Evaluation of functional food knowledge and attitudes, sleep quality and nutrition knowledge levels of successful desk workers

Bükin, F.Ç. (2024). Assessment of Functional Food Knowledge and Attitudes, Sleep Quality, and Nutritional Knowledge Levels Among Office Workers. Master's Thesis, Istanbul Atlas University Graduate School of Education, Department of Nutrition and Dietetics, Istanbul. This study was conducted to improve the awareness of functional foods among office workers and to evaluate their sleep quality and nutritional knowledge levels. The study included 340 volunteers aged between 22 and 55, who were office workers in the Tepebaşı and Odunpazarı Municipalities, during the period from 01.11.2023 to 01.07.2024. A survey was conducted by the researcher using face-to-face interviews to determine the general characteristics, nutritional knowledge levels, sleep quality, and physical activity status of the participants. The demographic characteristics of individuals were assessed using a "Personal Information Form," nutritional knowledge levels were evaluated with the "YETBID" scale, attitudes towards functional foods were measured with the "Attitude Scale for Functional Foods," and sleep quality was assessed with the "PUKI" scale. The short form of the International Physical Activity Questionnaire (IPAQ-SF) was used to determine the levels of physical activity. Of the participants, 55.3% were women, and 44.7% were men. The average age was 38.09±8.24 years for women and 39.35±8.64 years for men. Of the participants, 28.8% had low, 53.2% had moderate, and 17.9% had high levels of knowledge about functional foods. The rate of alcohol consumption was higher among participants with poor sleep quality. It was found that the energy intake of female participants met the recommended levels, while the energy intake of male participants was lower than the desired amount. The average basic nutrition score was 53.37±7.70 points for women and 52.35±7.04 points for men. The food preference scores were 35.88±5.3 points for women and 34.38±6.92 points for men. According to the results of the difference analysis, women (35.88±5.35) had statistically significantly higher food preference knowledge than men (34.38±6.92) (p<0.05). In conclusion, this study found that knowledge and consumption habits related to functional foods differ by gender. It was determined that weight loss, sleep quality, and physical activity levels are closely related to overall health and nutritional status. Individuals with poor sleep quality experienced greater weight loss.