Academic literature on the topic 'Diet beverages'
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Journal articles on the topic "Diet beverages"
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Kim, Hyeyoung, and Lisa A. House. "Linking Consumer Health Perceptions to Consumption of Nonalcoholic Beverages." Agricultural and Resource Economics Review 43, no. 1 (April 2014): 1–16. http://dx.doi.org/10.1017/s1068280500006870.
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This study explored factors influencing consumers' beverage consumption. Consumers drank greater shares of beverages perceived as healthy and, in most cases, drank smaller shares of a beverage when they perceived alternative beverages as more healthy. One exception was carbonated sugar-sweetened beverages; the share of their consumption increased as health perceptions of 100 percent juice increased and vice versa. Another important determinant of beverage consumption share was objective and subjective health knowledge. Beverage drinking habit, which was measured by whether a beverage was consumed daily or weekly, was the most significant factor in explaining a beverage's diet share.
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Odegaard, Andrew, David Jacobs, Lyn Steffen, Casey Rebholz, Katherine Tucker, Kenneth Mukamal, and Mark Pereira. "Diet Beverage Intake and Risk of Chronic Kidney Disease in People with Type 2 Diabetes: An Individual Level Meta-Analysis." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1467. http://dx.doi.org/10.1093/cdn/nzaa061_095.
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Abstract Objectives Diet beverages are calorie free beverages sweetened with non-nutritive sweeteners. People with diabetes are the highest per-capita consumers of diet beverages, tending to consume them as a replacement for sugar sweetened beverages. This behavior is endorsed by dietetic and scientific organizations and diet beverages are marketed synonymously with better health. The underlying concern is the lack of data to support or refute this concept. To begin addressing this gap we examined the association between diet beverage intake and incident chronic kidney disease (CKD) in a population at high risk for CKD. Methods We pooled data from the Atherosclerosis Risk in Communities study (years 1987–2014), Cardiovascular Health Study (1989–2014), Jackson Heart Study (2000–2012), and Multi-Ethnic Study of Atherosclerosis (2000–2013) to conduct a prospective study of the association of diet beverage intake with the incidence of CKD among participants with clinically ascertained type 2 diabetes (T2D) without prevalent CKD and with valid dietary data (n = 3250). CKD was defined using serum creatinine to define estimated glomerular filtration (eGFR) via the CKD-EPI creatinine equation. Incident CKD was defined as (eGFR <60 ml/min/1.73 m2). We carried out a 2-step meta-analysis using individual level, cohort-specific regression analyses with identical adjustment for demographic, lifestyle, overall diet quality (Alternative Healthy Eating Index), energy intake, and clinical risk factors (baseline eGFR, total cholesterol, blood pressure, fasting glucose) to generate effect estimates that were pooled together using fixed and random effects meta-analysis. Results 1018 participants developed CKD during follow-up. There was a positive association between diet beverage intake and risk of CKD. Compared to individuals reporting no intake of diet beverages, those consuming >0 and <1 diet beverage per day had a pooled relative risk and 95% confidence interval (RR, 95% CI) of 1.03 (0.87–1.22) and those consuming ≥1 beverage per day had a pooled RR (95% CI) of 1.20 (1.02–1.41). Conclusions Diet beverage intake was associated with an increased risk of CKD in a diverse population with T2D. These results suggest the need to further examine the role of diet beverages in this high risk population. Funding Sources AHA.
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Bazhenova, Irina, Elena Chernova, Tatiana Bazhenova, and Valeria Bychenkova. "National beverages in a healthy diet system." E3S Web of Conferences 296 (2021): 07004. http://dx.doi.org/10.1051/e3sconf/202129607004.
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Migration of people with different ethnic and cultural origins observed during past decade worldwide resulted in the introduction of national beverages into food markets. In this study, we have investigated and critically appraised properties and marketing potential of the Kyrgyz-Kazakh beverage Maksim. This national non-alcoholic beverage is produced by mixed fermentation of milk in the presence of fried cereal such as barley, proso millet, oats, and corn. Pure cultures of lactic acid bacteria are used as a leaven for fermentation. Maksim is used as a thirst-quenching and tonic beverage. It could be also considered as functional food. While being dense, it serves as an excellent source of nutrients, fiber, vitamins, microelements, and other biologically active ingredients that offer health benefits that extend beyond basic nutrition. However, this beverage is not recommended for those affected by gluten sensitivity disorders. Here, we reviewed a number of different national beverages, assess physico-chemical properties of Maksym, and evaluate marketing strategies for the introduction of this beverage to Russian food markets. Although being unfamiliar to most of Russian consumers, this beverage is of interest due to its nutritional and thirst-quenching properties, and that a better advertisement strategies are needed to advance this healthy drink to food market. These strategies could include tasting, explanation of production process, historical and cultural origins of this beverage to general public.
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Datta, Biplab K., and Muhammad Jami Husain. "Carbonating the household diet: a Pakistani tale." Public Health Nutrition 23, no. 9 (March 20, 2020): 1629–37. http://dx.doi.org/10.1017/s1368980019004348.
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AbstractObjective:Carbonated beverage consumption is associated with various adverse health conditions such as obesity, type 2 diabetes and CVD. Pakistan has a high burden of these health conditions. At the same time, the carbonated beverage industry is rapidly growing in Pakistan. In this context, we analyse the trends and socioeconomic factors associated with carbonated beverage consumption in Pakistan.Design:We use six waves of the cross-sectional household surveys from 2005–2006 to 2015–2016 to analyse carbonated beverage consumption. We examine the trends in carbonated beverage consumption-prevalence for different economic groups categorised by per capita household consumption quintiles. We estimate the expenditure elasticity of carbonated beverages for these groups using a two-stage budgeting system framework. We also construct concentration curves of carbonated beverage expenditure share to analyse the burden of expenditure across households of different economic status.Setting:Pakistan.Participants:Nationally representative sample of households in respective survey waves.Results:We find that the wealthier the household, the higher is the prevalence of carbonated beverage consumption, and the prevalence has increased for all household groups over time. From the expenditure elasticity analysis, we observe that carbonated beverages are becoming an essential part of food consumption particularly for wealthier households. And, lastly, poorer households are bearing a larger share of carbonated beverage expenditure in 2014–2016 than that in 2006–2008.Conclusion:Carbonated beverages are becoming an increasingly essential part of household food consumption in Pakistan. Concerns about added sugar intake can prompt consideration of public health approaches to reduce dietary causes of the disease burden in Pakistan.
