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Journal articles on the topic 'Food drinks'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Siti bella, Sofi Nabila Doni, Suci Cantika Azhara, Alga Dwi Destoarezkya, and Ahlun Nazi Siregar. "Akibat Diharamkannya Mengonsumsi Makanan dan Minuman yang Mengandung Alkohol dalam Islam Bagi Kesehatan Manusia." Nian Tana Sikka : Jurnal ilmiah Mahasiswa 2, no. 4 (2024): 126–33. http://dx.doi.org/10.59603/niantanasikka.v2i4.454.

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Food and drinks that contain alcohol are foods and drinks that are prohibited from consumption both in the Koran and health science. Formulation of the problem of the consequences of consuming food and drinks containing alcohol in Islam for human health. The aim of the research is to determine the consequences of consuming food and drinks containing alcohol in Islam for human health. The results of this research are that Islam prohibits consuming intoxicating foods and drinks. In Islam, food and drink are haram because they have very dangerous effects on humans. Apart from physical damage, alc

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Qibt, Alfi Salwa. "Hadits Larangan Tentang Meniup Makanan dan Minuman yang Panas." IJoIS: Indonesian Journal of Islamic Studies 2, no. 2 (2021): 159–79. http://dx.doi.org/10.59525/ijois.v2i2.37.

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The study aims to discuss the hadith about prohibitions against blowing out hot food and drink. The study is a kind of qualitative through library studies that apply the methods of takhrij and syarah hadith with an approach to health sciences. This study covers a general view of the ban on blowing out food and hot drinks, of hadith about blowing out foods and hot drinks, and hadith analysts about blowing out food and drink in relation to health ethics. The study concluded that a ban on blowing food and hot drinks was associated with health sciences, hadith's status shahih could thus be in Isla

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Kurniati, Ardesy Melizah, Arisman Arisman, and Minerva Riani Kadir. "The accuracy of food and drink cards as a tool for estimating total nutrients and calories intake." Jurnal Kedokteran Kesehatan : Publikasi Ilmiah Fakultas Kedokteran Universitas Sriwijaya 6, no. 3 (2019): 90–95. http://dx.doi.org/10.32539/jkk.v6i3.9414.

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Interview method in exploring foods and drinks intake require estimation tool. Household measuring instruments can be used, as well as of food photographs and three-dimension food models. The purpose of this study was to assess the accuracy of food and drink cards as a tool to estimate the portion of real food and drink. A total of 32 respondents participated in this study. Food records were collected then body weight and height of respondents were measured. In the following day, the respondents estimated the portion of the real foods and drinks compare to the cards. Fifty-one cards are consid

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Naska, Androniki, Vasiliki Bountziouka, and Antonia Trichopoulou. "Soft drinks: time trends and correlates in twenty-four European countries. A cross-national study using the DAFNE (Data Food Networking) databank." Public Health Nutrition 13, no. 9 (2010): 1346–55. http://dx.doi.org/10.1017/s1368980010000613.

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AbstractObjectiveTo evaluate time trends in the availability of soft drinks, to identify food choices associated with their consumption and to assess the relationship between socio-economic status and daily soft drink availability in a wide range of European countries.DesignData on food and beverage availability collected through the national household budget surveys and harmonized in the DAFNE (Data Food Networking) project were used. Averages and variability of soft drink availability were estimated and tests for time trends were performed. The daily availability of food groups which appear

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Aljefree, Najlaa M., and Ghada Talat Alhothali. "Exposure to Food Marketing via Social Media and Obesity among University Students in Saudi Arabia." International Journal of Environmental Research and Public Health 19, no. 10 (2022): 5851. http://dx.doi.org/10.3390/ijerph19105851.

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This study investigated the associations between obesity and unhealthy food/drink intake with both the frequency of social media platform usage and food/drink marketing exposure on social media. Data were obtained from 316 university students aged 18–29 years at two universities in Jeddah, Saudi Arabia. These participants completed online questionnaires with sections on demographics, anthropometric measurements, social media platform usage, food marketing exposure via social media, and unhealthy food consumption. All of the participants, 20.3% and 13.6% were overweight and obese, respectively.

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Schorb, Sydney, Katharina Gleiss, Roland Wedekind, et al. "Assessment of Aspartame (E951) Occurrence in Selected Foods and Beverages on the German Market 2000–2022." Foods 12, no. 11 (2023): 2156. http://dx.doi.org/10.3390/foods12112156.

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This study examines the occurrence of the artificial sweetener aspartame (E951) in foods and beverages sampled by food control authorities in Germany between 2000 and 2022. The dataset was obtained through the Consumer Information Act. Out of 53,116 samples analyzed, aspartame was present in 7331 samples (14%), of which 5703 samples (11%) in nine major food groups were further evaluated. The results showed that aspartame was most commonly found in powdered drink bases (84%), flavored milk drinks (78%), chewing gum (77%), and diet soft drinks (72%). In the solid food groups, the highest mean as

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Geethika, Patibandla, and Lavanya Yamani. "Fast Food and Soft Drink Consumption Pattern in Medical Students and its Association with Overweight and Obesity." GLOBAL JOURNAL OF MEDICAL STUDENTS 01, no. 01 (2021): 09–14. http://dx.doi.org/10.52314/gjms.2021.v1i1.22.

