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Our study aimed to analyze consumer behavior and perception towards private labels (PLs) in Tenerife as an autonomous community during COVID-19, with special attention given to sustainability aspects. The research was conducted on a sample of 500 adults purchasing PLs using quota selection and the CAWI method. We formulated four research questions related to factors of PL choice, the relationship between frequency of PL purchases, consumers’ age and income, perceived changes in PLs, and evaluation of PL products including sustainability. The latter research question referred to such product characteristics as local and environmentally friendly production, organic production, and production according to traditional technologies using only natural ingredients. For a detailed analysis of consumer behavior, we used Pearson’s chi-square test, the rho-Spearman correlation coefficient, and cluster analysis. The most important factors for purchasing PL products were lower prices compared to leading brands, attachment to a given chain, and the feeling of safety and trust in PL products. The frequency of purchase of PL food products, except for alcohol, significantly negatively correlates with age, which means that the purchase of PLs from the analyzed product categories decreases with age. The increased availability and improved image and quality of PLs were identified as the most important changes in PLs. PL food products were rated by consumers as fresh, minimally processed and with quality certificates. Environmentally friendly production methods, nutritional value, and origin from an area close to home were also indicated.
Maksymilian Czeczotko; Hanna Górska-Warsewicz; Wacław Laskowski; Barbara Rostecka. Towards Sustainable Private Labels in an Autonomous Community during COVID-19—Analysis of Consumer Behavior and Perception on the Example of Tenerife. Sustainability 2021, 13, 7467 .
AMA StyleMaksymilian Czeczotko, Hanna Górska-Warsewicz, Wacław Laskowski, Barbara Rostecka. Towards Sustainable Private Labels in an Autonomous Community during COVID-19—Analysis of Consumer Behavior and Perception on the Example of Tenerife. Sustainability. 2021; 13 (13):7467.
Chicago/Turabian StyleMaksymilian Czeczotko; Hanna Górska-Warsewicz; Wacław Laskowski; Barbara Rostecka. 2021. "Towards Sustainable Private Labels in an Autonomous Community during COVID-19—Analysis of Consumer Behavior and Perception on the Example of Tenerife." Sustainability 13, no. 13: 7467.
The aim of the present study was to analyze the supply of energy, 19 nutrients, free sugars, and dietary fiber in the average Polish diet from fruit and fruit products. Our analysis is based on 2016 data from the national representative household budget survey conducted on a sample of 36,886 households, yielding a population of 99,230 individuals. Fruit and fruit products provided 3.12% of energy to the average diet in Poland with the highest share of bananas and apples. The highest significance of this food group was found for vitamin C (23.65%), including citrus fruits providing 8.03% of vitamin C, berries (5.97%), other fruits (3.45%), and apples (3.13%). The share of fruit and their products in the supply of free sugars is equally high and amounts to 23.52%. This means that apples provide 6.34% of free sugars, while other fruits also have a high supply of free sugars, including berries 3.68%, stone fruits 3.06%, bananas 2.56%, and citrus fruits 2.54%. The proportion of supply exceeding the percentage of energy (which was 3.12%) was obtained for carbohydrate (5.79%), and fiber (13.66%). The food group studied was particularly important (more than 5% share) in providing four minerals: potassium (8.59%), iron (5.07%), magnesium (5.51%), copper (8.81%), and three vitamins: vitamin C (23.65%), vitamin B6 (5.74%), and vitamin E (5.53%). The influence of sociodemographic and economic characteristics of households on the structure of energy and nutrient supply from fruit and fruit products was assessed using cluster analysis. There were four clusters characterized by different energy, nutrient, and fiber supply. The factors with the highest statistical significance on the supply of energy, nutrients, and fiber from fruit and fruit products were month of study, income, degree of urbanization, education, size of town, and land use. The obtained results concerning energy and nutrient supply from fruits and fruit products are important for the Polish society from the public health point of view, as indicated in the discussion of results and conclusions.
Krystyna Rejman; Hanna Górska-Warsewicz; Joanna Kaczorowska; Wacław Laskowski. Nutritional Significance of Fruit and Fruit Products in the Average Polish Diet. Nutrients 2021, 13, 2079 .
AMA StyleKrystyna Rejman, Hanna Górska-Warsewicz, Joanna Kaczorowska, Wacław Laskowski. Nutritional Significance of Fruit and Fruit Products in the Average Polish Diet. Nutrients. 2021; 13 (6):2079.
Chicago/Turabian StyleKrystyna Rejman; Hanna Górska-Warsewicz; Joanna Kaczorowska; Wacław Laskowski. 2021. "Nutritional Significance of Fruit and Fruit Products in the Average Polish Diet." Nutrients 13, no. 6: 2079.
