Sevdin, Sezen

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https://hdl.handle.net/20.500.14627/579
Name Variants
Sevdin, Sezen
Sevdin, Sezen
Sevdin, S.
Job Title
Doktor Öğretim
Email Address
sezen.sevdin@fbu.edu.tr
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Beslenme ve Diyetetik Bölümü
Beslenme ve Diyetetik Bölümü
Beslenme ve Diyetetik Bölümü
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Website
ORCID ID
0000-0002-5961-8054
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Turkish CoHE Profile ID
Google Scholar ID
EoMnz98AAAAJ&hl
WoS Researcher ID
ABI-5078-2020
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photo_163554.jpg.JPG (5.32 MB)

Sustainable Development Goals

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GOOD HEALTH AND WELL-BEING
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5

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4

Citation Count

16

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Now showing 1 - 5 of 5
  • Thumbnail Image
    Article
    Effect of Pilates Exercises on the Body Composition of Fasting Females
    (Galenos Publ House, 2022) Batar, Nazli; Kermen, Seda; Sevdin, Sezen; Ersin, Aybuke; Guclu, Duygu; Beslenme ve Diyetetik Bölümü
    Objective: This study aimed to evaluate the changes in the body composition of individuals who fasted and did Pilates at least twice a week during Ramadan versus those who fasted but did no Pilates. Methods: This was an experimental study conducted on 60 healthy women who were admitted to the Noi Pilates in Istanbul Turkey, which was a private Pilates studio. The study was carried out on 60 grown-up, healthy women between 18 and 65 years of age who fasted in Ramadan 2019, some of whom did Pilates and some who did not. The women involved in the study had been doing Pilates for 6 months prior to Ramadan and did Pilates at least 3 times a week during Ramadan. Results: Significant increases were observed in body mass index (BMI), triceps skin-fold thickness (SFT), muscle mass and fat percentage in the fasting and non-pilates group (p<0.05). Our study found the change in the percentage of triceps SFT and fat in women who did Pilates to be more than those who did not. BMI, muscle mass, waist circumference and hip circumference of women who did Pilates and who did not do Pilates during Ramadan did not differ compared to the first measurements, and neither of the two methods dominated in terms of these variables. Conclusion: While a long period of fasting in Ramadan leads people to inactivity, personalized exercise and nutrition programs planned by experts may result in weight loss, especially for obese and slightly overweight people.
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    Article
    Citation - WoS: 20
    Citation - Scopus: 21
    Assessment of the Quality and Reliability of Information on Nutrition After Bariatric Surgery on Youtube
    (Springer, 2020) Batar, Nazli; Kermen, Seda; Sevdin, Sezen; Yildiz, Nida; Guclu, Duygu; Beslenme ve Diyetetik Bölümü
    Background YouTube (TM) is a platform that many people, including patients, use to access health information. Recent studies have revealed that videos on YouTube (TM) are misleading or that medical videos may not contain appropriate information. This study aimed to assess the quality and reliability of videos on nutrition after bariatric surgery. Materials and Methods The keywords "after bariatric surgery diet" and "weight loss surgery postop diet" were used, and the first 100 videos for each keyword on YouTube (TM) were analyzed by considering the source, duration, content, and the number of likes of the video. The popularity of the video was calculated using the video power index (VPI) and view rate. The educational quality of the videos was evaluated using the DISCERN score, the Journal of the American Medical Association (JAMA) score, the Global Quality Score (GQS), the usefulness score, and a novel postoperation nutrition score (PONS). Results One hundred fourteen patients were included in the study. The mean duration and number of views were 12.51 min and 87,558.46, respectively. The DISCERN score, JAMA score, GQS, and usefulness score of the physicians or dietician-based videos were significantly higher than those of the patient-based videos (p < 0.001). Positive correlations were found between the VPI and view ratio, as well as between the duration and number of likes. Additionally, the DISCERN score was significant correlated with the duration and number of likes. Significantly positive correlations were found between the usefulness score and duration, usefulness score and number of likes, and PONS and duration (p < 0.01). Conclusions Informational videos on nutrition after bariatric surgery on YouTube (TM) are of low quality. Although the videos uploaded by physicians and dieticians have higher quality, only a few are available. Additionally, patients prefer to watch low-quality videos.
