Sağlık Bilimleri Fakültesi / Faculty of Health Sciences
Permanent URI for this collectionhttps://hdl.handle.net/11727/1402
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Item The Relationship Between Nutritional Status and Cognitive Functions of Shift Health Workers(2022) Kulak, Asli Yagmur; Yesil, EsenObjective: In this study was aimed to determine the nutritional status, and to evaluate the cognitive functions of healthcare workers working shifts and the ones not working shifts. Materials and Methods: This study was conducted between July and August 2021 100 volunteers (shift: 50, non-shift: 50) between the ages of 25 and 50. Socio-demographic characteristics, nutritional status and cognitive functions of individuals were evaluated. Results: The mean age of individuals is 36.2 +/- 6.82 years. It was determined that individuals working shifts drank alcohol, had chronic diseases and skipped meals at a higher rate than individuals who worked non-shifts. Additionally, it was observed that individuals working shifts had less daily water consumption and more coffee and tea consumption than non-shift individuals (p<0.05). It was determined that women working shifts had a higher body mass index (BMI) than women who worked non-shifts (p<0.05). The cognitive assessment score of individuals in the normal BMI range (25.9 +/- 2.54) was statistically significantly higher than that of obese individuals (24.2 +/- 2.93) (p<0.05). There was a positive correlation between the Montreal cognitive asssessment scale score and dietary intake of polyunsaturated fatty acids, omega-6, vitamin E, vitamin K in shift workers. Conclusion: It was concluded that the cognitive assessment scores of shift workers were lower than those of non-shift workers. We observed that the shift work system also creates significant differences in terms of eating habits and nutritional status.Item Comparison between the use of vitamin d supplement by 20-49 year old women and their nutrition and depression status(2021) Soykurt, Seniha Cukurovali; Tayfur, Muhittin; Celen, Emine UlucamObjective: Aim of this study is to determine the possible relation between the nutritional status, food choices, eating habits, and Vitamin D supplement use of pregnant women between 20-49 years of age, and depression. Methods: The study was conducted between December 2018 and January 2019, on a total of 150 pregnant women between the ages of 20 and 49, who were admitted to Ankara Ataturk Training and Research Hospital Obstetrics and Gynaecology Policlinic. A questionnaire was used in order to identify personal data of the individuals, levels of serum Vitamin D, depression status, physical changes and other information regarding the changes in food consumption. Dietary habits and food consumption records of the individuals were obtained through face-to-face interviews. Results: A total of 75 individuals participating in the study used Vitamin D, while the other 75 did not. Of the individuals participating in the study, beck depression score median of those who used Vitamin D was found as 9.00 (IQR =6), while it was 33.00 (IQR =13) for those who did not. When the scores were analyzed based on Vitamin D use, it was found that there were statistically significant differences. Conclusions: There is evidence from epidemiological studies that show that vitamin D deficiency or insufficiency is associated with depression. Therefore, it is appropriate to recommend taking vitamin D supplements to prevent or treat depression in risk groups. Larger studies are needed to examine this situation in detail.Item Association of the Relationship Between Nutritional Status and Certain Biochemical Parameters in Obese Children(2021) Ozcelik-Ersu, Dilek; Kiziltan, GulThe prevalence of childhood obesity is increasing globally. Adiposity is more concentrated in subcutaneous tissue in women and visceral fat tissue in men. Abdominal obesity is more commonly associated with metabolic diseases in men. The results showed that the mean BMIz scores of boys was higher than girls, but total body fat was lower than girls. Total body fat free mass, water and muscle mass were higher in boys than girls. It was determined that children aged 10-17 years consumed fatty and sugary snacks and sugary drinks at school. Food consumption containing the carbohydrate, fat, saturated fat and cholesterol were higher in boys than girls. As a result, it was thought that it would be more beneficial and reliable to use anthropometric methods showing body composition together with BMI zscore while evaluating body weight in adolescents. While nutritional counseling, it may be beneficial to consider that the energy and nutrient requirements of male adolescent individuals and their daily food consumption are higher than girls. When the results of the study are evaluated, we mention that it would be appropriate to evaluate girls more carefully in terms of iron deficiency anemia and diseases such as insulin resistance and diabetes.Item The Effect of Family Participation in Nutrition Education Intervention on the Nutritional Status of Preschool Age Children(2019) Aktac, Sule; Kiziltan, Gul; Avci, SuleymanTo evaluate the effectiveness of family participation in nutrition education intervention on the nutritional status of preschool age children, a 10-week nutrition education program was implemented in 74 children in a public kindergarten. Children were assigned to one of three groups, namely the family participation group (FPG), the education group (EG), and the control group (CG). Interventions included school-based nutrition education, family nutrition education documents and family-child take-home activities and monthly meetings with families in the FPG, school-based nutrition education in the EG, and no intervention in the CG. Anthropometric measurements and a 3-day food record and food group consumption assessment were completed before and after intervention. Intervention led to positive changes in food availability, offering and consumption patterns in FPG and EG, with greater changes in FPG, along with lower obesity prevalence (p < 0.05). Our results show that family participation in a preschool nutrition education program can increase the effectiveness of nutrition education.