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Veitch, Jenny, Amika Singh, Maartje M. van Stralen, Willem van Mechelen, Johannes Brug, and Mai JM ChinAPaw. "Reduction in sugar-sweetened beverages is not associated with more water or diet drinks." Public Health Nutrition 14, no. 8 (October 29, 2010): 1388–93. http://dx.doi.org/10.1017/s1368980010002727.
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AbstractObjectiveThe Dutch Obesity Intervention in Teenagers (DOiT) is a school-based randomised controlled trial that was effective in decreasing the consumption of sugar-sweetened beverages among adolescents. The present study examined, using mediation analysis, whether this decrease in consumption of sugar-sweetened beverages could be explained by an increase in the consumption of water or diet drinks.DesignParticipants completed a questionnaire about their beverage consumption at baseline and at 8 months (immediately post-intervention), 12- and 20-month follow-ups. A series of multi-level linear regression analyses were performed to examine water and diet drink consumption as potential mediators of the intervention effect on the consumption of sugar-sweetened beverages.SettingEighteen Dutch secondary schools.SubjectsA total of 747 adolescents (mean age: 12·7 years).ResultsIn addition to the DoiT intervention effect of a reduction in the consumption of sugar-sweetened beverages at 8 months (−284 ml/d; 95 % CI −420, −148) and 12 months (−260 ml/d; 95 % CI −360, −160), there was also a significant reduction in diet drinks at 8 months (−52 ml/d; 95 % CI −89, −16). There was no significant difference in water consumption at any follow-up. The decrease in sugar-sweetened beverage consumption could not be explained by an increase in water or diet drink consumption at any time point.ConclusionsInterventions aimed at reducing sugar-sweetened beverage consumption may be effective without changing consumption of other beverages. Reducing sugar-sweetened beverages was, however, a main message of the DOiT intervention. It is possible that a concomitant promotion of water may have resulted in a greater increase in water intake and replacement of sugar-sweetened beverages with water.
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Özen, Asli, Maria Bibiloni, Cristina Bouzas, Antoni Pons, and Josep Tur. "Beverage Consumption among Adults in the Balearic Islands: Association with Total Water and Energy Intake." Nutrients 10, no. 9 (August 23, 2018): 1149. http://dx.doi.org/10.3390/nu10091149.
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The paper seeks to describe beverage consumption and examine the association between beverage consumption and total water intake and total energy intake of the adult population in the Balearic Islands. Beverage consumption, total water intake, and total energy intake were obtained by using two 24-h diet recalls from a cross-sectional nutritional survey carried out in the Balearic Islands (n = 1386). The contribution of beverages to total water intake and total energy intake were also assessed. Beverages accounted for 65–71% of total water intake and 29–35% of it provided by drinking water. Food moisture contributed 31–37% of total water intake. The mean daily total water intake from all sources was around 2.2 L for men and 1.9 L for women and slightly lower than the proposed adequate intake (AI) recommendations of the European Food Safety Authority (EFSA). The mean total energy intake was 2222 kcal/day and beverages contributed 10.3% of total energy intake for men and 9.5% for women. Energy intake from beverages varied with age. In both sexes, milk was the main beverage contributed to total energy intake. The energy contribution of caloric soft drinks was 1.8% for men and 1.2% for women and energy intake from these beverages was significantly higher among younger adults. Water was the main beverage in the diet, followed by milk and hot beverages. Beverages were mainly consumed in the main meal times (breakfast, lunch, and dinner) in both sexes. The main findings of this study indicate that consumption of sugar-sweetened beverages (caloric soft drinks and commercial fruit juice) is higher among young adults, consumption of alcoholic beverages is higher among males aged 26 and older, and TWI (total water intake) is lower than the EFSA recommendations. These findings may be used to develop effective, healthy eating and drinking policies and campaigns.
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Pokharel, Krishna Prasad. "Demand Analysis for Non-Alcoholic Beverages Consumptin in the United States." International Journal of Social Sciences and Management 3, no. 1 (January 21, 2016): 38–46. http://dx.doi.org/10.3126/ijssm.v3i1.13813.
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This research analyzes the demand for non-alcoholic beverages (non-diet carbonated beverages, diet carbonated beverages, non-carbonated caloric beverages, water, and unsweetened coffee and tea) in the United States using the first difference version of the Almost Ideal Demand System model. Five expenditure shares and prices demand equations for the non-alcoholic beverages are estimated using the Iterated Seemingly Unrelated Regression (ITSUR) and Full Information Maximum Likelihood (FIML) techniques. These two estimation techniques give similar results. Most of the products exhibit the consistent sign for the own and cross price elasticities as predicted by economic theory. Based on the expenditure elasticity, non-diet beverage is a luxury good (1.632) and the remaining goods have expenditure elasticity less than, which indicates that these products are necessities. These products are not weakly separable based on the regular and adjusted Wald tests. Moreover, seasonality has a positive impact on caloric beverages and water and a negative impact on the remaining productsInt. J. Soc. Sci. Manage. Vol-3, issue-1: 38-46
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Ferruzzi, Mario G., Jirayu Tanprasertsuk, Penny Kris-Etherton, Connie M. Weaver, and Elizabeth J. Johnson. "Perspective: The Role of Beverages as a Source of Nutrients and Phytonutrients." Advances in Nutrition 11, no. 3 (November 22, 2019): 507–23. http://dx.doi.org/10.1093/advances/nmz115.
