Beverage Choices Research Articles

충남 일부 지역 초등학생의 음료 섭취 실태 조사 연구

Abstract The purpose of this study was to estimate beverage consumption frequency and determine related problems of elementary school students in Chungnam. The survey was conducted with 488 students(boys=230, girls=258) using a questionnaire. The average age of the students was 10.1 years old, thir average height and weight were 145.1 ㎝ and 39.5 ㎏, respectively and the obesity index was － 1.3%. The frequencies for breakfast, lunch and dinner were 5.8 times/week, 6.7 times/week and 6.4 times/week, respectively. Regarding the frequency of snacks, high response rates for ‘once/day’(38.3%) and ‘none’ (30.5%) were observed. Nutrition label on beverages were identified rarely(39.1%), nearly never(19.7%), and never(12.9%). The choice factors in selecting beverage were taste, nutrition, and price. For the type of snack most often consumed, fruit or juice was 25.8%, snack items were 25.2%, bread was 24.8%, dairy products were 7.6%, beverages were 7.0%, noddles were 6.2%, and rice cakes were 3.5%. The kinds of favorite beverages were carbonated drinks(30.3%), functional drinks (24.4%) and milk and yoghurt(23.8%), and main reason for the choice of beverage was “it tastes good”. For the point of time that students wanted to drink a beverage, “when I feel thirsty” appeared most often for dairy products and beverages and the next most frequent answer was “after exercise”. Therefore it may be necessary to administer systematic nutritional education on perception on nutrition fact label of beverage. And it is thought that plan for proper beverage consumption in elementary school students may be established.Key words: beverage consumption, elementary school students, dietary habits, perception on beverage, beverage intake behaviors

Fluids Intake and Beverage Consumption Pattern among University Students.

Insufficient and inappropriate daily fluid intake in a long period may have adverse effect on human's health. Therefore, the present study evaluated the amounts and sources of fluids consumed by university students to determine whether these amounts and sources of fluid were enough and appropriate. In this descriptive study, 245 (142 females and 103 males) volunteer students of Tabriz University of Medical Sciences in 2009 were recruited. Food and fluid intake of subjects were as-sessed by 24-hour recall method of 3 days (two week days and one week- end included). Dietary intake of subjects was analyzed by Nutritionist III software program. The mean total fluid intake (drinking fluid values merged with data on the water content of foods) and the rate of metabolic water were figured out. Comparisons of the results with recommended dietary values were made using student's t-test.. Data of dietary intakes for two under-reporter female subjects were not included in the statistical analysis. Daily total mean of fluid intake for girls (1598±40ml) and boys (1861±59ml) reflect the sum of beverages (Girls, 818±29ml; boys, 1147±57ml) and food water (Girls, 780±47ml; boys, 714±86m). The most consumed beverage for girls and boys were water (40%) and tea (49%) respectively. Daily mean intake of milk for girls and boys were 106.31±10ml (13%) and 57.30±11ml (5%), respectively. The mean daily fluid intake of subjects, specially water, and milk was lower than rec-ommended values. Therefore, there is an urgent need for tailored nutrition intervention targeting the young adults to improve their beverage choices.

Pancreatic Cancer Prevention and the 2010 Dietary Guidelines for Americans

Pancreatic Cancer Prevention and the 2010 Dietary Guidelines for Americans

Food and beverage choices contributing to dietary guidelines adherence in the Lower Mississippi Delta

