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Öğe Impact of cooking on nutritional contents of kenger in terms of antioxidants(2025) Kalkan, Indrani; Eyüpoğlu, Ozan Emre; Karataş, Şükrü; Aissaoui, Zakia El Miri; Anık, RuşenKenger (Gundelia tournefortii) grown in Sanliurfa and neighbouring provinces in Turkiye, is known for its health promoting potential due to the presence of bioactive compounds as phenolics and antioxidant vitamins. However, such compounds in food may be affected by thermal treatment as cooking. This study investigated the impact of common cooking techniques (boiling and stir-frying in oil) on phenolics, vitamin C content and antioxidant activity of kenger. Phenolic compounds were analysed using LC–MS/MS and DPPH inhibition. Vitamin C was quantified using HPLC and antioxidant activities were assessed by DPPH inhibition, ABTS and FRAP methods. Major phenolic compounds in raw samples were vanillic (18.755 ± 0.606 µg/g) and fumaric (16.211 ± 0.524 µg/g) acids. In boiled kenger, significant loss of fumaric (5.789 ± 0.187 µg/g), in stir-fried kenger, loss of vanillic (15.604 ± 0.504 µg/g) and fumaric (8.113 ± 0.262 µg/g) acids were noted (p < 0.05). Vitamin C content of raw kenger was 7.104 ± 0.074 µg/g but decreased to 6.812 ± 0.22 µg/g in boiled and 6.898 ± 0.072 µg/g in stir-fried samples. The radical scavenging potentials of sample extracts at different concentrations (25 mg/mL, 50 mg/mL, 75 mg/mL, 100 mg/mL,150 mg/mL and 300 mg/mL) were tested by DPPH, FRAP and ABTS methods. At 300 mg/mL, antioxidant activity in raw kenger was calculated as 1.350 ± 0.0007 μmoles/mg/mL (FRAP), 0.731 ± 0.0008 μg (EC50 DPPH) and 52 ± 3.45% TEAC (ABTS). In general, antioxidant activities for all methods increased with rising concentration of the sample extract. Antioxidant activity of boiled samples decreased significantly as per FRAP and increased for stir-fried kenger at higher sample concentrations as per FRAP and ABTS, possibly due to chemical changes during high thermal treatment in oil. Correlation between cooking methods was not significant (p > 0.05) in terms of phenolic compounds and vitamin C. Correlation between antioxidant activity assessing methods were only significant for 75 and 100 mg/mL sample concentration (rho = -0.90 p < 0.05). In conclusion, boiled and stir-fried kenger is suggested as optional consumption methods. Inclusion of condiments, herbs, olive oil, yoghurt during service would not only increase palatibility but also add to the health benefits.Öğe Effect of mediterranean diet on breast cancer: meta-analysis(2024) Demirci, Ülkü; Karaağaç, Rabia Melda; Pınarlı Falakacılar, Çağla; Kaptanoğlu, AyşeObjective: In this meta-analysis, we have assessed the effects of Mediterranean Diet on breast cancer. Methods: Case-control and cross-sectional studies were searched using PubMED, SpringerLink, and Taylor & Francis databases for inclusion in the meta-analysis. We confined our search to the studies conducted and published after year 2000. From all the included studies, geography, sample size, study design, study evaluation method, outcome, risk factors (lowest and highest limit and OR values), and 95% confidence interval data were extracted. Eleven studies with 26361 participants were included of which 10 were case-control studies and 1 was cross-sectional study. Results: Following the analysis according to the random effects model, it was observed that compliance with the Mediterranean Diet or the high consumption amount of olive oil, seafood, whole grains, vegetables, and fruits in the Mediterranean Diet has a positive effect on breast cancer. The effect size was found to be OR 0.77 (0.68-0.88). Conclusion: This meta-analysis, including the studies evaluating the effect of Mediterranean diet on breast cancer, concluded that the Mediterranean Diet has positive effects on breast cancer. The risk of breast cancer was found to be decreased with the increased compliance of the Mediterranean Diet.