Fruit Juice Drinks Research Articles

Effect of high hydrostatic pressure treatment on food composition and applications in food industry: A review

Nowadays, with the diversification of nutritious and healthy foods, consumers are increasingly seeking clean-labeled products. High hydrostatic pressure (HHP) as a cold sterilization technology can effectively sterilize and inactivate enzymes, which is conducive to the production of high-quality and safe food products with extended shelf life. This technology reduces the addition of food additives and contributes to environmental protection. Moreover, HHP enhances the content and bioavailability of nutrients, reduces the anti-nutritional factors and the risk of food allergen concerns. Therefore, HHP is widely used in the processing of fruit and vegetable juice drinks, alcoholic, meat products and aquatic products, etc. A better understanding of the influence of HHP on food composition and applications can guide the development of food industry and contribute to the development of non-thermally processed and environmentally friendly foods.

Erosive Effect of Canned Juices and Soft Drinks on Surface Roughness of Restorative Materials Used in Pediatric Dentistry: An Ex Vivo Study.

To evaluate and compare the effect of fruit juice (orange) and cola drink (noncarbonated) on the surface texture of composite (3M ESPE Filtek Bulk Fill) and glass ionomer cement (GIC) (ChemFil Superior). A total of eighty pellets each were prepared with composite (3M ESPE Filtek Bulk Fill) and GIC (ChemFil Superior) material using a brass mold with an inner diameter of 3 mm and a thickness of 3 mm according to the manufacturer's instructions. Around 10 pellets of each material were placed in airtight plastic containers. The baseline surface texture value was obtained by profilometer. An 8-day immersion regime was carried out according to Maupome et al. After the 8-day test period, pellets were reevaluated for surface texture final value. The values were statistically analyzed. A statistically significant lower surface roughness of composite restorative material was observed when treated with high-concentration orange juice and medium-concentration. Conversely, a statistically significant lower surface roughness of GIC restorative material was observed when it was treated with the low-concentration group, high-concentration orange juice, and medium-concentration orange juice. The surface roughness patterns of restorative materials increased as the number of immersion regimes increased. Vishwanathaiah S, Maganur PC, Khabrany HM, et al. Erosive Effect of Canned Juices and Soft Drinks on Surface Roughness of Restorative Materials Used in Pediatric Dentistry: An Ex Vivo Study. Int J Clin Pediatr Dent 2024;17(7):807-811.

Rudimentary Overview: Dehydration (Loss of Body Water) Recognition and Management

Dehydration occurs when the body loses more water than it gains, mostly from the intracellular volume (ICV). Low-intake dehydration is the consequence of consuming insufficient amounts of pure water, which increases the osmolality of both compartments and resulting in the loss of intracellular and extracellular fluid. Clinically, volume depletion affects the interstitial compartment and is brought on by excessive losses of fluid and salt, especially sodium and occasionally other elements. The main cause of the fluid loss is a decrease in extracellular volume (ECV); the serum osmolality will either be low or normal. From a physiological standpoint, it makes sense that many clinicians refer to any loss of total body water as dehydration in their routine clinical practice. Most people who have mild to moderate dehydration as a result of vomiting, diarrhoea, or fever can recover by drinking more liquids, such water. Full-strength fruit juice and soft drinks might make diarrhoea worse. If you work outside or exercise in hot or muggy weather, your best bet is cool water. The best way to treat dehydration is to replenish the body with enough of fluids, such as water, diluted squash, or diluted fruit juice. A salty snack can help you replace lost salt, while a sweet drink can help you replace lost sugar. We go over the causes, prevalence, accessible therapies, and present state of dehydration in this review study.

The Influence of a Polyphenol-Rich Red Berry Fruit Juice on Recovery Process and Leg Strength Capacity after Six Days of Intensive Endurance Exercise in Recreational Endurance Athletes.

