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Jerzy Gębski
Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland

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Journal article
Published: 24 August 2021 in Nutrients
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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 information on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, quality-oriented, sensory-oriented, convenience-oriented, and neutral consumers. The quality-oriented group was the group that expressed the most positive opinions about the pasta and about the addition of fiber to pasta. Moreover, they appreciated the information placed on the pasta label the most. Consumers in the sensory-oriented segment were the least likely to agree that the addition of fiber to pasta deteriorated its taste and to agree that it looked worse compared to pasta without fiber. These findings are of significance for those involved in the public nutrition sector as well as for those responsible for preparing well-targeted marketing messages. The conclusions may constitute invaluable insights for those devising educational initiatives and campaigns.

ACS Style

Marta Sajdakowska; Jerzy Gębski; Marzena Jeżewska-Zychowicz; Maria Jeznach; Małgorzata Kosicka-Gębska. Consumer Choices in the Pasta Market: The Importance of Fiber in Consumer Decisions. Nutrients 2021, 13, 2931 .

AMA Style

Marta Sajdakowska, Jerzy Gębski, Marzena Jeżewska-Zychowicz, Maria Jeznach, Małgorzata Kosicka-Gębska. Consumer Choices in the Pasta Market: The Importance of Fiber in Consumer Decisions. Nutrients. 2021; 13 (9):2931.

Chicago/Turabian Style

Marta Sajdakowska; Jerzy Gębski; Marzena Jeżewska-Zychowicz; Maria Jeznach; Małgorzata Kosicka-Gębska. 2021. "Consumer Choices in the Pasta Market: The Importance of Fiber in Consumer Decisions." Nutrients 13, no. 9: 2931.

Journal article
Published: 04 July 2021 in Foods
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Consumer interest in game meat has increased in recent years. Consumers appreciate its nutritional value but still have many concerns. Based on data from a quantitative study conducted in the group of 450 purposively selected Polish respondents declaring to consume the game meat, consumers were segmented concerning the perception of health risks associated with its consumption. Three separate clusters were identified using hierarchical cluster analysis: Indifferent (42%), Fearful (30%), and Selective (28%). The clusters differed significantly in the perception of the role of game in their lives and taking actions to mitigate the health risks associated with its consumption. In addition, their socioeconomic profiles were significantly different. The Indifferent segment—significantly more often than the other segments—believes that game has a positive impact on health, and the way to counteract the health risks is to not eat raw meat. The Selective segment attaches great importance to the choice of consumption place as a warranty of access to safe meat. The Fearful segment is willing to pay more for good quality meat and search for information. The results proved that the game consumers are not a homogenous group. Recognizing the differences can indicate a path for the traders to efficiently meet the consumers’ expectations and needs.

ACS Style

Katarzyna Niewiadomska; Małgorzata Kosicka-Gębska; Jerzy Gębski; Marzena Jeżewska-Zychowicz; Marianna Sułek. Perception of the Health Threats Related to the Consumption of Wild Animal Meat—Is Eating Game Risky? Foods 2021, 10, 1544 .

AMA Style

Katarzyna Niewiadomska, Małgorzata Kosicka-Gębska, Jerzy Gębski, Marzena Jeżewska-Zychowicz, Marianna Sułek. Perception of the Health Threats Related to the Consumption of Wild Animal Meat—Is Eating Game Risky? Foods. 2021; 10 (7):1544.

Chicago/Turabian Style

Katarzyna Niewiadomska; Małgorzata Kosicka-Gębska; Jerzy Gębski; Marzena Jeżewska-Zychowicz; Marianna Sułek. 2021. "Perception of the Health Threats Related to the Consumption of Wild Animal Meat—Is Eating Game Risky?" Foods 10, no. 7: 1544.

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: 05 June 2021 in Nutrients
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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, including yogurt. The data were collected using a CAPI (Computer Assisted Personal Interview) survey on a sample of 983 consumers. The logistic regression model was used to predict the behavior of consumers associated with their willingness to accept the health aspects of improving dairy products. The results indicated that changes in the level of selected ingredients enhanced the willingness to accept increasing the health value of the product. The socio-demographic characteristics of the participants were not associated with the degree of their willingness to accept the improvement of the perceived health attributes. Practitioners in the dairy industry and policy makers can benefit from these results. When designing food products, it is worth focusing on increasing the nutritional value and enhancing the health value of food that is perceived by consumers as generally possessing positive health benefits, rather than on food that is perceived by them as possessing negative qualities.

ACS Style

Marta Sajdakowska; Jerzy Gębski; Krystyna Gutkowska. Directions of Changes in the Health Values of Dairy Products in the Opinion of Consumers. Nutrients 2021, 13, 1945 .

