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Dr. Iwona Kowalczuk
Warsaw Univeristy of Life Sciences, Institute of Human Nutrition

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0 Food Marketing
0 Food Service Management
0 Food Consumption Behavior
0 CRM
0 Food product design

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Journal article
Published: 01 July 2021 in Sustainability
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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.

ACS Style

Iwona Kowalczuk; Dagmara Stangierska; Jerzy Gębski; Agnieszka Tul-Krzyszczuk; Edyta Zmudczyńska. Digital Consumers in the Foodservices Market. Sustainability 2021, 13, 7403 .

AMA Style

Iwona Kowalczuk, Dagmara Stangierska, Jerzy Gębski, Agnieszka Tul-Krzyszczuk, Edyta Zmudczyńska. Digital Consumers in the Foodservices Market. Sustainability. 2021; 13 (13):7403.

Chicago/Turabian Style

Iwona Kowalczuk; Dagmara Stangierska; Jerzy Gębski; Agnieszka Tul-Krzyszczuk; Edyta Zmudczyńska. 2021. "Digital Consumers in the Foodservices Market." Sustainability 13, no. 13: 7403.

Journal article
Published: 09 February 2021 in International Journal of Environmental Research and Public Health
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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.

ACS Style

Iwona Kowalczuk; Jerzy Gębski. Impact of Fear of Contracting COVID-19 and Complying with the Rules of Isolation on Nutritional Behaviors of Polish Adults. International Journal of Environmental Research and Public Health 2021, 18, 1631 .

AMA Style

Iwona Kowalczuk, Jerzy Gębski. Impact of Fear of Contracting COVID-19 and Complying with the Rules of Isolation on Nutritional Behaviors of Polish Adults. International Journal of Environmental Research and Public Health. 2021; 18 (4):1631.

Chicago/Turabian Style

Iwona Kowalczuk; Jerzy Gębski. 2021. "Impact of Fear of Contracting COVID-19 and Complying with the Rules of Isolation on Nutritional Behaviors of Polish Adults." International Journal of Environmental Research and Public Health 18, no. 4: 1631.

Earlycite article
Published: 19 January 2021 in International Journal of Culture, Tourism and Hospitality Research
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Purpose This paper aims to contribute to the literature that discusses consumer tipping behaviour in eating establishments. Because there is no detailed research into this issue with regard to consumers in Central and East European countries, the authors conducted research aimed at learning about the tipping behaviour of the Poles. Design/methodology/approach This study was carried out in 2018, using the computer-assisted web interviewing method, for a sample of 1,000 people. Six research questions were asked: How often the Poles give tips in eating establishments? What is an average size of a tip? What determinants influence the frequency and magnitude of tips? Who is likely to give a tip every one to two visits? Who is likely to tip more than the standard 10%? What influences the reasons why Polish consumers tend to tip? Findings The findings show the strong relationships between both a consumers’ tipping frequency and magnitude and the frequency at which these consumers eat out. This study also implicates income and education as essential factors influencing tipping behaviour and the lack of gender effect on consumers’ decision to tip. It was also noticed that such reasons as the quality of service, a taste of the dishes and a belief that it is proper to tip have a significant impact on the frequency of giving the tips. A significant diversity of the reasons’ meaning for tipping among Polish consumers depending upon their age was also stated. Research limitations/implications It would be interesting to compare the results of the current study with studies concerning consumer tipping behaviours in other Central and Eastern European countries historically and culturally similar to Poland to investigate whether the specifics of tipping behaviour noticed in Poland apply elsewhere. Originality/value This study shows the specifics of Polish people’s tipping behaviour and partially fulfills the gap in the knowledge of this aspect of consumers’ from Central and Eastern Europe behaviour. The obtained results suggest that with the increasing incomes and the widespread use of food services, tipping is likely to become more common in Poland. Furthermore, the pragmatic reasons for tipping will become more important than social and psychological motivators.

ACS Style

Iwona Kowalczuk; Jerzy Gębski. Factors influencing restaurant tipping behaviour – the case of Poland. International Journal of Culture, Tourism and Hospitality Research 2021, 15, 172 -182.

