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1
Cempaka, Laras, Eva Aulia Rahmawati, Ardiansyah Ardiansyah, and Wahyudi David. "Sensory Profiles of Chocolate Drinks Made from Commercial Fermented Cocoa Powder and Unfermented Cocoa Beans." Current Research in Nutrition and Food Science Journal 9, no. 3 (December 30, 2021): 988–99. http://dx.doi.org/10.12944/crnfsj.9.3.26.
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Polyphenols are the major bioactive compounds of cocoa beans. The addition of unfermented cocoa beans powder is used to enhance the functional properties of the chocolate drink. This study aimed to analyze the sensory profile of chocolate drinks made from a mixture of commercial cocoa powder and non-fermented cocoa beans by the projective mapping method. Seventy-five naive panelists tested four types of chocolate drink formulations and one benchmark (BM). The beverage formulations based on commercial cocoa powder consist of Formulations 1 (F1), F2, F3, F4 namely with the addition of 0, 10%, 20%, and 30% unfermented cocoa powder, respectively. The result showed that samples F1, F2, F3, and F4 had the dominant attributes of chocolate aroma, bitter taste, and bitter aftertaste. Whereas, BM has a dominant sensory profile of chocolate aroma, sweet taste, and sweet aftertaste. The highest value elevation (95o) is the benchmark (commercial chocolate powder drink). The next height value is in sample F1 which is located at an altitude of 20o-30o. Samples F2, F3, and F4 are the samples that have the lowest elevation (20o). Thus, the addition of cocoa powder from unfermented cocoa beans has not been accepted by consumers due to its bitter taste and bitter aftertaste.
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Kasim, Rosniati, Muh Ruslan Yunus, and Kalsum Kalsum. "FORMULASI MINUMAN INSTAN COKELAT SEBAGAI MINUMAN IMUNOMODULATOR. (Formulation of Instant Chocolate Drinks as Immunomodulator Drinks)." Jurnal Industri Hasil Perkebunan 12, no. 1 (June 15, 2017): 21–33. http://dx.doi.org/10.33104/jihp.v12i1.2826.
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Instant chocolate drinks, as immunomodulator drinks, were developed from the instant chocolate - ginger drink of Rosniati, as a functional drink (2011). Drinks were formulated from 55 % sucrose, 30 % cocoa powder (processed from non – fermented and non roasted cocoa beans), and 15 % non – dairy creamer, in (w/w), as A formula, and the other from 55 % sucrose, 30 % cocoa powder (processd from non – fermented and non – roasted cocoa beans), and 15 % instant soy powder, in (w/w), as B formula. Preparation of drinks also used co-crystallization technique. Of the two formulas, the B formula (combination of cocoa powder and instant soy powder), in the in-vivo tests, showed better in immunomodulation effects. Indeed, at a dose of 39 (mg/kg of mice weight), the B formula had non specific immune response with phagocytic index of 2.042 (strong), primary antibody titer of 1 : 384 and secondary antibody titer of 1 : 768, as humoral immune response, and IFN- γ of 1,436,360.14 (pmol) and IL-2 of 941.30 (pmol), as cellular immune response, all above the control drink values.Key words: instant chocolate drink, immunomodulator, non-fermented, non-roasted cocoa beans, instant soy powder .Abstrak. Minuman instan cokelat sebagai minuman imunomodulator, dikembangkan dari minuman cokelat-jahe instan dari Rosniati, sebagai minuman fungsional (2011). Minuman imunomodulator diformulasi dari bubuk kakao 30% (diolah dari biji kakao tanpa fermentasi dan tanpa sangrai), gula sukrosa 55%, dan non-dairy creamer 15% (b/b), sebagai formula A, dan dari bubuk kakao 30% (diolah dari biji kakao tanpa fermentasi dan tanpa sangrai, gula sukrosa 55%, dan bubuk kedelai instan15% (b/b), sebagai formula B. Penyiapan produk minuman ini juga menggunakan teknik ko- kristalisasi. Dari kedua formula minuman imunomodukator, formula B (kombinasi bubuk kakao dengan bubuk instan kedelai) memberikan efek imunomodulasi yang lebih tinggi. Bahkan pada pemberian dosis 39 (mg/kg berat mencit), secara in vivo, menghasilkan respon imun non spesifik dengan indeks fagositik 2,042 (kuat), titer antibodi primer 1:384 dan titer antibodi sekunder 1:768, sebagai respon imun humoral, dan IFN-γ sebesar.436.60,14 (pmol) dan IL-2 sebesar 941,30 (pmol), sebagai respon imun selular, yang semuanya berada diatas nilai kontrol.Kata kunci: minuman cokelat instan, imunomodulator, biji kakao tanpa fermentasi dan tanpa sangrai, bubuk kedelai instan.
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Muhammad, Dimas Rahadian Aji, Nanik Maya Marettama, Gusti Fauza, and Dian Rachmawanti Affandi. "Can ingredients and information interventions affect the hedonic level and (emo-sensory) perceptions of the milk chocolate and cocoa drink’s consumers?" Open Agriculture 7, no. 1 (January 1, 2022): 847–56. http://dx.doi.org/10.1515/opag-2022-0146.
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Abstract To increase the competitiveness of chocolate and cocoa drink on the market, innovation of the products is substantially required. Incorporation of additional ingredients, i.e., ginger and cinnamon, as well giving information intervention on their health effect may increase the consumer acceptance as well as advance the consumer perception on the products. This study, therefore, aims to determine the effect of additional ingredient and intervention on health-related information on the hedonic level, emo-sensory response and collative perception of panelists on milk chocolate and cocoa drinks, which were enriched with additional ingredients, i.e., ginger, cinnamon and stabilizers. This study used descriptive quantitative method in which the data were obtained from 40 panelists. Correspondence analysis was used to see the emo-sensory profile and panelist perceptions that were emerged from each sample. The results show that the addition of spices to chocolate and cocoa drinks resulted in a statistically significant decrease in the hedonic level. However, the use of stabilizer significantly improved the hedonic level of cocoa drink. The hedonic responses, emotions and collative perceptions of the panelists were influenced by the product information, particularly on the products with the addition of spices.
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Wahyudin, Moh, Wagiman Wagiman, and Vivi F. Khulsum. "Analytical Hierarchy Process of Instant Chocolate Drink Development based-on Consumer Preferences." Agroindustrial Journal 7, no. 2 (March 17, 2021): 492. http://dx.doi.org/10.22146/aij.v7i2.64649.
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Instant chocolate drink is chocolate powder in sachet packaging that has been accompanied by additional ingredients and is easy to consume. Sales competition between products has a determining factor in product selection by consumers and needs to be analyzed on factors that influence consumers to buy. This study aims to find out what are the priority attributes of decisionmaking in willingness to buy instant chocolate drinks. The method used in this research is the Analytical Hierarchy Process (AHP) approach, by arranging the problems hierarchically and then weighting and ranking priorities obtained from the results of distributing questionnaires aided by processing using the Super decision 2.0 application. Based on the results, there are seven (7) subattributes that could be influence consumers in buying an instant chocolate drink: originality taste, affordable prices, product quality, additional flavors, packaging visualization, producers of instant chocolate drink should be able to maintain the originality taste because it becomes the final factor in purchasing decisions. Beside the original taste, producers should be able to maintain affordable prices and not experience an increase in sales prices.
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Harper, Angela, Anita James, Anne Flint, and Arne Astrup. "Increased satiety after intake of a chocolate milk drink compared with a carbonated beverage, but no difference in subsequent ad libitum lunch intake." British Journal of Nutrition 97, no. 3 (March 2007): 579–83. http://dx.doi.org/10.1017/s0007114507339846.
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The rising rate of obesity has been blamed on increased consumption of sugar-sweetened soft drinks, such as carbonated sodas, which fail to satisfy hunger. The objective of the present study was to compare the effect on appetite and energy intake of a sugar-sweetened beverage (cola) and a chocolate milk drink, matched for energy content and volume. It was hypothesised that chocolate milk may be more satiating because of its protein content. Twenty-two healthy young men (age 23 (sd 1·8) years) of normal weight (BMI 22·2 (sd 1·5) kg/m2) were recruited to the randomised cross-over study. Visual analogue scales were used to record subjective appetite ratings every 30 min on each of two test days. A drink of 500 ml cola or chocolate milk (900 kJ) was ingested 30 min before an ad libitum lunch. Satiety and fullness were significantly greater (P = 0·0007, P = 0·0004, respectively) 30 min after chocolate milk than after cola. Ratings of prospective consumption and hunger were significantly greater after cola than after chocolate milk, both immediately after preload intake (P = 0·008, P = 0·01, respectively) and 30 min afterwards (P = 0·004, P = 0·01, respectively). There was no significant difference (P = 0·42) in ad libitum lunch intake after ingestion of chocolate milk (3145 (sd 1268) kJ) compared with cola (3286 (sd 1346) kJ). The results support the hypothesis that sweetened soft drinks are different from milk products in their impact on short-term hunger and satiety, although differences in subjective appetite scores were not translated into differences in energy intake.
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Habib, Ahmed Nour El-din Ahmed, Soad Abdelmoniem Abdelmoniem, and Sara Ahmed Mahmoud. "Effect of Children's Drinks on Color Stability of Different Dental Composites: An in vitro Study." Journal of Clinical Pediatric Dentistry 41, no. 2 (January 1, 2017): 120–25. http://dx.doi.org/10.17796/1053-4628-41.2.120.
