Theses supervised by Dr. Öğr. Üyesi Hülya Demir
12 theses · Yeditepe University
İstanbul'da bulunan özel bir sağlık merkezine başvuran kadın danışanlarda beden kitle indeksi ve beden imaj algısı arasındaki ilişkinin incelenmesi
Objective: This study was planned and implemented in order to examine the relationship between body mass index and body image of female clients with a body mass index between 18.5 and 35.0. Materials and Methods: This descriptive and cross-sectional study was conducted with the participation of 272 female clients, aged between 18-65, who applied to a private health center on the European side of Istanbul between 30.01.20-30.04.20 who met the inclusion criteria. The study started with the ethics committee approval of a private foundation hospital in Istanbul. The data includes personal information consisting of 17 questions (age, marital status, educational status, illness, etc.) and 14 questions of nutritional habits (number of meals, salt consumption, daily fluid consumption, etc.) and a total of 31 questions. It was obtained from the summation form and body image scale consisting of 40 questions. The data of the study were evaluated using the NCSS (Number Cruncher Statistical System) 2007 (Kaysville, Utah, USA) program, descriptive statistical analyzes (mean, standard deviation, median, frequency, ratio, minimum, maximum) and hypothesis tests. Results: The average age of the women participating in the study is 39.68 ± 12.96. According to BMI classification, 49.6% of women are normal weight, 28.7% are light weight, 21.7% are obese. Body Image Scale mean score is 131.74 ± 24.45. The mean BMI was found to be 25.42 ± 4.72 and the average Body image score as 131.74 ± 24.45. Conclusion and Suggestions: A statistically significant difference was found between body image score according to BMI level. According to BMI classification, body image scores of women with normal weight (143.12 ± 24.27) are higher than overweight (122.55 ± 17.73) and obese (117.86 ± 20.10) women. At the same time, body image and marital status, educational status, socio-economic status, chronic illness, age, waist-hip ratio, body weight status perceived by themselves, satisfaction with current weights, wanting to lose weight, physical activity level, appetite, chewing - A statistically significant difference was found with swallowing difficulty and adequate-balanced nutrition. Especially in women with low body perception, behavioral treatment should be applied with a holistic approach, and she emphasizes that the perception of the "ideal body" created on the female body in the society should be reduced globally and environmentally. Keywords: Obesity, Body Image, Body Perception, Body Mass Index
İstanbul'da özel bir hastanenin beslenme ve diyet polikliniğine başvuran bireylerin yeme farkındalığı davranışı ile antropometrik ölçümleri arasındaki ilişkinin incelenmesi
Recently, the importance of developing mindful eating in gaining healthy eating behavior is emphasized and its success in using it as an intervention technique in the treatment of obesity is discussed. Obesity is an ongoing health problem and brings with it many chronic diseases. The relationship between eating behavior and weight gain and obesity has been known for a long time. The calorie restriction used in obesity treatment cannot be sustainable in long-term treatments. Classical strategies have often been proven ineffective in achieving long-term and sustainable weight loss. For these reasons, different interventions are needed in addition to calorie restrictive applications. It is thought that it can provide a permanent solution in the treatment of obesity since mindful eating provides mindfulness of nutritional feelings and habits without being judged. In this study, it is aimed to evaluate the relationship between mindful eating behavior and anthropometric measurements. This research, which was planned and applied in a descriptive and cross-sectional pattern, was conducted in individuals over the age of 18 who applied to the Nutrition and Diet Policlinic of a private hospital in the European side of Istanbul. The research was carried out between September 2019 - May 2020. In the research, Mindful Eating Questionnaire was applied to measure individuals' socio-demographic characteristics and anthropometric information (age, gender, height, body weight, body mass index, waist / hip ratio, income status, etc.) and mindful eating. NCSS (Number Cruncher Statistical System) 2007 (Kaysville, Utah, USA) program was used for statistical analysis. Descriptive statistical methods (mean, standard deviation, median, frequency, ratio, minimum, maximum) were used when evaluating the study data. Ethics committee approval was obtained for this research from the clinical research ethics committee of a private foundation hospital in the Anatolian side of Istanbul. The research was carried out on 200 individuals, 81.5% of whom were women and 18.5% were men. The ages of the cases ranged between 18 and 68, with an average of 30.52 ± 10.01 years. Mindful Eating Questionnaire total scores are 3.19 ± 0.52 on average; 66.0% of cases have a score of 3 or above. According to the data obtained from the study, while there was a statistically significant relationship between body