Sugar Candy Research Articles

Excessive gaming behaviour in primary school children in Belgium

Abstract Background The use of electronic devices (smartphones, laptops,...) has gradually become a common activity among primary school children. Especially children's excessive use of elec-tronic games has been increasingly considered an important Public Health issue. This study explored the effects of personal and social factors on gaming behaviour in primary school children. Methods A survey was conducted in primary school children in Flanders (Belgium), 2016. Overall 8,444 children, mainly 9 to 11 years old, were included. First, descriptive and bivariate analyses were conducted. Subsequently, a multinominal logistic regression was performed to analyse gaming behaviour. Results Overall, 27% (n = 2,277), 25% (n = 2,108), 29% (n = 2,453) and 19% (n = 1,606) of the participating children showed a low, moderate, frequent and very frequent level of gaming behaviour, respectively. Gender differences were statistically significant, with boys showing more moderate, frequent and very frequent gaming behaviour. Further, chances for gaming were higher among children with a more frequent consumption of high sugar content soda, chips and candies. Conclusions More frequent gaming in boys can already be observed in primary school. How-ever, further research is needed to explore the development of this behaviour over longer time periods. Further results might provide useful information for developing effective prevention strategies concerning excessive gaming behaviour among primary school children. Key messages Excessive gaming behaviour is already present in 9 to 11 years old children. It might be useful to develop effective prevention strategies regarding excessive gaming in primary school children.

Shaping of melting and dissolving solids under natural convection

Abstract

Medium-grown daylily flowering in the Republic of Mari El

Daylily (Hemerocallis) is a perennial herbaceous plant widely used in landscape gardening. Daylilies are prized for their long term flowering mainly in late summer and low maintenance cultivation. According to flower spike height, the varieties are divided into runt, medium-growing and tall. The article contains the results of the study of 21 medium-growing daylily varieties’ terms of flowering in the botanic garden of the Volga region State University of Technology (Yoshkar-Ola, the Republic of Mari El). The research was conducted in 2015 - 2017. The calendar dates were converted into a continuous series. All varieties were classified as early, medium or late according to the terms of the beginning and the end of flowering and its duration. During three years of research, the earliest beginning of the phenological phase was registered in 2016, and the latest one  - in 2017. The early beginning and ending of flowering were typical for the varieties “Dr Regel” and “Royal Sovereign”. The late beginning of flowering was registered for the “Country Club” variety, and the late ending - for “Sandalwood”. Other varieties were classified as medium-term. The varieties “Royal Sovereign”, “Tejas”, and “Sugar Candy” are characterized by a short flowering period, while “Sandalwood” and “Derby Bound” - with a long one. It was established that the late-flowering varieties are characterized with a longer flowering period.

Multielemental determination in sugarcane products from the southern region of Brazil by microwave induced plasma optical emission spectrometry after acid decomposition with a reflux system

The concentrations of Ba, Ca, Cu, Fe, K, Na, Mg and Mn in different sugars, molasses and brown sugar candy were determined by MIP OES after acid decomposition.

Knowledge attitude and practice (KAP) of diabetes in Mathura Uttar Pradesh - An observational study

Introduction: Objective of this study is to determine the knowledge, attitude and practice regarding type 2 diabetes in diabetics as well as in Non-diabetics and also to determine the knowledge versus practice gap among diabetics. There is almost no study of this kind from Uttar Pradesh region of India. Material and method: A pretested and validated questionnaire were used for assessment of these parameters. This questionnaire was divided in to 3 parts. First part used for assessment of knowledge in all the study subjects and had 8 questions. Second part had five questions based on risk factors and complication of diabetes. Third part was used only for diabetics and again had five questions based on their health care seeking behavior. A total of 412 study subjects (206 diabetics and 206 Non-diabetics) were interviewed and their responses were noted in this questionnaire form. Results: 50% of the diabetics are in the age group category of 41-60 years. > 50% of non-diabetics are in the age group category 21-40 years. Most of the respondents were aware of symptomatology, non-communicability, need of self-monitoring of glucose at home and rapidly increasing incidence of diabetes. Almost 70 % of diabetics were aware about foot care and Very nominal number of diabetics (7.8%) was consuming sweets daily. A disheartening fact revealed that approximately 87% of diabetics do not carry sugar candy or any form of sugar before leaving home to correct any hypoglycemic episode. Conclusion: Knowledge of symptomatology of diabetes and requirement of self-monitoring of blood glucose at home was adequate among most of the study subjects and uniformly distributed among diabetics and Nondiabetics. More than 80% of diabetics were not aware about hypoglycemia symptoms and its treatment. Training of health care providers and large-scale education and awareness campaigns are the need of the hour for this region to further improve the knowledge and to improve self-care practices among all Diabetics.

