Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries.

Background/objectives: The development of culinary tourism offers not only unique culinary travel experiences but also allows for the exploration of various aspects related to food. The main aim of this study was to assess the food preferences of a selected group of female consumers regarding world cuisine and to analyze the sensory quality of selected world cuisine products: ayran, rice noodles, tempeh, and chorizo.

Methods: Sensory evaluation of utility characteristics, including color, aroma, texture, appearance, and taste, was conducted using a five-point scale.

Consumer Preferences, Sensory Evaluation, and Color Analysis of Beetroot and Tomato Juices: Implications for Product Development and Marketing in Health-Promoting Beverages.

Background/objectives: This study explores the significance of beetroot and tomato juices, two prominent health-promoting foods known for their rich nutrient content and bioactive compounds. The growing consumer awareness of the link between diet and well-being emphasizes the need for food producers to align their products with health-conscious preferences. The aim of this research was to assess the composition, color, and sensory attributes-specifically color, taste, and odor-of various commercially available beetroot and tomato juices and to evaluate their acceptability among consumers.

Assessment of Eating Disorder Risk According to Sport Level, Sex, and Social Media Use among Polish Football Players: A Cross-Sectional Study.

Background/objectives: Eating disorders (EDs) pose a significant health issue affecting athletes, with risk factors varying by sport level, sex, and social media use. This study assesses the risk of EDs among professional and amateur football players, considering these factors, and compares findings with a control group of non-athletes.

Methods: The study involved 170 participants, including non-athletes as a control group, categorized by sex and sport level.

Dietary habits, nutritional knowledge, and nutritional status among cardiological patients, including those with obesity and diabetes.

Background: Cardiovascular disease is a leading cause of death worldwide. The increase in patients with obesity and diabetes raises the risk of cardiovascular diseases. Proper eating habits and adequate nutritional knowledge play a key role in preventing and treating these conditions.