Selected Determinants of Diet Health Quality among Female Athletes Practising Team Sports.

This study's aim was an analysis regarding selected determinants of diet health quality in a group of elite Polish female team sport players. Relationships were assessed between age, sport experience, personal resources and personality traits with regard to the Big Five model and the pro-Health (pHDI-10) and non-Healthy (nHDI-14) Diet Indices. This study was conducted among 181 women (median age-25 years; sport experience-7 years) with the use of the Beliefs and Eating Habits Questionnaire (KomPAN), Generalised Self-Efficacy Scale (GSES), Multidimensional Health Locus of Control Scale (MHLC-B) and NEO-PI-R personality inventory. Statistical analysis was carried out via the Wilcoxon signed-rank test, Kruskal-Wallis's ANOVA, Spearman's rank correlation coefficient and forward stepwise regression at a significance level of α = 0.05. Multivariate regression analysis indicated that the value of the pro-Health Diet Index (pHDI-10) was positively explained by professional experience and extraversion, while negatively by openness to experiences (12% of the pHDI-10 variance). In turn, a higher value of the non-Healthy Diet Index (nHDI-14) was associated with the discipline of basketball (2% of the nHDI-14 variance). In summary, the demonstrated diet health quality was low and the predictive significance of competitive experience as well as type of discipline and selected personality traits was exhibited for diet quality among female team sport players.

Level of body mass index, functional fitness, quality of life, and satisfaction with life among women aged 60+ years participating in an organised pro-health training programme.

Introduction: The aim of the study is to assess changes in body mass index (BMI), functional fitness, satisfaction with and quality of life among women 60+ years after participating in a 9-month organised health training programme. Material and methods: Research on a group of 74 women aged 60-83 years (M = 67.8; SD = 5.1) was conducted twice, at the beginning and after 9 months of the health training programme (90 minutes, twice a week). The following tools were used in the research: SECA model 764 device, Fullerton functional fitness test, the World Health Organization Quality of Life questionnaire, and the satisfaction with life scale. Calculations were performed using the Statistica 13.1 program, via Pearson's and Spearman's correlation coefficients as well as Student's t-test for dependent measurements and the Wilcoxon paired test. Interactive repeated measures analysis of variance was also used. The assumed level of significance was α = 0.05. Results: Comparing the results before and after implementing the health training programme, it was found that the average BMI value decreased (p < 0.001), while the functional fitness indicators, including the tests: 30-second chair stand (p < 0.001), 30-second arm curl (p < 0.001), back scratch (p = 0.001) and two-minute step-in-place (p = 0.002), increased. Between the first and second measurement, differences in quality of life profiles were also demonstrated, with 3 aspects of quality of life intensifying (somatic, psychological, and environmental), the psychological aspect increasing the most. Conclusions: The obtained results confirmed the positive impact of the 9-month health training programme on the BMI, functional fitness, and quality of life of women above the age of 60 years.

The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking Enzymes.

In this study, a developed wheat flour blend (F), consisting of a high content of non-starch polysaccharides, was fortified with cellulase (C) and a cellulase-xylanase complex (CX) and then processed via conventional and hybrid treatment methods. Dry heating (T), hydrothermal treatment (H) and extrusion processing (E) were applied without or with enzyme addition as hybrid treatments. Proximate composition and polysaccharide profiles selected techno-functional and structural properties of modified wheat flours, were analyzed. Conventional and hybrid treatments induced changes in polysaccharide fraction compositions (especially the arabinoxylans) and the rheology of modified flour. Dry heating caused an inconsiderable effect on flour composition but reduced its baking value, mainly by reducing the elasticity of the dough and worsening the strain hardening index, from 49.27% (F) to 44.83% (TF) and from 1.66 (F) to 1.48 (TF), respectively. The enzymes added improved the rheological properties and baking strength, enhancing the quality of gluten proteins. Hydrothermal enzyme-assisted treatment increased flour viscosity by 14-26% and improved the dough stability by 12-21%; however, the use of steam negatively affected the protein structure, weakening dough stretchiness and elasticity. Extrusion, especially enzyme-assisted, significantly increased the hydration properties by 55-67% but lowered dough stability, fat content and initial gelatinization temperature due to the changes in the starch, mostly induced by the hybrid enzymatic-extrusion treatment. The structure of extruded flours was different from that obtained for other treatments where the peak intensity at 20° was the highest, suggesting the presence of amorphous phases of amylose and lipids. The results can be helpful in the selection of processing conditions so as to obtain flour products with specific techno-functional properties.

