The consumption of acidophylus drinks and yogurts in selected population of pupils in years 2004 and 2008

Habánová, Marta; Lorková, Marta; Kopčeková, Jana

doi:10.5219/26

Cited by 11 publications

(8 citation statements)

References 14 publications

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“…The consumption of milk and dairy products is associated with a reduced risk of mortality, independent of the main causes such as age, poor nutrition, poor health, education and socio-economic status (Bongard, 2012). They can be unquestionably considered as products that maintain the good health, as the prevention of certain diseases, as well as the support for their treatment (Habánová, 2010) -the beliefs about the health benefits of fermented milk products can be traced back to the early 1900s (Onge, 2000), when e.g. Metchinikofff (1908) wrote that milks fermented by lactic bacteria prevented intestinal putrefaction and helped in the maintenance of the forces of the body, or when Hepner tested the effects of yoghurt supplementation on plasma cholesterol concentrations in human beings (1979).…”

Section: Introductionmentioning

confidence: 99%

Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market

Košičiarová¹,

Nagyová²,

Holienčinová³

2017

Acta Univ. Agric. Silvic. Mendelianae Brun.

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Brunensis, 65(6): 1967Brunensis, 65(6): -1978 Milk and dairy products present an important source of essential nutrients which should be a part of human beings nutrition. While the recommended consumption of milk and dairy products is set at the level of 220 kg/person/year, the current studies show that Slovaks consume only 160 kg/person/year. One of the possibilities how to reverse this negative trend is to raise the Slovak consumers awareness of the positive impacts of yoghurts and fermented milk products on their health, as well as to made from them a so-called trendy food. The aim of the presented paper was to determine the consumer behaviour in the purchase of yoghurts and fermented milk products produced in Slovak Republic. As the research methods were used the methods of survey and structured questionnaire consisting of 16 closed and 1 opened question (total number of respondents was 1,131 randomly selected respondents from all regions of the Slovak Republic). For a deeper analysis of the obtained results, there were set out six assumptions and ten hypotheses, which were tested with the use of Pearson's chi-square test, Fisher's exact test, Cramer's contingency coefficient and Phi coefficient. The results of the presented paper show, that despite the fact that almost 77 % of respondents said that they prefer in their purchase yoghurts and fermented milk products produced in the Slovak Republic, only 26.4 % of respondents said that they prefer the local producers of these products; exactly 44 % of respondents said that they always look for the information about the content of fat in the yoghurt they buy; more than 33 % said that they buy yoghurts and fermented milk products marked with the Quality Label "Značka kvality SK"; more than 62 % of respondents said that they purchase yoghurts and fermented milk products produced by ecological farming exclusively and rather and exactly 60.1 % of respondents said they prefer the plastic packages of yoghurts and fermented milk products. Up to the question aimed at determining which flavour consumers actually miss on the market, we have to conclude that these flavours are mostly kiwi, muesli with cranberries, chocolate with mint, coconut and banana.

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Section: Introductionmentioning

confidence: 99%

Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market

Košičiarová¹,

Nagyová²,

Holienčinová³

2017

Acta Univ. Agric. Silvic. Mendelianae Brun.

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“…In the case of Europe, this share is even greater as the private label purchases in its individual countries increases year by year -actually, it has increased in 12 out of 19 European countries, and in 17 of them reached levels equal or greater than 30 % (PLMA, 2018). Milk and dairy products represent one of the most elemental foods for all age categories of the population because of its biological component (Michaelidou, 2008; Maitah and Smutka, 2012; Pereira, 2014), but also a valuable food that have a beneficial effect on consumer health (Habánová, 2010;Dudriková et al, 2017;Kubicová et al, 2019). We classify them as functional foods that provide the consumer with a range of beneficial substances for immunity and vitality in addition to satiety.…”

Section: Resultsmentioning

confidence: 99%

Consumer Preferences in the Content of Loyalty to the Yoghurt Brand

Košičiarová¹,

Kádeková²,

Holotová³

et al. 2020

AOL

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The aim of submitted paper was to analyze customer preferences in the context of loyalty to the brand of selected food products in the segment of yoghurts. In order to achieve the mentioned aim, we used methods of survey, structured questionnaire (sample of 693 randomly chosen respondents) and blind test (sample of 100 respondents testing the four yoghurts -2 yoghurts of traditional brands and 2 yoghurts of private labels). For a deeper analysis of the obtained results, totally four hypotheses were set out and tested by using the statistical methods of Contingency table chi-square test, Pearson´s chi-square test, Cramer's coefficient, Friedman test and Kolmogorov-Smirnov Test. The results of the survey proved that more than 30 % of respondents consume yoghurts on a daily basis, 30 % of respondents prefer to buy the yogurts of private labels, more than 64 % of respondents consider themselves as loyal consumers and based on the package, the tested sample of private label yoghurt (sample A) would be purchased by 56 % of respondents while the same sample of yoghurt (sample A) would be purchased for its taste just by 47 % of respondents.

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“…Age 14 years is the average maximum age for women experiencing first menstruation, where menstrual conditions are associated with changes in the hormones estrogen and progesterone which increase lipoprotein lipase activity and fat stores in the body. Adolescent girls have more fat around 22 -26% than men around 18 -23% (Brown, 2011;Habánová et al, 2010). This makes women easier to overweight than men, especially in stunted conditions (Kruger, Margetts and Vorster, 2004).…”

Section: Results and Discussion Subject Characteristicsmentioning

confidence: 99%

The correlation of intake phytate and tannin on serum transferrin receptor and hemoglobin in stunted overweight adolescents

Mani

Fatimah-Muis

Kartini

2019

Potr. S. J. F. Sci.

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Stunted overweight teenagers are at risk of having iron deficiency. Iron deficiency is caused by various factors including the high food absorption inhibitors of iron such as phytate and tannins. Phytate and tannin contain polyphenol compounds which have a strong ability to bind iron so that it inhibits iron absorption in the intestine. This study aims to analyze the correlation between phytate, tannin intake and serum transferrin receptor (sTfR) and hemoglobin in stunted overweight adolescents. The research method was a cross-sectional study of 64 stunted overweight adolescents selected by consecutive sampling in four high schools/vocational high schools in Banyumanik District, Semarang City. Phytate and tannin intake data using SQ-FFQ method. The serum transferrin receptor examination uses the ELISA method and the hemoglobin level uses the Cyanomethemoglobin method. The results of the study, most of the respondents had high phytate and tannin intake of 96.9% and 89.1%. Respondents with low serum transferrin receptor were 7.8% and low hemoglobin levels were 7.8%. There was no correlation between phytate intake with serum transferrin receptor or hemoglobin (p1 = 0.937 r1 = -0.010, p2 = 0.192 r2 = 0.165). Tannins were significantly correlated with serum transferrin receptor and hemoglobin (p1 = 0.005 r1 = 0.344, p2 = 0.002 r2 = -0.374). Based on multivariate analysis, tannin is a determinant of hemoglobin (R2 = 0.257). Conclusion is that tannin is positively correlated with serum transferrin receptor and hemoglobin in stunted overweight adolescents. Excessive tannin intake can cause deficiency in stunted overweight adolescents.

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The consumption of acidophylus drinks and yogurts in selected population of pupils in years 2004 and 2008

Cited by 11 publications

References 14 publications

Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market

Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market

Consumer Preferences in the Content of Loyalty to the Yoghurt Brand

The correlation of intake phytate and tannin on serum transferrin receptor and hemoglobin in stunted overweight adolescents

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