Two of the most important behaviors affecting youth are alcohol use and aggression. Advertisements that promote alcohol consumption and display aggressive images and words may influence attitudes and behaviors of youth. While there is considerable research on these kinds of advertisements in various media channels, there is limited research describing such advertising within public transit systems. The purpose of this study was, therefore, to describe and prevalence and characteristics of advertisements about alcohol and with violent content on the platform walls of the New York City subway system. Methods: A cross-sectional design with direct observations was used to document all advertisements in four boroughs: Bronx, Brooklyn, Manhattan, and Queens. Subway stations with and without advertising were identified and selected characteristics of advertisements about alcohol and with violent content were described. The presence of advertisements was examined based on racial/ethnic and income characteristics of station location using logistic regression. Results: Of 472 subway stations observed, 143 contained 8,737 advertisements, including duplicates. Of the 143 stations with any type of advertisements, 76 (53.1%) displayed one or more alcohol advertisements while over 95% included one or more advertisements with violent content (136 of 143). Of the 8,737 advertisements observed, 129 (1.5%) were for alcohol (including three public service messages) and 1,154 (13.2%) had violent content. Almost two-thirds of the 129 advertisements about alcohol were for beer. There were 144 advertisements that pictured guns. Not one public service announcement for violence prevention was observed. Examination of the presence of advertisements based on racial/ethnic and income characteristics of station location (n = 454 with complete data) showed no differences for advertisements with violent content, but greater odds of alcohol advertisements being present in locations with a higher percentage of Black population. Considerable variability existed between neighborhoods within each borough. Conclusions: Almost 9,000 advertisements were documented in this study. Despite the low number of advertisements about alcohol, one or more such advertisements was present in over one-half of the stations with advertising. Advertisements with violent content were pervasive. Recommendations focus on how public transit spaces can be used more productively to help cultivate caring communities.

A embalagem desempenha uma função crucial na estabilidade dos alimentos. Neste estudo avaliou-se a estabilidade microbiológica de néctar de jabuticaba e caldo de cana pasteurizados (85 ºC/30 s), acondicionados assepticamente em garrafa de polietileno de alta densidade (PEAD) incorporada com agentes inorgânicos microestruturados com Ag/ZnO. Os lotes processados foram estocados a 5 ºC na ausência de luz. Testes físico-químicos, microbiológicos e sensoriais foram conduzidos para avaliar a estabilidade e estimar o tempo de vida útil das bebidas. Médias de notas superiores a 5 (na escala hedônica de 9 pontos) e percentagens de aceitação superiores a 60% foram estabelecidas para estimar o tempo de vida de prateleira das bebidas. Os resultados dos testes físico-químicos para o néctar de jabuticaba variaram de 3,40 a 3,76 para o pH, de 11,0 a 12,5 ºBrix para sólidos solúveis totais, e de 0,52 a 0,76% (m/m) de ácido cítrico para acidez total titulável. Para o caldo de cana, os valores de pH, sólidos solúveis totais e acidez total titulável variaram de 5,10 a 5,37; 14,3 a 24,0 ºBrix e de 0,05 a 0,13%(m/m) ácido cítrico, respectivamente, durante o período do estudo. Para o néctar de jabuticaba, as contagens de mesófilos, psicrotróficos e bolores e leveduras variaram de 1 a 1,5; < 1est a 1; < 1est a 1,3 logUFC/mL respectivamente, durante o período de estocagem. Para o caldo de cana as contagens variaram de < 1est a 4,5 1est a 4,4; 1est a 4,0 logUFC/mL. O néctar de jabuticaba alcançou maior estabilidade microbiológica que o caldo de cana. As médias de notas para sabor, aparência e impressão global obtidas nos testes de escala hedônica variaram entre 6 a 7,1 para o néctar de jabuticaba e 5 e 7,7 para o caldo de cana. O néctar de jabuticaba e caldo de cana permaneceram microbiologicamente estáveis por um período de 120 e 50 dias, respectivamente. Os agentes inorgânicos microestruturados com Ag/ZnO não exerceram influência na estabilidade microbiológica dos dois produtos. / Packaging plays a crucial role in food stability. In this study, the microbiological stability of pasteurized (85 ºC/30 s) jabuticaba nectar and cane juice, aseptically packaged in high density polyethylene (HDPE) bottle treated with silver and zinc oxide (Ag/ZnO), was evaluated. All processed batches were stored at 5 ºC in the dark. Physicochemical, microbiological and sensory tests were conducted to evaluate the stability and estimate the beverage´s shelf life. Average scores greater than 5 (in the 9-point hedonic scale) and percentage of approval greater than 60% were both used as threshold values for estimating the product´s shelf life. As for the nectar, the pH ranged from 3.40 to 3.76; soluble solids from 11.0 to 12.5 ºBrix and titratable total acidity from 0.52 to 0.76% (w/w) citric acid. The pH values, total soluble solids and titratable acidity of cane juice varied from 5.10 to 5.37; 14.3 to 24.0 ºBrix and 0.05 to 0.13%(w/w) citric acid, respectively, during the storage. For nectar, counts of mesophiles, psychrotrophs and molds and yeasts ranged from 1 to 1.5; < 1est to 1; < 1est to 1.3 logCFU/mL, respectively, during the storage period. For the cane juice the counts ranged from < 1est to 4.5; <1est to 4.4; <1est to 4.0 logCFU/mL. Jabuticaba nectar achieved longer microbiological stability than cane juice. The mean scores for flavor, appearance and overall impression obtained in the nine-point hedonic scale tests ranged from 6 to 7.1 for jabuticaba nectar and 5 and 7.7 for cane juice. Nectar and cane juice remained microbiologically stable for 120 and 50 days, respectively. The Ag/ZnO microstructured inorganic agents had no influence on the microbiological stability of both products.

