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Introduction. Adequate nutrition combined with physical activity is the foundation of a healthy lifestyle. Recreational sportspersons should know how to adjust their nutrition to physical activity in order to benefit their health. The aim of the study was to assess the nutritional knowledge of recreationally active people and to assess the influence of BMI and gender on the level of nutritional knowledge. Material and methods. The study was conducted with the use of 200 participants aged 15-55 years living in the city of Katowice. The respondents were physically active at least 3 times a week for at least 1 hour. Nutritional knowledge was assessed through a self-administered questionnaire. Nutritional status was assessed by means of the BMI index, and for its assessment, the ranges recommended by the World Health Organization were adopted. Results. Most of the respondents - 33.5% (n=77) declared that they practiced weight training, 15.5% (n=31) attended group fitness classes, 14.5% (n=29) practiced running, fewer people practiced team sports and cycling. The nutrition knowledge of the majority of the respondents was at a sufficient level (n=136), 44 respondents had good nutrition knowledge and 22 respondents had insufficient nutrition knowledge. None of the respondents had very good nutrition knowledge. More than 70% of respondents had normal BMI (n=142), more than 25% (n=51) were overweight, and 7 subjects had BMI values below normal. Conclusions. There was no relationship between gender, BMI, and level of nutritional knowledge. The study shows that there is a need for nutritional education for recreational sportsmen.

Introduction: Active lifestyles are causing an increase in interest directed toward foods, many athletes use specially formulated food products that concentrate large amounts of nutrients in a small volume, while also being easily digestible and quickly absorbed. The main objective of the study was to compare selected commercially available products prepared for physically active people with those prepared based on proprietary recipes and natural, commonly available ingredients. Material and method: The material used in the comparative study was energy bars from three sources: popular market bars from the leading manufacturers in the Polish market and available in most grocery stores, specialized bars, and bars made according to the author's recipe in imitation of the above snacks using natural ingredients. The evaluation of the use of supplements was based on the author's survey questionnaire on consumer preferences and frequency of consumption of carbohydrate products, using energy bars as an example. Results: Bars prepared according to the author's recipe received scores of 2 and 3 for taste and texture and scores of 1 and 2 for the input of basic raw materials. Evaluation of the use of supplements was carried out in a group of 147 people, the study group was dominated by people who train in cycling and running. About 65% of the respondents declared that they use energy bars. Among those who use energy bars, the largest number of respondents declared that they use specialty bars (20%), 15% of respondents use market bars and 8% make the bars themselves. Conclusions: The results of the sensory evaluation of bars prepared according to the author's recipe indicate the need to modify their composition, especially in terms of improving the texture. Carbohydrate supplements are used by respondents, especially if it is justified in the case of practicing endurance and endurance sports characterized by high intensity of training, i.e. cycling and running.

Background. The problem of the 21st century both in Poland and around the world is overweight and obesity, and diabetes. Due to the increased incidence of these diseases, the consumption of intense sweeteners, which are used as substitutes for sucrose, has increased. The purpose of this study was to evaluate the sweet taste intensity of selected sweeteners in comparison with the benchmark - beet sugar. Methods. The material for the study consisted of four sweeteners: sugar, xylitol, stevia, and cane sugar. The substances were subjected to dilution in an infusion of black tea. This tea was then divided into 4 portions and each portion was sweetened with a different sweetener at a rate of 20g per 1l of infusion. The samples were coded with 3-digit codes, and the paired method was used for sensory evaluation. A total of 78 people participated in the study. Results. Differences in the intensity of sweet taste between beet sugar and the substitutes used were confirmed. Cane sugar and xylitol were characterized by a lower intensity of sweet taste, but these substitutes were preferred compared to beet sugar. Stevia is characterized by greater sweetness than beet sugar, while survey respondents strongly preferred beet sugar. Conclusions. Consumers, participating in the survey, prefer products with a less intensely sweet taste. Learning about consumers' preferences for sweet taste will allow the use of appropriately preferred substances in the production of food and dishes. This will have a positive effect on the sugar content of the daily ration and its overall consumption.

Introduction The computer has become a common device and an indispensable tool not only in office but also in everyday life. As a consequence of working at the computer, Computer Vision Syndrome (CVS) may develop. The prevalence of CVS is estimated from 64% to 90% among computer users. Symptoms of the syndrome may be divided into ocular, visual and musculoskeletal. Aim The aim of the study was to evaluate the prevalence of CVS symptoms among dentistry students and to determine the factors associated with the syndrome. Material and methods The study involving 62 students from the dentistry of Medical University was conducted. Students were invited to complete a self-administered questionnaire regarding socio-demographic data and CVS-related questions. Results Among dentistry students, most often CVS symptoms are headache, eye strain and neck pain. Headache, double vision and shoulder pain was significantly associated with gender. Conclusion Dentistry students suffer from CVS. Due to the increase of computer use in the last few years the syndrome is at risk of becoming a major public health issue. Treatment of the syndrome focuses primarily on prevention, which is the modification of the computer environment and user education.

Introduction The computer has become a common device and an indispensable tool not only in office but also in everyday life. As a consequence of working at the computer, Computer Vision Syndrome (CVS) may develop. The prevalence of CVS is estimated from 64% to 90% among computer users. Symptoms of the syndrome may be divided into ocular, visual and musculoskeletal. Aim The aim of the study was to evaluate the prevalence of CVS symptoms among dentistry students and to determine the factors associated with the syndrome. Material and methods The study involving 62 students from the dentistry of Medical University was conducted. Students were invited to complete a self-administered questionnaire regarding socio-demographic data and CVS-related questions. Results Among dentistry students, most often CVS symptoms are headache, eye strain and neck pain. Headache, double vision and shoulder pain was significantly associated with gender. Conclusion Dentistry students suffer from CVS. Due to the increase of computer use in the last few years the syndrome is at risk of becoming a major public health issue. Treatment of the syndrome focuses primarily on prevention, which is the modification of the computer environment and user education.

