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Cold brew coffee is a new trend in coffee industry. This paper presents pilot studies into several aspect of this beverage. Using an online survey, the current practices of cold brew coffee preparation were investigated identifying a rather large variability with a preference for extraction of medium roasted Arabica coffee using 50-100 g/l at 8°C for about 1 day. Sensory testing using ranking and triangle tests showed that cold brew may be preferred over iced coffee (cooled down hot extracted coffee). Extraction experiments at different conditions combined with nuclear magnetic resonance (NMR) analysis showed that the usual extraction time may be longer than necessary as most compounds are extracted within only a few hours, while increasing turbulence (e.g. using ultrasonication) and temperature may additional increase the speed of extraction. NMR analysis also revealed a possible chemical differentiation between cold brew and hot brew using multivariate data analysis. Decreased extraction time and reduced storage times could be beneficial for cold brew product quality as microbiological analysis of commercial samples detected samples with spoilage organisms and contamination with Bacillus cereus.

Very hot (> 65 °C) beverages such as espresso were evaluated by the International Agency for Research on Cancer (IARC) as probably carcinogenic to humans. For this reason, research into lowering beverage temperature without compromising its quality or taste is important. For espresso, one obvious possibility consists in lowering the brewing temperature. In two sensory trials using ISO 4120:2004 triangle test methodology, brewing temperatures of 80°C vs. 128°C and 80° vs. 93°C were compared. From the tested levels, espresso brewed at the lowest temperature had the highest acceptance. However, most tasters were unable to distinguish between 80°C and 93°C. The results of these pilot experiments proof the possibility to decrease the health hazard of very hot beverages by lower brewing temperatures.

The International Agency for Research on Cancer (IARC) evaluates “very hot (>65 °C) beverages” as probably carcinogenic to humans. However, there is a lack of research regarding what temperatures consumers actually perceive as “very hot” or as “too hot”. A methodology for organoleptical assessment of such threshold temperatures was developed. The participants were asked to mix a very hot coffee step by step into a cooler coffee. Because of that, the coffee to be tasted was incrementally getting hotter during the test. The participants took a sip at every addition, until they perceive the beverage as too hot for consumption. The protocol was evaluated using 87 participants. Interestingly, the average pain threshold of the test group (67 °C) and the preferred drinking temperature (63 °C) iterated around the IARC threshold for carcinogenicity. The developed methodology was found as fit for the purpose and may be applied in larger studies.

The International Agency for Research on Cancer (IARC) evaluates “very hot (>65 °C) beverages” as probably carcinogenic to humans. However, there is a lack of research regarding what temperatures consumers actually perceive as “very hot” or as “too hot”. A method for sensory analysis of such threshold temperatures was developed. The participants were asked to mix a very hot coffee step by step into a cooler coffee. Because of that, the coffee to be tasted was incrementally increased in temperature during the test. The participants took a sip at every addition, until they perceive the beverage as too hot for consumption. The protocol was evaluated in the form of a pilot study using 87 participants. Interestingly, the average pain threshold of the test group (67 °C) and the preferred drinking temperature (63 °C) iterated around the IARC threshold for carcinogenicity. The developed methodology was found as fit for the purpose and may be applied in larger studies.

Eating is like breathing: inevitable and a requirement for survival. However, unlike breathing, which functions automatically and is geared by reflexes, eating behavior is far more complex. Eating is far more than simply providing the body with nutrients. Addressing the issues of aging and dietary behavior requires consulting a multitude of disciplines and examining a wide range of research topics and studies. We assume that it will require both a natural science approach and a social science approach; the two approaches adhere to different paradigms, methods, and research designs and therefore different foci. We denote that aging , nutrition , physiological needs , and nutrients are part of a natural science paradigm and that getting old , eating , meals , and an eating biography refer to everyday life events and a social science paradigm. Dietary or eating behavior in the elderly thus nurtures both paradigms, yet in this chapter we will focus on the social science aspects. Humans tend to eat what they are used to eat denoting and what they have learned to like. Food behavior is learned behavior and highly reflects routines and habits, reinstitutionalizing an ongoing process of dietary habits each day. This chapter will look at biographical and cultural factors contributing to and shaping our daily food choices and eating behaviors. We start by addressing what we know from literature and then present two studies we conducted to learn more about biographical and intergenerational factors contributing to food behaviors.

Background: Several beverage categories contain caffeine, either naturally (coffee, tea) or as additive (soft drinks, such as cola, or energy drinks). No knowledge exists about the population-based...

Background: Caffeine may cause adverse effects in children, and Health Canada recommends a maximum daily caffeine intake of 2.5 mg per kilogram of body weight (mg/kg bw) for children under 12 years. Although coffee beverages, especially ready-to-drink (RTD) types, have become increasingly popular, a lack of data was noted regarding their contribution to caffeine exposure in children and adolescents. Methods: Caffeine was analyzed in a sample of 82 coffee beverages using HPLC. The selection of RTD samples was representative for Germany. The intake of coffee beverages by children and adolescents between the age groups 10 and 18 was estimated using data from the Dortmund Nutritional and Anthropometric Longitudinally Designed Study. In the study period of 2004–2010, the intake of 381 adolescents (186 male, 195 female) with a total of 1295 three-day dietary records were assessed. Results: The caffeine content of RTD coffee products varied between 0.03 and 1.78 g/L (average 0.38 g/L). The average coffee intake ...

