Browsing by Author "Ilktac, Havvanur Yoldas"

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Citation Count: 1
Consumption and Preferences of Fruits and Vegetables in Turkish Adults
(Cambridge Univ Press, 2020) Garipağaoğlu Denizhan, Muazzez; Yousefirad, Neda; Akman, Cansu; Sezer, Fatma Elif; Ilktac, Havvanur Yoldas; Garipagaoglu, Muazzez; Ersoy, Gulgun; Beslenme ve Diyetetik Bölümü
[No Abstract Available]
Citation Count: 1
Factors in Bread Preference: a Cross-Sectional Study of the Comparison of Anthropometric Measurements and Macronutrient Differences According To Bread Type Preferences
(Addis Ababa Univ, dept Community Health, 2022) Garipağaoğlu Denizhan, Muazzez; Garipagaoglu, Muazzez; Beslenme ve Diyetetik Bölümü
Background: Bread is one of the most consumed foods by humankind throughout history. It is important to evaluate the factors affecting the food preferences of individuals and to examine the effect of frequently consumed food on anthropometric measurements and daily energy and macronutrient intake in order to improve public health and develop nutrition policies of society.Objective: The aim of the current study was two-fold: (1) to determine the factors affecting the bread type preferences of individuals (2) to compare anthropometric measurements and macronutrient differences according to bread type preferences.Methods: The study was conducted cross-sectional from January to October 2018 with randomly selected 1554 volunteer individuals aged between 18-65 years in Istanbul Province of Turkey. The data of the study were collected through a questionnaire form applied by the face-to-face interview method. Demographic information, anthropometric measurements, the most consumed bread types, and dietary records were examined in the questionnaire form.Results: It was determined that the preference for white bread was high (%66.3). White bread and whole-grain bread were consumed 159.4 & PLUSMN;94 g/day and 131.2 & PLUSMN;89.2 g/day, respectively. BMI and waist circumference were lower, while the difference was not significant. It was determined that the group who preferred whole-grain bread had fewer carbohydrates, higher fiber, higher protein, higher fat, higher saturated fat, and higher cholesterol intakes in their daily diets. Women, having high education status and old-age popularity increased the preference of whole-grain bread 1.73, 3.39, and 1.03 times compared to the preference of white bread (p < 0.001).Conclusion: It has been determined that white bread is preferred more in society. Bread type preference was not associated with anthropometric measurements. It has been determined that the distribution of daily macronutrients of individuals who prefer whole-grain bread is more unbalanced. It was found that gender, educational status, and age were the factors affecting the preference of bread type.
Citation Count: 10
Types of Bread Preferred by Adult Individuals and Bread's Place in Daily Nutrition
(Mattioli 1885, 2021) Garipağaoğlu Denizhan, Muazzez; Sadik, Merve; Garipagaoglu, Muazzez; Beslenme ve Diyetetik Bölümü
Bread, one of the most consumed food by humankind throughout history, has a global importance in nutrition. The common belief in recent years that bread is fattening and is harmful to health causes bread to be excluded from daily nutrition. This study aims to determine the individuals' bread preferences and the contribution of the bread consumed to daily nutrition. It was carried out in Turkey with 1766 volunteer participants aged between 18-65 years. The data were collected with a questionnaire form applied by face-to-face interview method. In order to determine the nutritional status, 2-day food consumption records were kept. The body mass index average of individuals was 26.4 +/- 8.25 kg/m(2). The waist circumference averages of male and female participants were found as 97.8 +/- 12.97 cm, 91.1 +/- 16.13 cm, respectively. It was found that the most consumed bread was white bread (87.3%), followed by whole-grain bread (40.8%). It has been found that the consumption of whole grain bread is higher in women compared to men. Female participants' whole-grain bread consumption was found to be higher than male participants, while male participants' cornbread consumption was higher than female participants (p<0.00 and p=0.026). It was found that male participants consume 182.3 +/- 105.07 g of bread per day, while females 124.5 +/- 78.11 g. It was observed that bread constitutes 27.1% of total daily energy intake in male participants, while 22.1% in females and this difference was found statistically significant (p<0.001). These results reveal that bread is the main ingredient in nutrition for Turkish society. The type of bread, which makes up the majority of carbohydrates, is as important as the amount. It is thought that training on healthy consumption of bread at the national level, and national and public service announcements and government-backed activities can positively change the bread consumption habits of individuals.