Determination of Nutrition Habits of Students of the Faculty of Health Sciences

Zemzemoğlu, Tuba Eda Arpa; Erem, Sinem; Uludağ, Elanur; Uzun, Sevda

doi:10.3153/fh19020

Cited by 3 publications

(4 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…While 45.8% (n=178) of 389 study participants who were aware of the term "probiotic" reported using them in our study, the percentage for adults was reported as 73.6% (Arduzlar Kağan et al, 2019). In one study, the rate was determined to be 73.5% (n=446), and in another, the rate was determined to be 82.4% (n=593) (Horasan et al, 2021;Arpa Zemzemoğlu et al, 2019b). Özgül et al (2020) stated that the probiotic consumption rate was 96% (n=24).…”

Section: Resultsmentioning

confidence: 54%

“…In another study conducted for working people, 96% of the participants stated that they knew the term probiotic (Özgül et al, 2020). Arpa Zemzemoğlu et al (2019b), in their study for university students, 55.6% of the participants stated that they knew what probiotics were.…”

Section: Resultsmentioning

confidence: 98%

“…The data were collected using a questionnaire form prepared by the researchers using the relevant literature (Horasan et al, 2021;Özgül et al, 2020;Yücel Şengül, 2020;Arpa Zemzemoğlu et al, 2019b) and using the online method. The questionnaire form consists of three parts and 28 questions.…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Determination of consumers' knowledge levels and consumption status on probiotic and prebiotic products

İnce Palamutoğlu,

Bilgi,

Horzum

et al. 2023

Food Health

View full text Add to dashboard Cite

Between March 2022 and May 2022, this study was conducted to determine adult consumers' knowledge and consumption habits of probiotic and prebiotic products. Adults aged 18 to 65 were included in the cross-sectional study using an online questionnaire. Data were collected on participants' knowledge of the terms probiotics and prebiotics, patterns of consumption, frequency of consumption and variables affecting consumption, and diseases treated as a result of their usage. The study involved 447 volunteers, of whom 31.3% were men (n=140) and 68.7% were women (n=307). According to research data, 87.0% of consumers know about probiotics, and 62.2% know about prebiotics. There were statistically significant differences in knowledge of probiotics and prebiotics by sex (p<0.001 and p<0.001, respectively). When analyzed according to education level, probiotic knowledge improved as education level rose (p<0.001). Prebiotic knowledge and education level were statistically significant (p<0.05). Although probiotic and prebiotic knowledge is statistically significant according to education level, more research should be done on products, and individuals should be made aware of this issue.

show abstract

Section: Resultsmentioning

confidence: 54%

Section: Resultsmentioning

confidence: 98%

See 1 more Smart Citation

Determination of consumers' knowledge levels and consumption status on probiotic and prebiotic products

İnce Palamutoğlu,

Bilgi,

Horzum

et al. 2023

Food Health

View full text Add to dashboard Cite

show abstract

“…Özyazıcıoğlu et al, (2009) reported in their study that the most skipped meals of the participants were breakfast and lunch [17]. Zemzemoğlu et al, (2019) examined the determinants of the nutritional habits of health sciences students and reported that the most skipped meal by the students was lunch [18]. Similarly, Bayramoğlu et al, (2018) in a study examining the nutritional habits of female academicians, stated that the most skipped meal was lunch, and the reason for skipping a meal was not finding the opportunity [19].…”

Section: Discussionmentioning

confidence: 99%

Nutritional knowledge levels and food preferences of teachers

Parlak¹,

Ener²

2023

Med-Science

View full text Add to dashboard Cite

Nutritional knowledge includes knowing nutritional processes, major nutritional sources of foods, the relationship of diet to health and disease, and dietary recommendations. This study aimed to determine teachers' basic nutrition and nutrition-health knowledge levels, who are important opinion leaders in society, and to evaluate their food preferences. The research, a cross-sectional study, was carried out in a district in 2022. 280 teachers were included in the research. The survey form consists of 14 questions about sociodemographic information and nutritional preferences; and 32 questions on the “Nutrition Knowledge Level Scale for Adults” (NKLSA). The t-test in independent groups, Pearson Correlation and the Chi-Square test were used for statistical analysis. More than half of the teachers had a medium level of basic nutritional knowledge, nearly half had a good level of food preferences and a 52% correlation between their knowledge levels. The frequency of those with poor basic nutritional knowledge is significantly higher in men than in women. When the teachers' body mass indexes, daily water consumption, breakfast habits, number of daily meals, and skipping meals were evaluated according to information about nutrition, no significant difference was found in basic nutritional knowledge scores and food preference scores. It should be ensured that teachers have access to the right information sources about nutrition, and awareness activities should be carried out for nutrition, including students, to obtain accurate information about nutritional information and food preferences.

show abstract

Evaluation of the eating behaviours and menu choice of individuals with different socio-economic status who receive ready-to-eat service

Çam¹,

Güneşer²

2020

Food Health

View full text Add to dashboard Cite

Innovative combined solar energy assisted air and hot air assisted radio frequency drying system was used to dry unsulphured, sulphured (1 kg/ton and 2 kg/ton sulphur) and pistachio hull extract treated apricots. Unsulphured and sulphured apricots dried under sun were used as the control samples. The effects of different storage temperatures (5, 20 and 35oC) on residual sulphur content, β-carotene and microbial stability characteristics of dried apricots were studied. Also, the effect of storage temperature on the total phenolic content of dried apricots pre-treated with pistachio hull extract was investigated. The obtained results showed that the loss of sulphur and β-carotene was less in the products stored at 5oC compared to the products stored at 20 and 35oC. Sulphur treatment significantly inhibited the loss of β-carotene during storage. The maximum decrease in phenolic content of dried apricots pretreated with extract, was observed in samples stored at 20°C. In addition, extract treatment provided an advantage in terms of storage considering the microbial quality. The combined drying system caused less sulfur loss compared to sun drying.

show abstract

Determination of Nutrition Habits of Students of the Faculty of Health Sciences

Cited by 3 publications

References 9 publications

Determination of consumers' knowledge levels and consumption status on probiotic and prebiotic products

Determination of consumers' knowledge levels and consumption status on probiotic and prebiotic products

Nutritional knowledge levels and food preferences of teachers

Evaluation of the eating behaviours and menu choice of individuals with different socio-economic status who receive ready-to-eat service

Contact Info

Product

Resources

About