Nutrition knowledge among women attending fitness classes in the

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HEALTH AND WELLNESS 1/2015
WELLNESS AND HEALTH
CHAPTER XIII
Wydział Zdrowia Publicznego w Bytomiu
Śląski Uniwersytet Medyczny w Katowicach
Katedra Neurochirurgii Dziecięcej i Medycyny Ratunkowej
Zakład Medycyny Ratunkowej, Bytom
School of Public Health in Bytom
Medical University of Silesia in Katowice
Emergency Medicine Department
of Child Neurosurgery and Emergency Medicine Clinic, Bytom
Katedra i Zakład Podstawowych Nauk Medycznych, Bytom
Department of Basic Medical Sciences, Bytom
1
Zakład Ekonomiki i Zarządzania w Ochronie Zdrowia, Bytom
Department of Health Care Economics and Managenent, Bytom
2
DARIUSZ MYRCIK, KAROLINA SOBCZYK2, JOANNA MAKARSKA,
MAGDALENA TRZEPIZUR, PATRYCJA DUDEK,
KAROLINA JĘDRYSZEK, DOROTA SIWOZAD,
KAROLINA JASIKOWSKA1, ARKADIUSZ NICZYPORUK,
TOMASZ STĘPIEŃ, BOGUSŁAW BUCKI, MAREK MANDERA
Nutrition knowledge among women attending
fitness classes in the city of Zabrze
Badanie wiedzy żywieniowej wśród kobiet uczestniczących
w zajęciach fitness na terenie miasta Zabrze
Key words: diet, nutrition, physical activity, fitness, sports
Słowa kluczowe: dieta, odżywianie, aktywność fizyczna, fitness, sport
Wellness and health
INTRODUCTION
According to the World Health Organization (WHO) our health is determined by
four factors: lifestyle, environment, genetics, and the level and availability of health
care. The eating habits are referred as learned behavior, realized on the need to provide
the body with essential nutrients that provide health balance. The eating habits have a
relationship between repeated stimuli and the particular type of consumer reaction,
that his behavior. The habit is an acquired ability, having the automatic nature of
which is learned by the former model and reinforced throughout life [2].
Foods are divided into groups, which constitute the main source of nutrients necessary for the proper compose daily food intake. These include: proteins, fats and
carbohydrates. Protein (from the Greek. Protos - first, the most important), is the main
building blocks' component of living organisms, both animal and vegetable. It occupies about 20% by weight of the human body, giving second place on the water. Fats
also called lipids (from the Greek. Liposome - fat) belong to a group of organic compounds of various construction, having a common feature of water-insolubility. In the
human organism are the solid component construction, play the role of genetic material, and is the principal solvent compounds, for example. Some vitamins. Carbohydrates, however, are the main source of energy for our body because it covers more
than half the daily requirement human nutrients.
For the consumer help in the identification of products in terms of nutritional value
is divided into 12 food groups. By combining into one group of products most similar
to each other, selection of appropriate foods is simpler for the consumer. The criteria
for the division is the origin of the products (such as vegetable and animal), the presence of nutrients and their nutritional value. This division is very detailed, because
of the enabling accurate characterization of food products:
Group 1. Cereal products
These are products that form the basis of nutrition of the population. These include
preparations of different cereals, for example. Wheat, barley, buckwheat, rye, oats,
maize and rice. In this group we also find species pasta and bread, which are the main
item in the nutrition of man. The main component of cereal carbohydrates are present
in the form of starch of 40-80%. Cereal products are a source of fiber affecting the
digestive tract. People who eat more fiber are less vulnerable to ischemic heart disease, myocardial infarction and atherosclerosis. This product group is a rich source of
B vitamins, vitamin E and minerals such as iron, magnesium, copper, zinc, phosphorus and potassium compounds.
