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    Polish Consumers’ Awareness and Knowledge about Functional Food
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2018) Przeor, Monika; Flaczyk, Ewa; Kmiecik, Dominik; Kobus-Cisowska, Joanna; Bueschke, Marzena; Kulczyński, Bartosz; Department of Gastronomy Science and Functional Foods, Poznan University of Life Sciences, Poland; Department of Gastronomy Science and Functional Foods, Poznan University of Life Sciences, Poland; Department of Gastronomy Science and Functional Foods, Poznan University of Life Sciences, Poland; Department of Gastronomy Science and Functional Foods, Poznan University of Life Sciences, Poland; Department of Gastronomy Science and Functional Foods, Poznan University of Life Sciences, Poland; Department of Gastronomy Science and Functional Foods, Poznan University of Life Sciences, Poland
    Nowadays, we observe an increase in the incidence of lifestyle diseases. Consumers expect higher quality as well as additional features in food products. It is an effect of increasing awareness about the possibility of regulation of metabolism by food nutrients. Food industry created functional food as a response to societal demands. Originally, functional food has appeared in Japan, and there is still the most extensive range of this kind of food. In Europe it is also well known for technologists and nutritionists. However, it seems to be unexplored by common consumers. Functional food aims to improve the activity of human organism by improving its metabolism and physiological processes. Therefore, functional food intake is recommended for strengthening of certain body functions and for reducing the incidence of lifestyle diseases. The aim of the study was to evaluate the state of knowledge of Polish consumers about functional food, their interest in it and about consumption. The state of knowledge, opinion about functional food products properties and its effects on human body, were conducted with electronic survey. It was observed that the most of the respondents did not have adequate knowledge about functional food. Nutritional education is needed.