Theses supervised by Dr. Öğr. Üyesi Arzu Durukan
16 theses · Yeditepe University
Meat eating culture and sexism in diyarbakir
In this study, it has been tried to examine the relationship between meat consumption and sexism of people living in Diyarbakır. Geography and climate factors that affect people's food choices, what social rituals mean for individuals, how the table culture is, what are the perspectives of food selection and especially meat in the context of gender are tried to be understood. The researcher made interviews with the participants using the method of in-depth interviews, apart from these interviews, researcher went to Diyarbakır between 2018-2019 and used these observations in the study. In this study, 17 participants between the ages of 25-60 were interviewed and discussed about table cultures, eating habits, domestic division of labor and social meanings of meat consumption. As a result of the study, it has been observed that the effect of climate, geography, social and religious rituals are fundamental in the formation of Diyarbakır's culinary culture, meat consumption is the main part of the cuisine culture, power and meat consumption are intertwined, so meat consumption is linked to gender relations. After trying to understand the relationship between meat consumption and sexism through in-depth interviews, it has been observed that there are two main reasons why people reduce meat consumption. The first is that high meat consumption is thought to negatively affect their health. The second is whether or not men are at home affects meat consumption. These results show that a relationship can be established between meat consumption and sexism.
Examination of the culture of an immigrant group Bulgaria to Turkey in 1989 through food memory and food identity
Food is a cultural phenomenon as well as a biological need. Questions such as what we eat, when we eat, and how we eat form part of our cultural identity. The sense of belonging of individuals who experience identity confusion as a result of migration may weaken. Immigrants, who feel rootless after migration, begin to seek a sense of belonging to a place and a life where they can feel safe. Food is one of the biggest phenomenons at this point. The purpose of this study is to determine the effect of the changing/unchanging food cultures in the memory and on the identity of the 1989 Bulgarian immigrants who settled in the Gebze region. Thus, it was aimed to reveal the food phenomenon, which is an important part of cultural identity, and the relations of life and belonging.
The research of the effect of cooking together experience on social bonds for professionals and non-professionals
This study aimed to observe the similarities and differences between the social bonds that chefs establish while cooking with their colleagues in a professional kitchen environment and the social bonds that couples establish while cooking with their spouses in a home environment, on social sustainability. For this purpose, face-to-face, semi-structured, in-depth interviews were conducted with eight chefs with three to twenty years of experience in professional kitchens and ten people who cook with their spouses during their relationships. In these interviews, where open-ended questions were asked, the basics and codes were extracted according to the frequency and content of the answers. As a result of this study, it was seen that strong social bonds in the work environment are safe, supportive, fair, relatively more productive, where individuals can express themselves freely, where work and labor are appreciated with the right division of labor, a sense of equality is created, creativity is encouraged, and at the same time, solidarity is developed by increasing the awareness of being a team in crises. It was noted that this situation creates a relationship based on equal participation, fair role distribution, respect, and equality in couples, which affects both the personal development of individuals and increases their psychological resilience. Although both chefs and couples stated that they were more creative when they were alone, it was observed that, unlike couples, cooking together as professionals provided indirect but effective creativity. All these effects, both in the work environment and within the family, contribute to social sustainability by encouraging individuals not to break away from their roots, to establish healthy and balanced relationships, and to take more active roles in social solidarity. This study showed that the social bonds formed while cooking together highly affect social sustainability for both chefs and couples.
Natural nutrition trends in women, orthorexia nervosa and food neophobia
According to caregiver role and aesthetic duties, women are main target profile of nutrition sector with a positioning of ideal slim beauty. This study was conducted to explore women's role in nutrition and their approach to healthy eating, to understand how their eating behavior is affected by natural food trends, and to learn what their main sources of information about nutrition are. This is a cross-sectional qualitative study that realized with Focus Group method of 3 groups and 1 in-depth interview that was held in March 2019 with a total of 18 women. Majority of participants were working women with university degree and they are mainly in middle age, married, and all based in Istanbul. Discourse analysis was used to identify main broads and sub-categories that mentioned in the interviews. Transcribed text analyzed through reading, classification, interpretation and structuring stages by using of MS Excel program. Also, NVivo is used to create word cloud of all interviews. As a result, majority of participants try to eat healthy in general. They believe that the healthiest food is home cooked meal; and they are looking for more natural ways of nutrition in an environment with concerns on what to eat that caused by information and misinformation on media and internet. In these conditions, our research shows that while local foods are preferred, organic foods are controversial. Packed foods and sugar added foods are generally avoided due to their health damaging effects. Gluten and bread have rejection by women over 50 years old or pregnant. Majority of participants have diet experiences and they feel guilty when breaking diet. Finally, even we don't have any diagnosis, this research raises some symptoms of Orthorexia Nervosa; but no meaningful results were obtained regarding the Food Neophobia. Furthermore, to get more specific results, this study may be expanded to a quantitative research with wider sample.
