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Meals served to children should not only satisfy hunger and taste preferences but also be nutritionally adequate. Nutrition in early childhood is critical, as children spend a significant portion of their day in kindergarten or preschool, making these settings key contributors to their overall dietary intake. With the rising prevalence of nutrition-related health conditions among children, early interventions are essential for developing and establishing lifelong healthy eating habits. This study assessed the nutritional value and quality of children's diets in two distinct settings: kindergartens in Wroclaw, Poland, and preschools in Sydney, Australia, evaluating their alignment with the planetary health diet. The research analysed 10-day menu cycles from five kindergartens in Wroclaw and the contents of lunchboxes from five preschools in Sydney's Upper North Shore area. A total of 100 menus were reviewed in Poland, while 100 children's lunchboxes were assessed in Australia. Different analytical methods were employed: the Diet 6D software program for the Polish menus and the Food Consumption Score for the Australian lunchboxes. Both methods revealed dietary imbalances, such as excessive intake of protein, vitamin A, salt, and sugar, alongside deficiencies in calcium, vitamin C, and vitamin D. The study concluded that children's diets should adhere to nutritional guidelines, meeting both Polish and Australian standards, and align with the principles of the planetary health diet. To achieve this, nutritional education is essential for kindergarten staff in Poland, while targeted educational interventions are needed for parents and children in both Poland and Australia, promoting health and environmental sustainability through better nutrition. [ABSTRACT FROM AUTHOR]

Considering Acheta domecticus flour's growing importance and utilization as an ingredient in many food products, research on its storage is essential. The objective of this study was to determine the chemical and nutritional fat profile of house cricket (Acheta domesticus) flour during storage for 12 months under different storage temperatures (−18 °C, +4 °C, and +20 °C in two variants, with and without access to light). Insect flour was studied using Fourier-transform infrared spectroscopy (FTIR). The fatty acids content was determined, and dietary indicators were calculated. The acid value, peroxide value, and anisidine value were also determined, and differential scanning calorimetry was performed. The results obtained from spectroscopic analysis of Acheta domesticus flour were consistent with the biochemical data. During the 12-month period of flour storage, the storage temperature significantly influenced the percentage composition of identified groups of fatty acids and the values of all presented ratios and dietary indices. During storage at refrigerated temperatures (−18 °C and +4 °C), no changes were observed in the fatty acid content and dietary indices, indicating that refrigerated temperatures provide oxidative stability to flour during 12 months of storage. Samples stored at 20 °C had higher acid values (AV), peroxide values (PV), and anisidine values (p-AV) compared to samples stored at lower temperatures (4 °C and −18 °C). Simultaneously, an increase in SFA and MUFA, as well as a decrease in PUFA and UFA, was noted in samples stored at room temperature. Storing cricket flour at lower temperatures when the storage period will be more than 12 months is essential to restrict the occurrence of fat oxidation. Elevated temperatures and exposure to light have a notable effect in hastening oxidation mechanisms, reducing thermal resilience, and inducing more pronounced alterations in the quality of fats. [ABSTRACT FROM AUTHOR]

The quality of poultry meat offered to the consumer depends mainly on the level of hygiene during all stages of its production, storage time, and temperature. This study investigated the effect of refrigerated storage on the microbiological contamination, color, and pH of turkey thigh muscles stored at 1 °C over six days. Microbial growth, including total mesophilic aerobes, presumptive lactic acid bacteria, and Enterobacteriaceae, significantly increased, impacting the meat's sensory attributes and safety. On the 6th day of meat storage, the content of total mesophilic aerobes, presumptive lactic acid bacteria, and Enterobacteriaceae was 1.82 × 107 CFU/g, 1.00 × 104 CFU/g, and 1.87 × 105 CFU/g, respectively. The stability of color was assessed by quantifying the total heme pigments, comparing myoglobin, oxymyoglobin, and metmyoglobin concentrations, analyzing color parameters L*, a*, b*, and the sensory assessment of surface color, showing a decline in total heme pigments, three myoglobin forms, redness (a*) and lightness (L*). In contrast, yellowness (b*) increased. These changes were correlated with the growth of spoilage microorganisms that influenced the meat's pigmentation and pH, with a notable rise in pH associated with microbial metabolization. Based on the conducted research, it was found that the maximum storage time of turkey thigh muscles at a temperature of 1 °C is 4 days. On the 4th day of storage, the total mesophilic aerobe content was 3.5 × 105 CFU/g. This study underscores the critical need for maintaining controlled refrigeration conditions to mitigate spoilage, ensuring food safety, and preserving turkey meat's sensory and nutritional qualities. There is a need for further research to improve turkey meat storage techniques under specific temperature conditions by studying the impact of using varying packaging materials (with different barrier properties) or the application of natural preservatives. Additionally, future studies could focus on evaluating the effectiveness of cold chain management practices to ensure the quality and safety of turkey products during storage. By addressing these research gaps, practitioners and researchers can contribute to developing more efficient and sustainable turkey meat supply chains, which may help mitigate food wastage by safeguarding the quality and safety of the meat. [ABSTRACT FROM AUTHOR]

