and beverages among households with preschool children is unclear. Thus, we examined the relation between beverage taxes and food and beverage purchases among US households with a child 2–5 y of age.

  8. Food protein induced enterocolitis syndrome caused by rice beverage.

    Science.gov (United States)

    Caminiti, Lucia; Salzano, Giuseppina; Crisafulli, Giuseppe; Porcaro, Federica; Pajno, Giovanni Battista

    2013-05-14

    Food protein-induced enterocolitis syndrome (FPIES) is an uncommon and potentially severe non IgE-mediated gastrointestinal food allergy. It is usually caused by cow's milk or soy proteins, but may also be triggered by ingestion of solid foods. The diagnosis is made on the basis of clinical history and symptoms. Management of acute phase requires fluid resuscitation and intravenous steroids administration, but avoidance of offending foods is the only effective therapeutic option.Infant with FPIES presented to our emergency department with vomiting, watery stools, hypothension and metabolic acidosis after ingestion of rice beverage. Intravenous fluids and steroids were administered with good clinical response. Subsequently, a double blind placebo control food challenge (DBPCFC) was performed using rice beverage and hydrolyzed formula (eHF) as placebo. The "rice based formula" induced emesis, diarrhoea and lethargy. Laboratory investigations reveal an increase of absolute count of neutrophils and the presence of faecal eosinophils. The patient was treated with both intravenous hydration and steroids. According to Powell criteria, oral food challenge was considered positive and diagnosis of FPIES induced by rice beverage was made. Patient was discharged at home with the indication to avoid rice and any rice beverage as well as to reintroduce hydrolyzed formula. A case of FPIES induced by rice beverage has never been reported. The present case clearly shows that also beverage containing rice proteins can be responsible of FPIES. For this reason, the use of rice beverage as cow's milk substitute for the treatment of non IgE-mediated food allergy should be avoided.

  9. Improvement of production performance of functional fermented whey-based beverage

    Directory of Open Access Journals (Sweden)

    Bulatović Maja Lj.

    2014-01-01

    Full Text Available The aim of this study was improvement of the performances for the production of whey-based beverages with highly productive strains of Lactobacillus. Individual or mixed culture containing Lactobacillus helveticus ATCC 15009, Lactobacillus delbrueckii ssp. lactis NRRL B-4525 and Streptococcus thermophilus S3 were studied. The scientific hypothesis was that production performances, especially aroma and viable cell count, are positively affected by the strains combination and temperature. Based on the results, beverages obtained by mixed cultures Lb. helveticus ATCC 15009 - S. thermophilus S3 and Lb. delbrueckii ssp. lactis - S. thermophilus S3 had higher aroma values than beverages obtained by individual strains. The symbiosis of tested strains has positive impact on the aroma of produced beverage. In addition, the temperature has significant influence on cell viability during the storage and fermentation dynamic. The beverages produced by mixed cultures Lb. helveticus ATCC 15009 - S. thermophilus S3 and Lb. delbrueckii ssp. lactis - S. thermophilus S3 at 42 oC achieved higher storage stability (19 to 22 days than beverages produced at 37°C and 45°C (13 to 19 days. Subsequently, at 42 °C fermentation time for both mixed cultures was 1.5 h shorter, compared to the time achieved at 37°C.

  10. A Survey on the Methanol Content of Home Distilled Alcoholic Beverages in Transylvania (Romania

    Directory of Open Access Journals (Sweden)

    Md Croitoru

    2013-08-01

    Full Text Available Objective: Methanol appears in relatively high concentrations in alcoholic beverages obtained from fermented fruits distillates. These products are traditionally home made in many regions in Romania and other EU countries. The chronic use of products with high methanol concentration can be considered a health risk. The purpose of this work was to measure methanol concentration in a Romanian region where brandy-type alcoholic products are made from different fruits (plum, apple, pear, grapes, and to observe if there is a type of product that contains more methanol than the others. Methods: The content of methanol in the tested alcoholic beverages was determined using a gas chromatographic method. Results: Only 18% of the tested 56 samples met UE regulation regarding methanol content of alcoholic beverages (0.4% in alcoholic drinks containing 40% ethanol. The highest concentration of 2.39% was found in a plum brandy. Plum brandies contained significantly higher amounts of methanol than brandies made from other fruits (0.91 vs 0.52%, p = 0.01. Conclusions: Home distilled alcoholic beverages obtained from fruits are a health threat due to their high methanol content. Strict regulations and tests should be introduced for such products

  11. Assessment of beverage intake and hydration status.

    Science.gov (United States)

    Nissensohn, Mariela; López-Ufano, Marisa; Castro-Quezada, Itandehui; Serra-Majem, Lluis

    2015-02-26

    Water is the main constituent of the human body. It is involved in practically all its functions. It is particularly important for thermoregulation and in the physical and cognitive performance. Water balance reflects water intake and loss. Intake of water is done mainly through consumption of drinking water and beverages (70 to 80%) plus water containing foods (20 to 30%). Water loss is mainly due to excretion of water in urine, faeces and sweat. The interest in the type and quantity of beverage consumption is not new, and numerous approaches have been used to assess beverage intake, but the validity of these approaches has not been well established. There is no standardized questionnaire developed as a research tool for the evaluation of water intake in the general population. Sometimes, the information comes from different sources or from different methodological characteristics which raises problems of the comparability. In the European Union, current epidemiological studies that focus exclusively on beverage intake are scarce. Biomarkers of intake are able to objectively assess dietary intake/status without the bias of self-reported dietary intake errors and also overcome the problem of intra-individual diet variability. Furthermore, some methods of measuring dietary intake used biomarkers to validate the data it collects. Biological markers may offer advantages and be able to improve the estimates of dietary intake assessment, which impact into the statistical power of the study. There is a surprising paucity of studies that systematically examine the correlation of beverages intake and hydration biomarker in different populations. A pilot investigation was developed to evaluate the comparative validity and reliability of newly developed interactive multimedia (IMM) versions compared to validated paper-administered (PP) versions of the Hedrick et al. beverage questionnaire. The study showed that the IMM appears to be a valid and reliable measure to assess

  12. Mothers’ Perceptions of Toddler Beverages

    Directory of Open Access Journals (Sweden)

    Manuela Rigo

    2018-03-01

    Full Text Available Background: The prevalence of obesity among Australian pre-school children is a major concern with links to poor health outcomes. One contributing factor is excess energy intake. Sugar-sweetened beverages are energy-dense, nutrient-poor, readily available and have been implicated in the increasing prevalence of obesity. Furthermore, preschooler beverage consumption may develop into dietary habits that track into adulthood. There is little research on factors influencing parents’ decision-making when serving beverages to their preschoolers, or on mothers’ perceptions of preschooler’s beverages. The aim of this study was to explore mothers’ perceptions of commonly consumed preschooler beverages. Methods: The Repertory Grid Technique and the Laddering Technique methodologies were utilized in interviews with 28 mothers from Melbourne, Australia, to explore beverage perceptions. Results: A large number of diverse perceptual categories (‘constructs’ (n = 22 about beverages were elicited, demonstrating the complexity of mothers’ perceptions when making beverage choices for their preschoolers. The five most common categories were related to health, sugar, dairy, packaging, and additives. Thematic analysis of responses from the laddering method identified three major themes: concerns about the types of beverages mothers would like to provide their preschoolers, the healthiness of a beverage, and the sugar content. Conclusions: Mothers’ perceptions of beverages are sophisticated and need to be included in the design of health communication strategies by health promoters and government agencies to influence mothers’ beverage selections for their preschoolers.

  13. Targeted Beverage Taxes Influence Food and Beverage Purchases among Households with Preschool Children123

    Science.gov (United States)

    Ford, Christopher N; Ng, Shu Wen; Popkin, Barry M

    2015-01-01

    Background: How beverage taxes might influence purchases of foods and beverages among households with preschool children is unclear. Thus, we examined the relation between beverage taxes and food and beverage purchases among US households with a child 2–5 y of age. Objectives: We examined how a potential tax on sugar-sweetened beverages (SSBs), or SSBs and >1% fat and/or high-sugar milk, would influence household food and beverage purchases among US households with a preschool child. We aimed to identify the lowest tax rate associated with meaningful changes in purchases. Methods: We used household food and beverage purchase data from households with a single child who participated in the 2009–2012 Nielsen Homescan Panel. A 2-part, multilevel panel model was used to examine the relation between beverage prices and food and beverage purchases. Logistic regression was used in the first part of the model to estimate the probability of a food/beverage being purchased, whereas the second part of the model used log-linear regression to estimate predicted changes in purchases among reporting households. Estimates from both parts were combined, and bootstrapping was performed to obtain corrected SEs. In separate models, prices of SSBs, or SSBs and >1% and/or high-sugar milk, were perturbed by +10%, +15%, and +20%. Predicted changes in food and beverage purchases were compared across models. Results: Price increases of 10%, 15%, and 20% on SSBs were associated with fewer purchases of juice drinks, whereas price increases of 10%, 15%, and 20% simulated on both SSBs plus >1% fat and/or high-sugar milk (combined tax) were associated with fewer kilocalories purchased from >1% fat, low-sugar milk, and meat, poultry, fish, and mixed meat dishes. Conclusions: Our study provides further evidence that a tax on beverages high in sugar and/or fat may be associated with favorable changes in beverage purchases among US households with a preschool child. PMID:26063069

  14. Estimated intake of intense sweeteners from non-alcoholic beverages in Denmark, 2005

    DEFF Research Database (Denmark)

    Leth, Torben; Jensen, U.; Fagt, Sisse

    2008-01-01

    In 2005, 76 out of 177 analysed samples of non-alcoholic beverages were found to contain the intense sweeteners cyclamate, acesulfame-K, aspartame, and saccharin. The content of cyclamate did not exceed the now permitted maximum level in the European Union of 250 mg l(-1) in soft drinks. The esti......In 2005, 76 out of 177 analysed samples of non-alcoholic beverages were found to contain the intense sweeteners cyclamate, acesulfame-K, aspartame, and saccharin. The content of cyclamate did not exceed the now permitted maximum level in the European Union of 250 mg l(-1) in soft drinks...

  15. Prevalence of food and beverage brands in movies: 1996-2005.

    Science.gov (United States)

    Sutherland, Lisa A; Mackenzie, Todd; Purvis, Lisa A; Dalton, Madeline

    2010-03-01

    The objective of this study was to describe food and beverage brand placements in a large representative sample of popular movies. We identified and coded brand placements for foods, beverages, and food retail establishments in the top 20 US box office movie hits for each year from 1996 to 2005. We also coded general movie characteristics (Motion Picture Association of America rating, run time, genre, and information about major characters). We summarized the number and types of food, beverage, and food retail establishment brands by movie characteristics and also identified manufacturers that are associated with each of the brands. Of the 200 movies coded, 138 (69%) contained at least 1 food, beverage, or food retail establishment brand. Movies rated PG-13 and R were significantly more likely to have brand placements compared with movies in other rating categories. Comedies, action/adventures, and horror films had more brand placements than other genres. We did not detect a significant difference in the number of movies with brand placements or mean number of placements per movie by year of movie release. A total of 1180 brand placements were identified and verified, including 427 food, 425 beverage, and 328 food retail establishment brand placements. Candy/confections (26%) and salty snacks (21%) were the most prevalent food brands, sugar-sweetened beverages (76%) were the most prevalent beverage brands, and fast food composed two thirds of the food retail establishment brand placements. Food, beverage, and food retail establishment brands are frequently portrayed in movies, and most of the brand placements are for energy-dense, nutrient-poor foods or product lines. Movies are a potent source of advertising to children, which has been largely overlooked.

  16. Safety of Bottled Water Beverages Including Flavored Water and Nutrient-Added Water Beverages

    Science.gov (United States)

    ... Food Resources for You Consumers FDA Regulates the Safety of Bottled Water Beverages Including Flavored Water and Nutrient-Added Water Beverages ... addition, the flavorings and nutrients added to these beverages must comply with all applicable FDA safety requirements and they must be identified in the ...

  17. 27 CFR 19.58 - Use of taxpaid distilled spirits to manufacture products unfit for beverage use.

    Science.gov (United States)

    2010-04-01

    ... spirits to manufacture products unfit for beverage use. 19.58 Section 19.58 Alcohol, Tobacco Products and... taxpaid distilled spirits to manufacture products unfit for beverage use. (a) General. Apothecaries... distilled spirits contained therein: (1) Medicines, medicinal preparations, food products, flavors...

  18. Nitrate and nitrite content in bottled beverages by ion-pair high-performance liquid chromatography.

    Science.gov (United States)

    Song, Yang; Deng, Gui-Fang; Xu, Xiang-Rong; Chen, Yong-Hong; Chen, Feng; Li, Hua-Bin

    2013-01-01

    Nitrate and nitrite levels in six types of beverages--total of 292 individual samples from 73 brands (four bottles each)--from Guangzhou city in China were evaluated by ion-pair high-performance liquid chromatography. All samples contained nitrate. Nitrate and nitrite ranges were 0.43-46.08 and safety of Chinese bottled beverages.

  19. Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea.

    Science.gov (United States)

    Ryu, Dayeon; Choi, Bogyoung; Kim, Eunjoo; Park, Seri; Paeng, Hwijin; Kim, Cho-Il; Lee, Jee-Yeon; Yoon, Hae Jung; Koh, Eunmi

    2015-09-01

    Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of 151.06 µg/kg was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained 9.90 µg/kg and 6.30 µg/kg, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of 15.59 µg/kg and traditional one contained 4.18 µg/kg. Soybean paste had 1.18 µg/kg, however, EC was not found in other fermented foods.

  20. Bioavailability of lutein from a lutein-enriched egg-yolk beverage and its dried re-suspended versions

    NARCIS (Netherlands)

    Bunger, M.; Quataert, M.C.J.; Kamps, L.M.; Versloot, P.; Hulshof, P.J.M.; Togtema, K.A.; Amerongen, van A.; Mensink, M.R.

    2014-01-01

    Drying a fresh lutein-enriched egg-yolk beverage would extend its shelf life, however, functional properties should not be affected. It was investigated whether consumption of a dried beverage containing lutein-enriched egg-yolk significantly increases serum lutein. One-hundred healthy young

  1. Sweet and salty. An assessment of the snacks and beverages sold in vending machines on US post-secondary institution campuses.

    Science.gov (United States)

    Byrd-Bredbenner, Carol; Johnson, Michelle; Quick, Virginia M; Walsh, Jennifer; Greene, Geoffrey W; Hoerr, Sharon; Colby, Sarah M; Kattelmann, Kendra K; Phillips, Beatrice W; Kidd, Tandalayo; Horacek, Tanya M

    2012-06-01

    This study assessed the nutritional quality of snacks and beverages sold in vending machines. The contents of snack and beverage vending machines in 78 buildings on 11 US post-secondary education campuses were surveyed. Of the 2607 snack machine slots surveyed, the most common snacks vended were salty snacks (e.g., chips, pretzels) and sweets (i.e., candy and candy bars). The 1650 beverage machine slots assessed contained twice as many sugar-sweetened beverages as non-calorie-containing beverages. Only two institutions sold both milk and 100% juice in vending machines. The portion of snacks and beverages sold averaged more than 200 cal. Neither snacks nor beverages were nutrient dense. The majority of snacks were low in fiber and high in calories and fat and almost half were high in sugar. Most beverages were high in calories and sugar. This study's findings suggest that vending machines provide limited healthful choices. Findings from benchmark assessments of components of the food environment, like the vending options reported here, can provide valuable input to campus administrators, health services, food service, and students who want to establish campus policies to promote healthful eating. Copyright © 2012 Elsevier Ltd. All rights reserved.

  2. The role of a pre-load beverage on gastric volume and food intake: comparison between non-caloric carbonated and non-carbonated beverage

    Directory of Open Access Journals (Sweden)

    Zito Francesco

    2011-10-01

    Full Text Available Abstract Background There is conflicting data on the effects of carbon dioxide contained in beverages on stomach functions. We aimed to verify the effect of a pre-meal administration of a 300 ml non-caloric carbonated beverage (B+CO2 compared to water or a beverage without CO2 (B-CO2, during a solid (SM and a liquid meal (LM on: a gastric volume, b caloric intake, c ghrelin and cholecystokinin (CCK release in healthy subjects. Methods After drinking the beverages (Water, B-CO2, B+CO2, ten healthy subjects (4 women, aged 22-30 years; BMI 23 ± 1 were asked to consume either an SM or an LM, at a constant rate (110 kcal/5 min. Total gastric volumes (TGV were evaluated by Magnetic Resonance Imaging after drinking the beverage and at maximum satiety (MS. Total kcal intake at MS was evaluated. Ghrelin and CCK were measured by enzyme immunoassay until 120 min after the meal. Statistical calculations were carried out by paired T-test and analysis of variance (ANOVA. The data is expressed as mean ± SEM. Results TGV after B+CO2 consumption was significantly higher than after B-CO2 or water (p 2: 837 ± 66; B+CO2: 774 ± 66 or the LM (630 ± 111; 585 ± 88; 588 ± 95. Area under curve of ghrelin was significantly (p 2 compared to B+CO2 and water (26.2 ± 4.5; 27.1 ± 5.1. No significant differences were found for ghrelin during LM, and for CCK during both SM and LM after all beverages. Conclusions The increase in gastric volume following a 300 ml pre-meal carbonated beverage did not affect food intake whether a solid or liquid meal was given. The consistency of the meal and the carbonated beverage seemed to influence ghrelin release, but were unable, under our experimental conditions, to modify food intake in terms of quantity. Further studies are needed to verify if other food and beverage combinations are able to modify satiation.

  3. Beverage Consumption: Are Alcoholic and Sugary Drinks Tipping the Balance towards Overweight and Obesity?

    Science.gov (United States)

    Poppitt, Sally D.

    2015-01-01

    The role that energy-containing beverages may play in the development of overweight and obesity remains highly controversial, in particular the alcoholic and sugar-sweetened beverages (SSB). Both of these beverage formats have been increasing as a percentage of the westernized diet over the past 20 years, and both have contributed significantly to an increase in energy consumed in liquid form. Data from epidemiology and intervention studies however have long been contradictory, despite mechanistic evidence pointing towards poor compensation for addition of “liquid” energy from these two sources into the diet providing a strong rational for the balance to be tipped towards weight gain. Regulatory and government intervention has been increasing globally, particularly with respect to intake of SSBs in children. This narrative review presents evidence which both supports and refutes the link between alcohol and carbohydrate-containing liquids and the regulation of body weight, and investigates mechanisms which may underpin any relationship between increased beverage consumption and increased energy intake, body weight and adiposity. PMID:26270675

  4. Food and Beverage Stylist and Photography

    OpenAIRE

    BEKAR, Aydan; KARAKULAK, Çisem

    2016-01-01

    A food and beverage stylist makes food and beverage look appetizing by preaparing them properly in order to get customers’ attention. A food and beverage photographer gets the most impressive image by using different shooting techniques. Food and beverage stylists and phtographers prepare attractive and unusual menus ,brochures, banners and ads for food and beverage enterprises so that products can look better when customers see them. People see the works of food and beverage styling and phot...

  5. Drivers of Acceptance of a New Beverage in Europe

    Directory of Open Access Journals (Sweden)

    Ana Patricia Silva

    2016-05-01

    Full Text Available One of the challenges of studying food consumption behavior is to identify the drivers of choice for a food product. This is particularly important to design and develop new foods for which no previous information is available. Hibiscus sabdariffa L. (Bissap is an herbaceous plant and an important source of vitamins, minerals, and bioactive compounds, which confer a number of potential health benefits to derived products. The consumption of Bissap in beverage form is widespread in Africa and Asia, but not yet in Europe. Therefore, this study aimed to identify the main drivers of consumer acceptance of a traditional African beverage made from Bissap to which they had not been previously exposed. First, three focus groups (n = 22 were performed in Portugal to characterize the sensory profile of four Bissap beverages, to reveal perceptions and attitudes towards Bissap beverages, and to identify potential choice attributes. Subsequently, a full-profile conjoint analysis (n = 99 was performed, where consumers evaluated 37 Bissap beverage profiles, aiming to estimate choice attribute importance and to identify relevant market segments. Focus group findings showed that consumers would choose Bissap because they perceived as a healthy choice, and due to its novelty. The conjoint study showed an ideal profile for a Bissap beverage costing €0.99/L, <18 kcal/100 mL, packaged in Tetra-pack, light red color, and containing labeling information about antioxidants and Bissap. Four clusters of consumers were identified: price sensitive, body concerned, packaging attracted, and demanding, highlighting the most influential choice attributes: price, calories, and packaging. Findings provide useful guidance for new product development of an African product in the European lifestyle. Results might be useful from a nutraceutical point of view and to the food/beverages industry.

  6. Genetic component of sensitivity to heat stress for nonreturn rate of Brazilian Holstein cattle.

    Science.gov (United States)

    Santana, M L; Bignardi, A B; Stefani, G; El Faro, L

    2017-08-01

    The objectives of the present study were: 1) to investigate variation in the genetic component of heat stress for nonreturn rate at 56 days after first artificial insemination (NR56); 2) to identify and characterize the genotype by environment interaction (G × E) due to heat stress for NR56 of Brazilian Holstein cattle. A linear random regression model (reaction norm model) was applied to 51,748 NR56 records of 28,595 heifers and multiparous cows. The decline in NR56 due to heat stress was more pronounced in milking cows compared to heifers. The age of females at first artificial insemination and temperature-humidity index (THI) exerted an important influence on the genetic parameters of NR56. Several evidence of G × E on NR56 were found as the high slope/intercept ratio and frequent intersection of reaction norms. Additionally, the genetic correlation between NR56 at opposite extremes of the THI scale reached estimates below zero, indicating that few of the same genes are responsible for NR56 under conditions of thermoneutrality and heat stress. The genetic evaluation and selection for NR56 in Holstein cattle reared under (sub)tropical conditions should therefore take into consideration the genetic variation on age at insemination and G × E due to heat stress. Copyright © 2017 Elsevier Inc. All rights reserved.

  7. Fluid or Fuel? The Context of Consuming a Beverage Is Important for Satiety

    Science.gov (United States)

    McCrickerd, Keri; Chambers, Lucy; Yeomans, Martin R.

    2014-01-01

    Energy-containing beverages have a weak effect on satiety, limited by their fluid characteristics and perhaps because they are not considered ‘food’. This study investigated whether the context of consuming a beverage can influence the satiating power of its nutrients. Eighty participants consumed a lower- (LE, 75 kcal) and higher-energy (HE, 272 kcal) version of a beverage (covertly manipulated within-groups) on two test days, in one of four beverage contexts (between-groups): thin versions of the test-drinks were consumed as a thirst-quenching drink (n = 20), a filling snack (n = 20), or without additional information (n = 20). A fourth group consumed subtly thicker versions of the beverages without additional information (n = 20). Lunch intake 60 minutes later depended on the beverage context and energy content (p = 0.030): participants who consumed the thin beverages without additional information ate a similar amount of lunch after the LE and HE versions (LE = 475 kcal, HE = 464 kcal; p = 0.690) as did those participants who believed the beverages were designed to quench-thirst (LE = 442 kcal, HE = 402 kcal; p = 0.213), despite consuming an additional 197 kcal in the HE beverage. Consuming the beverage as a filling snack led participants to consume less at lunch after the HE beverage compared to the LE version (LE = 506 kcal, HE = 437 kcal; p = 0.025). This effect was also seen when the beverages were subtly thicker, with participants in this group displaying the largest response to the beverage’s energy content, consuming less at lunch after the HE version (LE = 552 kcal, HE = 415 kcal; pbeverage can affect the impact of its nutrients on appetite regulation and provide further evidence that a beverage’s sensory characteristics can limit its satiating power. PMID:24945526

  8. Bottles to trees: Plastic beverage bottles as an alternative nursery growing container for reforestation in developing countries

    Science.gov (United States)

    Khurram, Safiullah; Burney, Owen T.; Morrissey, Robert C.

    2017-01-01

    Reforestation is needed globally to help restore degraded sites, combat desertification, protect watersheds, and provide forest products. This involves planting forest tree seedlings grown in local nurseries, but technologies to produce quality seedlings are lacking in developing countries. Modern nursery containers used to propagate seedlings have internal-surface barriers (ribs or ridges) or side-slits to prevent root spiraling. These are cost prohibitive or unavailable in developing countries and so polybags (plastic bags) are more commonly used, despite their tendency to produce seedlings with deformed root systems that have less potential to establish on field sites. Discarded plastic bottles, which are readily available worldwide, may be a feasible alternative for seedling propagation. We conducted two experiments to assess the potential of repurposed plastic beverage bottles to grow quality trees: 1) Container Comparison–to evaluate Arizona walnut (Juglans major [Toor.] Heller) and Afghan pine (Pinus eldarica Medw.) seedling root and shoot development in two plastic bottle types compared to modern nursery containers and polybags, and 2) Bottle Modification–to examine the effects of root spiraling prevention techniques (side-slits, internal-ridges, and control) and container opacity (green, black, and clear) on Afghan pine seedling morphological attributes. Nursery growth and first-year seedling field performance were evaluated for both experiments. In experiment one, seedlings of both species had fewer spiraled roots in bottle containers compared to polybags. Arizona walnut had more fibrous root systems in polybags, while Afghan pine root system fibrosity was greatest in bottle containers. First-year field performance of both species was not affected by container type. In experiment two, less spiraled roots occurred in containers with air-slits and interior-ridges compared to the control. The effects of container opacity on seedling morphology were

  9. Caffeine and theobromine levels in selected Nigerian beverages.

    Science.gov (United States)

    Eteng, M U; Eyong, E U; Eka, O U; Umoh, I B; Ebong, P E; Ettarh, R R

    1999-01-01

    Caffeine and theobromine contents (mg/g) were determined in samples of selected Nigerian beverage products. The beverages were cocoa (Milo, Bournvita, Rosevita and Enervita), coffee (Nescafe, Bongo, and Maxwell House decaffeinated) and tea (Lipton). The theobromine contents of samples of Milo, Bournvita, Rosevita, Enervita, Nescafe, Bongo, Maxwell House decaffeinated coffee and Lipton were 62.10+/-5.21, 64.80+/-6.72, 82.80+/-4.43, 80.37+/-6.80, 27.00+/-4.31, 14.67+/-2.90, 23.46+/-3.13 and 12.60+/-1.52, respectively. The corresponding caffeine contents of these samples were 2.78+/-0.43 (Milo), 3.17+/-0.36 (Bournvita), 0.92+/-0.51 (Rosevita), 1.05+/-0.68 (Enervita), 93.66+/-8.91 (Nescafe), 6.47+/-2.42 (Bongo), 37.22+/-5.34 (Lipton), and 0.21+/-0.11 (Maxwell House decaffeinated coffee). Semi-processed cocoa beverages (Rosevita and Enervita) had significantly (p Nescafe contained significantly (p < 0.05) higher levels of caffeine compared to Maxwell House (decaffeinated coffee) and Bongo. Levels of caffeine in Lipton tea were moderate.

  10. Can children discriminate sugar-sweetened from non-nutritively sweetened beverages and how do they like them?

    Directory of Open Access Journals (Sweden)

    Janne C de Ruyter

    Full Text Available BACKGROUND: Replacement of sugar-sweetened by non-nutritively sweetened beverages or water may reduce excess weight gain in children. However, it is unclear whether children like non-nutritively sweetened beverages as much as sugar-sweetened beverages. We examined whether children could taste a difference between non-nutritively sweetened beverages and matching sugar-sweetened beverages, and which of the two types of beverage they liked best. METHODS: 89 children aged 5 to 12 tasted seven non-nutritively sweetened beverages and matching sugar-sweetened beverages, for a total of 14 beverages. We used Triangle tests to check their ability to discriminate between the matched versions, and a 5-point scale to measure how much the children liked each individual beverage. RESULTS: Overall, 24% of children appeared to be genuinely capable of distinguishing between non-nutritively sweetened and sugar-sweetened beverages. The mean ± SD score for how much the children liked the non-nutritively sweetened beverages was 3.39 ± 0.7 and that for the sugar-sweetened beverages 3.39 ± 0.6 (P = 0.9 on a scale running from 1 (disgusting to 5 (delicious. The children preferred some beverages to others irrespective of whether they were sugar-sweetened or non-nutritively sweetened (P = 0.000. Children who correctly identified which of three drinks contained the same sweetener and which one was different also showed no preference for either type. CONCLUSION: We found that about one in four children were able to discriminate between non-nutritively sweetened and sugar-sweetened beverages but children liked both varieties equally. Non-nutritively sweetened beverages may therefore be an acceptable alternative to sugar-sweetened beverages although water remains the healthiest beverage for children.

  11. An Application of Conjoint Analysis to Consumer Preference for Beverage Products in Nigeria

    Directory of Open Access Journals (Sweden)

    Emmanuel Olateju Oyatoye

    2013-12-01

    Full Text Available Conjoint analysis is a technique for establishing the relative importance of different attributes in the provision of a good or a service. In this study, conjoint analysis was applied to characterize beverage product preferences for customers. information during buyer-seller purchasing decision interactions. It identify the influence certain consumers preferences have on beverage purchasing behavior. Using focus group discussion, major attributes were specified. The attributes were then used to generate a plan card using the orthogonal array method. A conjoint based survey using 29 ranked beverages attributes formed the basis of the questionnaires that were randomly administered to 200 purchasers. of beverages drinks between January and March 2013 to specify their preferences. Conjoint analysis was used and the result indicates that the preference range that would deliver the most utility for beverage consumers include products attributes such as reduced price (- 0.478, cylindrical package (-5.822, moderately dissolving beverage granule (-1.833 and taste (- 0.333. The findings conclude that producer need to take the issue of packaging serious in production by ensuring that their product is packaged in cylindrical container which will attract optimum attention of consumers thereby leading to profitability in the long run.

  12. Glycaemic, uricaemic and blood pressure response to beverages with partial fructose replacement of sucrose.

    Science.gov (United States)

    Rodrigues, Natasha; Peng, Mei; Oey, Indrawati; Venn, Bernard Joseph

    2018-03-20

    The European Food Safety Authority approved a health claim (ID558) relating to lowered postprandial glycaemia when fructose replaces 30% of sucrose in foods and beverages. We assessed the effects of partial replacement of sucrose with fructose on serum glucose, uric acid and blood pressure. A randomised, crossover, double blind trial of 12 normoglycaemic participants consuming beverages containing 50 g blends of fructose and sucrose in proportions; 67% sucrose/33% fructose (67%S:33%F); 50% each (50%S:50%F) and 33%S:67%F; a 100% sucrose reference beverage was tested twice. Serum glucose and uric acid concentrations were measured at 0, 15, 30, 45, 60, 90 and 120 min and incremental area-under-the-curve (iAUC) calculated. The geometric mean (95% CI) glycaemic iAUC following the 100% sucrose, 67%S:33%F, 50%S:50%F and 33%S:67%F blended beverages were 96 (63,145), 71 (46,109), 60 (39, 93) and 39 (12, 86) mmol/L min, respectively. At 33% fructose replacement, the proportionally lower iAUC of -28.5% (95% CI: -62.1, 5.2) mmol/L min was not different to sucrose alone. The response was lowered by fructose replacement of 50 and 67% and overall there was an inverse association (p beverages were 1320 (393, 2248), 3062 (1553, 4570), 3646 (2446, 4847), 3623 (2020, 5226) µmol/L min. Uric acid concentration was raised by all fructose-containing beverages with 33% fructose replacement causing an increase of 1741 (95% CI: 655, 2829) µmol/L min compared with sucrose alone. Blood pressure was not different among beverages. Reduced postprandial glycaemia was achieved by the substitution of sucrose with fructose although elevated uricaemic responses should be cautioned.

  13. Prevalence of Food and Beverage Brands in Movies: 1996–2005

    Science.gov (United States)

    Sutherland, Lisa A.; MacKenzie, Todd; Purvis, Lisa A.; Dalton, Madeline

    2010-01-01

    OBJECTIVE The objective of this study was to describe food and beverage brand placements in a large representative sample of popular movies. METHODS We identified and coded brand placements for foods, beverages, and food retail establishments in the top 20 US box office movie hits for each year from 1996 to 2005. We also coded general movie characteristics (Motion Picture Association of America rating, run time, genre, and information about major characters). We summarized the number and types of food, beverage, and food retail establishment brands by movie characteristics and also identified manufacturers that are associated with each of the brands. RESULTS Of the 200 movies coded, 138 (69%) contained at least 1 food, beverage, or food retail establishment brand. Movies rated PG-13 and R were significantly more likely to have brand placements compared with movies in other rating categories. Comedies, action/adventures, and horror films had more brand placements than other genres. We did not detect a significant difference in the number of movies with brand placements or mean number of placements per movie by year of movie release. A total of 1180 brand placements were identified and verified, including 427 food, 425 beverage, and 328 food retail establishment brand placements. Candy/confections (26%) and salty snacks (21%) were the most prevalent food brands, sugar-sweetened beverages (76%) were the most prevalent beverage brands, and fast food composed two thirds of the food retail establishment brand placements. CONCLUSIONS Food, beverage, and food retail establishment brands are frequently portrayed in movies, and most of the brand placements are for energy-dense, nutrient-poor foods or product lines. Movies are a potent source of advertising to children, which has been largely overlooked. PMID:20142289

  14. Effect of light on the quality of beverages

    International Nuclear Information System (INIS)

    Perscheid, M.; Zuern, F.

    1979-01-01

    It has long been known that the quality of beverages is influenced by light. Such light-induced changes are dependent on the kind of container, since its light permeability determines the energy and intensity of radiation which causes the change. In previous investigations we studied the influence of light on wine. We found a positive correlation between the transmission spectrum of the bottle glass and the degree of change in the wine. A theoretic discussion is given on the influence of light on fruit juices, furthermore, experiments are suggested, which in our opinion are suitable to investigate the influence of light on beverages. We propose the use of a special xenon gas-discharge lamp as radiation source to obtain fast and reproducible results. (orig.) [de

  15. Knowledge, perceptions, and behaviors of adults concerning nonalcoholic beverages suggest some lack of comprehension related to sugars.

    Science.gov (United States)

    Rampersaud, Gail C; Kim, Hyeyoung; Gao, Zhifeng; House, Lisa A

    2014-02-01

    Key recommendations in the 2010 Dietary Guidelines for Americans and US Department of Agriculture's MyPlate are to reduce the intake of added sugars, particularly from sugar-sweetened beverages, and drink water instead of "sugary" beverages. However, little is known about consumer knowledge, perceptions, and behaviors regarding sugars in beverages. We hypothesized that consumers would have limited or inaccurate knowledge of the sugars in beverages and that their beverage consumption behaviors would not reflect their primary concerns related to sugars in beverages. An online survey was completed by 3361 adults 18 years and older residing throughout the United States. Water was consumed in the highest amounts followed by (in descending amounts) other beverages (includes coffee and tea), added sugar beverages, milk, diet drinks, and 100% fruit juice and blends. Participants primarily associated the term "sugary" with beverages containing added sugars; however, almost 40% identified 100% fruit juice as sugary. Some participants misidentified the types of sugars in beverages, particularly with respect to milk and 100% fruit juices. Generally, beverage choices were consistent with stated concerns about total, added, or natural sugars; however, less than 40% of participants identified added sugars as a primary concern when choosing beverages despite public health recommendations to reduce the intake of added sugars and sugar-sweetened beverages. Results suggest that there may be a considerable level of consumer misunderstanding or confusion about the types of sugars in beverages. More consumer research and education are needed with the goal of helping consumers make more informed and healthy beverage choices. Copyright © 2014 Elsevier Inc. All rights reserved.

  16. Beverage Consumption Patterns among Norwegian Adults.

    Science.gov (United States)

    Paulsen, Mari Mohn; Myhre, Jannicke Borch; Andersen, Lene Frost

    2016-09-13

    Beverages may be important contributors for energy intake and dietary quality. The purpose of the study was to investigate how beverage consumption varies between different meals (breakfast, lunch, dinner, supper/evening meal, snacks) and between weekdays and weekend-days in Norwegian adults. A cross-sectional dietary survey was conducted among Norwegian adults (n = 1787) in 2010-2011. Two telephone-administered 24 h recalls were used for dietary data collection. Breakfast was the most important meal for milk and juice consumption, dinner for sugar-sweetened beverages and wine, and snacks for water, coffee, artificially sweetened beverages, and beer. Consumption of sugar-sweetened and artificially sweetened beverages did not differ between weekdays and weekend-days among consumers. The average intake of wine and beer (men only) was higher on weekend-days. Higher age was positively associated with wine consumption and negatively associated with consumption of water, sugar-sweetened, and artificially sweetened beverages. Higher education was associated with consumption of water, beer, and wine, whereas lower education was associated with sugar-sweetened beverage consumption. Beverage consumption patterns among Norwegian adults vary between different meal types and in subgroups of the population. Alcohol consumption was higher on weekend-days. Knowledge regarding beverage consumption patterns in the population should be considered when revising dietary guidelines in the future.

  17. an Unrecorded Alcohol Beverage

    African Journals Online (AJOL)

    NICO

    Chemical analysis of volatile compounds fromkhadi, an unrecorded alcoholic beverage from Botswana, was ... quality, some of them may be contaminated and toxic, thereby ... home-brewed alcoholic beverages exist in Botswana and are.

  18. Substitution of sugar-sweetened beverages with other beverage alternatives: a review of long-term health outcomes.

    Science.gov (United States)

    Zheng, Miaobing; Allman-Farinelli, Margaret; Heitmann, Berit Lilienthal; Rangan, Anna

    2015-05-01

    Excessive consumption of sugar-sweetened beverages (SSBs) has become an intractable public health concern worldwide, making investigation of healthy beverage alternatives for SSBs imperative. To summarize the available evidence on the effects of replacing SSBs with beverage alternatives on long-term health outcomes. We systematically retrieved studies from six electronic databases from inception to November 2013. Prospective cohort studies and randomized controlled trials (RCTs) examining the effects of substituting beverage alternatives for SSBs on long-term health outcomes in both children and adults were included. The quality of included studies was assessed using the Scottish Intercollegiate Guidelines Network 50 methodology checklists. Six cohort studies and four RCTs were included in the systematic review with the quality rating ranging from acceptable to high. Evidence from both cohort studies and RCTs showed substitution of SSBs by various beverage alternatives was associated with long-term lower energy intake and lower weight gain. However, evidence was insufficient to draw conclusions regarding the effect of beverage substitution on other health outcomes, and which beverage alternative is the best choice. Although studies on this topic are sparse, the available evidence suggests a potential beneficial effect on body weight outcomes when SSBs are replaced by water or low-calorie beverages. Further studies in this area are warranted to fully understand the long-term health implications of beverage substitutions. Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  19. Impact of an Organizational Intervention Designed to Improve Snack and Beverage Quality in YMCA After-School Programs

    Science.gov (United States)

    Mozaffarian, Rebecca S.; Roth, Barbara A.; Nelson, Toben F.; Lee, Rebekka M.; Gortmaker, Steven L.

    2010-01-01

    Objectives. We evaluated the quality of snacks and beverages served at YMCA after-school programs before and after the programs' participation in a YMCA Learning Collaborative. Methods. We collected data on the types and brands of snacks and beverages (including fresh fruits and vegetables, whole grains, foods with trans fats, water, and sugar-sweetened beverages) served daily during 3 different time periods spanning 14 months in total, and the components of the healthy eating standards. We compared snack and beverage quality before and after the intervention. Results. Weekly servings of fresh fruits and vegetables (1.3 vs 3.9; P = .02) and weekly servings of fruits and vegetables as a whole (1.9 vs 5.2; P = .009) increased from baseline to postintervention; weekly servings of desserts (1.3 vs 0.5; P = .049), foods with added sugars (3.9 vs 2.4; P = .03), and foods containing trans fats (2.6 vs 0.7; P = .01) decreased. After the intervention, all YMCAs offered water daily, and none served sugar-sweetened beverages. The percentage of calories from fruits and vegetables significantly increased after the intervention, whereas the percentage of calories from foods containing trans fats and added sugars decreased. Conclusions. A learning collaborative can disseminate healthy eating standards among participating organizations and facilitate improvements in the quality of after-school snacks and beverages. PMID:19833987

  20. Energy Beverage Consumption Among Naval Aviation Candidates.

    Science.gov (United States)

    Sather, Thomas E; Delorey, Donald R

    2016-06-01

    Since the debut of energy beverages, the consumption of energy beverages has been immensely popular with young adults. Research regarding energy beverage consumption has included college students, European Union residents, and U.S. Army military personnel. However, energy beverage consumption among naval aviation candidates in the United States has yet to be examined. The purpose of this study was to assess energy beverage consumption patterns (frequency and volume) among naval aviation candidates, including attitudes and perceptions regarding the benefits and safety of energy beverage consumption. A 44-item survey was used to assess energy beverage consumption patterns of 302 students enrolled in the Aviation Preflight Indoctrination Course at Naval Air Station Pensacola, FL. Results indicated that 79% of participants (N = 239) reported consuming energy beverages within the last year. However, of those who reported consuming energy beverages within the last year, only 36% (N = 85) reported consuming energy beverages within the last 30 d. Additionally, 51% (N = 153) of participants reported no regular energy beverages consumption. The majority of participants consumed energy beverages for mental alertness (67%), mental endurance (37%), and physical endurance (12%). The most reported side effects among participants included increased mental alertness (67%), increased heart rate (53%), and restlessness (41%). Naval aviation candidates appear to use energy drinks as frequently as a college student population, but less frequently than expected for an active duty military population. The findings of this study indicate that naval aviation candidates rarely use energy beverages (less than once per month), but when consumed, they use it for fatigue management.

  1. Fermented probiotic beverages based on acid whey.

    Science.gov (United States)

    Skryplonek, Katarzyna; Jasińska, Małgorzata

    2015-01-01

    Production of fermented probiotic beverages can be a good method for acid whey usage. The obtained products combine a high nutritional value of whey with health benefits claimed for probiotic bacteria. The aim of the study was to define quality properties of beverages based on fresh acid whey and milk with addition of buttermilk powder or sweet whey powder. Samples were inoculated with two strains of commercial probiotic cultures: Lactobacillus acidophilus La-5 or Bifidobacterium animalis Bb-12. After fermentation, samples were stored at refrigerated conditions. After 1, 4, 7, 14 and 21 days sensory characteristics, hardness, acetaldehyde content, titratable acidity, pH acidity and count of bacteria cells were evaluated. Throughout all storage period, the number of bacteria was higher than 8 log cfu/ml in the all samples. Beverages with La-5 strain had higher hardness and acidity, whilst samples with Bb-12 contained more acetaldehyde. Samples with buttermilk powder had better sensory properties than with sweet whey powder. Obtained products made of acid whey combined with milk and fortified with buttermilk powder or sweet whey powder, are good medium for growth and survival of examined probiotic bacteria strains. The level of bacteria was sufficient to provide health benefits to consumers.

  2. Beverage Consumption Patterns among Norwegian Adults

    Science.gov (United States)

    Paulsen, Mari Mohn; Myhre, Jannicke Borch; Andersen, Lene Frost

    2016-01-01

    Beverages may be important contributors for energy intake and dietary quality. The purpose of the study was to investigate how beverage consumption varies between different meals (breakfast, lunch, dinner, supper/evening meal, snacks) and between weekdays and weekend-days in Norwegian adults. A cross-sectional dietary survey was conducted among Norwegian adults (n = 1787) in 2010–2011. Two telephone-administered 24 h recalls were used for dietary data collection. Breakfast was the most important meal for milk and juice consumption, dinner for sugar-sweetened beverages and wine, and snacks for water, coffee, artificially sweetened beverages, and beer. Consumption of sugar-sweetened and artificially sweetened beverages did not differ between weekdays and weekend-days among consumers. The average intake of wine and beer (men only) was higher on weekend-days. Higher age was positively associated with wine consumption and negatively associated with consumption of water, sugar-sweetened, and artificially sweetened beverages. Higher education was associated with consumption of water, beer, and wine, whereas lower education was associated with sugar-sweetened beverage consumption. Beverage consumption patterns among Norwegian adults vary between different meal types and in subgroups of the population. Alcohol consumption was higher on weekend-days. Knowledge regarding beverage consumption patterns in the population should be considered when revising dietary guidelines in the future. PMID:27649236

  3. Milk protein enriched beverage reduces post-exercise energy intakes in women with higher levels of cognitive dietary restraint

    NARCIS (Netherlands)

    Virgilio, Nicolina; Donno, De Roberta; Bandini, Enrica; Napolitano, Aurora; Fogliano, Vincenzo; Vitaglione, Paola

    2017-01-01

    Objective: The aim of this study was to assess the satiating efficacy of milk proteins compared to carbohydrates in twenty women during post-exercise period. Methods: A milk protein-enriched beverage (MPB), and an isocaloric carbohydrate-enriched beverage (CB) containing respectively 9.3. g and 0.3.

  4. Antioxidant properties of commercial alcoholic and nonalcoholic beverages.

    Science.gov (United States)

    Lugasi, Andrea; Hóvári, Judit

    2003-04-01

    Recent interest in food phenolics has increased greatly, because of their antioxidant and free radical scavenging abilities. Popular beverages in the world include tea, coffee, cocoa, beer, wine and fruit/vegetable juices. All of these beverages contain phenolic compounds. In present study total polyphenol content and in vitro antioxidant properties were investigated in 16 red wines, 5 white wines, 5 lager beers, 3 dark beers, 17 fruit juices and 5 vegetable juices. High polyphenol content was measured in red wines (1720 +/- 546 mg x L(-1)) and in some fruit juices such as elderberry and prunes (5,680 and 1,807 mg x L(-1), respectively). The concentration of polyphenols was between 159 and 5,680 mg x L(-1) in fruit juices and between 255 and 696 mg x L(-1) in vegetable ones, while low level of phenolics was observed in dark and lager beers and white wines (473, 376 and 392 mg x L(-1), respectively). All samples exhibited significant antioxidant properties such as hydrogen-donating ability, reducing power, chelating ability and total antioxidant status (TAS) value. These antioxidant properties strongly correlated with the total polyphenol content of the beverages.

  5. The Enzymatic Approach to Making of Alcoholic Beverages

    Directory of Open Access Journals (Sweden)

    Dilbar Mirzarakhmetova

    2011-11-01

    Full Text Available Immobilized yeast invertase was applied for treatment of alcoholic beverages with the aim of transformation of higher alcohols into alkylfructosides. Gas-liquid chromatography of treated water-alcoholic medium containing 3.0 mg/l isoamyl alcohol and 4% saccharose by immobilized invertase had shown the convertion of 40% isoamyl alcohol, which amounts to 1.8 mg/l absolute alcohol. Other parameters remained at the previous level. The high level of enzyme activity was observed when the initial concentration of sucrose in the reaction mixture attained 4.0-12.5%. Tasting of treated samples indicated the improvement of quality and degustational properties of beverages, they had softer and more harmonious taste and aroma in comparison with control sample and finished Vodka, which completed the cycle of technological processing.

  6. The sugar-sweetened beverage wars: public health and the role of the beverage industry.

    Science.gov (United States)

    Welsh, Jean A; Lundeen, Elizabeth A; Stein, Aryeh D

    2013-10-01

    To discuss the current data on sugar-sweetened beverage (SSB) consumption trends, evidence of the health impact, and the role of industry in efforts to reduce the consumption. Previously rising SSB consumption rates have declined recently, but continue to contribute added sugars beyond the limit advised by the American Heart Association. A recent meta-analysis concluded that SSBs likely increase body weight and recent long-term studies support the previous findings of increased risk of diabetes, dyslipidemia, and hypertension. Beverage companies have played an active role in some SSB reduction efforts by reducing the sale of SSBs in schools, limiting television advertising to children, and increasing the availability of smaller portion-size options. Industry has opposed efforts to restrict the availability of large portion sizes and implement an excise tax. Current industry efforts include the promotion of alternative beverages perceived to be healthier as well as SSBs through Internet and social media. Continuing high SSB consumption and associated health risks highlight the need for further public health action. The beverage industry has supported some efforts to reduce the consumption of full sugar beverages, but has actively opposed others. The impact of industry efforts to promote beverage alternatives perceived as healthier is unknown.

  7. The sugar-sweetened beverage wars: public health and the role of the beverage industry

    Science.gov (United States)

    Welsh, Jean A.; Lundeen, Elizabeth A.; Stein, Aryeh D.

    2015-01-01

    Purpose of review To discuss the current data on sugar-sweetened beverage (SSB) consumption trends, evidence of the health impact, and the role of industry in efforts to reduce the consumption. Recent findings Previously rising SSB consumption rates have declined recently, but continue to contribute added sugars beyond the limit advised by the American Heart Association. A recent meta-analysis concluded that SSBs likely increase body weight and recent long-term studies support the previous findings of increased risk of diabetes, dyslipidemia, and hypertension. Beverage companies have played an active role in some SSB reduction efforts by reducing the sale of SSBs in schools, limiting television advertising to children, and increasing the availability of smaller portion-size options. Industry has opposed efforts to restrict the availability of large portion sizes and implement an excise tax. Current industry efforts include the promotion of alternative beverages perceived to be healthier as well as SSBs through Internet and social media. Summary Continuing high SSB consumption and associated health risks highlight the need for further public health action. The beverage industry has supported some efforts to reduce the consumption of full sugar beverages, but has actively opposed others. The impact of industry efforts to promote beverage alternatives perceived as healthier is unknown. PMID:23974767

  8. Identifying Key Attributes for Protein Beverages.

    Science.gov (United States)

    Oltman, A E; Lopetcharat, K; Bastian, E; Drake, M A

    2015-06-01

    This study identified key attributes of protein beverages and evaluated effects of priming on liking of protein beverages. An adaptive choice-based conjoint study was conducted along with Kano analysis to gain insight on protein beverage consumers (n = 432). Attributes evaluated included label claim, protein type, amount of protein, carbohydrates, sweeteners, and metabolic benefits. Utility scores for levels and importance scores for attributes were determined. Subsequently, two pairs of clear acidic whey protein beverages were manufactured that differed by age of protein source or the amount of whey protein per serving. Beverages were evaluated by 151 consumers on two occasions with or without priming statements. One priming statement declared "great flavor," the other priming statement declared 20 g protein per serving. A two way analysis of variance was applied to discern the role of each priming statement. The most important attribute for protein beverages was sweetener type, followed by amount of protein, followed by type of protein followed by label claim. Beverages with whey protein, naturally sweetened, reduced sugar and ≥15 g protein per serving were most desired. Three consumer clusters were identified, differentiated by their preferences for protein type, sweetener and amount of protein. Priming statements positively impacted concept liking (P 0.05). Consistent with trained panel profiles of increased cardboard flavor with higher protein content, consumers liked beverages with 10 g protein more than beverages with 20 g protein (6.8 compared with 5.7, P appeal. © 2015 Institute of Food Technologists®

  9. Processing Effects on the Antioxidant Activities of Beverage Blends Developed from Cyperus esculentus, Hibiscus sabdariffa, and Moringa oleifera Extracts.

    Science.gov (United States)

    Badejo, Adebanjo A; Damilare, Akintoroye; Ojuade, Temitope D

    2014-09-01

    The discovery of bioactive compounds in foods has changed the dietary lifestyle of many people. Cyperus esculentus (tigernut) is highly underutilized in Africa, yet tigernut extract is highly profitable in Europe. This study aims to add value to tigernut extract by revealing its health benefits and food value. In this study, tigernut tubers were germinated or roasted and the extracts were combined with Moringa oleifera extract (MOE) or Hibiscus sabdariffa extract (HSE) and spiced with ginger to produce functional drinks. The drinks were evaluated for physicochemical characteristics, sensory parameters, and antioxidant potentials. The total phenolic content of each beverage was measured by the Folin-Ciocalteu method, and the antioxidant activity of each beverage was determined by the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assays. The beverages from the germinated tigernut extracts had the highest titratable acidity and the lowest pH, while beverages containing the roasted tigernut extract had the highest ∘Brix. Germination and roasting significantly enhanced the total phenolic content of the drinks. The beverage containing HSE and germinated tigernut extract had a total phenolic content of 45.67 mg/100 mL gallic acid equivalents, which was significantly higher than the total phenolic content of all other samples. The DPPH inhibition activity of the beverages prepared with germinated tigernut extracts was significantly higher than the DPPH inhibition activity of the beverages prepared with fresh tigernut extract. The taste and overall acceptability of drinks containing the roasted tigernut extract were preferred, while the color and appearance of drinks with the germinated samples were preferred. Roasting or germinating tigernuts before extraction and addition of MOE or HSE extracts is another way to add value and enhance the utilization of tigernuts.

  10. Processing Effects on the Antioxidant Activities of Beverage Blends Developed from Cyperus esculentus, Hibiscus sabdariffa, and Moringa oleifera Extracts

    Science.gov (United States)

    Badejo, Adebanjo A.; Damilare, Akintoroye; Ojuade, Temitope D.

    2014-01-01

    The discovery of bioactive compounds in foods has changed the dietary lifestyle of many people. Cyperus esculentus (tigernut) is highly underutilized in Africa, yet tigernut extract is highly profitable in Europe. This study aims to add value to tigernut extract by revealing its health benefits and food value. In this study, tigernut tubers were germinated or roasted and the extracts were combined with Moringa oleifera extract (MOE) or Hibiscus sabdariffa extract (HSE) and spiced with ginger to produce functional drinks. The drinks were evaluated for physicochemical characteristics, sensory parameters, and antioxidant potentials. The total phenolic content of each beverage was measured by the Folin-Ciocalteu method, and the antioxidant activity of each beverage was determined by the 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assays. The beverages from the germinated tigernut extracts had the highest titratable acidity and the lowest pH, while beverages containing the roasted tigernut extract had the highest ∘Brix. Germination and roasting significantly enhanced the total phenolic content of the drinks. The beverage containing HSE and germinated tigernut extract had a total phenolic content of 45.67 mg/100 mL gallic acid equivalents, which was significantly higher than the total phenolic content of all other samples. The DPPH inhibition activity of the beverages prepared with germinated tigernut extracts was significantly higher than the DPPH inhibition activity of the beverages prepared with fresh tigernut extract. The taste and overall acceptability of drinks containing the roasted tigernut extract were preferred, while the color and appearance of drinks with the germinated samples were preferred. Roasting or germinating tigernuts before extraction and addition of MOE or HSE extracts is another way to add value and enhance the utilization of tigernuts. PMID:25320721

  11. Application of infrared portable sensor technology for predicting perceived astringency of acidic whey protein beverages.

    Science.gov (United States)

    Wang, Ting; Tan, Siow-Ying; Mutilangi, William; Plans, Marcal; Rodriguez-Saona, Luis

    2016-12-01

    Formulating whey protein beverages at acidic pH provides better clarity but the beverages typically develop an unpleasant and astringent flavor. Our aim was to evaluate the application of infrared spectroscopy and chemometrics in predicting astringency of acidic whey protein beverages. Whey protein isolate (WPI), whey protein concentrate (WPC), and whey protein hydrolysate (WPH) from different manufacturers were used to formulate beverages at pH ranging from 2.2 to 3.9. Trained panelists using the spectrum method of descriptive analysis tested the beverages providing astringency scores. A portable Fourier transform infrared spectroscopy attenuated total reflectance spectrometer was used for spectra collection that was analyzed by multivariate regression analysis (partial least squares regression) to build calibration models with the sensory astringency scores. Beverage astringency scores fluctuated from 1.9 to 5.2 units and were explained by pH, protein type (WPC, WPI, or WPH), source (manufacturer), and their interactions, revealing the complexity of astringency development in acidic whey protein beverages. The WPC and WPH beverages showed an increase in astringency as the pH of the solution was lowered, but no relationship was found for WPI beverages. The partial least squares regression analysis showed strong relationship between the reference astringency scores and the infrared predicted values (correlation coefficient >0.94), giving standard error of cross-validation ranging from 0.08 to 0.12 units, depending on whey protein type. Major absorption bands explaining astringency scores were associated with carboxylic groups and amide regions of proteins. The portable infrared technique allowed rapid prediction of astringency of acidic whey protein beverages, providing the industry a novel tool for monitoring sensory characteristics of whey-containing beverages. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  12. The use of fruit extracts for production of beverages with high antioxidative activity

    Directory of Open Access Journals (Sweden)

    Tomasz Tarko

    2015-08-01

    Full Text Available Free radicals and reactive oxygen species can cause many diseases of the circulatory and nervous system as well as tumors. There are many ways of preventing and treating these diseases including the consumption of products that contain significant amounts of antioxidant compounds, such as polyphenols and antioxidative vitamins. However, currently food stores offer mainly convenient food, ready-to-eat foodstuffs or highly processed products. During numerous technological treatments they have been deprived of many valuable compounds occurring in fresh products. Therefore, an important element of the food production technology is to ensure a proper composition of valuable human health-promoting compounds, mostly vitamins, minerals and polyphenols in final food product. Consumers often and willingly drink beverages. They are also a good starting base for supplementation. Drinks can be enriched with polyphenols, which may reduce the risk of lifestyle diseases, owing to their antiradical potential. The aim of this study was to use the fruit extracts for beverages enrichment in order to increase their antioxidative potential and polyphenol content. For the experiment the fruits of Cornelian cherry, lingonberry, elderberry, hawthorn and Japanese quince were used. Fruit was extracted with 80% ethanol, and then thickened by distillation under reduced pressure. Extracts were used to enrich the apple, orange and grapefruit beverages. Antioxidative activity and total polyphenols content in final beverages were determined. Also, sensory analysis was carried out. The fortification of tested beverages resulted in an increased antioxidative activity and total polyphenol content in case of all applied fruit extracts. Among the beverages composed, the best antioxidative properties were found in a beverage of red grapefruit, whereas the best organoleptically evaluated was the orange beverage. The scores of on the sensory evaluation revealed that the addition of

  13. A single sip of a strong alcoholic beverage causes exposure to carcinogenic concentrations of acetaldehyde in the oral cavity.

    Science.gov (United States)

    Linderborg, Klas; Salaspuro, Mikko; Väkeväinen, Satu

    2011-09-01

    The aim of this study was to explore oral exposure to carcinogenic (group 1) acetaldehyde after single sips of strong alcoholic beverages containing no or high concentrations of acetaldehyde. Eight volunteers tasted 5 ml of ethanol diluted to 40 vol.% with no acetaldehyde and 40 vol.% calvados containing 2400 μM acetaldehyde. Salivary acetaldehyde and ethanol concentrations were measured by gas chromatography. The protocol was repeated after ingestion of ethanol (0.5 g/kg body weight). Salivary acetaldehyde concentration was significantly higher after sipping calvados than after sipping ethanol at 30s both with (215 vs. 128 μmol/l, psipping of the alcoholic beverages. Carcinogenic concentrations of acetaldehyde are produced from ethanol in the oral cavity instantly after a small sip of strong alcoholic beverage, and the exposure continues for at least 10 min. Acetaldehyde present in the beverage has a short-term effect on total acetaldehyde exposure. Copyright © 2011 Elsevier Ltd. All rights reserved.

  14. Caloric beverage consumption patterns in Mexican children

    Directory of Open Access Journals (Sweden)

    Rivera Juan A

    2010-10-01

    Full Text Available Abstract Background Mexico has seen a very steep increase in child obesity level. Little is known about caloric beverage intake in this country as well as all other countries outside a few high income countries. This study examines overall patterns and trends in all caloric beverages from two nationally representative surveys from Mexico. Methods The two nationally representative dietary intake surveys (1999 and 2006 from Mexico are used to study caloric beverage intake in 17, 215 children. The volume (ml and caloric energy (kcal contributed by all beverages consumed by the sample subjects were measured. Results are weighted to be nationally representative. Results The trends from the dietary intake surveys showed very large increases in caloric beverages among pre-school and school children. The contribution of whole milk and sugar-sweetened juices was an important finding. Mexican pre-school children consumed 27.8% of their energy from caloric beverages in 2006 and school children consumed 20.7% of their energy from caloric beverages during the same time. The three major categories of beverage intake are whole milk, fruit juice with various sugar and water combinations and carbonated and noncarbonated sugared-beverages. Conclusion The Mexican government, greatly concerned about obesity, has identified the large increase in caloric beverages from whole milk, juices and soft drinks as a key target and is initiating major changes to address this problem. They have already used the data to shift 20 million persons in their welfare and feeding programs from whole to 1.5% fat milk and in a year will shift to nonfat milk. They are using these data to revise school beverage policies and national regulations and taxation policies related to an array of less healthful caloric beverages.

  15. Negative effects of sugar-sweetened beverages

    Directory of Open Access Journals (Sweden)

    Nataša Fidler Mis

    2013-10-01

    Full Text Available The rising prevalence of obesity in children has been linked in part to the consumption of sugary drinks (sugar-sweetened beverages (SSBs and fruit juices. They have high sugar content, low satiety effect and incomplete compensation for energy, so they pose a risk for promoting positive energy balance. Each extra serving of SSBs children consume per day increases their chance of becoming obese by 60 %. Other main negative health effects of sugary drinks are: the development of preference for sweet taste, poor nutrient supply, lower mineral density, bone fractures, development of dental caries, high blood pressure, cardiovascular disease and type 2 diabetes. SSBs are the leading source of added sugar in the diet of Slovenian adolescents. Water does not contain energy and may support a healthy weight status if it replaces sugary drinks. Cutting back on SSBs can control weight in children and adults. It is necessary that present public health strategies include education about beverage intake. Consumption of SSBs should be discouraged, whereas promoting the consumption of water should be made a priority.

  16. Gradual reduction of free sugars in beverages on sale by implementing the beverage checklist as a public health strategy.

    Science.gov (United States)

    Luger, Maria; Winzer, Eva; Schätzer, Manuel; Dämon, Sabine; Moser, Nadine; Blagusz, Karin; Rittmannsberger, Barbara; Schätzer, Julia; Lechleitner, Monika; Rieder, Anita; Hoppichler, Friedrich

    2018-03-15

    Sugar-sweetened beverages (SSBs) are a major source of free sugar intake and contribute to obesity and obesity-related diseases. Therefore, we analyzed the effect of a gradual sugar reduction strategy within the so-called 'beverage checklist' on free sugar content in beverages on sale in Austria. From 2010 until 2017, data on the amount of free sugar of sweetened beverages (sweetened with sugars, fruit juice and artificial sweeteners) with 0.20-0.75l serving sizes in all main supermarkets and from industry was collected. These data were published annually as the beverage checklist, which displays beverages on sale in Austria. The checklist aims to encourage beverage production with a free sugar content of ≤7.4 g/100 ml and no artificial sweeteners. Free sugar content in the total supply decreased significantly [7.53 (2.86) vs. 6.75 (2.79) g/100 ml; 10.4%; P strategy, conducted by a small non-profit organization, showed a reduction in the mean free sugar content by working with the industry to voluntarily reformulate beverages. More beverages with less added sugar were brought to the market, which implies healthier choices. The challenge now is to further engage the industry and also policy makers to achieve a greater reduction in the future.

  17. Alcoholic Beverage Consumption and Chronic Diseases

    Directory of Open Access Journals (Sweden)

    Yue Zhou

    2016-05-01

    Full Text Available Epidemiological and experimental studies have consistently linked alcoholic beverage consumption with the development of several chronic disorders, such as cancer, cardiovascular diseases, diabetes mellitus and obesity. The impact of drinking is usually dose-dependent, and light to moderate drinking tends to lower risks of certain diseases, while heavy drinking tends to increase the risks. Besides, other factors such as drinking frequency, genetic susceptibility, smoking, diet, and hormone status can modify the association. The amount of ethanol in alcoholic beverages is the determining factor in most cases, and beverage types could also make an influence. This review summarizes recent studies on alcoholic beverage consumption and several chronic diseases, trying to assess the effects of different drinking patterns, beverage types, interaction with other risk factors, and provide mechanistic explanations.

  18. Factors that influence beverage choices at meal times

    DEFF Research Database (Denmark)

    Mueller Loose, Simone; Jaeger, S. R.

