The study sample was comprised of 18,953 subjects aged 18 years and older who participated in the Third National Health and Nutrition Examination Survey. Preference for diet soda over regular soda was higher in females as compared to males and in Caucasians as compared to other races. Mean alcohol consumption was almost three times higher in males than in females. Undiagnosed hypertension was more common in males than in females, in 65-90 than in 50-64 year olds, and in people with less than high school education compared to those with higher education. Diastolic pressure was correlated with the level of consumption of diet soda, coffee, tea, and alcohol. Diet soda and alcohol consumption had a statistically significant positive relationship with hypertension even after adjusting for demographic variables and body mass index. The study provides useful information of the patterns of beverage uses and the prevalence of hypertension in the United States.

Objective: To compare the fruit, vegetable, and sugar sweetened beverage intake of college students who do and do not participate in dinner groups. Also, to determine if dinner group participation affects college students' perception of their overall health and adequacy of their fruit and vegetable intake. Design: A quantitative study of college students' fruit, vegetable, and sugar sweetened beverage intake through a one-time online survey. Setting: The survey was accessed via the internet at the time and place of students' convenience. Participants: A sample of 10,000 students was randomly selected from Brigham Young University's population of single students. 3,651 responded (a 37% response rate), but only 548 met our requirements and completed the survey. Sixty-one percent were female, 39% were male. Subgroups included students not belonging to a dinner group (n=243), students who met with a dinner group 1-3 times per week (n=167), and students who met with a dinner group 4 or more times per week (n=138).Main Outcome Measure(s): The independent variable measured was dinner group membership. Food intakes and perceptions were dependent variables. Food intakes were collected using adapted Behavior Risk Factor Surveillance System recall questions. Perceptions were reported on a 1-5 Likert rating scale. Analysis: Post-hoc Tukey-Kramer adjustments were made to analysis of variance comparing intake and perception means. Statistical significance was set at p <0.05. Results: Prevalence of dinner group membership was 13%. Dinner group members drank significantly less soda than non-dinner group members (p=0.03). Intakes of fruits and vegetables did not differ between subgroups. Students' perception of the adequacy of their fruit and vegetable intake was aligned with their actual intake (p=0.0001); students who ate fewer cups rated their intake as poor more frequently than students who ate more cups. Dinner group members perceived better overall health and improved intake of fruit and vegetables from their participation in dinner groups. Conclusions: Though dinner group membership does not appear to affect fruit and vegetable intake, benefits were seen in reduced sugar sweetened beverage consumption. Further research may be warranted to examine other nutritional factors associated with dinner group membership as dinner groups may provide a unique opportunity for nutrition education and interventions and may provide more long term benefits than short term.

Aim: The aim of this study is to investigate if biaxial flexural strength for pressed glass ceramic with glazed, polished and grinded surface is affected by the acidic beverages Coca Cola and red wine. Material and method: 63 specimens were manufactured in IPS e.max Press®, divided into 6 test groups and one control group (KG) with 9 specimens in each group, in the dimensions 12 mm in diameter and in thickness, 1,8 mm without notch and 2,2 mm with notch. The specimens subdivided by different surface treatments; glazed surface (CCG, RVG), polished surface (CCP, RVP) and ground surface (CCS, RVS). Three groups underwent thermocycling for 970 cycles in 8°C Coca Cola® and three groups red wine at room temperature. Results: The results show significant difference between the groups with α=0,001. Biaxial flexural strength test showed that the CCS group had the highest mean value (340 MPa) and CCP the lowest mean value (214 MPa). CCS showed significant differences to all groups except RVP and RVS. Furthermore the RVP group showed no significant difference to any other group and RVS only towards CCP. Conclusion: Within the limitations of this in vitro study the following conclusions can be made; Acidic beverages do not affect the flexural strength for pressed lithium disilicate based glass ceramics. The flexural strength is affected by surface treatment, where grinding with sandpaper results in higher flexural strength. / Syfte: Syftet med föreliggande studie är att undersöka om den biaxiala böjhållfastheten på litiumdisilikatbaserad glaskeram som framställts genom pressteknik med tre olika ytbehandlingar (glansbränd yta eller för att efterlikna ocklusal inslipning eller abraderat slitage) påverkas av de sura dryckerna Coca Cola® och rödvin.Material och metod: 63 provkroppar tillverkades av IPS e.max Press®. Provkropparna delades in i 6 testgrupper, och en kontrollgrupp (KG), á 9 i varje, med måtten 12 mm i diameter och tjocklek 1,8 mm utan notch och 2,2 mm med notch. Provkropparna delades in utifrån olika ytbehandlingar, glansbränd (CCG, RVG), polerad (CCP, RVP) och slipad med sandpapper (CCS, RVS). 3 grupper genomgick termocykling i 970 cykler i 8°C Coca Cola®, och 3 grupper i rödvin i rumstemperatur, varvat med destillerat vatten i 37°C. Därefter utfördes biaxialt böjhållfasthetstest och resultaten analyserades med One-way ANOVA, Tukey’s test, signifikansnivå α= 0,05.Resultat: Resultaten visar att det finns signifikant skillnad mellan grupperna α=0,001. Det biaxiala böjhållfasthetstestet påvisade att gruppen CCS hade högst medelvärde (340 MPa) och CCP hade lägst medelvärde (214 MPa). CCS visade signifikant skillnad jämfört med samtliga grupper, förutom RVP och RVS. Vidare uppvisade RVP ingen signifikant skillnad jämfört med någon av de övriga grupperna och RVS endast mot CCP.Slutsats: Inom denna in vitro-studies begränsningar kan följande slutsatser dras; Sura drycker påverkar inte böjhållfastheten på litiumdisilikatbaserad glaskeram som framställts genom pressteknik. Hållfastheten påverkas beroende på ytbehandling. Genom att slipa ytan med slippapper resulterade det i högre biaxial böjhållfasthet.

