Tag Archives: knowledge.

67–74 N. Kamińska, M. Gaworski, P. Kaźmierska and A.M. Klepacka
Pilot study of variability on demand and knowledge concerning organic food on an example of two Polish regions
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Pilot study of variability on demand and knowledge concerning organic food on an example of two Polish regions

N. Kamińska*, M. Gaworski, P. Kaźmierska and A.M. Klepacka

Department of Production Management and Engineering, Warsaw University of Life
Sciences, Nowoursynowska str. 164, PL 02-878 Warsaw, Poland
*Correspondence: natalia.kaminska@poczta.onet.pl

Abstract:

The paper focuses on showing variability of knowledge and demand for organic food in two regions of Poland, i.e. Świętokrzyskie and Mazovian provinces. The selected for detailed investigations Polish regions differed in society wealth. Mazovia province with capitol (Warsaw) is reach as opposed to Świętokrzyskie – mountain province with dominance of more difficult conditions for comfort and affluent life. Basing on questionnaire the group of respondents’ attitude towards organic food was recognized and compared. The problems included in the questionnaire there were factors influencing the organic food buying, factors which influence about the resignation of organic food buying, the availability of information about organic food, availability of organic food in selected regions, requirements for organic food, most frequently purchased organic products, place where consumers buy organic food, consumption frequency of organic food, factors influencing the choice of organic food. The comparison of two provinces indicated differences within the meaning of organic food as well as autonomy in consumer behaviour. Polish society is characterized by a growing interest in organic food. The production industrialization and mass food processing causes people to look for some alternatives. Organic farming gives people that chance. In the conclusions, we have formulated a term mean that due to the consumption of organic products – ‘we are what we eat’.

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810-819 J. Paju and S. Kalle
An analysis of engineering students’ knowledge on the topic of occupational health and safety
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An analysis of engineering students’ knowledge on the topic of occupational health and safety

J. Paju* and S. Kalle

Tallinn University of Technology, Tallinn School of Economics and Business Administration, Department of Business Administration, Academia road 3, EE12618 Tallinn, Estonia; *Correspondence: jana.paju@ttu.ee

Abstract:

Occupational health problems often result of poor knowledge of safety requirements and inadequate personnel training, especially considering specific tasks at work. A questionnaire was distributed to university students to respond, in order to analyse their answers and achieve following objectives: (1) to pinpoint the students’ knowledge prior to the start of the course; (2) to reveal how many students have had experience with occupational health and safety (OHS) topics before starting the course; (3) to determine whether the knowledge of students with prior experience is greater; (4) to identify the most difficult topics or domains. The obtained results showed that the average test score was 50.2% (n = 151). Students with prior knowledge on OHS (n = 53) did not get higher test scores (p-value = 0.12; α = 0.05). The objectives of the study were achieved. Further studies considering the efficiency of both teaching and learning are to be conducted.

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