(1) Background: Body composition analysis, particularly the assessment of the amount and distribution of body fat and muscle mass in young people, is of considerable clinical importance for the detection of nutritional disorders. (2) Methods: University students aged 19–25 years had their body composition measured using a bioimpedance (BIA) device InBody 370S. Furthermore, a questionnaire survey was performed using the questionnaires: factors that influence your choice of food (FCQ); food preference questionnaire for adolescents and adults (FPQ); the international physical activity questionnaire (IPAQ). (3) Results: Body mass index (BMI) values were within a normal range in 89.5% of men and 77.9% of women, while statistically significant differences between the sexes were confirmed for all body parameters (p < 0.001; p = 0.025). The waist-to-hip ratio (WHR) and percentage body fat (PBF) were abnormally high in 50.4% and 44.3% of women, respectively. High values of skeletal muscle mass (SMM), protein, minerals, and bone mineral content (BMC) were identified in 36.8% of men. A total of 88 students (66.7% of men and women) had a higher level of physical activity, i.e., achieved metabolic equivalent (MET) values of more than 3000 per week. (4) Conclusions: BMI does not always have explanatory power for assessing body weight, as it does not consider the percentage distribution of fat and non-fat body mass in the total body weight. Physical activity and a varied diet have a positive effect on achieving optimal body weight and are effective in preventing nutritional disorders (such as obesity and malnutrition) and associated health problems.

Our study is focused on comparison of nutritional, functional and sensory properties of buckwheat (Fagopyrum sagitatum), naked gluten-free oats (Avena sativa), and quinoa – Chilean gooseberry (Chenopodium quinoa). The input material was raw seeds of the mentioned types of cereals and pseudo-cereals, which were subjected to a germination process under defined conditions and subsequently processed into a form of dried groats or flakes. Basic nutritional parameters were determined for samples of non-germinated seeds and final products, supplemented by determination of antioxidant activity. β-Glucans were evaluated in gluten-free naked oats. Their content in the final product decreased by 43.7%, yet it reached favourable values of 2.2 g per 100 g of product. A significant increase in energy content by approximately 6.4–9.2% was found. This increase was influenced by an increase in the carbohydrate content of all final products. As with raw seeds, germinated seeds of the monitored cereals and pseudo-cereals treated by drying have a low content of fats, saturated fatty acids, sugars and they are a good source of protein and fibre. A significant increase in antioxidant activity was observed only in flakes of germinated gluten-free oats. The sensory evaluation of the final products was favourable. On drying, the germinated seeds of the examined samples acquired a brittle structure, which together with the taste was the best evaluated property of the final products. The products represent a new, nutritionally interesting alternative to regular nutrition and gluten-free diets.

Background The analysis of body composition, especially the assessment of the amount and distribution of body fat and muscle mass in young people, has a relatively important clinical significance for detecting nutritional disorders. Inappropriate eating habits and insufficient physical activity contribute to changes in body composition. A healthy lifestyle, especially sufficient and correct nutrition, contributes to reducing the risk of developing nutritional disorders and their associated health complications and especially sufficient and correct nutrition, contribute to reducing the risk of developing nutritional disorders and the health complications associated with them. Materials and methods University students aged 19–25 years (⌀women = 21.6 ± 1.46, ⌀men = 21.5 ± 1.02) had their body composition measured using a bioimpedance device InBody 370S. Furthermore, a questionnaire survey (IPAQ, FPQ, FCQ) related to information on the level of physical activity, food selection preferences and factors influencing students' food choices was performed. The research took place at the Centre for Health Research at University of Ostrava from October 2020 to May 2021. Results and findings: For the majority of surveyed body composition parameters, most students (women and men) were found to have values that corresponded to their reference range. Body Mass Index (BMI) for 89.5% of men and 77.9% of women were within a normal range, while statistically significant differences between the sexes were confirmed for all body parameters (p < 0,001; p = 0,025). 50.4% of women had a waist-to-hip ratio (WHR) parameter above the reference norm, and 44.3% of women had higher percentage body fat (PBF) values. Higher values of skeletal muscle mass (SMM), protein, minerals a bone mineral content (BMC) were identified in 36.8% of men. When asked what influences their choice of food, men rated the health category the highest (3 ± 0.56), but women preferred fast (convenient) food preparation (3.2 ± 0.52). Men had the lowest preference for snacks, starchy foods and dairy products (equal 3.7; SD 0.55–0.77). Women preferred meat and fish the least (3.6 ± 0.72). A total of 88 students (66.7% of men and women) achieved metabolic equivalent (MET) values of more than 3000 per week and thus had a high level of physical activity. Of this number, men (79%) were more active than women (64.6%). Conclusion BMI does not always have explanatory power for assessing body weight, as it does not consider the percentage distribution of fat and non-fat body mass in the total body weight. Men have a higher proportion of skeletal muscle mass and ensure a sufficient supply of food with high-quality protein content. Women who are genetically predisposed to higher body fat storage (and higher visceral fat percentage) can improve the skeletal muscle mass ratio by increasing physical activity and consuming enough lean meat, fish and quality dairy products. Physical activity and a varied diet have a positive effect on achieving optimal body weight, they are also effective in prevention against nutritional disorders (obesity, malnutrition) and other health complications related to these disorders.