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Background: Fast food and soft drink consumption is an increasing trend among young people and in medical students. Increased stress in life due to increased study load, have negative influences on the food choices of medical students. Hence present study was undertaken to know objectives of study fast food and soft drink consumption patterns in medical students, and to explore various factors contributing to fast food and soft drink consumption and to correlate patterns of fast food and soft drink consumption with overweight and obesity. Materials & Methods: A cross sectional study was ca

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Shi, Yumeng, Qing Wang, Courtney Norman, Margaret Allman-Farinelli, and Stephen Colagiuri. "It Is Time to Make Policy for Healthier Food Environments in Australian Universities." Nutrients 10, no. 12 (2018): 1909. http://dx.doi.org/10.3390/nu10121909.

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The obesogenic food environment is likely driving excessive weight gain in young adults. Our study aimed to investigate the nutritional quality of current food and drink offerings in an Australian university. This cross-sectional study included baseline environmental audits of 30 food outlets and 62 vending machines across campus. A recent food and drink benchmark for health facilities by state government was used to classify the food and beverage offerings. It recommended food outlets and vending machines to offer at least 75% ‘Everyday’ (healthy) and less than 25% ‘Occasional’ (less healthy)

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McKerchar, Christina, Moira Smith, Ryan Gage, et al. "Kids in a Candy Store: An Objective Analysis of Children’s Interactions with Food in Convenience Stores." Nutrients 12, no. 7 (2020): 2143. http://dx.doi.org/10.3390/nu12072143.

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Increasing rates of childhood obesity worldwide has focused attention on the obesogenic food environment. This paper reports an analysis of children’s interactions with food in convenience stores. Kids’Cam was a cross-sectional study conducted from July 2014 to June 2015 in New Zealand in which 168 randomly selected children aged 11–14 years old wore a wearable camera for a 4–day period. In this ancillary study, images from children who visited a convenience store were manually coded for food and drink availability. Twenty-two percent of children (n = 37) visited convenience stores on 62 occas

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Coyle, Daisy H., Laura Sanavio, Eden Barrett, et al. "A Cross-Sectional Evaluation of the Food Environment at an Australian University Campus." Nutrients 15, no. 7 (2023): 1623. http://dx.doi.org/10.3390/nu15071623.

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University food environments have a strong influence on the dietary choices of students and staff. The aim of this study was to assess the food environment at a large university in Sydney, Australia. Data were collected between March and July 2022 from 27 fixed food outlets and 24 vending machines. The healthiness of the food environment was evaluated using the Healthy Food and Drink in NSW Health Facilities for Staff and Visitors Framework (‘Framework’), which assesses food environment parameters including the availability, placement, and promotion of ‘Everyday’ (healthy) and ‘Occasional’ (le

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Батмөнх, Баасанхүү. "Засагт хан аймгийн Олхонууд гурван хошууны халхчуудын уламжлалт хоол, идээ ундаа (XIX зууны эцэс XX зууны эхэн үе)". Mongolian Journal of Anthropology, Archaeology and Ethnology 13, № 2 (2024): 133–41. https://doi.org/10.22353/mjaae.2024130213.

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This article summarizes the traditional food and drink of Khalkh people of Olhonuud three hoshuu in Zasagt khan aimag. Khalkh people of Olhonuud three hoshuu lived in the west part of the Mongolia. The traditional food and drinks of Khalkh people of Olhonuud three hoshuu: white pudding, meat food, types of mixed food, food mixture and spices, food and drinks, everyday food, it can be classified as ceremonial food. The traditional food and drink of Khalkh people of Olhonuud three hoshuu are inextricably linked with nature, climate and pastoralism.

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Батмөнх, Баасанхүү. "Засагт хан аймгийн Олхонууд гурван хошууны халхчуудын уламжлалт хоол, идээ ундаа (XIX зууны эцэс XX зууны эхэн үе)". Mongolian Journal of Anthropology, Archaeology and Ethnology 13, № 2 (2024): 133–41. https://doi.org/10.22353/mjaae.20241302013.

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This article summarizes the traditional food and drink of Khalkh people of Olhonuud three hoshuu in Zasagt khan aimag. Khalkh people of Olhonuud three hoshuu lived in the west part of the Mongolia. The traditional food and drinks of Khalkh people of Olhonuud three hoshuu: white pudding, meat food, types of mixed food, food mixture and spices, food and drinks, everyday food, it can be classified as ceremonial food. The traditional food and drink of Khalkh people of Olhonuud three hoshuu are inextricably linked with nature, climate and pastoralism.

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Tarigan, Novriani. "KONSUMSI AIR PUTIH DAN MINUMAN MANIS, SOFT DRINK/MINUMAN BERKARBONASI, MINUMAN BERENERGI, MIE INSTAN DAN MAKANAN OLAHAN PADA REMAJA." Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) 18, no. 1 (2023): 28–36. http://dx.doi.org/10.36911/pannmed.v18i1.1531.

