Choice Of Drink Research Articles

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The article presents a combined, shared pedagogical practice implemented in two parts: a shared project-based practice “Curious and useful tips for food and drink” in grade VIII and an extracurricular school practice “Week of healthy foods and nutrition” for high school students. The practice is a way to inform, increase competences, build a model for a critical choice of food and drinks and for a balanced, complete, high-quality, regular and healthy diet of teenagers. Students learn to use digital health and energy calculator applications, calculate BMI (body mass index) and BEE (basal energy metabolism), determine their health status in relation to food and nutrition, combine foods correctly, create personal nutrition programs, select foods according to your blood type and their color. In “Healthy Foods and Nutrition Week”, students participate in various competitions, learn about the science of nutrition, carving techniques, design and presentation of healthy foods and traditional foods from European countries. The practice builds up the knowledge, skills and habits of the students of Professional School of Design “Elisaveta Vazova” for healthy eating and a healthy lifestyle.

79 - Parent and child choice of sugary drinks under four labelling conditions

79 - Parent and child choice of sugary drinks under four labelling conditions

Consumers Behavior Affecting Buying Choice of Cannabis Drink in Mueang District, Chaing Mai Province

Consumers Behavior Affecting Buying Choice of Cannabis Drink in Mueang District, Chaing Mai Province

How Differences in Herbal Beverage Consumer Decisions Based on Demographic Factors?

For a long time, people have been consuming homemade herbal drinks, which are processed traditionally. However, micro, small, medium, and large-scale businesses are now emerging in the production and marketing of ready-to-consume packaged herbal drinks. Research is needed on whether there are differences in consumer motivation in using homemade and industrial-made herbal beverages in terms of the factors of age, gender, education, occupation, and marital status of consumers, as well as how the simultaneous influence of these five variables on the motivation to consume herbal drinks. This study used a sample of 327 people whose data was collected through a digital questionnaire. Data were analyzed using Mann Whitney, Kruskal Wallis, and multiple linear regression. The results showed differences in consumer decisions based on age, education, occupation, and marital status in the choice of herbal drinks, but not gender differences. Most consumers chose the non-packaged type. Simultaneous testing, age, and occupation factors significantly affected consumer decisions, while gender, education, and marital status were not necessary. The results have implications for the segmentation strategy, targeting, and market positioning of the herbal beverage processing industry and the herbal beverage raw material supply industry, better market understanding, more targeted product development, more effective promotional interventions, increased public awareness of the benefits of herbal drinks, and government policy support for the herbal beverage industry.

Early exposure to sugar sweetened beverages or fruit juice differentially influences adult adiposity

ObjectiveTo examine associations between different types of sweet drinks consumed in early life and adult adiposity.DesignThe analysis involved the secondary analysis of the Avon Longitudinal Study of Parents and Children which followed children from birth to 24 years. Adiposity was measured using Dual-energy X-ray absorptiometry while food frequency questionnaires and diaries monitored diet. ‘Early exposure’ to sweet drinks was defined as giving a sugar-sweetened beverage or 100% fruit juice (FJ), before two years of age.ResultsEarly exposure to cola was associated with higher fat mass, android fat mass and BMI at age 24 years; whereas early exposure to apple juice was associated with lower adult adiposity in females but not males. When age three, exposure to cola was associated with a greater intake of energy, carbohydrates, protein, fat, and less fruit and more fried foods. In contrast, early exposure to apple juice was associated with higher protein and lower fat intakes and consuming more fruits/vegetables and less fried foods. Parental education, adiposity and socio-economic status influenced whether SSB or FJ was given to a child.ConclusionsEarly drinking of sugar sweetened beverages was associated with a less healthy dietary pattern, and greater adult adiposity. Early drinking of apple juice was associated with a healthier dietary pattern, and lower fat mass in adult females. The choice of drink was associated with social deprivation. As the dietary causes of adult obesity begin in early childhood, increased attention should be given to diet in the first years of life.