AMA Style

Marta Sajdakowska, Jerzy Gębski, Krystyna Gutkowska. Directions of Changes in the Health Values of Dairy Products in the Opinion of Consumers. Nutrients. 2021; 13 (6):1945.

Chicago/Turabian Style

Marta Sajdakowska; Jerzy Gębski; Krystyna Gutkowska. 2021. "Directions of Changes in the Health Values of Dairy Products in the Opinion of Consumers." Nutrients 13, no. 6: 1945.

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.

Journal article
Published: 31 December 2020 in Nutrients
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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 on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, Enthusiastic, Involved, Ultra-Involved, and Neutral. The Enthusiastic was the group that expressed the most positive opinions about the bread and about the addition of fiber to white bread. Moreover, they appreciated the most the information placed on the bread label. On the other hand, the Ultra-Involved and the Involved presented moderate opinions on these issues. In contrast, the consumers from the Neutral segment agreed the least with the opinion that white bread fortified with fiber is healthier and more expensive compared to white bread without added fiber. Consumers belonging to the Enthusiastic segment declared, to a greater extent than others, that cereal products with added fiber facilitate a healthy lifestyle and can reduce the adverse effects of an inadequate diet. The obtained results indicated that relatively positive opinions on the addition of fiber to white bread, including its benefits for health, are an opportunity to further develop the market of cereal products with added fiber. However, the information about bread on the label and its readability should meet the expectations of consumers who differ significantly in terms of their motives for choice. Both now and in the future, this aspect will be a challenge for food entrepreneurs and organizations that are engaged in the education and development of information aimed at consumers.

ACS Style

Marta Sajdakowska; Jerzy Gębski; Marzena Jeżewska-Zychowicz; Maria Królak. Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions. Nutrients 2020, 13, 132 .

AMA Style

Marta Sajdakowska, Jerzy Gębski, Marzena Jeżewska-Zychowicz, Maria Królak. Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions. Nutrients. 2020; 13 (1):132.

Chicago/Turabian Style

Marta Sajdakowska; Jerzy Gębski; Marzena Jeżewska-Zychowicz; Maria Królak. 2020. "Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions." Nutrients 13, no. 1: 132.

Journal article
Published: 24 September 2020 in Foods
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Game meat is constantly present on the European meat market, but a limited number of consumers are interested in its consumption. Considering the unique features of wild animal meat, we should explore what pushes consumers to include it in their diet. To identify the motives determining the choice of game meat, a quantitative survey based on the computer-assisted telephone interview (CATI) method was conducted among 450 participants. The statistical analysis based on the logistic regression model allowed us to assess the significance of emotional motives leading to game eating and to investigate the importance of the rational motives related to the quality attributes of game for consumers. It was shown that rational motives influence the consumers’ choice more than emotional factors, while the most important motives are connected with healthcare issues. Consumers, for whom the crucial attributes of quality are taste, nutritional value, and low fat content, constitute a group that might more often include game in their diet in the future. Among the emotional motives, the familiarity, described as a feeling of knowing the product, also has a statistically significant impact on the consumers’ choice. The results obtained may be useful for academic theoreticians and market experts as well.

ACS Style

Katarzyna Niewiadomska; Małgorzata Kosicka-Gębska; Jerzy Gębski; Krystyna Gutkowska; Marzena Jeżewska-Zychowicz; Marianna Sułek. Game Meat Consumption—Conscious Choice or Just a Game? Foods 2020, 9, 1357 .

AMA Style

Katarzyna Niewiadomska, Małgorzata Kosicka-Gębska, Jerzy Gębski, Krystyna Gutkowska, Marzena Jeżewska-Zychowicz, Marianna Sułek. Game Meat Consumption—Conscious Choice or Just a Game? Foods. 2020; 9 (10):1357.

Chicago/Turabian Style

Katarzyna Niewiadomska; Małgorzata Kosicka-Gębska; Jerzy Gębski; Krystyna Gutkowska; Marzena Jeżewska-Zychowicz; Marianna Sułek. 2020. "Game Meat Consumption—Conscious Choice or Just a Game?" Foods 9, no. 10: 1357.

