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Piotr Machowiec, Leszczyk Patryk, Niemirski Dominik, Piecewicz-Szczęsna Halina. Factors influencing the consumption of aged cheeses among people associated with medical community – survey study. Journal of Education, Health and Sport. 2019;9(7):136-150. eISSN 2391-8306. DOI http://dx.doi.org/10.5281/zenodo.3268837 http://ojs.ukw.edu.pl/index.php/johs/article/view/7115 The journal has had 7 points in Ministry of Science and Higher Education parametric evaluation. Part B item 1223 (26/01/2017). 1223 Journal of Education, Health and Sport eISSN 2391-8306 7 © The Authors 2019; This article is published with open access at Licensee Open Journal Systems of Kazimierz Wielki University in Bydgoszcz, Poland Open Access. This article is distributed under the terms of the Creative Commons Attribution Noncommercial License which permits any noncommercial use, distribution, and reproduction in any medium, provided the original author (s) and source are credited. This is an open access article licensed under the terms of the Creative Commons Attribution Non commercial license Share alike. (http://creativecommons.org/licenses/by-nc-sa/4.0/) which permits unrestricted, non commercial use, distribution and reproduction in any medium, provided the work is properly cited. The authors declare that there is no conflict of interests regarding the publication of this paper. Received: 20.06.2019. Revised: 25.06.2019. Accepted: 04.07.2019. Factors influencing the consumption of aged cheeses among people associated with medical community – survey study 1Piotr Machowiec; https://orcid.org/0000-0002-5418-0110; pitek1997@gmail.com 1Patryk Leszczyk; https://orcid.org/0000-0002-1650-7952; patrykl1515@gmail.com 1Dominik Niemirski; https://orcid.org/0000-0003-1582-6975; dominikniemirski96@gmail.com 2 Halina Piecewicz-Szczęsna; https://orcid.org/0000-0002-0573-7226; halpiec@gmail.com 1Students’ Scientific Association of Chair and Department of Epidemiology and Clinical Research Methodology, Medical University of Lublin, Aleje Racławickie 1, 20-059 Lublin, Poland 2 Chair and Department of Epidemiology and Clinical Research Methodology, Medical University of Lublin, Aleje Racławickie 1, 20-059 Lublin, Poland Address for correspondence Piotr Machowiec, e-mail: pitek1997@gmail.com Abstract Introduction: Long-maturing cheeses are gaining more followers lately. Their sustainable inclusion in the daily diet, in view of their nutritional values and the best source of bioavailable calcium, brings them the recommendations of doctors, dieticians. The aim of the study is evaluation of factors influencing the consumption of aged cheeses among people associated with medical community. Material and methods: Material used in the epidemiological analysis is the results of survey conducted on group of 204 young adults aged 18-24 rating factors influencing the consumption of long-maturing cheeses among the students of medical universities. Results: The survey carried out indicates that 35% of people surveyed do not distinguish long-maturing cheeses from regular cheeses. Of the people surveyed, 47.1% have answered that their cheese purchasing is influenced by the product’s appearance and that irregular holes and natural colour present in cheese are signs of high quality. Simultaneously, 35.3% of the respondents believe that the higher price of long-maturing cheese dissuades them from purchasing such products. Conclusion: The conducted survey suggests that the main factors influencing the consumption of long-maturing cheeses in the medical community are: level of knowledge of health benefits, pricing, outer appearance of the product, and the degree of popularization of healthy nutrition. Yet still a significant percentage of respondents seem not to see the benefits of its consumption, suggesting a need for further education of people in terms of principles of nutrition, and advertising campaigns showing the importance of consumption of dairy products. Keywords: long-maturing cheeses; benefits of cheeses’ consumption; medical community |