Öğe Changes in quality of alimentation, anthropometric measurements, emotional and appetite status of bariatric surgery patients a retrospective cohort study(2024) Özenir, Çiler; Erdem, Nihal Zekiye; Kaçar, Mihrican; Yurt Öncel, SevgiIntroduction: Laparoscopic adjustable gastric band (LAGB) operation is one of the bariatric surgery methods used to treat extreme obesity. Objective: This study aimed to evaluate the changes in food tolerance, quality of alimentation, anthropometric measurements, and emotional and appetite status following LAGB. Materials and methods: A retrospective cohort study was conducted with 98 patients, 1 year had passed since LAGB. In this study, no sample selection method was used; all patients who met the inclusion criteria and volunteered participated. The questionnaire form included questions to determine the patients’ demographic information, anthropometric measurements, changing food consumption, pre- and post-operative meal consumption, appetite and emotional status. Quality of Alimentation (QA) reflects patients’ post-operative dietary satisfaction and tolerance. The QA Form was used to evaluate post-operative food tolerance. Results: The average age was 38.61±9.82 years, and the mean QA score was 15.59±4.81. The patients lost an average of 30.80±17.76 kg of body weight from pre-operative to post-operative 1st year, and the percentage of patients’ excessive body weight loss was found to be 54.37±26.42. It was determined that the foods that were most difficult to consume after the operation were red meat, white meat, bread, rice, pasta, and salad, respectively. Conclusions: This study uniquely evaluates food tolerance using the QA Form, offering insights into post-operative dietary challenges. LAGB effectively reduces appetite, promotes weight loss, and has a positive impact on patients’ emotional health.Öğe Are nutrition literacy and sustainable dietary habits associated with cardiovascular disease and diabetes developmental risks?(2025) Kalkan, Indrani; Saleki, Neda; Alpat Yavaş, İdil; Pehlivan, Merve; Gündüz, NedimeObjective: This study aimed to examine the association of nutritional literacy levels and sustainable nutritional behaviors with the risk of developing cardiovascular diseases and diabetes in the Turkish adult population. Methods: Sociodemographic information, disease history, nutritional habits, and physical activity levels of 3146 volunteer individuals (male = 1590, female = 1556) between the ages of 40–75 were collected using a questionnaire form and face-to-face interviews. The sustainable nutritional behaviors of the participants were evaluated using Turkish validated scales for Sustainable and Healthy Eating Behavior (SHE) and nutritional literacy levels with the Evaluation Instrument of Nutrition Literacy on Adults (EINLA). Cardiovascular disease risks of the participants were assessed with the Atherosclerotic Cardiovascular Disease (ASCVD) Risk Estimator program and the Heart Score (SCORE) scale and type-2 diabetes risk with the Finnish Diabetes Risk Score (FINDRISC). Each participant’s 24-h food consumption record was obtained using the retrospective recall method. Results: It was determined that ASCVD and SCORE levels were significantly higher in males compared to females. It was observed that individuals with lower cardiovascular and diabetes risk scores had higher educational levels, and the risks increased significantly with age (p < 0.05). Anthropometric measurements such as body mass index, and waist hip circumference were significantly higher in those with higher cardiovascular and diabetes risk scores. Furthermore, in individuals with higher SCORE and FINDRISC levels, SHE and EINLA scores were significantly lower (p < 0.05). It was also observed that SCORE and diabetes risk scores increased with higher energy and macronutrient intakes. Conclusion: The risk of developing cardiovascular disease and diabetes was associated with sustainable nutritional behaviors and nutritional literacy. It may be suggested that increasing nutritional literacy and encouraging sustainable nutritional behaviors may be effective strategies in the management and reduction of the prevalence of certain chronic diseases. KEY TEACHING POINTS Cardiovascular diseases and diabetes are two major chronic conditions that can be managed and treated through proper nutrition. Increased nutritional literacy levels and sustainable dietary habits may result in reduced risk of cardiovascular diseases and diabetes. Nutritionists should assess the patients’ nutrition literacy levels and implement sustainable, health-focused nutrition education programs to enhance their understanding of nutrition.