The objectives of the present study were to evaluate diet quality among Lower Mississippi Delta (LMD) residents using the Healthy Eating Index-2005 (HEI-2005) and to identify the top five dietary sources contributing to HEI-2005 components. Demographic differences in HEI-2005 scores were also explored. Diet quality was evaluated using HEI-2005. Demographic differences in HEI-2005 scores were investigated using multivariable regression models adjusting for multiple comparisons. The top five dietary sources contributing to HEI-2005 components were identified by estimating and ranking mean MyPyramid equivalents overall and by demographic characteristics. Dietary data, based on a single 24 h recall, from the Foods of Our Delta Study 2000 (FOODS 2000) were used in the analyses. FOODS 2000 adult participants 18 years of age or older. Younger age was the largest determinant of low diet quality in the LMD with HEI-2005 total and seven component scores declining with decreasing age. Income was not a significant factor for HEI-2005 total or component scores. The top five dietary sources differed by all five of the demographic variables, particularly for total vegetables and energy from solid fats, alcoholic beverages and added sugars (SoFAAS). Soft drinks were the leading source of SoFAAS energy intake for all demographic groups. The assessment of diet quality and identification of top dietary sources revealed the presence of demographic differences for selected HEI-2005 components. These findings allow identification of food patterns and culturally appropriate messaging and highlight the difficulties of treating this region as a homogeneous population.

Generation Y's perception of wine and consumption situations in a traditional wine‐producing region

PurposeThis paper aims to offer an in‐depth analysis of Generation Y's choices concerning the consumption of wine and other alcoholic drinks by examining the consumption situations in a traditional wine‐producing country.Design/methodology/approachThe study applied the multinomial logit model involving a sample of Generation Y alcohol consumers in a city in Northern Italy. Choice sets were constructed using the Bayesian efficient design, and each choice set included four consumption situations: at bars or pubs, at discos, at home and at restaurants or pizzerias.FindingsGeneration Y is aware of the different functions of alcoholic beverages in different consumption situations. Further, the type of company they keep influences their choice of beverage. Wine is the preferred drink in situations or occasions of conviviality or hospitality. However, this result only partly follows the traditional model of wine consumption. Segmentation elements are highlighted by considering gender and age.Practical implicationsThe research identifies some advantages of wine over other types of alcoholic beverages and some weaknesses in the strategies of wine companies. Consequently, six marketing topics emerge in order to develop a constructive relationship with Generation Y in Italy.Originality/valueThis paper applies discrete choice models to consumption situations in order to analyse the variety of contexts, components and products compared with Generation Y's preferences. It analyses the role of consumption situations in driving behaviour choices towards alcoholic beverages.

Youth beverage choices are associated with compliance to recommendations for discretionary energy and added sugars: Results from What We Eat in America (WWEIA), NHANES 2007–2008

Associations between compliance with selected recommendations and beverage choices of youth were analyzed in a nationally representative sample of children age 6–11 years (n=1,121) and adolescents ...

Ascertaining the Impact of the 2000 USDA Dietary Guidelines for Americans on the Intake of Calories, Caffeine, Calcium, and Vitamin C from At-Home Consumption of Nonalcoholic Beverages

Obesity is one of the most pressing and widely emphasized health problems in America today. Beverage choices made by households have impacts on determining the intake of calories, calcium, caffeine, and vitamin C. Using data from the Nielsen Homescan Panel over the period 1998-2003, and a two-way random-effects Fuller-Battese error components procedure, we estimate econometric models to examine economic and demographic factors affecting per-capita daily intake of calories, calcium, caffeine, and vitamin C derived from the consumption of nonalcoholic beverages. Our study demonstrates the effectiveness of the USDA 2000 Dietary Guidelines in reducing caloric and nutrient intake associated with nonalcoholic beverages.

The price of a drink: levels of consumption and price paid per unit of alcohol by Edinburgh's ill drinkers with a comparison to wider alcohol sales in Scotland

