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1 180 záznamů v BMČ Filtry

Článek

Organic Food in the Diet of Residents of the Visegrad Group (V4) Countries-Reasons for and Barriers to Its Purchasing

Soroka, Andrzej
Autor Soroka, Andrzej Institute of Health Sciences, Siedlce University of Natural Sciences and Humanities, 2 Konarskiego Street, 08-110 Siedlce, Poland
Mazurek-Kusiak, Anna Katarzyna
Autor Mazurek-Kusiak, Anna Katarzyna ORCID Department Tourism and Recreation, University of Life Sciences in Lublin, 15 Akademicka Street, 20-950 Lublin, Poland
Trafialek, Joanna
Autor Trafialek, Joanna Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska Street, 02-787 Warsaw, Poland

Nutrients. 2021 ; 13 (12) : . [pub] 20211202

ISSN 2072-6643
Medvik
Zdroj

This study aimed to determine the differences in the frequency of, reasons for, and barriers to purchasing organic food among the inhabitants of the Visegrád Group member states. The selection of the countries for the study was dictated by the fact that the countries of Central and Eastern Europe play the role of a niche market in the European organic food market. This research employed the method of a diagnostic survey and the discriminant function. A chi-squared test, ANOVA, and Fisher's Post Hoc LSD test were also used to present differences in individual groups. This research shows that respondents from Poland, the Czech Republic, Hungary and Slovakia were guided by similar behaviors regarding the purchase of organic food. However, the attitudes of the respondents slightly differed between countries. In the case of the reasons for choosing organic food, the most important thing was that it is non-genetically modified food, especially for Polish consumers. The following were also mentioned: lack of chemical compounds (Slovaks and Czechs), high health value of such food (Czechs and Slovaks), and excellent taste (Hungarians). The most critical barriers against purchasing are the price (Poles and Hungarians), difficult access (Poles and Hungarians), and the short expiry time of such products (Slovaks).

MeSH
biopotraviny * MeSH
chování spotřebitelů * MeSH
chuť MeSH
dostupnost zdravé stravy MeSH
geneticky modifikované potraviny MeSH
lidé MeSH
nutriční hodnota MeSH
obchod MeSH
průzkumy a dotazníky MeSH
samostatný způsob života psychologie MeSH
skladování potravin MeSH
zdravý životní styl MeSH
Check Tag
lidé MeSH
mužské pohlaví MeSH
ženské pohlaví MeSH
Publikační typ
časopisecké články MeSH
Geografické názvy
Česká republika MeSH
Maďarsko MeSH
Polsko MeSH
Slovenská republika MeSH

Článek

Známé i méně známé směry ve výživě

Hlavatá, Karolína, 1978-
Autor Autorita OB Klinika, Praha

Kazuistiky v diabetologii. 2021 ; 19 (1) : 48-49.

ISSN 1214-231X
Medvik
Zdroj

Článek

Healthy Food on the Twitter Social Network: Vegan, Homemade, and Organic Food

International journal of environmental research and public health. 2021 ; 18 (7) : . [pub] 20210406

Int. j. environ. res. public health
ISSN 1660-4601
Medvik
Zdroj

Online social networks have become an everyday aspect of many people's lives. Users spend more and more time on these platforms and, through their interactions on social media platforms, they create active and passive digital footprints. These data have a strong potential in many research areas; indeed, understanding people's communication on social media is essential for understanding their attitudes, experiences, behaviors and values. Researchers have found that the use of social networking sites impacts eating behavior; thus, analyzing social network data is important for understanding the meaning behind expressions used in the context of healthy food. This study performed a communication analysis of data from the social network Twitter, which included 666,178 messages posted by 168,134 individual users. These data comprised all tweets that used the #healthyfood hashtag between 2019 and 2020 on Twitter. The results revealed that users most commonly associate healthy food with a healthy lifestyle, diet, and fitness. Foods associated with this hashtag were vegan, homemade, and organic. Given that people change their behavior according to other people's behavior on social networks, these data could be used to identify current and future associations with current and future perceptions of healthy food characteristics.

Článek online

Krize kulturních vzorců a nové trendy ve stravování z hlediska Antropologie jídla
[Crisis of cultural patterns and new trends in alimentation in terms of Anthropology of Food]

Ferrarová, Eva, 1953-
Autor Autorita Ústav etnologie Filozocké fakulty Univerzity Karlovy v Praze, Celetná 20, 110 00 Praha 1, Česká republika

Anthropologia Integra. 2019 ; 10 (2) : 7-16.

ISSN 1804-6657
Medvik
Zdroj

Jídlo hrálo vždy zásadní roli v evoluci lidstva. Historicky se zformovaly kulturní vzorce ve stravování a potravní strategie přežití, které jsou v současné době v krizi především v důsledku industrializace výroby jídla a její globalizace. Nastupuje strach z nečistého, který v ko- relaci s dalšími determinantami ekologického, sociálního, ekonomického i morálního typu zásadně mění vztah lidí k jídlu. Tato odborná studie si klade za cíl analyzovat a popsat nové možné podoby vztahu člověka k jídlu z hlediska Antropologie jídla.

Food has always had a fundamental role in the evolution of humankind. Cultural patterns and food survival strategies have been formed historically, but are currently in crisis mainly due to the industrialization of food production and its globalization. There is a fear of the unclean, which, in correlation with other determinants of ecological, social, economic and moral type, fundamentally changes the relationship of people to food. This study aims to analyze and describe new possible forms of human relationship to food in terms of Anthropology of Food.

Článek

Microbiological quality of organic chicken meat during refrigerated storage in air and modified atmospheres

British poultry science. 2018 ; 59 (5) : 506-513. [pub] 20180731

Br Poult Sci
ISSN 1466-1799
Medvik
Zdroj

1. The aim of this study was to assess the incidence of pathogens and the development of spoilage microflora in organic chicken meat originating from a small poultry slaughterhouse and stored for 14 days at 2°C aerobically (control) or in one of two modified atmosphere packaging systems (MAP1: 80% O2, 20% CO2 and MAP2: 70% N2, 30% CO2). 2. Campylobacter jejuni survived well during storage; and was found on the skin in 95% of samples (262/276). 3. In general, both the skin and meat samples showed a good initial microbiological quality with total viable counts of less than 3 log cfu/g in meat and approximately 5 log cfu/g on skin. 4. No difference was found between breast and thigh samples during the experiment. 5. Shelf life was limited mainly by the development of mesophilic and psychrotrophic microflora on skin which were found at 7-day storage for the control and MAP1 and 10 days for MAP2.