Teh dalam Jamuan Kenegaraan Ala Keraton Yogyakarta sebagai Gastrodiplomasi

As one of the most well-known types of drink throughout the world, it is not surprising that the presence of tea in Yogyakarta Palace is high. Tea is always served in the Sultan and family's private dishes, traditional ceremonies, and state banquets. In other countries, tea has even become an identity and a diplomatic tool. Seeing this phenomenon, this research was created to dig deeper into the existence of tea in the Yogyakarta Palace, especially at state banquets and its relation to a form of culinary diplomacy known as gastrodiplomacy. In this qualitative research, it was found that tea was always served as choice of drink at state banquets. However, until now there has not been a special format or procedure for a tea party to entertain state guests. It would be interesting if in the future the palace could develop a Yogyakarta Palace style tea reception in order to maximize the potential for gastrodiplomacy which could have various positive implications for collaboration in various needed sectors.

A STUDY TO ASSESS THE PATTERN OF CONSUMPTION AND AWARENESS REGARDING USE OF CAFFEINE AND ENERGY DRINKS AMONG NURSING STUDENTS IN SELECTED NURSING COLLEGE AT DEHRADUN, UTTARAKHAND

A STUDY TO ASSESS THE PATTERN OF CONSUMPTION AND AWARENESS REGARDING USE OF CAFFEINE AND ENERGY DRINKS AMONG NURSING STUDENTS IN SELECTED NURSING COLLEGE AT DEHRADUN, UTTARAKHAND

Food Advertisement and Dietary Choices in Adolescents: An Overview of Recent Studies.

Adolescents are exposed to food marketing through many routes, including television, movies, videos, print media, online games, and social media. The interplay between exposure to unhealthy food advertisements and food choices by adolescents is a field of special interest given the ongoing evolution of social media trends and marketing strategies. The purpose of this review was to synthesize the scientific findings in the last five years (2017-2022) regarding the possible influence of nutrition-related advertisements through television, social media, or video games on the choice and consumption of unhealthy foods and drinks in adolescents. Nineteen studies were included in this review. Adolescents exposed to unhealthy food and beverage advertising showed high desire and intention to consume the advertised foods, as evidenced by the majority of included studies. The effects of advertisements are reinforced by peer pressure and influencers and interact with socioeconomic, biological, and environmental factors. Food marketing represents part of the obesogenic environment of the present time.

Representasi Gaya Hidup Modern dalam Media Sosial Instagram @tantrinamirah

Modern lifestyle is an attitude, personality, and what of the behaviors that correspond with the demands of the developments of the times. This occurred because of an awareness of man within him to keep on studying in the middle of the development of the world. The research ia a culturalstudies to uncover the representasion of modern lifestyle as popular culture. In which this case, a culture that is featured in popular culture instagram accounts is habitual activities that can be enjoyed by all men were fashion, care of the body and interests that become their needs. What was used in the study is a methodological analysis logician Ferdinand de Saussure to display lifestyle forms of modern in instagram @tantrinamirah account, through signifier and signified in the instagram account. The results of research on lifestyle modern ini social media instagram @tantrinamirah, find the the form of modern lifestyle which includes fashion, the choice of food and drink, the tourist area of the hobbies and grocery products. The factors that determine lifestyle modern in social media instagram @tantrinamirah, of them: the image of themselves, consisting of a style of dress is fashionable, a healty lifestyle, interest in exclusivity culture and the factors. There is also the ideology of the practices, with this incidence of these signs in stuff used their phenomena and into a theme in the community. To create a culture consumer, in which content word that continues to displayed will affect the act of. The use of branded become a legal attitude on fashion, that shows their interest in product fancy.

P05-03 The role of physical training in the correction of cognitive impairment in patients with type 2 diabetes