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Aim: To assess the effect of four different children's drinks on color stability of resin dental composites. Study design: A total of one hundred and twenty specimens were prepared from Grandio SO, Filtek Z350 XT and Filtek Z250 XT (forty specimens each). Specimens were thermocycled, then each group was further subdivided into four subgroups (n=10) according to the immersion media which were chocolate milk, mango juice, orange fizzy drink, and water (control). The initial color parameters of each specimen were recorded before immersion (baseline) and color change values were recorded three and seven days after immersion in each solution using a digital spectrophotometer. Atomic force microscope was used to measure the surface roughness in randomly selected samples after one week immersion in children's drinks. Results: All the children's drinks produced color changes in the examined resin dental composites, yet there was no statistical significant difference between the effects of tested drinks on the color changes (mean ΔE) of the three different dental composites (P>0.05). Conclusions: All tested children's drinks caused clinically unacceptable color changes of the tested resin dental composites. Immersion in chocolate milk and orange fizzy led to the highest color changes in the tested resin dental composites.
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Gonzales-Yépez, Karolinhe A., Jorge Luis Vilela, and Oscar Reátegui. "Determination of Caffeine, Theobromine, and Theophylline by HPLC-DAD in Beverages Commonly Consumed in Lima, Peru." International Journal of Food Science 2023 (January 9, 2023): 1–11. http://dx.doi.org/10.1155/2023/4323645.
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The purpose of this study was to determine the content of caffeine, theobromine, and theophylline by high-performance liquid chromatography with diode-array detection (HPLC-DAD) in beverages commonly consumed in Lima, Peru. The samples were divided into 6 groups (herbal teas, coffee powder, chocolate milks, soft drinks, sports drinks, and energy drinks) which included the five most commonly consumed beverages of the different groups. Caffeine was mainly identified in the soft drink and energy drink groups, with the latter having a more significant value ( 10.38 ± 0.01 vs. 95.50 ± 3.48 mg/L, respectively). In herbal teas, caffeine showed the highest content ( 0.47 ± 0.01 to 4.91 ± 0.05 mg/L), despite theophylline being a characteristic compound of tea leaves. Sports drinks presented very low caffeine levels ( 0.03 ± 0.01 to 0.05 ± 0.01 mg/L), and theobromine ( 0.48 ± 0.01 to 6.00 ± 0.02 ) was also identified. Caffeine ( 4.09 ± 0.01 to 5.70 ± 0.01 mg/L) and theobromine ( 1.70 ± 0.01 to 12.24 ± 0.01 mg/L) were found in the five commercial brands of chocolate milk evaluated. Moreover, the group of coffee powder samples had the highest level of caffeine content ( 49.25 ± 0.24 to 964.40 ± 4.93 mg/100 g). The results obtained in this study provide reliable information on the composition and quantification of methylxanthines in the beverages most consumed in Lima and impact consumer knowledge.
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Wiyono, Andi Eko, Andrew Setiawan Rusdianto, Hendy Firmanto, Ekky Audina Rusita, Nita Kuswardhani, Miftahul Choiron, and Hifdzil Adila. "Characteristics of Instant Chocolate Drink with the Addition of Natural Sweeteners Sugar Stevia Leaf Extract (Stevia Rebaudiana Botani)." Journal La Lifesci 3, no. 3 (September 7, 2022): 97–107. http://dx.doi.org/10.37899/journallalifesci.v3i3.690.
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Instant chocolate drink is a type of processed chocolate product that has many devotees, the use of sucrose as a sweetener for flavour in the process of making instant chocolate drinks can have side effects on health, namely it can cause heart attacks, allergies, diarrhoea, increase the risk of bladder cancer, hypertension and migraines. Stevia leaves contain glycosides which have a sweetness level of 250 higher than sucrose. The purpose of this study was to determine the effect of stevia sugar as a natural sweetener in the manufacture of instant chocolate drinks. The method used is a laboratory study using a single factor at 3 levels of treatment, namely the concentration of instant chocolate and stevia sugar used as much as 11g and 7g; 9g and 9g; as well as 7g and 11g. Data analysis used two methods, namely the Chi-square method for organoleptic data and the One Way ANOVA method with a 95% confidence level followed by Duncan's New Multiple Test (DMRT). The results of this study are samples with concentrations of cocoa powder and stevia sugar as much as 11g and 7g are the best treatment by having a colour parameter value of 4.13 (like), taste parameter of 3.80 (somewhat like), aroma parameter of 4.13 (like), the viscosity parameter is 4.33 (like), the water content parameter is 4.14%, the solubility parameter is 90.15%, the pH parameter is 6.4 and the total dissolved solids parameter is 9.03.
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Hamdan, Hamdan, Indra Raharja, Ridho Rafqi Ilhamalimy, and Hapzi Ali. "Consumer Value Perception Model as Consideration for Fusion Beverage Business Sustainability." Jurnal Ilmiah Manajemen dan Bisnis 8, no. 3 (December 15, 2022): 347. http://dx.doi.org/10.22441/jimb.v8i3.13931.
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This research is about consumers’ perception of value in deciding to consume fusion drinks. Fusion drink is a drink that combines various basic ingredients, such as coffee, sugar, milk, tea, cheese, chocolate, yakult and various other basic ingredients. Perceived value arises when consumers decide to consume fusion drinks. This is because, the value contained when consuming fusion drinks is to get pleasure and happiness from various flavors and aromas, where the benefits obtained from various services and offers, as well as the image of the outlet also provide added value. This study seeks to determine the effect of perceived utility, perceived variation, perceived outlet image, perceived hedonic, and perceived value used to build the research model, by conducting an online survey of how these factors are related. The findings of this study are the perceived utility, perceived variation, perceived outlet image, perceived hedonic, and perceived value have a real relationship in shaping positive attitudes and behavior of consumers in deciding to consume fusion drinks.
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Upshaw, Adam U., Tiffany S. Wong, Arash Bandegan, and Peter W. R. Lemon. "Cycling Time Trial Performance 4 Hours After Glycogen-Lowering Exercise Is Similarly Enhanced by Recovery Nondairy Chocolate Beverages Versus Chocolate Milk." International Journal of Sport Nutrition and Exercise Metabolism 26, no. 1 (February 2016): 65–70. http://dx.doi.org/10.1123/ijsnem.2015-0056.
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Postexercise chocolate milk ingestion has been shown to enhance both glycogen resynthesis and subsequent exercise performance. To assess whether nondairy chocolate beverage ingestion post–glycogen-lowering exercise can enhance 20-km cycling time trial performance 4 hr later, eight healthy trained male cyclists (21.8 ± 2.3y, VO2max = 61.2 ± 1.4 ml·kg-1·min-1; M ± SD) completed a series of intense cycling intervals designed to lower muscle glycogen (Jentjens & Jeukendrup, 2003) followed by 4 hr of recovery and a subsequent 20-km cycling time trial. During the first 2 hr of recovery, participants ingested chocolate dairy milk (DAIRYCHOC), chocolate soy beverage (SOYCHOC), chocolate hemp beverage (HEMPCHOC), low-fat dairy milk (MILK), or a low-energy artificially sweetened, flavored beverage (PLACEBO) at 30-min intervals in a double-blind, counterbalanced repeated-measures design. All drinks, except the PLACEBO (247 kJ) were isoenergetic (2,107 kJ), and all chocolate-flavored drinks provided 1-g CHO·kg body mass-1·h-1. Fluid intake across treatments was equalized (2,262 ± 148 ml) by ingesting appropriate quantities of water based on drink intake. The CHO:PRO ratio was 4:1, 1.5:1, 4:1, and 6:1 for DAIRYCHOC, MILK, SOYCHOC, and HEMPCHOC, respectively. One-way analysis of variance with repeated measures showed time trial performance (DAIRYCHOC = 34.58 ± 2.5 min, SOYCHOC = 34.83 ± 2.2 min, HEMPCHOC = 34.88 ± 1.1 min, MILK = 34.47 ± 1.7 min) was enhanced similarly vs PLACEBO (37.85 ± 2.1) for all treatments (p = .019) These data suggest that postexercise macronutrient and total energy intake are more important for same-day 20-km cycling time trial performance after glycogen-lowering exercise than protein type or protein-to-carbohydrate ratio.
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Abalo, Raquel. "Coffee and Caffeine Consumption for Human Health." Nutrients 13, no. 9 (August 24, 2021): 2918. http://dx.doi.org/10.3390/nu13092918.
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Coffee is one of the most popular and consumed beverages worldwide, and caffeine is its best-known component, present also in many other beverages (tea, soft drinks, energy drinks), foodstuffs (cocoa, chocolate, guarana), sport supplements and even medicines [...]
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Kusbandari, Aprilia M. Sc, and Wida Safitri. "DETERMINATION OF THEOBROMINE LEVELS IN CHOCOLATE BEVERAGE POWDER BY HPLC METHOD." Jurnal Farmasi Klinik dan Sains 2, no. 1 (June 29, 2022): 97. http://dx.doi.org/10.26753/jfks.v2i1.778.
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Chocolate drinks are one of the processed chocolate products that are popular among the people. Chocolate has a variety of active compounds including protein, fat, carbohydrates, polyphenol compounds, flavonoids and methylxanthine. Theobromine or 3,7-dimethylxanthine is the main ingredient in chocolate which belongs to the methylxanthine alkaloid group. This theobromine has a pharmacological effect as a stimulant. The purpose of this study was to determine theobromine levels contained in chocolate drink powder using the HPLC method. The sample used is chocolate drink beverage in the Umbulharjo Sub-District of Yogyakarta. Qualitative tests were carried out by the Parry test, the Murexide test, and comparing the retention times of samples to theobromine standards. Quantitative analysis was carried out using HPLC instruments with the mobile phase of methanol : water (40:60 v/v) with flow rate of 0.8 mL/minute, running time of 10 minutes, at λ 275 nm and stationary phase C18. Theobromine qualitative test showed that the sample contained theobromine with the Parry test is green solution, and in the Murexide test is violet red as well as the produced a relatively similar retention time of 5,789 minutes for the standard and 5,872 minutes for the sample. The average theobromine level of the three samples per dose for one cup of chocolate beverage was (18,0433 ± 0,8298) mg, (21,1753 ± 0,8716) mg, dan (32,1292 ± 1,4765) mg. Theobromine content of each sample was analyzed by Kruskal Wallis with a confidence level of 95% and the results showed a significant difference with a significance value of 0.002 <0.005. From the results of the study concluded that the sample contains theobromine which is a distinctive compound which is contained in chocolate.