    2012-01-01

    Beverages are consumed at almost every meal occasion, but knowledge about the factors that influence beverage choice is less than for food choice. The aim of this research was to characterize and quantify factors that influence beverage choices at meal times. Insights into what beverages are chosen...... consumers. Participants (n=164) described 8356 meal occasions in terms of foods and beverages consumed, and the contextual characteristics of the occasion. Beverage choice was explored with random-parameter logit regressions to reveal influences linked to food items eaten, context factors and person factors....... Thereby this study contributed to the food choice kaleidoscope research approach by expressing the degree of context dependency in form of odds ratios and according significance levels. The exploration of co-occurrence of beverages with food items suggests that beverage-meal item combinations can be meal...

  19. A Zero-Gravity Cup for Drinking Beverages in Microgravity

    Science.gov (United States)

    Pettit, Donald R.; Weislogel, Mark; Concus, Paul; Finn, Robert

    2011-01-01

    To date, the method for astronauts to drink liquids in microgravity or weightless environments is to suck the liquid from a bag or pouch through a straw. A new beverage cup works in microgravity and allows astronauts to drink liquids from a cup in a manner consistent with that on Earth. The cup is capable of holding beverages with an angled channel running along the wall from the bottom to the lip. In microgravity, a beverage is placed into the cup using the galley dispenser. The angled channel acts as an open passage that contains only two sides where capillary forces move the liquid along the channel until it reaches the top lip where the forces reach an equilibrium and the flow stops. When one sips the liquid at the lip of the channel, the capillary force equilibrium is upset and more liquid flows to the lip from the reservoir at the bottom to re-establish the equilibrium. This sipping process can continue until the total liquid contents of the cup is consumed, leaving only a few residual drops about the same quantity as in a ceramic cup when it is drunk dry on Earth.

  20. Does consumption of high-fructose corn syrup beverages cause obesity in children?

    Science.gov (United States)

    Morgan, R E

    2013-08-01

    The consumption of high-fructose corn syrup (HFCS) beverages has increased since the 1970s. At the same time, childhood obesity is on the rise, causing children to be at risk of heart disease, diabetes and other diseases. Healthcare providers have attributed childhood obesity to the consumption of HFCS in the form of beverages. This article will look at the available research and determine if there is scientific evidence underlying the idea that sweetened soft drinks, especially those containing HFCS, could cause or contribute to childhood obesity. A thorough literature search was performed using the ISI Web of Sciences, PubMed and Scopus databases within the years 2006-2012. The search generated 19 results. The articles were screened, and six were deemed eligible: four systematic reviews and two meta-analyses. Two systematic reviews found that there is no relationship between consumption of HFCS beverages and obesity in children. The other two systematic reviews found possible links between HFCS and childhood obesity. The meta-analysis articles found that consumption of HFCS beverages can contribute to childhood obesity, and limitation of sweetened beverages may help decrease obesity in children. Available research studies demonstrate inconclusive scientific evidence definitively linking HFCS to obesity in children. © 2013 The Author. Pediatric Obesity © 2013 International Association for the Study of Obesity.

  1. Physical Activity and Beverage Consumption among Adolescents

    Directory of Open Access Journals (Sweden)

    Maria del Mar Bibiloni

    2016-06-01

    Full Text Available This study assessed the relationship between physical activity and beverage consumption among adolescents with a population based cross-sectional survey was carried out in the Balearic Islands, Spain (n = 1988; 12–17 years old. Body composition, educational and income level, physical activity (PA, and beverage consumption and energy intake were assessed. Sixty-two percent of adolescents engaged in >300 min/week of PA. Boys were more active than girls, younger adolescents were more active than older counterparts, low parental income was associated with physical inactivity, and time spent watching TV (including, TV, Internet or handheld cellular devices was inversely associated with PA practice. The average beverage intake of the studied adolescents was 0.9 L/day, higher in boys than in girls. Beverage intake was positively associated with PA practice, and the highest amount of energy intake from beverages was observed in active boys and girls. Most of the studied adolescent population met the PA recommendations. Gender, age, parental income, and time spent watching TV were significant determinants of PA. Type and amount of beverages drunk varied according to gender and PA, and general daily total beverage intake was lower than recommended adequate fluid intake. PA behavior should be considered when analyzing beverage consumption in adolescents.

  2. Physical Activity and Beverage Consumption among Adolescents

    Science.gov (United States)

    Bibiloni, Maria del Mar; Özen, Asli Emine; Pons, Antoni; González-Gross, Marcela; Tur, Josep A.

    2016-01-01

    This study assessed the relationship between physical activity and beverage consumption among adolescents with a population based cross-sectional survey was carried out in the Balearic Islands, Spain (n = 1988; 12–17 years old). Body composition, educational and income level, physical activity (PA), and beverage consumption and energy intake were assessed. Sixty-two percent of adolescents engaged in >300 min/week of PA. Boys were more active than girls, younger adolescents were more active than older counterparts, low parental income was associated with physical inactivity, and time spent watching TV (including, TV, Internet or handheld cellular devices) was inversely associated with PA practice. The average beverage intake of the studied adolescents was 0.9 L/day, higher in boys than in girls. Beverage intake was positively associated with PA practice, and the highest amount of energy intake from beverages was observed in active boys and girls. Most of the studied adolescent population met the PA recommendations. Gender, age, parental income, and time spent watching TV were significant determinants of PA. Type and amount of beverages drunk varied according to gender and PA, and general daily total beverage intake was lower than recommended adequate fluid intake. PA behavior should be considered when analyzing beverage consumption in adolescents. PMID:27347993

  3. Physical Activity and Beverage Consumption among Adolescents.

    Science.gov (United States)

    Bibiloni, Maria Del Mar; Özen, Asli Emine; Pons, Antoni; González-Gross, Marcela; Tur, Josep A

    2016-06-23

    This study assessed the relationship between physical activity and beverage consumption among adolescents with a population based cross-sectional survey was carried out in the Balearic Islands, Spain (n = 1988; 12-17 years old). Body composition, educational and income level, physical activity (PA), and beverage consumption and energy intake were assessed. Sixty-two percent of adolescents engaged in >300 min/week of PA. Boys were more active than girls, younger adolescents were more active than older counterparts, low parental income was associated with physical inactivity, and time spent watching TV (including, TV, Internet or handheld cellular devices) was inversely associated with PA practice. The average beverage intake of the studied adolescents was 0.9 L/day, higher in boys than in girls. Beverage intake was positively associated with PA practice, and the highest amount of energy intake from beverages was observed in active boys and girls. Most of the studied adolescent population met the PA recommendations. Gender, age, parental income, and time spent watching TV were significant determinants of PA. Type and amount of beverages drunk varied according to gender and PA, and general daily total beverage intake was lower than recommended adequate fluid intake. PA behavior should be considered when analyzing beverage consumption in adolescents.

  4. Foods and Beverages Associated with Higher Intake of Sugar-Sweetened Beverages

    Science.gov (United States)

    Mathias, Kevin C.; Slining, Meghan M.; Popkin, Barry M.

    2013-01-01

    Background Although consumption of sugar-sweetened beverages (SSBs) is associated with higher caloric intakes, the amount SSBs contribute to higher intakes has not been addressed. Purpose To estimate the amount SSB contribute to higher caloric intakes and determine how the diets of SSB consumers and nonconsumers differ. Methods The WWEI America (What We Eat in America), NHANES 2003–2010 surveys were combined into a sample of 13,421 children; analyses were conducted in December 2012. To determine the contribution of SSB to higher caloric intakes, total non-SSB, food, and non-SSB beverage intakes of SSB consumers and nonconsumers were compared using linear regression models controlling for demographic and socioeconomic factors. Analyses also compared intakes between nonconsumers and SSB consumers with different amounts of SSB consumption. Results For children aged 2–5 years and 6–11 years, non-SSB intakes did not differ between nonconsumers and SSB consumers at any level of SSB consumption, indicating that SSBs were primarily responsible for the higher caloric intakes among SSB consumers. A similar finding was observed among children aged 12–18 years; however, both food and SSB contribute to higher caloric intakes of adolescents consuming ≥500 kcal of SSBs. Among those aged 12–18 years, higher intakes of foods (e.g., pizza, burgers, fried potatoes, and savory snacks) and lower intakes of non-SSB beverages (e.g., fluid milk and fruit juice) were associated with increased SSB intake. Conclusions Sugar-sweetened beverages are primarily responsible for the higher caloric intakes of SSB consumers, and SSB consumption is associated with intake of a select number of food and beverage groups, some of which are often unhealthy (e.g., pizza and grain-based desserts). PMID:23498100

  5. Haze in beverages.

    Science.gov (United States)

    Siebert, Karl J

    2009-01-01

    Beverages such as beer, wine, clear fruit juices, teas, and formulated products with similar ingredients are generally expected by consumers to be clear (free of turbidity) and to remain so during the normal shelf life of the product. Hazy products are often regarded as defective and perhaps even potentially harmful. Since consumers are usually more certain of what they perceive visually than of what they taste or smell, the development of haze in a clear product can reduce the likelihood of repeat purchasing of a product and can have serious economic consequences to a producer. Hazes are caused by suspended insoluble particles of colloidal or larger size that can be perceived visually or by instruments. Hazes in clear beverages can arise from a number of causes, but are most often due to protein-polyphenol interaction. The nature of protein-polyphenol interaction and its effect on haze particles, analysis of haze constituents, and stabilization of beverages against haze formation are reviewed.

  6. Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.

    Science.gov (United States)

    Belloso-Morales, Genette; Hernández-Sánchez, Humberto

    2003-01-01

    Kombucha is a sour beverage reported to have potential health effects prepared from the fermentation of black tea and sugar with a "tea fungus", a symbiotic culture of acetic acid bacteria and yeasts. Although black tea is the preferred substrate for Kombucha fermentation, other beverages have also been tested as substrates with fair results. Cheese whey is a by-product with a good amount of fermentable lactose that has been used before in the production of beverages, so the objective of this study was to test three types of whey (fresh sweet, fresh acid and reconstituted sweet) in the elaboration of a fermented beverage using a kombucha culture as inoculum. The isolation and identification of bacteria and yeasts from the fermented tea and wheys was done along with the study of the rates of change in sugar consumption, acid production and pH decrease. Several species of acetic acid bacteria (Acetobacter aceti subsp. aceti, Gluconobacter oxydans subsp. industrius, subsp. oxydans and Gluconoacetobacter xylinus) were isolated from the different kombuchas along with the yeasts Saccharomyces cerevisiae, Kluyveromyces marxianus, and Brettanomyces bruxelensis. The main metabolic products in the fermented wheys included ethanol, lactic and acetic acids. A good growth was obtained in both sweet wheys in which a pH of 3.3 and a total acid content (mainly lactic and acetic acids) of 0.07 mol/l was reached after 96 h. The sweet whey fermented beverages contained a relatively low lactose concentration (< 12 g/l). The final ethanol content was low (5 g/l) in all the fermented wheys. The whey products were strongly sour and salty non sparkling beverages.

  7. Alcoholic Beverages Obtained from Black Mulberry

    Directory of Open Access Journals (Sweden)

    Jacinto Darias-Martín

    2003-01-01

    Full Text Available Black mulberry (Morus nigra is a fruit not known only for its nutritional qualities and its flavour, but also for its traditional use in natural medicine as it has a high content of active therapeutic compounds. However, this fruit is not widely produced in Spain but some trees are still found growing in the Canary Islands, particularly on the edges of the ravine. The inhabitants of these islands (Tenerife, La Gomera, La Palma, El Hierro and Lanzarote collect the fruit and prepare homemade beverages for medicinal purposes. Numerous authors have reported that type II diabetes mellitus can be controlled by taking a mixture containing black mulberry and water. Apart from that, this fruit has been used for the treatment of mouth, tongue and throat inflammations. In this study we present some characteristics of black mulberry juice (TSS, pH, titratable acidity, citric acid, lactic acid, polyphenols, anthocyanins, the potassium etc. and alcoholic beverages (alcoholic grade, pH, total acidity, volatile acidity, tannins, phenols etc. obtained from black mulberry. Moreover, we have studied the quality of liquors obtained from black mulberry in Canary Islands.

  8. Effect of iron supplementation on the erosive potential of carbonated or decarbonated beverage

    Directory of Open Access Journals (Sweden)

    Melissa Thiemi Kato

    2007-02-01

    Full Text Available This study evaluated, in vitro, the effect of iron (previously exposed with enamel powder or added directly to the beverage on the erosive potential of carbonated or decarbonated beverage. Four sets of experiments were done. For groups E1 and E3, a solution containing 30 mmol/L FeSO4 was added to bovine enamel powder (particles between 75-106 mm before exposure to the carbonated or decarbonated beverage (Sprite Zero®, respectively. For groups E2 and E4, 15 mmol/L FeSO4 was added directly to the carbonated or decarbonated beverage, respectively. Control groups were included for comparison. In controls C1 and C3, the experiments E1 and E3 were repeated, but the iron solution was replaced by deionized water. For controls C2 and C4, the carbonated and decarbonated beverage, respectively, was used, without addition of iron. After addition of the beverage to the powdered enamel (40 mg enamel powder/400 mL of final volume, the sample was vortexed for 30 s and immediately centrifuged for 30 s (11,000 rpm. The supernatant was removed after 1 min 40 s. This procedure was repeated in quintuplicate and the phosphate released was analyzed spectrophotometrically. The results were analyzed by Student's t-test (p<0.05. E2 presented the best results with a significant inhibition (around 36% of phosphate released. For E3 and E4 a non-significant inhibition (around 4 and 12%, respectively, was observed. For E1 an increase in phosphate loss was detected. Thus, the protective effect of iron seems to be better when this ion is directly added to the carbonated beverage.

  9. Fructose content in popular beverages made with and without high-fructose corn syrup.

    Science.gov (United States)

    Walker, Ryan W; Dumke, Kelly A; Goran, Michael I

    2014-01-01

    Excess fructose consumption is hypothesized to be associated with risk for metabolic disease. Actual fructose consumption levels are difficult to estimate because of the unlabeled quantity of fructose in beverages. The aims of this study were threefold: 1) re-examine the fructose content in previously tested beverages using two additional assay methods capable of detecting other sugars, especially maltose, 2) compare data across all methods to determine the actual free fructose-to-glucose ratio in beverages made either with or without high-fructose corn syrup (HFCS), and 3) expand the analysis to determine fructose content in commonly consumed juice products. Sugar-sweetened beverages (SSBs) and fruit juice drinks that were either made with or without HFCS were analyzed in separate, independent laboratories via three different methods to determine sugar profiles. For SSBs, the three independent laboratory methods showed consistent and reproducible results. In SSBs made with HFCS, fructose constituted 60.6% ± 2.7% of sugar content. In juices sweetened with HFCS, fructose accounted for 52.1% ± 5.9% of sugar content, although in some juices made from 100% fruit, fructose concentration reached 65.35 g/L accounting for 67% of sugars. Our results provide evidence of higher than expected amounts of free fructose in some beverages. Popular beverages made with HFCS have a fructose-to-glucose ratio of approximately 60:40, and thus contain 50% more fructose than glucose. Some pure fruit juices have twice as much fructose as glucose. These findings suggest that beverages made with HFCS and some juices have a sugar profile very different than sucrose, in which amounts of fructose and glucose are equivalent. Current dietary analyses may underestimate actual fructose consumption. Copyright © 2014 The Authors. Published by Elsevier Inc. All rights reserved.

  10. The nutritional limitations of plant-based beverages in infancy and childhood.

    Science.gov (United States)

    Vitoria, Isidro

    2017-10-24

    Breastfeeding, infant formula and cow's milk are basic foods in infant nutrition. However, they are being increasingly replaced either totally or partially by plant-based beverages.The composition of 164 plant-based beverages available in Spain was reviewed based on the nutritional labeling of the package and the manufacturers' webpages. This was compared to the composition of cow's milk and infant formula. In addition, the nutritional disease associated with consumption of plant-based beverages in infants and children was reviewed by means of a literature search in Medline and Embase since 1990 based on the key words "plant-based beverages" or "rice beverages" or "almond beverages" or "soy beverages" and "infant" or "child".The nutritional composition of 54 soy beverages, 24 rice beverages, 22 almond beverages, 31 oat beverages, 6 coconut beverages, 12 miscellaneous beverages and 15 mixed beverages was described. At least 30 cases of nutritional disease in children associated with nearly exclusive consumption of plant-based beverages have been published. A characteristic association has been observed between soy beverage and rickets, rice beverage and kwashiorkor, and almond-based beverage and metabolic alkalosis.The nutritional quality of plant-based beverages is lower than that of cow's milk and infant formula, therefore they are not a nutritional alternative. Predominant or exclusive use of these beverages in infant feeding can lead to serious nutritional risks. In the case of nonexclusive feeding with these beverages, the pediatrician should be aware of the nutritional risks and limitations of these beverages in order to complement their deficiencies with other foods.

  11. Beverage Intake among Children: Associations with Parent and Home-Related Factors

    Science.gov (United States)

    Zahid, Arwa; Davey, Cynthia

    2017-01-01

    Beverage intake can influence child diet quality in a positive or negative manner depending on the beverage type and amounts consumed. Parenting practices such as role modeling and control of home beverage availability have been associated with child beverage intake, whereas examination of the influence of parental beverage nutrition knowledge has been more limited. The purpose of this study was to examine the relationships between sugar-sweetened and dairy beverage intake among children (9–12 years) and home and parental factors. A questionnaire was administered among a convenience sample of parents (n = 194) to assess beverage nutrition knowledge, beverage intake and home availability of beverages. Children completed a questionnaire to estimate usual beverage intake. Daily sugar-sweetened beverage intake by children ranged from 0.4 to 48 oz. Logistic regression analysis was used to examine relationships. Parents were mostly female, white, well educated, and employed. Home availability of sugar-sweetened and dairy beverages was positively associated with child sugar-sweetened (OR = 1.48, p = 0.03) and dairy beverage intake (OR = 1.34, p = 0.03), respectively. Parent dairy beverage intake was associated with child dairy beverage intake (OR = 1.06, p = 0.01). Parent knowledge about sugar in beverages was related to child dairy beverage intake (OR = 1.46, p = 0.02), whereas calcium/dairy knowledge and general beverage nutrition knowledge were not related to child beverage intake. Parenting practices and knowledge may play a role in determining child beverage intake. PMID:28820455

  12. Food and Beverage Selection Patterns among Menu Label Users and Nonusers: Results from a Cross-Sectional Study.

    Science.gov (United States)

    Gruner, Jessie; Ohri-Vachaspati, Punam

    2017-06-01

    By May 5, 2017, restaurants with 20 or more locations nationwide will be required to post calorie information on menus and menu boards. Previous research shows that those who use menu labels purchase fewer calories, but how users are saving calories is unknown. To assess food and beverage selection patterns among menu label users and nonusers. Secondary, cross-sectional analysis using data from a study examining sociodemographic disparities in menu label usage at a national fast-food restaurant chain. Participants were recruited outside restaurant locations, using street-intercept survey methodology. Consenting customers submitted receipts and completed a brief oral survey. Receipt data were used to categorize food and beverage purchases. Side, beverage, and entrée purchases. Sides and beverages were classified as healthier and less-healthy options consistent with the 2015 Dietary Guidelines for Americans. Healthier options contained items promoted in the guidelines, such as whole fruits, vegetables, low-fat dairy, and 100% fruit juice; less-healthy options contained solid fat or added sugar. Entrées were categorized as lower-, medium-, and higher-calorie options, based on quartile cutoffs. Multinomial logistic regression models were used to estimate prevalence ratios (PRs) for purchases among menu label users and nonusers, controlling for sociodemographic characteristics and total price paid. Healthier sides were selected by 7.5% of users vs 2.5% of nonusers; healthier beverages were selected by 34.0% of users vs 11.6% of nonusers; and lowest-calorie entrées were selected by 28.3% of users vs 30.1% of nonusers. Compared with nonusers (n=276), users (n=53) had a higher probability of purchasing healthier sides (PR=5.44; P=0.034), and healthier beverages (PR=3.37; P=0.005). No significant differences were seen in the purchasing patterns of entrées. Targeting educational campaigns to side and beverage purchasing behaviors may increase the effectiveness of menu

  13. Effectiveness and safety of 1-year ad libitum consumption of a high-catechin beverage under nutritional guidance.

    Science.gov (United States)

    Yoneda, Takeshi; Shoji, Kentaro; Takase, Hideto; Hibi, Masanobu; Hase, Tadashi; Meguro, Shinichi; Tokimitsu, Ichiro; Kambe, Hiroshi

    2009-08-01

    It has been reported that a continuous intake of a catechin beverage will reduce body fat. Traditionally, improvement of eating and exercise habits has been the basis for prevention and reduction of obesity. In this study, we conducted a trial involving human subjects who ingested a catechin beverage for 1 year under nutritional guidance. This study was conducted based on a comprehensive cohort design using a catechin beverage (containing 588 mg of tea catechins) and a control beverage (containing 126 mg of tea catechins). At both the start and the end of the trial, the subjects underwent an annual health check and computer tomography for measurement of their abdominal fat. In addition, a food intake survey was conducted and all subjects were provided nutritional guidance by a registered dietitian every 3 months. Data were analyzed using per protocol samples of 134 subjects (catechin group, n = 77; control group, n = 57). Body weight and body mass index were reduced significantly in the catechin group compared to the control group. Changes in body weight during the study period were -1.1 kg in the catechin group and 0.2 kg in the control group. In the catechin group, the visceral fat areas at the start of the trial were significantly correlated with the magnitude of fat reduction at the end of the trial. Under the guidance of a registered dietitian, subjects in the catechin group who showed a reduction in their fat-derived energy percentage during the test period tended to reduce more body weight than those with an increase in this percentage, although no difference in total energy intake was noted between the two groups. One-year ad libitum consumption of a catechin beverage posed no health risks and resulted in a reduction in body weight. An overall improvement in dietary habits might enhance the weight-reduction effect of the beverage.

  14. USDA snack food and beverage standards: how big of a stretch for the states?

    Science.gov (United States)

    Chriqui, Jamie F; Piekarz, Elizabeth; Chaloupka, Frank J

    2014-06-01

    The USDA snack food and beverage standards take effect in school year (SY) 2014-2015. Although the USDA standards will provide nationwide requirements, concerns exist about compliance. This study examined whether existing state laws are aligned with the USDA standards to determine whether some states may be better positioned to facilitate compliance. Codified state statutory and regulatory laws effective for SY 2012-2013 for each of the 50 states and the District of Columbia were identified through Boolean keyword searches using the Westlaw and LexisNexis databases. Laws were analyzed for alignment with 18 snack food and beverage provisions contained within the USDA standards. Thirty-eight states had snack food and beverage standards; 33 states' laws exceeded restrictions on foods of minimal nutritional value. Of the 33 states, no states' laws fully met the USDA's standards, 16 states' laws fully met and 10 states' laws partially met at least one USDA provision, and seven states' laws met no USDA provisions. One state's law met 9 of 18 provisions. On average, states met 4 of 18 provisions. States were more likely to meet individual USDA beverage than snack provisions. Implementation and compliance with the USDA standards may be facilitated in states with laws already containing provisions aligned with the USDA standards and may be more difficult in states with fewer or no provisions in alignment, suggesting possible geographic areas for the USDA to target with technical assistance and training efforts and for advocates to work in to facilitate compliance.

  15. Public Knowledge about Herbal Beverages in Penang, Malaysia

    Directory of Open Access Journals (Sweden)

    Munaver Nazir

    2009-01-01

    Full Text Available AIM OF STUDY:To explore public knowledge and perceptions of the efficacy, safety and reason to consume herbal beveragesincluding ginseng tea, gingko biloba tea and tongka ali tea.METHOD:This study was conducted in the state of Penang in June 2007. Participants were recruited at random;respondents were interviewed using a 19 item questionnaire. Non- parametric statistics was applied to analysethe data.RESULTS:Four hundred participants were recruited. Most of the respondents 228(57.0% were habitual consumers ofherbal beverages. 249(62.25% respondents believed that herbal beverages improved their health status.193(48.25% believed that herbal beverages boost the energy level of user and 120(30.0% used them toprevent diseases. 300(75% respondents agreed with the statement that herbal beverages are safe to use andthat they have less side effect than conventional medicines available on the market. Female respondents weremore likely to report using herbal beverages for slimming 78(19.5% and for cosmetic purposes 74(18.5%.However, the use of herbal beverages to boost energy levels was more frequent among male respondents.Respondents aged 18 – 25 years were significantly more likely to report the use of herbal beverages to preventcoughs and flu.CONCLUSION:This potentially ill advised and dangerous consumption of herbal beverages may delay appropriate help seekingfor various medical illnesses. In addition lack of knowledge about the side effects of herbal beverages may putusers at risk of side effects.

  16. The effects of energy beverages on cultured cells.

    Science.gov (United States)

    Doyle, Wayne; Shide, Eric; Thapa, Slesha; Chandrasekaran, Vidya

    2012-10-01

    The popularity and prevalence of energy beverages makes it essential to examine the interactions between the ingredients and their effects on the safety of these beverages. In this study, we used in vitro assays to examine the effects of two energy beverages on mesenchymal, epithelial and neuronal cells. Our results showed that treatment of epithelial and mesenchymal cells with either energy beverage resulted in a dose dependent delay in wound closure, in a scratch wound healing assay. In rat embryonic fibroblasts, treatment with the energy beverages led to decreased lamellipodia formation and decreased proliferation/viability; whereas in MDCK cells, energy beverage treatment resulted in actin disorganization without any effects on cell proliferation. This suggests that the mechanisms underlying delayed wound healing might be different in the two cell types. Interestingly, the delays in both cell types could not be mimicked by treatment of caffeine, taurine and glucose alone or in combinations. Furthermore, treatment of chick forebrain neuronal cultures with energy beverages resulted in a dose dependent inhibition of neurite outgrowth. The cellular assays used in this study provide a consistent, qualitative and quantitative system for examining the combinatorial effects of the various ingredients used in energy beverages. Copyright © 2012 Elsevier Ltd. All rights reserved.

  17. Food and Beverage Marketing to Youth.

    Science.gov (United States)

    Cheyne, Andrew; Mejia, Pamela; Nixon, Laura; Dorfman, Lori

    2014-12-01

    After nearly a decade of concern over the role of food and beverage marketing to youth in the childhood obesity epidemic, American children and adolescents - especially those from communities of color - are still immersed in advertising and marketing environments that primarily promote unhealthy foods and beverages. Despite some positive steps, the evidence shows that the food and beverage industry self-regulation alone is not likely to significantly reduce marketing of unhealthy foods and beverages to youth. A variety of research is needed to monitor industry marketing of unhealthy products to young people, and identify the most promising approaches to improve children's food marketing environments. The continued presence of unhealthy marketing toward children despite years of industry self-regulation suggests it is time for stronger action by policymakers to protect young people from harmful marketing practices.

  18. Giving the wrong impression: food and beverage brand impressions delivered to youth through popular movies

    Science.gov (United States)

    Skatrud-Mickelson, Monica; Adachi-Mejia, Anna M.; MacKenzie, Todd A.; Sutherland, Lisa A.

    2012-01-01

    Background Marketing on television showcases less-healthful options, with emerging research suggesting movies promote similar products. Given the obesity epidemic, understanding advertising to youth should be a public health imperative. The objective of this study was to estimate youth impressions to food and beverages delivered through movies. Methods Impressions were calculated by dividing US receipts annually into average movie ticket prices, then multiplying this by the number of brand appearances. Examination by ratings, product types and ages were conducted by Spearman rank correlation coefficient tests. Results Youth in the USA saw over 3 billion food, beverage or food–retail establishment (FRE) impressions on average, annually from 1996 to 2005. Those aged 12–18 viewed over half of all impressions, with PG-13-rated movies containing 61.5% of impressions. There were no significant trends in brand appearances by food, beverage or FRE impressions over the decade, although there was a decreasing trend in R-rated impressions for both foods (P< 0.01) and beverages (P< 0.01), but not FREs (P= 0.08). Conclusions Movies promote billions of food and beverage impressions annually to youth. Given the public health crisis of obesity, future research should further investigate these trends, as well as the potential association of these unhealthy exposures in youth. PMID:22076600

  19. Beverage Consumption Patterns among Overweight and Obese African American Women

    Directory of Open Access Journals (Sweden)

    Terryl J. Hartman

    2017-12-01

    Full Text Available The goal of this research was to assess patterns of beverage consumption and the contribution of total beverages and classes of beverages to overall energy intake and weight status. We conducted an analysis in a community-based study of 280 low-income overweight and obese African American women residing in the rural South. Participants provided baseline data including demographic characteristics, weight and two 24-h food and beverage dietary recalls. Mean energy intake from beverages was approximately 273 ± 192 kcal/day or 18.3% of total energy intake. The most commonly reported beverage was plain water, consumed by 88.2% of participants, followed closely by sweetened beverages (soft drinks, fruit drinks, sweetened teas, sweetened coffees and sweetened/flavored waters consumed by 78.9% of participants. In multiple regression analyses total energy and percent energy from beverages and specific categories of beverages were not significantly associated with current body mass index (BMI. It is widely accepted that negative energy balance may lead to future weight loss. Thus, reducing consumption of beverages that contribute energy but not important nutrients (e.g., sugar sweetened beverages could be an effective strategy for promoting future weight loss in this population.

  20. Optimal composition of fluid-replacement beverages.

    Science.gov (United States)

    Baker, Lindsay B; Jeukendrup, Asker E

    2014-04-01

    The objective of this article is to provide a review of the fundamental aspects of body fluid balance and the physiological consequences of water imbalances, as well as discuss considerations for the optimal composition of a fluid replacement beverage across a broad range of applications. Early pioneering research involving fluid replacement in persons suffering from diarrheal disease and in military, occupational, and athlete populations incurring exercise- and/or heat-induced sweat losses has provided much of the insight regarding basic principles on beverage palatability, voluntary fluid intake, fluid absorption, and fluid retention. We review this work and also discuss more recent advances in the understanding of fluid replacement as it applies to various populations (military, athletes, occupational, men, women, children, and older adults) and situations (pathophysiological factors, spaceflight, bed rest, long plane flights, heat stress, altitude/cold exposure, and recreational exercise). We discuss how beverage carbohydrate and electrolytes impact fluid replacement. We also discuss nutrients and compounds that are often included in fluid-replacement beverages to augment physiological functions unrelated to hydration, such as the provision of energy. The optimal composition of a fluid-replacement beverage depends upon the source of the fluid loss, whether from sweat, urine, respiration, or diarrhea/vomiting. It is also apparent that the optimal fluid-replacement beverage is one that is customized according to specific physiological needs, environmental conditions, desired benefits, and individual characteristics and taste preferences.

  1. Adults Who Order Sugar-Sweetened Beverages

    Science.gov (United States)

    Taksler, Glen B.; Kiszko, Kamila; Abrams, Courtney; Elbel, Brian

    2016-01-01

    Introduction Approximately 30% of adults consume sugar-sweetened beverages (SSBs) daily, many at fast food restaurants. Researchers examined fast food purchases to better understand which consumers order SSBs, particularly large SSBs. Methods Fast food customers in New York City and New Jersey provided receipts and participated in a survey during 2013–2014 (N=11,614). Logistic regression analyses predicted three outcomes: ordering no beverage or a non-SSB, a small/medium SSB, or a large SSB. Among respondents who ordered a beverage (n=3,775), additional analyses predicted number of beverage calories and odds of ordering an SSB. Covariates included demographic and behavioral factors. Results Respondents aged 18–29 years were 88% more likely to order a large SSB than a non-SSB or no beverage, as compared with respondents aged ≥50 years (pbeverage, respondents ordered more beverage calories with a large combination meal (+85.13 kcal, p=0.001) or if the restaurant had a large cup size >30 ounces (+36.07 kcal, p=0.001). Hispanic and Asian respondents were less likely to order a large SSB (AOR=0.49 and 0.52, respectively, both p≤0.026) than non-Hispanic white respondents. Odds of ordering a large SSB were higher for respondents who ate in the restaurant (AOR=1.66, pbeverage based on price (AOR=2.02, pbeverage calories increased with meal size. Increased understanding of these factors is an important step toward limiting unhealthy SSB consumption. PMID:27662697

  2. Dissolution of Enamel on Exposure to Various Commercial Beverages Available in India.

    Science.gov (United States)

    Panda, Abikshyeet; Ghosh, Bikramaditya; Pal, Imon; Kumar, Vijay; Bhuyan, Lipsa; Dash, Kailash C

    2017-11-01

    The study was aimed to estimate the pH of the commonly available soft drinks in the Indian market and to assess the detrimental effects of the juices and beverages on the tooth surface by measuring the weight loss of the tooth sample. The study was done with eight different types of commercially available carbonated drink and fruit juices available in the Indian market among which six were carbonated drinks and two were juices. Carbonated drinks experimented were Coca-Cola, Pepsi, Fanta, Mirinda, 7Up and Sprite, and two fruit juices were Tropicana orange juice and real orange juice. Ten different bottles from each category were obtained, and the pH was estimated. Each of the beverages was divided into batch of 10 containers containing the tooth sample. Weight of all samples was measured at 24, 48, 72, 96, and 120 hours with subsequently changing each solution at an interval of 24 hours. The mean pH of the beverages was found ranging from 2.13 ± 0.02 in Pepsi to 3.41 ± 0.02 in Tropicana on opening. The mean pH of water was found to be 6.98 ± 0.01. Among carbonated drinks, the mean weight loss after 24 hours was highest in Coca-Cola and least in 7Up. Tropicana fruit juice had a higher tooth loss than real orange juices. When compared with water, the tooth loss was significantly higher in Coca-Cola after all specified time (hours). The pH of both carbonated drinks and fruit juices was below the critical pH. The weight loss was also seen after every 24 hours in all the carbonated drinks and beverages. The study showed that these commercial beverages are harmful to the tooth structures, and hence, the health professionals play a major role in educating the population about its effects and advising them to use these products precisely. The change in lifestyle has increased the demand of soft drinks and artificial juice in Indian market. The use of these carbonated drinks and fruit juices causes damage to the tooth structure in all ages, especially in young mass. Our

  3. Stylistic analysis of songs in beverage advertisement

    Institute of Scientific and Technical Information of China (English)

    周双卉

    2012-01-01

    With the development of the advertisement,people tend to study the stylistic analysis of it.However,in this paper,the focus will be on the songs in beverage advertisement.The analysis will be focused on the features of the beverage advertisement songs and the stylistics of it.The aim of the paper is to improve the people and the scholars' understanding of the beverage advertisement songs.

  4. The Effect of Sugar-Free Versus Sugar-Sweetened Beverages on Satiety, Liking and Wanting: An 18 Month Randomized Double-Blind Trial in Children

    NARCIS (Netherlands)

    de Ruyter, J.C.; Katan, M.B.; Kuijper, L.D.J.; Liem, D.G.; Olthof, M.R.

    2013-01-01

    Background:Substituting sugar-free for sugar-sweetened beverages reduces weight gain. A possible explanation is that sugar-containing and sugar-free beverages cause the same degree of satiety. However, this has not been tested in long-term trials.Methods:We randomized 203 children aged 7-11 years to

  5. Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria.

    Science.gov (United States)

    Luana, Nionelli; Rossana, Coda; Curiel, José Antonio; Kaisa, Poutanen; Marco, Gobbetti; Rizzello, Carlo Giuseppe

    2014-08-18

    This study aimed at investigating the suitability of oat flakes for making functional beverages. Different technological options were assayed, including the amount of flakes, the inoculum of the starter and the addition of enzyme preparations. The beverage containing 25% (wt/wt) of oat flakes and fermented with L. plantarum LP09 was considered optimal on the basis of sensory and technological properties. The enzyme addition favored the growth of the starter, shortened the time needed to reach pH4.2 to ca. 8h, and favored a decrease of the quotient of fermentation. Fermentation increased the polyphenols availability and the antioxidant activity (25 and 70% higher, respectively) and decreased the hydrolysis index in vitro. Sensory analyses showed that fermented oat flakes beverage had the typical features of a yogurt-like beverage, enhancing the overall intensity of odor and flavor compared to the non-fermented control. Selection of proper processing and fermentation condition allowed the obtainment of a beverage with better nutritional and sensory properties. Copyright © 2014 Elsevier B.V. All rights reserved.

  6. Antioxidant flavonols from fruits, vegetables and beverages: measurements and bioavailability

    Directory of Open Access Journals (Sweden)

    ALAN CROZIER

    2000-01-01

    Full Text Available Flavonols are polyphenolic secondary plant metabolites that are present in varying levels in commonly consumed fruits, vegetables and beverages. Flavonols have long held an interest for nutritionists, which has increased following a Dutch study in the early 1990’s showing that dietary intake of flavonols was inversely correlated with the incidence of coronary heart disease. The main factors that have hindered workers in the field of flavonol research are (i the accurate measurement of these compounds in foods and biological samples, and (ii a dearth of information on their absorption and metabolism. This review aims to highlight the work of the authors in attempting to clarify the situation. The sensitive and selective HPLC procedure to identify and quantify common flavonols and their sugar conjugates is described. In addition, the results of an on-going screening program into the flavonol content of common produce and beverages are presented. The bioavailability of dietary flavonols is discussed with reference to an intervention study with onions, as well as pilot studies with tea, red wine and cherry tomatoes. It is concluded that flavonols are absorbable and accumulate in plasma and that consuming high flavonol-containing varieties of fruits and vegetables and particular types of beverages could increase their circulatory levels

  7. Nutrition recommendations and the Children's Food and Beverage Advertising Initiative's 2014 approved food and beverage product list.

    Science.gov (United States)

    Schermbeck, Rebecca M; Powell, Lisa M

    2015-04-23

    We compare the Children's Food and Beverage Advertising Initiative's (CFBAI's) April 2014 list of food and beverage products approved to be advertised on children's television programs with the federal Interagency Working Group's nutrition recommendations for such advertised products. Products were assessed by using the nutrients to limit (saturated fat, trans fat, sugar, and sodium) component of the Interagency Working Group's recommendations. Fifty-three percent of the listed products did not meet the nutrition recommendations and, therefore, were ineligible to be advertised. We recommend continued monitoring of food and beverage products marketed to children.

  8. The effect of feeding different sugar-sweetened beverages to growing female Sprague-Dawley rats on bone mass and strength.

    Science.gov (United States)

    Tsanzi, Embedzayi; Light, Heather R; Tou, Janet C

    2008-05-01

    Consumption of sugar beverages has increased among adolescents. Additionally, the replacement of sucrose with high fructose corn syrup (HFCS) as the predominant sweetener has resulted in higher fructose intake. Few studies have investigated the effect of drinking different sugar-sweetened beverages on bone, despite suggestions that sugar consumption negatively impacts mineral balance. The objective of this study was to determine the effect of drinking different sugar-sweetened beverages on bone mass and strength. Adolescent (age 35d) female Sprague-Dawley rats were randomly assigned (n=8-9/group) to consume deionized distilled water (ddH2O, control) or ddH2O containing 13% w/v glucose, sucrose, fructose or high fructose corn syrup (HFCS-55) for 8weeks. Tibia and femur measurements included bone morphometry, bone turnover markers, determination of bone mineral density (BMD) and bone mineral content (BMC) by dual energy X-ray absorptiometry (DXA) and bone strength by three-point bending test. The effect of sugar-sweetened beverage consumption on mineral balance, urinary and fecal calcium (Ca) and phosphorus (P) was measured by inductively coupled plasma optical emission spectrometry. The results showed no difference in the bone mass or strength of rats drinking the glucose-sweetened beverage despite their having the lowest food intake, but the highest beverage and caloric consumption. Only in comparisons among the rats provided sugar-sweetened beverage were femur and tibia BMD lower in rats drinking the glucose-sweetened beverage. Differences in bone and mineral measurements appeared most pronounced between rats drinking glucose versus fructose-sweetened beverages. Rats provided the glucose-sweetened beverage had reduced femur and tibia total P, reduced P and Ca intake and increased urinary Ca excretion compared to the rats provided the fructose-sweetened beverage. The results suggested that glucose rather than fructose exerted more deleterious effects on mineral

  9. Effects of Red Wine Vinegar Beverage on the Colonic Tissue of Rodents: Biochemical, Functional and Pharmacological Analyses.

    Science.gov (United States)

    Enkhsaikhan, Azjargal; Takahara, Akira; Nakamura, Yuji; Goto, Ai; Chiba, Koki; Lubna, Nur Jaharat; Hagiwara-Nagasawa, Mihoko; Izumi-Nakaseko, Hiroko; Ando, Kentaro; Naito, Atsuhiko T; Sugiyama, Atsushi

    2018-01-01

    A beverage made of red wine vinegar and grape juice (Yamanashi-no-megumi™) was developed as a supplemental fluid containing polyphenols, which has been clinically shown to enhance the colonic transit. In this study, we assessed the mechanism of its prokinetic action by analyzing the effects on both the colonic phosphodiesterase activity of rats (n=4) and the isolated colonic strip preparation of guinea pigs (n=4). The 7% (v/v) solution of the beverage significantly decreased the phosphodiesterase activity by 9% (n=4). The beverage in concentrations of 0.7, 2.1 and 7% (v/v) relaxed the colonic strips pre-contracted by 1 µmol/L of carbachol in a concentration-related manner with 50, 58 and 79%, each response of which was diminished to 11, 19 and 46%, respectively in the presence of 100 µmol/L of L-nitro-arginine methyl ester. These results obtained by biochemical, functional and pharmacological analyses suggest that the beverage could relax the colon through both cAMP-associated and nitric oxide-dependent pathways, which may partly explain clinically observed prokinetic effect of the beverage.

  10. Disposable containers as larval habitats for Aedes aegypti in a city with regular refuse collection: a study in Marília, São Paulo State, Brazil.

    Science.gov (United States)

    Mazine, C A; Macoris, M L; Andrighetti, M T; Yasumaro, S; Silva, M E; Nelson, M J; Winch, P J

    1996-09-01

    In Marília, Brazil, refuse is collected at least every other day, yet non-useful, non-returnable containers such as cans, plastic bottles and tires account for almost half of the container habitats found positive for the Aedes aegypti mosquito. A study was therefore conducted to investigate why these containers exist despite regular refuse collection and a high level of awareness of dengue prevention, and how the control program could most effectively respond. Differing community perceptions as to what constitutes refuse were found to lead people to store a variety of containers in their yard. Other dimensions of the problem include the presence of informal refuse collectors in search of saleable materials, and dumping of refuse in vacant lots and along roads. An intervention based on these data will involve the informal refuse collectors in implementation of a community-based recycling project.

  11. 11 CFR 100.137 - Invitations, food, and beverages.

    Science.gov (United States)

    2010-01-01

    ... 11 Federal Elections 1 2010-01-01 2010-01-01 false Invitations, food, and beverages. 100.137...) Exceptions to Expenditures § 100.137 Invitations, food, and beverages. The cost of invitations, food, and... invitations, food and beverages provided by the individual on behalf of the candidate does not exceed $1,000...

  12. 11 CFR 100.77 - Invitations, food, and beverages.

    Science.gov (United States)

    2010-01-01

    ... 11 Federal Elections 1 2010-01-01 2010-01-01 false Invitations, food, and beverages. 100.77...) Exceptions to Contributions § 100.77 Invitations, food, and beverages. The cost of invitations, food and... invitations, food and beverages provided by the individual on behalf of the candidate does not exceed $1,000...

  13. The pH of beverages in the United States.

    Science.gov (United States)

    Reddy, Avanija; Norris, Don F; Momeni, Stephanie S; Waldo, Belinda; Ruby, John D

    2016-04-01

    Dental erosion is the chemical dissolution of tooth structure in the absence of bacteria when the environment is acidic (pH beverage's erosive potential. In addition, citrate chelation of calcium ions may contribute to erosion at higher pH. The authors of this study determined the erosive potential measured by the pH of commercially available beverages in the United States. The authors purchased 379 beverages from stores in Birmingham, Alabama, and categorized them (for example, juices, sodas, flavored waters, teas, and energy drinks) and assessed their pH. They used a pH meter to measure the pH of each beverage in triplicate immediately after it was opened at a temperature of 25°C. The authors recorded the pH data as mean (standard deviation). Most (93%, 354 of 379) beverages had a pH of less than 4.0, and 7% (25 of 379) had a pH of 4.0 or more. Relative beverage erosivity zones based on studies of apatite solubility in acid indicated that 39% (149 of 379) of the beverages tested in this study were considered extremely erosive (pH beverages in the United States found that most are potentially erosive to the dentition. This study's findings provide dental clinicians and auxiliaries with information regarding the erosive potential of commercially available beverages. Specific dietary recommendations for the prevention of dental erosion may now be developed based on the patient's history of beverage consumption. Copyright © 2016 American Dental Association. Published by Elsevier Inc. All rights reserved.

  14. Profitables Food & Beverage Management

    OpenAIRE

    Studer, Adrian; Blatter, Martin; Glenz-Mounir, Chantal

    2008-01-01

    Die Diplomarbeit befasst sich mit dem Thema „Profitables Food & Beverage Management“, es geht darum, wie Restaurationsstätten, Beherbergungsbetriebe und Campingbetreiber ihren Umsatz innerhalb kürzester Zeit um 6 bis 8 % und den Gewinn um 8 bis 10 % steigern können. Grundlage für die Diplomarbeit ist das Buch „Profitables Food & Beverage Management“ von Urs Schaffer1 und die angebotenen Kurse von ritzy*2. Mit dem Buch und dem Module Profit Management auf dem ritzycampus3 haben die Wirte, Hote...

  15. Sports Sponsorships of Food and Nonalcoholic Beverages.

    Science.gov (United States)

    Bragg, Marie A; Miller, Alysa N; Roberto, Christina A; Sam, Rachel; Sarda, Vishnudas; Harris, Jennifer L; Brownell, Kelly D

    2018-04-01

    Food and nonalcoholic beverage companies spend millions of dollars on professional sports sponsorships, yet this form of marketing is understudied. These sponsorships are valuable marketing tools but prompt concerns when unhealthy products are associated with popular sports organizations, especially those viewed by youth. This descriptive study used Nielsen audience data to select 10 sports organizations with the most 2-17 year old viewers of 2015 televised events. Sponsors of these organizations were identified and assigned to product categories. We identified advertisements promoting food and/or nonalcoholic beverage sponsorships on television, YouTube, and sports organization Web sites from 2006 to 2016, and the number of YouTube advertisement views. The nutritional quality of advertised products was assessed. Youth watched telecasts associated with these sports organizations over 412 million times. These organizations had 44 food and/or nonalcoholic beverage sponsors (18.8% of sponsors), second to automotive sponsors ( n = 46). The National Football League had the most food and/or nonalcoholic beverage sponsors ( n = 10), followed by the National Hockey League ( n = 7) and Little League ( n = 7). We identified 273 advertisements that featured food and/or nonalcoholic beverage products 328 times and product logos 83 times (some advertisements showed multiple products). Seventy-six percent ( n = 132) of foods had unhealthy nutrition scores, and 52.4% ( n = 111) of nonalcoholic beverages were sugar-sweetened. YouTube sponsorship advertisements totaled 195.6 million views. Sports sponsorships are commonly used to market unhealthy food and nonalcoholic beverages, exposing millions of consumers to these advertisements. Copyright © 2018 by the American Academy of Pediatrics.

  16. Comparative risk assessment of carcinogens in alcoholic beverages using the margin of exposure approach.

    Science.gov (United States)

    Lachenmeier, Dirk W; Przybylski, Maria C; Rehm, Jürgen

    2012-09-15

    Alcoholic beverages have been classified as carcinogenic to humans. As alcoholic beverages are multicomponent mixtures containing several carcinogenic compounds, a quantitative approach is necessary to compare the risks. Fifteen known and suspected human carcinogens (acetaldehyde, acrylamide, aflatoxins, arsenic, benzene, cadmium, ethanol, ethyl carbamate, formaldehyde, furan, lead, 4-methylimidazole, N-nitrosodimethylamine, ochratoxin A and safrole) occurring in alcoholic beverages were identified based on monograph reviews by the International Agency for Research on Cancer. The margin of exposure (MOE) approach was used for comparative risk assessment. MOE compares a toxicological threshold with the exposure. MOEs above 10,000 are judged as low priority for risk management action. MOEs were calculated for different drinking scenarios (low risk and heavy drinking) and different levels of contamination for four beverage groups (beer, wine, spirits and unrecorded alcohol). The lowest MOEs were found for ethanol (3.1 for low risk and 0.8 for heavy drinking). Inorganic lead and arsenic have average MOEs between 10 and 300, followed by acetaldehyde, cadmium and ethyl carbamate between 1,000 and 10,000. All other compounds had average MOEs above 10,000 independent of beverage type. Ethanol was identified as the most important carcinogen in alcoholic beverages, with clear dose response. Some other compounds (lead, arsenic, ethyl carbamate, acetaldehyde) may pose risks below thresholds normally tolerated for food contaminants, but from a cost-effectiveness point of view, the focus should be on reducing alcohol consumption in general rather than on mitigative measures for some contaminants that contribute only to a limited extent (if at all) to the total health risk. Copyright © 2012 UICC.

  17. Consumer perception of astringency in clear acidic whey protein beverages.

    Science.gov (United States)

    Childs, Jessica L; Drake, MaryAnne

    2010-01-01

    Acidic whey protein beverages are a growing component of the functional food and beverage market. These beverages are also astringent, but astringency is an expected and desirable attribute of many beverages (red wine, tea, coffee) and may not necessarily be a negative attribute of acidic whey protein beverages. The goal of this study was to define the consumer perception of astringency in clear acidic whey protein beverages. Six focus groups (n=49) were held to gain understanding of consumer knowledge of astringency. Consumers were presented with beverages and asked to map them based on astringent mouthfeel and liking. Orthonasal thresholds for whey protein isolate (WPI) in water and flavored model beverages were determined using a 7-series ascending forced choice method. Mouthfeel/basic taste thresholds were determined for WPI in water. Acceptance tests on model beverages were conducted using consumers (n=120) with and without wearing nose clips. Consumers in focus groups were able to identify astringency in beverages. Astringency intensity was not directly related to dislike. The orthonasal threshold for WPI in water was lower (P astringent mouthfeel and that both flavor and astringency should be the focus of ongoing studies to improve the palatability of these products. © 2010 Institute of Food Technologists®

  18. Pilot beverage cartons : extended technical report

    NARCIS (Netherlands)

    Thoden van Velzen, E.U.; Brouwer, M.T.; Keijsers, E.R.P.; Pretz, Th.; Feil, A.; Jansen, M.

    2014-01-01

    This report gives a technological description of the four common collection and recycling schemes that have been tested in the Netherlands as part of the pilot beverage cartons in 2013. During this pilot the collection and recycling of beverage cartons was tested in 37 different municipalities, with

  19. Make Better Beverage Choices: 10 Tips to Get Started

    Science.gov (United States)

    United States Department of Agriculture 10 tips Nutrition Education Series MyPlate MyWins Based on the Dietary Guidelines for Americans Make better beverage choices A healthy eating style includes all foods and beverages. Many beverages ...

  20. Giving the wrong impression: food and beverage brand impressions delivered to youth through popular movies.

    Science.gov (United States)

    Skatrud-Mickelson, Monica; Adachi-Mejia, Anna M; MacKenzie, Todd A; Sutherland, Lisa A

    2012-06-01

    Marketing on television showcases less-healthful options, with emerging research suggesting movies promote similar products. Given the obesity epidemic, understanding advertising to youth should be a public health imperative. The objective of this study was to estimate youth impressions to food and beverages delivered through movies. Impressions were calculated by dividing US receipts annually into average movie ticket prices, then multiplying this by the number of brand appearances. Examination by ratings, product types and ages were conducted by Spearman rank correlation coefficient tests. Youth in the USA saw over 3 billion food, beverage or food-retail establishment (FRE) impressions on average, annually from 1996 to 2005. Those aged 12-18 viewed over half of all impressions, with PG-13-rated movies containing 61.5% of impressions. There were no significant trends in brand appearances by food, beverage or FRE impressions over the decade, although there was a decreasing trend in R-rated impressions for both foods (Pbeverages (Pfood and beverage impressions annually to youth. Given the public health crisis of obesity, future research should further investigate these trends, as well as the potential association of these unhealthy exposures in youth.

  1. Food and beverage environment analysis and monitoring system: a reliability study in the school food and beverage environment.

    Science.gov (United States)

    Bullock, Sally Lawrence; Craypo, Lisa; Clark, Sarah E; Barry, Jason; Samuels, Sarah E

    2010-07-01

    States and school districts around the country are developing policies that set nutrition standards for competitive foods and beverages sold outside of the US Department of Agriculture's reimbursable school lunch program. However, few tools exist for monitoring the implementation of these new policies. The objective of this research was to develop a computerized assessment tool, the Food and Beverage Environment Analysis and Monitoring System (FoodBEAMS), to collect data on the competitive school food environment and to test the inter-rater reliability of the tool among research and nonresearch professionals. FoodBEAMS was used to collect data in spring 2007 on the competitive foods and beverages sold in 21 California high schools. Adherence of the foods and beverages to California's competitive food and beverage nutrition policies for schools (Senate Bills 12 and 965) was determined using the data collected by both research and nonresearch professionals. The inter-rater reliability between the data collectors was assessed using the intraclass correlation coefficient. Researcher vs researcher and researcher vs nonresearcher inter-rater reliability was high for both foods and beverages, with intraclass correlation coefficients ranging from .972 to .987. Results of this study provide evidence that FoodBEAMS is a promising tool for assessing and monitoring adherence to nutrition standards for competitive foods sold on school campuses and can be used reliably by both research and nonresearch professionals. Copyright 2010 American Dietetic Association. Published by Elsevier Inc. All rights reserved.

  2. Contribution of Beverage Selection to the Dietary Quality of the Packed Lunches Eaten by Preschool-Aged Children.

    Science.gov (United States)

    Romo-Palafox, Maria Jose; Ranjit, Nalini; Sweitzer, Sara J; Roberts-Gray, Cindy; Byrd-Williams, Courtney E; Briley, Margaret E; Hoelscher, Deanna M

    2018-02-16

    Sweet drinks early in life could predispose to lifelong consumption, and the beverage industry does not clearly define fruit drinks as part of the sweet drink category. To ascertain the relationship between beverage selection and dietary quality of the lunches packed for preschool-aged children evaluated using the Healthy Eating Index-2010. Foods packed by parents (n=607) were observed at 30 early care and education centers on two nonconsecutive days. Three-level regression models were used to examine the dietary quality of lunches by beverage selection and the dietary quality of the lunch controlling for the nutrient composition of the beverage by removing it from the analysis. Fruit drinks were included in 25% of parent-packed lunches, followed by 100% fruit juice (14%), milk (14%), and flavored milk (3.7%). Lunches with plain milk had the highest Healthy Eating Index-2010 scores (59.3) followed by lunches with 100% fruit juice (56.9) and flavored milk (53.2). Lunches with fruit drinks had the lowest Healthy Eating Index-2010 scores at 48.6. After excluding the nutrient content of the beverage, the significant difference between lunches containing milk and flavored milk persisted (+5.5), whereas the difference between fruit drinks and 100% fruit juice did not. Dietary quality is associated with the type of beverage packed and these differences hold when the lunch is analyzed without the nutrient content of the beverage included. Copyright © 2018 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  3. Development of passion fruit juice beverage

    Science.gov (United States)

    Zhu, Xiang-hao; Duan, Zhen-hua; Yang, Yu-xia; Huang, Xin-hui; Xu, Cheng-ling; Huang, Zhi-zhuo

    2017-12-01

    In this experiment, the whole fruit of passion fruit was used as raw material. The effects of the ratio of material to liquid (RML), the amount of sucrose addition and the pH on the quality of passion fruit juice beverage were investigated by single factor test. And the optimum process conditions of passion fruit juice beverage were determined by orthogonal test. The results show that the optimum process paramenters were as follow: RML was 1:3, pH was 4.0 and sucrose addition was 8%. Under such optimal conditions, the color of passion fruit juice beverage was red, the flavor of passion fruit was rich and it tasted pleasant.

  4. Associations between the home environment and children's sweet beverage consumption at 2-year follow-up: the 'Be active, eat right' study.

    Science.gov (United States)

    van Grieken, A; Renders, C M; van de Gaar, V M; Hirasing, R A; Raat, H

    2015-04-01

    This study evaluates the association between home environmental characteristics and sweet beverage consumption (i.e. beverages that contain sugar) of 7-year-old children. The population for analysis consisted of n = 2047 parents and their children from the population-based 'Be active, eat right' study. Data on sociodemographic characteristics, parental beliefs, parenting practices and child's sweet beverage consumption were obtained by parental report with questionnaires. We performed linear and multinomial regression analyses evaluating associations between characteristics at age 5 years and (i) consumption at 7 years and (ii) consumption patterns between age 5 and 7 years with reference category 'low consumption'. Based on the report from their parents, 5-year-old children drank on average 3.0 (SD:1.4) sweet beverage per day. Children consumed less sweet beverages at age 7 years (beta -0.16, 95% confidence interval [CI] -0.24 to -0.09) when there were less sweet beverages available at home. The multinomial regression model showed that children with parents who discouraged sweet beverage consumption were more likely to decrease their sweet beverage consumption over the study period (odds ratio: 1.24, 95% CI 1.07 to 1.43). Moreover, when there were less sweet beverages available at home, children were less likely to increase their consumption or have a high consumption over the study period (odds ratio: 0.70, 95% CI 0.59 to 0.83 and 0.61, 95% CI 0.54 to 0.70, respectively). The results showed that characteristics of the home environment are associated with the consumption of sweet beverages among children. Specifically, the availability of sweet beverages at home is associated with the child's sweet beverage consumption. © 2014 The Authors. Pediatric Obesity © 2014 World Obesity.

  5. Intake of calorically sweetened beverages and obesity

    DEFF Research Database (Denmark)

    Olsen, N J; Heitmann, B L

    2009-01-01

    The prevalence of obesity has increased in the past 30 years, and at the same time a steep increase in consumption of soft drinks has been seen. This paper reviews the literature for studies on associations between intake of calorically sweetened beverages and obesity, relative to adjustment...... studies were identified. The majority of the prospective studies found positive associations between intake of calorically sweetened beverages and obesity. Three experimental studies found positive effects of calorically sweetened beverages and subsequent changes in body fat. Two experimental studies did...... not find effects. Eight prospective studies adjusted for energy intake. Seven of these studies reported associations that were essentially similar before and after energy adjustment. In conclusion, a high intake of calorically sweetened beverages can be regarded as a determinant for obesity. However...

  6. What Are We Drinking? Beverages Shown in Adolescents' Favorite Television Shows.

    Science.gov (United States)

    Eisenberg, Marla E; Larson, Nicole I; Gollust, Sarah E; Neumark-Sztainer, Dianne

    2017-05-01

    Media use has been shown to contribute to poor dietary intake; however, little attention has been paid to programming content. The portrayal of health behaviors in television (TV) programming contributes to social norms among viewers, which have been shown to influence adolescent behavior. This study reports on a content analysis of beverages shown in a sample of TV shows popular with a large, diverse group of adolescents, with attention to the types of beverages and differences across shows and characters. Favorite TV shows were assessed in an in-school survey in 2010. Three episodes of each of the top 25 shows were analyzed, using a detailed coding instrument. Beverage incidents (ie, beverage shown or described) were recorded. Beverage types included milk, sugar-sweetened beverages (SSBs), diet beverages, juice, water, alcoholic drinks, and coffee. Characters were coded with regard to gender, age group, race, and weight status. Shows were rated for a youth, general, or adult audience. χ 2 tests were used to compare the prevalence of each type of beverage across show ratings (youth, general, adult), and to compare characteristics of those involved in each type of beverage incident. Beverage incidents were common (mean=7.4 incidents/episode, range=0 to 25). Alcohol was the most commonly shown (38.8%); milk (5.8%) and juice (5.8%) were least common; 11.0% of incidents included SSBs. Significant differences in all types of beverage were found across characters' age groups. Almost half of young adults' (49.2%) or adults' (42.0%) beverage incidents included alcohol. Beverages are often portrayed on TV shows viewed by adolescents, and common beverages (alcohol, SSBs) may have adverse consequences for health. The portrayal of these beverages likely contributes to social norms regarding their desirability; nutrition and health professionals should talk with youth about TV portrayals to prevent the adoption of unhealthy beverage behaviors. Copyright © 2017 Academy of

  7. What are we drinking? Beverages shown in adolescents’ favorite TV shows

    Science.gov (United States)

    Eisenberg, Marla E.; Larson, Nicole I.; Gollust, Sarah E.; Neumark-Sztainer, Dianne

    2016-01-01

    Background Media use has been shown to contribute to poor dietary intake; however, little attention has been paid to programming content. The portrayal of health behaviors in television (TV) programming contributes to social norms among viewers, which have been shown to influence adolescent behavior. Objective This study reports on a content analysis of beverages shown in a sample of TV shows popular with a large, diverse group of adolescents, with attention to the types of beverages and differences across shows and characters. Design Favorite TV shows were assessed in an in-school survey in 2010. Three episodes of each of the top 25 shows were analyzed using a detailed coding instrument. Key measures Beverage incidents (i.e. beverage shown or described) were recorded. Beverage types included milk, sugar-sweetened beverages (SSB), diet beverages, juice, water, alcoholic drinks and coffee. Characters were coded with regards to gender, age group, race, and weight status. Shows were rated for a youth, general or adult audience. Statistical analyses Chi-square tests were used to compare the prevalence of each type of beverage across show ratings (youth, general, adult), and to compare characteristics of those involved in each type of beverage incident. Results Beverage incidents were common (mean=7.4 incidents/episode, range=0–25). Alcohol was the most commonly shown (38.8%); milk (5.8%) and juice (5.8%) were least common; 11.0% of incidents included SSB. Significant differences in all types of beverage were found across age groups. Almost half of young adults’ (49.2%) or adults’ (42.0%) beverage incidents included alcohol. Conclusions Beverages are often portrayed on TV shows viewed by adolescents, and common beverages (alcohol, SSB) may have adverse consequences for health. The portrayal of these beverages likely contributes to social norms regarding their desirability; nutrition and health professionals should talk with youth about TV portrayals to prevent the

  8. Pilot Overmyer looks over food selections and experiments with beverage

    Science.gov (United States)

    1982-01-01

    Pilot Overmyer, using beverage container and drinking straw secured in meal tray assembly (ASSY), experiments with microgravity chararcteristics of liquid on middeck in front of forward lockers. Overmyer also looks over packages of food attached to middeck lockers in meal tray assemblies. Carry-on food warmer appears overhead and other meal tray assemblies, personal hygiene mirror assy, personal hygiene kit, and portrait of G.W.S. Abbey, JSC's Director of Flight Operations, appear on lockers.

  9. Processed dairy beverages pH evaluation: consequences of temperature variation.

    Science.gov (United States)

    Ferreira, Fabiana Vargas; Pozzobon, Roselaine Terezinha

    2009-01-01

    This study assessed the pH from processed dairy beverages as well as eventual consequences deriving from different ingestion temperatures. 50 adults who accompanied children attended to at the Dentistry School were randomly selected and they answered a questionnaire on beverages. The beverages were divided into 4 groups: yogurt (GI) fermented milk (GII), chocolate-based products (GIII) and fermented dairy beverages (GIV). They were asked which type, flavor and temperature. The most popular beverages were selected, and these made up the sample. A pH meter Quimis 400A device was used to verify pH. The average pH from each beverage was calculated and submitted to statistical analysis (Variance and Tukey test with a 5% significance level). for groups I, II and III beverages, type x temperature interaction was significant, showing the pH averages were influenced by temperature variation. At iced temperatures, they presented lower pH values, which were considered statistically significant when compared to the values found for the same beverages at room temperature. All dairy beverages, with the exception of the chocolate-based type presented pH below critical level for enamel and present corrosive potential; as to ingestion temperature, iced temperature influenced pH reducing its values, in vitro.

