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Prof. Krystyna Rejman
Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences WULS-SGGW

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0 Food consumption
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Journal article
Published: 17 June 2021 in Nutrients
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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.

ACS Style

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 Style

Krystyna 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 Style

Krystyna 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.

Conference paper
Published: 30 April 2021 in Rural Environment. Education. Personality. (REEP) Proceedings of the 14th International Scientific Conference
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Despite the evidence-based health and environment benefits of sustainable diets and the urgent need to change consumption patterns in well-developed countries into plant-based diet, people are reluctant to limit meat consumption. The aim of the study was to examine the attachment to meat consumption in a group of Polish consumers and whether it depends on an understanding of the concept of sustainable food consumption (SFC). The study was carried out using the Computer Assisted Web Interview method on a sample of 199 consumers, who met two criteria of inclusion: age (20 - 65 years old) and not excluding meat from the diet. The questionnaire included a tool to measure the attachment to eating meat in 4 dimensions: hedonism, affinity, entitlement, and dependence. The analysis of the results was carried out in the Statistica software. Pearson Chi-squared test and Student’s t-test were performed to investigate the significance of differences between the two variables (p≤0.05). In the surveyed group only 35 % of respondents interpreted the term of sustainable food consumption correctly and among them there were more people with higher education. Interviewees were rather strongly attached to eating meat and this was firstly due to the belief in human right to eat meat, secondly – taste preferences and hedonism, thirdly ‒ dependence on eating meat. The ethical motives (affinity) were rated lowest, but significantly higher by respondents understanding the concept of sustainable diet. Their opinions on all aspects of attachment to eating meat were more pro-environmental than those of respondents who did not understand the idea (although the differences in the opinions were not statistically significant). Our results indicate the need to implement effective educational programs that will show all benefits of a sustainable diet to provide consumers with reliable knowledge and on this basis influence their attitudes and support them in making healthier and more sustainable choices in the food market.

ACS Style

Krystyna Rejman; Warsaw University of Life Sciences; Marzena Jeżewska-Zychowicz; Grzegorz Ganczewski; Biopolymers and Chemical Fibres Institute Warsaw Branch. Understanding the Concept of Sustainable Food Consumption – whether it will Reduce Meat Consumption. Rural Environment. Education. Personality. (REEP) Proceedings of the 14th International Scientific Conference 2021, 1 .

AMA Style

Krystyna Rejman, Warsaw University of Life Sciences, Marzena Jeżewska-Zychowicz, Grzegorz Ganczewski, Biopolymers and Chemical Fibres Institute Warsaw Branch. Understanding the Concept of Sustainable Food Consumption – whether it will Reduce Meat Consumption. Rural Environment. Education. Personality. (REEP) Proceedings of the 14th International Scientific Conference. 2021; ():1.

Chicago/Turabian Style

Krystyna Rejman; Warsaw University of Life Sciences; Marzena Jeżewska-Zychowicz; Grzegorz Ganczewski; Biopolymers and Chemical Fibres Institute Warsaw Branch. 2021. "Understanding the Concept of Sustainable Food Consumption – whether it will Reduce Meat Consumption." Rural Environment. Education. Personality. (REEP) Proceedings of the 14th International Scientific Conference , no. : 1.

Journal article
Published: 20 March 2021 in International Journal of Environmental Research and Public Health
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Promoting sustainable food consumption patterns and understanding factors driving environmentally-friendly food choices is one of the challenges of public health nutrition policies in the 2020s and crucial for the future wellbeing of humans, food systems and the planet as a whole. To assess the impact of sustainability issues on the behaviors of parents living with young school-aged children in Poland a CAWI survey of 1035 adults in urban areas was conducted. A clustering procedure revealed that two of the identified clusters (73% of the sample) rated sustainability factors as important when purchasing food for children but only one of these clusters (29% of the sample) was actively engaged in raising their child’s awareness about sustainable behaviors. The third cluster (27% of the sample) had no intentions to teach their children about food sustainability because of lack of time or distrust in these topics. More than 80% of the sample agreed that parents share a responsibility in teaching children about the links between food, health and environment. Principles of healthy and sustainable diets should be incorporated into public health programmes to empower family members to engage in raising their children’s awareness and adopt more healthy and environmentally-friendly food consumption practices.

ACS Style

Ewa Halicka; Joanna Kaczorowska; Krystyna Rejman; Agata Szczebyło. Parental Food Choices and Engagement in Raising Children’s Awareness of Sustainable Behaviors in Urban Poland. International Journal of Environmental Research and Public Health 2021, 18, 3225 .

