Theses supervised by Prof. Dr. Baki Serdar Öztezcan
20 theses · Yeditepe University
Food insecurity, dietary patterns and obesity: A cross-sectional study
The definition of food insecurity is the lack of regular access to safe, nutritious food necessary for the growth of individuals and households. This study was conducted on 250 administrative staff of a private university between February and November 2023 to examine how food insecurity correlates with dietary patterns and obesity. A face-to-face questionnaire covering demographic characteristics, physical activity, anthropometric measurements, the Household Food Insecurity Access Scale (HFIAS), and a retrospective 24-hour food recall used for data collection. Results indicated 79.6% were food secure, 12.4% mildly food insecure, 4% moderately food insecure, and 4% severely food insecure. 23.2% had risky waist circumference and 18.8% had high risk waist circumference. According to BMI, 37.2% were overweight and 12.4% were obese. The analysis reveals a statistically significant difference in the age variable among food insecurity groups (p=0.027<0.05). Furthermore, a significant correlation exists between education level and food insecurity groups (p=0.042<0.05). Upon analyzing anthropometric measurements, the BMI, waist circumference, and food insecurity groups did not significantly correlate (p>0.05). Analysis of food consumption records data revealed a statistically significant difference in the percentage of fat, niacin, vitamin B6, potassium, magnesium and zinc according to the RDA between the food insecurity groups (p<0.05). Although no significant relationship emerged between food insecurity and obesity via anthropometric measurements, dietary pattern data indicated that food insecurity heightened obesity risks. Food insecurity is cyclical across life stages. Given the serious consequences of food insecurity, including obesity, multidisciplinary collaboration between doctors, dietitians and other public health professionals is vital. Keywords: BMI, Food Insecurity, Nutritional Status, Obesity, Waist Circumference
Evaluation of nutritional parameters in hemodialysis patients and determining the status of malnutrition
This study was carried out in the Tunceli State Hospital, to assess the nutritional status of hemodialysis patients by using Nutritional Risk Screening 2002 (NRS-2002) form and assess probable association between biochemical parameters and malnutrition in this population. In our study, 50 hemodialysis patient were assessed using demographic, medical history, anthropometric indices including dry weight, height, body mass index (BMI), biochemical measurement including hemoglobin (Hb) (g/dl), total protein (g/dl), albumin (g/dl), total cholesterol (mg/dl), triglycerides (mg/dl), etc. Statistical analyses were performed using SPSS version 16.0 statistical software package. In our study, according to NRS-2002 form among 50 patients, 46% suffered from malnutrition. Our findings indicated a significant difference between patients' gender and the malnutrition (p=0,042). We did not find any significant difference between mean age and malnutrition. Mean age of malnourished hemodialysis (HD) patients was higher than well nourished patiens. We found significant difference between mean BMI and malnutrition (p<0,001). Mean BMI of malnourished HD patients was lower than well nourished patiens. In our study, there were statistically significant difference between BMI groups in malnourished patients (p=0,001). 34,8% of malnourished patients were below 18.5. 56,5% of malnourished patients were normal range of BMI. We found no significant difference between mean duration of hemodialysis and malnutrition. In our study, there was no statistically significant difference between mean of evaluated biochemical parameters levels and NRS-2002 form. There were statistically significant differences in mean t. protein, albumin, ferritin, ALP and UIBC levels in evaluated biochemical parameters of the study groups who follow the CKD diet and who do not. Therefore, in our study, we could not find adequate relationship between biochemical parameters (such as albumin, hemoglobin, cholesterol, and creatinine) and malnutrition revealed that these parameters could not provide accurate information about nutritional status of these patients. Furthermore, NRS-2002 can still be the best tool assessing the nutritional status of hemodialysis patients, because it can recognize various degrees of malnutrition that may remain undetected by a single laboratory assessment.
Effect of mindful eating and physical activity on weight change after liposuction operation
Although liposuction is one of the most frequently performed aesthetic operations, studies on the preservation of the body contour in the following period are very limited. In our study, the effects of these factors were examined in 56 patients, considering that mindful eating and physical activity level are important components in weight control. In our study, the difference between the pre-operative weights of the individuals and their current weights was as a percentage change; It has been associated with mindful eating and physical activity. As a result of our study, no direct relationship was found between maintaining the contour (not gaining weight) after liposuction and eating awareness and physical activity. However, it has been observed that the amount of fat removed during liposuction is an important factor in maintaining body contours and even losing weight. This situation can be thought that regardless of eating awareness and physical activity, the degree of the operation (the amount of fat removed) may increase the importance people attach to the operation and cause them to better manage the subsequent process. Although our study has a limited number of participants, it can guide future studies since it is one of the pioneering studies on this subject. Considering the limited publication in this area, more studies should be conducted on the relationship between nutrition and liposuction.