Öğe Nutrition literacy and its relationship with diet quality and quality of life among white-collar employees: a study from Turkiye(2024) Alpat Yavaş, İdil; Güney Coşkun, Merve; Saleki, Neda; Sezer Karataş, Fatma Elif; Keskin, EdaBackground: Nutrition literacy is an important component of health and healthy eating behaviors. The aim of this study was to determine the nutrition literacy (NL) status of white-collar employees and its relationship with adherence to the Mediterranean diet, anthropometric measurements, and lifestyle behaviors, including eating habits, dietary intake, and physical activity level. Methods: This cross-sectional study was conducted with 3459 white-collar employees aged 18–65 who lived in Türkiye. A questionnaire prepared by the researchers was used to obtain information about the demographic characteristics and anthropometric measurements of the participants. Evaluation Instrument of Nutrition Literacy on Adults (EINLA) was used to assess NL, the Mediterranean Diet Adherence Screener (MEDAS) was used to assess diet quality, and the Quality of Life Test Short Form-36 (SF-36) was used to determine quality of life. Data analysis was conducted using the IBM SPSS Statistics 21.0 program. Results: With an average age of 24.3 ± 10.5 years and 50.7% women, women presented higher nutrition literacy than men did (p < 0.001). Most participants held university or postgraduate degrees with medium to high income levels and the majority demonstrated sufficient NL. Compared with other participants, those with adequate NL had significantly higher Mediterranean diet adherence, and SF-36 physical (77.27 ± 16.26), and mental (65.45 ± 17.00) scores (p < 0.001). Negative correlations were found between the EINLA score and BMI (r=-0.082), waist circumference (r=-0.072), hip circumference (r=-0.036), waist/hip ratio (r=-0.074), and waist/height ratio (r=-0.056) (p < 0.05). Additionally, weak positive correlations were observed between the EINLA score and the SF-36 physical (r = 0.158) and mental scores (r = 0.088), as well as the metabolic equivalent of task (MET) score (r = 0.042) (p < 0.05). Conclusions: The results of this study demonstrated that NL is a significant predictor of anthropometric measurements and healthy lifestyle behaviors including dietary habits, and quality of life among adults. Nutrition literacy can enable individuals to make informed choices and thus contribute to the prevention of many noncommunicable chronic diseases.Öğe Bootstrap resampling method for estimation of fuzzy regression parameters and a sample application(2024) Topuz, Derviş; Özkaya, Volkan; Çiçek, BetülIn fuzzy regression modeling, the fuzzy least squares technique is based on minimizing the squares of the total difference between observed and predicted outcomes. When the sample size is small, bootstrap resampling method is appropriate and useful for improving model estimation. The bootstrap resampling technique relies on resampling observations and resampling errors for bootstrap regression. The aim of this study is to investigate the use of Bootstrap in fuzzy regression modeling to estimate mean prediction with smaller errors at a particular α-segment, and apply it on a clinical data set. The behavior and properties of the least-squares estimators are affected when deviations or fuzziness arise in the sample and/or by slight changes in the data set. Bootstrap technique, on the other hand, provide robust estimators of the parameters which avoid such adverse effects.Öğe Edible insects consumption, perceptions, culture and tradition among adult citizens from 14 countries(2024) Guiné, Raquel P. F.; Florença, Sofia G.; Costa, Cristina A.; Correia, Paula M. R.; Cruz Lopes, Luísa; Bayraktaroğlu, Emre; Özyürek Arpa, FatmanurAlthough edible insects (EIs) are encouraged as a sustainable source of protein, their consumption is not as generalised as other types of food that are internationally accepted. While in some regions of the world, EIs are part of the gastronomic and cultural traditions, in other regions, people are not so receptive to this type of food, and some people even express some disgust towards it. Hence, this research focused on the habits of the participants regarding the consumption of insects as well as their perceptions about EIs being or not a part of the local culture or gastronomic patrimony. A questionnaire survey was implemented in fourteen countries (Brazil, Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey), and globally, 7222 adult participants responded to the questionnaire. SPSS software (version 28) was used to process the data and carry out chi-square tests and Factor Analyses (FA). The obtained results showed significant differences between countries for all the questions included in the survey, either those regarding the habits of the participants or their opinions about the facts linked with EI tradition or cultural aspects. It was found that participants from Mexico consume EIs more than in all other countries and that strong motivations that would lead to consumption among those who do not consume include curiosity and food shortage. The solution obtained with FA considering the ten statements of the scale consisted of two factors: F1—Culture and Tradition of EIs (α = 0.675) and F2—Acceptance of EIs (α = 0.614). In conclusion, the consumption of EIs and the perceptions of people are highly variable according to geographic location and cultural environment.