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Qualitative evaluation of diets of students at the University of the Third Age at Koszalin University of Technology

100%

Kwiatkowska M., Walczak Z.

Roczniki Państwowego Zakładu Higieny

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2016

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tom 67

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nr 1

Background. Nutrition plays an important role in the elderly stage of life. A proper proportion of the individual nutritional ingredients in a diet may positively impact the ageing body. This positive influence consists in slowing down the undesired and unfavourable physiological alterations leading inevitably to the general weakness of the body. Objective. The aim of the paper was to perform a qualitative analysis with the Starzyńska scoring system for diets, the daily food rations (DFR), among students of the University of the Third Age at the Koszalin University of Technology (Poland). Material and methods. The studied materials consisted of the 7-day current records made by 79 students (16 males and 63 females) of the University of the Third Age at the Koszalin University of Technology and the measurements of body weight, height and waistline. The records were qualitatively evaluated with Starzyńska’s test. Results. It was found that approximately half of the students were overweight or obese. The majority consumed the recommended number of meals. About 44% of the students consumed animal protein with all meals. Milk and cheese were ingested daily with at least two meals by approximately 11% of the students. Fruit and vegetables are eaten on a daily basis by about 60% of the students. Almost 40% ate wholegrain bread, groats, and dried legumes. The statistical analysis of the means for the points of individual indicators did not reveal any statistically significant difference between women and men (p>0.05). Conclusions. Approximately ¾ of the evaluated diets were inaccurately formulated and required radical modification. The low frequency of animal protein, milk and cheese, wholegrain bread, groats and dried legume consumption may result in deficiencies in certain nutrients. Nutritional education is recommended, focusing on the correct way to formulate meals. The recorded level of overweight and obesity in the students indicates a need for a quantitative assessment of consumption considering, among others, the energy input in their diets.

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Dilemmas of qualitative evaluation of social projects

100%

Szot-Gabrys T.

Zeszyty Naukowe Uniwersytetu Przyrodniczo-Humanistycznego w Siedlcach. Seria: Administracja i Zarządzanie

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2013

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nr 24[97]

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Outline features for chemical induction of delayed hypersensitivity

100%

de Araujo Caldas L. Q., Hicks R.

Archivum Immunologiae et Therapiae Experimentalis

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1989

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tom 37

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nr 3-4

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Quantitative, qualitative and topographic distribution of lead, zinc, iron and copper in hard teeth tissues

84%

Knychalska-Karwan Z., Pawlicki R., Karwan T.

Folia Histochemica et Cytobiologica

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1985

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tom 23

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nr 1-2

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Evaluation of quantity and quality of common pine seeds (Pinus sylvestris L.) obtained in two-stage seed extraction process under laboratory conditions

84%

Aniszewska M., Petrenko Y.

Annals of Warsaw University of Life Sciences - SGGW. Agriculture

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2012

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nr 60 Agric.Forest Eng.

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The use of sternomandibularis muscle for beef quality assessment

67%

Janiszewski P., Borzuta K., Lisiak D., Grzeskowiak E., Powalowski K., Lisiak B., Samaradkiewicz L.

Annals of Warsaw University of Life Sciences - SGGW. Animal Science

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2017

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tom 56[2]

The use of sternomanbidularis muscle for beef quality assessment.The goal of the research was to check the possibilities of using sternomandibularis muscle instead of the longissimus lumborum muscle to assess the physico-chemical traits and the chemical composition of cattle meat. Thirty carcasses were chosen for testing (10 carcasses of each of the following categories: bulls, heifers and cows). The longissimus lumborum muscle (LL) and sternomandibularis muscle (StM) samples were taken 72 hours post mortem for the quality evaluation. It was found that the pH of the StM muscle dropped down slower than in the LL muscle. What is more, the StM muscle had a better water holding capacity, higher water content and lower fat content than the LL muscle. No significant differences were found between the muscles when it comes to lightness and pH72. In the heifer and bulls carcasses no differences were found in terms of shear force. A significant interdependence was demonstrated between muscles in the following traits: pH48 (r=0.77), fat content (r=0.68) and water content (r = 0.47). Due to this fact and based on the measurements of the StM it was possible to develop regression equations to estimate the values of the above mentioned traits for the LL. So it is possible to substitute the LL with the StM in the beef quality evaluation especially in terms of the following traits: pH48, pH72, lightness, fat and water content for all of the cattle categories. It is also possible to substitute the LL muscle with the StM muscle in the beef quality tests in terms of protein content and meat tenderness measured with the shear method for bulls and heifers.

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The effect of liophilization on the aroma components in the fruit bodies of edible mushrooms

67%

Kalbarczyk J., Widenska A.

Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

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2000

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tom 03

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nr 2

The qualitative and quantitative evaluation of the content of volatile aroma compounds in the fruit bodies of two species of edible mushrooms: oyster (Pleurotus ostreatus) and nameko (Pholiota nameko) was performed by gas chromatography coupled with mass spectrophotometry. Both examined species of fungi differed from each other in the amounts of the main volatile substances. The most important components determining the aroma of these mushrooms were octen-1,3-ol and octanal. It was also shown that the retention of these substances was effected by the method of sample preparation for the analyses and the method of liophilization. The sublimatic drying enabled the retention of 50% of aroma compounds in oyster fruit bodies and 39.2% in nameko fruitbodies. Freezing of fruit bodies after harvesting enabled the retention of 63.5% of aroma compounds in oyster fruit bodies and 75% in nameko fruitbodies.

Ograniczanie wyników

Qualitative evaluation of diets of students at the University of the Third Age at Koszalin University of Technology

Dilemmas of qualitative evaluation of social projects

Outline features for chemical induction of delayed hypersensitivity

Quantitative, qualitative and topographic distribution of lead, zinc, iron and copper in hard teeth tissues

Evaluation of quantity and quality of common pine seeds (Pinus sylvestris L.) obtained in two-stage seed extraction process under laboratory conditions

The use of sternomandibularis muscle for beef quality assessment

The effect of liophilization on the aroma components in the fruit bodies of edible mushrooms