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1

Attempt at applying parametric statistical tests for the assessment of the declarative probiotic bacteria number in selected dairy products

100%
Roskosz A., Kujawski M., Kopec M., Taraszkiewicz A.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr Spec.Issue 1
During this study quality and declared health features of probiotic yogurt milk were assessed. Using the methods of statistical analysis a tool was developed allowing verification of formulated statistical hypotheses. It was established that no statistically significant differences were present in the assessment of the number of microorganisms dependent on the dilutions applied. It was shown that the number of live bacteria in the product during storage decreases and that those changes are statistically significant. It was determined that the average number of live probiotic bacteria in the product in all samples during storage was significantly higher than declared by the producer m value and it indicated appropriate health quality of the tested product.
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Impact of health and nutrition risks perception on the interest in pro-healthy food on the example of bread

86%
Jezewska-Zychowicz M.
Roczniki Państwowego Zakładu Higieny
|
2016
|
tom 67
|
nr 1
Background. Bread is a basic food product in the diet of a majority of people. It is a good source of energy and it is also abundant in carbohydrates. Simultaneously, because it is consumed on a large scale by Polish people, it provides large amounts of salt and some additives like preservative and raising agents. The perception of the risk influences the choice of food and impacts eating behaviors. However, it is still unknown if there is an impact of perceived risk on the choice and the consumption of bread. Objective. The objective of the research was to assess the importance of perceived health and nutrition risk in conditioning the willingness to buy bread with decreased amounts of salt and bread without preservative and raising agents. Material and methods. Empirical research was conducted in October 2014 in a group of 1.014 adult consumers, with the use of the method of interview. The questions covered the following issues: the frequency of white and wholemeal bread consumption, the willingness to consume bread with reduced salt content and one produced without the preservatives and raising agents, the self-assessment of health and socio-demographic characteristics of respondents. To evaluate the perceived health and nutrition risks modification of Health Concern Scale was used. Opinions on the tendency to purchase both kind of breads were compared taking into account socio-demographic characteristics, health risk, nutrition risk and frequency of eating white and wholemeal bread. To determine the differences ANOVA and Tukey post hoc test at the significance level of p <0.05 were used. The relations between variables were assessed using Pearson’s correlation coefficient. Results. There was a higher tendency to consume bread without preservatives and raising agents than with low salt content. Women, people over 55 years old, and people who often consume white bread were characterized by higher willingness to consume bread with reduced salt content. People with higher education, aged over 45 years, and those who rarely consumed wholemeal bread were more willing to eat bread without additives. The greater was the nutrition and health risk perceived by the person, the greater was the willingness to consume both types of bread. Conclusions. The importance of perceived risks in conditioning consumers’ willingness to eat healthy food shows that the educational campaigns informing about risky behaviors may promote behavioral change towards a more favorable food choice.
3

Present day problems of ensuring safety and biological value of foodstuffs

86%
Sydorenko O., Berbenets L.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2007
|
nr 2
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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"Local food - nutraceuticals": An example of a multidisciplinary research project on local knowledge

72%
Heinrich M., Leonti M., Nebel S., Peschel W.
Journal of Physiology and Pharmacology. Supplement
|
2005
|
tom 56
|
nr 1
5-22
Currently, dietary patterns change rapidly all over the world. Most notably, there is a fast increase in the convenience food market. Here we discuss the overall theoretical framework and strategy of an EU-funded project on local food, a common resource in many parts of the Mediterranean. Such food is often only available seasonally and is consumed either fresh (e.g. spring salads and vegetables, fruits in autumn) or in a conserved form (dried, fermented, pickled). There is an urgent need to document and analyse such local resources, which are today at the brink of disappearance. In this project, selected species were studied using a multidisciplinary approach, including strategies and methods from pharmacology, nutritional sciences and anthropology (i.e. ethnopharmacological or ethnonutritional ones). For example, all extracts were profiled using HPLC-MS, by determining their polyphenol content and using a variety of in vitro anti-oxidant assays (incl. guaiacol oxidation, xanthine oxidase inhibition, HOCl scavenging, eNOS activity). Such research also points to ways for ascertaining the intergenerational transmission of the knowledge and for sustainable development and management. Examples from field studies in southern Italy and from pharmacological studies using a variety of targets are used to illustrate the potential of such neglected resources. The wider implications of such an approach, for example, for the study of similar traditions in Central and Eastern Europe are also discussed.
5

Sesja mlodej kadry naukowej PTTZ

72%
Barylko-Pikielna N.
Żywność Nauka Technologia Jakość. Suplement
|
2002
|
tom 09
|
nr 3
5-7
6

Role of psychological factors in food choice - a review

72%
Babicz-Zielinska E.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr 4
Psychological factors such as motives, personality and attitudes towards food and nutrition have been reviewed, and shown to essentially influence nutritional behavior. Even rational motives, like the wish to be healthy and slim, may result in eating disorders, especially in orthorexia and anorexia nervosa. Both the effect of ingested food on emotional status and the effect of emotions on food choice have been demonstrated. The results of research on consumer attitudes towards transgenic, functional, ecological and unfamiliar foods have been presented. The improper attitudes towards various forms of food and eating have often resulted from unfamiliarity of foods (neophobia) or their effects on health (functional food). The results obtained show that the knowledge of consumers’ motives and attitudes is an important factor permitting the food producers to implement the best marketing strategy to increase sales, as well as allowing the dietetics and physicians to asses the risks of development of eating disorders and to change them into healthy attitudes.
7

Nutrition habits in boys attending three secondary schools in the Czech Republic

58%
Jurikova J., Pluhackova M.
Bromatologia i Chemia Toksykologiczna
|
2014
|
tom 47
|
nr 3
8

Supporting organic agriculture in Poland within the framework of RDP 2007-2013

58%
Polish Food
|
2010
|
nr 3
9

Precursors of healthy food

58%
Radzewicz A.
Polish Food
|
2008
|
nr 4
27-29
10

Functional food

58%
Hoffman M., Swiderski F.
Polish Food
|
2009
|
nr 2
11
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Mediterranean diet adherence among cosmetology students

58%
Jeziorek M., Szypowska A., Regulska-Ilol B.
Roczniki Państwowego Zakładu Higieny
|
2021
|
tom 72
|
nr 3
12

Rural areas and the rural sector in terms of their organisation, structure, type of ownership, farm size and output volume

58%
Just M.
Polish Food
|
1999
|
nr 1
13

Unforgettable holiday Podlasie Region

51%
Polish Food
|
2008
|
nr 1
30-34
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