WoS İndeksli Yayınlar Koleksiyonu

Permanent URI for this collectionhttps://hdl.handle.net/20.500.14627/6

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Subject: search.filters.subject.Body Mass Index

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  • Article
    The Effect of Different Body Mass Index Levels on Static and Dynamic Postural Balance Performance in Adults
    (Dokuz Eylul Univ inst Health Sciences, 2023) Timurtas, Eren; Selcuk, Halit; Canoz, Ekin Ugur; Kortelli, Onur Salman; Demirbuken, Ilksan; Polat, Mine Gulden
    Purpose: It was aimed to estimate the static and dynamic postural balance performance in adults with different Body Mass Index (BMI) levels. Material and Methods: The study was conducted in uskudar Diabetes and Obesity Treatment Center between September and October 2021. Participants were divided into 5 groups according to BMI scores: normal-weight, overweight, 1st degree obese, 2nd degree obese, and 3rd degree obese. In addition, participants' static and dynamic balance performance were assessed by the Limits of Stability (LOS) and modified Clinical Test of Sensory Integration of Balance (m-CTSIB) tests. Results: For LOS parameters, there was a significant difference between groups in reaction time scores only for the backward direction (p<0.05). The endpoint and maximum excursion measurements except for the backward and directional control measurements except for the back and right were significantly different between groups, with the worst scores for 3rd degree obese group (p<0.05). For the m-CTSIB test, there was a significant difference between groups in all parameters except the eyes open condition on foam surface (p<0.05). Conclusion: The 3rd degree obese individuals are the most affected subgroup in dynamic balance. We recommended that rehabilitation and fall prevention programs primarily focus on 3rd degree obese individuals.
  • Article
    Citation - WoS: 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) Ilktac, Havvanur Yoldas; Garipagaoglu, Muazzez
    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.