by Cheung Kin, Ken, Ko Chi-Chung. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1998. / Includes bibliographical references (leaves 86-90). / ABSTRACT --- p.i / ACKNOWLEDGMENT --- p.iii / TABLE OF CONTENTS --- p.iv / LIST OF TABLES --- p.v / LIST OF CHARTS --- p.vii / Chapter CHAPTER I - --- INTRODUCTION --- p.1 / Market Definition --- p.1 / Market Size --- p.3 / Chapter CHAPTER II - --- METHODOLOGY --- p.5 / Chapter CHAPTER III - --- LITERATURE REVIEW --- p.7 / Chapter CHAPTER IV - --- CARBONATED SOFT DRINKS INDUSTRY IN CHINA --- p.11 / Industry Structure --- p.11 / Industry Analysis --- p.15 / Chapter CHAPTER V - --- CHARACTERISTICS OF THE CARBONATED SOFT DRINKS MARKET IN CHINA --- p.29 / Per-Capita Consumption --- p.29 / Multinationals' Cola war --- p.30 / National Brand Shares --- p.31 / Consumer Behavior --- p.32 / Chapter CHAPTER VI - --- "CASE STUDIES: COCA-COLA, PEPSICO AND JIANLIBAO" --- p.37 / Company Highlight --- p.37 / Production --- p.43 / Sales Turnover --- p.44 / Profitability --- p.45 / Marketing Mix --- p.46 / Regional Brand Shares --- p.52 / Chapter CHAPTER VII - --- SURVEY FINDINGS --- p.59 / Objectives --- p.59 / Methodology --- p.59 / Survey Results --- p.60 / Chapter CHAPTER VII --- IMPLICATIONS: KEY SUCCESS FACTORS --- p.66 / Chapter CHAPTER VIII --- CONCLUSION --- p.73 / Insights and Outlook --- p.74 / Study Constraints --- p.75 / Future Research --- p.75 / APPENDIX --- p.78 / BIBLIOGRAPHY --- p.86

This work investigated the design parameters necessary for the build and use of an in vitro artificial mouth model built for dental erosion research. It also ascertained the working knowledge of dentists concerning the Human Tissue Act (HTA) and explored an alternative tissue for erosion-testing to human enamel. The design inputs for the artificial mouth were acquired by an innovative observational study conducted upon human volunteers and used in the decisions made in the setting of the fluids’ kinematic behaviour and how the associated devices were to function. This novel system was sought to mimic the interaction of saliva and the dental substrate during the process of consuming an erosive beverage. The model allows researchers to gather data using customizable experimental diets without the technical burden of dealing with a non-realistic regime. The design and build of the artificial mouth model along with its associated equipment and parameters are described and a manual for operation of the model is appended. The device is designed on a fully adjustable multitask basis in which the operator can set several variables such as the desirable salivary kinematic behaviour, offensive beverage flow rate, and volume of consumption. This, subsequently, allows the samples preloaded on the system to be tested for surface characteristics (i.e. surface hardness and surface profilometry) to determine the extent of erosion if any. The model also allows the resultant solution to be analysed for traces of calcium and phosphate ions. To validate the capabilities of the artificial mouth system a set of diets was performed repeatedly. The high degree of agreement and the consistency of results showed that the model is able to mimic realistic scenarios and is capable of producing reliable, reproducible and accurate outcomes. Ostrich eggshell proved to be a potential alternative erosion substrate which is fortuitous as the lack of knowledge on the HTA had meant human enamel was less readily available.

Introducción: El consumo de bebidas azucaradas (SSB) se ha relacionado con un incremento en el Índice de Masa Corporal (IMC), lo cual sería especialmente preocupante en poblaciones con un potencial de exposición prolongada, tales como estudiantes. Objetivo: Evaluar la relación entre el consumo calórico proveniente de SSB medido mediante el cuestionario Bevq-15 e IMC en estudiantes de carreras de ciencias de la salud de una universidad peruana. Materiales y métodos: Estudio transversal analítico en base a la medición del consumo calórico de 15 bebidas mediante la administración del cuestionario BEVQ-15 y la toma de medidas antropométricas a universitarios durante 2018 - 2019. Se evaluó la asociación cruda y ajustada usando modelos de regresión lineal. Resultados: Se incluyó a 350 personas. La mediana fue de 21 años y el 58.29% fueron mujeres. La mediana del IMC fue de 24.00 (21.75 - 26.90). El consumo promedio de calorías provenientes de bebidas azucaradas fue de 25.35 kcal/día. Se asoció un IMC menor con el sexo femenino (p<0.001), la carrera de nutrición (p=0.002) y nunca haber consumido tabaco (p=0.027). Se asoció un IMC mayor a la dislipidemia (p=0.014) y a un mayor consumo de calorías diarias provenientes de SSB (p<0.001). En el análisis multivariado se encontró asociación significativa entre el consumo de calorías provenientes de SSB y el IMC, ajustado por edad, sexo y tabaquismo (coeficiente β: 0.68; IC95% 0.04-1.33; p=0.037). Conclusiones: Se encontró asociación entre el consumo de calorías derivadas de SSB y un mayor IMC. Se debe impulsar intervenciones destinadas a la disminución de su consumo en estudiantes. / Introduction: The consumption of sugar sweetened beverages (SSB) has been related to an increase in the Body Mass Index (BMI), which would be especially worrisome in populations with a prolonged exposure potential, such as students. Objective: To evaluate the relationship between the caloric intake from SSB measured by the Bevq-15 questionnaire and BMI in health sciences students at a Peruvian university. Materials and methods: Cross-sectional analytical study based on the measurement of the caloric consumption of 15 beverages based on the administration of the BEVQ-15 questionnaire and the measurement of college students’ anthropometric measurements during 2018-2019. The crude and adjusted association were evaluated using linear regression models. Results: We enrolled 350 participants. The median age was 21 years and 58.29% were women. The median BMI was 24.00 (21.75 - 26.90). The average consumption of calories from SSB was 25.35 kcal/day. A lower BMI was associated with the female sex (p <0.001), the nutrition career (p = 0.002) and never having used tobacco (p = 0.027). A higher BMI was associated with dyslipidemia (p = 0.014) and a greater consumption of daily calories from SSB (p <0.001). In the multivariate analysis, a significant association was found between the consumption of calories from SSB and BMI, adjusted for age, sex and smoking (β coefficient: 0.68, 95% CI 0.04-1.33, p = 0.037). Conclusions: An association was found between the consumption of calories derived from SSB and a higher BMI. Interventions aimed at reducing student consumption should be promoted. / Tesis