  10. Case study: beverage temperature at aid stations in ironman triathlon.

    Science.gov (United States)

    Burdon, Catriona A; Johnson, Nathan A; Chapman, Phillip G; Munir Che Muhamed, Ahmad; O'Connor, Helen T

    2013-08-01

    The aim of this study was to measure the effect of environmental conditions and aid-station beverage- cooling practices on the temperature of competitor beverages. Environmental and beverage temperatures were measured at three cycling and two run course aid stations at the 2010 Langkawi, Malaysia (MA), and Port Macquarie, Australia (AU), Ironman triathlon events. To measure the specific effect of radiant temperature, additional fluid-filled (600 ml) drink bottles (n = 12) were cooled overnight (C) and then placed in direct sun (n = 6) or shade (n = 6) near to a cycle aid station at AU. During both events, beverage temperature increased over time (p beverage temperature ranged between 14-26°C and during both events was above the palatable range (15-22°C) for extended periods. At AU, bottles placed in direct sunlight heated faster (6.9 ± 2.3 °C·h-1) than those in the shade (4.8 ±1.1°C·h-1, p = .05). Simple changes to Ironman aid-station practices, including shade and chilling beverages with ice, result in the provision of cooler beverages. Future studies should investigate whether provision of cool beverages at prolonged endurance events influences heat-illness incidence, beverage-consumption patterns, and competitor performance.

  11. New Trends in Beverage Packaging Systems: A Review

    Directory of Open Access Journals (Sweden)

    Marina Ramos

    2015-10-01

    Full Text Available New trends in beverage packaging are focusing on the structure modification of packaging materials and the development of new active and/or intelligent systems, which can interact with the product or its environment, improving the conservation of beverages, such as wine, juice or beer, customer acceptability, and food security. In this paper, the main nutritional and organoleptic degradation processes of beverages, such as oxidative degradation or changes in the aromatic profiles, which influence their color and volatile composition are summarized. Finally, the description of the current situation of beverage packaging materials and new possible, emerging strategies to overcome some of the pending issues are discussed.

  12. Rapid Detection of Salmonella in Food and Beverage Samples by Polymerase Chain Reaction

    Directory of Open Access Journals (Sweden)

    Radji, M.

    2010-01-01

    Full Text Available Polymerase chain reaction (PCR assay had been used to detect Salmonella in food and beverage samples using suitable primers which are based on specific invA gene of Salmonella. Twenty nine samples were collected from street food counters and some canteens in Margonda Street, Depok, West Java, Indonesia. It was found that five of twenty nine samples were detected to contain Salmonella and showed the presence of the amplified product of the size 244 bp. The method of PCR demonstrated the specificity of invA primers for detection of Salmonella as confirmed by biochemical and serological assay. The results of this study revealed that PCR was a rapid and useful tool for detection of Salmonella in food and beverage samples.

  13. The indirect detection of bleach (sodium hypochlorite) in beverages as evidence of product tampering.

    Science.gov (United States)

    Jackson, David S; Crockett, David F; Wolnik, Karen A

    2006-07-01

    Bleach (sodium hypochlorite) has been identified as the adulterant in a relatively large number of product tamperings that have been investigated by the Forensic Chemistry Center (FCC) of the U.S. Food and Drug Administration. In this work, household bleach was added to 23 different beverages at each of three levels. The impact of sodium hypochlorite on these beverages over a 13-day study period was evaluated using the following techniques: diphenylamine spot test for oxidizing agents, potassium iodide-starch test paper for oxidizing agents, pH, iodometric titration for quantitating hypochlorite, ion chromatography for chloride and chlorate quantitation, automated headspace sampling with gas chromatography-flame ionization detection (GC-FID) for determination of chloroform, and visual and organoleptic observations. This study has shown that hypochlorite is fragile when added to most common beverages and typically breaks down either partially or completely over time. In cases where a beverage is suspected of being adulterated with bleach but tests for hypochlorite are negative, it is still possible to characterize the product to demonstrate that the results are consistent with the addition of bleach. An adulterated product will give a positive test for oxidizing agents using the diphenylamine spot test. It is likely that the pH of the adulterated product will be higher than a control of that product. Ion chromatographic analysis shows elevated chloride and chlorate as compared with a control. And, chloroform may also be detected by GC-FID especially if the beverage that was adulterated contains citric acid.

  14. The Food and Beverage Occurrence of Furfuryl Alcohol and Myrcene-Two Emerging Potential Human Carcinogens?

    Science.gov (United States)

    Okaru, Alex O; Lachenmeier, Dirk W

    2017-03-11

    For decades, compounds present in foods and beverages have been implicated in the etiology of human cancers. The World Health Organization (WHO) International Agency for Research on Cancer (IARC) continues to classify such agents regarding their potential carcinogenicity in humans based on new evidence from animal and human studies. Furfuryl alcohol and β-myrcene are potential human carcinogens due to be evaluated. The major source of furfuryl alcohol in foods is thermal processing and ageing of alcoholic beverages, while β-myrcene occurs naturally as a constituent of the essential oils of plants such as hops, lemongrass, and derived products. This study aimed to summarize the occurrence of furfuryl alcohol and β-myrcene in foods and beverages using literature review data. Additionally, results of furfuryl alcohol occurrence from our own nuclear magnetic resonance (NMR) analysis are included. The highest content of furfuryl alcohol was found in coffee beans (>100 mg/kg) and in some fish products (about 10 mg/kg), while among beverages, wines contained between 1 and 10 mg/L, with 8 mg/L in pineapple juice. The content of β-myrcene was highest in hops. In conclusion, the data about the occurrence of the two agents is currently judged as insufficient for exposure and risk assessment. The results of this study point out the food and beverage groups that may be considered for future monitoring of furfuryl alcohol and β-myrcene.

  15. The Food and Beverage Occurrence of Furfuryl Alcohol and Myrcene—Two Emerging Potential Human Carcinogens?

    Directory of Open Access Journals (Sweden)

    Alex O. Okaru

    2017-03-01

    Full Text Available For decades, compounds present in foods and beverages have been implicated in the etiology of human cancers. The World Health Organization (WHO International Agency for Research on Cancer (IARC continues to classify such agents regarding their potential carcinogenicity in humans based on new evidence from animal and human studies. Furfuryl alcohol and β-myrcene are potential human carcinogens due to be evaluated. The major source of furfuryl alcohol in foods is thermal processing and ageing of alcoholic beverages, while β-myrcene occurs naturally as a constituent of the essential oils of plants such as hops, lemongrass, and derived products. This study aimed to summarize the occurrence of furfuryl alcohol and β-myrcene in foods and beverages using literature review data. Additionally, results of furfuryl alcohol occurrence from our own nuclear magnetic resonance (NMR analysis are included. The highest content of furfuryl alcohol was found in coffee beans (>100 mg/kg and in some fish products (about 10 mg/kg, while among beverages, wines contained between 1 and 10 mg/L, with 8 mg/L in pineapple juice. The content of β-myrcene was highest in hops. In conclusion, the data about the occurrence of the two agents is currently judged as insufficient for exposure and risk assessment. The results of this study point out the food and beverage groups that may be considered for future monitoring of furfuryl alcohol and β-myrcene.

  16. Consumption of sweetened beverages as a risk factor of colonization of oral cavity by fungi - eating habits of university students.

    Science.gov (United States)

    Lll, Katarzyna Góralska; Klimczak, Alina; Rachubiński, Paweł; Jagłowska, Aleksandra; Kwapiszewska, Aleksandra

    2015-01-01

    Foods rich in sugar are an excellent substrate for the microorganisms that inhabit the initial sections of the gastrointestinal tract, and one of the most commonly available sources of sugar is the sweetened drink. Students represent an interesting sub-population; the large number of classes and associated stress levels promote fixing of unhealthy behaviors, e.g. tendency to consume a lot of sweetened drinks, for example cola-type or energetic drinks. Aim of this study was to determine the relationship between the amount of sugar consumed in beverages and the prevalence of fungi in the oral cavity. The investigated material consisted of oral washings. Participants completed original questionnaire regarding beverages consumed. The relationship between the consumption of sweetened beverages and risk of the presence of fungi in the oral cavity was determined. Fungi were isolated from 68.1% of examined subjects. Seven species of the genus Candida were observed. Higher prevalence of fungi was seen in the oral cavity of subjects who declared consumption of beverages containing sugar. 37.8% of respondents were found to consume with beverages doses of sugar exceeding the recommended daily requirement. Significantly greater prevalence of oral cavity fungi was noted in those exceeding the recommended GDA (76.3%), compared to of those who were not (68.7%). There were positive correlations between occurrence of fungi and consumption of sweetened carbonated drinks or adding sugar to coffee and tea. The addition of sugar to coffee/tea and sugar consumption above the recommended daily amount significantly increases the risk of colonization of the oral cavity by fungi. Students, due to invalid nutritional habits especially excessive consumption of beverages containing large amounts of sugar, belong to a group with a predisposition to the occurrence of fungi in the oral cavity.

  17. Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content

    Directory of Open Access Journals (Sweden)

    Grazina Juodeikiene

    2016-01-01

    Full Text Available The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB to improve its functional properties. Arabinoxylans in extruded rye were very efficiently hydrolysed into oligosaccharides by xylanolytic complex Ceremix Plus MG. Using Ceremix Plus MG and LAB fermentation, the yield of arabinoxylooligosaccharides and xylooligosaccharides in beverage was increased to 300 and 1100 mg/L, respectively. Beverages fermented by LAB had lower pH values and ethanol volume fraction compared to the yeast-fermented beverage. The acceptability of the beverage fermented by Lactobacillus sakei was higher than of Pediococcus pentosaceus- or yeast-fermented beverages and similar to the acceptability of commercial kvass made from malt extract. The results showed that extruded rye, xylanolytic enzymes and LAB can be used for production of novel and safe high-value non-alcoholic beverages.

  18. Market-oriented new product development of functional beverages

    OpenAIRE

    Sorenson, Douglas J.

    2006-01-01

    Strategic reviews of the Irish Food and Beverage Industry have consistently emphasised the need for food and beverage firms to improve their innovation and marketing capabilities, in order to maintain competitiveness in both domestic and overseas markets. In particular, the functional food and beverages market has been singled out as an extremely important emerging market, which Irish firms could benefit from through an increased technological and market orientation. Although h...

  19. A pilot in corporate water footprint accounting and impact assessment: the water footprint of a sugar-containing carbonated beverage

    NARCIS (Netherlands)

    Ercin, Ertug; Martinez-Aldaya, Maite; Hoekstra, Arjen Ysbert

    2009-01-01

    All water use in the world is ultimately linked to final consumption by consumers. It is therefore interesting to know the specific water requirements of various consumer goods, particularly for goods that are water-intensive, like food products and beverages. This information is relevant not only

  20. A comparison of the stability of beverage cloud emulsions formulated with different gum acacia- and starch-based emulsifiers.

    Science.gov (United States)

    Reiner, S J; Reineccius, G A; Peppard, T L

    2010-06-01

    The performance of several hydrocolloids (3 gum acacias, 1 modified gum acacia, and 3 modified starches) in stabilizing beverage emulsions and corresponding model beverages was investigated employing different core materials, emulsifier usage levels, and storage temperatures. Concentrated emulsions were prepared using orange terpenes or Miglyol 812 (comprising medium-chain triglycerides, MCT) weighted 1:1 with ester gum, stored at 25 or 35 degrees C, and analyzed on days 0, 1, and 3. On day 3, model beverages were made from each emulsion, stored at both temperatures, and analyzed weekly for 4 wk. Stability of concentrated emulsions was assessed by measuring mean particle size and by visual observations of ringing; beverage stability was judged similarly and also by loss of turbidity. Particle size measurements showed concentrated emulsions containing gum acacia or modified gum acacia with either core material were stable over 3 d storage at both temperatures whereas those made with modified starches were not, destabilization being faster at 35 degrees C. Beverages based on orange terpenes, in contrast to Miglyol, yielded smaller mean particle sizes, both on manufacture and during storage, regardless of hydrocolloid used. Visual observations of ringing generally supported this finding. Modified gum acacia was evaluated at both recommended and higher usage levels, stability increasing in the latter case. In general, all gum acacia and modified gum acacia emulsifiers were superior in stability to those based on modified starches, at either temperature, for orange terpene-based beverages. In Miglyol-based beverages, similar results were seen, except 1 modified starch performed as well as the gum acacia products.

  1. Saccharomyces cerevisiae in the Production of Fermented Beverages

    Directory of Open Access Journals (Sweden)

    Graeme M Walker

    2016-11-01

    Full Text Available Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively strains of the species, Saccharomyces cerevisiae. The sugary starting materials may emanate from cereal starches (which require enzymatic pre-hydrolysis in the case of beers and whiskies, sucrose-rich plants (molasses or sugar juice from sugarcane in the case of rums, or from fruits (which do not require pre-hydrolysis in the case of wines and brandies. In the presence of sugars, together with other essential nutrients such as amino acids, minerals and vitamins, S. cerevisiae will conduct fermentative metabolism to ethanol and carbon dioxide (as the primary fermentation metabolites as the cells strive to make energy and regenerate the coenzyme NAD+ under anaerobic conditions. Yeasts will also produce numerous secondary metabolites which act as important beverage flavour congeners, including higher alcohols, esters, carbonyls and sulphur compounds. These are very important in dictating the final flavour and aroma characteristics of beverages such as beer and wine, but also in distilled beverages such as whisky, rum and brandy. Therefore, yeasts are of vital importance in providing the alcohol content and the sensory profiles of such beverages. This Introductory Chapter reviews, in general, the growth, physiology and metabolism of S. cerevisiae in alcoholic beverage fermentations.

  2. The Short-Term Impacts of the Philadelphia Beverage Tax on Beverage Consumption.

    Science.gov (United States)

    Zhong, Yichen; Auchincloss, Amy H; Lee, Brian K; Kanter, Genevieve P

    2018-04-11

    On January 1, 2017, Philadelphia implemented a beverage tax of $0.015/ounce on sugar ("regular") and sugar-substitute ("diet") beverages. The purpose of this study was to evaluate the immediate impact of the tax on residents' consumption of soda, fruit drinks, energy drinks, and bottled water. A repeat cross-sectional study design used data from a random-digit-dialing phone survey during a no-tax period (December 6-31, 2016) and a tax period (January 15-February 31, 2017) among 899 respondents in Philadelphia, Pennsylvania, and 878 respondents in three nearby comparison cities. Survey questions included frequency and volume of bottled water and beverages. Outcomes were daily consumption, and 30-day consumption frequency and volume. Propensity score-weighted difference-in-differences regression was used to control for secular time trend and confounding. Covariates were sociodemographics, BMI, health status, smoking, and alcohol use. Analyses were conducted in 2017. Within the first 2 months of tax implementation, relative to the comparison cities, in Philadelphia the odds of daily consumption of regular soda was 40% lower (OR=0.6, 95% CI=0.37, 0.97); energy drink was 64% lower (OR=0.36, 95% CI=0.17, 0.76); bottled water was 58% higher (OR=1.58, 95% CI=1.13, 2.20); and the 30-day regular soda consumption frequency was 38% lower (ratio of consumption frequency=0.62, 95% CI=0.40, 0.98). Early results suggest that the tax influenced daily consumption of regular soda, energy drinks, and bottled water. Future studies are needed to evaluate longer-term impact of the tax on sugared beverage consumption and substitutions. Copyright © 2018 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  3. Regulation of Food and Beverage Advertising and Marketing in India

    International Development Research Centre (IDRC) Digital Library (Canada)

    Regulation of Food and Beverage Advertising and Marketing in India ... unhealthy foods and beverages are increasing the non-communicable disease burden and risk ... and promotion of unhealthy foods and beverages to Indian children and ...

  4. Beverage and water intake of healthy adults in some European countries.

    Science.gov (United States)

    Nissensohn, Mariela; Castro-Quezada, Itandehui; Serra-Majem, Lluis

    2013-11-01

    Nutritional surveys frequently collect some data of consumption of beverages; however, information from different sources and different methodologies raises issues of comparability. The main objective of this review was to examine the available techniques used for assessing beverage intake in European epidemiological studies and to describe the most frequent method applied to assess it. Information of beverage intake available from European surveys and nutritional epidemiological investigations was obtained from gray literature. Twelve articles were included and relevant data were extracted. The studies were carried out on healthy adults by different types of assessments. The most frequent tool used was a 7-d dietary record. Only Germany used a specific beverage assessment tool (Beverage Dietary History). From the limited data available and the diversity of the methodology used, the results show that consumption of beverages is different between countries. Current epidemiological studies in Europe focusing on beverage intake are scarce. Further research is needed to clarify the amount of beverage intake in European population.

  5. Patterns of beverage use across the lifecycle.

    Science.gov (United States)

    Popkin, Barry M

    2010-04-26

    Total beverage intake patterns have changed greatly over the past half century. The present research was conducted to evaluate historic and current patterns of beverage consumption of adults and children in the U.S. Data were drawn from food balance surveys along with two-day beverage intake averages and were weighted to be nationally representative. A marked slow continuous shift downward in total milk intake with a shift toward an increased proportion of reduced fat milk was determined. The biggest shifts in beverage consumption among children aged 2 to18 were an increase in sugar-sweetened beverages (SSBs) (from 87 to 154kcal/d), a smaller increase in juices (+21kcal/d), and a decrease in milk consumption (-91kcal/d). Data among adults aged 19 and older indicated that SSB intake has more than doubled. Water intake was highly variable, with a marked increase in bottled water intake but no clear trend in total water intake. Overall trends by age were presented and indicated that age-related beverage intake, both in ounces and kcal/day, decreased sharply for adults aged 60 and older. Kcal/d values ranged from a low of 283 for those over age 60 to a peak of 533 for those aged 19 to39 to 367 for 2 to 6year olds. The consumer shift toward increased levels of SSBs and alcohol, limited amounts of reduced fat milk along with a continued consumption of whole milk, and increased juice intake represent issues to address from a public health perspective. Copyright 2010 Elsevier Inc. All rights reserved.

  6. New Waste Beverage Cans Identification Method

    Directory of Open Access Journals (Sweden)

    Firmansyah Burlian

    2016-05-01

    Full Text Available The primary emphasis of this work is on the development of a new waste beverage cans identification method for automated beverage cans sorting systems known as the SVS system. The method described involved window-based subdivision of the image into X-cells, construction of X-candidate template for N-cells, calculation of matching scores of reference templates for the N-cells image, and application of matching score to identify the grade of the object. The SVS system performance for correct beverage cans grade identification is 95.17% with estimated throughput of 21,600 objects per hour with a conveyor belt width of 18˝. The weight of the throughput depends on the size and type of the objects.

  7. Predicting the Effects of Sugar-Sweetened Beverage Taxes on Food and Beverage Demand in a Large Demand System

    Science.gov (United States)

    Zhen, Chen; Finkelstein, Eric A.; Nonnemaker, James; Karns, Shawn; Todd, Jessica E.

    2013-01-01

    A censored Exact Affine Stone Index incomplete demand system is estimated for 23 packaged foods and beverages and a numéraire good. Instrumental variables are used to control for endogenous prices. A half-cent per ounce increase in sugar-sweetened beverage prices is predicted to reduce total calories from the 23 foods and beverages but increase sodium and fat intakes as a result of product substitution. The predicted decline in calories is larger for low-income households than for high-income households, although welfare loss is also higher for low-income households. Neglecting price endogeneity or estimating a conditional demand model significantly overestimates the calorie reduction. PMID:24839299

  8. Trace elements in wine and other beverages

    International Nuclear Information System (INIS)

    Eschnauer, H.

    1974-01-01

    Survey of the mostly physical methods of analysis (e.g. activation analysis) for the dectection of trace elements in wine and in other alcoholic and non-alcoholic beverages as well as for detection of radioactivity (natural and man-made) in these beverages. (HP) [de

  9. An examination of the nutrient content and on-package marketing of novel beverages.

    Science.gov (United States)

    Dachner, Naomi; Mendelson, Rena; Sacco, Jocelyn; Tarasuk, Valerie

    2015-02-01

    Changing regulatory approaches to fortification in Canada have enabled the expansion of the novel beverage market, but the nutritional implications of these new products are poorly understood. This study assessed the micronutrient composition of energy drinks, vitamin waters, and novel juices sold in Canadian supermarkets, and critically examined their on-package marketing at 2 time points: 2010-2011, when they were regulated as Natural Health Products, and 2014, when they fell under food regulations. We examined changes in micronutrient composition and on-package marketing among a sample of novel beverages (n = 46) over time, compared micronutrient content with Dietary Reference Intakes and the results of the 2004 Canadian Community Health Survey to assess potential benefits, and conducted a content analysis of product labels. The median number of nutrients per product was 4.5, with vitamins B6, B12, C, and niacin most commonly added. Almost every beverage provided at least 1 nutrient in excess of requirements, and most contained 3 or more nutrients at such levels. With the exception of vitamin C, there was no discernible prevalence of inadequacy among young Canadian adults for the nutrients. Product labels promoted performance and emotional benefits related to nutrient formulations that go beyond conventional nutritional science. Label graphics continued to communicate these attributes even after reformatting to comply with food regulations. In contrast with the on-package marketing of novel beverages, there is little evidence that consumers stand to benefit from the micronutrients most commonly found in these products.

  10. 7 CFR 500.7 - Intoxicating beverages and narcotics.

    Science.gov (United States)

    2010-01-01

    ..., by a person under the influence of intoxicating beverages or a narcotic drug, is prohibited. (b... USNA property is prohibited. (c) The sale of alcoholic beverages on the grounds of the USNA is...

  11. The Fetal Alcohol Syndrome Public Awareness Campaign, 1979: Progress Report Concerning the Advance Notice of Proposed Rulemaking on Warning Labels on Containers of Alcoholic Beverages and Addendum.

    Science.gov (United States)

    Department of the Treasury, Washington, DC.

    This report provides expert opinion on the problems of fetal alcohol syndrome (FAS) and ways to inform the public of teratogenic risk of alcohol consumption during pregnancy. In the absence of firm evidence that moderate drinking of alcoholic beverages leads to FAS and uncertainty concerning the effectiveness of labeling of alcoholic beverages, a…

  12. Fluid intake from beverages across age groups: a systematic review.

    Science.gov (United States)

    Özen, A E; Bibiloni, M Del Mar; Pons, A; Tur, J A

    2015-10-01

    Fluid intake, especially water, is essential for human life and also necessary for physical and mental function. The present study aimed to assess beverage consumption across age groups. A systematic review was conducted. Original research in English language publications and available studies (or abstracts in English) from 2000 to 2013 was searched for by using the medical subheading (MeSH) terms: ('beverage' OR 'fluid' [Major]) AND ('consumption' [Mesh] OR 'drinking' [Mesh] OR 'intake' [Mesh]) AND ('child' [Mesh] OR 'adolescent' [Mesh] OR 'adult' [Mesh]). Article selection was restricted to those papers covering healthy populations of all age groups in a nationwide sample, or from a representative sample of the population of a city or cities, which examined the trends or patterns of beverage intake and the determinants of beverage intake. Sixty-five studies were identified with respect to beverage consumption across age groups. The papers were screened by thoroughly reading titles or abstracts. Full-text articles were assessed by three investigators. Total beverage intake varied between 0.6 and 3.5 L day(-1) among all age groups (males more than females). Plain water contributed up to 58%, 75% and 80% of the total beverage intake in children, adolescents and adults, respectively. Milk consumption was higher among children; consumption of soft drinks was higher among adolescents; and the consumption of tea, coffee and alcoholic beverages was higher among adults. Plain water is the main water source for all age groups and the consumption of other beverages varies according to age. © 2014 The British Dietetic Association Ltd.

  13. Sugar-sweetened Beverage Consumption Among U.S. Youth, 2011-2014.

    Science.gov (United States)

    Rosinger, Asher; Herrick, Kirsten; Gahche, Jaime; Park, Sohyun

    2017-01-01

    Data from the National Health and Nutrition Examination Survey •Almost two-thirds of boys and girls consumed at least one sugar-sweetened beverage on a given day. •Boys consumed an average 164 kilocalories (kcal) from sugar-sweetened beverages, which contributed 7.3% of total daily caloric intake. Girls consumed an average 121 kcal from sugar-sweetened beverages, which contributed 7.2% of total daily caloric intake. •Among both boys and girls, older youth had the highest mean intake and percentage of daily calories from sugar-sweetened beverages relative to younger children. •Non-Hispanic Asian boys and girls consumed the least calories and the lowest percentage of total calories from sugar-sweetened beverages compared with non-Hispanic white, non-Hispanic black, and Hispanic boys and girls. Sugar-sweetened beverages contribute calories and added sugars to the diets of U.S. children (1). Studies have suggested a link between the consumption of sugar-sweetened beverages and dental caries, weight gain, type 2 diabetes, dyslipidemia, and nonalcoholic fatty liver disease in children (2-6). The 2015-2020 Dietary Guidelines for Americans recommend reducing added sugars consumption to less than 10% of calories per day and, specifically, to choose beverages with no added sugars (1). This report presents results for consumption of sugar-sweetened beverages among U.S. youth aged 2-19 years for 2011-2014 by sex, age, and race and Hispanic origin. All material appearing in this report is in the public domain and may be reproduced or copied without permission; citation as to source, however, is appreciated.

  14. Sugar-sweetened Beverage Consumption Among U.S. Adults, 2011-2014.

    Science.gov (United States)

    Rosinger, Asher; Herrick, Kirsten; Gahche, Jaime; Park, Sohyun

    2017-01-01

    Data from the National Health and Nutrition Examination Survey •Approximately one-half of U.S. adults consumed at least one sugar-sweetened beverage on a given day. •Men consumed an average 179 kilocalories (kcal) from sugar-sweetened beverages, which contributed 6.9% of total daily caloric intake. Women consumed an average 113 kcal from sugar-sweetened beverages, which contributed 6.1% of total caloric intake. •Young adults had the highest mean intake and percentage of daily calories from sugar-sweetened beverages relative to older adults. •Non-Hispanic Asian men and women consumed the least calories and the lowest percentage of total calories from sugar-sweetened beverages compared with non-Hispanic white, non-Hispanic black, and Hispanic men and women. Sugar-sweetened beverages are a major contributor of calories and added sugars to diets of U.S. adults (1). Studies have found that sugar-sweetened beverage consumption has been linked to weight gain, metabolic syndrome, dental caries, and type 2 diabetes in adults (2-4). The 2015-2020 Dietary Guidelines for Americans recommend reducing added sugars consumption to less than 10% of total calories per day and, specifically, to choose beverages with no added sugars (1). This report presents results for consumption of sugar-sweetened beverages among U.S. adults aged 20 and over for 2011-2014 by sex, age, and race and Hispanic origin. All material appearing in this report is in the public domain and may be reproduced or copied without permission; citation as to source, however, is appreciated.

  15. Commercial Speech Protection and Alcoholic Beverage Advertising.

    Science.gov (United States)

    Greer, Sue

    An examination of the laws governing commercial speech protection and alcoholic beverage advertisements, this document details the legal precedents for and implications of banning such advertising. An introduction looks at the current amount of alcohol consumed in the United States and the recent campaigns to have alcoholic beverage ads banned.…

  16. An exploratory study of drinkers views of health information and warning labels on alcohol containers.

    Science.gov (United States)

    Thomson, Lisa M; Vandenberg, Brian; Fitzgerald, John L

    2012-03-01

    To identify general and specific features of health information warning labels on alcohol beverage containers that could potentially inform the development and implementation of a new labelling regime in Australia. Mixed methods, including a cross-sectional population survey and a qualitative study of knowledge, attitudes and behaviours regarding alcohol beverage labelling. The population survey used computer-assisted telephone interviews of 1500 persons in Victoria, Australia to gauge the level of support for health information and warning labels. The qualitative study used six focus groups to test the suitability of 12 prototype labels that were placed in situ on a variety of alcohol beverage containers. The telephone survey found 80% to 90% support for a range of information that could potentially be mandated by government authorities for inclusion on labels (nutritional information, alcohol content, health warning, images). Focus group testing of the prototype label designs found that labels should be integrated with other alcohol-related health messages, such as government social advertising campaigns, and specific labels should be matched appropriately to specific consumer groups and beverage types. There are high levels of public support for health information and warning labels on alcohol beverages. This study contributes much needed empirical guidance for developing alcohol beverage labelling strategies in an Australian context. © 2011 Australasian Professional Society on Alcohol and other Drugs.

  17. A seal analyzer for testing container integrity

    International Nuclear Information System (INIS)

    McDaniel, P.; Jenkins, C.

    1988-01-01

    This paper reports on the development of laboratory and production seal analyzer that offers a rapid, nondestructive method of assuring the seal integrity of virtually any type of single or double sealed container. The system can test a broad range of metal cans, drums and trays, membrane-lidded vessels, flexible pouches, aerosol containers, and glass or metal containers with twist-top lids that are used in the chemical/pesticide (hazardous materials/waste), beverage, food, medical and pharmaceutical industries

  18. Excessive consumption of fructose-containing sugars: An emerging ...

    African Journals Online (AJOL)

    Journal of African Association of Physiological Sciences ... This has been associated with the prevalence of diet-induced obesity and type-2 diabetes ... Although sugar-sweetened beverages and foods contain both fructose and glucose, it is ...

  19. 11 CFR 100.78 - Sale of food or beverages by vendor.

    Science.gov (United States)

    2010-01-01

    ... 11 Federal Elections 1 2010-01-01 2010-01-01 false Sale of food or beverages by vendor. 100.78...) Exceptions to Contributions § 100.78 Sale of food or beverages by vendor. The sale of any food or beverage by... contribution, provided that the charge is at least equal to the cost of such food or beverage to the vendor, to...

  20. Traditional fermented foods and beverages of Namibia

    Directory of Open Access Journals (Sweden)

    Jane Misihairabgwi

    2017-09-01

    Conclusion: Fermented foods and beverages play a major role in the diet, socioeconomic, and cultural activities of the Namibian population. Most are spontaneously fermented. Research is scarce and should be conducted on the microbiology, biochemistry, nutritional value, and safety of the fermented foods and beverages to ensure the health of the population.

  1. STS-31 Pilot Bolden with beverages on the FB-SMS middeck during JSC training

    Science.gov (United States)

    1988-01-01

    STS-31 Pilot Charles F. Bolden holds three beverage containers while in front of the galley on the middeck of the fixed based (FB) shuttle mission simulator (SMS) during a training simulation at JSC's Mission Simulation and Training Facility Bldg 5. From the middeck, Bolden, wearing lightweight headset, simulates a communications link with ground controllers and fellow crewmembers.

  2. Pilot Fullerton plans menu as packaged food and beverages float around him

    Science.gov (United States)

    1982-01-01

    Pilot C. Gordon Fullerton, wearing the communications carrier assembly (ASSY) mini headset (HDST), beings food preparation on the middeck. Canned goods, sealed packages, beverage containers, etc are attached with velcro to meal tray assemblies (secured on middeck forward lockers) and freefloat around Fullerton. JSC water dispenser kit and portrait of G.W.S. Abbey appears behind Fullerton on port side bulkhead and potable water tank appears below him.

  3. Aminocarminic acid in E120-labelled food additives and beverages.

    Science.gov (United States)

    Sabatino, Leonardo; Scordino, Monica; Gargano, Maria; Lazzaro, Francesco; Borzì, Marco A; Traulo, Pasqualino; Gagliano, Giacomo

    2012-01-01

    An analytical method was developed for investigating aminocarminic acid occurrence in E120-labelled red-coloured-beverages and in E120 additives, with the aim of controlling the purity of the carmine additive in countries where the use of aminocarminic acid is forbidden. The carminic acid and the aminocarminic acid were separated by high-performance liquid chromatography-photodiode array-tandem mass spectrography (HPLC-PDA-MS/MS). The method was statistically validated. The regression lines, ranging from 10 to 100 mg/L, showed r(2 )> 0.9996. Recoveries from 97% to 101% were obtained for the fortification level of 50 mg/L; the relative standard deviations did not exceed 3%. The LODs were below 2 mg/L, whereas the LOQs did not exceed 4 mg/L. The method was successfully applied to 27 samples of commercial E120-labelled red-coloured beverages and E120 additives, collected in Italy during quality control investigations conducted by the Ministry. The results demonstrated that more than 50% of the samples contained aminocarminic acid, evidencing the alarming illicit use of this semi-synthetic carmine acid derivative.

  4. Ribonucleic acids in different tea fungus beverages

    Directory of Open Access Journals (Sweden)

    Malbaša Radomir V.

    2003-01-01

    Full Text Available In human nutrition, nucleic acids have to be balanced and limited up to 2 g/day because purines are degraded to urate, and excessive production of urate is a cause of gout which primarily affects adult males. Tea fungus beverage is a well known drink with high nutritional value and certain curative effects. Its benefits have been proved in a number of studies but it is still necessary to examine some potential harmful effects of this beverage. The aim of this paper was to investigate content of ribonucleic acids (RNA produced during tea fungus fermentation on a usual substrate sweetened black tea, and on Jerusalem artichoke tubers (J.A.T extract using method by Munro and Fleck (1966. pH, ribonucleic acids and also the production of proteins that affect purity of nucleic acids preparations were monitored. A higher value of RNA has been noticed in J.A.T. beverage (0.57 mg/ml and with observation of usual daily dose of the beverage it is completely safe and useful one.

  5. Sugar-Sweetened Beverage Consumption among a Subset of Canadian Youth

    Science.gov (United States)

    Vanderlee, Lana; Manske, Steve; Murnaghan, Donna; Hanning, Rhona; Hammond, David

    2014-01-01

    Background: Sugar-sweetened beverages (SSBs) may play a role in increased rates of obesity. This study examined patterns and frequencies of beverage consumption among youth in 3 distinct regions in Canada, and examined associations between beverage consumption and age, sex, body mass index (BMI), physical activity and dieting behavior, as well as…

  6. 30 CFR 56.20014 - Prohibited areas for food and beverages.

    Science.gov (United States)

    2010-07-01

    ... 30 Mineral Resources 1 2010-07-01 2010-07-01 false Prohibited areas for food and beverages. 56... Miscellaneous § 56.20014 Prohibited areas for food and beverages. No person shall be allowed to consume or store food or beverages in a toilet room or in any area exposed to a toxic material. ...

  7. Erosive effects of common beverages on extracted premolar teeth.

    Science.gov (United States)

    Seow, W K; Thong, K M

    2005-09-01

    Dental erosion is highly prevalent today, and acidic drinks are thought to be an important cause. The aim of the present investigation was to determine the erosive potential of a range of common beverages on extracted human teeth. The beverages were tested for their individual pHs using a pH meter. The clinical effects of the most erosive beverages were determined by the degree of etching and Vickers microhardness of enamel. The results showed that many common beverages have pHs sufficiently low to cause enamel erosion. Lime juice concentrate (pH 2.1) had the lowest pH, followed by Coca-cola and Pepsi (both with pH 2.3) and Lucozade (pH 2.5). The erosive potential of these beverages was demonstrated by the deep etching of the enamel after five minutes. The Vickers Hardness of enamel was reduced by about 50 per cent in the case of lime juice (p case of Coca-cola (p Coca-cola completely reversed the erosive effects on the enamel. Although only a few of the beverages with the lowest pHs were tested, the present study showed that the most acidic drinks had the greatest erosive effects on enamel. While saliva was protective against erosion, relatively large volumes were required to neutralize the acidity.

  8. Changes in prices, sales, consumer spending, and beverage consumption one year after a tax on sugar-sweetened beverages in Berkeley, California, US: A before-and-after study.

    Science.gov (United States)

    Silver, Lynn D; Ng, Shu Wen; Ryan-Ibarra, Suzanne; Taillie, Lindsey Smith; Induni, Marta; Miles, Donna R; Poti, Jennifer M; Popkin, Barry M

    2017-04-01

    Taxes on sugar-sweetened beverages (SSBs) meant to improve health and raise revenue are being adopted, yet evaluation is scarce. This study examines the association of the first penny per ounce SSB excise tax in the United States, in Berkeley, California, with beverage prices, sales, store revenue/consumer spending, and usual beverage intake. Methods included comparison of pre-taxation (before 1 January 2015) and first-year post-taxation (1 March 2015-29 February 2016) measures of (1) beverage prices at 26 Berkeley stores; (2) point-of-sale scanner data on 15.5 million checkouts for beverage prices, sales, and store revenue for two supermarket chains covering three Berkeley and six control non-Berkeley large supermarkets in adjacent cities; and (3) a representative telephone survey (17.4% cooperation rate) of 957 adult Berkeley residents. Key hypotheses were that (1) the tax would be passed through to the prices of taxed beverages among the chain stores in which Berkeley implemented the tax in 2015; (2) sales of taxed beverages would decline, and sales of untaxed beverages would rise, in Berkeley stores more than in comparison non-Berkeley stores; (3) consumer spending per transaction (checkout episode) would not increase in Berkeley stores; and (4) self-reported consumption of taxed beverages would decline. Main outcomes and measures included changes in inflation-adjusted prices (cents/ounce), beverage sales (ounces), consumers' spending measured as store revenue (inflation-adjusted dollars per transaction) in two large chains, and usual beverage intake (grams/day and kilocalories/day). Tax pass-through (changes in the price after imposition of the tax) for SSBs varied in degree and timing by store type and beverage type. Pass-through was complete in large chain supermarkets (+1.07¢/oz, p = 0.001) and small chain supermarkets and chain gas stations (1.31¢/oz, p = 0.004), partial in pharmacies (+0.45¢/oz, p = 0.03), and negative in independent corner stores and

  9. Separation of Caffeine from Beverages and Analysis Using Thin-Layer Chromatography and Gas Chromatography-Mass Spectrometry

    Science.gov (United States)

    Torres y Torres, Janelle L.; Hiley, Shauna L.; Lorimor, Steven P.; Rhoad, Jonathan S.; Caldwell, Benjamin D.; Zweerink, Gerald L.; Ducey, Michael

    2015-01-01

    The Characterization and Analysis of a Product (CAP) project is used to introduce first-semester general chemistry students to chemical instrumentation through the analysis of caffeine-containing beverage products. Some examples of these products have included coffee, tea, and energy drinks. Students perform at least three instrumental experiments…

  10. Taxing sugar-sweetened beverages: the fight against obesity.

    Science.gov (United States)

    Conkle, James; Carter, Melondie

    2013-05-10

    Increased consumption of sugar-sweetened beverages has been identified as a key contributor in the obesity epidemic. Taxing these beverages is currently a hot topic for healthcare providers, manufacturers, and legislators. Whether a tax will help trim American waist lines remains questionable.

  11. The suitability of different probiotic strains for the production of fruit-whey beverages.

    Science.gov (United States)

    Sady, Marek; Najgebauer-Lejko, Dorota; Domagała, Jacek

    2017-01-01

    When designing new probiotic products, one of the most important aspects is the selection of bacterial strains with high survival rates in the matrix of the product concerned. The aim of the present research was to evaluate the potential of selected strains of probiotic bacteria for the production of fruit-whey beverages. Orange, apple and blackcurrant whey beverages were produced, and each was inoculated with one of the following probiotic strains: Bifidobacterium lactis HN019TM; Lactobacillus aci- dophilus NCFM®; Lactobacillus paracasei Lpc-37TM; Lactobacillus rhamnosus HN001TM. The count of probiotic bacteria as well as pH and total acidity were evaluated at the 1st, 7th, 14th, 21st and 28th day of storage. Beverages containing L. paracasei Lpc-37TM or L. rhamnosus HN001TM were characterized by a sig- nificantly higher average number of viable cells (7.02 or 7.05 log cfu/g, respectively) than products with lactis HN019TM or L. acidophilus NCFM® (6.43 or 6.37 log cfu/g, respectively). The use of L. paracasei Lpc-37 and L. rhamnosus HN001 strains in orange and apple drinks allows the recommended count for probiotic products, 106 cfu/g for 28 days of storage, to be exceeded. Survival of the B. lactis HN019 strain fulfills the above requirements only in the orange drink. The L. acidophilus NCFM® strain was found to be the least suitable for the production of beverages, as it did not reach 6 log cfu/g in any products after 28 days of stor- age. The highest average number of bacteria was found in the orange beverages (7.14 log cfu/g). In terms of bacteria viability, blackcurrant juice was the least suitable for the production of whey probiotic drinks, due to its high acidity. The results of the present study indicate that careful selection of the fruit juice component, especially in terms of its acidity, is key to designing successful probiotic fruit-whey beverages. Other factors which should be taken into account to ensure a sufficient number of live probiotic

  12. 30 CFR 57.20014 - Prohibited areas for food and beverages.

    Science.gov (United States)

    2010-07-01

    ... 30 Mineral Resources 1 2010-07-01 2010-07-01 false Prohibited areas for food and beverages. 57... MINES Miscellaneous § 57.20014 Prohibited areas for food and beverages. No person shall be allowed to consume or store food or beverages in a toilet room or in any area exposed to a toxic material. ...

  13. Energy contribution of sugar-sweetened beverage refills at fast-food restaurants.

    Science.gov (United States)

    Breck, Andrew; Cantor, Jonathan H; Elbel, Brian

    2017-09-01

    To identify demographic and consumer characteristics associated with refilling a soft drink at fast-food restaurants and the estimated energy content and volume of those refills. Logistic and linear regression with cross-sectional survey data. Data include fast-food restaurant receipts and consumer surveys collected from restaurants in New York City (all boroughs except Staten Island), and Newark and Jersey City, New Jersey, during 2013 and 2014. Fast-food restaurant customers (n 11795) from ninety-eight restaurants. Thirty per cent of fast-food customers ordered a refillable soft drink. Nine per cent of fast-food customers with a refillable soft drink reported refilling their beverage (3 % of entire sample). Odds of having a beverage refill were higher among respondents with a refillable soft drink at restaurants with a self-serve refill kiosk (adjusted OR (aOR)=7·37, Prestaurant (aOR=4·45, P<0·001). KFC (aOR=2·18, P<0·001) and Wendy's (aOR=0·41, P<0·001) customers had higher and lower odds, respectively, of obtaining a refill, compared with Burger King customers. Respondents from New Jersey (aOR=1·47, P<0·001) also had higher odds of refilling their beverage than New York City customers. Customers who got a refill obtained on average 29 more 'beverage ounces' (858 ml) and 250 more 'beverage calories' (1046 kJ) than customers who did not get a refill. Refilling a beverage was associated with having obtained more beverage calories and beverage ounces. Environmental cues, such as the placement and availability of self-serve beverage refills, may influence consumer beverage choice.

  14. [On alcoholic beverage taxation in Spain].

    Science.gov (United States)

    Mora, Toni

    Review the price elasticity of alcoholic beverages to identify the characteristics we should take into account to make a tax policy proposal. Systematic review of articles in EBSCOhost that include in their abstract and title the words alcohol and elasticity and alcohol and tax, over the last 20 years in academic journals in English. We found 11 references. Although price elasticity is quite similar across countries, it is heterogeneous with regard togender, age, consumption level and type of beverage. Ad-hoc policies proved ineffective due to the substitution effect, and regressive in their impact on populations with lower levels of income and consumption. Tax policies should be applied to all alcoholic beverages based on their volume of alcohol and all measures, such as the minimum price per unit, should be complemented with other policies. Copyright © 2017 SESPAS. Publicado por Elsevier España, S.L.U. All rights reserved.

  15. Evaluation of the effects of gamma radiation about the physicochemical, chemical and biochemical components of beverages based in soy milk and grape juice

    International Nuclear Information System (INIS)

    Barros, Erica A.; Broetto, Fernando; Bressan, Dayanne F.; Coscolin, Renata B.; Costa, Vladimir E.

    2013-01-01

    The beverages based of soy milk and grape juice contains bioactive compounds that help in maintaining the health of the individual, attributing functional characteristics to the beverage. The gamma irradiation technique of is used to reduce and / or eliminate the microbial count of foods extending shelf life. However, it has been demonstrated that certain dosages of gamma irradiation are capable of inducing changes in the structure of molecules in food. Thus, the aim of this study was to observe the effect of different doses of gamma irradiation about the physicochemical, chemical and biochemical in beverages based in smokily and grape juice. For the tests, were obtained soy milk in the ratio 1:6, to which were added integral grape juices (red and white). The beverages were treated with increasing doses of gamma radiation to be analyzed. The doses of irradiation may have induced inversion of sucrose to fructose and glucose. Phenolic compounds of the beverage with white grape juice didn't differ significantly between treatments. The antioxidant capacity was higher for the beverage with red grape juice regardless of irradiation dose. It was concluded that beverages based soy milk and grape juice (red and white) differ from each other for most of the analyzes conducted. However, the average results of the control samples were not far from the results obtained for treatments. (author)

  16. Evaluation of the effects of gamma radiation about the physicochemical, chemical and biochemical components of beverages based in soy milk and grape juice

    Energy Technology Data Exchange (ETDEWEB)

    Barros, Erica A.; Broetto, Fernando; Bressan, Dayanne F.; Coscolin, Renata B.; Costa, Vladimir E., E-mail: ericabarros@fca.unesp.br, E-mail: broetto@ibb.unesp.br, E-mail: daybressan@yahoo.com.br, E-mail: renata.coscolin@gmail.com, E-mail: vladimir@ibb.unesp.br [Universidade Estadual Paulista Julio de Mesquita Filho (UNESP), Sao Paulo, SP (Brazil). Dept. de Quimica e Bioquimica

    2013-07-01

    The beverages based of soy milk and grape juice contains bioactive compounds that help in maintaining the health of the individual, attributing functional characteristics to the beverage. The gamma irradiation technique of is used to reduce and / or eliminate the microbial count of foods extending shelf life. However, it has been demonstrated that certain dosages of gamma irradiation are capable of inducing changes in the structure of molecules in food. Thus, the aim of this study was to observe the effect of different doses of gamma irradiation about the physicochemical, chemical and biochemical in beverages based in smokily and grape juice. For the tests, were obtained soy milk in the ratio 1:6, to which were added integral grape juices (red and white). The beverages were treated with increasing doses of gamma radiation to be analyzed. The doses of irradiation may have induced inversion of sucrose to fructose and glucose. Phenolic compounds of the beverage with white grape juice didn't differ significantly between treatments. The antioxidant capacity was higher for the beverage with red grape juice regardless of irradiation dose. It was concluded that beverages based soy milk and grape juice (red and white) differ from each other for most of the analyzes conducted. However, the average results of the control samples were not far from the results obtained for treatments. (author)

  17. Alcoholic Beverages in Bangladesh-How Much We Know?

    NARCIS (Netherlands)

    Islam, N.; Ferdous, N.; Nesha, K.; Rasker, Johannes J.

    2014-01-01

    Objectives: This study was aimed to determine the names and alcohol content or strength of different alcoholic beverages used in different parts of Bangladesh and also to determine contamination with heavy metals and bacteria in some samples. Methods: Eight different types of alcoholic beverages

  18. Energy and fructose from beverages sweetened with sugar or high-fructose corn syrup pose a health risk for some people.

    Science.gov (United States)

    Bray, George A

    2013-03-01

    Sugar intake in the United States has increased by >40 fold since the American Revolution. The health concerns that have been raised about the amounts of sugar that are in the current diet, primarily as beverages, are the subject of this review. Just less than 50% of the added sugars (sugar and high-fructose corn syrup) are found in soft drinks and fruit drinks. The intake of soft drinks has increased 5-fold between 1950 and 2000. Most meta-analyses have shown that the risk of obesity, diabetes, cardiovascular disease, and metabolic syndrome are related to consumption of beverages sweetened with sugar or high-fructose corn syrup. Calorically sweetened beverage intake has also been related to the risk of nonalcoholic fatty liver disease, and, in men, gout. Calorically sweetened beverages contribute to obesity through their caloric load, and the intake of beverages does not produce a corresponding reduction in the intake of other food, suggesting that beverage calories are "add-on" calories. The increase in plasma triglyceride concentrations by sugar-sweetened beverages can be attributed to fructose rather than glucose in sugar. Several randomized trials of sugar-containing soft drinks versus low-calorie or calorie-free beverages show that either sugar, 50% of which is fructose, or fructose alone increases triglycerides, body weight, visceral adipose tissue, muscle fat, and liver fat. Fructose is metabolized primarily in the liver. When it is taken up by the liver, ATP decreases rapidly as the phosphate is transferred to fructose in a form that makes it easy to convert to lipid precursors. Fructose intake enhances lipogenesis and the production of uric acid. By worsening blood lipids, contributing to obesity, diabetes, fatty liver, and gout, fructose in the amounts currently consumed is hazardous to the health of some people.

  19. Beverages formulated with whey protein and added lutein

    Directory of Open Access Journals (Sweden)

    Juliana de Cássia Gomes Rocha

    Full Text Available ABSTRACT: This study aimed to develop and characterize beverages formulated with whey protein and added lutein. Beverages formulated with 0.5 (F1, 2.0 (F2, 4.0 (F3 and 6.0% w/v (F4 whey protein were physicochemically and microbiologically characterized, and sensory evaluated. The physicochemical analyses indicated that the protein content significantly changed (P0.05 with increased protein content. The F2 formulation showed the highest sensory acceptance. Beverages offer a promising alternative to whey use and enhance the value of the product by the addition of lutein.

  20. Correlates of Sugar-Sweetened Beverages Purchased for Children at Fast-Food Restaurants.

    Science.gov (United States)

    Cantor, Jonathan; Breck, Andrew; Elbel, Brian

    2016-11-01

    To determine consumer and fast-food purchase characteristics associated with the purchase of a sugar-sweetened beverage, as well as calories and grams of sugar, for children at a fast-food restaurant. We completed cross-sectional analyses of fast-food restaurant receipts and point-of-purchase surveys (n = 483) collected during 2013 and 2014 in New York City and Newark and Jersey City, New Jersey. Caregivers purchased beverages for half of all children in our sample. Approximately 60% of these beverages were sugar-sweetened beverages. Fast-food meals with sugar-sweetened beverages had, on average, 179 more calories than meals with non-sugar-sweetened beverages. Being an adolescent or male, having a caregiver with a high school degree or less, having a caregiver who saw the posted calorie information, ordering a combination meal, and eating the meal in the restaurant were associated with ordering a sugar-sweetened beverage. Purchases that included a combination meal or were consumed in the restaurant included more beverage grams of sugar and calories. Characteristics of fast-food purchases appear to have the largest and most important association to beverage calories for children at fast-food restaurants. Targeting fast-food restaurants, particularly combination meals, may improve childhood obesity rates.

  1. Magazine alcohol advertising compliance with the Australian Alcoholic Beverages Advertising Code.

    Science.gov (United States)

    Donovan, Kati; Donovan, Rob; Howat, Peter; Weller, Narelle

    2007-01-01

    The purpose of this study was to assess the frequency and content of alcoholic beverage advertisements and sales promotions in magazines popular with adolescents and young people in Australia, and assess the extent to which the ads complied with Australia's self-regulatory Alcoholic Beverages Advertising Code (ABAC). Alcohol advertisements and promotions were identified in a sample of 93 magazines popular with young people. The identified items were coded against 28 measures constructed to assess the content of the items against the five sections of the ABAC. Two thirds of the magazines contained at least one alcohol advertisement or promotion with a total of 142 unique items identified: 80 were brand advertisements and 62 were other types of promotional items (i.e. sales promotions, event sponsorships, cross promotions with other marketers and advertorials). It was found that 52% of items appeared to contravene at least one section of the ABAC. The two major apparent breaches related to section B--the items having a strong appeal to adolescents (34%) and to section C--promoting positive social, sexual and psychological expectancies of consumption (28%). It was also found that promotional items appeared to breach the ABAC as often as did advertisements. It is concluded that the self-regulating system appears not to be working for the alcoholic beverages industry in Australia and that increased government surveillance and regulation should be considered, giving particular emphasis to the inclusion of promotional items other than brand advertising.

  2. Online marketing of food and beverages to children: a content analysis.

    Science.gov (United States)

    Brady, Jennifer; Mendelson, Rena; Farrell, Amber; Wong, Sharon

    2010-01-01

    The goal was to assess websites sponsored by food and beverage manufacturers that have pledged to market branded food and beverage products to children responsibly, by ratifying the Children's Food and Beverage Advertising Initiative (CFBAI). A content analysis was conducted of 24 purposively sampled websites sponsored by 10 companies that promote food and beverage products to children. All are participant members of the CFBAI. Of the 24 websites analyzed, the majority targeted children below age 12 (83%). An array of innovative online marketing techniques, most notably free website membership (63%), leader boards (50%), adver-games (79%), and branded downloadable content (76%), were used to encourage children's engagement with branded food and beverage promotions. Food and beverage manufacturers are engaging children with dynamic online marketing techniques that challenge regulatory codes governing broadcast media. These techniques may contradict the spirit of the CFBAI. Innovative regulatory guidelines are needed to address modern marketing media.

  3. Popular Music Celebrity Endorsements in Food and Nonalcoholic Beverage Marketing.

    Science.gov (United States)

    Bragg, Marie A; Miller, Alysa N; Elizee, Juleen; Dighe, Shatabdi; Elbel, Brian D

    2016-07-01

    Food and beverage marketing has been associated with childhood obesity. We quantified the number and type of food or beverage brands promoted by music celebrities, assessed the nutritional quality of the products, and examined Teen Choice Award data to assess the celebrities' popularity among adolescents. This was a descriptive study. A list of music celebrities associated with the 2013 and 2014 Billboard Hot 100 Chart, which ranks songs according to sales and radio impressions, was compiled. Data on celebrity endorsements were gathered from official company Web sites, YouTube commercials, an advertising database, and media reports. Nutritional quality of foods was assessed according to the Nutrient Profile Index, whereas nonalcoholic beverages were evaluated based on calories from added sugar. Teen Choice Award nominations were used to measure the celebrities' popularity among adolescents. Of the 590 endorsements made by the 163 celebrities in the sample, consumer goods (eg, fragrances, makeup) represented the largest endorsement category (26%), followed by food and beverage (18%) and retail (11%). Sixty-five celebrities were collectively associated with 57 different food and beverage brands owned by 38 parent companies. Of these 65 celebrities, 53 (81.5%) had ≥1 Teen Choice Award nomination. Forty-nine (71%) of the 69 nonalcoholic beverage references promoted sugar-sweetened beverages. Twenty-one (80.8%) of the 26 endorsed foods were energy dense and nutrient poor. Baauer, will.i.am, Justin Timberlake, Maroon 5, and Britney Spears had the most food and beverage endorsements. This study demonstrates that music celebrities who are popular among adolescents endorse energy-dense, nutrient-poor products. Copyright © 2016 by the American Academy of Pediatrics.

  4. Does the sale of sweetened beverages at school affect children's weight?

    Science.gov (United States)

    Cunningham, Solveig A; Zavodny, Madeline

    2011-11-01

    In response to the increase in children's weight in recent decades, many states, school districts, and schools in the United States have limited or eliminated the sale of sweetened beverages at school. These policies are promoted for their potential to reduce childhood overweight and obesity, but their effectiveness has not been evaluated. Using a large nationally representative longitudinal dataset, the Early Childhood Longitudinal Study-Kindergarten (ECLS-K), this study explores the relationship between children's access to sweetened beverages at school in 5th and 8th grade, their purchases and total consumption of these beverages, and their weight. We find almost no evidence that availability of sweetened beverages for sale at school leads to heavier weight or greater risk of overweight or obesity among children. We also find limited evidence that availability of sweetened beverages for sale at school leads to higher total consumption of these beverages. Copyright © 2011 Elsevier Ltd. All rights reserved.

  5. Grocery store beverage choices by participants in federal food assistance and nutrition programs.

    Science.gov (United States)

    Andreyeva, Tatiana; Luedicke, Joerg; Henderson, Kathryn E; Tripp, Amanda S

    2012-10-01

    Sugar-sweetened beverages are a target for reduction in the 2010 Dietary Guidelines for Americans. Concerns have been raised about sugar-sweetened beverages purchased with Supplemental Nutrition Assistance Program (SNAP) benefits. This paper describes purchases of non-alcoholic refreshment beverages among participants in the U.S. Department of Agriculture's Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and SNAP. Grocery store scanner data from a regional supermarket chain were used to assess refreshment beverage purchases of 39,172 households in January-June 2011. The sample consisted of families with a history of WIC participation in 2009-2011; about half also participated in SNAP. Beverage spending and volume purchased were compared for WIC sampled households either using SNAP benefits (SNAP) or not (WIC-only). Analyses were completed in 2012. Refreshment beverages were a significant contributor to expenditure on groceries by SNAP and WIC households. Sugar-sweetened beverages accounted for 58% of refreshment beverage purchases made by SNAP households and 48% of purchases by WIC-only households. Soft drinks were purchased most by all households. Fruit-based beverages were mainly 100% juice for WIC-only households and sugary fruit drinks for SNAP households. SNAP benefits paid for 72% of the sugar-sweetened beverage purchases made by SNAP households. Nationwide, SNAP was estimated to pay at least $1.7 to $2.1 billion annually for sugar-sweetened beverages purchased in grocery stores. Considerable amounts of sugar-sweetened beverages are purchased by households participating in WIC and SNAP. The SNAP program pays for most of the sugar-sweetened beverage purchases among SNAP households. The upcoming SNAP reauthorization could be a good time to reconsider the program priorities to align public funds with public health. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  6. Determination of indigenous and foreign alcoholic beverages' levels ...

    African Journals Online (AJOL)

    The comparative levels of indigenous and foreign alcoholic beverages in the urine of 24 University students after drinking a cup or shot of the beverages have been reported. The Fourier Transform infrared spectroscopy was used for the analysis. From the results, the percentage content of alcohol (%v/v) in burukutu, ...

  7. Production and antioxidative activity of alcoholic beverages made ...

    African Journals Online (AJOL)

    Fermentation yeast was isolated from a Thai traditional alcoholic beverage called Thai ou, which is drunk through bamboo tubes. The isolated yeast was identified as a strain of the genus Saccharomyces cerevisiae. The alcoholic beverage made with the isolated yeast designated as S. cerevisiae NP01 from black rice ...

  8. Mycological evaluation of a ground cocoa-based beverage ...

    African Journals Online (AJOL)

    Cocoa beans (Theobroma cacao) are processed into cocoa beverage through fermentation, drying, roasting and grounding of the seed to powder. The mycological quality of 39 samples of different brand of these cocoa – based beverage referred to as 'eruku oshodi' collected from 3 different markets in south – west Nigeria ...

  9. Public Health and Legal Arguments in Favor of a Policy to Cap the Portion Sizes of Sugar-Sweetened Beverages.

    Science.gov (United States)

    Roberto, Christina A; Pomeranz, Jennifer L

    2015-11-01

    In 2012, the New York City Board of Health passed a regulation prohibiting the sale of sugar-sweetened beverages in containers above 16 ounces in the city's food service establishments. The beverage industry and various retailers sued the city to prevent enforcement of the law, arguing that the board had overstepped its authority. In June 2014, the state's highest court agreed and struck down the regulation. Here we report the results of a content analysis of the public testimony related to the case submitted to the New York City Department of Mental Health and Hygiene. We identified major arguments in support of and against the sugar-sweetened beverage portion limit policy. We offer legal and scientific arguments that challenge the major anti-policy arguments and contend that, although this policy was not implemented in New York City, it can be legally pursued by other legislatures.

  10. Quantification of allyl hexanoate in pineapple beverages and yogurts as a case study to characterise a source of uncertainty in dietary exposure assessment to flavouring substances.

    Science.gov (United States)

    Raffo, A; D'Aloise, A; Magrì, A D; Leclercq, C

    2012-01-01

    One source of uncertainty in the estimation of dietary exposure to flavouring substances is the uncertainty in the occurrence and concentration levels of these substances naturally present or added to foodstuffs. The aim of this study was to assess the variability of concentration levels of allyl hexanoate, considered as a case study, in two main food categories to which it is often added: pineapple juice-based beverages and yogurts containing pineapple. Thirty-four beverages and 29 yogurts, with pineapple fruit or juice and added flavourings declared as ingredients on the package, were purchased from the local market (in Rome) and analysed. Analytical methods based on the stir bar sorptive extraction (SBSE) technique for the isolation of the target analyte, and on GC-MS analysis for final determination, were developed for the two food categories. In beverages, allyl hexanoate concentrations ranged from less than 0.01 to 16.71 mg l(-1), whereas in yogurts they ranged from 0.02 to 89.41 mg kg(-1). Average concentrations in beverages and yogurts with pineapple as the main fruit ingredient (1.91 mg l(-1) for beverages, 9.61 mg kg(-1) for yogurts) were in fair agreement with average use level data reported from industry surveys for the relevant food categories (4.5 and 6.0 mg kg(-1), respectively). Within the group of yogurts a single product was found to contain a level of allyl hexanoate more than 10-fold higher than the average reported use level. The screening techniques developed by the European Food Safety Authority (EFSA) using use level data provided by industry gave estimates of exposure that were of the same order of magnitude as the estimates obtained for regular consumers who would be loyal to the pineapple yogurt and beverage products containing the highest observed concentration of the substance of interest. In this specific case the uncertainty in the results obtained with the use of standard screening techniques for exposure assessment based on industry

  11. Hunter versus CIE color measurement systems for analysis of milk-based beverages.

    Science.gov (United States)

    Cheng, Ni; Barbano, David M; Drake, Mary Anne

    2018-06-01

    The objective of our work was to determine the differences in sensitivity of Hunter and International Commission on Illumination (CIE) methods at 2 different viewer angles (2 and 10°) for measurement of whiteness, red/green, and blue/yellow color of milk-based beverages over a range of composition. Sixty combinations of milk-based beverages were formulated (2 replicates) with a range of fat level from 0.2 to 2%, true protein level from 3 to 5%, and casein as a percent of true protein from 5 to 80% to provide a wide range of milk-based beverage color. In addition, commercial skim, 1 and 2% fat high-temperature, short-time pasteurized fluid milks were analyzed. All beverage formulations were HTST pasteurized and cooled to 4°C before analysis. Color measurement viewer angle (2 vs. 10°) had very little effect on objective color measures of milk-based beverages with a wide range of composition for either the Hunter or CIE color measurement system. Temperature (4, 20, and 50°C) of color measurement had a large effect on the results of color measurement in both the Hunter and CIE measurement systems. The effect of milk beverage temperature on color measurement results was the largest for skim milk and the least for 2% fat milk. This highlights the need for proper control of beverage serving temperature for sensory panel analysis of milk-based beverages with very low fat content and for control of milk temperature when doing objective color analysis for quality control in manufacture of milk-based beverages. The Hunter system of color measurement was more sensitive to differences in whiteness among milk-based beverages than the CIE system, whereas the CIE system was much more sensitive to differences in yellowness among milk-based beverages. There was little difference between the Hunter and CIE system in sensitivity to green/red color of milk-based beverages. In defining milk-based beverage product specifications for objective color measures for dairy product

  12. Marketing Food and Beverages to Youth Through Sports.

    Science.gov (United States)

    Bragg, Marie A; Roberto, Christina A; Harris, Jennifer L; Brownell, Kelly D; Elbel, Brian

    2018-01-01

    Food and beverage marketing has been identified as a major driver of obesity yet sports sponsorship remains common practice and represents millions of dollars in advertising expenditures. Research shows that food and beverage products associated with sports (e.g., M&M's with National Association for Stock Car Auto Racing logo) generate positive feelings, excitement, and a positive self-image among adults and children. Despite this, self-regulatory pledges made by food companies to limit exposure of unhealthy products to children have not improved the nutritional quality of foods marketed to children. We reviewed the literature about sports-related food marketing, including food and beverage companies' use of sports sponsorships, athlete endorsements, and sports video games. This review demonstrates that sports sponsorships with food and beverage companies often promote energy-dense, nutrient-poor products and while many of these promotions do not explicitly target youth, sports-related marketing affects food perceptions and preferences among youth. Furthermore, endorsement of unhealthy products by professional athletes sends mixed messages; although athletes may promote physical activity, they simultaneously encourage consumption of unhealthy products that can lead to negative health outcomes. We argue that more athletes and sports organizations should stop promoting unhealthy foods and beverages and work with health experts to encourage healthy eating habits among youth. Copyright © 2017 Society for Adolescent Health and Medicine. Published by Elsevier Inc. All rights reserved.