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Wahyudin, Moh, Firda Safira Yulianti, and Wagiman Wagiman. "Determining Marketing Channel Preference: A Case Study of Chocolate Drink’s Consumer Preferences." Agroindustrial Journal 8, no. 2 (August 30, 2022): 574. http://dx.doi.org/10.22146/aij.v8i2.76722.
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Nowadays, e-commerce has become increasingly common among businesses. However, there is still a lack of determining marketing channel preferences between offline and online. Therefore, the company needs to consider the various factors that consumers consider when choosing a particular marketing channel. This study aims to find the marketing channels that consumers consider the most in buying instant chocolate drinks. The research was conducted in Indonesia and used the Analytic Hierarchy Process method to assess and determine the order of priority. The most preferred marketing channel by consumers to get instant chocolate drinks is the modern store. Then followed by the e-marketplace channel and social media channel.
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Restuti, Arisanty Nur Setia, Adhiningsih Yulianti, and Dewi Lindawati. "Efek minuman cokelat (Theobroma cacao L.) terhadap peningkatan jumlah eritrosit dan kadar hemoglobin tikus putih anemia." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 8, no. 2 (June 2, 2020): 79–84. http://dx.doi.org/10.14710/jgi.8.2.79-84.
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Background : Anemia is a condition when the body do not have enough healthy red blood cells. Laboratory sign of anemia is decreases of erythrocytes and haemoglobin (Hb) level. Anemia can be caused by deficiency of nutritional intake.Objectives : The purpose of this study was to determine changes in the number of erythrocytes and Hb levels of anemia rats which were intervened with chocolate drinks.Methods : The design of this study was an experiment with a pretest-posttest control group design. The samples in this research were 21 male wistar rats. Rats were induced by NaNO2 25mg/gBB for 18 days, then followed by an intervention of chocolate drink 4.3ml / day for 14 days. The results will be tested using one way ANOVA test and paired T-Test.Results : The results of this study showed that there were significant differences in the number of erythrocytes and Hb levels between groups before the intervention (p = 0.00) and (p = 0.011), so also after the intervention there is significant differences in the number of erythrocytes and Hb levels between groups (p = 0.00) and (p = 0.01).Paired T-Test results showed that there were significant differences in the number of erythrocytes and Hb levels before and after the study in the intervention group given chocolate drink (p = 0.00) and (p = 0.02).Conclusion : Chocolate drinks have an effect on increasing the number of erythrocytes and Hb levels in anemia rats.
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Thomas, Kevin, Penelope Morris, and Emma Stevenson. "Improved endurance capacity following chocolate milk consumption compared with 2 commercially available sport drinks." Applied Physiology, Nutrition, and Metabolism 34, no. 1 (February 2009): 78–82. http://dx.doi.org/10.1139/h08-137.
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This study examined the effects of 3 recovery drinks on endurance performance following glycogen-depleting exercise. Nine trained male cyclists performed 3 experimental trials, in a randomized counter-balanced order, consisting of a glycogen-depleting trial, a 4-h recovery period, and a cycle to exhaustion at 70% power at maximal oxygen uptake. At 0 and 2 h into the recovery period, participants consumed chocolate milk (CM), a carbohydrate replacement drink (CR), or a fluid replacement drink (FR). Participants cycled 51% and 43% longer after ingesting CM (32 ± 11 min) than after ingesting CR (21 ± 8 min) or FR (23 ± 8 min). CM is an effective recovery aid after prolonged endurance exercise for subsequent exercise at low-moderate intensities.
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Chrestina, Yohana Angel, Marjam Desma Rahadhini, and Untung Sriwidodo. "Anteseden Kepuasan dalam Membentuk Loyalitas Pelanggan." Benefit: Jurnal Manajemen dan Bisnis 2, no. 2 (December 15, 2017): 149. http://dx.doi.org/10.23917/benefit.v2i2.5480.
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Chocolate provide many health benefits when consumed in enough, such as reducing stress, lowers blood pressure, improves blood circulation, reduces the risk of cancer. So that processed chocolate has the opportunity to serve as the culinary field effort. Diverse menu flavored drinks provided by Franchise Chocolate Classic, to the satisfaction of chocolate drink lovers. The purpose of this study to analyze the antecedents of satisfaction (menu diversity, trust, and customer value) in the form of customer loyalty. Collecting data using primary and secondary data. The sampling method using a non-probability sampling with purposive sampling of 140 respondents. Validity and reliability using confirmatory factor analysis (CFA) and cronbach's alpha. Methods of data analysis using Structural Equation Modeling (SEM). The findings of the research there is the influence of the diversity of the menu, the value of customers' satisfaction, there is no effect of trust on customer satisfaction, there is the influence of satisfaction on loyalty, there is the influence of the diversity of the menu on loyalty, there is no influence of the value of customer loyalty, satisfaction mediates the effect of the diversity of the menu and confidence customer loyalty, satisfaction does not mediate the effect of customer value on loyalty. Advice for Chocolate Franchise Classical Solo to pay attention to the diversity of the menu, keep the trust and customer value so as to encourage consumers to buy again, recommend to others and be loyal.
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Fabre, Marina, Bertrand Mathieu, Eve Tiollier, Cédric Leduc, Matthieu Clauss, Alexandre Marchand, Julien Robineau, et al. "Effects of Native Whey Protein and Carbohydrate Supplement on Physical Performance and Plasma Markers of Muscle Damage and Inflammation during a Simulated Rugby Sevens Tournament: A Double-Blind, Randomized, Placebo-Controlled, Crossover Study." Nutrients 14, no. 22 (November 11, 2022): 4780. http://dx.doi.org/10.3390/nu14224780.
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The importance of optimized recovery during a sport competition is undisputed. The objective of this study was to determine the effects of recovery drinks comprising either carbohydrate only, or a mix of native whey proteins and carbohydrate to maintain physical performance and minimize muscle damage during a simulated rugby sevens (rugby 7s) tournament. Twelve well-trained male rugby players participated in three simulated rugby 7s tournament days with a week’s interval in between. Each tournament comprised a sequence of three simulated matches, interspersed with 2 h of recovery. Three different recovery drinks were tested: a placebo (PLA, nonenergetic chocolate-flavored drink), a carbohydrate drink (CHO, 80 g of carbohydrate) or an isoenergetic carbohydrate–protein drink (P-CHO, 20 g of Pronativ®, native whey protein and 60 g of carbohydrate). A different recovery drink, consumed after each match, was tested during each simulated tournament. Physical performance, muscle damage and muscle pain were assessed before and after each simulated tournament. Regarding physical performance, both P-CHO and CHO drinks had a positive effect on the maintenance of 50 m sprint time compared to the PLA drink (effect sizes large and moderate, respectively). Regarding muscle damage, the P-CHO supplement attenuated the creatine phosphokinase increase at POST6 compared to PLA (effect size, moderate). Finally, P-CHO and CHO drinks reduced the exercise-induced DOMS (effect size, moderate), compared to the PLA condition (effect size, large), while P-CHO only reduced pain on muscle palpation and pain when descending stairs compared to PLA 24 h post-tournament (effect size, small). This study suggests that consuming a recovery drink containing native whey proteins and carbohydrate or carbohydrate only after each match of a rugby 7s tournament may attenuate the exercise-induced increase in markers of muscle damage and maintain physical performance.
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Galieno, Reza, Veronika Rahmawati, and Santho Vlennery Mettan. "Peran Kualitas Produk dan Promosi terhadap Minat Beli Produk Coklat." Journal of Emerging Business Management and Entrepreneurship Studies 1, no. 2 (October 31, 2021): 259–72. http://dx.doi.org/10.34149/jebmes.v1i2.57.
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The current food and beverage business can open up potential opportunities, one of which is chocolate products. Processed chocolate products can be very diverse, from chocolate bars to drinks. In this study, the focus is on the consumption of chocolate in the form of bars. This study aimed to analyze the effect of product quality and promotion on consumer buying interest in chocolate. The research was conducted by distributing questionnaires to the general public who like chocolate. Questionnaires were distributed to 150 respondents, and a total of 131 respondents were eligible for further processing. The study used respondents with criteria 18 - 50 years, domiciled in the city of Surabaya, and chocolate lovers. This study uses multiple linear regression analysis based on the t-test, which can explain the effect of an independent variable on the dependent variable. From the study results, it can be concluded that there is an effect of product quality and promotion on consumer buying desired. Hence, managerial implications for chocolate producers to focus more on product quality improvement and innovation, as well as packaging that is attractive and can also improve the durability of chocolate.
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Cameron, Adrian J., Lukar E. Thornton, Sarah A. McNaughton, and David Crawford. "Variation in supermarket exposure to energy-dense snack foods by socio-economic position." Public Health Nutrition 16, no. 7 (May 22, 2012): 1178–85. http://dx.doi.org/10.1017/s1368980012002649.
