Polish Diet Research Articles

Особливості становища українських студентських товариств Східної Галичини міжвоєнного періоду (1918–1939 роки) крізь призму аналізу сеймових промов Мілени Рудницької

Background. The interwar period (1918-1939) in Eastern Galicia was characterized by the politics of the Second Polish-Lithuanian Commonwealth, the influence of the international situation, and the struggle of the Ukrainian population for self-determination. During this period, Ukrainian student associations carried out active activities: from educational and cultural to nationally oriented work. Today, young people are also active participants in the processes of state formation, therefore, studying the national and cultural activities of Ukrainian student associations of Eastern Galicia, and, in particular, analyzing the conditions in which student associations operated, it is possible to single out the catalyzing and restraining factors encountered by the members of the associations in the conditions of the struggle for their rights and the creation of the Ukrainian state, to analyze how it affected the effectiveness of their efforts. Methods. When carrying out a comprehensive review of Diet speeches and taking into account the features of the interwar period and the politics of the Republic of Poland, it is necessary to adhere to the principle of objectivity, especially when analyzing emotional speeches that touched on the political situation of the period under study, and to use a number of methods, in particular, general scientific, interdisciplinary and actually historical. Results. The paper analyzes the Diet speeches of M. Rudnytska, a social and political figure, a member of the feminist movement, who was a member of the commission for foreign and educational affairs of the Polish Diet. The speeches highlighted events, the analysis of which makes it possible to assess the conditions of activity of Ukrainian student associations in Eastern Galicia and their impact on the attitude of student organizations. In the analyzed speeches, the active struggle for educational and cultural opportunities, the creation of the Ukrainian University, and the economic independence of student associations is noted. The article highlights the factors that most influenced the situation of the Ukrainian student movement and its activities. The support of the Ukrainian student associations of Eastern Galicia by public and political figures who represented the Western Ukrainian territories in the Diet, in particular, M. Rudnytska, is shown. Conclusion. On the basis of the analysis of the Diet speeches of deputy M. Rudnytska, the characteristic features of the position of Ukrainian student societies of Eastern Galicia, the peculiarities of their activities in the interwar period (1918–1939) in the national and cultural life of the Ukrainian people are highlighted.

Landed Nation: Land Reform and Ethnic Diversity in the Interwar Polish Parliament

AbstractThis article investigates the ethnic entanglements of the land reform debate in the first Polish Diet (1919–1922). Against the backdrop of global comparative studies, interwar Poland, haunted by land hunger, rural poverty, and high concentration of land ownership, is an odd case. Despite conditions conducive to far-reaching land reforms, that is, a high level of inter-elite conflict and semiautocratic order, the Polish reform was very moderate, if not disappointing. Unpacking the series of moves in the debate and the sequence of hairbreadth voting on its shape, I ask why, despite broad acceptance of the reform across the political spectrum, it could not attract enough support to be swiftly executed. The ethnic composition of the country triggered controversies concerning German farmers and peasants of the ethnically diversified eastern borderlands. Major political parties shared tacit Polish nationalism, but the history of political alignments made the nationalist politicians susceptible to the lobbying of the landed elite and estranged them from peasant parties. The land holdings of nobles were considered a bulwark of the nation, which effectively blocked the alternative idea of integrating the ethnic minorities via land ownership.