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ABSTRACT The Dietary Guidelines for Americans (DGA) provide nutrition advice for Americans >2 y of age. The 2020–2025 DGA proposes a life stage approach, focusing on birth through older adulthood. Limited recommendations for beverages exist except for milk, 100% fruit juice, and alcohol. The goal of this article is to provide a better understanding of the role of beverages in the diet using current scientific evidence. A Medline search of observational studies, randomized controlled trials, and meta-analyses was undertaken using key beverage words. We highlight the role beverages can play as a part of the DGA and considered beverages not traditionally included, such as those that are phytonutrient dense. Our primary consideration for beverage consumption targeted healthy Americans aged ≥2 y. However, with the proposed expansion to the life span for the 2020–2025 DGA, we also reviewed evidence for infants and toddlers from birth to 24 mo. Examples are provided on how minor changes in beverage choices aid in meeting recommended intakes of certain nutrients. Guidance on beverage consumption may aid in development of better consumer products to meet broader dietary advice. For example, beverage products that are nutrient/phytonutrient dense and lower in sugar could be developed as alternatives to 100% juice to help meet the fruit and vegetable guidelines. Although beverages are not meant to replace foods, e.g., it is difficult to meet the requirements for vitamin E, dietary fiber, or essential fatty acids through beverages alone, beverages are important sources of nutrients and phytonutrients, phenolic acids and flavonoids in particular. When considering the micronutrients from diet alone, mean intakes of calcium (in women), potassium, and vitamins A, C, and D are below recommendations and sodium intakes are well above. Careful beverage choices could close these gaps and be considered a part of a healthy dietary pattern.
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Barraj, Leila M., Xiaoyu Bi, Mary M. Murphy, Carolyn G. Scrafford, and Nga L. Tran. "Comparisons of Nutrient Intakes and Diet Quality among Water-Based Beverage Consumers." Nutrients 11, no. 2 (February 1, 2019): 314. http://dx.doi.org/10.3390/nu11020314.
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Americans are encouraged to reduce intake of sugar-sweetened beverages (SSB). Zero and low-calorie water-based beverages can provide alternative options to SSB, though limited data are available to understand measures of diet quality across different beverage consumer groups. The purpose of this cross-sectional study was to quantify intake of added sugars, total sugars, carbohydrates, and diet quality among consumers of zero-calorie unsweetened beverages (ZCUB) compared to SSB; and, separately, among consumers of low- and no-calorie sweetened beverages (LNCSB) when compared to SSB. Dietary data from the 2009–2016 National Health and Nutrition Examination Survey (NHANES) were analyzed among three life stages by SSB, ZCUB, and LNCSB consumer groups and adjusted for participant characteristics and energy intake. Across all life stages, ZCUB and LNCSB consumers had lower mean intakes of total sugars, added sugars, and carbohydrates when compared to SSB consumers. Diet quality as measured by the Healthy Eating Index 2015 (HEI-2015) was also higher among ZCUB and LNCSB consumers compared to SSB consumers in analyses adjusted for participant characteristics. These results indicate that reduction of SSB from dietary patterns and replacement with ZCUB or LNCSB could help Americans improve overall diet quality.
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Setiono, Felicia J., Navika Gangrade, and Tashara M. Leak. "U.S. Adolescents’ Diet Consumption Patterns Differ between Grocery and Convenience Stores: National Health and Nutrition Examination Survey 2011–2018." International Journal of Environmental Research and Public Health 18, no. 16 (August 11, 2021): 8474. http://dx.doi.org/10.3390/ijerph18168474.
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Among U.S. adolescents, foods/beverages that are store-bought (i.e., from grocery and convenience stores) are significant contributors of energy intake. However, it remains unclear (1) what foods/beverages are consumed by U.S. adolescents from grocery and convenience stores and (2) if there are differences in foods/beverages consumed by store type. Therefore, we analyzed 29,216 eating occasions from adolescents (12–19 years; n = 4065) in the National Health and Nutrition Examination Survey 2011–2018 to report food/beverage groups and nutrients consumed from grocery and convenience stores. Differences in food/beverage groups and nutrient densities by store type were calculated using multiple logistic and linear regressions. Adolescents were more likely to consume “Beverages” and “Snacks and Sweets” and less likely to consume “Grains”, “Protein”, “Milk and Dairy”, “Condiments and Sauces”, and “Fruits” from convenience compared to grocery stores (all p < 0.0025). Foods/beverages from convenience stores were higher in carbohydrates, total sugar, and added sugar and lower in protein, fat, saturated fat, sodium, and fiber than those from grocery stores (all p < 0.0025). In conclusion, while foods/beverages from convenience stores are more energy-dense and nutrient-poor, there is a critical need to increase the availability, accessibility, and affordability of healthier foods/beverages in both store types to encourage healthier dietary behaviors among U.S. adolescents.
Dissertations / Theses on the topic "Diet beverages"
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Madjd, Jabari Seyedeh Ameneh. "Effects of replacing diet beverages with water on weight loss, carbohydrate and lipid metabolism during a hypoenergetic diet." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/43359/.