The aim of our study was to analyse vegetables, potatoes and their products as sources of energy and nutrients in the average diet in Poland. Representative data of the 2016 Household Budget Survey from 36,886 households were used. This is the largest study sample in Poland, so we generalized the conclusions to the whole population using the statement ‘average diet’. We analysed three main product groups: vegetables, vegetable products, and potatoes and potatoes products, dividing them into 14 subgroups (e.g., tomatoes, cabbage, carrots, other vegetables, and mushrooms). The percentages of energy, protein, carbohydrates, total fat, nine vitamins (thiamine, riboflavin, niacin, vitamin B6, folate, vitamin C, vitamin A, vitamin D, and vitamin E), seven minerals (calcium, phosphorus, sodium, potassium, iron, magnesium and zinc), and fibre from the analysed food subgroups are presented. Additionally, the influence of household characteristics on the supply of energy and nutrients from each subgroup of vegetables, potatoes, and their products was evaluated using cluster analysis. In the analysis, R programme and Kohonen neural networks were applied. Our study showed that vegetables, potatoes, and their products provide 7.3% of daily dietary energy supply. Vegetables contribute more than 20% of the supply of six nutrients: vitamin C (51.8%), potassium (32.5%), folate (31.0%), vitamin A (30.6%), vitamin B6 (27.8%), and magnesium (20.2%), as well as fibre (31.8%). Cluster analysis distinguished three clusters that differed in nutritional supply from vegetables, potatoes, and their products. Educational level, income measured by quintile groups, village size, socio-economic characteristics, urbanization degree, and land use were the most important factors determining differences between clusters.
Hanna Górska-Warsewicz; Krystyna Rejman; Joanna Kaczorowska; Wacław Laskowski. Vegetables, Potatoes and Their Products as Sources of Energy and Nutrients to the Average Diet in Poland. International Journal of Environmental Research and Public Health 2021, 18, 3217 .
AMA StyleHanna Górska-Warsewicz, Krystyna Rejman, Joanna Kaczorowska, Wacław Laskowski. Vegetables, Potatoes and Their Products as Sources of Energy and Nutrients to the Average Diet in Poland. International Journal of Environmental Research and Public Health. 2021; 18 (6):3217.
Chicago/Turabian StyleHanna Górska-Warsewicz; Krystyna Rejman; Joanna Kaczorowska; Wacław Laskowski. 2021. "Vegetables, Potatoes and Their Products as Sources of Energy and Nutrients to the Average Diet in Poland." International Journal of Environmental Research and Public Health 18, no. 6: 3217.
This study aimed to analyze the conditions and specificity of family firms (FFs) providing accommodation services in Poland 30 years after the beginning of economic changes. The research was carried out between 2017 and 2018 using the Computer-Assisted Website Interview (CAWI) method. In two stages of research, a total of 1300 questionnaires were sent to FFs providing accommodation services, and we received 83 fully completed questionnaires. This response rate indicates that there is still a lack of trust among FFs as a result of the activities of the socialist economy, which was negative towards private property. The respondents were generally business owners, but several questionnaires were completed by other members of the families running an accommodation service business. All companies participating in the survey provided their services in small towns or rural areas. In the structure of the surveyed FFs by type, guesthouses and lodgings had the largest share, and, in terms of location, FFs from the southern part of the country dominated. We found out that familiarity is an important feature of the Polish FFs providing accommodation services. The majority of FF representatives agreed that focusing on the specifics of family business allows them to compete with companies providing accommodation services. They also pointed out the long-term perspective of business and development and the provision of high-quality services. Such an approach is now possible because the period of a centrally planned economy had to be followed by a change in the way of thinking related to business activity in Poland.
Hanna Górska-Warsewicz; Maciej Dębski; Krystyna Rejman; Wacław Laskowski. The Specificity of Family Firms Providing Accommodation Services—The Experience of a Post-Socialist Country 30 Years after the Economic Transformation. Sustainability 2020, 12, 10404 .
AMA StyleHanna Górska-Warsewicz, Maciej Dębski, Krystyna Rejman, Wacław Laskowski. The Specificity of Family Firms Providing Accommodation Services—The Experience of a Post-Socialist Country 30 Years after the Economic Transformation. Sustainability. 2020; 12 (24):10404.
Chicago/Turabian StyleHanna Górska-Warsewicz; Maciej Dębski; Krystyna Rejman; Wacław Laskowski. 2020. "The Specificity of Family Firms Providing Accommodation Services—The Experience of a Post-Socialist Country 30 Years after the Economic Transformation." Sustainability 12, no. 24: 10404.
The aim of this study is to analyze factors determining city brand equity (CBE) on the bases of a systematic literature review (SLR) according to a procedure developed by Tranfield. Five databases were searched (Scopus, Web of Sciences, Google Scholar, EBSCO, and Elsevier) for studies containing the term ‘city brand equity’. In addition, databases were searched for ‘destination brand equity’ and ‘place brand equity’ statements focusing on city brands. This SLR contains 36 empirical studies and does not include conference materials, and books. The analysis was based on three issues: general information (author/authors, year of publication, research tools, sample size, city and country as well as sample population), research specification (variables, hypotheses or research questions, statistical methods and research tools), and findings related to CBE and practical implications for destination marketing organizations, and destination or city managers. In summary, there are many factors determining CBE, including brand image, brand quality and brand awareness. These factors are related to cultural, environmental and ecological elements, as well as infrastructure and services offered to tourists. Brand assets related to the perception of the city brands in various aspects also proved to be important.
Hanna Górska-Warsewicz. Factors Determining City Brand Equity—A Systematic Literature Review. Sustainability 2020, 12, 7858 .