Investigating the impact of nutrition education given to adolescents exercise regularly between the ages of 10-16 athletes' nutrition knowledge
This study was conducted to evaluate impact of healthy nutrition education on adolescent athlete's the nutritional knowledge level and food consumption habits in Rotary 100. Year Anatolian High Schools Sports Club. 161 adolescent athletes (mean age 13.91±1.8; Women:80, Men:81) voluntarily participated in the study. Demographic Information Form, Adolescent Nutrition Knowledge Questionnaire and Food Consumption Frequency Form were filled by the participants. The nutrition education was prepared on the basis of the Turkish Nutrition Guide (TÜBER-15) and the Nutrition Education Guide for Educators prepared by T.C. Ministry of Health was given to the athletes with face to face meeting. The same forms and questionnaire were applied to the participants again 2 months after the education. Statistical analyzes were made with the SPSS 22 program. No significant results were obtained between the participants age, BMI value and education level of the parents with nutritional knowledge level (p>0.05). Nutritional knowledge levels of women were obtained to be statistically significantly higher than men both before and after education (p<0.05). A statistically significant increased with the education given was found, between nutritional knowledge levels of the participants before nutrition education (29.49±7.99) and after the education (34.37±5.86) (p<0.001). After the education, statistically significant changes were obtain in the consumption frequencies of the participants for certain food groups (p<0.05). It has been determined that the frequency of consumption of food groups such as dairy products, eggs, vegetables, fruits and oil has increased, and pastry, packaged products, candy, fast-food and carbonated beverages has decreased. In addition, a statistically significant increases in the daily consumption food groups such as dairy products, legumes-nuts, vegetables, bread and cereals after the education (p<0.05). As a result of study that nutrition education has a positive effect on the increase in the nutritional knowledge of adolescent athletes and the frequency and amount of consumption foods that are considered positive to be consumed.
Evaluation of emotional eating behavior and nutrition status of home-office employees in the COVID-19 pandemic
Since the beginning of 2020, whole world has been under the influence of Covid-19 pandemic, and this has made working online widespread. This study aimed to evaluate emotional eating behavior and nutritional status of a total of 144 people, 102 women and 42 men, working online in the provinces of Bursa and Istanbul. Participants' general health information, eating habits were examined with the food consumption frequency form for the periods when they were working in office and online, and with the Dutch eating behavior questionnaire for online period. The mean age of individuals was 37.33±8.34 years, and the mean body mass index (BMI) was 23.79±3.42 kg/m2. 60.4% of participants reported that they had 3 main meals and 39.6% 2 main meals during their work. For working online period, 47.2% of participants stated that the total number of meals did not change, 9% decreased, and 43.8% increased. Although there is no statistically significant difference between the rates of exercising in office and during online working periods, 42.9% of the participants stated that the duration of physical activity decreased while they were working online. Although emotional eating values of women (2.75±1.06) was higher than of men (2.54±0.93) during the online study period, it was not found to be statistically significant (p>0.05). It was observed that individuals with higher emotional eating values during online working period were participants who increased number of meals. (p=0.002; p<0.01). Emotional eating value was found to be high for individuals whose weight increased during online working period(p=0.001; p<0.01). It was observed that the snack consumption of the participants increased during the period when they were working online. (p=0.001; p<0.01). In our study, clues have been revealed that various changes will occur in the nutrition of individuals with the online working system, which emerged with the pandemic and is thought to become widespread in the coming years.
