WoS İndeksli Yayınlar Koleksiyonu
Permanent URI for this collectionhttps://hdl.handle.net/20.500.14627/6
Browse
4 results
Search Results
Article Evaluation of the Relationship Between Job Stress Level, Adherence to the Mediterranean Diet, and Phytochemical Index(MDPI, 2025) Cetiner Bingul, Bengi; Bas, MuratBackground/Objectives: Job stress negatively affects physical and psychological health and can lead to behavioral changes such as unhealthy eating. This study aimed to evaluate the relationship between job stress levels, adherence to the Mediterranean diet, and the phytochemical index (PI). Methods: The study included 200 healthy individuals aged 18-50 working at the Tuzla Gum Factory. Data were collected through demographic and dietary questionnaires, two-day 24-h food records, PI values, and anthropometric measurements. Job stress was assessed using the Job Stress Scale, and Mediterranean diet adherence was assessed with the Mediterranean Diet Adherence Questionnaire. Results: Waist and hip circumference, waist/hip ratio, and BMI were significantly higher in individuals with high levels of job stress (p < 0.01). Unskilled workers reported higher stress than professionals (p < 0.01). Significant differences were found in carbohydrate and fiber intake among males and in energy, protein, carbohydrate, and vitamin A intake among females with varying stress levels (p < 0.01). No significant difference in Mediterranean diet adherence was observed between medium and high stress groups. However, women had higher adherence and PI scores than men (p < 0.01). Diet adherence was better among managers than service-sales and technical staff (p < 0.01). PI scores were higher in medium stress than high stress individuals (p < 0.05) and in those with a higher BMI compared to a normal BMI (p < 0.01). Conclusions: Job stress influences both anthropometric parameters and dietary habits. Effective stress management may improve adherence to the Mediterranean diet and phytochemical intake. Workplace strategies supporting healthy eating behaviors are recommended.Article Citation - WoS: 13Citation - Scopus: 13Types of Bread Preferred by Adult Individuals and Bread's Place in Daily Nutrition(Mattioli 1885, 2021) Ilktac, Havvanur Yoldas; Sadik, Merve; Garipagaoglu, MuazzezBread, 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.Article Citation - WoS: 2Citation - Scopus: 4The Effects of Dietary Changes on Bone Markers in Postmenopausal Vertebral Osteopenia(Churchill Livingstone, 2020) Islamoglu, A. Humeyra; Garipagaoglu, Muazzez; Bicer, H. Selcen; Kurtulus, Duygu; Ozturk, Mustafa; Gunes, F. EsraBackground & aims: Nutrition is one of the most important environmental factors affecting the formation of osteopenia. The purpose of this study was to investigate the effects of dietary changes on bone formation and bone resorption markers of postmenopausal women with vertebral osteopenia. Methods: In this study, 108 women with postmenopausal vertebral osteopenia were included. Patients were observed for a month to identify their regular nutritional status. Before intervention, blood and urine samples were taken from all patients. Then, 2-day food consumption records were taken and the patients were divided into 4 groups. Different types of diets (opposite of their regular diets) were prepared for these groups (1: control, 2: reduced-carbohydrate, 3: reduced-protein, 4: reduced-sodium) and followed for 3 months. At the end of follow-ups, blood and urine samples were taken again and changes in osteocalcin (OC) and N-terminal telopeptide (NTX) levels were examined. Results: According to biochemical analysis, there was a significant decrease (p < 0,001) in OC levels in reduced protein group and an increase (p > 0,05) in reduced carbohydrate group. When NTX levels were assessed, a significant decrease (p < 0.001) in the reduced carbohydrate group and a significant increase in the reduced protein group (p < 0.05) were found. Conclusion: Our findings show that reduced carbohydrate diet protected whereas, reduced protein diet negatively affected bone health. Osteopenic individuals were thought to be able to improve bone health and their quality of life by early dietary intervention. (C) 2020 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.Article Citation - WoS: 1Factors 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) Ilktac, Havvanur Yoldas; Garipagaoglu, MuazzezBackground: 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.