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The increasing prevalence of non-communicable diseases from year to year is related to the consumption of food and drinks. Drinks are anything that can be consumed and can quench thirst, usually in liquid form. Instant noodles are types of food that contain high fat and sodium, while processed foods (meat, chicken, fish) are foods that contain a lot of harmful food additives. The purpose of this study was to describe the consumption of water, sweet drinks, soft drinks/carbonated drinks, energy drinks, instant noodles and processed foods (meat, chicken, fish). This type of research is descripti

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Walton, Janette, and Anna Wittekind. "Soft Drink Intake in Europe—A Review of Data from Nationally Representative Food Consumption Surveys." Nutrients 15, no. 6 (2023): 1368. http://dx.doi.org/10.3390/nu15061368.

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Public health interest in reducing the intake of sugar-sweetened soft drinks has resulted in various guidelines and initiatives related to their consumption, together with an increase in availability and sales of low and no-sugars versions. The aim of this review was to gain insight regarding individual-level amounts and types of soft drinks consumed across the lifecycle as reported in nationally representative surveys in Europe. The review highlighted significant gaps and challenges regarding the availability of recent country-specific soft drink consumption data including heterogeneity in ca

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Hidayat, Rahmat, and Intisari Haryanti. "The Effect of Price and Taste on The Purchase." Almana : Jurnal Manajemen dan Bisnis 4, no. 2 (2020): 244–52. http://dx.doi.org/10.36555/almana.v4i2.1403.

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Many business people who open a culinary business as a human need that serves fast food and drinks. Based on the habit of these people who prefer to buy fast food and drinks, it will benefit these business people, one of which is a culinary or restaurant business. Ranging from snacks to heavy food. Consisting of regional food, and even Korean food. Competition between culinary businesses is increasingly high. Aisy Drink is one of the hundreds of culinary businesses that sell fast food and beverages. Many menu choices provided, such as fried rice, noodles, and kebabs. Likewise, the drink, there

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Sujiwa, Akbar, and Iwan Santoso. "Automatic Coffee Maker Machine Based on Internet of Things (IoT)." BEST : Journal of Applied Electrical, Science, & Technology 4, no. 01 (2022): 1. http://dx.doi.org/10.36456/best.vol4.no01.5343.

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In this era of globalization, technological developments are very rapid penetrated in all fields in particular. in the food and beverage sector..During a pandemic like this, as entrepreneurs, food and drink must adapt. Adaptation in question is hygiene in the process of making drinks and food. One example. it is an automatic drink making machine. that can help in the process. make drinks more practical and hygienic to keep more sterile. when making drinks in terms of blending drink ingredients. the process of stirring and pouring hot water. In an automatic drink making machine, in a supermarke

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Diza, Salsabila Mutiara, Kasmita Kasmita, Yuliana Yuliana, and Sari Mustika. "Consumption of Spicy Food and Caffeinated Drinks in Culinary Concentration PKK Students." Jurnal Pendidikan Tata Boga dan Teknologi 5, no. 2 (2024): 230. http://dx.doi.org/10.24036/jptbt.v5i2.12953.

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The aim of this research is to describe the consumption of spicy food and caffeinated drinks among PKK Culinary Concentration students based on research indicators. The indicators in this research are the type of food and drink, the amount of food and drink and the frequency of consumption of the food and drink. The type of research used is quantitative descriptive, the data source in this research is PKK students with a culinary concentration, totaling 114 respondents. The data collection technique used was to fill out a questionnaire (google form) to obtain complete and clear information abo

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Carrad, Amy M., Jimmy Chun Yu Louie, Heather R. Yeatman, Elizabeth K. Dunford, Bruce C. Neal, and Victoria M. Flood. "A nutrient profiling assessment of packaged foods using two star-based front-of-pack labels." Public Health Nutrition 19, no. 12 (2015): 2165–74. http://dx.doi.org/10.1017/s1368980015002748.

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AbstractObjectiveTo compare two front-of-pack nutrition labelling systems for the assessment of packaged foods and drinks with Australian Dietary Guidelines.DesignA cross-sectional nutrient profiling assessment. Food and drink products (n 20 225) were categorised into scoring levels using criteria for the Institute of Medicine (IOM) three-star system and the five-star Australian Health Star Rating (HSR). The effectiveness of these systems to categorise foods in accordance with Australian Dietary Guidelines was explored.SettingThe study was conducted in Australia, using a comprehensive food dat

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Rocha, Pedro Lucas de Amorim, Anna Luisa Caldeira Lima, Bryan Saunders, and Caio Eduardo Gonçalves Reis. "Development of a Caffeine Content Table for Foods, Drinks, Medications and Supplements Typically Consumed by the Brazilian Population." Nutrients 14, no. 20 (2022): 4417. http://dx.doi.org/10.3390/nu14204417.

