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.

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Excessive alcohol consumption is a widespread concern among many college campuses. Most of the data on the prevalence and adverse consequences associated with college drinking are gathered from self-report surveys, which require respondents to have a knowledge of standard drink sizes. Unfortunately, the reliability and validity of these data are questionable because college students are typically unable to define or pour standard drinks. Efforts to improve college students’ self-reported alcohol consumption are warranted. Some researchers suggest that we can improve self-reports of alcohol consumption by providing college students with feedback on the accuracy of their standard drink free-pours (White et al., 2005). However, the evidence supporting the use of feedback to improve the validity of self-report is limited by aggregate data, lack of repeated measures, evaluation of only one type of beer, and no evaluation of the effects of feedback on observable behavior (e.g., free-pour). The current study replicated White et al. (2005) using a single-case design and repeated measures to examine the effects of feedback on college students’ self-report as well as their free-pours. Results showed feedback improved the accuracy of college students’ free-pours of standard servings of beer containing 5% alcohol by volume (ABV); however, this skill did not generalize to pouring standard servings of a higher ABV (8%) beer. Unlike White et al. (2005), the feedback had little effect on college students’ self-reported alcohol consumption. Future researchers should use a similar single-case design to evaluate if feedback on various types of alcohol (such as beer, wine, and liquor) systematically affects college students’ self-reports. If so, this feedback could potentially be used as a method to improve the reliability or validity of college students’ self-reported alcohol consumption, and potentially lead to more accurate evaluations of alcohol reduction interventions.

by Tong Shing, Steve. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1988. / Bibliography: leaves 91-92.

Job insecurity in the current global climate has escalated and more organisations are engaged in downsizing and restructuring in an attempt to survive under difficult economic conditions. At the same time, organisations are also exposed to structural reforms and international competition leading to transformations in the labour market. Jordan, Ashkanasy and Hartel (2002) developed a model to explain the effect of job insecurity on employees’ coping behaviour. In their two stage model they propose that perceptions of job insecurity could lead to lower affective organisational commitment and higher job-related stress which in turn could lead to negative coping behaviour. They then include emotional intelligence - a moderator linking the above-mentioned constructs. The main objective of this study was to investigate whether this model will be applicable to a national soft drink company in South Africa. A literature review was conducted to determine how emotional intelligence, job insecurity, affective organisational commitment, job-related stress, and coping behaviour were conceptualised. The relationships between these constructs and the role of emotional intelligence as moderator were also determined. This was done to investigate the model of Jordan et al. (2002). A cross-sectional research design was used for the purpose of this study. Managers of a national soft drink company were the participants. The Emotional Intelligence Scale (EIS) (Schutte et al., 1998); the Job Insecurity Questionnaire (JIQ) of De Witte, (2000); the Organisational Commitment Questionnaire of Meyer and Allen (1997); the COPE Questionnaire of Carver, Scheier and Weintraub (1989); and the Experience of Work and Life Circumstances Questionnaire (WLQ) of Van Zyl and Van der Walt (1991), including the biographical questionnaire, were utilised. The SPSS programme was used to perform the statistical analysis and descriptive statistics were used to analyse the data. Cronbach alpha coefficients were used to assess the reliability; and explorative factor analysis was conducted to assess the validity of the measuring instruments. Pearson’s product-moment coefficients were used to specify the relationships between the variables. Multiple regression analysis was used to determine the moderating influence of emotional intelligence. It was determined that, in this specific research group, job insecurity has a negative correlation with affective organisational commitment, but job insecurity has a positive correlation with job-related tension. A positive correlation was found between job-related tension and negative coping behaviours, such as denial, behavioural disengagement, mental disengagement or alcohol-drug disengagement. A negative correlation was found between job-related tension and affective organisational commitment. Furthermore, job insecurity was found to have a negative correlation with affective organisational commitment. Lastly, problem-focused coping has a positive relationship with emotion-focused coping. All of these correlations were statistically and practically significant. Multiple regression analyses were performed to determine the moderating effect of emotional intelligence as mentioned above. The results indicated emotional intelligence does not moderate any of the relationships between the constructs. Conclusions and limitations of this research and recommendations for the national soft drink organisation as well as for future research were made. / MA, Industrial Psychology, North-West University, Vaal Triangle Campus, 2011

