The low content of iodine (I) and selenium (Se) forms available to plants in soil is one of the main causes of their insufficient transfer in the soil-plant-consumer system. Their deficiency occurs in food in the majority of human and farm animal populations around the world. Both elements are classified as beneficial elements. However, plant response to simultaneous fertilization with I and Se has not been investigated in depth. The study (conducted in 2012–2014) included soil fertilization of carrot cv. “Kazan F1” in the following combinations: (1) Control; (2) KI; (3) KIO3; (4) Na2SeO4; (5) Na2SeO3; (6) KI+Na2SeO4; (7) KIO3+Na2SeO4; (8) KI+Na2SeO3; (9) KIO3+Na2SeO3. I and Se were applied twice: before sowing and as top-dressing in a total dose of 5 kg I⋅ha-1 and 1 kg Se⋅ha-1. No negative effects of I and Se fertilization were noted with respect to carrot yield. Higher accumulation and the uptake by leaves and storage roots of I and Se were obtained after the application of KI than KIO3, as well as of Na2SeO4 than Na2SeO3, respectively. Transfer factor values for leaves and roots were about a dozen times higher for Se than for I. Selenomethionine content in carrot was higher after fertilization with Na2SeO4 than with Na2SeO3. However, it was the application of Na2SeO3, KI+Na2SeO3 and KIO3+Na2SeO3 that resulted in greater evenness within the years and a higher share of Se from selenomethionine in total Se in carrot plants. Consumption of 100 g f.w. of carrots fertilized with KI+Na2SeO3 and KIO3+Na2SeO3 can supply approximately or slightly exceed 100% of the Recommended Daily Allowance for I and Se. Moreover, the molar ratio of I and Se content in carrot fertilized with KI+Na2SeO3 and KIO3+Na2SeO3 was the best among the research plots.

Cruciferous vegetables are a valuable source of ingredients with health benefits. The most characteristic compounds of cruciferous vegetables with identified anticancer properties are glucosinolates. Young shoots and sprouts of red cabbage are becoming a popular fresh food rich in nutrients and bioactive compounds. The objective of this research was to determine, for the first time in a comprehensive approach, whether young shoots of red headed cabbage are a better source of selected nutrients and glucosinolates in the human diet in comparison to the vegetable at full maturity. The proximate composition (protein, fat, digestible carbohydrates, fiber), fatty acids profile, minerals (calcium, magnesium, potassium, sodium, iron, zinc, manganese, copper), as well as glucosinolates were examined. The red headed cabbage was characterized by a significantly larger amount of dry matter, and total and digestible carbohydrates in comparison to young shoots. The ready-to-eat young shoots, which are in the phase of intensive growth, are a better source of protein, selected minerals, and especially glucosinolates. The level of some nutrients can be enhanced and the intake of pro-healthy glucosinolates can be significantly increased by including young shoots of red cabbage into the diet.

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The aim of the study was to assess the reproducibility of a short-form, multicomponent dietary questionnaire (SF-FFQ4PolishChildren) in Polish children and adolescents. The study involved 437 children (6–10 years old) and 630 adolescents (11–15 years old) from rural and urban areas of Poland. The self-administered questionnaire was related to nutrition knowledge, dietary habits, active/sedentary lifestyle, self-reported weight and height, and socioeconomic data. The questionnaire was completed with a two-week interval—twice by parents for their children (test and retest for children), twice by adolescents themselves (adolescent’s test and retest) and once by adolescents’ parents (parent’s test). The strength of agreement measured using the kappa statistic was interpreted as follows: 0–0.20 slight, 0.21–0.40 fair, 0.41–0.60 moderate, 0.61–0.80 good, and 0.81–1.00 excellent. Regarding the frequency of consumption of food items and meals, kappa statistics were 0.46–0.81 (the lowest: fruit/mixed fruit and vegetable juices; the highest: Energy drinks) in test–retest for children, 0.30–0.54 (fruit/mixed fruit and vegetable juices; breakfast, respectively) in adolescent’s test–retest, 0.27–0.56 (the lowest: Sweets, fruit, dairy products; the highest: Breakfast) in adolescent’s test and parent’s test. Lower kappa statistics were found for more frequently consumed foods (juices, fruit, vegetables), higher kappa statistics were found for rarely consumed foods (energy drinks, fast food). Across study groups, kappa statistics for diet quality scores were 0.31–0.55 (pro-healthy diet index, pHDI) and 0.26–0.45 (non-healthy diet index, nHDI), for active/sedentary lifestyle items they were 0.31–0.72, for components of the Family Affluence Scale (FAS) they were 0.55–0.93, for BMI categories (based on self-reported weight and height) they were 0.64–0.67, for the nutrition knowledge (NK) of adolescents the kappa was 0.36, for the nutrition knowledge of children’s parents it was 0.62. The Spearman’s correlations for diet quality scores were 0.52–0.76 (pHDI) and 0.53–0.83 (nHDI), for screen time score they were 0.45–0.78, for physical activity score they were 0.51–0.77, for the FAS score they were 0.90–0.93, and for the NK score they were 0.68–0.80. The questionnaire can be recommended to evaluate dietary and lifestyle behaviors among children and adolescents.

According to the recommendations of the World Health Organization (WHO), due to the increased risk of cardiovascular disease, the daily consumption of table salt should be reduced. To avoid the health consequences of iodine deficiency, it is necessary to include alternative food sources of this trace element in the human diet. One of the most effective ways of improving nutrition is the biofortification of crops with minerals and vitamins. The purpose of this study was to determine the influence of iodine biofortification (potassium iodate/KIO3/, 5-iodosalicylic acid/5-ISA/and 3.5-diiodosalicylic acid/3.5-diISA/) on the chemical composition of lettuce (Lactuca sativa L. capitata) cv. ‘Melodion’. Plants were cultivated in a hydroponic system NFT (Nutrient Film Technique). We compared the effect of iodine fertilization on the basic chemical composition, fatty acid profile, macro- and micronutrients, content of sugars, nitrogenous compounds, chlorides, and iodine compounds. The results obtained in this research indicate that the application of iodine compounds has an influence on changes of concentration of iodine and other compounds in the treated samples. In lettuce, the main fatty acid was linolenic acid; however, fertilization with iodine did not affect the fatty acid profile in plants, except for concentrations of myristic and arachidic acids. We also found that iodine fortification has positive effects on concentrations of some micro- and micronutrients. Moreover, the application of 3.5-diISA decreased the concentration of nitrates as compared to control and other treatments. Therefore, it may be postulated that the production of lettuce fortified with iodosalicylates is worthy of consideration due to the fact that it may be a good source of iodine and other compounds in the human diet.