Thirst and hydration status in everyday life

Millard‐Stafford, Mindy; Wendland, Deborah M.; O'Dea, Namrita K.; Norman, Tracy L

doi:10.1111/j.1753-4887.2012.00527.x

Cited by 64 publications

(49 citation statements)

References 53 publications

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“…This trend in human behavior of rehydration may be advantageous because it allows the replacement of water losses before dehydration takes place. 14 In fact, a permanent status of optimal hydration is recognized to provide health benets 17 and water balance has been reported to promote health, prevent disease and be linked to optimal physical and cognitive performance, 10 while dehydration has the opposite effects. 18 The present review tries to update the knowledge about the sensory attributes of so drinks that may inuence the preference patterns for particular beverages, and therefore, their consumption.…”

Section: Consumption Of Soft Drinksmentioning

confidence: 99%

Sensory attributes of soft drinks and their influence on consumers' preferences

2014

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Soft drinks are beverages composed of water and other ingredients that provide specific sensorial attributes. Soft drink consumption patterns have recently been changed partially influenced by an increased availability of different types of beverages during the last few years. Consumers' preferences to choose one drink over another are influenced, not only by genetic, psychological and environmental factors, but also by the beverage's specific attributes. In fact, beverage consumption is driven by the sensations it gives. Because the main component of soft drinks is water, an increase in the intake of soft drinks might improve fluid intake and the levels of water in the body if it is regarded as an "essential nutrient". Consumption of soft drinksA so drink is the name commonly given to a non-alcoholic carbonated or non-carbonated beverage containing caloric sweeteners and avorings. 1 The preparation and processing of a so drink includes several stages, beginning with the treatment of the water used in this process. The next step is the preparation of a simple sugar syrup, the ingredient that provides the taste of the beverage, followed by the addition of several ingredients to the simple sugar syrup in order to obtain the nal syrup: glucose or fructose, aromatic compounds, vitamins, minerals and other food additives, such as acidulants, colorants or preservatives. Finally, the completed beverage is obtained as a mixture of the nal syrup, the treated water and the carbonic gas (in carbonated drinks). 2 As a result, all so drinks have a basic compositional structure: water, considered an essential nutrient 3 and the main component that makes up about 87-92% of the beverage, and the sweetener, which represents about 8-12% of the beverage by mass. Another common ingredient in almost all so drinks is the acidulant, which is any organic or inorganic acid that contributes to the sourness of the beverage. The balance between sweetness and sourness is the basic typical taste prole of all avored so drinks. 4

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Section: Consumption Of Soft Drinksmentioning

confidence: 99%

Sensory attributes of soft drinks and their influence on consumers' preferences

2014

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“…Personal variables such as demographic, psychological, sociological and physiological factors are intrinsic to the way the individual views the experience of a symptom and responds to it (Figure 1) (3) . In this perspective, voluntary fluid intake is a behavior affected by social and psychological factors (4) , and the perception of thirst varies according to age groups.…”

Section: Domains Of Nursing Science the Domain Of Person And Thirstmentioning

confidence: 99%

“…A visual analog scale has been used due to its ability to measure subjective and self-reported symptoms (1,4,14) . An assessment scale for dialysis patients has also been validated.…”

Section: Evaluation Of Symptommentioning

confidence: 99%

Perioperative thirst: an analysis from the perspective of the Symptom Management Theory

Conchon

Nascimento

Fonseca

et al. 2015

Rev. esc. enferm. USP

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A theoretical study aimed to analyze the existing knowledge in the literature on the perioperative thirst symptom from the perspective of Symptom Management Theory, and supplemented with the experience of the study group and thirst research. Thirst is described as a very intense symptom occurring in the perioperative period, and for this reason it cannot be ignored. The Symptom Management Theory is adequate for understanding the thirst symptom and is a deductive theory, focused on the domains of the Person, Environment and Health / Illness Status, as well as on the dimensions of Experience, Management Strategies and Symptom Outcomes. Using the theory leads us to consider perioperative thirst in its multifactorial aspects, analyzing the interrelation of its domains and dimensions in order to draw attention to this symptom that has been insufficiently valued, recorded and treated in clinical practice.

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“…When not quenched by water intake, thirst becomes an unpleasant feeling so imperative that it can outweigh all the others (2) . Surgical patients are part of a group at high risk of developing both osmotic and hypovolemic thirst (1,3) . In the perioperative period, patients are exposed to several factors predisposing to the thirst symptom, such as prolonged preoperative fasting, anesthetic-surgical medications, orotracheal intubation and blood loss (1)(2)(3)(4) .…”

Section: Introductionmentioning

confidence: 99%

“…Surgical patients are part of a group at high risk of developing both osmotic and hypovolemic thirst (1,3) . In the perioperative period, patients are exposed to several factors predisposing to the thirst symptom, such as prolonged preoperative fasting, anesthetic-surgical medications, orotracheal intubation and blood loss (1)(2)(3)(4) . When the confluence of these factors are added to anxiety, irritability, stress and fear of anesthesia and surgery (2,(4)(5) , it results in thirst being one of the most distressing aspects for the patient.…”

Section: Introductionmentioning

confidence: 99%

Developing and validating the Perioperative Thirst Discomfort Scale

Martins

Fonseca

Rossetto

2017

Rev. esc. enferm. USP

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Objective: Developing and validating a scale to assess perioperative thirst discomfort. Method: A methodological research conducted in 2014 and 2015 at the surgical center of a public hospital in the north of Paraná, Brazil. The scale was developed after literature review, followed by face and content validation, and reliability assessment through its internal consistency and inter-observer equivalence. Results: Seven items make up the scale: dry mouth; dry lips; thick tongue; thick saliva; dry throat, bad taste and desire to drink water. The content validity index for attributes and items was 0.98, and the reliability index was 1 for the scale attributes and items. Internal consistency assessed by Cronbach's alpha was 0.91 and inter-rater equivalence was 1, as measured by weighted kappa coefficient. Conclusion: The Perioperative Thirst Discomfort Scale showed high content and reliability indexes.

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Thirst and hydration status in everyday life

Cited by 64 publications

References 53 publications

Sensory attributes of soft drinks and their influence on consumers' preferences

Sensory attributes of soft drinks and their influence on consumers' preferences

Perioperative thirst: an analysis from the perspective of the Symptom Management Theory

Developing and validating the Perioperative Thirst Discomfort Scale

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