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Assessing schoolchildren's ability to make proper use of a food and nutrition pyramid

100%

Gornicka M., Wiszniewska Z., Wojtas M., Wawrzyniak A., Kanigowska A.

Roczniki Państwowego Zakładu Higieny

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2013

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tom 64

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nr 2

Background. Being acquainted with nutritional recommendations does not necessarily imply that they are fully understood, nor on how they can be applied when correctly planning an adequate diet. Objective. To determine whether children can recognise single portion sizes of various foodstuffs and to test their ability for planning a daily menu in accordance to the guidelines from a Food and Nutrition Pyramid. Material and methods. Subjects under survey were n=100 children aged 10-11 years, attending two elementary schools: in Warsaw and Piaseczno. The school in Warsaw participated in two national education programmes on food and nutrition (ie. ‘Fruit at School’ and ‘A Glass of Milk’) whilst the other did not participate in any such programmes. The study tool was a questionnaire consisting of closed questions together with practical exercises on planning a dietary balanced menu using the Food and Nutrition Pyramid recommendations. Results. Children could easily recognise single portion sizes (73% correct replies), however they found it more difficult to plan a suitable menu, where 60% met the given specifications; ie. numbers of different food type portions, menu diversity, number of meals as well as taking physical activity into account. Girls were significantly better at planning menus. It was also found that, compared to the guidelines, wheat and dairy products, vegetables and fats were under-represented whereas meat and fruit were chosen in excess. Nearly 80% of menus were sufficiently diverse but only 48% were composed of a typical/normal selection of foodstuffs. Conclusions. Despite being provided with guidelines for preparing appropriate menus, most children failed this task. This was likely due to either not fully understanding the instructions or a lack of skills in adopting the Food and Nutrition Pyramid recommendations. Thus it is necessary to give more comprehensive explanations when teaching nutrition during school lessons as well as letting the children practice doing the practical aspects.

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Encoding meal in integrated vagal afferent discharge

100%

Krolczyk G., Zurowski D., Sobocki J., Laskiewicz J., Thor P. J.

Journal of Physiology and Pharmacology

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2004

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tom 55

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nr 1,1

Vagal afferents are integral part of the negative feedback loop induced by constitution and size of food stomach and jejunum. Aim of this study was to assess vagal discharge in response to food and gastric distension in rats. Electrophysiological recordings of vagal afferents in fasted (n=32), fed rats (n=20) and during gastric balloon distension (n=12) were performed. After 60 minutes of fasted nerve recording tube feeding was done. Fasted rats also underwent gastric distension via oesophagus. Vagal afferents discharges were analysed with dual time-amplitude window discriminator. Total vagal afferent discharge in fasted and fed rats revealed 0.3 ± 0.12 vs 0.56 ± 0.22 Hz (p<0.05). We observed two distinct discharge patterns: high amplitude low frequency (HALF) and low amplitude high frequency (LAHF). HALF spikes were observed more frequent in fasted than in fed rats (0.05 ± 0.02 vs. 0.03 ± 0.016 Hz (p<0.05). Conversely LAHF spikes in fed rats predominated over their occurrence in fasted rats: 0.52 ± 0.2 vs. 0.25 ± 0.12 Hz (p<0.05). Left vagal afferents discharge rises with gastric distension of 6, 8 and 10 ml and were: 0.46 ± 0.22 Hz, 0.65 ± 0.31 Hz, 0.86 ± 0.33 Hz (p<0.05) respectively. Similar discharge showed right vagal afferents: 0.41 ± 0.08 Hz, 0.51 ± 0.13 Hz and 0.77 ± 0.27 Hz (p<0.05) for 6, 8 and 10 ml of distension, respectively. We conclude that interdigestive information from gastrointestinal tract is encoded in high amplitude low frequency of spikes pattern in the vagus nerves.

3

Changes in grain production in Estonia during the last years

100%

Joudu J., Kasearu P.

Fragmenta Agronomica

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1995

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tom 12

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nr 2

4

Antibiotic susceptibility and biofilm-forming capacity of enterococci isolated from food of animal origin

88%

Duckova V., Canigova M., Krocko M., Lavova M.