In Vitro Digestion of Polyphenolic Compounds and the Antioxidant Activity of Acorn Flour and Pasta Enriched with Acorn Flour.

Acorn flour is a rich source of nutrients and is beneficial to human health due to, among other things, its low glycemic index and polyphenol content. In order to obtain more accurate data on the levels and activities of the substances tested after ingestion and digestion, it may be beneficial to use a simulated in vitro digestion method. Therefore, the objective of the present study was to elucidate the content of polyphenols, individual phenolic acids, flavonoids and antiradical properties of acorn flour and pasta enriched with acorn flour before and after simulated in vitro gastrointestinal digestion. The results indicate that the total polyphenol content (TPC), flavonoid content and radical scavenging activity exhibited an increasing trend following the initial digestion stage and a decreasing trend following the second stage. Nevertheless, the levels of phenolic acids demonstrated an increase in both digestion phases. The digestion processes of polyphenols in acorn flour differ significantly from those in pasta. In the case of pasta, total polyphenols, phenolic acids and flavonoids, as well as free radical scavenging properties, demonstrated a decreasing trend following each digestion stage.

Personality Determinants Related to the Use of Selective and Effective Dietary Supplements by Elite Polish Team Sport Athletes.

INTRODUCTION: The purpose of this research was to analyse relationships between personality traits and the use of selected dietary supplements among Polish athletes training in team sports. This subject matter has not been explored in prior research. MATERIAL AND METHODS: This research was carried out among a group of 213 athletes (men) in the 18-36 age range, with the implementation of a proprietary validated questionnaire for the use of dietary supplements and the NEO-PI-R inventory (Neuroticism-Extraversion-Openness Personality Inventory-Revised). Statistical analyses were performed with the Kruskal-Wallis and Mann-Whitney tests, assuming the following level of significance: α = 0.05. RESULTS: It was shown that athletes who periodically and regularly consumed isotonic drinks, as well as energy bars and gels, were characterised by a lower level of neuroticism than those who did not consume them. Athletes who periodically took multivitamin preparations were characterised by a lower level of extraversion and openness, and those periodically using multimineral preparations were characterised by a higher level of agreeableness than those who did not use these agents. Athletes not taking creatine were characterised by the lowest level of conscientiousness among the study participants. The use of protein nutrients, probiotics and caffeine was not associated with any personality traits in the athletes. CONCLUSIONS: Further relationships of the Big Five personality traits were demonstrated with the use of effective dietary supplements by athletes; the most unambiguous correlations were described for neuroticism and conscientiousness in such a way that the use of isotonic drinks, as well as energy bars and gels, was connected with a low level of neuroticism, while the use of creatine was connected with high conscientiousness.

Sense of generalised self-efficacy and body mass index, diet health quality and pro-health behaviours of nursing students and active professional nurses.

