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Leyla Ozgen

Gazi University, Food and Nutrition, Faculty Member

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Gunay Bayramova

Yalova University

Sedat Değişgel

Gedik University

Karamanoglu Mehmetbey University

GÜLHAN SÖZBİLEN

Aylin Koç Giannopoulos

Marmara University

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Papers by Leyla Ozgen

Slow Food Hareketi̇ne Uygun Bi̇r İçecek: Türk Kahvesi̇

Motif Akademi Halk Bilimi Dergisi, 2019

Başlangıçta Araplar tarafından sadece kaynatılarak içilen kahve, Türk damak tadı gereği kavrulara... more Başlangıçta Araplar tarafından sadece kaynatılarak içilen kahve, Türk damak tadı gereği kavrularak, öğütülerek, "ağır ateşte yavaş" pişirilmesiyle dünyada da bugünkü anlamda "Slow Food"un ilk kahve pişirme tekniği olduğu söylenebilir. Kahve, dünyaya Türkler üzerinden yayılmış ve o kadar Türklükle özdeşleşmiştir ki Türk kültürünün yaygınlaşmasının önüne geçmek için pek çok ülkede, özellikle dini ve ulusal kimlik kodları üzerinden önlemler alınmaya çalışılmıştır. Geçen zaman içinde dünyada kahve geleneğinde değişmeler görülmüştür. Bu kültürel değişimlerden Türk kahvesi de nasibini almış; özellikle "ele alınıp götürülebilen (take away) kahve" formatının eklenmesi söz konusu olmuştur. Bu durum Türk kahvesinin hem hazır kahveye (instant) dönüşmesinin hem de melezleşmeye başlamasının göstergesi olarak kabul edilebilir. Türk kahvesi bu şekilde bir taraftan melezleşme eğilimi gösterirken diğer taraftan karakteristik standartlarını belirleme ve koruma çalışmalarına konu olmuştur. Özellikle İtalya'da Fast Food'a tepki olarak ortaya çıkan Slow Food Hareketinin, ülkelere, yörelere özgü yemekleri korumak ve tarım alanlarındaki biyolojik çeşitliliğe sahip çıkma akımı açısından Türk kahvesi oldukça karakteristik özellikler taşımaktadır. Osmanlı Saray mutfağının beş yüz yıllık tarihi kahve serüveninden bugüne aktarılan bir içecek olması, kısık ateşte yavaş pişirme metodunun uygulanması ve sohbet aracı olması bu özelliklerinden birkaçıdır. Türk kahvesi, Slow Food hareketinin "iyi, temiz ve adil" felsefesine uygun bir içecek olarak tanımlanabilir. Bu bağlamda Eko Gastronomi turizmi aracılığıyla sempozyumların, kongrelerin, workshopların düzenlenmesi, kahvenin hazırlanma, pişirilme ve ikram şekillerinin görsel olarak yapılması sağlanmalıdır. Ayrıca bu esnada Türk kahvesiyle ilgili somut olmayan kültürel miras kapsamına giren bütün ritüeller oluşturulmalıdır.

Knowledge and attitude of adolescents on probiotic foods and their consumption

International Food Research Journal

The steady increase in awareness on healthy nutrition today coupled with the wish to keep the imm... more The steady increase in awareness on healthy nutrition today coupled with the wish to keep the immune system strong has seen individuals turn to nutritional supplements and functional foods. Even though there has been a rapid increase in the production of probiotic products, no study has examined what adolescents know about probiotic dairy products, their attitude, or their consumption of the product. The present work therefore aimed to examine the consumption of probiotic foods among adolescents, and to investigate their knowledge of probiotics. The present work was conducted in four secondary schools located in three central districts of Ankara, and one central district of Istanbul in Turkey, involving 2,369 students attending the sixth, seventh, and eighth grades. The scores of female and male adolescents who wanted to add probiotics into beverages were 44.4 and 55.6%, respectively. A statistically significant difference was observed in the demand for the addition of probiotics by...

Akdeniz Diyet Kalitesi Ölçeğinin (Mediterranean Diet Quality- KIDMED) Geçerlik ve Güvenirlik Çalışması

The health conditions with the nutrition habits of the individuals are related each other. Distin... more The health conditions with the nutrition habits of the individuals are related each other. Distinctive nutirion habits of the different societies may cause many diseases but also, this diseases can be prevented with nutrition habits. The knowledge and the acts of the children about eating habits have quite importance in order to prevent the health disorders that they may have in their further ages. İn these days, the Mediterranean diet is a recommended form of nutrition for the prevention of the nutritional diseases in children and adult individuals and maintain a healthy life. The aim of this study is making an adaptation to Turkey of Mediterranean Diet Quality – KIDMED, a scale that commonly used in the World which developed by Serra Majer and colleagues to determine the validity and reliability. The scale has 16 phrases and can be scored as 1-0. The study was conducted with the attendence of 440 students from 6th, 7th and 8th grades. As a result of the evaluation of the data, the reliability value (KR-20) was found as 0.72. The findings of the scale with acceptable levels of reliability have shown that the scale can be used in Turkey. Therefore, the scale is expected to be an important resource for the researchers working in the field of nutrition.

Development of a knowledge scale for nutrients of tropical and traditional fruits

British Food Journal, 2021

PurposeThe aim of this study is to develop a knowledge scale for nutrients of tropical and tradit... more PurposeThe aim of this study is to develop a knowledge scale for nutrients of tropical and traditional fruits for university students and conduct its validity and reliability. Another purpose of the study is to determine whether or not the students' knowledge mean scores about nutrients of tropical and traditional fruits vary based on their demographic information.Design/methodology/approachThe design of the study was the survey model. While the population consisted of 1,551 students studying in the faculty of health sciences, Gazi University, the sample consisted of 668 students who were determined based on criterion sampling.FindingsWhen examining in terms of gender of the students, it was determined that even though mean score of the knowledge scale for nutritional values of tropical and traditional fruits was slightly higher in female students (X¯ = 8.12) than male students (X¯ = 7.71), there was an insignificant difference between them (t(666) = 1.25, p > 0.05). A signif...