EVALUATION OF THE AVERAGE CONSUMPTION OF FOOD PRODUCTS AND ITS NUTRITIONAL VALUE IN POLAND

Balanced nutrition is the foundation of good health. Inadequate intake of the main nutrients leads to many diseases. Assessing the consumption of these nutrients is critical in taking action to improve the health of the population. The aim of this study was to analyse the average consumption of food products and its nutritional value in the Polish population. The nutritional assessment of the main nutrients in an average Pole’s diet was carried out by means of the Dieta 6D program. The data concerning the consumption of specific food products was taken from the Polish Central Statistical Office, Institute of Agricultural and Food Economics and many branch reports. Among different groups of food products village bread, full-fat milk, milk, chicken breast meat, sandwich ham, tomatoes, apples, rapeseed oil, water and beer were the most consumed in the group of bread, milk beverages, meat, processed meat, vegetables, fruits, plant oils, non-alcoholic and alcoholic beverages, respectively. The Polish diet provides a sufficient amount of the main nutrients – protein, fat, carbohydrates (14.2, 29.8, 49.1 % energy of the diet, respectively), but there are some deficiencies (fiber – 73% of the recommended intake), and an excessive supply of other ingredients (energy in women – 130%, proteins in men and women, 140% and 167%, respectively, sugar – 19.5% energy of the diet, saturated fatty acids – 10.8% energy of the diet). The average trans fatty acids intake per day is 0.99 g (0.38 % energy of the diet). Summing up, the percentage of protein, fat and carbohydrates in the diet of an average Pole meets the standards recommended by European Food Safety Authority. The diet provides an insufficient amount of fiber. The consumption of sugar, calories in both sexes, saturated fatty acids is too high. Trans fat consumption has decreased when compared to previous reports.

LEGAL STATUS OF THE UKRAINIAN LANGUAGE IN THE LOCAL GOVERNMENT BODIES OF INTERWAR HALYCHYNA

The study investigates interwar Poland language legislation, which regulated the legal status of the Ukrainian language in local government bodies of Halychyna. The legal status of the Ukrainian language in the region was determined by the Constitutions of 1921 and 1935, laws, normative acts, and orders of ministries to name a few. An impact of the law «On the state language and the language of governance of the state and administrative authorities» of the Polish Diet from July 31, 1924, on the legal status of the Ukrainian language in self-governing bodies, is analyzed. According to the law, the Polish language was recognized as the state and official language in the administrative institutions of Halychyna, while using Ukrainian was permitted only in the administration of local authorities and local government bodies. As investigated, Ukrainian residents were eligible to apply in their native language and receive a response in the same language from local governing bodies only in Lviv, Stanislaviv, and Ternopil voivodships. In contrast, in the territory of Volyn and Polissia, while being allowed to submit statements or oral appeals in their native language to self-governing bodies, they additionally had to express a request to receive an answer in Ukrainian. Most of the provisions of the Constitutions of 1921 and 1935, laws, and orders that regulated the use of the Ukrainian language in local government bodies, were not completely implemented, which was primarily because it was Polish officials who headed the local government bodies in Halychyna, and choosing to provide answers in the state or Ukrainian language, was usually decided in favor of the state one. Keywords Halychyna, Poland, language legislation, legal status, Ukrainian language, local government bodies.

Nutritional Significance of Fruit and Fruit Products in the Average Polish Diet.

The aim of the present study was to analyze the supply of energy, 19 nutrients, free sugars, and dietary fiber in the average Polish diet from fruit and fruit products. Our analysis is based on 2016 data from the national representative household budget survey conducted on a sample of 36,886 households, yielding a population of 99,230 individuals. Fruit and fruit products provided 3.12% of energy to the average diet in Poland with the highest share of bananas and apples. The highest significance of this food group was found for vitamin C (23.65%), including citrus fruits providing 8.03% of vitamin C, berries (5.97%), other fruits (3.45%), and apples (3.13%). The share of fruit and their products in the supply of free sugars is equally high and amounts to 23.52%. This means that apples provide 6.34% of free sugars, while other fruits also have a high supply of free sugars, including berries 3.68%, stone fruits 3.06%, bananas 2.56%, and citrus fruits 2.54%. The proportion of supply exceeding the percentage of energy (which was 3.12%) was obtained for carbohydrate (5.79%), and fiber (13.66%). The food group studied was particularly important (more than 5% share) in providing four minerals: potassium (8.59%), iron (5.07%), magnesium (5.51%), copper (8.81%), and three vitamins: vitamin C (23.65%), vitamin B6 (5.74%), and vitamin E (5.53%). The influence of sociodemographic and economic characteristics of households on the structure of energy and nutrient supply from fruit and fruit products was assessed using cluster analysis. There were four clusters characterized by different energy, nutrient, and fiber supply. The factors with the highest statistical significance on the supply of energy, nutrients, and fiber from fruit and fruit products were month of study, income, degree of urbanization, education, size of town, and land use. The obtained results concerning energy and nutrient supply from fruits and fruit products are important for the Polish society from the public health point of view, as indicated in the discussion of results and conclusions.