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    Article
    Üniversite Öğrencilerinde İçecek Tüketim Miktarı ve Türünün Değerlendirilmesi
    (2021) Batar, Nazli; Özuğurlu, İrem Berfe; Koçak, Betül; Hamurcu, Pınar; Sevdin, Sezen; Beslenme ve Diyetetik Bölümü
    Amaç: Bu çalışmanın amacı üniversite öğrencilerinin içecek tüketimi miktarları ve türünün vücut kompozisyonuna olan etkisinin değerlendirilmesidir. Gereç ve Yöntem: İstanbul Kültür Üniversitesi Sağlık Bilimleri Fakültesi Beslenme ve Diyetetik Bölümü’nde öğrenim gören 201 öğrenciye anket formu ve içecek tüketim anketi yapılmıştır. Araştırma verileri SPSS 25. versiyon programıyla değerlendirilmiştir. Bulgular: Çalışmaya %91.5’i kadın, %8.5’i erkek olmak üzere 201 Beslenme ve Diyetetik Bölümü öğrencisi katılmıştır. Öğrencilerin yaş ortalaması 20.5 ± 2.1 yıldır. Öğrencilerin antropometrik ölçümleri incelendiğinde ortalama boy uzunluğu 166.1±7.6 cm, vücut ağırlığı 59.7±11.3 kg, BKİ 21.54±3.1 kg/m², kalça çevresi 93.6±8.9 cm olarak saptanmıştır. Çalışmada BKİ ve bira çeşitleri (p=0.028), şarap (p=0.019), sert içkiler (p=0.016), maden suyu ve soda (p=0.030) tüketim miktarları arasında anlamlı ilişkiye rastlanmıştır. Üniversite öğrencilerinin günlük şekerli çay tüketimi ve vücut ağırlığı arasında istatistiksel açıdan pozitif yönde çok zayıf anlamlı bir ilişki bulunmuştur (rs=0.149; p=0.035). Günlük enerji içeceği tüketimi ile vücut ağırlığı arasında istatistiksel açıdan pozitif yönde zayıf anlamlı bir ilişki olduğu (rs=0.202; p=0.004) görülmüştür. Günlük enerji içeceği tüketim miktarı ile BKİ değeri arasında ise istatistiksel açıdan pozitif yönde çok zayıf anlamlı bir ilişki olduğu saptanmıştır (rs=0.163; p=0.021). Sonuç: İçeceklerin tüketim miktarına ve çeşitliliğine bağlı olarak vücut ağırlığı ve BKİ ile ilişkisinden söz edilebileceği sonucuna varılmıştır.
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    Book Part
    Citation - Scopus: 1
    Physical and Milling Characteristics of Faba-Bean
    (Springer International Publishing, 2022) Efe, N.; Sevdin, S.; Beslenme ve Diyetetik Bölümü
    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.
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    Article
    Citation - WoS: 2
    Citation - Scopus: 1
    Relationship Between Weight Loss and Dietary Inflammatory Index and Serum C-Reactive Protein Level Before and After Bariatric Surgery
    (Mary Ann Liebert, inc, 2023) Batar, Nazli; Ozturk, Elif Sila; Sevdin, Sezen; Yildiz, Nida; Beslenme ve Diyetetik Bölümü
    Background: This study aims to evaluate the relationship between weight loss, dietary inflammatory index (DII), and serum C-reactive protein (CRP) levels in patients who underwent sleeve gastrectomy (SG).Materials and Methods: This research is a retrospective cross-sectional study. We enrolled patients who had obesity surgery in a private clinic in Istanbul, Turkey, between February 1, 2014, and February 1, 2018. Pre-operative (pre-op) and 12th, 18th, and 24th month post-operative (post-op) weight, nutritional consumption, and CRP levels of the participants were evaluated. The DII scores of the individuals were calculated from the obtained dietary data.Results: In this study, a total of 140 SG patients, 100 women and 40 men, were evaluated. It was found that there was a positive and significant correlation between the decreasing body mass index (BMI) value and CRP value of the individuals. It was concluded that for all measurements of BMI, excessive weight loss, DII, and CRP, at least one measurement significantly differentiated from the other measurements. Post-op 18th month DII was significantly higher than the post-op 24th month DII value.Conclusions: Long-term follow-up of patients by a multidisciplinary team in the pre-op and post-op periods is required to ensure success in bariatric surgery results. Dieticians play an important role in changing and sustaining eating habits.