Background: The increasing focus on healthy eating and achieving an ideal physique can lead to the development of disordered eating patterns, including orthorexia nervosa. The relationship between body image perception, self-esteem, and the risk of orthorexia nervosa is multifaceted, with negative body image and low self-esteem often acting as contributing factors. This study aimed to assess the risk of orthorexia nervosa and analyze body image perception among women engaged in strength training and dietetics students. Methods: The study was conducted using a Computer-Assisted Web Interview with 190 women aged 18 and older, divided into four groups: dietetics students engaged in strength training, dietetics students not engaged in strength training, non-dietetics women engaged in strength training, and non-dietetics women not engaged in strength training. The study utilized the Düsseldorf Orthorexia Scale to assess the risk of orthorexia nervosa and the Body-Esteem Scale to evaluate body image perception. Results: The highest orthorexia nervosa risk was observed in dietetics students who do not engage in a strength training group (60.9%), followed by dietetics students who engage in a strength training group (37.5%). In contrast, women who are not studying dietetics and do not engage in a strength training group exhibited the lowest orthorexia nervosa risk (13%), emphasizing the protective role of physical activity and reduced focus on nutritional rigidity. Regression analysis revealed that low appearance self-esteem (p = 0.011) and high social attribution (p = 0.043) significantly predicted higher orthorexia nervosa risk. Group affiliation also influenced orthorexia nervosa risk, with dietetics students showing higher Düsseldorf Orthorexia Scale scores. However, weight-related self-esteem (p = 0.082) did not significantly impact orthorexia nervosa scores. Conclusions: Dietetics education and physical activity independently and collectively affect orthorexia nervosa risk. Students in dietetics, particularly those not engaged in strength training, are at a higher risk due to the dual influence of academic pressures and heightened nutritional awareness. The findings underscore the need for interventions targeting body image perception, promoting flexible dietary approaches, and addressing external validation pressures to mitigate orthorexia nervosa risk in high-risk groups.

Background/Objectives: The development of culinary tourism offers not only unique culinary travel experiences but also allows for the exploration of various aspects related to food. The main aim of this study was to assess the food preferences of a selected group of female consumers regarding world cuisine and to analyze the sensory quality of selected world cuisine products: ayran, rice noodles, tempeh, and chorizo. Methods: Sensory evaluation of utility characteristics, including color, aroma, texture, appearance, and taste, was conducted using a five-point scale. A custom questionnaire was used to collect data on respondents’ preferences and demographic characteristics. This study included 51 sensory panelists and 356 survey participants. Results: Among the evaluated products, rice noodles received the highest median rating (Me = 4.8), while tempeh scored the lowest (Me = 3.8). Statistical analysis revealed significant differences in sensory perceptions depending on prior product familiarity. Italian (67.5%) and Polish (65.8%) cuisines were most frequently preferred, whereas Indian cuisine (4.3%) was the least popular. Additionally, over 83% of respondents indicated they regularly patronize food establishments offering regional dishes during travel. Conclusion: This study highlights a strong preference for familiar cuisines, such as Italian and Polish, among Polish female consumers, with implications for targeted marketing strategies in the gastronomy sector. The sensory analysis provides actionable insights into product acceptance, emphasizing the importance of cultural adaptation in promoting international food products.

Plant-based products are gaining increasing popularity, making a vegetarian diet a fundamental part of nutrition among many social groups. The aim of this study was to assess the quality of selected vegetarian products available on the Polish market and their homemade counterparts. Additionally, consumer preferences and dietary behaviors regarding vegetarian diets and products available on the Polish market were analyzed. The consumer evaluation of the intensity of selected sensory attributes using the five-point scale method showed that, among the hummus samples, the natural hummus received the highest rating among all the tested products. In the falafel group, the homemade falafel received the highest scores. The consumer preference assessment using the ranking method, which considered the taste of the products, indicated that traditional hummus received the highest scores. In the falafel group, the highest number of points was awarded to the homemade falafel and the chickpea–spelt falafel. The majority of respondents declared that the taste of the tested products was a very important quality determinant. The choice of plant-based products made by consumers primarily depends on individual dietary preferences. The key determinant influencing consumers when selecting plant-based products is taste, which plays a crucial role in their decision to repurchase.

Background: High-protein yoghurts, are recommended by dieticians as a valuable source of wholesome protein. Consumers’ expectations of yoghurts are intrinsically linked to the perceived quality and health benefits of these products.Objective: The aim of this research study was the sensory analysis and evaluation of consumer preferences towards commercially available high-protein natural yoghurts. The study was designed to identify which quality and nutritional characteristics are crucial for dietetics students when choosing such products. Moreover, the factors influencing the purchasing decisions of this group were analysed, which can provide valuable information for food producers and dieticiansMaterial and Methods: The research study was conducted among 65 students of dietetics at the Medical University of Silesia in Katowice. The examination included the sensory evaluation of eight high-protein yoghurts by means of a five-point rating scale and the analysis of consumer preferences based on a proprietary questionnaire, which consisted of questions concerning the characteristics of the study group and questions assessing consumer preferences and dietary habits.Results: Among the surveyed students of dietetics, 35.4% declared to consume high-protein yoghurts several times a week, mainly due to ‘positive health benefits’. In the conducted sensory evaluation, yoghurts of brands ‘A’, ‘C’ and ‘E’ scored highest, while the plant-based alternative of brand ‘D’ scored lowest.Conclusions: The high-protein yoghurts of brands ‘A’, ‘C’ and ‘E’ outstand in terms of taste and texture, which makes them the most popular products among consumers. Products from ‘A’, ‘C’ and ‘B’ brands are also widely available on the market, which favours their popularity. Taste proved to be a key factor in the decision to re-purchase. The largest number of respondents stated their willingness to purchase ‘A’ brand yoghurt again, while ‘D’ and ‘F’ brand products were the least popular, which may be due to differences in taste preferences and the availability of these products on the market.

Introduction and objective: Food labels are an important source of information for consumers, enabling them to make informed purchasing decisions and supporting healthy eating habits. Regulations at the EU and national level define the scope of mandatory and voluntary information on food...

Introduction and objective: The thyroid gland is responsible for the production of key hormones, and Hashimoto’s disease is a common cause of hypothyroidism. Effective treatment requires a proper diet and consideration of interactions between medications and nutrients. The aim of this study...