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AbstractObjectiveThe present study aimed to examine the availability of energy-dense, nutrient-poor snack foods (and fruits and vegetables) in supermarkets located in socio-economically advantaged and disadvantaged neighbourhoods.DesignCross-sectional supermarket audit.SettingMelbourne, Australia. Measures included product shelf space and number of varieties for soft drinks, crisps, chocolate, confectionery and fruits and vegetables, as well as store size.SubjectsThirty-five supermarkets (response 83 %) from neighbourhoods in the lowest and highest quintile of socio-economic disadvantage.ResultsShelf space allocated to soft drinks (23·6 mv. 17·7 m,P= 0·006), crisps (16·5 mv. 13·0 m,P= 0·016), chocolate (12·2 mv. 10·1 m,P= 0·022) and confectionery (6·7 mv. 5·1 m,P= 0·003) was greater in stores from socio-economically disadvantaged neighbourhoods. After adjustment for store size (stores in disadvantaged areas being larger), shelf space for confectionery (6·3 mv. 5·6 m,P= 0·024) and combined shelf space for all energy-dense foods and drinks (55·0 mv. 48·9 m,P= 0·017) remained greater in stores from socio-economically disadvantaged neighbourhoods. The ratio of shelf space allocated to fruits and vegetables to that for energy-dense snack foods also varied by socio-economic disadvantage after adjustment for store size (most disadvantagedv. least disadvantaged: 1·7v. 2·1,P= 0·025). Varieties of fruits and vegetables and chocolate bars were more numerous in less disadvantaged areas (P< 0·05).ConclusionsExposure to energy-dense snack foods and soft drinks in supermarkets was greater in socio-economically disadvantaged neighbourhoods. This may impact purchasing, consumption and cultural norms related to eating behaviours and may therefore work against elimination of the known socio-economic gradient in obesity levels. Reform of supermarket stocking practices may represent an effective means of obesity prevention.
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Cempaka, Laras, Tubagus Emir Abdul Hakim, and Wayudi David. "Consumer Acceptance on Chocolate Drink Made with a Mixture of Commercial Cocoa Powder and Unfermented Cocoa Powder." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 37, no. 2 (August 1, 2021): 126–36. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v37i2.479.
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Cocoa is one of the foods that contains polyphenol-rich compounds that act as antioxidants. The processing of cocoa into chocolate products generallycauses a decrease in the number of polyphenols. In the development of chocolate beverage products, it is necessary to evaluate sensory evaluation. The purposeof this study was to determine consumer acceptance, total phenolic content (TPC) and antioxidant activity of chocolate drinks made from commercial cocoa powderadded with unfermented cocoa powder. Seventy-five panellist (17-23 years old) contributed to the consumer acceptance of four samples of chocolate drinks witha ratio of commercial cocoa powder: unfermented cocoa powder = 100%:0%, 90%:10%, 80%:20%, 70%:30%. The sample than was analyzed for its antioxidantactivity using the ascorbic acid equivalent antioxidant capacity and total phenolic content using the Folin-Ciocalteau method. The results showed that the sample witha composition of 100% commercial fermented cocoa had the highest value on each sensory attribute. It had the highest TPC (321.235 mg gallic acid equivalent),antioxidant activity (982 ppm), and inhibition percentage (46%), respectively. Addition of the unfermented cocoa powder composition showed a decrease in the level ofconsumer preference. However, the addition did not significantly affect the total phenolic content, but slightly increased the antioxidant activity. The use of unfermentedcocoa powder for mixing components that are not processed standardly has not been well received by consumers, proper processing of unfermented cocoa powderis required if the polyphenol compound is desired.
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Coelho, Natália de Lima Pereira, Diana Barbosa Cunha, Ana Paula Pereira Esteves, Elisa Maria de Aquino Lacerda, and Mariza Miranda Theme Filha. "Dietary patterns in pregnancy and birth weight." Revista de Saúde Pública 49 (2015): 1–10. http://dx.doi.org/10.1590/s0034-8910.2015049005403.
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OBJECTIVE To analyze if dietary patterns during the third gestational trimester are associated with birth weight.METHODS Longitudinal study conducted in the cities of Petropolis and Queimados, Rio de Janeiro (RJ), Southeastern Brazil, between 2007 and 2008. We analyzed data from the first and second follow-up wave of a prospective cohort. Food consumption of 1,298 pregnant women was assessed using a semi-quantitative questionnaire about food frequency. Dietary patterns were obtained by exploratory factor analysis, using the Varimax rotation method. We also applied the multivariate linear regression model to estimate the association between food consumption patterns and birth weight.RESULTS Four patterns of consumption – which explain 36.4% of the variability – were identified and divided as follows: (1) prudent pattern (milk, yogurt, cheese, fruit and fresh-fruit juice, cracker, and chicken/beef/fish/liver), which explained 14.9% of the consumption; (2) traditional pattern, consisting of beans, rice, vegetables, breads, butter/margarine and sugar, which explained 8.8% of the variation in consumption; (3) Western pattern (potato/cassava/yams, macaroni, flour/farofa/grits, pizza/hamburger/deep fried pastries, soft drinks/cool drinks and pork/sausages/egg), which accounts for 6.9% of the variance; and (4) snack pattern (sandwich cookie, salty snacks, chocolate, and chocolate drink mix), which explains 5.7% of the consumption variability. The snack dietary pattern was positively associated with birth weight (β = 56.64; p = 0.04) in pregnant adolescents.CONCLUSIONS For pregnant adolescents, the greater the adherence to snack pattern during pregnancy, the greater the baby’s birth weight.
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Biltoft-Jensen, Anja, Jeppe Matthiessen, Karin Hess Ygil, and Tue Christensen. "Defining Energy-Dense, Nutrient-Poor Food and Drinks and Estimating the Amount of Discretionary Energy." Nutrients 14, no. 7 (April 1, 2022): 1477. http://dx.doi.org/10.3390/nu14071477.
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Overconsumption of energy provided by energy-dense, nutrient-poor (EDNP) food and drinks increases the risk of unhealthy weight gain and of obesity-related health outcomes. The aim of this study was to develop a nutrient profiling model for classifying EDNP food and drinks and to estimate the amount of discretionary energy for EDNP food and drinks in a recommended diet. A stepwise approach was used first to develop a nutrient profiling model for classifying EDNP food and drinks and then to estimate the amount of discretionary energy in a recommended diet using diet modeling. The nutrition profiling model comprised 24 macro- and micronutrients and energy density. The model classified 67% of 1482 foods and 73% of 161 drinks correctly as EDNP food and drinks compared with an expert-adjusted model. Sweets, chocolate, cake, cookies and biscuits, sweet and salty snacks, sugar-sweetened and artificially sweetened drinks, and alcoholic drinks were classified as EDNP food and drinks. The estimated amount of discretionary energy for EDNP food and drinks was 4–6% of the energy requirements for 4–75-year-old Danes. It seems prudent to have special attention on EDNP food and drinks in dietary guidelines and future public health initiatives to avoid overconsumption of energy.
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Hariyati, Y., and M. B. Alfiansyah. "The factors that influence consumption of chocolate drinks in Jember regency." IOP Conference Series: Earth and Environmental Science 759, no. 1 (May 1, 2021): 012062. http://dx.doi.org/10.1088/1755-1315/759/1/012062.
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Muktiningrum, Tyas Arie, Gusti Fauza, Setyaningrum Ariviani, Dimas R. A. Muhammad, and Dian Rachmawanti Affandi. "Sensory profile analysis of chocolate drinks using quantitative descriptive analysis (QDA)." E3S Web of Conferences 344 (2022): 04005. http://dx.doi.org/10.1051/e3sconf/202234404005.
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This study aims to analyse the sensory profile of a low-fat chocolate drink. The chocolate drink is being developed in laboratory of food science and technology department at Universitas Sebelas Maret. The QDA was applied to characterize the sensory profile of the developed product (sample D) and four commercial products (sample A, B, C, and E). 13 panellists were trained to evaluate those samples based on appearance, odour, flavour, basic taste and texture. Further, ANOVA was utilized to differentiate the samples, while PCA and Spider web were applied to analyse the sensory profile of the samples. The results showed that sample D was quite similar to sample A (dominated by cocoa aroma, cocoa flavour, sandiness, undissolved particles, colour, white-cream layer, thickness texture and bitter taste), whereas sample C had similar characteristic to sample E (represented by milky aroma, milky flavour, vanilla flavour and creamy texture). Meanwhile, sample B differed from others for representing malt odour and malt flavour attributes. It is implied from the result that sample A would be the potential competitor for the developed product since they may be in the same market segmentation. Therefore, the strategy of improving the developed product should take a look at the sensory attributes of sample A as a benchmarking.
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Yakunina, E. S., A. T. Vasyukova, E. A. Dukhan, S. R. Ignatenko, and A. M. Shirokov Shirokov. "Confectionery and drinks with natural and “hidden” sugar." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 1 (January 1, 2021): 21–25. http://dx.doi.org/10.33920/igt-2101-03.
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This article presents research on the type and content of sugars in confectionery and beverages sold in retail enterprises. Shown is an assortment of sugar substitutes used in the manufacture of chocolate, marshmallows, juices, which contain less calories compared to the dose of sugar needed to achieve the same intensity of sweet taste. The most widely used natural sugar substitutes are fructose, sorbit (E420), xylitol (E967), stevia and artifi cial saccharine (E954), cyclamate (E952), erythrit, aspartame (E951), sucralose, acesulfame K, taumatin. Definition of sucrose in eight samples was carried outby GOST 5903-89. Established: most foods and beverages positioned as 'proper nutrition' contain elevated sugar content.