AMA Style

Iwona Kowalczuk, Jerzy Gębski. Factors influencing restaurant tipping behaviour – the case of Poland. International Journal of Culture, Tourism and Hospitality Research. 2021; 15 (2):172-182.

Chicago/Turabian Style

Iwona Kowalczuk; Jerzy Gębski. 2021. "Factors influencing restaurant tipping behaviour – the case of Poland." International Journal of Culture, Tourism and Hospitality Research 15, no. 2: 172-182.

Journal article
Published: 01 January 2021 in CyTA - Journal of Food
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The aim of the study was to compare the eating out preferences of young adult consumers in Poland and Greece. Young adult consumers in Poland and Greece, living in the capitals of these countries, exhibited different behaviour when eating outside the home. A common feature in both countries was frequent eating out at the weekend. However, Poles more often than Greeks, ate out on weekdays as well as at weekends. In both countries, besides local dishes, young adults most often preferred North American and Italian cuisine. Greeks, more often than Poles, ate take-away dishes with their friends and families members, while Poles more often ate them alone. Young women, in both countries ate out more often than men.

ACS Style

Joanna Trafialek; Eleftherios H. Drosinos; Periklis Tzamalis; Iwona Kowalczuk; Katarzyna Jakubowska-Gawlik; Wojciech Kolanowski. Eating out preferences among young adults in Poland and Greece. CyTA - Journal of Food 2021, 19, 198 -207.

AMA Style

Joanna Trafialek, Eleftherios H. Drosinos, Periklis Tzamalis, Iwona Kowalczuk, Katarzyna Jakubowska-Gawlik, Wojciech Kolanowski. Eating out preferences among young adults in Poland and Greece. CyTA - Journal of Food. 2021; 19 (1):198-207.

Chicago/Turabian Style

Joanna Trafialek; Eleftherios H. Drosinos; Periklis Tzamalis; Iwona Kowalczuk; Katarzyna Jakubowska-Gawlik; Wojciech Kolanowski. 2021. "Eating out preferences among young adults in Poland and Greece." CyTA - Journal of Food 19, no. 1: 198-207.

Journal article
Published: 01 January 2019 in Ekonomiczne Problemy Turystyki
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ACS Style

Iwona Kowalczuk; Jerzy Gębski; Agnieszka Maciąg; Beata Sawicka. Tipping behavior of polish consumers - the segmentation approach. Ekonomiczne Problemy Turystyki 2019, 45, 53 -61.

AMA Style

Iwona Kowalczuk, Jerzy Gębski, Agnieszka Maciąg, Beata Sawicka. Tipping behavior of polish consumers - the segmentation approach. Ekonomiczne Problemy Turystyki. 2019; 45 ():53-61.

Chicago/Turabian Style

Iwona Kowalczuk; Jerzy Gębski; Agnieszka Maciąg; Beata Sawicka. 2019. "Tipping behavior of polish consumers - the segmentation approach." Ekonomiczne Problemy Turystyki 45, no. : 53-61.

Journal article
Published: 01 January 2019 in Roczniki Państwowego Zakładu Higieny
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Background. Providing nutritional information in catering establishments in Poland, it is not mandatory, at the same time this type of information may affect the attitudes and behavior of consumers. Objective. The purpose of this research was to define the influence of nutritional information upon customer attitude and behaviour in eating out establishments. Material and methods. An online consumer survey was conducted in 2016. The quantitative research was undertaken in the form of a questionnaire among a group of 403 people selected in terms of age (18-35 years old), residence (big cities) and frequency of eating out or away from the home. Results. The results of this research show that the respondents’ perception of information was positive and influenced both their perception of the eating out establishment, as well as their purchasing decisions. Only gender was statistically important for the differentiation of the consumers’ behaviour within the scope analyzed. Conclusions. The results obtained lead to the conclusion that providing nutritional information may increase the competitiveness of eating out establishments. It may also lead to a more rational marketplace, where choices in terms of health may impact social health, taking into consideration the growing popularity of eating out or away from home.