Journal article
Published: 21 May 2020 in Nutrients
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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 the quality of food from animal origin; (c) to identify how the perception of animal products quality affects the acceptance of changes in production methods and (d) to identify the projective image of consumers purchasing high-quality yoghurt. The data were collected using a CAPI (Computer Assisted Personal Interview) survey on a sample of 983 consumers. The k-means clustering method (k-means clustering algorithm is an unsupervised algorithm that is used to segment the interest area from the background) was used to identify five clusters of consumers. Moreover, the logistic regression models were used in order to examine the impact of opinions related to the quality of product on acceptance of food production methods. The results showed that food quality is generally perceived by consumers using the following attributes: its freshness, naturalness, production method, as well as appearance, taste and smell, but when it comes to the quality of food from animal origin, convenience, connected with the availability, nutritional value and health benefits is of primary importance. The most accepted production method of high-quality food is animal production that takes into consideration the welfare of farm animals. Results also show that the increase in the level of education among the surveyed people contributed to the acceptance of ensuring welfare of farm animals as a method of increasing food quality while consumers′ openness to new products favored the acceptance of adding health-promoting ingredients to livestock feed. As regards the assessment of the level of acceptance of enhancing food with beneficial ingredients, people for whom health aspects were important declared their willingness to accept such a method of increasing food quality. The research findings can be used to develop educational campaigns as well as marketing communication of enterprises operating on the food market. Furthermore, the results could be used to strengthen the competitive position of food enterprises searching for innovative solutions.

ACS Style

Marta Sajdakowska; Jerzy Gębski; Dominika Guzek; Krystyna Gutkowska; Sylwia Żakowska-Biemans. Dairy Products Quality from a Consumer Point of View: Study among Polish Adults. Nutrients 2020, 12, 1503 .

AMA Style

Marta Sajdakowska, Jerzy Gębski, Dominika Guzek, Krystyna Gutkowska, Sylwia Żakowska-Biemans. Dairy Products Quality from a Consumer Point of View: Study among Polish Adults. Nutrients. 2020; 12 (5):1503.

Chicago/Turabian Style

Marta Sajdakowska; Jerzy Gębski; Dominika Guzek; Krystyna Gutkowska; Sylwia Żakowska-Biemans. 2020. "Dairy Products Quality from a Consumer Point of View: Study among Polish Adults." Nutrients 12, no. 5: 1503.

Journal article
Published: 24 April 2020 in Nutrients
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Understanding the factors that coexist with healthy and unhealthy eating behaviors is prevalent and important for public health. The aim of this study was to investigate the associations between food involvement, eating restrictions, and dietary patterns in a representative sample of Polish adults. The study was conducted among a group of 1007 adults. Questions with the answers yes or no were used to obtain the data regarding eating restrictions. Data relating to food involvement were obtained with the Food Involvement Scale (FIS). Questions from the Beliefs and Eating Habits questionnaire were used to measure the frequency of consumption of different food groups. Five dietary patterns (DPs) were derived using principal component analysis (PCA), i.e., ‘Fruit and vegetables’, ‘Wholemeal food’, ‘Fast foods and sweets’, ‘Fruit and vegetable juices’ and “Meat and meat products’. In each of the DPs, three groups of participants were identified based on tertile distribution with the upper tertile denoting the most frequent consumption. Nearly two-thirds of the study sample declared some restrictions in food consumption. The probability of implementing restrictions in consumption of foods high in sugar, fat and high-fat foods increased in the upper tertile of ‘Fruit and vegetables’ and ‘Wholemeal’ DPs. Moreover, the probability of implementing restrictions in consumption of meat and high-starch products increased in ‘Wholemeal’ DP. The probability of using eating restrictions decreased in the upper tertile of ‘Fast foods and sweets’ and Meat and meat products’ DPs. In conclusion, individuals characterized by high food involvement were more inclined to use eating restrictions than individuals with lower food involvement. Their DPs were also healthier compared to those of individuals manifesting low food involvement. Therefore, promoting personal commitment to learning about and experiencing food may be an effective way of inducing a change of eating habits, and therefore a healthier diet.

ACS Style

Marzena Jezewska-Zychowicz; Jerzy Gębski; Milena Kobylińska. Food Involvement, Eating Restrictions and Dietary Patterns in Polish Adults: Expected Effects of Their Relationships (LifeStyle Study). Nutrients 2020, 12, 1200 .

AMA Style

Marzena Jezewska-Zychowicz, Jerzy Gębski, Milena Kobylińska. Food Involvement, Eating Restrictions and Dietary Patterns in Polish Adults: Expected Effects of Their Relationships (LifeStyle Study). Nutrients. 2020; 12 (4):1200.

Chicago/Turabian Style

Marzena Jezewska-Zychowicz; Jerzy Gębski; Milena Kobylińska. 2020. "Food Involvement, Eating Restrictions and Dietary Patterns in Polish Adults: Expected Effects of Their Relationships (LifeStyle Study)." Nutrients 12, no. 4: 1200.

