Bee products have been used for centuries for culinary, medicinal, and cosmetic purposes, and their properties are still a subject of research, which provide new arguments in favour of their use. The research aimed to determine the current state of use of bee products by Polish consumers and determine the ways and conditions of their use, with particular reference to the level of nutritional knowledge and health status. The survey was conducted using the CAWI (Computer-Assisted Web Interview) method on 487 respondents. It was found that honey is used mainly for culinary purposes and, to a lesser extent, for medicinal and cosmetic purposes. Other bee products are much less commonly used than honey—mainly beeswax and royal jelly for cosmetic purposes and propolis and bee pollen for medicinal purposes. Segments distinguished by the frequency of use of honey for particular purposes were differentiated by gender, age, income level, use of other bee products, and motivation to use them. Their differences were also found in terms of the level of nutritional knowledge and self-assessed health status—the highest ratings in both categories were indicated by representatives of the Honey users’ segment, which consisted of people who use honey most frequently for cooking, cosmetic and medicinal purposes. Regression analysis additionally showed that higher levels of nutritional knowledge and better health status were associated with the use of honey to treat gastrointestinal ailments and with the use of propolis for medicinal purposes.

The aim of the study was to examine whether, and to what extent, fear of contracting Covid-19 and compliance with the mandatory rules of isolation affected Polish adults’ nutritional behaviors. The online study was carried out during the first wave of the pandemic on a sample of 926 adults. Through cluster analysis, three groups of respondents were isolated: 1. People who fear a Covid-19 infection and follow the isolation rules (FFR), 2. People moderately afraid of the disease and following the rules loosely (MFFR), 3. People who are not afraid of the infection and do not follow the rules of isolation. (NFFR). The clusters were profiled with consideration of different aspects of eating behaviors as well as socio-demographic and economic features. The results of the study show a close relationship between the level of fear of contracting Covid-19 and the degree to which isolation rules are followed. These two factors were found to have a significant impact on eating behaviors, such as food purchases, eating patterns, and levels of consumption. It was stated that the FFR group changed their eating behaviors the most in terms of food purchasing, eating habits (excluding diversity and quality of diet), and food product consumption. The greatest stability in the majority of the analyzed areas of nutritional behaviors was observed in the MFFR cluster. The NFFR group shown the greatest decrease both in regularity and quality of their meals. This group also exhibited a significant increase in the consumption of alcoholic beverages. The results of the study can be useful in the decision making process when introducing restrictions or managing information. They also point to the need for extensive nutritional education focused on explaining the relationship between nutrition and health during a pandemic.

The increased migration of people from rural areas to cities has prompted researchers to take an interest in the problem of the quality of life (QOL) of the urban population in different contexts. The aim of the study was to determine the relationship between the level of satisfaction of Warsaw residents with urban infrastructure (SUI) and their QOL, the impact of the SUI on the perception of a neighborhood as an ideal place to live and the relationship between the amount of green areas and and the SUI of Warsaw residents and their QOL. The quantitative survey was conducted using the CAWI method on a sample of 381 adults. The WHOQOL-BREF questionnaire was used to measure QOL, the scale used in earlier surveys was used to assess SUI, areas of of Warsaw with different amounts of green space were distinguished using cluster analysis. The study showed a relationship between the SUI declared by residents and their QOL, mainly in the environmental domain. The discriminant analysis showed that satisfaction with greenery is one of the most important determinants of the subjective perception of a neighborhood as an ideal place to live. There was no direct effect of the amount of green areas in objective terms on the QOL of Warsawians, but a relationship was noted between the amount of green areas and SUI, with the highest level of satisfaction noted for the Green-balanced Cluster, characterized by the most favorable combination of quality and utility of urban area.

The nutritional value of honey is a factor that encourages the increase of its consumption. The aim of the study was to identify consumers' behaviours and preferences towards honey and their determinants. Quantitative (PAPI method) survey was carried out in 2015 on a sample of 690 respondents from Mazowieckie, Podkarpackie and Zachodniopomorskie voivodeships. The data analyzed were: the frequency of and reasons for honey consumption, preferred buying locations, preferred types of honey, factors considered during purchase and different uses of honey. The study showed that Poles consume honey several times per month. The main incentives for honey consumption were: health benefits, a wide range of culinary uses, flavour and habits. It was established that Polish consumers buy honey mainly in apiaries and open-air markets. Primary factors considered during purchase were the type of honey (preferred types being lime, polyfloral and acacia), price and colour. Honey was chiefly used for consumption, most commonly as a sandwich spread and sweetener. Less popular ap- plications included medical and cosmetic purposes. Some socio-demographic characteristics (gender, age, place of residence, income), self-assessment of nutritional knowledge and, to a lesser extent, education sig- nificantly differentiated consumer behaviours in the honey market. The study has shown that Poles consume honey relatively seldom. For the increase of honey consumption nutritional education is needed. Further studies will allow a more detailed diagnosis, which is required for the development of effective information and marketing strategies.

Due to its sensory qualities and therapeutic properties, honey is a desirable dietary ingredient. Despite the growing interest in proper nutrition in developed countries, honey consumption in developed countries is relatively low. This is also true in Poland. Hence, research was undertaken to determine Polish consumers’ behaviour with regard to honey, and its determinants, with particular emphasis on nutritional knowledge and health status. The relationships between the different aspects of consumer behaviour in the honey market and the demographic and economic characteristics of the respondents were verified using the Mann–Whitney U test for comparisons of non-dependent groups for variables on an interval scale. A multiple regression model was developed to examine the relationship between the respondents’ nutritional knowledge and their honey-related behaviour, while the relationship between the respondents’ health status and their behaviour towards honey was verified using a logistic regression model. Obtained results indicate that gender, age, education, and income differentiate consumers’ behaviour with regard to honey. The level of nutritional knowledge had a moderate effect on variations in the respondents’ behaviour. A better assessment of health status was associated with greater importance of nutritional-health motivators of honey consumption, while poorer health status determined a greater importance of such determinants as the place where honey is sold or its label attractiveness.

The dynamic development of e-commerce in the foodservice market has been observed in recent years (especially during the COVID-19 pandemic), both in Poland and in other countries. The purpose of the study was to determine the characteristics of e-foodservice customers, identify their motivations for ordering food online and the nutritional consequences of such actions, as well as recognize the influence of consumers’ s-commerce activity on their foodservice market behavior. The study was carried out using the CAWI method on a sample of 1018 adult Poles. With the use of cluster analysis, three consumer segments were distinguished: frequent e-commerce users (221), moderate users (400), and sporadic users (397). The results indicate that frequent users of e-commerce in the foodservice market are slightly more often young and educated men who work full-time, have a higher than average income, and live in a large or medium city. In their own opinions, frequent users are the most concerned about proper nutrition, but despite such declarations, their nutritional quality is inferior to other groups. Compared to other segments, they are the most socially active and show the greatest commitment to s-commerce activity, which influences their purchasing intentions and behaviors.