Forging Polity in Times of International Class War: The Parliamentary Rhetoric on Labour in the First Polish Diet, 1919–1922

AbstractThis article examines the impact of internal and external pressures on the parliamentary debate concerning the place of the working class within a newly emerging polity. Based on machine-assisted distant reading and close hermeneutics of parliamentary session transcripts, I ask how the first diet of the modern Polish state (1919–1922) responded to labour militancy and war. My analysis demonstrates that social unrest was successfully used by the left to foster inclusion of the popular classes in a political, social, and economic sense, contributing to the democratization of the state. In contrast, the external threat of war had an opposite effect. Although it justified the left advocating greater inclusion of workers and peasants because of their high death toll on the battlefields, it was actually the right that capitalized on national unity and readily used arguments about the Bolshevik threat or traitors among the landless masses to block or even reverse reforms aimed at democratization. The external threat of war, waged against a nominally leftist political force, helped the weak state to reduce the high impact of labour unrest on parliamentary proceedings.

Food Neophobia and Consumer Choices within Vietnamese Menu in a Polish Cohort Study.

One of the factors influencing consumer food choices is food neophobia (FN), described as a reluctance to try novel or unknown food products. The aim of the study was to determine the influence of FN on food choices in young Polish respondents through a web-based choice experiment with Vietnamese restaurant menu. The choice experiment was conducted using a Computer-Assisted Web Interview (CAWI) method in a sample of 601 young adults, while using a developed Vietnamese restaurant menu. For the dishes, neophobic potential for a Polish population was defined, based on content of ingredients not typical for Polish diet. The FN was assessed using the Food Neophobia Scale (FNS) by Pliner and Hobden. The neophobic potential was the determinant of choice of dishes (p < 0.05). The participants characterized by a high FN level less commonly than others chosen dishes characterized by neophobic potential as: starter (Nem quõn—non-fried spring rolls with shrimps) (p = 0.0003), soup (Mién gà—soup with cellophane noodles and nam huong mushrooms) (p < 0.0001), main course (Phở xào bò—rice noodles with soy sauce and fish sauce) (p < 0.0001) and dessert (Chè thập cãm—dessert of golden gram, black eye beans, Azuki beans and tapioca) than other options (p = 0.0007). It was stated that FN in young respondents may reduce the frequency of choosing dishes containing unfamiliar ingredients and, as a result, it may cause lower diversity of consumed dishes. Taking into account that not properly balanced diets resulting from rejecting some types of products are becoming a growing problem, the FN should be taken into account in the general public health policy.

Nonalcoholic Beverages as Sources of Nutrients in the Average Polish Diet.

The aim of the study was to analyze the sources of energy, carbohydrates, 10 minerals, and 9 vitamins from nonalcoholic beverages in the average Polish diet. For the analysis, we used data from the 2016 Household Budget Survey conducted on the representative sample of the Polish population (36,886 households, n = 99,230). According to the source of data, we included four subgroups in analyzed food category: fruit juices, vegetable juices and mixed, mineral and spring waters, and other nonalcoholic beverages. We used the cluster analysis to assess the impact of sociodemographic and economic characteristics of the households on the structure of supplying energy and nutrients from each subgroup of the nonalcoholic beverages. Our analyses have shown that nonalcoholic beverages are primarily important in providing several nutrients: vitamin C (15.9% of the total vitamin C supply), vitamin B6 (8.9% of vitamin B supply), folates (8.5% of folate supply), carbohydrates (6.8% of carbohydrate supply), calcium (5.9% of calcium supply), and magnesium (5.5% of magnesium supply). The analysis of the consumption structure of this category of food showed that the subgroup of other nonalcoholic beverages brings more than three-fourth of carbohydrates (77%), vitamin B6 and folates (76% each), and 43% of vitamin C supplied by nonalcoholic beverages. More than half (51%) of vitamin C provided by nonalcoholic beverages comes from fruit juices and the remaining 6% comes from other juices (vegetable and mixed). In the case of minerals, mineral and spring waters consumption is important as it accounts for 65% of the calcium supply and 55% of the magnesium in nonalcoholic beverages category. The share of individual subgroups of beverages in the supply of ingredients in the diet is significantly differentiated by four socioeconomic characteristics of households: family life phase, age, socioeconomic type of household, and number of people in the household. This is particularly evident in the case of other nonalcoholic beverages, that the share of this subgroup in the energy and carbohydrates supply in the households of young people, employees (both blue-collar and white-collar workers), and families with children increases to 10%. Our results show that in order to reduce the intake of free sugars and increase the intake of deficient minerals, which is crucial in preventing noncommunicable diseases (NCDs), it is necessary to encourage consumers to replace sugar-sweetened beverages (SSBs) with water and eat fruits instead of drinking juice.

Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet.

The main aim of this study was to identify the sources of energy and 25 nutrients in fats and oils in the average Polish diet. We analyzed energy, total fat, saturated fatty acids (SFAs), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, protein, carbohydrates, nine minerals, and nine vitamins. We included five sub-groups: butter, vegetable oils, margarine and other hydrogenated vegetable fats, olive oil, and other animal fats. The basis for our analysis was data from the 2016 household budget survey, conducted on a representative sample of the Polish population (36,886 households, n = 99,230). We used the cluster analysis to assess the impact of socio-demographic and economic factors on the volume of fats and oil consumption and on the share of particular products in the supply of energy and nutrients. Our findings indicated that fats and oils contributed 32.9% of the total fat supply, which placed these products in first position among main food groups. Meat and its products ranked second (30.8%) in the total fat supply, while milk and dairy products, including cream (13.4%), were the third food group. The second position in the total fat supply was taken by meat and its products (30.8%), and the third place was taken by milk and dairy products, including cream (13.4%). The supply of fatty acids from fats and oils varied and ranged from 45.6% for PUFA to 31.5% for MUFA to 27.8% for SFA. The supply of cholesterol was at the level of 8.3%. Our research has proven that fats and oils are an important source of vitamin E, providing almost half of the daily supply of this vitamin to the average Polish diet. The supply of vitamin A and D equaled 16–18% of their total daily intake. In the cluster analysis, we identified five clusters that differed in the consumption of butter, oils, margarine and other vegetable fats, olive oil, and other animal fats. The variables with most differentiating clusters were: education level, income (in quintile groups of households), degree of urbanization of the place of household residence, and socio-economic type of the household. Our results indicate a high share of fats and oils in the total fat supply and should be used to evaluate the diets from a nutritional and health point of view.

Food Sources of Potassium in the Average Polish Diet.

The aim of this study was to identify the food sources of potassium in the average Polish diet based on the data from the 2016 Household Budget Survey conducted on the representative sample of the Polish population (36,886 households, n = 99,230). This survey is organized by the Central Statistical Office and is related to the expenditures, quantitative consumption and revenues in households. We analyzed 91 sub-groups (i.e., milk, red meat) from 13 food categories (i.e., milk and dairy products, meat and products). Our findings indicated that the daily supply of potassium in the average Polish diet was 2617.9 mg, which meant covering the average allowance in 83%. Vegetables provided 32.5% of potassium, of which potatoes accounted for 16.2% of supply, and other vegetables for 16.2%. Tomatoes as well as other vegetables and mushrooms provided a total of 8.2% of potassium among vegetables. The next position was taken by the meat and meat products category (17.7%), with the largest share of meat products (6.7%) and red meat (5.2%). Cereal products supplied 16.64% of potassium, of which bread, rolls and bread products (12.2%) were of the greatest importance. Milk and dairy products turned out to be the fourth product category as a source of potassium (11.9%), with the highest share of milk (6.8%) and yoghurts and milk drinks (3.9%).

Milk and Dairy Products and Their Nutritional Contribution to the Average Polish Diet.

The main aim of this study was to identify the dairy sources of energy and 44 nutrients in the average Polish diet. Our research included: carbohydrates, protein, total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, 18 amino acids, 9 minerals, and 10 vitamins. The analysis was conducted based on the data from the 2016 Household Budget Survey, a representative sample of the Polish population (i.e., 36,886 households). The category of milk and dairy products was divided into three main groups (i.e., milk, cheeses, and yoghurts, milk drinks and other dairy products) and seven sub-groups (i.e., whole milk, reduced fat milk, condensed and powdered milk, ripened and melted cheese, cottage cheese, yoghurts, milk drinks and other dairy products). Milk and dairy products provided 9.1% of the total energy supply. A high share (above 20%) in the supply of nutrients was noted in the case of calcium (54.7%), riboflavin (28.1%), vitamin B12 (26.1%), and phosphorus (24.6%). Supply at the level of 10–20% was observed for protein, SFA, zinc, total fat, cholesterol, potassium, magnesium, and vitamin A. Of the amino acids, the share above 20% from dairy category was recorded in the case of 6 amino acids (proline, tyrosine, serine, lysine, valine, and leucine) and at the level of 10–20% for 10 amino acids (isoleucine, histidine, threonine, tryptophan, phenylalanine, methionine, glutamic acid, aspartic acid, alanine, and arginine).

How Important are Cereals and Cereal Products in the Average Polish Diet?

The main aim of this study was to identify the food sources of energy and 28 nutrients from cereals and cereal products in the average Polish diet based on data from a nationally representative sample of the Polish population attending in 2016 Household Budget Survey (i.e., 36,886 households). The contribution of energy and nutrients from cereals and cereal products were compared with reference values. The detailded analysis included five main groups and nine sub-groups of cereal food category. Our findings indicated that cereals and cereal products contributed 30.4% of total dietary energy supply, providing a significant percentage of six nutrients to the average Polish diet (i.e., 64.1% of manganese, 51% of carbohydrates, 48.5% of dietary fibre, 34.1% of iron, 33.6% of folate, and 31.3% of copper). Supply at the level of 20–30% was observed for protein, thiamin, phosphorus and zinc, and at 10–20% for polyunsaturated fatty acids (PUFA), sodium, potassium, calcium, riboflavin, niacin, and vitamin B6. For other nutrients i.e., total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), cholesterol, iodine, vitamins: A, D, B12, and C, the share of cereals and cereal products contribution was below 10%. Cereals and cereal products were the major food category in meeting the reference values for the Polish population in case of manganese, carbohydrates (approximately 100%), and sodium (50%). The reference values was reached at the level of 30–40% for dietary fibre, protein, iron, copper, zinc, phosphorus and thiamin, and 20–30% for energy, magnesium, folate, niacin, riboflavin, vitamins B6 and E. For such nutrients as total fat, SFA, and potassium, the fulfillment of the reference values amounted to 10–20%. Our results document the importance of cereals and cereal products in the Polish diet, which should be emphasized from a nutritional and health point of view.

Food Products as Sources of Protein and Amino Acids-The Case of Poland.

The aim of this study was to identify the food sources of protein and 18 amino acids (AAs) in the average Polish diet. The analysis was conducted based on the 2016 Household Budget Survey (HBS) on the consumption of food products from a representative sample of 38,886 households (n = 99,230). This survey was organized, conducted and controlled by the Central Statistical Office, Social Surveys and Living Conditions Statistics Department in cooperation with the Statistic Office in Łódź based on the recording of expenditures, quantitative consumption, and revenues in budget books for one month. 91 food products from 13 food categories (e.g., meat and meat products, grain products) consisting of 42 food groups (e.g., red meat, milk, cheese) were analyzed to determine protein and amino acid intake from these products. Three categories delivered 80.9% of total protein (meat and meat products: 38.9%; grain products: 23.9%; and milk and dairy products: 18.1%). The branched-chain amino acids (BCAAs: leucine, isoleucine and valine) were delivered mainly by meat and meat products (39.9%; 41.3% and 37.4%, respectively). Meat and meat products were also the most important source for other essential amino acids (EAAs: lysine 49.2%, histidine 46.6%, threonine 44.7%, tryptophan 41.4%, phenylalanine 35.3%, and methionine 44.2%). In terms of the contribution of the non-essential or conditionally essential amino acids to the average Polish diet, most important were grain products (for cysteine: 41.2%; glutamic acid: 33.8%; proline: 34.1%), and meat and meat products (for tyrosine: 38.3%; arginine: 46.1%; alanine: 48.7%; aspartic acid: 41.7%; glycine: 52.5%; serine: 33.6%). Five clusters were identified to assess the impact of socio-demographic and economic factors on the protein supply. The largest impact was observed for respondent education, degree of urbanization, study month, and usage of agricultural land. The shares of animal food in total protein supply amounted to 66.5% in total population and varied from 56.4% to 73.6% in different clusters.