weight and total mindful eating score in women (p <0.05), there was no statistically significant relationship between weight measurements in men and total scores (p> 0.05). A negative correlation was found between BMI measurements and total scores in women (p <0.05). There is no statistically significant relationship was found between BMI measurements and total scores in men (p> 0.05).While there was a statistically significant relationship between waist circumference and hip circumference measurements and total scores in women (p <0.05), This difference was not statistically significant in men(P> 0.05). No statistically significant relationship was found between waist-hip ratios and total scores in men and women (p> 0.05). In addition to calorie restriction, it can be seen that improving mindful eating behavior may decrease body weight in obesity treatment. Therefore, it is recommended to include mindful eating application in diet treatments. Keywords: Nutrition, Mindful Eating, Anthropometric Measurement, Obesity, Hunger
Lise son sınıf öğrencilerinin beslenme durumu ve sağlıklı yeme i̇ndekslerinin belirlenmesi
This study was conducted to determine the nutritional status and healthy eating index of the senior students of a public (Aldemir Atilla Konuk Anatolian High School) and a foundation high school (Istek Antalya Yeditepe High School) in the city center of Antalya. The study was carried out with 177 senior high school students who volunteered to participate in the study. General characteristics, health information, dietary habits, physical activity and nutrient consumption frequency of the students were investigated by the questionnaire. To determine food consumption and nutrition intake 24-hour dietary recall method was used. In all of the energy and nutrients, the mean values of males were higher than the mean values of females. The diet quality of the students who participated in the study was evaluated with 12-component Healthy Eating Index-2010 (HEI-2010). The HEI scoring was calculated using the data in the food consumption record. HEI was classified into three categories: "good" diet quality (over 80 points), "needs improvement" diet quality (51-80 points) and "poor" diet quality (50 and less points). In this study, there were not any students who had over 80 points to have good diet quality. The HEI scores showed statistically significant difference with respect to gender, maternal educational status and monthly income. The mean total HEI score of female students (X=43.9) was higher than the mean total score (X=37.6) of male students. In terms of the HEI component scores of females consumption of total fruit, total vegetables, greens and beans, whole grains, dairy and refined grains were higher than males. The only component in which the males score is high and the score is statistically significant was the total protein foods. According to the data obtained at the end of the study, the diet quality of senior high school students was not found good. This age group is a period in which nutritional habits can be changed and diseases which may occur in the adult period can be prevented. In order to improve the quality of their diet, students can be trained about gaining adequate and balanced nutrition habits and their sustainability.
Differences between nutritional knowledge and dietary habits of students in Faculty of Health Sciences and other university students
This study dwells on examining the effect of nutrition course on nutritional knowledge levels and dietary habits of students in Faculty of Health Sciences and other university students. A total of 348 students from Amasya University (183 Faculty of Education, 165 Faculty of Health Sciences) were recruited between February and March, 2019. The data on demographic characteristics of the participants as well as their dietary habits and nutritional knowledge levels were obtained through survey forms. The statistical analyses were performed using SPSS 22.0 software. The significance level was determined as p<0,05. Findings indicate that there is statistically significant relationship between department and the number of meals as well as skipping meal status (p<0,05). When the main meals skipped by the students are examined, it can be noted that 58,6% of students in Faculty of Education skip lunches, while 3,2% of them don't have dinners. On the other hand, 53,1% of students in Faculty of Health Sciences skip lunches, whereas 4,9% of them don't have dinner. Based on the findings, it can be noted that there is no statistically significant relationship between students' department and dietary habits. This finding can be explained by the fact that participants may not have transferred theoretical knowledge on nutrition into their daily dietary habits. The average means of nutritional knowledge scores of students in Faculty of Health Sciences were found as 76,65%, whereas it was calculated as 58,05% in students in Faculty of Education. In this sense, it can be noted that there is statistically significant relationship between students' department and knowledge levels on nutrition (p<0,05). Correspondingly, it can be argued that to some extent, nutrition course may have contributed to nutritional knowledge level of students in Faculty of Health sciences..