During adolescence, the nutritional needs are higher than at any other time in the lifecycle. Childhood food practices persist into late adolescence and children's food preferences predict their food consumption patterns. Therefore, it is important to understand what influences their preferences and how they change over time. The main objective of this part of the THUSA BANA study was to investigate the eating habits of children aged 10-15 years in the North West Province (NWP). A cross-sectional design was used to investigate the eating habits of the children. A single, random sample, stratified for gender (male/female) and ethnic group (black, white, coloured, Indian) was drawn from schools (primary/secondary) in the five regions in the NWP. Dietary intake data (24-h recall method) were used to evaluate the adequacy of nutrient intakes, while frequencies and mean quantities of food intakes and an eating habits questionnaire were used to establish patterns of intake to identify dietary practices. Overall the diets of children 10-15 years of age were deficient in various micronutrients. The RD/Al's were not met for vitamin A, C, E, folate, pantothenic acid, biotin, calcium, magnesium, zinc and copper. The intake of fibre was low. Girls skipped breakfast more often than boys and children from informal settlements skipped breakfast more often than children from rural and urban areas. A significantly lower BMI was found for the children having breakfast when observing all the children, but not for different age and gender groups. The reason given most for skipping breakfast was not being hungry in the morning, but food availability which may have also played a role. The skipping of breakfast was associated with a lower diet quality. A low intake of fruit and vegetables and high intake of snacks were apparent. The intake of snacks, such as chips, cheese curls and sweets were reported more frequently than fruit or vegetables. Small milk portions and large portions of cold drink were reported, suggesting that cold drink is replacing milk in the diet. Overweight children consumed smaller portions of milk, though no correlation between calcium intake and BMI was found. Overweight boys consumed more carbonated cold drink and overweight girls consumed more squash, showing cold drink intake may be positively related to overweight. The snacks consumed were not nutrient dense and were consumed very regularly. The high intake of snacks may contribute to the low micronutrient and fibre intake. The importance of fruit, vegetables, milk, breakfast and high nutrient dense snacks needs to be emphasized with both the children and their parents. / Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2005.

Background Brand loyalty has been studied by a large number of scholars over the past few decades, including its impact on consumer purchase behavior and as a core concept when creating brand value. Having ethical business practice helps retain customers trust and enforce their loyalty to the brand. However, brand’s unethical behavior has always been a topic discussed by society, especially for the soft drinks industry. Problem Previous research has shown that there is a link between brand loyalty, brand trust and brand attachment. It has also been implied that consumers with high commitment to a brand might justify a brands unethical behavior. However, there is a lack of research within the field of brand loyalty and ethical business practices within the beverage industry. Purpose The purpose of this study is to understand how millennials with different levels of brand loyalty respond to unethical marketing activities to soft drink brands within the beverage industry. Furthermore, this research would like to give an insight to whether consumers care about ethical brands within this industry or not. Additionally, this study can help brands in the beverage industry to build their marketing strategies and maintain their consumer relationship. Method This study used a qualitative research method, where 15 semi-structured interviews were conducted with a purposive sampling method, with millennials as research objects. Additionally, the brand Pepsi has been used as a case to measure the participants brand loyalty in order to classify them to one of the three levels of loyalty in the conceptual framework.  Conclusion The results show that the more loyal consumers are towards brands, the less impact the brand’s unethical behavior has on them. For consumers with low loyalty, the chances of turning to alternatives when brands have ethical issues are greater. Whereas consumers who are on the Satisfied level have a neutral opinion towards the brand when it comes to unethical issues. While, consumers with high brand loyalty may ignore the brand's unethical behavior because of their loyalty and love for the brand. Brand image, product quality, product safety, environmental footprint and how brands handle the unethical issues have been identified as important factors when consumers make the purchasing decision.

