WoS İndeksli Yayınlar Koleksiyonu
Permanent URI for this collectionhttps://hdl.handle.net/20.500.14627/6
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Article Evaluation of Dietary Habits and Related Parameters in a Group of Inpatients With Mental Disorders(Kare Publ, 2025) Dikec, Gul; Ata, Elvan Emıne; Özer, Duygu; Çalışkan, Mahinur Betül; Taliskan, Mahinur BetulObjectives: This study aimed to examine the dietary habits and related parameters of individuals with mental disorders. Methods: This study was descriptive and cross-sectional. The sample consisted of 94 individuals hospitalized in the psychiatric clinic of a hospital between June and December 2021. Data were collected using an information form cre- ated by the researchers. Results: Of the participants, 83% were male, and 25.5% had a chronic physical illness. The patients had a diagnosis of mental disorder for an average of 6.07 years. The most common side effect was an increase in appetite (36.4%). Additionally, 76.6% ate within 15 minutes, 93.6% consumed fish once a week or never, and 56.4% never exercised. In- dividuals who consumed home-cooked meals had lower BMI averages than those who consumed fast food. A weakly significant positive correlation was found between BMI and waist circumference averages and the duration of medica- tion use. Individuals with anxiety disorders had lower waist circumference, glucose, and LDL values compared to those with mood disorders. In contrast, individuals with psychotic disorders had significantly lower LDL levels than those diagnosed with mood disorders. Conclusion: Individuals with mental disorders were found to have inadequate and unbalanced nutrition, consuming diets rich in carbohydrates and low in protein, which negatively affected their parameters. Psychiatric nurses should evaluate the dietary habits of patients and provide counseling about healthy nutrition.Article Relationship Between Coronaphobia, Cognitive Functions, Sleep Quality, and Diet Quality in Older Adults During Covid-19(Galenos Publ House, 2024) Balci, Leyla Atas; Polat, Selda; Coskunsu, Dilber Karagoezoglu; Altuncevahir, Ilayda; Koc, Bilge Meral; Ozkul, EcenurObjective: The relationship between the quality of diet and sleep, cognitive function, and fear related to coronavirus disease-2019 (COVID-19) among older adults in Turkey during the pandemic remains unclear. This study aimed to investigate the correlation between diet quality, cognitive function, sleep quality, and levels of coronaphobia in individuals aged 65 and above, to understand the impact of COVID-19. Materials and Methods: Sleep quality, diet quality, coronaphobia, and cognitive status of 72 older individuals were evaluated using the Pittsburgh sleep quality index, healthy eating index 2010, Montreal cognitive assessment scale, and coronavirus-19 phobia scale, respectively. Results: The participants had poor diet quality (54.2%), poor sleep quality (62.5%), obesity (41.7%), higher levels of coronaphobia, and cognitive impairment. There was a moderate negative relationship between sleep quality and coronaphobia and between cognitive status and coronaphobia (p <= 0.00); and a weak positive relationship between diet quality and cognitive status (p<0.05). However, no relationship was found between sleep quality and diet quality, and between coronaphobia and diet quality (p>0.05). Conclusion: Our study highlights the significant challenges faced by older adults during the COVID-19 pandemic, including poor nutrition quality, sleep disturbances, coronaphobia, and cognitive impairment. Our findings suggest a potential interplay between nutrition quality, sleep patterns, and cognitive function among older adults, with those experiencing coronaphobia exhibiting additional cognitive and sleep-related concerns. We advocate the implementation of targeted interventions aimed at mitigating cognitive impairment, addressing nutritional deficiencies, and improving sleep quality among older adults, irrespective of COVID-19 infection status, to enhance overall well-being during these challenging times.