The main aim of this research is to investigate the relationship between the characteristic ways of overcoming the midlife crisis and the various ways of fatigue elimination. More precisely, to examine the correlation between denial by escape, denial by overcompensation, decompensation, and creative and successful coping with the crisis on the one hand and fatigue elimination with chemical stimulants, with psychological stimulation and with physical activity (PA) and active rest on the other, as well as the gender differences within these variables. The sample consisted of 300 middle-aged people, aged between 40 and 64, uniform by gender. The following instruments were used: A list of the respondents’ basic biodata, the Midlife Crisis Scale and an evaluation scale representing the basic techniques of fatigue elimination in participants from different categories specifically designed for the research. Since the score distribution on the tested variables statistically deviate from normal distribution, non-parametric techniques were used. Pearson's correlation coefficient was applied for determining the connection between variables and the Mann Whitney U test for testing the difference between the groups of participants. The obtained results show that there is a statistically significant correlation between adequate PA, as a way of fatigue elimination, and the creative and successful coping with the crisis, as well as a moderate connection between different types of passive rest and decompensation, especially in women. It can be concluded that moderate, well-prescribed, and age-appropriate PA, as an important form of active rest, is connected with the most optimal way of coping with a midlife crisis.

Background/Aim. There are data on an increased stress level in primary health care workers. The aim of this paper was to investigate the state of stress among employees in the field of primary health care in order to identify the factors that most affect stress and groups that are particularly susceptible to stress. Methods. The study was conducted using a sample of 95 health care workers in the field of primary health care. Data were collected through an anonymous survey consisting of two parts. The first part of the survey included questions related to the characteristics of the workplace and professional and socio-demographic characteristics of the employees. The second part of the survey was based on the Behavioral Health Concepts (BHC) stress test, which is used to estimate the adaptation to stress across four dimensions: overall assessment, quality of life assessment, symptomatology, and level of functioning. Results. Although the total number of respondents fell under the group of moderate stress (mean = 3.97), using descriptive statistical analysis, it was discovered that, 4.2% of the respondents had an increased level of stress. The variance analysis demonstrated that there were statistically significant differences (p < 0.00) between the effects of educational variables (F = 11.68), workplace (F = 14.07) and work time (F = 9.16) on overall stress. Significant interaction between variables workplace and work time was also found [F (2.72) = 3.22; p < 0.046]. Conclusion. Primary health care employees have an increased level of stress, which depends on both the working conditions and the personal characteristics of the employees.

Athiology of some health disorders and diseases, such as obesity, cardio vascular diseases, diabetes and malignant diseases, can be linked to unbalanced diet started from the earliest days of life. For that reasons, it is very important to adopt proper diet patterns from the earliest days of life. There are few factors infl uencing choice of food. Food fl avoure is one among them. Understanding mechanisms, which later make infl uence how to accept or reject some food in children, in intrauterine development phase, and after birth period, is of vital signifi cance when we create healthy habbits for children and adult diets. FACTORS THAT INFLUENCE CHOICE OF FOODResearch actually shows tendency to specifi c type of food, more acurate fl avour of food what can be congenital or acquired. It is concluded that tendency for sweet fl avour, just like repulse toward bitter and sour fl avour, exists from the child birth. However, particular tendencies or repulse against some type of food fl avour, are cosequences of experience from the earliest age in the life, and later develops additionaly as cosequences of different attitudes, convictions and expectations (Павлићевић and all., 2014). We can not make infl uence on acquired tendency, in a way to create healthy habbits in children diet. However, acquired tendency to some food is something that parents can make infl uence in a way to create healthy habbits in childrens, and in some point of view it is parent duty.Key impuls for food consumption is hunger, but type of food we choose, is not defi ned exclusively by physiological or nutritive requirements. Some of the factors for food selection in our diet are:• biological factors (hunger, appetite, fl avour), • economical factors (price, availability), • physical factors (art of cooking, time for food preparation), • social factors (culture, tradition, family, age, society),