The aim of this diploma thesis was a sensory and nutritional evaluation of vegetable drinks. The analysis focused on rice and oat drink. Part of the population has health problems with milk consumption. Some substitutes can be beverages from legumes, cereals, nuts, etc. Oat and rice drinks does not contain cholesterol, are a source of minerals and vitamins. Rice and oat drink does not contain lactose or milk proteins. The downside is the insufficient amount of protein and the fact that, unlike milk protein, the protein of cereals is poor, deficient. Rice drink does not contain gluten. The sensory analysis aimed to compare individual drinks and determine their differences between samples, to determine the intensity of certain properties and to rank the samples from best to worst. The sensory analysis confirmed the differences between manufacturers. In the case of rice beverages, the evaluators concluded that they perceived the difference between the product of Alpro and Alnatura, with the Alnatura drink being considered the most acceptable. The amount of fat in rice beverages was low (1-1.1 g fat per 100 ml). Drinks also contain little protein (0.1-0.3 g / 100 ml). Oat beverages differed in particular with Alnatura and Delhaize - Bio. The evaluators preferred Delhaize Drink Company - Bio the most. The nutritional composition of the fat-like products is similar to rice beverages (1-1.5 g fat per 100 ml). The amount of protein was slightly higher (0.6-1 g protein per 100 ml). From a nutritional point of view, there is a noticeable difference between cow's milk and oat and rice beverages. The rice and oat drinks that were preferred contained the most sugar and the brewing flavor was the least noticeable.

O objetivo deste estudo foi avaliar o efeito, in vitro, de alguns alimentos e bebidas industrializados oferecidos como lanche às crianças, sobre o esmalte dental decíduo, após simulação de desafio erosivo intrínseco em função do tempo de exposição. A coroa de cento e dois incisivos decíduos hígidos foram fixadas em bases acrílicas, expondo-se uma área de 2mm de diâmetro da superfície vestibular. Os espécimes foram submetidos a um desafio erosivo com ácido clorídrico e divididos aleatoriamente em 6 grupos (n=17): Leite Achocolatado Toddynho (Pepsico) - controle negativo, Petit Suisse Danoninho (Danone), Iogurte de Morango (Vigor), Papinha de Maçã (Nestlé), Leite Fermentado Yakult (Yakult) e Suco de Laranja Caseira com Gominhos (del Valle) - controle positivo. Os ciclos de imersão nos produtos teste foram realizados durante 28 dias, 2x/dia, intercalados com saliva artificial. Medidas de microdureza superficial do esmalte foram realizadas inicialmente (baseline), após imersão em ácido clorídrico e com 7, 14, 21 e 28 dias de experimento. A Análise de Variância (ANOVA) a dois critérios, seguida pela decomposição da soma dos quadrados e pelo teste de Tukey apresentou diferença significativa a interação entre Lanches e Tempo (p= 0.0000). O suco de laranja foi o produto que resultou em maior perda mineral do esmalte aos 28 dias. Nenhum dos lanches utilizados foi capaz de recuperar a microdureza do esmalte dental decíduo ao longo do tempo final de exposição (28 dias). A análise qualitativa por meio de Microscopia Eletrônica de Varredura foi realizada ao término dos 28 dias de exposição aos produtos, observando-se destruição generalizada dos prismas de esmalte dos dentes decíduos. / The objective of this study was to evaluate the effect in vitro of some industrialized foods and beverages offered to children as a snack, in enamel deciduous teeth after simulation of erosive intrinsic challenge inherent function of time of exposure. The crowns of one hundred and two deciduous incisor teeth were fixed on acrylic bases, setting up an area of 2 mm diameter of the buccal surface. The specimens were subjected to an erosive challenge with hydrochloric acid and randomly divided into 6 groups (n=17): Chocolate Milk Toddynho (Pepsico) - negative control, Petit Suisse Danoninho (Danone), Strawberry Yogurt (Vigor), apple pap (Nestlé), Fermented Milk Yakult (Yakult) and Orange Juice Home Squeezed Style (del Valle) - positive control. The cycles of immersion in the test products were made during 28 days, 2x/day, interspersed with artificial saliva. Measurements of microhardness of enamel were performed initially (baseline), after immersion in hydrochloric acid and 7, 14, 21 and 28 days of experiment. A two-away ANOVA according split-plot design, followed by decomposition of the sum of the squares and the Tukey test, revealed significant effect for interaction between Time and Snacks (p = 0.0000). The orange juice was the product that resulted in greater mineral loss of enamel after 28 days. None of the snacks used was able to recover the microhardness of the deciduous tooth enamel over time end of exposure (28 days). Qualitative analysis by Scanning Electron Microscopy was performed at the end of 28 days of exposure to products, noting the widespread destruction of enamel rods of deciduous teeth.