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This thesis compared the effect on weight loss of either replacing diet beverages (DBs) with water or continuing to consume DBs (study 1 in healthy overweight and obese, n=89 and study 2 in patients with type 2 diabetes, n=81) adults during a 24-wk weight-loss program (for study1 and 2) and 18 month weight loss and weight maintenance plan (for study3, n=89). In study 1, compared with the DB group, the water group had a greater decrease in weight (1.2kg more weight loss in the water group compared with the DBs Group ,P=0.015), BMI (0.5 kg/m² more BMI reduction in the water compared with the DBs Group ,P=0.002), fasting insulin (1 mU/l more Fasting insulin reduction in the water compared with the DBs Group,P < 0.001), homeostasis model assessment of insulin resistance (HOMA-IR)(0.2 more HOMA-IR reduction in the water compared with the DBs Group, P < 0.001) and 2-h postprandial glucose(0.305 mmol/l more 2hpp reduction in the water compared with the DBs Group,P < 0.001). In study 2, weight (2.5 kg more weight loss in the water compared with the DBs Group, P=0.005) and BMI (0.9 kg/m² more BMI reduction in the water group compared with the DBs Group, P=0.005) decrease after 18 months in the water group compared with the DBs group was significant. There was also a greater reduction in fasting insulin levels (1.8 mU/l more Fasting insulin reduction in the water group compared with the DBs Group,P < 0.001), better improvement in HOMA-IR (0.5 more HOMA-IR reduction in the water group compared with the DBs Group, P < 0.001), a greater decrease in 2-h postprandial plasma glucose (0.5 mmol/l more 2hpp reduction in the water group compared with the DBs Group, P < 0.001) and glycated hemoglobin (0.2 more HbA1c reduction in the water group compared with the DBs Group, P=0.030) in the water group compared with the DBs over 18 months. In study 3, obese participants with Type 2 diabetes in the water group of study 2 had more weight loss (1.16 kg more weight loss in the water group compared with the DBs Group, P=0.006) and BMI (0.5 kg/m² more BMI reduction in the water group compared with the DBs Group, P=0.006). Also reduction of fasting insulin (1.6 mU/l more Fasting insulin reduction in water group compared with DBs Group,P < 0.001), fasting plasma glucose (0.3mmol/l more Fasting plasma glucose reduction in the water group compared with the DBs Group, P=0.003), HOMA-IR (0.7 more HOMA-IR reduction in the water group compared with the DBs Group, P=0.003) and 2 hour postprandial glucose (0.3 mmol/l more 2hpp reduction in the water group compared with the DBs Group, P=0.027) was greater in the water group. By contrast, changes in waist circumference and lipid profiles were not significantly different between the two groups in these three studies. Replacement of DBs with water after the main meal in obese and overweight healthy and type 2 diabetic women who were regular users of DBs may cause greater weight reduction during 24 weeks and also in the longer period of an 18 month weight management program. In addition, replacement of DBs with water offers clinical benefits to improve insulin resistance. Generally, better improvements in energy and carbohydrate metabolism may occur when water rather than DBs is consumed over a weight loss program.
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Hughes, Julie Ann. "Studies on the effects of dietary products on dental hard tissue." Thesis, University of Bristol, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.324337.
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Lane, Andrea Marie. "Beverage Patterns and Diet Quality in US Children." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1492169912205993.
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Riebl, Shaun Karl. "Understanding Adolescents' Sugary Beverage Consumption: A Review and Application of the Theory of Planned Behavior." Diss., Virginia Tech, 2015. http://hdl.handle.net/10919/73380.
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Introduction: Weight problems not only affect adults, but youth as well. Excessive sugar-sweetened beverage (SSB) consumption is suggested to be a contributor to youth overweight and obesity and other cardiometabolic risk factors. Parents, although probably not readily admitted by adolescents, are known to influence youth's dietary beliefs and practices. Using theoretical models, like the Theory of Planned Behavior (TPB) that accounts for intention, attitudes, norms, and perceptions of control, to develop interventions can be more effective in changing health-risk behaviors versus those not grounded in theory. Methods: A systematic literature review and meta-analysis on how the TPB has been applied to youth's diet-related behaviors was conducted. Subsequently, a mixed methods investigation of adolescents' (n=100) and parents' (n=66) SSB consumption and exploratory analysis of parents' responses to adolescents' beverage choices was carried out. Results: From 34 articles, attitude was identified as having the strongest relationship with behavioral intention (mean r=0.52), and intention as the most common predictor of youth's diet-related behavior (mean r=0.38, both p<0.001). However, in the mixed methods analysis adolescents' subjective norm was the strongest predictor of intention to limit sugary beverage consumption to less than one cup per day (b=0.57, p=0.001). Intention was the strongest predictor of SSB intake in parents and adolescents (b=-47, p=0.01; b=-37, p≤0.05). The TPB explained more variance in parents' SSB consumption than adolescents' (R²=0.22 versus R²=0.38, both p≤0.001, respectively). At lower levels of intention to limit SSB consumption and higher levels of parental encouragement to consume SSBs, adolescents' predicted SSB intake was highest (p=0.059) suggesting that some adolescents may be influenced by their parent's reactions to their sugary beverage choices while others may not. Conclusions: Intention appears to be a strong construct influencing adolescents' diet-related behaviors, specifically SSB consumption, and this intention may be influenced by parents and other social factors. Future work can tap into adolescents' peer network and role models or authority figures to identify how these groups and individuals influence and moderate the intention to limit sugary beverage consumption.Ph. D.
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Raphaelli, Chirle de Oliveira. "Associação entre comportamentos de risco à saúde de pais e irmãos e de adolescentes escolares de zona rural." Universidade Federal de Pelotas, 2011. http://repositorio.ufpel.edu.br/handle/ri/1851.
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Previous issue date: 2011-02-25Among the risk factors associated with noncommunicable diseases and injuries (DANTS), include those related to lifestyle, especially smoking, physical inactivity, poor diet and alcohol abuse. Adolescence is a particularly relevant in determining dants, whereas behaviors and habits acquired at this stage tend to persist into adulthood. Moreover, the behavior of risk the health of parents and siblings can influence health risk behavior of adolescents. Objectives: To evaluate the association between health risk behaviors among adolescent schoolchildren and their parents and siblings living in a rural area of the municipality of Rio Grande do Sul. Methodology: Cross-sectional study in a rural area in the town of Barão do Triunfo / RS . The sample will include young students from 5th to 8th grades in the municipal education, their parents and siblings at the age of adolescence (10-19 years). Will be collected on the adolescents, their parents and siblings, health risk behaviors (physical inactivity, cigarette smoking, alcohol consumption, poor eating habits and excess weight) in addition to socioeconomic, demographic and health of the population studied . For data collection the students were included questions about the work situation, and to measure the body fat percentage. Analysis Statistics: A description of the studied population, including the pertaining to school, parents and brothers, will be lead according to demographic, socioeconomics characteristics, mannering nutricionais and of health. The association between the studied outcomes and the independent variable will be evaluated with the test of Qui-square for heterogeneidade or linear trend. Relevance: With the data from this study, we have scientific grounds to carry out interventions and plan prevention strategies in the medium and long term in order to promote changes in habits and behaviors related to lifestyle for the whole family.
