<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2174-5145</journal-id>
<journal-title><![CDATA[Revista Española de Nutrición Humana y Dietética]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Esp Nutr Hum Diet]]></abbrev-journal-title>
<issn>2174-5145</issn>
<publisher>
<publisher-name><![CDATA[Academia Española de Nutrición y Dietética]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2174-51452020000100004</article-id>
<article-id pub-id-type="doi">10.14306/renhyd.24.1.759</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Factors affecting the intake of fermented milk products among university students: a cross-sectional study from Poland and Turkey]]></article-title>
<article-title xml:lang="es"><![CDATA[Factores que afectan la ingesta de productos lácteos fermentados entre estudiantes universitarios: un estudio transversal de Polonia y Turquía]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Skowro&#324;ska]]></surname>
<given-names><![CDATA[Magdalena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Kaner]]></surname>
<given-names><![CDATA[Gulsah]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ca&#322;yniuk]]></surname>
<given-names><![CDATA[Beata]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Kardas]]></surname>
<given-names><![CDATA[Marek]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Skrzypek]]></surname>
<given-names><![CDATA[Micha&#322;]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Grochowska-Niedworok]]></surname>
<given-names><![CDATA[El&#380;bieta]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Medical University of Silesia Department of Dietetic, School of Public Health ]]></institution>
<addr-line><![CDATA[Katowice ]]></addr-line>
<country>Poland</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,&#304;zmir Kâtip Çelebi University Faculty of Health Sciences Department of Nutrition and Dietetics]]></institution>
<addr-line><![CDATA[&#304;zmir ]]></addr-line>
<country>Turkey</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Medical University of Silesia School of Public Health Department of Food Technology and Quality Evaluation]]></institution>
<addr-line><![CDATA[Katowice ]]></addr-line>
<country>Poland</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Medical University of Silesia School of Public Health Department of Biostatistics]]></institution>
<addr-line><![CDATA[Katowice ]]></addr-line>
<country>Poland</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2020</year>
</pub-date>
<volume>24</volume>
<numero>1</numero>
<fpage>29</fpage>
<lpage>38</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S2174-51452020000100004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S2174-51452020000100004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S2174-51452020000100004&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction: The aim of the study is to present fermented milk products intake and related factors by Turkish and Polish students of dietetics.  Material and Methods: Dietetics students of both Medical University of Silesia in Katowice (SUM), Poland, and Izmir Katip Celebi University in Izmir (IKCU), Turkey, were kindly requested to fill up an on-line questionnaire. The questionnaire consisted of 23 questions about personal data, consumer preferences, substantive knowledge and assessment of factors conditioning the purchase of fermented milk products. Statistical significance between the groups were checked with the Mann-Whitney U test, T test and Chi-squared &#967;2 test. A statistically significant difference met the p&lt;0.05 condition.  Results: There were 162 Polish and 181 Turkish respondents taking part in the research. The most common fermented milk product among both the SUM and IKCU students was plain yoghurt. Its intake was declared by over 95% of the respondents in both groups. In the group of the Polish students, fermented milk products are consumed mainly for breakfast (61.11%) and as a snack between meals (58.02%). Turkish students significantly more frequently prefer to eat them for dinner (50.28%) and lunch (48%). Only 21.06% of the Polish students and 29.3% of the Turkish students consume fermented milk products every day. Products with no colour additives and preservatives are selected by 67.9% of the SUM students, while IKCU students more often choose products with probiotics and prebiotics (43.10%) as well as products with reduced fat content (40.3%). Quality, composition of products, manufacturer, packaging, advertisement were determined the significant factors that preconditioning the selection of fermented milk products.  