Browsing by Author "Sevdin, S."

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    Beyond Age: Understanding How Mindful Eating and Food Label Reading Shape Generational Differences in Health Outcomes – A Cross-Sectional Study
    (BioMed Central Ltd, 2025) Altınok, Ö.; Yalcin, B.; Deniz, M.Ş.; Çelikayar, M.N.; Sevdin, S.; Bingül, B.Ç.; Garipaǧaoǧlu, M.
    Background: The increasing prevalence of obesity and diet-related chronic diseases poses a considerable threat to public health. Consequently, understanding generational differences in dietary behaviors has gained growing importance. This study aims to examine the direct and indirect effects of generational cohort on anthropometric indicators and self-rated diet quality (SRDQ), mediated through mindful eating and food label reading attitudes. Method: This cross-sectional design study involved 2725 participants from Generations X (n = 786), Y (n = 933), and Z (n = 1006) living in Istanbul, Türkiye. Participants’ sociodemographic characteristics and anthropometric measurements, including body mass index (BMI), waist circumference (WC), and waist–hip ratio (WHR), were recorded. Data on SRDQ were collected, alongside responses to the Mindful Eating Questionnaire and the Food Label Reading Attitude Scale. Descriptive statistics, one-way analysis of variance, and chi-square tests were applied to the data. The direct and indirect effects of generation groups were analyzed using structural equation modeling. Results: Increasing mindful eating scores were associated with higher label reading attitude and SRDQ scores, while they were related to lower anthropometric risk indicators. Higher label reading attitudes showed an association with reduced WHR and increased SRDQ. Generation Z participants reported significantly lower scores for mindful eating, label reading attitude, anthropometric measures, and SRDQ than Generation X participants. Lower mindful eating scores were related to increased BMI among Generation Z, whereas lower label reading attitude scores were positively associated with WC and WHR. Furthermore, poor mindful eating and label reading attitudes and the combined effects of low mindful eating and label reading attitudes were linked to lower SRDQ. Conclusion: Poor mindful eating and label reading attitudes in Generation Z may threaten long-term health sustainability and increase the risk of developing chronic diseases. Combining generation-specific public health strategies with interventions aimed at improving nutritional literacy and mindful eating habits from an early age could enhance individual and societal health outcomes. © 2025 Elsevier B.V., All rights reserved.
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    Citation - Scopus: 1
    Physical and Milling Characteristics of Faba-Bean
    (Springer International Publishing, 2022) Efe, N.; Sevdin, S.
    Faba beans are originally from Mediterranean region, and they are generally round in shape depending on the different varieties and origins. The main physical characteristics of faba beans are projected area, weight, volume, sphericity, bulk density, and porosity. Physical and milling characteristics of faba beans are important for the final product, which is faba bean starch. Moreover, native faba bean starch can be used as thickening and binding agents and it is composed of two chemicals, amylose, and amylopectin. Rheological, and thermal properties of faba bean starch are also affected by the composition of amylose and amylopectin. Moreover, swelling, syneresis and freeze-thaw stability are water related properties of faba bean starch in order to understand whether the faba bean starch solution has a strong gelling network or not. Furthermore, milling is a basic process for pulses to break the seed into smaller particles. Since it is a mechanical process, milling characteristics are affected by the pulse seed’s structure as well as its content. Faba bean has a seed coat similar to all other pulses and the seed coat is a rich fiber source. Although high fiber content is good for intestinal health, it may also decrease mineral absorption in the organism and reduce the dehulling and milling efficiency. Faba flour is also used to produce protein or starch isolates. The production of these different isolates requires different processing methods and parameters. In this chapter, physical properties of faba bean, the milling process, and the functional properties of the different final products were reviewed. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022.