Simple Summary: The research on the cultural aversion to eating insects in Western countries provides valuable insights into consumer behavior and consumption patterns. By exploring the cultural norms, historical practices, and symbolic associations related to insects, the study sheds light on why most people in Western societies find it difficult to accept insects as a food source. This research contributes to existing consumer research knowledge by delving into the roots of disgust and negative perceptions surrounding insect consumption. It situates itself within the broader context of cultural and historical influences, examining the impact of Slavic folk culture, biblical references, and symbolism associated with specific insect species. This comprehensive approach enhances understanding of the multifaceted nature of disgust towards insects as a potential food source. The research is relevant to academia and non-academic constituents, such as policymakers, food industries, and cultural influencers. Understanding the cultural and psychological barriers to insect consumption can guide marketing strategies, product development, and public awareness campaigns to promote alternative protein sources. Policymakers may use these findings to address regulatory hurdles and promote the acceptance of insect-based products in Western markets. Insects are a conventional food in many cultures worldwide. Why therefore are they treated with aversion by the majority of people in Western countries? The aim of this work is to understand cultural norms and historical practices related to insects that can explain why in the countries of the West it is so difficult to accept them as a foodstuff, and why the disgust that they arouse is more common than in other regions of the world. Insects in Western countries are associated with negative experiences resulting from cultural and religious beliefs, traditions, stories, myths and individual experiences. Although there are species of insect that have positive associations, the high number of negative terms popularized the negative image of these creatures in people's minds, as a result of which the concept of insects as a foodstuff arouses disgust in the culture of the West. Understanding the aversion to insects will contribute to the broader understanding of consumer attitudes, cultural influences on consumption, or potential shifts in food choices. It also can help develop strategies or methods that will assist in changing this reluctance and encourage the utilization of insects as a food source. [ABSTRACT FROM AUTHOR]

The use of edible insects in the human diet is gaining importance because they are characterized by high nutritional value, and their cultivation is much more environmentally friendly than traditional livestock farming. The objective of this study was to determine the chemical and nutritional fat profile of selected edible insects as follows: house cricket (Acheta domesticus adult), field cricket (Gryllus bimaculatus adult), mealworm (Tenebrio molitor larvae), and palm weevil (Rhynchophorus ferrugineus larvae) which are now commercially available worldwide. Additionally, the degree of implementation of nutrition standards for selected nutrients by these insects was assessed. Freeze-dried insects were studied using infrared-attenuated total reflectance mid-infrared spectroscopy for basic differentiation. The content of fat and fatty acids was determined, and dietary indicators were calculated. The spectroscopic findings align with biochemical data, revealing that Rhynchophorus ferrugineus larvae contain the highest fat content and the least protein. Unsaturated fatty acids (UFAs) predominated in the fat of the assessed insects. The highest content of saturated fatty acids (SFAs), along with the lowest content of polyunsaturated fatty acids (PUFAs), was observed in the larvae of the Rhynchophorus ferrugineus species. From a nutritional standpoint, Tenebrio molitor larvae exhibit the most favorable indicators, characterized by minimal athero- and thrombogenic effects, along with an optimal balance of hypo- and hypercholesterolemic acids. Knowledge of the composition and quantities of fats in different insect species is valuable for planning and preparing meals with accurate nutritional profiles, among other applications. [ABSTRACT FROM AUTHOR]

