Beslenme ve Diyetetik Bölümü Koleksiyonuhttps://hdl.handle.net/20.500.12900/702024-03-29T13:30:28Z2024-03-29T13:30:28ZAssociation Between Sleep Quality and Depression in Women with Abdominal Obesity and Dietary Energy DensityÖnal, Hülya YılmazYüksel, AysunÇelik, Kezban Esen Karacahttps://hdl.handle.net/20.500.12900/2132023-12-01T12:14:43Z2021-01-01T00:00:00ZAssociation Between Sleep Quality and Depression in Women with Abdominal Obesity and Dietary Energy Density
Önal, Hülya Yılmaz; Yüksel, Aysun; Çelik, Kezban Esen Karaca
Obesity has a multifactorial effect caused by genetic, metabolic, environmental, behavioral, and socio-cultural factors. Depression and a high-energy diet are observed in sleep deprivation. This study was planned to determine the relationship between sleep quality and depression in obese women and dietary energy density (DED) and abdominal obesity. Demographic information, anthropometric measurements, eating habits, and sleep and depression status of 106 obese female participants with a BMI ≥30 kg/m2 (Pittsburgh Sleep Quality Index-PSQI and Beck Depression Inventory (BDI) were evaluated. In this study, it was determined that 22.6% of the women had short sleep duration and 44.3% had poor sleep quality. No significant relationship was found between sleep quality and BDI results and the average amount of carbohydrates, proteins, fats, and the energy contribution percentages of three-day food intake (p>0.05). There was no significant relationship between Dietary Energy Density (DED) and waist circumference, BMI, sleep duration, and BDI score. However, there was a relationship between PSQI and BDI score results (r=0.373, p<0.01). As sleep quality decreased, the prevalence of depression increased. The prevalence of obesity increasing in recent years in parallel with decreased sleep quality, high intake of energy-dense foods, and increased prevalence of depression, is at significant levels. More comprehensive studies are needed to examine the relationship between DED, sleep quality, depression, and obesity.
2021-01-01T00:00:00ZA Study of Plate Waste in a Food ServiceYüksel, AysunÖnal, Hülya Yılmazhttps://hdl.handle.net/20.500.12900/2042023-10-26T09:15:32Z2021-01-01T00:00:00ZA Study of Plate Waste in a Food Service
Yüksel, Aysun; Önal, Hülya Yılmaz
Amaç: Hastane yemekhanesinde yemek yiyen personelin tabak atık miktarını belirlemek ve yemek türlerine göre değerlendirmek. Ortam: İstanbul'da bir devlet hastanesinin yemekhanesi. Temel Sonuç Ölçütleri: Gıda türlerine göre tabak atıkları. Analiz: Niceliksel değişkenlerin analizinde etkileşimli model, 2 faktörün (yemek ve yemek türü) etkisi için iki yönlü varyans analizi (Two-way ANOVA) ile test edilmiştir. Bulgular: Araştırma sırasında 16.722 kişinin tabak atığı tartıldı. Servis edilen yenilebilir yiyeceklerin %6,2'si çöpe atıldı. Akşam yemeğindeki ortalama atık miktarının öğle yemeğine göre daha az olduğu belirlendi (p<0,05). Yemek türüne göre hamur işi tatlılar en az öğle yemeğinde (%1,8; %95 Cl, 1,67-1,94), en fazla ise akşam yemeğinde (%5,8; %95 Cl, 4,78-5,50) tüketilmektedir. Kurumsal gıda hizmetlerinde gıda israfının ölçülmesi, nedenlerinin belirlenmesi ve tüketicilerin bilgilendirilmesi sürdürülebilir kalkınmanın devamı için gereklidir. Tüketicinin gıda israfı konusundaki farkındalığı ve gıda güvensizliği birlikte değerlendirilmelidir.; Objective: To determine the amount of plate waste of the personnel eating in a hospital food hall and to evaluate according to the food types. Design: A cross-sectional trial. Setting: Food hall of a state hospital in İstanbul. Main Outcome Measures: Plate wastes by food types. Analysis: In the analysis of quantitative variables, the interactive model was tested with two-way analysis of variance (Two-way ANOVA) for the effects of 2 factors (meal and type of food). Results: During the research, 16,722 people’s plate waste was weighed. 6.2% of the edible food that was served was disposed. The average amount of waste at dinner was found to be less than lunch (p<0.05). According to the type of food, pastry desserts are disposed the least in lunch (1.8%; 95% Cl, 1.67-1.94) and the most in dinner (5.8%; 95% Cl, 4.78-5.50). Conclusions and Implications: In order for countries to create plans for preventing food loss, and waste, they must first conduct waste measurement research in every field of the aspect. Measuring food waste in institutional food services, determining the reasons, and informing the consumers are necessary for the continuation of sustainable development. Consumer awareness of food waste and food insecurity should be evaluated together.
