During the past decade increased attention has been directed toward alcoholism as a family system problem. Recent publications have identified characteristics of the "alcoholic family" system and a model of psychosocial development specific to children of alcoholics. Both theoretical frameworks proposed that family and individual growth and development were delayed or stagnated by the effects of parental alcoholism. This study explored possible effects of problem parental alcohol use or alcoholism on adolescent development. The variables studied were differentiation from family, identity achievement, and intimacy in close relationships. Two data collection methods were used: a mailed questionnaire and an interview with a subgroup of respondents who returned the questionnaire. Respondents were classified as children of alcoholics (COAs) or children of nonalcoholics (NCOAs) based on answers to one of two questions posed in the demographics' section. Questionnaires were distributed at a four-year college to sophomores, juniors, and seniors residing on-campus. A total of 160 questionnaires were returned. Twenty-four percent of the respondents reported one or more problem drinking parents. Interviews were completed with ten students, four of whom were in the COA group. Student's t tests, analysis of variance and multiple regression tests were performed an the data between and within groups. Results from the between groups analyses indicated that differentiation From family was more developed for the NCOA group. Overall development did not appear affected by parental problem drinking. The within group analysis tested for differences based on gender of problem drinking parent. ANOVA results indicated no significant differences among mean scores on the measures of differentiation, identity, and intimacy. The results of multiple regression analyses indicated that differentiation and identity were statistically significant in the prediction of intimacy, although the model best explained intimacy for the COA group. Results suggested that development is most delayed for daughters of alcoholic mothers. / Ph. D.

The subjects were DUI probationers placed by the court system in the Virginia Alcohol Safety Action Program (VASAP). Due to their high risk level, the subjects were placed in treatment programs. An exercise program was incorporated in a VASAP treatment program to investigate the reduction in alcohol drinking frequency and quantity by implementing a weekly questionnaire as a repeated measure in an experimental vs. a control group design. Within these same groups, depression was measured through a pre-post design using the Beck Depression Inventory as a psychometric measure. The two arms of the study were evaluated by weekly ordinal data analyzed using a repeated measure ANOVA and a pre-post design using a 2x2 table with the appropriate ANOVA at a .05 level of significance. The results indicated no significant difference between the groups. There experimental group established a reduction in alcohol consumption and depression at a faster rate than the control group. / Master of Science

Four field experiments were conducted to examine situational determinants of alcohol consumption at university fraternity parties. Certain manipulated variables were relevant to the development of environmental strategies for predicting and decreasing excessive alcohol consumption and deterring alcohol impaired driving. When entering university-sanctioned parties, students were asked a few questions and then they received a drink container and a stick-on badge, each with an ID number. During these parties, individual drinking rates of beer and mixed drinks or beer only were monitored under varying environmental conditions. When exiting the party, students' blood alcohol concentrations (BACs) were obtained with a breathalizer. In Experiment 1, three types of beer (Budweiser, Bud Light, and LA) were available in kegs labeled "A", "B", and "C". At a second party the kegs were labeled according to beer content (i.e., Budweiser, Bud Light, and LA). Results showed significant differences in drink choice across parties, with Budweiser most preferred by males and females when kegs did not indicate beer content and Bud Light most preferred by males and females when the kegs were labeled according to brand. The low alcohol (LA) choice was only selected substantially when the kegs did not reflect beer content. In Experiment 2, students of legal—drinking age at each of two weekend fraternity parties chose one of two types of alcoholic beverages (beer or mixed drinks) to consume throughout the night. Unbeknownst to the partiers, at the first of these two parties the beer drinkers were served regular beer, whereas at the second party low alcohol beer was served. Drinking rates were similar for beer and mixed-drink consumption at both parties; at the party with LA beer, students‘ mean BAC when leaving the party was significantly lower for the beer drinkers (i.e., .026 for LA consumers vs. .063 for mixed-drink consumers) For Experiment 3, students of legal drinking age at a weekend fraternity party chose one of two types of alcoholic beverages (beer or mixed drinks) to drink throughout the night. Unbeknownst to the partiers, drinkers were randomly assigned to either a regular alcohol content or low alcohol content version of their preferred beverage type. The drinking rates were greater for beer drinkers than for partiers consuming mixed drinks. Drinking rates were similar for both the low and regular alcohol alternatives. However, exit BAC was significantly greater for those in the regular-alcohol conditions. In Experiment 4, the alcoholic beverages available to students of legal—drinking age at one party (i.e., mixed drinks and beer) were served either by bartenders or served by themselves. A test of the theory of reasoned action was conducted by attempting to predict the number of drinks consumed and exit BAC from measures of general and specific intentions obtained two weeks before the party and at the start of the party. Specific drinking intentions obtained at the start of the party predicted a significant amount of variance in exit BAC (R = .59). The manipulation of situational variables also accounted for a portion of the variance in the number of drinks consumed and exit BAC. One environmental determinant at this party was the nature of drink delivery (i.e., self-serve vs. bartender). Male and female beer drinkers assigned to the Self-Serve condition drank at a higher rate and consumed more of their preferred beverage type than did those drinkers served by a bartender, or by those consuming mixed drinks in the self-serve condition. This increase was highest for male partiers. Male and female mixed drink consumers assigned to the Self·Serve condition drank at the lowest rate and consumed the least amount of their preferred beverage type. / Ph. D.

