Direct Uptake of Nutrition and Caffeine Study (DUNCS): biscuit based comparative study

Area of Science:

• Food science and beverage consumption studies.
• Occupational health and safety in healthcare settings.

Background:

• Healthcare staff require optimal conditions for breaks to prevent burnout.
• Standard hospital staff room resources were used to simulate a realistic break scenario.

Purpose of the Study:

• To determine the time needed for tea to cool to a safe, palatable temperature for consumption.
• To evaluate biscuits for nutritional value, structural integrity during dunking, and palatability alongside tea.

Main Methods:

• A comparative study was conducted in a UK hospital staff room.
• Four biscuit types (oat, digestive, rich tea, shortie) were tested with standardized tea.
• Tea temperature, biscuit integrity, and nutritional content were primary outcome measures.

Main Results:

• A standard cup of tea cooled to a safe drinking temperature (61°C) within 400 seconds (approximately 6.7 minutes).
• Adding 40 mL of milk was preferred for tea color and achieved a safe temperature in 370 seconds.
• Biscuit integrity and nutritional content varied, with specific types performing better during dunking.

Conclusions:

• Healthcare workers can safely enjoy tea in under 10 minutes, promoting essential breaks.
• The study provides practical insights into optimizing tea breaks for staff well-being.
• Biscuit choice can enhance the tea-drinking experience without compromising structural integrity.