Asian countries have become one of the largest export markets for US food developers during the past decade. Understanding consumer expectations and needs in a cross-cultural framework has gained importance for new products to succeed in the international markets. A sports-drink, which is a functional drink for athletes, has been successfully introduced in the US. The product is also growing in popularity internationally. However, the concept and product sports-drink is relatively novel among Asians. The overall objective of this study was to investigate cross-cultural consumer acceptance and fundamental factors driving diversities in food acceptance using a sportsdrink varied in sweetener concentration. In the first part of the study, respondents (372) from Indonesia, Korea, Mainland China, Taiwan, Thailand, and United States evaluated sports-drink samples at four sweetener levels. Respondents' expected sensory characteristics, concept fitness, functionality, and experience with twenty commercial beverages were also evaluated. The results show that the optimal sweetness level for the sports-drink was lower for Americans than Asians. The degree of increase in perceived sweetness intensity over sweetener levels was greater among Americans than Asians. Also, there were considerable cultural differences in expectations for various beverages. In addition, experience with a product was another key factor affecting expectations. Based on the results from the first part of the study, a model delineating the processes of hedonic and intensity rating incorporating familiarity, concepts, and context effect was developed. To investigate the significance of this model, expectations were rated and sensory testing was carried out by modifying concepts and using different contexts of beverages. People (256) from Mainland China, Indonesia, Korea, and United States (US) participated in this experiment. The length of exposure to a sports-drink was a key factor affecting the optimum sweetener level for a sports drink. Concept influenced both expectation and taste rating of a sports-drink for the panelists who had been exposed to the sports-drink longer. Less exposed panelists were only affected in their taste rating by different concepts. When the concept was less acceptable, the acceptance rating of the optimum sweetener sample was also lowered. US panelists had a different expectation for a lemon-lime flavored beverage than did Asians. Ideal sweetness intensity ratings for general beverages was a good predictor in determining for panelists' optimum sweetener level for a sports-drink. Based on the model proposed, cross-cultural diversities in sweetness preference were better understood. / Graduation date: 2000

O Brasil produz atualmente cerca de 1,5 bilhão de litros de aguardente e cachaça por ano. O aumento do consumo dessa bebida e a possibilidade de exportação exigem que seu processo de fabricação seja baseado em práticas corretas visando à obtenção de um produto padronizado e com boa qualidade físico-química e sensorial. O objetivo deste trabalho foi a produção de aguardentes por dupla destilação em alambique retificador, por métodos utilizados na produção de cognac e scotch malt whisky. Foi possível estudar como essas técnicas de destilação interferem no perfil dos componentes secundários da bebida e, consequentemente, em sua qualidade, uma vez que contribuem para seu aroma e sabor, sendo indicadores de qualidade e aceitação pelos consumidores. As aguardentes foram maturadas em tonéis de carvalho e submetidas às análises físico-químicas estabelecidas pela legislação vigente no Brasil, e à análise sensorial. Os resultados obtidos revelaram que as técnicas de dupla destilação empregadas proporcionaram melhora na qualidade química e sensorial das aguardentes, podendo representar uma opção válida para um melhor controle da produção e da padronização da aguardente de cana. A melhora da qualidade da aguardente poderá incrementar a aceitação pelos consumidores habituais, ganhar novos consumidores e contribuir para a expansão das exportações. A dupla destilação, como preconizada por este trabalho é uma alternativa para a melhoria da qualidade das aguardentes. / Nowadays the production of sugar cane spirits reaches around 1.5 billion liters per year. The increase of its consumption and the possibility of exportation require a production process based on accurate management practices in order to obtain a standardized product with good physicochemical and sensory qualities. The objective of this work was to produce sugar cane spirits by double distillation in rectifying still, based on the methods for the production of cognac and scotch malt whisky. It was possible to study how the distillation techniques affected the profiles of secondary components of the distillates, and consequently spirits quality, once these components contribute for aroma and flavor, being indicators of quality and consumers acceptance. The sugar cane spirit were aged in oak casks and submitted to physicochemical and sensorial analyses established for the current law in Brazil. The results showed that the techniques of double distillation improved the chemical and sensorial quality of the spirits. The improvement of sugar cane spirits quality would lead to a better acceptance by usual consumers, would acquire new ones and would contribute for export expansion. The double distillation represents an interesting option for the quality improvement and the standardization of sugar cane spirit.