Comparing fat phobia attitudes of faculty of health sciences students in A foundation university
This study was carried out to determine fat phobia scores of Faculty of Health Sciences students in Yeditepe University. For this purpose, 311 students who accepted to participate in the research were given data forms consisting of demographic questions such as age, gender, studying department, height (cm), weight (kg) and 14-item Fat Phobia Scale. Data obtained from data forms was biostatistically analyzed via SPSS Statistics 22 and in a result; fat phobia score of students who are studying Nutrition and Dietetics was determined 3,92, fat phobia score of students studying Physical Therapy and Rehabilitation was 3,54 and fat phobia score of students who are studying Nursing was found 3,82. Fat phobia score of students who are studying Physical Therapy and Rehabilitation was found significantly lower than fat phobia scores of Nutrition and Dietetics and Nursing students. On the other hand, no significant difference was determined between gender and fat phobia score. Students who are in thin BMI range was found to be have significantly higher fat phobia score than students being in healthy BMI range. However, for students that are in other BMI ranges, no significant difference was determined according to their fat phobia score. Consequently, as a future health-care professionals, students who are studying in Health Sciences Faculty were found to have fat phobia that affects individuals' obesity treatment negatively. Thus, for avoiding or decreasing fat phobia, public awareness and new strategies should be developed and broader scientific researches are needed.
Determination of eating attitudes of a special polyclinic applicants by EAT-40
The aim of this study was to investigate the relationship between eating attitude behaviors and Anorexia Nervosa in patients admitted to a private outpatient clinic. Eating Attitude Test - 40 was used as data collection tool. A total of 100 non-pregnant, non-breastfeeding patients admitted to the outpatient clinic and agreed to participate in the study were interviewed. 69 of these patients were female and 31 were male. As a result of the study, it was observed that there was no significant difference between eating attitude behaviors of participants, age, working status, smoking, alcohol use, marital status, but there was a significant difference between gender. Again, there was no significant relationship between eating attitude behaviors, body mass index and weight, and there was a significant relationship between height. Finally, no significant relationship was found between healthy living and income level and regular physical activity. Keywords: Eating Attitudes, Anorexia Nervosa, EAT-40, Esthetic.
Investigation and knowledge of behavior of people who applied to a private diet consulting center against non-local nutritional foods
This study was conducted on 143 females (88.8%) and 18 males (11.2%) who applied to a private counseling center and 18-65 years old in February 2019. For the study, the non-local food (avocado, chia seeds, gojiberry, coconut, buckwheat, mango, black rice and teff seeds) which are not cultivated in Turkey but attracted the attention of people through different media in recent years were chosen. As a result, the people who consumed these nutrients, indicated that mostly they wanted to try and to provide an alternative to the daily diet. According to this outcome it seems that although people come across non-local food in their environments, social and conventional media since they do not consume them regularly they did not integrate to their diet and they do not have sufficient information about the contribution of these foods to their health.