Öğe Dietary satisfaction and quality of life in individuals following diet programs satisfaction of diet programs(2025) Kalkan, İndrani; Ersoy, NesliPurpose: The purpose of this study was to assess individuals’ satisfaction with their diet programs and evaluate the impact of their diet on their quality of life (QOL). Design/methodology/approach: This cross-sectional study was conducted with 812 females and 334 males (n = 1,046) aged 18–65 years, all of whom were following a diet program under the guidance of a dietitian. The questionnaire included personal information as well as items related to dietary satisfaction and QOL, measured using the SF-36 scale. Findings: Of the participants, 38.4% were aged 18–24, and 32.6% were aged 25–40. The mean score for dietary satisfaction was 3.0 ± 0.9 (out of 5), while the mean scores for the mental and physical components of the QOL scale were 62.0 ± 17.8 and 74.3 ± 19.2, respectively. Factors such as age, BMI and duration of the diet were associated with dietary satisfaction, whereas age, gender, health status, diet type and BMI impacted QOL (p < 0.05). Dietary satisfaction scores showed a weak positive correlation with QOL scores (r = 0.125; p < 0.01). Originality/value: Dietary satisfaction and QOL are influenced by demographic characteristics, health status, diet type and the duration of the diet program. Additionally, there is a correlation between dietary satisfaction and QOL. To ensure the sustainability and suitability of long-term dietary plans, it is crucial to monitor patients’ dietary satisfaction. In this context, assessing the QOL in individuals on diet programs, using a newly validated diet satisfaction scale, adds originality and value to the study.Öğe The relationship between perceived stress and emotional eating in bus drivers: the effect of shift work(2024) Bayraktaroğlu, Emre; Hızlı Güldemir, Hilal; Eti, Serkan; Kayalı Sevim, Merve; Saleki, NedaThis study discusses the relationship between perceived stress and emotional eating based on shiftwork in city bus drivers. It was conducted with 1403 male city bus drivers working in Istanbul. Questions about the drivers’ physical activity and dietary habits, the Healthy Diet Index (HDI), Emotional Appetite Questionnaire and Perceived Stress Scale-10 data were collected and evaluated in two groups: shift and non-shift employees. It was found that the shift workers (SWs) have lower perceived stress, physical activity, HDI and positive emotional appetite averages. In addition, for SWs, a positive correlation was found between negative emotional appetite scores and physical activity and HDI scores. In conclusion, the drivers working in shifts were found to be slightly overweight and had lower physical activity levels, had lower HDI scores, and their nutritional status was more negatively impacted than their counterparts.Öğe Mental health and sleep quality: are intuitive eating, hedonic hunger and diet quality, determinants? a cross-sectional study(2024) Ateş, Kevser Sare; Bakırhan, Hande; Kalkan, IndraniBackground Intuitive eating may predict better psychological and behavioral health. Intuitive eating, hedonic hunger, and diet quality may affect individuals’ mental health and sleep quality. Methods Descriptive cross-sectional study developed with an online questionnaire for randomly selected volunteers (n=351) aged 19-64 years. Hedonic hunger status was evaluated by Power of Food Scale (PFS), intuitive eating by Intuitive Eating Scale-2 (IES-2), mental health status by Warwick-Edinburgh Mental Well-Being Scale (WEMWBS) and sleep quality by Pittsburgh Sleep Quality Index (PSQI). Food consumption records were taken to evaluate individuals’ dietary quality, using Healthy Eating Index (HEI)-2015. Results It was found that 50.7% of the participants exhibited intuitive eating behavior, while 65.0% experienced hedonic hunger. When the diet quality was examined, it was found that 65.2% of the participants had poor diet quality, while 33.6% needed to