Objectives: To present the State Initiative BeKi (from Bewusste Kinderernahrung, conscious child nutrition; formerly: “program Nutrition Education with Children”), carried out statewide by the Baden-Wurttemberg Ministry for Nutrition/Food and Rural Area since 1980. The mission of BeKi is the improvement of nutritional knowledge, nutritional behaviour, and nutrition situation of children. Methods: The program description considers the most important evaluation criteria for health promotion programs, including practical experience and an evaluation concept. Currently comprehensive evaluation is carried out according to the REAIM Model for health promotion programs which assesses the public health impact in regard of individual and institutional reach, efficacy, adoption, implementation, and maintenance. Results: BeKi addresses all target groups involved in the upbringing and education of children from age six months up to the end of the 6th grade and provides factual, validated, and independent information on child nutrition and nutrition education. Physiological, educational, and social aspects of food and nutrition are given equal importance. Core component of BeKi are the services of more than 250 BeKi-trained child nutrition experts. Conclusion: Previous experience and first evaluation results confirm that BeKi is creative, committed, cost-efficient and widely-used.

Viele Schulen stehen derzeit vor der Herausforderung, eine schulergerechte Mittagsverpfl egung anzubieten, die hohen und scheinbar widerspruchlichen Anforderungen zu genugen hat. Sie soll schmecken, attraktiv und praktikabel sein. Sie muss sich in den Schulalltag einpassen, die korperliche und geistige Leistungsfahigkeit unterstutzen, einen aktiven Beitrag zur Ernahrungserziehung leisten, der Imagepfl ege der Schule dienen und vieles andere mehr.

L’infection par le VIH (Virus de l’Immunodéficience Humaine) est une infection chronique incurable. L’infection au VIH cause jusqu’à présent des millions de morts et entrave l’économie des pays sous développés ou en voie de développement, en l’occurrence les pays d’Afrique subsaharienne. Le but principal de la thérapie nutritionnelle en cas d’infection par le VIH est d’assurer au patient un poids normal et une alimentation appropriée couvrant ses besoins nutritionnels pendant les différentes phases de l’infection. Nous proposons des recommandations alimentaires détaillées quant aux apports recommandés en nutriments (macro- et micronutriments) pour les personnes vivant avec le VIH/SIDA. La nutrition joue en général un rôle très important dans le fonctionnement optimal du système immunitaire. Puisque l’infection par le VIH/SIDA est une maladie du système immunitaire, elle influence de plusieurs manières l’état nutritionnel du patient. Une nutrition hyper calorifique et hyper protéinée saine, variée et adaptée aux besoins de l’organisme est une condition indispensable pour rester longtemps en forme en cas d’infection par le VIH/SIDA. Elle permet en outre de garder un poids normal pendant la phase asymptomatique de l’infection et d’augmenter son poids pendant la phase symptomatique. Ceci a pour but de freiner l’évolution de l’infection vers le stade SIDA. Les personnes atteintes par le VIH/SIDA devraient en plus avoir une bonne hygiène de vie et exercer régulièrement une activité sportive modérée. Elles devraient mettre l’accent sur leur protection contre toute intoxication alimentaire et sur le renforcement de leur système immunitaire. Il est en outre important en plus du besoin en nutriments des personnes atteintes par le VIH/SIDA, de tenir compte de leur situation financière et culturelle, car en Afrique il existe sur ce point une très grande différence dans la population. C’est pourquoi, aussi à cause des différentes causes de la perte involontaire de poids et des différents goûts alimentaires des personnes, il est recommandé que les conseils et le suivi nutritionnel du patient soient adaptés à l’individu.

In the first survey of the MONICA project Augsburg (1984/1985), awareness and treatment of hypercholesterolemia was determined on a two-stage cluster sample of 5069 25-64 year old citizens (participation 79.6%). Hypercholesterolemia was defined according to the Conference of the European Atherosclerosis Society (EAS) and of the National Cholesterol Education Program (NCEP). Awareness (elevated lipid levels found during the last 12 months), and drug and dietary treatment were determined by an interview. The awareness was low and varied between 4 and 24% in the different age-sex groups with no significant differences between sexes, with one exception: The awareness in women aged 55-64 years with cholesterol levels greater than or equal to 300 mg/dl was 38% and differed significantly from that found in men in the same age group (21%). Older participants showed a higher degree of awareness than younger; in men the awareness was independent from the cholesterol level, in women those with higher levels showed a better awareness than those with lower levels (results from a logistic regression analysis for cholesterol levels greater than or equal to 240 mg/dl). The use of lipid-lowering drugs was low in the study population (2% in men, 1% in women). The drug treatment of hypercholesterolemia was low and in no age-sex group higher than 7%, despite the definition of hypercholesterolemia; the dietary treatment was not higher than 20%. In conclusion it is shown, that there is a great need for the identification and management of hypercholesterolemia in the examined population in Southern Germany.