Emotional Eating Behaviours in Adolescents

Journal of Food and Nutrition Research, 2021

Background: Emotional eating is caused by such factors as stress, depression, parental modelling,... more Background: Emotional eating is caused by such factors as stress, depression, parental modelling, anger, boredom, happiness, etc. This study aims to examine the emotional eating behaviours of adolescents according to different variables. Methods: The population of the study consisted of adolescents aged 15 to 18 attending high schools affiliated with the Ministry of National Education in Istanbul, one of Turkey's metropolitan cities. Data were obtained from 600 students in total, with the final number of students being 431 after incomplete or incorrectly completed forms were eliminated. Results: Of those adolescents who engaged in physical activity, it was seen that 34.60 % engaged in very vigorous physical activity, 21.60 % in moderate physical activity, and 13.50 % in vigorous physical activity. It was seen that for the cognitive restraint subscale of the emotional scale, those with Class I Obesity BMI had a high mean score (x =2.269), while those with underweight BMI had a lower mean score (x =1.766). A statistically significant difference was found between the cognitive restraint subscale of the scale and BMI (P<0.01). Under the uncontrolled eating subscale, it was seen that the mean score of those who did not engage in physical activity was high (x =1.984), while the mean score of those who did engage in physical activity was low (x =1.836). However, a statistically significant difference was found between the uncontrolled eating subscale of the scale and those adolescents who did not engage in physical activity (U=19599.000, P<0.05). Conclusions: This study showed that for the dieting variable, close to half the adolescents received support from nutritional experts and dieticians to lose weight and that the vast majority of them did not use slimming drugs.

Attitudes of International Students towards Turkish Foods

The Anthropologist, 2014

The aim of the paper is to determine the attitudes of international students towards Turkish food... more The aim of the paper is to determine the attitudes of international students towards Turkish foods. The present research was carried out on students educated in Turkish in Gazi University, Turkish Learning Application and Research Center (TOMER) in Ankara. Since the number of international students is limited, the research is performed on all the students. Out of the total 212 students, 50 students from the Turkish Republics, 68 students from the Middle East, 38 students from the Balkan countries, 26 students from Africa and 30 students from East Asia participated in the research on voluntary basis. During the research it was noticed that among students who prepare their own food at home or dorms, female students from Turkey preferred preparing food more than male students from same place (p<.05). The reason that female students’ attitudes are more positive than male students’ attitudes on the “inquisitiveness about new food” subscale is that females are typically more curious an...

Türk Mutfağında Füzyon Uygulamalarına Yaklaşım Ölçeğinin Geçerlenmesi

IEEE Transactions on Reliability, 2021

This study aimed to validate the "Approach to fusion applications in Turkish cuisine" s... more This study aimed to validate the "Approach to fusion applications in Turkish cuisine" scale and determine individuals' approach to fusion cuisine applications (new foods). In this context, fusion cuisine applications using products from Turkish cuisine making use of Italian and French cuisine were determined. The study sample consisted of 257 individuals, 110 females and 147 males, from among civil servants working in the Ministry of Culture and Tourism in Ankara who participated voluntarily using the convenience sampling method. The validity and reliability coefficient of the measuring tool for approach to fusion applications in Turkish cuisine in this study was found to be suitable. Looking at the gender variable in the "innovative" subscale of the "Approach to fusion practices in Turkish cuisine" scale, consisting of expressions such as "I will try pancakes with poppy seeds," "I will try breadcrumbs and sesame," and "I wi...

Oruç Tutan Bireylerin Ramazan Ayı ve Ramazan Bayramı’nda Besin Tüketim Durumlarındaki Değişikliklerin Saptanması

This study was carried out in order to detect thechanges on food consumption situations of indivi... more This study was carried out in order to detect thechanges on food consumption situations of individuals fasting in Ramadan within the borders of Gaziantep province. The study covers 70 males whose agesrange from 18 to 58 and 110 females, in total 180adults. A quastionnaire was applied through face- toface interview asking and including personel information, dietary habits during Ramadan, observed behavioral changes and mostly preferred food in breakfast. The result of the study reveal that 90.1 % of females and 95.4 % of males fast due to religious responsibility. The reasons why individiuals do not fast aredue to chronicle illnes (diabetic, hypertansion and heart related diseases) 44.3 %, the fact that they see nogood fasting 24.1 %, and lowering blood sugar asthey expressed. It was found out that 80.0 % of individuals consume soup, 74.4 % tea-coffee during Ramadan and 55.0 % consume meat- meals, 47.8 %desserts made of knead and 34.4 % milk-desserts inRamadan feast. It was also foun...

Yeni Yiyeceklere Yaklaşım Ölçeğinin Geçerlenmesi (Validation of Approach to New Foods Scale)

Journal of Tourism and Gastronomy Studies, 2018

Bu çalışmada, üniversite öğrencilerinin yeni yiyeceklere yaklaşım ölçeğinin geçerlenmesi amaçlanm... more Bu çalışmada, üniversite öğrencilerinin yeni yiyeceklere yaklaşım ölçeğinin geçerlenmesi amaçlanmıştır. Gazi Üniversitesi Turizm Fakültesi'nden toplamda 1820 öğrenci çalışma grubunu temsil etmektedir. Bu çalışma grubundan kolayda örnekleme yöntemiyle 283 öğrenciden oluşmuştur. Ölçeğin birbirinden bağımsız alt faktörlerini belirlemek için Temel Bileşenler Analizi varimax yöntemi kullanılmıştır. Faktör yükü 0.36'nın üstünde olan ve öz değeri 1.00'den büyük olan ifadeler ölçeğe alınmıştır. "Ölçeğin Geçerlenmesine" ilişkin faktör analizi sonuçları, 34 ifade ile "yenilikçi" ve "gelenekçi" olarak iki alt boyuttan oluşmuştur. Faktörlerin döndürme sonrasında açıkladıkları varyanslara göre, "yenilikçi" faktörün varyansı % 41.22 ve "gelenekçi" faktörün % 21.15'dir. Alt boyutların iç tutarlılık katsayısı Cronbach Alpha değerleri "yenilikçi" alt boyutu 0.83 ve "gelenekçi" alt boyutu 0.73 olarak saptanmıştır. Ölçeğin Kaiser-Meyer Olkin (KMO) değeri 0.85 ve Bartlett küresellik testinde hesaplanan ki-kare değeri (X 2 =2957.127; p<0.000) olarak bulunmuştur. Yapılan analizlere göre, geliştirilen ölçme aracının üniversite öğrencilerinin yeni yiyeceklere yaklaşımın belirlenmesinde kullanılabilirliği uygun görülmüştür.