AMA StyleHanna Górska-Warsewicz. Factors Determining City Brand Equity—A Systematic Literature Review. Sustainability. 2020; 12 (19):7858.
Chicago/Turabian StyleHanna Górska-Warsewicz. 2020. "Factors Determining City Brand Equity—A Systematic Literature Review." Sustainability 12, no. 19: 7858.
The aim of our study was to analyze the attitudes of employees toward food offered in staff canteens, to analyze their eating behavior and the factors determining the choice of meals in staff canteens. The survey was conducted on a sample of 600 adult respondents, who patronize staff canteens in Warsaw, Poland. The research enabled a detailed and comprehensive assessment of consumer behavior toward the use of staff canteens, as well as their opinions on the functioning of the canteens and meals offered. Factors determining the frequency of use of canteens, type of meals, and factors influencing the use of such establishments were identified. Respondents assessed the quality and variety of meals, with the size of portion being the most valued. They were satisfied with the functioning of the canteens and had very few comments. However, they pointed out the need for an increase in the variety of meals, including the availability of vegetarian and vegan dishes. Our research enabled us to establish consumer profiles based on the reasons for not using staff canteens and comments about staff canteens. Patrons of staff canteens were referred to as “canteen enthusiasts” or “canteen medium-enthusiasts”, who are “snack lovers”, as well as “food choice-oriented” or “quality-oriented”. The results provide the basis for practical implications for owners or managers of staff canteens, part of whose work it is to analyze the needs and expectations of their potential customers.
Ewa Czarniecka-Skubina; Hanna Górska-Warsewicz; Joanna Trafiałek. Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens. International Journal of Environmental Research and Public Health 2020, 17, 6239 .
AMA StyleEwa Czarniecka-Skubina, Hanna Górska-Warsewicz, Joanna Trafiałek. Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens. International Journal of Environmental Research and Public Health. 2020; 17 (17):6239.
Chicago/Turabian StyleEwa Czarniecka-Skubina; Hanna Górska-Warsewicz; Joanna Trafiałek. 2020. "Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens." International Journal of Environmental Research and Public Health 17, no. 17: 6239.
Consumer behavior towards private labels (PLs) is constantly changing, accompanied by the development from generic products, offered at very low prices, towards sustainable PLs. Our study aimed to analyze the behavior of British and Polish consumers towards PLs of the retail chains. To achieve this, special attention was given to the following issues: frequency of purchasing PLs by food categories, motives for purchasing PL products, opinions of the current development of PLs, and length of the period of purchasing products under PLs. We also presented the socioeconomic features of the Polish and British consumers purchasing PL products using a correspondence graph. Our research was conducted using a sample of 500 adults from Poland and 500 adults from the UK and the Computer-Assisted Web Interviewing method (CAWI) was used. The questionnaire was addressed only to adults who declared that they purchase PL products. For a detailed analysis of consumer choices and service quality assessment, we used Pearson’s chi-square test, as well as the Kohonen’s neural network and multi-dimensional cluster analysis. We have divided the sample population into 4 clusters based on 6 factors, characterizing households: education level, income, household residence, age, gender, and period of buying PL products. Our study indicates that Polish consumers are more likely to pay attention to lower prices for PLs, while British consumers point quality compared to manufacturers’ brands. In the opinion of Polish consumers, an improvement in quality is only just beginning. This means that PLs available on the British market are characterized by a higher stage of development towards sustainable PLs.
Maksymilian Czeczotko; Hanna Górska-Warsewicz; Wacław Laskowski. Towards Sustainable Private Labels—What is the Consumer Behavior Relating to Private Labels in the UK and Poland? Sustainability 2020, 12, 6035 .
AMA StyleMaksymilian Czeczotko, Hanna Górska-Warsewicz, Wacław Laskowski. Towards Sustainable Private Labels—What is the Consumer Behavior Relating to Private Labels in the UK and Poland? Sustainability. 2020; 12 (15):6035.
Chicago/Turabian StyleMaksymilian Czeczotko; Hanna Górska-Warsewicz; Wacław Laskowski. 2020. "Towards Sustainable Private Labels—What is the Consumer Behavior Relating to Private Labels in the UK and Poland?" Sustainability 12, no. 15: 6035.
The aim of this study was to analyze hotel brand loyalty (HBL) based on a systematic literature review conducted according to the preferred reporting items for systematic reviews and meta-analysis (PRISMA) statements. Following these statements, we searched two databases (Scopus and Web of Science) for studies containing the term ‘hotel brand loyalty’. Additionally, the backward and forward snowballing methods were applied. Only empirical studies concerning loyalty towards brand hotels were included, resulting in 26 studies in the final review. The quality of the various studies was evaluated according to the Joanna Briggs Institute critical appraisal checklist. The studies included in the systematic review were analyzed in three areas: general details and study design (authorship, year of publication, type of study, research country or location, characteristic of the sample population, the purpose of stay or travel, type of hotels, hotel brands), research specifications (factors/variables, hypotheses, measurement items, data analysis), and general findings (findings related to HBL and managerial recommendations). To summarize the results, word cloud visualization was applied. For studies included in the systematic review, HBL was analyzed on two levels: in the context of factors determining the guest/tourist loyalty to the hotel brands (such as frequently mentioned brand awareness, brand image, and perceived quality) as well as those pertaining to models of brand equity. This highlighted the need for managers to perform activities in terms of brand experience and shape long-term relationships in order to strengthen loyalty to hotel brands.