İstanbul'da özel bir hastanenin beslenme ve diyet polikliniğine başvuran kişilerde konstipasyona neden olan etmenler ve obezite ilişkisi
Bu araştırma, Nisan 2018-Mayıs 2018 tarihleri arasında İstanbul'da bulunan özel bir obezite kliniğine başvuran bireyler arasından rastgele seçilen 142 gönüllü birey üzerinde yürütülmüştür. Bu çalışma; kabızlığa neden olan faktörler ile obezite arasındaki ilişki durumunu incelemek amacıyla yapılmıştır. Bireylerin demografik özellikleri, beslenme alışkanlıkları, kabızlık problemleri veri formu ile sorgulanmıştır. Kabızlık problemleri kişilerin kendi beyanına dayalıdır. Gebe, emzikli, hipotroidi, Tip 1 Diyabet, Tip 2 Diyabet tanısını almış olan, zayıflamaya yönelik ilaç kullanan endokrin, hepatik, renal bir hastalığı olan bireyler çalışma grubuna alınmamıştır. Katılımcılardan yüksek lifli yiyecekleri belirtmeleri istendi. Bunların% 53'ü sebze ve meyveleri seçerken,% 35'i baklagil,% 33'ü ekmek ve tahıl olarak,% 7'si süt ürünleri ve% 4'ü et ve et ürünleri olarak cevap vermiştir. Katılımcıların% 15'i bu konu hakkında bilgi sahibi olmadıklarını belirtti. Katılımcıların Beden Kütle İndeksi değerlendirildiğinde, % 1'inin düşük kilolu (n = 2), % 30'unun normal kilolu (n = 42), % 36'sının fazla kilolu (n = 51) ve % 33'ünün obez olduğu görülmüştür (n = 47). Sigara, alkol kullanımı, ekmek tüketimi, içme suyu ve fiziksel aktiviteler de sorgulanmıştır. Bu araştırmada kabızlığa neden olduğu düşünülen etmenler ve obezite arasında anlamlı bir ilişki bulunamamıştır ama kabızlığın önlenebilmesi için sağlıklı ve dengeli beslenmenin yanında yaşam tarzı değişiklikleri de önerilebilir diye düşünülmektedir. Keywords: obesity, constipation, nutrition, physical activity, water consumption
Effect of breakfast options containing different rates of protein and oatmeal on satiety, body mass index (bmi) and body fat percentage during the day in the individuals under weight control
In this work, starting the day with breakfast options that include different protein and oatmeal rates for a total of 146 men 20 and women 126 with age range of 18-55 who applied to Istanbul Ataşehir Avicenna Hospital Nutrition and Diet Department was conducted between March and December 2017 in order to determine the effects on satiety status, body mass index (BMI) and body fat percentage in individuals during the day. A questionnaire consisting of 30 questions was prepared by using the literature and similar studies by the researcher. Questionnaire applied to obtain personal information, eating habits, breakfast preferences (with protein and / or oatmeal), BMI status, satiety status during the day, and 2-week food consumption record. Daily energy and nutrients were analyzed using "Computer Aided Nutrition Program for Turkey, Nutrition Package Information Systems Program (BEBIS 6.1)". The data were analyzed using SPSS Statistics 23 program. At the end of study; body mass index (BMI) distributions of the participants in the study were statistically significant (p<0.001). It was found that women had more regular breakfast than men and found statistically significant (p<0.05). It was found that men preferred breakfast with protein more than women and the difference between the groups was statistically significant (p<0.05). There was no statistically significant difference between breakfast type preferences and anthropometric measurements (p>0,05). As a result, a more detailed examination could be done to show the effect of breakfast types on satiety during the day or the effect of protein-based breakfast and oatmeal-based breakfast types on weight control.
Determinaton of opinions of students of a foundation university on plant and animal based nutrition
This study was conducted on the students studying at Yeditepe University Faculty of Health Sciences, to determine the approach of new generations to plant-based diet and to examine its contribution to sustainable food. Data collection tools were used for information purposes about 310 students in the age range of 18 to 25 who accepted to participate in the research in Yeditepe University at the Faculty of Health Sciences. The socio-demographic characteristics of the participants were determined, nutritional habits, animal and plant-based product preferences were evaluated, it has been determined if the foods they consume harm the nature, and if they do, which foods will cause more harm to the nature, and assessment of change of eating pattern to protect the nature, was made. It was stated in the study that 97.7% of the participants had a mixed diet, 63% preferred to consume animal products for a healthy eating pattern. While 61% of the participants thought that the food they consumed did not harm the nature, 79,7% stated that animal-based products cause more harm to the nature. 66.5% of the participants stated that they could change their diet to protect nature. As a result of the study, it has been seen that the majority of the new generation may volunteer to change their diet to protect nature and leave a better world for future generations. New strategies should be developed to further increase and disseminate this number.