Journal article
Published: 21 October 2019 in Nutrients
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Obesity is a serious problem for both the individual and society due to its health and economic consequences. Therefore, there is a need to focus on factors which explain this phenomenon and may be useful in preventing future occurrence. The aim of this study was to determine the lifestyle factors coexisting with increased body mass index (BMI ≥ 25 kg/m2) in Polish adults, including factors related to diet (dietary patterns—DPs; dietary restrictions; number of meals; frequency of snacking, eating out, and ordering home delivery meals), physical activity, and sociodemographic characteristics. A cross-sectional quantitative survey was carried out in 2016 amongst 972 Polish adults under the Life Style Study (LSS). To determine the factorscoexisting with BMI ≥ 25 kg/m2, the logistic regression model was developed. Women were less likely to be overweight or obese compared to men. The likelihood of BMI ≥ 25 kg/m2 increased with age by 4% in each subsequent year of life. Frequent consumption of fruits and vegetables, adhering to restrictions in quantity of food consumed and at least moderate physical activity during leisure time decreased the likelihood of BMI ≥ 25 kg/m2. More frequent consumption of meat and eating five or more meals a day increased the likelihood of BMI ≥ 25 kg/m2. Diet-related factors explained the developed model better than factors related to physical activity, however, age and gender were the factors most strongly correlated with BMI ≥ 25 kg/m2. Therefore, development of strategies to prevent and reduce overweight and obesity should focus on the demographic characteristics of the population, and then on teaching behaviors conducive for reducing the amount of food consumed, especially meat. However, physical activity in leisure time should also be included in the prevention of obesity.

ACS Style

Marzena Jezewska-Zychowicz; Jerzy Gębski; Marta Plichta; Dominika Guzek; Małgorzata Kosicka-Gębska. Diet-Related Factors, Physical Activity, and Weight Status in Polish Adults. Nutrients 2019, 11, 2532 .

AMA Style

Marzena Jezewska-Zychowicz, Jerzy Gębski, Marta Plichta, Dominika Guzek, Małgorzata Kosicka-Gębska. Diet-Related Factors, Physical Activity, and Weight Status in Polish Adults. Nutrients. 2019; 11 (10):2532.

Chicago/Turabian Style

Marzena Jezewska-Zychowicz; Jerzy Gębski; Marta Plichta; Dominika Guzek; Małgorzata Kosicka-Gębska. 2019. "Diet-Related Factors, Physical Activity, and Weight Status in Polish Adults." Nutrients 11, no. 10: 2532.

Journal article
Published: 08 August 2019 in Problemy Zarządzania - Management Issues
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ACS Style

Agnieszka Tul-Krzyszczuk; Jerzy Gębski; Agnieszka Maciąg. Technological and Organisational Innovations in Catering Businesses. Problemy Zarządzania - Management Issues 2019, 6/2018, 83 -95.

AMA Style

Agnieszka Tul-Krzyszczuk, Jerzy Gębski, Agnieszka Maciąg. Technological and Organisational Innovations in Catering Businesses. Problemy Zarządzania - Management Issues. 2019; 6/2018 (79):83-95.

Chicago/Turabian Style

Agnieszka Tul-Krzyszczuk; Jerzy Gębski; Agnieszka Maciąg. 2019. "Technological and Organisational Innovations in Catering Businesses." Problemy Zarządzania - Management Issues 6/2018, no. 79: 83-95.

Journal article
Published: 23 March 2019 in Food Quality and Preference
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High consumption of bread provides a lot of salt, but it can also provide a lot of fiber to the diet. The use of labels on bread could encourage consumers to choose bread with improved nutritional value, i.e., with reduced salt and increased fiber content. The aim of the study was to explore the impact of the different nutritional information on preferences regarding bread (wheat plain roll) with reduced sodium content and bread enriched with fiber. The survey was carried out among a group of 330 adult consumers in 2015 in the southern part of Poland. The conjoint analysis design included four product attributes – two nutritional claims (“Low salt content” and “Source of dietary fiber”), fiber content, and salt content. The mean part-worth utilities of individual product attributes and the relative importance of attributes within the sample were calculated using SAS procedures. Next, cluster analysis, based on the individual utilities, was undertaken to identify groups (clusters) of consumers with similar preferences. Salt content had higher relative importance for the participants in comparison with both claims, while the relative importance of dietary fiber content was the lowest. The relative importance of both nutritional claims was almost equal, namely 25.5% for the fiber claim and 25.4% for the salt claim. The results of cluster analysis showed strong heterogeneity in consumer reactions to the attributes of the tested product. To conclude, providing information about the salt and fiber content of bread is necessary to encourage a healthy choice, but the claims placed on bread packaging seem to be insufficient as they contribute to the avoidance of the product. Increasing consumer awareness of nutrition claims of foods is required.

