Purpose This study was conducted to determine the mental well‐being and social support perceptions of nurses working in a Covid‐19 pandemic hospital. Design and Methods This study used a cross sectional design. The sample included 333 volunteer nurses. Findings Based on the marital and income statuses of the nurses, there was a significant difference between the multidimensional scale of perceived social support family subscale ( p < 0.05). There was a positive, weakly significant relationship between the nurses' mental well‐being and their perception of social support ( r = 0.381; p < 0.05). Practice Implications In conclusion, protective measures must be increased and social networks must be promoted to increase the mental well‐being and social support levels of nurses.

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Abstract. Aim: Via online interviews, this study identifies the obsessive-compulsive symptoms (OCSs) of patients diagnosed with Covid-19 and quarantined at home for 14 days, to determine the incidence of these symptoms, to detect OCSs in the early period, and to identify the associated risk factors. Method: This research was designed as a descriptive and cross-sectional study. The study population consisted of patients who had tested positive in the real-time PCR test for Covid-19 and were quarantined at home in the Şanlıurfa Province of Turkey. The study sample comprised 800 patients contacted between January and April 2021. The data were collected online using a questionnaire that included sociodemographic characteristics, questions on postinfection changes, and the Padua Inventory, a valid tool for determining the level of OCSs. Results: The frequency of obsessive-compulsive symptoms during quarantine was calculated as 11.2%, and the mean Padua Inventory score was 48.19  ±  19.17. Conclusion: The results of this study show that patients quarantined at home for 14 days with the diagnosis of Covid-19 are less likely to exhibit obsessive-compulsive symptoms during this period. It also shows that the risk of OCSs was lower particularly in patients who had completed a university or higher education and had no previous psychiatric disease or chronic disease diagnosis.

BACKGROUND: Preventing obesity and non-communicable disease is possible by making the right eating habits from early ages, therefore increasing food literacy level might be enforced in the preventive programs. OBJECTIVE:The objective of this study is to measure university students' food literacy level using "A short food literacy questionnaire (SFLQ) for adults" and determining cut-off point compared with health literacy. METHODS: Questionnaire was about Newest Vital Sign (NVS) test, Turkey Health Literacy SCALE-32 (TSOY-32) and Short Food Literacy Questionnaire (SFLQ). A receiver operating characteristic (ROC) curve was constructed by calculating the specificity and sensitivity of the scale cut-off values, and the area under the curve (AUC) was computed. RESULTS:The score from SLFQ increased with the improvement of general health perception and having food label reading habit (respectively; p = 0.003; p < 0.001). The mean SFLQ score increases with the increased level of TSOY-32 health literacy (P < 0.001). Finally, according to the results, classification of individuals with SFLQ is ≥ 31 points as Adequate-Excellent food literacy and < 31 points as Inadequate-Limited food literacy. CONCLUSION: Describing food literacy in two categories will be easy to demonstrate the connection between food literacy and healthy food consumption behaviors.

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