Search results - CEJSH

1

Principles of Nutrition in Sports Training and Health Training

100%

Sygit K.

Prace Naukowe Akademii im. Jana Długosza w Częstochowie Kultura Fizyczna

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2016

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vol. 15

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issue 4

157-167

PL

Prawidłowe odżywianie jest decydującym czynnikiem wpływającym na wzrastanie oraz rozwój młodego organizmu, wywiera także zasadniczy wpływ na osiągane wyniki sportowe. Celem niniejszej pracy jest omówienie podstawowych zasad żywieniowych w treningu sportowym i zdrowotnym. Wielkość, skład i godziny przyjmowania posiłków mogą mieć ogromny wpływ na wyniki w sporcie. Dobre praktyki żywieniowe pozwalają zawodnikom ciężko trenować, szybko regenerować siły i lepiej adaptować się przy zmniejszonym ryzyku choroby i kontuzji. Sportowcy powinni stosować odpowiednie strategie żywieniowe przed i po występach, tak aby osiągać jak najlepsze wyniki. Zawodnicy powinni szczególnie zwrócić uwagę na ilość spożywanych w posiłkach: węglowodanów, białek, tłuszczy, witamin i składników mineralnych oraz ilość wypijanych płynów.

EN

Proper nutrition is a decisive factor of growth and development of a young organism. It has also a major impact on athletic performance. The aim of this paper is to discuss the basic principles of nutrition in sports training and health training. The size, composition and times of meals may have a huge impact on sports performance. Good dietary practices allow athletes to train hard, regenerate quickly, adapt better, while reducing the risk of illness and injury. Athletes should use appropriate nutritional strategies before and after their performances, so as to achieve the best results. They should pay special attention to the amounts of carbohydrates, proteins, fats, vitamins, minerals in their food:, as well as the amount of consumed fluids.

2

Żywieniowe tradycje świąteczne – dawniej i współcześnie

100%

Ołubiec-Opatowska E., Czarniecka-Skubina E.

Zeszyty Naukowe Uczelni Vistula

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2017

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issue 54(3) Turystyka III

74-89

PL

Celem pracy było przedstawienie dawnych oraz współczesnych świątecznych zwyczajów i tradycji żywieniowych w Polsce. Analizy dokonano na podstawie literatury i własnych badań ankietowych. Stwierdzono, że większość respondentów przystępuje do wieczerzy wigilijnej oraz śniadania wielkanocnego, zasiadając w gronie rodzinnym. Wśród najbardziej popularnych dań na wigilię wymieniano: barszcz z uszkami, kapustę z grzybami, pierogi z kapustą i grzybami, makowiec i piernik, smażonego karpia i śledzie w oleju oraz tradycyjny kompot z suszu. Ankietowani znali i rozumieli zwyczaje związane z wieczerzą wigilijną, jednak symbolika wigilijnych potraw była znana i rozumiana przez niewiele osób. Na wielkanocne śniadanie ankietowani spożywali: żurek, białą kiełbasę, ćwikłę, chrzan oraz babę. Znaczny odsetek respondentów znał symbolikę Świąt Wielkanocnych. Znajomość dań regionalnych wśród badanych jest lokalna i nieznana przez wielu respondentów. Podsumowując, żywieniowe tradycje świąteczne są nadal stosowane, za wyjątkiem niektórych dań i napojów, które dawniej stosowano często z powodów braku dostępu do innych surowców lub biedy.

EN

The purpose of the article was to show former and present feeding festival traditions in Poland. The analyses were made on the basis of literature and own surveys. It was found that the majority of respondents acceded to Christmas Eve and Easter breakfast, sitting in the family circle. Among the most popular dishes on the Christmas Eve there were mentioned: beetroot soup with dumplings, cabbage with mushrooms, dumplings filled with sauerkraut and mushrooms, poppy seed cake, gingerbread, fried carp, herring in oil and a traditional compote of dried fruits. Respondents recognized and understood customs associated with Christmas Eve supper, but the symbolism of Christmas Eve dishes was known and understood by very few people. On Easter breakfast respondents ate: sour soup, white sausage, red-beet-and-horseradish sauce, horseradish and an Easter cake. Knowledge of regional dishes among respondents is local and unknown by many interviewees. In conclusion, feeding festival traditions are still observed, except in certain foods and beverages, which formerly were often used for reasons of lack of access to other components or because of poverty. This is the research article.