Investigation of the consistency of the screening tools used to determine malnutrition prevalence in hemodialysis patients
Patients receiving dialysis treatment due to end-stage renal failure have various metabolic and nutritional disorders. Malnutrition is a common complication in patients undergoing hemodialysis and can adversely affect the results of treatment. Therefore, it is vital to determine the presence and degree of malnutrition in hemodialysis patients by using various screening methods. Our study was conducted with 121 patients receiving hemodialysis treatment at Özel Ada Dialysis Center. The study was planned to determine the prevalence of malnutrition in this patient group with two screening tools, Nutritional Risk Screening-2002 (NRS-2002) and Subjective Global Assessment (SGA), and to examine the consistency between the two screening tools. Patients were included in the study voluntarily. After the patient approval, NRS-2002 and SGA tests were applied first and the presence and degree of malnutrition were determined according to the responses of the patients. Then, body weight, height, body mass index, skinfold thickness, and mid-upper arm circumference measurements were taken as anthropometric measurements of the patients and the consistency of these measurements between NRS-2002 and SGA was examined. According to our results, the presence of malnutrition was found to be 14% according to NRS-2002, while the presence of malnutrition was found to be 12.4% according to SGA. The relationship between NRS-2002 and SGA was found to be statistically significant (p<0.05). In the anthropometric measurements of the patients, while a statistically significant and inverse relationship (p<0.05) was found between the skinfold thickness and SGA, no relationship was found with NRS-2002 (p>0.05). In the mid-upper arm circumference measurements, a statistically significant and inverse relationship was found with both screening tools (NRS-2002 and SGA) (p<0.05). Due to the compatibility between the two screening tools, it is thought that using only one of them will be sufficient to detect malnutrition, and it will save time and cost. Keywords:, hemodialysis, malnutrition, NRS, SGA
Investigation of the relationship between eating attitudes and emotional eating tendencies of university students during the COVID-19 pandemic process and evaluation of the frequency of consumption of sugary foods
Eating behaviors of individuals are governed not only by physical hunger but also by emotions. Identifying and preventing the development of eating behaviors that adversely affect health will increase the quality of life and duration of individuals. In this study, it was aimed to examine the relationship between susceptibility to eating disorders and emotional eating tendencies that may arise or increase with the negative emotional changes brought by the COVID-19 pandemic process in university students and to evaluate the frequency of consumption of sugary foods. Demographic information, nutritional habits, physical activity and sleep status, Eating Attitude Test-26, Emotional Appetite Questionnaire and consumption frequency of 20 types of sugary foods were questioned to 546 undergraduate students studying at Yeditepe University. NCSS 2007 program was used for data analysis. The mean age of the students participating in the study was 21.7±2.1 years, 64.2% were female and 35.9% were male. The average BMI values of the students were 22.86±3.85. The mean of the eating attitude test with a cut-off point of 20 was found to be 13.09±7.69 for the students. Accordingly, while the majority of the students showed a healthy eating attitude, 15.6% were found to be prone to eating disorders. Eating attitude test values of women were found to be higher than men (p=0.001; p<0.05). According to the emotional appetite questionnaire scores, students tended to eat less in negative emotions or situations, while they tended to eat more in positive emotions and situations. Men's emotional appetite questionnaire mean scores were higher than women's (p=0.001; p<0.05). As a result of the research, a very weak and positive correlation was found between the Eating Attitudes Test-26 and the Emotional Appetite Questionnaire (r=.089, p<0.05). In order to manage the nutritional habits of university students, trainings, programs and policies should be created to increase nutritional knowledge and awareness. Keywords: University students, eating attitude, emotional appetite, sugary food
Comparison of nutritional habits and food consumption frequencies of childhood and adolescent students studying at a private education institution in istanbul during distance and face-to-face education during the COVID-19 pandemic period
Children and adolescents have been greatly affected by the pandemic, both psychologically and physically, due to their limited social life, staying away from school and outdoor activities due to COVID-19. In this study, it was aimed to compare the changes in the eating habits of children and adolescents who spent time at home in restricted physical conditions instead of at school due to distance education during the pandemic. In this context, the research was carried out with 160 students between the ages of 5-18, studying at Private Ataşehir Bilgi College, where I worked as a dining hall dietitian within the scope of mass nutrition systems in Istanbul between 07.02.2022 and 21.02.2022. A total of 54 childhood students, 21 girls and 33 boys, between the ages 5-11 years and a total of 106 adolescent students, 39 girls and 67 boys between the ages of 12-18, participated in the study. In the research, a questionnaire consisting of 3 main parts was applied to the students. The questionnaire consists of the sociodemographic form in which personal information is questioned first, the general information form in which the nutritional habits of the students are evaluated in the second part, and the food frequency questionnaire (FFQ) in which