AMA Style

Ewa Halicka, Joanna Kaczorowska, Krystyna Rejman, Agata Szczebyło. Parental Food Choices and Engagement in Raising Children’s Awareness of Sustainable Behaviors in Urban Poland. International Journal of Environmental Research and Public Health. 2021; 18 (6):3225.

Chicago/Turabian Style

Ewa Halicka; Joanna Kaczorowska; Krystyna Rejman; Agata Szczebyło. 2021. "Parental Food Choices and Engagement in Raising Children’s Awareness of Sustainable Behaviors in Urban Poland." International Journal of Environmental Research and Public Health 18, no. 6: 3225.

Journal article
Published: 20 March 2021 in International Journal of Environmental Research and Public Health
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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.

ACS Style

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 Style

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 (6):3217.

Chicago/Turabian Style

Hanna 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.

Journal article
Published: 13 January 2021 in Sustainability
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Food quality is considered to be one of the most important determinants of food choice. Given the variety of food products and the overflow of information in the market, certification labels are intended to encourage consumers to select healthier and more sustainable product options. This study focuses on how urban consumers from Poland and Belgium perceive food quality and whether certification labels shape their views on it. Research material was collected using quantitative (Paper and Pencil Interviews (PAPI)) and qualitative (focus groups (FGs)) methods. The survey was conducted among people visiting sustainable food fairs, on a sample of 701 adults in the cities of Warsaw, Brussels and Ghent. This study confirms that consumers are interested in food quality when choosing food, but their perception varies depending on the place of residence and other socio-demographic characteristics (age, income, education, household structure). Certificates were important for consumers if their message clearly signals exceptional quality and is consistent with awareness of sustainability challenges. Consumers from Belgium (a country with a long-established market economy) reveal deeper knowledge and a more favourable approach to certification labels than Poles. The role of labelling in shaping consumers’ perceptions of food quality depends on their awareness, experience and understanding of sustainability issues. This, in turn, is determined by the cultural environment of consumers, which in the case of our study was the country of residence.

ACS Style

Joanna Kaczorowska; Aleksandra Prandota; Krystyna Rejman; Ewa Halicka; Agnieszka Tul-Krzyszczuk. Certification Labels in Shaping Perception of Food Quality—Insights from Polish and Belgian Urban Consumers. Sustainability 2021, 13, 702 .

AMA Style

Joanna Kaczorowska, Aleksandra Prandota, Krystyna Rejman, Ewa Halicka, Agnieszka Tul-Krzyszczuk. Certification Labels in Shaping Perception of Food Quality—Insights from Polish and Belgian Urban Consumers. Sustainability. 2021; 13 (2):702.

Chicago/Turabian Style

Joanna Kaczorowska; Aleksandra Prandota; Krystyna Rejman; Ewa Halicka; Agnieszka Tul-Krzyszczuk. 2021. "Certification Labels in Shaping Perception of Food Quality—Insights from Polish and Belgian Urban Consumers." Sustainability 13, no. 2: 702.

Journal article
Published: 30 December 2020 in Agriculture
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Food losses and waste are associated with inefficient use of agricultural land, water and other resources and agricultural raw materials. Reducing the scale of food wastage is one of the most urgent challenges for food system operators, starting from agriculture to food consumption in the households. This is all the more urgent as food insecurity has deepened during the COVID-19 pandemic. There are few studies on how to reduce food losses in food processing sectors, as most researchers focus on the demand side of the market, especially within household consumption. To fill the knowledge gaps related to the inefficient production system in the baking and confectionery industry (BCI), research was conducted to estimate the scale of losses in BCI in Poland, determine their causes and assess the risk of their occurrence, identify retrieve points (RP) and ways of reducing and preventing losses. Two research methods were used. Quantitative data were collected using an Internet survey method on a sample of 48 bakeries. The qualitative data was provided by 5 individual in-depth interviews with experts from the surveyed industry. The results showed that the total scale of losses in Polish BCI reached 2.39% (in 2017) and 2.63% (in 2018) of the weight of manufactured products. The loss analysis was presented within respective sections of production: raw materials magazine (RMM), production section (PS), final product magazine (FPM), final product transport (FPT). The highest loss level was reported for PS—1.56% (2017), 1.85% (2018). Additionally, 12 loss risks and nine main cause categories were identified. Potential 6 retrieve points (RP) during the baking processes were indicated: making and handling intermediate products and dough; portioning and forming of dough, baking, customised packing, shipping (storage), transport by own fleet. The type of risk, the cause of losses, their consequences, and manners of preventing losses were specified for each RP. Being the first study of this kind in Poland, its results are key to build a road map for further researches focused on reduction of food losses, more sustainable management of resources in BCI. It might contribute to corporate social responsibility and value co-creation.