In the last few decades as American society and urban life have changed dramatically, public health and urban sociological research have increasingly focused on the effect of residential location on individual well-being. In recent years, social capital has been viewed as an important pathway in understanding the associations between where one lives and health and social outcomes. Although there is not one, single definition of social capital, researchers within public health have often relied on three schools of thought labeled after Pierre Bourdieu, James Coleman, and Robert Putnam to define social capital and hypothesize its relationship with health and behaviors. However, for many years, public health researchers have often relied on Putnam's theory (1993, 1995, 2000) and a communitarian approach to defining social capital and its possible relationship to health and well-being. Many researchers and sociologists have criticized this over-reliance and overuse of Putnam's social capital constructs as they have been criticized for lacking depth and their inability to explain the causal pathways in which social capital and health operate. Additionally, the measures used to operationalize the most widely used Putnam social capital constructs often focus only on a few dimensions of his theory; generalized trust, shared norms and values, reciprocity, and civic engagement. These measures have been criticized for simultaneously being overly theoretically broad and limited in its measurement. In this research, I use a more recent paradigm of social capital theory that conceptualizes social capital as having several dimensions thereby enabling one to examine the possibility that different forms of social capital and cohesion have different impacts (both negative and positive) on health behaviors and well-being. This paper compares a Putnam-based social capital model as measured by the most commonly used variables based on his work against a broader, multi-dimensional model that measures social capital across several constructs and variables. I have evaluated the "expanded" multi-dimensional model and the smaller, Putnam-only model with a different dataset to examine the relationships between these dimensions of social capital and health behaviors and outcomes. Additionally, recent sociological research using this expanded approach has highlighted the important role of individual attachment to the neighborhood as an important mediator in the association between social capital and health outcomes. Using data from the Fragile Families and Child Wellbeing Study (FFCWS), a longitudinal birth cohort study of families in 20 cities with populations of 200,000 or more people, I investigated the role of social capital as measured across four dimensions, social cohesion (the Putnam-based Traditional Model), individual neighborhood attachment, and neighborhood socio-economic conditions on the likelihood of maternal smoking and alcohol use. Moreover, this multi-dimensional model was enhanced by the addition of another feature of social capital that was not extensively addressed in prior research, bridging social capital. Bridging social capital has been defined as relationships among individuals who are not alike in social identity or characteristics. In recent years, bridging social capital at times has been further refined to highlight the relationships within heterogeneous networks who do not share the same power structures and institutions, and economic spheres. This has been referred to as "linking" social capital. Additionally, sociologist Mario Small has extensively documented that importance of both weak ties (an aspect of "bridging" social capital) and organizational embeddedness in the relationship between social capital and health and well- being for residents in poor communities. This underrepresented dimension in the public health literature is addressed in this paper. In this research, I incorporated a measure of bridging social capital and organizational ties to highlight the possible role this form of social capital may play in understanding the association of social capital and health outcomes. This research extends the current literature by applying a recently developed model of social capital to the analysis of health outcomes using a different data set. The goal of this study was not only to explore smoking and alcohol use, neighborhood socioeconomic conditions, indicators of social capital (including social support, social leverage, informal social control, neighborhood organization participation, and bridging social capital), and the role of individual neighborhood attachment but also highlight the importance for public health researchers to use a multidimensional approach rather than rely on utilizing a few social capital constructs retrieved from Putnam's extensive published work. The multi-dimensional approach which broadens the lens in which researchers use to aid them in the understanding the association between social capital and health and well-being is more beneficial than a narrow focus that relies on a few social capital domains to examine this relationship. The association of these different dimensions was statistically tested through multiple logistic regression analyses which examined a hypothesized interaction effect between organizational embeddedness and social capital and its association with health outcomes and behaviors. It is hoped that this research will further advance the public health discourse regarding the association between health outcomes and social capital, measured across several dimensions and conceptualized through an access to resources and networks based lens.

The objective of the study was to augment important findings from a 1996 statewide survey of Indiana pharmacists regarding their opinions and practices related to the sale of cigarettes and alcohol in pharmacies. More specifically, this study was designed (1) to determine opinions and practices of Kentucky pharmacists' related to the sale of cigarettes and alcohol; (2) compare these findings with results from the Indiana study; and (3) to gather information on health promotion activities by Kentucky pharmacists. A structured survey questionnaire was designed and reviewed by a jury of experts and subsequently administered to half of the 1182 pharmacies in Kentucky. Collected data were analyzed using descriptive and inferential statistical methods.Findings reveal that 45% of responding pharmacists sell cigarettes in their stores although 88% think their stores should not sell cigarettes. Approximately 34% of pharmacies in non-dry counties sell alcoholic beverages while more than four-fifths of the pharmacists (81%) think pharmacies should not sell alcoholic beverages. After adjusting by type of pharmacy, no statistical difference was found in retail-chain pharmacy sales of cigarettes and alcohol in either Kentucky or Indiana. However, independent pharmacies in Kentucky were less likely to sell cigarettes and alcohol compared to independent Indiana pharmacies. Study results also revealed that most pharmacists agree the use of cigarettes and alcohol are important causes of morbidity and pre-mature mortality and that pharmacists should play a role in health promotion and disease prevention through their relationship with the public. / Department of Physiology and Health Science

