Background. Due to the growing obesity epidemic, it is necessary to take action to halt its development. To try to make the desired changes in the diet of obese people, it is necessary to discover their eating habits and what they know about nutrients and their role.
Material and methods. Knowledge and selected nutritional behaviors of people with elevated
(n = 100) and normal BMI (n = 100) from Wielkopolska were studied using a direct survey. The aim of the study was to compare some behaviors related to diet and the level of knowledge of people with elevated and normal body mass index.
Results. 59% of the obese group and 44% of the reference group never eat breakfast. Dinner was the main meal of the day for 64% of obese respondents and 68% of control group. More than half of the respondents (63% obese and 66% of the reference group) claimed that every day or several times a week they eat 4–5 meals. Obese respondents showed profound knowledge of dietary fiber and natural sources of antioxidants in food. It has been calculated that both groups showed overall average knowledge of food ingredients.
Conclusions. Effective nutritional education is an element necessary to stop the obesity epidemic. It should consist not only in raising the awareness of nutrition, but also in motivating to change current improper habits.
|MLA||Jędrusek-Golińska, Anna, et al. "Comparison of the level of nutritional knowledge and selected behaviour among consumers with regular BMI and the obese." Nauka Przyr. Technol. 10.4 (2016): #57. DOI: 10.17306/J.NPT.2016.4.57|
|APA||Anna Jędrusek-Golińska, Krystyna Szymandera-Buszka, Małgorzata Magott (2016). Comparison of the level of nutritional knowledge and selected behaviour among consumers with regular BMI and the obese. Nauka Przyr. Technol. 10 (4), #57 DOI: 10.17306/J.NPT.2016.4.57|
|ISO 690||JęDRUSEK-GOLIńSKA, Anna, SZYMANDERA-BUSZKA, Krystyna, MAGOTT, Małgorzata. Comparison of the level of nutritional knowledge and selected behaviour among consumers with regular BMI and the obese. Nauka Przyr. Technol., 2016, 10.4: #57. DOI: 10.17306/J.NPT.2016.4.57|
Katedra Technologii Żywienia Człowieka
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 28