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Background: The lack of a national table informing the caffeine contents in foods, drinks, dietary supplements, and medications sold in Brazil added to the noncompulsory disclosure of caffeine contents on labels of food products makes it difficult to estimate caffeine consumption in the Brazilian population. Therefore, this study aimed to develop the Brazilian Caffeine Content Table (BraCaffT). Methods: A systematic search for caffeine levels in foods, drinks, recipes, supplements, and medications was performed through a literature review, afterward collecting data from the United States Depar

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Kusumawati, Linda, Yuliarti Rezeki, Wayan Ayu Nastiti, Ariska Dwi Cahyani, and Fauziyah Fauziyah. "Pengolahan Es D’Wecang (Dawet Secang Tapioka) Minuman Tradisonal yang Memiliki Banyak Manfaat." Jurnal Abdimas Adpi Sosial dan Humaniora 4, no. 2 (2023): 555–61. http://dx.doi.org/10.47841/jsoshum.v4i2.293.

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At this time the life of the Indonesian people has been much influenced by the outside world in terms of lifestyle, clothing, way of speaking, attitude to food and drink. There are lots of foods and drinks from abroad that are popular in Indonesia and there are not a few enthusiasts, from young people, children, to the elderly, and some local foods and drinks are starting to lose interest, even some children don't recognize traditional food and drinks. And Currently, the rise of chemical-based drinks that are not in accordance with human life standards is growing rapidly in Indonesia, along wi

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Situmorang, Margaretha L., Kirsten J. Coppell, Melody Smith, Michael Keall, and Sandra Mandic. "Adolescents’ School Travel and Unhealthy Snacking: Associations with School Transport Modes, Neighbourhood Deprivation, and Body Weight." Sustainability 14, no. 12 (2022): 7038. http://dx.doi.org/10.3390/su14127038.

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Active transport to and/or from school (ATS), alone or combined with motorised transport, provides an opportunity to increase adolescents’ physical activity levels to prevent obesity. However, travel through and exposure to an unhealthy food environment en route to school may have unintended consequences, specifically unhealthy snacking. This study examined the association between adolescents’ unhealthy snack food/soft drink purchases/consumption during the journey to and from school and their school transport modes, neighbourhood deprivation, and body weight. Adolescents (n = 660, age: 15.3 ±

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Naughton, Shaan Stephanie, Helena Romaniuk, Anna Peeters, et al. "Evaluation of the introduction of a healthy food and drink policy in 13 community recreation centres on the healthiness and nutrient content of customer purchases and business outcomes: An observational study." PLOS ONE 18, no. 7 (2023): e0288719. http://dx.doi.org/10.1371/journal.pone.0288719.

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Introduction This observational study assessed the introduction of a comprehensive healthy food and drink policy across 13 community organisation managed aquatic and recreation centres in Victoria, Australia, and the associated changes on business outcomes, and the healthiness of purchases. The policy, based on state government guidelines, mandated that food and drink availability be based on healthiness classification: ’red’ (limit) <10%, and ‘green’ (best choice) >50%, and the remainder ‘amber’ (choose carefully). Methods Six years of monthly sales data were split into three periods, p

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Amin, Ageng Rayhan Al, Ayu Niatasya Nasution, Luthfiya Faddila, et al. "Education and Socialization of Understanding the Importance of Halal Food and Drinks for Elementary School Students." Al Dzahab 6, no. 1 (2025): 35–44. https://doi.org/10.32939/dhb.v6i1.4936.

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Purpose: This study aims to improve elementary school students' literacy regarding the consumption of halal food and drinks in the school environment and to establish it as a habit. Design/methodology/approach: This activity was conducted at SDT Al-Bukhari Muslim, located at Jl. Sriwijaya No. 57, Petisah Hulu Village, Medan Baru District, Medan City, North Sumatra. Data collection techniques included interviews with SDT Al-Bukhari Muslim representatives. The proposed solution is knowledge transfer to students through Educational Seminars and Socialization on the Importance of Halal Food and Dr

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Zohoori, F. Vida, and Anne Maguire. "Development of a Database of the Fluoride Content of Selected Drinks and Foods in the UK." Caries Research 50, no. 3 (2016): 331–36. http://dx.doi.org/10.1159/000445981.

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It is important to monitor systemic fluoride (F) intake from foods, drinks and inadvertent toothpaste ingestion in order to minimise the risk of dental fluorosis while maximising caries prevention. In the UK, an F database containing the F content of commercially available foods and drinks was compiled from 518 products analysed using an acid-diffusion method and F-ion-selective electrode. The individual products analysed ranged from <0.01 µg F/100 g for butter/margarine (miscellaneous foods group) to 1,054.20 µg F/100 g for canned sardines (fish group). These findings, along with the wide

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Jones, Catrin P., Hannah Forde, Tarra L. Penney, et al. "Industry views of the UK Soft Drinks Industry Levy: a thematic analysis of elite interviews with food and drink industry professionals, 2018–2020." BMJ Open 13, no. 8 (2023): e072223. http://dx.doi.org/10.1136/bmjopen-2023-072223.

