Evaluation of the relationship between Artvin Çoruh University students 'bread consumption and body mass index

This research was planned and conducted as a descriptive, comparative research to determine the relationship between the consumption of university students according to bread types and the BMI. The population of the research consists of a total of 254 students, from the Department of Nutrition and Dietetics and Nursing, who studied at the Artvin Coruh University in the Central district of Artvin on March 4-18 2020. The data were filled with face-to-face interview method using the questionnaire prepared by the researcher. Body weights and height measurements of the participants were made in the anthropometry laboratory of Artvin Coruh University. Average, standard deviation, rate, frequency, T Test, Chi Square values were used in the descriptive statistics of the findings. When the findings are evaluated, the majority of the participants consume white bread (86.6%), followed by whole grain bread (28.3%), wholemeal bread (16.5%), rye bread (11.4%), corn bread (7.1%) and gluten-free bread (0.8%). Most of the participants think that there is no relationship between bread consumption and weight control. There was no positive relation between daily bread consumption and BMI, but a significant relationship was found between the type of bread consumed and BMI (p = 0.03). Those who consume white bread have higher BMI than those who do not. White bread consumption preferences and BMI of men are higher than women. The factors to be considered in the preference of bread are listed as delicious, healthy, price and availability, respectively. More comprehensive studies and social information should be done about the effects of bread, which has an important place in our culture, on weight.