improve their diet quality. Sleep quality and mental health status of individuals exhibiting intuitive eating behavior were significantly better (p<0.05). Diet quality was not associated with mental health, intuitive eating, hedonic hunger and sleep quality scores (p>0.05). While there was a weak negative correlation between intuitive eating and PSQI score (r=-0.160, p<0.05), while a positive correlation was found between hedonic hunger and PSQI score (r=0.286, p<0.05). Intuitive eating was associated with better sleep quality, as lower PSQI scores indicate better sleep quality. Intuitive eating was also associated with better mental health (r=0.339, p<0.05). Conclusion This study reveals that intuitive eating behavior is associated with better sleep quality and mental health, while hedonic hunger behavior is associated with poor sleep quality.Öğe Cultural competence of undergraduate student nurses: a multicenter study(2024) Sagarra Romero, Lucía; Ramón Arbués, Enrique; Huércanos Esparza, Isabel; Kalkan, Indrani; Kömürcü, Nuran; Vanceulebroeck, Valérie; Dehaes, Shana; Coelho, Margarida; Casa Nova, Antonio; Antón Solanas, IsabelObjective: to evaluate the level of cultural competence of an undergraduate nursing students’ population from four European higher education institutions. Method: a total of 168 nursing students from four different countries were included in our study. The study methodology involved a cross-sectional assessment of cultural competence among undergraduate nursing students from four European universities. Data collection included sociodemographic variables, as well as the following validated tools: the Intercultural Sensitivity Scale, the Cultural Competence Assessment Tool (student version) and the Cultural Awareness Scale. Results: our results indicated that students demonstrated a high level of intercultural sensitivity but a moderate level of cultural competence and cultural awareness. Variations existed among students from different countries, suggesting potential differences in educational approaches. Despite expectations that higher-level students would exhibit greater cultural competence, no significant differences were found by year of study, indicating a lack of effective integration of cultural competence into nursing curricula. Conclusion: nurse educators should consider the students’ cultural competence before designing related study programmes. Training programmes related to cultural competence should include elements which have been associated with enhanced cultural competence, including language skills, cultural encounter, and opportunities for internationalisation.Öğe The relationship between BMI, KIDMED score, and nutritional habits of female adolescents: a cross sectional study(2024) Sarı Öz, Sümeyye; Hızlı Güldemir, HilalObjective: This study aims to investigate the relationship between the eating habits of adolescent girls and their KIDMED scores and BMIs. Methods: This cross-sectional and descriptive study was conducted with the participation of 391 female adolescents studying in Istanbul. Descriptive information, the consumption frequency of some foods and dietary habits, and the Mediterranean Diet Quality Index (KIDMED) were asked through a face-to-face questionnaire. Results: 19.4% of the adolescents were found overweight and obese, whereas 15.1% were underweight. It was determined that the BMIs of adolescents who think that they have an adequate and balanced diet and who consume salad or raw vegetables more than once a day are significantly lower (p<.05). Adolescents' mean KIDMED score was found 4.42 +/- 2.44; 35.5% had low and 53.8% had moderate KIDMED scores. It was found that the KIDMED scores of the adolescents who consume fruits and vegetables more frequently, never consume chips, consume products such as ready-made cakes/biscuits/wafers less frequently, drink nine glasses of water a day or more, have more meals, do not skip meals, and have breakfast every day are significantly higher (p<.05). No correlation was found between KIDMED and BMI. It was observed that the diet quality of female adolescents was generally at moderate and low levels, but there were no significant differences in BMI values. Conclusion: It has been concluded that to improve the diet quality of adolescents, it is necessary to develop nutrition education, knowledge and habits, and to provide opportunities to reach healthy meal options in schools.