The evaluation of eating attitude and behavior and diet perception in patients attended nutrition and diet polyclinic

This study was carried out with the aim of evaluating the knowledge, attitudes and dietary behaviors and dietician perceptions and nutrition knowledge of the individuals who are directed to nutrition and diet policlinics by the physician. The study was conducted with 100 adults who volunteered to participate in the study, which was directed to the Nutrition and Diet Polyclinic at the Fethiye Private Rehabilitation Clinic between December 2013 and February 2014. Anthropometric measurement were taken for each individual, including sociodemographic characteristics, eating habits, questioning perceptions about diet / dietician, questionnaire including eating attitude and behavior test. In addition, body composition of individuals is determined by Bioelectric Impedance Analysis (BIA). 90.0% of the individuals are female, 10.0% are male. The mean age of the subjects participating in the study was 32,88 ± 8,59 years, the mean body mass index (BMI) was 31.8 ± 4.02 kg / m2 in males and 30.1 ± 5.52 kg / m2 in females. As a nutrition information source, 46.0% of the individuals prefer internet, 19.0% of television, 18.0% of dietitians, 18.0% of physicians and 1.0% of popular diet books. Given the nutritional information score of individuals, slightly fat individuals between the ages of 40-49 have the highest nutritional information score. It has been determined that the nutritional status is the highest in the case of nervous emotions and the increase in the nutritional status is the least when the individuals are excited. It has been determined that the reduction in nutritional status is the greatest when individuals are angry, and the least when individuals are happy. It was determined that the nutritional status did not change when the individuals were worried and excited. The results have shown that individuals need training in nutrition. It should be emphasized that eating habits affect life at a significant level and it should be ensured that individuals are directed to nutrition experts instead of providing information from vehicles such as internet and television. Keywords: Eating attitude, eating behavior, dietary sensation, emotional eating, nutrition The study was approved by Baskent University Medicine and Health Science Research Committe decision KA 13/264 no. and 18.12. 2013 dated by Ethics Committe Aproval.