4. Investigating the Dietary Practice of Students at the University of Debrecen

Karnai, Laura – Szűcs, István

Nowadays, the importance of food in the preservation and restoration of health has become more and more important, as the number of people suffering from diabetes, cardiovascular disease and various food allergies is increasing. In many cases, there is a problem with what is the recommended range of foods, and what is (the meaning of) a healthy and health-conscious diet. The focus of our study is on the nutritional habits of young university students, as the health consciousness of this age group plays a prominent role at both domestic and international level. The primary purpose of the research is to map the daily dietary habits university students in Debrecen to the recommendations of the nutritional pyramid of dietary nutrition and good nutrition created by dietitians. The basis of our primary study was the observational procedure by creating a food diary and fill it with the randomly chosen students, during which we could observe the quality and quantity of food consumed by them during their daily meals. On the basis of the results, the dietitians expected and actual food consumption in the case of the target group were able to compared, on the basis of which it can be concluded that the eating habits of the university students of Debrecen fall short of the healthy eating recommendation.

DOI: 10.20494/TM/6/2/4

The Hungarian Journal of Nutrition Marketing. 2019. 6 (2) 39-50.

Download: 04_Táplálkozási szokások vizsgálata a debreceni egyetemisták körében

6. Bread and Baked Goods Consumption Habits in the Gluten Free Diet

Csapóné Riskó, Tünde – Péntek, Ádám

Celiac disease is a genetic autoimmune disorder which is the result of an immune system response to the ingestion of gluten in susceptible persons. Gluten is a generalised term that describes the storage proteins found in the common cereal grains: wheat, rye, barley and their derivatives. This disease is permanent and damage to the small intestine always occurs when gluten is consumed, regardless of whether symptoms are present or not. Celiac disease affects about 1 in 100 individuals worldwide. In Hungary 1-2 percent of the population is affected. The only treatment for people with celiac disease is lifelong adherence to a gluten-free diet. On a gluten-free diet, wheat, rye, barley and any foods or ingredients derived from them must be removed from the diet. Bread is basic and frequently consumed food made from wheat. Bread and salty and sweet baked goods are an essential part of the Hungarian eating habits. The market of gluten-free foods is continuously increasing worldwide. Among the reasons behind this trend the increasing number of diagnosed persons, their family members (with whom they eat together), healthy lifestyle and fashion lifestyle have to be pointed out. Several gluten-free bread and baked goods brands are available on the Hungarian market. The ingredients, texture, colour, softness of the available breads and baked goods are rather different. There is a big choice of gluten-free flour mixtures on the Hungarian market, as well. The compositions of these mixtures are also rather different. The aim of our empirical research was to investigate the gluten free bread and baked goods consumption habits of people following gluten-free diet.

DOI: 10.20494/TM/5/1/6

The Hungarian Journal of Nutrition Marketing. 2018. 5 (1) 77-89.

Download: 06_Csapóné Riskó – Péntek_Kenyér és péksütemény fogyasztási szokások a gluténmentes diétában

17. Main Characteristics of Confectionery Products Consumption in Hungary

Present study focuses on the purchase and consumption craftsman confectionery products. Domestic confectionery has been subject to many changes in the recent decades, this sector suffers from internal problems and tries to reply to the changed consumer habbits. The specific Hungarian confectionery section – according to the professional literature – has not yet investigated earlier.
Our objective is to analyse the changed consumer habbits and that’s influence factors. As the primary research method we used personal interviews and online inquiry. The personal interviews are in progress, therefore this study introduces only the results of the online inquiry (n=468).
The majority of the respondents consume and purchase confectionery products. Most of people are looking for quality products, even they spend more money for this. The consumers mostly purchase products from confectioneries, they visit the pastry shops because of relaxation and unique, prime pastries. The products made from light and natural materials, are very popular due to the changed consumer habbits.

DOI: 10.20494/TM/1/1-2/17

The Hungarian Journal of Nutrition Marketing. 2014. 1 (1-2) 119-123.

17_Ladányi K. – Szőllősi L._A cukrászipari termékek fogyasztási szokásainak főbb jellemzői Magyarországon

18. The Actual Questions of the Product and the Consumption of Soltvadkert’ Wine

In our work looking for the answer for the next questions: What is the current situation for winemakers nowadays in Soltvadkert. What is the reputation of their wine? What do local habitants think about the wine of their city? What is the opinion about it the tourists? Do the people remember to the counterfeit wine? To know the answers we make qualitative and quantitative survey. We made 5 interviews with viticulturist on Soltvadkert. We asked them about the market-opportunities, the effects of economic crisis, the impact of import wines, the connection between the local winemakers, the trends of Hungarian wine-consumption.
The questions for the consumers are the follow: The consumption habits linked to the wine, the knowledge about the winemakers of Soltvadkert, the wine-purchasing habit. We asked 100 local residents and 100 tourists.
The result of this survey is the SWOT analysis, which we made and show in this article.

DOI: 10.20494/TM/1/1-2/18

The Hungarian Journal of Nutrition Marketing. 2014. 1 (1-2) 125-131.

18_Lendvai E. – Nagy A._A soltvadkerti borok előállításának és fogyasztásának aktuális kérdései