Various nutritional strategies are increasingly used in sports to reduce oxidative stress and promote recovery. Chokeberry is rich in polyphenols and can reduce oxidative stress. Consequently, chokeberry juices and mixed juices with chokeberry content are increasingly used in sports. However, the data are very limited. Therefore, this study investigates the effects of the short-term supplementation of a red fruit juice drink with chokeberry content or a placebo on muscle damage, oxidative status, and leg strength during a six-day intense endurance protocol. Eighteen recreational endurance athletes participated in a cross-over high intensity interval training (HIIT) design, receiving either juice or a placebo. Baseline and post-exercise assessments included blood samples, anthropometric data, and leg strength measurements. A significant increase was measured in muscle damage following the endurance protocol in all participants (∆ CK juice: 117.12 ± 191.75 U/L, ∆ CK placebo: 164.35 ± 267.00 U/L; p = 0.001, η2 = 0.17). No group effects were detected in exercise-induced muscle damage (p = 0.371, η2 = 0.010) and oxidative status (p = 0.632, η2 = 0.000). The reduction in strength was stronger in the placebo group, but group effects are missing statistical significance (∆ e1RM juice: 1.34 ± 9.26 kg, ∆ e1RM placebo: -3.33 ± 11.49 kg; p = 0.988, η2 = 0.000). Although a reduction in strength can be interpreted for the placebo treatment, no statistically significant influence of chokeberry could be determined. It appears that potential effects may only occur with prolonged application and a higher content of polyphenols, but further research is needed to confirm this.

Comparison and investigation of edible hydrophobic coatings on beeswax and carnauba wax oil gels

In our daily life, it often uses all kinds of liquid food, such as cola, fruit juice and other drinks. Whenever you finish using these, you will find that there will inevitably be residual liquid at the bottom of the bottle that cannot be poured out, resulting in a considerable waste. However, in recent years, the emergence of lubricant infused surface (LIS) can be used to solve this problem. In this research, LIS is prepared by forming an oleogel with shellac and linseed oil, which has the advantage that the experimental raw materials require low cost, the materials are easily available, and do not cause health hazards to human beings. To gain a deeper understanding of the mechanism of LIS antifouling, the effects of optimal Brazilian carnauba wax content and beeswax content on the surface morphology, water contact angle and sliding angle, chemical functional groups, transmittance, and oil-holding rate of LIS were investigated, and the effects of liquid foodstuffs antifouling were tested with optimal Brazilian carnauba wax and beeswax content, respectively.

Kandungan Gula dan Vitamin C pada Minuman Ready to Drink dengan Klaim Vitamin C

Declining COVID-19 positive case does not reduce food industry, especially ready to drink (RTD) beverages industry, to sell product with vitamin C claim. Furthermore, increasing air pollution and climate change has encouraged consumers to maintain their immune system. Meanwhile, RTD beverages are well known as calorie drink with its high sugar content, hence could increase risk of type 2 diabetes. This research aims to evaluate sugar type, sweetener type, sugar and vitamin C content, and vitamin C claim which stated on the label of vitamin C claimed RTD beverages (food category 14.1.4.1 and 14.1.4.2) that is sold in various minimarket and supermarket in Bogor area, and online shop during February to May 2023. Total sugar content subsequently compared to front of pack (FoP) labelling guidance from United Kingdom (UK), Singapore, and Indonesia. This research has collected 70 samples, that consists of fruit juice drink, fruit flavored drink, fruit drink, tea drink, jelly drink, carbonated flavored drink, and milk flavored drink. As much as 74.28% among the samples contained sugar, mainly from sucrose, above 6 g/100 mL. Besides sugar, 52.74% samples contained sweetener, with stevia as natural sweetener more used than artificial sweetener. Based on sugar FoP labelling guidance, the majority of samples was in medium (amber) category in UK, C (orange) category in Singapore, and orange category in Indonesia. Source of vitamin C was the most claim stated as nutritional content claim, while vitamin C function claim to help collagen formation and maintenance was more mentioned compared to immunity claim.

Literature Review: Edible-Film Dipped Apple Cider as an Instant Drink Innovation

Instant drinks are a type of practical, ready-to-drink beverage product that consumers can purchase and enjoy at any time. One product that is often found is fruit juice soft drink products. Apples are one of the horticultural products that are most in demand and consumed by the public. Apart from being bought and sold in whole form, apples are also widely processed into various food or drink products, one of which is instant drink powder. Instant powdered drinks also have various advantages, including being easy to serve in a short time, being in the form of dry fine granules with a low water content so that the product has a long shelf life, and can be made using an easy and cheap method. The method used in this research is a literature study, in the form of analysis of scientific articles from various journals which discuss the composition of ingredients, how to make apple juice, how to make edible film packaging, and the benefits obtained from this instant drink made from apples. The innovation in processed products made from apples presented in this literature review is the idea of an instant drink of dipped apple juice packaged in edible film. This innovation is a combination of creating practicality, but also maintaining environmental friendliness. Apart from that, the innovation of dip packaging which usually uses cloth tea bags by changing it to edible film packaging can also reduce the waste that is usually produced from instant dipped beverage products because of the nature of edible film packaging which is water soluble and can be consumed.