Çocukların Sebze ve Meyve Tüketim Durumu: Anne ve Çocuk Görüşleri

Gazi Üniversitesi Gazi Eğitim Fakültesi Dergisi, 2019

This study aimed to determine children's vegetable and fruit consumption according to mother and ... more This study aimed to determine children's vegetable and fruit consumption according to mother and child opinions. 229 children from among the 48-72 month-old-children in the study population and their mothers were contacted with convenience sampling. In children's food group preference, both the mothers and the children reported higher preference for fruits and lower preference for vegetables. Ten vegetables (celery, artichoke, broccoli, cauliflower, leek, spinach, green bean, tomato, carrot and cucumber) and ten fruits (orange, grape, melon, plum, peach, strawberry, mandarin orange, banana, watermelon and apple) were selected to investigate children's vegetable and fruit consumption. According to mother and child opinions, the vegetables the children generally did not eat were artichoke, celery, broccoli, leek and cauliflower due to such reasons as lack of prior experience or their taste. The fruits the children did not eat were orange, grape, melon and plum according to the mothers and plum, melon and peach according to the children. The reasons for not eating were reported as their taste. The consumption of vegetables and fruits children do not eat can be promoted through various activities at schools and homes, different cooking methods and interesting presentations.

A Study on Chocolate Consumption in Prospective Teachers

Journal of Education and Training Studies, 2016

This study was planned and conducted to determine the chocolate consumption habits of prospective... more This study was planned and conducted to determine the chocolate consumption habits of prospective teachers. The study population was comprised of students attending the Faculty of Education at Gazi University in Ankara and the sample consisted of 251 prospective teachers selected with simple random sampling. 96.4 % and 3.6 % of the prospective teachers were aged 19-35 and 25-30, respectively. In the study, 91.1 % of the female prospective teachers and 75.3 % of the male prospective teachers agreed with the statement chocolate consumption is good for cardiovascular diseases, while 4.1 % of the female prospective teachers and 8.6 % of the male prospective teachers disagreed. 77.1 % of the female prospective teachers and 27.2 % of the male prospective teachers agreed with the statement daily chocolate consumption lowers the blood pressure, while 15.3 % of the female prospective teachers, and 55.6 % of the male prospective teachers disagreed (x 2 =58.583, p<0.05). 59.4 % of the female prospective teachers, and 37.0 % of the male prospective teachers agreed with the statement eating chocolate reduces my depression, while 35.9 % of the female prospective teachers, and 46.9 % of the male prospective teachers disagreed (x 2 =11.056, p<0.05). In addition, the female prospective teachers preferred to eat dark chocolate, chocolate with mixed nuts, flavored chocolate and liquor-filled chocolate more frequently than the male prospective teachers (p<0.05). In conclusion, the female prospective teachers were more attentive and conscious than the male prospective teachers in their chocolate consumption.

Academicians’ Attitude towards “New Foods”

Food and Public Health, 2014

It is known that some people are more often to trying new foods them others. Today, it is common ... more It is known that some people are more often to trying new foods them others. Today, it is common for university academics to travel internationally for conferences, research, and extended study. This research investigates the taste preferences of academics in Ankara, Turkey. The aim of this paper has been conducted to determine academicians' attitude towards new foods. This study design was a descriptive cross-sectional of faculty and academic staff from more than 5 public and private Universities in Ankara, Turkey. Data (n=722) were collected from more than five public and private Universities in Ankara, Turkey. Academics were given a survey asking them to rate their attitudes towards trying new foods. The scale was modeled after the 5 point Likert scale. Academicians' attitudes towards new foods scale were asked to rate these foods on a variety of measures including; attitude about "open to new tastes", "inquisitive about new tastes" and "skeptical about new tastes". Personal innovation scales were grouped as "innovators", "late majority" and "laggards". When results were examined, a high level of correlation between "laggards" subscale of personal innovation and "open to new tastes" and "inquisitive about new tastes" subscales was found, while it has medium level of correlation with "skeptical about new tastes" subscale. Another result of the study is that there is a statistically significant difference between average scores of "open to new tastes" and "inquisitive about new tastes" subscales with regards to length of residence place. It is found that people having lived abroad for a long time are more "open to new tastes" and "inquisitive about new tastes" than people who have limited or no experience living abroad. As a result, when individuals are exposed to the culture of different countries and various ethnicities, it causes them to adopt new kinds of food more easily.