Öğe Aflatoxins, fumonisins, citrinin, and zearalenone contents and health risk estimates in bee products in Turkey(2024) Keskin, Eda; Eyüpoğlu, Ozan EmreFood contamination is an important global food safety issue. This study aimed to detect aflatoxins (AFB1, AFB2, AFG1, AFG2), fumonisins (FB1, FB2), citrinin (CIT), and zearalenone (ZEA) in four bee product groups (honey, royal jelly, bee pollen, propolis) in Turkey. Additionally, exposure and risk assessments were made for mycotoxins detected in these products. Mycotoxin analyzes in bee products were carried out by high-performance liquid chromatography-ultraviolet (HPLC-UV) and liquid chromatography-tandem mass spectrometry (LC/MS-MS) methods. The most frequently detected mycotoxins in all bee products were ZEA (37.5%) and AFB2 (36.6%). The analysis showed that the average concentrations of FB2 (2.091 ?g/kg), AFB1 (0.595 ?g/kg), and ZEA (0.009 ?g/kg) in all bee products were above the detection limit levels, while the levels of AFB2, AFG1, AFG2, FB1, and CIT were below the limit of detection. When comparing bee products, it was found that honey samples were more exposed to AFB2 and FB1, bee pollen to FB1, propolis to AFB2, and royal jelly to ZEA contamination. AFG1 and CIT were not detected in propolis and bee pollen, respectively. All mycotoxins analyzed in the study pose no health risks when bee products are consumed daily.Öğe Cultural competence of undergraduate student nurses: a multicenter study(2024) Sagarra Romero, Lucía; Ramón Arbués, Enrique; Huércanos Esparza, Isabel; Kalkan, Indrani; Kömürcü, Nuran; Vanceulebroeck, Valérie; Dehaes, Shana; Coelho, Margarida; Casa Nova, Antonio; Antón Solanas, IsabelObjective: to evaluate the level of cultural competence of an undergraduate nursing students’ population from four European higher education institutions. Method: a total of 168 nursing students from four different countries were included in our study. The study methodology involved a cross-sectional assessment of cultural competence among undergraduate nursing students from four European universities. Data collection included sociodemographic variables, as well as the following validated tools: the Intercultural Sensitivity Scale, the Cultural Competence Assessment Tool (student version) and the Cultural Awareness Scale. Results: our results indicated that students demonstrated a high level of intercultural sensitivity but a moderate level of cultural competence and cultural awareness. Variations existed among students from different countries, suggesting potential differences in educational approaches. Despite expectations that higher-level students would exhibit greater cultural competence, no significant differences were found by year of study, indicating a lack of effective integration of cultural competence into nursing curricula. Conclusion: nurse educators should consider the students’ cultural competence before designing related study programmes. Training programmes related to cultural competence should include elements which have been associated with enhanced cultural competence, including language skills, cultural encounter, and opportunities for internationalisation.Öğe Prevalence and risk factors of food insecurity among Syrian refugees in Türkiye(2024) Esin, Kübra; Işık, Tülay; Ayyıldız, Feride; Koç, Mustafa; Vatanparast, HassanBackground Although Türkiye (Turkey) hosts the largest number of Syrian refugees, studies on food insecurity are limited. This study examined the prevalence and risk factors of food insecurity among Syrian refugees living in Istanbul, which has the highest number of refugees in Türkiye. Methods A cross-sectional survey was conducted among Syrian refugees in Istanbul between September 2021 and March 2022. The main income earners of 103 households were interviewed by a research dietitian, with the assistance of an Arabic speaking interpreter through hour-long face-to-face. Data on sociodemographic characteristics (age, gender, nationality, marital status, educational status, the family income, the major source of family income, and the number of family members living in the household etc.) and household food insecurity status were collected. Household food insecurity status was assessed with the eighteen-item Household Food Security Survey Module. Results The household food insecurity rate was 90.3%, and those of adults and children were 88.4% and 84.8%, respectively. It was observed that family income level was significantly associated with food insecurity. A one-unit increase in monthly income increased food security by 0.02 times (p < 0.001). The number of employed refugees in the food security group was higher than that in the food insecurity group (p = 0.018). A significant difference was found in the rate of occupation type of the major income earner between the groups (p = 0.046). Conclusions High rates of food insecurity, particularly severe food insecurity, were found among Syrian refugees living in Istanbul. While more research is warranted to explore the root causes and efficacy of the current support system, it requires the immediate attention of policymakers at the national and international levels to implement effective policies and interventions.