Hanna Górska-Warsewicz; Olena Kulykovets. Hotel Brand Loyalty—A Systematic Literature Review. Sustainability 2020, 12, 4810 .
AMA StyleHanna Górska-Warsewicz, Olena Kulykovets. Hotel Brand Loyalty—A Systematic Literature Review. Sustainability. 2020; 12 (12):4810.
Chicago/Turabian StyleHanna Górska-Warsewicz; Olena Kulykovets. 2020. "Hotel Brand Loyalty—A Systematic Literature Review." Sustainability 12, no. 12: 4810.
The aim of the study was to analyze the sources of energy, carbohydrates, 10 minerals, and 9 vitamins from nonalcoholic beverages in the average Polish diet. For the analysis, we used data from the 2016 Household Budget Survey conducted on the representative sample of the Polish population (36,886 households, n = 99,230). According to the source of data, we included four subgroups in analyzed food category: fruit juices, vegetable juices and mixed, mineral and spring waters, and other nonalcoholic beverages. We used the cluster analysis to assess the impact of sociodemographic and economic characteristics of the households on the structure of supplying energy and nutrients from each subgroup of the nonalcoholic beverages. Our analyses have shown that nonalcoholic beverages are primarily important in providing several nutrients: vitamin C (15.9% of the total vitamin C supply), vitamin B6 (8.9% of vitamin B supply), folates (8.5% of folate supply), carbohydrates (6.8% of carbohydrate supply), calcium (5.9% of calcium supply), and magnesium (5.5% of magnesium supply). The analysis of the consumption structure of this category of food showed that the subgroup of other nonalcoholic beverages brings more than three-fourth of carbohydrates (77%), vitamin B6 and folates (76% each), and 43% of vitamin C supplied by nonalcoholic beverages. More than half (51%) of vitamin C provided by nonalcoholic beverages comes from fruit juices and the remaining 6% comes from other juices (vegetable and mixed). In the case of minerals, mineral and spring waters consumption is important as it accounts for 65% of the calcium supply and 55% of the magnesium in nonalcoholic beverages category. The share of individual subgroups of beverages in the supply of ingredients in the diet is significantly differentiated by four socioeconomic characteristics of households: family life phase, age, socioeconomic type of household, and number of people in the household. This is particularly evident in the case of other nonalcoholic beverages, that the share of this subgroup in the energy and carbohydrates supply in the households of young people, employees (both blue-collar and white-collar workers), and families with children increases to 10%. Our results show that in order to reduce the intake of free sugars and increase the intake of deficient minerals, which is crucial in preventing noncommunicable diseases (NCDs), it is necessary to encourage consumers to replace sugar-sweetened beverages (SSBs) with water and eat fruits instead of drinking juice.
Krystyna Rejman; Hanna Górska-Warsewicz; Maksymilian Czeczotko; Wacław Laskowski. Nonalcoholic Beverages as Sources of Nutrients in the Average Polish Diet. Nutrients 2020, 12, 1262 .
AMA StyleKrystyna Rejman, Hanna Górska-Warsewicz, Maksymilian Czeczotko, Wacław Laskowski. Nonalcoholic Beverages as Sources of Nutrients in the Average Polish Diet. Nutrients. 2020; 12 (5):1262.
Chicago/Turabian StyleKrystyna Rejman; Hanna Górska-Warsewicz; Maksymilian Czeczotko; Wacław Laskowski. 2020. "Nonalcoholic Beverages as Sources of Nutrients in the Average Polish Diet." Nutrients 12, no. 5: 1262.
Sustainable labelling is an important tool in raising awareness and informing potential buyers regarding environmental, economic and social issues. This study provides insights into consumers’ value of food sustainability labels through the exploration of the impact of logos on their purchasing decisions (willingness to buy (WTB)) and readiness to pay (willingness to pay (WTP)) a higher price for sustainability-labelled products. Data was collected via an online survey among a sample of 423 adult city dwellers in Poland. The structured questionnaire beside sections concerning consumer buying behaviour and perception of the food labels consisted of a behavioural choice experiment (CE), where two categories of plant products: fresh (apples or bananas) and non-perishable (rice or beans) varied by type of labelling (logos: Euro-leaf, PGI, Fair Trade or without logo) and by price. Cluster analysis revealed two consumer groups (named “Sceptical” and “Mindful”) that had varied opinions and perceptions of sustainable labelled food and buying behaviour. The research results indicate that when the logo is poorly-known even consumers with positive attitudes towards sustainability do not use it as a cue when shopping for food. Moreover, urban consumers were very price sensitive and showed a restrained desire to pay a higher price for sustainability labelled products.
Joanna Kaczorowska; Krystyna Rejman; Ewa Halicka; Agata Szczebyło; Hanna Górska-Warsewicz. Impact of Food Sustainability Labels on the Perceived Product Value and Price Expectations of Urban Consumers. Sustainability 2019, 11, 7240 .