Turkish Body Appreciation Scale

PsycTESTS Dataset, 2015

Öğrenci̇lere Farkli Yöntemlerle Veri̇len Eği̇ti̇mi̇n Ağiz-Di̇ş Sağliği Ve Beslenme Bi̇lgi̇si̇ Üzeri̇ne Etki̇si̇

Turk Eğitim Bilimleri Dergisi, 2005

Ara t rma, ö rencilere farkl yöntemlerle verilen e itimin di sa l ve beslenme bilgi düzeylerine e... more Ara t rma, ö rencilere farkl yöntemlerle verilen e itimin di sa l ve beslenme bilgi düzeylerine etkisini saptamak amac yla plânlanm ve yürütülmü tür. Çal mada seçilen tüm gruplara haz rlanan soru formu ön test olarak uygulanm t r. Ara t rmaya kat lan ö rencilerin, % 36,7'si erkek % 63,3'ü k zd r. Ö rencilerin % 63,9'u on üç ve % 25,5'i on dört ya ndad r. Di lerini f rçalamalar incelendi inde ö rencilerin, verilen e itim öncesinde; gösteri. anlat m ve dramatizasyon yönteminde di lerini düzenli olarak f rçalad klar n belirtmi lerdir. Verilen e itimin amaçlar do rultusunda e itim sonras nda de erler yükselmi tir. Ancak bu art istatistiksel aç dan anlaml bulunmam t r (p>0,05). Ö rencilerin di lerini düzenli f rçalama al kanl kazanmalar için e itimin belirli aral klarla tekrarlanmas gerekli oldu u dü ünülmektedir. Daha sonra dramatizasyon, anlat m ve gösteri yöntemleriyle a z, di sa l ve beslenme e itimi verilmi tir. Ö rencilere ön testte verilen soru formu son test olarak tekrar uygulanm t r. Verilen e itim olumlu yönde bilgi ve davran de i ikli ine neden olmu tur. Her alanda oldu u gibi e itim, a z ve di sa l n korumada, yeterli-dengeli beslenme bilgi ve davran lar n kazand rmada oldukça önemlidir. Kullan lan e itim yöntemi ö rencinin ne kadar çok duyusuna hitap ediyorsa sonucun o kadar ba ar l oldu u; ancak yap lacak e itimin etkin ve sürekli olmas , belirli aral klarla denetiminin yap lmas gereklili i sonucuna var lm t r.

Views of undergraduate students on packet ice cream consumption

International Journal of Academic Research, 2014

Interoceptive awareness, ineffectiveness and maturity fears in Turkish ballet dancers and ballerinas

Procedia - Social and Behavioral Sciences, 2009

The goal of this study is to examine interoceptive awareness, ineffectiveness and maturity fears ... more The goal of this study is to examine interoceptive awareness, ineffectiveness and maturity fears in Turkish ballet dancers and ballerinas with respect body mass index (BMI) type to and gender. The study sample of the research is consisted of 215 ballet dancers and ballerinas who were recruited randomly from State Conservatories in some cities of Turkey. Multidimensional Eating Behaviors Inventory was used to collect data. Findings on BMI indicated that thin weight ballet dancers and ballerinas have significantly higher means about interoceptive awareness than normal weight ballet dancers and ballerinas. There were no significant difference on maturity fears and ineffectiveness. When findings were analyzed according to gender, it was found that ballerinas have higher means on interoceptive awareness and ineffectiveness than ballet dancers. However, it was not found any significant difference between ballet dancers and ballerinas on maturity fears.

Drive for thinness, bulimia and body dissatisfaction in Turkish ballet dancers and ballerinas

Procedia - Social and Behavioral Sciences, 2009

The aim of this study is to investigate drive for thinness, bulimia and body dissatisfaction in T... more The aim of this study is to investigate drive for thinness, bulimia and body dissatisfaction in Turkish ballet dancers and ballerinas with respect to body mass index (BMI) category and gender. The study sample of the research is consisted of 215 ballet dancers and ballerinas who were recruited randomly from State Conservatories in some cities of Turkey. Multidimensional Eating Behaviors Inventory which was developed by the researchers was used to collect data. Results on BMI indicated that thin weight ballet dancers and ballerinas have significantly higher means about drive for thinness and bulimia than normal weight ballet dancers and ballerinas. There was no significant difference on body dissatisfaction. When findings were analyzed according to gender, it was found that ballerinas have higher means on drive for thinness and bulimia than ballet dancers. However, it was not found any significant difference between ballet dancers and ballerinas on body dissatisfaction.

A research on a traditional food called “kes” (Bolu-Mudurnu sample in Turkey)

International Journal of Academic Research, 2013

Toplumsal cinsiyet kalıpları ve geleneksel yaşantının sebep olduğu cinsiyete dayalı iş bölümleri ... more Toplumsal cinsiyet kalıpları ve geleneksel yaşantının sebep olduğu cinsiyete dayalı iş bölümleri kamusal-kentsel alanların daha çok erkek egemen bir yapıya sahip olması nedeniyle kadınlar mekânsal haklarının kullanımı konusunda dezavantajlı konuma düşerek özel alana ait görülmektedir. Bu durum geleneksel yaşam tarzının sürdürülmekte olduğu bazı kırsal yerleşimlerde kadının dış mekân kullanımında olumsuz etkilere neden olmaktadır. Bu çalışmanın amacı Bolu İli Mudurnu İlçesi'ndeki kadınların Kadın Dostu Kent Planlama ve Tasarım ölçütleri temel alınarak geliştirilen önerilerle kamusal alanda daha avantajlı duruma getirilmesi, kentsel yaşanabilirliğin her iki cinsiyeti de gözetecek şekilde geliştirilmesidir. Araştırma veri toplama, analiz, değerlendirme ve sonuçönerilerin sunulması olarak 4 aşamada gerçekleştirilmiştir. Araştırmada veri toplamada farklı sosyal statüdeki 20 kadınla Kadın Dostu Kent Planlama ve tasarım ölçütleri baz alınarak geliştirilen derin mülâkat çalışmasından yararlanılmış ve kadınların Mudurnu'da dış mekân kullanımlarına ilişkin mekânsal zonlamalar yapılmıştır. Bu çalışmanın UNESCO Dünya Miras Alanları Geçici Listesi'nde yer alan Türkiye'nin 15. Sakin Şehir'i unvanını almış Mudurnu İlçesi'nin gelişiminde etkili olacağı ve bu bağlamda kadınların dış mekânı ihtiyaçları dahilinde değil, idealleştirilen mekânlar sayesinde aktif bir şekilde kullanabileceği düşünülmektedir. Yapılan çalışmanın farklı alanlar için de örnek teşkil edeceği ve yaşam standartlarını cinsiyet eşitliği açısından artıracağı öngörülmektedir.