Bilberies (Vaccinium myrtillus L.)' in antioksidan, fenolik içerik ve antimikrobiyal aktivitesinin belirlenmesi
Today, there is a growing interest in nutritional awareness and a selective preference towards a healthy and balanced diet. A number of varieties of vegetables are good sources of essential components in human nutrition, providing vitamins, minerals, and fibre in general. Vaccinium myrtillus L. is a well‐ known bilberry shrub belonging to the Ericaceae family. Reactive oxygen species (ROS) and reactive nitrogen species (RNS) are known to participate in the pathogenesis of various human diseases and may be involved in the conditions which Vaccinium myrtillus is used to treat. According to above mentioned it is important and reasonable to get to know and to investigate the antioxidant action and beneficial properties of billberry fruits and leaves grown in Turkey. In this study, dried fruit and leaves extracts of bilberies (V. myrtillus L.) growed in Turkey have been investigated in two different solvents (methanol, and water) and antimicrobial activity.In the present study, antioxidan activity of water extract from V. Myrtillus leaves revealed 949 μMTE/g. V. Myrtillus leaves had the highest antioxidan activity(949 μMTE/g) followed by water extract from V. Myrtillus fruits(151.98 μMTE/g), while the lowest value was observed in methanol extract from V. Myrtillus( 60.85 μMTE/g) followed leaves followed by methanol extract from V. Myrtillus fruits(85.21 μMTE/g). The phenolic compound of V. Myrtillus varied from 0.081 to 1.037 mMGAE/g. The highest phenolic compound was determined by methanol extract from V. Myrtillus leaves (1.037 mMGAE/g), and the lowest phenolic compound was found by methanol extract V. Myrtillus fruits (0.081 mMGAE/g). Extracts of leaves and fruits of blueberries (Vaccinum myrtllus) prepared with two different solvents, indicated maximum antimicrobial activity on Escherichia coli (10 mm) and Bacillus subtilis (10 mm). Fruit ethyl alcohol extract indicated antimicrobial activity against Escherichia coli, Bacillus subtilis (10 mm), Staphylococcus aureus (9 mm), Pseudomonas aeruginosa (7 mm). Keyword: Antioxidan, Vaccinium myrtillus L., antimicrobial activity
Investigation of the relationship between individuals' probiotic and prebiotic food consumption frequency and body mass index
This study was conducted to examine the relationship between the consumption frequency of foods known to have probiotic and prebiotic effects and body mass indexes. We enrolled 225 women and 77 men, a total of 302 participants aged between 18-65 years. Patients with diagnosed cancer, Type 2 Diabetes and complications with one or more of the gastrointestinal system diseases, individuals who were vegan or vegetarian in the last 1 year, those who followed an elimination diet, pregnant or breastfeeding mothers, lactose and/or gluten intolerant were excluded from the study. A questionnaire including socio-demographic characteristics and health information was applied to the participants. Anthropometric measurements were taken by measuring height and weight, and BMIs were calculated. To determine the probiotic and prebiotic food consumption frequencies of individuals, we adapted the food frequency questionnaire (FFQ) prepared by the National Health and Nutrition Examination Survey (NHANNES) to the study and applied a questionnaire consisting of 34 items to the participants using one-on-one interview technique. The survey consisted of a 5-Point Likert scale with options "I do not consume," "2-3 times a month or less," "3-4 times a week," "once every day" and "2-3 times every day" for every food. We found that according to the BMIs of participants, 26 (8.6%) were underweight, 174 (57.6%) were normal, 80 (26.5%) overweight and 22 (7.3%) were obese. Accordingly, when we examined the relationship between the consumption frequency of probiotic and prebiotic foods and BMI values of the participants; we found a statistically significant difference (p <0.05) between the BMI values and the consumption rates of cereal (p=0.015,) pickled cabbage or pickled cucumber (p=0.045) and red wine (p=0.015.) When we examined the relationship between the consumption frequency of probiotic and prebiotic foods and the BMI values according to the participants gender, we found that women consumed more raw green leafy vegetables (p=0.002), pickled cabbage and/or pickled cucumbers (p=0.034), and kefir (p=0.013) and we found statistically significant difference (p <0.05). We found men consumed more white meat varieties (p=0.025), fermented sausage (o=0.025), dried meat and meat products (p=0.001) and beer (p=0.001) than women and we found statistically significant difference (p>0.05). We found no significant correlation between consumption frequency of other foods and BMI. More studies on humans are needed to investigate the effects of probiotic and prebiotic foods on weight control. Increasing functional food varieties and making food with probiotic and prebiotic effects more accessible can be used effectively in the nutrition treatment of obesity and obesity related diseases. Keywords: Body Mass Index, Probiotic, Prebiotic, Food Consumption Frequency
