DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-100-6-0334

MODERN NUTRITION-FOCUSED CATERING SERVICES AND THEIR EFFECT ON HUMAN HEALTH- A CASE STUDY OF CHANGES IN METABOLIC AND BODY COMPOSITION PARAMETERS AND MICROBIOTA RESPONSES

Agnieszka Rudzka1, Ondřej Patloka2, Magdalena Płecha3,4, Marek Zborowski5, Tomasz Królikowski6, Michał Oczkowski6, Danuta Kołożyn-Krajewska1,7, Dorota Zielińska7
1 Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Al. Armii Krajowej 13/15, 42-200 Częstochowa, Poland
2 Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
3 Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Pawińskiego 5a, 02-106 Warsaw, Poland
4 Institute of Evolutionary Biology, Faculty of Biology, Biological and Chemical Research Centre, University of Warsaw, Żwirki i Wigury 101, 02-089 Warsaw, Poland
5 The Faculty of Medicine and Health Sciences, University of Applied Sciences in Nowy Sącz, Kościuszki 2G, 33-300 Nowy Sącz, Poland
6 Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW) Nowoursynowska 159 C, 02-776 Warsaw, Poland
7 Department of Gastronomic Technology and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 C, 02-776 Warsaw, Poland


The aim of this experimental work (a case study) was to compare dietary changes between a standard (routine) diet and modern personalized diet provided by nutrition catering service (experimental) diet including possible effects on body composition and specific metabolic parameters related to human health. The experimental diet had a positive effect on the metabolic parameters and body composition of the participating volunteer, while no appreciable changes were noted in her fecal microbiota composition. Further research is required to assess the utility of the dietary catering in prevention of obesity and metabolic diseases.  

Keywords: food-catering services, human nutrition, dietary intake, metabolic health, fecal microbiota

pages: 334-336, online: 2026



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