Home About us Contact
|
Home About us Contact | ||
|
|
||
Soft Drink (soft + drink)
Selected AbstractsAttentional re-training decreases attentional bias in heavy drinkers without generalizationADDICTION, Issue 3 2007Tim Schoenmakers ABSTRACT Aims To examine whether alcohol-related attentional bias (AB) can be reduced by training heavy drinkers to attend to soft drinks as an alternative to alcohol. Diminishing AB is important because AB has been suggested to be a significant factor in the development, maintenance and relapse of addictive behaviours. AB was trained in a clinically relevant design, and we studied the generalization of this training. Design, participants and intervention We assigned randomly 106 heavy drinking male college and university students to the attentional re-training (AR; modified visual-probe task) or control condition (standard visual-probe task). Setting Laboratory at Maastricht University. Measurements We measured the effects of AR on the visual-probe task with stimuli that were presented in the AR and with new stimuli, and on an alternative measure of AB, the flicker paradigm. We further measured effects on craving and preference for either an alcohol beverage or a soft drink. Findings After AR, participants had learned to avoid alcohol stimuli and had developed an AB for soft drinks. This effect was restricted to stimuli used in the AR. The flicker task, where AB for alcohol was found in both the AR and control groups, was not affected by the AR. No effect was found on craving and the preference task. Conclusions Although heavy drinkers can learn to attend selectively to an alternative category for alcohol, a single AR is not sufficient to decrease symptoms of problem drinking. [source] Influence of drinking method on tooth-surface pH in relation to dental erosionEUROPEAN JOURNAL OF ORAL SCIENCES, Issue 6 2004Ann-Katrin Johansson The aim of this investigation was to study the intraoral pH response on tooth surfaces in relation to dental erosion during and after drinking a sugar-free cola-type soft drink. Six different methods of drinking were tested in a randomized order: holding; short-sipping; long-sipping; gulping; nipping; and sucking. Two methods of pH measurement were used in two series of individuals. In the first series, pH was measured by using the microtouch method in 12 healthy adults at three dental erosion-prone sites: 11 palatally; 11 buccally; and at the mesiobuccal cusp tip of 16. In the second series, pH was measured by using the telemetric method in 6 healthy individuals, producing continuous recordings of pH by means of a glass electrode in a specified approximal area. The two series showed similar results, although the telemetric method generally recorded larger pH falls. Holding the drink in the mouth before swallowing led to the most pronounced pH drop, followed by the long-sipping method. Gulping resulted in only a small decrease of pH. No differences among the three intraoral sites were found when analyzed by using the microtouch method. The conclusion from this study is that the drinking method strongly affects tooth-surface pH and thereby the risk for dental erosion. It therefore seems appropriate to include advice on the method of drinking in dietary counseling related to dental erosion. [source] Human enamel dissolution in citric acid as a function of pH in the range 2.30,pH,6.30 , a nanoindentation studyEUROPEAN JOURNAL OF ORAL SCIENCES, Issue 3 2003Michele E. Barbour The objective of this study was to investigate the dissolution of human enamel in citric acid solutions over a wide range of pH. The in vitro conditions are considered to be relevant to soft drink-induced enamel erosion. Nanoindentation was used to investigate changes in the nanomechanical properties of polished enamel surfaces after exposure to citric acid solutions. Solutions used had 38.1 mmol l,1 citric acid and pH greater than 2.3 but less than 6.3 (2.30 pH 6.30). Samples were exposed to rapidly stirred, constant composition solutions for 120 s. Statistically significant changes in enamel hardness and reduced elastic modulus were observed after exposure to all solutions. There was an approximately linear dependence of enamel hardness on solution pH for 2.90 pH 6.30. Below pH 2.90, enamel is thought to have reached the lowest possible hardness value. The reduction in enamel dissolution caused by an increase in pH of a soft drink is likely to be small. Product modification to reduce the erosive potential of drinks may require additional methods such as addition of calcium salts. [source] Effect of two restorative materials on root dentine erosionJOURNAL OF BIOMEDICAL MATERIALS RESEARCH, Issue 2 2010Silvia Jorge Domiciano Abstract This study sought to evaluate the microhardness of root dentine adjacent to glass-ionomer and composite resin restorations after erosive challenge. A