Comparison of eating attitudes and behaviors between obese and non-obese female individuals applied to A private clinic
The present study was conducted to examine the effect of weight management on eating attitude behaviors among overweight and non-overweight women who applied to a private clinic. The study was carried out with 200 women who were overweight or not overweight between the ages of 19-64 who applied to a private clinic. The socio-demographic characteristics, health status, and nutritional habits of individuals were applied to the participants by face-to-face interview method, and anthropometric measurements were recorded. Nutritional habits of individuals are determined by the questions in our survey. Eating Attitude Test (EAT-26) consisting of 26 questions was used to determine the risk of eating attitude disorder of individuals. The internal consistency of Eating Attitude Test (EAT-26) of the patients participating in the study was found to be α = 0.848. Anormal eating behavior was observed in %31,5 (n=63) of the cases. Further study on this issue and clarifying the effects of eating disorders on obesity will be beneficial in the treatment and prevention of obesity. Key words: Eating Attitude Test, Eating Attitude Disorder, Anthropometric Measurement
Comparison of functional food knowledge-awareness levels and consumption frequencies of students in a private university
Food choice is not just one dimensional, but a complex human behaviour influenced by many interrelating factors. Studies show the existence of a relationship between functional food consumption and education. The increase in the level of education brings with it many behavioral changes such as healthy nutrition in food purchasing behavior, flexibility against new products. The aim of this study is to create a perspective on whether nutrition and dietetics students' knowledge and awareness levels and functional frequencies are changed with theoretical knowledge. The study consists of 1st and 4th year students in Nutrition and Dietetics Department studying in Yeditepe University. The number of students willing to participate voluntarily is 99. 55 (55.6%) of the students were in the 1st grade and 44 (44.4%) were in the 4th grade. The questionnaire used in the study was composed of 4 parts such as demographic characteristics of the students and questions about functional food, functional food sections and the section on measuring the consumption frequency, judgments about functional foods, opinions about whether to prefer functional foods. When the study is examined according to educational level, 16,4% of 1st year students and 77.3% of 4th grade students have previously heard and are familiar with the term functional food. In this case, the rate of hearing the term functional food of 4th grade students was found to be statistically significantly higher than the first year students who have not yet received sufficient academic education. When the percentages were examined, it was observed that the functional foods preference ratio of the 1st grade students was significantly lower than the 4th grade students in order to protect from the diseases such as cholesterol, blood pressure, heart diseases, diabetes and strengthen the digestive system. When the percentages of the 1st grade students were not aware of the functional foods and they did not know enough about the function of the product, the rate of not choosing was significantly higher than the 4th grade students. Key words: nutrition, nutrition education, food preference, functional foods
Relationship between individuals eating behaviors and body mass index
