[Nutrition of men in Poland 1975-1984 (review and analysis of the literature)]. / Sposób zywienia mezczyzn w Polsce w latach 1975-1984 (przeglad i analiza prac).

The quality of nutrition of 22,249 men employed in Polish national economy was evaluated on the basis of own results and of literature data, obtained between years 1975-1984 in Poland. Energy content in the daily food ration (weighted mean) of the investigated men was 2879 kcal and was in agreement with the standard (lower level) recommended for men working moderately heavily. In the 14 publications considered, the mean value of energy content in the food ration fluctuated between 2495-3915 kcal/indiv. day. In the daily food ration (weighted mean), total protein content amounted to 93 g, with high participation of animal protein; it exceeded the recommended amount of protein. The amount of fat ingested daily by an average working man was 115 g, and exceeded the recommended fat intake by more than 20%. Evaluation of the daily food ration (weighted mean) from the standpoint of the groups of products showed that the daily intake of: a) meat, sausages and fish, 2) eggs and 3) fats, amounting to 292, 29.5 and 49 g, respectively, greatly exceeded that recommended by food standards, and accounted for 194, 177 and 141%, respectively, of the food allowance. In contrast, the mean daily intake of: 1) milk and its products, and 2) vegetables and fruits, was lowest, and accounted for 44 and 53%, respectively, of the food allowance.

[Nutrition of pregnant women working in large industrial plants]. / Zywienie kobiet ciezarnych zatrudnionych w duzych zakladach pracy.

In 1985 the dietary habits and daily food rations were analysed in 327 women in the first half, and 918 in the second half of pregnancy working, similarly as 921 non-pregnant healthy women, in 42 biggest Polish industrial plants as manual workers. The energy level (2623 kcal), total protein (75.3g) and the levels of the remaining nutrients in the daily food ration in women in the first half of pregnancy were either in agreement or higher (in the case of fats--108.5g) than the recommended ones, with the exception of calcium (669 mg) and percent of energy derived from protein (11.6%) which were lower. The mean daily food ration of women in the second half of pregnancy provided a sufficient amount of energy (2759 kcal), lower than recommended amount of total protein (79.9g), calcium (734 mg), and iron and vitamins B1, B2 and C. Pregnant women in relation to controls consumed significantly more energy daily (by 684 kcal in the first half--35%, and by 820 kcal--42% in the second half of pregnancy) and various nutrients, with the exception of vitamin C in the first half of pregnancy (p less than or equal to 0.05). In the second half of pregnancy the women took significantly more energy, total protein, animal protein, carbohydrates, calcium, iron and vitamin B1, B2 and C than in the first half (p less than or equal to 0.05). These differences were not statistically significant for the remaining nutrients. The study demonstrated that women in pregnancy took significantly different diets than non-pregnant women.

[Reduction dynamics of S-S bonds in wheat gluten]. / Reduktionsdynamik der S-S-Bindungen im Weizenkleber

The new method of S-S bond determination was elaborated. It was based on the reduction of S-S bonds using 2-mercaptoethanol/ME/, the separation of the excess of ME using the Sephadex column and the application of ELLMAN's reagent for the determination of reduced SH groups. Using this method much higher contents of total S-S bonds, as well as of intermolecular ones could be observed, than by using Na2SO3 as a reducing agent. During the experiments on the reductivity of intermolecular S-S bonds in all investigated samples of gluten under the action of ME initially the increase of SH groups and then some steady state period could be noticed, in which no increase occurred, followed by further reduction. This means, that the one more type of S-S bonds, more accessible for the reducing agent of all may exist. It is suggested, that it can be the quaternary S-S bonds joining together separate molecules to form complexes able to disperse. As the observed "plateau" representing those bonds occurs at different level of the reduction percent and at the different time, after the reduction have been started, does the amount and strength of those bonds not influence the gluten quality.