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ObjectivesThe UK Soft Drinks Industry Levy (SDIL), implemented in 2018, has been successful in reducing the sugar content and purchasing of soft drinks, with limited financial impact on industry. Understanding the views of food and drink industry professionals involved in reacting to the SDIL is important for policymaking. However, their perceptions of the challenges of implementation and strategic responses are unknown. The aim of this study, therefore, was to explore how senior food and drink industry professionals viewed the SDIL.DesignWe undertook a qualitative descriptive study using elit

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Lőrinczi, Krisztián. "Health factor in food consumption." Acta Agraria Debreceniensis, no. 34 (September 2, 2009): 125–32. http://dx.doi.org/10.34101/actaagrar/34/2834.

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Consumer lifestyle and health are relevant factors to understanding consumption preferences. In the last few decades the number of lifestyle diseases has dramatically increased. The main cause for these diseases is the change in lifestyle; including a lack of attention to physical activity and good nutrition. Health and lifestyle are important factors by purchase decision process. In accordance with these, I examine the consumer behaviour toward soft drinks with special regards to healthy lifestyle and the state of health. My examinations can be considered mainly as aqualitative research, whic

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Burt, D. Michael, Keith R. Payne, and David I. Perrett. "Perceptual Judgements of others' Tasting Experiences: Are They Enjoying Their Food?" Perceptual and Motor Skills 96, no. 2 (2003): 445–54. http://dx.doi.org/10.2466/pms.2003.96.2.445.

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Motivated by previous work suggesting that infants make stereotypic facial reactions to different tastes, we assessed communicative signals that might enable an adult to interpret the strength, taste, and hedonic value of a liquid flavour another adult is consuming. Four subjects (tasters) were overtly videoed consuming drinks that varied in strength (low, medium, and high concentrations), taste (sweet, sour, bitter, and salty), and hedonic value (taster-rated enjoyment). 26 observers assessed the strength, taste, and taster's enjoyment of the drink from video clips of the tasters. Observers p

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VIEDMA, PILAR MARTINEZ, HIKMATE ABRIOUEL, NABIL BEN OMAR, ROSARIO LUCAS LÓPEZ, EVA VALDIVIA, and ANTONIO GÁLVEZ. "Antibacterial Protection by Enterocin AS-48 in Sport and Energy Drinks with Less Acidic pH Values." Journal of Food Protection 72, no. 4 (2009): 881–84. http://dx.doi.org/10.4315/0362-028x-72.4.881.

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The low pH and acid content found in sports and energy drinks are a matter of concern in dental health. Raising the pH may solve this problem, but at the same time increase the risks of spoilage or presence of pathogenic bacteria. In the present study, commercial energy drinks were adjusted to pH 5.0 and challenged with Listeria monocytogenes (drinks A to F), Staphylococcus aureus, Bacillus cereus, and Bacillus licheniformis (drink A) during storage at 37°C. L. monocytogenes was able to grow in drink A and survived in drinks D and F for at least 2 days. Addition of enterocin AS-48 (1 μg/ml fin

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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 (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 prof

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Khamida Zahro, Hardini Dwi Jayanti, Neki Barokah, Riska Alinda, and Muhammad Zaki Maula. "Penerimaan Produk Minuman Korea ( Studi Perilaku Konsumen Muslim terhadap Soju Halal)." Journal Economic Excellence Ibnu Sina 1, no. 3 (2023): 185–93. http://dx.doi.org/10.59841/excellence.v1i3.361.

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This research aims to find out how the acceptance of Korean drinks depends on the behavior of Muslim consumers towards halal soju. Soju is a drink that originates from Korea and can be intoxicating because it contains alcohol, which is prohibited by Islam for consumption. In Indonesia, especially the emerging city of Bandung, the halal soju drink is mojiso. Mojiso is a combination of words Mojito and Soju. This research uses descriptive qualitative research, to collection data using observations, interviews and documentation. The population in this research was student FEBI UIN K.H. Abdurrahma

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Pol, Korrie, Marie-Luise Puhlmann, and Monica Mars. "Efficacy of L-Arabinose in Lowering Glycemic and Insulinemic Responses: The Modifying Effect of Starch and Fat." Foods 11, no. 2 (2022): 157. http://dx.doi.org/10.3390/foods11020157.

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L-arabinose is a bio-active compound derived from the side-streams of plant food processing. L-arabinose lowers glycemic and insulinemic responses when added to simple water-based sugary liquids. However, the effect in more complex foods, including fat and starch, is inconsistent. This study assessed the effect of fat or starch in a sugary drink on the efficacy of L-arabinose. Twenty-three healthy volunteers (12 female/11 male; aged 24 ± 3 years; BMI 23 ± 3 kg/m2) participated in a randomised cross-over trial with six drinks: control: 50 g sucrose in water; fat: control + 22 g oil; starch: con

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Adzhani, Adelia Anggasta, Marijam Purwanta, and Ivan Rahmatullah. "Salmonella sp. Detection in Elementary School Street Foods in Surabaya." Biomolecular and Health Science Journal 1, no. 2 (2018): 89. http://dx.doi.org/10.20473/bhsj.v1i2.9578.