ACS Style

Dagmara Stangierska; Iwona Kowalczuk; Monika Świątkowska; Hanna Górska-Warsewicz. The influence of nutritional information upon customer attitude and behaviour in eating out establishments. Roczniki Państwowego Zakładu Higieny 2019, 70, 35 -40.

AMA Style

Dagmara Stangierska, Iwona Kowalczuk, Monika Świątkowska, Hanna Górska-Warsewicz. The influence of nutritional information upon customer attitude and behaviour in eating out establishments. Roczniki Państwowego Zakładu Higieny. 2019; 70 (1):35-40.

Chicago/Turabian Style

Dagmara Stangierska; Iwona Kowalczuk; Monika Świątkowska; Hanna Górska-Warsewicz. 2019. "The influence of nutritional information upon customer attitude and behaviour in eating out establishments." Roczniki Państwowego Zakładu Higieny 70, no. 1: 35-40.

Journal article
Published: 30 March 2015 in Acta Scientiarum Polonorum Technologia Alimentaria
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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.

ACS Style

Iwona Kowalczuk; Marzena Jeżewska-Zychowicz; Joanna Trafiałek. Conditions of honey consumption in selected regions of Poland. Acta Scientiarum Polonorum Technologia Alimentaria 2015, 16, 101 -112.

AMA Style

Iwona Kowalczuk, Marzena Jeżewska-Zychowicz, Joanna Trafiałek. Conditions of honey consumption in selected regions of Poland. Acta Scientiarum Polonorum Technologia Alimentaria. 2015; 16 (1):101-112.

Chicago/Turabian Style

Iwona Kowalczuk; Marzena Jeżewska-Zychowicz; Joanna Trafiałek. 2015. "Conditions of honey consumption in selected regions of Poland." Acta Scientiarum Polonorum Technologia Alimentaria 16, no. 1: 101-112.

Journal article
Published: 15 January 2015 in Journal of Agribusiness and Rural Development
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ACS Style

Iwona Kowalczuk; Jerzy Gebski; Katarzyna Milewska. CONSUMERS’ ATTITUDES TOWARDS NOVEL FOODS AS ILLUSTRATED BY THE EXAMPLE OF ETHNIC FOOD. Journal of Agribusiness and Rural Development 2015, 16, 795 -803.

AMA Style

Iwona Kowalczuk, Jerzy Gebski, Katarzyna Milewska. CONSUMERS’ ATTITUDES TOWARDS NOVEL FOODS AS ILLUSTRATED BY THE EXAMPLE OF ETHNIC FOOD. Journal of Agribusiness and Rural Development. 2015; 16 (4):795-803.

Chicago/Turabian Style

Iwona Kowalczuk; Jerzy Gebski; Katarzyna Milewska. 2015. "CONSUMERS’ ATTITUDES TOWARDS NOVEL FOODS AS ILLUSTRATED BY THE EXAMPLE OF ETHNIC FOOD." Journal of Agribusiness and Rural Development 16, no. 4: 795-803.

Journal article
Published: 01 January 2014 in Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality
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ACS Style

Krystyna Gutkowska; Paweł Jankowski; Marta Sajdakowska; Sylwia Zakowska-Biemans; Iwona Kowalczuk. DIFFERENTIATION CRITERIA OF CONSUMER BEHAVIOUR TOWARDS FOOD PRODUCTS EXEMPLIFIED BY MEAT. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2014, 1 .

AMA Style

Krystyna Gutkowska, Paweł Jankowski, Marta Sajdakowska, Sylwia Zakowska-Biemans, Iwona Kowalczuk. DIFFERENTIATION CRITERIA OF CONSUMER BEHAVIOUR TOWARDS FOOD PRODUCTS EXEMPLIFIED BY MEAT. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2014; (5(96)):1.

Chicago/Turabian Style

Krystyna Gutkowska; Paweł Jankowski; Marta Sajdakowska; Sylwia Zakowska-Biemans; Iwona Kowalczuk. 2014. "DIFFERENTIATION CRITERIA OF CONSUMER BEHAVIOUR TOWARDS FOOD PRODUCTS EXEMPLIFIED BY MEAT." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality , no. 5(96): 1.