This study was conducted to determine the relationship between individuals' eating attitudes behavior and body mass index (BMI). We enrolled voluntarily women who wanted to lose weight (n=400) aged between 18-65 years. A questionnaire including socio-demographic characteristics, was applied to participants. Anthropometric measurements were taken by using bioelectrical impedance analysis. To determine the participants, risk of eating attitude disorder we applied Eating Attitude Test (EAT40) consisting of 40 items. 51,7% of women were scored 30 points or more on EAT40 scale (mean±SD 26,72 ± 14,22). We found that only 18 (8,7%) of these 207 individuals had BMI in normal the range (18.5-24,9 kg/m²). Moreover, we found that BMI of 78 (37,7%) women were in the range of 25-29,9 kg/m². And 111 (53,6%) women were obese. We found a positive and highly statistically significant correlation between the EAT40 scores and the BMI index values of women (r=0,614, p=0,001). We determined that 30 individuals with EAT40 scale score of 30 and above were in primary education, l65 individuals were in high school, 105 individuals were undergraduate and 7 were postgraduate. We found low level of statistically significant negative correlation between the women education status and eating attitude disorder (r=-0,218, p=0,001). While BMI was ascending, increasing EAT40 score accompanies this suggested that eating attitude disorder has an effect on the prevalance of obesity. This scale should be applied to patients with anorexia and bulimia nervosa, as well as all obese women who apply to the clinic for slimming. Firstly, eating attitudes and behaviors should be evaluated then behavioral change treatment should be done together with a multidisciplinary approach while arranging appropriate treatment. Key Words: Body Mass Index, Eating Attitude Test (EAT40), Eating Disorder, Eating Attitudes Behavior
Ardıç(juniperus communis), atkuyruğu(equisetum arvense), yıldız anason(illicium verum) ve üvez (cormus domestica)'in metanol ekstraktlarının antimikrobiyal aktivitelerinin incelenmesi
This study aimed to determine antimicrobial activities of methanolic extracts of ardıç (Juniperus communis), atkuyruğu (Equisetum arvense), yıldız anason (Illicium verum) and üvez (Cormus domestica). The extracts were tested against Staphylococcus aureus (ATCC 25923), Listeria monocytogenes (ATCC 15313), Saccharomyces cerevisiae (ATCC 9763), Escherichia coli (ATCC 25922) and Salmonella typhimurium (ATCC 14028) microorganisms. Inhibition zones of Ardıç (Juniperus communis) methanolic extract against Staphylococcus aureus, Escherichia coli and Listeria monocytogenes were measured and found as 18 mm, 8 mm, and 18 mm respectively. Inhibition zones of Atkuyruğu (Equisetum arvense) methanolic extract against Staphylococcus aureus and Salmonella typhimurium were measured and found to be 9 mm and 10 mm, respectively. Inhibition zones of Yıldız anason (İllicium verum) methanolic extract against Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium, and Saccharomyces cerevisiae were measured and found to be 15 mm, 19 mm, 11 mm, 18 mm and 18 mm, respectively. Inhibition zones of Üvez leaves (Cormus domestica) methanolic extract against Staphylococcus aureus and Salmonella typhimurium were measured and found to be 12 mm, and 12 mm, respectively. Due to the increase of microorganisms with multiple antibiotic resistance in recent years, the treatment of the infection caused by these microbes has become increasingly complicated. Thus, it is recommended to use medicinal plants as an alternative to medicines, and some traditional herbs are also used as antimicrobials. Keywords: Antimicrobial activity, ardıç (Juniperus communis), atkuyruğu (Equisetum arvense), yıldız anason (Illicium verum), üvez (Cormus domestica)
The relationship between consumptions of dairy and fermented dairy products in lactose intolerance among students of A Foundation University in İstanbul
This study was conduct to determine the gastrointestinal symptoms after the consumption of milk and dairy products, lactose intolerance status and knowledge with Pre-school Teaching departments students at İstanbul Aydın University. The study was carried out with 200 female students on a voluntary basis. A data information form with 22 questions was applied to the participants. NCSS (Number Cruncher Statistical System) 2007 (Kaysville, Utah, USA) program was used for statistical analysis. Descriptive statistical methods were used while evaluating the study data. The suitability of quantitative data to normal distribution was tested by Shapiro-Wilk test and graphical examinations. Mann-Whitney U test was used to compare the quantitative variables that did not show normal distribution between the two groups. Pearson chi-square test and Fisher-Freeman-Halton exact test were used to compare qualitative data. Statistical significance