Dissertations / Theses on the topic 'Fruit drinks'

Two major nutritional concerns in the United States today are the increasing consumption of soft drinks and the decreasing intake of fruits and vegetables. This study hypothesized that there is a negative correlation between soft drink consumption and fruit and vegetable intake among college students.Data were collected by means of a 3-day food record. The collection time occurred on three consecutive specified days with college students who ate in the college dining commons. These food records were then analyzed on computer software. A Pearson correlation coefficient was obtained by comparing the average intake of fruits and vegetables for each individual with the average intake of soft drinks for each individual. Using an alpha level of 0.05 and 75 degrees of freedom, a significant negative correlation was found between the amount of soft drinks consumed and the amount of fruits and vegetables eaten.
Department of Family and Consumer Sciences

CAPES
Passion fruit when processed to obtain the juice, the seeds and the pulp that separate the pith are removed, then getting the shell and the inside white (mesocarp), which is known to be rich in pectin (hemicellulose) Soluble fiber type (a bit more than 50% hemicellulose). Products found passion resulting from the processing of fruit juices in agribusiness, is on the market in passion fruit flour, which is rich in pectin, marketed as products rich in fiber. The peels of fruits consist primarily of carbohydrates, proteins and pectins, which allows the use thereof for the manufacture of sweets, can become a viable alternative to solve the waste disposal problem in addition to increasing their commercial value. The objective of this study was to use passion fruit peel and albedo for the development of a mixed flour precooked rice flour and passion fruit using extrusion technology and then use it as ingredients for producing a beverage, with and without gluten high fiber content. The experimental design was of the type central composite by three factors and verified the effect of these three temperature levels in the last extrusion zone (140, 160 and 180 ? C); Moisture flour (16, 17, 18%) and percentage of passion fruit flour/rice (5:95, 10:90 and 15: 85%). They were carried out physico-chemical analysis, microbilogicas, rheological and sensory in extruded flours and in the elaborate drinks. In general, the results obtained in this study show that passion fruit peel, by-product the juice and pulp industry, could be used as a source of fiber. Its incorporation in food formulation must address their physical, chemical and sensory, to ensure its best use and acceptance among consumers. The results showed that the composition of view flours have significant nutritional value, for both the protein content and to the profile of minerals. The results of microbiological analysis showed that all blends (F1, F6, F10 and F19) were within the microbiological standards recommended by the RDC 12 for this category of products and are fit for human consumption until 45 days of manufacture in temperature environment. Thus, these flours are processed by extruding into an excellent alternative to inclusion of functional ingredients in the diet, may even be used in the preparation of drinks, showing that there acceptability and preference using the same stabilizers pectin and carboxymethylcellulose.
O maracuj? quando processado para obten??o do suco, as sementes e a polpa que as separam do mesocarpo s?o removidas, ficando ent?o a casca e a parte interna de cor branca (mesocarpo), a qual ? conhecida por ser rica em pectina (hemicelulose), fibra do tipo sol?vel (um pouco mais de 50% em hemicelulose). Dos produtos encontrados de maracuj? resultante do processamento de frutas na agroind?stria de sucos, encontra-se no mercado a farinha de maracuj?, a qual ? rica em pectina, comercializados como produtos ricos em fibra. As cascas das frutas s?o constitu?das basicamente por carboidratos, prote?nas e pectinas, o que possibilita o aproveitamento das mesmas para a fabrica??o de doces, podendo se tornar uma alternativa vi?vel para resolver o problema da elimina??o dos res?duos al?m de aumentar seu valor comercial. O objetivo deste trabalho foi utilizar casca e albedo de maracuja para o desenvolvimento de uma farinha mista pr?-cozida de farinha de arroz e maracuja utilizando a tecnologia de extrus?o e posteriormente us?