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Introduction: Street foods are food and drink which are processed on the selling spot and/or served as ready-to-consume foods by food vendors to sell to people. Foods and drinks which are rested for too long in the environment will make it possible to get contaminated by pathogen microbes and then results in disease. One of the microbes that is considerably contaminating street foods is Salmonella. We aim to identify Salmonella on drink which are offered in the canteens of Public Elementary School.Methods: This research is design as a descriptive observational, including incubation in Selenite

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Kumar, Niraj, and Subhajyoti Ray. "Attitude towards soft drinks and its consumption pattern: a study of Gen Y consumers of India." British Food Journal 120, no. 2 (2018): 355–66. http://dx.doi.org/10.1108/bfj-05-2017-0320.

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Purpose The purpose of this paper is to examine the consumption patterns and attitudes towards soft drinks among Indian youth. Design/methodology/approach A questionnaire was used to investigate consumption patterns, attitudes, and socio-demographic profiles of college-attending respondents between the ages of 18 and 30. Cluster analysis and factor analysis were undertaken to obtain a better understanding of the attitudes among young consumers towards soft drinks. A logistic regression model was used as a predictor to distinguish between frequent and non-frequent soft drink consumers. Findings

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Nowak, Magdalena, Yvonne Jeanes, and Sue Reeves. "The food environment in leisure centres and health clubs: how appropriate is it for children?" Nutrition & Food Science 42, no. 5 (2012): 307–14. http://dx.doi.org/10.1108/00346651211266818.

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PurposeLeisure centres and health clubs are ideal places for promoting healthy lifestyle. They promote physical exercise and many activities for children, such as swimming, soft play areas, crèche, and team sports. The purpose of this paper is to evaluate the food environment for children in leisure centres and health clubs in London.Design/methodology/approachIn total, 67 venues were visited. All food and drink options were recorded and the proportion of “healthy” options was calculated according to the School Food Trust criteria and Nutrient Profiling Model.FindingsIn total, 96 per cent of t

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Vuletic, N., L. Bardic, and R. Odzak. "Spectrophotometric determining of caffeine content in the selection of teas, soft and energy drinks available on the Croatian market." Food Research 5, no. 2 (2021): 325–30. http://dx.doi.org/10.26656/fr.2017.5(2).482.

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This study aimed to determine concentrations of caffeine in the samples of the selected brands of teas, soft carbonated and energy drinks that are commercially available on the Croatian market. Quantitative analysis of caffeine content in the chosen beverage samples was done with UV/Vis spectrophotometric method. Chloroform was used as the solvent and concentrations of caffeine were measured at the wavelength of 274 nm for three samples of each of the selected beverages. Among the analyzed tea samples the highest caffeine concentration was found in Franck's Black Tea (1471.021 ppm) and the low

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Fadilah Dwiputri, Assyifa, Yenni Hendriani Praptiwi, Tiurmina Sirait, and Isa Insanuddin. "Correlation Of Cariogenic Drinking On The Prevalence Of Dental Carries In Elementary School Age Children." Jurnal Terapi Gigi dan Mulut 1, no. 2 (2022): 15–23. http://dx.doi.org/10.34011/jtgm.v1i2.944.

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Dental and oral health is important for the health in general. One of the dental diseases is dental caries, dental caries is a serious health problem for school-age children because in general children like sweet drinks such as ice, milk, sweet drinks and the like. Many types of fast food drinks are sold in various places, thereby increasing children's interest in consuming these foods and beverages. Consuming cariogenic drinks with high frequency can increase the risk of caries. This study aims to determine the relationship of cariogenic drinks to the prevalence of dental caries in elementary

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Shahjahan, Md, M. Z. Hossain, T. Khatun, H. A. Rashid, K. R. Ahmed, and S. Hossain. "Soft Drink Consumption and its Influence on BMI and Academic Performance among Selected School Children in Dhaka City of Bangladesh." Current Research in Nutrition and Food Science Journal 7, no. 3 (2019): 791–99. http://dx.doi.org/10.12944/crnfsj.7.3.18.

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Soft drink refers to sugar-sweetened beverages that contain a natural or artificial flavoring. Daily soft drinks consumption in children is an unhealthy lifestyle behavior that demands special attention to maintain their healthy lives. The present study was aimed to examine the consumption of soft drink and its influence on BMI, and academic performance among selected school children in Dhaka City of Bangladesh. This cross-sectional study was nested among 600 randomly selected young school-aged children (6-17 years, both boys and girls) from the six English Medium schools in Dhaka city of Bang

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Dudarev, I. "Development of craft drinks with oat milk and fruit and berry powders." Товарознавчий вісник 17, no. 1 (2024): 105–15. http://dx.doi.org/10.62763/ef/1.2024.105.

