Bu araştırmanın amacı, COVID-19 pandemi sürecinde yetişkinlerin besin destekleri (vitamin-mineral ve bitkisel ürün) kullanımlarının incelenmesidir.

BACKGROUND/OBJECTIVES: This study aimed to evaluate how breastfeeding and complementary nutrition practices of mothers of 0-24-month-old children comply with the World Health Organization (WHO) recommendations for infant and young child feeding and to compare the results with selected demographic parameters related to the mother and child. SUBJECTS/METHODS: The research sample comprised mothers (n = 250) with children less than 2 years old. Data were obtained via questionnaire and were analyzed using SPSS 20.0 package program. The Pearson χ 2 or Fisher's exact tests were used for assessing relationships between categorical variables. The one-sample t-test was used for comparisons with reference values. RESULTS: Most mothers (97.2%) breastfed their babies immediately after birth. The mean time to breastfeeding after delivery was 47.8 ± 14.8 minutes, and 40.8% of the mothers complied with the WHO recommendation. Furthermore, 59.8% of the mothers exclusively breastfed their children for 6 months (mean 5.2 ± 1.5 months). The mean duration to the start of providing complementary food was 5.8 ± 0.6 months, and 76.1% of mothers who complied with the WHO recommendation. Only 12.3% of mothers breastfed their children for at least 12 months (mean 7.7 ± 3.3 months). On average, mothers gave cow milk to their children for the first time at 10.1 ± 1.7 months and honey at 11.8 ± 2.3 months. The mothers' rates of compliance with the WHO recommendations on cow milk and honey feeding were 32.0% and 71.6%, respectively. The rate of mothers who complied with the WHO minimum meal frequency recommendation was 88.3%. CONCLUSIONS: We suggest that the WHO recommendations on this subject will be realized more fully by emphasizing the importance of the positive effects of breastfeeding until the age of 2 years and of a timely start of complementary food provision. Such changes will affect child health over the long term.

A research on functional food knowledge, preference and consumption of unıversity students Üniversite öğrencilerinin fonksiyonel besin bilgi, tercih ve tüketimleri üzerine bir araştırma Abstract Purpose: This research was conducted on 300 university students studying in Konya in order to determine the functional food knowledge, preference and consumption of university students. Method: In the study, the students' consumption frequency, preferences and knowledge of the functional food were determined. Functional Food Knowledge Test was used to determine the functional food knowledge of the students (Cronbach alpha: 0.84). For the statistical analysis of the data, independent sample t test and one-way ANOVA test were applied by using SPSS 20.0 program. Findings: As a result, it was determined that 90.7% of the students consumed functional foods, 86.3% preferred natural products, 13.7% preferred commercial products; 70.3% consumed functional foods in main meal and snacks. When purchasing functional food, 15.3% of the students paid attention to the outward appearance, 14.3% to the price, 45.3% to the brand and 25.0% to the calorie. When functional food consumption frequency of students were examined; it was determined that the most common functional foods consumed

Aim: The aim of this study was to examine the changes in the health behaviours, food consumption, meal patterns and eating behaviours of adults during the COVID-19 pandemic, which globally poses a major public health threat. Method: The research designed as descriptive and cross-sectional type was conducted on 330 voluntary adults aged 20 and over, between May and July 2020 (mean age: 33.1±11.5 years). Data were collected through an online survey method. The questionnaire included questions to identify the changes in participants' health behaviours, food consumption, meal patterns, and an eating disorder rating scale to evaluate their eating behaviours. SPSS 21.0 software was used for the evaluation of the data. Results: During the pandemic period, while smoking (p<.05), alcohol (p>.05) consumption, physical activity (p<.05) rates decreased; sleep duration and body mass indexes increased (p<.05). During the pandemic, the rate of those consuming one main meal a day increased, while the rate of those consuming three main meals decreased (p<.05). In addition, the rate of eating at night increased during the pandemic (p<.05). During the pandemic period, the adults’ consumption of cereals and sweets which are rich in carbohydrates, and their fat, tea, coffee consumptions increased, while their fish consumption decreased. The average global eating disorder rating scale score of adults during the pandemic period was 2.4±1.4, and it was determined that the risk of possible eating disorders was low. However, during the pandemic process, it was determined that they displayed negative behaviours such as consuming more food than usual, feeling losing control while eating, experiencing excessive eating attacks, and obsessive exercise. Conclusion: As a result of the study, it was revealed that the pandemic process negatively affected the nutrition and health behaviours of individuals in general. It is thought that adults should be made aware of the effects of nutrition and lifestyle on sensitivity to COVID-19 and recovery.

The purpose of this study was to determine how effective diet quality and body composition are in determining depression level among university-age female students. The study was designed as a cross-sectional study and conducted on 105 university female students (mean±SD, 20.3±1.9 years old). Data were collected in face-to-face interviews using questionnaire. The statistical analysis was performed with SPSS 23.0. Univariate and multiple regression analysis was performed to determine the association between participants' BDI levels and diet quality and anthropometric measurements. It was determined that 46.7% had mild and 25.7% had moderate/severe depression symptoms (mean BDI score: 13.6±7.0). Depression scores of young women were positively affected by BMI, waist circumference, waist / height ratio, fat ratio values, and negatively affected by muscle mass (p< .05). The depression scores of young women were positively affected by the NAR energy and NAR carbohydrate scores (p< .05). The iron, calcium and omega 3 NAR scores of young women affected the depression score significantly and negatively (p< .05). This study showed that diet quality was effective in keeping the body composition within the desired values, preventing depression and so enhancing the quality of life. Improving the diet quality is important for promoting the health status and life quality.