Wojciech Kolanowski

Wojciech Kolanowski
Medical University of Lublin · Department of Internal Medicine with the Division of Internal Nursing

Proffessor of Health Sciences

About

47
Publications
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Introduction

Publications

Publications (47)
Article
The aim of the study was to evaluate and compare the level of conformity with food safety requirements in cattle and pig slaughterhouses in the qualification procedure of beef and pork suppliers to a large-scale meat processing plant. Seventy-two slaughterhouses supplying beef and pork to the meat processing plant were audited. The audits were carr...
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(1) Background: A sedentary lifestyle and low physical activity (PA) increase the risk of hypertension in children. The aim of this study was to assess the impact of increased PA at school by elevation of the number of compulsory physical education (PE) lessons on arterial blood pressure in children during a two-year follow-up. (2) Methods: Childre...
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(1) Background: Children’s overweight and obesity are a growing public health problem. The aim of this study was to assess the influence of physical activity (PA) at school on body mass of children aged 10–12 during 2 years of observation. (2) Methods: Primary school children (n = 245, 48% girls and 52% boys) took part in the study. Children were d...
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The aim of this study was to assess the extent to which suppliers of spices, packaging, casings and intestines to a selected meat processing plant achieved the objectives of their food safety management systems, according to the results of audits conducted in the period 2007-2019. The results provide a new perspective on non-compliance by suppliers...
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Food safety is perceived differently by consumers in different countries. The objective of this study was to examine the experience of young adults regarding the safety of meals eaten outside the home in Poland and Turkey. Questionnaire surveys were conducted on a group of 400 young adults. The findings provided new insights into cross-cultural con...
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The aim of the study was to compare the eating out preferences of young adult consumers in Poland and Greece. Young adult consumers in Poland and Greece, living in the capitals of these countries, exhibited different behaviour when eating outside the home. A common feature in both countries was frequent eating out at the weekend. However, Poles mor...
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The aim of this study was to evaluate the body mass index (BMI), selected eating behaviour and physical fitness of children aged 10 years attending general education and sports classes in Siedlce. Subject children were 272 girls and boys mean aged 10.8-years attending general education (GC) and sports classes (SC). Survey questionnaires consisted o...
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The aim of this study was to assess the eating behaviour of homeless people who make use of emergency shelters or charitable food services and to compare them to the practices of people with a permanent residence. The research was carried out in Warsaw using a questionnaire consisting 50 questions among 600 participants aged 35–40; 300 of them were...
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Purpose The purpose of this study was to assess the nutritional behavior regarding the frequency of consumption of the main types of food by pregnant women attending antenatal classes in comparison to non-attendees. Design/methodology/approach A questionnaire survey was conducted in Poland among 200 women in the first pregnancy, 100 of whom were a...
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Background: The occurrence of overweight and obesity in childhood promote many diseases, causing complications both in childchood and in adulthood. Objective: The aim of study was to evaluate body mass index (BMI) of children aged 7-12 from primary schools in Siedlce (city in Poland) and determining the risk of obesity in this group. Material a...
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A woman’s diet during pregnancy can significantly affect her health, as well as her child’s future development and well-being. Unfortunately, many pregnant women do not follow the recommended nutritional guidelines. The reason could be that they have insufficient knowledge about nutritional best practice. Accordingly, the purpose of this study is t...
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The objective of the study was a comparative analysis of the experience and behaviour of young adults (aged 19–29) in Poland and Greece in situations where, when eating out, they had been served low quality meals i.e. low degree to which a set of meals characteristics fulfils consumers' requirements. Nearly 1/5 of the Greeks and none of Poles had b...
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Large quantities of apple pomace remain as waste material after apple juice production. The idea of the study assumed that, due to the large share of seeds, apple pomace could serve as a source of edible oil. The aim of the study was to assess the oil content and fatty acids composition of oil extracted from seeds separated from dried apple pomace,...