-la como ingredientes para a produ??o de uma bebida, sem gl?ten com e alto teor de fibra. Foi utilizado o delineamento experimental do tipo composto central rotacional por tr?s fatores e verificado o efeito desses tr?s n?veis de temperatura na zona de extrus?o ?ltimo (140, 160 e 180 ? C); umidade farinhas (16, 17, 18%), e percentagem de farinha maracuj? / arroz (5:95, 10:90 e 15: 85%). Foram realizadas analises fisico-qu?micas, microbilogicas, reol?gicas e sensorial nas farinhas extrudadas e nas bebidas elaboradas. Em geral, os resultados obtidos no presente estudo demonstram que a casca do maracuj?, coproduto da ind?stria de sucos e polpas, poderia ser utilizada como fonte de fibras. Sua incorpora??o na formula??o de alimentos deve atentar as suas caracter?sticas f?sicas, qu?micas e sensoriais, para garantir seu melhor aproveitamento e aceita??o entre os consumidores. Os resultados mostraram que do ponto de vista da composi??o as farinhas possuem consider?vel valor nutricional, tanto para o teor de prote?nas como para o perfil de minerais. Os resultados das an?lises microbiol?gicas mostraram que todas as misturas (F1, F6, F10 e F19) encontravam-se dentro dos padr?es microbiol?gicos preconizados pela RDC n? 12 para esta categoria de produtos, estando aptas ao consumo humano at? os 45 dias de fabrica??o em temperatura ambiente. Assim, estas farinhas processadas por extrus?o constituem-se em uma excelente alternativa de inclus?o de ingredientes funcionais na dieta, podendo ser utilizada inclusive na elabora??o da bebidas, mostrando que houve aceitabilidade e prefer?ncia das mesmas utilizando estabilizantes com pectina e carboximetilcelulose.

This diploma thesis deals with preparation of combined drinks. These drinks consist of white wine and fruit concentrate base. This thesis was divided to 2 parts – senzory and chemical. As a fruit component was chosen aronia concentrate. The first sensory analysis was concentrated on a choice of a suitable white wine for this procedure. Second sensory analysis was focused on aditives. We added citric acid and ascorbic acid to the drinks. Evaluators had to choose the most tasty drinks. Next sensory analysis was dedicated to choice of the right drink composition. The last analysis was focused on choice of right fruit composition. Evaluators had to compare between the drink that was prepared from aronia concentrate or a drink prepared from aronia concentrate and other species of fruits. Their duty was to decide which one is more tasty. Chemical part was dealing with puting individual components of drink preparation to the test. Combined drinks had to undergo chemical tests too.

CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior
The idea of uniting acerola pulp, tropical product, whey by-product of the dairy industry, led to this experiment to develop a new product with different properties, rich in ascorbic acid, proteins and minerals out. Thus, this study aimed to obtain drink made in containing acerola pulp powder and whey through drying spray-dryer. First, we evaluated the influence of process conditions (temperature:. 115-186 Â C and air flow rate from 3.57 to 4.43 m3 / min) on the hygroscopicity, degree of caking, moisture, color (L *, a *, b *) solubility, ascorbic acid and total protein powders using an experimental design type central composite (CCRD). The established from the best drying conditions (. 175 Â C and 3.7 m3 / min), an outline Simplex centroid mixtures for obtaining the best formulation of the powder mix was made containing three components: acerola pulp, whey, maltodextrin. Powders produced were analyzed the following parameters: acidity, pH, soluble solids, humidity, water activity, ascorbic acid, reducing and total sugars, lipids, protein, ash, color parameters (L *, a *, b *) , solubility, hygroscopicity, caking grade and carotenoids. The products produced by the spraying process proved to be of high quality and physical condition and satisfactory physico-chemical, the best formulation was the sample with 50: 25: 25% (m / m) of acerola pulp, whey and maltodextrin, respectively. Next, we assessed the stability of these powders during 75 days of storage laminated packaging and vacuum sealed. It was concluded that the storage kept drinking with good physical and physical-chemical characteristics, as well as ascorbic acid source (1 146.13 mg / 100g) and proteins (0.49% m / m).
