Professor Stanisław Berger - Polish scientist, creator of human nutrition science, international authority, excellent lecturer, and consistent organizer of the nutritional scientific community - celebrates his 100th birthday. He was born on September 13, 1923. The history of Professor Stanisław Berger's long life is presented in this jubilee article.
Background: The consumption of food supplements is increasing. This evolution is due to several factors, including nutritional deficiencies in the population, a sedentary lifestyle, and a decrease in physical activity. In addition, stress and an active lifestyle led to several dysfunctions (fatigue, deconcentration) that food supplements can help to overcome.
Objective: This study aimed to determine the profiles of food supplement consumers in the Fes-Meknes region (Morocco), distribution, and production of these products. In addition, this survey aimed to evaluate consumers' knowledge of food supplements as part of their self-medication.
Material and methods: The present study was conducted in the form of a survey using a questionnaire composed of two parts. The first part provides information on the socio-demographic status of respondents, including gender, age, and level of education. The second part concerned various information on the consumption of food supplements.
Results: The results obtained showed that of the 498 subjects, 68.88% declared that they had already consumed the food supplements. The study revealed the predominance of the female gender at 69.68% and the age group 21-30 years (80.32%). Among the reasons for consumption, improving general health comes first with 56.29%. Our results also showed high consumption of vitamins (44.04%) and minerals (24.79%), next come proteins and plant extracts at 16.62% and 14.54% respectively. The consumption of food supplements is most often done on the advice of a doctor or dietician with 43.60%, and the pharmacy and para-pharmacy remains the main distribution channel at 75.78%.
Conclusion: The present survey allowed us to update the current situation of food supplement consumption and a way of regulatory monitoring and more control for an organization of the sector.
Background: The construction of the consumer's identity is dependent on how they prepare their meals.
Objective: Study the cooking methods, frequency, and duration of meal preparation in Moroccan households as well as the associated factors.
Materials and methods: This work is a part of a study with a validated conceptual and methodological framework that was conducted in 507 households in the region of Rabat-Salé-Kenitra in Morocco. The characteristics of the population and data on the cooking methods, frequency, and duration of meal preparation were collected by a survey. Associations between variables were studied by univariate logistic regression with a significance level of p<0.05.
Results: The majority of the population was aged between 35 and 65 years (76%) and lived in urban areas (70%). The univariate analysis showed that the urban area was a factor that hindered stewing (p=0.009), while the work status (p=0.04) and the marital status "Married" (p=0.04) were favorable factors; the household size (p=0.02) is a factor favoring steaming method; urban area (p=0.04), work status (p 0.03), nuclear family type (p<0.001), and household size (p=0.02) are factors hindering the use of oven cooking; urban area (p=0.02) and higher education level (p=0.04) are factors favoring the use of fried food, age category [20-34] years (p=0.04), higher education level (p=0.01) and work status (p=0.01) were factors that favored the use of grilling; nuclear family type, (p=0.04) and household size (p=0.03) were factors that hindered the preparation of breakfast; urban area (p=0.03) and Arab ethnicity (p=0.04) are factors hindering snack preparation; urban area (p<0.001) is a factor favoring dinner preparation; household size (p=0.01) and use of stewing at least four times a week (p=0.002) are factors hindering meal preparation time, while use of baking (p=0.01) is a favoring factor.
Conclusion: The study results point towards the implementation of a nutritional education strategy based on combining habits, preferences, and good cooking practices.
Background: Diet, as one of the factors influencing exercise capacity depends, among others, on individual conditions.
Objective: The aim of the study was to analyse the nutritional behaviours of Polish handball players depending on their level of generalised self-efficacy as well as disposable optimism and satisfaction with life.
Material and methods: The study was carried out among a group of 142 men, aged 20-34, professionally training handball, using the author's original nutritional behaviour questionnaire and the Generalised Self-Efficacy Scale (GSES), the Life Orientation Scale (LOT-R) and Satisfaction with Life Scale (SWLS). Statistical analysis of the results was conducted by estimating Spearman's signed rank correlation coefficients, assuming the significance level of p <0.05.