AMA StyleJoanna Kaczorowska, Krystyna Rejman, Ewa Halicka, Agata Szczebyło, Hanna Górska-Warsewicz. Impact of Food Sustainability Labels on the Perceived Product Value and Price Expectations of Urban Consumers. Sustainability. 2019; 11 (24):7240.
Chicago/Turabian StyleJoanna Kaczorowska; Krystyna Rejman; Ewa Halicka; Agata Szczebyło; Hanna Górska-Warsewicz. 2019. "Impact of Food Sustainability Labels on the Perceived Product Value and Price Expectations of Urban Consumers." Sustainability 11, no. 24: 7240.
The main aim of this study was to identify the sources of energy and 25 nutrients in fats and oils in the average Polish diet. We analyzed energy, total fat, saturated fatty acids (SFAs), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, protein, carbohydrates, nine minerals, and nine vitamins. We included five sub-groups: butter, vegetable oils, margarine and other hydrogenated vegetable fats, olive oil, and other animal fats. The basis for our analysis was data from the 2016 household budget survey, conducted on a representative sample of the Polish population (36,886 households, n = 99,230). We used the cluster analysis to assess the impact of socio-demographic and economic factors on the volume of fats and oil consumption and on the share of particular products in the supply of energy and nutrients. Our findings indicated that fats and oils contributed 32.9% of the total fat supply, which placed these products in first position among main food groups. Meat and its products ranked second (30.8%) in the total fat supply, while milk and dairy products, including cream (13.4%), were the third food group. The second position in the total fat supply was taken by meat and its products (30.8%), and the third place was taken by milk and dairy products, including cream (13.4%). The supply of fatty acids from fats and oils varied and ranged from 45.6% for PUFA to 31.5% for MUFA to 27.8% for SFA. The supply of cholesterol was at the level of 8.3%. Our research has proven that fats and oils are an important source of vitamin E, providing almost half of the daily supply of this vitamin to the average Polish diet. The supply of vitamin A and D equaled 16–18% of their total daily intake. In the cluster analysis, we identified five clusters that differed in the consumption of butter, oils, margarine and other vegetable fats, olive oil, and other animal fats. The variables with most differentiating clusters were: education level, income (in quintile groups of households), degree of urbanization of the place of household residence, and socio-economic type of the household. Our results indicate a high share of fats and oils in the total fat supply and should be used to evaluate the diets from a nutritional and health point of view.
Hanna Górska-Warsewicz; Krystyna Rejman; Wacław Laskowski; Maksymilian Czeczotko. Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet. Nutrients 2019, 11, 2935 .
AMA StyleHanna Górska-Warsewicz, Krystyna Rejman, Wacław Laskowski, Maksymilian Czeczotko. Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet. Nutrients. 2019; 11 (12):2935.
Chicago/Turabian StyleHanna Górska-Warsewicz; Krystyna Rejman; Wacław Laskowski; Maksymilian Czeczotko. 2019. "Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet." Nutrients 11, no. 12: 2935.
The aim of this study was to identify the food sources of potassium in the average Polish diet based on the data from the 2016 Household Budget Survey conducted on the representative sample of the Polish population (36,886 households, n = 99,230). This survey is organized by the Central Statistical Office and is related to the expenditures, quantitative consumption and revenues in households. We analyzed 91 sub-groups (i.e., milk, red meat) from 13 food categories (i.e., milk and dairy products, meat and products). Our findings indicated that the daily supply of potassium in the average Polish diet was 2617.9 mg, which meant covering the average allowance in 83%. Vegetables provided 32.5% of potassium, of which potatoes accounted for 16.2% of supply, and other vegetables for 16.2%. Tomatoes as well as other vegetables and mushrooms provided a total of 8.2% of potassium among vegetables. The next position was taken by the meat and meat products category (17.7%), with the largest share of meat products (6.7%) and red meat (5.2%). Cereal products supplied 16.64% of potassium, of which bread, rolls and bread products (12.2%) were of the greatest importance. Milk and dairy products turned out to be the fourth product category as a source of potassium (11.9%), with the highest share of milk (6.8%) and yoghurts and milk drinks (3.9%).
Hanna Górska-Warsewicz; Krystyna Rejman; Wacław Laskowski; Katarzyna Kowalcze. Food Sources of Potassium in the Average Polish Diet. Nutrients 2019, 11, 2905 .
AMA StyleHanna Górska-Warsewicz, Krystyna Rejman, Wacław Laskowski, Katarzyna Kowalcze. Food Sources of Potassium in the Average Polish Diet. Nutrients. 2019; 11 (12):2905.
Chicago/Turabian StyleHanna Górska-Warsewicz; Krystyna Rejman; Wacław Laskowski; Katarzyna Kowalcze. 2019. "Food Sources of Potassium in the Average Polish Diet." Nutrients 11, no. 12: 2905.