Orientador: Waldemar Gastoni Venturini Filho / Banca: Ricardo Figueira / Banca: Vanildo Luiz Del Bianchi / Banca: Luciana Trevisan Brunelli / Banca: João Batista de Almeida e Silva / Resumo: Atualmente os cervejeiros artesanais e caseiros vêm ganhando grande destaque no mercado nacional por apresentarem cervejas diferenciadas. O movimento dos cervejeiros caseiros e artesanais engloba a liberdade de adicionar características peculiares à bebida, com auxílio de uma gama de ingredientes (temperos, frutas, xaropes, extratos) podendo agregar assim perfis sensoriais que remetem ao provador uma identidade própria de um local. Dessa forma, o presente trabalho teve por objetivo utilizar a jabuticaba (Myrciaria cauliflora Berg.), fruto tipicamente brasileiro, na produção de uma cerveja de baixa fermentação (lager) do tipo fruit beer (cerveja com fruta), no intuito de agregar características sensoriais desta fruta a uma das bebidas mais consumidas do mundo. Esta tese foi dividida em cinco capítulos, sendo o primeiro uma revisão bibliográfica da temática abordada e, os demais, diferentes manuscritos relacionados ao planejamento experimental e à execução da pesquisa. Os capítulos de dois a cinco referem à maneira em que o fruto foi utilizado na fabricação da cerveja. O segundo capítulo corresponde à adição de frutos inteiros congelados in natura ao mosto nas etapas de fervura, fermentação e maturação. O terceiro capítulo corresponde à adição de frutos inteiros desidratados ao mosto nas mesmas etapas anteriores. O quarto capítulo do trabalho corresponde à produção de um xarope de jabuticaba (60 °Brix) e sua adição na cerveja. Para os três capítulos citados, utilizou-se como ba... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Nowadays craft brewers and homemade brewers have been gaining a great prominence in the national market for producing different beer styles. The movement of homemade and craft breweries includes the freedom to improve the beverage characteristics, using a range of ingredients (spices, fruit, syrups, extracts), thus adding sensory profiles that reminds the taster an especific place. The objective of this work was to use jabuticaba (Myrciaria cauliflora Berg.), a typical Brazilian fruit, in the production of a bottom fermented beer (lager), fruit beer style, in order to provide jabuticaba's features to one of the most consumed beverages in the world. This thesis is divided into five chapters. Chapter one regards a general review of the subject. Chapters two to five are manuscripts describing the way jabuticaba was used in brewing. The second chapter describes the addition of whole frozen fruits to the wort in the stages of boiling, fermentation and maturation. The third chapter describes the addition of whole dried fruits to the wort in the same previous stages. The fourth chapter of the work describes the production of a jabuticaba syrup (60 °Brix) and its addition to the beer. An American lager beer style was used as the base for producing the previous three chapters. The fifth chapter describes the production of a fruit beer, Czech lager style, with jabuticaba extract. All beers produced were physicochemical and sensory analyzed. The results of this research indicate that jabuticaba is a fruit that presents great potential for a fruit beer production; can be used by several ways during brewing; improves both physicochemical and sensory features, providing a Brazilian identity to the beverage / Doutor

Thesis ( M.A. (Media Studies)) --University of Limpopo, 2014 / This study investigates the effects of televised alcohol advertisements on the drinking behaviour of youth in Praktiseer community of the Greater Tubatse Municipality. The nature and trends of alcohol consumption in South Africa are examined. The study also focuses on the impact of alcohol exposure, and the costs alcohol abuse can incur on the individual and society at large. The types of advertising models and the regulatory systems in advertising were identified. Data were collected through a self- administered questionnaire. The study hypothesised that the exposure to alcohol advertisements influences alcohol abuse among the youth. However, alcohol industry claims that the youth is not its niche market and hence should not be blamed for any abusive behaviour of alcohol by the youth. Just like the few studies interested in the effects of alcohol advertising, alcohol exposure and alcohol abuse, the present study also reveals that televised alcohol advertisements have a great influence in alcohol consumption among the youth in Praktiseer community.

Straddling the Continental Divide, from the Chuska Mountains to the San Juan and Little Colorado rivers, mostly in Arizona, but partly in New Mexico and Utah, lies 23,574 square miles of desert; home to the estimate l75 to 90 thousand Navajo Indians. Unable to more than eke out a bare existence in a barren land where almost 30 acres of range are needed to sustain one sheep, unprepared after generations of isolation and neglect to leave this reservation for areas where a descend standard of living can be had, the Navajos, since 1950, have been the object of a "crash" program of rehabilitation by the United states Government.