The Prevalence and Compliance of Health Claims Used in the Labelling and Information for Prepacked Foods within Great Britain.

In the EU and Great Britain (GB), all health claims (HCs) on food must be authorised before use and should comply with Regulation 1924/2006. In GB, all HCs, authorised or not, are listed in the Great Britain Nutrition and Health Claims Register. This study reviews the prevalence and compliance of HCs on prepacked foods sold within three GB supermarkets and via their grocery shopping websites. In June 2023, food labels and online product information of 440 products were evaluated across three food categories-dairy and dairy alternatives; fruit juices, fruit juice drinks and fruit smoothies; and teas and infusions. In store, 26.3% of products carried an HC and 28.3% online. The prevalence of HCs was higher when compared with data from 2016. Overall compliance was high, in store (94.3%) and online (90.0%), with no statistically significant difference in overall HC compliance between in store and online products (p = 0.724). The HC violations observed in the present study were due to non-compliant wording of HCs or use of non-authorised HCs. This study demonstrates changes in the HC landscape and the need for continued monitoring of the prevalence and compliance of HCs as consumer trends alter.

Associations between household food environment and daily intake of regular and diet soft drinks per BMI status of European children: Feel4Diabetes Study.

The objective of this study was to investigate how the availability of food in the household environment is associated with a daily intake of regular and diet soft drinks in European children, considering BMI status. This cross-sectional study utilised baseline data from 12 211 schoolchildren participating in the Feel4Diabetes European lifestyle modification intervention. Sociodemographics, soft drink intake and household food availability data were collected using parent-completed questionnaires. Anthropometry was recorded, and children were classified into BMI categories according to the International Obesity Task Force cut-offs. In the multivariate logistic regression analysis controlled for children's sex, mother's BMI, and educational level, frequent household availability of fruit juice (sugar added), regular soft drinks and salty snacks compared to less frequent were positively associated with daily regular soft drink intake in children, regardless of BMI group (ORs range 1.59-6.69). Conversely, frequent availability of fruit juice (no added sugar) was inversely related to regular soft drink intake in both BMI groups, as was the availability of fresh fruit in the overweight/obesity group, and the availability of diet soft drinks in the underweight/normal-weight (ORs range 0.31-0.54). In conclusion, habitual household availability of selected energy-dense foods/beverages was positively associated with a daily intake of regular soft drinks in European children, regardless of BMI status. Contrastingly, household availability of fresh fruit, fruit juice (no added sugar) and diet soft drinks were inversely associated with regular soft drink intake. Programmes focusing on reducing children's soft drink intake should consider reducing the availability of sugar-added beverages in the household food environment and encouraging water consumption, as a practical, healthier alternative suggestion.

Implementasi Metode Simpleks dalam Penentuan Jumlah Keuntungan pada Jus Buah

The problem that is often felt by small MSMEs, such as sellers of fresh fruit juice drinks, is the shortage of ingredients which results in a lack of production. This is an obstacle in terms of linear programming models. To maximize production and production yields, there needs to be a method that can be used to increase production yields and reduce the number of raw material constraints on Mauza Jus. This study aims to determine the implementation of the simplkes method in determining the amount of profit in the fruit jur, in order to increase efficiency and optimal results in a system by applying the simplex method in solving optimization problems. By using the simplex method Mauza Jus can increase profits by up to 60%, this happens because Mauza Jus can determine the amount of production per day and does not experience any losses at all. The processing results are done in QM For Windows. In conclusion, Mauza Jus is getting a considerable increase in profits

The sound environment as moderator of taste perception in fruit juice drinking experience