3

Influence of food taboos on nutritional patterns in rural communities in Cameroon

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Asi L. N., Teri D. T.

International Review of Social Research

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2016

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vol. 6

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issue 1

35-39

EN

Food taboos are observed in all traditional societies. In Cameroon, various taboos ranging from food to religious and social have significant impact on the diet of the people. Specific food items are regarded differently by different communities. While in certain communities, some food items are seen as fit for consumption, others deem it unfit. Although food taboos related to culture are more subject to change due to the level of literacy that prevails in the society and due to cultural contacts, violators of taboos suffer grievous consequences. Methods used included key informant interviews, focus group discussions and observations in all studied communities. The objective of the study is to understand how culture (food taboos) influences consumption patterns in traditional communities and the impact of disobedience on the people. This study of Cameroon food taboos has showed that dietary rules and regulations govern particular phases of life and is associated with special events like pregnancy, childbirth, lactation etc. In traditional societies, festivities such as hunting, wedding, and funeral are marked by specific food items. Punishments to violation of food taboos vary across food items and communities as what are considered a taboo in one community is not a taboo in another. Food taboo in some communities is considered as a way to maintain identity creating a sense of belonging.

4

Practices and Changes in Public Nutrition in Slovakia During the Period of Construction of Socialism

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Stoličná R.

Ethnologia Actualis

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2015

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vol. 15

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issue 2

19-29

EN

The study aims to describe the changes in public nutrition during the period of socialism in Slovakia. It explains the essence of the state Communist ideology’s involvement in people’s eating habits and the reality of food production, distribution and consumption.

5

The role of the primary care outpatient clinic in the promotion of healthy nutrition – preliminary reports

100%

Dudzińska M., Nec M., Zwolak A., Oszywa-Chabros A., Malicka J., Smoleń A., Daniluk J., Tarach J.

Family Medicine & Primary Care Review

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2016

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issue 3

230-234

6

AIDS and nutrition in patients

100%

Kourkouta L., Monios A., Iliadis C., Ouzounakis P.

Progress in Health Sciences

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2017

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vol. 7(1)

182-186

EN

Introduction: AIDS is a viral infection that particularly affects the nutritional status of patients by complicating the absorption of nutrients and their metabolism. Purpose: The purpose of this retrospective study is to highlight the contribution of nutrition to the wellness of people with HIV in all stages of the disease. Review Methods: The methodology used to select the information used in this study includes review studies and research in leading databases such as PUBMED, MEDLINE, and IATROTEK. The selection criterion of the articles was the Greek and English language.Results: The real goal of the nutritional assessment of patients with AIDS is to improve their ability to consume a sufficient quantity and variety of foods in order to meet their nutritional needs. The evaluation of dietary intake assesses the adequacy of food and nutrients consumed. It includes assessing the dietary patterns, frequency of meals, and the factors that affect food choice. Conclusions: Maintaining a good nutritional status has a significant impact on the functioning of the immune system and the overall health of people living with HIV / AIDS.

7

Health status, nutrition, and fragile states

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Peterson S. A.

Reality of Politics

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2021

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issue 15

57-71

EN

Fragile states have several key characteristics: (1) uncertain control of territory and/or not having full control of legitimate use of force; (2) decline in legitimacy of collective and authoritative government decisions; (3) difficulties with providing public goods and services; (4) problems with interacting with other states as a member of the larger international community. Data on The Fund for Peace’s Fragile State Index from 2016 are used to measure the dependent variable. The independent variables of interest are health and nutrition, to determine if these factors-as influences on citizens’ behavior-would have anything to do with fragility. This paper, then, explores the role of two biosocial variables in affecting degree of fragility. Results are discussed as well as implications.

8

Health status, nutrition and democratization: a comparative study

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Peterson S. A., Franzese-Peterson E.

Reality of Politics

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2021

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issue 16

93-106

EN

Many factors have been adduced to explain why some states become democracies and others not. Accepted variables predicting democracy include education level, economic development, urbanization, communication networks and so on. This paper will explore two biological variables’ role-nutrition level and health status. Comparative data are used to explore the effects of these variables on level of democracy. Implications are discussed.