A ideia de unir polpa de acerola, produto tropical, com soro lÃcteo subproduto da indÃstria de laticÃnios, conduziu a este experimento a desenvolver um novo produto com propriedades diferenciadas, rico em Ãcido ascÃrbico, proteÃnas e sai minerais. Neste sentido, este trabalho teve como objetivo a obtenÃÃo de bebida composta em pà contendo polpa de acerola e soro lÃcteo por meio da secagem em spray-dryer. Primeiramente, avaliou-se a influÃncia das condiÃÃes de processo (temperaturas: 115 a 186 ÂC e vazÃo de ar de 3,57 a 4,43 m3 / min.) sobre a higroscopicidade, grau de caking, umidade, cor (L*, a*, b*) solubilidade, Ãcido ascÃrbico e proteÃnas totais dos pÃs atravÃs de um planejamento experimental do tipo composto central rotacional (DCCR). A partir das melhores condiÃÃes de secagem estabelecida (175 ÂC e 3,7 m3 / min.), foi feito um delineamento de misturas Simplex Centroide para obtenÃÃo da melhor formulaÃÃo da mistura em pà contendo trÃs componentes: polpa de acerola, soro de leite e maltodextrina. Os pÃs produzidos foram analisados nos seguintes parÃmetros: acidez titulÃvel, pH, sÃlidos solÃveis, umidade, atividade de Ãgua, Ãcido ascÃrbico, aÃÃcares redutores e totais, lipÃdeos, proteÃnas, cinzas, parÃmetros de cor (L*, a*, b*), solubilidade, higroscopicidade, grau de caking e carotenoides. Os produtos produzidos pelo processo de aspersÃo mostraram-se com qualidade e condiÃÃes fÃsicas e fÃsico-quÃmicos satisfatÃrias, a melhor formulaÃÃo foi da amostra com 50:25:25% (m/m) de polpa de acerola, soro lÃcteo e maltodextrina, respectivamente. Em seguida, avaliou-se a estabilidade destes pÃs, durante 75 dias de armazenamento em embalagem laminada e selada a vÃcuo. Concluiu-se que o armazenamento manteve a bebida com boas caracterÃsticas fÃsicas e fÃsico-quÃmicas, alÃm de fonte de Ãcido ascÃrbico (1 146,13 mg / 100g) e proteÃnas (0,49% m/m).

During adolescence, the nutritional needs are higher than at any other time in the lifecycle. Childhood food practices persist into late adolescence and children's food preferences predict their food consumption patterns. Therefore, it is important to understand what influences their preferences and how they change over time. The main objective of this part of the THUSA BANA study was to investigate the eating habits of children aged 10-15 years in the North West Province (NWP). A cross-sectional design was used to investigate the eating habits of the children. A single, random sample, stratified for gender (male/female) and ethnic group (black, white, coloured, Indian) was drawn from schools (primary/secondary) in the five regions in the NWP. Dietary intake data (24-h recall method) were used to evaluate the adequacy of nutrient intakes, while frequencies and mean quantities of food intakes and an eating habits questionnaire were used to establish patterns of intake to identify dietary practices. Overall the diets of children 10-15 years of age were deficient in various micronutrients. The RD/Al's were not met for vitamin A, C, E, folate, pantothenic acid, biotin, calcium, magnesium, zinc and copper. The intake of fibre was low. Girls skipped breakfast more often than boys and children from informal settlements skipped breakfast more often than children from rural and urban areas. A significantly lower BMI was found for the children having breakfast when observing all the children, but not for different age and gender groups. The reason given most for skipping breakfast was not being hungry in the morning, but food availability which may have also played a role. The skipping of breakfast was associated with a lower diet quality. A low intake of fruit and vegetables and high intake of snacks were apparent. The intake of snacks, such as chips, cheese curls and sweets were reported more frequently than fruit or vegetables. Small milk portions and large portions of cold drink were reported, suggesting that cold drink is replacing milk in the diet. Overweight children consumed smaller portions of milk, though no correlation between calcium intake and BMI was found. Overweight boys consumed more carbonated cold drink and overweight girls consumed more squash, showing cold drink intake may be positively related to overweight. The snacks consumed were not nutrient dense and were consumed very regularly. The high intake of snacks may contribute to the low micronutrient and fibre intake. The importance of fruit, vegetables, milk, breakfast and high nutrient dense snacks needs to be emphasized with both the children and their parents.
Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2005.

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The aim of this study was to establish norms of the Diagnosis and Recommendation Integrated System (DRIS) in the culture of banana (Musa sp) for the subgroup Cavendish. We used 107 leaf samples from plants on farms in the towns of Andirá and Rancho Alegre, both located in Northern Paraná State, cultivars Nanicão and Grande Naine , with and without irrigation, aged 2 to 10 years. Chemical analysis determined the content of leaf 11 nutrients N, P, K, Ca, Mg, S, B, Cu, Fe, Mn and Zn. DRIS norms have been established for less than average productivity of 75 t ha-1, where it was found differences between the patterns of levels of nutrients and DRIS norms developed in this study. It was recommended the need for reprogramming of the quantities of fertilizer to be used according to the results obtained for the N, Ca, Mg, S, Fe and Zn contents presenting below the pre-established standards tracks.
O objetivo do presente trabalho foi estabelecer normas do Sistema Integrado de Diagnose e Recomendação (DRIS) na cultura da banana (Musa sp) para o sub grupo Cavendish. Foram utilizadas 107 amostras foliares de plantas em lavouras situadas nos municípios de Andirá e Rancho Alegre, ambos localizados na Região Norte do Estado do Paraná, cultivares Nanicão e Grande Naine , com e sem irrigação, idade variando entre 2 a 10 anos. As análises químicas foliares determinaram os teores de 11 nutrientes: N, P, K, Ca, Mg, S, B, Cu, Fe, Mn e Zn. Normas DRIS foram estabelecidas para produtividade média igual ou superior a 75 t ha-1, onde constatou-se divergências entre os teores padrões dos nutrientes e os teores das normas DRIS estabelecidas neste estudo. Recomendou-se a necessidade de reprogramação das quantidades a serem utilizadas de fertilizantes de acordo com os resultados obtidos, para N, Ca, Mg, S, Fe, e Zn que apresentaram índices abaixo das faixas padrões pré estabelecidas.

The purpose of this study was to determine the relationship between sugar-sweetened beverage consumption of sixth and seventh graders (ages 11 to 13) and its effect on BMI. The variables that the researcher examined were the types and amounts of sugarsweetened beverages consumed, and gender in children attending a Region 10 middle school in Burlington, Connecticut. There were six hypotheses examined in this study. The sample consisted of 61 subjects attending Har-Bur Middle School in Burlington, CT. The current investigator modified the Block Kids Food Frequency Questionnaire (Appendix D) by adding additional questions to the original Block Kids FFQ regarding sugar-sweetened beverages that were not measured on the original FFQ. Results of the study did not show statistically significant differences for any of the hypotheses regarding sugar-sweetened beverages and BMI (p > .05). However, there were tendencies for sugarsweetened beverage consumption to decrease as preadolescents aged. Also for each additional ounce of fruit drinks consumed there were increases in BMI. Further research needs to be conducted to determine the full extent of the effects of sugar-sweetened beverages on BMI in preadolescents.