Achocolatados e bebidas achocolatadas são alimentos muito consumidos em praticamente todos os países, especialmente por crianças e jovens. Isso porque o chocolate é também reconhecido como um agente flavorizante largamente aceito. O objetivo geral deste trabalho foi elaborar um estudo de achocolatados e de bebidas achocolatadas disponíveis no mercado brasileiro, desenvolvendo-se técnicas de análises e obtendo-se resultados com finalidades comparativas. Ainda formulou-se bebida achocolatada com características funcionais, utilizando-se para tal quitosana modificada desenvolvida no Departamento de Tecnologia Bioquímico-Farmacêutica. Este trabalho foi dividido em duas partes, para melhor leitura e compreensão: parte 1: Achocolatados e parte 2: Bebidas achocolatadas. Para os achocolatados foram realizadas análises em produtos disponíveis no mercado brasileiro, como: composição centesimal, teobromina, alcalóides totais e pH. Procurou-se enfatizar as diferenças entre os produtos para finalidades especiais (\"diet\" e \"light\") e os tradicionais. Ainda, estudou-se propriedades tisicas, como força de compactação, densidade e granulometria, observando a correlação entre estas. Para bebidas achocolatadas, desenvolveu-se produto com quitosana modificada, atribuindo ao produto características funcionais. Estudou-se a reologia deste produto e de outros obtidos no mercado brasileiro, avaliando-se assim o produto desenvolvido. O teor de sólidos solúveis avaliado nestas amostras, com resultados muito próximos, sugeriu certa padronização na adição de leite, açúcar e sólidos de cacau em suas formulações. Para a bebida desenvolvida, aplicou-se teste sensorial ( aceitação global e viscosidade), utilizando-se como comparativo bebida do mercado brasileiro (Chocomilk), escolhida por ser comercializada em embalagem de vidro (semelhante à do produto em estudo). A aceitação global não demonstrou diferença significativa (P>0,05) entre as amostras, porém a característica mais encorpada da bebida desenvolvida apontou maior tendência de aceitação neste parâmetro. / Chocolate drink powders and chocolate beverages are very consumed foods in almost every contry, specially by children and young people. That is because chocolate is also recognized as a flavour agent greatly accepted. The aim of this work was to elaborate a study of chocolate drink: powders and chocolate beverages from Brazilian market, developing analytical techniques and obtaining results with comparatives purposes. It was developed chocolate beverage with functional characteristics, using for that modified chitosan, developed in this Department. This work was divided into two parts to a better reading and understanding: part 1: Chocolate drink: powders and part 2: Chocolate beverages. In the first part, some chemical analysis were carried out in the products from Brazilian market, such as lipids, proteins ashes, moisture, theobromine and total alkaloids content and the pH. It was emphasized the differences between diet, light and the standard products; The theobromine and total alkaloids content was used as an indicative of the differences. Some physical analysis in the chocolate drink powders were carried out, such as compaction of powder, particle size distribution and poured density of powder. In the second part, it was carried out rheological analysis of the products from the market. It was developed chocolate beverage with modified chitosan as a thickening agent, what gave it a functional characteristic. The rheological characteristics of the developed product were similar to that of the products from the market. Soluble solids analysis was carried out, also making a comparison between the developed product and the products from the market. The results were very similar, showing a standardization of the quantity of sugar, milk and cocoa solids in their formulation. Besides that, it was carried out sensory analysis, with an acceptance test of the developed product and the beverage chosen for comparison - Chocomilk. With the marks of acceptance test (global acceptance and viscosity) it was made a comparison between the two samples. It was noticed that the developed sample was more accepted than the other one, talking about the viscosity, and in talking about the global acceptance, there wasn\'t significant difference (P>0,05) between the samples.