The purpose of this study was to identify and analyze consumer choices and service quality in university canteens in Warsaw. Our study consists of two parts. The first part of our research was conducted using a sample of 1250 adult respondents in 25 university canteens located at five higher education institutions. The reasons and frequency for using canteens, types of selected dishes and opinions on a given catering facility management system were analyzed. The second part of the study was conducted as an inspection to assess internal control and reliability of information. The respondents’ opinions are not in line with inspection assessments. This may be due to the fact that students do not pay attention to the quality of services in university canteens or have little knowledge about service, quality of services or hygiene aspects. For a detailed analysis of consumer choices and service quality assessment, we used Analysis of Variance (ANOVA) test and multi-dimensional cluster analysis. We identified four clusters regarding the type of meals and consumed frequency of consumption in university canteens, and five profiles in relation to evaluation of canteen interior, service and menu. In the correspondence analysis performed using the multidimensional Multiple Correspondence Analysis (MCA) method, we identified five clusters of consumers based on nine features, i.e., canteen location, frequency of using the canteen, gender of respondents, dwelling place, financial status of respondents. Our research on the functioning of university canteens is one of the first not only in Poland, but also in the countries of Central and Eastern Europe. The evaluation of the quality of nutrition in canteens should be continued in order to prevent diet-related diseases. Based on the results of our research, we postulate to introduce an evaluation guide for university canteens taking into account various aspects of services.
Ewa Czarniecka-Skubina; Hanna Górska-Warsewicz; Wacław Laskowski; Maria Jeznach. Consumer Choices and Service Quality in the University Canteens in Warsaw, Poland. International Journal of Environmental Research and Public Health 2019, 16, 3699 .
AMA StyleEwa Czarniecka-Skubina, Hanna Górska-Warsewicz, Wacław Laskowski, Maria Jeznach. Consumer Choices and Service Quality in the University Canteens in Warsaw, Poland. International Journal of Environmental Research and Public Health. 2019; 16 (19):3699.
Chicago/Turabian StyleEwa Czarniecka-Skubina; Hanna Górska-Warsewicz; Wacław Laskowski; Maria Jeznach. 2019. "Consumer Choices and Service Quality in the University Canteens in Warsaw, Poland." International Journal of Environmental Research and Public Health 16, no. 19: 3699.
The main aim of this study was to identify the dairy sources of energy and 44 nutrients in the average Polish diet. Our research included: carbohydrates, protein, total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, 18 amino acids, 9 minerals, and 10 vitamins. The analysis was conducted based on the data from the 2016 Household Budget Survey, a representative sample of the Polish population (i.e., 36,886 households). The category of milk and dairy products was divided into three main groups (i.e., milk, cheeses, and yoghurts, milk drinks and other dairy products) and seven sub-groups (i.e., whole milk, reduced fat milk, condensed and powdered milk, ripened and melted cheese, cottage cheese, yoghurts, milk drinks and other dairy products). Milk and dairy products provided 9.1% of the total energy supply. A high share (above 20%) in the supply of nutrients was noted in the case of calcium (54.7%), riboflavin (28.1%), vitamin B12 (26.1%), and phosphorus (24.6%). Supply at the level of 10–20% was observed for protein, SFA, zinc, total fat, cholesterol, potassium, magnesium, and vitamin A. Of the amino acids, the share above 20% from dairy category was recorded in the case of 6 amino acids (proline, tyrosine, serine, lysine, valine, and leucine) and at the level of 10–20% for 10 amino acids (isoleucine, histidine, threonine, tryptophan, phenylalanine, methionine, glutamic acid, aspartic acid, alanine, and arginine).
Hanna Górska-Warsewicz; Krystyna Rejman; Wacław Laskowski; Maksymilian Czeczotko. Milk and Dairy Products and Their Nutritional Contribution to the Average Polish Diet. Nutrients 2019, 11, 1771 .
AMA StyleHanna Górska-Warsewicz, Krystyna Rejman, Wacław Laskowski, Maksymilian Czeczotko. Milk and Dairy Products and Their Nutritional Contribution to the Average Polish Diet. Nutrients. 2019; 11 (8):1771.
Chicago/Turabian StyleHanna Górska-Warsewicz; Krystyna Rejman; Wacław Laskowski; Maksymilian Czeczotko. 2019. "Milk and Dairy Products and Their Nutritional Contribution to the Average Polish Diet." Nutrients 11, no. 8: 1771.
The main aim of this study was to identify the food sources of energy and 28 nutrients from cereals and cereal products in the average Polish diet based on data from a nationally representative sample of the Polish population attending in 2016 Household Budget Survey (i.e., 36,886 households). The contribution of energy and nutrients from cereals and cereal products were compared with reference values. The detailded analysis included five main groups and nine sub-groups of cereal food category. Our findings indicated that cereals and cereal products contributed 30.4% of total dietary energy supply, providing a significant percentage of six nutrients to the average Polish diet (i.e., 64.1% of manganese, 51% of carbohydrates, 48.5% of dietary fibre, 34.1% of iron, 33.6% of folate, and 31.3% of copper). Supply at the level of 20–30% was observed for protein, thiamin, phosphorus and zinc, and at 10–20% for polyunsaturated fatty acids (PUFA), sodium, potassium, calcium, riboflavin, niacin, and vitamin B6. For other nutrients i.e., total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), cholesterol, iodine, vitamins: A, D, B12, and C, the share of cereals and cereal products contribution was below 10%. Cereals and cereal products were the major food category in meeting the reference values for the Polish population in case of manganese, carbohydrates (approximately100%), and sodium (50%). The reference values was reached at the level of 30–40% for dietary fibre, protein, iron, copper, zinc, phosphorus and thiamin, and 20–30% for energy, magnesium, folate, niacin, riboflavin, vitamins B6 and E. For such nutrients as total fat, SFA, and potassium, the fulfillment of the reference values amounted to 10–20%. Our results document the importance of cereals and cereal products in the Polish diet, which should be emphasized from a nutritional and health point of view.