ACS Style

Elżbieta Goryńska-Goldmann; Michał Gazdecki; Krystyna Rejman; Joanna Kobus-Cisowska; Sylwia Łaba; Robert Łaba. How to Prevent Bread Losses in the Baking and Confectionery Industry?—Measurement, Causes, Management and Prevention. Agriculture 2020, 11, 19 .

AMA Style

Elżbieta Goryńska-Goldmann, Michał Gazdecki, Krystyna Rejman, Joanna Kobus-Cisowska, Sylwia Łaba, Robert Łaba. How to Prevent Bread Losses in the Baking and Confectionery Industry?—Measurement, Causes, Management and Prevention. Agriculture. 2020; 11 (1):19.

Chicago/Turabian Style

Elżbieta Goryńska-Goldmann; Michał Gazdecki; Krystyna Rejman; Joanna Kobus-Cisowska; Sylwia Łaba; Robert Łaba. 2020. "How to Prevent Bread Losses in the Baking and Confectionery Industry?—Measurement, Causes, Management and Prevention." Agriculture 11, no. 1: 19.

Journal article
Published: 12 December 2020 in Sustainability
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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.

ACS Style

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 Style

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 (24):10404.

Chicago/Turabian Style

Hanna 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.

Journal article
Published: 29 May 2020 in Nutrients
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Despite the evidence-based health benefits of pulses and their significant role in sustainable diets, consumption remains at a very low level in highly developed countries. In an attempt to fill in the knowledge gaps on factors influencing this phenomenon, a study aimed at identifying attitudes, incentives and barriers to pulse consumption was carried out in a sample of 1027 Polish urban employees aged 25–40 years. The sample (quota type) was representative in terms of age and gender. Exploratory classifications using Kohonen neural networks were performed to define profiles of participants for each analysed issue. Pearson’s chi-square analysis was used to check whether the profiles depended on socio-demographic characteristics of the respondents. The results suggest that very low pulse consumption is a result of lack of habits, discomfort after eating and long preparation time. Pulses were recognized as a good source of protein (72% of the sample), especially among women (81%). Only 43% of the sample saw pulses as a substitute for meat. The majority of consumers pictured pulses as a tasty and healthy food, although they were not sure if this is true for small children. Women recognised pulses as a more environmentally friendly food but this knowledge would not impact their intake. Profiles of respondents with positive attitudes towards increased pulse consumption were identified, constituting 39% of the sample. These consumers could eat more if they were encouraged to do so. This shows that programmes aimed at fostering greater pulse consumption are crucial to activate a change towards more sustainable diets. At the same time, simple and clear guidelines should be developed to overcome the unjustified stereotypes about pulses. These would support consumers to make healthier and more sustainable choices and help professionals carry out effective promotion and education activities.

ACS Style

Agata Szczebyło; Krystyna Rejman; Ewa Halicka; Wacław Laskowski. Towards More Sustainable Diets—Attitudes, Opportunities and Barriers to Fostering Pulse Consumption in Polish Cities. Nutrients 2020, 12, 1589 .

AMA Style

Agata Szczebyło, Krystyna Rejman, Ewa Halicka, Wacław Laskowski. Towards More Sustainable Diets—Attitudes, Opportunities and Barriers to Fostering Pulse Consumption in Polish Cities. Nutrients. 2020; 12 (6):1589.

Chicago/Turabian Style

Agata Szczebyło; Krystyna Rejman; Ewa Halicka; Wacław Laskowski. 2020. "Towards More Sustainable Diets—Attitudes, Opportunities and Barriers to Fostering Pulse Consumption in Polish Cities." Nutrients 12, no. 6: 1589.

Journal article
Published: 29 April 2020 in Nutrients
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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.

ACS Style

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 Style

Krystyna 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 Style

Krystyna 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.

Journal article
Published: 17 December 2019 in Sustainability
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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.

ACS Style

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 Style

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 (24):7240.

Chicago/Turabian Style

Joanna 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.

Journal article
Published: 03 December 2019 in Nutrients
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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.

ACS Style

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 Style

Hanna 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 Style

Hanna 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.

Journal article
Published: 01 December 2019 in Nutrients
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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%).

ACS Style

Hanna Górska-Warsewicz; Krystyna Rejman; Wacław Laskowski; Katarzyna Kowalcze. Food Sources of Potassium in the Average Polish Diet. Nutrients 2019, 11, 2905 .

AMA Style

Hanna Górska-Warsewicz, Krystyna Rejman, Wacław Laskowski, Katarzyna Kowalcze. Food Sources of Potassium in the Average Polish Diet. Nutrients. 2019; 11 (12):2905.

