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Öğe Determination of Nutrition Knowledge Levels of Teachers Working in Edirne Center(Mattioli 1885, 2021) Pehlivan, Merve; Pehlivan, Leyla Tevfikoglu; Yaldiz, Nihan; Yesilkaya, Burcu; Calim, Kiymet Pinar; Yazar, Kubra; Kulin, RukenObjective: This study was carried out to determine the nutritional knowledge levels of teachers working in Edirne Center. Methods: A total of 389 teachers, 272 female (69.9%) and 117 male (30.1%) volunteers working at schools affiliated to the Republic of Turkish Ministry of National Education in Edirne Center and agreeing to participate in the study. The research data were collected by face-to-face interview method using a questionnaire form. The data of the research were evaluated using the SPSS 19.0 package program. Findings: The average age of teachers participating in the study was 42.67 +/- 8.76 years. Teachers' nutritional knowledge score average was 4.61 +/- 1.36. There was no significant relationship between teachers' age, gender, marital status, education, branch of study and body mass index (BMI) and their nutritional knowledge scores (p> 0.05). There was no statistically significant relationship between teachers' access to nutritional information source, food label reading knowledge, emphasizing healthy nutrition in their lessons giving nutritional advice to their students and nutritional behavior affects students' behavior (p> 0.05). There was a negative relationship between age and nutritional knowledge score, and it was significant at 0.09 level ( r = -0.093. p = 0.067). The relationship between the nutritional knowledge score and body mass index (BMI) was not found to be significant (p> 0.05). Result: In the study, the nutritional knowledge levels of teachers did not reach the expected goals for each teacher. The implementation of nutrition education programs and the frequent evaluation of the results of teachers, who shape the future and are role models for students, will lead future generations to gain healthy eating habits.Öğe The Relationship Between Attitudes Towards Healthy Nutrition, Adherence to Mediterranean Diet and Blood Parameters in Adults(Galenos Publ House, 2023) Yildiz, Melike; Pehlivan, MerveObjective: This study was carried out to evaluate the relationship of adult individuals attitudes towards healthy nutrition and adherence to the Mediterranean diet (MD) with blood biochemical parameters [fasting blood glucose, HbA1c, triglyceride, total cholesterol, high density lipoprotein (HDL)-cholesterol, low density lipoprotein (LDL)-cholesterol, aspartate aminotransferase (AST), alanine aminotransferase (ALT) and creatinine] and anthropometric measurements [body weight, height, body mass index (BMI), waist/height ratio, body fat weight and percentage]. Methods: The study was conducted with 120 volunteers (30 men, 90 women) aged 20-64 who were admitted to Gaziosmanpasa Municipality Barrier-Free Life and Solidarity Center for dietitian service between 15 December 2021-15 June 2022. Questionnaire with 48 questions examining sociodemographic characteristics, eating habits, meal order and frequency, Attitude Scale for Healthy Nutrition (ASHN) consisting of 21 questions, MD Assessment Tool (MDAT) consisting of 14 questions, and Food Frequency Questionnaire (FFQ) were applied to the individuals participating in the study by face to face interview method. Results: In the study, as the adherence to the MD increased in male individuals, the body fat percentage and weight, waist/height ratio, triglyceride, total and LDL-cholesterol, AST and ALT levels decreased significantly, HDL-cholesterol level statistically significantly increased (p<0.05). As the adherence to the MD increased in female individuals, the BMI, body fat percentage and waist/length ratio and body fat weight values, and triglyceride, total and LDL-cholesterol levels decreased significantly (p<0.05). Conclusion: As a result, a nutritional model suitable with the MD has a positive effect on anthropometric measurements and blood biochemical parameters in adults. The MD can be considered as a protective nutrition model in the prevention of various diseases.