Öğe The effect of lemon juice addition and cold storage on the total phenolic content and antioxidant activity of cold mate tea(2024) Gündüz, Nedime; İrkin, Reyhan; Çarıkçı, SemaAlthough mate tea, made from the infusion of the Ilex paraguariensis plant, is typically consumed cold, it should be properly prepared, stored, and consumed within the appropriate time frame to fully appreciate the tea's aroma and components. This study aimed to investigate the impact of adding lemon juice to mate tea and cold storage on the total phenolic content, antioxidant activity, and total mold and yeast count of the tea. It was hypothesized that the addition of lemon juice would increase the total phenolic content and antioxidant activity and extend shelf life. At the start of storage, the sample with 2% (v/v) lemon juice added showed the highest total phenolic content (14.06 ± 0.05 mg GAE/100 mL). The antioxidant scavenging activity of the tea samples was investigated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. While all the studied sample showed higher DPPH inhibition than the control group, the highest value was found for tea sample with 4% lemon addition on 3rd day (97.618 ± 1.429). No mold or yeast growth was observed in the control group and the samples with 2% and 4% lemon juice addition up to day 21. In the sensory evaluation, the tea that contained 4% lemon juice was the most preferred. In conclusion, if mate tea is prepared and stored appropriately, it can maintain its antioxidant capacity for an extended period without the formation of harmful molds or yeasts and any deterioration in its sensory properties.Öğe Does emotional eating status affect food addiction of paramedics? A cross-sectional study(2024) Akdeniz, İrem Nur; Kavsara, Hasan Kaan; Usta, Pınar; Kaya Cebioğlu, İremPurpose: Paramedics are responsible for managing emergencies, caring for patients and performing life-saving procedures under heavy workloads, which can have a significant negative effect on their emotional eating and food addiction (FA) behaviors. Thus, this cross-sectional study aims to shed light on the relationship between emotional eating tendencies and FA in paramedics by considering their food preferences, sex, and body mass index (BMI) factors. Design/methodology/approach: The questionnaire consisted of Yale Food Addiction Scale and Emotional Eating Questionnaire (EEQ), as well as sex, age, weight, height and number of snacks and main meals collected face-to-face from the 196 paramedics. Findings: The FA prevalence was 14.9%, and more than half of the paramedics were emotional eaters. The total score of the EEQ was significantly higher in the FA diagnosed group than in the group FA not diagnosed (p < 0.001). The food preferences of the paramedics were found to differ significantly depending on whether they were diagnosed with FA or emotional eating. Being a food addict or emotional eater significantly increases the odds of consuming chocolate-wafer, pie-cake, chips, pastries, pasta and fries (p < 0.05), and participants with FA diagnosis and emotional eaters were more likely to prefer these foods than those with nondiagnosis and nonemotional eaters (p < 0.05). Originality/value: Findings highlighted the connection between FA and the emotional eating behavior of paramedics, indicating that they attempt to compensate for their emotional ups and downs through eating. The job-related stress and emotional eating behaviors of paramedics may increase their BMI and susceptibility to FA.