One of the most multisensory experiences in our daily life is eating and drinking. Modifying external sensory properties (such as auditory stimuli) has been proposed as a promising framework for modulating taste perception. To this aim, it is relevant exploring the characteristic of the sound environment where people usually consume the juice that can moderate the taste perception in drinking fruit juice. This research conducted the juice tasting experiment focusing on individuals' flavour perception while listening to 7 sound environments in a controlled multisensory laboratory (Sens i-lab). The soundtracks were examined using several psychoacoustics parameters. such as, sound pressure level, loudness, Sharpness, Roughness, fluctuation, tonality, and Prominence were analysed. Correlation analysis reveal several patterns between the average taste rating of the orange juice and the psychometrics of 7 environmental sounds: for example. Sweet flavour of orange juice was negatively correlated with sound level, Roughness, and sound Prominence. Vice versa, sour flavour was positively correlated with the sound level, Roughness, and the average sound fluctuation. Further, the freshness of juice has negative correlation with sound Roughness and the juice thickness rating was negatively correlated with the average Sharpness of sound environment.

Analysis of Escherichia coli and Total Plate Count of Red Guava Fruit Juice (Psidium guajava L.) Sold in Keboansikep Gedangan Subdistrict Sidoarjo

Red guava can be processed into a juice drink, but it does not rule out the possibility that fruit juice contains disease-causing microorganisms. This study aims to determine the number of Escherichia coli and TPC/Total Plate Count bacteria in red guava fruit juice sold in the Keboansikep, Gedangan, Sidoarjo. The method used is descriptive using a survey technique with a cross-sectional approach. Laboratory experiments are carried out, namely analyzed in the microbiology laboratory sampling using a saturated sampling technique. Samples were examined to compare the analysis results obtained compared to INS 3719:2014 concerning the Quality of Fruit Juice Drinks. Samples were examined using Escherichia coli analysis based on INS 01-2332.1-2006 with the Most Probable Number (MPN) method and Total Plate Count/TPC analysis based on INS 01- 2332.3-2006 with the pour plate method. The test results showed that the Escherichia coli analysis obtained 100% of the samples showing positive with the lowest MPN index of 9 APM/ml to the highest >1100 APM/ml. The results of the PNA analysis obtained 7% of all samples, indicating that it was safe and met the requirements, namely sample 7A with a TPC value of 4.9 x 103 CFU/ml, while 93% of all samples showed that it was unsafe or did not meet the requirements based on INS 3719: 2014. The sample containing the most microbes was sample 5A with a TPC value of 5,1 x 105 CFU/ml

Research on Consumption of Sugar-Sweetened Drinks and 100% Fruit Juice

Measurement of consumption of sugar-sweetened and 100% fruit juice drinks is typically patchy and often nutritionally focused, particularly in developing countries such as Turkey, with limited public perception and awareness of the health risks associated with excessive SSB consumption, and a low stimulus level of 100% fruit juice intake. In the study, the effects of socio-demographic, economic, and lifestyle characteristics of individuals and households on their different consumption probabilities of pure fruit juice (100% FJ) and sugar-sweetened beverages (SSB) were determined using the random-effects bivariate probit model in the context of family heterogeneity in Turkey. A richer source of information was elicited by deriving different probabilities from the bivariate random effects probit model. The applied model was found to be more compatible with the data and all the correlation coefficients examined were statistically significant. While most of the variables were statistically significant, according to the regressor effect, the probability of consuming 100% fruit juice among sugar-sweetened intakers was found to be greater or less than the probability of consuming 100% fruit juice of a randomly selected individual from the population (e.g., marginal probability). In this context, we can expect that the implementation of distinct intervention health programs that will involve different population segments will contribute greatly to the development of ideal outcomes. In addition, policy recommendations were presented considering the effects of very important variables.

Evaluating the effect of natural, industrial juices and beverage on orthodontic bonding composite (in-vitro study)

Background: Dental erosion is a common oral condition which results due to consumption of high caloric and low pH acidic food such as carbonated drinks and fruit juices. It is expected that these food types can cause irreversible damage to dental hard tissues and early deterioration of the dental restorations. So, this study aimed to evaluate and compare the erosive potential effects of orange fruit juice and Miranda orange drink on the microhardness of an orthodontic composite material. Materials and methods: Thirty discs with a thickness of 2 mm and a diameter of 10 mm were prepared from orthodontic bonding composite. The prepared discs were equally divided into three groups (n=10). Microhardness analysis was carried out both prior to and subsequent to immersion cycles. The microhardness of the specimens underwent evaluation subsequent to immersion in the beverages for durations of 6 hours (equivalent to one day) and 42 hours (equivalent to seven days). Microhardness measurements at baseline, one day, and one week were performed utilizing the Vickers microhardness testing. Statistical analyses were carried out using repeated measure one way ANOVA test and Bonferroni post-hoc test with a level of significant p< 0.05. Results: The micro hardness of composite exposed to the selected soft drinks was significantly decreased (p< 0.05). Conclusions: Natural, industrial orange juices and Miranda can affect the micro hardness of composite. The beverage effect on the orthodontic composite based on the type of juice and the exposure time to these beverages.

