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Evaluation of selected dietary behaviours of students according to gender and nutritional knowledge

100%
Zaborowicz K., Czarnocinska J., Galinski G., Kazmierczak P., Gorska K., Durczewski P.
Roczniki Państwowego Zakładu Higieny
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2016
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tom 67
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nr 1
Introduction. Nutrition is a factor influencing physical and mental fitness. In this study we examine the lifestyle of university students and its impact on nutritional errors. Objective. To evaluate the dietary behaviours of students taking into account gender and nutritional knowledge. Material and methods. Using a QEB questionnaire, we were able to evaluate dietary behaviours and nutritional knowledge of respondents. Our analysis was conducted on data obtained from 456 students. Results. We found that nutritional knowledge for women was 34.7% satisfactory and 34.7% good. In contrast, nutritional knowledge for men varied, amounting to 40.2% satisfactory and 25.1% good. The number of meals and their regular consumption did not depend on gender or the nutritional knowledge of students, however, significant differences were recorded for the types of snacks they eat. A greater number of women than men snacked on sweets and biscuits, nuts and seeds, while in the case of salty snacks an opposite trend was observed. A higher level of nutritional knowledge correlated with the number of students snacking on fruit and vegetables instead of salty snacks. Moreover, it was observed that healthpromoting behaviours such as not adding sugar to beverages and not adding salt to dishes were more common with women and individuals with a higher level of nutritional knowledge. Conclusions. Women more frequently snack on sweets, biscuits, nuts and seeds. More men snack on salty snacks, add sugar to beverages and add salt to dishes. Individuals with insufficient nutritional knowledge more frequently snack on salty snacks rather than fruit. Students with insufficient nutritional knowledge more often commit nutritional errors.
2

Assessment of dietary behaviour of young women particularly vulnerable to eating disorders

100%
Lagowska K.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
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2016
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tom 19
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nr 1
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Share of fast food products in dietary behaviour of young people

84%
Sikora E., Leszczynska T., Szymanski P.
Polish Journal of Food and Nutrition Sciences
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2007
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tom 57
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nr 3
373-379
In an answer to the survey, 40% of the surveyed girls and 82% of boys declared regular eating of three or four main meals a day. Only 31% of the young people drank milk or milk beverages regularly, and almost half of the surveyed youth ate raw vegetables and fruit every day. Similar percentage had fish as well as poultry in their menu 1–2 times a week and about one fourth of the surveyed group: 3–4 times a week. Snacking (mainly fruit, sandwiches, crisps) between main meals was declared by 85% of the surveyed. As many as 97% of the surveyed young people ate fast food, but at the same time 100% of the surveyed girls and 95% of the boys expressed an opinion that this is not “healthy” food. Most preferred products were: pizza – 76% of the surveyed young people, open cheese and mushroom toasted sandwich with ketchup – 54%, Big Mac – 43%. A convenient form of consumption, attractiveness, taste and accessible price were regarded by most of the surveyed as great advantages of these products.
4

Dietary behaviour models and food choice motivations. POFPRES study

84%
Czarnocinska J., Wadolowska L., Babicz-Zielinska E., Przyslawski J., Schlegel-Zawadzka M.
Polish Journal of Environmental Studies
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2004
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tom 13
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nr Suppl.2, Part 1
The research embraced 9339 people aged 13-75, living in the 6 macro-regions of Poland. The preferences and the consumption frequency for the chosen products and their groups and the choice importance of factors influencing the food choice were evaluated. On the basis of the factor analysis (the main components method) and the cluster analysis (the k-means method) the characteristic profiles describing the food choice models were selected. The existence of 6 profiles describing people dietary behaviours were revealed. Food choice was influenced to a larger extent by sensory and functional factors rather than by socio-cultural, concerning health factors or price. The health-concerning factors differentiated studied population, nevertheless, they had a moderate meaning for the food choice.
5
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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A nutritional evaluation of dietary behaviour in various professional sports

84%
Pilis K., Michalski C., Zych M., Pilis A., Jelonek J., Kaczmarzyk A., Pilis W.
Roczniki Państwowego Zakładu Higieny
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2014
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tom 65
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nr 3
Background. The types of physical exertion undertaken by weightlifters and race walkers markedly differ. This difference should also be reflected in their respective diets. Objectives. The aim of the study was to investigate and assess the diets of professional weightlifters and race walkers, along with a comparison to the diets of those students studying physical education (PE). Materials and Methods. Subjects were respectively 12 weightlifters, 12 race walkers and 12 physical education students whose body composition and nutrition were determined by weighing the foods that were both eaten and drunk. Results. The study groups showed body differences, which may have arisen through dietary differences. Higher calorie diets were observed for race walkers according to body mass whilst weightlifters showed no difference with the other groups. Dietary intakes of protein, fat, and carbohydrates were however inappropriate for all groups. Vitamin and mineral intakes in weightlifters and students were within tolerable limits, but the rather aggressive taking of supplements by race walkers resulted in standard/recommended consumption levels being greatly exceeded in some cases. Conclusions. The diets of the study groups of weightlifters and race walkers need to be corrected.
6
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Association between self-efficacy and dietary behaviours of American football players in the Polish clubs in the light of dietary recommendations for athletes

84%
Gacek M.
Roczniki Państwowego Zakładu Higieny
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2015
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tom 66
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nr 4
Background. Personality traits associated with one’s health beliefs and expectations constitute a determinant of dietary behaviours. Objective. The aim of the study was to analyse the dietary behaviours of young American football players in the Polish clubs and association thereof with their general self-efficacy level. Materials and Methods. The study included the group of 100 young men (20-30 years of age) who practiced American football on a professional basis in three Polish clubs. The study was based on an original dietary behaviour questionnaire derived from the Swiss Food Pyramid for Athletes and General Self-Efficacy Scale (GSES). Statistical analysis, conducted with Statistica 10.0 PL software, included intergroup comparisons with the Chi-square test. Results. Having at least three meals per day (82%), consumption of such protein products as eggs and/or meat several times per week (68%) and including cereal products in every main meal (67%) turned out to be the most often followed qualitative recommendations of the Swiss Food Pyramid for Athletes in the group of American football players. Other, frequently followed dietary recommendations included remaining on a variable diet (75%), preference to mineral water and other non-sweetened beverages (69%), reduced intake of sweets and salted snacks (65%), energy drinks (64%) and fast food products (60%). The least frequently declared dietary behaviours included consuming recommended amounts of vegetables/fruits (48%) and wholegrain cereal products (45%), and reduced intake of animal fats (42%). Analysis of a relationship between specific dietary behaviours and general self-efficacy level showed that the athletes with higher levels of this trait consumed recommended daily amounts of vegetables (54% vs. 26%, p<0.01) and cereal products (87% vs. 50%, p<0.001), had recommended number of meals per day (96% vs. 70%, p<0.001) and ate regularly (76% vs. 24%, p<0.001) significantly more often than the persons characterized by lower self-efficacy levels. Conclusions. Players with higher general self-efficacy levels adhere to the recommendations of the Swiss Food Pyramid for Athletes to a larger extent than the sportsmen with lower levels of this trait.
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