BACKGROUND: Personal resources are one of the determinants of lifestyle and health. The aim of the research was to analyze the relationship between sense of generalized self-efficacy, and body mass index (BMI), diet health quality and health behaviors of female nursing students and active professional nurses. The analyzed variables in the group of students and nurses were also compared. MATERIAL AND METHODS: The study was conducted among a group of 269 women (174 students and 95 nurses working at hospitals), using: the Beliefs and Eating Habits Questionnaire (KomPAN), Juczynski's Health Behavior Inventory (HBI) and the Generalized Self-Efficacy Scale (GSES). The BMI was assessed on the basis of anthropometric measurements. Statistical calculations were performed using analysis of variance, the Student's t-test, multivariable regression analysis and Pearson's correlation as well as moderation analysis, with the adopted level of statistical significance at α = 0.05. RESULTS: Professionally active nurses achieved higher BMI levels (25.95 vs. 22.31 kg/m2, p < 0.001) and a higher non-healthy diet index - nHDI-14 (17.04 vs. 15.00, p = 0.038) than students. It was shown that with the increase in generalized self-efficacy (GSE), diet health quality and the level of positive mental attitude, proper eating habits and the overall index of health behaviors increased. The BMI increased with the rise in the non-healthy diet index and with the decline in health behaviors (individual categories and the overall index). It was not found that the group (students vs. working nurses) was a moderator of the relationships between health behaviors and indicators of diet health quality with GSE of the studied nurses (p > 0.05). CONCLUSIONS: Nurses with a higher sense of self-efficacy declared a higher diet health quality and healthier behaviors, and their BMI was related to diet quality and health behaviors. Med Pr Work Health Saf. 2023;74(4):251-61.

Fresh Chokeberry (Aronia melanocarpa) Fruits as Valuable Additive in Extruded Snack Pellets: Selected Nutritional and Physiochemical Properties.

In this paper, the nutritional value and (selected) physiochemical properties of extruded snack pellets enriched with fresh chokeberry (Aronia melanocarpa) fruits were analyzed from the perspective of being a new product for the functional food sector. The purpose of this study was to determine the effect of the addition of fresh chokeberry and variation in content and screw speed on extruded snack pellet basic compositions, fatty acid profiles, antioxidant activity, as well as water absorption and solubility indexes, fat absorption and color profiles. The obtained results revealed a significant increase in antioxidant activity for all samples (above 90% of free radical scavenging) in comparison to potato-based control samples (just over 20% of free radical scavenging). The total phenolic content assay revealed the most valuable results for samples enriched with 30% chokeberry, while Ultra Performance Liquid Chromatography (UPLC) analysis allowed the determination of the most important phenolic acids. Of interest, chokeberry addition decreased the fat absorption index (FAI) after expansion by frying. Moreover, the highest values of crude protein and crude ash were observed in snack pellets supplemented by the application of 30% chokeberry. In such samples, the crude protein content was at the level of 4.75-4.87 g 100 g-1 and crude ash content at 4.88-5.07 g 100 g-1. Moreover, saturated fatty acids (SFA) content was lower in snack pellets with chokeberry addition, and increasing the amount of chokeberry additive from 10% to 30% in extruded snack pellet recipes resulted in more than double an increase in polyunsaturated fatty acids (PUFA) proportion in the total fatty acids.

Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions.

As new sources of proteins, edible insects may be excellent additives in a new generation of environmentally friendly food products that are nutritionally valuable, safe, sustainable, and are needed in today's world. The aim of this study was to determine the effect of the application of cricket flour on extruded wheat-corn-based snack pellets' basic composition, fatty acids profile, nutritional value, antioxidant activity and selected physicochemical properties. Results showed that the application of cricket flour had a significant impact on the composition and properties of snack pellets based on wheat-corn blends. In newly developed products, the enhanced level of protein and almost triple increase in crude fiber was found as an insect flour supplementation reached 30% level in the recipe. The level of cricket flour and the applied processing conditions (various moisture contents and screw speeds) significantly affect the water absorption and water solubility index and texture and color profile. Results revealed that cricket flour application significantly increased the total polyphenols content in the assessed samples in comparison to plain wheat-corn bases. Antioxidant activity was also noted to be elevated with increasing cricket flour content. These new types of snack pellets with cricket flour addition may be interesting products with high nutritional value and pro-health properties.

