Dietary fibre has proven to promote healthy body mass and reduce the risk of non-communicable diseases. To date, in Slovenia, there were only a few outdated studies of dietary fibre intake; therefore, we explored the dietary fibre intake using food consumption data collected in the SI.Menu project. Following the EU Menu methodology, data were collected on representative samples of adolescents, adults, and elderlies using a general questionnaire, a food propensity questionnaire, and two 24 h recalls. The results indicate that the intake of dietary fibre in Slovenia is lower than recommended. The proportion of the population with inadequate fibre intakes (<30 g/day) was 90.6% in adolescents, 89.6% in adults, and 83.9% in elderlies, while mean daily fibre intakes were 19.5, 20.9, and 22.4 g, respectively. Significant determinants for inadequate dietary fibre intake were sex in adolescents and adults, and body mass index in adults. The main food groups contributing to dietary fibre intake were bread and other grain products, vegetables and fruits, with significant differences between population groups. Contribution of fruits and vegetables to mean daily dietary fibre intake was highest in elderlies (11.6 g), followed by adults (10.6 g) and adolescents (8.5 g). Public health strategies, such as food reformulation, promoting whole-meal alternatives, consuming whole foods of plant origin, and careful planning of school meals could beneficially contribute to the overall dietary fibre intake in the population.

The COVID-19 pandemic caused a large and involuntary shift to work from home (WFH) or teleworking, and widespread adoption of web-based platforms. This study aims to uncover the attitude and perception of WFH and online education among students and employees of the University of Ljubljana. A web-based questionnaire survey was conducted in November 2020, and more than 1300 valid responses were received. The lack of daily commuting, improved eating habits, and more time available for a family were the main reported advantages of WFH. The main issues, highlighted by respondents, were higher stress levels, lower study/work efficiency, and poorer working environment at home. When comparing the online educational process with the traditional one, the absence of traditional laboratory work, inadequate social interactions, and limitations of online knowledge assessment were identified as drawbacks by both students and educators. A significant difference between students and educators was observed in their opinion on the efficiency of online lectures compared to traditional ones, with the former being significantly more favored by students than educators. Overall, the majority of the respondents from all groups wish for the pre-COVID-19 study/work mode to be established as soon as possible. This implies that the perceived drawbacks of online education outweigh its advantages.