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New organophilic montmorillonites with oligomers of lactic acid and other compounds such as citric acid, stearic acid, maleic anhydride, pentaerythritol and ε-caprolactone were synthesized. They were characterized by Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD), Thermogravimetric Analysis (TGA), Scanning Electron Microscopy (SEM), elemental analysis and swelling capacity in water. In all tested composites, an increase in the montmorillonite interlayer distance resulting from intercalation of the modifying substance in the montmorillonite was found by means of XRD. Elemental analysis and FTIR showed that all of the tested samples contained an organic segment in the montmorillonite structure. TGA studies revealed that composites modified with lactic acid oligomers, stearic acid or ε-caprolactone had the highest thermal stability. They also exhibited the lowest swelling capacity which was 2–3 times lower than that for unmodified sodium montmorillonite. Some preliminary studies on the mechanical properties of PLA/modified montmorillonite are also presented and discussed.

The aim of the study was to assess selected nutritional behaviors and the level of physical activity of high school students in the West Pomeranian Voivodship. The research included questionnaires regarding the consumption of breakfast, detailing school days and weekends, the amount of vegetables, fruit, sweets and sugary drinks consumed, as well as questions about physical activity during school and extracurricular classes, intensity of exercises and participation of parents in joint sport. Anthropometric measurements were performed including: body weight, height, BMI, fat mass, lean mass, muscle mass. Body composition analysis was based on the bio-electrical impedance analysis (BIA). There were many irregularities in the way students were eating: lack of breakfast, too little consumption of vegetables and fruits and frequent consumption of sweets and sugary drinks. Physical activity in the majority of students was at a correct level. Despite the nutritional mistakes made, the average BMI of the tested students was correct.