Medycyna Weterynaryjna

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2014

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tom 70

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nr 01

Enterococci are found in the gastrointestinal tract of humans and animals, in soil, and in water, but they also have a long history of use in the production of traditional fermented food. Some strains of enterococci are considered as emerging pathogens of humans. The intrinsic and acquired resistance of enterococci to antibiotics has special significance. Food of animal origin may be a source of resistant enterococci. The main cause of food contamination with enterococci is improper cleaning and disinfection of equipment. The aim of this study was to assess the antibiotic susceptibility of enterococci isolated from different types of food of animal origin and the ability of these microorganisms to form biofilm. Out of a total of 63 isolates, relatively few enterococci were resistant to gentamicin (1.59%). The highest level of resistance was noted for vancomycin (7.94%) and ampicillin (9.52%). However as many as 19.05% and 44.44% of enterococci were resistant to erythromycin and tetracycline, respectively. The ability to form biofilm was detected in 14.29% of the strains of enterococci tested.

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Kachestvo prigotovlenija i ehffektivnost' ispol'zovanija koncentrirovannykh i kombinirovannykh kormov

88%

Revenko I., Revenko Y.

Motrol. Motoryzacja i Energetyka Rolnictwa

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2013

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tom 15

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nr 3

Обоснованы способ и тех- ническое решение, которые обеспечивают существенное повышение качества (равномерность фракционного состава) приготовления концентрированных и комбинорованных кормов.

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Selected pesticides as food attractants for Arion lusitanicus

88%

Stawarczyk M., Piechowicz B., Stawarczyk K.

Folia Malacologica

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2012

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tom 20

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nr 1

7

Analysis and estimation of the application of selected sweeteners used in food by consumers. Part 1

88%

Rusek A., Biazik E., Lesiow T.

Nauki Inżynierskie i Technologie

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2016

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nr 3(22)

Sweeteners such as disaccharides, mannitol, lactitol, sorbitol, xylitol and many others are either purchased by consumers separately or they are added to highly processed food products. These substances can be used in pastry, cakes, beverages and dairy products. The aim of the study was to analyse the application of selected types of sweeteners by Polish consumers. The research was conducted in 2016 and the respondents were interviewed using questionnaires. Almost half (45%) of the respondents drew attention to sweeteners added to food products, especially beverages, sweets, yoghurts, juices, jams, marmalades and confections. Among the different types of food categories with added sweeteners, consumers enumerated primarily pastry products, processed fruit products, dairy and cereal products. The respondents declared that they used sweeteners because of a willingness to reduce the amount of sugar and this was connected with their health and well-being (35%). Moreover, consumers gave the reason for the use of sweeteners as being the less intense sweetness of these substances (13% of respondents) and the desire to lose weight (11% of respondents).

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Comparison of models for predicting thawing times of food - research note

88%

Goral D., Kluza F.

Polish Journal of Food and Nutrition Sciences

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1996

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tom 05

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nr 2

Six most commonly known models for predicting thawing time of food: Nagaoka's et al., Cleland's et al., Calvelo's, Pham's and Piotrovich were compared when testing Tylose MH 1000 test substance, ground beef, and potato, and relative errors, regression and variance. The Cleland's et al. method, disregarding equivalent heat transfer dimensionality (EHTD) and mean conducting path (MCP) coefficient, was proved to be the best for predicting thawing time. The inclusion of EHTD and MCP to the computations by the Clelaçd's et al. method did not affect the results statistically significantly. The models of Piotrovich, Calvelo and Nagaoka et al. produced the results statistically different from real thawing times.

9

Occurrence of Listeria monocytogenes in selected food of animal origin

88%

Kwiatek K.

Bulletin of the Veterinary Institute in Puławy

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2004

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tom 48

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nr 3

10

Effect of sonication on the crystallization of honeys

88%

Stasiak D. M., Dolatowski Z. J.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 3[A]

Investigations were carried out into the effect of sonication of bee honeys on the course of their crystallization during storage. Use was made of ultrasounds with a frequency of 40 kHz and intensity of ca. 2 W/cm2. Analyses were carried out for physicochemical characteristics of honeys, including: viscosity, texture, conductance and crystallization degree. After 30-min sonication, an increase in viscosity by ca. 30 mPa.s and a reduction in conductance by 0.6 mS/cm were observed in the solution examined. Analyses of the texture (hardness) of honey subjected to the sonication process demonstrated an initial increase of hardness and then its stabilization and even a slight decrease, as compared to the control samples. The degree of crystallization was proportional to the exposure time to ultrasound treatment. The biggest crystals were observed in the non-sonicated samples. Sonication modified the crystallization process of the examined sugar solutions to a significant extent. Observations of the solutions after the sonication demonstrated the formation of a high number of crystals in the whole volume of the sample, whereas the non-sonicated solutions were observed to crystallize unevenly forming large crystals. It was shown that the ultrasound treatment modified the course of recrystallization and, as a result, texture of the recrystallized honeys by decreasing their hardness.