[Formulae and special characters can only be approximated here. Please see the pdf version of the abstract for an accurate reproduction.] Two randomised controlled trials were conducted to explore the relationship between the consumption of alcoholic beverages and cardiovascular disease risk factors. Study 1 was primarily designed to test the hypothesis that the cardio-protective effect of light alcohol could be mediated, in part, via improvements in endothelial function. Study 1 was also designed to explore the effect of alcohol on both traditional risk factors for cardiovascular disease, such as changes in lipid profile, haemostatic factors and blood pressure, and novel risk factors such as homocysteine, markers of inflammation and oxidative stress. The experimental design of this study also allowed us to determine whether reducing alcohol intake in these moderate-to-heavy drinkers could improvement insulin sensitivity, a component of the metabolic syndrome. In this group of sixteen healthy middle-aged men with a history of moderate to heavy alcohol intake of seven standard drinks per day, reducing intake down to approximately one standard drink per day for four weeks had no beneficial effects on conduit vessel endothelial function as assessed by post-ischaemic brachial artery flow-mediated dilatation, nor were there any detectable changes in soluble E-selectin, endothelin-1 and von Willebrand Factor, which are considered biomarkers of endothelial activation. As this study did not investigate the effect of alcohol on endothelial function in resistance vessels, it cannot exclude the possibility that alcohol may affect endothelial cells resident in that vascular bed. This study does show and confirm, however, that the relationship between alcohol and risk factors for cardiovascular disease is an extremely complex one. On the one hand it demonstrated that alcohol was potentially harmful, increasing blood pressure, plasma F2-isoprostane (oxidative stress), and homocysteine. On the other hand it showed that increasing alcohol intake led to significant reductions in two (i.e. fibrinogen and IL-6) of five inflammatory markers, in addition to improving the HDL-cholesterol profile of these subjects. Although the effects of alcohol on blood pressure, fibrinogen and HDL-cholesterol are not in themselves new, they support our choice of study design and strengthen the argument in favour of accepting the more novel findings of this study, specifically, the lack of effect on endothelial function and insulin sensitivity, and the harmful effect of alcohol in increasing oxidative stress and homocysteine. Study 2 was primarily designed to test the hypothesis that the consumption of red wine may confer greater cardio-protection than beer via improvements in endothelial function. Simultaneously, the study was also designed to determine whether drinking red wine for 4-weeks would have different effects than beer on either traditional risk factors for cardiovascular disease (i.e. blood pressure and lipid profile) or the more novel risk factors, homocysteine and oxidative stress. Using a randomised controlled cross-over study design, Study 2 provides evidence that the regular daily consumption of 4 standard drinks of either beer or red wine does not alter endothelial function, as measured by post-ischaemic flow-mediated vasodilatation of the brachial artery in healthy middle-aged men, nor was there evidence of any beneficial effect of de-alcoholised red wine on brachial artery response. As compliance with drinking protocol was confirmed with increased serum γ-GT and HDL during red wine and beer periods, and increased 24-hr urinary excretion of 4OMGA during red wine and de-alcoholised red wine periods, we are confident that there was excellent compliance with the beverage treatments. Study 2 also provides the first evidence from a carefully controlled intervention study that both red wine and beer elevate blood pressure to a similar degree, with no detectable difference in the magnitude of either treatment. As with endothelial function, there was also no evidence of any beneficial effect of de-alcoholised red wine on blood pressure. In addition, although post hoc analysis found evidence that alcohol increased both plasma homocysteine and urinary excretion of F2-isoprostane and endothelin-1, there was no apparent protective effect conferred from either red wine or de-alcoholised red wine on these cardiovascular risk markers. The results from this study cannot disprove the hypothesis that red wine is more beneficial for cardiovascular health; however, they suggest that if red wine has properties beyond those of beer to confer protection, they are not via any interactions with the nitric oxide regulatory function of the endothelium in conduit vessels nor are they via moderation of the vasopressor, homocysteine-raising, and oxidative stress effects of alcohol. The interpretation of the findings from both intervention studies and their place in the context of our current understanding of the role that alcoholic beverages play in the development and/or prevention of cardiovascular disease are explored in this thesis.

