engleski

Dietary Health-Related Risk Factors for Women in the Polish and Croatian Population Based on the Nutritional Behaviors of Junior Health Professionals

In Poland and Croatia, similarly as for a number of European countries, anemia and osteoporosis are common diet-related diseases in women, while for both the proper nutritional behaviors and preventive education are crucial. However, for the proper nutritional education there are some barriers, including those associated with an educator, his own nutritional behaviors and beliefs. The aim of the study was to assess the dietary health risk factors for women in the Polish and Croatian population based on the nutritional behaviors of junior health professionals. The study was conducted in Polish (n = 70) and Croatian (n = 80) female students of the faculties associated with public health at the universities in capital cities. Their diets were assessed based on 3-day dietary records. Nutritional value and consumption of food products, as well as the dietary risk factors for anemia and osteoporosis, were compared. While assessing the risk factors for anemia, in the Polish group, the higher intake of iron and folate, as well as vitamin B12 per 1000 kcal, was observed ; and for folate, the higher frequency of inadequate intake was stated for Croatian women. While assessing the risk factors for osteoporosis, in the Polish group, compared with the Croatian, the higher intake of calcium per 1000 kcal was observed, but for vitamin D, there were no differences. Differences of the intake between the Polish and the Croatian group of junior health professionals may result in various dietary health risks for women. Based on the assessment of dietary intake, for anemia, compared to Polish women, a higher risk may be indicated for Croatian women, but for osteoporosis, similar risks may be indicated for Polish and Croatian women. Therefore, for public health, adequate nutritional education of junior health professionals is necessary.

diet ; nutrition ; intake ; public health ; health professionals ; dietary risk

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