Pharmaceutical Standardization of Mayaphaladi Churna

Rasa Shastra is the pharmaceutical branch of Ayurveda. As like any other medical system, success of Ayurvedic treatment also depends upon quality of medicine prescribed to the patient. The integral part of Rasa Shastra lies in the successful pharmaceutical process. Rasa oushadis are the potent Ayurvedic preparations mainly containing metals and minerals. These oushadis possess a wide range of therapeutic efficacy and are considered superior because of their qualities like small dose, quick action, palatability and longer shelf life. Mayaphaladi Churna is an important Rasa oushadi described in Rasa Tantra Sara Va Siddha Prayoga Sangraha- Part 2, Streerogadhikara indicated for the management of the diseases Swetapradara and Yonibramsha. The ingredients present in the ‘Mayaphaladi Churna’ are Kukkutanda twak bhasma (Egg Shell Ash), Shuddha Sphatika (Alum), Mayaphala Churna (Quercus Infectoria Oliv.), Amalaki Churna (Emblica Officinalis Gearth), Ashwagandha Churna (Withania Somnifera Linn.) and Sita Churna (Sugar Candy). The main pharmaceutical procedures involved in the preparation of Mayaphaladi Churna are Shodhana, Marana, Churna nirmana and preparation of Mayaphaladi Churna. The specific pharmaceutical blend of these contents can result in a more effective formulation. Therefore the present study has been planned to standardize the method of preparation of Mayaphaladi Churna according to the method explained in the classical literatures.
 Keywords: Mayaphaladi Churna, Shodhana, Marana, Churna Nirmana, Standardization.

Characterization of potential probiotic bacteria from ‘panchamirtham’; A Southern Indian ethinic fermented fruit mix

Panchamirtham is a fermented fruit mix made from natural fermentation of fruits (banana, brown sugar, seedless dates, sugar candy, honey, cardamom and ghee), which offers multiple health benefits to human. Research on fermented foods for probiotic microorganisms remains scarce compared to other dairy products. Hence, this present study was aimed to characterise the cultivable bacteria associated with panchamirtham and to identify potential probiotic bacteria. In total, one hundred and three bacterial cultures were isolated from different growth media from three different panchamirtham samples. Molecular characterization of 103 bacterial isolates revealed that these isolates were fell into Bacillus sp., Enterobacter sp., Acinetobacter sp., Panteoa sp., Microbacterium sp., Klebsiella sp., Sphingomonas sp., Ornithinibacillus sp., Myroides sp., Kocuria sp., Alcaligens sp., and Brevundimonas sp. Seventeen isolates exhibited antimicrobial activity against human pathogens viz., Listeria monocytogens, Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Also these bacterial isolates exhibited pH, bile salt tolerance, produced biofilm, exopolysaccharide and exhibited no haemolytic activity. In cytotoxicity assay Bacillus valezensis M4S1B1 and Proteus terrae M7S2B1 killed A549 human lung cancer cells. Our results demonstrated that E. xiangfangensis M5S2B6, B. safensis M5S2B8, E. hormaechi subsp. oharae M6S1B2, B. valezensis M4S1B1 and P. terrae M7S2B1 displayed essential characteristics of potential probiotics and may be used as starter culture to produce quality panchamirtham.

Avleha kalpna - A review

In Ayurveda Rasashastra and Bhaishajya Kalpna branch is more important. It deals with the preparation of medicine by using herbal, metal and animal origin substances. Herbal medicines are frequently used in Indian system of medicine since long time without any known side effect. Avaleha kalpana is a semi solid preparation of drugs, prepared with addition of jaggery, sugar or sugar candy and boiled with prescribed drug juice or decoction it is called as Avaleha. While preparing Avaleha Madhur dravya’s like Guda or Sharkara and honey are added to the juice or the Decoction. This article will review the concept of avaleha kalpana in the classics.

Avaleha Kalpana - A Review Dr. Abstract Key words:

In Ayurveda, Rasashastra and Bhaishajya Kalpana branch is more important. It deals with the preparation of medicine by using herbal, metal and animal origin substances. Herbal medicines are frequently used in Indian system of medicine since long time without any known side effect. Avaleha Kalpana is a semi solid preparation of drugs, prepared with addition of jaggery, sugar or sugar candy and boiled with prescribed drug juice or decoction it is called as Avaleha. While preparing Avaleha Madhura Dravya’s like Guda or Sharkara and honey are added to the juice or the decoction. This article will review the concept of Avaleha Kalpana in the classics.