9

DOES COGNITIVE TRAINING MAKE NUTRITION AND EXERCISE PROGRAMS FOR WEIGHT REDUCTION MORE SUCCESSFUL?

100%

Paasch R.

Signum Temporis

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2013

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vol. 6

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issue 1

17-24

EN

By carrying out an intervention study including a two-month period of executing measures and an observation period of another two months, the hypothesis stating that cognitive training makes weight reduction programs more successful is to be confirmed. The measures are introduced in a fitness facility. This study involved a cooperation with Mrs. Sporty. The target group are overweight women from the age of 30 onwards. From this target group of overweight women from the age of 30 onwards, three groups of 25 participants each are randomized. Two groups of 25 participants each are assembled from various Mrs. Sporty facilities in Flensburg, Schleswig, Rendsburg, and Husum. A third group of overweight non-athletes is generated over the press, flyers, and posters. All groups equally take part in one or, if required, two introductory individual interviews at the beginning in which initial data is gathered by way of a questionnaire that was developed for the study and first measurements are taken regarding BMI, waist size, and body fat content. Moreover, the participants’ individual situation and their specific problems are discussed and the intervention is adjusted accordingly. For participants that also receive cognitive training, mental measures that are in accordance with the concept developed and presented for the study are additionally integrated in the interviews as well as in the questionnaire and conducted theoretically and practically throughout the entire procedure.

10

THE RIGHT NUTRITION OF HEALTHY PREGNANT WOMEN AS A MEAN TO SATISFY THE NEED FOR PERSONAL AND SOCIAL SAFETY

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Wąsowska J., Janus P., Wąsowski J., Ambroży T.

Kultura Bezpieczeństwa. Nauka – Praktyka – Refleksje

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2015

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vol. 18(18)

227-245

EN

Introduction: It is commonly known that healthy attitudes of pregnant women condition normal pregnancy and health of a newborn. The most important factor influencing the well-being of a pregnant woman and her child is the right nutrition. Convinced that she is making every effort to ensure that the baby in her womb develops normally, the expectant mother is at the same time satisfying the need for her own safety and the safety of her growing family. From a population perspective a full-term and properly nourished neonate, subjected to the right upbringing, guarantees the development and survival of the society the member of which it becomes. Aim: This paper attempts to present functional dietary recommendations for pregnant women, based on national and international recommendations with respect to social and personal safety of pregnant women. The right nutrition in the course of pregnancy is a multidimensional issue. From one hand this refers to satisfying our energy requirement, which changes at different trimesters of pregnancy, on the other hand, it also linked to the structure of consumed products, namely the right amount and proportion of nutrients. It also included modification of wrong dietary habits (Godala M. et al., 2012). There is no single opinion on the possibility of consuming some food pregnancy while being pregnant. Attention needs to be paid to such dubious products as blue cheese, sushi, surimi, soft-boiled eggs or some kinds of fish. It is of high importance that a pregnant woman’s diet is supplied with floate, iodine, iron, zinc and calcium, which to a large extent condition normal development of many systems in an unborn child’s organism. Conclusion: Malnutrition or an unbalanced diet of a pregnant woman is the cause of numerous complications, the effects of which are visible even in her child’s maturity. Such complications affect humans’ fundamental need which is the need for safety of own health and life. The right understanding of the multifaceted role of nutrition during pregnancy and its effect on gene expression by pregnant women and medical personnel is an unquestionably important argument used in the fight against chronic diseases of our time.

11

Common and Foxtail Millet in Dietetics, Culinary Art and Therapeutic Procedures of the Antiquity and Early Byzantium

89%

Kokoszko M., Jagusiak K., Rzeźnicka Z.