İstanbul'da Sefarad mutfak kültürü
Elinizdeki araştırma, yüzlerce farklı Yahudi topluluğundan biri olan -hatta coğrafi sınırları ile İstanbul'da yaşamakta olan- Sefaradlara ve onların mutfak kültürlerine odaklanmaktadır. Sefarad, İspanya/İspanyol anlamına gelen İbranice "Sefardim" kelimesinden gelmektedir. Yani Sefarad adı, İspanya ya da genel bir tanımla İber Yarımadası'ndan göç etmek durumunda kalarak dünyanın dört bir tarafına yayılmış Yahudilerin kendilerine verdikleri isimdir. 1492 göçü sonrasında dünyanın çeşitli coğrafyalarına dağılan Sefaradların göç rotasının bir durağı da dönemin Osmanlı toprakları olmuş ve 1492'den günümüze Sefarad Yahudileri bu coğrafyayı yurt edinmişlerdir. Kendilerini diğer Yahudi topluluklardan ayıran Sefaradların, bu coğrafyadaki kültürleri, gelenekleri, alışkanlıkları ve en temelde de mutfakları bu araştırmaya konu edilmektedir. Araştırma içinde, en temel ve zaruri ihtiyaçlardan olan beslenme gereksinimi, biyolojik bir ihtiyaçtan öte kültürel ve dinsel şekillenmesi bağlamında ele alınmaktadır. Beslenme ve mutfak kültürüne dair anlam, sembol ve değerlerin anlaşılmasıyla Sefarad mutfak kültürü, bir kimlik belirleyeni olarak analiz edilmeye çalışılmıştır. Sosyoloji, antropoloji gibi alanlar tarafından uzun süre göz ardı edilen, ikincil, üçüncül ilgi alanı olarak ele alınan yemek araştırmalarının önemi bellek çalışmaları tarafından da geç keşfedilmiş, ancak yemeğin kültüre ve hafızaya dair yapılacak araştırmalarda bir araç olarak kullanılmaya başlanması ile birlikte, hayli geniş bir yelpazede bilgi üretimi söz konusu olduğu görülmüş ve yemek pek çok alan araştırmasına konu olmuştur. Gerek Sefarad Yahudileri gerekse Sefarad mutfağı üzerine yazılmış bir hayli kaynak bulunmasına rağmen Türkiye'de Sefarad mutfağı antropoloji alanında daha önce çalışmamış bakir bir alandır. Oysa Sefarad mutfağının araştırılması, yalnızca Sefarad kültürel kimliğinin değil aynı zamanda bu coğrafyada ilişki kurduğu ve etkileşim halinde olduğu diğer kültürlerin de deşifresi anlamına gelmektedir. Bu sebeple Sefarad mutfak kültürünü ve kimliğini odağına alan bu araştırmanın yemek üzerinden Sefarad varoluşunu ortaya koyarak literatüre katkı sağlaması umulmaktadır.
Investigation of the effect of snacking behavior on body weight management
Snacking is a common eating behavior, however, the effects of snacking whether positive or detrimental on health still unclear. It is because of the etymologic problem of the snack definition since it depends on the culture of the perception of society that consumed. In Turkey, snacking is considered energy-dense nutrient poor foods whereas eating between meals is considered healthy eating habits. The purpose of this study to investigate the effect of snacking behavior on body weight management. A total 103 subjects (women: 85; men: 18) who applied to Istanbul Florence Nightingale Hospital nutrition department voluntarily accepted to participate this research. The mean age of participants was 33,9±6,7 (21-53). Pregnant and lactated women, patient with diabetes were excluded from the study. The data form was applied to all participants to assess their eating behavior and general characteristics. Anthropometric measurements and body composition analysis were done by a dietitian with Tanita BC 418. Participants divided into two groups depending on snacking status. Weight status was evaluated by using body weight, BMI, body fat percent and fat mass in the 1st and 4th session during the one-month nutrition consultation. At the end of the study, it was found that there was a significant association between snacking and weight status. Although the reduction in weight, BMI, body fat was found significant in both groups, dropped rate of body weight, BMI, and body fat mass was significantly higher in snackers. It is believed that snacking is a successful strategy for achieving weight control among overweight/obese individuals.
Evaluation of nutrition label usage of health sciences students at a foundation university
This study was conducted to evaluate the usage of nutrition labels and examine the factors affecting the usage of nutrition labels by the students who receive education in a foundation university's Faculty of Health Sciences in Istanbul. Nutrition and Dietetics (n=106), Physiotherapy and Rehabilitation (n=97) and Nursing (n=72) Departments, 243 female and 32 male students (n=275) between the age of 18 and 25 have accepted to take part in the study. The research was conducted as a cross-sectional descriptive study. The data of the research was obtained through the application of the developed form as a data collection tool. The socio-demographic characteristics, anthropometric measurements, physical exercise status, basic nutrition knowledge, usage of nutrition labels and opinions about nutrition labels of the participants have been evaluated. The average Body Mass Index (BMI) of the participants was 21.55 ± 2.91, and 78.8% of them are in normal BMI range. It was determined that 66.9% of the participants do read the nutrition labels. Participants find the expiration date to be the most important factor while they purchase food. The most examined information found on the nutrition labels were determined to be the sugar, ingredients, calorie/energy and the serving size. The least examined information was determined to be the sodium/salt, preservative content, sweetener information and allergen warnings. The connection between being a Nutrition and Dietetic student and reading the nutrition label and finding the distribution of the nutrient content during the purchasing of food products is statistically significant (p <0.05). While the male students found the price to be the more important factor during purchasing, the female students found the ingredients more important (p <0.05). It is thought that there is a positive association between nutritional information and the use of nutrition labels, and it is observed that although the university students think that the nutrition labels are useful, they do not use them effectively.