Entre os fatores de risco associados às doenças e agravos não transmissíveis (DANTs), destacam-se os relacionados ao estilo de vida, especialmente o tabagismo, a inatividade física, a alimentação inadequada e o consumo abusivo de álcool. A adolescência é um período especialmente relevante na determinação das DANTs, visto que comportamentos e hábitos adquiridos nessa fase tendem a se manter até a idade adulta. Além disso, o comportamento de risco à saúde de pais e irmãos pode influenciar o comportamento de risco à saúde de adolescentes. Objetivos: Avaliar a associação de comportamentos de risco à saúde entre adolescentes escolares do ensino fundamental e seus pais e irmãos moradores de um município de zona rural do Rio Grande do Sul. Metodologia: Estudo transversal na zona rural no município de Barão do Triunfo/RS. A amostra incluirá os adolescentes estudantes de 5ª a 8ª séries da rede municipal de educação, seus pais e irmãos na faixa etária da adolescência (10 a 19 anos). Serão obtidas informações dos adolescentes, seus pais e irmãos, de comportamentos de risco à saúde (inatividade física, uso de cigarros, consumo de bebidas alcoólicas, maus hábitos alimentares e excesso de peso) além de informações socioeconômicas, demográficas e de saúde da população estudada. Para coleta de dados dos escolares foram acrescentadas questões sobre a situação de trabalho, além de avaliar o percentual de gordura corporal. Análise Estatística: Uma descrição da população estudada, incluindo os escolares, pais e irmãos, será conduzida segundo características demográficas, socioeconômicas e de comportamentos de risco à saúde. A associação entre os desfechos estudados e as variáveis independentes serão avaliados com o teste de Qui-quadrado para heterogeneidade ou tendência linear. Relevância: Com os dados do presente estudo, teremos embasamento científico para realizar intervenções e planejar estratégias de prevenção em médio e longo prazo, a fim de promover mudanças de hábitos e comportamentos ligados ao estilo de vida de toda a família.
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Newton, Kelsie Olivia. "Associations Between Sugar-sweetened Beverage Intake and Habitual Diet, Anthropometric Factors, Physical Activity, Functionality and Blood Lipid Profile in Older Adults." Miami University / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=miami1574679568131159.
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Brownell, Taylor Reed. "The influence of brand-equity mascots used by U.S. food, beverage, and restaurant companies on the diet of American children and parents." Thesis, Virginia Tech, 2017. http://hdl.handle.net/10919/86359.
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Researchers have examined the influence of entertainment companies' licensed media characters on children's diet and health. Conversely, limited empirical research exists on how food, beverage and restaurant companies use brand mascots to influence the dietary preferences and choices of children and their parents. This M.S. thesis is comprised of two studies that address this knowledge gap. The first study conducted a nutrient-profile analysis of 20 food, beverage, and restaurant products that use brand mascot marketing to children, whose companies are members of the Children's Food and Beverage Advertising Initiative (CFBAI), an industry self-regulatory program. Products were evaluated using seven nutrient-profile models or nutrition guidelines. Results showed that all twenty products that used brand mascots failed to meet one or more of the guidelines, especially for candy/sweets, children's meals, and snack foods. The second pilot study used Q methodology to explore the views of five child-parent dyads concerning the influence of brand mascots on their diet-related cognitive outcomes. Each child and one parent independently completed a demographic survey, a brand mascot and product association survey, and a card-sort with 48 brand mascot images to determine 'most-liked' versus 'most-disliked' mascots. Factor analysis identified three unique viewpoints that were shared by participants including: 1) Breakfast Cereal Animal Lovers; lover of mascots with eyes/hands of approval; and 3) human, hat-wearing mascot lovers. Participants associated 66 percent of products with the correct brand mascots. These results may inform policy-relevant recommendations to strengthen industry self-regulatory programs to create a more healthful childhood marketing atmosphere.Master of Science
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Claro, Rafael Moreira. "Influência da renda familiar e dos preços dos alimentos sobre a composição da dieta consumida nos domicílios brasileiros." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/6/6138/tde-28092010-112102/.
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Objetivos: Estudar a influência que a renda das famílias e os preços dos alimentos exercem sobre a aquisição de alimentos mais saudáveis (frutas e hortaliças, F&H) e menos saudáveis (bebidas adoçadas, BA). Metodologia: Utilizaram-se dados sobre aquisição de alimentos coletados pela Pesquisa de Orçamentos Familiares (POF), realizada entre julho de 2002 e junho de 2003 pelo IBGE em uma amostra probabilística de 48.470 domicílios do país. A influência da renda familiar e do preço de frutas e hortaliças e de bebidas adoçadas sobre seu consumo foi estudada empregando-se técnicas de análise de regressão múltipa para estimação de coeficientes de elasticidade, controlando-se variáveis sócio-demográficas e preço dos demais alimentos. Resultados: Com a diminuição do preço de F&H haveria aumento da participação desses alimentos no total de aquisições: 10 por cento de redução nos preços de F&H aumentaria em 7,9 por cento sua participação no total calórico. Com o aumento da renda familiar também haveria aumento na participação calórica de F&H: 10 por cento de aumento na renda aumentaria em 2,7 por cento a participação de F&H no total calórico. O efeito dos aumentos de renda tendeu a ser menor nos estratos de maior renda. Haveria significativa redução na aquisição de bebidas adoçadas frente a aumentos no seu preço: para cada 10 por cento de aumento nos preços de bebidas adoçadas haveria uma redução de 8,4 por cento no consumo desses produtos. Aumentos na renda familiar também influenciariam o consumo de bebidas adoçadas, mas com efeito oposto e de magnitude inferior à metade do observado com o aumento de preços: para cada 10 por cento de aumento na renda familiar haveria um aumento de 4,1 por cento no consumo de bebidas adoçadas. Conclusões: Políticas de ajuste de preços como a imposição ou isenção de uma taxa podem ser utilizadas como ferramentas na promoção da alimentação saudável no país, seja estimulando o consumo de alimentos saudáveis ou desestimulando o consumo de não saudáveisObjectives: To study the influence of family income and food prices on the acquisition of items that act as indicators of a healthy (fruits and vegetables, F&V) or an unhealthy (sugar-sweetened beverages, SSB) food intake. Methods: We used data from the Household Budget Survey (HBS) carried out by IBGE between July 2002 and June 2003 in a probabilistic sample of 48,470 Brazilian households. The influence of family income and the price of fruit and vegetables and sugar-sweetened beverages on its consumption was studied employing techniques multiple regression analysis to estimate elasticity coefficients, controlling for demographic variables and price of other foods. Results: Reducing the price of F&V would increase its participation on total food purchases: 10 per cent reduction in prices of F&V would increase by 7.9 per cent its share of total calories. The increase in family income would also increase the proportion of calories from F&V: 10 per cent increase in income would increase by 2.7 per cent the participation of F&V on total calories. The effect of a raise in income tended to be lower in higher income groups. On the other hand, an increase in the price of SSB would result in considerable reduction in its consumption: for every 10 per cent increase in the prices of SSB a reduction of 8.4 per cent in the consumption would be expected. Increases in income also influence the consumption of SSB, but having the opposite effect, and magnitude less than half that observed for the increase in prices: each 10 per cent increase in family income would increase by 4.1 per cent the consumption of SSB. Conclusions: Public policies aiming the adjustment of prices - as the imposition or exemption of a tax - can be used as a tool in promoting healthy eating in Brazil, either encouraging the consumption of healthy foods or discouraging the consumption of unhealthy products
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Samman, Meyassara. "The effect of diet drinks on oral health among US children and adults: cluster analysis." Thesis, 2018. https://hdl.handle.net/2144/32943.
