The national food consumption survey on the children population in Poland was conducted from August 2019 to February 2020 and was funded by EFSA under the EU Menu project. It aimed at collecting food consumption data of a representative sample of children living in Poland and followed the EFSA EU Menu methodology. Altogether 2605 subjects aged three months to nine years old were invited to participate in the study out of which participants were 1,574 children (780 boys and 794 girls) with a response rate of 60%. An additional group of 300 vegetarians aged six to nine years old was also recruited. After verifying the collected data, EFSA accepted the data from 1565 subjects (777 boys, 788 girls) in the main group and 294 subjects (147 boys, 147 girls) in the group of vegetarians. Data on food consumption was collected by means of two non-consecutive food dietary record method using a web-based tool intended for 24-hour dietary recall method. In addition, a food propensity questionnaire was used. Anthropometric measurements of height, weight, waist and hip circumferences were made to assess the nutritional status of the participants. The level of physical activity was assessed with a short questionnaire, using questions from HBSC (Health Behaviour in School-aged Children) Polish Study. Before the main study the pilot study was conducted for verifying the feasibility of the study organization. The collected data will be used to update the Comprehensive European Food Consumption Database, which is regulated and administered by EFSA. The results will allow the evaluation of diet and nutritional status of children in Poland, including the prevalence of underweight, overweight and obesity.

skin cleaning and collection time] with resultant improvement of failure rate of 6% [ST = 15] in 6 months 2018-19.Indications for ST 2014-15 v 2017-18: Respiratory 38% v 37%; Failure to thrive 14% v 18%; GIT 14% v 6.5%; Rectal prolapse 10% v 11%; Nasal polyps 1.5% v 3%; Family History 3.7% v 1.5%; Abnormal NBS 4% v 3%; CF monitoring 0% v 3%.Since 2010-18 there were 10 positive ST; 6 indeterminate; 3 insufficient sweat but subsequent positive ST (all NBS).Indications for ST are familiar but CF monitoring of screen positive indeterminate diagnosis are accounting for a small but increasing indication for ST.Conclusion: Number of ST in our region since NBS 2007 have decreased by 72%.Adequate numbers for ST quality control has been maintained by reducing testing sites, operators and taking on ST from another area.Failure rate optimally <10% needs regular monitoring with operator input.

Background/Objectives: To compare macronutrient intakes out of home—by location—to those at home and to investigate differences in total daily intakes between individuals consuming more than half of their daily energy out of home and those eating only at home. Subjects/Methods: Data collected through 24-h recalls or diaries among 23 766 European adults. Participants were grouped as ‘non-substantial’, ‘intermediate’ and ‘very substantial out-of-home’ eaters based on energy intake out of home. Mean macronutrient intakes were estimated at home and out of home (overall, at restaurants, at work). Study/cohort-specific mean differences in total intakes between the ‘very substantial out-of-home’ and the ‘at-home’ eaters were estimated through linear regression and pooled estimates were derived. Results: At restaurants, men consumed 29% of their energy as fat, 15% as protein, 45% as carbohydrates and 11% as alcohol. Among women, fat contributed 33% of energy intake at restaurants, protein 16%, carbohydrates 45% and alcohol 6%. When eating at work, both sexes reported 30% of energy from fat and 55% from carbohydrates. Intakes at home were higher in fat and lower in carbohydrates and alcohol. Total daily intakes of the ‘very substantial out-of-home’ eaters were generally similar to those of individuals eating only at home, apart from lower carbohydrate and higher alcohol intakes among individuals eating at restaurants. Conclusions: In a large population of adults from 11 European countries, eating at work was generally similar to eating at home. Alcoholic drinks were the primary contributors of higher daily energy intakes among individuals eating substantially at restaurants.