Is There any Connection Between ADHD and the Additives in Sweetened Beverages?

BACKGROUND: Sweetened beverages (SBs) have been linked to attention deficit hyperactivity disorder (ADHD), possibly because they contain sugar, caffeine, artificial colors, sweeteners, and preservatives. OBJECTIVE: The goal of this study was to show how SBs affect ADHD and to investigate the potential contribution of the various ingredients in SBs to this effect. METHODS: The study consisted of 239 children, ranging from 6 to 10 years old, divided into two groups: 111 with ADHD, diagnosed by a doctor in the Child and Adolescent Psychiatry Clinic, and 128 in the control group, who were selected from schools. The modified Food Consumption Frequency Questionnaire (FFQ) with 17 sweetened beverages was used in the assessment of beverage consumption. The consumption record was taken together with the brands of the beverages and the label information of the products was examined and the amounts of sugar, caffeine, artificial colors, sweeteners and preservatives in the beverages were calculated. Maximum food additives consumed (mg/day/kg b.w.) values of food additives were calculated according to body weight. To establish the relationship between ADHD and beverage consumption, logistic regression analysis was conducted. RESULTS: Children with ADHD consumed more fruit juice, carbonated beverages, flavored beverages, sugary milk, sugar, caffeine, sodium benzoate and potassium sorbate compared to their healthy peers (p < 0.05). The logistic regression analysis revealed that drinking fruit juice, sugary milk, carbonated beverages, and flavored drinks was significantly associated with ADHD (p < 0.01). CONCLUSION: The consumption of sweetened beverages containing sugar, caffeine, and food additives could potentially effect children’s behavior.

Shotgun Metagenomic Sequencing Revealed the Prebiotic Potential of a Fruit Juice Drink with Fermentable Fibres in Healthy Humans

Fibre-based dietary interventions are at the forefront of gut microbiome modulation research, with a wealth of 16S rRNA information to demonstrate the prebiotic effects of isolated fibres. However, there is a distinct lack of data relating to the effect of a combination of soluble and insoluble fibres in a convenient-to-consume fruit juice food matrix on gut microbiota structure, diversity, and function. Here, we aimed to determine the impact of the MOJU Prebiotic Shot, an apple, lemon, ginger, and raspberry fruit juice drink blend containing chicory inulin, baobab, golden kiwi, and green banana powders, on gut microbiota structure and function. Healthy adults (n = 20) were included in a randomised, double-blind, placebo-controlled, cross-over study, receiving 60 mL MOJU Prebiotic Shot or placebo (without the fibre mix) for 3 weeks with a 3-week washout period between interventions. Shotgun metagenomics revealed significant between-group differences in alpha and beta diversity. In addition, the relative abundance of the phyla Actinobacteria and Desulfobacteria was significantly increased as a result of the prebiotic intervention. Nine species were observed to be differentially abundant (uncorrected p-value of <0.05) as a result of the prebiotic treatment. Of these, Bifidobacterium adolescentis and CAG-81 sp900066785 (Lachnospiraceae) were present at increased abundance relative to baseline. Additionally, KEGG analysis showed an increased abundance in pathways associated with arginine biosynthesis and phenylacetate degradation during the prebiotic treatment. Our results show the effects of the daily consumption of 60 mL MOJU Prebiotic Shot for 3 weeks and provide insight into the functional potential of B. adolescentis.