Chicago/Turabian Style

Hanna Górska-Warsewicz; Krystyna Rejman; Wacław Laskowski; Katarzyna Kowalcze. 2019. "Food Sources of Potassium in the Average Polish Diet." Nutrients 11, no. 12: 2905.

Journal article
Published: 27 September 2019 in Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego
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The prevalence of diet-related diseases together with global population growth and the imbalance of ecosystems determine an urgent need to change existing dietary patterns and make food market more sustainable. A widely available alternative to food of animal origin are plant sources of protein, including pulses. The aim of this paper was to analyse the global pulses market and to review programs encouraging the increase of pulses consumption. The production and consumption of this food were analysed globally, regionally, and in selected countries using FAOSTAT data. The situation on the Polish market was presented additionally on the base of GUS (Central Statistical Office) data. Finally, the SWOT method was used to assess the market and indicate the possibility of giving up part of the meat consumption for pulses

ACS Style

Agata Szczebyło; Ewa Halicka; Małgorzata Jackowska; Krystyna Rejman. Analysis of the Global Pulses Market and Programs Encouraging Consumption of This Food. Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 2019, 19(34), 85 -96.

AMA Style

Agata Szczebyło, Ewa Halicka, Małgorzata Jackowska, Krystyna Rejman. Analysis of the Global Pulses Market and Programs Encouraging Consumption of This Food. Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego. 2019; 19(34) (3):85-96.

Chicago/Turabian Style

Agata Szczebyło; Ewa Halicka; Małgorzata Jackowska; Krystyna Rejman. 2019. "Analysis of the Global Pulses Market and Programs Encouraging Consumption of This Food." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 19(34), no. 3: 85-96.

Journal article
Published: 10 September 2019 in Olsztyn Economic Journal
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This study investigates the influence of B2C sustainability labels on customer purchasing behavior in the olive oil market. Primary data was collected using an online survey (CAWI method) conducted among a sample of 234 residents of large cities (over 50.000 people) of the Mazowieckie voivodship who declared regular purchase of olive oil. A validated questionnaire containing an experimental part regarding willingness to pay (WTP) was used as a tool of study. Collected data showed that sustainability labels were not an important factor in olive oil choice. A large part of the studied group did not know the certificates and did not understand their meaning, or showed no motivation to look for such information on the product label. Most of this group also did not express any willingness to pay a higher price for certified olive oil. For other respondents, certificates regarding the idea of sustainable consumption were an added value; however, this added value differed among individual certificates, which was evident in the form of a varied level of WTP. The results of the study show that the sustainable consumption issue determines purchasing behavior only to a small extent. However, it can be expected that the dissemination of knowledge and pro-environmental awareness will lead to an increase of the importance of sustainable labels in making purchasing decisions in the food market.

ACS Style

Joanna Kaczorowska; Krystyna Rejman; Ewa Halicka; Aleksandra Prandota. Influence of B2C Sustainability Labels in the Purchasing Behaviour of Polish Consumers in the Olive Oil Market. Olsztyn Economic Journal 2019, 14, 299 -311.

AMA Style

Joanna Kaczorowska, Krystyna Rejman, Ewa Halicka, Aleksandra Prandota. Influence of B2C Sustainability Labels in the Purchasing Behaviour of Polish Consumers in the Olive Oil Market. Olsztyn Economic Journal. 2019; 14 (3):299-311.

Chicago/Turabian Style

Joanna Kaczorowska; Krystyna Rejman; Ewa Halicka; Aleksandra Prandota. 2019. "Influence of B2C Sustainability Labels in the Purchasing Behaviour of Polish Consumers in the Olive Oil Market." Olsztyn Economic Journal 14, no. 3: 299-311.

Journal article
Published: 01 August 2019 in Nutrients
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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).

ACS Style

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 Style

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 (8):1771.

Chicago/Turabian Style

Hanna 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.

Journal article
Published: 21 March 2019 in Nutrients
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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.

ACS Style

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 Style

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 (3):679.

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Maksymilian 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.

