Food consumption and nutritional behavior of adolescents with and without celiac disease: a descriptive comparative study.

Objective: In this study, it was aimed to compare the food consumption and nutritional behaviors of adolescents with and without celiac disease. Method: The sample of this descriptive comparative study consisted of 40 adolescents aged 10-18 with celiac disease and 40 adolescents without celiac disease. Data were collected with the "Individual Diagnosis Form", "24 Hour Food Consumption Form" and "Food Consumption Frequency Form". In the study, the amount of nutrients was calculated with the Nutrition Information System Package Program, evaluated by transferring them to the Statistical Package for Social Science 23 program, and p<0.05 was considered statistically significant. Ethical consent, institutional permission, and informed consent from individuals were obtained for the study. Results: It was determined that 55% of adolescents with and without celiac disease were male and in the 10-13 age group, and the majority of them were of normal weight. Adolescents with celiac disease have lower daily energy, protein, fat, sodium, magnesium, iron, zinc, and vitamin A, B1, B2 and B6 vitamins consumption compared to adolescents without celiac disease; It was determined that carbohydrate, potassium, calcium, phosphorus and vitamin E and C consumptions were higher. In addition, adolescents with celiac disease have less frequency of consumption of milk and products, eggs, fruit, cereal and bread compared to healthy adolescents; It was determined that the frequency of consumption of vegetables, red meat, white meat, legumes, oil and solid fat was higher. Conclusion: In the study, although the nutritional habits of adolescents with celiac disease were more positive, their physical activity levels and consumption rates of some food groups were found to be lower than non-celiac adolescents. It can be suggested that public health nurses serving adolescents should be supported to monitor the growth and development of adolescents with celiac disease, to inform them about natural gluten-free products with high nutritional content, and to reach healthy foods. Keywords: celiac disease, gluten, adolescent, food, nurse.