Łódzkie Studia Etnograficzne

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2015

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vol. 54

EN

Common millet (Panicum miliaceum L.) and foxtail millet, also known as Italian millet (Setaria italica P. Beauv.), are among crop grasses that in the Antiquity and the early Byzantine period were grown on a relatively large scale. Yet although the sources indicate that they were among popular crops, they were neither as widespread not as highly regarded by consumers as wheat and barley. Views pertinent to the dietetic doctrine with regard to those to plants evolved before Galen’s lifetime and were very consistent, considering that they did not change over the period from the 2nd to the 7th century. This doctrine pointed to the less beneficial qualities of both these crop plants in comparison to the most highly values grains used in bread-making, especially to wheat. Also, common and foxtail millet were constantly present in the cuisine of the period in question, both being used as food in the rural areas rather than in cities. They were usually put in boiled dishes, because millet bread was unpopular owing to its brittleness and disagreeable taste. Both common and foxtail millet were included among the fármaka used in the period between the 2nd and 7th century, although they certainly were not as favoured in medicine as wheat and barley. Common millet was more often mentioned in the healing role. Both grains were used in medical procedures as components of healing diets, especially foods helpful in alleviating gastric disorders. Flour ground from common millet was applied as powder, whereas the grain itself found use as a component of warming cataplasms and poultices which usually had a drying quality. In addition, millet to was considered to be an efficacious antidote against poisons.

12

Internowani żołnierze Armii URL w Wadowicach (pierwsza połowa 1921 r.): szczegóły pobytu i stosunki z polskim dowództwem obozu (w świetle źródeł ukraińskich)

88%

Sribnyak I.

Wadoviana. Przegląd historyczno-kulturalny

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2017

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issue 20

87-99

EN

The article analyses the conditions of stay and moral attitude of the interned Ukrainian soldiers in Wadowice camp (Poland). It was proved that Ukrainian interned soldiers’ everyday life was connected with a lot of difficulties that were caused by the overpopulation of the camp and quite rough regime of the interns’ stay. Furthermore, indisposed, malevolent and even hostile attitude towards the Ukrainian interned soldiers took place, particularly from the officials at the camp. Consequently, it caused the demoralization of the Ukrainian warriors who did not have national patriotic feelings. These conditions led to the necessity of strengthening the moral spirit of camp dwellers. Cultural and educational departments of the division, camp theatre and other cultural and art centers were responsible for this mission along with the humanitarian aid from the camp affiliate YMCA.

13

Nutrition and peritoneal dialysis patients – a review

88%

Kourkouta L., Monios A., Frantzana E., Iliadis C.

Progress in Health Sciences

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2015

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vol. 5

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issue 2

205-210

EN

Introduction: The Peritoneal Dialysis (PD) is a preferable treatment option of the renal replacement in patients with chronic renal failure (CRF) end stage. Purpose: The purpose of this study was to review of articles published related to the contribution of nutrition to health promotion of patients undergoing haemodialysis.Materials and methods: A review of the Greek and international literature on the subject was Performed through the electronic databases Medline, Google Scholar, Scopus and the Association of Greek Academic Libraries Link (Heal-Link), using as key words the following terms:haemodialysis, renal failure, peritoneal dialysis, nutrition.Most of the articles used in this literature review were recently published. Only few old - dated articles were included in the study and the reason was their significant contribution to the field. The exclusion criteria for the articles were the languages except from English and Greek.Results:Patient’s diet must contain 1.3 g of protein per kilogram of body weight per day. Consumption of foods rich in carbohydrates should be limited. Patients should consume foods with the adequate quantity of phosphorus and potassium. Finally, they should have their sodium levels and fluid intake checked because sodium causes severe thirst that can lead to excessive fluid intake. As a result, the patient experiences swelling, shortness of breath and high blood pressure.Conclusion: Patients who undergo peritoneal dialysis must be checked regularly and pay special attention to their diets.

14

The effects of the training program to improve healthy nutrition and physical activity behaviors of school children on weight management

88%

Emlek Sert Z., Bayık Temel A.

Progress in Health Sciences

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2020

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vol. 10(2)

29-38

EN

Purpose: To investigate the effects of the training program to improve healthy nutrition and physical activity behaviors of primary school children on weight management. Materials and methods: This study was a quasi-experimental follow up study with pretest and posttest design and included the 5th, 6th and 7th primary school graders (n=122) in İzmir metropolitan city. Experimental group covered 66 and the control group covered 56 students. We identified students’ dietary habits and physical activity behaviors and the influencing factors and prepared and implemented a training program related to their learning needs. Students’ behaviors were monitored for six months and impact of the program was evaluated. Results: Risky eating behaviours in the experimental group decreased but contrary it increased in the control group statistically (p <.05). In the intervention group, mean scores of Physical Activity Questionnaire increased significantly (p <.05). There was no change in the self-efficacy level of the control group students while an increase in the intervention group was detected. Although no statistically significant differences were detected between the two groups in the pretest in terms of weight management, but in the post test it increased in the experimental group (p<.05) The obtained value of OR was 2.99. Conclusions: The training program was effective and made changes in healthy nutrition and physical activity behaviors and so in weight management in the experimental group compared to control group.