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INTRODUCTION: Dental caries erosion are both multifactorial diseases. One common factor for both diseases is acid attack on dental enamel. Some beverages contain both erosive acids and cariogenic carbohydrates, thus, promoting both types of disease. Previous literature has examined beverages as single source exposures, despite the fact that beverage consumption is a complex process that contains several beverage. A few studies have examined the patterns of beverage consumption and dental caries in both children and adults. These studies found a significant positive relationship between sugar sweetened beverages consumption and caries. These studies did not differentiate between regular and diet soda, so the relationship between diet/low calorie sweetener drinks and dental caries is not established. In contrast with caries, the association between beverage consumption patterns and erosion has not been studied before.
OBJECTIVES: Examine the effect of diet drinks on dental caries and erosion among a representative sample of US children and adults.
METHODS: All analyses conducted using cluster analysis to account for the complexity of beverage consumption and to better understand the effect of different consumption patterns on the dentition. NHANES data was used to be able to generalize the results to the US population.
RESULTS: In children, we managed to define 6 different clusters including: water, milk, juice drinks, 100% juice, soda, and diet drinks. None of the clusters demonstrated statistically significant associations with dental caries. While individuals with high soda consumption had the highest caries risk, diet drinks had no effect on dental caries. On the other hand, adults were grouped into 4 distinct clusters: water, soda, diet drinks, and coffee/tea. The diet drinks cluster was not associated with higher DMFT score, while high soda consumption demonstrated increased DMFT. In contrast, high diet drinks consumption increased the risk for erosion, although this relationship was not statistically significant.
CONCLUSION: This dissertation showed that diet drinks are not associated with dental disease. While we can not recommend consuming these drinks based on this one cross sectional study, we believe that more studies should be conducted so that we can draw a final conclusion regarding oral disease and diet drinks.2022-10-24T00:00:00Z
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Lameirão, Patrícia Edviges Marques. "Erosão dentária na adolescência." Master's thesis, 2016. http://hdl.handle.net/10284/5767.
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Com o presente trabalho, pretende-se perceber qual a relação do estilo de vida, hábitos alimentares e doenças sistémicas dos adolescentes com a erosão dentária, e quais são as melhores formas de prevenção e tratamento. É na fase da adolescência que começa a haver uma maior preocupação com o corpo e que começam a surgir alguns extremos de consumo alimentar, que podem caracterizar-se em desordens alimentares afetando diretamente a saúde oral, podendo causar erosão dentária. É também na adolescência que a prática de atividade desportiva aumenta, podendo também ter impacto no desenvolvimento desta patologia. A erosão dentária começa com a desmineralização das camadas superficiais do esmalte, podendo evoluir para perda significativa da estrutura dentária. Os ácidos responsáveis pela erosão dentária podem ter origem extrínseca ou intrínseca. Enquanto os fatores extrínsecos estão relacionados com hábitos alimentares e estilo de vida, os fatores intrínsecos podem ser provocados por doenças sistémicas. O fator fundamental da prevenção da erosão dentária é a diminuição da frequência e da severidade do ataque ácido. No entanto, pela sua etiologia multifatorial, muitas vezes este controlo torna-se difícil. Em relação ao tratamento, existem diferentes opções dependendo do grau da lesão, mas um diagnóstico precoce é o fator chave neste processo. É importante referir que a monitorização e o controlo periódico do paciente deverão ser realizados com o objetivo de promover a sua saúde e prevenir o aparecimento de novas lesões.The present work aims to perceive the relationship between lifestyle, eating habits and systemic diseases of adolescents and dental erosion, and what the best forms of prevention and treatment are. It is during adolescence that body concerns begin and with them some extreme food consumption that can be characterized in eating disorders directly affecting oral health, which may cause dental erosion. It is also in adolescence that sports practice increases and that may also impact the development of this pathology. Dental erosion begins with demineralization of the surface enamel layers, which may progress to significant loss of tooth structure. The acids responsible for dental erosion can be of extrinsic or intrinsic origin. While extrinsic factors are related to diet and lifestyle, the intrinsic factors can be caused by systemic diseases. The key factor in the prevention of dental erosion is to decrease the frequency and severity etching. However, due to its multifactorial etiology this control often becomes difficult. Regarding treatment, there are different options depending on the injury degree, but early diagnosis is the key factor in this process. It is important to emphasize that the monitoring and periodic monitoring of the patient should be performed in order to promote their health and prevent the appearance of new lesions.
Books on the topic "Diet beverages"
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Yang yan bao jian yin bei jiu: Drink a glass of wine : a balanced diet is a healthy diet. Guangzhou: Guangdong jing ji chu ban she, 2007.
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Kroll, Dorothy. The weight control industry: Diet/healthy foods/beverages, commercial programs, OTC diet aids. Norwalk, CT: Business Communications Co., 1997.