Group 2. Milk and milk products
In this group product you will find many species of milk, differing fat content and
the way of thermal fusing. Fermented beverages such as yogurt, kefir, buttermilk,
cheeses, including cottage cheese and rennet, sheep cheese and processed. The most
important product of this group is a milk that has a high nutritional value, depending
on the fat content, and a good source of calcium. The milk we find a protein of high
biological value and easily digestible fat. The milk are vitamins B, A and D. Milk and
188
Dariusz Myrcik, Karolina Sobczyk, Joanna Makarska, Magdalena Trzepizur,
Patrycja Dudek, Karolina Jędryszek, Dorota Siwozad, Karolina Jasikowska,
Arkadiusz Niczyporuk, Tomasz Stępień, Bogusław Bucki, Marek Mandera
Nutrition knowledge among women attending fitness classes in the city of Zabrze
dairy products represent a major role in feeding children, adolescents, pregnant women, nursing women.
Group 3. Eggs
This is a very valuable group of food products due to the high protein content of
the standard composition of the amino acids. The egg yolk is easily digestible fat,
which has a high cholesterol content. The product area rich in important minerals for
the body and vitamins A, B1, B2 and niacin.
Group 4. Meat, sausages, poultry, fish
It is a group of products rich in protein of animal origin. Fat, which is located in
the meat has a low nutritional value. It is not recommended consumption of red meats
because of their atherogenic action. An important role in this group lean products
skinned under which accumulates a large amount of fat and salt-water fish that are
rich in essential for the body fatty acids from the omega-3 and iodine. In this group of
products among vitamins B1, B12, PP and iron.
Group 5. The butter and cream
Is a group of animal products, which supplies the human body a large amount of
fat and cholesterol. The easily digestible fats include butter, to be eaten raw as it has
a low decomposition temperature. While the cream include products with different fat
content, which is a determinant of its energy value.
Group 6. Other fats
This product group is divided into vegetable and animal. The latter is primarily
bacon, lard, fat and tallow. Characterized by a solid consistency at room temperature.
It is advisable to consume an excessive amount of fats of animal origin. Vegetable
fats, oils: sunflower, rapeseed, soybean, peanut, corn and olive. They are rich in monounsaturated and polyunsaturated fatty acids and a source of vitamin E. It is recommended to consume them raw no heat treatment, because they have a high decomposition. This group also includes the types of margarine hard or goblet, raw vegetable
oil and the use of different curing methods. We can distinguish two types of margarines: Hard margarine, containing a large amount of trans isomers and a goblet. These
products, like butter, have a low decomposition temperature and it is recommended
to consume them raw.
Group 7. The potatoes
A group of products containing about 20% starch, whereby the main source of
carbohydrates, vitamin C and potassium. Potatoes have been extracted to a separate
group, due to the large level of consumption by the public.
Group 8. Vegetables and fruits rich in vitamin C
To this group belong vegetables and fruits, which in its composition having from
20 to 170 mg vitamin C per 100g of product. Vegetables include. Broccoli, horseradish, Brussels sprouts, cauliflower, kohlrabi, cabbage, sauerkraut, red, Italian cabbage, peppers, leaf and root parsley, tomatoes and turnips. Fruits that can be found in
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Wellness and health
this group are: gooseberry, lemon, blackberry, grapefruit, kiwi, raspberries, oranges,
tangerines, currants, strawberries, strawberries, cranberries and rosehips.
Group 9. Vegetables and fruits rich in vitamin A - provitamin beta-carotene
It is a group of vegetables whose source is carotene, for example. Chard, squash,
endive, green peas, carrots, lettuce and tomatoes. We find it also in fruits such as
watermelon, banana, peach, melon and apricots.
Group 10. Other vegetables and fruits
That group includes fruits and vegetables, which contain a smaller amount of vitamins, minerals and organic acids. These products provide the human body B vitamins, vitamin K and folic acid. They have low protein content and a negligible amount
of fat. The daily supply recommended for daily consumption is ok.500g.