BackgroundThe purpose of the study was to evaluate the role of physical exercises in improving cognitive functions in type 2 diabetes mellitus.MethodsThe study protocol was approved by an ethics committee and all patients signed an informed consent. We examined 204 patients with type 2 diabetes aged 61.7 ± 11.2 years (persons hospitalized in the endocrinology department of the clinics of the Siberian State Medical University, Tomsk). Blind double method patients were randomized into 2 groups: the main one was engaged in physical therapy and the control group (observation). The study was carried out in two stages: at the first visit, a clinical and psychological examination was conducted, which included the Montreal Cognitive Function Assessment Scale and the Diabetes-dependent Quality of Life Questionnaire; repeated clinical and psychological examination was carried out after rehabilitation after 6 monthsResultsAt the first stage the study revealed the presence of cognitive impairment in type 2 diabetes, mainly in tasks on visual-constructive skills, memory, attention and speech. These disorders were reduced after physical therapy (second stage) by 2.6 points (t = 0.01, p = 0.00006): visual-constructive skills (t = 0.0, p = 0.008), speech (t = 0.0, p = 0.005), abstraction (t = 0.0, p = 0.002) and memory (t = 0.0, p = 0.0007), no change in cognitive function occurred in the observation group. In terms of carbohydrate metabolism: the level of HbA1c decreased by 0.9%, fasting glycemia - by 1.6 mmol/L in main group, but increased by 0,1% of HbA1c and by 0,2 mmol/L of glycemia in the observation group (second stage) (t = 2.0, p = 0.000003; t = 3.0, p = 0.0008). Patients involved in physical therapy showed improvement in a larger number of parameters - leisure, travel, vacation, personal life, appearance, self-confidence, future confidence, financial situation, dependence, food choice, choice of drinks, total point (p > 0.05), when there was a decrease in points in the parameters of the control group.ConclusionDuring rehabilitation in patients with type 2 diabetes, there is an improvement in cognitive functions, carbohydrate metabolism and quality of life.

Razlike u ishrani i životnim navikama na medicinskim i nemedicinskim fakultetima u Novom Sadu

During the study period, inadequate nutritional habits such as skipping of breakfasts, insufficient consumption of fruit, vegetables and dairy products and excessive fast-food consumption may develop. Understanding undesirable dietary patterns in adolescents is one of the measures in prevention of many diseases. The aim of this study was to estimate differences in dietary habits among students from medical and non-medical faculties at Universities in Novi Sad. The research was conducted in May 2018 and included 514 students aged from 19 to 24 (133 males and 381 females) from 4 faculties (Faculty of Medicine, Pharmacy, Faculty of Sciences and Faculty of Technology) whose study programs contain nutritional items. The original anonymous questionnaire was used. Statistical processing was done in SPSS20. Results showed that 50% of students have 3 meals and only 10% have all 5 meals during the day. Student from Technology faculty in the large percentage (12%) constantly eat during the day in comparison with other faculties (4-5%). One half of students have breakfast every day, while a little less than 5% never has breakfast. Regarding the food types, only 5% of the participants consumed vegetables and only 6% of them consumed fruits more than once a day with statistical significance between faculties (p < 0.01). At the same time, 92% of participants consumed meat a few times a week and 77% of participants consumed fish at least once a week. Water consumption higher than 2 l daily was reported by only one third of the students (faculty differences were statistically significant p < 0.05) although 85% of participants reported water as their first choice of drinks. Results indicate presence of differences in dietary habits among students from different faculties. The necessity of education should be directly focused on increasing proper nutrition habits among students especially in study programs which contain nutritional items.

Healthy Nutrition and Behavioral Economics: From Principle to Practice

Aim: To highlight the effect of using behavioral economics` methods, in particular, context and presentation of information that can influence behavior and choice of people in matters of healthy nutrition and disease prevention. Matherials and Methods: The structure of the study included: coverage of the main issues of healthy nutrition in population of Ukraine and application of behavioral economics` methods, which were developed on the basis of our research (method of social experiment) with subsequent statistical processing of data. Results: The absolute percentage of sales of dishes and drinks with green, yellow and red marking in cafeterias and canteens of Sumy State University at the initial stage, and after implementing of behavioral methods. The most significant changes occurred in sales of dishes with red labeling: it decreased by 20%; parallelly sales of green-labeled dishes increased significantly from 28% (before the experiment) up to 38% (after changing location compared to other dishes and using visual tips) and yellow-labeled dishes: the sales` index increased by 10%.Using of behavioral methods has also influenced the choice of drinks, but not significantly. Sales` index of “green” drinks during the experiment had increased by 4%, “yellow” – by 3%. Conclusions: Simple behavioral methods as changing the default options (change of location/layout) distribution of simple and meaningful information about nutrition, labeling can improve the diet choice of people by shifting it towards the healthier one, which, in turn, will lead to a significant reduction in prevalence of cardiovascular diseases, obesity and related diseases. Cooperation with health officials and politicians in further can lead to the spreading of healthier eating behavior in population without limiting individual choice of people.