crossover study was performed in two phases of 4 consecutive days each. One hundred twelve bovine root dentine slabs were obtained, and standardized box-shaped cavities were prepared at center of each specimen. The prepared cavities were randomly restored with glass-ionomer cement or composite resin. The slabs were randomly assigned among 14 volunteers, which wore intraoral palatal device containing four restored root dentin slabs. Starting on the second day, half of the palatal acrylic devices were immersed extraorally in a lemonade-like carbonated soft drink for 90 s, four times daily for 3 days. After 3-day wash-out, dentine slabs restored with the alternative material were placed into palatal appliance and the volunteers started the second phase of this study. After erosive challenges, microhardness measurements were performed. Regardless of the restorative material employed, eroded specimens demonstrated lower microhardness value (p < 0.0001). At eroded condition examined in this study, dentine restored with glass-ionomer cement showed higher microhardness values (p < 0.0001). It may be concluded that the glass-ionomer cement decreases the progression of root dentine erosion at restoration margin. © 2010 Wiley Periodicals, Inc. J Biomed Mater Res Part B: Appl Biomater, 2010 [source] Demand for nonalcoholic beverages: The case of low-income householdsAGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 3 2004Steven T. Yen Household beverage consumption is investigated using data from the National Food Stamp Program Survey conducted in the United States. A censored Translog demand system is estimated with the full-information maximum-likelihood procedure. All own-price effects are negative and significant, and whole milk, reduced-fat milk, juice, coffee, and tea are found to be net substitutes for soft drink. Thus, prices provide a partial answer to the declining consumption of milk and rising consumption of soft drink. Nutrition information and dietary beliefs also play important roles, highlighting the importance of an effective nutrition education program directed toward the low-income households. [JEL citation: C34 (Truncated and Censored Models), D12 (Consumer Economics: Empirical), Q18 (Agricultural Policy; Food Policy).] © 2004 Wiley Periodicals, Inc. Agribusiness 20: 309,321, 2004. [source] Human enamel erosion in constant composition citric acid solutions as a function of degree of saturation with respect to hydroxyapatiteJOURNAL OF ORAL REHABILITATION, Issue 1 2005M. E. BARBOUR summary, The objective of this study was to investigate human enamel erosion under constant composition conditions, as a function of solution degree of saturation (DS) with respect to hydroxyapatite. The experimental conditions were relevant to the initial stages of enamel erosion by soft drinks. Nanoindentation was used to compare enamel surface softening caused by a control mineral water and two citric acid solutions with DS = 0·000 and DS = 0·032, both having pH 3·30. Enamel hardness and reduced elastic modulus were measured after 0, 30, 60, 120, 300 and 600 s exposure. A statistically significant change in enamel hardness was detected after 30 s exposure to both citric acid solutions, indicating that nanoindentation is extremely sensitive to the initial stages of erosion. There was a statistically significant difference between the mechanical properties of enamel exposed to the two citric acid solutions after 30, 60 and 120 s. At these times, the solution with DS = 0·000 caused twice as much enamel softening as that with DS = 0·032. This demonstrates that it may be possible to design a soft drink with a low erosive potential and a good taste by a small change in DS, at a typical drink pH. [source] Inhibitory effects of Hibiscus sabdariffa L extract on low-density lipoprotein oxidation and anti-hyperlipidemia in fructose-fed and cholesterol-fed ratsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2004Chang-Che Chen Abstract Hibiscus sabdariffa L extract (HSE) is an aqueous extract of Hibiscus sabdariffa L flowers that is used as a local soft drink and medical herb in Taiwan. Oxidation of low-density lipoprotein (LDL) has been shown to increase the incidence of atherosclerosis. In this study, we determined the antioxidative activity of HSE on LDL oxidation by examining relative electrophoretic mobilities (REM) and thiobarbituric acid-reactive substances (TBARS). The data revealed an inhibitory effect of HSE on Cu2+ -mediated REM and TBARS. HSE exhibited a remarkable ability to reduce cholesterol degradation and ApoB fragmentation. Overall, HSE showed a high potency to inhibit the production of oxidized LDL induced by copper and, specifically, to reduce serum triglycerides in high-fructose diet (HFD) fed rats and serum cholesterol in high-cholesterol diet (HCD) fed animals. The levels of LDL and the ratio