11

Structure analysis of selected cereal products in the aspect of their acoustic properties

88%

Marzec A., Ziolkowski T.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 3[A]

The objective of the study was to analyse cellular structure of selected cereal products and its effect on acoustic emission generated during their breaking. Analyses were carried out for biscuits “A” and “B” and crackers. The structure of those products was determined by means of an electron scanning microscope FEI QUANTA 200 at 20x magnification, which enabled carrying out analyses in the natural form of products examined without their preliminary preparation. The cakes were subjected to a fracture test with a velocity of 50 mm/min in a testing machine coupled with an accelerometer registering acoustic emission (AE) in a frequency range of 0–15 kHz. Parameters of cellular structure were found to depend on the type of product. The structure of the material affected the acoustic emission generated during its breaking. Materials with smaller air pores generated sounds with a weaker acoustic energy. Large cellular spaces of the products caused a higher share of low-frequency sounds in the acoustic emission.

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Feeding pattern of the rural population in Krakow Region

88%

Dluzniewska K., Lutynski R., Pulka J.

Annals of Agricultural and Environmental Medicine

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1994

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tom 01

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nr 2

13

Functionality of starch in processed grass pea seeds

88%

Akalu G., Nair B. M.

Polish Journal of Food and Nutrition Sciences

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1998

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tom 07

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nr 2 Suppl.

14

Examination of radioactive contamination in the soil-plant system and their transfer to selected animal tissues

88%

Chibowski S., Gladysz A.

Polish Journal of Environmental Studies

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1999

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tom 08

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nr 1

15

Paper radiolysis

76%

Gluszewski W., Zimek Z., Kubera H., Kozera K., Abbasova D.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2017

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nr 1

16

Probing the structural origins and mechanism of the bioactivity of food polysaccharides

76%

Morris V. J.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

17

Genetically modified food - assessment of consumer acceptance of novel food

76%

Gebski J., Kosicka-Gebska M.

Acta Scientiarum Polonorum. Oeconomia

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2009

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tom 08

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nr 4

18

Market of organic products in the Czech Republic after entrance to EU

76%

Sanova P., Samek M., Vopalkova-Skalska L.

Acta Scientiarum Polonorum. Oeconomia

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2007

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tom 06

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nr 3

95-98

19

Sposoby przygotowywania i obrobki zywnosci

76%

Kor M.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

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1995

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nr 03

22-23

20

Assessment of water intake from food and beverages by elderly in Poland

76%

Drywien M. E., Galon K.

Roczniki Państwowego Zakładu Higieny

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2016

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tom 67

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nr 4

Background. Fluid intake in elderly is more important than in younger individuals, because compromised homeostatic mechanisms such as loss of the thirst sensation can result in dehydration. Objective. The aim of the present study was the assessment of water intake from food and beverages by free-living elderly in Poland. Materials and Methods. The study was conducted on 138 volunteers (women and men) at the age of 60 to 90, recruited from Warsaw and Płock Universities of the Third Age and different informal groups from the same cities. Food and beverages consumption data were collected using the method of records for 3 days, including two weekdays and one week-end day, in the period April – June 2012. Results. Average values of total water intake in the present study indicated that women meets of the European Food Safety Agency recommendations (2000 mL/day), but men did not (less about 200 mL/day than the recommended 2500 mL/day). Taking into account the criterion of water per energy intake (mL/kcal) 51% of women and 75% of men did not meet the recommendation. Conclusions. Continuation of the careers and/or participation in Universities of the Third Age contributed to less intake of water from beverages, what in turn affected the total water intake. The elderly leading an active life (working, studying) may be a risk group vulnerable to dehydration, so monitoring is needed.

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