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  • Title: [Frequency and preferences of consumption of high-fat products by students of catering school in Kraków].
    Author: Biezanowska-Kopeć R, Kopeć A, Leszczyńska T, Pisulewski PM.
    Journal: Rocz Panstw Zakl Hig; 2012; 63(4):455-61. PubMed ID: 23631267.
    Abstract:
    BACKGROUND: Dyslipidemia is one of the most important risk factors for atherosclerotic disease and may lead to coronary heart disease, obesity, type II diabetes and certain cancers. The choice of food and meals by adults is a large part determined by the dietary habits and knowledge acquired in earlier periods of life. OBJECTIVE: The aim of this study was to evaluate frequency of consumption of food products containing fats among students of the Catering School in Kraków. MATERIAL AND METHODS: The study was conducted with the participation of 140 students divided into two subgroups, depending on gender and age, in the autumn and winter season. During the studies a food frequency questionnaire containing question about frequency intake of selected groups of food products containing fats was used. This questionnaire was prepared at the Department of Human Nutrition Agricultural University of Kraków. RESULTS: A significant (P <0.05) effect of gender on preferences for the choice of milk, eating greasy food and the type of fat used for frying foods was found. Girls more often chose milk with reduced fat content compared to boys. It was observed that the fatty parts of food more often were eliminated by girls than boys. Girls more often than boys chose to fry foods oil or margarine, while boys more often used lard and bacon. Frequency of consumption offish or fish products, milk consumption preferences and eating fatty foods depended significantly (P <0.05) oon age. Older students less likely to eat the fish or fish products more often left fatty cuts compared to the younger students. Fatty milk was likely consumed by younger students, while fat free milk by older youth. CONCLUSIONS: It was found that the students of the Catering School, despite the acquired knowledge of nutrition, make many mistakes.
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