  13. Consumption of sugar sweetened beverages, artificially sweetened beverages, and fruit juice and incidence of type 2 diabetes: systematic review, meta-analysis, and estimation of population attributable fraction

    Science.gov (United States)

    Imamura, Fumiaki; O'Connor, Laura; Ye, Zheng; Mursu, Jaakko; Hayashino, Yasuaki; Bhupathiraju, Shilpa N; Forouhi, Nita G

    2016-01-01

    Objectives To examine the prospective associations between consumption of sugar sweetened beverages, artificially sweetened beverages, and fruit juice with type 2 diabetes before and after adjustment for adiposity, and to estimate the population attributable fraction for type 2 diabetes from consumption of sugar sweetened beverages in the United States and United Kingdom. Design Systematic review and meta-analysis. Data sources and eligibility PubMed, Embase, Ovid, and Web of Knowledge for prospective studies of adults without diabetes, published until February 2014. The population attributable fraction was estimated in national surveys in the USA, 2009–10 (n=4729 representing 189.1 million adults without diabetes) and the UK, 2008–12 (n=1932 representing 44.7 million). Synthesis methods Random effects meta-analysis and survey analysis for population attributable fraction associated with consumption of sugar sweetened beverages. Results Prespecified information was extracted from 17 cohorts (38 253 cases/10 126 754 person years). Higher consumption of sugar sweetened beverages was associated with a greater incidence of type 2 diabetes, by 18% per one serving/day (95% confidence interval 9% to 28%, I2 for heterogeneity=89%) and 13% (6% to 21%, I2=79%) before and after adjustment for adiposity; for artificially sweetened beverages, 25% (18% to 33%, I2=70%) and 8% (2% to 15%, I2=64%); and for fruit juice, 5% (−1% to 11%, I2=58%) and 7% (1% to 14%, I2=51%). Potential sources of heterogeneity or bias were not evident for sugar sweetened beverages. For artificially sweetened beverages, publication bias and residual confounding were indicated. For fruit juice the finding was non-significant in studies ascertaining type 2 diabetes objectively (P for heterogeneity=0.008). Under specified assumptions for population attributable fraction, of 20.9 million events of type 2 diabetes predicted to occur over 10 years in the USA (absolute event rate 11.0%), 1.8 million

  14. Composition and Nutrient Information of Non-Alcoholic Beverages in the Spanish Market: An Update

    Directory of Open Access Journals (Sweden)

    María Serrano Iglesias

    2016-10-01

    Full Text Available The aim of this study was to draw an updated map of the nutrition facts in the different categories of non-alcoholic beverages in the Spanish market based on the information declared on the labels of these products; we expect this first step to justify the need for the coordination and harmonization of food composition tables in Spain so that there will be an updated database available to produce realistic scientific nutrient intake estimates in accordance with the actual market scenario. Materials and Methods: The nutrition facts declared on the labels of non-alcoholic beverages by manufacturers in Spain were compiled and studied. Results: The database included 211 beverages classified in 7 groups with energy/carbohydrate content per 100 mL ranging from 0–55 kcal/0–13 g for soft drinks; 2–60 kcal/0–14.5 g for energy drinks; 24–31 kcal/5.8–7.5 g for sports drinks; 1–32 kcal/0–7.3 g for drinks containing mineral salts in their composition; 14–69 kcal/2.6–17 g for fruit juice, nectar, and grape musts; 43–78 kcal/6.1–14.4 g for vegetable drinks; and 33–88 kcal/3.6–14 g for dairy drinks. Conclusion: The current non-alcoholic beverage market is a dynamic, growing, and highly innovative one, allowing consumers to choose according to their preferences, needs, or level of physical activity at any moment of the day.

  15. Optimization of the Different Variables for the Development of a Cucumber-Based Blended Herbal Beverage

    Directory of Open Access Journals (Sweden)

    Heena

    2017-10-01

    Full Text Available Cucumber is a nutritious vegetable containing a large amount of nutrients. Due to its numerous health benefits, and even after the blind taste test, it can be used as a beverage by blending it with other suitable juices. Therefore, an attempt has been made in the present study for the development of a cucumber-based blended herbal beverage using sugarcane juice, citric acid, mint and coriander extract (30:30:30 along with salt (white salt:black salt 1:1 at varying concentrations using the response surface methodology. The physicochemical (TSS, titratable acidity, pH, reducing sugars, total sugars, total proteins, total phenols, ascorbic acid, tannins and antioxidant activity and sensory analysis revealed that the best blend was obtained with a sugarcane juice concentration (of 30.14%, a salt concentration of 1.5%, citric acid, mint and a coriander extract concentration of 1%. It is apparent from the study that cucumber juice can be successfully blended with sugarcane juice to enhance its sensory properties, as well as the phytochemical potential with 0.953 desirability, which will open a new door in the beverage industry.

  16. Fructose content and composition of commercial HFCS-sweetened carbonated beverages.

    Science.gov (United States)

    White, J S; Hobbs, L J; Fernandez, S

    2015-01-01

    The obesigenic and related health effects of caloric sweeteners are subjects of much current research. Consumers can properly adjust their diets to conform to nutritional recommendations only if the sugars composition of foods and beverages is accurately measured and reported, a matter of recent concern. We tested the hypothesis that high-fructose corn syrup (HFCS) used in commercial carbonated beverages conforms to commonly assumed fructose percentages and industry technical specifications, and fulfills beverage product label regulations and Food Chemicals Codex-stipulated standards. A high-pressure liquid chromatography method was developed and verified for analysis of sugars in carbonated beverages sweetened with HFCS-55. The method was used to measure percent fructose in three carbonated beverage categories. Method verification was demonstrated by acceptable linearity (R(2)>0.99), accuracy (94-104% recovery) and precision (RSD canned and bottled products and met the US Federal requirements for nutritional labeling and nutrient claims. Prior concerns about composition were likely owing to use of improper and unverified methodology.

  17. Foods and Beverages Sold Outside the School Meals Program

    Science.gov (United States)

    Foods and Beverages Sold Outside of the School Meals Programs About SHPPS: SHPPS is a national survey periodically conducted ... canteen, or snack bar where students could purchase foods or beverages. • 4.0% of states and 6.6% of ...

  18. Microbiological quality of drinking water and beverages in Karachi, Pakistan

    International Nuclear Information System (INIS)

    Siddiqui, A.; Sahir, K.H.

    2010-01-01

    Microbiological assay of 780 water samples and 1220 beverage samples (412 branded and 808 unbranded), collected from 490 different schools, both government (98 schools) and private (392 schools), situated in different areas of the city of Karachi, was conducted for bacterial heterotrophic plate count, total coliforms, faecal coliforms, E. coli, faecal streptococci, Pseudomonas and Salmonella species. The counts ranged from 0 to 2.5 X 105 cfu/mL and from 0 to 106 cfu/mL in water and beverage samples, respectively. About 36% of water samples and 48% of unbranded beverage samples were contaminated with the indicator and the pathogenic bacteria; all the branded beverage samples were found fit for human consumption from microbiological viewpoint. (author)

  19. The effects of consuming carbohydrate-electrolyte beverages on gastric emptying and fluid absorption during and following exercise.

    Science.gov (United States)

    Murray, R

    1987-01-01

    A variety of beverages formulated to provide fluid, carbohydrates, and electrolytes during and following exercise are commercially available. Such 'sport drinks' commonly contain 4 to 8% carbohydrate (as glucose, fructose, sucrose or maltodextrins) and small amounts of electrolytes (most often sodium, potassium, and chloride). The efficacy of consuming such beverages has been questioned primarily because of concern that beverage carbohydrate content may inhibit gastric emptying rate and fluid absorption during exercise, thereby jeopardizing physiological homeostasis and impairing exercise performance. Gastric motor activity, and consequently gastric emptying rate, is governed by neural and humoral feedback provided by receptors found in the gastric musculature and proximal small intestine. Gastric emptying rate may be influenced by a variety of factors including, but not limited to, the caloric content, volume, osmolality, temperature, and pH of the ingested fluid, diurnal and interindividual variation, metabolic state (rest/exercise), and the ambient temperature. The caloric content of the ingested fluid appears to be the most important variable governing gastric emptying rate, providing a mean caloric efflux from the stomach of 2.0 to 2.5 kcal/min for ingested fluid volumes less than 400 ml. At rest, gastric emptying is inhibited by solutions containing calories in a manner independent of the nutrient source (i.e. carbohydrate, fat or protein). Consequently, plain water is known to empty from the stomachs of resting subjects at rates faster than solutions containing calories. Gastric emptying is increasingly inhibited as the caloric content of the ingested fluid increases. During moderate exercise (less than 75% VO2max), gastric emptying occurs at a rate similar to that during rest; more intense exercise appears to inhibit gastric emptying. When fluids are consumed at regular intervals throughout prolonged exercise (greater than 2 hours), postexercise aspiration

  20. The relationship between socioeconomic status and beverage consumption in children: The Cuenca Study.

    Science.gov (United States)

    Milla Tobarra, Marta; García Hermoso, Antonio; Lahoz García, Noelia; Notario Pacheco, Blanca; Lucas de la Cruz, Lidia; Pozuelo Carrascosa, Diana P; García Meseguer, María José; Martínez Vizcaíno, Vicente A

    2018-01-19

    beverage consumption constitutes a source of children's daily energy intake. Some authors have suggested that consumption of caloric beverages is higher in children with a low socioeconomic position because families limit their spending on healthy food in order to save money. the aim of this study was to explore the relationship between socioeconomic status and Spanish children's beverage consumption. a cross-sectional study was conducted in a sub-sample of 182 children (74 girls) aged 9-11 from the province of Cuenca (Spain). Beverage consumption was assessed using the YANA-C assessment tool, validated for HELENA study. Data for parental socioeconomic status were gathered by using self-reported occupation and education questions answered by parents and classified according to the scale proposed by the Spanish Society of Epidemiology. beverage intake was higher in children belonging to a middle-status family than in those of upper socioeconomic status (p = 0.037). The energy from beverages was similar in most water intake categories, except for water from beverages (p = 0.046). Regarding other beverages categories, middle-status children had higher consumption levels. In contrast, lower status children drank more fruit juices and skimmed milk. All of these do not show statistically significant differences. our study did not find significant associations between beverages consumption and socioeconomic status in children. In fact, intake for most beverage categories was higher in middle-status children than in both other socioeconomic groups. Future research is needed in order to identify this complex relation between socioeconomic inequality and beverage intake behavior.

  1. Changes in water-soluble vitamins and antioxidant capacity of fruit juice-milk beverages as affected by high-intensity pulsed electric fields (HIPEF) or heat during chilled storage.

    Science.gov (United States)

    Salvia-Trujillo, Laura; Morales-de la Peña, Mariana; Rojas-Graü, Alejandra; Martín-Belloso, Olga

    2011-09-28

    The effect of high-intensity pulsed electric fields (HIPEF) or thermal processes and refrigerated storage on water-soluble vitamins and antioxidant capacity of beverages containing fruit juices and whole (FJ-WM) or skim milk (FJ-SM) was assessed. Peroxidase (POD) and lipoxygenase (LOX) inactivation as well as color changes were also studied. High vitamin C retention was observed in HIPEF and thermally treated beverages, but a significant depletion of the vitamin during storage occurred, which was correlated with antioxidant capacity. HIPEF treatment did not affect the concentration of group B vitamins, which also remained constant over time, but thermally treated beverages showed lower riboflavin (vitamin B2) concentration. With regard to enzyme activity, thermal processing was more effective than HIPEF on POD and LOX inactivation. The color of the beverages was maintained after HIPEF processing and during storage. Consequently, HIPEF processing could be a feasible technology to attain beverages with fruit juices and milk with high vitamin content and antioxidant potential.

  2. Beverages consumption in Brazil: results from the first National Dietary Survey

    Science.gov (United States)

    Pereira, Rosangela A; Souza, Amanda M; Duffey, Kiyah J; Sichieri, Rosely; Popkin, Barry M

    2014-01-01

    Objective To provide an overview of beverage consumption patterns using the first nationally representative survey of dietary intake in Brazil. Design Beverage consumption data were obtained by 1-day food records in an individual dietary survey. Setting nationwide cross-sectional survey, 2008–09. Subjects nationally representative sample of individuals ≥10 years (n=34,003). Results Beverages contributed to 17.1% of total energy consumption. Caloric coffee beverages provided the greatest level of energy overall (464 kJ or 111 kcal/d). Individuals from 10 to 18 (243 kJ or 58 kcal/d) and from 19 to 39 years old (230 kJ or 55 kcal/d consumed higher proportion of energy from sugar sweetened soft drinks than individuals over this age (142 kJ or 34 kcal/d for those 40–59 and 79 kJ or 19 kcal/d for those >60 years old). Conclusions Overall, the contribution of beverages, particularly sugary beverages, to total energy consumption in Brazil represents an important public health challenge and is comparable with those from other countries. PMID:25158687

  3. Reduced Availability of Sugar-Sweetened Beverages and Diet Soda Has a Limited Impact on Beverage Consumption Patterns in Maine High School Youth

    Science.gov (United States)

    Whatley Blum, Janet E.; Davee, Anne-Marie; Beaudoin, Christina M.; Jenkins, Paul L.; Kaley, Lori A.; Wigand, Debra A.

    2008-01-01

    Objective: To examine change in high school students' beverage consumption patterns pre- and post-intervention of reduced availability of sugar-sweetened beverages (SSB) and diet soda in school food venues. Design: A prospective, quasi-experimental, nonrandomized study design. Setting: Public high schools. Participants: A convenience sample from…

  4. Container corporation: The financial, management, and operating implications of a universal beverage container recovery system: Executive summary

    Energy Technology Data Exchange (ETDEWEB)

    1991-01-01

    This report contains an overview of the system. It discusses containers and container materials, elements of the system, and the container recovery cost structure. It includes a financial evaluation and addresses issues of implementation.

  5. Determination of CaffeineIn Beverages: A Review

    OpenAIRE

    Igelige Gerald; David Ebuka Arthur; Adebiyi Adedayo

    2014-01-01

    Caffeine is a well-known stimulant which is added as an ingredient to various carbonated soft drinks. Caffeine has drawn more attention due to its physiological effects beyond that of its stimulatory effect. Consumers are interested in knowing the exact amounts of caffeine existing in beverages. However, limited data exist, especially for store brand beverages. Therefore, it is pertinent to review the various methods that will effectively determine the caffeine contents in different carbonate...

  6. Quinoa Beverages: Formulation, Processing and Potential Health Benefits

    Directory of Open Access Journals (Sweden)

    Kaur Intelli

    2016-06-01

    Full Text Available Background and Aims: Research on innovative foods and beverages that serve well to the nutritional needs of individuals suffering from metabolic disorders like obesity, hypertension, diabetes, dyslipidemia is an urgent need for today. This study aims to describe a method for preparing gluten free quinoa beverages and to investigate their effects on human health.

  7. 27 CFR 24.257 - Labeling wine containers.

    Science.gov (United States)

    2010-04-01

    ... container of beverage wine prior to removal for consumption or sale. The minimum type size for information... wines under 7 percent alcohol is under the jurisdiction of the Food and Drug Administration. (iv) The..., 5662) (Approved by the Office of Management and Budget under control number 1512-0503) [T.D. ATF-299...

  8. 11 CFR 100.138 - Sale of food and beverages by vendor.

    Science.gov (United States)

    2010-01-01

    ... 11 Federal Elections 1 2010-01-01 2010-01-01 false Sale of food and beverages by vendor. 100.138...) Exceptions to Expenditures § 100.138 Sale of food and beverages by vendor. The sale of any food or beverage..., is not an expenditure, provided that the charge is at least equal to the cost of such food or...

  9. Global Trends in the Affordability of Sugar-Sweetened Beverages, 1990-2016.

    Science.gov (United States)

    Blecher, Evan; Liber, Alex C; Drope, Jeffrey M; Nguyen, Binh; Stoklosa, Michal

    2017-05-04

    The objective of this study was to quantify changes in the affordability of sugar-sweetened beverages, a product implicated as a contributor to rising rates of obesity worldwide, as a function of product price and personal income. We used international survey data in a retrospective analysis of 40 high-income and 42 low-income and middle-income countries from 1990 to 2016. Prices of sugar-sweetened beverages were from the Economist Intelligence Unit's World Cost of Living Survey. Income and inflation data were from the International Monetary Fund's World Economic Outlook Database. The measure of affordability was the average annual percentage change in the relative-income price of sugar-sweetened beverages, which is the annual rate of change in the proportion of per capita gross domestic product needed to purchase 100 L of Coca-Cola in each country in each year of the study. In 79 of 82 countries, the proportion of income needed to purchase sugar-sweetened beverages declined on average (using annual measures) during the study period. This pattern, described as an increase in the affordability of sugar-sweetened beverages, indicated that sugar-sweetened beverages became more affordable more rapidly in low-income and middle-income countries than in high-income countries, a fact largely attributable to the higher rate of income growth in those countries than to a decline in the real price of sugar-sweetened beverages. Without deliberate policy action to raise prices, sugar-sweetened beverages are likely to become more affordable and more widely consumed around the world.

  10. Association between excess weight and beverage portion size consumed in Brazil

    Directory of Open Access Journals (Sweden)

    Ilana Nogueira Bezerra

    2018-02-01

    Full Text Available ABSTRACT OBJECTIVE To describe the beverage portion size consumed and to evaluate their association with excess weight in Brazil. METHODS We used data from the National Dietary Survey, which included individuals with two days of food record aged over 20 years (n = 24,527 individuals. The beverages were categorized into six groups: soft drink, 100% fruit juice, fruit drink, alcoholic beverage, milk, and coffee or tea. We estimated the average portion consumed for each group and we evaluated, using linear regression, the association between portion size per group and the variables of age, sex, income, and nutritional status. We tested the association between portion size and excess weight using Poisson regression, adjusted for age, sex, income, and total energy intake. RESULTS The most frequently consumed beverages in Brazil were coffee and tea, followed by 100% fruit juices, soft drinks, and milk. Alcoholic beverages presented the highest average in the portion size consumed, followed by soft drinks, 100% fruit juice, fruit drink, and milk. Portion size showed positive association with excess weight only in the soft drink (PR = 1.19, 95%CI 1.10–1.27 and alcoholic beverage groups (PR = 1.20, 95%CI, 1.11–1.29, regardless of age, sex, income, and total energy intake. CONCLUSIONS Alcoholic beverages and soft drinks presented the highest averages in portion size and positive association with excess weight. Public health interventions should address the issue of portion sizes offered to consumers by discouraging the consumption of large portions, especially sweetened and low nutritional beverages.

  11. Analysis of methanol and its derivatives in illegally produced alcoholic beverages.

    Science.gov (United States)

    Arslan, M Mustafa; Zeren, Cem; Aydin, Zeki; Akcan, Ramazan; Dokuyucu, Recep; Keten, Alper; Cekin, Necmi

    2015-07-01

    Illegal alcohol production remains as a common issue worldwide. Methanol poisoning mostly occurs because of the methanol used in production of counterfeit alcohol instead of ethyl alcohol due to its low price or by drinking the liquids containing methyl alcohol. Pectolytic enzymes results in an increase of methanol levels in many fermentation products such as ciders or wines. Methanol poisonings are infrequently encountered in forensic medicine practice. However, sporadic cases due to methanol intoxication as well as epidemic cases have been reported. In this study, we aimed to identify existence of methanol and its metabolites in illegally produced alcoholic beverages used in Antakya region. Twelve legally produced alcohol samples and Fifty-six different illegally produced alcohol samples were collected from the markets and local producers. Existence of methanol, formic acid, methyl amine, methyl formate and trioxan were determined using GC-MS method in these samples. Fifty-six different illegal alcohol samples were analyzed in this study and methanol was detected in 39 (75%) of samples. Formic acid was detected in 3, formamide in 1, methyl amine in 6, methyl formate in 10 and trioxan in 2 samples. Overwhelming majority of illegal alcoholic beverages was detected to contain methanol. Interestingly this study also revealed the presence of trioxane, which has not previously reported among toxic agents in illegal alcohol samples. Copyright © 2015 Elsevier Ltd and Faculty of Forensic and Legal Medicine. All rights reserved.

  12. Assessment of a Districtwide Policy on Availability of Competitive Beverages in Boston Public Schools, Massachusetts, 2013.

    Science.gov (United States)

    Mozaffarian, Rebecca S; Gortmaker, Steven L; Kenney, Erica L; Carter, Jill E; Howe, M Caitlin Westfall; Reiner, Jennifer F; Cradock, Angie L

    2016-03-03

    Competitive beverages are drinks sold outside of the federally reimbursable school meals program and include beverages sold in vending machines, a la carte lines, school stores, and snack bars. Competitive beverages include sugar-sweetened beverages, which are associated with overweight and obesity. We described competitive beverage availability 9 years after the introduction in 2004 of district-wide nutrition standards for competitive beverages sold in Boston Public Schools. In 2013, we documented types of competitive beverages sold in 115 schools. We collected nutrient data to determine compliance with the standards. We evaluated the extent to which schools met the competitive-beverage standards and calculated the percentage of students who had access to beverages that met or did not meet the standards. Of 115 schools, 89.6% met the competitive beverage nutrition standards; 88.5% of elementary schools and 61.5% of middle schools did not sell competitive beverages. Nutrition standards were met in 79.2% of high schools; 37.5% did not sell any competitive beverages, and 41.7% sold only beverages meeting the standards. Overall, 85.5% of students attended schools meeting the standards. Only 4.0% of students had access to sugar-sweetened beverages. A comprehensive, district-wide competitive beverage policy with implementation support can translate into a sustained healthful environment in public schools.

  13. Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage

    Directory of Open Access Journals (Sweden)

    Analy Machado de Oliveira Leite

    2013-01-01

    Full Text Available Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19th century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choices of several populations. The large number of microorganisms present in kefir and their microbial interactions, the possible bioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir the status of a natural probiotic, designated as the 21th century yoghurt. Several studies have shown that kefir and its constituents have antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity and also improve lactose digestion, among others. This review includes data on the technological aspects, the main beneficial effects on human health of kefir and its microbiological composition. Generally, kefir grains contain a relatively stable and specific microbiota enclosed in a matrix of polysaccharides and proteins. Microbial interactions in kefir are complex due to the composition of kefir grains, which seems to differ among different studies, although some predominant Lactobacillus species are always present. Besides, the specific populations of individual grains seem to contribute to the particular sensory characteristics present in fermented beverages. This review also includes new electron microscopy data on the distribution of microorganisms within different Brazilian kefir grains, which showed a relative change in its distribution according to grain origin.

  14. Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage

    Science.gov (United States)

    de Oliveira Leite, Analy Machado; Miguel, Marco Antonio Lemos; Peixoto, Raquel Silva; Rosado, Alexandre Soares; Silva, Joab Trajano; Paschoalin, Vania Margaret Flosi

    2013-01-01

    Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19th century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choices of several populations. The large number of microorganisms present in kefir and their microbial interactions, the possible bioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir the status of a natural probiotic, designated as the 21th century yoghurt. Several studies have shown that kefir and its constituents have antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity and also improve lactose digestion, among others. This review includes data on the technological aspects, the main beneficial effects on human health of kefir and its microbiological composition. Generally, kefir grains contain a relatively stable and specific microbiota enclosed in a matrix of polysaccharides and proteins. Microbial interactions in kefir are complex due to the composition of kefir grains, which seems to differ among different studies, although some predominant Lactobacillus species are always present. Besides, the specific populations of individual grains seem to contribute to the particular sensory characteristics present in fermented beverages. This review also includes new electron microscopy data on the distribution of microorganisms within different Brazilian kefir grains, which showed a relative change in its distribution according to grain origin. PMID:24294220

  15. Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage.

    Science.gov (United States)

    de Oliveira Leite, Analy Machado; Miguel, Marco Antonio Lemos; Peixoto, Raquel Silva; Rosado, Alexandre Soares; Silva, Joab Trajano; Paschoalin, Vania Margaret Flosi

    2013-01-01

    Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19(th) century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choices of several populations. The large number of microorganisms present in kefir and their microbial interactions, the possible bioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir the status of a natural probiotic, designated as the 21(th) century yoghurt. Several studies have shown that kefir and its constituents have antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity and also improve lactose digestion, among others. This review includes data on the technological aspects, the main beneficial effects on human health of kefir and its microbiological composition. Generally, kefir grains contain a relatively stable and specific microbiota enclosed in a matrix of polysaccharides and proteins. Microbial interactions in kefir are complex due to the composition of kefir grains, which seems to differ among different studies, although some predominant Lactobacillus species are always present. Besides, the specific populations of individual grains seem to contribute to the particular sensory characteristics present in fermented beverages. This review also includes new electron microscopy data on the distribution of microorganisms within different Brazilian kefir grains, which showed a relative change in its distribution according to grain origin.

  16. Plant-based milk alternatives an emerging segment of functional beverages: a review.

    Science.gov (United States)

    Sethi, Swati; Tyagi, S K; Anurag, Rahul K

    2016-09-01

    Plant-based or non-dairy milk alternative is the fast growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, calorie concern and prevalence of hypercholesterolemia, more preference to vegan diets has influenced consumers towards choosing cow milk alternatives. Plant-based milk alternatives are a rising trend, which can serve as an inexpensive alternate to poor economic group of developing countries and in places, where cow's milk supply is insufficient. Though numerous types of innovative food beverages from plant sources are being exploited for cow milk alternative, many of these faces some/any type of technological issues; either related to processing or preservation. Majority of these milk alternatives lack nutritional balance when compared to bovine milk, however they contain functionally active components with health promoting properties which attracts health conscious consumers. In case of legume based milk alternatives, sensory acceptability is a major limiting factor for its wide popularity. New and advanced non-thermal processing technologies such as ultra high temperature treatment, ultra high pressure homogenization, pulsed electric field processing are being researched for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability of the final product. Concerted research efforts are required in coming years in functional beverages segment to prepare tailor-made newer products which are palatable as well as nutritionally adequate.

  17. Estimating the potential of taxes on sugar-sweetened beverages to reduce consumption and generate revenue.

    Science.gov (United States)

    Andreyeva, Tatiana; Chaloupka, Frank J; Brownell, Kelly D

    2011-06-01

    Beverage taxes came into light with increasing concerns about obesity, particularly among youth. Sugar-sweetened beverages have become a target of anti-obesity initiatives with increasing evidence of their link to obesity. Our paper offers a method for estimating revenues from an excise tax on sugar-sweetened beverages that governments of various levels could direct towards obesity prevention. We construct a model projecting beverage consumption and tax revenues based on best available data on regional beverage consumption, historic trends and recent estimates of the price elasticity of sugar-sweetened beverage demand. The public health impact of beverage taxes could be substantial. An estimated 24% reduction in sugar-sweetened beverage consumption from a penny-per-ounce sugar-sweetened beverage tax could reduce daily per capita caloric intake from sugar-sweetened beverages from the current 190-200 cal to 145-150 cal, if there is no substitution to other caloric beverages or food. A national penny-per-ounce tax on sugar-sweetened beverages could generate new tax revenue of $79 billion over 2010-2015. A modest tax on sugar-sweetened beverages could both raise significant revenues and improve public health by reducing obesity. To the extent that at least some of the tax revenues get invested in obesity prevention programs, the public health benefits could be even more pronounced. Copyright © 2011 Elsevier Inc. All rights reserved.

  18. Texture Adaption in Dysphagia: Acceptability Differences Between Thickened and Naturally Thick Beverages.

    Science.gov (United States)

    Gerschke, Marco; Seehafer, Peggy

    The aim of the study was to investigate differences in the acceptability between thickened and naturally viscous beverages. This was an exploratory, cross-sectional study. One hundred twenty-eight healthy volunteers rated overall liking/disliking of a selection of each of three thickened drinks and three beverages of natural viscosity pre- and postconsumption. Mean ratings were subjected to statistical analysis done with t tests. Although all naturally thick beverages evoked good expectations, there were significant differences in expected acceptance of thickened fluids concerning the kind of beverage. Postconsumption of naturally thick beverages were rated significantly better than thickened. The findings suggest an alternative offer of naturally thick drinks and waiver of thickening water when viscosity adaption is needed. The sufficient and safe oral fluid intake in dysphagia requires compliance to dietetic recommendations. Naturally thick beverages can contribute to increase the appeal of texture-modified diet.

  19. The margin of exposure to formaldehyde in alcoholic beverages.

    Science.gov (United States)

    Monakhova, Yulia B; Jendral, Julien A; Lachenmeier, Dirk W

    2012-06-01

    Formaldehyde has been classified as carcinogenic to humans (WHO IARC group 1). It causes leukaemia and nasopharyngeal cancer, and was described to regularly occur in alcoholic beverages. However, its risk associated with consumption of alcohol has not been systematically studied, so this study will provide the first risk assessment of formaldehyde for consumers of alcoholic beverages.Human dietary intake of formaldehyde via alcoholic beverages in the European Union was estimated based on WHO alcohol consumption data and literature on formaldehyde contents of different beverage groups (beer, wine, spirits, and unrecorded alcohol). The risk assessment was conducted using the margin of exposure (MOE) approach with benchmark doses (BMD) for 10 % effect obtained from dose-response modelling of animal experiments.For tumours in male rats, a BMD of 30 mg kg(-1) body weight per day and a "BMD lower confidence limit" (BMDL) of 23 mg kg(-1) d(-1) were calculated from available long-term animal experiments. The average human exposure to formaldehyde from alcoholic beverages was estimated at 8·10(-5) mg kg(-1) d(-1). Comparing the human exposure with BMDL, the resulting MOE was above 200,000 for average scenarios. Even in the worst-case scenarios, the MOE was never below 10,000, which is considered to be the threshold for public health concerns.The risk assessment shows that the cancer risk from formaldehyde to the alcohol-consuming population is negligible and the priority for risk management (e.g. to reduce the contamination) is very low. The major risk in alcoholic beverages derives from ethanol and acetaldehyde.

  20. Moisture-induced caking of beverage powders.

    Science.gov (United States)

    Chávez Montes, Edgar; Santamaría, Nadia Ardila; Gumy, Jean-Claude; Marchal, Philippe

    2011-11-01

    Beverage powders can exhibit caking during storage due to high temperature and moisture conditions, leading to consumer dissatisfaction. Caking problems can be aggravated by the presence of sensitive ingredients. The caking behaviour of cocoa beverage powders, with varying amounts of a carbohydrate sensitive ingredient, as affected by climate conditions was studied in this work. Sorption isotherms of beverage powders were determined at water activities (a(w) ) ranging from 0.1 to 0.6 in a moisture sorption analyser by gravimetry and fitted to the Brunauer-Emmett-Teller (BET) or the Guggenheim-Anderson-de Boer (GAB) equation. Glass transition temperatures (T(g) ) at several a(w) were analysed by differential scanning calorimetry and fitted to the Gordon-Taylor equation. Deduced T(g) = f(a(w) ) functions helped to identify stability or caking zones. Specific experimental methods, based on the analysis of mechanical properties of powder cakes formed under compression, were used to quantify the degree of caking. Pantry tests complemented this study to put in evidence the visual perception of powder caking with increasing a(w) . The glass transition approach was useful to predict the risks of caking but was limited to products where T(g) can be measured. On the other hand, quantification of the caking degree by analysis of mechanical properties allowed estimation of the extent of degradation for each product. This work demonstrated that increasing amounts of a carbohydrate sensitive ingredient in cocoa beverages negatively affected their storage stability. Copyright © 2011 Society of Chemical Industry.

  1. The effects of carbonated alcoholic herbal beverage on selected ...

    African Journals Online (AJOL)

    Aim: Carbonated Alcoholic herbal beverages (CAHB) are a menace in our society as the drink is grossly abused; this study is therefore aimed at investigating the Histomorphological, selected hepatorenal function indices and some hematological parameters effects induced by a Carbonated Alcoholic Herbal Beverage that ...

  2. Do Preschools Offer Healthy Beverages to Children? A Nationwide Study in Poland

    Directory of Open Access Journals (Sweden)

    Joanna Myszkowska-Ryciak

    2017-10-01

    Full Text Available Background: Children’s beverage consumption patterns have received increased attention in light of the obesity epidemic in this group. In day care centers (DCCs, children spend up to 10 h a day, and typically consume half to three quarters of their daily food intake. The purpose of the study was to investigate what beverages are typically served to children in preschools in Poland, and to evaluate the practices associated with adding sugar and other sweetening agents to beverages. Methods: Direct interviews with preschools staff were conducted with a questionnaire regarding offered beverages and adding sugar and other sweetening agents. The menu of 10 consecutive days and inventory reports were analyzed to verify information. Results: A total of 720 preschools were included in the study. Cocoa and milk coffee substitute were served in 95% of preschools, followed by compote (92%, tea (84%, fruit/herbal tea (73% and water (69%. Water was the only beverage available between meals (93% DCCs. 86% of preschools added sugar to tea/cocoa/coffee substitute drinks, and 74% to compote. Conclusions: In the majority of preschools, beverages which are not recommended were offered. Such an assortment of beverages and common practice of sweetening can increase the amount of added sugar in a children diet. Nutrition education and legal regulations concerning the assortment of beverages served in preschools are urgently needed.

  3. Beverage-Specific Alcohol Sale and Cardiovascular Mortality in Russia

    Directory of Open Access Journals (Sweden)

    Y. E. Razvodovsky

    2010-01-01

    Full Text Available Objective. Recent research evidence suggests that the consumption of different types of alcoholic beverage may have a differential effect on cardiovascular diseases (CVD mortality rates. The aim of this study was to examine the relation between the consumption of different beverage types and CVD mortality rates in Russia across the later-Soviet and post-Soviet periods. Method. Age-standardized male and female CVD mortality data for the period 1970–2005 and data on beverage-specific alcohol sales were obtained Russian State Statistical Committee (Rosstat. Time-series analytical modeling techniques (ARIMA were used to examine the relation between the sales of different alcoholic beverages and CVD mortality rates. Results. Vodka consumption as measured by sales was significantly associated with both male and female CVD mortality rates: a 1 liter increase in vodka sales would result in a 5.3% increase in the male CVD mortality rate and a 3.7% increase in the female rate. The consumption of beer and wine were not associated with CVD mortality rates. Conclusions. The findings from this study suggest that public health efforts should focus on both reducing overall consumption and changing beverage preference away from distilled spirits in order to reduce cardiovascular mortality rates in Russia.

  4. Colorimetric Analysis of Hibiscus Beverages and their Potential Antioxidant Properties.

    Science.gov (United States)

    Camelo-Méndez, G A; Vanegas-Espinoza, P E; Escudero-Gilete, M L; Heredia, F J; Paredes-López, O; Del Villar-Martínez, A A

    2018-05-25

    In food industry, roselle beverages and their subproducts could be functional ingredients since they are an excellent source of bioactive compounds with improved performance due to their important anthocyanins content. The aim of this study was to analyze anthocyanin content and antioxidant properties of aqueous infusions elaborated with color contrasting Hibiscus materials and design a mathematical model in order to predict color-composition relationship. Color measurements of beverages from roselle (Negra, Sudan and Rosa) were made by transmission spectrophotometry, anthocyanins quantification was determined by HPLC, and antioxidant potential was evaluated by in vitro methods (ABTS and FRAP assays). Beverages prepared with particle size minor of 250 μm presented until 4- and 2- times more anthocyanins content and antioxidant capacity respectively, in comparison to beverages prepared with powders with particle size major of 750 μm. Positive correlations among pigments composition and color parameters were found (p Hibiscus beverages with high anthocyanin content. The obtained models could be an important tool to be used in food industry for pigment characterization or functional compounds with potential health benefits.

  5. Yeasts Diversity in Fermented Foods and Beverages

    Science.gov (United States)

    Tamang, Jyoti Prakash; Fleet, Graham H.

    People across the world have learnt to culture and use the essential microorganisms for production of fermented foods and alcoholic beverages. A fermented food is produced either spontaneously or by adding mixed/pure starter culture(s). Yeasts are among the essential functional microorganisms encountered in many fermented foods, and are commercially used in production of baker's yeast, breads, wine, beer, cheese, etc. In Asia, moulds are predominant followed by amylolytic and alcohol-producing yeasts in the fermentation processes, whereas in Africa, Europe, Australia and America, fermented products are prepared exclusively using bacteria or bacteria-yeasts mixed cultures. This chapter would focus on the varieties of fermented foods and alcoholic beverages produced by yeasts, their microbiology and role in food fermentation, widely used commercial starters (pilot production, molecular aspects), production technology of some common commercial fermented foods and alcoholic beverages, toxicity and food safety using yeasts cultures and socio-economy

  6. The quantitative analysis of thiamin and riboflavin and their respective vitamers in fermented alcoholic beverages.

    Science.gov (United States)

    Hucker, Barry; Wakeling, Lara; Vriesekoop, Frank

    2011-12-14

    This research aimed to develop a simple and effective method for analyzing thiamin (B(1)), riboflavin (B(2)) and their respective vitamers by high performance liquid chromatography (HPLC) in fermented alcoholic beverages. The method developed here employs a phosphate buffer/methanol gradient elution on a single reverse phase column, coupled with independent fluorescent detection regimes. It also employs a precolumn derivatization to convert thiamin to thiochrome via an alkaline potassium ferricyanide solution. The method described here allowed a spike recovery of better than 97%, with a typical linear detection range (R(2) ≥ 0.9997) between ≤ 5 and ≥ 500 μg/L for all vitamers studied. Lager style beers were found to contain significantly (p porters, 104.4 μg/L; wheat beers, 130.7 μg/L), which may be due to the raw material and extensive processing that occurs for this style. There was no statistical difference (p = 0.608) between the riboflavin content of each beer style. Furthermore, wines and ciders contain less thiamin and riboflavin than beer, which is also likely to be due to the base materials used and the differences in processing steps to produce these beverages.

  7. Beverages contribute extra calories to meals and daily energy intake in overweight and obese women.

    Science.gov (United States)

    Appelhans, Bradley M; Bleil, Maria E; Waring, Molly E; Schneider, Kristin L; Nackers, Lisa M; Busch, Andrew M; Whited, Matthew C; Pagoto, Sherry L

    2013-10-02

    Caloric beverages may promote obesity by yielding energy without producing satiety, but prior laboratory and intervention studies are inconclusive. This study examined whether the diets of free-living overweight and obese women show evidence that calories from beverages are offset by reductions in solid food within individual eating occasions and across entire days. Eighty-two women weighed and recorded all consumed foods and beverages for seven days. Beverages were coded as high-calorie (≥ 0.165 kcal/g) or low-calorie (food were calculated for each eating occasion and day. In covariate-adjusted models, energy intake from solid food did not differ between eating occasions that included high-calorie or low-calorie beverages and those with no reported beverage. Energy intake from solid food was also unrelated to the number of high-calorie or low-calorie beverages consumed per day. On average, eating occasions that included a high-calorie beverage were 169 kcal higher in total energy than those with no reported beverage, and 195 kcal higher in total energy than those that included a low-calorie beverage. Each high-calorie beverage consumed per day contributed an additional 147 kcal to women's daily energy intake, whereas low-calorie beverage intake was unrelated to daily energy intake. Beverages contributed to total energy intake in a near-additive fashion among free-living overweight and obese women, suggesting a need to develop more effective interventions to reduce caloric beverage intake in the context of weight management, and to potentially reexamine dietary guidelines. © 2013.

  8. Beverages contribute extra calories to meals and daily energy intake in overweight and obese women

    Science.gov (United States)

    Appelhans, Bradley M.; Bleil, Maria E.; Waring, Molly E.; Schneider, Kristin L.; Nackers, Lisa M.; Busch, Andrew M.; Whited, Matthew C.; Pagoto, Sherry L.

    2013-01-01

    Caloric beverages may promote obesity by yielding energy without producing satiety, but prior laboratory and intervention studies are inconclusive. This study examined whether the diets of free-living overweight and obese women show evidence that calories from beverages are offset by reductions in solid food within individual eating occasions and across entire days. Eighty-two women weighed and recorded all consumed foods and beverages for seven days. Beverages were coded as high-calorie (≥0.165 kcal/g) or low-calorie (food were calculated for each eating occasion and day. In covariate-adjusted models, energy intake from solid food did not differ between eating occasions that included high-calorie or low-calorie beverages and those with no reported beverage. Energy intake from solid food was also unrelated to the number of high-calorie or low-calorie beverages consumed per day. On average, eating occasions that included a high-calorie beverage were 169 kcal higher in total energy than those with no reported beverage, and 195 kcal higher in total energy than those that included a low-calorie beverage. Each high-calorie beverage consumed per day contributed an additional 147 kcal to women’s daily energy intake, whereas low-calorie beverage intake was unrelated to daily energy intake. Beverages contributed to total energy intake in a near-additive fashion among free-living overweight and obese women, suggesting a need to develop more effective interventions to reduce caloric beverage intake in the context of weight management, and to potentially reexamine dietary guidelines. PMID:24041722

  9. Electrolytes, sugar, calories, osmolarity and pH of beverages and coconut water.

    Science.gov (United States)

    Chavalittamrong, B; Pidatcha, P; Thavisri, U

    1982-09-01

    Oral rehydration has been recommended in patients with diarrhoea to replace fluid loss from the gastrointestinal tract and reduce the need for intravenous therapy. Beverages (i.e. Cola, Sprite etc.) and coconut water may be used as sources of oral fluid when glucose-electrolyte solution is not available. To evaluate the usefulness and effectiveness of these soft drinks, the basic data such as electrolytes, sugar, calories, osmolarity and pH were determined. The electrolytes of the beverages were significantly lower (p less than 0.001) than the coconut water, especially potassium. The osmolarity of the beverages, which were 693 mOsm/l, was significantly higher (p less than 0.001) than the coconut water (288 mOsm/l); pH of the beverages (3.1) was more acidic (p less than 0.001) than the coconut water (5.4). While the sugar content of the beverages, which were 8.7 gm/dl, was significantly higher (p less than 0.001) than the coconut water (1.1 gm/dl). On comparison, all brands of beverages would give more calories than the coconut water however the coconut water would be absorbed more easily than any brand of soft drink beverage.

  10. ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint

    Directory of Open Access Journals (Sweden)

    Jasmina Vitas

    2018-01-01

    Full Text Available Antioxidant activity to stable DPPH radical (AADPPH and unstable hydroxyl radicals (AA.OH and nutraceuticals (monounsaturated fatty acids (MUFAs, polyunsaturated fatty acids (PUFAs and ascorbic acid content of kombucha fermented milks with peppermint (KFM-P were modelled and optimised. Beverages were produced by the addition of 10 % of kombucha peppermint inoculum to the milk containing 0.8, 1.6 and 2.8 % milk fat at 37, 40 and 43 °C. Response surface methodology (RSM indicated opposite response surfaces for AADPPH and AA.OH PUFAs and ascorbic acid, as most significant and influential factors, were included in graphical optimization and gave the working region for obtaining products of highest antioxidant quality: lower temperatures and milk fat up to 1.8 %; higher temperatures and milk fat of maximum 1.6 %. ANN modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint was, as expected, more accurate than RSM.

  11. The effect of alcoholic beverages on iron and zinc metabolism in the rat.

    Science.gov (United States)

    Fairweather-Tait, S J; Southon, S; Piper, Z

    1988-09-01

    1. Male Wistar rats (approximately 200 g) were given distilled water and a semi-synthetic control diet for 6 d. On day 7, 37 kBq 65Zn were administered intramuscularly and the rats were given distilled water, beer, cider, red wine, whisky or ethanol as their only source of fluid. The wine, whisky and ethanol were diluted so that each of the beverages contained a similar ethanol concentration (approximately 30 g/l). Food and fluid intake, growth rate and whole-body 65Zn were measured regularly over 11 d, after which animals were killed and blood haemoglobin (Hb) concentration, liver iron stores and the Zn concentration in testes determined. 2. There were no differences in body-weight gain or food intake between groups but fluid intake for the beer group was considerably higher than that for the other groups. 3. There was a significant effect of the type of alcoholic beverage consumed on whole-body 65Zn retention. Rats given whisky had a smaller daily loss of 65Zn than those given water, beer or cider. The ethanol group also showed a lower rate of 65Zn loss compared with the water group. The observed changes in whole-body 65Zn retention could be explained by an adverse influence of ethanol on Zn absorption from the diet. 4. Blood Hb and testes Zn concentration were similar in all groups but the type of liquid consumed influenced liver Fe levels. The cider group had the lowest liver Fe values and the ethanol group the highest values. 5. It is apparent from the present study that ethanol and alcoholic beverages affect Zn and Fe metabolism, but that the effects of ethanol are moderated by other components of the alcoholic beverages.

  12. Use of false ID cards and other deceptive methods to purchase alcoholic beverages during high school.

    Science.gov (United States)

    Schwartz, R H; Farrow, J A; Banks, B; Giesel, A E

    1998-01-01

    Altered motor vehicle drivers's licenses or other falsified or counterfeit photo identification cards are widely and illegally used by teenagers to obtain beer and other alcohol beverages. We obtained information on the methods currently used by teenagers to purchase beer and wine by asking nine hundred teenagers, between 16-19 years old to complete a brief, confidential questionnaire. High school students most often obtained alcoholic beverages by requesting someone of legal age to purchase it for them. College students used borrowed, altered, or counterfeit identification (ID) more often than high school students. Photo IDs purchased through mail order from a magazine advertisement were used infrequently and when use was attempted, they were sometimes (25%) unsuccessful. Fifteen percent of high school students, 14% of college freshmen, and 24% of teenage drug abusers were able to purchase beer by the case with borrowed, altered, or fake ID. Suggestions to reduce sales of alcohol-containing beverages to minors include universal "carding" of prospective purchasers, use of two view or hologram photos on a drivers' license, requiring three different ID cards at the point of purchase, and penalties to stores that fail to make a good effort to identify underage customers.

  13. 10 CFR 431.292 - Definitions concerning refrigerated bottled or canned beverage vending machines.

    Science.gov (United States)

    2010-01-01

    .... Basic model means, with respect to refrigerated bottled or canned beverage vending machines, all units... beverages and dispenses the bottled or canned beverages on payment. V means the refrigerated volume (ft3) of...

  14. Frontostriatal and behavioral adaptations to daily sugar-sweetened beverage intake: a randomized controlled trial.

    Science.gov (United States)

    Burger, Kyle S

    2017-03-01

    Background: Current obesity theories suggest that the repeated intake of highly palatable high-sugar foods causes adaptions in the striatum, parietal lobe, and prefrontal and visual cortices in the brain that may serve to perpetuate consumption in a feed-forward manner. However, the data for humans are cross-sectional and observational, leaving little ability to determine the temporal precedence of repeated consumption on brain response. Objective: We tested the impact of regular sugar-sweetened beverage intake on brain and behavioral responses to beverage stimuli. Design: We performed an experiment with 20 healthy-weight individuals who were randomly assigned to consume 1 of 2 sugar-sweetened beverages daily for 21 d, underwent 2 functional MRI sessions, and completed behavioral and explicit hedonic assessments. Results: Consistent with preclinical experiments, daily beverage consumption resulted in decreases in dorsal striatal response during receipt of the consumed beverage ( r = -0.46) and decreased ventromedial prefrontal response during logo-elicited anticipation ( r = -0.44). This decrease in the prefrontal response correlated with increases in behavioral disinhibition toward the logo of the consumed beverage ( r = 0.54; P = 0.02). Daily beverage consumption also increased precuneus response to both juice logos compared with a tasteless control ( r = 0.45), suggesting a more generalized effect toward beverage cues. Last, the repeated consumption of 1 beverage resulted in an explicit hedonic devaluation of a similar nonconsumed beverage ( P < 0.001). Conclusions: Analogous to previous reports, these initial results provide convergent data for a role of regular sugar-sweetened beverage intake in altering neurobehavioral responses to the regularly consumed beverage that may also extend to other beverage stimuli. Future research is required to provide evidence of replication in a larger sample and to establish whether the neurobehavioral adaptations observed

  15. Effects of a multi-micronutrient-fortified beverage, with and without sugar, on growth and cognition in South African schoolchildren: a randomised, double-blind, controlled intervention

    OpenAIRE

    Taljaard, Christine; Covic, Namukolo M.; Van Graan, Averalda E.; Kruger, Herculina S.; Smuts, Cornelius M.; Baumgartner, Jeannine; Wright, Hattie H.; Jerling, Johann C.

    2013-01-01

    Little is known about the effects of combined micronutrient and sugar consumption on growth and cognition. In the present study, we investigated the effects of micronutrients and sugar, alone and in combination, in a beverage on growth and cognition in schoolchildren. In a 2 £ 2 factorial design, children (n 414, 6–11 years) were randomly allocated to consume beverages containing (1) micronutrients with sugar, (2) micronutrients with a non-nutritive sweetener, (3) no micronutrients w...

  16. 29 CFR 779.388 - Exemption provided for food or beverage service employees.

    Science.gov (United States)

    2010-07-01

    ... 29 Labor 3 2010-07-01 2010-07-01 false Exemption provided for food or beverage service employees... Service Establishments Restaurants and Establishments Providing Food and Beverage Service § 779.388 Exemption provided for food or beverage service employees. (a) A special exemption is provided in section 13...

  17. Mitigating health risks associated with alcoholic beverages through metabolic engineering.

    Science.gov (United States)

    Jayakody, Lahiru N; Lane, Stephan; Kim, Heejin; Jin, Yong-Su

    2016-02-01

    Epidemiological studies have established a positive relationship between the occurrence of cancer and consumption of alcoholic beverages. Metabolic engineering of brewing yeast to reduce potential carcinogenic compounds in alcoholic beverage is technically feasible as well as economically promising. This review presents the mechanisms of formation of potentially carcinogenic components in alcoholic beverages, such as formaldehyde, acetaldehyde, ethyl carbamate, acrylamide, and heavy metals, and introduces effective genetic perturbations to minimize the concentrations of these harmful components. As precise and effective genome editing tools for polyploid yeast are now available, we envision that yeast metabolic engineering might open up new research directions for improving brewing yeast in order to ensure product safety as well as to increase overall quality of alcoholic beverages. Copyright © 2015 Elsevier Ltd. All rights reserved.

  18. International Space Station (ISS) Potable Water Dispenser (PWD) Beverage Adapter (BA) Redesign

    Science.gov (United States)

    Edgerly, Rachel; Benoit, Jace; Shindo, David

    2012-01-01

    The Potable Water Dispenser used on the International Space Station (ISS) interfaces with food and drink packages using the Beverage Adapter and Needle. Unexpected leakage has been seen in this interface. The Beverage Adapter used on ]orbit was returned to the ground for Test, Teardown, and Evaluation. The results of that investigation prompted a redesign of the Beverage Adapter and Needle. The Beverage Adapter materials were changed to be more corrosion resistant, and the Needle was redesigned to preclude leakage. The redesigns have been tested and proven.

  19. Food and Beverage Marketing in Schools: A Review of the Evidence

    OpenAIRE

    Velazquez, Cayley E.; Black, Jennifer L.; Potvin Kent, Monique

    2017-01-01

    Despite growing interest from government agencies, non-governmental organizations and school boards in restricting or regulating unhealthy food and beverage marketing to children, limited research has examined the emerging knowledge base regarding school-based food and beverage marketing in high-income countries. This review examined current approaches for measuring school food and beverage marketing practices, and evidence regarding the extent of exposure and hypothesized associations with c...

  20. Traditional biotechnology for new foods and beverages.

    Science.gov (United States)

    Hugenholtz, Jeroen

    2013-04-01

    The food and beverage industry is re-discovering fermentation as a crucial step in product innovation. Fermentation can provide various benefits such as unique flavor, health and nutrition, texture and safety (shelf life), while maintaining a 100% natural label. In this review several examples are presented on how fermentation is used to replace, modify or improve current, artificially produced, foods and beverages and how also fermentation can be used for completely novel consumer products. Copyright © 2013 Elsevier Ltd. All rights reserved.

  1. Postprandial Glycemic and Insulinemic Responses to Common Breakfast Beverages Consumed with a Standard Meal in Adults Who Are Overweight and Obese.

    Science.gov (United States)

    Li, Jia; Janle, Elsa; Campbell, Wayne W

    2017-01-04

    Breakfast beverages with different nutrient compositions may affect postprandial glycemic control differently. We assessed the effects of consuming (1) common breakfast beverages (water, sugar-sweetened coffee, reduced-energy orange juice (OJ), and low-fat milk (LFM)); and (2) fat-free, low-fat, and whole milk with breakfast on postprandial plasma glucose and insulin responses in adults who were overweight/obese. Forty-six subjects (33F/13M, body mass index: 32.5 ± 0.7 kg/m², age: 50 ± 1 years, mean ± SEMs) consumed a standard sandwich with one of the six beverages on separate mornings in randomized order. The test beverages (except water) each contained 12 g digestible carbohydrate. Plasma glucose and insulin concentrations were measured from blood obtained pre- and post-meal at 30-min intervals for 4 h and incremental areas under the curve (AUC) were computed. We found (1) among different beverage types, glucose AUC was higher for coffee versus water, OJ, and LFM. Insulin AUC was higher for coffee and LFM versus OJ and water; (2) Glucose AUCs were not different among water and milks while insulin AUC was higher for milks versus water. In conclusion, consumption of water, reduced-energy OJ, or milk (irrespective of fat content) with a meal may be preferable to consuming sugar-sweetened coffee for glucose control in middle-aged adults who are overweight and obese.

  2. Estimation of beverage consumption and associated caloric intake in adult Czech population. An observational study.

    Science.gov (United States)

    Adámková, Věra; Hubáček, Jaroslav A; Zimmelová, Petra; Velemínský, Miloš

    2011-01-01

    Food intake is a commonly monitored issue in many studies. In contrast, almost no information has been published on beverage intake in adults. To evaluate beverage intake, we studied a population of 1, 200 adults (656 males and 544 females, aged 18-54 years). The volumes and types of beverages were obtained from self-reported questionnaires. The mean beverage intake was highly variable, with a minimum of 450 mL/day and a maximum of 5,330 mL/day. A mean of 1,575 mL/day was found in the entire population (2,300 mL in males and 840 mL in females). Different patterns in the consumption of beverage types were observed between the males and females. For both males and females, the most common beverage consumed was water followed by tea. The next preferable beverages were alcoholic beer, coffee, and non-alcoholic beer in males and coffee, milk, and alcoholic beer in females. The estimated caloric intake from beverages covers, in most individuals, 10-30% of the recommended daily caloric intake. There is substantial variation among individuals, both in beverage intake and in caloric intake through beverages. The caloric intake from beverages reaches, in some individuals, one-third of the recommended daily caloric rate. © 2011 Neuroendocrinology Letters

  3. Reach Out and Eat: Food and Beverages Depicted in Books for Preschoolers.

    Science.gov (United States)

    England, Jessica L; Linchey, Jennifer; Madsen, Kristine A; Patel, Anisha I

    2015-11-01

    To examine food and beverage depictions in books for preschoolers. Books for preschoolers from Reach Out and Read (ROR; n = 42), public library (n = 27), and Publisher's Weekly booklists (n = 31) were examined for nutritive and empty-calorie food and beverage depictions. It was found that 66% of books depicted at least 1 food or beverage. More books depicted nutritive items than empty-calorie items (87.5% vs 54.7%, P foods. When selecting books for ROR, it may be important to consider food and beverage depictions and messages. © The Author(s) 2015.

  4. Principles and Practices of Bar and Beverage Management - The Drinks Handbook

    OpenAIRE

    Murphy, James Peter

    2013-01-01

    Murphy, J. (2013) The Principles and Practices of Bar and Beverage Management - The Drinks Handbook, Goodfellows Publishing Ltd, Oxford, England. The Principles and Practices of Bar and Beverage Management - The Drinks Handbook is an authoritative resource and comprehensive training guide, essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. Written and configured in an accessible and user-friendly style, packed with ...

  5. Carcinogenicity of acetaldehyde in alcoholic beverages: risk assessment outside ethanol metabolism.

    Science.gov (United States)

    Lachenmeier, Dirk W; Kanteres, Fotis; Rehm, Jürgen

    2009-04-01

    In addition to being produced in ethanol metabolism, acetaldehyde occurs naturally in alcoholic beverages. Limited epidemiological evidence points to acetaldehyde as an independent risk factor for cancer during alcohol consumption, in addition to the effects of ethanol. This study aims to estimate human exposure to acetaldehyde from alcoholic beverages and provide a quantitative risk assessment. The human dietary intake of acetaldehyde via alcoholic beverages was estimated based on World Health Organization (WHO) consumption data and literature on the acetaldehyde contents of different beverage groups (beer, wine, spirits and unrecorded alcohol). The risk assessment was conducted using the European Food Safety Authority's margin of exposure (MOE) approach with benchmark doses obtained from dose-response modelling of animal experiments. Life-time cancer risk was calculated using the T25 dose descriptor. The average exposure to acetaldehyde from alcoholic beverages was estimated at 0.112 mg/kg body weight/day. The MOE was calculated to be 498, and the life-time cancer risk at 7.6 in 10,000. Higher risk may exist for people exposed to high acetaldehyde contaminations, as we have found in certain unrecorded alcohol beverages in Guatemala and Russia, for which we have demonstrated possible exposure scenarios, with risks in the range of 1 in 1000. The life-time cancer risks for acetaldehyde from alcoholic beverages greatly exceed the usual limits for cancer risks from the environment set between 1 : 10,000 and 1 : 1,000,000. Alcohol consumption has thus been identified as a direct source of acetaldehyde exposure, which in conjunction with other sources (food flavourings, tobacco) results in a magnitude of risk requiring intervention. An initial public health measure could be to reduce the acetaldehyde content in alcoholic beverages as low as technologically possible, and to restrict its use as a food flavour additive.

  6. Food and beverage cues in UK and Irish children-television programming.

    Science.gov (United States)

    Scully, Paul; Reid, Orlaith; Macken, Alan; Healy, Mark; Saunders, Jean; Leddin, Des; Cullen, Walter; Dunne, Colum; O'Gorman, Clodagh S

    2014-11-01

    Increased time in which children spend watching television is a well-described contributor to paediatric obesity. This study investigated the frequency and type of food and beverage placement in children-specific television broadcasts and compared data from UK (UK) and Irish television stations. Content analysis, totalling 82.5 h, reflecting 5 weekdays of children-specific television broadcasting on UK and Irish television channels was performed. To allow comparison between UK and Irish food and beverage cues, only broadcasts between 06.00 and 11.30 were analysed. Data were coded separately by two analysts and transferred to SPSS for analyses. Food and beverage cues were coded based on type of product, product placement, product use, motivation, outcome and characters involved. A total of 1155 food and beverage cues were recorded. Sweet snacks were the most frequent food cue (13.3%), followed by sweets/candy (11.4%). Tea/coffee was the most frequent beverage cue (13.5%), followed by sugar-sweetened beverages (13.0%). The outcome of the cue was positive in 32.6%, negative in 19.8%, and neutral in 47.5% of cases. The most common motivating factor associated with each cue was celebratory/social (25.2%), followed by hunger/thirst (25.0%). Comparison of UK and Irish placements showed both to portray high levels of unhealthy food cues. However, placements for sugar-sweetened beverages were relatively low on both channels. This study provides further evidence of the prominence of unhealthy foods in children's programming. These data may provide guidance for healthcare professionals, regulators and programme makers in planning for a healthier portrayal of food and beverage in children's television. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://group.bmj.com/group/rights-licensing/permissions.

  7. Resource conservation through beverage container recycling

    Energy Technology Data Exchange (ETDEWEB)

    Gaines, L L; Wolsky, A M

    1983-01-01

    This paper compares resource use for new and recycled polyester soft drink bottles with the glass bottles they displace, to determine the alternatives with minimum resource burden. A mechanism is then suggested for encouraging one efficient alternative. Since the introduction of plastic soft-drink bottles in 1977, the 2 1. container has captured almost the entire U.S. market. The number of PET bottles used in 1981 was 2.4 billion, and could grow to 14 billion by 1990 if the penetration into the 0.5 1. market is as rapid as some experts predict (2). Consumers value the PET bottle's light weight and unbreakability. However, plastic bottles are made from oil and gas feedstocks which are imported and becoming more expensive. Recycling drastically reduces the oil and gas required to supply these bottles; recycling PET from bottles to other uses could save on the order of six million barrels of oil equivalent per year by 1990. A simple and economic technology is available for performing this recovery, yet only 5% of the bottles used in 1980 were returned. What is missing is an effective inducement for bottle return. The reverse-vending machines that we propose can provide part of that inducement by eliminating the inconvenience that now surrounds the sale of empty bottles to recyclers. These machines would dispense coins in return for empty PET bottles, and could be located in supermarkets or their parking lots. We believe the design, construction, and use of such machines is an opportunity that has been overlooked.

  8. Taxation and Sugar-Sweetened Beverages: Position of Dietitians of Canada.

    Science.gov (United States)

    2016-06-01

    Dietitians of Canada recommends that an excise tax of at least 10-20% be applied to sugar-sweetened beverages sold in Canada given the negative impact of these products on the health of the population and the viability of taxation as a means to reduce consumption. For the greatest impact, taxation measures should be combined with other policy interventions such as increasing access to healthy foods while decreasing access to unhealthy foods in schools, daycares, and recreation facilities; restrictions on the marketing of foods and beverages to children; and effective, long-term educational initiatives. This position is based on a comprehensive review of the literature. The Canadian population is experiencing high rates of obesity and excess weight. There is moderate quality evidence linking consumption of sugar-sweetened beverages to excess weight, obesity, and chronic disease onset in children and adults. Taxation of sugar-sweetened beverages holds substantiated potential for decreasing its consumption. Based on economic models and results from recent taxation efforts, an excise tax can lead to a decline in sugar-sweetened beverage purchase and consumption. Taxation of up to 20% can lead to a consumption decrease by approximately 10% in the first year of its implementation, with a postulated 2.6% decrease in weight per person on average. Revenue generated from taxation can be used to fund other obesity reduction initiatives. A number of influential national organizations support a tax on sugar-sweetened beverages.

  9. Food and Beverage Marketing to Latinos: A Systematic Literature Review.

    Science.gov (United States)

    Adeigbe, Rebecca T; Baldwin, Shannon; Gallion, Kip; Grier, Sonya; Ramirez, Amelie G

    2015-10-01

    Obesity rates among U.S. adults and children have increased over the past two decades and, although signs of stabilization and decline among certain age groups and geographies are being reported, the prevalence of obesity among Latino adults and children remain high. The Latino population is growing in parallel to these obesity rates and marketers realize they cannot ignore this growing, high-spending, media-consuming segment. Studies examining food and beverage marketing strategies tend to discuss minority groups in general but do not account for racial and ethnic differences, reducing our ability to explain existing inequities. This article aimed to identify the food and beverage marketing strategies used to influence food environments for Latinos versus non-Latinos. A systematic literature review and analysis, guided by an established marketing conceptual framework, determined that the food and beverage marketing environment for Latinos is less likely to promote healthy eating and more likely to encourage consumption of low-nutrient, calorie-dense foods and beverages. This analysis also determined that Latinos' food environment and the placement of food retail stores appears to influence their body mass index; however, placement of these stores cannot be generalized, as geographical differences exist. While food and beverage marketing is only one of many sources of influence on food and beverage consumption, these findings reinforce the notion that Latinos are at a disadvantage when it comes to exposure of healthy lifestyle messaging and health-promoting food environments. © 2014 Society for Public Health Education.