Thailand is called the kitchen of the world; the country produces food and beverage products and exports around the globe. According to previous studies, there is not enough data on food waste in Thailand and worldwide. This study aims to analyse the characteristic of the loop of learning in assisting the process of organizational change and explain how it can support sustainable change in Food Waste Management. Even though a loop of learning is used frequently to develop changes in organizations, the relationship between organisational learning methods and organisational change is still not yet identified.  The qualitative method, particularly a case study, was used to accomplish the aim. The case study focuses on how production companies develop their organisational change toward sustainable Food Waste Management in Thailand by aligning the management's thinking level with a loop of learning. The data collection method is a semi-structured interview with 12 managers of different food and beverage manufacturing companies. The results show that current actions are 1) following the existing regulation and finding solutions for challenges, 2) developing better methods and re-using waste, and 3) setting new strategies to achieve sustainable Food Waste Management. Thus, those actions have the quality of single, double and triple-loop learning.  Furthermore, the research findings indicate that changing norms with environmental concerns can influence other factors, such as laws and stakeholder expectations. The organizational change process must involve continually thinking in the loop of learning from an individual and organisational perspective. These authors conclude that the nature of loop learning is a process that individuals and organizations can use to identify and reclaim problems; this process assists organization to realise the need for changes and continue developing solutions for those matters. The outcomes of continuous thinking will present changes in action which reach organisational change.

Background: Digital transformation was a process that most companies in the digitalage nowadays must go through. However, the global economy was dreary due to theabrupt epidemic, which let companies around the world were facing challenges forchange. Meanwhile, as the major economy, China was the only country in the worldthat keep economy increasing during the epidemic. Purpose: The purpose of this research is to answer the question of how Chinesebeverage stores have formulated strategies for digital transformation amiduncertainties caused by the epidemic. The research results should be able to be usedby various organizations within the industry to develop effective strategies during theepidemic. Method: This thesis was conducted by qualitative research with interpretivism. Themulti-case approach is used for analysis, semi-structured interviews with eightbeverage store managers were obtained in Chinese. Conclusion: The finding of this research suggested that: in order to transformdigitally successfully, enterprises need to complete the three key factors: evaluatingthe conditions, implementation, and forming mode, under 2 specific preconditionswhich are the driving force of the times and the impact of the epidemic on the overallbusiness.