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Consumption of plant-based milk is growing every year, especially among allergy sufferers and lactose intolerant people. The development of beverages based on it with the addition of nutrients and improved taste properties is a trend among soft drink manufacturers. The purpose of the article is to develop recipes for craft drinks with oat milk and powders from freeze-dried fruits and berries, as well as to determine their sensory and physicochemical characteristics. The research was conducted using the method of expert evaluation of the sensory characteristics of drink compositions, the calcul

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Dewi, E. N., and L. Purnamayati. "The effect of natural dye from Caulerpa sp. microcapsules on jelly drink quality." Food Research 7, Supplementary 3 (2023): 1–11. http://dx.doi.org/10.26656/fr.2017.7(s3).1.

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Jelly drink is a hydrocolloid-based drink with a low gel consistency, making it easy to consume. Dyes are food additives often added to jelly drinks to increase attractiveness. However, synthetic dyes are known to negatively affect health. Caulerpa sp. macroalgae are rich in chlorophyll pigment and have functional properties such as antioxidants and can be used as an organic dye, replacing synthetic dyes. The purpose of this study was to determine the effect of Caulerpa sp. microcapsules as a natural dye on the physical and chemical properties of seaweed jelly drinks and to recommend concentra

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NASSEREDDIN, REEM A., and MOHAMMED I. YAMANI. "Microbiological Quality of Sous and Tamarind, Traditional Drinks Consumed in Jordan." Journal of Food Protection 68, no. 4 (2005): 773–77. http://dx.doi.org/10.4315/0362-028x-68.4.773.

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This study was conducted to evaluate the microbiological quality of sous (a drink prepared by extracting dried roots of Glycyrrhiza glabra) and tamarind (a drink prepared by infusing Tamarindus indica dried pulp), traditional drinks consumed in Jordan. Twenty-one samples of sous and 44 samples of tamarind were collected from the local market in Amman, Jordan. Water is the major component of the drinks. Sous drink is characterized by having an alkaline pH (range, 6.6 to 9.9; mean, 8.6), whereas tamarind drink has an acidic pH (range, 1.8 to 3.7; mean, 2.8). The drinks are not processed for safe

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Murukutla, Nandita, Trish Cotter, Shuo Wang, et al. "Results of a Mass Media Campaign in South Africa to Promote a Sugary Drinks Tax." Nutrients 12, no. 6 (2020): 1878. http://dx.doi.org/10.3390/nu12061878.

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Background: In South Africa, the increased consumption of sugary drinks has been associated with increased obesity rates. Mass media campaigns can play a crucial role in improving knowledge, shifting attitudes, and building support for government action on reducing sugary drink consumption. No study to date has evaluated the effectiveness of mass media campaigns on the health harms of sugary drinks in South Africa. Objective: The purpose of this study was to evaluate the impact of a mass media campaign on knowledge and attitudes around sugary drinks and on public support for a proposed tax on

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Offiong Etim, Obo, Aniekanabasi Jonathan Okon, Olajumoke Esther Olanrewaju, and Simon Alain Inah. "Public Health Risk Knowledge, Awareness And Hygiene Practices Of Producers Of Artisanal Drinks Using Previously Disposed Plastic Bottles In Calabar Municipality, Cross River State, Nigeria." Global Journal of Pure and Applied Sciences 28, no. 2 (2022): 201–11. http://dx.doi.org/10.4314/gjpas.v28i2.10.

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Background: The magnitude of production and sales of unregulated beverages in Nigeria has significantly increased over the years. Several studies have found a high prevalence of pathogenic microorganisms in locally made drink samples which is a threat to public health. This study assessed the knowledge, awareness of public health risks associated with the use of previously disposed plastic bottles for packaging drinks and hygiene practices of producers of artisanal drinks in Calabar Municipality, Nigeria. Methods: The study adopted a descriptive cross-sectional design using a semi-structured q

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Kondratenko, Nataliia. "STEREOTYPICAL PERCEPTION OF TOKENS OF THE THEMATIC GROUP «ITALIAN FOOD» BY NATIVE SPEAKERS OF THE UKRAINIAN LANGUAGE." Odessa National University Herald. Series: Philology 25, no. 2(22) (2020): 44–50. http://dx.doi.org/10.18524/2307-8332.2020.2(22).235167.

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The article considers the nominations of dishes and drinks of Italian cuisine, which are popular in Ukraine and have appropriate names in the Ukrainian language. The study presents the results of a linguistic experiment, which was stimulated by the phrase - the nomination of the lexical-semantic group "Italian food". The complex of received tokens is singled out, the character of semantic connections and the main semantic groups of nominations are determined, and also the peculiarities of informants' perception of the concept of "Italian food" are traced, which included both food and drink nom

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Magda Siringo-ringo, Indra Hizkia P, and Rusliana. "GAMBARAN POLA KONSUMSI JUNK FOOD DAN SOFT DRINK RESIKO PENYAKIT TIDAK MENULAR HIPERTENSI REMAJA DI SMA SANTO PETRUS MEDAN TAHUN 2024." Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) 19, no. 3 (2024): 297–306. https://doi.org/10.36911/pannmed.v19i3.2198.