ACS Style

Jerzy Gębski; Marzena Jezewska-Zychowicz; Julita Szlachciuk; Małgorzata Kosicka-Gębska. Impact of nutritional claims on consumer preferences for bread with varied fiber and salt content. Food Quality and Preference 2019, 76, 91 -99.

AMA Style

Jerzy Gębski, Marzena Jezewska-Zychowicz, Julita Szlachciuk, Małgorzata Kosicka-Gębska. Impact of nutritional claims on consumer preferences for bread with varied fiber and salt content. Food Quality and Preference. 2019; 76 ():91-99.

Chicago/Turabian Style

Jerzy Gębski; Marzena Jezewska-Zychowicz; Julita Szlachciuk; Małgorzata Kosicka-Gębska. 2019. "Impact of nutritional claims on consumer preferences for bread with varied fiber and salt content." Food Quality and Preference 76, no. : 91-99.

Journal article
Published: 12 January 2019 in Public Health
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The association between the perceived importance of taste and health benefits and bread-eating habits is still not well recognized referring to products with the improved health value, in particular when it comes to the character of the health modification applied in the food product. In many populations, the crucial issue is to decrease the intake of salt and to increase the intake of fibre in the diet; therefore, modifications in foods concern these components. Thus, the aim of the study was two-fold: (1) to determine the association between the actual consumption of bread and the willingness to eat the bread with the decreased level of salt and the bread with the increased level of fibre; and (2) to determine whether and in what way the perception of the importance of taste and health benefits of bread are linked with the willingness to eat bread with the improved health benefits. The survey was conducted using computer-assisted personal interviews. The survey was conducted in October 2014 among 1014 Polish consumers. To evaluate the consumption of bread, questions concerning (1) the frequency of eating white bread, white bread with added grains, bran and so on and wholemeal bread, and (2) the amount of consumed bread were asked. The logistic regression analysis was performed separately for bread with fibre addition and bread with reduced salt content. Only statistically significant variables were used in the models, using an automatic stepwise method. The results of the study showed that consumers who were more willing to eat bread with added fibre were those who paid more attention to health aspects, those who consumed more wholemeal bread and those who ate breads with grains more frequently. Participants declaring moderate and high importance towards health benefits were more willing to eat bread with increased fibre content than those declaring minor importance of health benefits when choosing bread. Among consumers who were more willing to eat bread with reduced salt content, they were mainly those who ate more wholemeal bread. Participants for whom the taste was important and moderately important were less willing to eat bread with reduced salt content compared with those who considered this attribute as unimportant. When it comes to people who were less willing to eat bread with added fibre, they ate white bread more frequently and consumed bigger amounts of it. Those who were less interested in bread with reduced salt content declared consuming more white bread. Among them, there were also men and people for whom the taste of bread was crucial. It is necessary to increase the consumers' awareness of the health benefits of a product change and to gain their acceptance for the changed taste. The strength of this study is the measure of the amount of bread consumed by consumers as a variable that can be associated with the willingness to eat bread with improved health benefits. Results of our study may be valuable for undertaking activities referring to the public health, including educational activities aimed at the consumers. Thus, a public health campaign is needed to encourage Polish consumers to use less salt and more dietary fibre, which seems to increase the importance of health reasons instead of taste in the selection of bread. The outcomes can also be used by the companies operating on the food market with a particular emphasis on the bread offer to develop communication strategies, including the proper and clear information about the level of salt and fibre content. Moreover, food companies and consumer organisations should exert pressure on the government for greater support for product reformulation, for example, in the form of regulation, enforcing companies to reformulate their products. In fact, a proper policy emphasis on mandatory reformulation to reduce salt in processed foods is likely to be an effective and inequality-reducing route to improve the population health.

ACS Style

M. Sajdakowska; J. Gębski; S. Żakowska-Biemans; M. Jeżewska-Zychowicz. Willingness to eat bread with health benefits: habits, taste and health in bread choice. Public Health 2019, 167, 78 -87.

AMA Style

M. Sajdakowska, J. Gębski, S. Żakowska-Biemans, M. Jeżewska-Zychowicz. Willingness to eat bread with health benefits: habits, taste and health in bread choice. Public Health. 2019; 167 ():78-87.

Chicago/Turabian Style

M. Sajdakowska; J. Gębski; S. Żakowska-Biemans; M. Jeżewska-Zychowicz. 2019. "Willingness to eat bread with health benefits: habits, taste and health in bread choice." Public Health 167, no. : 78-87.