ANALISIS SWOT PADA UKM MINUMAN SARI BUAH KUNYIT ASAM DI DESA PALAAN KECAMATAN NGAJUM KABUPATEN MALANG

This research was conducted based on the lack of an appropriate marketing strategy for “Fanbi Risky” fruit juice drink company, causing these companies to be underdeveloped. Therefore, it takes the right strategies to develop "Fanbi Riski" company. This research is a qualitative descriptive study that focuses on SWOT analysis to help “Fanbi Risky” fruit juice owner in increasing their company marketing. The data collection which was used in this research was observation method, interview method, and documentation studies. This research used SWOT matrix analysis, the strategy obtained is the WO strategy which is a strategy that utilizes Weakness factors as Opportunity factors. The implementation of this strategy is to take advantage of advances in technology and information for promotion so that sales increase, and provide modern equipment to increase the productivity of the company

PERSUASIVE COMMUNICATION MESSAGES ON BEVERAGE PRODUCTS THROUGH UPLOADING EDUCATIONAL CONTENT ON INSTAGRAM

The increasing competition for beverage products makes a trademark use Instagram to market its products. Instagram is the third most popular social media in Indonesia. Re.juve is one of Indonesia's fruit and vegetable juice drink products that utilize Instagram. This study wants to highlight how AIDDA's persuasive communication messages to beverage products through uploading educational content on Instagram. The theoretical study uses persuasive communication theory with the formula Attention, Interest, Desire, Decision, Action (AIDDA), educational content, and social media. This study uses a qualitative research approach with case study research methods by collecting data in interviews, participatory observations, documentation, and literature studies. The results of this study indicate that AIDDA's persuasive communication messages on beverage products through uploading educational content on Instagram need to be applied with the AIDDA formula to make it easier to introduce and market a beverage product to the public.

Desain Kemasan Minuman Sari Buah Mengkudu (Morinda citrifolia) untuk Meningkatkan Pemasaran di UD Manjur Makmur

One of the variant of Morinda citrifolia fruit drink is called noni juice and known as Noni Super Power’s brand name at UD Manjur Makmur. This beverage is naturally fermented by spontaneous fermentation at 28-30°C during six months in a bottle that has been cleaned and tightly closed. During the marketing process to consumers, the design packaging of noni drink is needed to attract consumers buying. Meanwhile, the primary packaging of noni juice at UD Manjur Makmur is less attractive to consumers, there is also no secondary and tertiary packaging and it became the product's packaging weakness. So, label and packaging for noni juice products are needed to design to promote product identity and display product visuals to raise the consumers’ interest. This study was conducted to solve these problems. In this research, benchmarking of products, the Guide on Labeling of Processed Food Agency for National Drug and Food Control (2020), and the observation, imitation, modify methodology were applied. This research resulted in the design of primary, secondary, and tertiary packaging for noni fruit juice drinks. Following the benchmarking, the guide of processed food label requirements, and evaluating the packaging and labels (2020), the new design packaging and labels were better than before. As packaging of noni juice, plastic bottles with new design label are used for primary packaging, followed by rectangles (boxes) made from samson paper (size of 6,3 × 6,3 × 18 cm) for secondary packaging, and cardboard boxes made from corrugate (size of 30 × 20 × 40 cm) for tertiary packaging. Furthermore, the new design packaging (especially tertiary packaging) can accommodate a large amount of noni juice bottles during the marketing and distribution of its product.
 Keywords: consumers’ interest, noni juice, label, packaging

An Analysis of Equity in Service Provided by the SNAP-Ed Program: A Comparison of Dietary Outcomes among African American and White Participants in Louisiana

Structural racism has contributed to increased poverty, food insecurity, and obesity rates among African Americans relative to Whites. Nutrition education programs should therefore consider how well they serve this population. The objective of this investigation was to assess whether African American and White Supplemental Nutrition Assistance Program Education (SNAP-Ed) participants in Louisiana had comparable dietary behavior outcomes by conducting secondary data analysis of previous program evaluations from 2017-2018 and 2018-2019 among African American and White SNAP-Ed participants (n = 434). Variables measured included pre- to post-intervention changes in dietary behaviors (e.g., self-reported consumption frequency of fruit, vegetables, whole grains, low-fat dairy, sugar-sweetened beverages, and juice). Statistical analyses included t-tests stratified by race and Pearson’s chi-square test for categories of change in dietary behaviors. In categorical analyses, Whites had increased consumption, and African Americans had decreased consumption of whole grain pasta following SNAP-Ed participation. Among those who did not change consumption patterns following SNAP-Ed participation, African Americans were more likely to consume fruit juice and juice-flavored sugary drinks at a rate above median consumption compared to White participants. Future research should identify how program participation is followed by different dietary behavior outcomes in different races and explore how SNAP-Ed could specifically address barriers to equity.