Nutrition of elderly patients with a CaHMB/vitamin D/protein combination led to acceleration of wound healing, shortening of immobilization period, and increased muscle strength without changing body mass index. It also reduced dependence to bed and related complications after an orthopedic operation.

Objective: To investigate the relationships between metabolic syndrome (MS), other metabolic features and left ventricular mass index (LVMI) in a population of obese children and adolescents with MS. Methods: Two hundred and eight obese children and adolescents (119 females and 89 males, mean age: 11.9±2.7 years) and control subjects (24 females and 26 males, mean age: 11.4±2.9 years) were enrolled in the study. The insulin sensitivity index and LVMI were determined. The International Diabetes Federation criteria were used to diagnose MS.Results: The obese patients were divided into MS group (n=55) and non-MS (n=153) group. The values of LVMI in the MS group were significantly higher than those in the non-MS group (p=0.014). The present LVMI cut-off point of 33g/m2 for the diagnosis of MS yielded a sensitivity of 97% and a specificity of 98%. LVMI was found to be positively correlated in univariate analysis with height, weight, body mass index (BMI) SDS, fasting insulin level, homeostasis model assessment of insulin resistance (HOMA-IR) and fasting glucose to insulin ratio (FGIR) and negatively correlated with quantitative insulin sensitivity check index (QUICK-I). Conclusions: We suggest that our optimal LVMI cut-off value for identifying MS may be considered as a sensitive index in screening obese children and adolescents for pediatric MS. Assessment of LVMI in obese children and adolescents may be used as a tool in predicting the presence of MS and its associated cardiovascular risks. Conflict of interest:None declared.

Objective:To evaluate the effect of diet therapy on primary dysmenorrhea in female university students.Methods:A randomized controlled pre and post-test design was used to verify the effects of diet therapy on primary dysmenorrhea. The study was conducted on 67 female students who were suffering from primary dysmenorrhea. The participants were divided into diet and control groups. The intensity of dysmenorrhea was determined using Visual Analogue Scale and a modified questionnaire assessing several symptoms of dysmenorrhea. The intervention group received the diet therapy for three months. The assessments were made before intervention and three months later.Results:Before the intervention, the mean intensity of dysmenorrhea was found to be 7.14 ± 1.3, 7.09 ± 1.4, in diet groups and control groups, respectively, but the difference was not statistically significant. After the diet therapy, a significant difference was found among the two groups regarding the mean intensity of dysmenorrhea after three months and the average score of pain score of diet group was significantly lower (Diet group:5.15±1.15, Control group: 6.74±1.97).Conclusion:Diet therapy was found to be effective in reducing pain in female university students with primary dysmenorrhea complaints.

Purpose: In this study, the effect of BMI values on eating habits and emotional eating of individuals in social isolation and quarantine process implemented in Turkey as a result of COVID-19 pandemic were investigated. Materials and methods: An online questionnaire was used in this cross-sectional study. A total of 2019 participants were included in the study between April and May 2020. Individuals' nutritional behaviors, emotional eating scores using the three-factor eating questionnaire stress level, appetite status, desire to eat desserts and anxiety about food access using a visual analog scale were evaluated with the questionnaire. Results: The study participated 1589 women and 430 men over the ages of 20. The obesity rate was 8.7% in women and 19.3% in men. There was a relationship between the stress score and the change in consumed food in women and in men. Involuntary weight changes were found significant in both men and women compared to BMI groups. Cereal and starchy food consumption were found to be related to BMI groups in men and women. It was determined that the average appetite levels and Emotional Eating Scale scores in both sexes were different between BMI groups. Conclusions: The findings show that the participants' eating habits have changed in quarantine-related social isolation. Emotional eating has increased in direct proportion with BMI, and involuntary weight gain has increased.

Bu çalışma, İstanbul ili Milli Eğitim Müdürlüğü'ne bağlı Üsküdar İlçesi'ndeki resmi anaokullarındaki menülerin günlük beslenme referanslarına uygunluğunun değerlendirilmesi amacı ile yürütülmüştür.Çalışma Planı: Çalışmaya Üsküdar ilçesindeki beş resmi ana okulu dahil edilmiş ancak bir okulun menüsü internet sitesinde yayınlanmamış olduğu için çalışmaya dört anaokulu dahil edilmiştir. Anaokullarındaki bir aylık (20 gün) menülerin değerlendirilmesinde; besin grubu içerikleri ve çocukların enerji, makro besin ögesi gereksinmelerini karşılama oranları hesaplanmıştır. Enerji ve makro besin ögesi içerikleri Beslenme Bilgi Sistemi (BEBİS) yazılımı ile hesaplanmıştır.Bulgular: Çalışmadaki anaokulu menülerinin yağ oranları ve doymuş yağ miktarı okulların hepsinde (sırasıyla; %42, %40, %41, %37 ve %17.9, %13.6, %13.4, %14.3), enerjinin sükrozdan gelen miktarı (%7, %17, %14) üç okulda referans aralığın üzerinde bulunmuştur. Ayrıca menü içerikleri besin gruplarına göre değerlendirildiğinde tahıl grubunun yeterli düzeyde olduğu ve yüksek; ancak süt grubu, et grubu, meyve ve sebze grubunun yetersiz düzeyde bulunduğu saptanmıştır.Sonuç: Okul öncesi dönemde çocuklara doğru beslenme alışkanlıklarının kazandırılması, büyüme ve gelişimlerinin sürdürülebilmesi için oldukça önemlidir. Bu yüzden günlerinin önemli bir kısmını geçirdikleri anaokullarında çocuklara verilen menülerin yeterli ve dengeli beslenme ilkelerine uygun olarak hazırlanması gereklidir. Çalışma sonucunda anaokullarında öğrencilere sunulan menülerin beslenme ilkelerine uygun olmadığı belirlenmiştir. Menülerin diyetisyenler kontrolünde hazırlanması ve anaokullarındaki yetkili kişilerin menü hazırlama konusunda eğitilmesi önerilmektedir.