Journal article
Published: 05 January 2019 in Nutrients
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Body dissatisfaction is central to clinically diagnosed eating disorders (ED) and seems to be important in causing other non-clinical disorders, including orthorexia nervosa (ON). It can also affect eating behaviors. The aim of this study was to assess the associations of ON tendency with dietary patterns (DPs) and body satisfaction. The data were collected in 2017 through questionnaire survey among 1120 students of health-oriented and other academic programs from seven universities in Poland. Principal components analysis (PCA) was conducted to derive DPs and body satisfaction factors. Six DPs, such as, ‘High-sugar products & snacks’, ‘Fresh products & nuts’, ‘Fatty products & dressings’, ‘Oils & potatoes’, ‘Dairy products & whole-meal bread’, ‘Meat’, and two body satisfaction factors, such as, ‘Bottom body & weight’, and ‘Upper body’ were identified. ON tendency was measured using ORTO-15 questionnaire with both cut-offs, i.e., 35 and 40. Logistic regression analysis was used to verify associations between ON tendency, body satisfaction factors, and DPs. More students of health related majors were characterized by ON tendency in comparison to students of other majors (35.9 vs. 37.2; p < 0.001). More women were dissatisfied with ‘Bottom body & weight compared to men (

ACS Style

Marta Plichta; Marzena Jezewska-Zychowicz; Jerzy Gębski. Orthorexic Tendency in Polish Students: Exploring Association with Dietary Patterns, Body Satisfaction and Weight. Nutrients 2019, 11, 100 .

AMA Style

Marta Plichta, Marzena Jezewska-Zychowicz, Jerzy Gębski. Orthorexic Tendency in Polish Students: Exploring Association with Dietary Patterns, Body Satisfaction and Weight. Nutrients. 2019; 11 (1):100.

Chicago/Turabian Style

Marta Plichta; Marzena Jezewska-Zychowicz; Jerzy Gębski. 2019. "Orthorexic Tendency in Polish Students: Exploring Association with Dietary Patterns, Body Satisfaction and Weight." Nutrients 11, no. 1: 100.

Journal article
Published: 01 January 2019 in Ekonomiczne Problemy Turystyki
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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: 28 December 2018 in Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa &#346;wiatowego
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Every information affects consumers behavior during the decision-making process. This is the main reason why the information that consumer receives should answer his needs. The aim of this paper was to indicate the information sources, that are most frequently used by game meat consumers in Poland. Also the information content was analyzed. It was found that the Internet is the main information source for the youngest respondents (25 to 35 years old), but also for the oldest ones (over 55 years old). Consumers searched for the information about: the shelf-life date, the price and the origin of game meat. They acquired those information from product labels. Based on the results obtained, it is possible to create recommendations for preparation of commercial materials about game meat.

ACS Style

Katarzyna Kwiecińska; Jerzy Gebski; Małgorzata Kosicka-Gębska. Wpływ wybranych źródeł informacji na poziom wiedzy konsumentów o dziczyźnie. Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa &#346;wiatowego 2018, 18(33), 313 -322.

AMA Style

Katarzyna Kwiecińska, Jerzy Gebski, Małgorzata Kosicka-Gębska. Wpływ wybranych źródeł informacji na poziom wiedzy konsumentów o dziczyźnie. Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa &#346;wiatowego. 2018; 18(33) (4):313-322.

Chicago/Turabian Style

Katarzyna Kwiecińska; Jerzy Gebski; Małgorzata Kosicka-Gębska. 2018. "Wpływ wybranych źródeł informacji na poziom wiedzy konsumentów o dziczyźnie." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa &#346;wiatowego 18(33), no. 4: 313-322.