Meat, Meat Products and Seafood as Sources of Energy and Nutrients in the Average Polish Diet.

The aim of this study was to identify the share of meat, meat products and seafood in the contribution of energy and 22 nutrients to the average Polish diet. Data from the nationally representative sample of Polish population (2016 Household Budget Survey) on meat and seafood product consumption from 38,886 households (n = 99,230) were calculated into one person per month. The analyses were conducted for seven food groups (e.g., red meat, poultry) and 16 products (e.g., beef, chicken). Approximately 18.5% of energy is delivered from the sources such as meat, meat products and seafood, providing a higher percentage of 18 nutrients to the diet (e.g., 56.0% of vitamin B12, 52.3% of niacin, 44.9% of cholesterol, 41.5% of protein, 41.4%of vitamin D, 37.6% of monounsaturated fatty acids (MUFA), 37.4% of thiamin, 33.8% of zinc, 32.0% of total fats, 30.3% of saturated fatty acids (SFA), 29.6% of vitamin B6, 25.3% of riboflavin, 24.9% of phosphorus, 24.8% of iron, 22.5% of vitamin A, 21.6% of polyunsaturated fatty acids (PUFA) and 20.3% of sodium). For the contribution of 18 nutrients and energy, processed meat products were ranked first. These results should be taken into consideration in order to compose diets with adequate energy and nutrient contribution and also to analyze benefits and risk resulting from the current level of consumption of red and processed meat, fish and other seafood.

The role of food in the Polish migrant adjustment journey

In 2015, there were 916,000 Poles living in the UK, making them the largest group of non-UK nationals at 16.5 percent of the population. Though increasingly research has focused on the consequences of this migration for both migrants themselves and the receiving country, little research has looked at food habits. This paper will explore the role of food in the Polish migrant adjustment journey. A qualitative approach was adopted, involving semi-structured interviews with nine Polish migrants.In this study, Polish migrants described the move to a new culture as a time of stress and loneliness. Due to a lack of money, they were forced to eat local food, which exacerbated their unease, as they found it to be tasteless and unhealthy. As soon as their financial situation improved, they reverted to a Polish diet, relying on ingredients brought from home, from London, or more recently, purchased from local Polish shops. This gave them comfort, and all participants acknowledged the vital role of food in their adjustment to life in a new culture.

Vitamin D: Can fish food–based solutions be used for reduction of vitamin D deficiency in Poland?

ObjectiveThe multitude of diseases promoted by vitamin D deficiency makes providing the human organism with a constant and sufficiently high supply of this compound a high priority. The aim of this study was to verify the extent to which fish present in the Polish diet can satisfy the body's requirement for this compound. The obtained data would help to evaluate whether a diet rich in fish may be a solution for vitamin D deficiency. MethodsCholecalciferol and ergocalciferol in muscle tissues of fish species popular in the Polish market were determined by means of high-performance liquid chromatography. Based on these updated data, and on data regarding fish consumption, it was possible to assess the level of vitamin D intake provided by fish consumption. ResultsThis study proved that some of the investigated species of fish are a good source of vitamin D3. Among wild fish, Baltic salmon and herring contained the highest amount of cholecalciferol. Surprisingly, the highest content of this compound was observed in lean tilapia, farmed in China. Ergocalciferol also was found in the studied fish samples. ConclusionAnalysis of vitamin D content in various fish species indicated that the disproportion between requirement and supply seems too vast to enable eradication of vitamin D deficiency by fish food–based solutions. Still, increasing fish consumption or changing consumption patterns could be beneficial and result in noticeable improvements in vitamin D status.

State Police in the Second Republic of Poland

This year Poland’s Police force celebrates the centenary of the founding of the Polish National Police. On July 25, 1919, National Police was called into existence by an Act the Polish Diet (Sejm.). Before the National Police was formed, the law and order organizations kept evolving to result in the formation of a centrally controlled police force. This author discusses the functioning of the organizations and units which maintained public safety under the conditions that prevailed at the time. The paper shows how these different services interacted with each other during the period of 1918/1919 in the context of the political and legal transformations the country was undergoing. The novel character of this presentation lies in its use of contemporary sources, in conjunction with archival documents from the second decade of the 20th century, including laws passed, trade publications, diaries, to study developments in police work.

