Nutritional habits and factors affecting nutritional habits of some job groups living in İstanbul

The aim of this study was to determine nutrition habits, factors affecting these habits, general health status, food preference habits and attitudes towards healthy nutrition of some occupational groups in Istanbul. A total of 300 volunteers (195 females, 105 males) from 300 volunteers living in Istanbul participated. In the study. General information about individuals, anthropometric measurements (height and weight), general health status, feeding habits, food preference habits and attitudes to balanced nutrition..The data were transferred to Excel program according to the results of Google survey and evaluated with graphs. In the results of working; anthropometric measurements of some occupational groups, general health status, feeding habits, food preference habits and relationship between general characteristics of occupational groups such as gender, title, age were determined. Nutritional habits, food preference habits and related factors of occupational groups were determined. It was found that the profession had an effect on body mass index (BMI). It was found that the high percentage of the participants (52.33%) had normal weight with the mean BMI of 18.5-24.9 kg / m2. The share of food expenditures in total income varies with the profession. The fastest food group was the most frequent consuming group of students. It was determined that the bread preference of the high portion of the participants (%50,30) was white bread. In addition, it was found that the high percentage of the individuals who participated in the research (60,70) preferred spicy dishes and gave the good response to the taste of the spices as a reason. have been determined from the answers they consume because they are knowledgeable and healthy. Keywords: Nutrition, Occupational Groups, Nutritional Habits, Height Weight Index, Nutrition Survey.