ASSOCIATION BETWEEN EATING HABITS AND PHYSICAL ACTIVITY IN PRIMARY SCHOOL STUDENTS.

OBJECTIVE: The aim: The study aimed to assess the association between the physical activity level and eating habits of primary school students. PATIENTS AND METHODS: Material and methods: 139 children attending one of the Polish primary school or football school were included. The research tool was author's anonymous survey. RESULTS: Results: The high physical activity level was observed in 34.1% of boys and in 8.8% of girls. As the level of physical activity increased, the consumption of vegetables and fruits also increased. Whole grain bread, coarse-grained groats, whole grain pasta and brown rice were more popular among students with a high physical activity level. The greater the physical activity, the greater the amount of water drank by students. The consumption of sweets, fast food, and ready-made meals, such as frozen pizza or Chinese soup, decreased with increased physical activity. The choice of healthier substitutes for unhealthy snacks was declared by students with moderate or high physical activity level. There was no correlation between BMI and age and the physical activity level. Girls were less active than boys. CONCLUSION: Conclusions: More active physically children had better eating habits and were more aware of healthy eating principles than less active people.

ASSESSMENT OF ADULT EATING HABITS IN THE NUTRITIONAL PREVENTION OF STROKE.

OBJECTIVE: Introduction: Lifestyle modification, including changing eating habits, plays an essential role in the prevention of stroke. The aim: The study aimed to assess the nutritional prevention of cerebrovascular diseases in adult inhabitants of Poland. PATIENTS AND METHODS: Material and Methods: The study was conducted using the author's questionnaire among 145 women and 76 men, aged 18 - 30 (53.9%) and 50 - 70 (46.1%) years. RESULTS: Results: The following stroke risk factors were found in the examined group: overweight or obesity (46.6%), lack of regular physical activity (48%), smoking (33%), hypertension (22.1%), dyslipidemia (8.6%), diabetes (5.9%), and cardiac arrhythmias (6.3%). The younger subjects compared to older ones more often declared the daily consumption of whole-grain cereal products and vegetables, fish at least once a week, and they preferred vegetable oils. On the other hand, older subjects declared the consumption of sweets, sweet drinks, salt, and fast food less frequently than younger ones. Also, fruits were more often chosen by older people. Both groups declared similar moderate consumption of milk and dairy products with reduced fat content, lean meat, and alcohol. Only 38% of respondents considered their eating habits to be appropriate. CONCLUSION: Conclusions: The eating habits of examined adults only partially met the recommendations regarding the nutritional prevention of stroke. In some elements, younger people were more likely to follow appropriate dietary recommendations, while older people were more appropriate in others. The education regarding the principles of the nutritional prevention of cerebrovascular diseases is still necessary and should be age-appropriate.

The mediterranean diet in the prevention of cardiovascular and nervous system diseases - the assessment of nutritional knowledge.

OBJECTIVE: Introduction: Following a Mediterranean diet significantly reduces the risk of cardiovascular and neurodegenerative diseases. The aim of the study was to assess nutritional knowledge among adult residents of the Silesian Province on the Mediterranean diet in the prevention of cardiovascular and nervous system diseases. PATIENTS AND METHODS: Material and methods: The study was conducted using an anonymous self-made questionnaire. 190 adults from the Silesian Province participated in the study. RESULTS: Results: The respondents had a good or sufficient level of knowledge on the Mediterranean diet. Respondents as the benefits of using the Mediterranean diet more often indicated a reduction in the risk of cardiovascular diseases than prevention of nervous system diseases. CONCLUSION: Conclusions: The inhabitants of Silesian Province have a fairly good level of knowledge on the preventive use of the Mediterranean diet. Public knowledge on the prevention of cardiovascular diseases, as well as knowledge on the principles of the Mediterranean diet, and on the benefits of its use, can reduce the incidence of cardiovascular and nervous system diseases.