Body mass index, functional fitness and nutritional behaviours of senior women from the Kraków population.

Background: Body Mass Index (BMI) is dependent on, among others, diet and level of physical activity. Seniors are more prone to nutritional disorders than other population groups. Objective: The aim of the study was to analyse the relationship between BMI and nutritional behaviours as well as the functional fitness level of senior women. Materials and methods: The research was carried out among a group of 120 women aged 60-84, using the TANITA SC-330ST body composition analyser, the HOLTAIN anthropometer, the Fullerton Functional Fitness Test and the authordesigned nutritional behaviour questionnaire for seniors. Statistical analyses were conducted using the IBM SPSS 21 statistical package, applying the Kruskal-Wallis ANOVA tests with comparisons of z tests at the significance level p<0.05. Results: In terms of the relationship between BMI and functional fitness indices, it was shown that women with normal weight obtained higher results for the lower body (p=0.043) and upper body agility tests than obese women (p<0.001). Females with normal BMI also obtained higher results in the endurance test than the overweight women (p=0.038). In terms of the correlation between BMI and nutritional behaviours, it was demonstrated that women with a healthy body mass more often ate varied, low-volume meals than those overweight (p=0.026). Women with correct weight ate fish, eggs and lean meat more often than obese women (p=0.036). Obese women consumed 3-5 portions of fruit and vegetables less frequently during the day than women with normal body mass (p=0.029) and those overweight (p=0.015). Obese women were less likely to eat sea fish at least 1-2 times a week than overweight females (p=0.040) and those with normal BMI (p<0.001). At the same time, women with a normal BMI indicated a higher degree of performed daily physical activity than the overweight women (p=0.028) and those with obesity (p=0.030). Conclusions: Women with normal BMI presented more rational nutrition habits and higher functional fitness than overweight and obese senior women.

Personality Determinants of Exercise-Related Nutritional Behaviours among Polish Team Sport Athletes.

A proper diet increases the effectiveness of training and accelerates post-workout regeneration. One of the factors determining eating behaviour are personality traits, including those included in the Big Five model, i.e., neuroticism, extraversion, openness, agreeableness, and conscientiousness. The aim of this study was to analyse the personality determinants of peri-exercise nutritional behaviours among an elite group of Polish athletes practicing team sports. The study was conducted in a group of 213 athletes, using the author's validated questionnaire of exercise-related nutrition behaviours and the NEO-PI-R (Neuroticism Extraversion Openness-Personality Inventory-Revised). A statistical analysis was performed using Pearson's linear correlation and Spearman's rank correlation coefficients as well as a multiple regression analysis, assuming a significance level of α = 0.05. It has been shown that the level of the overall index regarding normal peri-exercise eating behaviours decreased with increasing neuroticism (r = -0.18) and agreeableness (r = -0.18). An analysis of the relationship between the personality traits (sub-scales) of the Big Five model demonstrated that the overall index of proper peri-exercise nutrition decreased with the intensification of three neuroticism traits, i.e., hostility/anger (R = -0.20), impulsiveness/immoderation (R = -0.18), and vulnerability to stress/learned helplessness (R = -0.19), and four traits of agreeableness, i.e., straightforwardness/morality (R = -0.17), compliance/cooperation (R = -0.19), modesty (R = -0.14), and tendermindedness/sympathy (R = -0.15) (p < 0.05). A multiple regression analysis exhibited that the full model consisting of all the analysed personality traits explained 99% of the variance concerning the level of the proper peri-exercise nutrition index. In conclusion, the index of proper nutrition under conditions of physical effort decreases along with the intensification of neuroticism and agreeableness among Polish athletes professionally practicing team sports.

A Functional Polymorphism in IL-1B Is Associated With Immune Reconstitution Inflammatory Syndrome of Chronic Disseminated Candidiasis.