Determination of malnutrition status between surgical and non-surgical oncology patients
The aim of this study is to determine the differences between the malnutrition status of the oncologic patients who have not undergone surgical procedure and the malnutrition status of surgical oncologic patients by questionnaire, food records and biochemical results. Cancer patients who applied to Koç University Hospital were followed for 3 months. Biochemical findings of 58 surgically treated and 46 untreated oncology patients were taken and nutritional status of the patient was assessed by a 3- day food record. Malnutrition status of the patients was determined with Mini Nutrition Assesment (MNA). There was a statistically significant difference in the age of the patients according to the surgical situation. The age of patients who did not undergo surgery was found to be statistically significantly higher than those who underwent surgery. There was a statistically significant difference in terms of MNA values according to the surgical situation. The MNA values of the patients who did not underwent surgery were statistically significantly lower than those who underwent surgery. Patients who did not underwent surgical procedures were malnourished, while patients underwent surgery were at risk of malnutrition. The albumin value of the patients who underwent surgery was statistically significantly higher than those who did not undergo surgery. Statistically significant differences were found in terms of energy (kcal), protein (g), fat, fiber, carotene values according to the surgical situation. These values of the patients who underwent surgery were statistically significantly higher than those who did not undergo surgery.
İstanbul'da bulunan bir bankanın çalışanlarının yeme tutum ve davranışlarının YTT-40 testi ile incelenmesi
Eating disorders have begun to become a growing health problem in Turkey. Due to the inadequacy of the studies and theories, questions about eating disorders remain unanswered. The aim of the study is to determine the risk factors of eating disorders that are becoming widespread in our country and to measure the prevalence among adult females and males. The risk factors for eating disorders include psychological factors, childhood stories, familial problems, occupational problems and medical problems. This study was conducted among 100 adult working individuals. The EAT-40 questionnaire was used during the study and for the statistical analysis, SPSS 15.0 for Windows program was used. Total point average of EAT-40 questionnaire related to study group was 18,7±8,4. Minimum EAT-40 score was 4 and maximum EAT-40 score was 46. In 11 out of 100 people, eating disorders were detected. In the study group, total point average of female gender was determined to be significantly higher than male gender in terms of statistics. A statistically significant, negative relation was determined between EAT-40 score, height, minimum weight and ideal weight. In conclusion, both women and men are affected by socio-cultural influences. In spite of, it is observed that there are differences in terms of eating disorders between women and men. Since this study with working, adult individuals has a limited number of subjects, further researches should be done. Anahtar Kelimeler: Yeme Davranışı Bozuklukları, Anoreksiya Nervoza, Bulimiya Nervoza, YTT-40
Investigating the differences in consumers' preferences for first generation and innovative coffees in two different districts of Istanbul
This thesis examined the coffee consumption preferences of customers at two different coffee shops. This study is a case study conducted using qualitative research methods in social sciences at the Bağdat Avenue and Maltepe branches of a chain brand. Participants' coffee consumption preferences were determined through a qualitative survey. There were 120 participants, 60 from the Bağdat Avenue branch and 60 from the Maltepe branch. The study revealed that customers in the two stores in different locations have different coffee consumption preferences. However, the reason for coffee consumption preferences varying by location is due to socioeconomic differences and, consequently, differences in generation, gender, education, and income. Furthermore, it was observed that these factors are interconnected. Turkish coffee, a cultural value, was not preferred much by the participants in this study in new-generation coffee shops. Traditionally consumed mostly at home and as an accompaniment to conversation and socializing, Turkish coffee shares this role with new-generation coffee shops, and therefore, it is believed that cultural sustainability will continue in new-generation coffee shops.