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The aim of this study was to assess the degree of conformity with food safety hygiene requirements in children's nurseries in Warsaw over a period of 11 years and to predict the expected time to achieve full conformity. The survey was carried out in 55 nurseries using a specially designed check list containing questions regarded GMP/GHP and HACCP d...
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The aim of this study was to assess street food vendors’ hygienic practices in four Asian and the EU countries according to the Codex code of practice general principles on food hygiene and other relevant documents and observations and to provide information that may clarify certain misconceptions on hygienic practices related to street food. The m...
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The aim of this study was to assess and compare the knowledge of Polish and Thai consumers regarding the causes of food poisoning and hygienic practices during the preparation of food at home. A questionnaire was prepared on the basis of Codex Alimentarius guidelines. It consisted of 15 questions related to consumers' knowledge of food poisoning ca...
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Purpose The purpose of this paper is to examine the effectiveness of the functioning of HACCP principles in certified and non-certified food businesses. Design/methodology/approach The data were collected by audits made in 40 food businesses of various food industry sectors. All food businesses were located in Poland where the HACCP system is obli...
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Purpose – The purpose of this paper is to assess hygiene practices during fish selling in retail stores. Design/methodology/approach – The data were collected by observations during inspections carried out in 100 randomly selected food retail stores, both independent and chain, selling fresh fish, fish products and other seafood. Stores were locat...
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The aim of this study was to elaborate and validate the risk analysis procedure of metallic foreign bodies’ occurrence in food. The enterprise selected for the study was a company processing dry foods. The procedure was based on Failure Mode and Effect Analysis. The implementation of the procedure allowed to find two production stages at risk of me...
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High consumption of meat was shown to be positively associated with increased risk of some types of cancer. Meat could be involved in carcinogenesis via carcinogenic substances related to cooking and processing, e.g. nitrate, heterocyclic amines, polycyclic aromatic hydrocarbons. The evaluation of exposure to carcinogens from the diet is estimated...
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Omega-3 polyunsaturated fatty acids, especially their long-chain form: eicosapentaenoic acid EPA and docosahexaenoic acid DHA have beneficial effects on animal and human health. Many studies indicate that the health promoting activity of these acids is to a large extent related to the regulation and resolving of the inflammatory process. Inflammati...
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Abstract N-Nitroso compounds (NOCs), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PHAs) are examples of carcinogenic substances, which are formed during cooking and processing of meat. Many researches suggest that high consumption of meat is positively associated with increased risk of some cancers. The majority of the research...
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The aim of this study was to examine omega-3 LC PUFA content and oxidative stability of fish oil dietary supplements available in Poland. Nineteen brands of fish body oil and fish liver oil capsules were purchased over the counter and analyzed. Oil content, fatty acid composition and peroxide value were determined. The label claims for EPA and DHA...
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The aim of this study was to estimate the rate of sale and intake level of dietary supplements containing fish oil among inhabitants of Warsaw. The survey was carried out during 25 months in the years 2004 to 2006 in 3 selected drugstores localized in the central areas of Warsaw. The amount of fish oil, level of omega-3 long-chain polyunsaturated f...
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The aim of this study was to evaluate the influence of fish oil powder addition on sensory quality and oxidative stability of Fisherman’s Friend type lozenges. Microencapsulated fish oil (MFO) was used for lozenge formulation. Sensory quality of the moderate and strong mint flavored lozenges was not significantly affected by fish oil powder additi...
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The aim of the study was to investigate the influence of microencapsulation by spray drying on fish oil sensory quality. Evaluated fish oil powders were coated with modified cellulose, skim milk powder and a mixture of fish gelatin and cornstarch. Samples were stored in the presence of air and under vacuum and then sensory evaluated. It was shown t...
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Our objective was to evaluate the influence of fish oil fortification on the sensory quality of selected dairy products. Yoghurts, fresh, soft and processed cheeses, butter and cream were fortified at different levels. Sensory quality was evaluated using a scaling method and the threshold values of the fortification levels were established. Fortifi...