[Truncated abstract] This thesis consists of six chapters, and the main research contributions are contained in chapters two through five inclusive. The topics addressed in each chapter are distinct, but related, and the specific contributions to knowledge made by the different chapters are related to: (i) understanding more fully the nature of the demand for alcohol; (ii) explaining the relationship between reputation characteristics and consumers’ willingness to pay for wine; (iii) estimating the rate of return to Australian wine; and (iv) using financial analysis to reveal the risk diversification benefits available by including wine in an investment portfolio. The details of each contribution are briefly outlined below. Chapter 2 discusses the nature of the demand for alcohol. The demand for alcoholic beverages is an area much studied, and there are numerous studies estimating the own-price elasticity of alcoholic beverages. A review of relevant published studies indicates reported: beer own-price elasticity estimates range from -.02 to -3.00, with a mean estimate value of -.46, and standard deviation of -.41 (n = 139); wine own-price elasticity estimates range from -.05 to -3.00, with a mean estimate value of -.72, and standard deviation of .53 (n = 140); and spirits own-price elasticity estimates range from -.01 to -2.18, with a mean estimate value of -.74, and standard deviation of .47 (n = 136). Chapter 2 contributes to understanding the demand for alcohol, not by adding yet another set of elasticity estimates to an already substantial literature, but by providing a framework through which all known own-price elasticity estimates can be understood. Specifically, a meta-regression framework is employed to study previously published own-price elasticity estimates. This framework allows the effect of model design attributes to be isolated, and the underlying trend in consumer responses to price changes to be identified.

Thesis (Ph.D.) -- University of Western Sydney, Hawkesbury, 1998. / At foot of title: Its origins, development, rationale and implications with performance script, performance video, reviews, evaluation and potential as a therapeutic paradigm considered. "Offered in submission for a Doctorate of Philosophy in the School of Social Ecology, University of Western Sydney" Bibliography : leaves 268-275.

Thesis (M.A.(Population and Reproductive Health Research))--Mahidol University, 2005. / LICL has E-Thesis 0004 ; please contact computer services.

Thesis (Ph. D.)--University of California, San Diego and San Diego State University, 2007. / Vita. Includes bibliographical references (leaves 80-97).

Les perceptions sensorielles et hédoniques résultent de processus complexes d’intégration, qui ne sont pas seulement rationnels, mais aussi fondés sur des sentiments, des émotions et des souvenirs. Afin d'appréhender au mieux le comportement du consommateur, il est devenu indispensable de mesurer les émotions afin de comprendre leur rôle fondamental dans la prise de décision. En science du consommateur, les émotions sont principalement mesurées par questionnaire. Malheureusement, cette mesure reste subjective et limitée car les sujets ont du mal à exprimer précisément leurs émotions par des mots. L’objectif de cette thèse était de contribuer à la compréhension de l’influence des émotions sur les perceptions hédoniques en développant un outil de mesure objectif fondé sur la pupillométrie. Ce travail de thèse a permis le développement d’une méthodologie adaptée à la situation de dégustation. Il a également permis de mettre en évidence que toute stimulation gustative même dépourvue d’émotion entraînait une dilatation pupillaire, mettant l’accent sur l’intérêt de comparer des stimuli similaires ou d’avoir une situation contrôle. Ensuite, différentes expérimentations ont permis de montrer que les différents éléments du contexte alimentaire avaient des pouvoirs émotionnels différents. Notamment les odeurs comme celles de boissons alcoolisées sont de fort vecteurs émotionnels tout comme les stimuli auditifs lorsqu’ils affectent directement le sujet. Enfin, la mesure en parallèle de l’appréciation hédonique nous a permis de montrer que la préférence n’est pas l’unique déterminant des émotions et de confirmer que les émotions peuvent impacter l’appréciation hédonique. / Sensory and hedonic perceptions are the result of complex integration processes that are not only rational but that are also based on sentiments, emotions and memories. In order to better understand consumer behavior, it has become essential to measure emotions in order to understand their fundamental role in decision-making. In the field of consumer science, emotions are generally measured using questionnaires. Unfortunately, this measurement remains subjective and limited because it is difficult for subjects to precisely express their emotions through words. The aim of this thesis was to contribute to the understanding of the influence of emotions on hedonic perceptions by developing an objective measurement tool based on pupillometry. This PhD research made it possible to develop a methodology adapted to tasting situations and to show that all gustative stimulation, even that lacking emotion, leads to pupillary dilation, emphasizing the interest in comparing similar stimuli or having a control situation. Finally, different experiments revealed that the different elements within the food context had different emotional powers. In particular, smells, like those of alcoholic beverages, are strong emotional vectors, just like auditory stimuli when they directly affect the subject. Finally, by measuring the hedonic assessment at the same time, we were able to show that preference is not just determined by emotions and to confirm that emotions can have an impact on the hedonic assessment.