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Mazo Rivas, Juan Camilo, Melanie Dietze, Susann Zahn, Yvonne Schneider, and Harald Rohm. "Diversity of sensory profiles and physicochemical characteristics of commercial hot chocolate drinks from cocoa powders and block chocolates." European Food Research and Technology 244, no. 8 (March 10, 2018): 1407–14. http://dx.doi.org/10.1007/s00217-018-3054-z.
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Araujo, Tamara Teodoro, Samanta Mascarenhas Moraes, Thamyris de Souza Carvalho, Larissa Tercilia Grizzo, and Marilia Afonso Rabelo Buzalaf. "Estimated Dietary Fluoride Intake by 24-Month-Olds from Chocolate Bars, Cookies, Infant Cereals, and Chocolate Drinks in Brazil." International Journal of Environmental Research and Public Health 20, no. 4 (February 11, 2023): 3175. http://dx.doi.org/10.3390/ijerph20043175.
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The use of fluoride (F) in the prevention of dental caries is established. However, a high amount of F intake during tooth development can cause dental fluorosis The aim of this study was to analyze variations in F concentrations in chocolate bars (CB), chocolate cookies (CC), infant cereals (IC), and chocolate milk drinks (CD) to determine the daily intake of F from different sources by children at the age of risk for developing dental fluorosis. Distinct brands of CB, CC, IC, and CD were analyzed. Fluoride was separated by hexamethyldisiloxane-facilitated diffusion. Analysis was made in triplicate with an F ion-specific electrode. F ingestion (mg/kg body weight) was evaluated with the suggested consumption (0.05–0.07 mg/kg/day) for children aged 24 months (12 kg). The concentrations for all the analyzed products ranged from 0.025 to 1.827 µg/g F. The mean (range) F concentrations were CB= 0.210 ± 0.205 µg/g (0.073–0.698, n = 8), CC = 0.366 ± 0.416 µg/g (0.320–1.827, n = 9), IC = 0.422 ± 0.395 µg/g (0.073–1.061, n = 5), and CD = 0.169 ± 0.170 µg/mL (0.025–0.443, n = 12). The products that had the highest concentration in the categories CB, CC, IC, and CD, respectively, were Nescau-Ball (0.698 µg/g), Passatempo (1.827 µg/g), Milnutri (1.061 µg/g), and Toddynho (0.443 µg/mL). The consumption of only one unit of Toddynho (CD) is equivalent to more than 11% of the maximum suggested daily intake for a 24-month-old child (0.07 mg/kg body weight). When one product from each category is consumed together only once a day, this consumption is equivalent to approximately 24% of the suggested daily intake of fluoride for a 24-month-old child. The presence of high levels of fluoride in certain products suggests that they play a significant role in overall fluoride intake. It is crucial to closely monitor the fluoride content of food and drinks that are consumed by children who are at risk for dental fluorosis, and for product labels to clearly display the fluoride concentrations.
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Yong, Heng Yaw, Zalilah Mohd Shariff, Barakatun Nisak Mohd Yusof, Zulida Rejali, Yvonne Yee Siang Tee, Jacques Bindels, and Eline M. van der Beek. "Beverage Intake and the Risk of Gestational Diabetes Mellitus: The SECOST." Nutrients 13, no. 7 (June 27, 2021): 2208. http://dx.doi.org/10.3390/nu13072208.
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The contribution and impact of beverage intake to total nutrient and energy intake may be substantial. Given the link between lifestyle, diet, and the risk of pregnancy complications, this study investigated the association between the quantity and types of beverages with gestational diabetes mellitus (GDM) risk. The study included 452 women from the Seremban Cohort Study (SECOST). The mean energy by beverage intake was 273 ± 23.83 kcal/day (pre-pregnancy), 349 ± 69.46 kcal/day (first trimester) and 361 ± 64.24 kcal/day (second trimester). Women significantly increased intake of maternal milks and malted drinks, but significantly reduced the intake of carbonated drinks and other drinks from before until the second trimester of pregnancy. For chocolate drinks, carbonated drinks, and soy milk, women increased intake from pre-conception to the first trimester, but reduced their intake from the first to the second trimester. While higher intake of cultured-milk drinks was associated with an increased risk of GDM, higher fruit juice intake was associated with a lower risk of GDM. However, these associations were only observed for intake prior to pregnancy and during the first trimester. Further research is needed to corroborate these findings and investigate the contributions of different beverages to overall diet quality as well as adverse health outcomes during pregnancy.
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Nenycz-Thiel, Magda, and Jenni Romaniuk. "How far is too far?" European Journal of Marketing 53, no. 1 (January 7, 2019): 108–20. http://dx.doi.org/10.1108/ejm-04-2017-0273.
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PurposeRetailers are increasingly adding banks, gas stations, mobile services and even real estate agencies to their portfolio and branding these new ventures with the retailer name, such as Tesco Bank or Asda Money. The purpose of this paper is to test the ability of a retailer brand to stretch from traditional packaged goods categories to very different categories such as banking.Design/methodology/approachUsing data from an online survey collected from 953 UK grocery buyers, this paper examines consumers’ behaviour towards UK retailer brands across four categories: soft drinks, chocolate, fuel and banking.FindingsThe results show that cross-category retailer brand purchasing is stronger between categories with similar buying behaviour (e.g. soft drinks and chocolate) than in categories with very different buying behaviour (e.g. soft drinks and banking). The behavioural spill over effects are stronger for retailer brands from the same chain and persist even for unrelated categories. However, apart from fuel, the strongest cross-purchasing occurs across competing retailer-branded offers within the same category.Research limitations/implicationsThe main implication of this study is that behavioural spill overs for retailer brands are possible even between unrelated categories. The finding about the effects being strongest within a given chain implies that umbrella branded strategy is a key to take advantage of the effects.Practical implicationsThese findings extend past literature about the cross-category buying of umbrella branded store brands to very different categories. This paper highlights the challenges retailers face regarding their ability to extend the retailer brand across categories. The findings also provide insights for cross-selling retailer brands in unrelated categories to current store brand buyers.Originality/valueThis is the first study to examine the use of retailer brands across a wide spectrum of categories from Soft Drinks to Fuel.
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Murray, John B. "Psychophysiological Aspects of Caffeine Consumption." Psychological Reports 62, no. 2 (April 1988): 575–87. http://dx.doi.org/10.2466/pr0.1988.62.2.575.
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Caffeine may be the psychoactive compound most widely used in the United States. Caffeine appears in coffee, tea, cola drinks, chocolate bars and cocoa, cold and diet medications, and sleep-prevention compounds; the amount of caffeine varies in different substances and according to preparations. Research on caffeine's effects on alcoholic drinks, alertness, anxiety, heart rate, performance, and sleep is reviewed. Caffeine is usually not harmful, although long-range effects of caffeine have not been thoroughly investigated. Caffeine's effects often have been studied by means of ingestion of coffee but substances other than caffeine may be active in coffee and tea. The placebo effect contributes to some of the effects experienced by coffee-caffeine users.
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Tunc, Emine Sen, Sule Bayrak, Ahmet Umut Guler, and Nuray Tuloglu. "The Effects of Children's Drinks on the Color Stability of Various Restorative Materials." Journal of Clinical Pediatric Dentistry 34, no. 2 (December 1, 2009): 147–50. http://dx.doi.org/10.17796/jcpd.34.2.953q255621436788.
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Objective: To evaluate the effects of exposure to various children's drinks on the color stability of different esthetic restorative material commonly used in pediatric dentistry. Study Design: Cylindrical specimens(15×2mm) were prepared from four different restorative materials (Fuji IX, Fuji II LC, Dyract Extra, and Filtek Z250). For each material, 20 specimens were prepared and divided into four groups. Each group was stored in a different solution (distilled water, chocolate milk, cola, grape juice) for 24 hours. A colorimeter was used to measure the color of each specimen both before and after staining. Color change (ΔE*) was calculated, and data was analyzed using two-way ANOVA and Tukey HSD tests. Results: For all restorative materials, the lowest ΔE* values were recorded for specimens stored in distilled water (0.42), followed by chocolate milk (0.88), grape juice (3.45) and cola (3.97). Among the four restorative materials tested,Fuji II LC showed the most color change (3.71) and Fuji IX the least (1.33). There were statistically significant differences among above groups (p<0.05). Conclusions: ΔE* values were acceptable for all materials tested, with the exception of Fuji II LC. Therefore, the use of RMGIC should be avoided in anterior restorations in children due to esthetic reasons.
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MARTIN, Christophe, and Eric NEYRAUD. "Impact of Very Hot Drink Consumption Habits, Age, and Sex, on Taste Sensitivity." Foods 10, no. 5 (May 20, 2021): 1139. http://dx.doi.org/10.3390/foods10051139.
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The temperature range for consuming hot drinks includes temperatures that can damage cells on the tongue. We hypothesized that the consumption of very hot drinks can lead to a decrease in the ability to perceive low concentrations of tastants. We evaluated the ability to perceive low concentrations of five prototypical sapid compounds in 42 women and 40 men aged 18–65. A questionnaire made it possible to collect the usual frequencies (number of unit/day) and consumption temperature levels (medium hot/very hot) for four very common hot drinks (coffee, tea, herbal infusions, and hot chocolate). Our results showed that subjects who consumed very hot drinks (versus medium hot) were less sensitive to sweet (p = 0.020) and salty (p = 0.046) tastes. An aggravating effect of high consumption frequencies was only shown for sweet taste (p = 0.036). Moreover, our data also showed that women were more sensitive than men to sour, bitter, and umami tastes (p values < 0.05), as well as that taste sensitivity decreases with age, especially after 50 years old (all tastes; p values < 0.05). These findings strengthen our knowledge about the influence of sex and age on taste sensitivity, and they provide knowledge on the influence of consumption habits related to hot drinks on taste sensitivity.
