Recently, mushrooms consumption has risen notably thanks to the proof of their capacity to improve the organism efficiency in the combat and prevention of several diseases. The particular nutritional properties of fruiting bodies of mushrooms are one of the reasons for their consumption, besides their texture and flavour for which they are considered a delicacy. In this paper data were collected from several scientific studies with the aim to characterize the chemical composition and content of bioactive compounds (moisture, ash, total carbohydrates, total sugars, crude fat, crude protein and energy) of five edible mushrooms species: Agaricus bisporus, Boletus edulis, Cantharellus cibarius, Pleurotus ostreatus, Lactarius piperatus.

This paper aims to analyze and compare the beverage alcohol choice among university students. The study was carried out on a total of 1069 students (men and women) from University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania. A general questionnaire assessed alcoholic beverage consumption, perception and preference. The main reasons associated with alcohol consumption (AC) were relaxation and socialization followed by taste and flavour. The most respondents are attracted by flavor and aroma of the favourite beverage. The participants in the study were not heavy social drinkers (only 1.7 % of participants consume alcohol every day). Beer and wine, were the alcoholic beverages ranked in the top of preferences. Our findings can provide information for educators and policymakers in Romania to implement target-orientated interventions against alcohol abuse at universities. The results of this study may also add evidence to university administrators and public health educators elsewhere dealing with students from Romania.