We investigated single nucleotide polymorphisms (SNPs) possibly involved in immune reconstitution inflammatory syndrome of chronic disseminated candidiasis (IRIS-CDC) through a candidate gene approach and a prospective matched-control study. We found that an SNP located in interleukin-1B at rs1143627 was significantly associated with the risk of developing IRIS-CDC.

Satisfaction with Life and Nutritional Behaviour, Body Composition, and Functional Fitness of Women from the Kraków Population Participating in the "Healthy Active Senior" Programme.

Pro-health behaviours are related to a person's personal resources. The aim of the study was to assess the relationship between satisfaction with life (SWL), nutritional behaviours, somatic indices, and functional efficiency of senior women. The research was conducted among 120 women aged 60-84 (Me = 65) participating in the "Healthy Active Senior" project at the University of Physical Education in Kraków. The Satisfaction with Life Scale (SWLS) and the proprietary validated questionnaire of nutritional behaviour were used. Body composition was assessed using the method of bioelectrical impedance (TANITA SC-330ST analyser), while physical fitness was evaluated via the Senior Fitness test (Fullerton Functional Fitness Test). Correlations between the variables were measured by implementing Spearman's R signed-rank correlation coefficients (with p < 0.05). Positive correlations between SWL and selected nutrition behaviours have been demonstrated, including eating 5-6 meals (p < 0.001) and drinking at least 2 litres of fluids a day (p = 0.023), consuming cereal products daily, including whole-grains (p = 0.001), avoiding alcoholic beverages (p = 0.030), and applying vitamin D supplementation (p = 0.010). At the same time, negative correlations between SWL and limiting the consumption of red as well as processed meats (p = 0.002), animal fats (p = 0.046), and the preference for vegetable oils in one's diet (p = 0.023) were shown. Significant correlations between satisfaction with life and two indicators of functional fitness were also confirmed: negative-with the variable '2.44-m Get-Up and Go' (p = 0.003); and positive-with the '2-Minute Step in Place' test (p = 0.034). The relationships between SWL and somatic indices did not reach the level of statistical significance. Among the women participating in the "Healthy Active Senior" programme, correlations between SWL and rational nutritional behaviours, as well as indices of functional fitness, were found (mostly positive), while the trends in these areas were not fully unambiguous, suggesting the validity of conducting further research.

The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum (Sorghum bicolor (L.) Moench) and Sorghum-Enriched Pasta.

The phenol content of sorghum is a unique feature among all cereal grains; hence this fact merits the special attention of scientists. It should be remembered that before polyphenols can be used in the body, they are modified within the digestive tract. In order to obtain more accurate data on the level and activity of tested ingredients after ingestion and digestion in the in vivo digestive tract, in vitro simulated digestion may be used. Thus, the aim of this study was to determine the content of polyphenols, flavonoids, and individual phenolic acids, as well as the antiradical properties, of sorghum and sorghum-enriched pasta before and after in vitro simulated gastrointestinal digestion. We observed that the total content of polyphenols decreased after gastric digestion of sorghum, and slightly increased after duodenal digestion. Moreover, the flavonoid content decreased after the first stage of digestion, while antioxidant properties increased after the first stage of digestion and slightly decreased after the second stage. The digestion of polyphenolics in sorghum is completely different to that in pasta-both in varieties with, and without, the addition of sorghum. For pasta, the content of total polyphenols and flavonoids, and free radical scavenging properties, decrease after each stage of digestion.

The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets.