AimTo compare alcohol purchasing and consumption by ill drinkers in Edinburgh with wider alcohol sales in Scotland.DesignCross-sectional.SettingTwo hospitals in Edinburgh in 2008/09.ParticipantsA total of 377 patients with serious alcohol problems; two-thirds were in-patients with medical, surgical or psychiatric problems due to alcohol; one-third were out-patients.MeasurementsLast week's or typical weekly consumption of alcohol: type, brand, units (1 UK unit 8 g ethanol), purchase place and price.FindingsPatients consumed mean 197.7 UK units/week. The mean price paid per unit was £0.43 (lowest £0.09/unit) (£1 = 1.6 US$ or 1.2€), which is below the mean unit price, £0.71 paid in Scotland in 2008. Of units consumed, 70.3% were sold at or below £0.40/unit (mid-range of price models proposed for minimum pricing legislation by the Scottish Government), and 83% at or below £0.50/unit proposed by the Chief Medical Officer of England. The lower the price paid per unit, the more units a patient consumed. A continuous increase in unit price from lower to higher social status, ranked according to the Scottish Index of Multiple Deprivation (based on postcode), was not seen; patients residing in postcodes in the mid-quintile paid the highest price per unit. Cheapness was quoted commonly as a reason for beverage choice; ciders, especially ‘white’ cider, and vodka were, at off-sales, cheapest per unit. Stealing alcohol or drinking alcohol substitutes was only very rarely reported.ConclusionsBecause patients with serious alcohol problems tend to purchase very cheap alcohol, elimination of the cheapest sales by minimum price or other legislation might reduce their consumption. It is unknown whether proposed price legislation in Scotland will encourage patients with serious alcohol problems to start stealing alcohol or drinking substitutes or will reduce the recruitment of new drinkers with serious alcohol problems and produce predicted longer-term gains in health and social wellbeing.

The Standard American Diet and Its Relationship to the Health Status of Americans

The Standard American Diet (SAD) has long been implicated in contributing to the health challenges experienced in the United States. Significant changes to the SAD have occurred since the 1950s, including a greater abundance and accessibility to calorie-dense and nutrient-poor food and beverage choices. The disparity of present consumption patterns to diet and nutrition recommendations from the Dietary Guidelines for Americans are addressed.

Greater energy intake from a buffet meal in lean, young women is associated with the 6-n-propylthiouracil (PROP) non-taster phenotype

Taste blindness to 6-n-propylthiouracil (PROP) is a common phenotype that has been associated with increased adiposity in women, and might be linked to increased selection of dietary fats. Since exposure to a variety of high-fat/energy-dense foods is known to promote excess energy intake, we investigated if PROP non-taster women would consume more fat and/or energy in a buffet setting than super-taster women. Subjects were non-diet restrained, lean, young women; 14 were non-tasters and 18 were super-tasters. Subjects ate lunch in the laboratory on four separate days. On one day they consumed an ad libitum, fixed-item lunch (control). On the other three days they consumed different buffet lunches (pizza/tacos/sub sandwiches with salad bar and choice of beverage and dessert). Energy intake from the control lunch did not differ between groups. When intake was averaged across the buffet lunches, non-taster women consumed 357+64kcal more energy than during the control lunch (88% more), whereas super-taster women consumed 198+71kcal more energy than during the control lunch (38% more). Neither fat intake nor selection of high-fat foods differed between groups. These data suggest that non-taster women consume more energy from a buffet meal than super-taster women, but not more fat. Increased responsiveness to a variety of energy-dense foods could be one mechanism contributing to increased energy intake and greater adiposity in non-taster women.

Third Graders Learn about Beverage Choice When Exposed to the Balancing Food and Play Curriculum

Third Graders Learn about Beverage Choice When Exposed to the Balancing Food and Play Curriculum

Beverage Choices of Female Children

Beverage Choices of Female Children

Exercise Beverage Choice, Voluntary Fluid Consumption, and Sweat Rates of Female Walkers during Summer