Coffee and Turkish Coffee Culture

Pakistan Journal of Nutrition, 2009

Beverage Consumption of Parents and Children

Pakistan Journal of Nutrition, 2012

Slow Food Hareketi̇ne Uygun Bi̇r İçecek: Türk Kahvesi̇

Motif Akademi Halk Bilimi Dergisi, 2019

Başlangıçta Araplar tarafından sadece kaynatılarak içilen kahve, Türk damak tadı gereği kavrulara... more Başlangıçta Araplar tarafından sadece kaynatılarak içilen kahve, Türk damak tadı gereği kavrularak, öğütülerek, "ağır ateşte yavaş" pişirilmesiyle dünyada da bugünkü anlamda "Slow Food"un ilk kahve pişirme tekniği olduğu söylenebilir. Kahve, dünyaya Türkler üzerinden yayılmış ve o kadar Türklükle özdeşleşmiştir ki Türk kültürünün yaygınlaşmasının önüne geçmek için pek çok ülkede, özellikle dini ve ulusal kimlik kodları üzerinden önlemler alınmaya çalışılmıştır. Geçen zaman içinde dünyada kahve geleneğinde değişmeler görülmüştür. Bu kültürel değişimlerden Türk kahvesi de nasibini almış; özellikle "ele alınıp götürülebilen (take away) kahve" formatının eklenmesi söz konusu olmuştur. Bu durum Türk kahvesinin hem hazır kahveye (instant) dönüşmesinin hem de melezleşmeye başlamasının göstergesi olarak kabul edilebilir. Türk kahvesi bu şekilde bir taraftan melezleşme eğilimi gösterirken diğer taraftan karakteristik standartlarını belirleme ve koruma çalışmalarına konu olmuştur. Özellikle İtalya'da Fast Food'a tepki olarak ortaya çıkan Slow Food Hareketinin, ülkelere, yörelere özgü yemekleri korumak ve tarım alanlarındaki biyolojik çeşitliliğe sahip çıkma akımı açısından Türk kahvesi oldukça karakteristik özellikler taşımaktadır. Osmanlı Saray mutfağının beş yüz yıllık tarihi kahve serüveninden bugüne aktarılan bir içecek olması, kısık ateşte yavaş pişirme metodunun uygulanması ve sohbet aracı olması bu özelliklerinden birkaçıdır. Türk kahvesi, Slow Food hareketinin "iyi, temiz ve adil" felsefesine uygun bir içecek olarak tanımlanabilir. Bu bağlamda Eko Gastronomi turizmi aracılığıyla sempozyumların, kongrelerin, workshopların düzenlenmesi, kahvenin hazırlanma, pişirilme ve ikram şekillerinin görsel olarak yapılması sağlanmalıdır. Ayrıca bu esnada Türk kahvesiyle ilgili somut olmayan kültürel miras kapsamına giren bütün ritüeller oluşturulmalıdır.

Knowledge and attitude of adolescents on probiotic foods and their consumption

International Food Research Journal

The steady increase in awareness on healthy nutrition today coupled with the wish to keep the imm... more The steady increase in awareness on healthy nutrition today coupled with the wish to keep the immune system strong has seen individuals turn to nutritional supplements and functional foods. Even though there has been a rapid increase in the production of probiotic products, no study has examined what adolescents know about probiotic dairy products, their attitude, or their consumption of the product. The present work therefore aimed to examine the consumption of probiotic foods among adolescents, and to investigate their knowledge of probiotics. The present work was conducted in four secondary schools located in three central districts of Ankara, and one central district of Istanbul in Turkey, involving 2,369 students attending the sixth, seventh, and eighth grades. The scores of female and male adolescents who wanted to add probiotics into beverages were 44.4 and 55.6%, respectively. A statistically significant difference was observed in the demand for the addition of probiotics by...

Akdeniz Diyet Kalitesi Ölçeğinin (Mediterranean Diet Quality- KIDMED) Geçerlik ve Güvenirlik Çalışması

The health conditions with the nutrition habits of the individuals are related each other. Distin... more The health conditions with the nutrition habits of the individuals are related each other. Distinctive nutirion habits of the different societies may cause many diseases but also, this diseases can be prevented with nutrition habits. The knowledge and the acts of the children about eating habits have quite importance in order to prevent the health disorders that they may have in their further ages. İn these days, the Mediterranean diet is a recommended form of nutrition for the prevention of the nutritional diseases in children and adult individuals and maintain a healthy life. The aim of this study is making an adaptation to Turkey of Mediterranean Diet Quality – KIDMED, a scale that commonly used in the World which developed by Serra Majer and colleagues to determine the validity and reliability. The scale has 16 phrases and can be scored as 1-0. The study was conducted with the attendence of 440 students from 6th, 7th and 8th grades. As a result of the evaluation of the data, the reliability value (KR-20) was found as 0.72. The findings of the scale with acceptable levels of reliability have shown that the scale can be used in Turkey. Therefore, the scale is expected to be an important resource for the researchers working in the field of nutrition.

Development of a knowledge scale for nutrients of tropical and traditional fruits

British Food Journal, 2021

PurposeThe aim of this study is to develop a knowledge scale for nutrients of tropical and tradit... more PurposeThe aim of this study is to develop a knowledge scale for nutrients of tropical and traditional fruits for university students and conduct its validity and reliability. Another purpose of the study is to determine whether or not the students' knowledge mean scores about nutrients of tropical and traditional fruits vary based on their demographic information.Design/methodology/approachThe design of the study was the survey model. While the population consisted of 1,551 students studying in the faculty of health sciences, Gazi University, the sample consisted of 668 students who were determined based on criterion sampling.FindingsWhen examining in terms of gender of the students, it was determined that even though mean score of the knowledge scale for nutritional values of tropical and traditional fruits was slightly higher in female students (X¯ = 8.12) than male students (X¯ = 7.71), there was an insignificant difference between them (t(666) = 1.25, p > 0.05). A signif...

Emotional Eating Behaviours in Adolescents

Journal of Food and Nutrition Research, 2021

Background: Emotional eating is caused by such factors as stress, depression, parental modelling,... more Background: Emotional eating is caused by such factors as stress, depression, parental modelling, anger, boredom, happiness, etc. This study aims to examine the emotional eating behaviours of adolescents according to different variables. Methods: The population of the study consisted of adolescents aged 15 to 18 attending high schools affiliated with the Ministry of National Education in Istanbul, one of Turkey's metropolitan cities. Data were obtained from 600 students in total, with the final number of students being 431 after incomplete or incorrectly completed forms were eliminated. Results: Of those adolescents who engaged in physical activity, it was seen that 34.60 % engaged in very vigorous physical activity, 21.60 % in moderate physical activity, and 13.50 % in vigorous physical activity. It was seen that for the cognitive restraint subscale of the emotional scale, those with Class I Obesity BMI had a high mean score (x =2.269), while those with underweight BMI had a lower mean score (x =1.766). A statistically significant difference was found between the cognitive restraint subscale of the scale and BMI (P<0.01). Under the uncontrolled eating subscale, it was seen that the mean score of those who did not engage in physical activity was high (x =1.984), while the mean score of those who did engage in physical activity was low (x =1.836). However, a statistically significant difference was found between the uncontrolled eating subscale of the scale and those adolescents who did not engage in physical activity (U=19599.000, P<0.05). Conclusions: This study showed that for the dieting variable, close to half the adolescents received support from nutritional experts and dieticians to lose weight and that the vast majority of them did not use slimming drugs.

Attitudes of International Students towards Turkish Foods

The Anthropologist, 2014

The aim of the paper is to determine the attitudes of international students towards Turkish food... more The aim of the paper is to determine the attitudes of international students towards Turkish foods. The present research was carried out on students educated in Turkish in Gazi University, Turkish Learning Application and Research Center (TOMER) in Ankara. Since the number of international students is limited, the research is performed on all the students. Out of the total 212 students, 50 students from the Turkish Republics, 68 students from the Middle East, 38 students from the Balkan countries, 26 students from Africa and 30 students from East Asia participated in the research on voluntary basis. During the research it was noticed that among students who prepare their own food at home or dorms, female students from Turkey preferred preparing food more than male students from same place (p<.05). The reason that female students’ attitudes are more positive than male students’ attitudes on the “inquisitiveness about new food” subscale is that females are typically more curious an...

Türk Mutfağında Füzyon Uygulamalarına Yaklaşım Ölçeğinin Geçerlenmesi

IEEE Transactions on Reliability, 2021

This study aimed to validate the "Approach to fusion applications in Turkish cuisine" s... more This study aimed to validate the "Approach to fusion applications in Turkish cuisine" scale and determine individuals' approach to fusion cuisine applications (new foods). In this context, fusion cuisine applications using products from Turkish cuisine making use of Italian and French cuisine were determined. The study sample consisted of 257 individuals, 110 females and 147 males, from among civil servants working in the Ministry of Culture and Tourism in Ankara who participated voluntarily using the convenience sampling method. The validity and reliability coefficient of the measuring tool for approach to fusion applications in Turkish cuisine in this study was found to be suitable. Looking at the gender variable in the "innovative" subscale of the "Approach to fusion practices in Turkish cuisine" scale, consisting of expressions such as "I will try pancakes with poppy seeds," "I will try breadcrumbs and sesame," and "I wi...

Oruç Tutan Bireylerin Ramazan Ayı ve Ramazan Bayramı’nda Besin Tüketim Durumlarındaki Değişikliklerin Saptanması

This study was carried out in order to detect thechanges on food consumption situations of indivi... more This study was carried out in order to detect thechanges on food consumption situations of individuals fasting in Ramadan within the borders of Gaziantep province. The study covers 70 males whose agesrange from 18 to 58 and 110 females, in total 180adults. A quastionnaire was applied through face- toface interview asking and including personel information, dietary habits during Ramadan, observed behavioral changes and mostly preferred food in breakfast. The result of the study reveal that 90.1 % of females and 95.4 % of males fast due to religious responsibility. The reasons why individiuals do not fast aredue to chronicle illnes (diabetic, hypertansion and heart related diseases) 44.3 %, the fact that they see nogood fasting 24.1 %, and lowering blood sugar asthey expressed. It was found out that 80.0 % of individuals consume soup, 74.4 % tea-coffee during Ramadan and 55.0 % consume meat- meals, 47.8 %desserts made of knead and 34.4 % milk-desserts inRamadan feast. It was also foun...

Yeni Yiyeceklere Yaklaşım Ölçeğinin Geçerlenmesi (Validation of Approach to New Foods Scale)

Journal of Tourism and Gastronomy Studies, 2018

Bu çalışmada, üniversite öğrencilerinin yeni yiyeceklere yaklaşım ölçeğinin geçerlenmesi amaçlanm... more Bu çalışmada, üniversite öğrencilerinin yeni yiyeceklere yaklaşım ölçeğinin geçerlenmesi amaçlanmıştır. Gazi Üniversitesi Turizm Fakültesi'nden toplamda 1820 öğrenci çalışma grubunu temsil etmektedir. Bu çalışma grubundan kolayda örnekleme yöntemiyle 283 öğrenciden oluşmuştur. Ölçeğin birbirinden bağımsız alt faktörlerini belirlemek için Temel Bileşenler Analizi varimax yöntemi kullanılmıştır. Faktör yükü 0.36'nın üstünde olan ve öz değeri 1.00'den büyük olan ifadeler ölçeğe alınmıştır. "Ölçeğin Geçerlenmesine" ilişkin faktör analizi sonuçları, 34 ifade ile "yenilikçi" ve "gelenekçi" olarak iki alt boyuttan oluşmuştur. Faktörlerin döndürme sonrasında açıkladıkları varyanslara göre, "yenilikçi" faktörün varyansı % 41.22 ve "gelenekçi" faktörün % 21.15'dir. Alt boyutların iç tutarlılık katsayısı Cronbach Alpha değerleri "yenilikçi" alt boyutu 0.83 ve "gelenekçi" alt boyutu 0.73 olarak saptanmıştır. Ölçeğin Kaiser-Meyer Olkin (KMO) değeri 0.85 ve Bartlett küresellik testinde hesaplanan ki-kare değeri (X 2 =2957.127; p<0.000) olarak bulunmuştur. Yapılan analizlere göre, geliştirilen ölçme aracının üniversite öğrencilerinin yeni yiyeceklere yaklaşımın belirlenmesinde kullanılabilirliği uygun görülmüştür.