Results: To the highest degree, the handball players fulfilled recommendations regarding the regular consumption of at least 3 meals a day, adequate fluid supplementation in conditions of physical exercise and eating the most caloric meal before or after main training sessions. Along with the increase in sense of efficacy (GSES), the scale of reducing sweet and salty snacks increased (p<0.05). Increasing optimism was conducive to proper hydration (p<0.05) and avoidance of sweet and salty snacks (p<0.05). With the increase in sense of satisfaction with life, the implementation of recommendations regarding the consumption of dairy products and vegetable fats, as well as adequate fluid supplementation in conditions of physical exercise, increased (p<0.05).
Conclusion: In the studied group of handball players, a limited scale of implementing qualitative nutritional recommendations for athletes was demonstrated. Moreover, positive correlations were noted between the analysed personal resources and some rational nutritional behaviours of the athletes, especially in terms of avoiding non-recommended products and correct fluid replenishment.
Background: The main job of employees working in the area of fuel service stations is to provide refueling services to customers. Therefore, operators at petrol stations may be exposed to chemicals for long periods, potentially affecting their health in nervous system.
Objectives: This study aims to assess the risk of benzene exposure to the nervous system in gas station operators. Data were collected from 100 fuel service personnel working at fuel dispensers and 100 employees working outside fuel dispensers, accounting to 200 cases.
Material and methods: Data were collected using interview questionnaires. Urine samples were used for the analysis of t,t-muconic acid.
Results: The results showed that t,t-muconic acid concentration is 431.23 ± 233.69 μg/g.cr (449.28 ± 213.32 μg/g.cr at fuel dispensers vs 413.18 ± 252.20 μg/g.cr outside fuel dispensers). The risk characterization results showed that most of the risks were at level 1 (low risk), as observed in 108 people (54.0%). The results of the analysis of the relationship between t,t-muconic acid concentrations classified by 3 levels of percentile and neurological disorders of the study group, the results showed that there was a statistically significant relationship (p-value <0.05).
Conclusion: Therefore, the benzene neurotoxic risk assessment model could be utilized in field practice.
Professor Stanisław Kafel passed away on March 23, 2023 in Warsaw, Poland. He was a distinguished employee of the Institute of Food and Nutrition (IŻŻ) in Warsaw, incorporated in 2020 into the structures of the National Institute of Public Health - National Institute of Hygiene. As an outstanding expert in meat hygiene, Professor Stanislaw Kafel, has also worked for the Food Agriculture Organisation(FAO) in Rome and the World Health Organisation (WHO) in Geneva.
Introduction: Coffee and tea are some of the most popular beverages in the world. Herbal infusions are also growing in popularity. Much attention is being paid to the effects of these beverages on the body and human health.
Objective: The aim of the study was to analyse the consumption of coffee, tea and herbal infusions in terms of selected socioeconomic and lifestyle factors, as well as the frequency of beverages consumption in the study group.
Materials and methods: The study involved 508 adult respondents, including 404 females and 104 males aged over 18 years. An online survey questionnaire was used, consisting of questions on socioeconomic data, lifestyle, height and weight, and frequency of consumption of coffee, tea and herbal infusions. Statistical analysis of the results was performed using Statistica 13.3 software, and statistical significance was assumed at the p≤0.05 level.
Results: The beverages most often consumed by the adults was tea (90.2% of the respondents), followed by coffee (81.5%), the least frequently chosen beverage was herbal infusion (48%). The largest percentage of adults consuming coffee were: persons aged 18-29 (p=0.012), with higher education (p=0.010), living in cities over 500,000 inhabitants (p=0.048) or having permanent employment (p<0.001). In the case of tea consumption, significantly the largest percentage of adults concerned: women (p<0.001), persons with low physical activity (p=0.003) or good/very good self-dietary assessment (p<0.001). Significantly the largest percentage of adults consuming herbal infusions were: women (p<0.001), persons aged 18-29 (p=0.031) or with higher education (p<0.001). Gender was not a factor differentiating the frequency of consumption of the analyzed beverages in study group.
Conclusions: The consumption of coffee, tea and herbal infusions is determined by several socio-demographic factors. Coffee was chosen more often by young people with an active professional life in large cities, which is probably related to the availability of this beverage in offices as well as in takeaway cafes.
Background: The vine is considered one of the most important and popular fruits in the world thanks to its high nutritional value and high fiber content.