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McEwen, Bradley. "The Influence of Diet and Nutrients on Platelet Function." Seminars in Thrombosis and Hemostasis 40, no. 02 (February 4, 2014): 214–26. http://dx.doi.org/10.1055/s-0034-1365839.
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Cardiovascular disease (CVD) is the leading cause of death worldwide. Platelet activation and aggregation play an integral role in hemostasis and thrombosis. Diets and nutrients play a potential role in modifying CVD progression, particularly in platelet function, and have the potential of altering platelet function tests. Diets such as Mediterranean diet, high in omega-3 polyunsaturated fatty acids (PUFA), and vegetarian diets have inverse relationships with CVD. Dark chocolate, foods with low glycemic index, garlic, ginger, omega-3 PUFA, onion, purple grape juice, tomato, and wine all reduce platelet aggregation. Dark chocolate and omega-3 PUFA also reduce P-selectin expression. In addition, dark chocolate reduces PAC-1 binding and platelet microparticle formation. Berries inhibit platelet function (PFA-100). Energy drinks have been shown to increase platelet aggregation and caffeine increases platelet microparticle formation. Therefore, repeat testing of platelet function may be required, not only after exclusion of known antiplatelet medications but also potentially after exclusion of dietary substances/nutrients that could have plausibly affected initial test data.
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Kontsevaya, AV, AE Imaeva, YA Balanova, AV Kapustina, J. Breda, JM Jewell, ER Salakhov, OM Drapkina, and E. Boyland. "The extent and nature of television food advertising to children and adolescents in the Russian Federation." Public Health Nutrition 23, no. 11 (May 27, 2020): 1868–76. http://dx.doi.org/10.1017/s1368980020000191.
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AbstractObjective:To assess the frequency, healthfulness and promotional techniques of television food advertising to children and adolescents in the Russian Federation.Design:A cross-sectional study was conducted to monitor food and beverage television advertising. For the five most popular TV channels among children and adolescents, TV broadcasts were recorded for two weekdays and two weekends (320 h) during March–May 2017. Recordings were screened for advertisements. Food advertisements were categorised by food categories and as either ‘permitted’ or ‘not permitted’ for advertising to children in accordance with World Health Organization Regional Office for Europe Nutrient Profile Model (NPM), and promotional techniques in advertisements were recorded.Results:Overall, 11 678 advertisements were coded. Across all channels, food and drink (19·2 %) were the most frequently advertised product type. The most common food categories advertised were beverages (except juices, milk drinks and energy drinks) (24·1 %); yoghurts and other dairy foods (15 %); and chocolate and confectionery (12·3 %). A majority (64·2 %) of food and drink products advertised should not be permitted for advertising to children according to the NPM. The most frequently used persuasive appeals in the food advertisements were low price (15·4 %), product novelty (11·8 %) and enjoyment (10·0 %).Conclusions:Children and adolescents in the Russian Federation are likely exposed to a substantial number of unhealthy food advertisements. There is a need to consider policies to restrict children’s exposure to unhealthy food advertising on television in the Russian Federation.
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Cameron, Adrian J. "The shelf space and strategic placement of healthy and discretionary foods in urban, urban-fringe and rural/non-metropolitan Australian supermarkets." Public Health Nutrition 21, no. 03 (November 16, 2017): 593–600. http://dx.doi.org/10.1017/s1368980017003019.
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AbstractObjectiveSupermarkets are a key influence on eating behaviours, but it is unknown if the promotion of food within stores varies on a geographic gradient from urban, to urban-fringe and non-metropolitan areas. The present study aimed to assess the shelf space and strategic placement of healthy and discretionary foods in each of urban, urban-fringe and non-metropolitan Australian supermarkets.Design/SettingIn-store audits were conducted in stores from one of the two major Australian supermarket chains in urban (n19), urban-fringe (n20) and non-metropolitan (n26) areas of Victoria. These audits examined selected food items (crisps/chips, chocolate, confectionery, soft drinks/sodas, fruits and vegetables) and measured the shelf space and the proportion of end-of-aisle and cash register displays containing these products. Store size was measured as the sum of aisle length. Differences in the supermarket food environment with respect to location were assessed, before and after adjustment for neighbourhood socio-economic position.ResultsThe strategic placement of discretionary foods was commonly observed in all supermarkets. Adjusting for store size (larger in urban-fringe and rural areas), urban stores had greater shelf space devoted to fruits and vegetables, and less checkouts with soft drinks, than urban-fringe and rural/non-metropolitan areas. Differences remained following adjustment for neighbourhood socio-economic position. No clear pattern was observed for end-of-aisle displays, or the placement of chocolate and confectionery at checkouts.ConclusionsThe shelf space of healthy and discretionary foods in urban-fringe and rural stores parallels the prevalence of overweight and obesity in these areas. Interventions in urban-fringe and rural stores targeting the shelf space of healthy foods and the placement of soft drinks at key displays may be useful obesity prevention initiatives.
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Ősz, Bianca-Eugenia, George Jîtcă, Ruxandra-Emilia Ștefănescu, Amalia Pușcaș, Amelia Tero-Vescan, and Camil-Eugen Vari. "Caffeine and Its Antioxidant Properties—It Is All about Dose and Source." International Journal of Molecular Sciences 23, no. 21 (October 28, 2022): 13074. http://dx.doi.org/10.3390/ijms232113074.
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Caffeine is the most frequently used substance with a central nervous system stimulant effect, but its consumption is most often due to the intake of foods and drinks that contain it (coffee, tea, chocolate, food supplements with plant extracts of Guarana, Mate herba, Cola nuts). Due to its innocuity, caffeine is a safe xanthine alkaloid for human consumption in a wide range of doses, being used for its central nervous stimulating effect, lipolytic and diuresis-enhancing properties, but also as a permitted ergogenic compound in athletes. In addition to the mechanisms that explain the effects of caffeine on the targeted organ, there are many proposed mechanisms by which this substance would have antioxidant effects. As such, its consumption prevents the occurrence/progression of certain neurodegenerative diseases as well as other medical conditions associated with increased levels of reactive oxygen or nitrogen species. However, most studies that have assessed the beneficial effects of caffeine have used pure caffeine. The question, therefore, arises whether the daily intake of caffeine from food or drink has similar benefits, considering that in foods or drinks with a high caffeine content, there are other substances that could interfere with this action, either by potentiating or decreasing its antioxidant capacity. Natural sources of caffeine often combine plant polyphenols (phenol-carboxylic acids, catechins) with known antioxidant effects; however, stimulant drinks and dietary supplements often contain sugars or artificial sweeteners that can significantly reduce the effects of caffeine on oxidative stress. The objective of this review is to clarify the effects of caffeine in modulating oxidative stress and assess these benefits, considering the source and the dose administered.
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Michailidis, Georgios F., Ioannis-Angelos I. Thamnopoulos, Dimitrios J. Fletouris, and Apostolos S. Angelidis. "Synergistic, bacteriostatic effect of propolis and glycerol against Listeria monocytogenes in chocolate milk under refrigerated storage." Food Science and Technology International 27, no. 1 (June 9, 2020): 46–55. http://dx.doi.org/10.1177/1082013220929150.
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Propolis ethanolic extracts, with or without glycerol, were added into pasteurized, non-fat chocolate milk, which was artificially contaminated with Listeria monocytogenes. The addition of propolis ethanolic extracts dissolved into glycerol led to a definite anti-listerial effect in milk stored at 4 ℃, with both propolis concentrations tested (2 or 4 mg of dry propolis ethanolic extract per milliliter of chocolate milk) leading to inhibition of L. monocytogenes growth throughout 20 days of storage. The combined addition of propolis ethanolic extracts with glycerol was also effective in significantly reducing the rate of growth of L. monocytogenes in chocolate milk stored under improper (10 ℃) refrigeration storage conditions (more than five-fold increase in the generation time of L. monocytogenes compared to control trials). Finally, the combined addition of a deodorized propolis ethanolic extract with glycerol resulted in a significant anti-listerial effect upon storage of contaminated milk at 4 ℃ (more than three-fold increase in the generation time of L. monocytogenes compared to controls) and in a smaller anti-listerial effect upon milk storage at 10 ℃ (two-fold increase in the generation time of the pathogen compared to controls). Of note, chocolate milk containing deodorized propolis ethanolic extract and glycerol received a positive consumer acceptability score on the nine-point hedonic scale (median acceptability score of “7”). Hence, propolis may possess a promising role as a natural anti-listerial preservative in dairy drinks.
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Hall, A., K. Short, M. Saltmarsh, L. Fielding, and A. Peters. "Development of a Microbial Population within a Hot-Drinks Vending Machine and the Microbial Load of Vended Hot Chocolate Drink." Journal of Food Science 72, no. 7 (September 2007): M263—M266. http://dx.doi.org/10.1111/j.1750-3841.2007.00473.x.
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Palla, Luigi, Andrew Chapman, Eric Beh, Gerda Pot, and Eva Almiron-Roig. "Where Do Adolescents Eat Less-Healthy Foods? Correspondence Analysis and Logistic Regression Results from the UK National Diet and Nutrition Survey." Nutrients 12, no. 8 (July 27, 2020): 2235. http://dx.doi.org/10.3390/nu12082235.