  10. Short-term salivary acetaldehyde increase due to direct exposure to alcoholic beverages as an additional cancer risk factor beyond ethanol metabolism

    Directory of Open Access Journals (Sweden)

    Monakhova Yulia B

    2011-01-01

    Full Text Available Abstract Background An increasing body of evidence now implicates acetaldehyde as a major underlying factor for the carcinogenicity of alcoholic beverages and especially for oesophageal and oral cancer. Acetaldehyde associated with alcohol consumption is regarded as 'carcinogenic to humans' (IARC Group 1, with sufficient evidence available for the oesophagus, head and neck as sites of carcinogenicity. At present, research into the mechanistic aspects of acetaldehyde-related oral cancer has been focused on salivary acetaldehyde that is formed either from ethanol metabolism in the epithelia or from microbial oxidation of ethanol by the oral microflora. This study was conducted to evaluate the role of the acetaldehyde that is found as a component of alcoholic beverages as an additional factor in the aetiology of oral cancer. Methods Salivary acetaldehyde levels were determined in the context of sensory analysis of different alcoholic beverages (beer, cider, wine, sherry, vodka, calvados, grape marc spirit, tequila, cherry spirit, without swallowing, to exclude systemic ethanol metabolism. Results The rinsing of the mouth for 30 seconds with an alcoholic beverage is able to increase salivary acetaldehyde above levels previously judged to be carcinogenic in vitro, with levels up to 1000 μM in cases of beverages with extreme acetaldehyde content. In general, the highest salivary acetaldehyde concentration was found in all cases in the saliva 30 sec after using the beverages (average 353 μM. The average concentration then decreased at the 2-min (156 μM, 5-min (76 μM and 10-min (40 μM sampling points. The salivary acetaldehyde concentration depends primarily on the direct ingestion of acetaldehyde contained in the beverages at the 30-sec sampling, while the influence of the metabolic formation from ethanol becomes the major factor at the 2-min sampling point. Conclusions This study offers a plausible mechanism to explain the increased risk for oral

  11. Novel botanical ingredients for beverages.

    Science.gov (United States)

    Gruenwald, Joerg

    2009-01-01

    Natural substances are generally preferred over chemical ones and are generally seen as healthy. The increasing demand for natural ingredients, improving health and appearance, is also attracting beverages as the fastest growing segment on the functional food market. Functional beverages are launched as fortified water, tea, diary or juices claiming overall nutrition, energy, anti-aging or relaxing effects. The substitution of so called superfruits, such as berries, grapes, or pomegranate delivers an effective range of beneficial compounds, including vitamins, fatty acids, minerals, and anti-oxidants. In this context, new exotic and African fruits could be useful sources in the near future. Teas and green botanicals, such as algae or aloe vera are also rich in effective bioactives and have been used traditionally. The botanical kingdom offers endless possibilities.

  12. Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks.

    Science.gov (United States)

    Gaglio, Raimondo; Francesca, Nicola; Di Gerlando, Rosalia; Mahony, Jennifer; De Martino, Simone; Stucchi, Carlo; Moschetti, Giancarlo; Settanni, Luca

    2017-10-01

    This study aimed to evaluate the levels of enteric bacteria in ice cubes produced in different environments (home-made, prepared in bars and pubs with ice machines and produced in industrial plants) and to determine their survival in different alcoholic beverages and soft drinks. Members of the Enterobacteriaceae family were found in almost all samples analysed. All industrial and the majority of home-made samples did not contain coliforms. Enterococci were not identified in domestic samples while they were detected in two industrial and three bar/pub samples. The samples collected from bars and pubs were characterized by the highest levels of enteric bacteria. Fourteen strains representing 11 species of eight bacterial genera were identified, some of which are known agents of human infections. The most numerous groups included Enterococcus and Stenotrophomonas. The survival of Enterococcus faecium ICE41, Pantoea conspicua ICE80 and Stenotrophomonas maltophilia ICE272, that were detected at the highest levels (100-400 CFU/100 mL thawed ice) in the ice cubes, was tested in six drinks and beverages characterized by different levels of alcohol, CO 2 , pH and the presence of antibacterial ingredients. The results showed a species-specific behaviour and, in general, a reduction of the microbiological risks associated with ice after its transfer to alcoholic or carbonated beverages. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. TLC analysis of some phenolic compounds in kombucha beverage

    Directory of Open Access Journals (Sweden)

    Malbaša Radomir V.

    2004-01-01

    Full Text Available Black and green tea contains a wide range of natural phenolic compounds Flavanoids and their glycosides, catechins and the products of their condensation, and phenolic acids are the most important. Kombucha beverage is obtained by fermentation of tea fungus on black or green tea sweetened with sucrose. The aim of this paper was to investigate the composition of some phenolic compounds, catechin, epicatechin, quercetin, myricetin, gallic and tanic acid, and monitoring of their status during tea fungus fermentation. The method used for this study was thin layer chromatography with two different systems. The main phenolic compounds in the samples with green tea were catechin and epicatechin, and in the samples with black tea it was quercetin.

  14. Beverages-Food Industry Cluster Development Based on Value Chain in Indonesia

    OpenAIRE

    Lasmono Tri Sunaryanto; Gatot Sasongko; Ira Yumastuti

    2014-01-01

    This study wants to develop the cluster-based food and beverage industry value chain that corresponds to the potential in the regions in Java Economic Corridor. Targeted research: a description of SME development strategies that have been implemented, composed, and can be applied to an SME cluster development strategy of food and beverage, as well as a proven implementation strategy of SME cluster development of food and beverage. To achieve these objectives, implemented descriptive methods, ...

  15. Global Trends in the Affordability of Sugar-Sweetened Beverages, 1990–2016

    Science.gov (United States)

    Blecher, Evan; Liber, Alex C.; Nguyen, Binh; Stoklosa, Michal

    2017-01-01

    Introduction The objective of this study was to quantify changes in the affordability of sugar-sweetened beverages, a product implicated as a contributor to rising rates of obesity worldwide, as a function of product price and personal income. Methods We used international survey data in a retrospective analysis of 40 high-income and 42 low-income and middle-income countries from 1990 to 2016. Prices of sugar-sweetened beverages were from the Economist Intelligence Unit’s World Cost of Living Survey. Income and inflation data were from the International Monetary Fund’s World Economic Outlook Database. The measure of affordability was the average annual percentage change in the relative-income price of sugar-sweetened beverages, which is the annual rate of change in the proportion of per capita gross domestic product needed to purchase 100 L of Coca-Cola in each country in each year of the study. Results In 79 of 82 countries, the proportion of income needed to purchase sugar-sweetened beverages declined on average (using annual measures) during the study period. This pattern, described as an increase in the affordability of sugar-sweetened beverages, indicated that sugar-sweetened beverages became more affordable more rapidly in low-income and middle-income countries than in high-income countries, a fact largely attributable to the higher rate of income growth in those countries than to a decline in the real price of sugar-sweetened beverages. Conclusion Without deliberate policy action to raise prices, sugar-sweetened beverages are likely to become more affordable and more widely consumed around the world. PMID:28472607

  16. Antioxidant capacity of some plants foods and beverages consumed ...

    African Journals Online (AJOL)

    Today plant foods and beverages are receiving more scientific attention because of their potential to curb the effect of free radicals in the human system. The present study reports on the antioxidant potentials of some plants foods and beverages consumed in the Eastern Region of Nigeria. The study made use of the ferric ...

  17. Food and beverage advertising during children's television programming.

    Science.gov (United States)

    Scully, P; Macken, A; Leddin, D; Cullen, W; Dunne, C; Gorman, C O

    2015-03-01

    Increasing prevalence of overweight and obese children in developed countries poses a substantial threat to long-term health. One well-described factor is the amount of time spent watching television, with exposure to food advertising a known influence on food preferences and consumption patterns. Following recent formulation of new rules regarding advertising of food during children's programming, we sought to examine the advertising content in children-specific television broadcasts on Irish television. Advertisement content analysis for 5 weekdays of children-specific television broadcasting from 0700 to 1700 hours on Irish television was performed. Data were coded and transferred to SPSS for analyses. Food and beverage advertisements were coded based on type of product, nutritional content, intended age group and outcome. 322 advertisements were broadcast during the recording period. 31 % (n = 101) of advertisements related to food or beverage products with 66.3 % (n = 68) of food advertisements being for foods that should be eaten in moderation. The most frequently recorded food advertisement was for fast food products (27.3 %, n = 24), followed by sweets/candy (21.6 %, n = 19) and dairy products (17.0 %, n = 15). The most frequently recorded beverage advertisement was for natural orange juices (46.2 %, n = 6). 54.7 % (n = 176) of advertisements were adult specific with 27.3 % (n = 88) being children specific. All food and beverage advertisements were associated with a positive outcome (n = 322). These results demonstrate that food and beverages depicted in advertisements during children's programming are predominantly unhealthy foods with high salt and sugar contents. The findings from this study again highlight the ongoing need for new rules regarding food advertising in children's programming.

  18. A comparison of fruits, vegetables, sugar-sweetened beverages, and desserts in the packed lunches of elementary school children.

    Science.gov (United States)

    Farris, Alisha R; Misyak, Sarah; Duffey, Kiyah J; Mann, Georgianna R; Davis, George C; Hosig, Kathy; Atzaba-Poria, Naama; McFerren, Mary M; Serrano, Elena L

    2015-06-01

    An estimated 40% of children bring a packed lunch to school. These lunches are not required to meet nutrition standards. The aim of this study was to compare differences in the nutritional quality of elementary packed lunches by the presence or absence of sugar-sweetened beverages (SSB), desserts, and fruits and vegetables (FVs). Observational data for prekindergarten and kindergarten packed lunches were collected from three schools in rural Virginia for 5 consecutive school days and analyzed for macro- and micronutrients and by the presence or absence of food and beverage items. Of the 561 packed lunch observations collected, 41.7% contained no FV, 41.2% contained an SSB, and 61.1% contained a dessert. The nutrient profile of packed lunches with at least one fruit or vegetable had significantly higher levels of carbohydrate, fiber, sugar, vitamin A, and vitamin C. Packed lunches containing an SSB had significantly higher levels of sugar and vitamin C and significantly lower levels of protein, fiber, vitamin A, calcium, and iron. Packed lunches containing a dessert had significantly higher levels of energy, carbohydrate, fat, saturated fat, sodium, sugar, vitamin C, and iron and significantly lower levels of vitamin A. Additional research is needed to fully understand parent and child motivations for packing lunches and the decision processes that influence the inclusion of food items. The development of packed lunch interventions, encouragement of National School Lunch Program participation, or enactment of school policies to increase the nutritional value of packed lunches is warranted.

  19. Textural characteristics of fermented milk beverages produced by kombucha

    Directory of Open Access Journals (Sweden)

    Duraković Katarina G.

    2009-01-01

    Full Text Available Rheological properties of fermented dairy products are very important parameters of the product quality. The behaviour of gel formed during fermentation of milk is influenced by a great number of factors, such as: milk composition, starter culture, flavourings addition, etc. The aim of this research was to examine the influence of fat content, and kombucha inoculum concentration on textural characteristics of fermented milk beverages: firmness, consistency, cohesiveness and viscosity index after production and during 10 days of storage. Higher fat content of beverage affects the firmness, consistency, cohesiveness and viscosity index, while higher amount of inoculum in beverages has an opposite effect on textural characteristics of samples during storage.

  20. Metabolic variation and antioxidant potential of Malus prunifolia (wild apple) compared with high flavon-3-ol containing fruits (apple, grapes) and beverage (black tea).

    Science.gov (United States)

    Maria John, K M; Enkhtaivan, Gansukh; Kim, Ju Jin; Kim, Doo Hwan

    2014-11-15

    Secondary metabolic variation of wild apple (Malus prunifolia) was compared with fruits that contained high flavan-3-ol like grapes (GR), apple (App) and the beverage, black tea (BT). The polyphenol contents in wild apple was higher than in GR and App but less than BT. The identified phenolic acids (gallic, protocatechuic, chlorogenic, p-coumaric and ferulic acids) and flavonoids (quercetin and myricetin) indicate that wild apple was higher than that of App. Among all the samples, BT had highest antioxidant potential in terms of 2,2'-Azinobis (3-thylbenzothiazoline-6-sulfonic acid) diammonium salt (95.36%), metal chelating (45.36%) and phosphomolybdenum activity (95.8 mg/g) because of the high flavan-3-ol content. The gallic acid and epigallocatechin gallate were highly correlated with antioxidant potential and these metabolites levels are higher in wild apple than that of App. Wild apples being a non-commercial natural source, a detailed study of this plant will be helpful for the food additive and preservative industry. Copyright © 2014 Elsevier Ltd. All rights reserved.

  1. Changes in prices, sales, consumer spending, and beverage consumption one year after a tax on sugar-sweetened beverages in Berkeley, California, US: A before-and-after study

    Science.gov (United States)

    Ryan-Ibarra, Suzanne; Taillie, Lindsey Smith; Induni, Marta

    2017-01-01

    Background Taxes on sugar-sweetened beverages (SSBs) meant to improve health and raise revenue are being adopted, yet evaluation is scarce. This study examines the association of the first penny per ounce SSB excise tax in the United States, in Berkeley, California, with beverage prices, sales, store revenue/consumer spending, and usual beverage intake. Methods and findings Methods included comparison of pre-taxation (before 1 January 2015) and first-year post-taxation (1 March 2015–29 February 2016) measures of (1) beverage prices at 26 Berkeley stores; (2) point-of-sale scanner data on 15.5 million checkouts for beverage prices, sales, and store revenue for two supermarket chains covering three Berkeley and six control non-Berkeley large supermarkets in adjacent cities; and (3) a representative telephone survey (17.4% cooperation rate) of 957 adult Berkeley residents. Key hypotheses were that (1) the tax would be passed through to the prices of taxed beverages among the chain stores in which Berkeley implemented the tax in 2015; (2) sales of taxed beverages would decline, and sales of untaxed beverages would rise, in Berkeley stores more than in comparison non-Berkeley stores; (3) consumer spending per transaction (checkout episode) would not increase in Berkeley stores; and (4) self-reported consumption of taxed beverages would decline. Main outcomes and measures included changes in inflation-adjusted prices (cents/ounce), beverage sales (ounces), consumers’ spending measured as store revenue (inflation-adjusted dollars per transaction) in two large chains, and usual beverage intake (grams/day and kilocalories/day). Tax pass-through (changes in the price after imposition of the tax) for SSBs varied in degree and timing by store type and beverage type. Pass-through was complete in large chain supermarkets (+1.07¢/oz, p = 0.001) and small chain supermarkets and chain gas stations (1.31¢/oz, p = 0.004), partial in pharmacies (+0.45¢/oz, p = 0.03), and

  2. The Influence of Sugar-Sweetened Beverage Health Warning Labels on Parents' Choices.

    Science.gov (United States)

    Roberto, Christina A; Wong, Diandra; Musicus, Aviva; Hammond, David

    2016-02-01

    US states have introduced bills requiring sugar-sweetened beverages (SSBs) to display health warning labels. This study examined how such labels may influence parents and which labels are most impactful. In this study, 2381 demographically and educationally diverse parents participated in an online survey. Parents were randomly assigned to 1 of 6 conditions: (1) no warning label (control); (2) calorie label; or (3-6) 1 of 4 text versions of a warning label (eg, Safety Warning: Drinking beverages with added sugar[s] contributes to obesity, diabetes, and tooth decay). Parents chose a beverage for their child in a vending machine choice task, rated perceptions of different beverages, and indicated interest in receiving beverage coupons. Regression analyses controlling for frequency of beverage purchases were used to compare the no warning label group, calorie label group, and all warning label groups combined. Significantly fewer parents chose an SSB for their child in the warning label condition (40%) versus the no label (60%) and calorie label conditions (53%). Parents in the warning label condition also chose significantly fewer SSB coupons, believed that SSBs were less healthy for their child, and were less likely to intend to purchase SSBs. All P values parents' understanding of health harms associated with overconsumption of such beverages and may reduce parents' purchase of SSBs for their children. Copyright © 2016 by the American Academy of Pediatrics.

  3. Characteristics of bacterial and fungal growth in plastic bottled beverages under a consuming condition model.

    Science.gov (United States)

    Watanabe, Maiko; Ohnishi, Takahiro; Araki, Emiko; Kanda, Takashi; Tomita, Atsuko; Ozawa, Kazuhiro; Goto, Keiichi; Sugiyama, Kanji; Konuma, Hirotaka; Hara-Kudo, Yukiko

    2014-01-01

    Microbial contamination in unfinished beverages can occur when drinking directly from the bottle. Various microorganisms, including foodborne pathogens, are able to grow in these beverages at room temperature or in a refrigerator. In this study, we elucidated the characteristics of microorganism growth in bottled beverages under consuming condition models. Furthermore, we provide insight into the safety of partially consumed bottled beverages with respect to food hygiene. We inoculated microorganisms, including foodborne pathogens, into various plastic bottled beverages and analysed the dynamic growth of microorganisms as well as bacterial toxin production in the beverages. Eight bottled beverage types were tested in this study, namely green tea, apple juice drink, tomato juice, carbonated drink, sport drink, coffee with milk, isotonic water and mineral water, and in these beverages several microorganism types were used: nine bacteria including three toxin producers, three yeasts, and five moulds. Following inoculation, the bottles were incubated at 35°C for 48 h for bacteria, 25°C for 48 h for yeasts, and 25°C for 28 days for moulds. During the incubation period, the number of bacteria and yeasts and visible changes in mould-growth were determined over time. Our results indicated that combinations of the beverage types and microorganism species correlated with the degree of growth. Regarding factors that affect the growth and toxin-productivity of microorganisms in beverages, it is speculated that the pH, static/shaking culture, temperature, additives, or ingredients, such as carbon dioxide or organic matter (especially of plant origin), may be important for microorganism growth in beverages. Our results suggest that various types of unfinished beverages have microorganism growth and can include food borne pathogens and bacterial toxins. Therefore, our results indicate that in terms of food hygiene it is necessary to consume beverages immediately after opening

  4. Survival of enteric pathogens in common beverages: an in vitro study.

    Science.gov (United States)

    Sheth, N K; Wisniewski, T R; Franson, T R

    1988-06-01

    This in vitro study was undertaken to determine the potential for survival of enteric pathogens in common drinking beverages. Three carbonated soft drinks, two alcoholic beverages, skim milk, and water were inoculated with Salmonella, Shigella, and enterotoxigenic Escherichia coli, and quantitative counts were performed over 2 days. Our studies showed poorest survival of all three organisms in wine, and greatest growth in milk and water. Beer and cola allowed survival of small numbers of Salmonella and E. coli at 48 h, whereas sour mix and diet cola were sterile by 48 h. Survival features may correlate with pH of the beverages. These observations may be useful in guiding travellers for appropriate beverage consumption while visiting areas endemic for "traveller's diarrhea."

  5. Association of a Community Campaign for Better Beverage Choices With Beverage Purchases From Supermarkets.

    Science.gov (United States)

    Schwartz, Marlene B; Schneider, Glenn E; Choi, Yoon-Young; Li, Xun; Harris, Jennifer; Andreyeva, Tatiana; Hyary, Maia; Highsmith Vernick, Nicolette; Appel, Lawrence J

    2017-05-01

    Data are needed to evaluate community interventions to reduce consumption of sugary drinks. Supermarket sales data can be used for this purpose. To compare beverage sales in Howard County, Maryland (HC), with sales in comparison stores in a contiguous state before and during a 3-year campaign to reduce consumption of sugary beverages. This observational experiment with a control group included 15 HC supermarkets and 17 comparison supermarkets. Weekly beverage sales data at baseline (January 1 to December 31, 2012) and from campaign years 1 to 3 (January 1, 2013, through December 31, 2015) were analyzed. A difference-in-differences (DID) regression compared the volume sales per product per week in the HC and comparison stores, controlling for mean product price, competitor's product price, product size, weekly local temperature, and manufacturer. The campaign message was to reduce consumption of all sugary drinks. Television advertising, digital marketing, direct mail, outdoor advertising, social media, and earned media during the 3-year period created 17 million impressions. Community partners successfully advocated for public policies to encourage healthy beverage consumption in schools, child care, health care, and government settings. Sales were tracked of sugary drinks highlighted in the campaign, including regular soda, sports drinks, and fruit drinks. Sales of diet soda and 100% juice were also tracked. Sales data are expressed as mean fluid ounces sold per product, per store, per week. Regular soda sales in the 15 HC supermarkets decreased (-19.7%) from 2012 through 2015, whereas sales remained stable (0.8%) in the 17 comparison supermarkets (DID adjusted mean, -369 fl oz; 95% CI, -469 to -269 fl oz; P sports drinks (-86.3 fl oz; 95% CI, -343.6 to 170.9 fl oz) and diet soda (-17.8 in HC stores vs -11.3 in comparison stores; DID adjusted mean, -78.9 fl oz; 95% CI, -182.1 to 24.4 fl oz) decreased in both communities, but the decreases were not significantly

  6. Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages

    DEFF Research Database (Denmark)

    Snitkjær, Pia; Ryapushkina, Julia; Skovenborg, Erik

    2017-01-01

    To obtain an understanding of the ethanol loss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured as a function of time and remaining volume in meat stocks prepared with wine and beer. A mathematical model describing the decline in volatile compounds...... like pot dimensions and temperature. When using a lid to cover the pot during cooking, the model was still valid but the ethanol concentrations decreased more steeply, corresponding to a higher exponent. The results provide a theoretical and empirical guideline for predicting the ethanol concentration...... in cooked liquid foods...

  7. Traditional fermented food and beverages for improved livelihoods

    OpenAIRE

    Mejia, Danilo; Marshall, Elaine

    2015-01-01

    "This booklet is intended to heighten awareness about the potential of fermented foods and beverages as a viable enterprise that can contribute to small-scale farmers' income, building on, and in full respect of, important social and cultural factors. It also looks at how fermented food and beverages contribute to food security through preservation and improved nutritional quality. It highlights the opportunities and challenges associated with small-scale fermentation activities, as well as m...

  8. Industry self-regulation to improve student health: quantifying changes in beverage shipments to schools.

    Science.gov (United States)

    Wescott, Robert F; Fitzpatrick, Brendan M; Phillips, Elizabeth

    2012-10-01

    We developed a data collection and monitoring system to independently evaluate the self-regulatory effort to reduce the number of beverage calories available to children during the regular and extended school day. We have described the data collection procedures used to verify data supplied by the beverage industry and quantified changes in school beverage shipments. Using a proprietary industry data set collected in 2005 and semiannually in 2007 through 2010, we measured the total volume of beverage shipments to elementary, middle, and high schools to monitor intertemporal changes in beverage volumes, the composition of products delivered to schools, and portion sizes. We compared data with findings from existing research of the school beverage landscape and a separate data set based on contracts between schools and beverage bottling companies. Between 2004 and the 2009-2010 school year, the beverage industry reduced calories shipped to schools by 90%. On a total ounces basis, shipments of full-calorie soft drinks to schools decreased by 97%. Industry self-regulation, with the assistance of a transparent and independent monitoring process, can be a valuable tool in improving public health outcomes.

  9. Food and beverage advertising on children's TV channels in Argentina: Frequency, duration, and nutritional quality.

    Science.gov (United States)

    Rovirosa, Alicia; Zapata, María E; Gómez, Paula; Gotthelf, Susana; Ferrante, Daniel

    2017-02-01

    Food and beverage marketing has been identified as one of the determinants of unhealthy food and beverage consumption in the child population. To determine the frequency and duration of food and beverage advertising in children's programming and the nutritional quality of advertised food and beverages. Descriptive, cross-sectional study. Children's cable and broadcast channel programming was recorded in two periods: over the week and on the weekend. The type, quantity, and duration of commercials were recorded. The nutritional quality of advertised food and beverages was analyzed. A total of 402.3 hours of children's programming were recorded. In total, 3711 commercials were identified. Among these, 20.9% corresponded to food and beverages, i.e., an average of 1.9 ± 1.0 commercials per hour or equivalent to 0.68 ± 0.36 min/hour. Dairy products, candies, and fast-food meals were the most advertised food products. Only a third of advertised food and beverages (35.8%) were categorized as healthy as per the nutrient profiling system. Based on the traffic light labeling system, 50% of advertised food and beverages were high in sugar, 25% were high in saturated fat, and approximately 15% were high in sodium or fat. Food and beverage advertising accounted for 20% of television advertising time. The most advertised products were dairy products, followed by candies and sweet snacks, fast-food meals, and beverages. Two-thirds of advertised food and beverages were considered unhealthy. Sociedad Argentina de Pediatría

  10. Frontostriatal and behavioral adaptations to daily sugar-sweetened beverage intake: a randomized controlled trial123

    Science.gov (United States)

    2017-01-01

    Background: Current obesity theories suggest that the repeated intake of highly palatable high-sugar foods causes adaptions in the striatum, parietal lobe, and prefrontal and visual cortices in the brain that may serve to perpetuate consumption in a feed-forward manner. However, the data for humans are cross-sectional and observational, leaving little ability to determine the temporal precedence of repeated consumption on brain response. Objective: We tested the impact of regular sugar-sweetened beverage intake on brain and behavioral responses to beverage stimuli. Design: We performed an experiment with 20 healthy-weight individuals who were randomly assigned to consume 1 of 2 sugar-sweetened beverages daily for 21 d, underwent 2 functional MRI sessions, and completed behavioral and explicit hedonic assessments. Results: Consistent with preclinical experiments, daily beverage consumption resulted in decreases in dorsal striatal response during receipt of the consumed beverage (r = −0.46) and decreased ventromedial prefrontal response during logo-elicited anticipation (r = −0.44). This decrease in the prefrontal response correlated with increases in behavioral disinhibition toward the logo of the consumed beverage (r = 0.54; P = 0.02). Daily beverage consumption also increased precuneus response to both juice logos compared with a tasteless control (r = 0.45), suggesting a more generalized effect toward beverage cues. Last, the repeated consumption of 1 beverage resulted in an explicit hedonic devaluation of a similar nonconsumed beverage (P < 0.001). Conclusions: Analogous to previous reports, these initial results provide convergent data for a role of regular sugar-sweetened beverage intake in altering neurobehavioral responses to the regularly consumed beverage that may also extend to other beverage stimuli. Future research is required to provide evidence of replication in a larger sample and to establish whether the neurobehavioral adaptations observed

  11. Calories from beverages purchased at 2 major coffee chains in New York City, 2007.

    Science.gov (United States)

    Huang, Christina; Dumanovsky, Tamara; Silver, Lynn D; Nonas, Cathy; Bassett, Mary T

    2009-10-01

    Calorie intake from beverages has increased in the past decades, which most likely contributes to higher obesity rates. Although coffee chains have grown in popularity in recent years, few data examine the calorie contribution of these drinks. We examined afternoon beverage purchases in New York City at 2 major coffee chains and estimated the mean calorie content of these beverages. We collected purchase receipts and brief surveys from adult customers at 42 Starbucks and 73 Dunkin' Donuts stores during the spring of 2007. For each purchase, we obtained the calorie content from the company's Web site; these values were adjusted to account for self-reported customization of the drink. We included 1,127 beverage purchases at Starbucks and 1,830 at Dunkin' Donuts in our analyses. Brewed coffee or tea averaged 63 kcal, and blended coffee beverages averaged 239 kcal. Approximately two-thirds of purchases at Starbucks and one-fourth of purchases at Dunkin' Donuts were blended coffee beverages. Calories in blended coffee beverages are high; on average, customers bought 12% of a 2,000-kcal diet. Policy changes to provide for calorie posting at the point of purchase could increase customer awareness of the calories in these beverages; modifying standard formulations of blended coffee beverages, such as using low-fat milk or smaller serving sizes, would also reduce calorie content.

  12. Titratable acidity of beverages influences salivary pH recovery.

    Science.gov (United States)

    Tenuta, Livia Maria Andaló; Fernández, Constanza Estefany; Brandão, Ana Carolina Siqueira; Cury, Jaime Aparecido

    2015-01-01

    A low pH and a high titratable acidity of juices and cola-based beverages are relevant factors that contribute to dental erosion, but the relative importance of these properties to maintain salivary pH at demineralizing levels for long periods of time after drinking is unknown. In this crossover study conducted in vivo, orange juice, a cola-based soft drink, and a 10% sucrose solution (negative control) were tested. These drinks differ in terms of their pH (3.5 ± 0.04, 2.5 ± 0.05, and 5.9 ± 0.1, respectively) and titratable acidity (3.17 ± 0.06, 0.57 ± 0.04 and pH 5.5, respectively). Eight volunteers with a normal salivary flow rate and buffering capacity kept 15 mL of each beverage in their mouth for 10 s, expectorated it, and their saliva was collected after 15, 30, 45, 60, 90, and 120 s. The salivary pH, determined using a mini pH electrode, returned to the baseline value at 30 s after expectoration of the cola-based soft drink, but only at 90 s after expectoration of the orange juice. The salivary pH increased to greater than 5.5 at 15 s after expectoration of the cola drink and at 30 s after expectoration of the orange juice. These findings suggest that the titratable acidity of a beverage influences salivary pH values after drinking acidic beverages more than the beverage pH.

  13. Exposure to bisphenol A from drinking canned beverages increases blood pressure: randomized crossover trial.

    Science.gov (United States)

    Bae, Sanghyuk; Hong, Yun-Chul

    2015-02-01

    Bisphenol A (BPA) is a chemical used in plastic bottles and inner coating of beverage cans, and its exposure is almost ubiquitous. BPA has been associated with hypertension and decreased heart rate variability in the previous studies. The aim of the present study was to determine whether increased BPA exposure from consumption of canned beverage actually affects blood pressure and heart rate variability. We conducted a randomized crossover trial with noninstitutionalized adults, who were aged ≥60 years and recruited from a local community center. A total of 60 participants visited the study site 3 times, and they were provided the same beverage in 2 glass bottles, 2 cans, or 1 can and 1 glass bottle at a time. The sequence of the beverage was randomized. We then measured urinary BPA concentration, blood pressure, and heart rate variability 2 hours after the consumption of each beverage. The paired t test and mixed model were used to compare the differences. The urinary BPA concentration increased after consuming canned beverages by >1600% compared with that after consuming glass bottled beverages. Systolic blood pressure adjusted for daily variance increased by ≈4.5 mm Hg after consuming 2 canned beverages compared with that after consuming 2 glass bottled beverages, and the difference was statistically significant. The parameters of the heart rate variability did not show statistically significant differences.The present study demonstrated that consuming canned beverage and consequent increase of BPA exposure increase blood pressure acutely. © 2014 American Heart Association, Inc.

  14. 49 CFR 384.221 - Out-of-service regulations (intoxicating beverage).

    Science.gov (United States)

    2010-10-01

    ... 49 Transportation 5 2010-10-01 2010-10-01 false Out-of-service regulations (intoxicating beverage...) FEDERAL MOTOR CARRIER SAFETY ADMINISTRATION, DEPARTMENT OF TRANSPORTATION FEDERAL MOTOR CARRIER SAFETY... Compliance by States § 384.221 Out-of-service regulations (intoxicating beverage). The State shall adopt, and...

  15. Alcoholic beverages induce superconductivity in FeTe1-xSx

    International Nuclear Information System (INIS)

    Deguchi, K; Kawasaki, Y; Ozaki, T; Tsuda, S; Yamaguchi, T; Takano, Y; Mizuguchi, Y

    2011-01-01

    We found that hot alcoholic beverages were effective in inducing superconductivity in FeTe 0.8 S 0.2 . Heating the FeTe 0.8 S 0.2 compound in various alcoholic beverages enhances the superconducting properties compared to a pure water-ethanol mixture as a control. Heating with red wine for 24 h leads to the largest shielding volume fraction of 62.4% and the highest zero resistivity temperature of 7.8 K. Some components present in alcoholic beverages, other than water and ethanol, have the ability to induce superconductivity in the FeTe 0.8 S 0.2 compound.

  16. Aluminium beverage can recycling

    Energy Technology Data Exchange (ETDEWEB)

    Lewinski, A von

    1985-08-01

    Canned beverages have become a controversial issue in this era of ecological sensitivity. METALL has already discussed the problem of can recycling. The present article discusses the technical aspects of aluminium can recycling. Two further articles will follow on aluminium can recycling in North America and on the results of European pilot projects.

  17. Assessment of the concentrations of various advanced glycation end-products in beverages and foods that are commonly consumed in Japan.

    Directory of Open Access Journals (Sweden)

    Masayoshi Takeuchi

    Full Text Available Dietary consumption has recently been identified as a major environmental source of pro-inflammatory advanced glycation end-products (AGEs in humans. It is disputed whether dietary AGEs represent a risk to human health. Nε-(carboxymethyllysine (CML, a representative AGE compound found in food, has been suggested to make a significant contribution to circulating CML levels. However, recent studies have found that the dietary intake of AGEs is not associated with plasma CML concentrations. We have shown that the serum levels of glyceraldehyde-derived AGEs (Glycer-AGEs, but not hemoglobin A1c, glucose-derived AGEs (Glu-AGEs, or CML, could be used as biomarkers for predicting the progression of atherosclerosis and future cardiovascular events. We also detected the production/accumulation of Glycer-AGEs in normal rats administered Glu-AGE-rich beverages. Therefore, we assessed the concentrations of various AGEs in a total of 1,650 beverages and foods that are commonly consumed in Japan. The concentrations of four kinds of AGEs (Glu-AGEs, fructose-derived AGEs (Fru-AGEs, CML, and Glycer-AGEs were measured with competitive enzyme-linked immunosorbent assays involving immunoaffinity-purified specific antibodies. The results of the latter assays indicated that Glu-AGEs and Fru-AGEs (especially Glu-AGEs, but not CML or Glycer-AGEs, are present at appreciable levels in beverages and foods that are commonly consumed by Japanese. Glu-AGEs, Fru-AGEs, CML, and Glycer-AGEs exhibited concentrations of ≥85%, 2-12%, <3%, and trace amounts in the examined beverages and ≥82%, 5-15%, <3%, and trace amounts in the tested foods, respectively. The results of the present study indicate that some lactic acid bacteria beverages, carbonated drinks, sugar-sweetened fruit drinks, sports drinks, mixed fruit juices, confectionery (snacks, dried fruits, cakes, cereals, and prepared foods contain markedly higher Glu-AGE levels than other classes of beverages and foods. We

  18. Postprandial Glycemic and Insulinemic Responses to Common Breakfast Beverages Consumed with a Standard Meal in Adults Who Are Overweight and Obese

    Directory of Open Access Journals (Sweden)

    Jia Li

    2017-01-01

    Full Text Available Breakfast beverages with different nutrient compositions may affect postprandial glycemic control differently. We assessed the effects of consuming (1 common breakfast beverages (water, sugar-sweetened coffee, reduced-energy orange juice (OJ, and low-fat milk (LFM; and (2 fat-free, low-fat, and whole milk with breakfast on postprandial plasma glucose and insulin responses in adults who were overweight/obese. Forty-six subjects (33F/13M, body mass index: 32.5 ± 0.7 kg/m2, age: 50 ± 1 years, mean ± SEMs consumed a standard sandwich with one of the six beverages on separate mornings in randomized order. The test beverages (except water each contained 12 g digestible carbohydrate. Plasma glucose and insulin concentrations were measured from blood obtained pre- and post-meal at 30-min intervals for 4 h and incremental areas under the curve (AUC were computed. We found (1 among different beverage types, glucose AUC was higher for coffee versus water, OJ, and LFM. Insulin AUC was higher for coffee and LFM versus OJ and water; (2 Glucose AUCs were not different among water and milks while insulin AUC was higher for milks versus water. In conclusion, consumption of water, reduced-energy OJ, or milk (irrespective of fat content with a meal may be preferable to consuming sugar-sweetened coffee for glucose control in middle-aged adults who are overweight and obese.

  19. KNOWLEDGE, ATTITUDE AND PRACTICES OF CONSUMPTION OF CARBONATED BEVERAGES: A CROSS SECTIONAL STUDY

    Directory of Open Access Journals (Sweden)

    Talha Mufeed Siddiqui

    2017-06-01

    Full Text Available A soft drink or a carbonated drink is a non-alcoholic drink that commonly contains water, a sweetener, carbon dioxide, acidulants, colorings, preservatives, antioxidants, and/or foaming agents, and a flavoring agent. A total of 200 adult patients of low socioeconomic status, aged 18-35 years, were selected to participate in the study. A questionnaire with 26 closed ended questions was designed for the present study which consists of questions regarding knowledge, attitude and practice of consumption of sweetened carbonated beverages. One hundred and ninety nine (99.5% of the subjects enjoyed drinking soft drinks. Out of 200 subjects only 8 (4% responded that they will stop drinking soft drinks. The present study results showed that all the target population heard about soft drinks but very few of them were aware of the ill effects on general health and on teeth. So there is a need to spread awareness among people about the adverse effects of the carbonated beverages consumption and thus there is a need to plan health education programs.

  20. Food and Beverage Marketing in Schools: A Review of the Evidence

    Directory of Open Access Journals (Sweden)

    Cayley E. Velazquez

    2017-09-01

    Full Text Available Despite growing interest from government agencies, non-governmental organizations and school boards in restricting or regulating unhealthy food and beverage marketing to children, limited research has examined the emerging knowledge base regarding school-based food and beverage marketing in high-income countries. This review examined current approaches for measuring school food and beverage marketing practices, and evidence regarding the extent of exposure and hypothesized associations with children’s diet-related outcomes. Five databases (MEDLINE, Web of Science, CINAHL, Embase, and PsycINFO and six grey literature sources were searched for papers that explicitly examined school-based food and beverage marketing policies or practices. Twenty-seven papers, across four high-income countries including Canada (n = 2, Ireland (n = 1, Poland (n = 1 and United States (n = 23 were identified and reviewed. Results showed that three main methodological approaches have been used: direct observation, self-report surveys, and in-person/telephone interviews, but few studies reported on the validity or reliability of measures. Findings suggest that students in the U.S. are commonly exposed to a broad array of food and beverage marketing approaches including direct and indirect advertising, although the extent of exposure varies widely across studies. More pervasive marketing exposure was found among secondary or high schools compared with elementary/middle schools and among schools with lower compared with higher socio-economic status. Three of five studies examining diet-related outcomes found that exposure to school-based food and beverage marketing was associated with food purchasing or consumption, particularly for minimally nutritious items. There remains a need for a core set of standard and universal measures that are sufficiently rigorous and comprehensive to assess the totality of school food and beverage marketing practices that can be used to

  1. Food and Beverage Marketing in Schools: A Review of the Evidence.

    Science.gov (United States)

    Velazquez, Cayley E; Black, Jennifer L; Potvin Kent, Monique

    2017-09-12

    Despite growing interest from government agencies, non-governmental organizations and school boards in restricting or regulating unhealthy food and beverage marketing to children, limited research has examined the emerging knowledge base regarding school-based food and beverage marketing in high-income countries. This review examined current approaches for measuring school food and beverage marketing practices, and evidence regarding the extent of exposure and hypothesized associations with children's diet-related outcomes. Five databases (MEDLINE, Web of Science, CINAHL, Embase, and PsycINFO) and six grey literature sources were searched for papers that explicitly examined school-based food and beverage marketing policies or practices. Twenty-seven papers, across four high-income countries including Canada ( n = 2), Ireland ( n = 1), Poland ( n = 1) and United States ( n = 23) were identified and reviewed. Results showed that three main methodological approaches have been used: direct observation, self-report surveys, and in-person/telephone interviews, but few studies reported on the validity or reliability of measures. Findings suggest that students in the U.S. are commonly exposed to a broad array of food and beverage marketing approaches including direct and indirect advertising, although the extent of exposure varies widely across studies. More pervasive marketing exposure was found among secondary or high schools compared with elementary/middle schools and among schools with lower compared with higher socio-economic status. Three of five studies examining diet-related outcomes found that exposure to school-based food and beverage marketing was associated with food purchasing or consumption, particularly for minimally nutritious items. There remains a need for a core set of standard and universal measures that are sufficiently rigorous and comprehensive to assess the totality of school food and beverage marketing practices that can be used to compare exposure

  2. Food and Beverage Marketing in Schools: A Review of the Evidence

    Science.gov (United States)

    Velazquez, Cayley E.; Potvin Kent, Monique

    2017-01-01

    Despite growing interest from government agencies, non-governmental organizations and school boards in restricting or regulating unhealthy food and beverage marketing to children, limited research has examined the emerging knowledge base regarding school-based food and beverage marketing in high-income countries. This review examined current approaches for measuring school food and beverage marketing practices, and evidence regarding the extent of exposure and hypothesized associations with children’s diet-related outcomes. Five databases (MEDLINE, Web of Science, CINAHL, Embase, and PsycINFO) and six grey literature sources were searched for papers that explicitly examined school-based food and beverage marketing policies or practices. Twenty-seven papers, across four high-income countries including Canada (n = 2), Ireland (n = 1), Poland (n = 1) and United States (n = 23) were identified and reviewed. Results showed that three main methodological approaches have been used: direct observation, self-report surveys, and in-person/telephone interviews, but few studies reported on the validity or reliability of measures. Findings suggest that students in the U.S. are commonly exposed to a broad array of food and beverage marketing approaches including direct and indirect advertising, although the extent of exposure varies widely across studies. More pervasive marketing exposure was found among secondary or high schools compared with elementary/middle schools and among schools with lower compared with higher socio-economic status. Three of five studies examining diet-related outcomes found that exposure to school-based food and beverage marketing was associated with food purchasing or consumption, particularly for minimally nutritious items. There remains a need for a core set of standard and universal measures that are sufficiently rigorous and comprehensive to assess the totality of school food and beverage marketing practices that can be used to compare exposure

  3. Pilot beverage carton collection and recycling 2013: Concise technical report

    NARCIS (Netherlands)

    Thoden Van Velzen, E.U.; Brouwer, M.T.; Keijsers, E.R.P.; Pretz, Th.; Feil, A.; Jansen, M.

    2013-01-01

    This report gives a technological description of the four common collection and recycling schemes that have been tested in the Netherlands as part of the pilot beverage cartons in 2013. During this pilot the collection and recycling of beverage cartons was tested in 37 different municipalities, with

  4. Caries prevalence and its association with brushing habits, water availability, and the intake of sugared beverages.

    Science.gov (United States)

    Guido, Joseph A; Martinez Mier, Esperanza A; Soto, Armando; Eggertsson, Hafsteinn; Sanders, Brian J; Jones, James E; Weddell, James A; Villanueva Cruz, Irma; Anton de la Concha, Jose Luis

    2011-11-01

    BACKGROUND. With Dental Caries being the most common disease amongst children in the world today, there is a need to fully understand risk factors that may be related to caries prevalence and how they could be best addressed. AIM. The aim of this study was to evaluate soda, juice, sugared-beverage intake, brushing habits, and community water source availability as they relate to the prevalence of both noncavitated and cavitated caries lesions in small rural villages in Mexico. DESIGN. The International Caries Detection and Assessment System (ICDAS) was used in children from small, isolated, villages in Mexico. Risk factors were assessed via questionnaires. RESULTS. Caries prevalence in the villages was very high, ranging from 94.7% to 100% of the children studied. The mean number of surfaces with lesions per child (D1MFS + d1mfs) having scores ≥1 (noncavitated and cavitated) ranged from 15.4 ± 11.1 to 26.6 ± 15.2. Many of the children reported drinking beverages containing sugar. CONCLUSIONS. Drinking sugared beverages, poor oral hygiene habits, and lack of access to tap water were identified as risk factor for caries in this sample of residents of rural Mexico. © 2011 The Authors. International Journal of Paediatric Dentistry © 2011 BSPD, IAPD and Blackwell Publishing Ltd.

  5. Wooden beverage cases cause little damage to bottle caps

    Science.gov (United States)

    R. Bruce Anderson; William C. Miller

    1973-01-01

    Wooden beverage cases cause little damage to aluminum resealable caps during distribution. A study at bottling plants and distribution warehouses showed that an average of 1 bottle out of 4,000 has cap damage. Most of the damage was attributed to handling at the warehouse and in transit. Some recommendations are given for improvement of wooden beverage cases to prevent...

  6. Beverage Alcohol Choice Among University Students: Perception, Consumption and Preferences

    Directory of Open Access Journals (Sweden)

    Claudia Liana SALANTA

    2017-05-01

    Full Text Available This paper aims to analyze and compare the beverage alcohol choice among university students. The study was carried out on a total of 1069 students (men and women from University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania. A general questionnaire assessed alcoholic beverage consumption, perception and preference. The main reasons associated with alcohol consumption were relaxation and socialization followed by taste and flavour. The most respondents are attracted by flavor and aroma of the favourite beverage. The participants in the study were not heavy social drinkers (only 1.7 % of participants consume alcohol every day. Beer and wine, were the alcoholic beverages ranked in the top of preferences. Our findings can provide information for educators and policymakers in Romania to implement target-orientated interventions against alcohol abuse at universities. The results of this study may also add evidence to university administrators and public health educators elsewhere dealing with students from Romania.

  7. SHPPS 2006: School Health Policies and Programs Study--Foods and Beverages Sold Outside of the School Meals Programs

    Science.gov (United States)

    Centers for Disease Control and Prevention, 2007

    2007-01-01

    The School health Policies and Programs Study (SHPPS) is a national survey periodically conducted to assess school health policies and programs at the state, district, school, and classroom levels. This brief reports study results in the area of foods and beverages sold outside of the school meals program. (Contains 3 tables, 1 figure, and 2…

  8. Sugary beverage tax policy: lessons learned from tobacco.

    Science.gov (United States)

    Pomeranz, Jennifer L

    2014-03-01

    Excise taxes on sugary beverages have been proposed as a method to replicate the public health success of tobacco control and to generate revenue. As policymakers increase efforts to pass sugary beverage taxes, they can anticipate that manufacturers will emulate the strategies employed by tobacco companies in their attempts to counteract the impact of such taxes. Policymakers should therefore consider 2 complementary laws-minimum price laws and prohibitions on coupons and discounting-to accomplish the intended price increase.

  9. canned beverages in Nigeria

    African Journals Online (AJOL)

    hope&shola

    5.0 mg/l set by United States Environmental Protection Agency (US EPA). The selenium levels ... eyes, and bones (ATSDR, 1990). Selenium is a metal ... 3.30. Seoul, South Korea. Three Crown Milk. 3.21. Lagos, Nigeria. Luna Milk. 2.95. Jedda ..... and acute effects of copper in drinking water and beverages.Rev. Environ ...

  10. Changes in prices, sales, consumer spending, and beverage consumption one year after a tax on sugar-sweetened beverages in Berkeley, California, US: A before-and-after study.

    Directory of Open Access Journals (Sweden)

    Lynn D Silver

    2017-04-01

    Full Text Available Taxes on sugar-sweetened beverages (SSBs meant to improve health and raise revenue are being adopted, yet evaluation is scarce. This study examines the association of the first penny per ounce SSB excise tax in the United States, in Berkeley, California, with beverage prices, sales, store revenue/consumer spending, and usual beverage intake.Methods included comparison of pre-taxation (before 1 January 2015 and first-year post-taxation (1 March 2015-29 February 2016 measures of (1 beverage prices at 26 Berkeley stores; (2 point-of-sale scanner data on 15.5 million checkouts for beverage prices, sales, and store revenue for two supermarket chains covering three Berkeley and six control non-Berkeley large supermarkets in adjacent cities; and (3 a representative telephone survey (17.4% cooperation rate of 957 adult Berkeley residents. Key hypotheses were that (1 the tax would be passed through to the prices of taxed beverages among the chain stores in which Berkeley implemented the tax in 2015; (2 sales of taxed beverages would decline, and sales of untaxed beverages would rise, in Berkeley stores more than in comparison non-Berkeley stores; (3 consumer spending per transaction (checkout episode would not increase in Berkeley stores; and (4 self-reported consumption of taxed beverages would decline. Main outcomes and measures included changes in inflation-adjusted prices (cents/ounce, beverage sales (ounces, consumers' spending measured as store revenue (inflation-adjusted dollars per transaction in two large chains, and usual beverage intake (grams/day and kilocalories/day. Tax pass-through (changes in the price after imposition of the tax for SSBs varied in degree and timing by store type and beverage type. Pass-through was complete in large chain supermarkets (+1.07¢/oz, p = 0.001 and small chain supermarkets and chain gas stations (1.31¢/oz, p = 0.004, partial in pharmacies (+0.45¢/oz, p = 0.03, and negative in independent corner stores and

  11. Potential of fermented papaya beverage in the prevention of foodborne illness incidence

    Directory of Open Access Journals (Sweden)

    Koh, S.P.

    2017-05-01

    Full Text Available Foodborne illness is recognized as an emerging infectious disease. The incidence of foodborne infections is common and the majority cases are undiagnosed or unreported. Apart from some diarrhea or minor gastrointestinal problem, some foodborne pathogenic microbes may cause death, particularly to those people with weakened immune system. In this study, we have developed a new fermented papaya beverage using symbiotic culture of yeast and acetic acid bacteria under controlled biofermentation process. An in-vitro assessment of fermented papaya beverage against few foodborne pathogenic microorganism was conducted to determine its minimum bactericidal concentration (MBC>99. Three types of foodborne pathogen: Escherichia coli O157, Salmonella enterica serovar Typhimurium ATCC 53648, Salmonella enterica serovar Enteritidis (isolated from infectious chicken were selected. From minimum bactericidal concentration (MBC>99 assay, both fermented papaya pulp and leaves beverages have shown 100% killing rate against three selected foodborne pathogenic microbes. Inversely, non-fermented papaya pulp and leaves beverages indicated no inhibition at all. In fact, further dilution of fermented papaya pulp and leaves beverages demonstrated different degree of MBC>99 and brix value, but the pH value remained less than 3.5. These findings indicated the combination of soluble solid compounds presents in both fermented papaya beverage and product acidity play an important role in the inhibition of pathogenic microorganisms. The preliminary promising results of this work have shown that the great potential of fermented papaya beverages as a preventive measure to reduce the incidence of foodborne illness.

  12. Genotoxicity study of an experimental beverage made with quinua, kiwicha and kañiwa

    Directory of Open Access Journals (Sweden)

    Francia D.P. Huaman

    2014-12-01

    Full Text Available Genotoxic evaluation is an important step for a product that is aimed for human consumption. A beverage composed of pseudocereals with highly nutritious elements like quinua (Chenopodium quinoa Willd., kiwicha (Amaranthus caudatus L. and kañiwa (Chenopodium pallidicaule Aellen was prepared to reduce lipid contents in a group of volunteers. The objective of the present study is to evaluate the genotoxic potential of an experimental beverage using two in vitro tests that have been validated by international agencies. For the Ames test, two strains of Salmonella typhimurium (TA98 and TA100 with and without microsomal fraction (S9 were used. Four doses of the beverage were tested and also a possible protective effect (same four doses of beverage added to plates with mutagens. Cultures of binucleated lymphocytes and five doses of the beverage were used for the micronucleus test. Both Ames and the micronucleus tests showed the beverage has not genotoxic effect in all tested doses. However, in evaluating the possible protective effect of the beverage, it would be evident that on the contrary, the mutagenic effect of mutagens used for each strain is enhanced. These results suggest that additional tests should be performed to check the genotoxic potential of this beverage before consumption.

  13. Caregiver and adolescent responses to food and beverage marketing exposures through an online survey.

    Science.gov (United States)

    Kumar, Gayathri; Zytnick, Deena; Onufrak, Stephen; Harris, Jennifer L; Wethington, Holly; Kingsley, Beverly; Park, Sohyun

    2014-02-01

    The Institute of Medicine noted that current food and beverage marketing practices promote unhealthful diets. However, little public health research has been conducted on food marketing directed toward adolescents, especially using caregiver- and adolescent-reported data. We assessed perceived frequency of food/beverage advertising exposure and common locations of food/beverage marketing exposure for adolescents using 2012 Summer ConsumerStyles and YouthStyles survey data on US adults ≥18 years of age and their children ages 12-17 (n=847), respectively. Exposure to advertisements for fast food, soda, fruit drinks, sports drinks, energy drinks, and bottled water were categorized as food/beverage categories with the highest, at least daily, exposure reported for fast food. Caregivers more frequently reported that adolescents viewed all food/beverage advertisements ≥1 time/day than the adolescents reported (chi-square tests, pfood/beverage marketing most frequently on television followed by at the supermarket. Our study showed that adolescents reported lower frequency of food and beverage advertising exposure than their caregivers. Further research may be needed to verify self-reported exposure data on food and beverage advertising as a way to obtain data for use in research on its relationship with diet quality and obesity.

  14. Regulation of Food and Beverage Advertising and Marketing in India

    International Development Research Centre (IDRC) Digital Library (Canada)

    Foods and beverages rich in salt, sugar, calories, and saturated fats, but deficient in micronutrients, have flooded Indian food markets. Indian consumers are showing an increased preference for them. This project will help strengthen Indian policies for regulating advertising and marketing of food and beverage products in ...

  15. 27 CFR 17.134 - Determination of unfitness for beverage purposes.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Determination of unfitness for beverage purposes. 17.134 Section 17.134 Alcohol, Tobacco Products and Firearms ALCOHOL AND... an alcoholic concentration of 15% and tasted. Sale or use for beverage purposes is indicative of...

  16. THE BENEFIT OF SOY BEAN- CHOCOLATE BEVERAGE ON BONE RESORPTION IN POSTMENOPAUSAL WOMEN WITH OSTEOPOROSIS

    OpenAIRE

    Ainun Rani, Nur; Astuti, Nurpudji; Rasyid, Haerani; Bahar, Burhanuddin

    2011-01-01

    THE BENEFIT OF SOY BEAN- CHOCOLATE BEVERAGE ON BONE RESORPTION IN POSTMENOPAUSAL WOMEN WITH OSTEOPOROSIS Nur Ainun Rani1, Nurpudji A. Taslim,1,2 Haerani Rasyid1,2, Burhanuddin Bahar3 Department of Clinical Nutrition Faculty of Medicine 1, Department of Nutrition2 Faculty of Medicine, Faculty of Public Health3, Hasanuddin University, Makassar ABSTRACT Background Soybeans and chocolate contain isoflavones, which is the active substance which is recommended as an hormone replacem...

  17. Characteristics of fermented plant beverages in southern Thailand

    Directory of Open Access Journals (Sweden)

    Charernjiratrakul, W.

    2005-05-01

    Full Text Available The characteristics of fermented plant beverages based on a sensory test, physico-chemical properties, enumeration of microorganisms present and their microbiological quality were investigated. A total of 19 samples of beverages collected from various sources in southern Thailand were examined. It was found that odor, color and clarity and the presence of Cu, Zn, K and Na were mainly dependent on the types of plant used and the additive of sugar or honey. Therefore, the appearance of the beverages was light brown and dark brown. An ester smell was occasionally detected. The fermented plant beverages had sour flavor that developed during fermentation and a little sweetness from residual sugar. The taste was related to the amounts of organic acid and sugar as measured in the ranges of 0.98-7.13% (pH 2.63-3.72 and 0.21-4.20%, respectively. The levels of alcohols measured as ethanol were between 0.03-3.32% and methanol in a range of 0.019 0.084%. Methanol production was dependent on both the fermentation process and the plant used. Total coliforms and Escherichia coli were not detected in any sample, whereas other microbes were detected in some samples as were total bacterial count, lactic acid bacteria, yeast and mold in amounts that differed depending on the fermentation time and also the level of sanitation of the production process.

  18. Titratable acidity of beverages influences salivary pH recovery

    Directory of Open Access Journals (Sweden)

    Livia Maria Andaló TENUTA

    2015-01-01

    Full Text Available A low pH and a high titratable acidity of juices and cola-based beverages are relevant factors that contribute to dental erosion, but the relative importance of these properties to maintain salivary pH at demineralizing levels for long periods of time after drinking is unknown. In this crossover study conducted in vivo, orange juice, a cola-based soft drink, and a 10% sucrose solution (negative control were tested. These drinks differ in terms of their pH (3.5 ± 0.04, 2.5 ± 0.05, and 5.9 ± 0.1, respectively and titratable acidity (3.17 ± 0.06, 0.57 ± 0.04 and < 0.005 mmols OH- to reach pH 5.5, respectively. Eight volunteers with a normal salivary flow rate and buffering capacity kept 15 mL of each beverage in their mouth for 10 s, expectorated it, and their saliva was collected after 15, 30, 45, 60, 90, and 120 s. The salivary pH, determined using a mini pH electrode, returned to the baseline value at 30 s after expectoration of the cola-based soft drink, but only at 90 s after expectoration of the orange juice. The salivary pH increased to greater than 5.5 at 15 s after expectoration of the cola drink and at 30 s after expectoration of the orange juice. These findings suggest that the titratable acidity of a beverage influences salivary pH values after drinking acidic beverages more than the beverage pH.

  19. Snack and beverage consumption and preferences in a sample of Chinese children - Are they influenced by advertising?

    Science.gov (United States)

    Liu, Peng; Yu, Yang; King, Lesley; Li, Mu

    2017-01-01

    The consumption of unhealthy snack and beverages can lead to childhood obesity, which has become a major concern globally. Television food advertisements may influence children's snack and beverages preferences. This article aims to explore children's snack and beverage consumption habits; examine the extent of television advertising for non-core (energy-dense, nutrient poor) snack and beverages; and assess the influence of television advertising on children's snack and beverages preferences in Harbin, China. The study consisted of two components, a recall survey on the snack and beverage consumption and preferences of 9-11 years old school children; and recording snack and beverage advertisements on three popular television channels. Odds Ratio (OR) was used to estimate the likelihood of children selecting particular snack and beverages as their top three choices according to whether their preferences were influenced by television advertisements. The majority of children consumed non-core snacks (100%) and beverages (80%) in the four weeks prior to the survey. Nearly 40% of television food advertisements were for non-core snacks and beverages. Non-core snacks (OR of 1.13) and non-core beverages (OR of 1.23) were more likely chosen as children's top three snack/beverage choices, particularly, "puffed food and tubers" snack and carbonated beverages (OR of 1.31 and 1.45, respectively). The snack and beverage preferences appeared to be influenced by television advertisements in this sample of Chinese children, highlighting the potential health and nutritional value of policy to reduce advertising of non-core foods in China.

  20. Further evidence for GHB naturally occurring in common non-alcoholic beverages.

    Science.gov (United States)

    Elliott, Simon P; Fais, Paolo

    2017-08-01

    GHB has been implicated in many cases of suspected surreptitious administration with the purpose of increasing victim vulnerability to sexual assault. Low amounts of endogenous (or naturally occurring) GHB, which do not reach pharmacologically active levels, have been detected in alcoholic and non-alcoholic beverages. Due to the continued requirement to obtain data on the presence of endogenous GHB in various beverage types, GHB concentrations were measured in a series of non-alcoholic beverages. Tonic water and lemon flavoured tonic water beverages were analysed at 0, 24 and 96h after the bottle opening using gas chromatography coupled to tandem mass spectrometry (GC-MS/MS) on an Agilent 6890/7000C Triple Quadrupole. GHB was detected in all beverages at very low amounts ranging from 89 to 145ng/mL (0.089-0.145mg/L) and did not demonstrate a general trend of variation for concentration along the tested time span (96h). The presented data provide additional evidence for the endogenous nature of GHB in non-alcoholic beverages at very low concentrations, which are many orders of magnitude lower than those described to produce any pharmacological effect on the subject. However, when considering a case of alleged drug-facilitated sexual assault, a low level of GHB detected in a drink may be related both to a surreptitiously GHB administration with subsequent dilution for concealment or to the presence of endogenous GHB. On this basis, a comprehensive analysis of all the available information, including circumstantial data demonstrating possible attempts to conceal GHB administration and an assessment of levels of endogenous GHB in the suspected beverage type, is of the utmost importance for a proper interpretation of the toxicological results. Copyright © 2017 Elsevier B.V. All rights reserved.

  1. Trends in Energy Intake from Alcoholic Beverages among US Adults by Sociodemographic Characteristics, 1989-2012.

    Science.gov (United States)

    Butler, Lauren; Poti, Jennifer M; Popkin, Barry M

    2016-07-01

    Long-term US trends in alcoholic beverage calorie intakes remain unexamined, particularly with respect to changes in population subgroup-specific patterns over time. This study examined shifts in the consumption of alcoholic beverages, in total and by beverage type, on any given day among US adults in relation to sociodemographic characteristics. This study was a repeated cross-sectional analysis of data from the 1989-1991 and 1994-1996 Continuing Survey of Food Intakes by Individuals and the 2003-2006 and 2009-2012 National Health and Nutrition Examination Surveys. Adults aged ≥19 years (N=39,298) were targeted. A subset of alcoholic beverage consumers (n=7,081) were studied. Survey weighted mean per capita per day intakes (among all participants, both consumers of alcoholic beverages and nonconsumers) and contributions of beer, wine, and liquor/mixed drinks to total alcoholic beverage energy were determined. Multivariable regression models were used to examine trends in the proportion of alcoholic beverage consumers and the per consumer intakes (among consumers of alcoholic beverages only). Per capita intakes from alcoholic beverages increased from 49 kcal/capita/day in 1989-1991 to 109 kcal/capita/day in 2003-2006 (Pbeverages on any given day increased significantly from 1989-1991 to 2009-2012 (P for overall increasing trend beverage calories increased between 1989-1991 and 1994-1996 (Pbeverage intake for less educated consumers across time. These results indicate there has been an increase in the proportion of US adults who drink on any given day and an increase in calories consumed from alcoholic beverages when drinking occurs. Copyright © 2016 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  2. Fermented cereal beverages: from probiotic, prebiotic and synbiotic towards Nanoscience designed healthy drinks.

    Science.gov (United States)

    Salmerón, I

    2017-08-01

    The consumption of fermented foods by human kind goes a long way back in history and there are as many types of fermented food as civilizations. Food Science and Technology has progressed from designing nutritional foods towards food with health improvement characteristics such as functional foods. In this sense, the area of food with properties to improve gastrointestinal health such as probiotics, prebiotics and synbiotics has been the most important segment within functional foods. Most of these products are dairy-based so the development of nondairy gut improvement products has been of great interest for the food industry, resulting in the rise of cereal-based probiotic and synbiotic products. Finally, through Nanoscience and the application of Nanotechnology techniques in the food sector, it has been possible to design fermented beverages with synbiotic properties, and the incorporation of nanoparticles with unique and specific bioactivity, which has opened a new horizon in this segment of food created to improve human health and well-being. There is currently a great interest in producing healthy food in particular that which has an impact in improving the gastrointestinal health such as probiotics, prebiotics and synbiotics. Most of these functional foods are dairy based and have been greatly accepted worldwide. Nevertheless, there has been a need for the development of nondairy probiotic, prebiotic and synbiotic products. This has encouraged food scientists to study the feasibility of applying other fermenting substrates such as cereals for the development of innovative nondairy fermented functional foods. Therefore, in this review we have addressed the significance of applying cereals and their fractions for the development of probiotic, prebiotic and synbiotic beverages. Furthermore, we have presented the importance of including nanoscience and nanotechnology techniques for the creation of fermented cereal beverages that contain specific bioactive

  3. Chemical, Sensorial and Rheological Properties of a New Organic Rice Bran Beverage

    Directory of Open Access Journals (Sweden)

    Gerson Luis FACCIN

    2009-09-01

    Full Text Available Rice bran is a solid residue from rice polishing that is used in animal nutrition and rice oil production. Cultivation conditions with agro-toxics, lipids instability, and tendency for mycotoxin contamination restrict its application in human nutrition. Therefore, organic agriculture is an alternative to use the properties of rice bran. Rice bran beverage is a new cereal product from organic rice. This work presents the preliminary results of the chemical and rheological studies of a bath pasteurized rice bran beverage. Compared with integral defatted milk, soy extracts, and brown rice low-fat milk, the rice bran beverage studied in this work presents itself as an important source of minerals and unsaturated lipids. All essential amino acids were found in this product. Glutamic and aspartic acids were predominant. Bath pasteurization at boiling water temperature for 15 and 30 min was adequate for microbiological safety. Refrigeration storage for 20 days, evaluated by pH and acidity variations, was ideal for assessment of the beverage conservation time. The beverage viscosity was of the Newtonian standard behavior, and its viscosity during storage was not a good parameter to evaluate shelf life. Sensory preference tests showed positive perspectives for this new beverage.