Objective: This study aim was to evaluate the nutritional composition in a local variety 'Doukkali' grape (Vitis vinifera L.) in the perspective of their suitability for pharmaceutical and agri-food use.
Material and methods: The proximate composition and minerals were determined using AOAC methods, the total sugar by HPLC method. The total phenolic compounds using the Folin-Ciocalteu reagent, the total flavonoids using aluminum chloride colorimetric method and tannins by the method of vanillin.
Results: The analysis of the raisin of this variety revealed a high carbohydrate content of 61% with high levels of glucose (31.6%), fructose (30.4%), dietary fiber (13.92%) and minerals including potassium (445.50 mg/100 g DM), calcium (193.26 mg/100 g DM), sulfur (171.63 mg/100 g DM), sodium (137.50 mg/100 g DM), phosphorus (99.79 mg/100 g DM), magnesium (54.74 mg/100 g DM) and iron (2.39mg/ g DM). Analysis of bioactive compounds showed significant content of polyphenols varying from 43 to 309.1 mg GAE/g DM, flavonoids from 1.0 to 23.8 mg CEQ/g DM and tannins from 2.5 to 50.45 mg TAE/g DM.
Conclusions: The study shows that the local variety of Doukkali grape has an important nutritional potential that can contribute to the nutritional needs and the fight against malnutrition as well as to the dietary diversity of the local population.
Background: In recent decades, the Moroccan population has changed its dietary practices, particularly those related to meal-taking. It is about irregular meal schedules, reduced frequency and shorter time of meal taking times, as well as a decrease in family meal-taking. All these factors are likely to influence its nutritional status.
Objective: The aim is to study meal-taking practices, their determinants and their implications on weight status. In this study, meal-taking practices are defined by the regularity of the schedule, the frequency and the duration of the meals as well as the family commensality.
Material and methods: This work data are part of a study conducted among 507 households in the region of Rabat-SaléKenitra in Morocco, with a validated conceptual and methodological framework. The questionnaire was completed with one member of each household and the body mass index (BMI) was determined by an impedance meter.
Results: The main results indicate that the majority of the surveyed population was aged 35 years (59%), female (52%), urban (70%), with a BMI ≥25 kg/m2 (51%), took usually three meals a day (89%), spent less than 90 minutes a day in meals and snacks (60%), had irregular meal schedule (69%), and usually eat at least two meals or snacks a day with family (49%). The univariate analysis showed that urban area was a factor favoring variations of meal times, the male sex was a factor favoring three meals a day, the level of higher education was a factor penalizing the daily duration of meals, and that marital status "married" was a factor favoring family commensality. In addition, variable meal times were revealed as a factor contributing to overweight/obesity, and meal times ≥90 min were revealed as a protective factor of overweight/obesity.
Conclusion: The study identified factors associated with meal times, frequency and duration. The results obtained will serve as a basis for the development of educational actions for a change in behavior conducive to health.
Background: Internet can act as an excellent resource for gaining valuable health related information. However, excessive online research and investigation about health-related issues may impose a negative impact. The term cyberchondria is used to describe a clinical condition in which frequent internet searches for health-related information leads to exaggerated anxieties about physical well-being.
Objectives: To determine the prevalence of cyberchondria and associated factors among the information technology professionals of Bhubaneswar in India.
Materials and methods: A cross-sectional study was carried out among 243 software professionals in Bhubaneswar using a previously validated Cyberchondria Severity Scale (CSS-15) questionnaire. Descriptive statistics in terms of number, percentage, mean and standard deviation were presented. Independent t-test and one-way analysis of variance was applied to compare the cyberchondria score between two and more than two independent variables respectively.
Results: From 243 individuals 130 (53.5%) were males and 113 (46.5%) were females with mean age 29.82±6.67 years. The prevalence of cyberchondria severity was found to be 46.5%. The mean cyberchondria score of all study subjects was 43.80±10.62. It was significantly higher among those who spend more than 1 hour in the internet during night, feel fear and anxiety in visiting the doctor or dentist, interested in gaining the health-related information from other resources and agreed that gaining health related information has increased after COVID-19 pandemic (p˂0.05).
Conclusion: Cyberchondria is a growing issue with regard to mental health in developing countries and has the ability to cause anxiety and distress. Appropriate actions must be taken to prevent it on a societal level.
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