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    Wyświetlanie 1-4 z 4
    Tytuł:
    How is the process of setting micronutrients recommendations reflected in nutrition policies in Poland? The case study of folate
    Autorzy:
    Sicińska, E.
    Jeruszka-Bielak, M.
    Roszkowski, W.
    Brzozowska, A.
    Jarosz, M.
    Raats, M.M.
    Powiązania:
    https://bibliotekanauki.pl/articles/2081566.pdf
    Data publikacji:
    2018
    Wydawca:
    Instytut Medycyny Wsi
    Tematy:
    micronutrients
    nutrition policy
    public health
    folate
    Opis:
    Introduction and objective. Ensuring the adequate intake of micronutrients by populations is an important aspect of public health. This study aims to elucidate the process of setting nutrition recommendations and the development of subsequent policies associated with micronutrients in Poland by using the case study of folate. Materials and method. The study was based on 13 interviews conducted between October 2010 – February 2011, and desk research comprising a review of the associated scientific literature and relevant documents, such as scientific opinions and reports of the meetings of scientific committees. The interviews were conducted within the EURRECA (EURopean micronutrient RECommendations Aligned) Network of Excellence in the frame of the European Union’s 6th Framework Programme. Results. Since 1997, the Experts Group of the Ministry of Health recommended that all women of childbearing age should consume folic acid as a supplement to prevent neural tube defects in their offspring. The fortification of foodstuffs with folic acid is not obligatory. This study describes the revision of the folate nutrient recommendation and the process by which strategies to increase the intake of this vitamin by the Polish population were identified. The institution responsible for the choice and implementation of folate policy is the Ministry of Health and the National Food and Nutrition Institute is responsible for setting/updating the nutrient recommendations. Conclusions. The current Polish nutrition recommendations for folate are consistent with the levels set by most other countries. The constant improvement of nutritional knowledge on folate among consumers, especially young women, is necessary.
    Źródło:
    Annals of Agricultural and Environmental Medicine; 2018, 25, 1; 82-86
    1232-1966
    Pojawia się w:
    Annals of Agricultural and Environmental Medicine
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Antimicrobial effect of lining leather fatliquored with the addition of essential oils
    Autorzy:
    Bielak, E.
    Syguła-Cholewińska, J.
    Powiązania:
    https://bibliotekanauki.pl/articles/410405.pdf
    Data publikacji:
    2017
    Wydawca:
    Politechnika Łódzka. Wydawnictwo Politechniki Łódzkiej
    Tematy:
    lining leathers
    essential oils
    antimicrobial finish
    leather hygienic properties
    skóra wyściółkowa
    olejki eteryczne
    wykończenie antybakteryjne
    właściwości higieniczne skór
    Opis:
    Footwear, especially those often and intensively used, provides an ideal environment for microbial growth. An appropriate high temperature and moisture content inside it enhance bacterial and fungal colonization by microbes. These microorganisms can be potentially pathogenic to human health and responsible for destruction of shoes materials from which the parts inside the shoe are made. In previous studies it has been shown that the addition of essential oils of antiseptic activity at leather finishing operations allows a leather to get antimicrobial properties. The aim of this paper is to assess the durability of antimicrobial effect of leather fatliquored with the addition of cinnamon, thyme and oregano essential oils at concentration of 5% per leather weight. Antimicrobial activity was evaluated according to guidelines of PN-EN ISO 20645:2006 “Textile fabrics – determination of antibacterial activity – Agar diffusion plate test” after 36-month storage. The obtained results have indicated that leathers under investigations show antimicrobial activity against E. coli, S. aureus and C. albicans strains even 3 years after fatliquoring. The use of natural bioactive substances such as cinnamon, thyme and oregano oils at concentration of 5% per leather weight in the leather finishing process may be an alternative to biocides used in the tanning industry as well it can improve hygienic properties of shoes, internal parts of which are made of such finished leathers.
    Źródło:
    Biotechnology and Food Science; 2017, 81, 2; 149-157
    2084-0136
    2299-6818
    Pojawia się w:
    Biotechnology and Food Science
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Analysis of food with added minerals available on the Warsaw market
    Autorzy:
    Renc, P.
    Sicińska, E.
    Jeruszka-Bielak, M.
    Powiązania:
    https://bibliotekanauki.pl/articles/961370.pdf
    Data publikacji:
    2016
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
    Opis:
    The development of the market voluntarily fortified foodstuffs with vitamins and/or minerals contributes to their increased supply, which may have an influence on the reduction of micronutrient deficiency. The aim of the study was to identify and describe products with added minerals on the food market in Warsaw and to assess the possibility of increasing the intake of those nutrients by including such products in the daily diet. Data were gathered using the information provided on labels from foodstuffs in 14 Warsaw supermarkets during March to October 2014. There were 301 food products with added minerals available on the Warsaw market. The number of minerals added to the products ranged from 1 to 7, and they were calcium, iron, magnesium, zinc, iodine, potassium, and selenium. The majority of the products were fortified with calcium (71.1%) and iron (46.5%), while magnesium was added to a smaller number of products (21.3%). Selenium, iodine, potassium and zinc were added only to a few products. Cereals (32.2%) and dairy products (19.9%) constituted the largest food groups. The addition of minerals also occurred in soya products, sweets, powdered instant cacao and non-alcoholic beverages. Owing to the wide range of products with added calcium, iron and magnesium available on the market, there is a possibility to increase daily intake of these minerals. Since a large part of analyzed foodstuffs also contained added sugar and/or salt and were simultaneously targeted at children and youth, some limitations should be developed regarding the enrichment of such products with nutrients as well as advertising them to young consumers as a key goal for improving public health.