  4. Reducing calories and added sugars by improving children's beverage choices.

    Science.gov (United States)

    Briefel, Ronette R; Wilson, Ander; Cabili, Charlotte; Hedley Dodd, Allison

    2013-02-01

    Because childhood obesity is such a threat to the physical, mental, and social health of youth, there is a great need to identify effective strategies to reduce its prevalence. The objective of this study was to estimate the mean calories from added sugars that are saved by switching sugar-sweetened beverages (including soda, fruit-flavored drinks, and sport drinks) and flavored milks consumed to unflavored low-fat milk (calories from added sugars both at and away from school. Overall, these changes translated to a mean of 205 calories or a 10% savings in energy intake across all students (8% among children in elementary school and 11% in middle and high schools). Eighty percent of the daily savings were attributed to beverages consumed away from school, with results consistent across school level, sex, race/ethnicity, and weight status. Children's consumption of sugar-sweetened beverages at home contributed the greatest share of empty calories from added sugars. Such findings indicate that parental education should focus on the importance of reducing or eliminating sugar-sweetened beverages served at home. This conclusion has implications for improving children's food and beverage environments for food and nutrition educators and practitioners, other health care professionals, policy makers, researchers, and parents. Copyright © 2013 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  5. Effect of alcoholic beverages on progeny and reproduction of mice

    Directory of Open Access Journals (Sweden)

    Fernanda Dias Figueiro

    2018-03-01

    Full Text Available ABSTRACT Alcohol is the most commonly consumed substance in the world. The objective of this study was to evaluate the influence of alcoholic beverages on male reproduction and possible alterations in their offspring. The mice were divided into 4 groups: beer, wine, cachaça (a type of sugarcane rum, with ethanol concentrations of 1.9 g/kg, and control group treated with PBS. The treatment period was 35 days. The animals which received cachaça, demonstrated significant weight loss in the testes and epididymis. The alcoholic beverages promoted significant testosterone level and fertilization index diminution, and morphological alterations in the spermatozoa. The beer group presented decreased implantation sites and a high frequency of dominant lethal. The number of reabsorptions in the wine group was increased. The fermented beverages presented higher potential to induce visceral malformations, while the cachaça caused fetal skeletal malformations. The cachaça treated group presented a negative impact on semen quality and fertilization potential. The treatment with different alcoholic beverages, during spermatogenesis, demonstrated contrasting degrees of induction of toxic effects, interfering in a general aspect in male reproductive performance, fetal viability during intrauterine life, and birth defects. From the data, it is possible to infer that the distillated beverage caused more harmful effects to reproduction in this study.

  6. Gastric emptying, glucose metabolism and gut hormones: Evaluation of a common preoperative carbohydrate beverage

    NARCIS (Netherlands)

    Vermeulen, M.A.R.; Richir, M.C.; Garretsen, M.K.; van Schie, A.; Ghatei, M.A.; Holst, J.J.; Heijboer, A.C.; Uitdehaag, B.M.J.; Diamant, M.; Eekhoff, E.M.W.; van Leeuwen, P.A.M.; Ligthart-Melis, G.C.

    2011-01-01

    Objective: To study the gastric-emptying rate and gut hormonal response of two carbohydrate-rich beverages. A specifically designed carbohydrate-rich beverage is currently used to support the surgical patient metabolically. Fruit-based beverages may also promote recovery, due to natural antioxidant

  7. Gastric emptying, glucose metabolism and gut hormones: evaluation of a common preoperative carbohydrate beverage

    NARCIS (Netherlands)

    Vermeulen, Mechteld A. R.; Richir, Milan C.; Garretsen, Martijn K.; van Schie, Annelies; Ghatei, Mohammed A.; Holst, Jens J.; Heijboer, Annemieke C.; Uitdehaag, Bernard M. J.; Diamant, Michaela; Eekhoff, E. Marelise W.; van Leeuwen, Paul A. M.; Ligthart-Melis, Gerdien C.

    2011-01-01

    To study the gastric-emptying rate and gut hormonal response of two carbohydrate-rich beverages. A specifically designed carbohydrate-rich beverage is currently used to support the surgical patient metabolically. Fruit-based beverages may also promote recovery, due to natural antioxidant and

  8. Producing kombucha beverage from winter savory (Satureja montana L. tea inoculated by pellicle

    Directory of Open Access Journals (Sweden)

    Cvetković Dragoljub D.

    2006-01-01

    Full Text Available The work is concerned with the possibility of preparing kombucha beverage from sweetened winter savory (local name Rtanj tea inoculated with the pellicle in a quantity of 2 -51 in the vessels (glass containers volume of 2 - 6 l. It was found that the process lasts a few days (2 - 5 longer than the traditional process of biotransformation of black tea into kombucha. It was also concluded that the rate of the process depends mostly on the volume container: medium ratio. In the subsequent kombucha fermentations the metabolic activity of the yeast and acetic fermentation cells did not change. The rate of the process was not influenced by the physiological state of the cells in the pellicle with the capacities larger than 31.

  9. Beverage-specific mortality relationships in US population data

    Science.gov (United States)

    Kerr, William C.; Ye, Yu

    2011-01-01

    Nearly all countries regulate distilled spirits differently from beer and wine. However, the scientific basis for this differential treatment has not been clearly established. This review covers beverage-specific relationships with alcohol-related mortality causes at the population level in the US and includes a new analysis of motor vehicle accident mortality. Spirits were found to be more strongly related to, or the only beverage type with a significant positive association with, cirrhosis, IHD and head and neck cancer mortality. Spirits sales, along with beer, were also implcated in motor vehicle accident mortality and homicde. While all three beverage types were found to be associated with suicide mortality, only spirits had a significant unlagged association. These associations were found under policy arrangements where spirits were discouraged with relatively higher taxes, lower availability and more restricted marketing opportunities. This suggests that the differential policy treatment found in the US and most other countries is justified on the basis of differential harm relationships. PMID:24431476

  10. A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, “Hardaliye”

    Directory of Open Access Journals (Sweden)

    Fatma Coskun

    2017-01-01

    Full Text Available Hardaliye is a non-alcoholic fermented beverage produced in a traditional way in Thrace, the European part of Turkey. The nutritional value of hardaliye is derived from the grapes and the fermentation process. Health benefits of hardaliye are also related to etheric oils present in mustard seeds. Hardaliye is a lactic acid fermented traditional beverage produced from grape juice and crushed grapes with the addition of different concentrations of whole/ground or heat-treated mustard seeds and sour cherry leaves. The color of hardaliye reflects the original color of the grapes and has a characteristic aroma. Dark red grape is preferred. Benzoic acid is used as preservative during production. Benzoic acid inhibits or decreases alcohol production by affecting the yeast. Fermentation occurs at room temperature for 7–10 days. If the ambient temperature is low, fermentation process can be extended until 20 days. Once fermented, the hardaliye is stored at 4 °C for three to four months. The hardaliye is consumed either fresh or aged. If it is aged, hardaliye may contain alcohol. The industrial production is just in small-scale and it must be developed. More studies are required to determine characteristic properties of hardaliye. Identification of the product properties will supply improvement for industrial production.

  11. Sweetened beverage consumption and increased risk of metabolic syndrome in Mexican adults.

    Science.gov (United States)

    Denova-Gutiérrez, Edgar; Talavera, Juan O; Huitrón-Bravo, Gerardo; Méndez-Hernández, Pablo; Salmerón, Jorge

    2010-06-01

    To examine the relationship between sweetened beverage consumption and components of the metabolic syndrome in a Mexican population. We performed a cross-sectional analysis of data from selected adults participating in the baseline assessment of the Health Workers Cohort Study. Information on participants' sociodemographic characteristics, dietary patterns and physical activity were collected via self-administered questionnaires. Sweetened beverage consumption was evaluated through a validated semi-quantitative FFQ. Anthropometric and clinical measures were assessed with standardized procedures. The definition of metabolic syndrome was determined using criteria from the National Cholesterol Education Program Adult Treatment Panel III. The associations of interest were evaluated by means of linear and logistic regression models. The Mexican states of Morelos and Mexico. A total of 5240 individuals aged 20 to 70 years (mean 39.4 (sd 11.5) years) were evaluated. Overweight/obesity prevalence was 56.6 %. The prevalence of metabolic syndrome in this sample was 26.6 %. We found that for each additional daily sweetened beverage serving consumed, participants experienced an average increase of 0.49 mmol/l in TAG and a decrease in HDL cholesterol of 0.31 mmol/l. Subjects consuming more than two servings of sweetened beverages daily were at 2.0 times greater risk of metabolic syndrome than those who did not consume sweetened beverages. We also observed that higher sweetened beverage consumption increased the risk of all components of the metabolic syndrome. Our data support the hypothesis that sweetened beverage consumption increases the risk of metabolic syndrome in Mexican adults, possibly by providing excess energy and large amounts of rapidly absorbable sugars.

  12. Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor malt

    Directory of Open Access Journals (Sweden)

    Sara F. A. Baidab

    2016-10-01

    Full Text Available  In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract.  The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3–5 days of the Feterita grains showed significant (P ≤ 0.05 differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (P ≤ 0.05 with increased the malting time (days, while there was a significant (P ≤ 0.05 reduction in oil and starch  content  during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (P ≤ 0.05 were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively. The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL compared to the non-alcoholic beverage (32.96 kcal/100 mL.

  13. Diet-beverage consumption and caloric intake among US adults, overall and by body weight.

    Science.gov (United States)

    Bleich, Sara N; Wolfson, Julia A; Vine, Seanna; Wang, Y Claire

    2014-03-01

    We examined national patterns in adult diet-beverage consumption and caloric intake by body-weight status. We analyzed 24-hour dietary recall with National Health and Nutrition Examination Survey 1999-2010 data (adults aged ≥ 20 years; n = 23 965). Overall, 11% of healthy-weight, 19% of overweight, and 22% of obese adults drink diet beverages. Total caloric intake was higher among adults consuming sugar-sweetened beverages (SSBs) compared with diet beverages (2351 kcal/day vs 2203 kcal/day; P = .005). However, the difference was only significant for healthy-weight adults (2302 kcal/day vs 2095 kcal/day; P < .001). Among overweight and obese adults, calories from solid-food consumption were higher among adults consuming diet beverages compared with SSBs (overweight: 1965 kcal/day vs 1874 kcal/day; P = .03; obese: 2058 kcal/day vs 1897 kcal/day; P < .001). The net increase in daily solid-food consumption associated with diet-beverage consumption was 88 kilocalories for overweight and 194 kilocalories for obese adults. Overweight and obese adults drink more diet beverages than healthy-weight adults and consume significantly more solid-food calories and a comparable total calories than overweight and obese adults who drink SSBs. Heavier US adults who drink diet beverages will need to reduce solid-food calorie consumption to lose weight.

  14. The relationship between sweetened beverage consumption and risk of heart failure in men.

    Science.gov (United States)

    Rahman, Iffat; Wolk, Alicja; Larsson, Susanna C

    2015-12-01

    To investigate whether sweetened beverage consumption is associated with risk of heart failure (HF) in a large prospective population-based study of men. A population-based cohort comprising 42,400 men, 45-79 years of age, was followed from 1998 through 2010. Sweetened beverage consumption was assessed by utilising a food frequency questionnaire. Incident events of HF were identified through linkage to the Swedish National Patient Register and the Cause of Death Register. Cox regression analyses were implemented to investigate the association between sweetened beverage consumption and HF. During a mean follow-up time of 11.7 years, a total of 4113 HF events were identified. We observed a positive association between sweetened beverage consumption and risk of HF after adjustment for other risk factors (p for trend beverages per day had a statistically significant higher risk of developing HF (23%, 95% CI 1.12 to 1.35) compared to men who were non-consumers. Our finding that sweetened beverage consumption is associated with higher risk of HF could have implications for HF prevention strategies. Additional prospective studies investigating the link between sweetened beverage consumption and HF are therefore needed. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/

  15. Substitution of healthy for unhealthy beverages among college students. A health-concerns and behavioral-economics perspective.

    Science.gov (United States)

    Yang, Chao-Chin; Chiou, Wen-Bin

    2010-06-01

    Excessive intake of sugar-sweetened beverages by undergraduates is closely related to the increasing prevalence of obesity, making investigations of the substitution of healthy for unhealthy beverages imperative. According to the concept of price elasticity in behavioral economics, the choice of healthy over unhealthy behaviors is facilitated by increasing the cost of less-healthy alternatives or reducing the cost of healthier alternatives. Furthermore, evoking health concerns by using health claims may induce substitution of healthy for unhealthy beverages. A total of 108 18-22-year-old undergraduates participated in a laboratory experiment and were given a certain amount of money and allowed to purchase a healthy beverage and a less-healthy beverage with or without receiving health claims. Increasing the price of a type of beverage was shown to reduce purchases of that beverage type and lead to substitution with the alternative type. Moreover, the effect of price elasticity on healthy beverage substitution was more pronounced when participants' health concerns were evoked. The results suggest that lowering the cost of alternative commodities and evoking health concerns by health-related claims would foster the substitution of healthier for unhealthy beverages among college students. Copyright 2010 Elsevier Ltd. All rights reserved.

  16. Trends in added sugars from packaged beverages available and purchased by US households, 2007-2012.

    Science.gov (United States)

    Ng, Shu Wen; Ostrowski, Jessica D; Li, Kuo-Ping

    2017-07-01

    Background: The US Food and Drug Administration's updated nutrition labeling requirements will include added sugars starting in July 2018, but no measure currently exists to identify the added sugar content of products and what it represents among purchases. Beverages are one of the first targets for reducing added sugar consumption, and hence are the focus here. Objective: Our goal was to estimate trends in added sugars in nonalcoholic packaged beverage products available in the United States and to estimate amounts of added sugars obtained from these beverages given the purchases of US households overall and by subpopulations. Design: On the basis of nutrition label data from multiple sources, we used a stepwise approach to derive the added sugar content of 160,713 beverage products recorded as purchased by US households in 2007-2012 (345,193 observations from 110,539 unique households). We estimated the amounts of added sugars obtained from packaged beverages US households reported buying in 2007-2008, 2009-2010, and 2011-2012, overall and by subpopulations based on household composition, race/ethnicity, and income. The key outcomes are added sugars in terms of per capita grams per day and the percentage of calories from packaged beverages. Results: Packaged beverages alone account for per capita consumption of 12 g/d of added sugars purchased by US households in 2007-2012, representing 32-48% of calories from packaged beverages. Whereas the absolute amount of added sugars from beverages has not changed meaningfully over time, the relative contribution of added sugars to calories from beverages has increased. Non-Hispanic black households and low-income households obtain both higher absolute and relative amounts of added sugars from beverages than non-Hispanic white households and high-income households (all P beverages at both the product level and the population level in the United States and can be used for comparisons after the revised nutrition labels are

  17. Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions.

    Science.gov (United States)

    Cousin, Fabien J; Le Guellec, Rozenn; Schlusselhuber, Margot; Dalmasso, Marion; Laplace, Jean-Marie; Cretenet, Marina

    2017-07-25

    Production of fermented apple beverages is spread all around the world with specificities in each country. 'French ciders' refer to fermented apple juice mainly produced in the northwest of France and often associated with short periods of consumption. Research articles on this kind of product are scarce compared to wine, especially on phenomena associated with microbial activities. The wine fermentation microbiome and its dynamics, organoleptic improvement for healthy and pleasant products and development of starters are now widely studied. Even if both beverages seem close in terms of microbiome and process (with both alcoholic and malolactic fermentations), the inherent properties of the raw materials and different production and environmental parameters make research on the specificities of apple fermentation beverages worthwhile. This review summarizes current knowledge on the cider microbial ecosystem, associated activities and the influence of process parameters. In addition, available data on cider quality and safety is reviewed. Finally, we focus on the future role of lactic acid bacteria and yeasts in the development of even better or new beverages made from apples.

  18. Effects of a price increase on purchases of sugar sweetened beverages. Results from a randomized controlled trial.

    Science.gov (United States)

    Waterlander, Wilma Elzeline; Ni Mhurchu, Cliona; Steenhuis, Ingrid H M

    2014-07-01

    Sugar sweetened beverage (SSB) taxes are receiving increased political interest. However, there have been no experimental studies of the effects of price increases on SSBs or the effects on close substitutes such as diet drinks, alcohol or sugary snacks. Therefore, the aim of this study was to examine the effects of a price increase on SSBs on beverage and snack purchases using a randomized controlled design within a three-dimensional web-based supermarket. The trial contained two conditions: experimental condition with a 19% tax on SSBs (to reflect an increase in Dutch value added tax from 6% to 19%); and a control condition with regular prices. N = 102 participants were randomized and purchased groceries on a single occasion at a three-dimensional Virtual Supermarket. Data were analysed using independent t-tests and regression analysis. Results showed that participants in the price increase condition purchased significantly less SSBs than the control group (B = -.90; 95% CI = -1.70 to -.10 L per household per week). There were no significant effects on purchases in other beverage or snack food categories. This means that the higher VAT rate was effective in reducing SSB purchases and had no negative side-effects. Copyright © 2014. Published by Elsevier Ltd.

  19. Global, Regional, and National Consumption of Sugar-Sweetened Beverages, Fruit Juices, and Milk: A Systematic Assessment of Beverage Intake in 187 Countries

    Science.gov (United States)

    Khatibzadeh, Shahab; Shi, Peilin; Lim, Stephen; Andrews, Kathryn G.; Engell, Rebecca E.; Ezzati, Majid; Mozaffarian, Dariush

    2015-01-01

    Background Sugar-sweetened beverages (SSBs), fruit juice, and milk are components of diet of major public health interest. To-date, assessment of their global distributions and health impacts has been limited by insufficient comparable and reliable data by country, age, and sex. Objective To quantify global, regional, and national levels of SSB, fruit juice, and milk intake by age and sex in adults over age 20 in 2010. Methods We identified, obtained, and assessed data on intakes of these beverages in adults, by age and sex, from 193 nationally- or subnationally-representative diet surveys worldwide, representing over half the world’s population. We also extracted data relevant to milk, fruit juice, and SSB availability for 187 countries from annual food balance information collected by the United Nations Food and Agriculture Organization. We developed a hierarchical Bayesian model to account for measurement incomparability, study representativeness, and sampling and modeling uncertainty, and to combine and harmonize nationally representative dietary survey data and food availability data. Results In 2010, global average intakes were 0.58 (95%UI: 0.37, 0.89) 8 oz servings/day for SSBs, 0.16 (0.10, 0.26) for fruit juice, and 0.57 (0.39, 0.83) for milk. There was significant heterogeneity in consumption of each beverage by region and age. Intakes of SSB were highest in the Caribbean (1.9 servings/day; 1.2, 3.0); fruit juice consumption was highest in Australia and New Zealand (0.66; 0.35, 1.13); and milk intake was highest in Central Latin America and parts of Europe (1.06; 0.68, 1.59). Intakes of all three beverages were lowest in East Asia and Oceania. Globally and within regions, SSB consumption was highest in younger adults; fruit juice consumption showed little relation with age; and milk intakes were highest in older adults. Conclusions Our analysis highlights the enormous spectrum of beverage intakes worldwide, by country, age, and sex. These data are

  20. Children's Food and Beverage Promotion on Television to Parents.

    Science.gov (United States)

    Emond, Jennifer A; Smith, Marietta E; Mathur, Suman J; Sargent, James D; Gilbert-Diamond, Diane

    2015-12-01

    Nutritionally poor foods are heavily advertised to children on television. Whether those same products are also advertised to parents on television has not been systematically examined. This study is a content analysis of advertisements for children's packaged foods and beverages aired over US network, cable, and syndicated television for 1 year (2012 to 2013). The target audience of each advertisement was defined as children or parents based on advertisement content, where parent-directed advertisements included emotional appeals related to family bonding and love. Advertisement characteristics and patterns of airtime were compared across target audience, and the proportion of total airtime devoted to advertisements targeting parents was computed. Fifty-one children's food or beverage products were advertised over the study year, 25 (49%) of which were advertised directly to parents. Parent-directed advertisements more often featured nutrition and health messaging and an active lifestyle than child-directed advertisements, whereas child-directed advertisements more frequently highlighted fun and product taste. Over all products, 42.4% of total airtime was devoted to advertisements that targeted parents. The products with the most amount of airtime over the study year were ready-to-eat cereals, sugar-sweetened beverages, and children's yogurt, and the proportion of total advertisement airtime for those products devoted to parents was 24.4%, 72.8%, and 25.8%, respectively. Television advertisements for children's packaged foods and beverages frequently targeted parents with emotional appeals and messaging related to nutrition and health. Findings are of concern if exposure to such advertisements among parents may shape their beliefs about the appropriateness of nutritionally questionable children's foods and beverages. Copyright © 2015 by the American Academy of Pediatrics.

  1. Taxing Sugary Beverages Reduces Their Purchase, Especially Among Poor Households.

    Science.gov (United States)

    Singhal, Astha; Joshi, Shilpi

    2017-06-01

    Beverage purchases from stores in Mexico under the excise tax on sugar sweetened beverages: observational study. Colchera MA, Popkin BM, Rivera JA, Ng SW. Br Med J 2016;352:h6704. Bloomberg Philanthropies, Robert Wood Johnson Foundation, Instituto Nacional de Salud Pública and Carolina Population Center. Observational study. Copyright © 2017 Elsevier Inc. All rights reserved.

  2. Analysis of the structure of a product line of alcoholic beverages

    NARCIS (Netherlands)

    Agalarova, C.; Askadullina, A.; Tilburg, van A.

    2012-01-01

    AB This article deals with marketing decisions on the optimal product line of alcoholic beverages manufactured under the brand name «Praskoveyskoe». KEY WORDS Product line, turnover analysis, ABC-analysis, production of alcoholic beverages, policy to optimize a product line INTRODUCTION A product

  3. Lead and cadmium exposures from canned and non-canned beverages in Nigeria: A public health concern

    Energy Technology Data Exchange (ETDEWEB)

    Maduabuchi, J.-M.U. [College of Health Sciences, Nnamdi Azikiwe University, Nnewi Campus. P.M.B. 5001, Nnewi, Anambra State (Nigeria); Nzegwu, C.N. [College of Health Sciences, Nnamdi Azikiwe University, Nnewi Campus. P.M.B. 5001, Nnewi, Anambra State (Nigeria); Adigba, E.O. [College of Health Sciences, Nnamdi Azikiwe University, Nnewi Campus. P.M.B. 5001, Nnewi, Anambra State (Nigeria); Aloke, R.U. [College of Health Sciences, Nnamdi Azikiwe University, Nnewi Campus. P.M.B. 5001, Nnewi, Anambra State (Nigeria); Ezomike, C.N. [College of Health Sciences, Nnamdi Azikiwe University, Nnewi Campus. P.M.B. 5001, Nnewi, Anambra State (Nigeria); Okocha, C.E. [College of Health Sciences, Nnamdi Azikiwe University, Nnewi Campus. P.M.B. 5001, Nnewi, Anambra State (Nigeria); Obi, E. [College of Health Sciences, Nnamdi Azikiwe University, Nnewi Campus. P.M.B. 5001, Nnewi, Anambra State (Nigeria); Orisakwe, O.E. [College of Health Sciences, Nnamdi Azikiwe University, Nnewi Campus. P.M.B. 5001, Nnewi, Anambra State (Nigeria)]. E-mail: eorish@aol.com

    2006-08-01

    The lead and cadmium levels of canned and non-canned foods purchased in Nigeria were studied. Fifty samples of these beverages were digested in nitric acid and were analyzed using the Atomic Absorption Spectrophotometer (AAS). The cadmium levels ranged from 0.003-0.081 mg/L for the canned and 0.006-0.071 mg/L for non-canned beverages. About 85.71% of the canned beverages had cadmium levels that exceeded the maximum contaminant level (MCL) of 0.005 mg/L set by US EPA while 82.7% non-canned beverages had cadmium levels exceeding the MCL. The mean and median levels of cadmium exceeded the MCL in both the canned and non-canned beverages. Whereas only 79.3% of the non-canned beverages showed lead levels that exceeded the US EPA's MCL of 0.015 mg/L, 100% of the canned beverages had lead levels that were greater than the MCL. The range of the lead in the canned beverages was 0.002-0.0073 and 0.001-0.092 mg/L for the non-canned beverages. The mean and median values of lead exceeded the MCL in both the canned and non-canned beverages. The calculated amount of lead and cadmium in three beverages were 0.204 mg (204 {mu}g) and 0.177 mg (177 {mu}g), respectively. These represent the estimated intake of a consumer who takes three of the products selected randomly in a week; assuming an average volume of one liter (1 L) for each product. Taken together 86% and 84% of the 50 beverages (canned and non-canned) studied in March, 2005 in Nigeria failed to meet the US EPA criteria for acceptable lead and cadmium levels in consumer products.

  4. Lead and cadmium exposures from canned and non-canned beverages in Nigeria: A public health concern

    International Nuclear Information System (INIS)

    Maduabuchi, J.-M.U.; Nzegwu, C.N.; Adigba, E.O.; Aloke, R.U.; Ezomike, C.N.; Okocha, C.E.; Obi, E.; Orisakwe, O.E.

    2006-01-01

    The lead and cadmium levels of canned and non-canned foods purchased in Nigeria were studied. Fifty samples of these beverages were digested in nitric acid and were analyzed using the Atomic Absorption Spectrophotometer (AAS). The cadmium levels ranged from 0.003-0.081 mg/L for the canned and 0.006-0.071 mg/L for non-canned beverages. About 85.71% of the canned beverages had cadmium levels that exceeded the maximum contaminant level (MCL) of 0.005 mg/L set by US EPA while 82.7% non-canned beverages had cadmium levels exceeding the MCL. The mean and median levels of cadmium exceeded the MCL in both the canned and non-canned beverages. Whereas only 79.3% of the non-canned beverages showed lead levels that exceeded the US EPA's MCL of 0.015 mg/L, 100% of the canned beverages had lead levels that were greater than the MCL. The range of the lead in the canned beverages was 0.002-0.0073 and 0.001-0.092 mg/L for the non-canned beverages. The mean and median values of lead exceeded the MCL in both the canned and non-canned beverages. The calculated amount of lead and cadmium in three beverages were 0.204 mg (204 μg) and 0.177 mg (177 μg), respectively. These represent the estimated intake of a consumer who takes three of the products selected randomly in a week; assuming an average volume of one liter (1 L) for each product. Taken together 86% and 84% of the 50 beverages (canned and non-canned) studied in March, 2005 in Nigeria failed to meet the US EPA criteria for acceptable lead and cadmium levels in consumer products

  5. Preschoolers' influence on and help with beverage selection at the grocery store is linked to maternal responsiveness and child beverage intake: An exploratory study.

    Science.gov (United States)

    Lora, Karina R; Hubbs-Tait, Laura; Guzman, Melissa; Wakefield, Dorothy; Sisson, Susan B; Mayeux, Lara

    2016-12-01

    Children's involvement in beverage selection or purchase has seldom been investigated. The responsiveness dimension of parental feeding styles has been related to healthy maternal feeding practices. Assessing mothers' reports of responsiveness and demandingness in grocery stores may shed light on influences on purchases of sugar-sweetened beverages (SSB) and fruit juice (FJ). Study objectives were to explore whether (1) maternal responsiveness and demandingness were associated with preschoolers' a) help with selection of and b) influence on SSB and FJ purchases during grocery shopping and whether (2) preschoolers' a) help with selection of and b) influence on SSB and FJ purchases were associated with child intake of these beverages. Mothers of 3-to-5-year-old children (n=185) who co-shopped with the child completed the Caregiver Feeding Style Questionnaire, reported frequency of child help with selection and influence on beverage purchase via questionnaire, and provided a one-day weekend food recall for the child. In adjusted logistic regressions, responsiveness was associated with child help selecting FJ (OR=6.50, 95% CI[1.04, 40.75], pparenting behaviors associated with grocery shopping should be explored. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. ON THE EROSIVE EFFECT OF SOME BEVERAGES FOR SPORTSMEN UPON DENTAL ENAMEL

    Directory of Open Access Journals (Sweden)

    Cosmin ARNAUTEANU

    2015-06-01

    Full Text Available The aim of the study was to compare the surface morphology of enamel and the variation of the mineral ions concentration after the manifestation of the erosive effect determined by various commercial beverages for athletes. 14 premolars extracted from orthodontic reasons have been cut in two halves. On each section, an enamel surface of 3x3 mm was preserved for investigations. The samples have been divided into 4 groups. In the control group, the 7 sections were kept in artificial saliva while, in the other 3 groups, the sections were introduced in 3 beverages for athletes: Gatorade Citron (Pepsi Cola Co., 5-hour Energy (Living Essentials, Powerade Cherry (Coca Cola Co.. The samples were analyzed on an electronic microscope with Vega II LSH scanning device, coupled with EDX Quantax QX2 detector. SEM analysis evidenced erosion zones at the level of enamel, which appears pinched in the samples subjected to the action of acid beverages. A decreasing tendency of the average values of calcium ion concentrations was observed in the batches in which the enamel samples had been subjected to the action of beverages for athletes. The highest relative variations of calcium and phosphorous ions (10%, respectively 8% were recorded for Gatorade, followed, in decreasing order, by Powerade, for which variations of 9%, respectively 6%, were noticed, and by the 5-hour Energy beverage, in which the relative losses were of 5%, respectively 3%. All beverages for athletes tested in the present study showed erosion potential upon the dental enamel. Gatorade appeared as the most aggressive beverage for athletes followed by Powerade and 5-hour Energy.

  7. 36 CFR 702.8 - Use and carrying of food and beverages in Library buildings.

    Science.gov (United States)

    2010-07-01

    ... CONDUCT ON LIBRARY PREMISES § 702.8 Use and carrying of food and beverages in Library buildings. Consumption of food and beverages in Library buildings is prohibited except at point of purchase or other authorized eating places. Under no circumstances may food or beverages be carried to the bookstacks or other...

  8. Analisis Pelaksanaan Penempatan Karyawan Departemen Food & Beverage di Hotel Mutiara Merdeka Pekanbaru

    OpenAIRE

    Herianto, Meyzi; ", Artman

    2014-01-01

    This research was conducted at the Department of Food & Beverage at Hotel Mutiara Merdeka Pekanbaru. This is because this company is one of the service companies are quite well known and has been standing long enough dipekanbaru.The purpose of this study is to investigate or analyze the placement of employees in the Department of Food & Beverage at Hotel Mutiara Merdeka Pekanbaru. The research methods include the location of the research conducted at the Department of Food & Beverage at Hotel...

  9. Sluggish gallbladder emptying and gastrointestinal transit after intake of common alcoholic beverages.

    Science.gov (United States)

    Kasicka-Jonderko, A; Jonderko, K; Gajek, E; Piekielniak, A; Zawislan, R

    2014-02-01

    To study the movement along the gut and the effect upon the gallbladder volume of alcoholic beverages taken in the interdigestive state. The study comprised three research blocks attended by 12 healthy subjects each. Within a given research block volunteers underwent three examination sessions held on separate days, being offered an alcoholic beverage, or an aqueous ethanol solution of an identical proof, or a corresponding volume of isotonic glucose solution; the order of administration of the drinks was randomized. The beverages tested were: beer (4.7% vol, 400 ml), red wine (13.7% vol, 200 ml), whisky (43.5% vol, 100 ml) within the "Beer", "Wine", and "Whisky" research block, respectively. Gastric myoelectrical activity was examined electrogastrographically, gastric emptying with ¹³C-sodium acetate breath test, orocaecal transit with lactulose H₂ breath test, gallbladder emptying with ultrasonography, breath ethanol with alcotest. The study showed that alcoholic beverages were emptied from the stomach significantly slower than isotonic glucose. Alcoholic beverages produced by fermentation only (beer, red wine) were emptied from the stomach more slowly than ethanol solutions of identical proof, while gastric evacuation of whisky (distillation product) and matching alcohol solution was similar. The slower gastric evacuation of alcoholic beverages and ethanol solutions could not be ascribed to a disorganization of the gastric myoelectrical activity. The orocaecal transit of beer and red wine did not differ from that of isotonic glucose, whereas the orocaecal transit of whisky and high proof ethanol was markedly prolonged. Red wine and whisky, and to a similar extent control ethanol solutions caused an inhibition and delay of gallbladder emptying. We concluded that alcoholic beverages taken on an empty stomach exert a suppressive effect upon the transport function of the digestive tract and gallbladder emptying. The extent of this action depends on the type of a

  10. A Review of Heavy Metal Concentration and Potential Health Implications of Beverages Consumed in Nigeria

    Directory of Open Access Journals (Sweden)

    Sylvester Chibueze Izah

    2016-12-01

    Full Text Available Beverages are consumed in Nigeria irrespective of age, sex, and socioeconomic status. Beverages may be alcoholic (wine, spirits, and beers or non-alcoholic (soft drink, energy drinks, candies, chocolates, milks. Notwithstanding, most beverages are packed in cans, bottles, and plastics. This paper reviews the concentration of heavy metals from some commercially-packaged beverages consumed in Nigeria. The study found that heavy metal concentrations, including iron, mercury, tin, antimony, cadmium, zinc, copper, chromium, lead, and manganese, seldom exceed the maximum contaminant level recommended by the Standard Organization of Nigeria (SON and the World Health Organization (WHO as applicable to drinking water resources. The occurrence of heavy metals in the beverages could have resulted from the feedstocks and water used in their production. Consumption of beverages high in heavy metal could be toxic and cause adverse effect to human health, depending on the rate of exposure and accumulation dosage. This study concludes by suggesting that heavy metal concentration in the feedstocks and water should be monitored by producers, and its concentration in beverages should also be monitored by appropriate regulatory agencies.

  11. Impact of beverage intake on metabolic and cardiovascular health.

    Science.gov (United States)

    Helm, Laura; Macdonald, Ian A

    2015-09-01

    This review is based on a presentation that was made at a meeting concerning hydration. It summarizes the epidemiological evidence for selected beverages in relation to cardiovascular and/or metabolic health. The review focuses on tea, cocoa, milk, orange juice, alcohol, and beverages sweetened with sugars. These beverage types were chosen because of their widespread consumption, with tea, cocoa, orange juice, and milk being of potential benefit while alcohol and sugars may be detrimental. There is reasonably consistent evidence of reduced risk of cardiovascular disease (CVD) in association with high consumption of tea, with the tea flavonoids appearing to be responsible for these benefits. There is also a growing evidence base for cocoa flavanols to have beneficial cardiovascular effects. The bulk of the evidence supporting these conclusions is epidemiological and needs to be confirmed with randomized controlled trials. Milk is associated with reduced risk of CVD, particularly in relation to blood pressure, with certain milk tripeptides being implicated in having effects to reduce angiotensin action. Further work is needed to confirm these potentially beneficial effects. There is some evidence of potentially beneficial effects of orange juice on aspects of cardiovascular function, but this is by no means convincing, and further evidence is needed from randomized controlled trials, together with the elucidation of whether any benefits are linked to the citrus flavanones or simply to the vitamin C content. While there is some evidence that red wine may convey some health benefits, there is also clear evidence that alcoholic beverages can have undesirable effects on blood pressure and increase the risk of CVD. It is possible that low to moderate intakes of alcoholic beverages may be beneficial. There is some evidence that beverages sweetened with sugars may contribute to increased energy intake and weight gain, and there is also an indication from longitudinal cohort

  12. Biomarker discovery and applications for foods and beverages: proteomics to nanoproteomics.

    Science.gov (United States)

    Agrawal, Ganesh Kumar; Timperio, Anna Maria; Zolla, Lello; Bansal, Vipul; Shukla, Ravi; Rakwal, Randeep

    2013-11-20

    Foods and beverages have been at the heart of our society for centuries, sustaining humankind - health, life, and the pleasures that go with it. The more we grow and develop as a civilization, the more we feel the need to know about the food we eat and beverages we drink. Moreover, with an ever increasing demand for food due to the growing human population food security remains a major concern. Food safety is another growing concern as the consumers prefer varied foods and beverages that are not only traded nationally but also globally. The 21st century science and technology is at a new high, especially in the field of biological sciences. The availability of genome sequences and associated high-throughput sensitive technologies means that foods are being analyzed at various levels. For example and in particular, high-throughput omics approaches are being applied to develop suitable biomarkers for foods and beverages and their applications in addressing quality, technology, authenticity, and safety issues. Proteomics are one of those technologies that are increasingly being utilized to profile expressed proteins in different foods and beverages. Acquired knowledge and protein information have now been translated to address safety of foods and beverages. Very recently, the power of proteomic technology has been integrated with another highly sensitive and miniaturized technology called nanotechnology, yielding a new term nanoproteomics. Nanoproteomics offer a real-time multiplexed analysis performed in a miniaturized assay, with low-sample consumption and high sensitivity. To name a few, nanomaterials - quantum dots, gold nanoparticles, carbon nanotubes, and nanowires - have demonstrated potential to overcome the challenges of sensitivity faced by proteomics for biomarker detection, discovery, and application. In this review, we will discuss the importance of biomarker discovery and applications for foods and beverages, the contribution of proteomic technology in

  13. Antioxidant and Antibacterial Activity of Kombucha Beverages Prepared using Banana Peel, Common Nettles and Black Tea Infusions

    Directory of Open Access Journals (Sweden)

    Ali Ebrahimi Pure

    2016-03-01

    Full Text Available Backgrounds and Objective: Kombucha is a several thousand years old traditional fermented beverage originated from East. While black tea infusion is the common substrate for preparing kombucha, other herbal infusions can be applied for this reason too. Common medicinal herbs or even waste herbal materials, like banana peel, could be suitable substrates for preparing kombucha analogues. In this study, kombuchas were fermented using nettles leaf and banana peel infusions. Materials and Methods: Herbal infusions were fermented by kombucha fungi. Folin-Ciocalteu assay was performed to evaluate total phenolic contents; Free radical scavenging activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl. Disk diffusion method was performed to measure inhibitory activity against testing bacteria. All data were statistically analyzed by ANOVA test at significant level of p≤0.05. Results and Conclusion: Black tea contained highest amount of phenolics (530.5 ppm gallic acid equivalent and fermentation decomposed approximately 50% of phenolic contents to 265.5 ppm while phenolic content of nettles infusion and fermented beverage were 173 gAE and 188 gAE respectively and for banana peel, 136.5 gAE and 155 gAE; it indicated increase of phenolic contents due to fermentation that may be cause of protein contents of nettles and banana peel gone under fermentation by lactic acid bacteria. Fermented beverage of three herbs had higher antioxidant potent than infusions. Kombucha from banana peel showed the highest antioxidant activity by inhibiting 94.62% of DPPH. While antioxidant activity of fermented beverages of black tea and nettles leaf were more related to their acetic acid content, it was found that a considerable part of antioxidant activity of banana peel kombucha was due to other acids and phenolics. No antibacterial activity was observed from either of samples. Banana peel, as a waste herbal material, and nettles leaf are good ingredients for being

  14. Quantification of catechins and caffeine from green tea (Camellia sinensis infusions, extract, and ready-to-drink beverages

    Directory of Open Access Journals (Sweden)

    Rafaela Macedo Mendes De Oliveira

    2012-03-01

    Full Text Available This study aimed to quantify the levels of catechins and caffeine in various forms of presentation of green tea: infusion tea bags, extract, and ready-to-drink beverage and, based on their content, identify the most suitable for consumption. High Performance Liquid Chromatography (HPLC analytical method was used for the quantification of catechins and caffeine. The tea bags had the highest concentration of total catechins with 5 to 9.5% followed by the extract with 3.64 to 4.88%, and ready-to-drink green tea beverage showed low levels of catechins, from 0.14 to 0.26%. As for caffeine content, green tea extract had higher concentration (1.96 to 3.54% compared to the tea bags (1.39 to 1.57%. Tea bags were found the most suitable for consumption because it contains higher amounts of catechins and smaller amounts of caffeine.

  15. A Traditional Turkish Fermented Non-Alcoholic Beverage, “Shalgam”

    Directory of Open Access Journals (Sweden)

    Fatma Coskun

    2017-10-01

    Full Text Available Shalgam is a traditional Turkish beverage produced by lactic acid fermentation. Shalgam is also sold in markets in some European cities. In shalgam production, bulgur flour (formed during the crushing process, it is the part that remains under the sieve after breaking the outer shells of boiled dried wheat for processing, salt, water, purple carrot, turnip, and sometimes red beet is used. The traditional method of production can take 10–12 days. Commercial production takes 4–5 days. Shalgam is a probiotic food and a good source of nutrients. It helps regulate the pH of the digestive system. It contains β-carotene, group B vitamins, calcium, potassium, and iron. People also use it as a medicine because of its antiseptic agents. Shalgam consumption should be increased and become worldwide.

  16. Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

    Directory of Open Access Journals (Sweden)

    Maria Eugênia de Oliveira Mamede

    2015-03-01

    Full Text Available Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry (B, pineapple (C, jabuticaba (D, mango (E and cashew (F. The consumer profiles in the two regions studied were similar. Overall beverages B, A and F were the most accepted, with scores of 7.7, 6.4 and 6.2, respectively. Internal Preference Mapping showed that most of the consumers were located near beverages A, B and F, confirming the acceptance results. The consumers indicated appearance and flavor as the most appreciated characteristics in beverages A, B and F. Beverages A, B and F presented higher total soluble solids contents and viscosities than the other beverages. Consumer segmentation did not depend on the different levels of familiarity with the cajá flavor. Thus the preparation of mixed flavor beverages of cajá-strawberry and cajá-cashew is an excellent proposal because it presents flavors with good potential for marketing in different regions of Brazil.

  17. Content analysis of targeted food and beverage advertisements in a Chinese-American neighbourhood.

    Science.gov (United States)

    Bragg, Marie A; Pageot, Yrvane K; Hernández-Villarreal, Olivia; Kaplan, Sue A; Kwon, Simona C

    2017-08-01

    The current descriptive study aimed to: (i) quantify the number and type of advertisements (ads) located in a Chinese-American neighbourhood in a large, urban city; and (ii) catalogue the targeted marketing themes used in the food/beverage ads. Ten pairs of trained research assistants photographed all outdoor ads in a 0·6 mile2 (1·6 km2) area where more than 60·0 % of residents identify as Chinese American. We used content analysis to assess the marketing themes of ads, including references to: Asian cultures; health; various languages; children; food or beverage type (e.g. sugar-sweetened soda). Lower East Side, a neighbourhood located in the borough of Manhattan in New York City, USA. Ads (n 1366) in the designated neighbourhood. Food/beverage ads were the largest ad category (29·7 %, n 407), followed by services (e.g. mobile phone services; 21·0 %, n 288). Sixty-seven per cent (66·9 %) of beverages featured were sugar-sweetened, and 50·8 % of food ads promoted fast food. Fifty-five per cent (54·9 %) of food/beverage ads targeted Asian Americans through language, ethnicity of person(s) in the ad or inclusion of culturally relevant images. Fifty per cent (50·2 %) of ads were associated with local/small brands. Food/beverage marketing practices are known to promote unhealthy food and beverage products. Research shows that increased exposure leads to excessive short-term consumption among consumers and influences children's food preferences and purchase requests. Given the frequency of racially targeted ads for unhealthy products in the current study and increasing rates of obesity-related diseases among Asian Americans, research and policies should address the implications of food and beverage ads on health.

  18. Content analysis of targeted food and beverage advertisements in a Chinese-American neighbourhood

    Science.gov (United States)

    Bragg, Marie A; Pageot, Yrvane K; Hernández-Villarreal, Olivia; Kaplan, Sue A; Kwon, Simona C

    2017-01-01

    Objectives The current descriptive study aimed to: (i) quantify the number and type of advertisements (ads) located in a Chinese-American neighbourhood in a large, urban city; and (ii) catalogue the targeted marketing themes used in the food/beverage ads. Design Ten pairs of trained research assistants photographed all outdoor ads in a 0.6 mile2 (1.6 km2) area where more than 60.0 % of residents identify as Chinese American. We used content analysis to assess the marketing themes of ads, including references to: Asian cultures; health; various languages; children; food or beverage type (e.g. sugar-sweetened soda). Setting Lower East Side, a neighbourhood located in the borough of Manhattan in New York City, USA. Subjects Ads (n 1366) in the designated neighbourhood. Results Food/beverage ads were the largest ad category (29.7 %, n 407), followed by services (e.g. mobile phone services; 21.0 %, n 288). Sixty-seven per cent (66.9 %) of beverages featured were sugar-sweetened, and 50.8 % of food ads promoted fast food. Fifty-five per cent (54.9 %) of food/beverage ads targeted Asian Americans through language, ethnicity of person(s) in the ad or inclusion of culturally relevant images. Fifty per cent (50.2 %) of ads were associated with local/small brands. Conclusions Food/beverage marketing practices are known to promote unhealthy food and beverage products. Research shows that increased exposure leads to excessive short-term consumption among consumers and influences children’s food preferences and purchase requests. Given the frequency of racially targeted ads for unhealthy products in the current study and increasing rates of obesity-related diseases among Asian Americans, research and policies should address the implications of food and beverage ads on health. PMID:28587693

  19. Treatment and Reuse of Wastewater from Beverage Industry

    International Nuclear Information System (INIS)

    Haroon, H.; Mahmood, Q.

    2013-01-01

    Summary: Water is used in most process industries for a wide range of applications. Processes and systems using water today are being subjected to increasingly stringent environmental regulations on effluents and there is growing demand for fresh water. These changes have increased the need for better water management and wastewater minimization. The combination of water demand management and cleaner production concepts have resulted in both economical and ecological benefits. Beverage industry requires huge amount of fresh water, generating considerable amount of polluted waste water during different processes including drink production, washing bottles, plant washdown as well as washing the floors and the general work area. Most of the industries do not reuse the waste water and consuming bulk of fresh water. The beverage industry is one of the major industries in Pakistan and the present study was conducted on the beverage/soft drink industry at Hattar Industrial Estate, Hattar, Pakistan to assess the feasibility of reuse of wastewater form bottle washing plant by conducting treatment test, like dilution of the waste water in different ratios, reverse osmosis and ion exchange. (author)

  20. Corporate Citizenship: Case study of Coca-Cola Beverages Hrvatska

    OpenAIRE

    Tafra-Vlahović, Majda

    2010-01-01

    The aim of this research was to investigate whether the corporate social responsibility (CSR) strategy implemented by Coca-Cola Beverages Croatia during the past four years has had a positive impact on the reputation of this company and on the overall business. The researcher intended to explore attitudes of Coca-Cola Beverages employees about CSR and the mentioned community relations model in order to evaluate whether the CSR policy of the company has had an impact on internal stakehol...

  1. Caloric beverages were major sources of energy among children and adults in Mexico, 1999-2012.

    Science.gov (United States)

    Stern, Dalia; Piernas, Carmen; Barquera, Simon; Rivera, Juan A; Popkin, Barry M

    2014-06-01

    Mexico, with 1 of the highest obesity prevalences in the world, instituted a 10% excise tax for any sugar-sweetened beverage (SSB) starting on 1 January 2014. Understanding the recent patterns and trends in beverage intake and sales in Mexico provides both background and baseline data for the importance of SSBs and other beverages in the Mexican diet. We analyzed a single 24-h dietary recall from 2 nationally representative surveys: the Mexican Nutrition Survey 1999 (n = 6049) and the National Health and Nutrition Survey 2012 (n = 10,343). To describe trends and patterns in beverages, we calculated the volume and energy intake per capita and per consumer and the proportion of consumers of each beverage group in each survey. A commercial sales dataset was used to describe beverage sales trends from 1999 to 2012. From 1999 to 2012, total daily energy from beverages increased among children aged 5-11 y (+45.3 kcal), females aged 12-19 y (+57.3 kcal), and adult females aged 20-49 y (+96.4 kcal) (P energy intake per capita in children aged 1-19 y and adults aged ≥20 y, respectively. In 2012, flavored milk beverages, caloric soda, and high-fat milk were the top 3 major contributors to total daily energy intake per capita in all children aged 1-19 y. Caloric soda, caloric coffee/tea, and agua fresca were the top 3 major energy contributors in adults aged ≥20 y. From 1999 to 2012, sales of soda, fruit-flavored drinks, and flavored waters increased. In conclusion, consumption of several beverages with added sugars increased among children and adult females in Mexico. Because caloric soda is currently 1 of the top beverages consumed, a 10% tax on SSBs might help to significantly reduce added sugars intake in Mexico. © 2014 American Society for Nutrition.

  2. Convenience stores and the marketing of foods and beverages through product assortment.

    Science.gov (United States)

    Sharkey, Joseph R; Dean, Wesley R; Nalty, Courtney

    2012-09-01

    Product assortment (presence and variety) is a key in-store marketing strategy to influence consumer choice. Quantifying the product assortment of healthier and less-healthy foods and beverages in convenience stores can inform changes in the food environment. To document product assortment (i.e., presence and variety of specific foods and beverages) in convenience stores. Observational survey data were collected onsite in 2011 by trained promotora-researchers in 192 convenience stores. Frequencies of presence and distributions of variety were calculated in 2012. Paired differences were examined using the Wilcoxon matched-pairs signed-rank test. Convenience stores displayed a large product assortment of sugar-sweetened beverages (median 86.5 unique varieties); candy (76 varieties); salty snacks (77 varieties); fried chips (44 varieties); cookies and pastries (19 varieties); and frozen sweets (21 varieties). This compared with 17 varieties of non-sugar sweetened beverages and three varieties of baked chips. The Wilcoxon signed-rank test confirmed a (p<0.001) greater variety of sugar-sweetened than non-sugar-sweetened beverages, and of fried chips compared with baked chips. Basic food items provided by convenience stores included milk (84% of stores); fresh fruit (33%); fresh vegetables (35%); canned vegetables (78%); white bread (71%); and deli-style packaged meat (57%). Healthier versions of milk, canned fruit, canned tuna, bread, and deli-style packaged meat were displayed in 17%-71% of convenience stores. Convenience stores in this area provide a greater assortment of less-healthy compared with healthier foods and beverages. There are opportunities to influence consumer food choice through programs that alter the balance between healthier and less-healthy foods and beverages in existing convenience stores that serve rural and underserved neighborhoods and communities. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights

  3. Differences in trouble per litre of different alcoholic beverages - A global comparison with the GENACIS dataset.

    Science.gov (United States)

    Room, Robin; Ferris, Jason; Bond, Jason; Greenfield, Thomas K; Graham, Kathryn

    2011-01-01

    Different alcoholic beverages are seen as causing more or less trouble, with spirits historically often seen as the most troublesome. Differences in the "trouble per litre" could reflect differences in the beverages themselves (e.g., faster effect of stronger beverages, additives/contaminants in informal beverages), or could reflect characteristics of those drinking each beverage. Using two alternative definitions of beverage choice and measures of personal and of social consequences of drinking, the paper examines trouble per litre among beer, wine and spirits drinkers in 19 different societies represented in the GENACIS dataset. There is no general pattern which holds across cultures of more or less trouble being associated with a particular beverage type. Wine seems to be less associated with trouble than beer or spirits in a number of societies, but there are counter-instances in other societies. There is no overall trend across cultures in comparing trouble associated with beer and with spirits. In a number of societies, drinkers with no predominant beverage report more problems than those mainly drinking beer or wine. Controlling for gender and age reduces the tilt towards less trouble from wine drinking, particularly for social consequences of drinking.

  4. Evaluating equity critiques in food policy: the case of sugar-sweetened beverages.

    Science.gov (United States)

    Barnhill, Anne; King, Katherine F

    2013-01-01

    Many anti-obesity policies face a variety of ethical objections. We consider one kind of anti-obesity policy - modifications to food assistance programs meant to improve participants' diet - and one kind of criticism of these policies, that they are inequitable. We take as our example the recent, unsuccessful effort by New York State to exclude sweetened beverages from the items eligible for purchase in New York City with Supplemental Nutrition Support Program (SNAP) assistance (i.e., food stamps). We distinguish two equity-based ethical objections that were made to the sweetened beverage exclusion, and analyze these objections in terms of the theoretical notions of distributive equality and social equality. First, the sweetened beverage exclusion is unfair or violates distributive equality because it restricts the consumer choice of SNAP participants relative to non-participants. Second, it is disrespectful or violates social equality to prohibit SNAP participants from purchasing sweetened beverages with food stamps. We conclude that neither equity-based ethical objection is decisive, and that the proposed exclusion of sugar-sweetened beverages is not a violation of either distributive or social equality. © 2013 American Society of Law, Medicine & Ethics, Inc.

  5. [The relationship between the popular beverages in Korea and reported postprandial heartburn].

    Science.gov (United States)

    Kim, Young Kwan; Moon, Jeong Seop; Ryu, Soo Hyung; Lee, Jung Hwan; Kim, You Sun

    2010-02-01

    The aim of this study was to investigate the frequency of heartburn produced by beverages available in Korea and to clarify the mechanism causing heartburn. We measured pH, titratable acidity, and osmolality of 35 beverages in vitro and correlated them with the severity of heartburn reported by questionnaire in 382 patients from November 2004 to June 2005. Coffee (1.15) and soju (1.12) showed the highest heartburn score, while oolong tea (0.17) and carrot juice (0.18) showed the lowest heartburn score among all beverages. Titratable acidity of citrus juices correlated with heartburn (r=0.78; p=0.023). Soft drinks had the lowest pH, which was unrelated with heartburn scores (r=-0.54; p=0.460). Increasing pH among alcoholic beverages was correlated with heartburn scores (r=0.84; p=0.037), and osmolality was inversely associated with heartburn scores (r=-0.86; p=0.028). The heartburn score of decaffeinated coffee was significantly lower than that of regular coffee (pheartburn than low-fat milk (p=0.008). Our findings provide dietary information that helps to select appropriate beverages to the patients with heartburn.

  6. Influence of beverage composition on the results of erosive potential measurement by different measurement techniques

    NARCIS (Netherlands)

    Jager, D. H. J.; Vieira, A. M.; Ruben, J. L.; Huysmans, M. C. D. N. J. M.

    2008-01-01

    The influence of beverage composition on the measurement of erosive potential is unclear. The aim of this study was to evaluate whether beverage composition influences the measurement of erosive potential and to evaluate the influence of exposure in small and large volumes. Eleven beverages were

  7. Influence of beverage composition on the results of erosive potential measurement by different measurement techniques.

    NARCIS (Netherlands)

    Jager, D.H.; Vieira, A.M.; Ruben, J.L.; Huysmans, M.C.D.N.J.M.

    2008-01-01

    The influence of beverage composition on the measurement of erosive potential is unclear. The aim of this study was to evaluate whether beverage composition influences the measurement of erosive potential and to evaluate the influence of exposure in small and large volumes. Eleven beverages were

  8. High-rate fermentative hydrogen production from beverage wastewater

    International Nuclear Information System (INIS)

    Sivagurunathan, Periyasamy; Sen, Biswarup; Lin, Chiu-Yue

    2015-01-01

    Highlights: • Hybrid immobilized-bacterial cells show stable operation over 175 days. • Low HRT of 1.5 h shows peak hydrogen production rate of 55 L/L-d. • Electricity generation is 9024 kW-d from 55 L/L-d hydrogen using beverage wastewater. • Granular sludge formed only at 2–3 h HRT with presence of Selenomonas sp. - Abstract: Hydrogen production from beverage industry wastewater (20 g/L hexose equivalent ) using an immobilized cell reactor with a continuous mode of operation was studied at various hydraulic retention times (HRT, 8–1.5 h). Maximum hydrogen production rate (HPR) of 55 L/L-d was obtained at HRT 1.5 h (an organic loading of 320 g/L-d hexose equivalent ). This HPR value is much higher than those of other industrial wastewaters employed in fermentative hydrogen production. The cell biomass concentration peaked at 3 h HRT with a volatile suspended solids (VSS) concentration of 6.31 g/L (with presence of self-flocculating Selenomonas sp.), but it dropped to 3.54 gVSS/L at 1.5 h HRT. With the shortening of HRT, lactate concentration increased but the concentration of the dominant metabolite butyrate did not vary significantly. The Clostridium species dynamics was not significantly affected, but total microbial community structure changed with respect to HRT variation as evident from PCR–DGGE analyses. Analysis of energy production rate suggests that beverage wastewater is a high energy yielding feedstock, and can replace 24% of electricity consumption in a model beverage industry

  9. Factors that influence beverage choices at meal times. An application of the food choice kaleidoscope framework.

    Science.gov (United States)

    Mueller Loose, S; Jaeger, S R

    2012-12-01

    Beverages are consumed at almost every meal occasion, but knowledge about the factors that influence beverage choice is less than for food choice. The aim of this research was to characterize and quantify factors that influence beverage choices at meal times. Insights into what beverages are chosen by whom, when and where can be helpful for manufacturers, dieticians/health care providers, and health policy makers. A descriptive framework - the food choice kaleidoscope (Jaeger et al., 2011) - was applied to self-reported 24h food recall data from a sample of New Zealand consumers. Participants (n=164) described 8356 meal occasions in terms of foods and beverages consumed, and the contextual characteristics of the occasion. Beverage choice was explored with random-parameter logit regressions to reveal influences linked to food items eaten, context factors and person factors. Thereby this study contributed to the food choice kaleidoscope research approach by expressing the degree of context dependency in the form of odds ratios and according significance levels. The exploration of co-occurrence of beverages with food items suggests that beverage-meal item combinations can be meal specific. Furthermore, this study integrates psychographic variables into the 'person' mirror of the food choice kaleidoscope. A measure of habit in beverage choice was obtained from the inter-participant correlation. Copyright © 2012 Elsevier Ltd. All rights reserved.

  10. PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF COMMERCIAL DAIRY FERMENTED BEVERAGES

    Directory of Open Access Journals (Sweden)

    KAMILLA SOARES MENDONÇA

    2015-12-01

    Full Text Available The Technical Regulation on Identity and Quality of Whey-based Drinks establish few parameters to dairy beverages, which may impair standardized product providing to the consumer. The ingathering of the physicochemical characteristics provides information that allow the standardization of the product and provide safety to the consumer, whereas the rheological characterization in important for the processing. Samples of five commercial brands of strawberry flavored dairy beverages, with ten to fourteen days of manufacture, from three different batches were analyzed in triplicate in order to study the percentage of protein, fat, pH, titratable acidity, total dry extract, fixed mineral residue and lactose. It was performed a colorimetric determination and verification of the presence of starch .The rheological tests were carried out in a rotational rheometer and the data was adjusted by Herschel-Bulkley’s model. The statistical analysis was executed by an analysis of variance and the Tukey’s test with 5% significance. The analysis showed that the percentages of lipids of three brands were below the required by legislation. Furthermore, the presence of starch in the composition was detected for all analyzed beverages. Both for the physicochemical and rheological parameters the brands of dairy beverage examined differed between themselves in several parameters. These results indicated the need to establish well-defined identity and quality standards aiming at product quality control and consumer safety improvement.

  11. Monitoring food and non-alcoholic beverage promotions to children.

    Science.gov (United States)

    Kelly, B; King, L; Baur, L; Rayner, M; Lobstein, T; Monteiro, C; Macmullan, J; Mohan, S; Barquera, S; Friel, S; Hawkes, C; Kumanyika, S; L'Abbé, M; Lee, A; Ma, J; Neal, B; Sacks, G; Sanders, D; Snowdon, W; Swinburn, B; Vandevijvere, S; Walker, C

    2013-10-01

    Food and non-alcoholic beverage marketing is recognized as an important factor influencing food choices related to non-communicable diseases. The monitoring of populations' exposure to food and non-alcoholic beverage promotions, and the content of these promotions, is necessary to generate evidence to understand the extent of the problem, and to determine appropriate and effective policy responses. A review of studies measuring the nature and extent of exposure to food promotions was conducted to identify approaches to monitoring food promotions via dominant media platforms. A step-wise approach, comprising 'minimal', 'expanded' and 'optimal' monitoring activities, was designed. This approach can be used to assess the frequency and level of exposure of population groups (especially children) to food promotions, the persuasive power of techniques used in promotional communications (power of promotions) and the nutritional composition of promoted food products. Detailed procedures for data sampling, data collection and data analysis for a range of media types are presented, as well as quantifiable measurement indicators for assessing exposure to and power of food and non-alcoholic beverage promotions. The proposed framework supports the development of a consistent system for monitoring food and non-alcoholic beverage promotions for comparison between countries and over time. © 2013 The Authors. Obesity Reviews published by John Wiley & Sons Ltd on behalf of the International Association for the Study of Obesity.

  12. In natura açaí beverage: quality, pasteurization and acidification

    Directory of Open Access Journals (Sweden)

    Palmira Antonia Alves Cruz de Oliveira

    2011-06-01

    Full Text Available The purpose of this work was to evaluate the physical, physicochemical, chemical and microbiological characteristics of in natura açai (Euterpe precatoria Mart.beverageprocessed and commercialized in Rio Branco, Acre, submitting it to acidification and pasteurization treatments and evaluating their effects. Açaí fruits were processed to obtain the beverage as generally consumed. A 25 L sample was collected from a processing unit at a market in Rio Branco and transported to the Laboratory of Food Technology at the Federal University of Acre, for sampling of the experiments in a completely randomized design. Analyses of total solids, pH, total titrable acidity, proteins, lipids, moulds and yeasts, total and heat-tolerant coliforms at 45 ºC were performed in in natura beverage and after treatments. The results of the ANOVA showed, except for lipids, difference (p < 0.01 in the parameters. The in natura açaí beverage presented an elevated contamination by total and heat-tolerant coliforms at 45 ºC, moulds and yeasts, being in hygienic-sanitary conditions both unsatisfactory and unsafe for consumption. Pasteurization was efficient in reducing the beverage microbiota; it reduced contamination to an acceptable level according to the legislation, warranting food quality and safety. The acidified treatment partially reduced the microbiota. The beverage was classified as fine or type C.

  13. Probiotic properties of yeasts occurring in fermented food and beverages

    DEFF Research Database (Denmark)

    Jespersen, Lene

    Besides being able to improve the quality and safety of many fermented food and beverages some yeasts offer a number of probiotic traits. Especially a group of yeast referred to as "Saccharomyces boulardii", though taxonomically belonging to Saccharomyces cerevisiae, has been claimed to have...... probiotic properties. Besides, yeasts naturally occurring globally in food and beverages will have traits that might have a positive impact on human health....

  14. Intelligence in relation to later beverage preference and alcohol intake

    DEFF Research Database (Denmark)

    Mortensen, Laust Hvas; Sørensen, Thorkild I A; Grønbaek, Morten

    2005-01-01

    The health effects of drinking may be related to psychological characteristics influencing both health and drinking habits. This study aims to examine the relationship between intelligence, later beverage preference and alcohol intake.......The health effects of drinking may be related to psychological characteristics influencing both health and drinking habits. This study aims to examine the relationship between intelligence, later beverage preference and alcohol intake....

  15. [Extent of advertising of tobacco and alcoholic beverages in a sample of Spanish weeklies].

    Science.gov (United States)

    Tamborero Cao, G

    1991-01-01

    Advertising undoubtedly influences our daily habits. In this sense, the promotion of cigarettes and alcoholic beverages is no exception, being a potential stimulus for their use. For the purpose of studying different aspects of the cigarette and alcoholic beverage advertising which appeared in a sample os Spanish weeklies was taken, these being six of the weeklies having one of the largest circulations, three of which were aimed mainly at women readers, while the other three were general information magazines. The advertising of these two products represents a significant percentage of the total advertising printed in the magazines studied (11%). The promotion of alcoholic beverages widely surpasses that of cigarettes (by 7 to 1). With regard to the groups of alcoholic beverages, whisky in the leading beverage advertised. The topics to which reference is made in the advertising slogans are widely varied, are lacking in informative elements and are limited to means of persuading one to identify with said product. Marked differences are observed between the magazines of providing general information magazines and those preferably aimed at women with regard to the amount and content of the advertising of cigarettes and alcoholic beverages. The methodological differences arising on studying the advertising-use relationship are discussed. Lastly, a number of activities for contradicting the effect of the massive advertising of cigarettes ald alcoholic beverages appearing in our weeklies are proposed.