The purpose of this study was to determine the effect of the addition of fresh kale and processing conditions on extruded pellet antioxidant activity and selected physicochemical properties. The results of the applied DPPH, FRAP, and TPC methods indicated that, for both 60 and 100 rpm screw speeds, snack pellet antioxidant activity and phenolic content were strongly linked to the fresh kale content, and these properties increased with the addition of this plant. The amount of fresh kale and the applied processing variables (extruder screw speed and the moisture content of the raw material blends) were also found to significantly affect the water absorption index, water solubility index, fat absorption index, fatty acid profile, and basic chemical composition of the obtained extrudates. The sample with the highest phenolic content (72.8 µg GAE/g d.w.), the most advantageous chemical composition (protein, ash, fat, carbohydrates, and fiber content), and high antioxidant properties was produced at a fresh kale content of 30%, a 36% moisture content, and a 100 rpm screw speed. The following phenolic acids were identified in this sample: protocatechuic, 4-OH-benzoic, vanillic, syringic, salicylic, caffeic, coumaric, ferulic, and sinapic. Sinapic acid was the prevailing phenolic acid.

Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods.

The aim of this work was to evaluate the structure of novel potato-based snack foods supplemented with various levels of fresh carrot pulp by using X-ray micro-computed tomography, texture profile, and sensory analysis. Three different methods of extruded snack pellets expansion were used to obtain ready-to-eat crisps: deep-fat frying, microwave, and hot-air toasting. The obtained results revealed that the pellets expansion method affected the porosity, size of pores and wall thickness, texture properties, and notes of sensory analyses of the obtained crisps. Deep-fat frying had a similar influence to microwave heating on ready-to-eat crisps properties, and both methods were significantly different in comparison to hot-air toasting. Crisps based on snack pellets supplemented with the addition of fresh carrot pulp in the amount of 10 to 30% expansion through hot-air heating showed unsatisfactory expansion and texture, but it is highly advisable to use deep-fat frying and microwave heating to achieve attractive potato-carrot crisps.

Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems.

Micronization is an emerging technology used in food production, in which the size of particles is reduced to microns in the processing of plant raw materials and by-products, thus making it an interesting research topic. Spinach stems are by-products of spinach leaf processing, but there is little information regarding their processing and possible reuse. In this study, wet and dry ball mill micronization, in combination with freeze drying, was used to process spinach stems and leaves to obtain functional powders. The color and particle size of the micronized spinach leaf and stem powders were evaluated. The antioxidant activity (AA) of the powders and phenolic compounds present in them were determined using GC-MS analysis. The results obtained showed that the dry micronization of leaves and stems resulted in smoother and brighter powders than wet micronization. Significantly smaller particle sizes were achieved using the dry micronization of the leaves and stems (Dv50 = 19.5 and 10.1 µm, respectively) rather than wet micronization (Dv50 = 84.6 and 112.5 µm, respectively). More phenolic compounds, such as o-coumaric acid and gallic acid, were extracted from the dry-micronized powders. The dry micronization of the stems significantly increased the total phenolic content, and the AA of these powders was also increased. These findings demonstrate that spinach leaves and stems subjected to dry micronization can be valuable functional components of food.

Personality Determinants of Diet Health Quality among an Elite Group of Polish Team Athletes.

The aim of the study was to analyse personality determinants of diet health quality among of an elite group of Polish team athletes. The correlations between personality traits of the big five model and the indices of diet health quality (the pro-healthy diet index, pHDI-10 and the non-healthy diet index, nHDI-14) were assessed. Research was carried out among 213 athletes (males), using the beliefs and eating habits questionnaire (Kom-PAN) and the neuroticism extraversion openness personality inventory-revised (NEO-PI-R). Statistical analysis was performed with the use of Pearson's linear and Spearman's signed rank correlation coefficients as well as multiple regression, assuming the significance level of α = 0.05. It has been shown that the pro-healthy diet index (pHDI-10) decreased with increasing Neuroticism, while an increase was noted along with increasing Extraversion. In the case of the non-healthy diet index (nHDI-14) a decrease along with a simultaneous increase in the level of Agreeableness (p < 0.05). Significant (but weak) correlations have been indicated between personality traits and diet health quality. The identified dependencies may be used to personalise the impact of dietary education among athletes.

Selected Physical and Spectroscopic Properties of TPS Moldings Enriched with Durum Wheat Bran.