was accepted as p <0.05. General information, milk, milk products and foods that may contain lactose consumption frequencies, gastrointestinal symptoms such as abdominal pain, diarrhea, gas, bloating in the stomach, stomach cramping, vomiting and nausea after consumption of milk and fermented milk products like yogurt, kefir, cheese were obtained via data information form. Monthly consumption of milk and dairy products of the participants, total energy, calcium, lactose amounts were calculated. It was observed that the students consumed cheese and yogurt more. Among those participating in the study, the rate of those who were diagnosed with a health care provider and had lactose intolerance was found to be 1%, while those who are suspected of lactose intolerance were 36%. It was found that 76.3% of the students who thought that they had lactose intolerance started to feel the symptoms later. The rate of lactose intolerance in patients with chronic disease compared to patients without chronic disease was found to be statistically significantly higher. When evaluated according to lactose intolerance after drinking milk, the distribution of the severity of the cases of abdominal pain, diarrhea, gas passing, stomach bloating, cramping and nausea show statistically significant difference. When the patients with and without lactose intolerance were compared, monthly calorie, lactose and calcium values from buttermilk drink and cheese were found to be statistically significantly lower in patients with lactose intolerance. It was seen that most of the students who experienced symptoms of lactose intolerance were not diagnosed and it was seen that the population should be made aware of this issue. Keywords: lactose intolerance, milk and dairy consumption, milk consumption habits
The evaluation of knowledge and consumption status on probiotic nutritions of individuals practicing sports
This research was planned and conducted in order to determine the knowledge levels and consumption status of 104 people between the ages of 18-55 who went to 2 private sports centers in Tekirdağ between February 2019 and April 2019. Volunteering was taken as basis in participating in the study. The research data were obtained with the help of a survey form whose main frame was determined in line with the information obtained from the previous researches and the literature review related to the subject (APPENDIX-1). In the first part of the questionnaire, general information and demographic status of the participants were questioned. In the second part of the questionnaire, information about the awareness of the concept of probiotic food, consumption status and causes, frequency and amount of consumption, what are the factors affecting probiotic food consumption, and which diseases contributed to the participants were obtained. In the last part of the questionnaire, the table containing the statements about the participants' predictions about probiotic foods was evaluated. 82.4% of the participants stated that they know the term probiotic. There is a significant relationship between educational status and knowing what the term probiotic is (P <0.05). 79.80% of the participants stated that they consumed probiotic food, while 20.20% stated that they did not. The most common consumption reason for probiotics; It is stated to be beneficial to the digestive system with 28.8%. When the distribution of powder and capsule usage of the participants as probiotic supplements is examined; While 12.5% stated that they used it, 81.7% stated that they did not use it. When the levels of knowing the probiotic bacteria species were examined, yeasts took the first place with 49.0%. When the reasons of the participants not consuming probiotic foods are examined; While 30% stated that they did not know what it was, 18.0% stated that they did not find it natural, 16% did not need it, and 16% stated that they found it expensive, while 20.0% stated that they found it delicious. The most consumed probiotic foods are yoghurt, milk and kefir. When the purchase criteria of the participants were examined while purchasing probiotic food, the first place was stated as the ingredient content and brand. Recognition and ensuring the adequate level of consumption of probiotic foods -which have a significant role in protecting and developing health- are of great importance in terms of public health. We can say that there is an increase in the consumption of probiotics in parallel with the increase in number of studies showing the positive effects of probiotics on health.