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1

Preferences, consumption and choice factors for milk and its products among school children

100%
Wadolowska L., Babicz-Zielinska E., Schlegel-Zawadzka M., Przyslawski J., Czarnocinska J.
Polish Journal of Food and Nutrition Sciences
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2002
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tom 11/52
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nr 2
The preferences and frequency of consumption of milk and its products were evaluated among school children together with determining the significance of factors affecting the choice of the products. The studies were carried out among 1498 school children (820 girls and 678 boys aged 15 to 19 years) from selected regions of northern, central and eastern Poland. The preferences were determined for 13 groups of dairy products by test method with a 5-point hedonic scale. For the same groups of products, the studies on consumption frequency were conducted using a 5- point scale. The significance of factors affecting the choice of the analysed products was determined for their 13 groups by the test based on a 3- point hedonic scale. The dairy products that were preferred the most and consumed most frequently by school children included fruit fermented milk beverages and ripening cheeses. Milk was less preferred though it took the first place in ranking the consumption frequency. The preferences of individual dairy products and the frequency of consumption were significantly correlated for the groups of boys and girls. The factors considered in the choice of dairy products included, above all, the quality factors of the product, in this sensory properties, and to a lesser degree the nutritional value. The sex was of minor importance to the significance of choice factors.
2

Preferences and choice factors for fats among female students of some Polish universities

100%
Babicz-Zielinska E., Przyslawski J., Wadolowska L., Schlegel-Zawadzka M.
Polish Journal of Food and Nutrition Sciences
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2000
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tom 09/50
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nr 1
The preferences for spreads and both frying and baking fats were investigated among 545 female students of Universities at Gdynia, Olsztyn, Cracow and Poznań. Preferences were expressed as the percentage of subjects indicating a particular food. The significance of 14 choice factors was determined using a 3-point scale. Butter, margarine and low-fat margarine were the most preferred spreads. Among frying and baking fats, oil was mostly used for the preparation of dishes. Most often indicated choice factors included product-related ones such as freshness, taste and durability, and for frying and baking fats, also the universality of their use. No important differences in either the division of subjects or the significance of choice factors between female students of different universities were revealed with the Friedman's ANO VA statistical test. The correlation of the rankings of foods and choice factors between pairs of universities varied from weak to very high. The greatest differences appeared for preferences of spreads and the lowest for choice factors.
3

Analiza porownawcza preferencji i czynnikow wyboru mleka i przetworow wsrod kobiet w okresie okolomenopauzalnym

80%
Przyslawski J., Grygiel B.
Bromatologia i Chemia Toksykologiczna
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2004
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tom 37
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nr 2
121-127
Porównano preferencje i czynniki wyboru mleka i jego przetworów w grupie kobiet otyłych oraz z prawidłową masą ciała będących w okresie okołomenopauzalnym. Produktami najbardziej preferowanymi przez badaną grupę kobiet otyłych (średni stopień lubienia - x ≥ 3,67) były napoje mleczne fermentowane naturalne i owocowe oraz kefir i maślanka, natomiast czynnikami w dużym stopniu branymi pod uwagę (średnia ważkość czynnika – x ≥ 2,34) były dodatki smakowe oraz potrzeba zdrowego odżywiania. Kobiety o prawidłowej masie ciała preferowały głównie sery twarogowe naturalne, sery żółte, topione, mleko oraz napoje mleczne, natomiast przy wyborze kierowały się głównie świeżością, jakością, smakiem i trwałością.
4

Czynniki wpływające na wybór zakładu i stanowiska pracy oraz na stabilizację w zawodzie rolniczym

80%
Rogalska U.
Acta Academiae Agriculturae ac Technicae Olstenensis. Oeconomica
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1989
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nr 23
5

Analysis of factors influencing the choice of dairy products by Poles. Pofpres study

80%
Czarnocinska J., Wadolowska L., Przyslawski J., Schlegel-Zawadzka M., Babicz-Zielinska E.
Polish Journal of Food and Nutrition Sciences
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2006
|
tom 15/56
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nr Spec.Issue 1
The study included 9339 people aged from 13 to 75 years, inhabiting 6 macro regions of Poland. Thirty choice factors of dairy products were evaluated. A statistical analysis of the results obtained was carried out after separating the following factors: sensory, functional, health, economic and socio-cultural ones. Dairy product’s choice was more affected by sensory and functional factors than the socio-cultural, economic and health ones. The average importance of all groups of factors influencing dairy products’ choice was significantly correlated with sex, age and region of inhabitance. The size of the place of inhabitance differentiated significantly the average importance of economic and socio-cultural factors. The results obtained show that Poles underestimated the role of dairy products and they had consumption motives in food choice.
6

Preferencje i czynniki wyboru mleka i produktow mlecznych wsrod mlodziezy

61%
Maruszewska M., Przyslawski J., Boleslawska I.
Bromatologia i Chemia Toksykologiczna
|
2005
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tom 38
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nr Supl.
591-596
7

Czestotliwosc spozycia owocow wsrod dzieci 10-12 letnich w Lesznie

61%
Flaczyk E., Szczepaniak B., Gorecka D.
Bromatologia i Chemia Toksykologiczna
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2004
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tom 37
|
nr Supl.
161-167
The aim of this study was the estimation of consumption frequency and prefered form and taste of fruits among 10-12 years old children in Leszno. The study were based on the questionnaire were done. The choice factors influencing on fruit consumption were estimated also. The most frequently consumed fruits were apples. Strawberries, bannanas, grapes, oranges, peaches and mandarines were on the next place. The most rarely consumed fruits were whitecurrant, melons, mangoes and pomegranates. These fruits were usually unknown. The most frequently consumed form of fruits were fresh fruit and juices and the most rarely dried fruits. The taste of fruits like sweet and sweet-acid were the most favorable. The consideration of influence on health as an important factor of choice of fruits among children is a positive nutritional behaviour.
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