Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

English (EN)·Polski (PL)·Yкраїнський (UK)
Przejdź do strony domowej biblioteki Centralna Biblioteka Wojskowa Link otwiera się w nowym oknie Logo biblioteki Prolib Integro - strona głównaCentralna Biblioteka Wojskowa

Wyszukujesz frazę "Strzemecka, E." wg kryterium: Autor

  Lista filtrów
Wyrównaj
    Wyświetlanie 1-4 z 4
    Tytuł:
    The factor harmful to the quality of human life - shift-work
    Autorzy:
    Strzemecka, J.
    Pencula, M.
    Owoc, A.
    Szot, W.
    Strzemecka, E.
    Jablonski, M.
    Bojar, I.
    Powiązania:
    https://bibliotekanauki.pl/articles/49541.pdf
    Data publikacji:
    2013
    Wydawca:
    Instytut Medycyny Wsi
    Tematy:
    life quality
    human life
    shift work
    family conflict
    human activity
    body condition
    questionnaire method
    statistical method
    Opis:
    The system of human activity, which is established by genetics and regulated by outer and inner factors, is associated with many characteristics which maintain the body in the best condition and ensure appropriate life quality. Objective. To evaluate of life quality among male shift-workers. Methods: Research based on a self-devised questionnaire, conducted among 700 shift-workers, followed by statistical analysis of the results. Results. Nearly a half of respondents (43.00%) reported that shift-work influences the quality of their family life. Remarkably, such an opinion was often stated by people with children (46.01%) p<0.05, the divorced (58.22%), married people (44.74%) and bachelors (25.33%), respectively. Fathers usually indicated lack of contact with their family as well as irregular consumption of meals (66.91%). Almost every third respondent noted that their shift type of work negatively influence their sexual life (31.14%). Conclusions. It was shown that shift-work negatively influences the respondents’ life quality in the form of deterioration of the quality of family life; the respondents, regardless of marital status, age and having children, most often complained about the lack of contact with the family and irregular eating with them; negative influence on sexual life, which was the case in one-third of respondents. In order to encourage healthy behaviour and increase the quality of life of people performing shift-work, training and programmes should be introduced. These would help shift- workers to adjust their work time to their family and social life.
    Źródło:
    Annals of Agricultural and Environmental Medicine; 2013, 20, 2
    1232-1966
    Pojawia się w:
    Annals of Agricultural and Environmental Medicine
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Factors of work environment hazardous for health in opinions of employees working underground in the ‘Bogdanka’ coal mine
    Autorzy:
    Strzemecka, J.
    Goździewska, M.
    Skrodziuk, J.
    Galińska, E.M.
    Lachowski, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/2085016.pdf
    Data publikacji:
    2019
    Wydawca:
    Instytut Medycyny Wsi
    Tematy:
    health hazards
    work in mining
    OSH
    work safety
    Opis:
    Introduction. Employees performing work underground in coal mines are exposed to the effect of many hazardous factors in their work environment which negatively affect their health. Objective. The objective of the study was to recognize the opinions of employes working underground in one of the coal mines concerning the occurrence of factors hazardous for health in their work environment. Materials and method. The study was conducted in a group of 700 persons working underground in the ‘Bogdanka’ coal mine in Łęczna (Eastern Poland). The study was carried out using a questionnaire. The results were statistically analyzed using software STATISTICA v. 7.1. Results. The vast majority of respondents (approximately 80%) reported that noise and dustiness at their workplace create risk for their health. More than a half of them mentioned that the microclimate in the mine threatens their health (high humidity and high temperature), and a half of respondents indicated vibration and poor lighting. The greatest differences of opinions concerning the effect of hazardous factors on health of persons employed in the mine were observed in the sub-groups distinguished according to the work position. Health risk at a workplace was most often identified by those employed as miners. Conclusions. Among actions reducing the negative effect of the work environment on health is the introduction of new, safer technologies of coal mining. Also, the human factor is very important for work safety in mining, including the proper preparation of employees who undertake work in a mine. It is recommended that new, more effective educational programmes are implemented in the area of Occupational Safety and Health (OSH) at workplaces.
    Źródło:
    Annals of Agricultural and Environmental Medicine; 2019, 26, 3; 409-414
    1232-1966
    Pojawia się w:
    Annals of Agricultural and Environmental Medicine
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Dietary acrylamide exposure in chosen population of South Poland
    Autorzy:
    Zajac, J.
    Bojar, I.
    Helbin, J.
    Kolarzyk, E.
    Potocki, A.
    Strzemecka, J.
    Owoc, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/50788.pdf
    Data publikacji:
    2013
    Wydawca:
    Instytut Medycyny Wsi
    Tematy:
    dietary exposure
    acrylamide exposure
    population exposure
    human exposure
    food
    heating process
    acrylamide concentration
    Polska
    acrylamide
    health risk
    Opis:
    Introduction: Acrylamide is used for wide range of industry purposes and it is produced in food during heating process. Foods with high acrylamide concentration include French fries, chips, bread crust, cereal, different baked goods. The electrophilic nature of acrylamide allows to interact with biological molecules. It is easily absorbed via the ingestion, inhalation or through the skin. Objective: Evaluation of dietary exposure to acrylamide in chosen population with respect to different age groups in South Poland and assessment of health risk. Material and Methods: Food consumption survey was conducted among 3 southern provinces in Poland. Studies involved 1470 participants. A semi-Quantitative Food Frequency Questionnaire was used. Consumption data of individuals were calculated into μg/kgbw/day. Statistics was calculated for both whole group and different age groups. MOE values were calculated. Results: Average acrylamide intake was 0.85 ± 0.82 μgacrylamide/kgbw per day and calculated 95th percentile was 1.70 μgacrylamide/kgbw/day. In general total dietary exposure decreased with age from 1.51 μgacrylamide/kgbw/day for the youngest group (6–12 years old) to 0.67 μgacrylamide/kgbw/day for the oldest one (42–60 years old). The main contributor of acrylamide in diet in all age groups are bakery products. The MOE values calculated for average acrylamide exposure in diet was 212 and 365 for BMDL10 0.18 and 0.31 mg/kgbw/day. Conclusions: Young population consume the highest amount of acrylamide thus any efforts should be done to rise their nutritional knowledge and to decrease intake of high acrylamide products (crisps and French fries). The need for promotion of knowledge how to decrease acrylamide level especially in home-made food regardless of age is necessary.
    Źródło:
    Annals of Agricultural and Environmental Medicine; 2013, 20, 2
    1232-1966
    Pojawia się w:
    Annals of Agricultural and Environmental Medicine
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-4 z 4

      Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies