Introduction Modern medicine is still searching for the antecedents which will lead to [i]successful aging[/i]. The article discusses the self-perception of life satisfaction and health of senior citizens. The aim of the study was to determine the relationship between self-evaluation of life satisfaction and health by senior citizens in comparison to different age groups. Material and Methods The study included 463 persons – 230 men and 233 women. The age of the participants was in the range 16 – 83 years. All participants were asked to fill the Life Satisfaction Questionnaire (<i>Fragebogen zur Lebenszufriedenheit</i> – FLZ). The FLZ questionnaire assesses the global life satisfaction of a person and health domain separately. Results The results show age-related differences in the evaluation of life satisfaction. Accordingly, there is a significant change in health evaluations in different age groups, but there are no significant gender differences in health self-report data. The senior citizens’ assessment of general health, although the lowest among all the age-subgroups, showed significant difference only in relation to the people below 45 years of age. The significant differences in satisfaction from mental health occurred only for the elderly and participants aged 25–34 and 35–44. Conclusions Life satisfaction is associated with subjective health evaluations. There are two domains (mental health and performance) that are positively evaluated by more than two-thirds of senior citizens. The observed differences challenge stereotypes and prejudices relating to negative aging process. Senior citizens can improve their control beliefs and develop self-regulation and coping skills.

The article is an attempt to substantiate the content and structure of professional competence of school leaders to implement quality evaluation of educational activities. Considered basic competencies of future school leaders.

Consumers havemore andmore interest inwhere and howtheir foods are produced.However, it is often challenging to discriminate products from different production locations and systems. The objective of this study was to examine fingerprinting of volatile organic compounds (VOCs) as an approach for characterization and discrimination of tomatoes by their production location, production system, and variety using Proton Transfer Reaction Mass Spectrometry combined with multivariate statistics. Sensory analysis was complementing the VOC analyses. The study was part of the EU CORE Organic II project AuthenticFood. Tomato sample batches cultivated in two locations in Italy, according to the organic and conventional production system, comprising two varieties, and produced in two consecutive years were examined. Both factors production location and production systemimpacted considerably the VOC fingerprints, but compared to these two factors, minor differences were observed between the two varieties of tomatoes studied. VOC data were successfully used to predict the origin and production systemfor this sample set. Sensory data also primarily indicated the differences between origin and production systems, and several sensory attributes could be predicted from the VOC fingerprints. Therefore, VOC fingerprints reflect production conditions and are promising for substantiation and authentication of special tomato traits.

Five different wheat cultivars (Thifun, Triso, Thasos, Spelt and Emmer) were cultivated in an organic study using six different organic compost types (two different household waste composts, sewage sludge compost, fruit and vegetable compost and two different renescience compost types) and one control with no manure applied. Bread was baked with flour from each of the samples. The protein content, the gluten content and the falling number were measured for the flour samples and specific volume, the sensory quality and instrumental measured hardness were measured on the bread samples. Different compost types resulted in distinct different sensory profiles of the bread. However, the tested cultivars responded very different towards the different compost types leading to very different sensory profiles. Furthermore, compost type has an effect on the protein content and gluten content. However, the cultivars reacted different when different compost types were applied. Likewise, the specific volume depended on both the compost types and the cultivar. In contrast, the falling number was primarily affected by the compost types and not the cultivar. The protein content, gluten content, Falling number as well as specific volume of the bred differed between the two cultivation years. The sensory attributes were highly correlated to ….

Increasing interest in low rank coal pyrolysis (LRCP) polygeneration has resulted in the development of a number of different technologies and approaches. Evaluation of LRCP processes should include not only conventional efficiency, economic and environmental assessments, but also take into consideration sustainability aspects. As a result of the many complex variables involved, selection of the most suitable LRCP technology becomes a challenging task. This paper applies a House of Quality method in comprehensive evaluation of LRCP. A multi-level evaluation model addressing 19 customer needs and analyzing 10 technical characteristics is developed. Using the evaluation model, the paper evaluates three LRCP technologies, which are based on solid heat carrier, moving bed and fluidized bed concepts, respectively. The results show that the three most important customer needs are level of technical maturity, wastewater emissions, and internal rate of return. The three most important technical characteristics are production costs, investment costs and waste emissions. On the basis of the conducted analysis, it is concluded that the LRCP process utilizing a fluidized bed approach is the optimal alternative studied.

There is a generalized lack of specific methods in the quality control of sensory characteristics of Protected Designation of Origin (PDO) and, in many cases, there is also a lack of sensory panels sufficiently trained and monitored. In this sense, reported experiences about how to develop procedures for sensory quality control of PDO products are very scarce.The present work describes the modification of a former sensory quality control method applied to PDO Idiazabal cheese which was included in the scope of an accredited sensory laboratory. The former method was mainly oriented to the identification of defects in the product, whereas the new method, in addition to this, provides an exhaustive description of the non-defective sensory characteristics of each sample. In the new method, sensory characteristics (both positive and negative) are identified and classified for each of the parameters considered (shape, rind, paste color, eyes, odor, texture, flavor and persistence). Quantitative sensory references for the different sensory characteristics were developed.Moreover, this work compares the results of applying both methods. Results confirmed that new method enables a more detailed description of PDO Idiazabal cheese. Also, the inclusion of the identification of positive characteristics led to a broader use of the scale, contributing to a better sensory quality differentiation among samples without defects, although increasing the score dispersion to a certain extent.The experience described in the present work could be very useful for other laboratories and certification bodies that deal with sensory quality control of PDO products, particularly cheeses.

Classification of cows grazing conditions in the summer pastures of North Zhitomir region, taking into account criteria such as the quality and supply of pasture forage.

Evaluation of the quality of higher education is undertaken for the purposes of ensuring accountability, accreditation, and improvement, all of which are highly relevant to veterinary teaching institutions in the current economic climate. If evaluation is to drive change, it needs to be able to influence teaching practice. This article reviews the literature relating to evaluation of teaching quality in higher education with a particular focus on teachers' professional practice. Student evaluation and peer observation of teaching are discussed as examples of widely used evaluation processes. These approaches clearly have the potential to influence teachers' practice. Institutions should strive to ensure the development of a supportive culture that prioritizes teaching quality while being aware of any potential consequences related to cost, faculty time, or negative emotional responses that might result from the use of different evaluation methods.

Six different of cultivars of spring wheat (Triticum aestivum cv.: Thaifun, Triso, Thasos and Amaretto), Spelt (Triticum spelta cv.) and Emmer (Triticum dicoccum cv.) were cultivated in an organic study using six different organic compost types (two different household waste composts, sewage sludge compost, fruit and vegetable compost and two different renescience compost types) and one control with no manure applied. Bread was baked with flour from each of the samples. The protein content, the gluten content and the Falling Number (FN) were measured for the flour samples and specific volume, the sensory quality and instrumental measured hardness were measured on the bread samples. Different compost types resulted in significant differences in the content of protein, gluten and specific volume as well as distinct different sensory profiles of the bread. However, the tested cultivars responded significantly different towards the different compost types leading to very different sensory profiles as well as content of protein, gluten and specific volume due to a high interaction effect between compost type and cultivar. Hence, this study shows the importance of testing more than one cultivar in nutrient supply field experiments and the results make it hard to conclude which of the N-compost sources that are the best in order to obtain the highest content of protein and gluten as well as the optimal sensory profile.