Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Marta Sajdakowska"'
Autor:
Małgorzata Kosicka-Gębska, Marta Sajdakowska, Marzena Jeżewska-Zychowicz, Jerzy Gębski, Krystyna Gutkowska
Publikováno v:
Nutrients, Vol 16, Iss 11, p 1606 (2024)
The aim of the study was to ascertain consumers’ interest in innovative fruit and cereal bars and their expectations of changes that could be applied by manufacturers to improve their health-promoting properties. An additional aim was to assess how
Externí odkaz:
https://doaj.org/article/1a3bf78706a5497a8fe5fedf3392e80d
Autor:
Marzena Jeżewska-Zychowicz, Marta Sajdakowska, Jerzy Gębski, Małgorzata Kosicka-Gębska, Krystyna Gutkowska
Publikováno v:
Nutrients, Vol 16, Iss 11, p 1646 (2024)
The study aimed to identify predictors of the intention to eat less meat and more plant-based foods, including attitudes towards eating meat, habitual meat eating, subjective norms, and self-identity. A cross-sectional study using CAWI (Computer-Assi
Externí odkaz:
https://doaj.org/article/a1ac0ad7cae64e648d55a2f1c438f5d5
Autor:
Marta Sajdakowska, Krystyna Gutkowska, Małgorzata Kosicka-Gębska, Jerzy Gębski, Andrzej Gantner
Publikováno v:
Nutrients, Vol 15, Iss 24, p 5121 (2023)
The aim of this study was to determine the association between eating behaviours, sedentary behaviours and physical activity based on a self-reported survey conducted on a sample of the Polish population of adolescents aged 13–16. The field survey
Externí odkaz:
https://doaj.org/article/8ed478330e3d40a5806c52fd2f579d34
Publikováno v:
Nutrients, Vol 14, Iss 13, p 2697 (2022)
The aim of this article is to explore the reasons for seeking selected information on a food label, with particular emphasis on certain information about sugar. In order to meet the aim, in 2020, a survey was conducted among consumers aged 18–45. P
Externí odkaz:
https://doaj.org/article/c3f2a2be8efc42cd831f2fb38b831a0f
Autor:
Małgorzata Kosicka-Gębska, Marzena Jeżewska-Zychowicz, Jerzy Gębski, Marta Sajdakowska, Katarzyna Niewiadomska, Robert Nicewicz
Publikováno v:
Nutrients, Vol 14, Iss 13, p 2710 (2022)
Fruit and cereal bars are the response to the changing needs of consumers seeking health-promoting and convenient products. A cross-sectional study was conducted using the CAWI (Computer-Assisted Web Interview) method, with 1034 respondents consuming
Externí odkaz:
https://doaj.org/article/c7db92c47f7c4546a3b4a935cf2c5f50
Autor:
Marta Sajdakowska, Jerzy Gębski, Marzena Jeżewska-Zychowicz, Maria Jeznach, Małgorzata Kosicka-Gębska
Publikováno v:
Nutrients, Vol 13, Iss 9, p 2931 (2021)
The aim of the current study was two-fold: (1) to identify consumer segments based on pasta selection motives and (2) to examine the differences between the identified segments in terms of perception of pasta and pasta with added fiber and informatio
Externí odkaz:
https://doaj.org/article/8d6e7c20f8f047d798a89b1ac4da5b71
Publikováno v:
Nutrients, Vol 13, Iss 6, p 1945 (2021)
The aim of our research was to assess whether and to what extent the perceived change in the content of selected ingredients in dairy products is important for Polish consumers in accepting the enhancement of the health benefits of dairy products, in
Externí odkaz:
https://doaj.org/article/8114129499324a05ae44c3d9ecfe3c7a
Publikováno v:
Nutrients, Vol 13, Iss 1, p 132 (2020)
The aim of the current study was two-fold: (1) to identify consumer segments based on bread selection motives and (2) to examine differences between the identified segments in terms of perception of bread and bread with added fiber, and information o
Externí odkaz:
https://doaj.org/article/b94bc880068c4c5b9a832547d9a48f25
Publikováno v:
Foods, Vol 9, Iss 11, p 1526 (2020)
The consumer acceptance of novel enhanced-quality products and their willingness to buy such products may be a crucial topic in the field of marketing. The aim of this study was to analyze the association between consumers’ perceptions of food qual
Externí odkaz:
https://doaj.org/article/bef53b358c164029ba79062ea94d4ac6
Publikováno v:
Nutrients, Vol 12, Iss 5, p 1503 (2020)
The aims of the current study were (a) to deepen the understanding of food quality from animal origin with particular emphasis on dairy products, including yoghurt; (b) to determine the level of acceptance of methods and ingredients used to enhance t
Externí odkaz:
https://doaj.org/article/55501f4ab70049269514c2b8c2e2b419