of LDL-cholesterol (LDL-C) to HDL-cholesterol (HDL-C) were reduced by HSE in both hyperlipidaemia models. Based on these findings, we suggest that HSE may be used to inhibit LDL oxidation and to prevent various types of hyperlipidaemia in HFD- or HCD-fed rats. Copyright © 2004 Society of Chemical Industry [source] Meal and food preferences of nutritionally at-risk inpatients admitted to two Australian tertiary teaching hospitalsNUTRITION & DIETETICS, Issue 1 2008Angela VIVANTI Abstract Aim:, To determine preferences for meals and snack of long-stay patients and hospitalised patients with increased energy and protein requirements. Methods:, Using consistent methodology across two tertiary teaching hospitals, a convenience sample of adult public hospital inpatients with increased energy and protein requirements or longer stays (seven days or more) were interviewed regarding meal and snack preferences. Descriptive reporting of sample representativeness, preferred foods and frequency of meals and between meal snacks. Results:, Of 134 respondents, 55% reported a decreased appetite and 28% rated their appetite as ,poor'. Most felt like eating either nothing (42%) or soup (15%) when unwell. The most desired foods were hot meal items, including eggs (31%), meat dishes (20%) and soup (69%). Of items not routinely available, soft drink (7.6%) and alcohol (6.7%) were most commonly desired during admission. Almost half (49%) reported difficulty opening packaged food and a majority (81%) indicated finger foods were easy to eat. Conclusion:, Appetites during admission were frequently lower than usual. Responses encourage consideration of eggs, meat dishes and soups for long-stayers or those with high-energy, high-protein needs. Easy to consume but not routinely offered, between meal items, such as soup, juice, cake, soft drink or Milo could be explored further to enhance oral intakes. [source] Shifts in purchasing patterns of non-alcoholic, water-based beverages in Australia, 1997,2006NUTRITION & DIETETICS, Issue 4 2007Gina LEVY Abstract Aim:, To describe trends in purchasing patterns of non-alcoholic, water-based beverages (WBBs) in Australia, 1997,2006. Methods:, Trends in volume sales of WBBs were determined from data supplied by the Australian beverage industry, not including fruit juice or milk-based drinks. Change was calculated as per cent difference between 1997 and 2006, volume share by proportion of total sales in the category and per capita consumption by dividing total volume sales by population estimate for that year. Sugar supply from WBBs was calculated by multiplying sales by sugar content. Demographic trends from AC Nielsen surveys were shown as per cent households purchasing beverages and as volume share by age and sex. Results:, Total volume sales of WBBs increased by 13% from 1997 to 2006, largely accounted for by increases in sales of plain still water and non-sugar carbonated soft drink (CSD). Sales in the CSD category saw a shift away from sugar-sweetened to non-sugar. There was a concomitant increase in sales of sugar-sweetened sports and energy drinks, and iced tea. Younger people and high-income households were the major purchasers of CSDs, and for sports and energy drinks, it was young males. Conclusion:, The increased sales of beverages by 2006 appear to reflect a greater trend towards purchasing fluids, particularly increases in bottled water and non-sugar CSDs. Sugar supply from beverages has declined, mostly because of decreasing sales of sugar-sweetened CSDs since 2002. Industry-generated data proved useful in forming a picture of apparent non-alcoholic, WBB consumption patterns in Australia. [source] Sketches from a Design Process: Creative Cognition Inferred From Intermediate ProductsCOGNITIVE SCIENCE - A MULTIDISCIPLINARY JOURNAL, Issue 1 2005Saskia Jaarsveld Abstract Novice designers produced a sequence of sketches while inventing a logo for a novel brand of soft drink. The sketches were scored for the presence of specific objects, their local features and global composition. Self-assessment scores for each sketch and art critics' scores for the end products were collected. It was investigated whether the design evolves in an essentially random fashion or according to an overall heuristic. The results indicated a macrostructure in the evolution of the design, characterized by two stages. For the majority of participants, the first stage is marked by the introduction and modification of novel objects and their local and global aspects; the second stage is characterized by changes in their global composition. The minority that showed the better designs has a different strategy, in which most global changes were made in the beginning. Although participants did not consciously apply these strategies, their self-assessment scores reflect the stages of the process. [source] | ||||||||||