  16. Analysis of Caffeine in Beverages Using Aspirin as a Fluorescent Chemosensor

    Science.gov (United States)

    Smith, Jordan; Loxley, Kristen; Sheridan, Patrick; Hamilton, Todd M.

    2016-01-01

    Caffeine (1,3,7-trimethylxanthine) is an alkaloid stimulant that is popular in beverages. Fluorescence-coupled methods have been used to measure the caffeine content in coffee, tea, soft drinks, energy drinks, and cosmetics. In this experiment, we have developed a method for detecting caffeine in beverages utilizing the effect of the caffeine…

  17. Anaerobic treatment with biogas recovery of beverage industry waste water

    International Nuclear Information System (INIS)

    Cacciari, E.; Zanoni, G.

    1992-01-01

    This paper briefly describes the application, by a leading Italian non-alcoholic beverage firm, of an up-flow anaerobic sludge blanket process in the treatment of waste water deriving from the production and bottling of beverages. In addition to describing the key design, operation and performance characteristics of the treatment process, the paper focuses on the economic benefits being obtained through the use of the innovative expansive sludge bed anaerobic digestion system which has proven itself to be particularly suitable for the treatment of food and beverage industry liquid wastes. The system, which has already been operating, with good results, for six months, has shown itself to be capable of yielding overall COD removal efficiencies of up to 94.8% and of producing about 0.43 Ncubic meters of biogas per kg of removed COD

  18. Anaerobic treatment with biogas recovery of beverage industry waste water

    Energy Technology Data Exchange (ETDEWEB)

    Cacciari, E; Zanoni, G [Passavant Impianti, Novate Milanese (Italy)

    1992-03-01

    This paper briefly describes the application, by a leading Italian non-alcoholic beverage firm, of an up-flow anaerobic sludge blanket process in the treatment of waste water deriving from the production and bottling of beverages. In addition to describing the key design, operation and performance characteristics of the treatment process, the paper focuses on the economic benefits being obtained through the use of the innovative expansive sludge bed anaerobic digestion system which has proven itself to be particularly suitable for the treatment of food and beverage industry liquid wastes. The system, which has already been operating, with good results, for six months, has shown itself to be capable of yielding overall COD removal efficiencies of up to 94.8% and of producing about 0.43 Ncubic meters of biogas per kg of removed COD.

  19. Sugar-Sweetened Beverage Demand and Tax Simulation for Federal Food Assistance Participants: A Case of Two New England States.

    Science.gov (United States)

    Jithitikulchai, Theepakorn; Andreyeva, Tatiana

    2018-06-19

    Excessive consumption of sugar-sweetened beverages is a major concern in the efforts to improve diet and reduce obesity in USA, particularly among low-income populations. One of the most commonly proposed strategies to reduce sugar-sweetened beverage consumption is increasing beverage prices through taxation. The objective of this study was to evaluate whether and how price-based policies could reduce sugar-sweetened beverage consumption among participants in the federal Supplemental Nutrition Assistance Program. Using point-of-sale data from a regional supermarket chain (58 stores), we estimated the responsiveness of demand to sugar-sweetened beverage price changes among Supplemental Nutrition Assistance Program-participating families with young children. Own-price and cross-price elasticities for non-alcoholic beverages were estimated using a Quadratic Almost Ideal Demand System model. The study found evidence that a tax-induced sugar-sweetened beverage price increase would reduce total sugar-sweetened beverage purchases among Supplemental Nutrition Assistance Program participants, who were driven by purchase shifts away from taxed sodas and sports drinks to non-taxed beverages (bottled water, juice, milk). The substitution of non-taxed caloric beverages decreases the marginal effects of the sugar-sweetened beverage tax, yet the direct tax effects are large enough to reduce the overall caloric intake, with the average net reduction in monthly calories from sugar-sweetened beverages estimated at around 8% for a half-cent per ounce tax and 16% for a one cent per ounce tax. A beverage price increase in the form of an excise tax would reduce sugar-sweetened beverage consumption and increase healthier beverage purchases among low-income families.

  20. Total and Free Sugar Content of Canadian Prepackaged Foods and Beverages

    Science.gov (United States)

    Bernstein, Jodi T.; Schermel, Alyssa; Mills, Christine M.; L’Abbé, Mary R.

    2016-01-01

    A number of recommendations for policy and program interventions to limit excess free sugar consumption have emerged, however there are a lack of data describing the amounts and types of sugar in foods. This study presents an assessment of sugar in Canadian prepackaged foods including: (a) the first systematic calculation of free sugar contents; (b) a comprehensive assessment of total sugar and free sugar levels; and (c) sweetener and free sugar ingredient use, using the University of Toronto’s Food Label Information Program (FLIP) database 2013 (n = 15,342). Food groups with the highest proportion of foods containing free sugar ingredients also had the highest median total sugar and free sugar contents (per 100 g/mL): desserts (94%, 15 g, and 12 g), sugars and sweets (91%, 50 g, and 50 g), and bakery products (83%, 16 g, and 14 g, proportion with free sugar ingredients, median total sugar and free sugar content in Canadian foods, respectively). Free sugar accounted for 64% of total sugar content. Eight of 17 food groups had ≥75% of the total sugar derived from free sugar. Free sugar contributed 20% of calories overall in prepackaged foods and beverages, with the highest at 70% in beverages. These data can be used to inform interventions aimed at limiting free sugar consumption. PMID:27657125

  1. Total and Free Sugar Content of Canadian Prepackaged Foods and Beverages

    Directory of Open Access Journals (Sweden)

    Jodi T. Bernstein

    2016-09-01

    Full Text Available A number of recommendations for policy and program interventions to limit excess free sugar consumption have emerged, however there are a lack of data describing the amounts and types of sugar in foods. This study presents an assessment of sugar in Canadian prepackaged foods including: (a the first systematic calculation of free sugar contents; (b a comprehensive assessment of total sugar and free sugar levels; and (c sweetener and free sugar ingredient use, using the University of Toronto’s Food Label Information Program (FLIP database 2013 (n = 15,342. Food groups with the highest proportion of foods containing free sugar ingredients also had the highest median total sugar and free sugar contents (per 100 g/mL: desserts (94%, 15 g, and 12 g, sugars and sweets (91%, 50 g, and 50 g, and bakery products (83%, 16 g, and 14 g, proportion with free sugar ingredients, median total sugar and free sugar content in Canadian foods, respectively. Free sugar accounted for 64% of total sugar content. Eight of 17 food groups had ≥75% of the total sugar derived from free sugar. Free sugar contributed 20% of calories overall in prepackaged foods and beverages, with the highest at 70% in beverages. These data can be used to inform interventions aimed at limiting free sugar consumption.

  2. Investigating adolescents' sweetened beverage consumption and Western fast food restaurant visits in China, 2006-2011.

    Science.gov (United States)

    Lee, Yen-Han; Chiang, Timothy C; Liu, Ching-Ti; Chang, Yen-Chang

    2018-05-25

    Background China has undergone rapid Westernization and established dramatic social reforms since the early 21st century. However, health issues led to challenges in the lives of the Chinese residents. Western fast food and sweetened beverages, two food options associated with chronic diseases and obesity, have played key roles to alter adolescents' dietary patterns. This study aims to examine the association between adolescents' visits to Western fast food restaurants and sweetened beverage consumption. Methods Applying three waves of the China Health and Nutrition Study (CHNS) between 2006 and 2011 (n = 1063), we used generalized Poisson regression (GPR) to investigate the association between adolescents' Western fast food restaurant visits and sweetened beverage consumption, as the popularity of fast food and sweetened beverages has skyrocketed among adolescents in contemporary China. A linear-by-linear association test was used as a trend test to study general patterns between sweetened beverage consumption and Western fast food restaurant visits. We adjusted all models with sweetened beverage consumption frequency, four food preferences (fast food, salty snacks, fruits and vegetables), school status, gross household income, provinces, rural/urban regions, age and gender. Results From the results of the trend test, frequent sweetened beverage consumption was highly associated with more Western fast food restaurant visits among Chinese adolescents in the three waves (p beverage consumption or did not drink them at all, had much less likelihood of visiting Western fast food restaurants (p beverage consumption was highly associated with Western fast food restaurant visits in contemporary China. Further actions are needed from the Chinese central government to create a healthier dietary environment for adolescents.

  3. Development of New Lemon-Lime Flavored Beverage for OGTT: Acceptability and Reproducibility.

    Science.gov (United States)

    Chotwanvirat, Phawinpon; Thewjitcharoen, Yotsapon; Parksook, Wyn; Krittiyawong, Sirinate; Hutaphat, Kritchana; Nakasatien, Soontaree; Kaocharoen, Sming; Himathongkam, Thep

    2016-05-01

    The oral glucose tolerance test (OGTT) is essential procedure in both screening and diagnosis of impaired glucose tolerance (IGT), impaired fasting glucose (IFG) and diabetes mellitus (DM), but it is not easy to perform because of intense sweetness of the 75-g glucose test beverage causing abdominal discomfort post-testing. Therefore, the new formula of non-carbonated lemon-lime flavored beverage was developed to increase its palatability and better compliance. To develop a new non-carbonated lemon-lime flavored beverage to replace the standard beverage for OGTT Subsequently, the diagnostic value and acceptability between the new formula and the traditional 75-g OGTT formula were compared in healthy subjects. The new lemon-lime flavored formula was developed to replace the standard beverage for OGTT by adding 1,000 milligram of citric acid and 0.03 gram of lime flavor to 75 gram of anhydrous glucose to a final volume of 300 ml. The study was conducted in 30 healthy subjects who underwent the traditional 75-gram OGTT test and the new formula of OGTT beverage one week later, or vice versa, to access acceptability, indices markers of insulin secretion, and insulin sensitivity. Palatability was determined by rating on a 9-point Hedonic Scale. Thirty healthy subjects (15 females) with the age of 33.2 ± 7.5 years and body mass index of 22.9 ± 3.5 kg/m² were enrolled. No significant difference was found between plasma glucose in 0, 30, 60, 90, and 120 minutes, insulin level (0 and 120 minutes) and four insulin surrogate markers in both traditional 75-gram OGTT and new formula of lemon-lime flavored OGTT beverage. The overall satisfaction score of the new formula OGTT was better when compared with the scores of the traditional OGTT (7.1 ± 1.8 vs. 4.7 ± 2.0). Only one subject complained about abdominal discomfort in both episode of OGTT CONCLUSION: The modified lemon-lime flavored beverage for OGTT demonstrated better acceptance in the subjects without difference in

  4. Development of a novel solid-phase extraction, LC-MS/MS method for the analysis of ethyl carbamate in alcoholic beverages: application to South African wine and spirits.

    Science.gov (United States)

    Alberts, Philippus; Stander, Maria A; De Villiers, André

    2011-01-01

    Ethyl carbamate (EC) is a known genotoxic carcinogen that is frequently present in alcoholic beverages and is therefore a public health concern. As a consequence, maximum concentration levels for EC in these commodities are legislated in several countries. Quantitative analytical methods are therefore essential to monitor EC levels in beverages. Most published analytical methods for the determination of EC in alcoholic beverages utilise elaborate sample pre-treatment procedures to obtain injectable samples, or yield low sensitivity, for example where direct injection is used. In addition, these procedures often require large volumes of toxic solvents and are not generally applicable to diverse alcoholic beverages. This paper describes a novel procedure for the determination of EC in wines, fortified wines and spirits. The procedure is based on reversed-phase solid-phase extraction (SPE) sample clean-up combined with normal-phase liquid chromatography-atmospheric pressure chemical ionisation tandem mass spectrometric (NP-LC-APCI-MS/MS) analysis. This method provides a rapid, robust and simple analytical procedure suitable for the analysis of a diverse range of alcoholic beverages. The accuracy of the method (expressed as average recovery from diverse matrices) is 94.5%, with limits of detection (LODs) ranging between 0.25 and 0.63 µg l(-1) for different matrices. Benefits such as simplified sample preparation, low detection limits, low solvent consumption and good selectivity render the methodology ideally suited to study the occurrence of EC in diverse commodities. The method was applied to study the occurrence of EC in South African wines, fortified wines and spirits. South African wines, aged 1-9 years, contained 1.8-31 µg l(-1) EC (RSD = 69%, n = 106), fortified wines aged 2-34 years contained 2.8-79 µg l(-1) EC (RSD = 89%, n = 21), and brandies aged 3-20 years contained 4.4-95 µg l(-1) EC (RSD = 105%, n = 26). Factors

  5. Aroma Characterization and Safety Assessment of a Beverage Fermented by Trametes versicolor.

    Science.gov (United States)

    Zhang, Yanyan; Fraatz, Marco Alexander; Müller, Julia; Schmitz, Hans-Joachim; Birk, Florian; Schrenk, Dieter; Zorn, Holger

    2015-08-12

    A cereal-based beverage was developed by fermentation of wort with the basidiomycete Trametes versicolor. The beverage possessed a fruity, fresh, and slightly floral aroma. The volatiles of the beverage were isolated by liquid-liquid extraction (LLE) and additionally by headspace solid phase microextraction (HS-SPME). The aroma compounds were analyzed by a gas chromatography system equipped with a tandem mass spectrometer and an olfactory detection port (GC-MS/MS-O) followed by aroma (extract) dilution analysis. Thirty-four different odor impressions were perceived, and 27 corresponding compounds were identified. Fifteen key odorants with flavor dilution (FD) factors ranging from 8 to 128 were quantitated, and their respective odor activity values (OAVs) were calculated. Six key odorants were synthesized de novo by T. versicolor. Furthermore, quantitative changes during the fermentation process were analyzed. To prepare for the market introduction of the beverage, a comprehensive safety assessment was performed.

  6. "If it tastes good, I'm drinking it": qualitative study of beverage consumption among college students.

    Science.gov (United States)

    Block, Jason P; Gillman, Matthew W; Linakis, Stephanie K; Goldman, Roberta E

    2013-06-01

    This study examined how college students choose beverages and whether behavioral interventions might reduce their heavy consumption of sugar-sweetened beverages. From April to June 2010, 90 students participated in 12 focus groups at 6 colleges in Massachusetts and Louisiana. The study team undertook a group content analysis of the verbatim focus group transcripts using the immersion-crystallization method. The mean age of participants was 19 years. Fifty percent were white, and 47% were black. Several themes emerged in focus groups: taste is paramount; price is important but secondary; health and nutritional content of beverages are of limited interest; juice has a "health halo"; and water is consumed primarily for hydration. Students were often highly fixated on favorite sugar-sweetened beverages. Price was uniquely important for good-tasting beverages costing less than one dollar. Some students reported calorie content as important for food choices, but most had no awareness of beverage calorie content. Students' negative perceptions of sugar-sweetened beverages focused largely on the "dangers" of sugar and chemicals in sodas. They expressed particular concern about soda's corrosive chemical properties or diet soda causing cancer. The health halo for juice persisted even with some recognition of high sugar content. Students thought shocking educational messages would be necessary to get them to reduce consumption of sugar-sweetened beverages. Among college students, taste and price were the most important factors in choosing beverages. Interventions using shocking visual images or providing low-cost or free water may conquer taste and brand preference to reduce sugar-sweetened beverage intake. Copyright © 2013 Society for Adolescent Health and Medicine. Published by Elsevier Inc. All rights reserved.

  7. KUALITAS PELAYANAN FRONT OFFICE, HOUSEKEEPING, FOOD AND BEVERAGE TERHADAP LOYALITAS TAMU

    Directory of Open Access Journals (Sweden)

    Surodjo

    2017-12-01

    Full Text Available This research aims to know the servqual Front Office, servqual Housekeeping and servqual Food and Beverage effect on customer satisfaction or guests staying at LPP Garden Hotel Yogyakarta. Samples taken in this study is 75 respondents randomly drawn from guests staying at LPP Garden Hotel. Analysis of the data in this study is Inferential analysis conducted based on the test results of structural models. From the analysis of the coefficient of determination (R ², note that guest satisfaction influenced by servqual Front Office, Housekeeping and servqual Food and Beverage amounted to 51.30%, and the remaining 48.70% influenced by other factors not included in the model, whereas the coefficient parameter servqual Front Office, Housekeeping and servqual Food and Beverage simultaneously affect the satisfaction that is equal to 0.494, meaning that the higher the coefficient parameter close to the higher guest satisfaction. The t- test based on statistics showing that servqual Front Office, servqual Housekeeping and servqual Food and Beverage simultaneously significantly affect satisfaction where t-statistic 4.391> t-table 1.66, its mean that Hypothesis is accepted.

  8. Persistent Organochlorine Pesticide Residues in Some Selected Cocoa Beverages in Nigeria

    Directory of Open Access Journals (Sweden)

    Olayinka A. Ibigbami

    2017-12-01

    Full Text Available This study evaluates the quality of the cocoa beverages produced in Nigeria with respect to the occurrence and levels of organochlorine pesticides OCPs residues in order to ascertain the potential health risks to the general public. Seven cocoa-based beverages were analysed for 17 OCP residues using gas chromatography coupled with an Electron Captured Detector (GC-ECD after extraction and silica-gel clean-up. The study reveals the presence of ten OCP residues in the cocoa beverages, with a concentration range from not detected ND—0.256 mg/kg, while α-BHC, β-BHC, methoxychlor, p,p′-DDE, dieldrin, endrin aldehyde, and endosulfan sulphate were not detected in any of the analysed samples. The contamination pattern of OCPs in the beverages was in the following order: Ovaltine > Milo > Cadbury-choco > Bournvita > Cowbell-coffee > Richoco > Oluji, with p,p′-DDT being the most frequently found pesticide. Heptachlor and endosulfan II showeda residual level above the European Union (EU Maximum Residual Limits (MRLs in only one sample.

  9. Implications of a sugar-sweetened beverage (SSB) tax when substitutions to non-beverage items are considered.

    Science.gov (United States)

    Finkelstein, Eric A; Zhen, Chen; Bilger, Marcel; Nonnemaker, James; Farooqui, Assad M; Todd, Jessica E

    2013-01-01

    Using the 2006 Homescan panel, we estimate the changes in energy, fat and sodium purchases resulting from a tax that increases the price of sugar-sweetened beverages (SSBs) by 20% and the effect of such a tax on body weight. In addition to substitutions that may arise with other beverages, we account for substitutions between SSBs and 12 major food categories. Our main findings are that the tax would result in a decrease in store-bought energy of 24.3kcal per day per person, which would translate into an average weight loss of 1.6 pounds during the first year and a cumulated weight loss of 2.9 pounds in the long run. We do not find evidence of substitution to sugary foods and show that complementary foods could contribute to decreasing energy purchases. Despite their significantly lower price elasticity, the tax has a similar effect on calories for the largest purchasers of SSBs. Copyright © 2012 Elsevier B.V. All rights reserved.

  10. The use of acid whey for the production of yogurt-type fermented beverages

    Directory of Open Access Journals (Sweden)

    Katarzyna Skryplonek

    2018-01-01

    Full Text Available Acid whey is a by-product of cheese-making industry, which, in comparison to rennet whey, has less favourable processing properties and thus it is more difficult to utilize. The aim of the study was to evaluate the quality of yogurt-type fermented beverages based on acid whey. In the beverages production yogurt bacteria cultures Streptococcus thermophilus and Lactobacillus delbruecki ssp. bulgaricus (YO-MIX, Danisco, Denmark were used. The production process included combining of pasteurized acid whey with UHT milk, unsweetened condensed milk or skimmed milk powder. Milk was incorporated to beverages in order to enrich casein content and obtain product with quality characteristics similar to fermented milk drinks. Moreover, the beverages were supplemented with oligofructose and whey protein concentrate WPC 35. The products were stored under refrigerated conditions (5±1°C for 21 days. During the storage, an assessment of physicochemical properties and sensory characteristics was carried out. In addition, the beverages were evaluated in consumer preference test. The study showed, that by combining of acid whey with milk it is possible to obtain a products similar to yogurt, although their characteristics were influenced by the composition and storage time. During storage period, the acidity increased and acetaldehyde content decreased. Moreover the deterioration of sensory properties was observed. Consumer preference test indicated, that the best sensory properties had beverages from whey and condensed milk.

  11. Comparison of Watermelon and Carbohydrate Beverage on Exercise-Induced Alterations in Systemic Inflammation, Immune Dysfunction, and Plasma Antioxidant Capacity

    Directory of Open Access Journals (Sweden)

    R. Andrew Shanely

    2016-08-01

    Full Text Available Consuming carbohydrate- and antioxidant-rich fruits during exercise as a means of supporting and enhancing both performance and health is of interest to endurance athletes. Watermelon (WM contains carbohydrate, lycopene, l-citrulline, and l-arginine. WM may support exercise performance, augment antioxidant capacity, and act as a countermeasure to exercise-induced inflammation and innate immune changes. Trained cyclists (n = 20, 48 ± 2 years participated in a randomized, placebo controlled, crossover study. Subjects completed two 75 km cycling time trials after either 2 weeks ingestion of 980 mL/day WM puree or no treatment. Subjects drank either WM puree containing 0.2 gm/kg carbohydrate or a 6% carbohydrate beverage every 15 min during the time trials. Blood samples were taken pre-study and pre-, post-, 1 h post-exercise. WM ingestion versus no treatment for 2-weeks increased plasma l-citrulline and l-arginine concentrations (p < 0.0125. Exercise performance did not differ between WM puree or carbohydrate beverage trials (p > 0.05, however, the rating of perceived exertion was greater during the WM trial (p > 0.05. WM puree versus carbohydrate beverage resulted in a similar pattern of increase in blood glucose, and greater increases in post-exercise plasma antioxidant capacity, l-citrulline, l-arginine, and total nitrate (all p < 0.05, but without differences in systemic markers of inflammation or innate immune function. Daily WM puree consumption fully supported the energy demands of exercise, and increased post-exercise blood levels of WM nutritional components (l-citrulline and l-arginine, antioxidant capacity, and total nitrate, but without an influence on post-exercise inflammation and changes in innate immune function.

  12. The diuretic action of weak and strong alcoholic beverages in elderly men

    NARCIS (Netherlands)

    Polhuis, Kristel C.M.M.; Wijnen, Annemarthe H.C.; Sierksma, Aafje; Calame, Wim; Tieland, Michael

    2017-01-01

    With ageing, there is a greater risk of dehydration. This study investigated the diuretic effect of alcoholic beverages varying in alcohol concentration in elderly men. Three alcoholic beverages (beer (AB), wine (AW), and spirits (S)) and their non-alcoholic counterparts (non-alcoholic beer (NAB),

  13. Trends in energy intake from alcoholic beverages by socio-demographic characteristics among US adults, 1989–2012

    Science.gov (United States)

    Butler, Lauren; Poti, Jennifer M.; Popkin, Barry M.

    2016-01-01

    Background Long term US trends in alcoholic beverage calorie intakes remain unexamined, particularly with respect to changes in population subgroup-specific patterns over time. Objective This study examines shifts in the consumption of alcoholic beverages, in total and by beverage type, on any given day among US adults in relation to socio-demographic characteristics. Design This study was a repeated cross-sectional analyses of data from the 1989–1991 and 1994–1996 Continuing Survey of Food Intakes by Individuals; 2003–2006 and 2009–2012 National Health and Nutrition Examination Surveys. Participants/setting Adults ≥19 years (N = 39,298); a subset of alcoholic beverage consumers (n = 7,081) were studied. Statistical analyses performed Survey weighted mean per capita per day intakes (among all participants, both consumers of alcoholic beverages and non-consumers) and contributions of beer, wine, and liquor/mixed drinks to total alcoholic beverage energy were determined. Multivariable regression models were used to examine trends in the proportion of alcoholic beverage consumers and the per consumer intakes (among consumers of alcoholic beverages only). Results Per capita intakes from alcoholic beverages increased from 49 kcal/cap/d in 1989–1991 to 109 kcal/cap/d in 2003–2006 (pbeverages on any given day increased significantly from 1989–1991 to 2009–2012 (p for overall increasing trend beverage calories increased between 1989–1991 and 1994–1996 (pbeverage intake for less educated consumers across time. Conclusions These results indicate there has been an increase in the proportion of US adults who drink on any given day, and an increase in calories consumed from alcoholic beverages when drinking occurs. PMID:27132721

  14. Drinking to our health: Can beverage companies cut calories while maintaining profits?

    Science.gov (United States)

    Kleiman, Susan; Ng, Shu Wen; Popkin, Barry

    2012-01-01

    Carbonated soft drinks (CSD) and other beverages make up an increasing percentage of energy intake, and there are rising public health concerns about the links between consumption of sugar-sweetened beverages and weight gain, obesity, and other cardio-metabolic problems. In response, the food and beverage industry claims to be reformulating products, reducing package or portion sizes, and introducing healthier options. Comparative analysis on various changes and their potential effects on public health are needed. We conduct a case study using the two largest and most influential producers of sweetened beverages, The Coca-Cola Company and PepsiCo, who together control 34 percent of the global soft drink market, examining their product portfolios globally and in three critical markets (the US, Brazil, and China) from 2000-2010. On a global basis, total revenues and energy per capita sold increased, yet the average energy density (kilojoules per 100 milliliters) sold declined slightly, suggesting a shift to lower-calorie products. In the US, both total energy per capita and average energy density of beverages sold decreased, while the opposite was true in the developing markets of Brazil and China, with total per capita energy increasing greatly in China and, to a lesser extent, in Brazil. PMID:22070346

  15. Cola beverage consumption delays alveolar bone healing: a histometric study in rats

    Directory of Open Access Journals (Sweden)

    Juliana Mazzonetto Teófilo

    2010-06-01

    Full Text Available Epidemiological studies have suggested that cola beverage consumption may affect bone metabolism and increase bone fracture risk. Experimental evidence linking cola beverage consumption to deleterious effects on bone is lacking. Herein, we investigated whether cola beverage consumption from weaning to early puberty delays the rate of reparative bone formation inside the socket of an extracted tooth in rats. Twenty male Wistar rats received cola beverage (cola group or tap water (control group ad libitum from the age of 23 days until tooth extraction at 42 days and euthanasia 2 and 3 weeks later. The neoformed bone volume inside the alveolar socket was estimated in semi-serial longitudinal sections using a quantitative differential point-counting method. Histological examination suggested a decrease in the osteogenic process within the tooth sockets of rats from both cola groups, which had thinner and sparser new bone trabeculae. Histometric data confirmed that alveolar bone healing was significantly delayed in cola-fed rats at three weeks after tooth extraction (ANOVA, p = 0.0006, followed by Tukey's test, p < 0.01. Although the results of studies in rats cannot be extrapolated directly to human clinical dentistry, the present study provides evidence that cola beverage consumption negatively affect maxillary bone formation.

  16. Low/No Calorie Sweetened Beverage Consumption in the National Weight Control Registry

    Science.gov (United States)

    Catenacci, Victoria A.; Pan, Zhaoxing; Thomas, J. Graham; Ogden, Lorraine G.; Roberts, Susan A.; Wyatt, Holly R.; Wing, Rena R.; Hill, James O.

    2015-01-01

    Objective The aim of this cross-sectional study was to evaluate prevalence of and strategies behind low/no calorie sweetened beverage (LNCSB) consumption in successful weight loss maintainers. Methods An online survey was administered to 434 members of the National Weight Control Registry (NWCR, individuals who have lost ≥13.6 kg and maintained weight loss for > 1 year). Results While few participants (10%) consume sugar-sweetened beverages on a regular basis, 53% regularly consume LNCSB. The top five reasons for choosing LNCSB were for taste (54%), to satisfy thirst (40%), part of routine (27%), to reduce calories (22%) and to go with meals (21%). The majority who consume LNCSB (78%) felt they helped control total calorie intake. Many participants considered changing patterns of beverage consumption to be very important in weight loss (42%) and maintenance (40%). Increasing water was by far the most common strategy, followed by reducing regular calorie beverages. Conclusions Regular consumption of LNCSB is common in successful weight loss maintainers for various reasons including helping individuals to limit total energy intake. Changing beverage consumption patterns was felt to be very important for weight loss and maintenance by a substantial percentage of successful weight loss maintainers in the NWCR. PMID:25044563

  17. Children’s Food and Beverage Promotion on Television to Parents

    Science.gov (United States)

    Smith, Marietta E.; Mathur, Suman J.; Sargent, James D.; Gilbert-Diamond, Diane

    2015-01-01

    BACKGROUND: Nutritionally poor foods are heavily advertised to children on television. Whether those same products are also advertised to parents on television has not been systematically examined. METHODS: This study is a content analysis of advertisements for children’s packaged foods and beverages aired over US network, cable, and syndicated television for 1 year (2012 to 2013). The target audience of each advertisement was defined as children or parents based on advertisement content, where parent-directed advertisements included emotional appeals related to family bonding and love. Advertisement characteristics and patterns of airtime were compared across target audience, and the proportion of total airtime devoted to advertisements targeting parents was computed. RESULTS: Fifty-one children’s food or beverage products were advertised over the study year, 25 (49%) of which were advertised directly to parents. Parent-directed advertisements more often featured nutrition and health messaging and an active lifestyle than child-directed advertisements, whereas child-directed advertisements more frequently highlighted fun and product taste. Over all products, 42.4% of total airtime was devoted to advertisements that targeted parents. The products with the most amount of airtime over the study year were ready-to-eat cereals, sugar-sweetened beverages, and children’s yogurt, and the proportion of total advertisement airtime for those products devoted to parents was 24.4%, 72.8%, and 25.8%, respectively. DISCUSSION: Television advertisements for children’s packaged foods and beverages frequently targeted parents with emotional appeals and messaging related to nutrition and health. Findings are of concern if exposure to such advertisements among parents may shape their beliefs about the appropriateness of nutritionally questionable children’s foods and beverages. PMID:26553181

  18. Applying and influence of polymer materials for packaging dairy beverages

    Directory of Open Access Journals (Sweden)

    Milanović Spasenija D.

    2017-01-01

    Full Text Available Functional food is positioned above the traditional, with the potential to improve human health. Thanks to very good physico-mechanical and barrier properties polymers became very popular in food industry as a packaging materials. Wild range of fermented dairy products could be packed in this packaging materials according to their’s inertness as well. Functional milk beverage was obtained from milk with 0,9% milk fat content by applying 10% v/v of kombucha’s inoculum cultivated on a black tea sweetened with sucrose. The beverage was packed in a different packaging materials: polyamid-polyethylen (PA/PE coextruded foil bags and polyprophylen (PP cups closed with aluminium (Al foil lids under atmospheric conditions (ATM. Beverages were storaged for 15 days at 4°C. The quality of kombucha inoculum, milk and obtained kombucha fermented milk beverage were analysed. Characterization of the packaging materials was done by investigating physico-mechanical, barrier and structural properties. The composition and changes in the headspace atmosphere, after production and during the storage, were analysed. The influence of packaging material properties and packaging conditions on the biochemical transformations of the milk’s components (the content of: lactose, L-lactic acid, D-galactose, ethanol, B1 and B2 vitamins influenced by kombucha starter were analysed as well. On the bases of the obtained results of characterisation of packaging materials, it can be concluded that PA/PE and PP materials are proper to be used for analysed beverage’s packaging. Also, there is no significant difference in content of components which were quantified, between analysed materials in correlation with the packed fermented milk beverage. [Projekat Ministarstva nauke Republike Srbije, br. III-46009

  19. School wellness policies and foods and beverages available in schools.

    Science.gov (United States)

    Hood, Nancy E; Colabianchi, Natalie; Terry-McElrath, Yvonne M; O'Malley, Patrick M; Johnston, Lloyd D

    2013-08-01

    Since 2006-2007, education agencies (e.g., school districts) participating in U.S. federal meal programs are required to have wellness policies. To date, this is the only federal policy that addresses foods and beverages sold outside of school meals (in competitive venues). To examine the extent to which federally required components of school wellness policies are associated with availability of foods and beverages in competitive venues. Questionnaire data were collected in 2007-2008 through 2010-2011 school years from 892 middle and 1019 high schools in nationally representative samples. School administrators reported the extent to which schools had required wellness policy components (goals, nutrition guidelines, implementation plan/person responsible, stakeholder involvement) and healthier and less-healthy foods and beverages available in competitive venues. Analyses were conducted in 2012. About one third of students (31.8%) were in schools with all four wellness policy components. Predominantly white schools had higher wellness policy scores than other schools. After controlling for school characteristics, higher wellness policy scores were associated with higher availability of low-fat and whole-grain foods and lower availability of regular-fat/sugared foods in middle and high schools. In middle schools, higher scores also were associated with lower availability of 2%/whole milk. High schools with higher scores also had lower sugar-sweetened beverage availability and higher availability of 1%/nonfat milk, fruits/vegetables, and salad bars. Because they are associated with lower availability of less-healthy and higher availability of healthier foods and beverages in competitive venues, federally required components of school wellness policies should be encouraged in all schools. Copyright © 2013 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  20. Statistical Feature Extraction and Recognition of Beverages Using Electronic Tongue

    Directory of Open Access Journals (Sweden)

    P. C. PANCHARIYA

    2010-01-01

    Full Text Available This paper describes an approach for extraction of features from data generated from an electronic tongue based on large amplitude pulse voltammetry. In this approach statistical features of the meaningful selected variables from current response signals are extracted and used for recognition of beverage samples. The proposed feature extraction approach not only reduces the computational complexity but also reduces the computation time and requirement of storage of data for the development of E-tongue for field applications. With the reduced information, a probabilistic neural network (PNN was trained for qualitative analysis of different beverages. Before the qualitative analysis of the beverages, the methodology has been tested for the basic artificial taste solutions i.e. sweet, sour, salt, bitter, and umami. The proposed procedure was compared with the more conventional and linear feature extraction technique employing principal component analysis combined with PNN. Using the extracted feature vectors, highly correct classification by PNN was achieved for eight types of juices and six types of soft drinks. The results indicated that the electronic tongue based on large amplitude pulse voltammetry with reduced feature was capable of discriminating not only basic artificial taste solutions but also the various sorts of the same type of natural beverages (fruit juices, vegetable juices, soft drinks, etc..

  1. Beverage consumption habits "24/7" among British adults: association with total water intake and energy intake.

    Science.gov (United States)

    Gibson, Sigrid; Shirreffs, Susan M

    2013-01-10

    Various recommendations exist for total water intake (TWI), yet it is seldom reported in dietary surveys. Few studies have examined how real-life consumption patterns, including beverage type, variety and timing relate to TWI and energy intake (EI). We analysed weighed dietary records from the National Diet and Nutrition Survey of 1724 British adults aged 19-64 years (2000/2001) to investigate beverage consumption patterns over 24 hrs and 7 days and associations with TWI and EI. TWI was calculated from the nutrient composition of each item of food and drink and compared with reference values. Mean TWI was 2.53 L (SD 0.86) for men and 2.03 L (SD 0.71) for women, close to the European Food Safety Authority "adequate Intake" (AI) of 2.5 L and 2 L, respectively. However, for 33% of men and 23% of women TWI was below AI and TWI:EI ratio was Beverages accounted for 75% of TWI. Beverage variety was correlated with TWI (r 0.34) and more weakly with EI (r 0.16). Beverage consumption peaked at 0800 hrs (mainly hot beverages/ milk) and 2100 hrs (mainly alcohol). Total beverage consumption was higher at weekends, especially among men. Overall, beverages supplied 16% of EI (men 17%, women 14%), alcoholic drinks contributed 9% (men) and 5% (women), milk 5-6%, caloric soft drinks 2%, and fruit juice 1%.In multi-variable regression (adjusted for sex, age, body weight, smoking, dieting, activity level and mis-reporting), replacing 100 g of caloric beverages (milk, fruit juice, caloric soft drinks and alcohol) with 100 g non-caloric drinks (diet soft drinks, hot beverages and water) was associated with a reduction in EI of 15 kcal, or 34 kcal if food energy were unchanged. Using within-person data (deviations from 7-day mean) each 100 g change in caloric beverages was associated with 29 kcal change in EI or 35 kcal if food energy were constant. By comparison the calculated energy content of caloric drinks consumed was 47 kcal/100 g. TWI and beverage consumption are closely related

  2. Practical use of a uterine score system for predicting effects on interval from calving to first insemination and non-return rate 56 in Danish dairy herds.

    Science.gov (United States)

    Elkjær, Karina; Labouriau, Rodrigo; Ancker, Marie-Louise; Gustafsson, Hans; Callesen, Henrik

    2013-12-01

    A detailed study of 398,237 lactations of Danish Holstein dairy cows was undertaken. The objective was to investigate the information gained by evaluating vaginal discharge in cows from 5 to 19 days post-partum (p.p.) using an ordinal scale from 0 to 9. The study focused on the interval from calving to first insemination (CFI) and the non-return rate 56 days after first insemination (NR56), adjusted for the confounders milk production and body condition score (BCS). For the analyses, BCS was evaluated on the same day that the uterine score was made. Milk production was defined as test-day milk yield in the first month p.p. The study showed that the evaluation of vaginal discharge according to this score system permitted ranking of cows according to CFI and NR56, i.e. an increasing uterine score was associated with a significantly longer time from calving to first insemination and significantly reduced the probability of success of the first insemination. Reproductive success was already affected if the uterine score had reached 4 (i.e. before the discharge smelled abnormally). The negative effect on CFI and NR56 increased as the uterine score increased, which suggested that the uterine scoring system was a useful guide to dairy producers. Copyright © 2013 Elsevier Ltd. All rights reserved.

  3. Can children discriminate sugar-sweetened from non-nutritively sweetened beverages and how do they like them?

    NARCIS (Netherlands)

    de Ruyter, J.C.; Katan, M.B.; Kas, R.; Olthof, M.R.

    2014-01-01

    Background: Replacement of sugar-sweetened by non-nutritively sweetened beverages or water may reduce excess weight gain in children. However, it is unclear whether children like non-nutritively sweetened beverages as much as sugar-sweetened beverages. We examined whether children could taste a

  4. Does competitive food and beverage legislation hurt meal participation or revenues in high schools?

    Science.gov (United States)

    Peart, Tasha; Kao, Janice; Crawford, Patricia B; Samuels, Sarah E; Craypo, Lisa; Woodward-Lopez, Gail

    2012-08-01

    There is limited evidence to evaluate the influence of competitive food and beverage legislation on school meal program participation and revenues. A representative sample of 56 California high schools was recruited to collect school-level data before (2006–2007) and the year after (2007–2008) policies regarding limiting competitive foods and beverages were required to be implemented. Data were obtained from school records, observations, and questionnaires. Paired t-tests assessed significance of change between the two time points. Average participation in lunch increased from 21.7% to 25.3% (p foods, from $0.45 to $0.37 (per student per day). Compliance with food and beverage standards also increased significantly. At end point, compliance with beverage standards was higher (71.0%) than compliance with food standards (65.7%). Competitive food and beverage legislation can increase food service revenues when accompanied by increased rates of participation in the meal program. Future studies collecting expense data will be needed to determine impact on net revenues.

  5. Parental Information, Motivation, and Behavioral Skills Correlate with Child Sweetened Beverage Consumption

    Science.gov (United States)

    Goodell, L. Suzanne; Pierce, Michelle B.; Amico, K. Rivet; Ferris, Ann M.

    2012-01-01

    Objective: To evaluate fit of the Information-Motivation-Behavioral Skills (IMB) model applied to sweetened beverage (SB) consumption in children. Design: Cross-sectional. Parents completed a home beverage inventory and IMB survey regarding SB consumption. Setting: Health fairs, Special Supplemental Nutrition Program for Women, Infants, and…

  6. Arsenic and Chromium in Canned and Non-Canned Beverages in Nigeria: A Potential Public Health Concern

    Directory of Open Access Journals (Sweden)

    Orish E. Orisakwe

    2007-03-01

    Full Text Available Numerous studies have described environmental exposure of humans to heavy metals in African populations. Little is known about the exposure to heavy metal toxins from processed or unprocessed foods consumed in Africa, and no data exists on the food concentrations of arsenic and chromium, which are potential carcinogens and systemic toxicants. This study determined the concentrations of arsenic and chromium in beverages and fruit drinks commonly sold in Nigeria. Fifty samples of commonly consumed canned and non-canned beverages (imported and locally manufactured purchased in Nigeria were digested in nitric acid and analyzed by atomic absorption spectrophotometry (AAS. 33.3% of the canned beverages had arsenic levels that exceeded the maximum contaminant level (MCL of 0.01 mg/L set by U.S. EPA while 55.2% of non-canned beverages had their arsenic levels exceeding the MCL. The arsenic concentrations ranged from 0.003 to 0.161 mg/L for the canned and 0.002 to 0.261 mg/l for the non-canned beverages. Whereas 68.9% of the non-canned beverages showed chromium levels that exceeded the US EPA’s MCL of 0.10 mg/L, 76.2% of the canned beverages had chromium levels that were greater than the MCL. The concentration range of total chromium in the canned beverages was 0.04 to 0.59 mg/L and 0.01 to 0.55 mg/L for the non-canned beverages. The sources of arsenic and chromium in the commercially available beverages are unclear and merit further investigation. This preliminary study highlights the need to study the toxicological implications of chronic low-level exposure to heavy metals from African markets.

  7. A Healthy Beverage Consumption Pattern Is Inversely Associated with the Risk of Obesity and Metabolic Abnormalities in Korean Adults.

    Science.gov (United States)

    Lee, Kyung Won; Shin, Dayeon

    2018-03-23

    As the use of beverages in diets is increasing, several studies have examined the effect of beverage consumption in human health. Thus, we aimed at identifying specific beverage patterns and determining their associations with obesity and metabolic syndrome (MetS) risk factors in Korean adults. Based on the Korea National Health and Nutrition Examination Survey (KNHANES) 2008-2012 data, 19,800 Korean adults (≥20 years) with a single 24-h dietary recall and health examination data were investigated. All beverage items consumed by participants were categorized into 15 beverage groups based on the KNHANES coding system. Three major beverage consumption patterns were identified according to factor analysis: (1) the "healthy beverage" (high intake of dairy products, 100% fruit/vegetable juices and low intake of alcoholic beverages); (2) the "sugar-sweetened beverage" (high intake of soda, sweetened coffee/tea, and fruit drink); and (3) the "unsweetened beverage" (high intake of unsweetened coffee) patterns. Multivariable logistic regression analyses were conducted to determine the odds of obesity (body mass index ≥25 kg/m 2 ) and MetS (defined by National Cholesterol Education Program III [NCEP III]) for each beverage pattern after controlling for covariates. Adjusted odds ratios (AORs) and 95% confidence intervals (CIs) for associations of the "healthy beverage" pattern with risks of obesity, abdominal obesity, and elevated triglycerides, fasting blood glucose (FBG), and blood pressure (BP) were 0.88 (0.79-0.98), 0.83 (0.74-0.92), 0.88 (0.78-0.99), 0.85 (0.79-0.98), and 0.81 (0.72-0.92), respectively. AORs (95% CIs) of associations of the "sugar-sweetened beverage" pattern with risks of abdominal obesity, elevated FBG and BP were 1.15 (1.03-1.30), 1.14 (1.01-1.29), and 1.18 (1.04-1.33), respectively. However, no associations were found between the "unsweetened beverage" pattern and any parameters examined. Intake of healthy beverages should be encouraged to

  8. Origin of low-molecular mass aldehydes as disinfection by-products in beverages.

    Science.gov (United States)

    Serrano, María; Gallego, Mercedes; Silva, Manuel

    2017-09-01

    A novel, simple and automatic method based on static headspace-gas chromatography-mass spectrometry has been developed to determine 10 low-molecular mass aldehydes that can be found in beverages, coming from the treated water used in their production. These aldehydes are the most frequently found in treated water as water disinfection by-products, so they can be used as indicators of the addition of treated water to beverages. The study covered a large number of fruit juices and soft drinks. The presence of the whole array of analytes is related to the contact with treated water during beverage production, mainly by the addition of treated water as ingredient. In particular, propionaldehyde, valeraldehyde and benzaldehyde can be used as indicators of the addition of treated water in these kinds of beverages. Among the ten aldehydes, only formaldehyde and acetaldehyde are naturally present in all kinds of fruit, and their concentrations are related to stage of the ripening of the fruit.

  9. Perception of male drinkers as a function of their alcoholic beverage preference.

    Science.gov (United States)

    Curtin, L; Fisher, R D

    1993-05-01

    The present study examined perception of a man's likelihood of driving after drinking and his ability to do so as a function of his choice of beverage. Perceptions of his social characteristics were also examined. The sample was composed of 200 volunteer undergraduate psychology students. Equal numbers of male and female subjects read one of four vignettes which varied only in the male protagonist's choice of beverage: beer, wine, shots of distilled spirits, or cola. After reading the story, subjects answered multiple-choice questions about the character, tapping social judgments, situational judgments and drinking and driving judgments. Subject drinking habits were also assessed. The most notable result was the consistently positive perception of the protagonist portrayed as an abstainer. The lack of a consistent alcoholic beverage distinction implies that the beer-spirits double standard is far from a clear-cut discrimination. Possible explanations for results are discussed. This study questions the robustness of the alcoholic beverage type bias and reflects the need for future research.

  10. Contribution of beverages to energy, macronutrient and micronutrient intake of third- and fourth-grade schoolchildren in Quetzaltenango, Guatemala.

    Science.gov (United States)

    Montenegro-Bethancourt, Gabriela; Vossenaar, Marieke; Doak, Colleen M; Solomons, Noel W

    2010-04-01

    Beverages are selected based on availability, culture, taste preference, health, safety and social context. Beverages may be important to energy and to the macronutrient and micronutrient quality of overall intake. The aim of this study was to determine the contribution of beverages to the dietary energy and estimated macro- and micronutrient intake to the diet of young schoolchildren. We analyzed data from third- and fourth-grade urban Guatemalan school-children aged predominantly 8-10 years old. One-day pictorial registries of all beverages, foods and snacks consumed over a 24-h period were collected from children from private (n = 219) and public (n = 230) schools. Food composition nutrient values were assigned to the items consumed. Eleven main categories of beverages were identified. The contribution of each of the 11 beverage categories to energy, macro- and micronutrients was evaluated. The estimated intake of beverages was 475,300 mL, as reported by the 449 children. As a group, the beverage consumed in the greatest quantity was coffee (126,500 mL), followed by plain water (62,000 mL). Beverages represented a mean energy contribution of 418 +/- 26 kcal (21.5% of total dietary energy). The beverages varied in energy density from 0 (water) to 1.5 kcal mL(-1) (thin gruels). Beverages contributed one-third of the dietary carbohydrate. Through the contribution of fortified drinks, beverages were important sources of vitamin A (55%), vitamin C (38%), zinc (21%) and calcium (19%). Milk was an important source for vitamin D (10%). These results show the importance of drinks to nutrition and the balance of concerns of overweight/obesity with micronutrient quality.

  11. Reforming taxes on wine and other alcoholic beverage consumption

    OpenAIRE

    Kym Anderson

    2010-01-01

    As part of a comprehensive review of AustraliaÂ’s tax system, the taxes on alcoholic beverages recently came under scrutiny. In its initial response to the review in May 2010, the government chose to not change those taxes, even though the review recommended the wine tax switch from an ad valorem to a volumetric basis and that all beverages be taxed to the same extent per litre of alcohol. This paper introduces a mini-symposium of three other papers aimed at contributing to what will be an on...

  12. A survey of metal profiles in some traditional alcoholic beverages in Nigeria.

    Science.gov (United States)

    Iwegbue, Chukwujindu M A; Ojelum, Anwuli L; Bassey, Francisca I

    2014-11-01

    The concentrations of Cd, Pb, Ni, Cr, Cu, Co, Fe, Mn, Zn, Mg, Ca, K, and Na were determined in some traditional alcoholic beverages (oil palm wine, raphia palm wine, burukutu, pito, ogogoro) consumed in southern Nigeria, with a view to providing information on the dietary intakes of essential metals and exposure of humans to toxic metals. The concentrations of these 13 elements were determined by atomic spectrometry after nitric acid/hydrogen peroxide digestion. The mean concentrations of the metals (mg/L) in the samples ranged from 0.02 to 0.05 for Cd; 0.01 to 0.19 for Pb; nd to 0.11 for Ni, nd to 0.15 for Cr; 0.09 to 0.60 for Cu; 0.01-0.08 for Co; 0.30 to 10.3 for Fe; 0.02 to 3.97 for Mn; 0.12 to 3.84 for Zn; 2.08 to 301.3 for Mg; 2.21 to 49.2 for Ca; 35.05 to 926.1 for K; 6.30-58.1 for Na. The mean concentrations of metals in these alcoholic beverages were below statutory limits for the metals in alcoholic beverages and were similar to concentrations found in other alcoholic beverages in the literature. The estimated daily intakes of metals from the consumption of these alcoholic beverages were less than 2% of the recommended dietary allowance values except for Cd and Pb. The individual and combined metals target hazard quotient values were less than 1 except for raphia palm wine and burukutu. From the estimated target hazard, no long life health concerns of metals are associated with the consumption of these alcoholic beverages.

  13. Predictive modelling of Lactobacillus casei KN291 survival in fermented soy beverage.

    Science.gov (United States)

    Zielińska, Dorota; Dorota, Zielińska; Kołożyn-Krajewska, Danuta; Danuta, Kołożyn-Krajewska; Goryl, Antoni; Antoni, Goryl; Motyl, Ilona

    2014-02-01

    The aim of the study was to construct and verify predictive growth and survival models of a potentially probiotic bacteria in fermented soy beverage. The research material included natural soy beverage (Polgrunt, Poland) and the strain of lactic acid bacteria (LAB) - Lactobacillus casei KN291. To construct predictive models for the growth and survival of L. casei KN291 bacteria in the fermented soy beverage we design an experiment which allowed the collection of CFU data. Fermented soy beverage samples were stored at various temperature conditions (5, 10, 15, and 20°C) for 28 days. On the basis of obtained data concerning the survival of L. casei KN291 bacteria in soy beverage at different temperature and time conditions, two non-linear models (r(2)= 0.68-0.93) and two surface models (r(2)=0.76-0.79) were constructed; these models described the behaviour of the bacteria in the product to a satisfactory extent. Verification of the surface models was carried out utilizing the validation data - at 7°C during 28 days. It was found that applied models were well fitted and charged with small systematic errors, which is evidenced by accuracy factor - Af, bias factor - Bf and mean squared error - MSE. The constructed microbiological growth and survival models of L. casei KN291 in fermented soy beverage enable the estimation of products shelf life period, which in this case is defined by the requirement for the level of the bacteria to be above 10(6) CFU/cm(3). The constructed models may be useful as a tool for the manufacture of probiotic foods to estimate of their shelf life period.

  14. [Sugar content in non-alcoholic beverages and dietary recemmendations for children and adolescents].

    Science.gov (United States)

    Bilek, Maciej; Rybakowa, Maria

    2015-01-01

    Increase the intake of sugars among the inhabitants of developed countries is related to, among others, increasing consumption of non-alcoholic beverages, for which the relationship with the epidemic of obesity, particularly among children and adolescents, has been proven. The most frequently cited are non-alcoholic beverages, sweetened glucose-fructose syrup, ie. colas, tonics, ice teas, lemonades. Fruit drinks, fruit juices and nectars are commonly cited as a healthy alternative to non-alcoholic beverages and, however, we do not pay attention to the high content of sugars in these products. Determine the content of sugars in non-alcohollic beverages popular among children and adolescents. 80 non-alcoholic beverages such as cola, tonic, lemonade, ice tea, flavored waters, fruit juices, fruit nectars and fruit drinks. Evaluation of the content of monosaccharides and sucrose was performed by high performance liquid chromatography method (HPLC). In the tested non-alcohollic beverages, monosaccharides ie. glucose and fructose and the disaccharide sucrose were detected in different proportions. The product with the lowest content of the total sugars content was flavored water with lemon flavor based on the mineral water (2.72 g/100 ml). In the group of fruit juices, fruit nectars and fruit drinks highest sugars content have been reported (12.94 g/100 ml for aronia nectar and 12.76 g/100ml for the juice of pomegranate and grapes). Significant monosaccharides and sucrose content in the tested non-alcohollic beverages tends to claim that their manufacturers should be obliged to place warnings on the labels addressed to patients suffering from disorders of carbohydrate metabolism. Educational programs for children and adolescents with diabetes should include information about the content of a large amount of sugars in fruit products: fruit juices, fruit drinks and fruit nectar. © Polish Society for Pediatric Endocrinology and Diabetology.

  15. Nutritional quality of foods and beverages on child-care centre menus in Mexico

    Science.gov (United States)

    Benjamin Neelon, Sara E.; Reyes-Morales, Hortensia; Haines, Jess; Gillman, Matthew W.; Taveras, Elsie M.

    2013-01-01

    Objective The purpose of the present study was to assess the nutritional quality of foods and beverages listed on menus serving children in government-sponsored child-care centres throughout Mexico. Design For this cross-sectional menu assessment, we compared (i) food groups and portion sizes of foods and beverages on the menus with MyPlate recommendations and (ii) macronutrients, sugar and fibre with Daily Reference Intake standards. Setting Menus reflected foods and beverages served to children attending one of 142 government-sponsored child-care centres throughout Mexico. Subjects There were fifty-four distinct menus for children aged 4–6 months, 7–9 months, 10–12 months, 13–23 months, 24–47 months and 48–72 months. Results Menus included a variety of foods meeting minimum MyPlate recommendations for each food category except whole grains for children aged 48–72 months. Menus listed excessive amounts of high-energy beverages, including full-fat milk, fruit juice and sugar-sweetened beverages for children of all ages. The mean daily energy content of menu items yielded an average of 2·76 MJ for infants, 4·77 MJ for children aged 13–23 months, 5·36 MJ for children aged 24–47 months and 5·87 MJ for children aged 48–72 months. Foods and beverages on menus provided sufficient grams of carbohydrate and fat, but excessive protein. Conclusions Menus provided a variety of foods but excessive energy. Whole grains were limited, and high-energy beverages were prevalent. Both may be appropriate targets for nutrition intervention. Future studies should move beyond menus and assess what children actually consume in child care. PMID:23036360

  16. Associations of alcoholic beverage preference with cardiometabolic and lifestyle factors: the NQplus study.

    Science.gov (United States)

    Sluik, Diewertje; Brouwer-Brolsma, Elske M; de Vries, Jeanne H M; Geelen, Anouk; Feskens, Edith J M

    2016-06-15

    The preference for a specific alcoholic beverage may be related to an individual's overall lifestyle and health. The objective was to investigate associations between alcoholic beverage preference and several cardiometabolic and lifestyle factors, including adiposity, cholesterol, glycated haemoglobin (HbA1c), liver enzymes and dietary patterns. Cross-sectional study. The Dutch Longitudinal Nutrition Questionnaires plus (NQplus) Study. 1653 men and women aged 20-77 years. Diet, including alcohol, was assessed by Food Frequency Questionnaire. Based on the average number of reported glasses of alcoholic beverage, a person was classified as having a preference for beer, wine, spirit/no specific preference, or as a non-consumer. Mixed linear models were used to calculate crude and adjusted means of cardiometabolic and lifestyle factors across alcoholic beverage preference categories. Anthropometric measures, blood pressure, lipids, HbA1c, albumin, creatinine, uric acid, liver enzymes and dietary patterns. In the study population, 43% had a wine preference, 13% a beer preference, 29% had a spirit or no specific preference, and 15% did not consume alcohol. Men who preferred wine had lowest measures of adiposity; the preference for alcoholic beverages was not associated with adiposity measures in women. Wine consumers had higher high density lipoprotein-cholesterol, lower HbA1c and were more likely to follow the 'Salad' pattern. Beer consumers had highest levels of triglycerides and liver enzymes, and had higher scores for the 'Meat' and 'Bread' pattern. Few differences in dietary patterns across alcoholic beverage preference categories were observed. Those differences in cardiometabolic parameters that were observed according to alcoholic beverage preference, suggested that wine consumers have a better health status than beer consumers. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/

  17. Intake of bisphenol A from canned beverages and foods on the Belgian market.

    Science.gov (United States)

    Geens, Tinne; Apelbaum, Tali Zipora; Goeyens, Leo; Neels, Hugo; Covaci, Adrian

    2010-11-01

    Bisphenol A (BPA), a contaminant which may be present in the coating of cans, was determined in 45 canned beverages and 21 canned food items from the Belgian market. Beverages had an average BPA concentration of 1.0 ng/ml, while canned foods had a higher average concentration of 40.3 ng/g. The amount of BPA present in food items was dependent on the type of can and sterilisation conditions rather than the type of food. For example, BPA was not detected in non-canned beverages (canned food items had a very low average concentration of 0.46 ng/g. Using detailed information from the Belgian food consumption survey, the BPA intake of adults through canned foods and beverages was estimated to be 1.05 µg/day or 0.015 µg/kg body weight/day (assuming an average adult weight of 70 kg). Intake assessments, based on urinary metabolite concentrations from the literature, resulted in slightly higher BPA intakes (range 0.028-0.059 µg/kg body weight/day). This suggests that sources other than canned foods and beverages contribute to BPA exposure in humans.

  18. Employment Impact of Sugar-Sweetened Beverage Taxes

    Science.gov (United States)

    Powell, Lisa M.; Wada, Roy; Persky, Joseph J.; Chaloupka, Frank J.

    2014-01-01

    Objectives. We assessed the impact of sugar-sweetened beverage (SSB) taxes on net employment. Methods. We used a macroeconomic simulation model to assess the employment impact of a 20% SSB tax accounting for changes in SSB demand, substitution to non-SSBs, income effects, and government expenditures of tax revenues for Illinois and California in 2012. Results. We found increased employment of 4406 jobs in Illinois and 6654 jobs in California, representing a respective 0.06% and 0.03% change in employment. Declines in employment within the beverage industry occurred but were offset by new employment in nonbeverage industry and government sectors. Conclusions. SSB taxes do not have a negative impact on state-level employment, and industry claims of regional job losses are overstated and may mislead lawmakers and constituents. PMID:24524492

  19. Effect of beverages on bovine dental enamel subjected to erosive challenge with hydrochloric acid.

    Science.gov (United States)

    Amoras, Dinah Ribeiro; Corona, Silmara Aparecida Milori; Rodrigues, Antonio Luiz; Serra, Mônica Campos

    2012-01-01

    This study evaluated by an in vitro model the effect of beverages on dental enamel previously subjected to erosive challenge with hydrochloric acid. The factor under study was the type of beverage, in five levels: Sprite® Zero Low-calorie Soda Lime (positive control), Parmalat® ultra high temperature (UHT) milk, Ades® Original soymilk, Leão® Ice Tea Zero ready-to-drink low-calorie peach-flavored black teaand Prata® natural mineral water (negative control). Seventy-five bovine enamel specimens were distributed among the five types of beverages (n=15), according to a randomized complete block design. For the formation of erosive wear lesions, the specimens were immersed in 10 mL aqueous solution of hydrochloric acid 0.01 M for 2 min. Subsequently, the specimens were immersed in 20 mL of the beverages for 1 min, twice daily for 2 days at room temperature. In between, the specimens were kept in 20 mL of artificial saliva at 37ºC. The response variable was the quantitative enamel microhardness. ANOVA and Tukey's test showed highly significant differences (penamel exposed to hydrochloric acid and beverages. The soft drink caused a significantly higher decrease in microhardness compared with the other beverages. The black tea caused a significantly higher reduction in microhardness than the mineral water, UHT milk and soymilk, but lower than the soft drink. Among the analyzed beverages, the soft drink and the black tea caused the most deleterious effects on dental enamel microhardness.

  20. Trace uranium determination in beverages and mineral water using fission track techniques

    International Nuclear Information System (INIS)

    Cheng, Y.L.; Lin, J.Y.; Hao, X.H.

    1993-01-01

    The uranium contents of beverages and mineral water have been estimated using the technique of fission track analysis with polycarbonate detector. The U contents in beverages have been found to vary from 0.26 ± 0.03 to 1.65 ± 0.07 ppb, the average value is 0.93 ± 0.05 ppb. The mean U content in mineral water is 9.20 ± 0.16 ppb, which is ∼ 10 times higher than the mean U content of beverages. The present study shows the high U content in mineral water, indicating need for further investigation of U content in mineral water for the studies of radiation health hazards. (Author)

  1. Limited Evidence That Competitive Food and Beverage Practices Affect Adolescent Consumption Behaviors

    Science.gov (United States)

    Vericker, Tracy C.

    2013-01-01

    Childhood obesity is emerging as a considerable public health problem with no clear antidote. The school food environment is a potential intervention point for policy makers, with competitive food and beverage regulation as a possible policy lever. This research examines the link between competitive food and beverage availability in school and…

  2. Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

    Directory of Open Access Journals (Sweden)

    Dóris Faria de OLIVEIRA

    2017-10-01

    Full Text Available Abstract This study aimed to combine the nutritional advantages of whey and soybean by developing a type of chocolate beverage with water-soluble soybean extract dissolved in whey. Different concentrations of thickeners (carrageenan, pectin and starch – maximum level of 500 mg.100 mL-1 were tested by a simplex-centroid design. Several physicochemical, rheological, and sensory properties of the beverages were measured and a multi-response optimization was conducted aiming to obtain a whey and soybean beverage with increased overall sensory impression and maximum purchase intention. Beverages presented mean protein levels higher than 3.1 g.100 mL-1, a low content of lipids (< 2 g.100 mL-1 and total soluble solids ≥20 g.100 mL-1. Response surface methodology was applied and the proposed for overall impression and purchase intention presented R2=0.891 and R2=0.966, respectively. The desirability index (d-value=0.92 showed that the best formulation should contain 46% carrageenan and 54% pectin in the formulation. The formulation manufactured with this combination of thickeners was tested and the overall impression was 7.11±1.09 (over a 9-point hedonic scale and the purchase intention was 4.0±1.3 (over a 5-point hedonic scale, thus showing that the proposed models were predictive.

  3. Food and beverage product reformulation as a corporate political strategy.

    OpenAIRE

    Scott, C; Hawkins, B; Knai, C

    2016-01-01

    : Product reformulation- the process of altering a food or beverage product's recipe or composition to improve the product's health profile - is a prominent response to the obesity and noncommunicable disease epidemics in the U.S. To date, reformulation in the U.S. has been largely voluntary and initiated by actors within the food and beverage industry. Similar voluntary efforts by the tobacco and alcohol industry have been considered to be a mechanism of corporate political strategy to shape...

  4. Využitie revenue managementu v oblasti Food and Beverage

    OpenAIRE

    Džambová, Adela

    2013-01-01

    The aim of this thesis is to introduce theoretical basis and practical review of actual revenue management usage in hospitality, espacially in the Food&Beverage Department. First chapter brings out the concept of revenue management from the view of its origin, development and integration into other industries. The second and third chapter describes different tools and approaches between the Rooms and Food&Beverage Department. The purpose of the last chapter is to compare revenue management us...

  5. Dietary and activity correlates of sugar-sweetened beverage consumption among adolescents.

    Science.gov (United States)

    Ranjit, Nalini; Evans, Martin H; Byrd-Williams, Courtney; Evans, Alexandra E; Hoelscher, Deanna M

    2010-10-01

    To examine the dietary and activity correlates of sugar-sweetened beverage consumption by children in middle and high school. Data were obtained from a cross-sectional survey of 15,283 children in middle and high schools in Texas. Consumption of sodas and noncarbonated flavored and sports beverages (FSBs) were examined separately for their associations with the level of (1) unhealthy food (fried meats, French fries, desserts) consumption, (2) healthy food (vegetables, fruit, and milk) consumption, (3) physical activity including usual vigorous physical activity and participation in organized physical activity, and (4) sedentary activity, including hours spent watching television, using the computer, and playing video games. For both genders, consumption of soda and FSBs was systematically associated with a number of unhealthy dietary practices and with sedentary behaviors. However, consumption of FSBs showed significant positive graded associations with several healthy dietary practices and level of physical activity, whereas soda consumption showed no such associations with healthy behaviors. Consumption of FSBs coexists with healthy dietary and physical activity behaviors, which suggests popular misperception of these beverages as being consistent with a healthy lifestyle. Assessment and obesity-prevention efforts that target sugar-sweetened beverages need to distinguish between FSBs and sodas.