15

The effect of health staff working the night shift on nutrition, anthropometric measurements, and the risk of cardiovascular disease: A sample from Samsun Province in Turkey

88%

Uzdil Z., Kaya S., Kayacan, A.G, Özyıldırım C., Sökülmez Kaya P., Asal Ulus C.

Progress in Health Sciences

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2020

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vol. 10(2)

6-14

EN

Purpose: To determine effect of working in the night shift system on nutritional status, anthropometric measurements, and risk of cardiovascular disease of health staff. Materials and Methods: This cross-sectional study was conducted between August-November 2017 at Samsun Ondokuz Mayıs University among 111 health staff. Data was collected with a questionnaire form including questions about demographic characteristics, nutritional status and anthropometric measurements. SPSS 21.0 statistical package program was used for statistical analysis and p<0.05 was considered statistically significant. Results: Based on waist circumference, 14.3% of men and 31.1% of women were at high risk, and based on waist/hip ratio, 4.8% of men and 33.3% of women were at risk of cardiovascular diseases. It has been shown that eating patterns are disrupted during shifts (89.2%), and 73.9% of participants cannot eat because their meals cool down during shifts. The difference in the numbers of main and snack meals consumed by health staff during the night shift was statistically significant (p<0.05). Body mass index, waist circumference, and hip circumference measurements decreased with increasing shift time. However, body mass index, waist circumference, and hip circumference increased as time spent in the profession increased. Conclusion: It was seen that night shift health staff are at risk of cardiovascular disease due to insufficient and unhealthy nutrition. It is clear that nutrition education programs are required for health staff working night shifts to reduce excess weight and obesity in this population.

16

Nutritional habits and emotional eating of adults during social isolation days due to Covid-19 pandemic

88%

Yılmaz Akyüz E., Yılmaz Onal H., Yuksel A.

Progress in Health Sciences

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2021

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vol. 11(1)

43-56

EN

Purpose: In this study, the effect of BMI values on eating habits and emotional eating of individuals in social isolation and quarantine process implemented in Turkey as a result of COVID-19 pandemic were investigated. Materials and methods: An online questionnaire was used in this cross-sectional study. A total of 2019 participants were included in the study between April and May 2020. Individuals' nutritional behaviors, emotional eating scores using the three-factor eating questionnaire stress level, appetite status, desire to eat desserts and anxiety about food access using a visual analog scale were evaluated with the questionnaire. Results: The study participated 1589 women and 430 men over the ages of 20. The obesity rate was 8.7% in women and 19.3% in men. There was a relationship between the stress score and the change in consumed food in women and in men. Involuntary weight changes were found significant in both men and women compared to BMI groups. Cereal and starchy food consumption were found to be related to BMI groups in men and women. It was determined that the average appetite levels and Emotional Eating Scale scores in both sexes were different between BMI groups. Conclusions: The findings show that the participants' eating habits have changed in quarantine-related social isolation. Emotional eating has increased in direct proportion with BMI, and involuntary weight gain has increased.

17

Enhancing Health Through the Bodystyling Method – An Opinion of Female Residents of Leuven in Belgium

88%

Kaiser A., Mikołajczak M.

Studia Periegetica

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2016

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vol. 16(2)

169-182

EN

The aim of this paper is to present and promote pro-health benefits offered by the Bodystyling method, highlighting opinions of female residents of Leuven in Belgium. In order to characterise the method of Bodystyling, the following research methods were used: document analysis, analysis of material from web pages concerning the subject matter, interviews, and observation. The authorial survey questionnaire was carried out in November of 2015 among a group of female residents in Leuven, Belgium. The majority of the group constituted women aged 20-30 years who were university graduates, performing sedentary work with salary of 2000-4000 EUR, married and with children. The main reasons for undertaking the Bodystyling exercises were: health improvement and weight reduction. The majority of women observed a positive influence of the Bodystyling exercises on physical and mental dimension of their health. The offer of Bodystyling is an interesting one for the purpose of prophylaxis, and as a support, in treatment of the diseases of civilization.

