Alanya'da bir kız öğrenci yurdunda kalan öğrencilerde beslenme eğitiminin sağlıklı yeme indeksi skorlarına etkisi

In this thesis, the effect of nutrition education on the Healthy Eating Index 2015(HEI- 2015) scores of female adolescents who stay in the girls' dormitory was investigated. This research was conducted among 40 female high school students. The height and body weight of the adolescents were measured, and their body mass index (BMI) was calculated. BMI was classified according to the World Health Organization (WHO) reference ranges. 24-hour Recall questionnaire was recorded from the adolescents by using the "Food and Food Photo Catalogue" book. Afterwards, a nutrition education based on the components of the Healthy Eating Index 2015 calculated.15 days after this nutrition education, 24-hour Recall questionnaire was recorded from each participant using the "Food and Food Photo Catalogue" book. HEI- 2015 scores were measured by using 24-hour recall records of the participants before and after the nutrition education. The mean scores of the HEI- 2015 before and after the nutrition education were compared as both the 13 nutrients that are consisted of HEI- 2015, and the total score. In addition, the HEI- 2015 scores before and after nutrition education were compared according to the BMI groups, both as a total score and as 13 nutrients. There was not a statistically significant difference between the means of the total HEI- 2015 scores before and after the nutrition education (p=0.744>0.05). However, a statistically significant increase was found in the means of the green and beans scores (p = 0.001<0.05), the dairy scores (p = 0.023<0.05), and the seafood and plant proteins scores (p = 0.000<0.05), added sugar scores (p= 0.027<0.05). Also, there were statistically significant decreases in the means of total vegetables scores (p=0.003<0.05) and fatty acids scores (p=0.001<0.05). Although nutrition education did not have a statistically significant differences on the total HEI-2015 score, nutrition education can be used to improve diet quality because it has a statistically significant effect on some of the components of HEI-2015.