This study was conducted to investigate the lifestyle of post-graduate students. The purpose of the present study was to find out opinion of the post-graduate students how significant are physical activities and healthy eating in their life. The study was initiated due to the growing knowledge of the importance of healthy food. The study was carried out by using empirical methods and the opinion of post-graduate students living in Latvia analysed. The authors have used questionnaire method and in February 2008 received answers from 86 respondents who are the post-graduate students of Latvia University of Agriculture (LLU). Studies showed that the biggest part of research subjects appreciates the importance of physical activities and healthy eating, and treats it as a positive part of the post-graduate studies process.

Enteral feeding also known as enteral nutrition is nutrient delivery into the stomach. Products for enteral nutrition are a specific group of products designed to provide nutrients to the human body in case of various diseases and after surgery, when the daily intake of the product is affected. Today market offers special dietetic products, which are supplemented with synthetic vitamins and minerals, which bioavailability in the body is lower than that of natural organic complexes. Therefore it is important to develop special dietetic products from natural raw materials. The aim of this study was to evaluate the effect of vacuum cooking on the content of bioactive compounds, soluble solids, pH and shelf life of enteral food made from fresh and semi-finished (heated) fruit and vegetable juices. For this research enteral food was made using fresh or semi-finished fruit and vegetable juices. Products were vacuum cooked in 0.02 MPa pressure, with boiling point 67 °C, and 0.06 MPa pressure at 79 °C, withstander for 15 min. All samples were stored at room temperature and tested for their content of vitamin C, total carotenoids, anthocyanins, total phenols and antioxidant activity and microbiological safety, as control untreated enteral food samples were used. The obtained data showed that samples made from semi-finished juices have higher contents of vitamin C and total carotenoids and anthocyanins than samples prepared from fresh juices, but this wasn’t observed with content of total phenols and antiradical scavenging activity (DPPH), where the type of ingredients used for sample preparation had no significant effect.