Wyniki wyszukiwania - AGRO

1

"There is only one way to excellence" - an interview with Prof. Jens J. Dahlgaard

100%

Rogala P.

Problemy Jakości

|

2019

|

tom 51

|

nr 02

2

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Precision farming technology and motivation factors of adaptation

86%

Lencses E.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

|

2013

|

tom 15

|

nr 5

Thanks to precision farming technology, farmers are able to optimise input in the field with management-zones. Management-zones (the smallest treatment unit in the field) are defined on the basis of knowledge of local conditions, e.g. physical and chemical soil conditions, soil productivity, the presence of weeds and/or pests as well as the incidence of disease. Precision farming technology is able to materialize the requirements of sustainability and increase production. The application of precision farming technology elements go hand in hand with extra costs (the investment costs of new equipment and software; higher operating costs), simultaneously decreasing material costs (the costs of nutrition, herbicides, seeds). The aim of this study is to define motivation factors standing behind the adaptation of precision farming technology. According to 11% of interviewed farmers using precision farming technology on their farms and the research conducted, the main factors of adaptation were field quantity and the age of the farmer.

3

Assessing patients’ attitudes towards dietary supplements

86%

Wierzejska R., Jarosz M., Siuba M., Rambuszek M.

Roczniki Państwowego Zakładu Higieny

|

2014

|

tom 65

|

nr 4

Background. There is currently many over the counter products on the market that exert nutritional or physiological effects on the human body. The differences between dietary supplements and non-prescription drugs are however poorly understood by the average consumer and may thus affect their expectations as to the desired effect produced on the body. Objectives. To evaluate patients’ knowledge and attitudes towards dietary supplements as compared to non-prescription drugs. Materials and Methods. Subjects were 335 patients of the Mazowiecki Voivodeship Hospital in Warsaw, Poland. The data were collected from a face-to-face interview using a single and multiple choice questionnaire with 10 questions on dietary supplements. Statistical analysis used the Chi-square (χ2) test. Results. The majority of respondents were found to be familiar with the term ‘dietary supplements’, but had difficulties in classifying these products into appropriate categories. Over 55% do not consider dietary supplements to be foodstuffs and more than 40% considered such products to be drugs. Most respondents thought that the main purpose of taking dietary supplements is to improve nutrition, but over one third expected them to also treat disease. Over 70% declared taking notice to which category the non-prescription products they bought belongs to ie. whether non-prescription drugs (medicinal products) or dietary supplements. Conclusions. Many patients mistakenly believe that dietary supplements are drugs and can be used to treat disease and health disorders.

4

Agroturyzm, to...

86%

Dziedzic S. K.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

|

1995

|

nr 06

14-15

5

I stake upon progress. An interview with Miroslaw Bohdan, the chairman of the Board in the Erg-Pak Ltd. at Wabrzezno

86%

Mularska E.

Opakowanie. Special Edition

|

2000

|

nr 1

6

The screening stage. Polish Food talks with Jerzy Plewa Undersecretary of State in the Ministry Agriculture and Food Economy

86%

Polish Food

|

1999

|

nr 1

7

Ten years of The Most Interesting Food Product of the Year competition. Interview with Krystyna Kilanowska, head of the Department of Promotion and Modelling at the Ministry of Agriculture and Food Economy

86%

Polish Food

|

1999

|

nr 1

8

Myślenie oparte na zarządzaniu ryzykiem - wywiad z wykładowcą Jerzym Zgierskim-Strumiłłą

72%

Bobik D.

ABC Jakości

|

2015

|

nr 3

9

Jubileusz profesora dr.hab.inz.Tadeusza Golebiewskiego

72%

Dubiel L.

Przemysł Fermentacyjny i Owocowo-Warzywny

|

2003

|

tom 47

|

nr 04

32-33

10

Bakery products as a source of total dietary fibre in young adults

72%

Markiewicz-Zukowska R., Moskwa J., Gromkowska-Kepka K., Laskowska E., Soroczynska J., Tomczuk J., Borawska M. H.

Roczniki Państwowego Zakładu Higieny

|

2016

|

tom 67

|

nr 2

Background. Bakery products are a source of bioactive compounds, such as dietary fibre (DF), whose proper supply plays an important role in prevention of civilisation diseases. Objective. The aim of the present study was to determine total dietary fibre (TDF) content in bakery products and their contribution to TDF supply. Material and Methods. The determination of TDF content was performed using enzymatic-gravimetric method in 72 samples of six types of bakery products (wholemeal rye bread, wheat-rye bread, wheat-rye bread with grains, toast bread, crispbread, rolls) included in the young adults diet. Simultaneously, frequency of bakery products consumption and their contribution to TDF supply were assessed based on dietary interview questionnaires carried out among 224 students from Poland. Index of nutritional quality (INQ) of examined bakery products was calculated. Results. Our data indicate that average TDF content depended on the type of bakery products and ranged from 2.19 g/100 g in rolls to 11.80 g/100 g in wholemeal rye bread. All of the tested types of bakery products, except rolls, were a good source of fibre (INQ≥1), but the richest were wholemeal rye and wheat-rye with grains breads. Analysis of questionnaires data showed that bakery products were regularly consumed by 80% of young adults; however, most of whom preferred rolls. Consumption of bakery products covered current recommendations for dietary fibre in 27%. Daily intake of bakery products and TDF was not correlated with student’s BMI, however, women frequently consuming bread had a lower BMI than those who rarely ate it. Conclusion. Wholemeal rye and wheat-rye with grains breads are the rich source of TDF and they should be consumed by young adults in order to achieve the recommended TDF values.

11

Miec zysk

72%

Dziedzic S.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

|

1995

|

nr 07-08

14-15

12

Czerpiąc z najlepszych źródeł

72%

Cukiernik M.

Weterynaria w Praktyce

|

2020

|

tom 17

|

nr 01-02

13

Na chlopskim rozrachunku

72%

Dziedzic K.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

|

1995

|

nr 02

13

14

Obecnosc w elicie zobowiazuje

72%

Piekut H.

ABC Jakości

|

2007

|

nr 1-2

81-83

15

Wywiad z mgr inz. Jackiem Obiala

72%

Sztyk A., Nawrocki W.

Żywność, Żywienie, Życie. Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

|

2002

|

nr 3

18-19

16

Te same zasady ochrony srodowiska naturalnego w Polsce i w Unii Europejskiej

72%

Bortkun J.

Przemysł Fermentacyjny i Owocowo-Warzywny

|

2002

|

tom 46

|

nr 10

18

17

Zawierzyc TUW

72%

Dziedzic S. K.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

|

1994

|

nr 12

13-14

18

Fruit innovations characteristics as a crucial factor influencing acceptance of innovative fruit products by consumers - European focus group interviews' results

72%

Kraszewska M.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

|

2008

|

tom 10

|

nr 5

In the article results of focus group interview conducted in four European countries were presented. The aim of the study was to identify characteristics of fruit and fruit products innovations which influence innovation acceptance of novel fruit products. A number of influential characteristics was presented.

19

By byl pelny talerz

72%

Dziedzic S. K.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

|

1994

|

nr 04

3

20

Zapraszamy na Targi EuroLab

72%

Przegalinska M.

Przemysł Fermentacyjny i Owocowo-Warzywny

|

2003

|

tom 47

|

nr 01

1

Ograniczanie wyników