The market for gluten-free products is experiencing significant growth due to the increase in the number of gluten/wheat affected patients diagnosed, but largely as a result of the emergence of a new niche market dedicated for consumers who optionally avoid gluten. Native flours are perceived as viable alternative for industrially used starch and hydrocolloids blends, mainly due to their lack of vitamins and minerals, which are abundant in non-refined raw materials. Edible inks for on-demand printing are under significant consideration, while texture building capacity remains an issue. As heat-moisture treatment has proved to be useful for stabilizing the pasting and rheological behavior of various native flours, HMT supported by microwave heating was investigated as printable ink stabilizers. For Spanish and Polish buckwheat flours and two different varieties of teff (white and brown) flour pasting, structural and textural characteristics after the microwave supported heat moisture treatment in 30% of initial moisture content were evaluated. The peak viscosity was reduced by 54% and 60% for Polish and Spanish flour, respectively, while for teff, the reduction was 15% and 43% for the white and brown varieties, respectively. Significant improvement in viscoelastic modulus G' (for Polish and Spanish buckwheat flour, 32% and 16%, respectively; for white and brown tef varieties, 14% and 18%, respectively) was observed for all the treated samples regardless of the species or variety; this resulted in better performance during 3D printing. [ABSTRACT FROM AUTHOR]

Queijo Serra da Estrela is a PDO Portuguese cheese produced through coagulation of raw ewe's milk using cardoon (Cynara cardunculus L.) flowers. The present research was aimed at depicting an up-to-date and comprehensive overview of the microbiota of Queijo Serra da Estrela cheese. To this end, viable counting and metataxonomic analysis were carried out on cheeses sampled from four Portuguese artisan producers. Physico-chemical and morpho-textural analyses were also performed, together with the analysis of volatile organic compounds (VOCs). Finally, non-starter lactic acid bacteria (NSLAB) isolated from the cheeses were characterized for their enzymatic activities using a semi-quantitative method. According to the metataxonomic analysis, Lactococcus lactis and Lactococcus piscium were the species occurring at the highest relative abundance. The isolates collected from the cheeses were assigned to Enterococcus durans, Enterococcus faecalis, Enterococcus faecium, Enterococcus lactis, Levilactobacillus brevis, Latilactobacillus graminis, Leuconostoc mesenteroides, and the Lacticaseibacillus casei group. The enzymatic characterization of these cultures highlighted esterase, aminopeptidase, acid phosphatase, beta-galactosidase, alpha-glucosidase, and beta-glucosidase among the major enzymatic activities. Fungal populations were dominated by Debaryomyces hansenii and Kurtzmaniella zeylanoides; however, species rarely found in cheese (e.g., Candida boidinii, Vishniacozyma victoriae, and Starmerella) were also detected. The volatile compounds characterizing the analyzed cheeses were carboxylic acids and esters, followed by carbonyl compounds and alcohols. [ABSTRACT FROM AUTHOR]

In recent years the pace of human life has increased significantly. Sometimes, overworked people do not have time to prepare five meals a day by themselves, and use the services of catering companies offering ready-made meals that are delivered directly to the client's place of work or residence in the form of a box. This study aimed to evaluate the diet of individual customers based on the standard diet developed by one of the companies (the company was randomly chosen) engaged in dietary catering based in Lower Silesia. This evaluation was carried out based on menus prepared for ten days. For this purpose, the Diet 6D programme, developed by the Institute of Food and Nutrition in Warsaw, was used. The amounts of basic nutrients in the standard dietary menus adopted by the catering company did not comply with the recommendations for a rational diet. The advantage of the served meals was that the customers were offered a daily variety of meals rich in vegetables and fruit. [ABSTRACT FROM AUTHOR]

Obesity is considered one of the most critical health problems in the present world. Every year this problem concerns the growing population in European countries as well as in Poland. There is much evidence for the effects of obesity on other disease entities such as type II diabetes, coronary heart disease, and cancer. The current lifestyle, combined with the rapid development of new technologies, makes people more comfortable, eager to eat outside, often introducing diets containing excessive amounts of energy into their lives. An inadequate diet, combined with a lack of physical activity is a significant factor leading to overweight and obesity. The work aims to present selected aspects of obesity, i.e. factors affecting obesity, its types, treatment methods and effects of obesity. [ABSTRACT FROM AUTHOR]