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The aim of this work was to estimate the content and composition of n-3 long chain polyunsaturated fatty acids in selected gammarid species commonly occurring in fresh waters of Central and Western Europe. Five gammarid species were investigated, two native, one old invader consider as semi-native and two Ponto-Caspian species invading the area in...
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Omega-3 long-chain polyunsaturated fatty acids (LC PUFA) positively influence human health. Their main dietary source is fish, especially fish oil. Owing to low fish consumption in many Western countries the average intake of omega-3 LC PUFA is below the recommended level. This raises interest in diet supplementation and food enrichment with fish o...
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The aim of the study was to evaluate selected quality attributes of low-fat spread fortified with calcium complex isolated form cow milk. Calcium preparations added into foods may influence texture properties of product. In the study texture parameters of milk derived calcium complex enriched spreadable fat were measured using instrumental and sens...
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Each year the assortment of fish oil fortified foods increases. Fish oil is a rich source of long chain omega-3 polyunsaturated fatty acids (PUFA) which low intake results in less protection against many common diseases. According to recommendations the level of omega-3s in average diet should be increased. Consumption of foods fortified with fish...
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The aim of this study was to evaluate the influence of fish oil powder fortification on sensory quality of selected instant foods. Two kinds of fish oil powders were tested. Upper levels of addition of fish oil powders to various instant foods, which not significantly influenced sensory quality, were established. In the storage test milk-rice kid c...
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The aim of this study was to investigate the influence of spray drying on oxidative stability of dried microencapsulated fish oil (DMFO) coated with modified cellulose. DMFO samples were obtained by spray drying of prepared emulsions consisted of water solution of modified cellulose and fish oil. Appearance and size of particles were measured by el...
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Fish oil remains the main dietary source of long chain polyunsaturated fatty acids omega-3, which desirably impact on human health. Increase of omega-3 fatty acids intake is currently recommended. Results of many studies showed that consumption of food products enriched with fish oil offers the potential health benefits, especially in protection ag...
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The aim of the study was to evaluate the influence of sensory and texture properties of natural yoghurts on their overall sensory quality and acceptability. Samples were evaluated by consumers, and a parallel quantitative descriptive analysis (QDA) was carried out, including analysis of thickness and smoothness. Results were analysed by principal c...
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A Correction has been published for this article in Journal of the Science of Food and Agriculture 84(15):2142 (2004).The intake of omega-3 long-chain polyunsaturated fatty acids (PUFAs) in the typical Western diet is usually below the recommended level. Without radical changes of eating patterns the diet may be enhanced by enrichment of foods with...
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Fish oil is the richest dietary source of long-chain omega-3 polyunsaturated fatty acids (PUFA). Stabilisation of omega-3 PUFA against oxidation is an important task in food processing. The ability of modified celluloses to act as microencapsulating agents for fish oil was investigated. Fish oil microcapsules were produced by spray-drying of homoge...
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Polyunsaturated fatty acids of the omega-3 series, especially very long chain--eicosapenta- and docosahexaenoic acid (EPA, DHA)--exert a strongly desirable influence on health. However, their intake with the western-style diet is usually too low which favours development of many diseases (CVD, cancers, allergies, etc.). Nowadays elevation of EPA an...
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Polyunsaturated fatty acids omega-3, especially long chain forms--EPA, DHA, exert desirable influence on human health by decreasing risk of many life-style diseases. However intake of these is usually too low, that brings many unfavourable health effects. Increased consumption of omega-3 fatty acids (up than 200 mg/day) is now commonly recommended....
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Polyunsaturated fatty acids of omega-3 series (omega-3 or n-3 PUFA), especially long chain EPA and DHA, exert strong positive influence on human health. Intake of these fatty acids is however usually too low: that brings many unfavourable health effects to the whole populations. Therefore the increased consumption of omega-3 fatty acids is recommen...

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