Achocolatados e bebidas achocolatadas são alimentos muito consumidos em praticamente todos os países, especialmente por crianças e jovens. Isso porque o chocolate é também reconhecido como um agente flavorizante largamente aceito. O objetivo geral deste trabalho foi elaborar um estudo de achocolatados e de bebidas achocolatadas disponíveis no mercado brasileiro, desenvolvendo-se técnicas de análises e obtendo-se resultados com finalidades comparativas. Ainda formulou-se bebida achocolatada com características funcionais, utilizando-se para tal quitosana modificada desenvolvida no Departamento de Tecnologia Bioquímico-Farmacêutica. Este trabalho foi dividido em duas partes, para melhor leitura e compreensão: parte 1: Achocolatados e parte 2: Bebidas achocolatadas. Para os achocolatados foram realizadas análises em produtos disponíveis no mercado brasileiro, como: composição centesimal, teobromina, alcalóides totais e pH. Procurou-se enfatizar as diferenças entre os produtos para finalidades especiais (\"diet\" e \"light\") e os tradicionais. Ainda, estudou-se propriedades tisicas, como força de compactação, densidade e granulometria, observando a correlação entre estas. Para bebidas achocolatadas, desenvolveu-se produto com quitosana modificada, atribuindo ao produto características funcionais. Estudou-se a reologia deste produto e de outros obtidos no mercado brasileiro, avaliando-se assim o produto desenvolvido. O teor de sólidos solúveis avaliado nestas amostras, com resultados muito próximos, sugeriu certa padronização na adição de leite, açúcar e sólidos de cacau em suas formulações. Para a bebida desenvolvida, aplicou-se teste sensorial ( aceitação global e viscosidade), utilizando-se como comparativo bebida do mercado brasileiro (Chocomilk), escolhida por ser comercializada em embalagem de vidro (semelhante à do produto em estudo). A aceitação global não demonstrou diferença significativa (P>0,05) entre as amostras, porém a característica mais encorpada da bebida desenvolvida apontou maior tendência de aceitação neste parâmetro. / Chocolate drink powders and chocolate beverages are very consumed foods in almost every contry, specially by children and young people. That is because chocolate is also recognized as a flavour agent greatly accepted. The aim of this work was to elaborate a study of chocolate drink: powders and chocolate beverages from Brazilian market, developing analytical techniques and obtaining results with comparatives purposes. It was developed chocolate beverage with functional characteristics, using for that modified chitosan, developed in this Department. This work was divided into two parts to a better reading and understanding: part 1: Chocolate drink: powders and part 2: Chocolate beverages. In the first part, some chemical analysis were carried out in the products from Brazilian market, such as lipids, proteins ashes, moisture, theobromine and total alkaloids content and the pH. It was emphasized the differences between diet, light and the standard products; The theobromine and total alkaloids content was used as an indicative of the differences. Some physical analysis in the chocolate drink powders were carried out, such as compaction of powder, particle size distribution and poured density of powder. In the second part, it was carried out rheological analysis of the products from the market. It was developed chocolate beverage with modified chitosan as a thickening agent, what gave it a functional characteristic. The rheological characteristics of the developed product were similar to that of the products from the market. Soluble solids analysis was carried out, also making a comparison between the developed product and the products from the market. The results were very similar, showing a standardization of the quantity of sugar, milk and cocoa solids in their formulation. Besides that, it was carried out sensory analysis, with an acceptance test of the developed product and the beverage chosen for comparison - Chocomilk. With the marks of acceptance test (global acceptance and viscosity) it was made a comparison between the two samples. It was noticed that the developed sample was more accepted than the other one, talking about the viscosity, and in talking about the global acceptance, there wasn\'t significant difference (P>0,05) between the samples.