Group 11. Dry pulses
This group includes: peas, beans, soybeans, beans, lentils, which are a rich source
of protein, containing the appropriate composition of amino acids. Pulses are rich in
minerals such as iron, magnesium, phosphorus, calcium and potassium and vitamins
of influenza B. Products included in this group are hard to digest due to the high content of oligosaccharides.
Group 12. Sugar and sweets
That group includes various kinds of sugar, chocolate, fruit, bread, sweets and
biscuits. In these products is high in fat and sucrose, so they have a very high energy
value. It is recommended to limit consumption of sugar and confectionery products
because of the low content of vitamins and minerals [1].
The aim of this study was to assess the level of nutritional knowledge among women participating in fitness classes in Zabrze.
MATERIAL
The study was conducted from October to December 2014 among 186 women
participating in group classes in fitness clubs in the city of Zabrze.
METHOD
For the purposes of studies designed an original questionnaire consisting of 20
questions and specifications (Appendix 1). The questions have been designed according to the classification of food products to 12 food groups. For every right answer
you could get 1 point. The maximum number of points to get to 20, the minimum 0.
For the preparation of the database and the development of the final results were used
by MS Excel 2010.
RESULTS
In the group studied 101 people (54.3%) were women, which, on examination under 25 years. In the age group 25-34 years participated in the study included 61 pa190
tients (32.7%) and 24 women, aged between 35-44 years (12.9%). In terms of education in the study group was attended by 97 people (52.1%) with higher education, 57
people (30.6%) with secondary education and 32 people with basic education / training (17.2%). The subjects were 127 women (68.7%) who attend fitness classes for
more than half a year and practice from 1-2 times a week. 184 (98.92%) of women
surveyed lived in a city with a population of over 100,000 inhabitants.
In terms of body mass index (BMI) of more than half of the respondents (55.3%)
having normal weight. 76 women (40.8%) are overweight, and 7 women (3.7%) and
the degree of obesity. Body mass index study population are shown by Table I.
Tab. I. Body Mass Index (BMI) in the sample (n = 186)
18,5–24,99 25,0–29,99 30,0–34,99
n
%
n
%
n
%
The number of surveyed women 103 55,3 76 40,8 7
3,7
Body mass index (BMI)
Using the questionnaire asked respondents about the reason for attending fitness
classes. 140 women (75.2%) justified desire for an active life style fitness improvement, while 46 women (24.7%) perform exercises to lose excess weight.
As part of the study investigated the knowledge of women about the recommended
number of meals during the day. More than half of the study group - 114 patients
(61.2%) indicated that the correct number of meals per day is 4-5. According to 60
people (32.2%) of the appropriate number of meals is 3 daily and 12 patients (6.4%)
considered that there is a certain amount of consumption in terms of meals per day.
Detailed results are presented using figures 1.
Figure 1. Proper intake of meals throughout the day (n = 186)
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Wellness and health
Using the survey examined whether respondents know what is the healthiest type
of thermal treatment of prepared food. In the case of steaming 156 people (83.8%)
identified as the healthiest type. The maximum amount of salt intake during the day,
96 people (51.6%) found for 2g, while 5-6g marked the 43 patients (23.1%). Information represented by figures nr 2
.
Figure 2. The maximum amount of salt intake per day (n = 186)
In terms of age of the respondents highest number of points in 1422 (70.3%) received persons not exceeding 25 years of age. Group of people aged 25-34 received
822 points (67.3%), while those aged 35-44, 305 points (63.5%). Details are shown
by Table II and Figures 3.
Tab. II. The number of points in terms of age (n = 186)
The number
to 25
of obtained points
20
9
19
3
18
8
17
17
16
8
15
8
14
9
13
6
12
1
11
7
10
7
9
8
192
25-34
35-44
2
3
4
3
6
5
3
10
13
1
5
1
1
2
2
0
3
4
2
1
2
1
0
0
The number
to 25
of obtained points
8
3
7
5
6
1
5
0
4
1
3
0
2
0
1
0
0
0
25-34
35-44
1
0
4
0
0
0
0
0
0
1
0
0
3
1
0
0
0
1
Figure 3. The number of points in terms of age (n = 186)
In terms of education of the respondents surveyed highest number of points in
1940 (77.2%) received people with higher education. Group of people with secondary
education gained 728 points (67.4%), while those with primary education or vocational received 640 points (54.8%). Details are shown by Table III and Figures 4.