Determinants of soft drink consumption among children and adolescents in developed countries - a systematic review.

Soft drinks are a major component of daily caloric and sugar intake. This is especially true for children and adolescents. The WHO as well as many other institutions currently recommend to increase research on the determinants of soft drink consumption. We submit a current systematic review on this topic. In accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement, we included all quantitative observational studies that comprise samples from developed countries in the age range 0-18 years and are listed in PubMed, Sociological Abstracts and the Social Sciences Citation Index. Publication period was not limited. The second and the last author screened all 10,392 hits independently with both reviewers being blinded. Interrater reliability (agreement and Cohen's kappa) was 97%/0.73 for the selection of titles, 91%/0.83 for abstracts and 91%/0.80 for full texts. Results of 43 included studies, published between 2001 and 2017, show that children and adolescents consuming soft drinks tend to be older, male and of lower social status. Important contextual factors promoting consumption include constant availability at home, at schools or elsewhere as well as restrictions by parents and rules concerning drinks during meals or generally at home. The association between media consumption and soft drink consumption is particularly striking. Other factors in the food environment (choice of food and alternative drinks at home, having meals together, motivation, knowledge about nutrition and healthy eating) are of minor importance. When introducing interventions parents should play a major role because they serve as physical and social gatekeepers for this early risk factor of juvenile obesity.

A Decision Support System for Optimizing Nutrient in Daily Lunch Intake among College Students in Cagayan de Oro City, Philippines using Linear Programming

Objectives: This study aims to develop a decision support system to find food choices that will optimize nutrient intake among college students given their food choices and budget by formulating and solving linear programming models. Methods: Survey interviews among college students in various colleges and universities around Cagayan de Oro City were conducted to determine the foods which they usually eat as well as their usual budget for lunch. Moreover, cafeterias and fast-food chains located near school areas were also visited to ascertain the kind of foods they serve to students as well as the corresponding prices per serving of these foods. Using this information such as costs per food serving, nutrient content, student meal budget and their food preferences, linear programming models are then formulated and solved while making sure that individual nutrient requirements are met. The models are then incorporated into an excel-based program to present a userfriendly decision support system (DSS) for determining lunch menu options. Findings: Results of the study show various lunch food combinations for male and female college students. Recommended food menu costs vary according to sex, age, BMI classification and level of daily activity. For example, the lowest for normal BMI male between 14-18 years old is PhP 40 while the lowest food menu cost for 14-18 years old female with normal BMI is PhP 45. In particular, the DSS developed in this study allow students to input their preferences such as choice of drink, viand, number of servings preferred and budget allotted for a particular meal, as well key-in their personal attributes (such as height, weight, physical activities engaged in) which are then used as basis for computing the recommended lunch menu options. Novelty. This study provides students the guide for a more nutritionally-filled lunch menu that is within their budget. Keywords: Nutrition; Food choices; Linear Programming; Optimization; Decision Support System

PENGETAHUAN, SIKAP DAN POLA KONSUMSI MAHASISWA TERHADAP FAST DRINK: ANALISIS KELAYAKAN KONSUMSI MINUMAN OLAHAN ES THAI TEA DI KOTA PALANGKA RAYA

This type of research is descriptive exploratory using survey research methods. It is known that the sample of processed Thai tea iced drinks tested is not suitable for consumption, the Coliform bacterial contamination exceeds. Data collection techniques using respondent questionnaires. The results of this study are drinks are sold in the city of Palangka Raya were student knowledge regarding the feasibility of consuming processed fast drinks in high category as many as 143 students (71%) and student consumptive attitudes towards fast drinks in low category as many as 89 students (44.5%). Knowledge and attitudes of students in determining the choice of fast drinks for consumption can be influenced by external factors, such as invitations from friends, increasing urban lifestyles and the emergence of various brands that are trends among young people.