Department of Family and Consumer Sciences

碩士
大葉大學
生物產業科技學系
95
Vegetables and fruits have very strong antioxidant ability. The content of antioxidant in fresh vegetables and fruits will be reduced during pasteurization and processing. In A.D. 1998, the scholars recommend the advantage of enzyme, so enzyme beverages rise and develop. The regulation of activity measuring and manufacture are not yet to define at present. Traditional enzyme beverages need more time to make product in the manufacture and have more variations to control difficultly during fermentations. The objectives of the study are to build a new-type manufacture of vegetable enzyme beverages that is simple, fast, high enzyme activity and high antioxidant activity, to reduce more variations and the production cost during fermentations, to agree with industry, and to defines the regulation of activity measuring and manufacture clearly. The result is as follows: a. The fruit vegetable juice has enzyme activity (SOD-like is 10.1 U/ml) and antioxidant activity. b. In the experiments of alcoholic, acetic acid and lactic acid fermentation, the enzyme activity, and antioxidant activity of raw materials are enhanced after fermenting. SOD-like activity increases above 20 U/ml; the result of acetic acid fermentation has the highest activity with other fermentations. The SOD-like activity of acetic acid fermentation increases 49.6 U/ml. The alcoholic fermentation has the best result in antioxidant activity, especially in chelating effects on ferrous ions. The chelating effects on ferrous ions activity in acetic acid fermentation increases 0.21 mg/ml. c. In the experiments of (yeast, acetic acid bacteria and lactic acid bacteria) fermentations, the mix micro-flora fermentation (1:2:1) has the best result in the experiments of antioxidant activity and enzyme activity. The SOD-like activity of mix micro-flora increases 28.3 U/ml in 1:2:1 and 19.6 U/ml in 1:1:1. antioxidant activity of raw materials are enhanced after fermenting unless chelating effects on ferrous ions. The results of mix micro-flora fermentations are not better than the results of three kinds of fermentations. The highest SOD-like activity of mix micro-flora fermentation is 40.01 U/ml. The highest SOD-like activity of acetic acid fermentation is 59.20 U/ml.The chelating effects on ferrous ions activity decreases 0.27 mg/ml in mix micro-flora fermentation and increases in alcoholic and acetic acid fermentations. d. The functions of product in the study are better than workshop products. Especially in chelating effects on ferrous ions, the result of product is the best than workshop products 0.01-0.03 mg/ml. The manufactures of workshop products need one to three years, but the product in the experiment only need two weeks. e. The manufacture of vegetable enzyme beverage in the study solves several questions like to need the high investment, advanced equipment and technology, long time and more variations during fermentations. The methods of assaying in the experiment can be the indicator to assay workshop products in the future.

碩士
僑光技術學院
管理研究所
94
Mixed fruit and vegetable drink is characterized of demanded freshness and short expiration date of usually 2-3 weeks. Hence, being able to accurately forecast its sales volume has become one of the producer’s most important tasks. The study utilizes method of Back-Propagation Network (BPN) to build model to forecast the sales volume for products such as mixed fruit and vegetable drink that fluctuate seasonally. It first identifies influencing factors from 2003 sales volume provided by the sponsor company A and the associated climate and economic data, then uses 182 even day data to build and the other 183 odd day data to validate the model. The forecasting accuracy of the resulting model has surpassed 85%. It explains the poor and unreliable forecasting results of the model that is based on single sales volume variable.

Response Surface Methodology (RSM) was used to study the effect of two variables, sugar level (12-16 °Brix) and acid level (0.3-0.7 % T.A.) on sensory qualities and desirability of blackberry juice drinks. Three blackberry juice levels (10%, 15%, and 20%) were used to study the influence of juice flavor on sensory qualities and desirability of the juice drinks. A trained panel evaluated three attributes, blackberry flavor, sweetness, and sourness intensities, of the juice drinks. The consumer panel gave desirability and three attributes just-right ratings. A Balanced Complete Block Design was used. Blackberry flavor intensity was enhanced by sugar level. Blackberry flavor intensity was enhanced by acid level to a point about 0.5% T.A., and then decreased. Blackberry flavor intensity was not related to °Brix:acid ratio and was only related to the sweetness:sourness ratio at the 20% juice level. Sweetness and sourness intensities increased with increasing sugar and acid levels. There was a suppression effect of sugar and acid on each other in the juice drink. The relationships of sweetness, sourness, and sweetness:sourness ratios to °Brix:acid ratios were all linear. Desirability rating was related to °Brix:acid and sweetness:sourness ratios for the 10% and 20% juice levels, for 15% juice level no association was found. The formula which received the closest to "just right" ratings and highest overall desirability rating had in a °Brix of 15.4 and a % titratable acidity of 0.64, resulting in a °Brix:acid ratio of 24 and a corresponding sweetness:sourness ratio of slightly less than 1.0. In general, the 15% juice level was the best because of its sugar and acid tolerance and high desirability.