  6. Beverages-Food Industry Cluster Development Based on Value Chain in Indonesia

    Directory of Open Access Journals (Sweden)

    Lasmono Tri Sunaryanto

    2014-06-01

    Full Text Available This study wants to develop the cluster-based food and beverage industry value chain that corresponds to the potential in the regions in Java Economic Corridor. Targeted research: a description of SME development strategies that have been implemented, composed, and can be applied to an SME cluster development strategy of food and beverage, as well as a proven implementation strategy of SME cluster development of food and beverage. To achieve these objectives, implemented descriptive methods, techniques of data collection through surveys, analysis desk, and the FGD. The data will be analyzed with descriptive statistics. Results of study on PT KML and 46 units of food and drink SMEs in Malang shows that the condition of the SME food-beverage cluster is: not formal, and still as the center. As for the condition of the existence of information technology: the majority of SMEs do not have the PC and only 11% who have it, of which only 23% have a PC that has an internet connection, as well as PC ownership is mostly just used for administration, with WORD and EXCEL programs, and only 4% (1 unit SMEs who use the internet marketing media.

  7. Chocolate milk: a post-exercise recovery beverage for endurance sports.

    Science.gov (United States)

    Pritchett, Kelly; Pritchett, Robert

    2012-01-01

    An optimal post-exercise nutrition regimen is fundamental for ensuring recovery. Therefore, research has aimed to examine post-exercise nutritional strategies for enhanced training stimuli. Chocolate milk has become an affordable recovery beverage for many athletes, taking the place of more expensive commercially available recovery beverages. Low-fat chocolate milk consists of a 4:1 carbohydrate:protein ratio (similar to many commercial recovery beverages) and provides fluids and sodium to aid in post-workout recovery. Consuming chocolate milk (1.0-1.5•g•kg(-1) h(-1)) immediately after exercise and again at 2 h post-exercise appears to be optimal for exercise recovery and may attenuate indices of muscle damage. Future research should examine the optimal amount, timing, and frequency of ingestion of chocolate milk on post-exercise recovery measures including performance, indices of muscle damage, and muscle glycogen resynthesis. Copyright © 2012 S. Karger AG, Basel.

  8. Flavored alcoholic beverages: an international marketing campaign that targets youth.

    Science.gov (United States)

    Mosher, James F; Johnsson, Diane

    2005-09-01

    Flavored alcoholic beverages (FABs) were first introduced into the alcohol market in the early I980s in the form of wine coolers. FABs are sweet, relatively low alcohol content beverages that are designed for "entry-level" drinkers. The alcohol industry has introduced new products and production methods to expand the category's popularity. Research suggests that they are popular with underage drinkers, particularly teenage girls, and that the industry uses marketing practices that appear to target youth. FABs are now marketed globally, and their production and marketing vary by country based on national regulatory restraints. In the United States, industry representations that the products are malt beverages for regulatory purposes appears to violate many state laws because the alcohol in the FABs is derived from distilled spirits. Recommendations for regulatory reform, including new legal definitions of FABs, increased taxes, and restrictions on availability, are applicable at both national and state levels.

  9. Food and beverage product reformulation as a corporate political strategy.

    Science.gov (United States)

    Scott, C; Hawkins, B; Knai, C

    2017-01-01

    Product reformulation- the process of altering a food or beverage product's recipe or composition to improve the product's health profile - is a prominent response to the obesity and noncommunicable disease epidemics in the U.S. To date, reformulation in the U.S. has been largely voluntary and initiated by actors within the food and beverage industry. Similar voluntary efforts by the tobacco and alcohol industry have been considered to be a mechanism of corporate political strategy to shape public health policies and decisions to suit commercial needs. We propose a taxonomy of food and beverage industry corporate political strategies that builds on the existing literature. We then analyzed the industry's responses to a 2014 U.S. government consultation on product reformulation, run as part of the process to define the 2015 Dietary Guidelines for Americans. We qualitatively coded the industry's responses for predominant narratives and framings around reformulation using a purposely-designed coding framework, and compared the results to the taxonomy. The food and beverage industry in the United States used a highly similar narrative around voluntary product reformulation in their consultation responses: that reformulation is "part of the solution" to obesity and NCDs, even though their products or industry are not large contributors to the problem, and that progress has been made despite reformulation posing significant technical challenges. This narrative and the frames used in the submissions illustrate the four categories of the taxonomy: participation in the policy process, influencing the framing of the nutrition policy debate, creating partnerships, and influencing the interpretation of evidence. These strategic uses of reformulation align with previous research on food and beverage corporate political strategy. Copyright © 2016 Elsevier Ltd. All rights reserved.

  10. Sensory quality evaluation of whey-based beverages

    Directory of Open Access Journals (Sweden)

    Veronika Legarová

    2010-12-01

    Full Text Available Whey as a by-product of the cheese industry is a source of biological and functional valuable proteins. The aim of this research was to evaluate the commercial potential of whey-based dairy beverages containing a definite amount of semi-skimmed milk addition. The purpose of this paper was to improve the whey flavour via its fermentation by commercial yogurt starter cultures, and via 25 % and 50 % of milk addition. The course of fermentation was monitored by pH and titratable acidity changes. The sensory profile of non-fermented and fermented drinks was assessed using unstructured graphical scales. No significant differences in acidity were found between the samples which were fermented for 3 or 4 hours, but a significant difference was found between samples of whey drinks without milk and samples with milk addition. Fermentation by yoghurt culture did not bring statistically significant improvement of the whey drink organoleptic properties, while the addition of milk was the most important factor influencing not only the total sensory quality of the whey drinks but also their flavour, appearance, colour, viscosity and homogeneity.

  11. Drinking to our health: can beverage companies cut calories while maintaining profits?

    Science.gov (United States)

    Kleiman, S; Ng, S W; Popkin, B

    2012-03-01

    Carbonated soft drinks and other beverages make up an increasing percentage of energy intake, and there are rising public health concerns about the links between consumption of sugar-sweetened beverages and weight gain, obesity, and other cardiometabolic problems. In response, the food and beverage industry claims to be reformulating products, reducing package or portion sizes and introducing healthier options. Comparative analysis on various changes and their potential effects on public health are needed. We conduct a case study using the two largest and most influential producers of sweetened beverages, The Coca-Cola Company and PepsiCo Inc., who together control 34% of the global soft drink market, examining their product portfolios globally and in three critical markets (the United States, Brazil and China) from 2000 to 2010. On a global basis, total revenues and energy per capita sold increased, yet the average energy density (kJ 100 mL(-1) ) sold declined slightly, suggesting a shift to lower-calorie products. In the United States, both total energy per capita and average energy density of beverages sold decreased, while the opposite was true in the developing markets of Brazil and China, with total per capita energy increasing greatly in China and, to a lesser extent, in Brazil. © 2011 The Authors. obesity reviews © 2011 International Association for the Study of Obesity.

  12. Just Noticeable Differences and Weber fraction of oral thickness perception of model beverages

    NARCIS (Netherlands)

    Camacho, S.; Dop, M.C.; Graaf, de C.; Stieger, M.A.

    2015-01-01

    Rheological properties of beverages contribute considerably to texture perception. When developing new beverages, it is important to have knowledge on the smallest differences of viscosity which a consumer can discriminate. Thickness is the sensory attribute most commonly used to describe the

  13. The Margin of Exposure of 5-Hydroxymethylfurfural (HMF) in Alcoholic Beverages.

    Science.gov (United States)

    Monakhova, Yulia B; Lachenmeier, Dirk W

    2012-01-01

    5-Hydroxymethylfurfural (HMF) regularly occurs in foods and in alcoholic beverages. However, the risk of HMF associated with alcohol consumption has not been systematically studied, so that this study will provide the first quantitative risk assessment of HMF for consumers of alcoholic beverages. Human dietary intake of HMF via alcoholic beverages in the European Union was estimated based on WHO alcohol consumption data combined with our own survey data (n=944) and literature data (n=147) about the HMF contents of different beverage groups (beer, wine, spirits and unrecorded alcohol). The risk assessment was conducted using the margin of exposure (MOE) approach. For olfactory epithelium metaplasia in female mice, a benchmark dose (BMD) of 127 mg/kg bodyweight (bw)/d and a BMD lower confidence limit (BMDL) of 79 mg/kg bw/d were calculated from National Toxicology Program oral long-term animal experiments. The average human exposure to HMF from alcoholic beverages was estimated at 6.0E-3 mg/kg bw/d, which is approximately 8.5% of the total dietary exposure. In comparison of the human exposure with BMDL, the MOE was 13,167 for average alcohol consumption scenarios, which is a value that would be generally assumed as safe for threshold based compounds. The results show that the risk from HMF to the alcohol-consuming population is rather low and the priority for risk management (e.g. to reduce the contamination) is also low. Further toxicological research about HMF is required to further elucidate its mechanism.

  14. Variation in access to sugar-sweetened beverages in vending machines across rural, town and urban high schools.

    Science.gov (United States)

    Adachi-Mejia, A M; Longacre, M R; Skatrud-Mickelson, M; Li, Z; Purvis, L A; Titus, L J; Beach, M L; Dalton, M A

    2013-05-01

    The 2010 Dietary Guidelines for Americans include reducing consumption of sugar-sweetened beverages. Among the many possible routes of access for youth, school vending machines provide ready availability of sugar-sweetened beverages. The purpose of this study was to determine variation in high school student access to sugar-sweetened beverages through vending machines by geographic location - urban, town or rural - and to offer an approach for analysing school vending machine content. Cross-sectional observational study. Between October 2007 and May 2008, trained coders recorded beverage vending machine content and machine-front advertising in 113 machines across 26 schools in New Hampshire and Vermont, USA. Compared with town schools, urban schools were significantly less likely to offer sugar-sweetened beverages (P = 0.002). Rural schools also offered more sugar-sweetened beverages than urban schools, but this difference was not significant. Advertisements for sugar-sweetened beverages were highly prevalent in town schools. High school students have ready access to sugar-sweetened beverages through their school vending machines. Town schools offer the highest risk of exposure; school vending machines located in towns offer up to twice as much access to sugar-sweetened beverages in both content and advertising compared with urban locations. Variation by geographic region suggests that healthier environments are possible and some schools can lead as inspirational role models. Copyright © 2013 The Royal Society for Public Health. Published by Elsevier Ltd. All rights reserved.

  15. Vegetables, Soups, Sauces, Gravies and Beverages.

    Science.gov (United States)

    Marine Corps Inst., Washington, DC.

    Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on vegetables, soups, sauces, gravies, and beverages is designed to increase Marine Corps cooks' effectiveness as food handlers, using the proper techniques in the preparation of these items. Introductory materials include specific information for…

  16. Young Children's Screen Habits are Associated with Consumption of Sweetened Beverages Independently of Parental Norms

    DEFF Research Database (Denmark)

    Olafsdottir, Steingerdur; Eiben, Gabriele; Prell, Hillevi

    2014-01-01

    Objectives: This study investigated the associations between children’s screen habits and their consumption of sweetened beverages. Because parents might be disposed to regulate their child’s screen and dietary habits in a similar direction, our specific aim was to examine whether these associati......Objectives: This study investigated the associations between children’s screen habits and their consumption of sweetened beverages. Because parents might be disposed to regulate their child’s screen and dietary habits in a similar direction, our specific aim was to examine whether...... and diets. Results: Associations between screen habits and sweetened beverage consumption were found independent of parental norms regarding sweetened beverages. A longitudinal analysis revealed that sweetened beverage consumption at 2-year follow-up was predicted by exposure to commercial TV at baseline...... (OR 1.4, 95 % CI 1.1–1.9). Cross-sectional analysis showed that the likelihood of consuming sweetened beverages at least 1–3 times per week increased for each hour/day watching television (OR 1.5, 95 % CI 1.2–1.9), and for being exposed to commercials (OR 1.6, 95 % CI 1.3–2.1). TV viewing time...

  17. Combining nutrient intake from food/beverages and vitamin/mineral supplements.

    Science.gov (United States)

    Garriguet, Didier

    2010-12-01

    To calculate total intake of a nutrient and estimate inadequate intake for a population, the amounts derived from food/beverages and from vitamin/mineral supplements must be combined. The two methods Statistics Canada has suggested present problems of interpretation. Data collected from 34,386 respondents to the 2004 Canadian Community Health Survey-Nutrition were used to compare four methods of combining nutrient intake from food/beverages and vitamin/mineral supplements: adding average intake from supplements to the 24-hour food/beverage recall and estimating the usual distribution in the population (Method 1); estimating usual individual intake from food? beverages and adding intake from supplements (Method 2); and dividing the population into supplement users and non-users and applying Method 1 or Method 2 and combining the estimates based on the percentages of users and non-users (Methods 3 and 4). Interpretation problems arise with Methods 1 and 2; for example, the percentage of the population with inadequate intake of vitamin C and folate equivalents falls outside the expected minimum-maximum range. These interpretation problems are not observed with Methods 3 and 4. Interpretation problems that may arise in combining food and supplement intake of a given nutrient are overcome if the population is divided into supplement users and non-users before Method 1 or Method 2 is applied.

  18. The government policy related to sugar-sweetened beverages in Indonesia

    Directory of Open Access Journals (Sweden)

    Mohamad Thahir Haning

    2016-09-01

    Full Text Available Background: There are several options to enforce reduction in the use of sugary drinks such as strengthening regulations, taxation on the products and food labeling.  Aims & Objectives: 1 Identify the policy in Indonesia that regulates the quantity and the use of sugar in a beverage product; 2 Describe the sugar content in sugar-sweetened beverages (SSB and its impact on human health. Material & Methods: Literature search on sugar use and tax policies on SSB was conducted and 6 relevant documents were found. A total of 91 SSB products were selected systematically by randomly selecting 5 beverages per day for 20 days. Beverages chosen were certified Halal by Majelis Ulama Indonesia, having product labeling, and certified by BPOM. Results: Indonesia has no policy related to restriction of sugar use. The contribution of sugar to energy of SSB products is quite high (75.68%. SSB intake may increase the risk of obesity and non-communicable diseases. Conclusion: The absence of tax policy and rules for regulating the use of sugar in a product can cause an increase in sugar consumption per day. It could potentially lead to non-communicable diseases and could have enormous consequences in health financing. The government needs to create policies for preventing the widespread impact of sugar consumption. Advocacy efforts to encourage the establishment of SSB taxation should be done.

  19. Food and beverage policies and public health ethics.

    Science.gov (United States)

    Resnik, David B

    2015-06-01

    Government food and beverage policies can play an important role in promoting public health. Few people would question this assumption. Difficult questions can arise, however, when policymakers, public health officials, citizens, and businesses deliberate about food and beverage policies, because competing values may be at stake, such as public health, individual autonomy, personal responsibility, economic prosperity, and fairness. An ethically justified policy strikes a reasonable among competing values by meeting the following criteria: (1) the policy serves important social goal(s); (2) the policy is likely to be effective at achieving those goal(s); (3) less burdensome options are not likely to be effective at achieving the goals; (4) the policy is fair.

  20. Acetic acid bacteria in fermented foods and beverages.

    Science.gov (United States)

    De Roos, Jonas; De Vuyst, Luc

    2018-02-01

    Although acetic acid bacteria (AAB) are commonly found in spontaneous or backslopped fermented foods and beverages, rather limited knowledge about their occurrence and functional role in natural food fermentation ecosystems is available. Not only is their cultivation, isolation, and identification difficult, their cells are often present in a viable but not culturable state. Yet, they are promising starter cultures either to better control known food fermentation processes or to produce novel fermented foods and beverages. This review summarizes the most recent findings on the occurrence and functional role of AAB in natural food fermentation processes such as lambic beer, water kefir, kombucha, and cocoa. Copyright © 2017 Elsevier Ltd. All rights reserved.

  1. Proximity of snacks to beverages increases food consumption in the workplace: A field study.

    Science.gov (United States)

    Baskin, Ernest; Gorlin, Margarita; Chance, Zoë; Novemsky, Nathan; Dhar, Ravi; Huskey, Kim; Hatzis, Michelle

    2016-08-01

    In an effort to bolster employee satisfaction, many employers provide free snacks at the office. Unfortunately, keeping employees happy can conflict with the goal of keeping them healthy, since increased snacking at work can contribute to overeating and obesity. Building on the growing body of research in choice architecture, we tested one factor that might influence snack consumption without impacting satisfaction: the relative distance between snacks and beverages. In a large field study at Google, we measured snack consumption when snacks were closer to or farther from beverages. We found that employees who used the beverage station closer to the snack station were more likely to take a snack- the likelihood of snacking increased from 12% to 23% for men and from 13% to 17% for women when the beverage station closest to the snack station was used. These results imply that employers and even families could reduce snack consumption easily, cheaply, and without backlash, by increasing the relative distance between beverages and snacks. Copyright © 2016 Elsevier Ltd. All rights reserved.

  2. Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes.

    Science.gov (United States)

    Monteiro, Maria João P; Costa, Ana Isabel A; Fliedel, Geneviève; Cissé, Mady; Bechoff, Aurélie; Pallet, Dominique; Tomlins, Keith; Pintado, Maria Manuela E

    2017-06-15

    The need to increase sustainability and add value to traditional foods claiming health benefits led to the introduction of key improvements in the production of hibiscus beverages in Senegal. The physicochemical and sensory properties of three resulting products (an under-vacuum concentrate, a dilute-to-taste syrup and a ready-to-drink infusion) were assessed, vis-à-vis those of conventionally manufactured beverages, and their impact on local consumer preference determined (n=146). New beverages had more intense, redder colour and higher monomeric anthocyanin content, total phenolic content and antioxidant capacity. Moreover, their colour evaluations by trained panellists were mainly linked to colour density and anthocyanin/polyphenol content, while flavour assessments were associated to titratable acidity and sugar-to-acid ratio. Consumer evaluations, in turn, were driven by the beverages' red colour intensity, aroma strength and balance between sweetness and acidity. This explained why they overwhelmingly preferred the under-vacuum concentrate, regardless of their age, gender or frequency of hibiscus beverage consumption. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. Sugary beverage taxation in South Africa: Household expenditure, demand system elasticities, and policy implications.

    Science.gov (United States)

    Stacey, Nicholas; Tugendhaft, Aviva; Hofman, Karen

    2017-12-01

    South Africa faces a severe and growing obesity epidemic. Obesity and its co-morbidities raise public and private expenditures on healthcare. Sugary beverages are heavily consumed in South Africa and are linked to the onset of overweight and obesity. Excise taxation of sugary beverages has been proposed and adopted in other settings as a means to reduce harms from their consumption. A tax on the sugar content of non-alcoholic beverages has been proposed for implementation in South Africa, however, the public health effects and revenue raising potential of this measure hinges on estimates of the targeted beverages own- and cross-price elasticities. This study applies demand system methods by combining expenditure survey data and sub-national price data to provide the first estimates of price and expenditure elasticities for categories of soft drinks that would be subject to South Africa's proposed sugary beverage tax. The results suggest that demand for these products is sufficiently price-elastic such that a significant reduction in consumption may result from a tax. Copyright © 2017 The Author(s). Published by Elsevier Inc. All rights reserved.

  4. Utilization of secondary energy - major uses in the fermentation and beverage industries

    Energy Technology Data Exchange (ETDEWEB)

    Koch, H J

    1986-01-01

    With 18,5% the fermentation and beverage industry (not including liquors, wine and champagne) has the highest share of energy consumption within the food industry. At the same time, these two branches dispose of high secondary energy potentials which remain to be exploited yet. Secondary energy utilization primarily consists in the economic cooling of wort providing for the utilization of process water (80-82/sup 0/C), utilization of air-containing or air-void water vapors from wort boiling processes for technological heating processes, utilization of refrigerator super-heat enthalpies, the use of energy, conserving high-short heaters for larger units, in particular, and utilization of flue gas enthalpies with gaseous energy sources as the most efficient ones.

  5. The government policy related to sugar-sweetened beverages in Indonesia

    OpenAIRE

    Mohamad Thahir Haning; Andi Imam Arundhana; Asry Dwi Muqni

    2016-01-01

    Background: There are several options to enforce reduction in the use of sugary drinks such as strengthening regulations, taxation on the products and food labeling.  Aims & Objectives: 1) Identify the policy in Indonesia that regulates the quantity and the use of sugar in a beverage product; 2) Describe the sugar content in sugar-sweetened beverages (SSB) and its impact on human health. Material & Methods: Literature search on sugar use and tax policies on SSB was conducted and 6 rel...

  6. The government policy related to sugar-sweetened beverages In Indonesia

    OpenAIRE

    Arundhana, Andi Imam

    2016-01-01

    - There are several options that can be done to enforce lowering level of sugary drinks such as strengthening the regulation, taxation of the product and food labeling. Aims & Objectives: identify the policy in Indonesia that regulates the quantity and the use of sugar in a beverage product; 2) describe sugar content in a sugar-sweetened beverages (SSB) product and its impact on human health. Material & Methods: Literature search of sugar use and the tax policies of SSB products has been c...

  7. Ricotta Cheese Whey-Fruit-Based Beverages: Pasteurization Effects on Antioxidant Composition and Color

    Directory of Open Access Journals (Sweden)

    Anna Rizzolo

    2017-02-01

    Full Text Available In order to minimize the precipitate formation upon pasteurization for whey-fruit juice-based beverages, a novel type of functional beverage was prepared, in which whey was replaced with Ricotta-cheese whey (RCW. Aiming at evaluating the influence of fruit juice type (yellow: apple, pear; red: blueberry, strawberry and pasteurization conditions on color and antioxidants, four fruit-RCW-based beverages (juice/RCW ratio: 80/20, 14% soluble solids content were prepared and divided into two lots, and each lot was pasteurized according to different times/temperatures. After pasteurization, no formation of precipitate was observed in the bottles, even if some turbidity, ranging from 25 NTU (pear-RCW to 190 NTU (blueberry-RCW, was observed. The blending of juices with RCW caused color darkening in apple, pear, and strawberry blends, and brightening in the blueberry one. The pasteurization conditions had a greater impact on the color changes of ‘yellow’ beverages than those of the ‘red’ ones. With a lethal rate F 100 10 = 14 , there was a greater decrease in the total phenolic content (TPC in blueberry-, strawberry-, and apple-RCW beverages, and a greater decrease in the monomeric anthocyanin pigment (MAP and a smaller increase in the percent of polymeric color, in the blueberry-RCW beverage. Results on the antioxidant activity suggested that the Maillard reaction products formed in response to thermal treatment and/or the formation of anthocyanin polymers, likely compensate for the loss of antioxidant activity due to TPC and MAP degradations.

  8. Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects.

    Science.gov (United States)

    Escalante, Adelfo; López Soto, David R; Velázquez Gutiérrez, Judith E; Giles-Gómez, Martha; Bolívar, Francisco; López-Munguía, Agustín

    2016-01-01

    Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7° GL and history of consumption that dates back to pre-Hispanic times. In this contribution, we review the traditional pulque production process, including the microbiota involved in the biochemical changes that take place during aguamiel fermentation. We discuss the historical relevance and the benefits of pulque consumption, its chemical and nutritional properties, including the health benefits associated with diverse lactic acid bacteria with probiotic potential isolated from the beverage. Finally, we describe the actual status of pulque production as well as the social, scientific and technological challenges faced to preserve and improve the production of this ancestral beverage and Mexican cultural heritage.

  9. Development and validation of a quantitative snack and beverage food frequency questionnaire for adolescents.

    Science.gov (United States)

    De Cock, N; Van Camp, J; Kolsteren, P; Lachat, C; Huybregts, L; Maes, L; Deforche, B; Verstraeten, R; Vangeel, J; Beullens, K; Eggermont, S; Van Lippevelde, W

    2017-04-01

    A short, reliable and valid tool to measure snack and beverage consumption in adolescents, taking into account the correct definitions, would benefit both epidemiological and intervention research. The present study aimed to develop a short quantitative beverage and snack food frequency questionnaire (FFQ) and to assess the reliability and validity of this FFQ against three 24-h recalls. Reliability was assessed by comparing estimates of the FFQ administered 14 days apart (FFQ1 and FFQ2) in a convenience sample of 179 adolescents [60.3% male; mean (SD) 14.7 (0.9) years]. Validity was assessed by comparing FFQ1 with three telephone-administered 24-h recalls in a convenience sample of 99 adolescents [52.5% male, mean (SD) 14.8 (0.9) years]. Reliability and validity were assessed using Bland-Altman plots, classification agreements and correlation coefficients for the amount and frequency of consumption of unhealthy snacks, healthy snacks, unhealthy beverages, healthy beverages, and for the healthy snack and beverage ratios. Small mean differences (FFQ1 versus FFQ2) were observed for reliability, ranking ability ranged from fair to substantial, and Spearman coefficients fell within normal ranges. For the validity, mean differences (FFQ1 versus recalls) were small for beverage intake but large for snack intake, except for the healthy snack ratio. Ranking ability ranged from slightly to moderate, and Spearman coefficients fell within normal ranges. Reliability and validity of the FFQ for all outcomes were found to be acceptable at a group level for epidemiological purposes, whereas for intervention purposes only the healthy snack and beverage ratios were found to be acceptable at a group level. © 2016 The British Dietetic Association Ltd.

  10. A typology of beverage taxation: multiple approaches for obesity prevention and obesity prevention-related revenue generation.

    Science.gov (United States)

    Chriqui, Jamie F; Chaloupka, Frank J; Powell, Lisa M; Eidson, Shelby S

    2013-08-01

    Obesity is a global problem. Sugar-sweetened beverages (SSB) are a leading contributor of added sugars in individual diets and thus to obesity. Governments have considered taxing SSBs to prevent obesity and generate revenue, but no 'one-size-fits-all' taxation approach exists. We describes three key considerations for governments interested in exploring beverage taxation: (i) what type of tax to apply plus how and where the tax is collected and presented to consumers; (ii) what types of beverages to tax; and (iii) the amount of tax needed to affect consumption and/or obesity prevention-related revenue generation. We offer examples of existing beverage taxes in the United States and internationally. The information will be useful to policymakers at all levels of government, as they continue to consider beverage taxation policies.

  11. Water Treatment Technologies Inspire Healthy Beverages

    Science.gov (United States)

    2013-01-01

    Mike Johnson, a former technician at Johnson Space Center, drew on his expertise as a wastewater engineer to create a line of kombucha-based probiotic drinks. Unpeeled Inc., based in Minneapolis-St. Paul, Minnesota, employs 12 people and has sold more than 6 million units of its NASA-inspired beverage.

  12. Effects of carbohydrate and branched-chain amino acid beverage ingestion during acute upper body resistance exercise on performance and postexercise hormone response.

    Science.gov (United States)

    Smith, JohnEric W; Krings, Ben M; Shepherd, Brandon D; Waldman, Hunter S; Basham, Steven A; McAllister, Matthew J

    2018-05-01

    The purpose of this investigation was to examine the individual and combined effects of ingesting carbohydrates (CHO) and branched-chain amino acids (BCAA) during high-volume upper body resistance exercise (RE) on markers of catabolism and performance. Thirteen resistance-trained males completed 4 experimental trials with supplementation, ingesting beverages containing CHO, BCAA, CHO+BCAA, or placebo (PLA) in a randomized, double-blind design. The beverages were ingested in 118-mL servings 6 times during an ∼60-min RE session consisting of bench press, bent-over row, incline press, and close-grip row. Each RE was performed with 5 sets of repetitions at 65% 1-repetition maximum until volitional fatigue. Blood samples were collected at baseline, immediately postexercise, and 60 min postexercise to assess glucose and insulin. Cortisol was assessed immediately and at 60 min postexercise. No significant performance benefits were observed for any RE. CHO+BCAA (152.4 ± 71.4 ng/mL) resulted in the lowest cortisol levels, which was lower than BCAA and PLA (193.7 ± 88.5, 182.8 ± 67.5 ng/mL, p BCAA and PLA (3.7 ± 2.0, 3.5 ± 1.8 mU/L, p BCAA (4.3 ± 2.5 mU/L, p = 0.339). There was no treatment effect for glucose, but glucose significantly increased from baseline to immediately postexercise and significantly decreased at 60 min postexercise. Ingesting beverages containing CHO with or without BCAA during upper body resistance exercise may promote a more favorable postexercise less catabolic environment.

  13. Effect of high-pressure processing and milk on the anthocyanin composition and antioxidant capacity of strawberry-based beverages.

    Science.gov (United States)

    Tadapaneni, Ravi Kiran; Banaszewski, Katarzyna; Patazca, Eduardo; Edirisinghe, Indika; Cappozzo, Jack; Jackson, Lauren; Burton-Freeman, Britt

    2012-06-13

    The present study investigated processing strategies and matrix effects on the antioxidant capacity (AC) and polyphenols (PP) content of fruit-based beverages: (1) strawberry powder (Str) + dairy, D-Str; (2) Str + water, ND-Str; (3) dairy + no Str, D-NStr. Beverages were subjected to high-temperature-short-time (HTST) and high-pressure processing (HPP). AC and PP were measured before and after processing and after a 5 week shelf-life study. Unprocessed D-Str had significantly lower AC compared to unprocessed ND-Str. Significant reductions in AC were apparent in HTST- compared to HPP-processed beverages (up to 600 MPa). PP content was significantly reduced in D-Str compared to ND-Str and in response to HPP and HTST in all beverages. After storage (5 weeks), AC and PP were reduced in all beverages compared to unprocessed and week 0 processed beverages. These findings indicate potentially negative effects of milk and processing on AC and PP of fruit-based beverages.

  14. Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

    OpenAIRE

    Mamede,Maria Eugênia de Oliveira; Kalschne,Daneysa Lahis; Santos,Adriana Pereira Coelho; Benassi,Marta de Toledo

    2015-01-01

    Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A) was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry (B), pineapple (C), jabuticaba (D), mango (E) and cashew (F). The consumer profiles in the two regions studied were similar. Ove...

  15. Sugary beverage taxation in South Africa: Household expenditure, demand system elasticities, and policy implications

    OpenAIRE

    Stacey, Nicholas; Tugendhaft, Aviva; Hofman, Karen

    2017-01-01

    South Africa faces a severe and growing obesity epidemic. Obesity and its co-morbidities raise public and private expenditures on healthcare. Sugary beverages are heavily consumed in South Africa and are linked to the onset of overweight and obesity. Excise taxation of sugary beverages has been proposed and adopted in other settings as a means to reduce harms from their consumption. A tax on the sugar content of non-alcoholic beverages has been proposed for implementation in South Africa, how...

  16. Low-calorie- and calorie-sweetened beverages: diet quality, food intake, and purchase patterns of US household consumers.

    Science.gov (United States)

    Piernas, Carmen; Mendez, Michelle A; Ng, Shu Wen; Gordon-Larsen, Penny; Popkin, Barry M

    2014-03-01

    Few studies have investigated the diet quality of consumers of low-calorie-sweetened (LCS) and calorie-sweetened (CS) beverages. The objective was to examine the dietary quality and adherence to dietary purchasing and consumption patterns of beverage consumers from 2000 to 2010. We analyzed purchases for 140,352 households from the Homescan longitudinal data set 2000-2010 and dietary intake from NHANES 2003-2010 (n = 34,393). We defined mutually exclusive consumer profiles as main exposures: LCS beverages, CS beverages, LCS & CS beverages, and non/low consumers. As main outcomes, we explored dietary quality by using total energy and macronutrients (kcal/d). We performed factor analyses and applied factor scores to derive dietary patterns as secondary outcomes. Using multivariable linear (NHANES) and random-effects (Homescan) models, we investigated the associations between beverage profiles and dietary patterns. We found "prudent" and "breakfast" patterns in Homescan and NHANES, "ready-to-eat meals/fast-food" and "prudent/snacks/LCS desserts" patterns in Homescan, and "protein/potatoes" and "CS desserts/sweeteners" patterns in NHANES. In both data sets, compared with non/low consumers, both CS- and LCS-beverage consumers had a significantly higher total energy from foods, higher energy from total and SFAs, and lower probability of adherence to prudent and breakfast patterns. In Homescan, LCS-beverage consumers had a higher probability of adherence to 2 distinct patterns: a prudent/snacks/LCS dessert pattern and a ready-to-eat meals/fast-food purchasing pattern. Our findings suggest that overall dietary quality is lower in LCS-, CS-, and LCS & CS-beverage consumers relative to non/low consumers. Our study highlights the importance of targeting foods that are linked with sweetened beverages (either LCS or CS) in intervention and policy efforts that aim to improve nutrition in the United States.

  17. Many Infants and Young Children Are Not Compliant with Mexican and International Complementary Feeding Recommendations for Milk and Other Beverages.

    Science.gov (United States)

    Afeiche, Myriam C; Villalpando-Carrión, Salvador; Reidy, Kathleen C; Fries, Lisa R; Eldridge, Alison L

    2018-04-10

    Mexican and international authorities provide guidelines for milk and beverage consumption for young children. This study classifies beverages as appropriate or inappropriate by age (0-5.9, 6-11.9, and 12-23.9 months) and details consumption patterns, amounts consumed, and the associated socio-demographic characteristics. Analysis of the Mexican National Nutrition and Health Survey (ENSANUT 2012) was conducted ( n = 949). Among 0-5.9 month olds, 66.7% consumed either breast milk, infant formula, or a combination with no other beverages, whereas 29.3% consumed breast milk and/or infant formula with water (mean = 58 g/day) and/or other beverages (mean = 115 g/day), such as 100% fruit juice, milk, and sugar-sweetened beverages (SSBs). For infants 6-11.9 months, appropriate beverages include breast milk, infant formula, and water; only 40.2% met these recommendations. Many 6-11.9 month olds consumed age-inappropriate beverages, including milk (31%) and SSBs (35%). After 12 months of age, appropriate beverages include water, milk, and a limited amount of 100% fruit juice and SSBs; 32.4% complied fully, 18.3% consumed appropriate and inappropriate beverages, and 49.3% consumed only inappropriate beverages. Among 12-23.9 month olds, 58% consumed milk, 18% juice, and 42% water while 63% consumed SSBs. Many infants and young children are not compliant with Mexican and international breastfeeding and complementary feeding guidelines for beverages. Communication and guidance about age-appropriate beverages should be improved.

  18. Beyond Television: Children’s Engagement with Online Food and Beverage Marketing

    OpenAIRE

    Rena Mendelson; Sharon Wong; Amber Farrell; Jennifer Brady

    2008-01-01

    Background Food and beverage marketing has been implicated in the childhood obesity “pandemic.” Prior studies have established the negative impact of television advertising on children's dietary intake, yet few have considered the role of online food and beverage marketing, particularly within the Canadian context. Objective This study explores children's engagement in online marketing and investigates the potential impact on their dietary intake. Methods Participants were recruited from the ...

  19. SUGAR-SWEETENED BEVERAGE, SUGAR INTAKE OF INDIVIDUALS AND THEIR BLOOD PRESSURE: INTERMAP STUDY

    Science.gov (United States)

    Brown, Ian J.; Stamler, Jeremiah; Van Horn, Linda; Robertson, Claire E.; Chan, Queenie; Dyer, Alan R.; Huang, Chiang-Ching; Rodriguez, Beatriz L.; Zhao, Liancheng; Daviglus, Martha L.; Ueshima, Hirotsugu; Elliott, Paul

    2011-01-01

    The obesity epidemic has focused attention on relationships of sugars and sugar-sweetened beverages (SSB) to cardiovascular risk factors. Here we report cross-sectional associations of SSB, diet beverages, sugars with blood pressure (BP) for UK and USA participants of the International Study of Macro/Micro-nutrients and Blood Pressure (INTERMAP). Data collected includes four 24-h dietary recalls, two 24-h urine collections, eight BP readings, questionnaire data for 2,696 people ages 40-59 from 10 USA/UK population samples. Associations of SSB, diet beverages, and sugars (fructose, glucose, sucrose) with BP were assessed by multiple linear regression. Sugar-sweetened beverage intake related directly to BP, P-values 0.005 to Sugar-sweetened beverage intake higher by 1 serving/day (355 ml/24-h) was associated with systolic/diastolic BP differences of +1.6/+0.8 mm Hg (both P sugar-sodium interactions: for individuals with above-median 24-h urinary sodium excretion, fructose intake higher by 2 SD (5.6 %kcal) was associated with systolic/diastolic BP differences of +3.4/+2.2 mm Hg (both P sugar-BP differences for persons with higher sodium excretion, lend support to recommendations that intake of SSB, sugars, and salt be substantially reduced. PMID:21357284

  20. Beverage Consumption among U.S. Children Aged 0–24 Months: National Health and Nutrition Examination Survey (NHANES)

    Science.gov (United States)

    Grimes, Carley A.; Szymlek-Gay, Ewa A.; Nicklas, Theresa A.

    2017-01-01

    Data on beverage consumption patterns in early life are limited. The aim of this study was to describe beverage consumption by sociodemographic characteristics, along with water intake and sources of water among U.S. children aged 0–24 months. Data from 2740 children in the 2005–2012 NHANES were analysed. Food intake was determined via one 24-h dietary recall. Beverages were categorised according to What We Eat In America groups. Poverty–Income ratio was used to define household income. During infancy (0–5.9 months and 6–11.9 months) infant formulas were the most commonly consumed beverage, 74.1% and 78.6% of children consuming, respectively. Comparatively fewer children, 41.6% and 24.3%, consumed breast milk. In toddlers (12–24 months), the most commonly consumed beverages were plain milk (83.6% of children consuming), water (68.6%), 100% fruit juice (51.8%) and sweetened beverages (31.2%). Non-Hispanic black and Mexican-American children were more likely to consume sweetened beverages, 100% fruit juice and infant formula than Non-Hispanic white children. Children from lower income households were more likely to consume sweetened beverages and 100% fruit juice and less likely to consume breast milk than children from higher income households. Total water intake increased with age and the contribution of water from food and beverage sources was ~20% and ~80% for all children, respectively. Disparities in beverage consumption by race/ethnicity and income level are apparent in early life. PMID:28335374

  1. Effect of Carbonated Beverage Intake on Blood Gases and Some Biochemical Parameters in Male Albino Rats

    International Nuclear Information System (INIS)

    Taha, M.S.; Osman, H.F.

    2012-01-01

    The purpose of this study was to identify the effect of carbonated beverage (colourless or black coloured drinks) on arterial blood gases, kidney function, bone mineral density (BMD), glucose and insulin. The rats were divided into three groups; ten rats per each group. Group (I) used as control, group (II) rats supplemented with colourless carbonated beverage (10 ml /100 ml water) and group (III) rats supplemented with black coloured carbonated beverage (10 ml /100 ml water) for three months. The arterial blood gases were evaluated by measuring ph PO 2 , , PCO 2 , , H + a nd HCO 3 -. Rats receiving the coloured drinks showed high significant increase in ph while PO 2 showed very high significant decrease in both groups. PCO 2 showed high significant decrease in groups (II) and (III) while H + showed high significant decrease in group (III) only. HCO 3 - showed high significant increase in group III. All these changes were related to carbonic acid dissolved in water and the increased ph lead to alkalinity of the blood and it is inversely proportional to the number of hydrogen ions (H + ). Non-significant changes were observed in sodium ions while potassium ions showed significant increase in group (II) and high significant increase in group (III). The level of urea showed high and very high significant increase in groups (II) and (III), respectively. Creatinine level showed non-significant increase in group (III). The histopathology changes were observed in kidney tissues in rats of groups (II) and (III). From these results, it appears that black coloured beverage can increase the risk of kidney problems more than colourless beverages. Ca + and inorganic phosphorous levels showed non- significant change except Ca ions showed a significant decrease in rats of group (III). The acidity of carbonated beverage leads to weak bones by promoting the loss of calcium. The decrease of bone mineral density was more pronounced in some parts of femur of rats receiving black

  2. Application of ultrasonic extraction method in the preparation of the directive action beverage from black currant

    Directory of Open Access Journals (Sweden)

    N. S. Rodionova

    2016-01-01

    Full Text Available The article presents the results of experimental determination of physical-and chemical parameters, the amount of anthocyanins, the definition of color and organoleptic characteristics of the beverage prepared with ultrasonic extraction method in comparison with the fruit-drink, obtained according to traditional recipe. Black currant was chosen the main raw material for the development of the beverage production technology. It is characterized by a high content of bioactive components that increase the adaptive abilities of human body. The purpose is to use ultrasonic extraction method in the preparation of functionally directed actions beverages. Extractor with submerged ultrasonic emitter was used as an experimental device. The essence of its operation is as follows: a mixture of the extractant and the plant substrate in different ratios was loaded into a container with the emitter, then the ultrasonic generator was turned on. The vibrations of ultrasonic frequency (22 kHz made high-frequency mechanical vibrations that caused the formation of intense cavitation areas and diffuse dissolution of cell substrates in the extractant in the treated mixture. The ultrasonic extraction technique involves brief contact of berries and extractant (up to 15 minutes upon application of ultrasonic vibrations. With an increase in exposure time, the yield of biologically active substances increases to reach an equilibrium state corresponding to the most complete exhaustion of raw materials. All this leads to a significant acceleration of the transition from the active ingredients from the raw materials into the extractant to obtain a product with improved physical - and chemical, organoleptic characteristics, as well as a higher antioxidant activity.

  3. Solid state fermentation for foods and beverages

    NARCIS (Netherlands)

    Chen, J.; Zhu, Y.; Nout, M.J.R.; Sarkar, P.K.

    2013-01-01

    The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional

  4. Prioritization of Attributes for Palletizing Robots in Beverage Industry of Pakistan

    Directory of Open Access Journals (Sweden)

    BILAL AHMED

    2017-07-01

    Full Text Available Robots are extensively used in modern manufacturing industries to perform numerous repetitive operations. The challenge of selecting the most appropriate robot for a particular manufacturing setup is progressively becoming complex as there are numerous selection criteria and more alternatives available in market. Only a limited amount of research is available in literature which focuses on the selection of industrial robots for beverage industry. This study offers a country specific application of AHP (Analytical Hierarchy Process in problem of palletizing robot selection for beverage industry of Pakistan. The problem is structured in standard AHP hierarchy and equations. The factors initially explored from the concerned literature are prioritized by the industry experts. The available robot alternatives are evaluated for each parameter and results are computed with the help of Exert Choice, a commercial AHP software. It is observed that experts in Pakistan beverage industry are very sensitive to operating costs of the robots and they do not assign as much weightage to technical parameters like repeatability and programmability. The robots with lesser associated costs and better speed and ?manipulator reach? are higher in ranking. The findings are beneficial for the international investors and local beverage industry managers to corroborate the current trends and preferences of the said industry.

  5. Prioritization of attributes for palletizing robots in beverage industry of pakistan

    International Nuclear Information System (INIS)

    Ahmed, B.; Ali, H.M.K.; Sultan, A.; Rana, B.B.

    2017-01-01

    Robots are extensively used in modern manufacturing industries to perform numerous repetitive operations. The challenge of selecting the most appropriate robot for a particular manufacturing setup is progressively becoming complex as there are numerous selection criteria and more alternatives available in market. Only a limited amount of research is available in literature which focuses on the selection of industrial robots for beverage industry. This study offers a country specific application of AHP (Analytical Hierarchy Process) in problem of palletizing robot selection for beverage industry of Pakistan. The problem is structured in standard AHP hierarchy and equations. The factors initially explored from the concerned literature are prioritized by the industry experts. The available robot alternatives are evaluated for each parameter and results are computed with the help of Exert Choice, a commercial AHP software. It is observed that experts in Pakistan beverage industry are very sensitive to operating costs of the robots and they do not assign as much weightage to technical parameters like repeatability and programmability. The robots with lesser associated costs and better speed and 'manipulator reach' are higher in ranking. The findings are beneficial for the international investors and local beverage industry managers to corroborate the current trends and preferences of the said industry. (author)

  6. DETERMINATION OF LEVEL OF FOOD ADDITIVES IN Labisia pumila (LP BEVERAGES CONSUMED IN KUANTAN, MALAYSIA

    Directory of Open Access Journals (Sweden)

    Ade Chandra Iwansyah

    2013-03-01

    Full Text Available The content levels of several food additives (gallic acid, benzoic acid and caffeine in commercial Labisia pumila (LP beverage samples in Kuantan, Malaysia were determined by high performances liquid chromatography (HPLC. These analytical measurements were undertaken primarily to assess the compliance of content levels of the investigated food additives and their daily intake doses with permissible levels. The results obtained from this study indicated that the average levels of GA, caffeine and benzoic acid in the analyzed beverages were 37.62-229.35 ppm, 43.46 -168.00 ppm and 98.10-241.13 ppm, respectively. In addition, the concentrations of these food additives have been converted into daily intake doses based on beverage consumption. It was estimated that the mean daily intake of GA, caffeine and benzoic acid  by the adult population of Kuantan through the consumption of the analyzed beverages  were 0.39 mg/kg body weight/day for GA, 0.59 mg/kg body weight/day for caffeine (19.6 % ADI and 0.43 mg/kg body weight/day for benzoic acid (8.6%ADI. None of the analyzed beverage sample was found to violate the current legal limits as stipulated in Malaysian food regulation.   Keywords: beverages, daily intake, food additives, Labisia pumila

  7. Developed beverage from roselle calyx and selected fruits modulates β-cell function, improves insulin sensitivity, and attenuates hyperlipidaemia in diabetic rats

    Directory of Open Access Journals (Sweden)

    Ochuko L. Erukainure

    2015-12-01

    Full Text Available The aim of this study is to report the antidiabetic properties of a beverage developed from roselle calyx and selected fruits in male albino rats. The beverage was designed to contain 30% pawpaw (Carica papaya L., 10% grapefruit (Citrus paradisi, 20% guava leaves (Psidium guajava L. and 40% roselle calyx aqueous extracts. Four groups of five rats each were acclimatized on pelletized mouse chow for seven days, after which diabetes was induced by a single ip injection of alloxan in all groups except group 1, which served as control. Group 2 served as negative control while groups 3 and 4 were treated with the beverage at 2.5 and 5 ml/kg bw respectively. Food intake, body weight, and blood glucose levels were monitored. They were sacrificed by cervical dislocation after a 2 week treatment. Blood serum was analysed to evaluate insulin levels, β cell function, insulin resistance and lipid profile. Histological studies were carried out on pancreatic tissues. Treatment with both doses of the beverage led to a significant reduction (p < 0.05 in blood glucose, total cholesterol triglyceride, LDL and increased HDL levels. It also improved serum insulin levels, β cell function, reduced insulin resistance and restored pancreatic beta cells compared to the diabetic group. These antidiabetic properties may be as a consequence of modulation of the β-cell function, reduction of insulin resistance and preservation/restoration of β-cell integrity. However, treatment with the single dose showed signs of hyperinsulinaemia.

  8. Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage.

    Science.gov (United States)

    Ramírez-Rodrigues, Milena M; Plaza, Maria L; Azeredo, Alberto; Balaban, Murat O; Marshall, Maurice R

    2012-10-01

    The effect of dense phase carbon dioxide (DPCD) processing (34.5 MPa, 8% CO₂, 6.5 min, and 40 °C) on phytochemical, sensory and aroma compounds of hibiscus beverage was compared to a conventional thermal process (HTST) (75 °C for 15 s) and a control (untreated beverage) during refrigerated storage (4 °C). The overall likeability of the hibiscus beverage for all treatments was not affected by storage up to week 5. DPCD process retained more aroma volatiles as compared to HTST. Aroma profiles in the beverages were mainly composed of alcohols and aldehydes with 1-octen-3-ol, decanal, octanal, 1-hexanol, and nonanal as the compounds with the highest relative percentage peak areas. A loss of only 9% anthocyanins was observed for the DPCD processed hibiscus beverage. Phytochemical profiles in the hibiscus beverage included caffeoylquinic acids, anthocyanins, and flavonols. No major changes in total phenolics and antioxidant capacity occurred during the 14 weeks of storage. Copyright © 2012 Elsevier Ltd. All rights reserved.

  9. Many Infants and Young Children Are Not Compliant with Mexican and International Complementary Feeding Recommendations for Milk and Other Beverages

    Directory of Open Access Journals (Sweden)

    Myriam C. Afeiche

    2018-04-01

    Full Text Available Mexican and international authorities provide guidelines for milk and beverage consumption for young children. This study classifies beverages as appropriate or inappropriate by age (0–5.9, 6–11.9, and 12–23.9 months and details consumption patterns, amounts consumed, and the associated socio-demographic characteristics. Analysis of the Mexican National Nutrition and Health Survey (ENSANUT 2012 was conducted (n = 949. Among 0–5.9 month olds, 66.7% consumed either breast milk, infant formula, or a combination with no other beverages, whereas 29.3% consumed breast milk and/or infant formula with water (mean = 58 g/day and/or other beverages (mean = 115 g/day, such as 100% fruit juice, milk, and sugar-sweetened beverages (SSBs. For infants 6–11.9 months, appropriate beverages include breast milk, infant formula, and water; only 40.2% met these recommendations. Many 6–11.9 month olds consumed age-inappropriate beverages, including milk (31% and SSBs (35%. After 12 months of age, appropriate beverages include water, milk, and a limited amount of 100% fruit juice and SSBs; 32.4% complied fully, 18.3% consumed appropriate and inappropriate beverages, and 49.3% consumed only inappropriate beverages. Among 12–23.9 month olds, 58% consumed milk, 18% juice, and 42% water while 63% consumed SSBs. Many infants and young children are not compliant with Mexican and international breastfeeding and complementary feeding guidelines for beverages. Communication and guidance about age-appropriate beverages should be improved.

  10. Association of a Community Campaign for Better Beverage Choices With Beverage Purchases From Supermarkets

    Science.gov (United States)

    Schneider, Glenn E.; Choi, Yoon-Young; Li, Xun; Harris, Jennifer; Andreyeva, Tatiana; Hyary, Maia; Highsmith Vernick, Nicolette; Appel, Lawrence J.

    2017-01-01

    Importance Data are needed to evaluate community interventions to reduce consumption of sugary drinks. Supermarket sales data can be used for this purpose. Objective To compare beverage sales in Howard County, Maryland (HC), with sales in comparison stores in a contiguous state before and during a 3-year campaign to reduce consumption of sugary beverages. Design, Setting, and Partipicants This observational experiment with a control group included 15 HC supermarkets and 17 comparison supermarkets. Weekly beverage sales data at baseline (January 1 to December 31, 2012) and from campaign years 1 to 3 (January 1, 2013, through December 31, 2015) were analyzed. A difference-in-differences (DID) regression compared the volume sales per product per week in the HC and comparison stores, controlling for mean product price, competitor’s product price, product size, weekly local temperature, and manufacturer. Exposures The campaign message was to reduce consumption of all sugary drinks. Television advertising, digital marketing, direct mail, outdoor advertising, social media, and earned media during the 3-year period created 17 million impressions. Community partners successfully advocated for public policies to encourage healthy beverage consumption in schools, child care, health care, and government settings. Main Outcomes and Measures Sales were tracked of sugary drinks highlighted in the campaign, including regular soda, sports drinks, and fruit drinks. Sales of diet soda and 100% juice were also tracked. Sales data are expressed as mean fluid ounces sold per product, per store, per week. Results Regular soda sales in the 15 HC supermarkets decreased (−19.7%) from 2012 through 2015, whereas sales remained stable (0.8%) in the 17 comparison supermarkets (DID adjusted mean, −369 fl oz; 95% CI, −469 to −269 fl oz; P < .01). Fruit drink sales decreased (−15.3%) in HC stores and remained stable (−0.6%) in comparison stores (DID adjusted mean, −342 fl oz

  11. A refreshing beverage from mature coconut water blended with lemon juice

    OpenAIRE

    Chauhan, O. P.; Archana, B. S.; Singh, Asha; Raju, P. S.; Bawa, A. S.

    2012-01-01

    Coconut water obtained from the mature coconuts was blended with lemon juice to develop a refreshing beverage. The levels of total soluble solids (°Brix) in the coconut beverage and lemon juice (%), were optimized using response surface methodology and considering pH, CIE L* value and sensory attributes (colour, aroma, taste, consistency and overall acceptability) as responses. A number total of 14 experiments were carried out following Central Composite Rotatable Design (CCRD) keeping 6 expe...

  12. Benzoates intakes from non-alcoholic beverages in Brazil, Canada, Mexico and the United States.

    Science.gov (United States)

    Martyn, Danika; Lau, Annette; Darch, Maryse; Roberts, Ashley

    2017-09-01

    Food consumption data from national dietary surveys were combined with brand-specific-use levels reported by beverage manufacturers to calculate the exposure to benzoic acid and its salts (INS Nos 210-213) from non-alcoholic beverages in Brazil, Canada, Mexico and the United States. These four jurisdictions were identified as having some of the most prevalent use of benzoates in beverages globally. Use levels were weighted according to the brand's market volume share in the respective countries. Benzoates were reported to be used primarily in 'water-based flavoured drinks' (Codex General Standard for Food Additives (GSFA) category 14.1.4). As such, the assessments focused only on intakes from these beverage types. Two different models were established to determine exposure: probabilistic (representing non-brand loyal consumers) and distributional (representing brand-loyal consumers). All reported-use levels were incorporated into both models, including those above the Codex interim maximum benzoate use level (250 mg kg -1 ). The exception to this was in the brand-loyal models for consumers of regular carbonated soft drinks (brand loyal category) which used (1) the interim maximum use level for beverages with a pH ≤ 3.5 and (2) all reported use levels for beverages pH > 3.5 (up to 438 mg kg -1 ). The estimated exposure levels using both models were significantly lower than the ADI established for benzoates at the mean level of intake (4-40% ADI) and lower than - or at the ADI only for toddlers/children - at the 95th percentile (23-110% ADI). The results rendered in the models do not indicate a safety concern in these jurisdictions, and as such provide support for maintaining the current Codex interim maximum benzoate level of 250 mg kg -1 in water-based beverages.

  13. Caloric beverages consumed freely at meal-time add calories to an ad libitum meal.

    Science.gov (United States)

    Panahi, Shirin; El Khoury, Dalia; Luhovyy, Bohdan L; Goff, H Douglas; Anderson, G Harvey

    2013-06-01

    The objective was to compare the effects of ad libitum consumption of commonly consumed meal-time beverages on energy and fluid intakes and post-meal average subjective appetite and blood glucose in healthy adults. In a randomized controlled design, 29 males and females consumed to satiation an ad libitum pizza meal with one of five beverages in unlimited amount including water (0 kcal), 1% milk (44 kcal/100 ml), regular cola (44 kcal/100 ml), orange juice (44 kcal/100 ml) and diet cola (0 kcal). Food and fluid intakes were measured at the meal. Average subjective appetite and blood glucose were measured before and for 2h after the meal. Although energy intake from pizza was similar among all beverage treatments, the amount of fluid consumed (g) varied among the beverages with intake of orange juice higher than regular and diet cola, but not different from water or milk. Meal-time ingestion of caloric beverages, milk, orange juice and regular cola, led to higher total meal-time energy intakes compared to either water or diet cola. Post-meal blood glucose area under the curve (AUC) was lower after milk than after meals with water, orange juice and regular cola and post-meal average subjective appetite AUC was lower after milk than after meals with water. Meal intakes of nutrients including protein, calcium, phosphorus, zinc, vitamins B12, A and D were higher at the meal with milk compared to the other beverages. Thus, caloric beverages consumed ad libitum during a meal add to total meal-time energy intake, but 1% milk favors a lower post-meal blood glucose and average subjective appetite score and adds to nutrient intake. Copyright © 2013 Elsevier Ltd. All rights reserved.

  14. Uniqueness of Ethiopian traditional alcoholic beverage of plant origin, tella

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    Mooha Lee

    2015-09-01

    Full Text Available There are many kinds of traditional fermented beverages in Ethiopia, not only of animal origin, but also of plant origin. In everyday life people enjoy fermented beverages and particularly when having guests, they like to treat them to traditional alcoholic beverages. Tella, tej, areki, borde, and shamita are drinks that each household brews to treat guests. Substrates for their production are from locally available raw materials. Therefore, the basic production method is the same, but the tastes may vary. One of the most consumed fermented alcoholic beverages is tella, which is made mostly with barley but wheat, maize, sorghum, and teff are utilized depending on the region. Its production process shows the similarity to beer: addition of malt and gesho which has the same function as hops in beer. The main fermentation yeast is Saccharomyces cerevisiae and saccharification of cereal starch seems to depend on malt. However, the degree of alcoholic fermentation is low and alcohol content varies between 2 and 6%. Lactic acid bacteria are very active in tella so pH ranges 4–5 give typical tastes such as sourness, sweetness, and bitterness. As the Ethiopian economy improves, more people drink western style beers. Tella has not been commercialized yet, so the process has not been standardized and modernized. Considering the case of Korean makgeolli and the Ethiopian creativity of utilizing gesho in tella, Ethiopia should pay more attention to tella for globalization.

  15. Impact of Gatorade Beverage on Elite Female Badminton Players’ Performance

    Directory of Open Access Journals (Sweden)

    Sepideh Mehraein

    2017-08-01

    Full Text Available Sports beverages assumed as one the principle factor on players' performance, and impact on their indicators, noticeably. Gatorade beverage is one of this primary beverages that in present study focused on its impact on elite female badminton players' performance in Iran. In the present survey has been considered in 2 groups of Gatorade and control that included 79 participants. The data has been got based on 24 hours’ recall questionnaire on three different days in every week. As well, skin folds’ brachial triceps index was applied for body fat percent assessment. To quantity VO2max, Shuttle runs sub-maximal test was used. Also, for controlling fluid intake in every two groups based on players’ body weight,150 ml per every 70 kg weight for every 15 minutes was recommended. Besides, for control of blood volume changes related to plasma blood glucose, hematocrit, hemoglobin, sodium, and potassium was measured during three time periods of zero, 30 minutes after the start and 90 minutes after the start. To end, to measure performance, standardized tests measure the indicators: aerobic power, speed, flexibilityy, agility, muscular strength, and endurance were used. The results showed that supply adequate water and fluids in during of sport, play a critical role in gaining the high level of female badminton players’ performance. In truth, the players who supply enough water shown better performance as compared with those who provide Gatorade beverage.

  16. Europe. An analysis of changes in the consumption of alcoholic beverages: the interaction among consumption, related harms, contextual factors and alcoholic beverage control policies.

    Science.gov (United States)

    Allamani, Allaman; Pepe, Pasquale; Baccini, Michela; Massini, Giulia; Voller, Fabio

    2014-10-01

    This AMPHORA study's aim was to investigate selected factors potentially affecting changes in consumption of alcoholic beverages in 12 European countries during the 1960s-2008 (an average increase in beer, decreases in wine and spirits, total alcohol drinking decrease). Both time series and artificial neural networks-based analyses were used. Results indicated that selected socio-demographic and economic factors showed an overall major impact on consumption changes; particularly urbanization, increased income, and older mothers' age at their childbirths were significantly associated with consumption increase or decrease, depending on the country. Alcoholic beverage control policies showed an overall minor impact on consumption changes: among them, permissive availability measures were significantly associated with consumption increases, while drinking and driving limits and availability restrictions were correlated with consumption decreases, and alcohol taxation and prices of the alcoholic beverages were not significantly correlated with consumption. Population ageing, older mother's age at childbirths, increased income and increases in female employment, as well as drink driving limitations were associated with the decrease of transport mortality. Study's limitations are noted.

  17. Beverage Consumption Habits in Italian Population: Association with Total Water Intake and Energy Intake

    Directory of Open Access Journals (Sweden)

    Lorenza Mistura

    2016-10-01

    Full Text Available Background: The aim of this study was to investigate total water intake (TWI from water, beverages and foods among Italian adults and the elderly. Methods: Data of 2607 adults and the elderly, aged 18–75 years from the last national food consumption survey, INRAN-SCAI 2005-06, were used to evaluate the TWI. The INRAN-SCAI 2005-06 survey was conducted on a representative sample of 3323 individuals aged 0.1 to 97.7 years. A 3-day semi-structured diary was used for participants to record the consumption of all foods, beverages and nutritional supplements. Results: On average, TWI was 1.8 L for men and 1.7 L for women. More than 75% of women and 90% of men did not comply with the European Food Safety Authority (EFSA Adequate Intake. The contribution of beverages to the total energy intake (EI was 6% for the total sample. Water was the most consumed beverage, followed by alcoholic beverages for men and hot beverages for women. Conclusion: According to the present results, adults and elderly Italians do not reach the adequate intake for water as suggested by the EFSA and by the national reference level of nutrient and energy intake. Data on water consumption should also be analyzed in single socio-demographic groups in order to identify sub-groups of the population that need more attention and to plan more targeted interventions.

  18. 14 CFR 135.122 - Stowage of food, beverage, and passenger service equipment during aircraft movement on the...

    Science.gov (United States)

    2010-01-01

    ... 14 Aeronautics and Space 3 2010-01-01 2010-01-01 false Stowage of food, beverage, and passenger....122 Stowage of food, beverage, and passenger service equipment during aircraft movement on the surface... when any food, beverage, or tableware furnished by the certificate holder is located at any passenger...

  19. The effect of different beverages on surface hardness of nanohybrid resin composite and giomer

    Science.gov (United States)

    Tanthanuch, Saijai; Kukiattrakoon, Boonlert; Siriporananon, Chantima; Ornprasert, Nawanda; Mettasitthikorn, Wathu; Likhitpreeda, Salinla; Waewsanga, Sulawan

    2014-01-01

    Aims: To investigate the effects of five beverages (apple cider, orange juice, Coca-Cola, coffee, and beer) on microhardness and surface characteristic changes of nanohybrid resin composite and giomer. Materials and Methods: Ninety-three specimens of each resin composite and giomer were prepared. Before immersion, baseline data of Vicker's microhardness was recorded and surface characteristics were examined using scanning electron microscopy (SEM). Five groups of discs (n = 18) were alternately immersed in 25 mL of each beverage for 5 s and in 25 mL of artificial saliva for 5 s for 10 cycles. Specimens were then stored in artificial saliva for 24 h. This process was repeated for 28 days. After immersion, specimens were evaluated and data were analyzed by two-way repeated analysis of variance (ANOVA), Tukey's honestly significant difference (HSD), and a t-test (α = 0.05). Results: Microhardness of all groups significantly decreased after being immersed in the tested beverages (P < 0.05). SEM photomicrographs presented surface degradation of all groups. Conclusions: The effect of these beverages on the surface of both restorative materials also depended upon the exposure time and chemical composition of the restorative materials and beverages. PMID:24944451

  20. Marketing nutrition & health-related benefits of food & beverage products: enforcement, litigation & liability issues.

    Science.gov (United States)

    Roller, Sarah; Pippins, Raqiyyah

    2010-01-01

    Over the past decade, the liability risks associated with food and beverage product marketing have increased significantly, particularly with respect to nutrition and health-related product benefit claims. FDA and FTC enforcement priorities appear to have contributed to the increasing liability trends that are associated with these nutrition and health-related claims. This article examines key enforcement and litigation developments involving conventional food and beverage product marketing claims during the first 18 months of President Obama's administration: Part I considers FDA enforcement priorities and recent warning letters; Part II considers FTC enforcement priorities, warning letters, and consent orders; and Part III considers the relationship between FDA and FTC enforcement priorities and recent false advertising cases brought by private parties challenging nutrition and health-related marketing claims for food and beverage products. The article makes recommendations concerning ways in which food and beverage companies can help minimize liability risks associated with health-related marketing claims. In addition, the article suggests that federal policy reforms may be required to counter the perverse chilling effects current food liability trends appear to be having on health-related marketing claims for food and beverage products, and proposes a number of specific reforms that would help encourage the responsible use of well-substantiated marketing claims that can help foster healthy dietary practices. In view of the obesity prevention and other diet-related public health priorities of the Obama administration, the article suggests that this is an opportune time to address the apparent chilling effects increasing food liability risks are having on nutrition and health-related marketing claims for healthy food and beverage products, and potential adverse consequences for public health.