Before the State Police. Formation genesis

Contemporary Polish Police celebrates its jubilee under the slogan of the 100th anniversary of the establishment of the State Police. This took place on July 24, 1919, when the Legislative Sejm adopted the State Police Act. Before this happened, the evolution of Polish organizations and public order services continued, which resulted in the establishment of the first, after Poland regained independence, a centralized police service. In this work, the author points to the then realities of practical activities of organizations and services working for public security, their mutual relations, official pragmatics against the background of legal and political changes at the turn of 1918/1919. The content based on contemporary publications, but also on numerous sources from the 1920s, such as legal acts, departmental press, journalism records and the police practice of that time, constitute the precursor character of this study. This year Poland’s Police force celebrates the centenary of the founding of the Polish National Police. On July 25, 1919, National Police was called into existence by an Act the Polish Diet. Before the National Police was formed, the law and order organizations kept evolving to result in the formation of a centrally controlled police force. This author discusses the functioning of the organizations and units which maintained public safety under the conditions that prevailed at the time. The paper shows how these different services interacted with each other during the period of 1918/1919 in the context of the political and legal transformations the country was undergoing. The novel character of this presentation lies in its use of contemporary sources, in conjunction with archival documents from the second decade of the 20th century, including laws passed, trade publications, diaries, to study developments in police work.

Selenium, zinc and copper in the Polish diet

The aim of the study was to assess daily dietary intakes of selenium (Se), zinc (Zn) and copper (Cu) in a representative group of Polish individuals using analytical and calculation method, and to determine the contents of Zn and Cu in different foodstuffs available on the Polish market, in order to complete our previous data on Se content in Polish food. Daily intakes of the microelements were assessed analytically in 469 daily food rations, 439 of which were collected from various public canteens and 30 by duplicate portion method from private individuals. Calculated daily intakes were obtained by analysing 157 diet recalls and by the use of our previous and current data on Se, Zn and Cu contents in food, including 235 different food products. Mean intakes in different groups, as shown analytically, ranged from 20 to 59μg/day for Se, 3.2 to 13.5mg/day for Zn and from 0.4 to 2.2mg/day for Cu. Mean daily intakes calculated from 24-h diet recalls were lower than the majority of the mean values obtained analytically and amounted to 30±11μg for Se, 5.3±1.8mg for Zn and 0.8±0.3mg for Cu. Mean concentrations of Zn and Cu in food varied from 0.4 to 17.4μg/g and from 0.3 to 7.2μg/g, respectively.

Changes in the utilization of wild green vegetables in Poland since the 19th century: A comparison of four ethnobotanical surveys

The aim of this paper is to compare the presence of wild green vegetables in four ethnobotanical questionnaires. This range of surveys offers a rich diachronic perspective, possibly unique in ethnobotany. Four archival questionnaires (by other researchers), whose results have been only partly published, were analyzed. They are Rostafiński's questionnaire of 1883-1909, the Gajek team's questionnaires of 1948-1949 and 1964-1969, and Stolicná and Kłodnicki's questionnaire of 2000-2003. Green shoots or leaves of least 58 species (belonging to 43 genera) of wild plants have been used as green vegetables or culinary herbs for nutritional purposes since the 19th century. The disappearance of wild green vegetables from the Polish diet was a gradual process, in which the sequence of disappearance of the species from diet was as follows: (1) Aegopodium & Heracleum, (2) Cirsium, Sinapis & Raphanus, (3) Urtica, (4) Chenopodium, (5) Oxalis, (6) Rumex. In Poland, within the studied time scale, there was no tradition of incorporating more than a few species of wild greens in one dish. Local people usually utilized a small number of taxa, but in large quantities, resorting to some other available species only in times of famine. The relatively low number of wild green vegetables utilized has gradually decreased to practically none, mainly due to replacement by a few cultivated vegetables. This process must have started well before the 19th century, but became most dramatic throughout the 20th century.