Oh-oh Canada: Sweet Treats for Unsettling Futures

This photo essay offers a brief introduction to the hybrid curatorial/collaborative project oh-oh Canada, which I launched in Ottawa on Canada Day, 2016, as a performance art action at Parliament Hill. oh-oh Canada alludes to the way Canadians enthusiastically consume a set of narratives that characterize the nation as “peaceful, welcoming, and benevolent; a country built through diplomacy” and asks that we/they consider what is missing from these accounts. It does so through the free distribution of a line of “unsettled” maple sugar candies created by artists Adrian Stimson, Cecily Nicolson, Lisa Myers, Peter Morin, Cheryl L’Hirondelle, David Garneau, Michael Farnan, and myself. Given away at patriotic celebrations and other community events, the candies inject overlooked narratives into public and domestic spaces, practices selective commemoration, and the individual bodies of members of the public. Through a short description, Artist Statements, and images of the launch and the candies themselves, this essay situates oh-oh Canada as an intervention into the primacy of dominant narratives that shape the nation’s “preferred memory” in the contours of a settler colonial mindset.

The effect of wrapper color on candy flavor expectations and perceptions

The color of a product’s metallic paper wrapper influences the expectations concerning the flavor of the product. These color-induced expectations are consistent with flavors associated with those colors (e.g., cherry-red) but vary somewhat with the product to be wrapped (e.g., a candy or beverage). Beverages wrapped in green were expected to have a lemon/lime flavor while candies wrapped in the same color were expected to have a mint flavor. Although flavor expectations were affected by the wrapper color there was no effect of the color of the wrapper on the identification of the flavor of a plain white spun sugar candy wrapped in the paper wrapper. The color of the wrapper also did not affect how much subjects liked the flavor of the candy or the rated intensity of the flavor or sweetness. There was also no difference among the colored wrappers in how appropriate they were judged to be for the candy. All colors were seen as, at best, “somewhat” appropriate. Subjects were more likely to report a candy as having a flavor consistent with the color of the candy than with the color of the paper it was wrapped in. This suggests that people’s judgments and evaluations of a food stimulus is most strongly influenced by those aspects of the stimulus they perceive as being an integral part of the food (i.e., the color of the food rather than the color of the packaging).

Effect of Propolis Oral Intake on Physiological Condition of Young Worker Honey Bees, Apis Mellifera L.

Abstract Honey bees collect resin from various plant species and transform it into propolis that is incorporated into the nest. The role of resins in the bee health field is poorly understood. The aim was to evaluate the effects of forced consumption of propolis on the physiological condition and short-term survival of Apis mellifera worker bees. It was tested if the number of circulating hemocytes in hemolymph, the abdominal fat bodies and the hypopharyngeal glands development were affected by the feeding with propolis extracts in laboratory conditions during the warm and the cold seasons. Propolis added to sugar candy was consumed by workers for fourteen days without affecting the bee survival. The number of circulating hemocytes in hemolymph remained constant despite the differential diet during the experiment. However, the development of fat bodies and hypopharyngeal glands was altered by propolis ingestion. The abdominal fat body development in winter bees diminished after fourteen days of propolis consumption, while it increased in summer bees. The hypopharyngeal gland development decreased for the assayed period in workers from both seasons. Our results encourage us to continue exploring this research field and learn how long-term forced ingestion of a plant-derived compound, a non-nutritive substance, can modify physiological bee parameters. A broader understanding of the multiple roles of propolis in the health of the honey bee colonies could be obtained by studying the ways in which it is processed and metabolized and the effect that generates in another physiological responses.

多人数が同時に楽しめるカルメ焼 : 専用容器を使わないで作る(化学実験虎の巻)

多人数が同時に楽しめるカルメ焼 : 専用容器を使わないで作る(化学実験虎の巻)

Effects of various sugar feeding choices on survival and tolerance of honey bee workers to low temperatures

Beekeepers usually supply their colonies with alternatives to nectar (i.e. sugar feeding) during dearth periods of the year, especially cold times of winter. The objective of the study was to determine the best substances to feed bees to enhance the tolerance and survival of honey bees (<em>Apis</em> <em>mellifera</em> L.) to low temperatures. Seven feeding choices were compared under laboratory conditions. These feeding choices were: sugar syrup, liquid honey, creamed honey, honey candy, sugar candy, honey jelly, and honey/sugarcane juice jelly. The results showed that the number of bees attracted to each feeding choice was influenced significantly by feeding type. Worker bees were attracted to all feeding choices and showed a high preference to creamed honey, honey jelly or honey/juice jelly. The tolerance of honey bees to low temperature was enhanced when bees were fed on creamed honey, sugar syrup or honey candy. The mean time at which 50% of bees were able to survive ranged from 3 days (unfed bees) to 15.8 days (honey candy group). The survival rate of worker bees was highest when they fed on honey candy, creamed honey or sugar candy. In light of this study, creamed honey or honey candy can be considered the best feeding choices for bee colonies during winter to enhance their survival and tolerance to low temperatures.

