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The research embraced 9339 people aged 13-75, living in the 6 macro-regions of Poland. The preferences and the consumption frequency for the chosen products and their groups and the choice importance of factors influencing the food choice were evaluated. On the basis of the factor analysis (the main components method) and the cluster analysis (the k-means method) the characteristic profiles describing...
The aim of this study was to analyse fish preferences depending on their nutrients in the aspect of arteriosclerosis. The research was carried out on 1135 people (695 women and 440 men) aged 20-65. The preferences of 16 fish were evaluated according to a five-degree scale. Four subgroups were selected taking into consideration high and low content of: eicosapentaenoic acid (EPA) and/or docosahexaenoic...
The preferences for spreads and both frying and baking fats were investigated among 545 female students of Universities at Gdynia, Olsztyn, Cracow and Poznań. Preferences were expressed as the percentage of subjects indicating a particular food. The significance of 14 choice factors was determined using a 3-point scale. Butter, margarine and low-fat margarine were the most preferred spreads. Among...
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