each of the 46 nutrients under 6 main topics is examined both before and during the pandemic period. While evaluating the findings obtained in the study, SPSS 24.0 program was used for statistical analysis. The results were evaluated at the 95% confidence interval, at the p<0.05 level of significance. According to the findings, the consumption of eggs, fish, oilseeds, fruits, cookies-biscuits-cakes, pastries, milky desserts and soft drinks increased during the pandemic period compared to the pre-pandemic period. In addition, consumption of ayran/yogurt, white meat, dried fruit, white bread and cracked wheat rice decreased. The rate of decrease in the consumption of ayran/yogurt of the students in the childhood period during the pandemic (33.3%) compared to the adolescent students (11.3%); the decrease in the consumption of white meat (22.2%) compared to the adolescent students (2.8%); the rate of decrease in dry fruit consumption (24.1%) compared to the adolescent students (5.7%); the decrease in white bread consumption (27.8%) compared to the adolescent students (5.7%); the rate of decrease in cracked wheat rice consumption (22.2%) was determined statistically significantly higher than that of adolescent students compared to the pre-pandemic period (0.9%) (p=0.001; p<0.01). The rate of decrease in fish consumption of childhood students (31.5%) was determined statistically significantly higher than that of adolescent students (13.2%) compared to the pre-pandemic period (p=0.019; p<0.05). The rate of increase (13%) in the consumption of cookies-biscuits-cakes of the students in the childhood period during the pandemic compared to the pre-pandemic period was determined statistically significantly higher than those are in the adolescent period (2.8%) (p=0.020; p<0.05). During the COVID-19 pandemic, when the restrictions were intense, the eating habits of children and adolescents who remained in limited physical and social conditions were negatively affected by the change in their eating habits, and their negative eating behaviors increased, and their consumption of food with low nutritional value and high calorie content increased. Keywords: COVID-19, Food Frequency, Nutritional Habits, Childhood, Adolescent
Examining mindful eating, and healthy and sustainable lifestyle levels across generations: A cross-sectional design
Different generations may have varying perspectives on mindful eating, health, and sustainable lifestyle practices, depending on the social, economic, and cultural influences of the time in which they were raised. In this context, the aim of this study is to examine the levels of mindful eating and healthy and sustainable lifestyle practices among individuals residing in Istanbul who belong to one of the X, Y, or Z generations. This cross-sectional study was conducted between February and May 2025, and data were collected from 1,039 individuals aged between 18 and 59 through an online questionnaire consisting of a sociodemographic form, the Mindful Eating Inventory (MEI), and the Lifestyle of Health and Sustainability Scale (LOHAS). In the analysis of the data, the Mann–Whitney U test, Kruskal–Wallis H test, and Pearson Chi-square test were used. These tests were applied to determine the differences or relationships between two groups, multiple groups, and categorical variables, respectively. The findings of the study showed that there were no statistically significant differences in mindful eating levels across generations (p = .145). The healthy and sustainable lifestyle level of Generation X was significantly higher compared to Generations Y and Z (p < .001). There was a statistically significant relationship between mindful eating and a healthy and sustainable lifestyle across generations (p < .001). In addition to the main hypotheses of the study, sociodemographic variables such as gender (p < .001), marital status (p < .001), educational status (p = .032), income level (p < .001), meal-skipping behavior (p = .003), and body mass index (BMI) (p < .001) were also found to have statistically significant effects on the scales. As a result, individuals from different generations exhibit different tendencies in both eating behaviors and sustainable lifestyle preferences. This indicates that generation-specific health and sustainability policies can be developed.
Over kanseri hastalarında leptin G-2548A ve leptinr-Q223R gen varyantlarının, serum leptin ve leptin reseptörü seviyeleri ile ilişkisinin araştırılması
Leptin ağırlıklı olarak adipoz dokudaki adipositler tarafından sentezlenek kana salınan, dolayısıyla kişinin yağ dokusu ile orantılı olarak serum düzeyleri yükselen bir hormondur. Leptinin iştah ve enerji homeostazı üzerindeki etkilerinin uzun yıllardır bilinmesine rağmen, son yıllarda yapılan çalışmalar leptinin kanser gelişiminde önemli rol oynayan migrasyon, büyüme, invazyon ve anjiyogenez gibi mekanizmalar ile de ilişkili olduğunu ileri sürmektedir. Bunun yanında, over kanseri tüm dünyada kadınlar arasında önde gelen mortalite nedenlerinden biridir ve obezitenin bu kanser türü için bir risk faktörü olabileceği düşünülmektedir. Leptin geninin promotor bölgesindeki Leptin G-2548A polimorfizmi adipoz dokuda artan leptin ekspresyonu ve salınımı ile doğrudan ilişkilidir. Leptin reseptör geninin ekstrasellüler domainini kodlayan bölgedeki LeptinR-Q223R polimorfizmi ise reseptörün fonksiyonunu etkileyerek, leptinin reseptörüne bağlanma yeteneğinde bozukluklar oluşturmakta ve bunun da sirkülasyonda artan leptin seviyesi ile ilişkili olduğu ileri sürülmektedir. Son zamanlar da yapılan epidemiyolojik ve moleküler düzeydeki araştırmalar bu polimorfizmlerin prostat, meme, kolorektal kanserler gibi kanserlere yatkınlık oluşturabileceğini iddia etmektedir. Biz de çalışmamızda bu bilgilerden yola çıkarak; over kanserli hastalarda Leptin G-2548A ve LeptinR-Q223R polimorfizmlerinin sıklığını ve leptin ile çözülebilir leptin reseptörü serum düzeylerini sağlıklı kontroller ile karşılaştırarak over