A U.S. survey of pre-operative carbohydrate-containing beverage use in colorectal enhanced recovery after surgery (ERAS) programs

BackgroundCarbohydrate-containing drinks (CCD) are administered preoperatively in most enhanced recovery after surgery (ERAS) programs. It is not known which types of CCDs are used, e.g., simple vs. complex carbohydrate, and if the choice of drink differs in patients with diabetes.MethodsA national survey was performed to characterize the use of preoperative CCDs within the context of adult colorectal ERAS programs. The survey had questions regarding the use of preoperative CCDs, the types of beverages used, and the timing of beverage administration. The survey was administered electronically to members of the American Society for Enhanced Recovery (ASER) and manually to participants at the 2018 Perioperative Quality and Enhanced Recovery Conference in San Francisco, CA.ResultsResponses were received from 78 unique hospitals with a colorectal ERAS program of which 68 (87.2%) reported administering a preoperative drink. Of these, 98.5%, 80.9%, and 60.3% of hospitals administered a beverage to patients without diabetes, patients with diabetes not taking insulin, and patients with diabetes taking insulin, respectively. Surprisingly, one third of programs that administered a beverage to patients with diabetes used a simple carbohydrate drink.ConclusionsThis survey finds a high use of CHO-containing beverages in colorectal ERAS programs. More than half of all programs administer a CHO-containing beverage to patients with diabetes, and surprisingly, there is significant use of simple carbohydrate beverages in patients with diabetes receiving insulin.

DRINKING AND HEDONIC BEHAVIOR OF ALCOHOLIZED RATS

Relevance. To relieve alcohol withdrawal syndrome, intravenous infusion of glucose and antidotes to neutralize ketone bodies is used. But after treatment, the craving for alcohol remains, and relapses of alcohol consumption are observed in 60-90% of patients. It remains unclear if there is a connection between hypoglycemia, ketosis, on the one hand, and the craving for alcohol consumption, on the other hand.
 Objective: to find out the effect of glycemic level normalization and prolonged maintenance of normal blood glucose concentration on ethanol consumption in alcoholized rats. At the same time, we have chosen two alternative ways to eliminate hypoglycemia: 1) by providing animals with unlimited access to a water trough filled with glucose solution; 2) by forced feeding of animals with a high-carbohydrate diet.
 Materials and methods. 70 rats were housed in the individual cages. First, two water troughs were placed in each cage for one week: the first one was filled with pure water and another one contained 5% glucose solution. Second, forced alcoholization of rats was performed by leaving one trough filled with 10% ethanol solution in each cage. Duration of alcoholization was different: 3 weeks for the 1st group of rats (n=20), 6 weeks for the 2nd group of animals (n=20), and 16 weeks for the 3rd group of rats (n=20). Animals of the control group (n=10) received pure water. Third, after forced alcoholization, animals of the experimental groups had free access to three different troughs for three weeks: the first trough was filled with pure water, the second one – with 5% glucose solution, and the third one contained 10% ethanol solution. Rats of the control group were able to choose between water and 5% glucose solution. At the third stage, animals of the experimental groups were divided into two subgroups with 10 rats in each one. Animals of one of the subgroups from each experimental group were kept on a high-carbohydrate diet: they were administered 1 ml of 40% starch kissel (2.0 g/kg, in terms of glucose) per os 3 times a day. The volumes of all consumed fluids were recorded daily throughout the experiment. The results were processed using the MedStat program. 
 Results. Healthy rats drank 2.5±0.6 ml of water and 1.6±0.6 ml of glucose solution per 100 g of body weight daily. In the first 7 days of forced alcoholization, the animals drank 3.1±0.7 ml of ethanol solution per 100 g of body weight. By the end of the third week, consumption of ethanol solution increased up to 4.9±0.8 ml per 100 g of body weight (p<0.001), which indicated development of adaptation. By the end of the sixth week, there was a prominent elevation of ethanol consumption up to 6.4±0.9 ml per 100 g of body weight, and the total volume of consumed alcohol solutions was 1.3 times higher than that of the third week (p<0.001). At the sixth week of observation, alcohol intake reached its climax, since further alcoholization up to 16 weeks did not lead to any changes in drinking behavior (p=0.712). We consider that the minimal duration of forced alcoholization is 6 weeks. During the process of alcoholization, the total daily consumption of fluids by animals was increasing, compared to healthy rats, and, by the end of the 16th week, it exceeded the indicator of healthy rats by 1.8 times. In alcoholized rats, glucose loses its hedonic properties. By the end of the 16th week of alcoholization, under the condition of free choice of drinks, glucose consumption was 8 times lower than that of in healthy animals. Rats consumed less ethanol if they were receiving an additional high-carbohydrate diet. The duration of metabolic correction with a starch solution is important: the longer it is, the less alcohol craving will be. 
 Conclusions. Alcohol-dependent rats reject the glucose solution offered as a drink. But prolonged and forced administration of glucose leads to a decrease in alcohol consumption.