Tab. III. The number of points in terms of education (n = 186)
The number
of obained
points
20
19
18
17
16
high
middle
Elementary
/vocational
6
8
12
14
7
1
0
2
5
6
0
0
0
1
4
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Wellness and health
The number
of obained
points
15
14
13
12
11
10
9
8
7
6
5
4
3
2
1
0
high
middle
Elementary
/vocational
6
5
6
7
3
8
5
2
6
0
2
0
0
0
0
0
8
7
6
8
4
1
3
0
2
3
0
1
0
0
0
0
3
2
5
1
2
3
1
3
2
2
1
1
0
0
0
1
Figure 4. The number of points in terms of education of the respondents (n = 186)
194
DISCUSSION
At the turn of the last years there has been growing interest in health-oriented lifestyle. More and more people are eating accordance with the principles of healthy
eating, systematically expanding its expertise by means of mass media and specialist
literature.
Wardle et al., In their work made the research aimed to describe the relationship
between knowledge and consumption of fats, fruits and vegetables. The study group
was 1,040 randomly selected adults by postal questionnaire. According to the authors
studied nutrition knowledge has a big impact on healthy eating in everyday life. The
knowledge you turned out to be a partial mediator between socio-demographic barrier
nutrition among the people. It is important to organize health education campaigns
that establish objective the promotion of healthy eating society [5].
Assessment of knowledge about nutrition among fitness trainers took care of Kruseman et al., Through cross-sectional study in Geneva. Fitness clubs are becoming
more popular in the world. In Switzerland they are in the top ten most-selectable activity among residents. This has a significant impact on promoting a healthy lifestyle.
The majority of respondents, just to test our design goal of exercise is to improve the
physical fitness and weight loss. To meet the customers attending fitness clubs, many
of them have in their offer weight loss program developed. Instructors are supposed
to supervise clients and provide nutritional plans. Aim of the study authors was to
evaluate the nutrition knowledge employed 26 instructors in 19 sports centers. Results
were similar to the work of our authorship, suggesting better professional preparation
of staff, regarding the provision of nutritional advice. The problem is also lack of
specific standards for people working in health, wellness and fitness clubs in Switzerland. No formal training requirements for employees makes a lot of difficulties in
transferring knowledge to people exercise performance. Wrong dietary counseling
may become a limiting factor slimming exercise by the persons themselves and have
adverse health effects. Rapid weight loss can lead to loss of muscle tissue and a decrease in immunity. It is important to standardize training for employees whose goal
is to educate people on healthy lifestyles [3].
Medical staff plays a significant role in health promotion and patient education.
The study confirmed that adequate nutrition can reduce the risk of morbidity for many
diseases. Healthcare providers need to promote a healthy lifestyle, as the main source
of nutrition and dietary advice. The literature shows a low number of studies assessing
nutritional knowledge among doctors and nurses. Warber J.I. et al., conducted a study
of 250 people belonging to medical personnel through a questionnaire consisting of
57 items. The results indicate that the knowledge of the test groups is not sufficient to
nutrition education of patients. Implications of the study indicate the need for increased nutrition education of health care workers [4].
Florida, along with 45 other States wants to ban the dietary practices by people
who do not have in this area of education or appropriate training. The reason is regularly engaging trainers and gym fitness clubs in dietary advice. The aim of the work
Weissman et al., Was to test the knowledge of personal trainers in terms of nutritional
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Wellness and health
advice. Of 129 people surveyed, only one person had education on nutrition, and 118
people admitted that they offer their services to nutritional counseling. Most of the
respondents acknowledged the need for additional training and insufficient preparation for your business [6].