Maksymilian Czeczotko; Hanna Górska-Warsewicz; Krystyna Rejman; Maksymilian Czeczotko; Justyna Zwolińska. How Important are Cereals and Cereal Products in the Average Polish Diet? Nutrients 2019, 11, 679 .
AMA StyleMaksymilian Czeczotko, Hanna Górska-Warsewicz, Krystyna Rejman, Maksymilian Czeczotko, Justyna Zwolińska. How Important are Cereals and Cereal Products in the Average Polish Diet? Nutrients. 2019; 11 (3):679.
Chicago/Turabian StyleMaksymilian Czeczotko; Hanna Górska-Warsewicz; Krystyna Rejman; Maksymilian Czeczotko; Justyna Zwolińska. 2019. "How Important are Cereals and Cereal Products in the Average Polish Diet?" Nutrients 11, no. 3: 679.
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.
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 StyleDagmara 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 StyleDagmara 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.
The aim of this study was to identify the food sources of protein and 18 amino acids (AAs) in the average Polish diet. The analysis was conducted based on the 2016 Household Budget Survey (HBS) on the consumption of food products from a representative sample of 38,886 households (n = 99,230). This survey was organized, conducted and controlled by the Central Statistical Office, Social Surveys and Living Conditions Statistics Department in cooperation with the Statistic Office in Łódź based on the recording of expenditures, quantitative consumption, and revenues in budget books for one month. 91 food products from 13 food categories (e.g., meat and meat products, grain products) consisting of 42 food groups (e.g., red meat, milk, cheese) were analyzed to determine protein and amino acid intake from these products. Three categories delivered 80.9% of total protein (meat and meat products: 38.9%; grain products: 23.9%; and milk and dairy products: 18.1%). The branched-chain amino acids (BCAAs: leucine, isoleucine and valine) were delivered mainly by meat and meat products (39.9%; 41.3% and 37.4%, respectively). Meat and meat products were also the most important source for other essential amino acids (EAAs: lysine 49.2%, histidine 46.6%, threonine 44.7%, tryptophan 41.4%, phenylalanine 35.3%, and methionine 44.2%). In terms of the contribution of the non-essential or conditionally essential amino acids to the average Polish diet, most important were grain products (for cysteine: 41.2%; glutamic acid: 33.8%; proline: 34.1%), and meat and meat products (for tyrosine: 38.3%; arginine: 46.1%; alanine: 48.7%; aspartic acid: 41.7%; glycine: 52.5%; serine: 33.6%). Five clusters were identified to assess the impact of socio-demographic and economic factors on the protein supply. The largest impact was observed for respondent education, degree of urbanization, study month, and usage of agricultural land. The shares of animal food in total protein supply amounted to 66.5% in total population and varied from 56.4% to 73.6% in different clusters.
Hanna Górska-Warsewicz; Wacław Laskowski; Olena Kulykovets; Anna Kudlińska-Chylak; Maksymilian Czeczotko; Krystyna Rejman. Food Products as Sources of Protein and Amino Acids—The Case of Poland. Nutrients 2018, 10, 1977 .
AMA StyleHanna Górska-Warsewicz, Wacław Laskowski, Olena Kulykovets, Anna Kudlińska-Chylak, Maksymilian Czeczotko, Krystyna Rejman. Food Products as Sources of Protein and Amino Acids—The Case of Poland. Nutrients. 2018; 10 (12):1977.
Chicago/Turabian StyleHanna Górska-Warsewicz; Wacław Laskowski; Olena Kulykovets; Anna Kudlińska-Chylak; Maksymilian Czeczotko; Krystyna Rejman. 2018. "Food Products as Sources of Protein and Amino Acids—The Case of Poland." Nutrients 10, no. 12: 1977.
The aim of this study was to identify the share of meat, meat products and seafood in the contribution of energy and 22 nutrients to the average Polish diet. Data from the nationally representative sample of Polish population (2016 Household Budget Survey) on meat and seafood product consumption from 38,886 households (n = 99,230) were calculated into one person per month. The analyses were conducted for seven food groups (e.g., red meat, poultry) and 16 products (e.g., beef, chicken). Approximately 18.5% of energy is delivered from the sources such as meat, meat products and seafood, providing a higher percentage of 18 nutrients to the diet (e.g., 56.0% of vitamin B12, 52.3% of niacin, 44.9% of cholesterol, 41.5% of protein, 41.4%of vitamin D, 37.6% of monounsaturated fatty acids (MUFA), 37.4% of thiamin, 33.8% of zinc, 32.0% of total fats, 30.3% of saturated fatty acids (SFA), 29.6% of vitamin B6, 25.3% of riboflavin, 24.9% of phosphorus, 24.8% of iron, 22.5% of vitamin A, 21.6% of polyunsaturated fatty acids (PUFA) and 20.3% of sodium). For the contribution of 18 nutrients and energy, processed meat products were ranked first. These results should be taken into consideration in order to compose diets with adequate energy and nutrient contribution and also to analyze benefits and risk resulting from the current level of consumption of red and processed meat, fish and other seafood.