kanseri ile olası ilişkisini değerlendirmeyi hedefledik. Çalışmamızda gruplarımız 61 over kanserli hasta ile 51 sağlıklı kadından oluşmaktadır. Leptin G-2548A ve LeptinR-Q223R genlerinin polimorfizmlerinin tayininde Polimeraz Zincir Reaksiyonu (PZR), Restriksiyon Fragment Uzunluk Polimorfizmi (RFLP) ve Agoroz Jel Elektroforezi yöntemleri kullanılmıştır. Serum leptin ve çözülebilir leptin reseptör düzeyleri ise ELISA yöntemi ile ölçülmüştür. Çalışmamızda her iki polimorfizm, hasta ve kontrol grubu arasında genotip ve allel dağılımları açısından incelendiğinde istatistiksel olarak anlamlı bir fark gözlenmemiştir. Ayrıca, genotip dağılımına göre leptin ve çözülebilir leptin reseptör düzeyleri arasında da anlamlı bir fark bulunamamıştır. Serum leptin düzeyleri hasta grubunda kontrol grubuna göre anlamlı bir şekilde yüksek bulunmasına rağmen, bu yüksekliğin hastaların vücut kitle indeksinin kontrollere göre yüksek olmasından kaynaklanabileceği düşünülmektedir. Leptin G-2548A ve LeptinR-Q223R gen varyasyonlarının, leptin ve çözülebilir leptin reseptör serum düzeylerinin over kanseri ile ilişkili olup olmadığını belirlemek için büyük gruplar kullanılarak yapılacak geniş kapsamlı araştırmaların daha güvenilir sonuçlar doğuracağı kanısındayız. Anahtar Kelimeler: Over kanseri, Leptin, Leptin reseptör
The comparison of the effectiveness of treatment options in gestastional diabetes: Diet vs. insulin treatment
Şişik, N. (2016). The Comparison Of The Effectıveness Of Treatment Options In Gestastıonal Diabetes: Diet Vs. Insulin Treatment. Yeditepe University, Institute of Health Sciences, Department of Nutrition and Dietetics, MSc thesis. İstanbul. Gestational diabetes mellitus (GDM) is a severe condition which progresses with maternal obstetric and fetal complications if a well glycemic control cannot be provided. The basic principal of the therapy is medical nutrition therapy (MNT) and exercise. In cases where the foregoing is inadequate, glycemic control is provided with insulin therapy. The aim of this study is to compare those who are monitored with MNT with those who receive insulin in women who are diagnosed with GDM in terms of complication growth.147 pregnant women who were diagnosed with GDM during the pregnancy for the first time but had no previously known diabetes and glucose intolerance were recruited into this study. In all pregnant women, 24kcal/kg standard diet was applied in obese diabetes, 30kcal/kg in non-obese diabetes in the 1st trimester and 35kcal/kg in the 2nd trimester as from the diagnosis establishment. In the presence of uncontrolled glycemia with two weeks of SMBG (capillary blood glucose profile), insulin was started. Fasting blood glucose targeted was determined as < 95 mg /dl and 1st hour postprandial blood glucose as <140mg/dl during the pregnancy. At least 2 days 7 points blood glucose measurement was requested from all pregnant women in a week. Data collected were compared at the end of pregnancy.105 of pregnant women (71,4%) were monitored by starting medical nutrition therapy (MNT group), 42 (28,6%) were monitored with insulin therapy in addition to medical nutrition therapy (MNT+insulin group). Age average of pregnant women in MNT group was found higher than the average age of pregnant women in MNT+insülin group. (32,4+/-3,8 vs. 34,1+/-3,9 p= 0,018). When BMI values were compared between groups, a difference was not observed. No difference was found between groups in terms of weight gained in the pregnancy and birth week. A difference was not observed between groups in terms of GDM risk factors (DM history in the family, BMI, GDM history, fat infant history). No difference was found between groups in terms of maternal (preeclampsia, birth complications) and fetal (infant weight, prematurity, APGAR score) complications. Glycemic control is essential in pregnant women who are followed due to GDM. Monitoring only with nutrition or starting insulin therapy does not increase the complication risk. Key words: Gestastional diabates mellitus, GDM, insulin, medical nutrition therapy
The relationship between eating behaviours and daily energy intakes of students at the department of architecture at a university
Susceptibility to weight gain is affected by a lot of factors. Eating behaviour is one of these factors which influences energy intake. The aim of this study was to examine the relations between emotional, external and restrained eating behaviours and daily energy intake. The sample was composed of 224 students which studied at the department of architecture at a University in İstanbul. Eating behaviours were assessed with the Turkish Version of Dutch Eating Behaviour Questionnaire (DEBQ). 24-hour food recall questionnaire was used to determine daily energy intake. Reliability of questionnaire and subscales was found to be high (Cronbach's Alpha value for the questionnaire 0,897). Spearmen correlation was used to analyze the relations between eating behaviours and daily energy intake of participants. Distinctly from Turkish reliability and validity study of DEBQ, it was detected that, besides the evaluation of emotional eating, external eating and restrained eating behaviour, the questionnaire may also be used for the evaluation of disinhibited eating behaviour. This study showed that restrained eating behaviour was negatively related to daily energy intake (p≤0.01). External eating behaviour was found to be positively related to daily energy intake (p≤0.05). Emotional and disinhibited eating behaviours were not related to daily energy intake. Although restrained eating was negatively related to daily energy intake, it was positively related to Body Mass Index (BMI) (p≤0.01). Total oppositely from this, there was not found a relation between external eating behaviour and BMI. In conclusion, although restrained eating behaviour decrease daily energy intake, it may cause weight gain. Emotional eating, external eating and disinhibited eating behaviours do not affect weight status.