It is estimated that there are approximately 42,000 beverage establishments in the U.S. whose annual revenue surpasses $20 billion (First Research, 2014). To facilitate discussion of beverage establishments, it is essential to recognize beverage establishments as businesses whose majority of sales come from alcoholic drinks (Moss, 2010a). In this research, beverage establishments are divided into beverage-only bars, bar/entertainment combinations, and food and beverage combinations. Even though they are a well-established industry, beverage establishments have received little academic attention (Moss, 2010b). For example, previous studies have given little attention to the development of the model that examines the relationships between quality attributes, convenience, perceived price fairness, customer experience, and customer loyalty in beverage establishments. However, current research in other service sectors has showed that quality, pricing and convenience have a strong effect on customer experience and behavioral intentions (Baker & Crompton, 2000; Cronin et al., 2000; Taylor & Baker, 1994; Tian-Cole, Crompton, & Willson, 2002; Woodside et al., 1989). Quality is tightly related to customer experience since it positively affects customer satisfaction and therefore company's profitability (Hallowell, 1996). This study has the following objectives: (1) to develop an instrument to measure the antecedents of customer experience in beverage establishments; (2) to examine the relative importance of different antecedents of customer experience in different types of beverage establishments; and (3) to build a model of various antecedents of customer experience in beverage establishments. This study was conducted in six phases. The first phase was the analysis of previous literature regarding quality attributes, convenience, perceived price fairness, customer experience, customer loyalty, and beverage establishments. The second phase was a development of mixed methodology research design. The third phase was the data collection based on interviews with management of beverage establishments, customer focus groups, and a survey of customers of beverage establishments. The fourth phase was a pilot study that involved a refinement of the study instrument. The fifth phase was a main quantitative study based on the survey design. The results from each qualitative and quantitative phase of the study were integrated and analyzed. The results from the instrument development part of the study identified the following eleven antecedents of customer experience in beverage establishments: (1) service quality, (2) product quality, (3) physical environment design, (4) physical environment layout, (5) music quality, (6) social environment, (7) information convenience, (8) location convenience, (9) parking convenience, (10) entrance fee fairness, and (11) perceived price fairness. Additionally, the second instrument development study was used to recognize different customer experiential state dimensions. The factor structure included two customer experiential states: (1) the affective experiential state and (2) the cognitive experiential state. A comprehensive theoretical model that integrates different dimensions of antecedents of customer experience, customer experiential states, customer loyalty and the moderating affect of the type of the beverage establishment was developed. One of the most important findings of the study is the relationship between the social environment and the affective experiential state. The results of the study indicate that the majority of other antecedents of customer experience did not have a significant effect on two experiential states or that effect was relatively weak. However, social environment was the strongest predictor of customers' positive emotions and therefore customer loyalty and behavioral intentions. Finally, the study results confirmed Oliver's (1997) theory of customer loyalty by providing support for the sequential relationship between cognitive, affective, and conative loyalty. This study has several important theoretical contributions. Different antecedents of customer experience in beverage establishments were recognized and an instrument that measures these dimensions was developed. To the best of our knowledge, this is the first scale specifically developed to measure experience in beverage establishments. Additionally, the importance of each of the antecedent of customer experience was examined in regards to their effect on customer experience. Additionally, an instrument that measures cognitive and affective experiential states was developed and was a foundation for the study model. Finally, this study integrates different customer experience and customer loyalty dimensions into a comprehensive theoretical model that could be applied and retested in other service settings.

Caffeinated energy beverages (CEDs) are a growing supplement being consumed by a large number of young adults aged 18 to 24 years of age. As these CEDs contain nutritional supplements, they are not classified the same way other beverages such as sodas are and they can thus bypass regulation by the Food and Drug Administration. Without regulation by this governing body, it is important to understand how these supplements may be affecting their target population. In this study, students from a large university were recruited in order to determine patterns of CED usage as well as how CED usage may affect perceived stress and burnout. Alcohol usage, another type of beverage commonly consumed in this population, was also assayed in this group in order to determine how perceived stress and burnout are affected. The study was case-control in nature, as regular users of CEDs were compared against students who were not regular consumers. From the data, no major relationships could be identified in regards to perceived stress, burnout, and CED usage. However, extracurricular activity was found to be somewhat predictive of CED usage while alcohol usage was found to be negatively correlated with perceived stress.

Fortified and unfortified soymilk were produced from the same production batches for comparative evaluation. Fortification included a comprehensive array of micronutrients of interest to community and humanitarian nutrition programs. The effects of time after fortification prior to cooling, cooling method, and light or dark refrigerated storage on the stability of 5 vitamins (vitamin A, vitamin C, thiamine, riboflavin, and folate) were investigated for both fortified and unfortified soymilk. Significant vitamin C loss (6%) and mild vitamin A isomerization occurred while soymilk was hot immediately following fortification. Cooling bottled soymilk in an ambient water bath or ice water bath made no difference in the levels of any of the vitamins measured. Significant loss of riboflavin (18%) and significant vitamin A isomerization to cis isomers other than 13-cis, resulting in loss of bioactivity, occurred during 12 days of light-exposed refrigerated storage. An increase of 13-cis isomer was observed in dark refrigerated storage but with no significant loss of vitamin A bioactivity. No significant degradation of any other vitamins occurred during 12 days of dark refrigerated storage. Sensory evaluation by a panel of youth and children revealed no significant preferences between fortified and unfortified soymilk excepting colour, for which property there was a slight preference for unfortified soymilk. Acceptable vitamin stability and sensory characteristics can be achieved in comprehensively fortified soymilk produced in small-scale batch processes with appropriate management of production and storage conditions.

