122 Cent Eur J Public Health 2021; 29 (2): 122–129 SUMMARY Objectives: The aim of the article is to present the behaviour of Slovak consumers in terms of consumption in the field of functional food. Methods: The survey was initiated in all regions of Slovakia. The sample involved 1,373 families which consisted of respondents aged 18–92 years. Friedman’s test and subsequent post-hoc analysis were used to determine the reasons why people buy (or do not buy) a specific type of food. The survey deals with functional foods. Additionally, another classification method, namely a decision tree, was used. Results: Decision trees help to identify factors influencing the choice of food by buyers. Based on this method, it can be stated that Slovak households still do not trust the functional foods bought in shops and are not interested in purchasing these foods. Conclusion: In short, it could be assumed that the millennium generation would dominate households, and that they will probably prefer foods, in a higher degree of choice, as being pre-prepared foods. Therefore, food sales will move in this direction, although traditional patterns of behaviour, determined by the role of the mother in the family, still dominate. This trend can be reinforced by the lack of cooking skills and confidence among the younger generation, which will lead to reduced cooking and is considered barriers to healthy eating. Key words: survey, decision-making of consumers, ecological, functional food Address for correspondence: P. Mazalán, 2nd Surgical Clinic, Faculty of Medicine, Comenius University in Bratislava, Slovakia. E-mail: pavol- mazalan@gmail.com https://doi.org/10.21101/cejph.a6431 SLOVAKIANS’ ADVERSARIAL ATTITUDE TOWARDS CONSUMPTION OF FUNCTIONAL FOOD Pavol Mazalán 1 , Pavol Kita 2 , Jaroslav Kita 3 , Marta Žambochová 4 , Jamal Hasan 5 , Augustín Prochotzký 1 1 2nd Surgical Clinic, Faculty of Medicine, Comenius University in Bratislava, Bratislava, Slovak Republic 2 Department of Trade, Tourism and Languages, Faculty of Economics, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic 3 Department of Marketing, Faculty of Trade, University of Economics in Bratislava, Bratislava, Slovak Republic 4 Department of Mathematics and Management, Faculty of Social and Economic Studies, J. E. Purkyně University, Ústí nad Labem, Czech Republic 5 Department of Business IT, Faculty of Trade, University of Economics in Bratislava, Bratislava, Slovak Republic INTRODUCTION Due to their benefits and because of the increasing importance of a healthy lifestyle, functional food products are becoming a part of consumers’ everyday lives (1). Following the example of the Western world, the Slovak consumer has become exposed to unhealthy food cues (e.g., energy-dense food and the food itself) in shops, vending machines, and advertising. This omnipres- ence of unhealthy food cues is an acknowledged contributor to unhealthy eating (2). The attitude of society has also changed, not only determined by the determinants of ownership and access to food, but also by their quality, functionality, diversity, health benefits, and attractiveness. As a result of these transformations, a postmodern culture has developed, which has a significant impact on shaping the behaviour of today’s consumers. Thus far, most interventions have been aimed at changing the individuals’ eating habits (e.g., diets and public health campaigns), and have not been particularly successful (3). Achieving the highest possible level of protection of the health and interests of customers is one of the fundamental objectives of the European Union. Improving the availability of healthy food is one of the principles of health policy. The existence and viability of a healthy food market depend on the attitude that consumers give to diet and health. Concerns about the health of individuals, although they have always existed, have increased in recent years among Slovak consumers. It is now clear and proven that diet has a significant impact on health and improving the health of the population through BMI. BMI is used to assess obesity prevalence (BMI > 25 kg/ m 2 ). The BMI index for Slovakia in 2008 was 27.01 kg/m 2 (4). It has been observed that, according to the statistics of cardiac surgery in 2012 on a sample of 1,305 adult patients (including 407 women), the overall average BMI was 28.54 kg/m 2 (5). In 2018, in a sample of 1,149 adult patients (including 335 women) the average BMI was 28.69 kg/m 2 (5). Consumers are changing their lifestyles, including changes in the structure of the con- sumed food quality enhancers they maintain, although the BMI tendency is increasing. Regular consumption of healthy food is one of the tasks of changing consumer behaviour. A Slovak consumer declares the need to live in harmony with nature, and a vital element of this attitude is healthy eating. Consumers are increasingly aware of their needs, analysing the composition of the products they pur- chase, and being sceptical about trends in diet. Their knowledge of healthy eating may be superficial, but they are looking for reliable sources of product information.