title: Consumption of milk and milk products in the population of the Upper Silesian agglomeration inhabitants.
abstract: BACKGROUND
  Providing the appropriate amount of nutrients at every stage of life is a key element determining the proper development and functioning of the body.
  
  
  OBJECTIVE
  Because of the nutritional value and resulting position of milk and milk products in the daily diet, this study was undertaken to assess the consumption of milk and milk products among the inhabitants of the Upper Silesian agglomeration.
  
  
  METHODS
  The survey covered 600 people, including 339 women (56.5%) and 261 men (43.5%) aged 18-78 years. To assess the consumption of milk and milk products, as a research tool an original survey with the closed-ended and open-ended questions was used. The questions concerned the characteristics of the surveyed group and various aspects of the consumption of milk and milk products. The results obtained were subjected to statistical analysis using the Statistica 10.0 program with a chi-square test for quality features.
  
  
  RESULTS
  The level of consumption of milk and milk products among the Upper Silesian agglomeration inhabitants is insufficient in relation to nutrition recommendations. However, despite many controversies surrounding milk, the respondents also claimed that it played an important role in their daily diet.
  
  
  CONCLUSIONS
  The most frequently consumed type of milk in the surveyed group is ultra heat treated (UHT) milk with average fat content.
authors.affiliation: Department of Food Technology and Quality Evaluation, Faculty of Public Health in Bytom, Medical University of Silesia, Zabrze, Poland; mkardas@sum.edu.pl.
authors.forename: Marek
authors.initials: M
authors.lastname: Kardas
authors.affiliation: Department of Human Nutrition, Faculty of Public Health in Bytom, Medical University of Silesia, Zabrze, Poland.
authors.forename: Elżbieta
authors.initials: E
authors.lastname: Grochowska-Niedworok
authors.affiliation: Department of Human Nutrition, Faculty of Public Health in Bytom, Medical University of Silesia, Zabrze, Poland.
authors.forename: Beata
authors.initials: B
authors.lastname: Całyniuk
authors.affiliation: Department of Food Technology and Quality Evaluation, Faculty of Public Health in Bytom, Medical University of Silesia, Zabrze, Poland.
authors.forename: Ilona
authors.initials: I
authors.lastname: Kolasa
authors.affiliation: Department of Food Technology and Quality Evaluation, Faculty of Public Health in Bytom, Medical University of Silesia, Zabrze, Poland.
authors.forename: Mateusz
authors.initials: M
authors.lastname: Grajek
authors.affiliation: Department of Food Technology and Quality Evaluation, Faculty of Public Health in Bytom, Medical University of Silesia, Zabrze, Poland.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Bielaszka
authors.affiliation: Department of Food Technology and Quality Evaluation, Faculty of Public Health in Bytom, Medical University of Silesia, Zabrze, Poland.
authors.forename: Agata
authors.initials: A
authors.lastname: Kiciak
authors.affiliation: Department of Internal Diseases, Faculty of Public Health in Bytom, Medical University of Silesia, Zabrze, Poland.
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Muc-Wierzgoń
keywords: diet; milk; milk products; nutrition