Very few attempts have been made to adequately evaluate training programs. The research reported here is an attempt to evaluate the effects of the revised orientation and training programs of a fast food franchise. Subjects consisted of 676 hourly employees of a Central Florida fast food franchise who completed questionnaires soliciting measures of the following perceptions: managements' consideration and structure levels and the effectiveness of the revised orientation and training programs. Modest support was found for the prediction that the revised programs would increase the employees' perception of managements' consideration. No evidence was found to support the hypotheses that employees would perceive the revised programs as more effective nor that managements' perceived structure level would increase.

Background: Poor beverage consumption habits pose significant health concerns. Delivering health behavior change interventions via social media is an emerging area of health research and may provide a promising way to minimize barriers such as cost, intervention delivery time, and access. However, there is limited research on online social support health behavior change delivered through Instagram. Objectives: 1) Assess the validity and reproducibility of the updated BEVQ-15, a beverage intake questionnaire; 2) Review the current literature on the availability and effectiveness of mobile phone interventions targeting sugar-sweetened beverage (SSB) consumption; and 3) Use the updated BEVQ-15 to conduct the Healthy Beverage Habits pilot study, which is an online social networking worksite intervention aimed at improving Healthy Beverage Index (HBI) scores. Methods: The Healthy Beverage Habits study was an online randomized controlled pilot trial with an 8-week intervention and a 4-week maintenance period delivered through Instagram. The materials were adapted from the in-person SIPsmartER SSB reduction intervention. Data analysis included RM-ANOVAs to test for differences in beverage intake between the Instagram intervention group and the E-mail control group. Results: For the Healthy Beverage Habits trial, no significant between group over time differences were found. However, the Instagram group demonstrated a significant reduction in total beverage kcal (mean difference±SE=-156±48; p=0.049), and increase in total HBI scores (mean difference±SE= 11.9±2.3; p=0.025) from baseline to the end of the maintenance period. No within group differences were demonstrated for the E-mail control group over the intervention or maintenance period. The study retention rate was 38%, with 39 participants initially enrolled and 15 participants completing all study visits through maintenance. Results for the validity and reproducibility of the updated BEVQ-15 and a review of the availability and effectiveness of mobile phone interventions targeting SSB consumption are presented. Conclusions: Mobile phone-delivered interventions may be a promising method for improving beverage intake quality. Technologically-based interventions targeting beverage consumption should consider utilizing multiple forms of mobile-phone contact methods. The preliminary findings from the Healthy Beverage Habits trial highlight the need for more rigorous studies that determine which technology and intervention components are most effective for mobile-delivered beverage consumption interventions. / Doctor of Philosophy / Background: Poor beverage consumption habits pose significant health concerns. Delivering health behavior change interventions via social media is an emerging area of health research and may provide a promising way to minimize barriers such as cost, intervention delivery time, and access. However, there is limited research on online social support health behavior change delivered through Instagram. Objectives: 1) Assess the validity and reproducibility of the updated BEVQ-15, a beverage intake questionnaire which estimates habitual average daily intake of 15 beverage categories as well as total sugar-sweetened beverages (SSB) and total beverages. 2) Review the current literature of the availability and effectiveness of mobile phone interventions targeting SSB consumption. 3) Use the updated BEVQ-15 to conduct The Healthy Beverage Habits pilot study, which is an online social networking worksite intervention aimed at improving Healthy Beverage Index (HBI) scores. Methods: The updated BEVQ-15 was assessed for agreement between the BEVQ-15 and dietary recalls. Researchers compared beverage intake between two BEVQ-15 administrations. The Healthy Beverage Habits pilot study was an 8-week intervention with a 4-week maintenance period. Data analysis included testing for differences in beverage intake between the Instagram group and the E-mail group. Results: The updated BEVQ-15 demonstrated moderate agreement between the BEVQ-15 and dietary recalls for total SSB intake and total beverage intake. All beverage variables were significantly correlated. For the systematic review, 11 of the 17 studies (65%) were successful in reducing SSB consumption through mobile phone delivery. The successful studies used multiple types of technology. There were no significant differences for any beverage variable between the Instagram and E-mail groups over time. However, for within group changes, Instagram significantly reduced total beverage kcals and improved total HBI score, while the E-mail group did not demonstrate any significant changes. Conclusions: Mobile phone-delivered interventions may be a promising method for improving beverage intake quality. Technologically-based interventions targeting beverage consumption should consider utilizing multiple forms of mobile-phone contact methods. The preliminary findings from the Healthy Beverage Habits pilot trial highlight the need for more rigorous studies that determine which technology and intervention components are most effective for mobile-delivered beverage consumption interventions.