Georgia Panagiotakou
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Georgia Panagiotakou has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
- Aspasia Dania
National & Kapodistrian University of Athens
1 shared publication - Georgia Papoulia
School of Physical Education and Sport Science, National and Kapodistrian University of Athens, 17237 Athens, Greece
1 shared publication - Marzena Malara
Department of Human Biology, Faculty of Physical Education, Józef Piłsudski University of Physical Education in Warsaw, Warsaw, Poland
1 shared publication - Patrycja Widłak
Department of Human Biology, Faculty of Physical Education, Józef Piłsudski University of Physical Education in Warsaw, 00-968, Warsaw, Poland.
1 shared publication - Łukasz Tomczyk
Department of Food Safety and Quality Management, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
1 shared publication
Latest Publications
- Open Access
Evaluation of the Dietary Habits of Polish and Greek University Students in the Context of the Health Benefits of Their Diets
Background/Objectives: Eating habits and behaviors play a central role in maintaining health and overall well-being. In the case of young students, they affect not only appearance and general mood but also cognitive ability, concentration, and broader learning ability. For this reason, it is essential for young people to have well-balanced and wholesome diets. Methods: The study included 186 Polish and 136 Greek university students majoring in sports. The research tool was the validated survey questionnaire FFQ-6, and the data collected were additionally used to calculate the healthy diet index (pHDI-10). Results: Based on the analysis of the collected data, the dietary habits of the students surveyed were assessed, taking into account, among other things, the frequency of consumption of sweets, salty snacks, processed foods, and sweetened drinks, but also healthy products, including vegetables and fruit or vegetable and fruit juices. The data collected made it possible to determine an index of the health value of the participants’ diet. Conclusions: The analysis of the collected data led to the conclusion that, more often than their Greek peers, Polish university students tend to reach for sweets, salty snacks, or sweetened drinks. Greeks were more likely to choose fruit and vegetables and vegetable and fruit juices. However, among both Poles and Greeks, the index of the health-promoting value of the diet is low, indicating a high risk of diet-related diseases of lifestyle. Similar trends can be observed among students of almost all nationalities, which makes it reasonable to consider the implementation of appropriate educational programs on nutrition and healthy lifestyle principles in general.
Open AccessEvaluation of the Dietary Habits of Polish and Greek University Students in the Context of the Health Benefits of Their Diets
Background/Objectives: Eating habits and behaviors play a central role in maintaining health and overall well-being. In the case of young students, they affect not only appearance and general mood but also cognitive ability, concentration, and broader learning ability. For this reason, it is essential for young people to have well-balanced and wholesome diets. Methods: The study included 186 Polish and 136 Greek university students majoring in sports. The research tool was the validated survey questionnaire FFQ-6, and the data collected were additionally used to calculate the healthy diet index (pHDI-10). Results: Based on the analysis of the collected data, the dietary habits of the students surveyed were assessed, taking into account, among other things, the frequency of consumption of sweets, salty snacks, processed foods, and sweetened drinks, but also healthy products, including vegetables and fruit or vegetable and fruit juices. The data collected made it possible to determine an index of the health value of the participants’ diet. Conclusions: The analysis of the collected data led to the conclusion that, more often than their Greek peers, Polish university students tend to reach for sweets, salty snacks, or sweetened drinks. Greeks were more likely to choose fruit and vegetables and vegetable and fruit juices. However, among both Poles and Greeks, the index of the health-promoting value of the diet is low, indicating a high risk of diet-related diseases of lifestyle. Similar trends can be observed among students of almost all nationalities, which makes it reasonable to consider the implementation of appropriate educational programs on nutrition and healthy lifestyle principles in general.