Consumption of Non-alcohol Drinks by Bachelor of Science Students, Faculty of Public Health, Khon Kaen University

Abstract

Nowadays, convincing advertisements for non-alcoholic and soft drinks are targeting
teenagers promising direct or indirect health promoting effects. This study aimed to investigate
the consumption of non-alcoholic and soft drinks by bachelor degree students of the
Faculty of Public Health, Khon Kaen University in the academic year 2010. Information was
collected by using questionnaires and were assessed by conventional descriptive statistics
in calculating proportion.
Two hundred and forty-one students participated in the study consisting of 24.6
% males and 75.1% females.
Ninety seven percent drank soft drinks daily in additional to UHT cow milk,
soured milk and yogurt. Eighty percent of the students drank soybean UHT drinks. Twentysix percent had cereal drinks mainly being corn milk. Seventy five percent of the students
drank fruit and vegetable juices. Forty nine percent consumed herbal drinks. The reasons
for drinking beverage supposed to have a health effects were their assumed high nutritive
value and good-taste. Fifty five percent drank conventional prepared coffee because to
fight sleepiness and feel to be refreshed. Tea was taken by 74% because of its assumed
nutritive value and green tea was taken because of its good-taste. Chocolate drinks were
consumed by 75% of students. The assumed nutritive value and good taste was the
reasons for drinking Milo and ovaltine UHT. Soft drinks were taken by 82% of the participants
because of their good-taste and refreshing effects and energy drinks were consumed by 6%
of the students be living in their nourished values for the brain and refreshing property. For
similar reason mineral drinks were taken by 19% of the respondents. Chicken soup (essence of
chicken) was thought to have nutritional values for the brain and good taste and was
consumed by 23% of the students and because of the same reasons 9% of the students
had bird’s nest drinks.
It is concluded that the faculty should encourage and provide better understanding
among the students about health promoting drinks.