Motivations for Caffeine Consumption in New Zealand Tertiary Students

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dc.citation.issue12
dc.citation.volume13
dc.contributor.authorStachyshyn S
dc.contributor.authorWham C
dc.contributor.authorAli A
dc.contributor.authorKnightbridge-Eager T
dc.contributor.authorRutherfurd-Markwick K
dc.coverage.spatialSwitzerland
dc.date.accessioned2023-08-09T03:19:25Z
dc.date.accessioned2023-09-04T01:40:59Z
dc.date.available2021-11-25
dc.date.available2023-08-09T03:19:25Z
dc.date.available2023-09-04T01:40:59Z
dc.date.issued2021-11-25
dc.date.updated2023-08-08T23:46:06Z
dc.description.abstractCaffeine-related health incidents in New Zealand have escalated over the last two decades. In order to reduce the risk of substance-related harm, it is important to understand the consumers' motivations for its use. This is especially true for tertiary students who are presumed to be at a higher risk due to seeking out caffeine's well-known cognitive benefits as well as the targeted marketing of such products to young adults. This study examined the habits and motivations for caffeine consumption in tertiary students in New Zealand. A previously validated caffeine consumption-habits (CaffCo) questionnaire was administered online to 317 tertiary students (n = 169 females), aged ≥16 years. Of the 99.1% of participants who regularly consumed caffeine, coffee (76.3%) tea (71.6%) and chocolate (81.7%) consumption were the most prevalent. Motivations for caffeinated-product consumption differed according to caffeine source. Tea was consumed for the warmth and taste, coffee was consumed to stay awake and for warmth, and chocolate, for the taste and as a treat. Marketing was not identified by participants as influencing their consumption of caffeinated products. Knowledge of motivations for caffeine consumption may assist in identifying strategies to reduce caffeine intake in those New Zealand tertiary students who regularly consume amounts of caffeine that exceed safe level.
dc.format.extent4236-
dc.identifierARTN 4236
dc.identifiernu13124236
dc.identifierhttps://www.ncbi.nlm.nih.gov/pubmed/34959788
dc.identifier.citationStachyshyn S, Wham C, Ali A, Knightbridge-Eager T, Rutherfurd-Markwick K. (2021). Motivations for Caffeine Consumption in New Zealand Tertiary Students.. Nutrients. 13. 12. (pp. 4236-).
dc.identifier.doi10.3390/nu13124236
dc.identifier.eissn2072-6643
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn2072-6643
dc.identifier.urihttp://hdl.handle.net/10179/19906
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.relation.isPartOfNutrients
dc.rightsCC BYen_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_US
dc.subjectcaffeinated product
dc.subjectcaffeine literacy
dc.subjectcaffeine supplement
dc.subjectchocolate
dc.subjectcoffee: energy drink
dc.subjecttea
dc.subjectAdolescent
dc.subjectCaffeine
dc.subjectChocolate
dc.subjectCoffee
dc.subjectDiet
dc.subjectFeeding Behavior
dc.subjectFemale
dc.subjectHumans
dc.subjectMale
dc.subjectMotivation
dc.subjectNew Zealand
dc.subjectStudents
dc.subjectTea
dc.subjectYoung Adult
dc.titleMotivations for Caffeine Consumption in New Zealand Tertiary Students
dc.typeJournal article
pubs.elements-id449827
pubs.organisational-groupOther
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