Graduation date: 1989

碩士
台南應用科技大學
視覺傳達設計系碩士班
102
Over recent years, TaiWan- and Japan-based alcoholic drink companies have launched a couple of fruit-flavored alcoholic drinks packaged in aluminum cans, With the purpose of appealing to younger generations and those Who seldom consume such drinks. Currently, TaiWan is densely dotted With convenience stores, thus leading to a Well-developed netWork of sales channels, making it even more convenient for consumers to purchase alcoholic drinks. 　　This study aims to understand the visual images and color schemes of the packaging of fruit-flavored alcoholic drinks sold in TaiWan, and to analyze hoW they influence the visual perceptions of TaiWan’s consumers. In the literature revieW, hoW visual images and color schemes constitute the basis for graphic design is explored. 　　In regard to methodology, the content analysis method Was employed in the first stage; data Were collected and analyzed, and research samples collected and organized. For the second stage, the questionnaire method and semantic differential technique Were used to collect and statistically analyze the perceptions of most of the questionnaire respondents. 　　With an analysis of research samples, an understanding of the use of visual design and color schemes for the packaging Was derived. The colors used Were then marked and organized, and the images organized and analyzed. These results are expected to serve as a reference for teaching and design for academia as Well as industry. The results of the questionnaire survey indicate the perceptions of TaiWan’s consumers toWards the visual images and color schemes of the packaging for fruit-flavored alcoholic drink aluminum cans.

Tese de doutoramento Estudos da Criança (área de especialização em Saúde Infantil)
A investigação que aqui apresentamos estudou o impacte de um programa de intervenção, transmitido e intervencionado por professores com formação no âmbito da nutrição, na antropometria e consumo alimentar em crianças com idades compreendidas entre os 6 e os 12 anos de Guimarães. Participaram neste estudo randomizado quatrocentas e sessenta e quatro crianças de sete escolas primárias, três (cluster) das quais constituíram aleatoriamente o grupo de intervenção e quatro (cluster) o controlo. Desenvolvemos e implementámos um programa de intervenção entre Outubro de 2008 e Março de 2009 que incluiu formação para professores sobre ensino da alimentação saudável a crianças, de forma a que pudessem posteriormente, intervir como educadores junto das crianças. Os professores intervencionados tiveram doze sessões de formação de três horas cada ministradas quinzenalmente durante seis meses, cujos conteúdos foram os seguintes: nutrição e alimentação saudável (quatro sessões, doze horas); a importância da água (uma sessão, três horas); estratégias para potenciar o consumo de fruta e produtos hortícolas, bem como reduzir o consumo de alimentos de baixo valor nutricional e elevada densidade energética (três sessões, nove horas); estratégias para aumentar a atividade física (duas sessões, seis horas) e, atividades de culinária saudável (duas sessões, seis horas). Após cada sessão, os professores foram encorajados a desenvolver atividades com as crianças com base nos conteúdos abordados. A recolha de dados antropométricos, a avaliação alimentar e de atividade física, bem como o perfil sociodemográfico, foi concretizada nos grupos controlo e de intervenção antes e depois da implementação do programa. A investigação foi aprovada pelo conselho executivo das escolas onde decorreu, pela Comissão Nacional de Proteção de Dados, e foi registada no clinicaltrials.gov, NCT01397123. Os resultados mostram que ao longo do tempo: I) o aumento médio do IMC (z-score) das crianças do grupo de intervenção, foi significativamente inferior ao do grupo controlo, após ajuste para confundidores. Em consonância, a incidência do excesso de peso foi significativamente inferior no grupo de intervenção comparativamente com o controlo. II) Avaliada a ingestão alimentar, o consumo de produtos hortícolas (total e de folha verde), fruta (total) e, fruta e produtos hortícolas foi significativamente superior no grupo de intervenção em relação ao controlo. A magnitude