Zobrazeno 1 - 10
of 137
pro vyhledávání: '"Bielaszka A"'
Autor:
Agnieszka Białek-Dratwa, Elżbieta Szczepańska, Małgorzata Słoma-Krześlak, Wiktoria Staśkiewicz-Bartecka, Sylwia Jaruga-Sękowska, Justyna Nowak, Joanna Nieć-Leśniak, Olga Sobek, Agata Kiciak, Agnieszka Bielaszka, Oskar Kowalski
Publikováno v:
Annales Academiae Medicae Silesiensis, Iss 1(nr specj.), Pp 51-60 (2024)
Introduction: The study aimed to assess the prevalence of overweight and obesity in adolescents aged 11–13 and compare the body weight and body fat content of students in general and sports classes. Material and methods: The pilot study involved 3
Externí odkaz:
https://doaj.org/article/7172d633f11c450e91b4c6200ca61832
Autor:
Agata Kiciak, Małgorzata Słoma-Krześlak, Elżbieta Szczepańska, Agnieszka Białek-Dratwa, Agnieszka Bielaszka, Wiktoria Staśkiewicz-Bartecka, Sylwia Jaruga-Sękowska, Justyna Nowak, Oskar Kowalski
Publikováno v:
Annales Academiae Medicae Silesiensis, Iss 1(nr specj.), Pp 61-76 (2024)
The prevention of overweight and obesity in children and adolescents focuses on education and the promotion of healthy lifestyles. The World Health Organization indicates that the level of obesity-related diseases has increased almost threefold since
Externí odkaz:
https://doaj.org/article/067f3352e68c4a248e4ba403f608d173
Autor:
Agnieszka Bielaszka, Wiktoria Staśkiewicz-Bartecka, Agata Kiciak, Martyna Wieczorek, Marek Kardas
Publikováno v:
Beverages, Vol 10, Iss 3, p 70 (2024)
Color plays a significant role in consumer decisions about food products, influencing preferences and choices and eliciting positive or negative associations. This study aimed to investigate the impact of color on dietitian food preferences, using se
Externí odkaz:
https://doaj.org/article/c0ffe00d9d3149949e03da0d2dc59315
Autor:
Faruga-Lewicka, Wioleta1 (AUTHOR) abielaszka@sum.edu.pl, Bielaszka, Agnieszka1 (AUTHOR), Staśkiewicz-Bartecka, Wiktoria1 (AUTHOR), Opiołka, Sabina1 (AUTHOR), Kiciak, Agata1 (AUTHOR), Kardas, Marek1 (AUTHOR)
Publikováno v:
Journal of Clinical Medicine. Jul2024, Vol. 13 Issue 14, p4132. 11p.
Autor:
Marek Kardas, Wiktoria Staśkiewicz-Bartecka, Katarzyna Sołtys, Lechowsław Dul, Anna-Maria Sapała, Agata Kiciak, Agnieszka Bielaszka, Justyna Kardas
Publikováno v:
Frontiers in Nutrition, Vol 10 (2024)
The purpose of this study was to determine the sensory profile of honeys based on the method of quantitative descriptive analysis and principal component analysis and assess consumer preferences of raw and pasteurized honeys. Samples of multi-floral
Externí odkaz:
https://doaj.org/article/ee572cc9de30403eac5da0b17411e11b
Autor:
Marek Kardas, Agata Kiciak, Kamila Szynal, Barbara Sitkiewicz, Wiktoria Staśkiewicz-Bartecka, Agnieszka Bielaszka
Publikováno v:
Frontiers in Nutrition, Vol 10 (2024)
IntroductionColor is an integral part of product selection and is used to assess its attractiveness and quality. Dietitians are a group that influences the dietary choices of the population through education and promotion of rational eating behavior.
Externí odkaz:
https://doaj.org/article/e157c130a51b4e748f014fd579201c2e
Akademický článek
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Autor:
Agata Kiciak, Ewa Czaderna, Wiktoria Staśkiewicz, Małgorzata Piątek, Agnieszka Bielaszka, Marek Kardas
Publikováno v:
Journal of Education, Health and Sport, Vol 12, Iss 11 (2022)
Introduction: Active lifestyles are causing an increase in interest directed toward foods, many athletes use specially formulated food products that concentrate large amounts of nutrients in a small volume, while also being easily digestible and quic
Externí odkaz:
https://doaj.org/article/196a245b164a473fbdb037b2972f2d33
Publikováno v:
Journal of Education, Health and Sport, Vol 12, Iss 11 (2022)
Background. The problem of the 21st century both in Poland and around the world is overweight and obesity, and diabetes. Due to the increased incidence of these diseases, the consumption of intense sweeteners, which are used as substitutes for sucros
Externí odkaz:
https://doaj.org/article/7ec9160900bb4f4e8a2961d3b89cb0f5
Autor:
Marek Kardas, Wiktoria Staśkiewicz, Ewa Niewiadomska, Agata Kiciak, Agnieszka Bielaszka, Edyta Fatyga
Publikováno v:
Frontiers in Psychology, Vol 13 (2022)
Fermented dairy products such as yogurt contain many bioactive compounds. In addition, probiotic yogurts are an invaluable source of probiotic bacteria and are a group of probiotic products best accepted by children. There is plenty of research indic
Externí odkaz:
https://doaj.org/article/f54e48d866f4448f9114ce4307f62d9d