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Article
Publication date: 28 November 2022

Yasemin Açar and Hilal Yıldıran

This study aims to evaluate the reflection of COVID-19 pandemic anxiety experienced in adults on nutritional habits during the COVID-19 pandemic in Turkey.

162

Abstract

Purpose

This study aims to evaluate the reflection of COVID-19 pandemic anxiety experienced in adults on nutritional habits during the COVID-19 pandemic in Turkey.

Design/methodology/approach

The study was conducted with 600 adults aged between 19 and 64 years. The general characteristics of the individuals, nutritional habits, use of dietary supplements and COVID-19 pandemic anxiety before and during the pandemic period were questioned via a Web-based questionnaire. COVID-19-related anxiety was assessed using The COVID-19 Phobia Scale (C19P-S) and The State-Trait Anxiety Inventory (STAI). Data analysis was performed using the Statistical Package for Social Sciences, version 24.0.

Findings

In this study, 49.8% of the participants stated that their appetite and food consumption amount increased during the pandemic period. The rate of use of dietary supplements among individuals was found to be 40%. It was observed that the mean body weight and body mass index increased significantly in both genders during the COVID-19 pandemic. It has been determined that anxiety about COVID-19 is higher in individuals and women who start using nutritional support during the pandemic period. The total C19P-S and STAI scores of those who started using a dietary supplement during the pandemic were significantly higher than those who did not use a dietary supplement. Similarly, those whose eating habits changed positively and those who bought more packaged products had higher C19P-S scale mean scores (p < 0.05).

Originality/value

During the COVID-19 period, it is important to reduce the anxiety levels of individuals, provide psychological support, raise awareness of adequate and balanced nutrition and the correct use of dietary supplements to adapt to the new lifestyle.

Details

Nutrition & Food Science , vol. 53 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 9 September 2022

Hande Bakırhan, Hilal Yıldıran and Tuğba Uyar Cankay

This study aims to elucidate the relationship between nutritional status and various biochemical parameters and migraine symptoms.

164

Abstract

Purpose

This study aims to elucidate the relationship between nutritional status and various biochemical parameters and migraine symptoms.

Design/methodology/approach

The disability of individuals aged 19–64 years old with episodic migraine (n = 80, female n = 64, male n = 16) was assessed with the Migraine Disability Assessment Scale, and migraine severity was evaluated with the visual analog scale. The metabolic risks of individuals were determined by analyzing body composition, various biochemical parameters and anthropometric measurements. Nutrients and energy intake levels were measured using the food consumption recording form.

Findings

Body muscle mass percentage was correlated directly with migraine severity and inversely with the attack duration (r = 0.26, p = 0.01 and r = −0.29, p = 0.007, respectively). High bone mass was associated with low attack frequency (r = −0.23, p = 0.03), while high body fat percentage was associated with long attack duration (r = 0.28, p = 0.009). A significant direct correlation was found between total cholesterol level and migraine severity and attack duration (r = 0.25, p = 0.02) and between triglyceride level and attack duration (r = 0.26, p = 0.01). There was a direct correlation between serum thyroxine (T4) level and migraine attack severity (r = 0.23, p = 0.03). There was a significant direct correlation between energy and carbohydrate intake and migraine severity (r = 0.26, p = 0.02 and r = 0.30, p = 0.009, respectively), protein and vitamin B2 intake and attack frequency (r = 0.24, p = 0.03 and r = 0.23, p = 0.04, respectively) and an inverse correlation between monounsaturated fatty acid, fiber and vitamin C intake and migraine severity score (r = −0.35, p = 0.002; r = −0.25, p = 0.02; and r = −0.41, p = 0.001, respectively).

Originality/value

The findings confirm that nutritional status, body composition and some biochemical parameters can affect the course of migraine.

Details

Nutrition & Food Science , vol. 53 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 9 December 2020

Makbule Gezmen Karadağ, Duygu Ağagündüz, Hilal Yıldıran, Sabriye Arslan and Onur Toka

The purpose of this study is to evaluate the perception and knowledge of standard food/meal portion size and related factors in young adults.

482

Abstract

Purpose

The purpose of this study is to evaluate the perception and knowledge of standard food/meal portion size and related factors in young adults.

Design/methodology/approach

The present study was conducted on 1,000 volunteer young adults, consisting of 504 men and 496 women (18 and 28 years). The portion size of food/meal, amount of food measuring utensils and also nutritional knowledge were evaluated via a questionnaire and some visual materials.

Findings

Knowledge of portion sizes, amount of food each utensil holds and nutrition was evaluated via a questionnaire and some visual materials. Knowledge of portion size with respect to food groups (p = 0.015), meals (p < 0.001) and food measuring utensils (p = 0.002) and nutritional knowledge scores (p = 0.011) differed based on body mass indexes (BMI). Women had on mean a higher nutritional knowledge score than men (2.0 ± 1.3, 1.9 ± 1.1 points, respectively). The probability of having knowledge about food measuring utensils was 1.4-fold greater for individuals who had been previously educated about nutrition (p = 0.034). Individuals of the faculty of health sciences had higher mean scores for all portion scores (p < 0.05).

Originality/value

The study findings highlighted that portion knowledge and perception of young adults were affected by gender, BMI, enrolled faculty and nutritional knowledge status. This is the first study, through which the portion knowledge and perception subcomponents (food, meal and measuring utensils) are evaluated, indicating each subcomponent to be affected by distinct factors.

Details

Nutrition & Food Science , vol. 51 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

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