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Ying yang da dou jian kang nai: Nutrition bean & milk : a balanced diet is a healthy diet. Guangzhou Shi: Guangdong jing ji chu ban she, 2007.
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The Juice Lady's anti-inflammation diet. Lake Mary, Florida: Siloam, 2015.
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Hai zi cheng zhang bi bu yin pin. Beijing: Ke xue chu ban she, 2004.
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Openshaw, Robyn. The green smoothies diet: The natural program for extraordinary health. Berkeley, CA: Ulysses Press, 2009.
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Mário, Souto Maior. Comes e bebes do Nordeste. 3rd ed. Recife: Fundação Joaquim Nabuco, Editora Massangana, 1985.
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Lai xia cha: Bai zhong yao cha bao an kang. Taibei xian Xindian shi: Fan ya guo ji wen hua shi ye gu fen you xian gong si, 2001.
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Not milk-- nutmilks!: 40 of the most original dairy-free milk recipes ever! Santa Barbara, Calif: Woodbridge Press, 1990.
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Cole, Candia Lea. Not milk ... nut milks!: 40 of the most original dairy-free recipes ever! Santa Barbara, Calif: Woodbridge Press, 1997.
Find full textBook chapters on the topic "Diet beverages"
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Deutsch, Hertha. "GLUTEN-FREE DIET AND FOOD LEGISLATION." In The Science of Gluten-Free Foods and Beverages, 23–33. 3340 Pilot Knob Road, St. Paul, Minnesota 55121, U.S.A.: AACC International, Inc., 2009. http://dx.doi.org/10.1094/9781891127670.003.
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Poutanen, K. "DIETARY FIBRE IN A GLUTEN-FREE DIET." In The Science of Gluten-Free Foods and Beverages, 125–28. 3340 Pilot Knob Road, St. Paul, Minnesota 55121, U.S.A.: AACC International, Inc., 2009. http://dx.doi.org/10.1094/9781891127670.014.
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Neufeld, Lynnette M., Sheryl Hendriks, and Marta Hugas. "Healthy Diet: A Definition for the United Nations Food Systems Summit 2021." In Science and Innovations for Food Systems Transformation, 21–30. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-15703-5_3.
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AbstractThe aim of this chapter is to propose a definition of “healthy diets” and provide related evidence, thus permitting the alignment of terminology for the Food Systems Summit and beyond.Diets are combinations of foods and beverages (referred to as foods hereafter, for simplicity) consumed by individuals. However, the specific combination of foods that make up healthy diets is context-specific and depends on many cultural, economic, and other factors. We provide a definition and overview of approaches that have been used to translate this into food-based recommendations. We also provide a brief review highlighting evidence, gaps and controversies related to defining healthy diets. The evidence for potential solutions to making healthy diets more available, affordable, and their production environmentally sustainable is the subject of much literature (Herforth 2020; Chaudhary et al. 2018; Smetana et al. 2019; Badiane and Makombe 2020; Program of Accompanying Research for Agricultural Innovation 2020), and is not discussed here in detail.
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"Alcoholic Beverages." In The Mediterranean Diet, 198–221. CRC Press, 2001. http://dx.doi.org/10.1201/9781420042221-11.
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Yannakoulia, Mary, and Tonia Vassilakou. "Alcoholic Beverages." In The Mediterranean Diet, 181–201. CRC Press, 2001. http://dx.doi.org/10.1201/9781420042221.ch8.
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"Diet, Microbiome, and Human Health." In Health Benefits of Fermented Foods and Beverages, 212–45. CRC Press, 2015. http://dx.doi.org/10.1201/b18279-8.
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Bray, G., B. Popkin, B. Caballero, B. Frei, and W. Willett. "The role of beverages in a healthy diet." In Functional and Specialty Beverage Technology, 451–83. CRC Press, 2009. http://dx.doi.org/10.1201/9781420099881.ch18.
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Gutiérrez-Gamboa, Gastón, Teresa Garde-Cerdán, Yerko Moreno-Simunovic, and Eva P. Pérez-Álvarez. "Amino Acid Composition of Grape Juice and Wine: Principal Factors That Determine Its Content and Contribution to the Human Diet." In Nutrients in Beverages, 369–91. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-816842-4.00010-1.
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Sontag-Strohm, Tuula, Pekka Lehtinen, and Anu Kaukovirta-Norja. "Oat products and their current status in the celiac diet." In Gluten-Free Cereal Products and Beverages, 191–202. Elsevier, 2008. http://dx.doi.org/10.1016/b978-012373739-7.50010-1.
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Broekaert, Wim. "Wine and other Beverages." In The Routledge Handbook of Diet and Nutrition in the Roman World, 140–49. Routledge, 2018. http://dx.doi.org/10.4324/9781351107334-12.
Full textConference papers on the topic "Diet beverages"
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Mariseva, Alla, and Ilze Beitane. "Assessment of ingredients and nutritional value of vegan products in Latvian market." In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.018.
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Nowadays, veganism is becoming increasingly popular, because health concerns are usually the primary reason why people turn to vegan diet. The aim of the study was to identify the supply of vegan products on the Latvian market by analysing the ingredients used in the production of the products, nutritional and energy value of vegan products. 192 vegan products made in 20 different countries and available in online stores that offer their goods on the Latvian market were analysed. The research was carried out from January to March 2020. Information on the country of origin, ingredients, nutritional and energy value of the products was taken from product labels. The majority of the vegan products in Latvian online stores comes from Germany. The most important ingredient in the production in product groups such as meat substitutes and dairy alternatives is soya (Glycine max.), which provides high protein content. The vegan products could not be characterized as low in fat, as the average fat content in the various product groups ranged from 7.9±1.7 to 19.7±3.3 g 100 g-1 of product, except beverages. The average energy values for all product groups varied between 210.7 kJ 100 mL-1 for beverages and 1226.0 kJ 100 g-1 for snacks. There would be a need for everyday vegan products in the Latvian market, as most of the products are snacks at the moment, and legumes should be used as ingredient in the production of new vegan products with increased nutritional value.
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Rao, Jiajia. "Tuning plant protein for improved functionality and flavor profile: From field to application." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xqxj4886.
