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The pandemic forced a change in the teaching of descriptive geometry, a basic subject of many engineering fields. To conduct classes during COVID-19, the following resources were used: the ELF platform, MS Teams, SketchUp, AutoCAD, email. It was decided to prepare the electronic textbook along with geometric problems to be solved, supplemented by on-line consultations with students. Despite difficulties (technological, psychological), the results obtained by students during the pandemic were very good. Although the average grade during distance learning was higher than in the case of traditional education, students reported a clear need for direct contact with the teacher.

The therapeutic potential of broccoli has been highlighted by its function in the prevention of cancer, diabetes and other diseases. As a result, there is a great deal of interest in creating innovative functional foods supplemented with broccoli. In the extrusion-cooking process, raw materials based on potato mixes with the addition of fresh broccoli (Brassica oleracea L. var italica, Brassicaceae) were used to create new generation extruded snack pellets. A prototype single screw extruder-cooker with L/D=20 was utilized, and various processing conditions (screw speed 60 and 100 rpm, as well as either 32 and 36% levels of initial moisture content) were applied. Mixtures of 10% and 30% fresh broccoli contents were investigated. The final snack pellets obtained under such processing conditions were determined for their antioxidant potential, polyphenols, proximate composition and fatty acids profile. We found that in the presence of fresh broccoli in blends, higher screw speed and higher moisture content allowed obtaining (in most samples) a higher polyphenal content in the resulting pellets. Over all, the antioxidant potential of snack pellets increased with the addition of fresh broccoli. Pellets with 30% addition of the broccoli processed at screw speed 100 rpm at moisture content of 32% displayed the highest total polyphenols content and highest antioxidant activity. Moreover, such samples demonstrated notable increase in the content of total protein, crude ash, as well as MUFA and PUFA in the total amount of fatty acids.

This study's aim was an analysis regarding selected determinants of diet health quality in a group of elite Polish female team sport players. Relationships were assessed between age, sport experience, personal resources and personality traits with regard to the Big Five model and the pro-Health (pHDI-10) and non-Healthy (nHDI-14) Diet Indices. This study was conducted among 181 women (median age—25 years; sport experience—7 years) with the use of the Beliefs and Eating Habits Questionnaire (KomPAN), Generalised Self-Efficacy Scale (GSES), Multidimensional Health Locus of Control Scale (MHLC-B) and NEO-PI-R personality inventory. Statistical analysis was carried out via the Wilcoxon signed-rank test, Kruskal–Wallis's ANOVA, Spearman's rank correlation coefficient and forward stepwise regression at a significance level of α = 0.05. Multivariate regression analysis indicated that the value of the pro-Health Diet Index (pHDI-10) was positively explained by professional experience and extraversion, while negatively by openness to experiences (12% of the pHDI-10 variance). In turn, a higher value of the non-Healthy Diet Index (nHDI-14) was associated with the discipline of basketball (2% of the nHDI-14 variance). In summary, the demonstrated diet health quality was low and the predictive significance of competitive experience as well as type of discipline and selected personality traits was exhibited for diet quality among female team sport players. [ABSTRACT FROM AUTHOR]

Introduction: The aim of the study is to assess changes in body mass index (BMI), functional fitness, satisfaction with and quality of life among women 60+ years after participating in a 9-month organised health training programme. Material and methods: Research on a group of 74 women aged 60-83 years (M = 67.8; SD = 5.1) was conducted twice, at the beginning and after 9 months of the health training programme (90 minutes, twice a week). The following tools were used in the research: SECA model 764 device, Fullerton functional fitness test, the World Health Organization Quality of Life questionnaire, and the satisfaction with life scale. Calculations were performed using the Statistica 13.1 program, via Pearson's and Spearman's correlation coefficients as well as Student's t-test for dependent measurements and the Wilcoxon paired test. Interactive repeated measures analysis of variance was also used. The assumed level of significance was α = 0.05. Results: Comparing the results before and after implementing the health training programme, it was found that the average BMI value decreased (p < 0.001), while the functional fitness indicators, including the tests: 30-second chair stand (p < 0.001), 30-second arm curl (p < 0.001), back scratch (p = 0.001) and two-minute step-in-place (p = 0.002), increased. Between the first and second measurement, differences in quality of life profiles were also demonstrated, with 3 aspects of quality of life intensifying (somatic, psychological, and environmental), the psychological aspect increasing the most. Conclusions: The obtained results confirmed the positive impact of the 9-month health training programme on the BMI, functional fitness, and quality of life of women above the age of 60 years. [ABSTRACT FROM AUTHOR]