Background. Football is one of the most popular sports at both amateur and professional levels. The discipline is constantly evolving. At the same time, an increase in physiological demands can be observed. Players are exposed to significant energy expenditure. Therefore, it is necessary to ensure an adequate level of nutrition. The purpose of this study was to evaluate the diet and eating habits of football players training in sports clubs in the Żywiec district. Methods. The survey was conducted among football players who were players of football clubs in the Żywiec district. Only men were considered, and the study group consisted of 205 athletes. A questionnaire, which was made available as an electronic form, was used to obtain the results. The questionnaire used questions from the KomPAN questionnaire and the author's questions, which accounted for the bulk of the 35 questions. Results. The dietary quality of football players from the Żywiec district was found to be low. This is noticeable in the diet used on a daily basis, as well as considering nutrition around training or matches. Conclusions. Poor nutrition quality involves many aspects that require attention. This applies to both the frequency of consumption of certain foods and the eating habits practiced. Attention should be paid to improving match-day and training-day nutrition. Nutrition education in clubs should be emphasized.

Introduction: The fermented milk drinks include: yogurt, kefir, fermented milk, acidophilic milk, koumiss and new generation dairy products. The high nutrient content of yogurt is related to the composition of the milk it is made of. Aim: The aim of the study was to assess the sensory quality of selected natural yoghurts available on the Polish market.Material and methods: The research material consisted of 8 natural yoghurts available on the Polish market. Natural yoghurts were purchased in supermarkets in the Silesian Voivodeship. The intensity of the examined features (color, taste, smell, consistency, general appearance) was assessed using a proprietary card for evaluation on a five-point scale (5 - very good quality, 1 - disqualifying quality). Results: The results of the sensory evaluation using the 5-point method: The highest mean was obtained by the yoghurt code: 125 - 4.34 (± 0.47) and the worst by the respondents was the yogurt with the code: 596 - 3.54 (± 0.77). The results of the sensory evaluation carried out by the scheduling method: the highest scores were obtained for natural yoghurts with the codes 133 and 189.Conclusions: The evaluation of the sensory quality of selected natural yoghurts carried out using the five-point method showed that the highest overall score was obtained by yogurt containing: milk, powdered milk, milk proteins, calcium, live cultures of yoghurt fermentation bacteria, Lactobacillus acidophilus LA-5® i Bifidobacterium BB-12®.The evaluation carried out by the ranking method showed that yoghurts with the following compositions were best evaluated by the respondents: milk, milk proteins, live yoghurt bacteria cultures and milk, live bacteria cultures, selected lactic acid strains of Bifidobacterium BB-12®, 0% fat.The lowest score of respondents in the sensory evaluation with the use of both methods was obtained by natural yoghurt with the following composition: milk, live bacteria cultures.

Introduction. The incidence of obesity has continued to rise over the years, a problem that is driving increased consumer interest in agents that can replace sucrose. Sweet taste is linked to feelings of pleasure and happiness. For this reason, among others, substances that are alternatives to sugar have received increasing attention over the past few years. The aim of the study was to assess consumer awareness and sweetener consumption habits of dietetics students. Material and methods. The study included 201 participants aged 18-27 years studying nutrition. Nutritional status was assessed using the Body Mass Index (BMI). A proprietary validated survey questionnaire was used to assess consumer awareness and assess eating habits Results. The subjects' nutritional status was examined by assessing their BMI. Most of the respondents had a BMI described as normal. Respondents mostly sometimes focused attention on the amount of calories consumed during the day, with 64.68% (N=130) of respondents giving this answer. Respondents cited health benefits (28.36%; N=57), energy value (20.40%; N=41), and taste (17.91%; N=36) as the most influential factor in choosing a particular sweetener. The study group's nutritional knowledge of sweeteners was unsatisfactory. Conclusions. Dietetics students' knowledge of sweeteners is alarmingly low. Most of the respondents had a BMI described as normal. In view of the low level of knowledge of the respondents, additional measures should be introduced resulting in an increase in the awareness of students in the described field, for example, increasing the number of lectures covering the above topics.

Przedmiotem niniejszego tekstu jest międzynarodowy mechanizm ochrony mniejszości narodowych pod rządami tzw. ładu wersalskiego. Cezurą, do jakiej w praktyce ogranicza się problem są lata 1920‒1939, tj. od wejścia w życie Traktatu wersalskiego konstytuującego Ligę Narodów do wybuchu II wojny światowej. Formalnie Liga Narodów istniała do 1946 roku, lecz z dniem 1 września 1939 światem rządziło już prawo wojny (wcześniej również agresja przewyższała ład międzynarodowy, czego jaskrawym przykładem były polityka appeasementu wobec Hitlera czy przyzwolenie na ustawiczne łamanie prawa międzynarodowego czyniły Ligę Narodów mniej istotną aniżeli wynikało to z przepisów traktatowych). Autor przedstawił wspomniane zagadnienie osobno w wymiarze ogólnoeuropejskim, osobno względem Polski, łącząc oba spojrzenia. Przywołane zostały również fakty, ilustrujące tendencje konfliktowe w międzywojennej Europie i związane z tym wykorzystywanie instrumentów ochrony mniejszości narodowych do wprowadzania destabilizacji w stosunkach międzypaństwowych. Tekst podzielony został na wstęp, część merytoryczną oraz zakończenie