Appropriate development and functioning of the human body, we can provide by
following the principles of proper nutrition. Properly balanced diet from an early age
has a huge impact on the health of the adult population. Awareness consumed food
products, their composition, application, use and thermal treatment are key markers
of nutritional knowledge. Based on this information we try to choose certain products,
and is taking steps to refer to as eating habits. Eating behavior are complex activities,
whose task is to satisfy the basic needs of the people, by obtaining goods and services
according to individual preference system. These include deciding factors on how to
get food and consumer choice in terms of quality, time, and purpose.
Nutritional education among athletes is very important, because maximize efficiency. Research shows that there is a shortage of nutritional knowledge among athletic trainers. It is not certain that a better knowledge of nutrition knowledge will influence consumers to make appropriate decisions. The most important is, however,
aware of what we eat and what impact food has on our body. The increase in popularity healthy lifestyle has a significant impact on the promotion of public health by
raising the level of knowledge on nutritional topics. Demand for nutritional advice
becomes bigger and bigger, therefore, a group of specialists in the diet should increase
steadily his powers.
CONCLUSIONS
Women participating in fitness classes in the city of Zabrze showed an average
level of nutritional knowledge.
A higher level of nutritional knowledge in the study population showed younger
women.
Among the women surveyed greatest knowledge of nutrition knowledge characterized by the persons with higher education.
REFERENCES
1.
Ciborowska H., Rudnicka A.: Dietetyka. Żywienie zdrowego i chorego człowieka, Wyd. PZWL, Warszawa 2012.
2.
Gawęcki J., Roszkowski W.: Żywienie człowieka a zdrowie publiczne, Wyd.
PWN, Warszawa 2012.
3.
Kruseman M., Valérie M., Kayser B.: Knowledge about nutrition and weight loss
among fitness instructors: a cross-sectional study in Geneva, Switzerland, Schweizerische Zeitschrift fur Sportmedizin und Sporttraumatologie, 2008 Geneva.
4.
Warber JI., Warber JP., Simone KA.: Assessment of general nutrition knowledge of nurse practitioners in New England, J Am Diet Assoc. 2000
Mar;100(3):368-70.
196
5.
Wardle J., Parmenter K., Waller J.: Nutrition knowledge and food intake, Appetite, 2000 Jun, 34(3):269-75.
6.
Weissman J, Magnus M, Niyonsenga T, Sattlethight AR (2013) Sports Nutrition
Knowledge and Practices of Personal Trainers. J Community Med Health Educ
3:254. doi: 10.4172/2161-0711.1000254
ANNEX NR 1
Subject: Study of nutritional knowledge among women attending fitness classes
in the city of Siemianowice Slaskie.
Madam,
I am a student of Silesian Medical University and I would like to ask you to
fill out my questionnaire, which aims to investigate the nutritional knowledge of women attending fitness classes. The survey is anonymous and the results will be used
for scientific purposes. Please select only one answer.
Year of birth: ...............
Height: ..................
Body weight: .................
Education:
a) basic / professional
b) Medium
c) higher
Place of residence:
a) Settlement
b) City and 100 000 inhabitants
c) The City of above 100 000 inhabitants
1. At what time you attend fitness classes?
a) a month
b) for three months
c) for half a year
d) above
2. How often do you participate in fitness classes:
a) 5 times per week
b) 3-4 times per week
c) 1-2 times a week
d) irregularly
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Wellness and health
3. Why do you attend fitness classes?
a) for losing excess weight
b) to improve the conditio
c) to maintain social contacts
d) for a break from daily duties
4. What should be in your opinion the amount of meals during the day?
a) 1-2 meals
b) 3 meals
c) 4-5 meals
d) there is a certain amount of food should be consumed per day
5. What do you think should be the proper intervals between meals?
a) 1 hour
b) 2 hours
c) 3-4 hours
d) there is no specific time intervals between meals zjadanymi
6. What do you think should be the main source of fluids in your diet?
a) Water
b) Green tea
c) The type of soft drinks Coca-Cola
d) juices
7. Which type of heat treatment in your opinion is the healthiest?
a) frying fat
b) Frying without fat
c) Steaming
d) Cooking in water
8. Which dinnerware in your opinion is set correctly formulated?
a) Vegetable soup, potatoes, meatballs in tomato sauce, cabbage salad
with protein, strawberry compote
b) Tomato soup, fries, pork chop, mineral water
c) Vegetable soup, chicken breast, salad mix with tomato and cucumber, cherry
compote
d) Buckwheat, fricassee with turkey, broccoli, tea
9.
198
How much salt in your opinion you can eat during the day?
a) 2g
b) 5-6g
c) 10g
d) 15-20g
10. What in your opinion contains the most fiber?
a) The roll kaiser roll
b) The multigrain roll
c) bran
d) The white rice
11. What are in your opinion the best source of calcium in the diet?
a) The cottage cheese
b) Cheeses
c) Milk
d) kefir
12. Which egg's part in your opinion contain more protein?
a) Protein
b) yolk
13. Which the product in your opinion contains the highest amount of fat?
a) The chicken breast
b) The pork ham
c) The goose
d) sirloin
14. Which fish in your opinion contains the most omega-3?
a) The salmon, tuna
b) carp
c) The smoked cod
d) The fresh cod
15. Which the product in your opinion contains the highest amount of cholesterol?
a) Butter
b) cream 18%
c) olive oil
d) margarine
16. Which vitamin in your opinion is most abundant in potatoes?
a) Vitamin D
b) Vitamin
c) Vitamin B1
d) Vitamin B12
17. Which vegetable in your opinion contains the highest amount of vitamin C?
a) The butterhead lettuce
b) cucumber
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Wellness and health
c) carrot
d) parsley leaves
18. Which fruits in your opinion contain the highest amount of vitamin C?
a) Apple
b) lemon
c) blackcurrant
d) The banana
19. Which product in your opinion contains the highest amount of protein?
a) peas
b) soybeans
c) bean
d) lentils
20. Which product in your opinion contains the highest amount of sugar?
a) honey
b) The banana
c) cake with cream
d) The chocolate with nuts
ABSTRACT
Appropriate development and functioning of the human body, we can provide by following the principles of proper nutrition. The aim of this study was to assess the level of
nutritional knowledge among women participating in fitness classes in Zabrze. The study
was conducted in 2014 among 186 women participating in fitness classes in the city of
Zabrze. Women showed an average level of nutritional knowledge. A higher level of nutritional knowledge in the study population showed younger women. Among the women
surveyed greatest knowledge of nutrition knowledge characterized by the persons with
higher education. The increase in popularity healthy lifestyle has a significant impact on
the promotion of public health by raising the level of knowledge on nutritional topics.
STRESZCZENIE
Odpowiedni rozwój oraz funkcjonowanie organizmu człowieka możemy zapewnić poprzez przestrzeganie zasad prawidłowego żywienia. Celem pracy jest próba oceny poziomu wiedzy żywieniowej wśród kobiet biorących udział w zajęciach fitness w Zabrzu.
Badania zostały przeprowadzone w 2014 roku wśród 186 kobiet biorących udział w zajęciach fitness na terenie miasta Zabrze. Kobiety wykazywały się średnim poziomem wiedzy żywieniowej. Wyższy poziom wiedzy żywieniowej w badanej populacji kobiet wykazywały osoby młodsze. Wśród przebadanych kobiet największą znajomością wiedzy żywieniowej odznaczały się osoby posiadające wykształcenie wyższe. Wzrost popularności
prozdrowotnego stylu życia ma istotny wpływ na promocję zdrowia społeczeństwa poprzez podniesienie poziomu wiedzy na tematy żywieniowe.
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Nutrition knowledge among women attending fitness classes in the

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