Journal article
Published: 12 March 2019 in Public Health Nutrition
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ObjectiveTo obtain a better insight into the conceptualization of sustainable consumption among consumers with special focus on food choice determinants. Previous studies show that people present positive attitude towards sustainable diet while their everyday food choices do not follow sustainable diet rules.DesignA structured questionnaire was designed and data were collected via computer-assisted telephone interview among a random group (n 600) of city-dwellers. Quota sampling was used in proportion to the city population. Cluster analysis (k-means method) was applied to identify consumer segments according to the determinants of food choices. Consumer segments were identified using one-way ANOVA with post hoc Duncan comparison of mean scores and cross-tabulation with χ 2. The Friedman test was applied to identify enablers and barriers of sustainable food choices.SettingCities in Mazovia, the best developed, central region of Poland.ParticipantsAdults (21–70 years old).ResultsConsumers are not familiar with the concept of sustainability and are not able to define it adequately. Only 6 % of the studied population indicated that sustainable consumption is connected with nutrition which has possibly less impact on the environment. Three segments of consumers were distinguished regarding their attitude to food choice determinants adequate to sustainable diet: Non-Adopters (17 %), Emergents (32 %), Adopters (51 %). Desire to improve health by decreasing body weight was the main driver for sustainable food choices, while prices were the main limitation.ConclusionsKnowledge dissemination on sustainability issues is needed to empower consumers to make more sustainable food choices and to make public health and food policy measures more effective.

ACS Style

Krystyna Rejman; Joanna Kaczorowska; Ewa Halicka; Wacław Laskowski. Do Europeans consider sustainability when making food choices? A survey of Polish city-dwellers. Public Health Nutrition 2019, 22, 1 -10.

AMA Style

Krystyna Rejman, Joanna Kaczorowska, Ewa Halicka, Wacław Laskowski. Do Europeans consider sustainability when making food choices? A survey of Polish city-dwellers. Public Health Nutrition. 2019; 22 (7):1-10.

Chicago/Turabian Style

Krystyna Rejman; Joanna Kaczorowska; Ewa Halicka; Wacław Laskowski. 2019. "Do Europeans consider sustainability when making food choices? A survey of Polish city-dwellers." Public Health Nutrition 22, no. 7: 1-10.

Biography
Published: 01 January 2019 in Roczniki Państwowego Zakładu Higieny
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Story of Pavlov’s studies on food digestion including his Nobel Prize in 1904 are presented. Some new ideas and concepts are also viewed based on 3th International Conference on Food Digestion held in Wageningen (the Netherlands) in 2014

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Stanisław Berger; Krystyna Rejman. Food digestion in Ivan Petrovich Pavlov studies on 115 anniversary of his Nobel Prize and present avenues. Roczniki Państwowego Zakładu Higieny 2019, 70, 97 -102.

AMA Style

Stanisław Berger, Krystyna Rejman. Food digestion in Ivan Petrovich Pavlov studies on 115 anniversary of his Nobel Prize and present avenues. Roczniki Państwowego Zakładu Higieny. 2019; 70 (1):97-102.

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Stanisław Berger; Krystyna Rejman. 2019. "Food digestion in Ivan Petrovich Pavlov studies on 115 anniversary of his Nobel Prize and present avenues." Roczniki Państwowego Zakładu Higieny 70, no. 1: 97-102.

Journal article
Published: 28 December 2018 in Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego
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This paper presents the changes in food supply in selected EU Member states and average EU+ after the establishment of the European Platform for Action in the field of Diet, Physical Activity and Health in 2005. The per capita annual supply of vegetables, fruits, pulses, sugar & sweeteners and the daily values of calories and fat are analysed based on FAO Food Balance Sheet (FBS) data. The supply of vegetables in the EU has decreased since 2005 while that of fruits, pulses and sugar & sweeteners, as well as energy and fat have not changed significantly. The 313 voluntary commitments of Platform members, aimed at promoting healthier food choices and life styles in the region do not seem to have had a significant impact on food supply at population level. Firmer policy measures, incl. fiscal regulations are needed to support these voluntary actions. Sustainability issues should be included in the health-oriented initiatives as food choices contribute not only to the health of individuals but also of the environment as a whole.

ACS Style

Ewa Halicka; Joanna Kaczorowska; Krystyna Rejman. Changes in EU Food Supply and the Activities of the European Platform for Action on Diet, Physical Activity and Health. Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 2018, 18(33), 175 -182.

AMA Style

Ewa Halicka, Joanna Kaczorowska, Krystyna Rejman. Changes in EU Food Supply and the Activities of the European Platform for Action on Diet, Physical Activity and Health. Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego. 2018; 18(33) (4):175-182.

Chicago/Turabian Style

Ewa Halicka; Joanna Kaczorowska; Krystyna Rejman. 2018. "Changes in EU Food Supply and the Activities of the European Platform for Action on Diet, Physical Activity and Health." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 18(33), no. 4: 175-182.

Journal article
Published: 13 December 2018 in Nutrients
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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.

ACS Style

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 Style

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 (12):1977.

Chicago/Turabian Style

Hanna 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.