Background: A healthy diet is an important factor in implementing health, and the way of eating depends on individual and environmental factors. The aim of the study was to assess diet quality indices among Polish and Spanish physical education students depending on country of residence and gender. Methods: Research was carried out among 219 students from Poland and 280 from Spain. A questionnaire was used to evaluate views on eating and nutritional habits (Kom-PAN). Based on the daily frequency of consuming specific groups of products, 2 indices were calculated: the pro-healthy diet index (pHDI-10) and non-healthy diet index (nHDI-14). Two-way ANOVA was used for statistical analysis. The level of significance was set at p=0.05. Results: The values of the pro-healthy (pHDI-10) and non-healthy diet (nHDI-14) indices in the group of students were 4.65 and 4.05 (times/day), respectively, which means a low level of both favourable and unfavourable food choices. Students from Poland, regardless of gender, showed a higher level of eating a healthy diet (pHDI-10) than students from Spain. However, the level of the non-healthy diet index (nHDI-14) between students from Poland and Spain differed by gender (p<0.001). In the Polish group, men obtained a higher nHDI-14 index than women (p<0.001), while in Spain, these values were at the same level. Furthermore, it was found that differences between countries occurred only in men, with students from Poland obtaining higher values of the non-healthy diet index (nHDI-14) than those from Spain (p<0.001), while students from both countries demonstrated similar values. Conclusion: Low levels of healthy and unhealthy diet indices were demonstrated in Polish and Spanish physical education students, with the quality of diet differentiated by country and gender. [ABSTRACT FROM AUTHOR]

Background: Type A personality pattern (TAPP) is related to, among others, strong rivalry and struggle for achievements, which are features that fit into sports competition. One of the determinants of sports success is a proper diet. The aim of the study was to assess the relationship between the level of type A personality behavioural pattern and nutritional behaviours of basketball players. Methods: The study was conducted among 165 high-level basketball players. An author-designed nutritional behaviour questionnaire (according to the recommendations of the Food Pyramid for Swiss Athletes) and the Framingham Score in the Polish adaptation were used. Spearman's rank correlation and the Mann-Whitney U tests were applied for the analysis of the results. Results: The study confirmed that along with the increase in TAPP, the healthy eating behaviour index among basketball players increased, although it did not reach the level of statistical significance (p=0.080). Comparison of TAPP levels between groups that adhered to or disregarded particular nutritional recommendations showed that athletes limiting the consumption of non-recommended products (sweetened carbonated and non-carbonated beverages, energy drinks, fast food, and sweet and salty snacks) demonstrated a higher level of type A behaviours than those who did not follow these recommendations (p<0.001). At the same time, however, athletes consuming fish at the recommended frequency and taking care of adequate hydration during training had lower levels of TAPP than those who did not follow these recommendations (p<0.05). Conclusion: A positive relationship was found between the intensity of TAPP and the healthy eating behaviour index (without the level of statistical significance), but the results were not entirely unambiguous, which suggests the validity of further research. [ABSTRACT FROM AUTHOR]

Lepidium meyenii, commonly known as Maca, is a Peruvian plant that grows high in the Andes, in areas over 4,000 meters above sea level. Its composition contains almost all of the essential amino acids and twenty of the essential fatty acids needed by man, as well as many vitamins, minerals and several sterols and glucosinolates. The specific and unique unsaturated acids and amides found only in this plant are the macaenes and macamides. Most valuable ingredients are contained within the hypocotyls. Maca comes in three forms, based on its root colour, yellow, red and black. Although used individually, consumption recommendations are usually for a mix of all three. Since Inca times, it has been considered as super food.

UL18 is a human CMV (HCMV) MHC class I (MHCI) homolog that efficiently inhibits leukocyte immunoglobulin-like receptor subfamily B member 1 [(LILRB1).sup.+] NK cells. We found an association of LILRB1 polymorphisms in the regulatory regions and ligand-binding domains with control of HCMV in transplant patients. Naturally occurring LILRB1 variants expressed in model NK cells showed functional differences with UL18 and classical MHCI, but not with HLA-G. The altered functional recognition was recapitulated in binding assays with the binding domains of LILRB1. Each of 4 nonsynonymous substitutions in the first 2 LILRB1 immunoglobulin domains contributed to binding with UL18, classical MHCI, and HLA-G. One of the polymorphisms controlled addition of an N-linked glycan, and that mutation of the glycosylation site altered binding to all ligands tested, including enhancing binding to UL18. Together, these findings indicate that specific LILRB1 alleles that allow for superior immune evasion by HCMV are restricted by mutations that limit LILRB1 expression selectively on NK cells. The polymorphisms also maintained an appropriate interaction with HLA-G, fitting with a principal role of LILRB1 in fetal tolerance., Introduction NK cells play a critical role during the early stages of human CMV (HCMV) infection, and the presence of HCMV alters the NK compartment (1, 2). The alterations include [...]