18

Poverty, Obesity, Diabetes: Are They the By-Products of Liberalization of Global Economy?

88%

Rehman S. N.

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2016

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vol. 19

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issue 4

39-49

PL

-

EN

The paper briefly describes the causes of a global rise in obesity and diabetes. In so doing, it establishes links between (1) poverty and obesity, and (2) obesity and diabetes. The paper also presents data from a survey (N=147) conducted in a depressed economy in Texas where cases of obesity and diabetes are among the highest in the US. The paper argues for a paradigm shift in viewing the role of policymakers in regards to food and pharmaceutical industries, both locally and globally.

19

ТАБІР ІНТЕРНОВАНИХ ВІЙСЬК УНР У ВАДОВИЦЯХ, ПОЛЬЩА: УМОВИ ПЕРЕБУВАННЯ ТА МОРАЛЬНИЙ СТАН ВОЯЦТВА В ТРАВНІ-ЛИПНІ 1921 р.

75%

Sribnyak I.

Міжнародні зв’язки України: наукові пошуки і знахідки

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2017

|

issue 26

EN

The article analyzes the conditions of stay and morale of the interned Ukrainian army in the Wadowice camp (Poland). It was proved that the life of Ukrainian soldiers was marked by considerable difficulties due to overcrowding of the camp, a rather tight regime of keeping interned, limiting the ability to temporarily leave the camp, the unpreparedness of the camp commandant's office to go to a meeting with the interned in solving their most pressing problems. Ukrainian soldiers’ ration was reduced, and sometimes they received spoiled products; they were devoid of soap; the camp still had a group of captive Red Army soldiers with Bolshevik agitators in their environment; there was a prohibition of singing songs (outside the camp, while studying, etc.). All this was aggravated by malevolence and even hostility to interned Ukrainian soldiers on the part of the individual officers of the camp (sometimes even offensive attitude to them), the intrusion of the camp’s commandant into the internal life of Ukrainian soldiers. All this led to the demoralization of the part of the interned Ukrainian army, which did not have stable national-state feelings. One of its manifestations was the desertion of several dozen interned from the camp, including officers. In these conditions, it was imperative to consolidate the moral spirit of the interned, what the cultural-educational departments were cared for. In order to create positive values, actors-amateurs of the camp’s theater regularly offered warriors performances by Ukrainian playwrights. The YMCA camp branch, which, despite the anti-Ukrainian position of its head, objectively changed the lives of the interned for the better.

20

Markers of endothelial dysfunction in young non-overweight women - effect of serum lipids, body measures and nutrition

75%

Witkowska A., Zujko M.

Progress in Health Sciences

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2014

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vol. 4

|

issue 1

24-30

XX

Purpose: Since endothelial dysfunction can develop early in the adulthood, the purpose of the study was to determine how serum lipids, body measures and dietary habits affect serum markers of vascular activation in young women. Materials and methods: Twenty five healthy women, aged 19-22 years, were enrolled in the study. Serum lipids profile (total cholesterol, HDL-cholesterol, triglycerides) was assayed with laboratory test kits. Concentrations of sICAM-1, sVCAM-1 and E-selectin were determined with the ELISA technique. Anthropometric measurements were taken including skinfold thickness and waist circumference. Food consumption data were collected using 3 repeats of 24-hour dietary recalls. Dietary habits of the women were assessed with a 9-point alternate Mediterranean Diet score (a-MED). Results: Sixty eight percent of the subjects had their HDL-cholesterol levels below the desirable concentration, 20% had LDL-cholesterol elevated, and 32% demonstrated increased total triacylglycerols (TAG). The levels of serum TAG >199 mg/dL were associated with a significant rise in the VCAM-1 concentration. Dietary wholegrain products seem to reduce the serum E-selectin. Conclusions: The results suggest that young women of normal body mass, but demonstrating increased levels of serum TAG, may be at risk of developing endothelial dysfunction. An implementation of the wholegrain products consumption into their dietary practices would possibly be of health benefit.

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