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This study investigates the relationship between the consumption of foods and eating locations (home, school/work and others) in British adolescents, using data from the UK National Diet and Nutrition Survey Rolling Program (2008–2012 and 2013–2016). A cross-sectional analysis of 62,523 food diary entries from this nationally representative sample was carried out for foods contributing up to 80% total energy to the daily adolescent’s diet. Correspondence analysis (CA) was used to generate food–location relationship hypotheses followed by logistic regression (LR) to quantify the evidence in terms of odds ratios and formally test those hypotheses. The less-healthy foods that emerged from CA were chips, soft drinks, chocolate and meat pies. Adjusted odds ratios (99% CI) for consuming specific foods at a location “other” than home (H) or school/work (S) in the 2008–2012 survey sample were: for soft drinks, 2.8 (2.1 to 3.8) vs. H and 2.0 (1.4 to 2.8) vs. S; for chips, 2.8 (2.2 to 3.7) vs. H and 3.4 (2.1 to 5.5) vs. S; for chocolates, 2.6 (1.9 to 3.5) vs. H and 1.9 (1.2 to 2.9) vs. S; and for meat pies, 2.7 (1.5 to 5.1) vs. H and 1.3 (0.5 to 3.1) vs. S. These trends were confirmed in the 2013–2016 survey sample. Interactions between location and BMI were not significant in either sample. In conclusion, public health policies to discourage less-healthy food choices in locations away from home and school/work are warranted for adolescents, irrespective of their BMI.
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Vine, Michelle M., Julianne Vermeer, Leonardo Romano, Daniel W. Harrington, Alexandra E. Butler, Karen A. Patte, Katelyn M. Godin, and Scott T. Leatherdale. "Secondary School Nutrition Policy Compliance in Ontario and Alberta, Canada: A Follow-Up Study Examining Vending Machine Data from the COMPASS Study." International Journal of Environmental Research and Public Health 18, no. 7 (April 6, 2021): 3817. http://dx.doi.org/10.3390/ijerph18073817.
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(1) Objective: To longitudinally assess food and beverages sold in vending machines in secondary schools (grades 9–12) participating in the COMPASS study (2015/2016 and 2018/2019) and (2) to examine if patterns and trends observed in previous years (2012/2013 to 2014/2015) are consistent with lack of policy compliance in Ontario and Alberta, Canada. (2) Methods: Policy compliance was assessed through comparing nutritional information on drink (e.g., sports drinks) and snack (e.g., chocolate bars) products in vending machines to Policy and Program Memorandum (P/PM) 150 in Ontario (required policy) and the Alberta Nutrition Guidelines for Children and Youth (recommended policy). Longitudinal results and descriptive statistics were calculated. (3) Results: Longitudinal results indicate that between Y4 (2015/2016) and Y7 (2018/2019), snack and drink vending machines remained mostly non-compliant in Ontario and Alberta, with a small proportion of Ontario drink machines changing from non-compliant to compliant. At the school level, descriptive results indicate the proportion of Ontario schools with policy-compliant snack and drink machines decreased between Y4 and Y7. Alberta schools were non-compliant for drink and snack machines. (4) Conclusions: Secondary schools continue to be non-compliant with provincial policies. School nutrition policies need to be simplified in order to make it easier for schools to be compliant. Enforcement of compliancy is also an area that deserves consideration.
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ANDREOLI, Cristiana Santos, Sarah Aparecida RIBEIRO-VIEIRA, Poliana Cristina de Almeida FONSÊCA, Ana Vládia Bandeira MOREIRA, Sônia Machado Rocha RIBEIRO, and Sylvia do Carmo Castro FRANCESCHINI. "Markers of healthy eating habits, water intake, and constipation in children between 4 and 7 years of age." Revista de Nutrição 31, no. 4 (August 2018): 363–72. http://dx.doi.org/10.1590/1678-98652018000400002.
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ABSTRACT Objective To evaluate the association between diet and constipation in children between four and seven years of age. Methods A cross-sectional study with 152 children between 4 and 7 years of age residing in Viçosa, Brazil. Constipation was defined in accordance with the Rome IV diagnostic criteria. Dietary habits were evaluated based on the frequency of food intake using a food diary for three days. Dietary analysis considered foods deemed healthy and unhealthy which could be associated with constipation, as well as the children’s consumption of fruits and vegetables. The amounts of fiber and water consumed were also rated as adequate or inadequate. As part of the analyses, Student’s t-test and the chi-square test were performed with a significance level of p<0.05. Results The prevalence of constipation was 32.2%. Constipation was more common among children who did not consume fruits (p=0.020) or greens (p=0.002), as well as among children who consumed “instant” chocolate drinks (p=0.033). An association was found between the frequent consumption of fried food (p=0.020), a daily water intake lower than 600mL, and constipation (p=0.028). Conclusion Unhealthy eating habits among children, such as the lack of fruit and greens intake and the consumption of “instant” chocolate drinks and fried foods, were found to be positively correlated with constipation. The low fruit and vegetable consumption observed herein reflects the need for changes in children’s eating habits and the implementation of measures to promote the intake of healthy foods.
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Higashi. "Coffee and Endothelial Function: A Coffee Paradox?" Nutrients 11, no. 9 (September 4, 2019): 2104. http://dx.doi.org/10.3390/nu11092104.
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Coffee is a popular beverage throughout the world. Coffee contains various chemical compounds (e.g., caffeine, chlorogenic acids, hydroxyhydroquinone, kahweol, cafestol, and complex chemical mixtures). Caffeine is also the most widely consumed pharmacological substance in the world and is included in various beverages (e.g., coffee, tea, soft drinks, and energy drinks), products containing chocolate, and drugs. The effects of coffee and caffeine on cardiovascular diseases remain controversial. It is well known that there are J-curve-type or U-curve-type associations of coffee consumption with cardiovascular events including myocardial infarction and stroke. However, there is little information on the direct and indirect effects of coffee consumption on endothelial function in humans. It is likely that the coffee paradox or caffeine paradox exists the association of coffee intake with cardiovascular diseases, cardiovascular outcomes, and endothelial function. This review focusses on the effects of coffee and caffeine on endothelial function from molecular mechanisms to clinical perspectives.
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Linssen, J. P. H., J. L. G. M. Janssens, J. C. E. Reitsma, and J. P. Roozen. "Sensory analysis of polystyrene packaging material taint in cocoa powder for drinks and chocolate flakes." Food Additives and Contaminants 8, no. 1 (January 1991): 1–7. http://dx.doi.org/10.1080/02652039109373950.
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Ramadhan, Dilkhosh, Arazoo Tahir, and Rebar Abdullah. "Dietary Habits among Medical Science Students in Duhok City." Erbil Journal of Nursing and Midwifery 4, no. 2 (November 30, 2021): 69–75. http://dx.doi.org/10.15218/ejnm.2021.08.
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Background and objectives: Students at the university level are more exposed to changes in physical and social status and lifestyle changes, which will affect students’ eating habits. This study aimed to assess dietary habits among medical science students in Duhok city. Methods: A descriptive cross-sectional study was conducted from 20th January 2019 to 28th April 2019. The cluster sampling procedure enrolled 359 medical science students aged 18-26 years from five medical science colleges in Duhok city. Dietary habits were obtained by direct interview. The questionnaire consists of three parts: socio-demographic characteristics, questions regarding main meals, and measuring dietary habits using a Likert scale. Data were analyzed using SPSS version 23. Results: Most of the study participants were males 56.8% with a mean age was 21 years. Slightly more than half of the students 52% claimed they ate three main meals every day and about 11% skipped it. About 45% of the participants ate breakfast every day. The most frequently eaten meals and beverages among students were soft drinks 80%, rice 80%, snacks 72%, and sweats/chocolate 70%. Decreased intake of fruits 60%, vegetables 50%, and dairy products 38% were observed. There were significant differences among males and females in food consumption and beverages namely, sports drinks, eggs, cheese, red meat, chips, and sweets/chocolate. Conclusion: The current study indicated that skipping meals was typical among students. Most students had unhealthy food habits and behaviors according to the standard recommendations for eating and drinking daily. The assessment of dietary habits as a part of the health component can serve as a screening tool to identify adult students to improve their well-being and dietary habits.
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Pieter, Marsiline, and B. M. Wara Kushartanti. "Pengaruh air mineral, air berglukosa mineral, susu coklat terhadap hidrasi dan kadar glukosa darah." Jurnal Pedagogi Olahraga dan Kesehatan 3, no. 1 (May 16, 2022): 25–38. http://dx.doi.org/10.21831/jpok.v3i1.18006.
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Penelitian untuk mengungkapkan: (1) pengaruh minuman terhadap status hidrasi dan kadar glukosa darah; (2) pengaruh air mineral, air berglukosa mineral, dan susu cokelat terhadap status hidrasi dan kadar glukosa darah, dan (3) perbedaan pengaruh ketiga minuman terhadap status hidrasi dan kadar glukosa darah. Metode pra eksperimen. Populasi Atlet karate 21 orang. Instrumen BJ urine clinitek analyzer dan kadar glukosa darah gluko DrTm. Teknik analisis data ANOVA satu jalur α = 0,05. Hasil menunjukkan: (1) Ada perbedaan berat badan setelah minum air mineral, air berglukosa mineral, dan susu coklat; (2) Pemberian air mineral setelah minum belum bisa mengembalikan kadar glukosa darah; (3) Ada perbedaan air mineral, air berglukosa mineral, dan susu cokelat dalam mengembalikan status hidrasi dan kadar glukosa darah, yaitu. (a) Air putih belum dapat mengembalikan kadar glukosa atlet; (b) Tidak ada perbedaan antara air berglukosa mineral dan susu cokelat. The impact of mineral water, glucose mineral water, and chocolate milk on hydration and blood glucose levels Abstract: Research to reveal: (1) the effect of drinking on hydration status and blood glucose levels; (2) the effect of mineral water, mineral glucose water, and chocolate milk on hydration status and blood glucose levels, and (3) different effects of the three drinks on hydration status and blood glucose levels. Pre-experimental method. The population of karate athletes is 21 people. BJ instrument clinical urine analyzer and blood glucose levels glucose DrTm. One-way ANOVA data analysis technique = 0.05. The results showed: (1) There was a difference in body weight after drinking mineral water, mineral glucose water, and chocolate milk; (2) Giving mineral water after drinking has not been able to restore blood glucose levels; (3) There are differences in mineral water, mineral glucose water, and chocolate milk in restoring hydration status and blood glucose levels, namely. (a) Water has not been able to restore the athlete's glucose level; (b) There is no difference between mineral glucose water and chocolate milk.
