Impact of the COVID-19 Pandemic on the Dental Preferences of Patients in the Private Sector.

Proper oral health care has an impact on the health of the entire body. The COVID-19 pandemic has affected the functioning of the healthcare sector, including dental services. The aim of this study was to analyse the behaviour of patients with regard to their use of dental services during the pandemic. The data were obtained from paper registration forms taken from five dental offices in the city of Cracow between March 2019 and February 2021. During the analysed periods, interest among first-time patients in dental services decreased to 37% (during the month when interest in dental services was at its lowest) compared to the year preceding the COVID-19 pandemic. The number of cancelled visits increased by between 15% and 50% compared to the pre-pandemic period. During the pandemic, appointments made by existing patients increased by up to 84% compared to 2019. The decision by patients to postpone dental treatment not only has adverse effects on their oral and body health, but in turn results in higher health care costs. Given the potential for another pandemic, further long-term research is required to develop and implement special protocols to make the public aware of the safety of health care.

[Nutritive value of Olsztyn University students diet]. / Wartosc odzywcza diet studentów UWM w Olsztynie.

Nutrition is one of the most important factors influencing human health. Proper diet protects to some extent against such illnesses as obesity, cardiovascular diseases, osteoporosis, oncologic diseases, etc. Energy taken with food makes proper functioning of organism possible. 30 students of the University of Warmia & Mazury in Olsztyn, both sexes, age 19-25, collected at the turn of 2005/2006. The average weight of the ration amounted to about 1.5 kg (from 802 to 3196 g). More than half of the rations did not supply the portion of calories recommended by norms, most diets did not contained enough fats; also, composition of fatty acids was not adequate. In most cases the diets did not supply enough portion of proteins. Decreased intake of calcium and magnesium was found and improper calcium to phosphorous proportion was calculated, which increased the risk of osteoporosis. Diets of most women contained too little iron, zinc, copper and manganese; men's diets were deficient in copper only. High selenium deficiency was stated. The model of nutrition after prolonged time can create a serious threat to health of the population under examination.

[Cereal products as a source of iron and manganese]. / Produkty zbozowe zródlem zelaza i manganu.

Iron and manganese concentrations in wheat, wheat flours, rye flours, rye breads and wheat breads taken in Lublin province was determined. The study was performed in 1999-2003. Analyses were performed using flame AAS, after dry ashing of samples in quartz crucible pats at 450 degrees C. Contents of the iron and manganese in the tested samples of wheat, wheat flours, rye flours, wheat breads and rye breads were respectively for Mn: 24.6-27.1 mg/kg, 2.0-46.9 mg/kg, 10.9-63.1 mg/kg, 6.2-20.0 mg/kg, 7.5-26.7 mg/kg and for Fe: 24.2-36.0 mg/kg, 8.9-34.7 mg/kg, 10.2-97.5 mg/kg, 6.2-29.1 mg/kg, 8.7-26.2 mg/kg.