Walking is the most common form of physical activity of American adults; however, little is known about the fluid needs and consumption patterns of women who regularly walk for exercise in warm conditions. PURPOSE: To examine current hydration habits, voluntary fluid consumption, and sweat rates of women acclimated to aerobic-style exercise while walking at a self-selected pace outdoors. METHODS: Twenty-seven women reporting regular exercise participation (4.4±1.0 bouts per week) with a mean age of 23.9±4.0 years and BMI of 23.8±3.6 participated. Euhydrated participants walked at a self-selected pace for ∼1h at either 8 a.m. or 6 p.m. during June or July in the southeastern U.S. for five consecutive days on a designated 1km path. Each day participants were provided one non-caloric beverage containing: (1) water (W), (2) acidified water, (3) acidified water with electrolytes, (4) acidified water with flavor (AWF), and (5) acidified water with flavor and electrolytes (AWFE) in a counter-balanced order during the walk and a 1-h recovery period. Only results from the W, AWF, and AWFE trials are reported here. Sweat loss, as change in body weight, and beverage consumption were recorded. RESULTS: There were no differences (p>.05) in final rectal temperature, session RPE, average HR, WBGT (26.2±1.8°C) or sweat rate (592±246ml/h) among AWF, AWFE, and W sessions. Total mean consumption was ∼20% greater for AWF (700±393ml) and AWFE (719±405ml) than W (560±315ml), but no differences between W and AWF (p=0.20) or W and AWFE (p=0.12) were found. Five participants lost lL or more of sweat during a session, and 72% of walkers drinking AWFE consumed equal or greater amounts of fluid than they lost in sweat compared to 62% for AWF and 44% for W. Questionnaire results found very low rates of sport beverage consumption history and that participants reported a significant preference for drinking W compared to flavored beverages during exercise. CONCLUSION: Despite their stated preference for W, the trend was that women who regularly exercise in warm environments came closer to remaining fully hydrated drinking a flavored beverage compared to W. Supported by the Coca-Cola Company.

Guiding Stars: the effect of a nutrition navigation program on consumer purchases at the supermarket

To improve diet quality and overall population health, the need to develop nutritional rating systems that are comprehensive in scope and easy for the consumer to understand and use at the point-of-purchase has emerged. Our aim was to examine the effect of a comprehensive storewide supermarket point-of-purchase nutrition navigation intervention by using a shelf-label 3-tiered star icon on consumer food and beverage choices and their associated nutritional quality. By using a natural experiment design, purchasing data from 2006 to 2008 were obtained from a Northeast supermarket chain with 168 stores located in northern New England and New York and examined at preimplementation and at 1- and 2-y follow-up periods. The nutrition navigation system studied showed significant changes in food purchasing immediately after implementation, and these changes continued to be significant 1 and 2 y later. When the same 8-mo period (January-August) each year was compared, in 2006, 24.50% of items purchased earned a star rating; this proportion increased to 24.98% (P < 0.001) and 25.89% (P < 0.0001) at the 1- and 2-y follow-up periods, respectively. For a 4-wk period, 1 y after program implementation, consumers purchased significantly more ready-to-eat cereals with stars (eg, less added sugars and more dietary fiber) and fewer no-star, high-sugar, low-fiber cereals. Increasing rates of obesity and declining diet quality for Americans strongly support the need for effective supermarket point-of-purchase programs, such as the Guiding Stars nutrition navigation program, that provide clear, concise, and simplified nutrition information to guide consumer food and beverage choices.

Discretionary energy, added sugars, and beverage choice by U.S. adults: Results from What We Eat in America (WWEIA)/NHANES 2005–2006

This study sought to determine associations between compliance with selected recommendations and beverage choices of U.S. adults. A nationally representative sample of men and women age &gt;18 y (n = 4,405) with one complete 24‐hour dietary recall in What We Eat in America/NHANES 2005–2006 was analyzed. Respondents were grouped based on how closely their intakes met recommendations for discretionary energy (MyPyramid) and added sugars (American Heart Association). Regression procedures were used to detect associations between compliance and beverage intakes. For both men and women, significant inverse associations (p &lt;0.01) were found between discretionary energy compliance and (a) intakes of regular soft drinks and beer, and (b) the likelihood of drinking those beverages. Compared to adults with low added sugars compliance, those with high compliance had lower mean intakes of sugar‐sweetened beverages and were more likely to consume 100% juice, low‐calorie drinks, water, and tea without caloric additions. High compliers to both recommendations who did report energy‐dense, nutrient‐poor beverages consumed lesser amounts than did low compliers. Beverage choices of adults adhering most closely to national recommendations for discretionary energy and added sugars may be characterized as lower in calories and/or higher in nutrient content. Funding source: ARS, USDA.