O objetivo deste estudo foi avaliar o efeito, in vitro, de alguns alimentos e bebidas industrializados oferecidos como lanche às crianças, sobre o esmalte dental decíduo, após simulação de desafio erosivo intrínseco em função do tempo de exposição. A coroa de cento e dois incisivos decíduos hígidos foram fixadas em bases acrílicas, expondo-se uma área de 2mm de diâmetro da superfície vestibular. Os espécimes foram submetidos a um desafio erosivo com ácido clorídrico e divididos aleatoriamente em 6 grupos (n=17): Leite Achocolatado Toddynho (Pepsico) - controle negativo, Petit Suisse Danoninho (Danone), Iogurte de Morango (Vigor), Papinha de Maçã (Nestlé), Leite Fermentado Yakult (Yakult) e Suco de Laranja Caseira com Gominhos (del Valle) - controle positivo. Os ciclos de imersão nos produtos teste foram realizados durante 28 dias, 2x/dia, intercalados com saliva artificial. Medidas de microdureza superficial do esmalte foram realizadas inicialmente (baseline), após imersão em ácido clorídrico e com 7, 14, 21 e 28 dias de experimento. A Análise de Variância (ANOVA) a dois critérios, seguida pela decomposição da soma dos quadrados e pelo teste de Tukey apresentou diferença significativa a interação entre Lanches e Tempo (p= 0.0000). O suco de laranja foi o produto que resultou em maior perda mineral do esmalte aos 28 dias. Nenhum dos lanches utilizados foi capaz de recuperar a microdureza do esmalte dental decíduo ao longo do tempo final de exposição (28 dias). A análise qualitativa por meio de Microscopia Eletrônica de Varredura foi realizada ao término dos 28 dias de exposição aos produtos, observando-se destruição generalizada dos prismas de esmalte dos dentes decíduos. / The objective of this study was to evaluate the effect in vitro of some industrialized foods and beverages offered to children as a snack, in enamel deciduous teeth after simulation of erosive intrinsic challenge inherent function of time of exposure. The crowns of one hundred and two deciduous incisor teeth were fixed on acrylic bases, setting up an area of 2 mm diameter of the buccal surface. The specimens were subjected to an erosive challenge with hydrochloric acid and randomly divided into 6 groups (n=17): Chocolate Milk Toddynho (Pepsico) - negative control, Petit Suisse Danoninho (Danone), Strawberry Yogurt (Vigor), apple pap (Nestlé), Fermented Milk Yakult (Yakult) and Orange Juice Home Squeezed Style (del Valle) - positive control. The cycles of immersion in the test products were made during 28 days, 2x/day, interspersed with artificial saliva. Measurements of microhardness of enamel were performed initially (baseline), after immersion in hydrochloric acid and 7, 14, 21 and 28 days of experiment. A two-away ANOVA according split-plot design, followed by decomposition of the sum of the squares and the Tukey test, revealed significant effect for interaction between Time and Snacks (p = 0.0000). The orange juice was the product that resulted in greater mineral loss of enamel after 28 days. None of the snacks used was able to recover the microhardness of the deciduous tooth enamel over time end of exposure (28 days). Qualitative analysis by Scanning Electron Microscopy was performed at the end of 28 days of exposure to products, noting the widespread destruction of enamel rods of deciduous teeth.