    Źródło:
    Journal of Elementology; 2016, 21, 4
    1644-2296
    Pojawia się w:
    Journal of Elementology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    A survey of foodstuffs fortified with vitamins available on the market in Warsaw
    Autorzy:
    Sicinska, E.
    Jeruszka-Bielak, M.
    Masalska, K.
    Wronowski, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/874725.pdf
    Data publikacji:
    2013
    Wydawca:
    Narodowy Instytut Zdrowia Publicznego. Państwowy Zakład Higieny
    Tematy:
    foodstuff
    fortified foodstuff
    vitamin
    food supplementation
    market
    food market
    Warsaw city
    Opis:
    Background. Foodstuffs fortified with vitamins and/or minerals are nowadays continually being developed, leading to an increasing diversity of these products being available on the market. This contributes to increased consumption of added nutrients, which can be an effective tool for improving public health. Objectives. To identify and characterise products fortified with vitamins, available on the Warsaw foodstuff market, which can thereby be used as a source of information for the assessment of dietary micronutrient intake. Material and methods. Data were gathered using the information provided on labels from foodstuff products found in 14 Warsaw supermarkets during March to October 2012. Results. There were 588 products found to be fortified with vitamins. The number of vitamins added ranged from one in 193 products to twelve in 14 products. The group of vitamins used for enrichment consisted of: A, D, E, B1, B2, B6, B12, C, niacin, pantothenic acid, folic acid and biotin. Juices, non-alcoholic beverages (29.4%) and cereal products (18.9%) constituted the largest product groups. In addition, fortified vitamins were also significantly present in sweets (15.8%), instant beverages and desserts (13.6%), milk products, fat spreads and soy products. The most frequently added vitamins were: vitamin C (58% products), vitamin B6 (46%) and B12 (45%), whilst the least frequently added was biotin (16%). The highest content of vitamins A and D were seen in fat spreads, whereas the highest levels of B vitamins, vitamin C and E were observed in certain sweets. Conclusions. The wide range of fortified products available can serve to increase vitamin intake in many population groups, especially in children and teenagers. In order that consumers can make informed choices in buying these product types, appropriate education is necessary to raise public awareness of the health issues involved.
    Wprowadzenie. Rozwój i urozmaicenie asortymentu na rynku produktów z dodatkiem witamin i/lub składników mineralnych przyczynia się do wzrostu spożycia dodanych składników, co może być skutecznym narzędziem poprawy zdrowia społeczeństwa. Cel badań. Celem badań była identyfikacja i charakterystyka asortymentu produktów z dodatkiem witamin dostępnych na rynku warszawskim, wykorzystywana jako dodatkowa informacja przy ocenie pobrania witamin i składników mineralnych z racjami pokarmowymi. Materiał i metody. Dane o produktach ogólnego przeznaczenia zaczerpnięto z informacji zawartych na opakowaniach, badanie przeprowadzono w 14 dużych sieciach handlowych w Warszawie, w okresie marzec - październik 2012 roku. Wyniki. W sprzedaży dostępnych było 588 produktów z dodatkiem witamin. Do produktów dodawano od 1 (193 produkty) do 12(14 produktów) witamin - witaminę A, D, E, B1, B2, B6, B12, C, niacynę, kwas pantotenowy, kwas foliowy, biotynę. Stwierdzono, iż najwięcej produktów wzbogaconych było w witaminę C (58%), a następnie w witaminę B6 (46%) i B12 (45%). Do najmniejszej liczby produktów dodawano biotynę - 16%. Najliczniejszą grupę stanowiły soki i napoje bezalkoholowe (29,4%) oraz produkty zbożowe (18,9%). Mniejszy udział w rynku miały wzbogacone w witaminy słodycze (15,8%), a ponadto instant napoje i desery (13,6%). Witaminy dodawane były również do produktów mlecznych, tłuszczów do smarowania oraz produktów sojowych. Najwyższe zawartości witaminy A i D stwierdzono w tłuszczach do smarowania, w przypadku witamin z grupy B oraz witaminy C i E maksymalne ilości stwierdzono w cukierkach. Wnioski. Szeroki asortyment produktów wzbogaconych umożliwia zwiększenie spożycia tych składników odżywczych w różnych grupach populacyjnych, szczególnie wśród dzieci i młodzieży. Aby konsument świadomie i właściwie dokonywał wyboru przy zakupie tego typu żywności, potrzebna jest odpowiednia edukacja żywieniowa.
    Źródło:
    Roczniki Państwowego Zakładu Higieny; 2013, 64, 4
    0035-7715
    Pojawia się w:
    Roczniki Państwowego Zakładu Higieny
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-4 z 4

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