Total beverage consumption and beverage choices among children and adolescents

Forshee, Richard A.; Storey, Maureen

doi:10.1080/09637480120092143

Cited by 194 publications

(171 citation statements)

References 3 publications

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“…73 Whether beverage consumption refers to uid milk, to fruit drinks, to citrus and non-citrus juices or to carbonated so drinks, the trend is the same: boys of all ages drink more than girls do. 71 With respect to differences by age, some studies have pointed out that the consumption of so drinks increases from childhood to adolescence. Grimm et al (2004) 72 reported an increase of so drink consumption in children from 8 to 13 years old.…”

Section: Consumption and Preference Patternsmentioning

confidence: 99%

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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 and Preference Patternsmentioning

confidence: 99%

“…72 In addition, the parents are the ones deciding what foods and drinks should be available and accessible at home. 71 …”

Section: Environmental Factorsmentioning

confidence: 99%

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

2014

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“…36,47 Neither of 2 nationally representative, cross-sectional studies found a relationship between fruit juice consumption and reported BMI. 48,49 One casecontrol study and 3 other cross-sectional studies found a positive association between fruit juice intake and a measure of adiposity. 29,39,50,51 In 2 studies of related cohorts, only large amounts of juice (Ն12 fl oz/day) were associated with increased obesity.…”

Section: Fruits and Vegetablesmentioning

confidence: 99%

Recommendations for Prevention of Childhood Obesity

Davis¹,

et al. 2007

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The majority of US youth are of healthy weight, but the majority of US adults are overweight or obese. Therefore, a major health challenge for most American children and adolescents is obesity prevention-today, and as they age into adulthood. In this report, we review the most recent evidence regarding many behavioral and practice interventions related to childhood obesity, and we present recommendations to health care providers. Because of the importance, we also suggest approaches that clinicians can use to encourage obesity prevention among children, including specific counseling strategies and practice-based, systems-level interventions. In addition, we suggest how clinicians may interact with and promote local and state policy initiatives designed to prevent obesity in their communities.www.pediatrics.org/cgi

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“…Although some studies have shown an association between 100 % FJ consumption and weight (4)(5)(6)(7) , the majority have not (8)(9)(10)(11)(12)(13)(14) . A systematic review published in 2008 showed no consistent association between consumption of 100 % FJ and overweight/obesity in children or adolescents (14) .…”

mentioning

confidence: 99%

Fruit juice consumption is associated with improved nutrient adequacy in children and adolescents: the National Health and Nutrition Examination Survey (NHANES) 2003–2006

O’Neil

Nicklas

Zanovec

et al. 2012

Public Health Nutr.

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Objective: To examine the contribution of 100 % fruit juice (FJ) consumption to dietary adequacy of shortfall nutrients by children and adolescents. Design: Cross-sectional. Setting: Secondary analysis of data from the 2003-2006 National Health and Nutrition Examination Survey (NHANES). Subjects: Children and adolescents aged 2-18 years (n 7250). Usual intake, determined from two 24 h dietary recalls, was calculated using the National Cancer Institute method. The population was dichotomized into consumers or non-consumers of 100 % FJ. The age/gender-specific percentage of the two consumption groups with intakes less than the Estimated Average Requirement or that exceeded the Adequate Intake for selected nutrients was determined. A Z-statistic for differences in population proportions was used to determine significance (P , 0?05). Results: Children aged 2-5 years had the highest percentage of 100 % FJ consumers (71?1 %), followed by children aged 6-12 years (57?0 %) and adolescents aged 13-18 years (44?5 %). Compared with 100 % FJ consumers, a significantly higher percentage of non-consumers had intakes below the Estimated Average Requirement for vitamin A (24?4 (SE 2?5) % v. 42?2 (SE 2?5) %), vitamin C (0?1 (SE 0?2) % v. 38?9 (SE 4?1) %), folate (8?8 (SE 1?5) % v. 22?1 (SE 2?4) %), P (11?6 (SE 2?1) % v. 21?3 (SE 2?6) %) and Mg (25?8 (SE 1?7) % v. 46?1 (SE 2?0) %). A greater percentage of 100 % FJ consumers exceeded the Adequate Intake for K (2?4 (SE 0?5) v. 0?5 (SE 0?2) %) compared with non-consumers. Conclusions: Consumption of 100 % FJ is associated with improved nutrient adequacy and can contribute to a healthy diet.

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Total beverage consumption and beverage choices among children and adolescents

Cited by 194 publications

References 3 publications

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

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

Recommendations for Prevention of Childhood Obesity

Fruit juice consumption is associated with improved nutrient adequacy in children and adolescents: the National Health and Nutrition Examination Survey (NHANES) 2003–2006

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