Determination of the nutrition and nutritional ergogenic aids usage of soccer players in different leagues
The aim of this study is to determine the nutritional status of soccer players (Super League, TFF 1. League, 2. League, 3. League and Ameteur League) playing in different leagues and to evaluate the use of nutritional ergogenic aid products that have been used in recent years and also to search the frequency, amount, purpose of the use and awareness of the players if they use these products. The research group has been composed of a total of 380 male Turkish Federation League soccer players who play soccer in Turkish Super League, 1st League, 2nd League, 3rd League and Regional Amateur League in 2018-2019 Soccer Season. A questionnaire was used to question the anthropometric and general characteristics of the players and the consumption of nutrition and nutritional ergogenic aids for 24 hours. SPSS (version 25.0) and BEBIS program were used for statistical calculations. Frequency and percentage values of the obtained data were calculated and chi-square test was applied to find the differences between the teams in different categories. When P value was less than 0.05, the difference between the groups was considered significant. Then, in the questions with significance between leagues, a comparison was made and p value less than 0.005 was considered significant. Significant differences were observed in the nutritional status of soccer players according to different leagues. In soccer players, generally, as the league level decrease, a decrease in nutritional, daily consumed energy and nutrient intake status has been observed. It has been observed that soccer players do not know that they are undernourished in terms of many micronutrients and there is not much difference among the Leagues in terms of ergogenic food consumption and also the soccer players are over-trusted and overuse micronutrients. Generally, many studies about soccer players have been made with professional and amateurs. In our study, comparisons were made among the leagues. In our study, it is seen that soccer players consult trainers more than dietitians or health experts and their choices are not suitable for their personal needs. In conclusion, it is important to determine the nutritional needs of soccer players in terms of nutrition depending on the leagues and to prevent unconscious use of nutritional ergogenic support products. For this reason, it is clear that scientific-based dietician orientation will contribute to the development of soccer players and thus Turkish football.
Searching the effects of blood groups on the nutritional habits of individuals admitting to a private clinic for nutrition counselling, comparison with anthropometric measurements
In this study, a possible relationship between ABO blood group system and nutrition was searched by observing the anthropometric characteristics of individuals who applied to a private clinic and are feeding appropriate or inappropriate without any knowledge about proper nutrition for blood group suggested in various publications. In addition to demographic information, a questionnaire was used to determine the nutritional habits and food consumption status of 88 volunteers who participated in the study, and anthropometric measurements were also performed. Data were evaluated using SPSS statistical program and Chi-square (x2) significance analysis was performed. According to the principles set forth in nutrition according to blood type, the beneficial foods of blood type A are plants and red meat is in the category of harmful foods for this blood type. Blood type B is the only group that can consume milk unlike other groups. AB blood type is called hybrid group and blood type AB nutrition is prone to the dominant group. Blood type O is defined as a group that can easily consume red meat. In our study, no statistically significant result was found in BMI of the participants who had high consumption of undesirable nutrients among the blood group A participants. BMI of more than the harmful nutrients of the blood group B is also from this group and those who consumed less of these products compared with BMI no statistically significant result. In terms of the AB blood group, no significant difference was found between BMI and those who did not make the correct nutrition choices. BMI of people who consume nutrients that are considered harmful for that blood group from blood groups was not found statistically significant compared to those consuming them more limited. Key words: ABO Blood Group System, Nutrition, Popular Diet, Lectin, BMI
The comparision of the diet quality of students in two different departments of a university