Çocukların Sebze ve Meyve Tüketim Durumu: Anne ve Çocuk Görüşleri

Gazi Üniversitesi Gazi Eğitim Fakültesi Dergisi, 2019

This study aimed to determine children's vegetable and fruit consumption according to mother and ... more This study aimed to determine children's vegetable and fruit consumption according to mother and child opinions. 229 children from among the 48-72 month-old-children in the study population and their mothers were contacted with convenience sampling. In children's food group preference, both the mothers and the children reported higher preference for fruits and lower preference for vegetables. Ten vegetables (celery, artichoke, broccoli, cauliflower, leek, spinach, green bean, tomato, carrot and cucumber) and ten fruits (orange, grape, melon, plum, peach, strawberry, mandarin orange, banana, watermelon and apple) were selected to investigate children's vegetable and fruit consumption. According to mother and child opinions, the vegetables the children generally did not eat were artichoke, celery, broccoli, leek and cauliflower due to such reasons as lack of prior experience or their taste. The fruits the children did not eat were orange, grape, melon and plum according to the mothers and plum, melon and peach according to the children. The reasons for not eating were reported as their taste. The consumption of vegetables and fruits children do not eat can be promoted through various activities at schools and homes, different cooking methods and interesting presentations.

A Study on Chocolate Consumption in Prospective Teachers

Journal of Education and Training Studies, 2016

This study was planned and conducted to determine the chocolate consumption habits of prospective... more This study was planned and conducted to determine the chocolate consumption habits of prospective teachers. The study population was comprised of students attending the Faculty of Education at Gazi University in Ankara and the sample consisted of 251 prospective teachers selected with simple random sampling. 96.4 % and 3.6 % of the prospective teachers were aged 19-35 and 25-30, respectively. In the study, 91.1 % of the female prospective teachers and 75.3 % of the male prospective teachers agreed with the statement chocolate consumption is good for cardiovascular diseases, while 4.1 % of the female prospective teachers and 8.6 % of the male prospective teachers disagreed. 77.1 % of the female prospective teachers and 27.2 % of the male prospective teachers agreed with the statement daily chocolate consumption lowers the blood pressure, while 15.3 % of the female prospective teachers, and 55.6 % of the male prospective teachers disagreed (x 2 =58.583, p<0.05). 59.4 % of the female prospective teachers, and 37.0 % of the male prospective teachers agreed with the statement eating chocolate reduces my depression, while 35.9 % of the female prospective teachers, and 46.9 % of the male prospective teachers disagreed (x 2 =11.056, p<0.05). In addition, the female prospective teachers preferred to eat dark chocolate, chocolate with mixed nuts, flavored chocolate and liquor-filled chocolate more frequently than the male prospective teachers (p<0.05). In conclusion, the female prospective teachers were more attentive and conscious than the male prospective teachers in their chocolate consumption.

Academicians’ Attitude towards “New Foods”

Food and Public Health, 2014

It is known that some people are more often to trying new foods them others. Today, it is common ... more It is known that some people are more often to trying new foods them others. Today, it is common for university academics to travel internationally for conferences, research, and extended study. This research investigates the taste preferences of academics in Ankara, Turkey. The aim of this paper has been conducted to determine academicians' attitude towards new foods. This study design was a descriptive cross-sectional of faculty and academic staff from more than 5 public and private Universities in Ankara, Turkey. Data (n=722) were collected from more than five public and private Universities in Ankara, Turkey. Academics were given a survey asking them to rate their attitudes towards trying new foods. The scale was modeled after the 5 point Likert scale. Academicians' attitudes towards new foods scale were asked to rate these foods on a variety of measures including; attitude about "open to new tastes", "inquisitive about new tastes" and "skeptical about new tastes". Personal innovation scales were grouped as "innovators", "late majority" and "laggards". When results were examined, a high level of correlation between "laggards" subscale of personal innovation and "open to new tastes" and "inquisitive about new tastes" subscales was found, while it has medium level of correlation with "skeptical about new tastes" subscale. Another result of the study is that there is a statistically significant difference between average scores of "open to new tastes" and "inquisitive about new tastes" subscales with regards to length of residence place. It is found that people having lived abroad for a long time are more "open to new tastes" and "inquisitive about new tastes" than people who have limited or no experience living abroad. As a result, when individuals are exposed to the culture of different countries and various ethnicities, it causes them to adopt new kinds of food more easily.

Turkish Body Appreciation Scale

PsycTESTS Dataset, 2015

Öğrenci̇lere Farkli Yöntemlerle Veri̇len Eği̇ti̇mi̇n Ağiz-Di̇ş Sağliği Ve Beslenme Bi̇lgi̇si̇ Üzeri̇ne Etki̇si̇