Wacław Laskowski; Hanna Górska-Warsewicz; Olena Kulykovets. Meat, Meat Products and Seafood as Sources of Energy and Nutrients in the Average Polish Diet. Nutrients 2018, 10, 1412 .
AMA StyleWacław Laskowski, Hanna Górska-Warsewicz, Olena Kulykovets. Meat, Meat Products and Seafood as Sources of Energy and Nutrients in the Average Polish Diet. Nutrients. 2018; 10 (10):1412.
Chicago/Turabian StyleWacław Laskowski; Hanna Górska-Warsewicz; Olena Kulykovets. 2018. "Meat, Meat Products and Seafood as Sources of Energy and Nutrients in the Average Polish Diet." Nutrients 10, no. 10: 1412.
The main aim of this study was to determine how chains of modern international retailers can achieve a competitive advantage (CA) by introducing private labels (PLs) in the organic category and can, in turn, stimulate the consumption of food produced with respect to sustainability principles. The research was conducted with the use of a qualitative approach and involved two steps. First, in order to select retailers with organic private labels (OPLs) and producers delivering products under OPLs, in-depth semistructured interviews were conducted with the representatives of management boards of 17 enterprises. Second, in order to analyze the assortment-based competitive advantage of the OPLs in depth, 8 enterprises were analyzed. In order to explore the price-related competitive advantage, three products offered under PLs, organic PLs, producer brands, and imported brands were selected for subsequent analysis. For retail chains, it was found that the introduction of OPLs is the source of CA via six contributors, namely, price, range of assortment, type of PLs, image of the retailer, sustainability and specific process, and product-related attributes of organic food. Extension of offers with organic private labels makes it easier for consumers to buy organic food at more affordable prices and follow the principles of proper nutrition and a sustainable diet with low environmental impact. At the same time, the international retailers can position themselves as chains contributing to more sustainable consumption.
Hanna Górska-Warsewicz; Sylwia Żakowska-Biemans; Maksymilian Czeczotko; Monika Świątkowska; Dagmara Stangierska; Ewa Świstak; Agnieszka Bobola; Julita Szlachciuk; Karol Krajewski. Organic Private Labels as Sources of Competitive Advantage—The Case of International Retailers Operating on the Polish Market. Sustainability 2018, 10, 2338 .
AMA StyleHanna Górska-Warsewicz, Sylwia Żakowska-Biemans, Maksymilian Czeczotko, Monika Świątkowska, Dagmara Stangierska, Ewa Świstak, Agnieszka Bobola, Julita Szlachciuk, Karol Krajewski. Organic Private Labels as Sources of Competitive Advantage—The Case of International Retailers Operating on the Polish Market. Sustainability. 2018; 10 (7):2338.
Chicago/Turabian StyleHanna Górska-Warsewicz; Sylwia Żakowska-Biemans; Maksymilian Czeczotko; Monika Świątkowska; Dagmara Stangierska; Ewa Świstak; Agnieszka Bobola; Julita Szlachciuk; Karol Krajewski. 2018. "Organic Private Labels as Sources of Competitive Advantage—The Case of International Retailers Operating on the Polish Market." Sustainability 10, no. 7: 2338.
Brand is currently one of the most important tools in the battle for the consumer. Therefore, positioning of the brand nowadays is a priority element in the marketing strategy of the enterprises. Each of them strives to effectively reach the consumer through various sources of marketing communications. The alternative to traditional advertising in the press or television has become the nontraditional marketing communications such as product placement and branding. This tool is much more effective because of the ability to direct the relevant marketing message to selected audience group at the right time and place. The aim of this chapter is to present selected aspects of product and brand placement as an unconventional tool for brand positioning. The special attention was given to define product and brand placement as well as to present its role in the creation of brand value for customers. This chapter consists of four parts related to (1) “introduction”; (2) “brand positioning and its role in product and brand placement”; (3) “product placement as one of the unconventional promotional tools with special attention given to definition, advantages and disadvantages, effectiveness, as well as some examples related to movies, printed publications, and video games”; and (4) “conclusion.”
Hanna Górska-Warsewicz; Olena Kulykovets. Product Placement as an Effective Tool for the Brand Positioning. Advancing Insights on Brand Management 2017, 1 .
AMA StyleHanna Górska-Warsewicz, Olena Kulykovets. Product Placement as an Effective Tool for the Brand Positioning. Advancing Insights on Brand Management. 2017; ():1.
Chicago/Turabian StyleHanna Górska-Warsewicz; Olena Kulykovets. 2017. "Product Placement as an Effective Tool for the Brand Positioning." Advancing Insights on Brand Management , no. : 1.