The impact of the amount of durum wheat bran additive used on the selected structural, mechanical, and spectroscopic properties of thermoplastic starch moldings was examined in this study. Bran was added to corn starch from 10 to 60% by weight in the blends. Four temperature settings were used for the high-pressure injection: 120, 140, 160, and 180 °C. The highest value of elongation at break (8.53%) was observed for moldings containing 60% bran. Moreover, for these moldings, the tensile strength and flexural strength were lower (appropriately 3.43 MPa and 27.14 MPa). The highest deformation at break (1.56%) were obtained for samples with 60% bran and injection molded at 180 °C. We saw that higher bran content (50 and 60%) and a higher injection molding temperature (160 °C and 180 °C) significantly changed the color of the samples. The most significant changes in the FTIR spectra were observed at 3292 and 1644 cm-1 and in the region of 1460-1240 cm-1. Moreover, notable changes were observed in the intensity ratio of bands at 1015 and 955 cm-1. The changes observed correspond well with the amount of additive used and with the injection temperature applied; thus it may be considered as a marker of interactions affecting plasticization of the material obtained.

The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pasta.

Interest in foods enriched with natural ingredients containing bioactive compounds prompts scientists to undertake research to investigate them. This work aimed to evaluate the chemical composition, physical properties, texture, and sensory properties of semolina pasta enriched with 2.5-10% dried mushroom powder (Lion's Mane (L), Maitake (M), Reishi (R), and Enoki (E)). Supplementation with dried mushrooms increased the nutritional value of all the enriched pasta variants, mainly by increasing the content of ash, protein, and dietary fiber. Fortification with Lion's Mane (10%), Reishi (7.5% and 10%), and Enoki (10%) increased the cooking loss of the pasta. A decrease in L* (lightness) and b* (yellowness) was observed in the enriched pasta, with the exception of the cooked E and L samples. Hardness was increased in the Enoki-supplemented cooked pasta. Only the pasta with 7.5% and 10% Lion's Mane and Reishi mushrooms did not have acceptable sensory attributes. Based on the research, the recommended level of supplementation is 5% for Lion's Mane and Reishi, 7.5% for Enoki, and 10% for Maitake mushrooms.

Personality Determinants of Eating Behaviours among an Elite Group of Polish Athletes Training in Team Sports.

The nutritional behaviours of athletes are determined by environmental and individual factors. The aim of the research was to analyse the personality determinants of the eating behaviour among an elite group of Polish athletes training in team sports. The research was conducted among 213 athletes, using a proprietary validated nutritional behaviour questionnaire and the Neuroticism Extraversion Openness-Personality Inventory-Revised (NEO-PI-R Personality Inventory). Statistical analysis was performed with the use of Pearson's linear and Spearman's signed rank correlation coefficients, as well as multiple regression evaluation, assuming the significance level of α = 0.05. It was shown that the overall index of proper eating behaviour increased with increasing neuroticism (r = 0.132) and decreased with increasing openness to experience (r = -0.143). When assessing individual nutritional behaviours, it was indicated, among others, that with increasing neuroticism, athletes more often avoided energy drinks (R = 0.173), and with increasing extraversion, they more frequently consumed vegetables at least twice a day (R = 0.154). At the same time, the consumption of raw vegetables (R = -0.153), 2-3 portions of vegetables and fruit per day (R = -0.157) and the limitation of sweet and salty snacks (R = -0.152) decreased along with an increase in openness. On the other hand, with increasing conscientiousness, the regular consumption of meals (R = 0.186), dairy products (R = 0.143) and the reduction of sweet and salty snacks (R = 0.148) increased. The model built on the basis of the Big Five personality traits explained, to a very large extent (approx. 99%), variance concerning the general index of normal eating behaviour among athletes. The predictive significance of the personality traits presented in the Big Five model was demonstrated in relation to the quality of nutritional choices among Polish athletes competitively training in team sports, which may be used to personalise the dietary education of athletes.