Toxicity of neonicotinoids used in melon culture towards Apis mellifera L.

The cultivation of melon (Cucumis melo L.) is of great importance to the Brazilian economy, especially the semiarid regions of the Northeast region. Damage caused by pests have hindered the production, requiring that control measures be adopted, among them applications of chemical insecticides, including neonicotinoids. Studies have shown collateral damage to beneficial insects such as bees, important pollinators for 90% of angiosperms, especially melon. The objective of this study was to evaluate the toxicity on melon crops of neonicotinoids used to control pests related to honeybee, Apis mellifera L. Bioassays were performed in the laboratory. The mortality of specimens over time when contaminated with the products thiamethoxam, midaclopride and acetamiprid (two commercial products by different companies) was evaluated. The exposure of bees to the compounds was performed by food ingestion (sugar candy) contaminated with the lowest and highest doses recommended by the manufacturers. Regardless of the dose, all insecticides were toxic, decreasing up to 11 days the useful life of bees as compared to the control (water + sugar candy), which survived 18 days on average. Key words: Contamination, pollinators, bees, Cucumis melo L.

Reduction of Sugar-Sweetened Beverage Consumption in Elementary School Students Using an Educational Curriculum of Beverage Sugar Content

Introduction: Given the known association between sugar-sweetened beverage (SSB) intake and poorer health, we instituted an educational curriculum to reduce student consumption of SSBs. Methods: The program included third- to fifth-grade students. A simple demonstration using teaspoons of sugar or small candies showed students the quantity of added sugar in common beverages. This amount of sugar was compared to the daily limit recommended by the American Heart Association. Key principles were reinforced over a 4-month period. Anonymous beverage recall surveys were distributed to 213 students at baseline and 211 students 6 months after exposure to the curriculum. Primary endpoints included evaluation of SSB, real fruit juice (RFJ), diet soda, and water servings in the last 24 hours. Results: The proportion of children consuming 2 or more beverages daily decreased from 8.9% to 4.3% (P = .0546) for diet soda, from 70.0% to 58.3% (P = .0123) for SSB + RFJ, and from 60.1% to 47.4% (P = .0087) for SSB. At baseline, students reported an average consumption of 3.5 SSB, 4.5 SSB + RFJ, 0.4 diet soda, and 3.3 water servings per day. At 6 months after exposure, the average daily beverage consumption decreased to 2.7 servings per day for SSB (P = .014), 3.8 for SSB + RFJ (P = .039), and 0.2 for diet soda (P = .027). Water consumption increased from 3.3 to 3.6 servings per day (P = .075). Discussion: Our data suggest grade school students are receptive to information about the adverse effects of SSBs on health. Adding similar educational programs to elementary school curriculum may help reduce long-term SSB consumption.

Factors associated with regular consumption of obesogenic foods: National School-Based Student Health Hurvey, 2012

ABSTRACT Objective: To investigate the frequency of consumption of obesogenic foods among adolescents and its association with sociodemographic, family, behavioral, and environmental variables. Methods: Secondary data from the National School-Based Student Health Hurvey were analyzed from a representative sample of 9th grade Brazilian students (high school). A self-administered questionnaire, organized into thematic blocks, was used. The dependent variables were the consumption of deep fried snacks, packaged snacks, sugar candies, and soft drinks; consumption frequency for the seven days preceding the study was analyzed. Bivariate analysis was carried out to determine the empirical relationship between the regular consumption of these foods (≥3 days/week) with sociodemographic, family, behavioral, and school structural variables. p-value <0.20 was used as the criterion for initial inclusion in the multivariate logistic analysis, which was conducted using the "Enter" method, and the results were expressed as adjusted odds ratios with 95% confidence interval and p<0.05 indicating a statistically significance. Results: Regular food consumption ranged from 27.17% to 65.96%. The variables female gender, mobile phone ownership, Internet access at home, tobacco use, alcohol consumption, regular physical activity, eating while watching television or studying, watching television for at least 2 hours a day, and not willing to lose weight were associated in the final logistic models of all foods analyzed. Conclusion: It was concluded that fried snacks, packaged snacks, sugar candies, and soft drinks are regularly consumed by adolescents and that such consumption was associated with the sociodemographic, family, behavioral, and school structural variables.