Turk Eğitim Bilimleri Dergisi, 2005

Ara t rma, ö rencilere farkl yöntemlerle verilen e itimin di sa l ve beslenme bilgi düzeylerine e... more Ara t rma, ö rencilere farkl yöntemlerle verilen e itimin di sa l ve beslenme bilgi düzeylerine etkisini saptamak amac yla plânlanm ve yürütülmü tür. Çal mada seçilen tüm gruplara haz rlanan soru formu ön test olarak uygulanm t r. Ara t rmaya kat lan ö rencilerin, % 36,7'si erkek % 63,3'ü k zd r. Ö rencilerin % 63,9'u on üç ve % 25,5'i on dört ya ndad r. Di lerini f rçalamalar incelendi inde ö rencilerin, verilen e itim öncesinde; gösteri. anlat m ve dramatizasyon yönteminde di lerini düzenli olarak f rçalad klar n belirtmi lerdir. Verilen e itimin amaçlar do rultusunda e itim sonras nda de erler yükselmi tir. Ancak bu art istatistiksel aç dan anlaml bulunmam t r (p>0,05). Ö rencilerin di lerini düzenli f rçalama al kanl kazanmalar için e itimin belirli aral klarla tekrarlanmas gerekli oldu u dü ünülmektedir. Daha sonra dramatizasyon, anlat m ve gösteri yöntemleriyle a z, di sa l ve beslenme e itimi verilmi tir. Ö rencilere ön testte verilen soru formu son test olarak tekrar uygulanm t r. Verilen e itim olumlu yönde bilgi ve davran de i ikli ine neden olmu tur. Her alanda oldu u gibi e itim, a z ve di sa l n korumada, yeterli-dengeli beslenme bilgi ve davran lar n kazand rmada oldukça önemlidir. Kullan lan e itim yöntemi ö rencinin ne kadar çok duyusuna hitap ediyorsa sonucun o kadar ba ar l oldu u; ancak yap lacak e itimin etkin ve sürekli olmas , belirli aral klarla denetiminin yap lmas gereklili i sonucuna var lm t r.

Views of undergraduate students on packet ice cream consumption

International Journal of Academic Research, 2014

Interoceptive awareness, ineffectiveness and maturity fears in Turkish ballet dancers and ballerinas

Procedia - Social and Behavioral Sciences, 2009

The goal of this study is to examine interoceptive awareness, ineffectiveness and maturity fears ... more The goal of this study is to examine interoceptive awareness, ineffectiveness and maturity fears in Turkish ballet dancers and ballerinas with respect body mass index (BMI) type to and gender. The study sample of the research is consisted of 215 ballet dancers and ballerinas who were recruited randomly from State Conservatories in some cities of Turkey. Multidimensional Eating Behaviors Inventory was used to collect data. Findings on BMI indicated that thin weight ballet dancers and ballerinas have significantly higher means about interoceptive awareness than normal weight ballet dancers and ballerinas. There were no significant difference on maturity fears and ineffectiveness. When findings were analyzed according to gender, it was found that ballerinas have higher means on interoceptive awareness and ineffectiveness than ballet dancers. However, it was not found any significant difference between ballet dancers and ballerinas on maturity fears.

Drive for thinness, bulimia and body dissatisfaction in Turkish ballet dancers and ballerinas

Procedia - Social and Behavioral Sciences, 2009

The aim of this study is to investigate drive for thinness, bulimia and body dissatisfaction in T... more The aim of this study is to investigate drive for thinness, bulimia and body dissatisfaction in Turkish ballet dancers and ballerinas with respect to body mass index (BMI) category and gender. The study sample of the research is consisted of 215 ballet dancers and ballerinas who were recruited randomly from State Conservatories in some cities of Turkey. Multidimensional Eating Behaviors Inventory which was developed by the researchers was used to collect data. Results on BMI indicated that thin weight ballet dancers and ballerinas have significantly higher means about drive for thinness and bulimia than normal weight ballet dancers and ballerinas. There was no significant difference on body dissatisfaction. When findings were analyzed according to gender, it was found that ballerinas have higher means on drive for thinness and bulimia than ballet dancers. However, it was not found any significant difference between ballet dancers and ballerinas on body dissatisfaction.

A research on a traditional food called “kes” (Bolu-Mudurnu sample in Turkey)

International Journal of Academic Research, 2013

Toplumsal cinsiyet kalıpları ve geleneksel yaşantının sebep olduğu cinsiyete dayalı iş bölümleri ... more Toplumsal cinsiyet kalıpları ve geleneksel yaşantının sebep olduğu cinsiyete dayalı iş bölümleri kamusal-kentsel alanların daha çok erkek egemen bir yapıya sahip olması nedeniyle kadınlar mekânsal haklarının kullanımı konusunda dezavantajlı konuma düşerek özel alana ait görülmektedir. Bu durum geleneksel yaşam tarzının sürdürülmekte olduğu bazı kırsal yerleşimlerde kadının dış mekân kullanımında olumsuz etkilere neden olmaktadır. Bu çalışmanın amacı Bolu İli Mudurnu İlçesi'ndeki kadınların Kadın Dostu Kent Planlama ve Tasarım ölçütleri temel alınarak geliştirilen önerilerle kamusal alanda daha avantajlı duruma getirilmesi, kentsel yaşanabilirliğin her iki cinsiyeti de gözetecek şekilde geliştirilmesidir. Araştırma veri toplama, analiz, değerlendirme ve sonuçönerilerin sunulması olarak 4 aşamada gerçekleştirilmiştir. Araştırmada veri toplamada farklı sosyal statüdeki 20 kadınla Kadın Dostu Kent Planlama ve tasarım ölçütleri baz alınarak geliştirilen derin mülâkat çalışmasından yararlanılmış ve kadınların Mudurnu'da dış mekân kullanımlarına ilişkin mekânsal zonlamalar yapılmıştır. Bu çalışmanın UNESCO Dünya Miras Alanları Geçici Listesi'nde yer alan Türkiye'nin 15. Sakin Şehir'i unvanını almış Mudurnu İlçesi'nin gelişiminde etkili olacağı ve bu bağlamda kadınların dış mekânı ihtiyaçları dahilinde değil, idealleştirilen mekânlar sayesinde aktif bir şekilde kullanabileceği düşünülmektedir. Yapılan çalışmanın farklı alanlar için de örnek teşkil edeceği ve yaşam standartlarını cinsiyet eşitliği açısından artıracağı öngörülmektedir.

Coffee and Turkish Coffee Culture

Pakistan Journal of Nutrition, 2009

Beverage Consumption of Parents and Children

Pakistan Journal of Nutrition, 2012