Urozmaicone spożycie żywności przez studentów różnych uczelni w Polsce
| dc.contributor.author | Seń, Mariola | |
| dc.contributor.author | Laska, Edyta | |
| dc.contributor.author | Gibas, Beata | |
| dc.contributor.author | Kotyza, Małgorzata | |
| dc.contributor.author | Golik, Magda | |
| dc.contributor.author | Adamski, Radosław | |
| dc.contributor.author | Lizak, Dorota | |
| dc.date.accessioned | 2015-01-28T13:40:12Z | |
| dc.date.available | 2015-01-28T13:40:12Z | |
| dc.date.issued | 2014 | |
| dc.description | Praca recenzowana / peer-reviewed paper | pl_PL |
| dc.description.abstract | 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. | pl_PL |
| dc.identifier.citation | W: Pielęgniarstwo na rzecz milenijnych celów rozwoju cz. II. (red.) Zofia Foryś, Grażyna Anna Franek, Jerzy Jaśkiewicz. Kraków: Oficyna Wydawnicza AFM, 2014, s. 93-108. | pl_PL |
| dc.identifier.isbn | 978-83-7571-348-0 | pl_PL |
| dc.identifier.uri | http://hdl.handle.net/11315/847 | |
| dc.language.iso | pl | pl_PL |
| dc.publisher | Oficyna Wydawnicza AFM | pl_PL |
| dc.rights | Uznanie autorstwa-Użycie niekomercyjne-Bez utworów zależnych 3.0 Polska | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/pl/ | * |
| dc.subject | odżywianie | pl_PL |
| dc.subject | urozmaicone spożycie żywności | pl_PL |
| dc.subject | studenci | pl_PL |
| dc.subject | nutrition | pl_PL |
| dc.subject | varied food intake | pl_PL |
| dc.subject | students | pl_PL |
| dc.subject | promocja zdrowia | pl_PL |
| dc.subject | health promotion | pl_PL |
| dc.subject | edukacja żywieniowa | pl_PL |
| dc.subject | nutritional education | pl_PL |
| dc.subject.other | Dietetyka | pl_PL |
| dc.subject.other | Edukacja | pl_PL |
| dc.subject.other | Zdrowie | pl_PL |
| dc.title | Urozmaicone spożycie żywności przez studentów różnych uczelni w Polsce | pl_PL |
| dc.title.alternative | The varied food intake by students from various universities in Poland | pl_PL |
| dc.type | Fragment książki | pl_PL |