Siu, Kit Wah Lydia. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2011. / Includes bibliographical references (p. 201-207). / Abstracts in English and Chinese. / Acknowledgements --- p.i / Chapter Chapter 1 --- Introduction --- p.1 / Aim of the Study --- p.1 / Background --- p.3 / Literature Review --- p.10 / """Conspicuous"" Wine Consumption" --- p.14 / Taste as a Combination of Symbols of Class Distinction --- p.17 / "Hong Kong, a City of Consumption" --- p.19 / Methodology --- p.21 / Challenges and Limitations --- p.25 / Summary of the Thesis --- p.26 / Chapter Chapter 2 --- The Wine Market in Hong Kong --- p.28 / Introduction --- p.28 / Consumption and Identity --- p.29 / The Beginning of Wine Consumption in Hong Kong --- p.33 / The Beginning of the Mass Consumption of Wine in the 1960s --- p.36 / Popularization in the 1980s to the Early 1990s --- p.39 / The Years of Turbulence 1997-2002 --- p.40 / The Current Wine Market --- p.44 / General Market Features --- p.46 / Conclusion --- p.48 / Chapter Chapter 3 --- The Wine-Tasting Community in Hong Kong --- p.51 / Introduction --- p.51 / The Meaning of Taste --- p.52 / Who are the People in the Wine Tasting Community? --- p.58 / Gender --- p.59 / Age --- p.60 / Level of Economic Capital --- p.61 / Education level --- p.62 / Four Types of Wine-Tasting Events --- p.64 / Large-scale Public Tasting Events --- p.64 / Medium-scale Tasting Events --- p.67 / Private Wine-tasting Events --- p.69 / Wine dinners --- p.70 / Conclusion --- p.72 / Chapter Chapter 4 --- The Rituals of Wine Tasting as Expressions of Identity --- p.75 / Introduction --- p.75 / "Sight, Aroma and Flavor" --- p.77 / The Practices of Tasting Rituals in Large-Scale Public Wine-Tasting Events. --- p.80 / Assessment of Sight --- p.84 / Assessment of Aroma --- p.85 / Assessment of Flavor --- p.87 / The Final Step: Spitting --- p.88 / Beyond Tasting: Wine Talk --- p.91 / Conclusion --- p.94 / Chapter Chapter 5 --- The Symbols of Social Distinction in Wine Consumption --- p.99 / Introduction --- p.99 / The Relationship of Wine and Social Distinction --- p.100 / Westernness --- p.102 / Uniqueness --- p.105 / Wealth --- p.107 / Knowledge --- p.112 / Leisure --- p.118 / Art and Aestheticism --- p.121 / Health Consciousness --- p.123 / Conclusion --- p.127 / Chapter Chapter 6 --- Wine as Individual Identity --- p.131 / Introduction --- p.131 / Brief Description of YC and its wine group --- p.133 / Setting --- p.133 / Becoming a member of YC --- p.137 / The structure of the YC wine group --- p.139 / The Core Value: Tasting vs Drinking --- p.143 / Taboos in the YC Wine Group --- p.144 / The Role of Alcohol and Intoxication --- p.145 / Demeaning Wine's Taste --- p.149 / Learning about Taste: Hierarchical or Equal? --- p.154 / Objective Evaluation.. --- p.157 / Subjective Appreciation --- p.160 / Searching for Oneself: a Favorite Wine and a Preferred Taste --- p.165 / Conclusion --- p.171 / Chapter Chapter 7 --- Comparing San Francisco and Hong Kong as to Wine --- p.174 / Introduction --- p.174 / Fieldwork in San Francisco --- p.175 / Drinkers´ة society vs Tasters' society --- p.176 / "Drinkers, Tasters and Producers" --- p.179 / Learning to Taste Wine in San Francisco --- p.182 / The Understanding of Wine and Taste in San Francicso --- p.185 / Chapter Chapter 8 --- Conclusion --- p.192 / Chapter Appendix: --- Reference --- p.201

Includes bibliographical references (leaves 320-415) Investigates female drinking patterns and how they impacted on women's lives in the sixteenth and seventeenth centuries in early modern England. Deals with female drinking as a site of contention between insubordinate women and the dominant paradigm of male expectations about drinking and drunkeness. Female drinking patterns integrated drinking and drunkeness into women's lives in ways that enhanced bonding with their female friends, even if it inconvenienced their husbands and male authorities. Drunken sociability empowered women.