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Recently, plant proteins are gaining in popularity as consumers are looking to rebalance their diet with more plant-based options. As such, there is a need to understand the potential of these plant proteins to deliver nutrition and functionality in various food products. However, plant proteins are still under-utilization in food and beverage industry due to their characteristic beany and off flavor, lower technical functionality, such as limited solubility, and some negative taste attributes. In general, plant protein can be obtained from pulses, cereals and oilseeds. Each plant has a unique protein structure and composition, thus protein extracted from different plant has different functional properties and performance in food. In general, plant contain non-protein components including starch, fiber and oil. High purity of plant protein are often extracted to by removing all abovementioned non-protein components through extraction processing. One would expect different extraction methods can influence protein functionality through denaturation, modification, hydrolysis and cross-linking. This talk begins with the discussion of how different plant variety and processing impact on protein functionality using hemp protein as an example. Selective physical and chemical modification methods (e.g., soluble complexes, pH shift, maillard reaction, phosphorylation) for generating novel protein constructs with preferable solubility, foaming, and emulsification properties, thermal stability, and flavor profiles will be comprehensively discussed by using pea protein isolate (PPI) as a representative. In general, protein solubility could be improved by means of abovementioned three methods. Maillard-driven synthesis of the cross-linked PPI-gum arabic conjugates greatly improved the flavor profile and functionality of PPI. In terms of phosphorylation, sodium hexametaphosphate (SHMP) is a good candidate to form phosphorylated PPI with enhanced functionalities including foaming, emulsifying properties and thermal stability. Our results suggested that protein structure-function researches are valuable in tailoring proteins for specific functional outcomes and expanding the availability of plant proteins.
Reports on the topic "Diet beverages"
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Eneroth, Hanna, Hanna Karlsson Potter, and Elin Röös. Environmental impact of coffee, tea and cocoa – data collection for a consumer guide for plant-based foods. Department of Energy and Technology, Swedish University of Agricultural Sciences, 2022. http://dx.doi.org/10.54612/a.2n3m2d2pjl.
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In 2020, WWF launched a consumer guide on plant-based products targeting Swedish consumers. The development of the guide is described in a journal paper (Karlsson Potter & Röös, 2021) and the environmental impact of different plant based foods was published in a report (Karlsson Potter, Lundmark, & Röös, 2020). This report was prepared for WWF Sweden to provide scientific background information for complementing the consumer guide with information on coffee, tea and cocoa. This report includes quantitative estimations for several environmental categories (climate, land use, biodiversity and water use) of coffee (per L), tea (per L) and cocoa powder (per kg), building on the previously established methodology for the consumer guide. In addition, scenarios of consumption of coffee, tea and cocoa drink with milk/plant-based drinks and waste at household level, are presented. Tea, coffee and cacao beans have a lot in common. They are tropical perennial crops traditionally grown in the shade among other species, i.e. in agroforestry systems. Today, the production in intensive monocultures has negative impact on biodiversity. Re-introducing agroforestry practices may be part of the solution to improve biodiversity in these landscapes. Climate change will likely, due to changes in temperature, extreme weather events and increases in pests and disease, alter the areas where these crops can be grown in the future. A relatively high ratio of the global land used for coffee, tea and cocoa is certified according to sustainability standards, compared to other crops. Although research on the implications of voluntary standards on different outcomes is inconclusive, the literature supports that certifications have a role in incentivizing more sustainable farming. Coffee, tea and cocoa all contain caffeine and have a high content of bioactive compounds such as antioxidants, and they have all been associated with positive health outcomes. While there is a strong coffee culture in Sweden and coffee contributes substantially to the environmental impact of our diet, tea is a less consumed beverage. Cocoa powder is consumed as a beverage, but substantial amounts of our cocoa consumption is in the form of chocolate. Roasted ground coffee on the Swedish market had a climate impact of 4.0 kg CO2e per kg powder, while the climate impact of instant coffee powder was 11.5 kg CO2e per kg. Per litre, including the energy use for making the coffee, the total climate impact was estimated to 0.25 kg CO2e per L brewed coffee and 0.16 kg CO2e per L for instant coffee. Less green coffee beans are needed to produce the same amount of ready to drink coffee from instant coffee than from brewed coffee. Tea had a climate impact of approximately 6.3 kg CO2 e per kg dry leaves corresponding to an impact of 0.064 CO2e per L ready to drink tea. In the assessment of climate impact per cup, tea had the lowest impact with 0.013 kg CO2e, followed by black instant coffee (0.024 kg CO2e), black coffee (0.038 kg CO2e), and cocoa drink made with milk (0.33 kg CO2e). The climate impact of 1kg cocoa powder on the Swedish market was estimated to 2.8 kg CO2e. Adding milk to coffee or tea increases the climate impact substantially. The literature describes a high proportion of the total climate impact of coffee from the consumer stage due to the electricity used by the coffee machine. However, with the Nordic low-carbon energy mix, the brewing and heating of water and milk contributes to only a minor part of the climate impact of coffee. As in previous research, coffee also had a higher land use, water use and biodiversity impact than tea per L beverage. Another factor of interest at the consumer stage is the waste of prepared coffee. Waste of prepared coffee contributes to climate impact through the additional production costs and electricity for preparation, even though the latter was small in our calculations. The waste of coffee and tea at Summary household level is extensive and measures to reduce the amount of wasted coffee and tea could reduce the environmental impact of Swedish hot drink consumption. For the final evaluation of coffee and tea for the consumer guide, the boundary for the fruit and vegetable group was used. The functional unit for coffee and tea was 1 L prepared beverage without any added milk or sweetener. In the guide, the final evaluation of conventionally grown coffee is that it is ‘yellow’ (‘Consume sometimes’), and for organic produce, ‘light green’ (‘Please consume). The evaluation of conventionally grown tea is that it is ‘light green’, and for organic produce, ‘dark green’ (‘Preferably consume this’). For cocoa, the functional unit is 1 kg of cocoa powder and the boundary was taken from the protein group. The final evaluation of conventionally grown cocoa is that it is ‘orange’ (‘Be careful’), and for organically produced cocoa, ‘light green’.