Analisis Faktor Yang Mempengaruhi Minat Milenial Terhadap Boba vs Kopi di Kota Medan

Now culinary has become part of the lifestyle because the various foods and drinks that are considered interesting to taste. On this occasion the researcher limited the discussion by examining the factors that influenced millennial in choosing current drinks, namely coffee and bubble tea. The object of research is people who live in Medan, aged 17-25 years, and actively consume bubble tea or coffee. Some of the variables we use in researching are age, sex, occupation, choice of drinks and the reasons, price of drinks, the influence of people to the respondent's knowledge by consuming these drinks. The method used by researchers is a quantitative method that collecting the data by using a series of research instruments tests / questionnaires form of 39 people. The result, from 39 respondents, 26 of them chose bubble tea and 13 of them chose coffee as the preferred drink. In addition, the reason respondents liked one drink was because they liked the sweet taste as well as the quality of the drink. In consuming this drink, 64.1% of respondents bought drinks when they’re with their friends, followed by 15.4% of respondents who bought drinks when alone and with family. Finally, from a variety factors in choosing the drink 89% of respondents know the impact of consuming the drink they chose. This means the respondent's awareness in determining a choice for themselves is good enough.

Conditions Surrounding Beverage Consumption by the French

Drinking of beverages is often studied from the perspective of fluid intake or nutritional input, but rarely in terms of the nature and type of the drinks consumed. Yet the choice of drinks consumed is highly influenced by contexts relating to social, behavioral and psycho-emotional factors that are specific for each type of beverage, the associated setting, and the individual. To analyze this, we conductedtwo quantitativesurveys regarding beverage consumption with two samples representative of the French population that had a similar size and age group (20 – 54 years of age). Drinking categories were defined and analyzed by Principal Components Analysis according to two axes (non-alcoholic soft drinks – alcoholic and hot drinks – fruit juice). The benefit sought for each type of beverage and the circumstances associated with a specific type of beverage (social experience) were identified, and this allowed each type of beverage to be clearly categorized. These findings provide new perspectives in terms of educational and public health strategies.

It is not all about information! Sensory experience overrides the impact of nutrition information on consumers’ choice of sugar-reduced drinks

Excessive sugar intake is a global public health concern, and sugar-sweetened beverages (SSB) represent one of the main sources of added sugar in the diet. In this sense, the inclusion of front of pack (FOP) nutritional schemes and food reformulation are strategies that could contribute to reduce sugar consumption and improve population health status. The aims of this work were to evaluate adults and children’s choice of sugar-reduced drinks in the context of the implementation of FOP nutrition labelling under different evaluation conditions, and to compare the influence of two FOP nutrition labelling schemes: the traffic-light system (TLS) and nutritional warnings. For that, 400 adults and 400 children (6–12 years old) divided in 2 groups (n = 200) each chose samples of grape nectar or chocolate flavoured milk (control and two sugar reduction levels) featuring different FOP nutritional schemes, under three experimental conditions: (a) blind, tasting the samples without any information, (b) expected, looking at the packages, and (c) informed, looking at the packages and tasting the samples. In each experimental condition, participants were asked to choose one of the three products. Both FOP schemes encouraged adults and children’s to choose for healthier products under the expected condition. In the case of adults, nutritional warnings outperformed the traffic light system in the task involving grape nectars. However, when participants tasted the products (blind and informed conditions), choices were defined by their sensory characteristics and the control samples without sugar reduction were the most frequently selected. These results indicate that consumers’ hedonic experience overrode the effect of FOP nutrition labelling and suggest that this public policy is unlikely to have a real effect on consumers’ choices if there are no healthy alternatives that meet their sensory and hedonic expectations.