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Background: Hypertension is the factor that results in the greatest mortality on earth at a young age. In Indonesia, the most common cause of death is hypertension, which is included in the category of non-communicable diseases (NCDs). Consuming too much junk food results in hypertension. Consuming soft drinks excessively will increase the number of calories that the body stores as fat. The accumulation of fat in the body can lead to blockage of blood flow and the formation of plaque or atherosclerosis, potentially leading to hypertension. Objective: This study aims to identify the pattern of

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Cindy, Jessica, Rina Marnita, and Ayendi Ayendi. "The Study of Noun Phrase Structure of English Names for Menus in Selected Restaurants and Cafes in Padang Chinese Town, Indonesia." Linguistika Kultura: Jurnal Linguistik Sastra Berdimensi Cultural Studies 11, no. 1 (2022): 33–45. http://dx.doi.org/10.25077/jlk.11.1.33-45.2022.

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This paper discusses the phrase structure construction of English in the names of foods and drinks on the list of menus sold by some modern restaurants and cafes. The phrase structure analysis is based on Burton's (2013) and Collins's (2000) theories. The function of the head in structure and types of phrases are determined by applying the deletion technique. The research data were collected from lists of menus used in nine Restaurants and cafes in Pondok, a Chinese Town of Padang City. There are 209 food and drink names in the form of noun phrases. The NPs can be categorized into 31 types, ra

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Bezerra, Ilana Nogueira, and Rosely Sichieri. "Eating out of home and obesity: a Brazilian nationwide survey." Public Health Nutrition 12, no. 11 (2009): 2037–43. http://dx.doi.org/10.1017/s1368980009005710.

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AbstractObjectiveThe aim of the present study was to investigate the relationship between out-of-home (OH) eating and overweight and obesity among adults in Brazil.DesignData were based on the 2002–2003 Household Budget Survey (48 470 households) conducted by The Brazilian Census Bureau. Foods and drinks purchased for OH eating during a one-week period were recorded by each participant. We considered OH eating as the purchase of at least one food or drink item for OH consumption during this period. We classified items as: soft drinks, deep-fried snacks, fast foods, sweets and sit-down meals.Se

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Bancroft, Janet. "No food, no drinks." College & Research Libraries News 59, no. 5 (1998): 335. http://dx.doi.org/10.5860/crln.59.5.335.

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van Vliet, Kimber, Elise S. Melis, Pim de Blaauw, et al. "Aspartame and Phe-Containing Degradation Products in Soft Drinks across Europe." Nutrients 12, no. 6 (2020): 1887. http://dx.doi.org/10.3390/nu12061887.

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Phenylketonuria and tyrosinemia type 1 are treated with dietary phenylalanine (Phe) restriction. Aspartame is a Phe-containing synthetic sweetener used in many products, including many ‘regular’ soft drinks. Its amount is (often) not declared; therefore, patients are advised not to consume aspartame-containing foods. This study aimed to determine the variation in aspartame concentrations and its Phe-containing degradation products in aspartame-containing soft drinks. For this, an LC–MS/MS method was developed for the analysis of aspartame, Phe, aspartylphenylalanine, and diketopiperazine in so

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Choi, Hae-Ryeon, Jinmin Kim, Hyojung Lim, and Yoo Park. "Two-Week Exclusive Supplementation of Modified Ketogenic Nutrition Drink Reserves Lean Body Mass and Improves Blood Lipid Profile in Obese Adults: A Randomized Clinical Trial." Nutrients 10, no. 12 (2018): 1895. http://dx.doi.org/10.3390/nu10121895.

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The ketogenic diet has long been recommended in patients with neurological disorders, and its protective effects on the cardiovascular system are of growing research interest. This study aimed to investigate the effects of two-week of low-calorie ketogenic nutrition drinks in obese adults. Subjects were randomized to consume drinks either a ketone-to-non-ketone ratio of 4:1 (KD 4:1), a drink partially complemented with protein at 1.7:1 (KD 1.7:1), or a balanced nutrition drink (BD). Changes in body weight, body composition, blood lipid profile, and blood ketone bodies were investigated. Blood

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S, Rosdiana Tiurlan Simaremare, and Manta Rosma. "JENIS MAKANAN YANG MEMPENGARUHI TERJADINYA KARIES GIGI PADA ANAK KELAS V SD NEGERI 102078 KECAMATAN BANDAR KHALIFAH KABUPATEN SERDANG BEDAGAI." Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) 18, no. 3 (2023): 455–60. http://dx.doi.org/10.36911/pannmed.v18i3.1689.

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Caries tooth is disease network hard marked teeth _ with happen demineralization / dissolution of the layer outside teeth . Caries children 's teeth Still high , here caused Because consume destructive food _ health tooth ie sweet and sticky food , all- round food sour , food in the form of substance flour , hard foods , hot foods _ _ extreme and drink soft drinks For look after health his teeth . Study This aim For know connection type food to happen caries children 's teeth class V SD Negeri 102078 District . Bandar Khalifah Regency . Serdang Bedagai . As for types research used _ is study d

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