2021-01-01T00:00:00ZEvaluation of the relationships between burnout, eating behavior and quality of life in academicansOzcan, Burcu AtesUslu, BurcuOkudan, BegümAlphan, Müveddet Emelhttps://hdl.handle.net/20.500.12900/2032024-03-07T11:20:00Z2021-01-01T00:00:00ZEvaluation of the relationships between burnout, eating behavior and quality of life in academicans
Ozcan, Burcu Ates; Uslu, Burcu; Okudan, Begüm; Alphan, Müveddet Emel
Arka plan: Tükenmişlik, sağlıklı beslenme davranışlarının azalmasına neden olabilir. Özellikle akademisyenlerde yoğun ve yorucu çalışma koşulları sağlığı olumsuz etkileyerek tükenmişliği artırabilmekte ve yaşam kalitesini düşürebilmektedir. Amaç: Araştırma akademisyenlerin tükenmişlik düzeyini, yeme davranışlarını ve yaşam kalitesini incelemek ve bu parametreler arasındaki ilişkiyi ortaya koymak amacıyla yapılmıştır. Yöntem: Araştırmaya gönüllü olarak katılmayı kabul eden 194 akademisyen dahil edildi. Katılımcılara sosyodemografik özellikleri içeren anket formu, Hollanda Yeme Davranışları Anketi (DEBQ), Maslach Tükenmişlik Envanteri-Eğitimci Anketi ve Yaşam Kalitesi Anketi-Kısa Form (SF-36) uygulandı. Bulgular: Duygusal yeme puanının duygusal tükenmişlik ve duyarsızlaşma ile pozitif, kişisel başarı ile negatif ilişkisi vardır (p >= 0.05). Duygusal yeme puanının yaşam kalitesinin alt parametreleri olan fiziksel fonksiyon ve sosyal işlevsellik ile pozitif yönde anlamsız ilişkileri vardır. Kişisel başarı ile yaşam kalitesi alt parametrelerinden ağrı dışındaki tüm parametreler arasında pozitif ilişkiler gözlenmektedir. Sonuç: Duygusal yeme ve tükenmişliğin akademisyenlerin yaşam kalitesi üzerinde olumsuz etkileri olabilir. Akademik kadroda sağlıklı beslenme ve fiziksel aktiviteyi artırmaya yönelik tedbirlerin alınması ve alanında uzman kişilerin yönlendirilmesi bu sorunun önlenmesinde etkili olabilir.; Background: Burnout may lead to decreased healthy eating behaviors. Particularly intense and strenuous working conditions in academicians can increase burnout and decrease quality of life by negatively affecting health. Objectives: The study was conducted to examine the burnout level, eating behaviors, and quality of life of academicians and to reveal the relationship between these parameters. Methods: 194 academicians who accepted to participate voluntarily in the study were included. A questionnaire form about the sociodemographic characteristics, Dutch Eating Behaviors Questionnaire (DEBQ), Maslach Burnout Inventory-Educator Survey, and Quality of Life Questionnaire -Short Form (SF-36) were applied to the participants. Results: Emotional eating score has positive relationships with emotional burnout and depersonalization and has a negative relationship with personal success (p >= 0.05). The emotional eating score has positive meaningless relationships with physical function and social functionality which are sub-parameters of quality of life. While positive relationships between personal success and all parameters other than the pain from the quality of life sub-parameters are observed. Conclusions: Emotional eating and burnout can have negative effects on the academicians' quality of life. Taking precautions to increase healthy nutrition and physical activity in academic staff and being directed by experts in their field can be effective in preventing this problem.
2021-01-01T00:00:00ZAnthropometric profiles of young rhytmic gymnastic athlestes according to their parental nutritional behaviorUslu, BurcuOkudan, BegümBozdemir, EzgiAlphan, Müveddet Emelhttps://hdl.handle.net/20.500.12900/1152022-12-07T12:47:38Z2022-01-01T00:00:00ZAnthropometric profiles of young rhytmic gymnastic athlestes according to their parental nutritional behavior
Uslu, Burcu; Okudan, Begüm; Bozdemir, Ezgi; Alphan, Müveddet Emel
Rhythmic gymnastics is a sport that is supported by strength, speed and endurance with an emphasis on flexibility and coordination. It is assumed that low fat percentage, normal height, low body weight, and elegant and thin structure influence the performance of the athletes because it provides an aesthetically advantage in this sports branch. The aim of the study was to reveal the anthropometric properties in rhythmic gymnastics athletes, and to examine the changes and relationships of these parameters according to their parents' diet. A questionnaire with socio-demographic information, Parental Feeding Style Questionnaire, was used to gather data. The data on children's BMI, waist circumference and upper middle arm circumference were also included; these measurements were all taken by the same researcher. It was determined that the scores obtained from the parent feeding style scale differed according to the waist circumference of the child (p <0.05). It can be concluded that the scores obtained from the parent feeding style scale and its sub-dimensions of promoting to eat /encouraging feeding and instrumental feeding differ according to the child's upper middle arm circumference (p <0.05). As a result of the research, some sociodemographic and anthropometric features seem to affect the parents' feeding style of their children. The results obtained from this study can be used as a guide when creating forward-looking nutrition models for children engaged in rhythmic gymnastics, and planning the nutritional education for their parents.
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