In this study, diet quality of the students in department of Nutrition and Dietetics (ND) was compared with the diet quality of the students in department of English Language Teaching (ELT) by Healthy Eating Index (HEI). This study was conducted on 176 university students; 105 students from department of ND and 71 students from department of ELT. 89,8% of the students were female and only 10,2% were male and mean age was 20,95±2,35 years. 75,6% of the students were normal weight. Only 9,7% were overweight or obese and 14,8% were thin. Dietary intake of students was measured with 24-hour dietary recall (24HDR) method and dietary quality was assessed by means of the HEI. The mean of total HEI score of all students was 60,85±10,88. 14,8% of the students had a 'poor diet', 81,8% had a diet that needs improvement, and 3,4% had a 'good diet'. In general population, the scores of total fat, saturated fat, vegetables and fruits components of the HEI were found low. Highest mean HEI component score was cholesterol. When the diet quality of students in two departments was compared; mean of total HEI score of ND students was significantly higher than mean of total HEI score of ELT students (p<0,05). Mean scores for milk and dietary variety component of the HEI were significantly high in ND students (p<0,05). In this study, there was a negative correlation between Body Mass Index (BMI) and total HEI score, grain component and dietary variety (p<0,05). There was a positive correlation between grain component and dietary variety and total HEI score (p<0,01). There was also a positive correlation between dietary variety and total HEI score (p<0,01). Consequently, according to the total HEI score, although the diet quality of department of ND students was significantly better than the diet quality of department of ELT students, the overall diet quality of university students need modification and improvement. Key words: University students, diet quality, healthy eating index, nutrition
Measurement of consumption frequency of food containing monosodium glutamat of students studying in preperatory class and third grade in Nutrition and Dietetics in Yeditepe University and comparision of their knowledge level
Monosodium glutamate, which is a food additive, is most commonly used as a flavoring agent. Monosodium glutamate is an attractive additive for the food industry as it causes more food to be eaten because of the increase in taste of foods containing it.For students, university life is the period in which they choose free food choices because they are away from the family environment, as well as economic conditions, lack of time, and the possibility of preparing their own meals are limited. In this study, the preparation class and the 3rd in the Nutrition and Dietetics Department of Yeditepe University. The aim of this study was to investigate the frequency of consumption of foods containing monosodium glutamate and the awareness of the level of information on this subject. 59 students from preparatory class, 50 students from 3rd grade participated in the study. The mean age of the participants was 20,27± 2,35, the mean BMI(Body Mass Index) was 21,09kg/m². It has been found to be "normal overweight" according to WHO(World Health Organization) standards. There was no statistically significant difference between the two groups (p=0,1, p> 0,05). There was no statistically significant difference in the potential dose of the students in preparation and third grade(p=0,07, p>0,05) but it was determined that the food consumption containing MSG did not exceed the potential dose ADI (acceptable daily intake level) values of the students. MSG students who were informed during their training (3rd class) when compared to students (prep class) who have not reached t least as part of their education, there is no significant difference between levels of knowledge. As a result, since the health hazards of monosodium glutamate are known, individuals should be made aware of its consumption, label reading habits should be acquired and ready food consumption should be reduced. Healthy foods should be easy to find and should be supported by government policies by making them affordable for everyone.
Exploration of the nutritional status and behaviours of some overweight and obese children with autism spectrum disorder in istanbul and the reasons of high body-mass indices in these children
This study was performed to determine the nutritional status of children with autism spectrum disorder (ASD) whose body mass indices (BMIs) were over 25.0 and explore the reasons of overweight and obese in these children. 80 individuals (aged between 12 – 18, males) with ASD were selected randomly after some anthropometric measurements (weight and height) were taken and their BMIs were calculated (BMIs over 25.0 were taken for the study). A total number of 80 individuals' parents/caretakers completed 4 questionnaires which are; General Questionnaire, Three Day Food Record, Feeding Assessment Survey (FAS) and International Physical Activity Questionnaire (IPAQ). Anthropometric measurements showed that 25 of the children were overweight and 55 of the children were obese. According to the results of three day food records, children's fibre, calcium and vitamin D intakes were inadequate and their cholesterol levels were found higher than normal limits. The results of feeding assessment survey revealed that the main feeding problems are: refuses to swallow/holds food in mouth (5 children), refuses to eat (3 children) and difficulty swallowing (1 child). Another major feeding problem is selectivity and 36,3% (29 children) of the children have selectivities. Most positively or negavitely selected foods are breads (10,3%), fruits (10,3%) and dairy products (17,2%). Drug usage showed that 29 children (36,3%) use drugs and 16 of them (57,1%) use antipsychotics and 16 of them (57,1%) use antiepileptics. Depending on the international physical activity questionnaire; 71 children (89%) had moderate physical activity level, 9 children (11%) had low physical activity level and none of the children had high physical activity level.
