Open AccessConsumption of selected groups of food products by medical and non-medical students during the Covid-19 pandemic
Author(s) -
Elżbieta Szczepańska,
Barbara Janota,
Kamil Mąkosza,
Natalia Zięba,
Marika Wlazło,
Martyna Czapla
Publication year - 2022
Publication title -
roczniki państwowego zakładu higieny
Language(s) - English
Resource type - Journals
eISSN - 2451-2311
pISSN - 0035-7715
DOI - 10.32394/rpzh.2022.0208
Subject(s) - pandemic , consumption (sociology) , covid-19 , medicine , environmental health , food frequency questionnaire , food consumption , food group , wilcoxon signed rank test , test (biology) , food products , turkish , family medicine , food science , disease , mann–whitney u test , infectious disease (medical specialty) , agricultural economics , biology , chemistry , paleontology , philosophy , linguistics , social science , sociology , economics
A properly balanced diet should provide multiple valuable nutrients necessary for the proper functioning of the body through the proper frequency of consuming food products that are their source. This is particularly important during the pandemic when there is a need to support the immune system.
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