Includes bibliographical references (leaves 320-415) / viii, 415 leaves ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / Investigates female drinking patterns and how they impacted on women's lives in the sixteenth and seventeenth centuries in early modern England. Deals with female drinking as a site of contention between insubordinate women and the dominant paradigm of male expectations about drinking and drunkeness. Female drinking patterns integrated drinking and drunkeness into women's lives in ways that enhanced bonding with their female friends, even if it inconvenienced their husbands and male authorities. Drunken sociability empowered women. / Thesis (Ph.D.)--University of Adelaide, Dept. of History, 2002

There are many different types of non-alcoholic beverages (NAB) available in the United States today compared to a decade ago. Additionally, the needs of beverage consumers have evolved over the years centering attention on functionality and health dimensions. These trends in volume of consumption are a testament to the growth in the NAB industry. Our study pertains to ten NAB categories. We developed and employed a unique cross-sectional and time-series data set based on Nielsen Homescan data associated with household purchases of NAB from 1998 through 2003. First, we considered demographic and economic profiling of the consumption of NAB in a two-stage model. Race, region, age and presence of children and gender of household head were the most important factors affecting the choice and level of consumption. Second, we used expectation-prediction success tables, calibration, resolution, the Brier score and the Yates partition of the Brier score to measure the accuracy of predictions generated from qualitative choice models used to model the purchase decision of NAB by U.S. households. The Yates partition of the Brier score outperformed all other measures. Third, we modeled demand interrelationships, dynamics and habits of NAB consumption estimating own-price, cross-price and expenditure elasticities. The Quadratic Almost Ideal Demand System, the synthetic Barten model and the State Adjustment Model were used. Soft drinks were substitutes and fruit juices were complements for most of non-alcoholic beverages. Investigation of a proposed tax on sugar-sweetened beverages revealed the importance of centering attention not only to direct effects but also to indirect effects of taxes on beverage consumption. Finally, we investigated factors affecting nutritional contributions derived from consumption of NAB. Also, we ascertained the impact of the USDA year 2000 Dietary Guidelines for Americans associated with the consumption of NAB. Significant factors affecting caloric and nutrient intake from NAB were price, employment status of household head, region, race, presence of children and the gender of household food manager. Furthermore, we found that USDA nutrition intervention program was successful in reducing caloric and caffeine intake from consumption of NAB. The away-from-home intake of beverages and potential impacts of NAB advertising are not captured in our work. In future work, we plan to address these limitations.

The proposed study examined whether negative urgency and positive urgency are dynamic traits that hold bi-directional relationships with binge and prolonged alcohol use across time. Individuals between the ages of 18-30 were recruited from Amazon Mechanical Turk (MTurk; n = 179) and university student (n = 66) pools. Participants completed three batteries of self-report assessments approximately 30 days apart, each containing measures assessing negative and positive urgency, as well as drinking frequency and binge behavior during the prior month. Latent variable cross-lagged panel models examined the effects of alcohol use from the previous month on negative and positive urgency while controlling for concurrent and autoregressive effects. Results of the current study indicated that for the full sample, there was not an effect for the influence of binge/prolonged drinking on either negative or positive urgency during the subsequent month. However, when examined separately by sample (Turkers vs. university) and gender (male vs. female), significant effects were found more for individuals who were Turkers, male, and/or heavy drinkers, suggesting that increases in positive and negative urgency at Time 2 could be partially explained by variance in drinking patterns at Time 1 for these individuals. However, these relationships were not replicated again between Time 2 and Time 3 due to a decrease in all drinking behaviors during these times. Lastly, the study found that while urgency scores were related to psychosocial problems and dependence symptoms associated with drinking, there was no evidence to support that urgency scores had substantial relationships to specific frequency and/or bingeing behavior across the overall sample, although positive urgency had support for a relationship with bingeing, particularly among heavily drinking men. Thus, while the primary findings did not indicate any effects for a general sample of young adults, the effects observed among heavy male drinkers in the present study add to a growing body of literature indicating potential for interactive effects among personality, environmental, and sociobiological factors across the trajectory of the human lifespan. Future research that continues to examine urgency and how it relates to alcohol use in longitudinal contexts, utilizing diverse samples, is warranted.