do efeito (effect sizes) do programa variou de baixo (cohen´s d=0.12 em “outros vegetais”) a médio (0.56 em “Fruta e vegetais”). III) A ingestão de alimentos sólidos de baixo valor nutricional e elevada densidade energética diminuiu no grupo de intervenção e aumentou no controlo. Esta diferença é significativa após ajuste para confundidores. Salientamos a eficácia do programa de intervenção na antropometria e consumo alimentar em crianças e mais investigação será necessária para saber se estes resultados podem ser reproduzidos ou melhorados, e eventualmente disseminados a outras escolas deste e de outros distritos escolares. A elevada prevalência do excesso de peso e obesidade observada na faixa etária em estudo interroga-nos sobre a necessidade de se intervir em idades inferiores a 6 anos. Em conclusão, o nosso programa e o envolvimento dos professores numa intervenção de educação alimentar com as crianças, apresenta resultados positivos no controlo do excesso de peso e na exibição de um consumo alimentar mais favorável à prevenção da obesidade.
The research presented here studied the impact of an intervention program, delivered and taught by trained teachers in nutrition, on anthropometry and dietary intake in children aged 6 to 12 years of Guimarães. Four hundred and sixty four children participated in this randomized trial, from seven elementary schools. Three of them (cluster) were randomly selected to intervention and four (cluster) to control group. We developed an intervention program between October 2008 and March 2009, which was implemented over two terms with teachers training delivered by researchers and an intervention delivered by trained teachers to children. Intervened teachers had twelve sessions of three hours each biweekly along six monthts, in accordance with the following contents: nutrition and healthy eating for children and families (four sessions, twelve hours); the importance of water (one session, three hours); strategies to enhance fruit and vegetable consumption and reduce low-nutrition energy-dense foods (three sessions, nine hours); strategies to increase physical activity (two sessions, six hours); and healthy cooking activities (two sessions, six hours). After each session, teachers delivered the learnt contents and developed creative and engaging classroom activities about the addressed topic. Sociodemographic, anthropometric, dietary, and physical activity assessments were performed to control and intervention´s schools before and after the implementation of the program. The study was approved by the schools where it was carried, by the Portuguese Data Protection Authority and it was registered in the clinical trials registry clinicaltrials.gov, NCT01397123. The results show that throughout time: I) The mean increase in BMI (z-score) in children in the intervention group was significantly lower than in the control group, when adjusted for confounders. The incidence of overweight was significantly lower in the intervention group compared to the control. II) After assessing the dietary habits, the consumption of vegetables (total and green leaf), fruit (total) and fruit and vegetables was significantly higher in the intervention group compared to control. The effect sizes of the differences between intervention and control groups ranged between small (cohen´s d=0.12 on “other vegetables”) to medium (0.56 on “Fruit and vegetables”). III) Consumption of low-nutrition energy-dense solid foods decreased in the intervention group and increased in the control group. This difference is significant after adjusting for confounders. We emphasize the effectiveness of the intervention program on children food intake and anthropometry and we believe that more research is needed to find out if these results can be repeated or improved and evenly disseminated to other schools from this or others districts. Given the already high prevalence of overweight in children with this age, prevention programs should begin earlier than 6 years. In conclusion, our program and the involvement of classroom teachers in a nutrition education intervention with children, had positive results in overweight control and in the consumption of foods which are able to prevent obesity.