COVID-19 disease, which spread rapidly all over the world after the first case was detected, became the primary agenda of the countries. Radical measures have been taken by governments to prevent the spread of the disease. Precautions and warnings to prevent disease caused some changes on daily life activities of people. University students who have to stop education are among the groups most affected by this disease sociologically, psychologically and physiologically. The aim of this study was planned and conducted to determine the effect of COVID-19 on university students' eating habits and food purchasing behavior. The study was completed with 866 university students education and training at the faculty of health sciences. Research data was obtained by online questionnaire. This questionnaire has been prepared with the information obtained as a result of the literature review and the opinions of experts by researchers. The questionnaire includes questions about eating habits and food purchasing behaviors. A result of the study, COVID-19 disease caused significant changes in the eating habits and food purchasing behaviors of university students. In general, it was found that the participants increased their consumption compared to before COVID-19, they paid more attention to hygiene while food purchasing.

: Buckwheat is a plant used for many purposes, such as consumed as a food and used in the treatment of diseases. It is a good source of many vitamins and minerals and has balanced nutritional value. Because of its nutrient content and many positive effects on human health, buckwheat has become a functional food, recently. Main effects of buckwheat on human health are its hypotensive, hypoglycemic, hypocholesterolemic, neuroprotective and antioxidant effects. Thus, it is considered an alternative food component in dietary treatment for chronic and metabolic diseases, such as diabetes, hypertension and celiac disease. Also, its rich nutrient content supports daily diet and provides a better eating profile. As a result, buckwheat is accepted as a functional food, suggested to improve human health and is used in the treatment of diseases. The aim of this review is to explain some positive effects of buckwheat on human health.

Purpose The aim of this study was to assess whether there is prejudice toward obese persons among student nurses and registered nurses. Design and Method A total of 379 participants were included (190 student nurses, 189 registered nurses). The Fat Phobia Scale and Belief About Obese Persons Scale were used to determine the prejudice. Findings Registered nurses were found to have more negative prejudices toward obese persons than those of student nurses. These prejudices were determined to be influenced by the nurses' body mass index and having an obese person in the family. Practical Implications Both groups had negative prejudices toward obese persons, there was a higher level of prejudice among the registered nurses. These prejudices can have a negative impact on healthcare practices.

Today, increased intake of sugar and sugar-sweetened beverages is seen today as an important factor in the growing prevalence of chronic diseases, such as obesity, obesity-related diabetes, and coronary heart diseases. This study involved 214 university students from the Department of Nutrition and Dietetics of Ankara University, Faculty of Health Science, which was intended to evaluate the consumption of sugar and sugar-sweetened beverages. The frequency of student consumption of beverages and the quantities and amounts of sugar taken with beverages were questioned. The average total amount of sugar added to drinks by the students was 4.69 ± 6.35 gram, while the average total amount of sugar taken with sugar-sweetened beverages was 11.34 ± 15.32 gram. Female students relative to male students, students in grade 4 compared to grades 2 and 3, and students who had daily breakfast compared to those who did not had lower average sugar consumption (p-value < 0.05). As class grades increase, the amount of sugar added to beverages and fruit juice and sweetened soft drinks and carbonated beverages decreased (p-value < 0.05). The consumption of herbal teas and dietary beverages increased and eating habits of students generally changed positively (p-value > 0.05). It is important to educate university students about the reduction in sugar intake and sugar-containing food in order to avoid many chronic diseases that may be seen in older ages.

One of the most important factors in childhood obesity is nutrition. There are a lot of factors that also effect nutrition status and behaviours of children. Factors such as the historical process of food consumption, changes in available foods, inability to manage energy intake, nutritional behaviors of the family, food types that kept at home, maternal nutritional status during pregnancy and breastfeeding are all closely related to obesity in children. In this review, it was aimed to examine the effect of nutritional factors on etiology of childhood obesity. In order to prevent and treat obesity both nutritional status and factors effecting it should be taken into consideration. Childhood obesity is not easy to treat and to improve treatment and success rate, new nutritional approaches should be developed. Dietitians have a major role in nutritional status, nutritional behaviors of children and diagnosis, treatment and monitoring of childhood obesity.