Journal article
Published: 08 November 2018 in International Journal of Environmental Research and Public Health
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Short sleep duration appears to put adults at risk of excessive energy intake and obesity; less is known specifically about how sleep quantity relates to dietary patterns. Therefore, the aim of this study was to assess the associations of dietary patterns (DPs) with short sleep duration. The data were collected in November 2016 through a cross-sectional quantitative survey among 972 Polish adults with both normal weight and excessive weight. Principal components analysis (PCA) was conducted to derive DPs. Logistic regression analysis was used to verify associations between short sleep duration (independent variable) and DPs (dependent variables). Five DPs (‘Fast foods & sweets’—FF&S; ‘Meat & meat products’—M&MP; ‘Fruit & vegetable’—F&V; ‘Wholemeal food’—WF; and ‘Fruit & vegetable juices’—F&VJ) were identified. Adults whose diet was based both on fruit and vegetables (OR 0.62, 95% CI: 0.44–0.88; p < 0.01) and on fast food and sweets (OR 0.63, 95% CI: 0.44–0.99; p < 0.01) were less likely to be short sleepers on weekdays. On weekdays short sleep duration was associated with smaller odds of FF&S both for men (OR 0.58, 95% CI: 0.33–0.97; p < 0.05) and for women (OR 0.61, 95% CI: 0.38–0.98; p < 0.05), and with smaller odds of F&V (OR 0.34, 95% CI: 0.20–0.58; p < 0.001) for men. Short sleep duration on weekend days was associated with a smaller odds of F&VJ (OR 0.56, 95% CI: 0.30–0.96; p < 0.05- only in crude model) and higher odds of F&V (OR 1.70, 95% CI: 1.02–3.11; p < 0.05) for women, and with a smaller odds of FF&S (OR 0.37, 95% CI: 0.17–0.79; p < 0.05) for men. The number of significant associations between dietary patterns and sleep duration was higher among people with normal weight and overweight compared to those with BMI ≥ 30. We found that both short sleep duration on weekdays and weekend days was associated with some dietary patterns including both healthy and unhealthy DPs. Gender significantly differed these relationships in groups with normal and excessive weight. Findings of the study confirmed the potential effectiveness of combined use of sleep duration and dietary patterns in the development of recommendations for prevention of obesity. Future studies are called for to evaluate these links using dietary patterns identified according to food intake.

ACS Style

Jerzy Gębski; Marzena Jezewska-Zychowicz; Dominika Guzek; Monika Świątkowska; Dagmara Stangierska; Marta Plichta. The Associations between Dietary Patterns and Short Sleep Duration in Polish Adults (LifeStyle Study). International Journal of Environmental Research and Public Health 2018, 15, 2497 .

AMA Style

Jerzy Gębski, Marzena Jezewska-Zychowicz, Dominika Guzek, Monika Świątkowska, Dagmara Stangierska, Marta Plichta. The Associations between Dietary Patterns and Short Sleep Duration in Polish Adults (LifeStyle Study). International Journal of Environmental Research and Public Health. 2018; 15 (11):2497.

Chicago/Turabian Style

Jerzy Gębski; Marzena Jezewska-Zychowicz; Dominika Guzek; Monika Świątkowska; Dagmara Stangierska; Marta Plichta. 2018. "The Associations between Dietary Patterns and Short Sleep Duration in Polish Adults (LifeStyle Study)." International Journal of Environmental Research and Public Health 15, no. 11: 2497.

Comparative study
Published: 02 August 2018 in Nutrients
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In general, dairy products are well regarded for their nutritional value. Consumer perception of dairy products is influenced by many interrelated factors but healthiness remains one of the key attributes and values for consumers. Furthermore, contemporary consumers increasingly seek out dairy products with additional health benefits and, therefore, it is essential to explore which attributes are important drivers of food choices and how producers can better respond to shifting consumer values and needs in each dairy product category. Therefore, the aims of the study were: (a) to identify consumer segments based on the importance they attached to selected attributes of dairy products, (b) to explore differences between the identified segments in their perceptions of health-related attributes of dairy products, (c) to determine if health-related aspects influenced consumers decisions to buy high-quality dairy products, and (d) to identify if consumers were open to novelties in dairy products. The data were collected within a CAPI (Computer Assisted Personal Interview) survey on a representative sample of 983 adult Polish consumers. The non-hierarchical K-means clustering method was used to identify four clusters of consumers, namely: Enthusiastic, Involved, Ultra-involved and Neutral. Enthusiastic consumers attach more importance to the influence of dairy products on immunity and are more willing to agree with the opinion that dairy products are a source of mineral nutrients as well as vitamins. Ultra-involved and Involved consumers pay less attention to some health aspects of dairy products compared to other clusters; however, the Ultra-involved are more quality-oriented than are the Involved. Neutral consumers are more open to accept changes on the dairy product market and are relatively more inclined to choose new dairy products. However, these consumers have scored lower on those aspects related to the healthiness of dairy products and, in order to target them effectively, it is essential to develop well-tailored communication strategies highlighting the health benefits of dairy products. These results relate to the Polish market and are important for the development of new dairy products and for targeting public nutrition as well as for directing marketing communication. The results may provide important insights for those who develop educational strategies and campaigns.

ACS Style

Marta Sajdakowska; Jerzy Gębski; Krystyna Gutkowska; Sylwia Żakowska-Biemans. Importance of Health Aspects in Polish Consumer Choices of Dairy Products. Nutrients 2018, 10, 1007 .

AMA Style

Marta Sajdakowska, Jerzy Gębski, Krystyna Gutkowska, Sylwia Żakowska-Biemans. Importance of Health Aspects in Polish Consumer Choices of Dairy Products. Nutrients. 2018; 10 (8):1007.

