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.