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Błaszczyk-Bębenek, Ewa, Paweł Jagielski, and Małgorzata Schlegel-Zawadzka. "Caffeine Consumption in a Group of Adolescents from South East Poland—A Cross Sectional Study." Nutrients 13, no. 6 (June 18, 2021): 2084. http://dx.doi.org/10.3390/nu13062084.
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Caffeine is the most common psychoactive substance available to adults, as well as to children and adolescents. The safety of its use in younger age groups requires further research. The aim of this study was to evaluate caffeine intake, to identify products and drinks that are the main sources of caffeine intake in the diet of the subjects and the risk of excessive caffeine intake with the diet of adolescents, stratified by gender. A cross-sectional study was conducted among 508 adolescents aged 16–18 years from southern Poland. Black tea, cola-based soft drinks and milk chocolate were the most frequently consumed products containing caffeine in the diet of the examined persons. The average caffeine intake was 95.54 mg/day (1.54 mg/kg b.w.). In 12.2% of the subjects the dose of 3 mg/kg b.w./day was exceeded, and in over 41.3% the dose causing sleep disorders was exceeded. The dose causing anxiety was also exceeded in 18.1% of the respondents, significantly more often in girls than boys (p = 0.0487).
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Phillip, BB, AM Shittu, and OF Ashaolu. "Demand for non-alcoholic beverages among urban households in southwest Nigeria." African Journal of Food, Agriculture, Nutrition and Development 13, no. 58 (July 10, 2013): 7853–69. http://dx.doi.org/10.18697/ajfand.58.12020.
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This study examined the roles of income, prices and household demography in household demand for non-alcoholic beverages (NABs) in two cities – Abeokuta and Ibadan in Southwest Nigeria. The study was based on primary data obtained from a cross-section of 407 households (211 from Abeokuta and 198 from Ibadan) drawn by multistage sampling technique across six Local Government Areas (LGAs) and 60 National Population Commission (NPC) enumeration areas (EAs). A structured questionnaire was used to collect data on households NABs expenditure, income, prices and other relevant socio-economic variables. The data were analysed within the framework of a linear approximation of an Almost Ideal Demand System. The study found that an average household, consisting of five (5) members, expended an average N5, 235.89 per month on NABs (approximately US$34.21 at N153.06/US$1 exchange rate in 2010). The bulk (67%) of the NABs expenditures were devoted to purchase of dairy products (36%) and cocoa-based products used in preparing chocolate drinks (31%). The estimated income elasticity of demand for the six categories of NABs studied were positive while all the own price elasticity of demand were negative. Demand for dairy products and cocoa based drinks were found to be price elastic, while those of carbonated drinks, malt drinks, fruit juice and other NABs were price inelastic. Increase in education of the household heads was found to be associated with significant increase in the budget shares of dairy products (p<0.01) and fruit juice (p<0.10), but a significant reduction in budget shares of cocoa-based products (p<0.05), carbonated drinks (p<0. 01) and malt drinks (p<0.05). The study concludes that policies aimed at promoting increased demand and healthy choices of NABS must pay some attention to raising real income and increasing level of education among the citizenry. Profitability of business enterprises involved in dairies and cocoa-based products would also be better enhanced if the firms adopt cost saving strategies as against price hikes in a bid to enhance performance.
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Phillip, BB, AM Shittu, and OF Ashaolu. "Demand for non-alcoholic beverages among urban households in southwest Nigeria." African Journal of Food, Agriculture, Nutrition and Development 13, no. 58 (July 10, 2013): 7853–69. http://dx.doi.org/10.18697/ajfand.58.12020.
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This study examined the roles of income, prices and household demography in household demand for non-alcoholic beverages (NABs) in two cities – Abeokuta and Ibadan in Southwest Nigeria. The study was based on primary data obtained from a cross-section of 407 households (211 from Abeokuta and 198 from Ibadan) drawn by multistage sampling technique across six Local Government Areas (LGAs) and 60 National Population Commission (NPC) enumeration areas (EAs). A structured questionnaire was used to collect data on households NABs expenditure, income, prices and other relevant socio-economic variables. The data were analysed within the framework of a linear approximation of an Almost Ideal Demand System. The study found that an average household, consisting of five (5) members, expended an average N5, 235.89 per month on NABs (approximately US$34.21 at N153.06/US$1 exchange rate in 2010). The bulk (67%) of the NABs expenditures were devoted to purchase of dairy products (36%) and cocoa-based products used in preparing chocolate drinks (31%). The estimated income elasticity of demand for the six categories of NABs studied were positive while all the own price elasticity of demand were negative. Demand for dairy products and cocoa based drinks were found to be price elastic, while those of carbonated drinks, malt drinks, fruit juice and other NABs were price inelastic. Increase in education of the household heads was found to be associated with significant increase in the budget shares of dairy products (p<0.01) and fruit juice (p<0.10), but a significant reduction in budget shares of cocoa-based products (p<0.05), carbonated drinks (p<0. 01) and malt drinks (p<0.05). The study concludes that policies aimed at promoting increased demand and healthy choices of NABS must pay some attention to raising real income and increasing level of education among the citizenry. Profitability of business enterprises involved in dairies and cocoa-based products would also be better enhanced if the firms adopt cost saving strategies as against price hikes in a bid to enhance performance.
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Otemuyiwa, Israel Olusegun, Mary Funmilayo Williams, and Steve Adeniyi Adewusi. "Antioxidant activity of health tea infusions and effect of sugar and milk on in-vitro availability of phenolics in tea, coffee and cocoa drinks." Nutrition & Food Science 47, no. 4 (July 10, 2017): 458–68. http://dx.doi.org/10.1108/nfs-08-2016-0134.
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Purpose Tea contains high content of phenolics which are well-known to act as antioxidants. As such, there are claims that the consumption of infusion of tea could help ameliorate free radical-induced diseases; this therapeutic activity would depend on the amount of phenolics that is soluble and the amount that is absorbed and available for metabolic activity when consumed. The purpose of this study is to analyze the content of phenolics and antioxidant activity of some health tea and also to study the effect of addition of sugar and milk on in-vitro availability of phenolics in tea, cocoa and coffee drinks. Design/methodology/approach Seven brands of health tea, two brands of cocoa drink, one brand each of coffee, powdered milk and sugar were selected. The tea samples were analyzed for pH, titratable acidity, total phenol and antioxidant activity using Folin–Ciocalteau and 202-diphenyl-1-picryl-hydrazil 28DPPH-29-20 reagents. In-vitro simulated digestion modeling stomach and small intestine were carried out on tea infusion, coffee and cocoa drinks with or without sugar, and phenolic availability was analyzed. Findings The result indicated that pH, titratable acidity and total phenolics ranged from 4.5 to 5.6, 0.167 to 0.837 (as maleic acid) and 1.15 to 1.17 mg/g gallic acid equivalent, respectively. Black tea recorded the highest phenolic content, in-vitro phenolic availability and antioxidant activity. Addition of sugar to black tea and chocolate drink caused a significant decrease in the in-vitro available phenolics, while the addition of milk leads to a significant enhancement. Research limitations/implications The data obtained in this study can be used nutritionally and commercially to show the impact of adding sugar or milk on the content of phenolics and their bioavailability in-vitro. The study justifies the claim that tea could help ameliorate free radical-induced health defects. Practical implications Assessment of antioxidant activity of food should not be based only on the content of total phenolics but on the amount that is bioavailable in the body system when the food is consumed. Social implications Consumption of tea, cocoa and coffee drinks with milk and sugar have been found to enhance or inhibit phenolics. Therefore, the optimum level of these additives should be determined if the drinks were meant for therapeutic purposes. Originality/value Results obtained may provide some useful information for considering the bioavailability of phenolics present in tea and beverages in view of consumption/digestion in our body as well as interference of sugar and milk as the additives.
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Musaiger, Abdulrahman O., Mariam Al-Mannai, and Eman Abduljawad. "Association of oral hygiene habits and food intake with the risk of dental caries among undergraduate university women in Saudi Arabia." International Journal of Adolescent Medicine and Health 26, no. 4 (November 1, 2014): 585–89. http://dx.doi.org/10.1515/ijamh-2013-0337.
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Abstract Objective: The purpose of this study was to determine the risk of dental caries in relation to oral hygiene habits and food intake among women at university in Saudi Arabia. Methods: A sample of 935 undergraduate university women was selected from the King Abdulaziz University in Jeddah, Saudi Arabia. A previously pretested questionnaire was used to collect the data. Odds ratios were calculated to estimate the risk of dental caries associated with oral hygiene and food intake. Results: The findings revealed that women who cleaned their teeth three times or more per day mostly cleaned their teeth after intake of sweets and chocolates, and had no gingivitis were at less risk of dental caries than other women (p=0.029, p=0.000 and p=0.000, respectively). The intake of milk, fruit and vegetables on 4 days or more per week was found to protect against dental caries (odds ratios=0.34, 0.64 and 0.73, respectively), whereas the intake of chocolate and soft drinks for the same period was found to be a risk factor for dental caries (odds ratios=1.8 and 1.4, respectively). Conclusion: The results of this study are useful for public health intervention programs to combat dental caries in the Saudi community.