An analysis on the nutritional status of junior and pubescent swimmers receiving consultancy on nutrition and the change in their body compositions in the wake of consultancy
This study was conducted for the purpose of analyzing the changes in the body compositions of junior and pubescent/adolescent swimmers according to the frequency of the consultancy received from a dietician trained and involved in nutrition for athletes. In our study, 54.1 % of 168 swimmers who received nutrition consultancy between 2007-2012 (in the 5-year-period) consisted of males. The average age, on the other hand, was found to be 12.68±2.15. Considering how often the swimmers visited the dietician, it was seen that 59.4% of them had visited the dietician 2-4 times, whereas 27.1% of them had visited the dietician 5-8 times, and 13.5% of them had visited the dietician 9 times and more . Considering the distribution according to the targets of the swimmers, it was found that 39.1% responded with an increase in their performance, while 36.1% of them responded with strengthening in their muscles and 19% of them responded with losing their weight. When the initial and final measurement results of the swimmers were examined, the differences among the measurement averages of height, weight, muscle, water and BMR were found to be statistically significant. In conclusion, The nutritional habits of the swimmers participating in the research changed in a healthy way to a significant degree. In particular, the swimmers who needed to gain or lose weight can be said to have reached their targets. The anthropometric measurements of the athletes returned to the desired level after the healthy diet practice under the guidance of a dietician. This study suggests that athletes, their families and coaches need to receive a dietary education and training under the guidance of dietary/nutritional information supported by scientific researches (threpsology). The best sources that athletes, their coaches and families can get a dietary training from are dieticians. The maintenance of efficient dietary trainings is essential in terms of the fact that the trainings received in this respect change nutritional habits. The importance of nutrition must be emphasized for the success and health of athletes. Key Words : Junior and Pubescent Swimmers, Nutrition Consultancy, Body Composition, Dietician.
Invesigation of the effect of educational level on nutritional habits in individuals aged 18-35 apply to primary health care i̇nstitutions
This study was conducted to investigate the effect of the educational level of individuals between the ages of 18-35 who applied to a primary health care institution on their nutritional habits. The sample of the study consists of 356 individuals (198 women, 158 men) aged between 18-35 years, who applied to the Campus Family Health Center in Serdivan district of Sakarya for various reasons and agreed to participate to the research. The research was carried out between January 2018 and May 2018. The data were obtained by using a face-to-face interview technique with a data collection form that questions socio-demographic information and nutritional habits of individuals. The data obtained were analyzed with SPSS 25.0 package program. Significance was evaluated at the level of p <0.05. In the form, the participants' information such as age, marital status, education, and working status, height-weight information, body perceptions, physical activity status, current diseases, and their nutritional habits were questioned. The average age of the individuals participating in the research is 28,098 ± 5,128. The education levels of the individuals are grouped as literate/primary school, middle school / high school and university/master/doctorate. Body mass index (BMI) of 29.0% of the participants is overweight and obese according to the World Health Organization classification. A statistically significant difference was determined between the educational level of the participants and their BMI (p = 0.002). As the educational level of the individuals increased, a significant decrease was determined in their BMI. In our study, it was determined that individuals with high education level had breakfast more frequently, but they skipped lunch more frequently, they tried to buy food that they thought was good quality by considering labels, content, brands, and they gave importance to the expiration date. As the level of education of the participant's increases, the frequency of physical activity increases. All these factors are thought to be the cause of lower BMI in individuals with higher educational levels.
Comparison of milk and dairy products consumption habits of students who received / not received nutritional education at yeditepe university
This study, determined the amount of milk and dairy consumption of students receiving and not receiving nutritional education at Yeditepe University between March 15–April 15, 2018, detecting the differences between the knowledge levels of students about milk and its products, and the relationship among consumption of this nutrient group and individual's body mass indexes (BMI) were made for examination of the relationship among them. 45 male and 157 female students at the average age of 22.37±1,34 years from the 3rd and 4th grades of the Faculty of Health Sciences, Faculty of Arts and Sciences, and Faculty of Education are participated in the study. Distribution of students by departments; 67 Nutrition and Dietetics, 40 Nursing, 27 Psychological Counseling and Guidance, 24 Sociology, 18 History, 16 Teaching Mathematics. A questionnaire form containing 28 questions in total that interrogates social-demographic characteristics and milk and dairy products consumption habits of the participants as a data collection tool, and Food Frequency Questionnaire (FFQ) is used to interrogate milk and dairy products consumption frequency and its amount. Statistical Package for the Social Sciences (SPSS) 21.0 statistical package program was used to evaluate the data. In our study, according to the data obtained from the answers given to the questions asked to measure the level of knowledge of individuals about milk and dairy products, individuals who received nutrition education had more information about this food group compared to those who did not. When the enough consumption status of dairy products was interrogated, it was concluded that individuals who received nutritional education (54.2%) consumed statistically more milk and products than those who did not receive nutritional education (10.5%). In addition, it was found that the participants who received nutritional education (80.4%) were statistically more in the normal weight class compared to those who did not (65.3%) and the difference between the educational status and the BMI grouping was statistically meaningful (p <0.05). Based on these results, trainings and seminars can be organized, brochures can be distributed, and public spot advertisements can be prepared to explain the importance of milk and dairy products to individuals who have not received nutrition education. Keywords: Nutrition, BMI, Milk, Dairy products, Calcium