Öğe The effect of nutrition education sessions on energy availability, body composition, eating attitude and sports nutrition knowledge in young female endurance athletes(2024) Tektunalı Akman, Cansu; Gönen Aydın, Canan; Ersoy, GülgünNutrition knowledge plays a pivotal role in shaping dietary habits and food choices, particularly in the realm of sports nutrition. This study investigates the effects of a series of nutrition education sessions conducted by a registered dietitian on energy availability, various anthropometric measurements, eating attitudes, and sports nutrition knowledge in young female endurance athletes aged 15–18 years (football, basketball, volleyball) who engage in training for more than 10 h per week (n = 83). Participants were randomly divided into two groups with 45 individuals receiving six physical nutrition education lectures, and the remaining 38 participants receiving no nutrition education. Participants completed the low energy availability in females questionnaire (LEAF-Q), Eating Attitude Test (EAT-26), and Sports Nutrition Knowledge Questionnaire (SNKQ). Energy and nutrient intakes were evaluated through 3-day food records, while exercise energy expenditure was assessed using 3-day activity logs. All of the questionnaires were repeated after 6 months. At baseline, the prevalence of LEA among athletes was determined to be 63.8%. In the intervention group, energy availability (EA) and SNKQ scores increased, and LEAF-Q scores decreased significantly (p < 0.05). However, there was no significant change in EAT-26 scores between the two groups. Energy intake, weight, fat-free mass, and resting metabolic rate have been increased significantly in the intervention group (p < 0,05). These findings suggest that nutrition education proves beneficial in enhancing dietary intake, positively influencing body composition, and improving nutrition knowledge, ultimately contributing to increased energy availability in female athletes over the short term.Öğe The evaluation of menus' adherence to sustainable nutrition and comparison with sustainable menu example in a Turkish university refectory(Emerald Publishing, 2023) Saleki, Neda; Kulaksız, Şevval Beyza; Arslan, Fatma; Güney Coşkun, MervePurposeIt is very crucial to evaluate the suitability of food services from an environmental and economic point of view to design sustainable food menus. This study aims to analyse the food menus in a Turkish university refectory concerning sustainable nutrition and waste management and compare them with a proposed sustainable food menu. Design/methodology/approachThe study examined lunch menus served in December and February 2021-2022 at Istanbul Medipol University refectory for a total of 20 days, considering the nutrient-rich food index (NRF 9.3), waste amount, food cost, water and carbon footprint parameters of the meals. FindingsComparing the December menu with the suggested sustainable December menu showed a significant reduction in carbon and water footprint (p = 0.001), food cost (p = 0.001) and NRF 9.3 score (p = 0.001). When February and the suggested sustainable February menu were compared, there was a significant decrease in carbon and water footprint (p = 0.001), food cost (p = 0.005) and NRF 9.3 score (p = 0.001). December and February menus had higher NRF 9.3 score compared to the sample sustainable menus, and the amounts of saturated fat, added sugar and sodium were also high in these menus. Originality/valueThe study revealed that university cafeteria menus are incompatible with sustainable nutrition. The findings can significantly contribute to improving the sustainability of meals and food services by minimizing the water and carbon footprint of menus.Öğe Vegetable and fruit consumption and its relationship with body mass index in adults: A cross-sectional and seasonal research from Turkiye(Taylor and Francis Ltd., 2023) Hızlı Güldemir, Hilal; Saleki, Neda; Sezer, Fatma Elif; Yoldaş İlktaç, Havvanur; Akman, Cansu; Ersoy, Gülgün; Garipağaoğlu, MuazzezThis study examines the relationship between fruit and vegetable consumption and the BMI in Turkiye. In this cross-sectional study, which 6332 adults were included, fruit and vegetable consumption, and preferences were collected. The quantities of vegetables and fruits were classified based on the WHO and the national recommendations. Of the adults (33.39 +/- 12.59 years), 52.9% of men and 39.7% of women had an above-normal BMI. Based on WHO recommendations, overweight and obese people consumed less vegetables and fruits compared to their counterparts (ORs for women, overweight: 1.2, obese: 1.3; ORs for men, overweight: 1.3, obese: 1.5; 95% CI). The regression analysis revealed that the quantities of vegetable and fruit intake were higher in young individuals, men, and married people. Although the majority consume more than 400 g/day of vegetables and fruits, the intake is inadequate in people with obesity.
