Investigation of the relationship between thepsychobiotic probiotic consumption of women living inbartin and their levels of happiness

This research, it was planned to determine the relationship between the consumption of probiotic foods with psychobiotic characteristics and happiness of women aged 18 and over in Bartın. The research was carried out between November 2020 and May 2021 by applying face to-face and online surveys to 310 women individuals. In the first part of the questionnaire form, demographic information, knowledge and attitudes of probiotic and prebiotic foods and three-day food consumtion record; The second part includes the Oxford Happiness Scale, which consists of 29 items and 6-point Likert type. Scores between 29 and 174 can be obtained from the scale, those who scare more than 132 are considered to be happy. SPSS 22.0 ( Statistical Package for the Social Sciences) package program was used for the analysis of the data. The average of the individuals participating in the study was determined to be 32.83±10,74. When the BMI values of the participants were examined, it was determined that 62.3% of them were of normal weight and 11.9% of them were obese. It was determined that the difference between the happiness levels of the individuals participating in the study according to the BMI groups was not significant (p>0,05). In the study findings, it was determined that 77,7 % of the participants had information about probiotic products, 59% used probiotic products and 16,4 % used probiotic supplements. In the study, the frequency of consumption of probiotic food was found to be statistically lower in women aged 25 and younger than women aged 36 and over. The frequency of consumption of probiotic food was found to be statistically more significant for the participants who have children and whose marital status is married (p<0.05).It was determined that 21% of the participants scored more than 132 points on the happiness scale. In the study, the differences between happiness levels according to the use of probiotic products and probiotic supplements were found to be insignificant (p>0,05). In the study it was found that there was a positive weak association between the frequency of consumption of probiotic foods and happiness levels(p<0,05, r=0,05). It was determined that the happiness level scores increased with the increase in the consumption frequency of the probiotic foods such as boza, kombucha, turnip juice and pickled foods (p<0.05). It should be aimed to carry out further studies with probiotics with psychobiotic properties. Keywords: Nutrition, Happiness, Probiotic, Psychobiotic