Organic Foods in Diets of Patents with Alzheimer's Disease

Szymon Dziuba , Anna Cierniak-Emerych , Blanka Klimova , Petra Poulova , Piotr Napora , Sylwia Szromba

Abstract

Sustainable consumption is increasingly being promoted in the face of the decreasing amount of natural resources in the world. In general, sustainable consumption means using products and services that meet human basic needs while minimizing the consumption of natural resources and reducing waste. At this point, it is worth noting that the production of organic foods is conducive to the development of sustainable consumption through, e.g., natural methods of production, without the use of artificial fertilizers and crop protection chemicals. Nowadays, more and more emphasis is put on the correlations between health and diets. Consumers who care for their health often choose organic food. Therefore, the focus of this study was on the identification and presentation of the interest in organic foods among people who provide care to patients with Alzheimer’s disease. In order to achieve this aim, the theoretical part of the study attempted to demonstrate, on the one hand, the benefits of organic food and, on the other hand, the specific nutrition of patients with Alzheimer’s disease. The achievement of the study aim was supported by the analysis of the related literature, including the results obtained by other authors. The results of the authors’ own survey conducted in 2017−2018 were also used, with the respondents being the carers and potential carers of patients with Alzheimer’s disease and medical specialists. A statistical analysis was also carried out, including Pearson’s test analysis and a correspondence analysis. The literature survey and empirical examinations led to the conclusion that organic food is characterized by health benefits which should be taken into consideration during planning of diets for patients with Alzheimer’s disease. Carers indicated the deficiency of knowledge concerning demanded diet components. They intuitively perceive the need for using organic food due to its health benefits and for the implementation of the principles of sustainable consumption. Carers are unable to identify the values which would help improve the health of patients with Alzheimer’s disease.
Author Szymon Dziuba (BM / DLCI)
Szymon Dziuba,,
- Department of Labor, Capital and Innovation
, Anna Cierniak-Emerych (BM / DLCI)
Anna Cierniak-Emerych,,
- Department of Labor, Capital and Innovation
, Blanka Klimova - University of Hradec Kralove
Blanka Klimova,,
-
, Petra Poulova - University of Hradec Kralove
Petra Poulova,,
-
, Piotr Napora
Piotr Napora,,
-
, Sylwia Szromba
Sylwia Szromba,,
-
Journal seriesSustainability, ISSN 2071-1050, (N/A 70 pkt)
Issue year2020
Vol12
No4
Pages1-17
Publication size in sheets0.8
Article number1388
Keywords in EnglishOrganic Food, Alzheimer’s Disease, Ecology, Healthfulness, Nutrition, Health Benefits, Diet, Health, Carer
ASJC Classification3305 Geography, Planning and Development; 2105 Renewable Energy, Sustainability and the Environment; 2308 Management, Monitoring, Policy and Law
DOIDOI:10.3390/su12041388
URL https://www.mdpi.com/2071-1050/12/4/1388
Languageen angielski
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Dziuba_Cierniak_Emerych_Klimova_Poulova_Napora_Szromba_Organic_Food_In_Diets.pdf 643,54 KB
Score (nominal)70
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2016 = 0.911; WoS Impact Factor: 2018 = 2.592 (2) - 2018=2.801 (5)
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Uwaga:This paper was supported by the research project funded by financialresources for scientific research allocated by the Department of Labour, Capital and Innovation, Wroclaw University of Economics, Wroclaw, Poland and by the research project Excellence 2020, Faculty of Informatics and Management, University of Hradec Kralove, Czech Republic.
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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