Dehydration Isn't Simple to Diagnose or Treat

Dehydration Isn't Simple to Diagnose or Treat

Like parent, like child: child food and beverage choices during role playing

Like parent, like child: child food and beverage choices during role playing

Managing Sales of Beverages in Schools to Preserve Profits and Improve Children's Nutrition Intake in 15 Mississippi Schools

School environments that provide consistent and reliable nutrition information promote the development of healthful eating in children. High-energy, nutrient-poor beverages offered for sale to children during the school day compete with healthful choices. The primary objective of this prospective, quasiexperimental study was to encourage children to choose more healthful beverages during the school day without adversely affecting the profits realized from vending sales. Fifteen of 18 schools completed voluntary changes to beverage sales practices during the school day between August 2005 and May 2006. Twelve of 15 schools reported increased profits from the previous year (2004-2005) while offering more healthful beverage choices at discounted prices. Units of carbonated soft drinks sold declined when sports drinks, 100% fruit juice, and water were made available in their place. Passive marketing in the form of vending machine fronts, attractive pricing with a nominal 10% to 25% discount, and changing the types and proportions of beverages offered encouraged children to make more healthful choices. Local school administrators were receptive to making changes to beverage sales when local needs were incorporated into the study design. Profit information from this study informed state legislators and the Mississippi State Board of Education in the development and adoption of statewide snack and beverage vending guidelines. Registered dietitians serve as advocates to foster these collaborative efforts, inform key decision makers, and work in their local communities to develop and promote healthful practices in K-12 school settings.

Evaluation of effectiveness of class-based nutrition intervention on changes in soft drink and milk consumption among young adults

BackgroundDuring last few decades, soft drink consumption has steadily increased while milk intake has decreased. Excess consumption of soft drinks and low milk intake may pose risks of several diseases such as dental caries, obesity, and osteoporosis. Although beverage consumption habits form during young adulthood, which has a strong impact on beverage choices in later life, nutrition education programs on beverages are scarce in this population. The purpose of this investigation was 1) to assess soft drink and milk consumption and 2) to evaluate the effectiveness of 15-week class-based nutrition intervention in changing beverage choices among college students.MethodsA total of 80 college students aged 18 to 24 years who were enrolled in basic nutrition class participated in the study. Three-day dietary records were collected, verified, and analyzed before and after the intervention. Class lectures focused on healthful dietary choices related to prevention of chronic diseases and were combined with interactive hands on activities and dietary feedback.ResultsClass-based nutrition intervention combining traditional lecture and interactive activities was successful in decreasing soft drink consumption. Total milk consumption, specifically fat free milk, increased in females and male students changed milk choice favoring skim milk over low fat milk. (1% and 2%).ConclusionClass-based nutrition education focusing on prevention of chronic diseases can be an effective strategy in improving both male and female college students' beverage choices. Using this type of intervention in a general nutrition course may be an effective approach to motivate changes in eating behaviors in a college setting.

Consumption decisions made in restaurants: The case of wine selection

The situational dependency on food choice and consumption decisions is widely acknowledged. In this study we integrate that understanding in the research design process and investigate one specific consumption situation and the influences on it: purchase of wine to be consumed while eating a meal with friends in a restaurant. This situation is of interest because dining out is widespread, but understudied; and because beverage choice rarely receives explicit attention in the food choice literature. The importance of 13 wine selection influences (or wine choice factors), specific to the focal occasion is measured among a random sample of adult wine drinkers and the findings extend previous work by showing that the wine selection influences ‘grape variety’ (e.g., Chardonnay) and ‘geographical region’ (e.g., Marlborough) are of greater importance among people who are highly involved with wine. The wine selection influence ‘matched to food’ was also of greater importance in the high involvement segment. In confirmation of the ‘situational dependency’ premise on which this research builds, 76% of participants stated that they would change the importance attached to the wine selection influences if the occasion were different to dining with friends in a restaurant.