3.2 Fragmenty książek

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Przeglądaj 3.2 Fragmenty książek wg Temat "Dietetyka"

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    Niedobory folianów w diecie i ich wpływ na stabilność genetyczną
    (Oficyna Wydawnicza AFM, 2010) Kalemba-Drożdż, Małgorzata
    Folates take part in many major biochemical processes in human cells including: replication, DNA repair, DNA methylation and detoxification processes. Folic acid defi ciency in diet increases the risk of neural tube defect in fetus, cardiovascular disease in adults and furthermore the loss of genetic stability and, as the consequence, neoplastic diseases. The dietary deficiency of folic acid aff ects more than 90% of population in Malopolska Province.
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    Urozmaicone spożycie żywności przez studentów różnych uczelni w Polsce
    (Oficyna Wydawnicza AFM, 2014) Seń, Mariola; Laska, Edyta; Gibas, Beata; Kotyza, Małgorzata; Golik, Magda; Adamski, Radosław; Lizak, Dorota
    Introduction: Proper health behaviours and healthy eating are a significant factor that helps maintain health and reduce the risk of diseases. The varied food intake is a key element of proper nutrition every man. Proper diet also affects our productivity at work, at college, and on the development of social relationships and perform household duties. Objective: The aim of this study was to evaluate the variety of food consumption among students of different universities in Poland. Material and Methods: As the study technique a standardized questionnaire variety of food consumption FIVeQ was used, developed by Eve Niedźwiedzka and Lydia Wądołowska from the Department of Human Nutrition University of Warmia and Mazury in Olsztyn. Questionnaire consists of 79 questions. The questions concerned the variety of food consumption or consumption of various range of products from basic 8 food groups. The study was conducted on a group of 282 people in the period from March to April 2013. They were students of computer science University of Mining – Metallurgy in Krakow (63 persons), nursing at Andrzej Frycz Modrzewski Krakow Academy (53 persons), the direction of chemical engineering Cracow University of Technology (24 persons), medical direction of the Pomeranian Medical University in Szczecin (69 persons) and law students at the Jagiellonian University in Krakow (73 persons). Results: The study revealed a diverse varied food intake for the courses of various universities. Among the students of the Academy of Science – Technology in Krakow – the direction of science were found in 59% of enough variety of food consumption, 21% adequate, 19% good and 1% excellent. Cracow University of Technology – Chemical Engineering course was observed in 54% enough variety of food consumption, 21% good, 17% inappropriate and 8% very good. Jagiellonian University in Krakow – the law direction: 48% very good variety of food consumption, 34% good, 14% adequate and 4% inadequate. Andrzej Frycz Modrzewski Krakow Academy – the direction of nursing: 43% good variety of food consumption, 32% adequate, 17% very good and 8% inadequate, and at the Pomeranian Medical University in Szczecin – of Medicine found in 52% enough variety of food consumption, 29 % good, 17% inappropriate and 2% very good. Conclusions: The study allowed us to formulate the following conclusions: 1. The best results in terms of food consumption were obtained varied among law students of the Jagiellonian University (48% achieved very good results and 34% good, and only 4% inappropriate) and nursing students at Andrzej Frycz Modrzewski Krakow Academy, where 17% achieved very good results and 43% good results, and only 8% inadequate. 2. It is interesting, however, that the students of the medical well despite a good knowledge of topics related to health and proper nutrition received not the best results in terms of food intake varied: 17% inappropriate, 52% adequate, 29% good, and only 2% very good. 3. Students of technical universities: AGH – University of Cracow and obtained the worst results in terms of varied food intake. The conclusion is that the promotion of a healthy lifestyle and nutritional education especially of young people is still current and important task of public health.
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    Żywienie a stężenia hormonów płciowych (estrogenów i progesteronu) u kobiet w wieku rozrodczym: Implikacje dla ryzyka raka piersi
    (Oficyna Wydawnicza AFM, 2011) Merklinger-Gruchała, Anna; Jasieńska, Grażyna
    W artykule poruszono problem zależności pomiędzy stężeniami hormonów płciowych u kobiet w wieku rozrodczym (estrogenów i progesteronu) a kalorycznością diety, zawartością wybranych składników pokarmowych, w tym alkoholu w diecie oraz całościowym sposobem żywienia - typami diet (ang. dietary patterns). Wskazano także prawdopodobne mechanizmy biologiczne odpowiedzialne za omawiane zależności. Wyniki prac opartych o całościową ocenę diety nie dostarczają dowodów na istnienie związku pomiędzy typami diet a stężeniami sterydów jajnikowych u kobiet w wieku rozrodczym. Również na podstawie wyników badań wykorzystujących tradycyjne analizy żywieniowe (polegające na badaniu wpływu pojedynczych lub kilku wybranych składników odżywczych na dany efekt zdrowotny) nie można jednoznacznie wskazać tych składników odżywczych, które wpływają na stężenia hormonów płciowych. Jedynie spożywanie alkoholu wydaje się odgrywać rolę w zwiększaniu stężeń estrogenów w organizmie, co koresponduje z uznaniem alkoholu jako jedynego żywieniowego czynnika ryzyka raka piersi, który jest najczęstszym nowotworem u kobiet na świecie.