Conclusions: Cultural differences concerning fermented milk products are reflected in eating habits and consumer preferences. Plain yoghurt is a frequently chosen product by both the SUM and IKCU students. There were differences between the respondents in terms of times of the day, amount and types of consumed fermented milk products. Moreover, factors preconditioning their selection vary between the two groups.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción: El objetivo del estudio es presentar la ingesta de productos lácteos fermentados y factores relacionados por estudiantes de dietética turcos y polacos.  Material y Métodos: Se solicitó a los estudiantes de dietética de la Universidad de Medicina de Silesia en Katowice (SUM), Polonia, y de la Universidad de Esmirna Katip Celebi en Izmir (IKCU), Turquía, que llenaran un cuestionario en línea. El cuestionario constaba de 23 preguntas sobre datos personales, preferencias del consumidor, conocimiento sustantivo y evaluación de factores que condicionan la compra de productos lácteos fermentados. La significación estadística entre los grupos se verificó con la prueba U de Mann-Whitney, la prueba T y la prueba de Chi-cuadrado &#967;2. La diferencia estadísticamente significativa cumplió la condición p&lt;0,05.  Resultados: Hubo 162 encuestados polacos y 181 turcos que participaron en la investigación. El producto lácteo fermentado más común entre los estudiantes de SUM e IKCU fue el yogur natural. Su consumo fue declarado por más del 95% de los encuestados en ambos grupos. En el grupo de estudiantes polacos, los productos lácteos fermentados se consumen principalmente para el desayuno (61,11%) y como refrigerio entre comidas (58,02%). Los estudiantes turcos prefieren comerlos con mucha más frecuencia para la cena (50,28%) y el almuerzo (48%). Solo el 21,06% de los estudiantes polacos y el 29,3% de los estudiantes turcos consumen productos lácteos fermentados todos los días. Los productos sin aditivos colorantes ni conservantes son seleccionados por el 67,9% de los estudiantes de SUM, mientras que los estudiantes de IKCU a menudo eligen productos con probióticos y prebióticos (43,10%), así como productos con contenido reducido de grasa (40,3%). La calidad, la composición de los productos, el fabricante, el embalaje, la publicidad determinaron los factores importantes que condicionan previamente la selección de productos lácteos fermentados.  Conclusiones: Las diferencias culturales con respecto a los productos lácteos fermentados se reflejan en los hábitos alimenticios y las preferencias de los consumidores. El yogur natural es un producto frecuentemente elegido por los estudiantes de SUM e IKCU. Hubo diferencias entre los encuestados en términos de horas del día, cantidad y tipos de productos lácteos fermentados consumidos. Además, los factores que condicionan previamente su selección varían entre los dos grupos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Cultured Milk Products]]></kwd>
<kwd lng="en"><![CDATA[Buttermilk]]></kwd>
<kwd lng="en"><![CDATA[Kefir]]></kwd>
<kwd lng="en"><![CDATA[Koumiss]]></kwd>
<kwd lng="en"><![CDATA[Yogurt]]></kwd>
<kwd lng="en"><![CDATA[Turkish Fermented Milk Products]]></kwd>
<kwd lng="en"><![CDATA[Probiotics]]></kwd>
<kwd lng="en"><![CDATA[Students]]></kwd>
<kwd lng="en"><![CDATA[Nutritionists]]></kwd>
<kwd lng="en"><![CDATA[Food]]></kwd>
<kwd lng="es"><![CDATA[Productos Lácteos Cultivados]]></kwd>
<kwd lng="es"><![CDATA[Suero de Mantequilla]]></kwd>
<kwd lng="es"><![CDATA[Kéfir]]></kwd>
<kwd lng="es"><![CDATA[Kumis]]></kwd>
<kwd lng="es"><![CDATA[Yogur]]></kwd>
<kwd lng="es"><![CDATA[Productos Turcos de Leche Fermentada]]></kwd>
<kwd lng="es"><![CDATA[Probióticos]]></kwd>
<kwd lng="es"><![CDATA[Estudiantes]]></kwd>
<kwd lng="es"><![CDATA[Nutricionistas]]></kwd>
<kwd lng="es"><![CDATA[Alimentos]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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