Chicago/Turabian Style

Marta Sajdakowska; Jerzy Gębski; Krystyna Gutkowska; Sylwia Żakowska-Biemans. 2018. "Importance of Health Aspects in Polish Consumer Choices of Dairy Products." Nutrients 10, no. 8: 1007.

Journal article
Published: 01 August 2018 in Nutrients
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Sedentary behavior, a low physical activity level, and unhealthy dietary patterns are risk factors for major chronic diseases, including obesity. The aim of this study was to assess the associations of dietary patterns (DPs) with sedentary behaviors (SB) and self-reported physical activity (PA). The data was collected in November 2016 through a cross-sectional quantitative survey amongst 1007 Polish adults. Principal components analysis (PCA) was conducted to derive DPs. Logistic regression analysis was used to verify associations between PA and SD (independent variables), and DPs (dependent variables). Five DPs (‘Fast foods & sweets’—FF&S; ‘Meat & meat products’—M&MP; ‘Fruit & vegetable’—F&V; ‘Wholemeal food’—WF; ‘Fruit & vegetable juices’—F&VJ) were identified. Representing M&MP independently increased the chance of watching TV at least once a day (by 73%). There was no such relationship between the FF&S and sedentary behaviors. Being in the upper tertiles of pro-health DPs increased the chance of reading books (by 177%—F&V, 149%—WF, 54%—F&VJ) and watching TV (by 71%—F&V). On the other hand, belonging to the upper tertile of WF reduced the chance of using the computer for more than 4 h a day. Belonging to the upper tertile of healthy DPs (WF and F&VJ) increased the chances of moderate or high physical activity, both at work/school and during leisure time. Within F&V, there was a lower chance of moderate or high physical activity at work/school. Being in the upper tertile of unhealthy DPs (FF&S and M&MP) did not show any significant association with physical activity. The study indicated the associations between both healthy and unhealthy DPs and some sedentary behaviors. Association between F&V and watching TV and reading books/newspapers should be recognized as potentially efficient in education. Association between M&MP and watching television can be indicative of the mutual overlap of a negative lifestyle resulting in the development of overweight and obesity, especially since the extent of occurrence of sedentary behaviors is high.

ACS Style

Marzena Jezewska-Zychowicz; Jerzy Gębski; Dominika Guzek; Monika Świątkowska; Dagmara Stangierska; Marta Plichta; Milena Wasilewska. The Associations between Dietary Patterns and Sedentary Behaviors in Polish Adults (LifeStyle Study). Nutrients 2018, 10, 1004 .

AMA Style

Marzena Jezewska-Zychowicz, Jerzy Gębski, Dominika Guzek, Monika Świątkowska, Dagmara Stangierska, Marta Plichta, Milena Wasilewska. The Associations between Dietary Patterns and Sedentary Behaviors in Polish Adults (LifeStyle Study). Nutrients. 2018; 10 (8):1004.

Chicago/Turabian Style

Marzena Jezewska-Zychowicz; Jerzy Gębski; Dominika Guzek; Monika Świątkowska; Dagmara Stangierska; Marta Plichta; Milena Wasilewska. 2018. "The Associations between Dietary Patterns and Sedentary Behaviors in Polish Adults (LifeStyle Study)." Nutrients 10, no. 8: 1004.

Journal article
Published: 30 March 2018 in Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej
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Game meat, despite its high nutritional value, appears in the diet of Poles sporadically. The main factors limiting consumer interest in game are limited availability of game meat at stores and high prices of meat and game products. In the paper results of the qualitative study carried out using the CATI method were presented. The study was conducted in 2016 with 450 consumers declaring eating game meat. Study shows that the physical and economic availability of game meat affects consumer interest in its consumption. Minor improvement in the availability of venison in the Polish market are being observed. High prices still seem to be a significant barrier to consumers’ interest in wild game.

ACS Style

Katarzyna Kwiecińska; Jerzy Gębski; Małgorzata Kosicka-Gębska. Dostępność dziczyzny na polskim rynku w kontekście potrzeb konsumentów. Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej 2018, 83 -91.

AMA Style

Katarzyna Kwiecińska, Jerzy Gębski, Małgorzata Kosicka-Gębska. Dostępność dziczyzny na polskim rynku w kontekście potrzeb konsumentów. Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej. 2018; (121):83-91.

Chicago/Turabian Style

Katarzyna Kwiecińska; Jerzy Gębski; Małgorzata Kosicka-Gębska. 2018. "Dostępność dziczyzny na polskim rynku w kontekście potrzeb konsumentów." Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej , no. 121: 83-91.