The comparison between the high-oxygen atmosphere (MA) and vacuum showed essential differences between these two atmosphere types. Based on the total viable count data, the shelf life of meat packed under MA was established as 11 days, whereas for samples stored in vacuum it was 14 days. Lactobacillus spp. grew quicker under vacuum, whereas the total viable count, Pseudomonas spp. and Enterobacteriaceae, grew better under the oxygen atmosphere. High oxygen levels used in MA promoted lipid oxidation in goose meat, causing changes of odour intensity. Based on these results, it can be concluded that packing in vacuum increased the shelf life of goose meat, not only due to microbial growth but also to sensory quality. The present paper clearly shows that vacuum packaging is better suited for goose meat. [ABSTRACT FROM AUTHOR]

An adequately balanced daily food rations providing the organism with a sufficient amount of energy and nutrients, is particularly important in early childhood due to the child's intensive physical and intellectual development. Kindergarten's meals should realise 75% of recommended daily allowances. The aim of this study was the energetic and nutritional evaluation of meals served in the chosen kindergarten in Wrocław based on theoretical analysis of the menus using the Dietician 2 computer program. Energetic value, content of basic nutrients (protein, fats and carbohydrates), anti-oxidative vitamins (A and C) and selected mineral ingredients (Ca and Fe) was calculated for forty kindergarten menus of four seasons: spring, summer, autumn and winter. The average caloric value of a food rations was at a correct level in spring, summer, autumn and winter. Exceeds standards in autumn. It has been shown that children diet is marked by a low content of calcium in spring and summer. Excessice consumption was found for vitamins A and C and iron. [ABSTRACT FROM AUTHOR]

The percentage of older people in Poland and in the world has been resing which determines the need to pay more attention to their diet. One of the problems in this age group is connected with improper nutrition. Appropriate nutrition of elderly people has an effect on slowing down the process of biological aging as well as physiological and pathological changes. The aim of this study was the energetic and nutritional evaluation of diets, administered in a chosen nursing home residents of the Lower Silesia area based on theoretical analysis of the menus using the Diet 5D computer program. The energy values, contents of protein, fat, carbohydrates, selected mineral ingredients (Ca and Fe) and vitamins (A, C, B1) were calculated for forty menus of four seasons: spring, summer, autumn and winter. Data were compared with nutritional standards. High energy intake was noticed in the group of both women and men. The evaluation of nutritional value of the menus demonstrated several irregularities against the standards. In the menus incorrectness was found connected with too big - due to the norms - intake of fats. High dietary content of iron and vitamins A, C, B1 was found. The diet was characterized by low content of calcium. [ABSTRACT FROM AUTHOR]

The atmosphere type and the storage time had an influence on the fatty acids profile and sensory evaluation of odour and colour intensity in subcutaneous fat of geese. During storage there was no change in the fatty acids profile of the vacuum-stored fat, and the sensory evaluation of odour and colour intensity did not change. The total percentage of saturated fatty acids and monounsaturated fatty acids increased, while polyunsaturated fatty acids decreased in fat stored under modified atmosphere for 14 days. Differences in the sum of all fatty acids resulted from changes in the percentages of individual acids in subcutaneous fat packed in modified atmosphere. The obtained data indicates that vacuum packaging inhibited lipid oxidation of subcutaneous goose fat, maintaining its nutritional value throughout storage time, whereas packaging in a high oxygen modified atmosphere promoted fatty acid oxidation, causing changes of fat odour and colour. [ABSTRACT FROM AUTHOR]

Appropriate nutrition is one of the main factors determining the proper functioning of the body. It influences slowing down the aging process as well as the course of common diseases. The hospital diet should fulfill high nutrition standards and should be treated during the stay in hospital, as an integral part of therapeutic treatment. The aim of this study was the energetic and nutritional assessment of hospital diets, administered in a chosen hospital of the Lower Silesia area based on theoretical analysis of the decade menus. The computer program Dietician 2, designed in the Institute of Food and Nutrition in Warsaw was used for calculations. Easily digestible diet was analyzed. The energy values, contents of protein, fat, carbohydrates, fiber, cholesterol, fatty acids, mineral ingredients: Ca, Fe, vitamins: A, C, salt were calculated for forty hospital menus of four seasons. Data were compared with food recommendations. The caloric value and contents of protein, carbohydrates and fiber in menus met the obligatory standards. The research showed low contents of calcium, iron and vitamin C. High dietary content of fats, cholesterol and vitamin A was found. The findings did not show any differences in supply of energy and other nutritional ingredients. [ABSTRACT FROM AUTHOR]