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Comparative study on natural plant antibiotics - Vegetable and their consumption among college students

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dc.title Comparative study on natural plant antibiotics - Vegetable and their consumption among college students en
dc.contributor.author Juríková, Tünde
dc.contributor.author Viczayová, Ildikó
dc.contributor.author Hegedüsová, Alžběta
dc.contributor.author Mlček, Jiří
dc.contributor.author Kontra, József
dc.contributor.author Snopek, Lukáš
dc.contributor.author Golian, Marcel
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2017
utb.relation.volume 11
utb.relation.issue 1
dc.citation.spage 452
dc.citation.epage 459
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/778
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/778
dc.subject College students en
dc.subject Consumption en
dc.subject Garlic en
dc.subject Horse-radish en
dc.subject Natural plant antibiotics en
dc.subject Onion en
dc.description.abstract The research study is aimed at evaluation of natural plant antibiotics utilization among college students (554) with different subject study (Pre-school and elementary education, Biology, Regional Tourism, Horticulture, Physical education) from 3 countries - Slovak Republic, Czech Republic and Hungary. The attention has been focused on natural antibiotics in plants - vegetables (garlic, onion and horse radish) and the frequency of their consumption among college students. From the research results there is evident that majority of students had basic knowledge about natural plant antibiotics (85% of respondents) and they utilize them in everyday life (60.3%). The prevailing number of students utilizes synthetic antibiotics only rarely - once a year (33.4%) or never (37.5%). From achieved results about exact plants (garlic, onion and horse radish) consumption, the majority of respondents consume garlic once a week (42.2%); on the daily base the highest usage was noticed in the group of Slovak students with the subject of Physical education (32.1%) that could be considered as statistically different in comparison with the rest of groups. On the contrary, the lowest garlic consumption was noticed for students of biology (23.5%) and only small amount of students (3.6%) claimed that they have never included garlic into their diet. As for the onion, the majority of respondents (42.10%) also consume this commodity once a week; everyday consumption was noticed again especially between Slovak students with the subject of Physical education (32.1%) and Horticulture (31.1%). The results of these groups significantly differed from results of other groups. Third studied vegetable, horse-radish, it has never been consumed by Slovak students of Pre-school and elementary education in Slovak language (47.9%) that has been significantly distinguishable from another groups. Also Hungarian students of Physical education consume this commodity rarely (30.6%) - only once a year. Major part of students (46%) consumes horse-radish once a month. Czech students of Horticulture prefer consummation of horse-radish only once a month (76.8%). The lowest utilization was noticed in groups MU/ H (76.8%) consumed this commodity only monthly. Similarly, students of UP/ PE (30.6%) consumed horse radish only once a year that was significantly lower value in comparison with the rest of evaluated groups. © 2017 Potravinarstvo Slovak Journal of Food Sciences. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007240
utb.identifier.obdid 43876725
utb.identifier.scopus 2-s2.0-85023186933
utb.source j-scopus
dc.date.accessioned 2017-09-03T21:40:04Z
dc.date.available 2017-09-03T21:40:04Z
dc.rights Attribution 3.0 International
dc.rights.uri http://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Snopek, Lukáš
utb.fulltext.affiliation Tünde Juríková, Ildikó Viczayová, Alžbeta Hegedűsová, Jiří Mlček, József Kontra, Lukáš Snopek, Marcel Golian doc. RNDr. Tűnde Juríková, PhD., Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drážovská 4, 949 74 Nitra, Slovakia, E-mail: tjurikova@ukf.sk PaedDr. Ildikó Viczayová, PhD., Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drážovská 4, 949 74 Nitra, Slovakia, E-mail: iviczayova@ukf.sk prof. RNDr. Alžbeta Hegedȕsová, PhD., Slovak University of Agriculture in Nitra, Faculty of Horticulture and Landscape Engineering, Department of Vegetable Production, Tulipánová 1117/7, 949 76 Nitra, E-mail: alzbeta.hegedusova@uniag.sk doc. Ing. Jiří Mlček, Ph.D., Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: mlcek@ft.utb.cz doc. József Kontra, PhD., University of Kaposvár, Faculty of Pedagogy, Department of Pdychology, Új Tanügyi Épület 122, Hungary, E-mail: kontra.jozsef@ke.hu Ing. Lukáš Snopek, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: lsnopek@ft.utb.cz Ing. Marcel Golian, Slovak University of Agriculture in Nitra, Faculty of Horticulture and Landscape Engineering, Department of Vegetable Production, Tulipánová 1117/7, 949 76 Nitra, E-mail: marcel.golian1@gmail.com
utb.fulltext.dates Received: 7 March 2017. Accepted: 17 May 2017. Available online: 14 July 2017
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utb.fulltext.sponsorship This work was supported by grant IGA/FT/2017/006 and VEGA 1/0083/16.
utb.scopus.affiliation Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drážovská 4, Nitra, Slovakia; Slovak University of Agriculture in Nitra, Faculty of Horticulture and Landscape Engineering, Department of Vegetable Production, Tulipánová 1117/7, Nitra, Slovakia; Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, Nám. T. G. Masaryka 5555, Zlín, Czech Republic; University of Kaposvár, Faculty of Pedagogy, Department of Pdychology, új Tanügyi épület, Hungary
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