PHYSICO CHEMICAL EVALUATION OF AVIPATTIKARA CHURNA AND ITS DEVELOPED FORM OF SYRUP

Development and modification of Ayurvedic classical formulations into widely acceptable dosage forms is an important area to be focused in the present era. The designing of liquid dosage form has generally been emphasized on the basis of ease of administration to those individuals who have difficulty in swallowing solid dosage forms, specially in pediatric and geriatric group. Churna (powders) are the preferentially administered Ayurvedic formulations by oral route. Most of these powders are hygroscopic, bitter to taste and should be administered with suitable vehicle. Avipattikara Churna is one of the unique formulation widely practiced in the management of common ailments like Amlapitta (hyperacidity), Vibandha (constipation), Agnimandya (loss of appetite), Arsha (hemorrhoids). Modification of the classical Churna (solid dosage form) into a more acceptable and convenient syrup (liquid dosage form) with modern pharmaceutical methods and its physico-chemical analysis is the main aim of the study. In the present study Avipattikara syrup was developed with 66.7 % w/V of Khandasharkara (sugar candy powder) without any pharmaceutical additives. Physicochemical analysis, microbial limit test, and physical quality tests for Avipattikara Churna and syrup were carried out respectively. Results suggest that, the developed syrup had a quality of ideal syrup.

A Novel Nutrient Profiling Score To Drive Food Reformulation

BackgroundNutrient profiling (NP) has been mainly used for regulation or food labeling purposes; few systems have been proposed to track food reformulation across a wide range of manufactured foodsObjectiveTo present a category‐specific NP model, the NF score, which aim is to facilitate the tracking of nutritional characteristics of foods; and to show examples of NF score implementationMethodsThe NF score is calculated as an unweighted average of common (energy, added sugars, fructose, sodium, and total, saturated, and trans fats) and category‐specific (e.g. calcium for dairy products, fiber for breads) nutrient ratios (R) calculated per serving: NF score=Average R. For nutrients to limit, R=content/criteria; for nutrients to encourage R=criteria/content. The criteria are category‐specific and linked to public health recommendations, target population (children or adults), and to the role of the food category in the diet. If the food content for one nutrient does not reach the criteria (i.e. R>1), then all Rs蠄1 are set to 1, to ensure that a nutritional weakness cannot be compensated for. Any score above 2 is capped at 2. The final NF score, ranging from 0 to 2, is reversed for a more intuitive reading; any score below 1 indicates that the food has at least one nutritional weakness.ResultsThe NF score was used to assess the evolution of nutritional characteristics of reformulated foods. For all the examples but one, there was an improvement of the NF score (Figure). Improvements for the Cereal bar, Sugar candies, and Pepperoni pizza were also linked to a reduced serving size.imageConclusionsThe NF score allows for a sensitive tracking of food reformulation. Testing the NF score in standard food composition databases should highlight how effective the NF score could be in improving the food environment.

Association of BMI with diet and physical activity of female medical students at the University of Dammam, Kingdom of Saudi Arabia

Abstract Objective Obesity and related morbidly increases in Saudi Arabia females. Colleges and universities are potentially important settings for promotion of healthy diet and weight management practice for healthy future. Present study aimed to assess the diet and exercise habits and their association with BMI in female college students. Methods Current study was performed on total of 215 female college students between September to November 2013. A cross sectional questioner based survey comprising of total 40 questions about their current dietary and physical activity habits and perceived barriers to an active life was used. Data were analyzed using SPSS statistical software.19, Chi-square test used for testing significance of P value Results Students usually preferred home cooked food (81%) and inclined to snack more frequently during studying and partying (33% each), 60% stated that frequency is decrease since attending college and the main reason was no time for exercise (57%). Relating students BMI with their dietary habits and physical activity revealed significant relation between ”eating more during stressed” and consumption of sugar candy and food (p = 0.010 and 0.011 respectively) and “level of intensity of exercise” and “reason for exercise” (p = 0.006 and 0.000 respectively). Conclusion Our student preferred unhealthy food and “lack of time” was the most frequently mentioned barrier to eating a healthy diet and engaging in regular exercise. Emphasis should be given to implementing interventions aimed at increasing physical activity and encouraging healthier diets among students thereby reducing their future risk of chronic disease.