Betel quid is one of the most commonly used psychoactive substances in the world, especially among Asian communities, just after caffeine, nicotine and alcohol. The mixture that is chewed usually contains betel leaves, areca nut and slaked lime, nonetheless, its ingredients and the preparation manner tend to vary. Areca nut contains four main alkaloids - arecoline, arecaidyne, guvacine and guvacoline that are responsible for its psychoactive effects. The act of betel chewing might have a negative impact on an overall health and can cause pathological lesions or diseases to develop and/or progress, both directly and indirectly. Also, it may happen that the negative impact of betel chewing on one system might have indirect harmful influence on another. Still an association has been drawn between betel chewing and the presence of metabolic diseases, cancers and proteinuria, as well as cardiovascular disorders - including hypertension, chronic renal failure, diabetics type II and obesity. Likewise, it is a known risk factor in the development of oral and esophagus cancer. Moreover, a correlation between betel chewing and smoking exists in that betel chewing might theoretically hinder the abandonment of tobacco smoking. Tissues of oral cavity and the upper part of digestive system are additionally exposed to the mechanical injuries caused by the areca nut. Therefore, they tend to be the most prone to be pathologically affected by betel quid chewing.

The nutritional behaviours of athletes are determined by environmental and individual factors. The aim of the research was to analyse the personality determinants of the eating behaviour among an elite group of Polish athletes training in team sports. The research was conducted among 213 athletes, using a proprietary validated nutritional behaviour questionnaire and the Neuroticism Extraversion Openness-Personality Inventory-Revised (NEO-PI-R Personality Inventory). Statistical analysis was performed with the use of Pearson's linear and Spearman's signed rank correlation coefficients, as well as multiple regression evaluation, assuming the significance level of α = 0.05. It was shown that the overall index of proper eating behaviour increased with increasing neuroticism (r = 0.132) and decreased with increasing openness to experience (r = −0.143). When assessing individual nutritional behaviours, it was indicated, among others, that with increasing neuroticism, athletes more often avoided energy drinks (R = 0.173), and with increasing extraversion, they more frequently consumed vegetables at least twice a day (R = 0.154). At the same time, the consumption of raw vegetables (R = −0.153), 2–3 portions of vegetables and fruit per day (R = −0.157) and the limitation of sweet and salty snacks (R = −0.152) decreased along with an increase in openness. On the other hand, with increasing conscientiousness, the regular consumption of meals (R = 0.186), dairy products (R = 0.143) and the reduction of sweet and salty snacks (R = 0.148) increased. The model built on the basis of the Big Five personality traits explained, to a very large extent (approx. 99%), variance concerning the general index of normal eating behaviour among athletes. The predictive significance of the personality traits presented in the Big Five model was demonstrated in relation to the quality of nutritional choices among Polish athletes competitively training in team sports, which may be used to personalise the dietary education of athletes. [ABSTRACT FROM AUTHOR]

Problem statement: In our research, the predictive significance of personal resources on the quality of food choices is indicated. Purpose: The aim of this study was to assess the relationship between the localisation of sense of health control and the intensity of generalised self-efficacy, dispositional optimism, and nutritional behaviour of Polish basketball players. Approach of the research: This study was conducted on 165 high sport level players (23.44 ± 3.74 years). The following research tools were used: an original, author-designed, validated nutritional behaviour questionnaire (which refers to the recommendations of the Swiss sports nutrition pyramid), the Multidimensional Health Locus of Control (MHLC), the Generalised Self-Efficacy Scale (GSES), and the Life Orientation Test (LOT-R). Spearman's rank correlation coefficient and the Mann-Whitney U test were used to analyse the results. Results: This study confirmed that the intensity of rational eating behaviours among basketball players increased along with an increase in internal health control (p = 0.014), compared to that localised by chance (p = 0.006), and the generalised sense of self-efficacy (p < 0.001). Regarding the quality of eating habits, insufficient consumption of vegetables, fruits, and dairy products (including fermented dairy products) was demonstrated, as well as the lack of limitation of animal fats in athletes' diets. Conclusions: Among high sport level Polish basketball players, significant correlations were observed between specific personal resources and the level of proper nutritional behaviours. More rational food choices were associated with more intense internal and external (localised) health control and a higher sense of self-efficacy. [ABSTRACT FROM AUTHOR]