Food habits of the immigrated from Karaman to abroad

This study aims to compare the eating habits of families from the province Karaman, who either worked in European contries (Research group) or never been abroad (Control group) before. Data obtained by giving housewies the interview cards. Most women and men questioned in research and control groups were educated from the primary school. The participants in research group were grouped as age 51-60, 48 % of them are men and 50.7 % of them are women and of age and over, 38.7 % of men and age between 30-50, 44 % of women were in control group. According to the body mass index the rate of fatness in research group was confirmed to be higher, especially for women, the rates of hypertension, coronary hearth disease, diabetes mellitus for men in research group is higher than men in control group. In control group women with hypertension was found higher than women in research group. As the weight gain increased hypertension, coronary hearth disease and diabetes mellitus increased. In research group most of the (58.7 %) families were eating mostly on the dining table and from own plates (73.3 %) in control group (76.0 %) families were eating on the ground and 68 % of them were eating from difeerent plates. Both groups generally drank tea at break and breakfast. However it was observed that in research group, instant coffee consumption between meals was seen as a habit. The daily consumption of bread and other cereals, meat, chicken and oils were much more than the suggested amount in control group. The daily consumption of milk, yoghurt and fat being less than the suggested amount but vegetables, fruits and cheese were consumed mostly the suggested amount for both groups. The members of the family didn't consume alcoholic drinks. A lot of mayonnaise and ketchap were consumed in research group. It has been203 observed that, burning fats and oils during meal preparation was a continued habit. In control group in villages home technology was the most applied method for food preparation. The life style of families lived in abroad had changed and variations connected with the habits of service and dining order. But important variations relating with the habits of meal preparation and consumption habit been observed and confirmed. Giving up traditional foods wouldnot be easy in the near future.