Includes vita. / Title from PDF of title page. / Document formatted into pages; contains 97 pages. / Thesis (Ph.D.)--University of South Florida, 2003. / Includes bibliographical references. / Text (Electronic thesis) in PDF format. / ABSTRACT: Alcohol expectancy theory suggests that genetically influenced personality characteristics may lead to differential acquisition of expectancy information, and that this information then may serve as one mediational pathway for alcoholism risk. Research has already shown that expectancy information can predict and even mediate risk, but it has yet to be shown that personality traits can influence the acquisition of alcohol expectancy information. To that end, personality characteristics known to be risk factors for the development of excessive alcohol use were assessed in 83 male undergraduates. In addition, each participant studied, in a paired-associate learning/cued-recall test paradigm, a list of word pairs matching alcohol content words (keg, beer), positive/arousing alcohol expectancy words (happy, fun), and neutral words (backpack, desk). / ABSTRACT: Their rate of learning the second word from each pair after being cued with the first word was then assessed across three trials of this task, and overall learning of the pairs was then assessed using free-recall. To determine whether learning rates for each type of word pair was a function of participants' status on the personality risk measures, hierarchical regression analyses were conducted for cued- and free-recall data. Results indicated that higher sensation seeking, more drinking-related problems, and a lesser degree of a family history of alcohol problems were predictive of greater recall for word pairs containing alcohol and expectancy information. Consistent with predictions, these risk indicators were also associated with a higher rate of learning for the alcohol and expectancy pairs. / ABSTRACT: These findings suggest that significant differences exist in the ability to learn alcohol to expectancy word associations, and lend support to recent theories that implicate individual difference factors as a predisposition for the development of problematic alcohol to expectancy associations in memory. / System requirements: World Wide Web browser and PDF reader. / Mode of access: World Wide Web.

Thesis (Ph. D.)--Virginia Polytechnic Institute and State University, 1991. / Vita. Abstract. Includes bibliographical references (leaves 131-151). Also available via the Internet.

Doctoral thesis. / Format: PDF. Bibl.

Thesis (Ph. D.)--University of Washington, 2003. / Vita. Includes bibliographical references (leaves 143-153).

Alcohol related harm is one of the major public health and societal concerns in the UK. Per capita alcohol consumption has risen considerably over the last twenty years and binge drinking has increased. Alcohol related harms including crime and social disorder, lost productivity, family breakdown and health harms such as rising incidence of liver disease and increases in alcohol related hospital admissions, are considerable. Particular concern has focused upon alcohol and young people, with levels of youth binge drinking in the UK among the highest in Europe and alcohol related hospital admissions of young people increasing. Furthermore, youth drinking behaviours are strong predictors of alcohol dependence in later life and contribute to long term health harms. As a result there has been an increased focus on factors that may potentially influence youth drinking behaviours including alcohol marketing. The evidence base on the impact of alcohol marketing on youth drinking has developed since the topic was first examined in the early 1980s. Recent systematic reviews have suggested a causal link between alcohol marketing and youth drinking behaviour. However gaps in the evidence base remain. The research project presented in this PhD contains six publications which aim to address these gaps, being the first longitudinal consumer study on the impact of alcohol marketing on youth drinking in the UK. The study used a critical social marketing framework to assess the cumulative impact of alcohol marketing on youth drinking, with findings intended to help upstream social marketing efforts, inform policy and regulation and targeted behaviour change interventions. The project examined the impact of alcohol marketing across a comprehensive range of communications channels including less well researched areas such as new media and sponsorship. The project involved three discrete stages of research. First, a brand website and press audit of contemporary alcohol marketing communications in the UK was conducted, supplemented by interviews with key informants from the marketing profession and regulatory bodies. Second, qualitative focus group research was conducted with young people to explore the role and meaning of alcohol in their lives and their attitudes towards alcohol marketing. Third, a two wave cohort study design featuring a questionnaire survey was conducted to assess the impact of alcohol marketing on youth drinking. The survey consisted of a two part interviewer administered and self completion questionnaire in home with 920 second year school pupils at baseline, and follow up of a cohort of 552 in fourth year. The audit revealed that alcohol marketing is ubiquitous in the UK with most brands having a dedicated website featuring sophisticated content that appeals to youth including music, sport and video games. The press audit found that alcopop brands concentrated advertising in youth magazines, and that supermarket advertising of alcohol was considerable in the printed press. Focus group research revealed a sophisticated level of awareness of and involvement in alcohol marketing among respondents across several channels. Marketing activities often featuring content with youth appeal seemed to influence young people’s well developed brand attitudes. Cross sectional regression analysis found significant associations between awareness of, and involvement with alcohol marketing and drinking status and future drinking intentions. Bivariate and multi-variate longitudinal analysis indicated that alcohol marketing was associated with youth drinking behaviour, including initiation of drinking, and increased frequency of drinking between wave one and wave two. The implications of these findings for theory, practice and public policy are discussed.