BACKGROUND/OBJECTIVES:The aim of this study was to determine the relationship among emotional eating behavior, tendency to eat palatable foods, and several risk factors. SUBJECTS/METHODS: This study was carried out on 2,434 persons (1,736 women and 698 men) aged between 19 and 64 years. A questionnaire form was used as a data collection tool, which consisted of items for the socio-demographic characteristics, anthropometric measurements, Emotional Appetite Questionnaire (EMAQ), and the Palatable Eating Motives Scale (PEMS). RESULTS: A positive significant correlation was observed between the BMI groups and the negative emotions, negative situations, and negative total scores of EMAQ (P < 0.01). The regression results on negative subscales showed that a one unit increase in BMI resulted in a 0.293 unit increase in negative situations scores, a 0.626 unit increase in negative emotions scores, and a 0.919 unit increase in negative total EMAQ scores. When the BMI groups and PEMS subscale scores were examined, a significant relationship was found in the social motives, rewarding, and conformity subscales (P < 0.01). A one unit increase in BMI increased the coping motives scores by 0.077 units. CONCLUSION:The emotional states have a significant effect on the eating behavior. On the other hand, an increase in eating attacks was observed, particularly in people who were under the effect of a negative emotion or situation. Nevertheless, there were some limitations of the study in terms of quantitative determination of the effects of this eating behavior depending on the BMI.

The most important indicator of sanitary quality in food service system is reliable food production and service. Nowadays, the most basic approach

Purpose The purpose of this paper is to evaluate the hygiene of laminated menus. Design/methodology/approach The cleanliness of 41 laminated menus from first-class restaurant in Ankara, Turkey, was monitored according to the level of bioluminescence measured using a rapid hygiene monitor (Lumitester PD-20 and LuciPac Pen). Aerobic colonies, Escherichia coli, Enterobacteriaceae spp., and Staphylococcus aureus were enumerated. Findings Based on the adenosine triphosphate+adenosine monophosphate hygiene monitoring levels, analyses showed impurity in 82.9 percent of the samples. The aerobic colony count on the restaurant menus showed a mean 1.52 log cfu/cm2. The study results demonstrated a high-level impurity on the menus in first-class restaurants in Ankara. Originality/value This study is the first in Turkey to assess the microbiological load of menus. This paper adds relevant insights into the assessment of menu hygiene and highlights the high contamination of the restaurant menus. Useful information about including the restaurant menus in the daily cleaning protocol is provided.

The results of this study showed that 6 mg caffeine/kg (lean body mass) intake among women changed body temperature and blood pressure values and liquid balance depending on the usual dietary coffee intake. In addition, chlorogenic acid is also correlated with REE values besides green coffee caffeine. Key teaching points • There are several findings, and chlorogenic acid may have antihypertensive effects. • There is a significant correlation between green coffee chlorogenic acid amount and REE. • Intracellular and extracellular liquid amounts decrease following green coffee consumption (215-280 mg caffeine), and these changes are observed in individuals whose usual dietary caffeine intake is relatively both low and high. • The body temperature values of individuals whose usual dietary caffeine intake was in the 50th percentile or greater (relatively high) increased after green coffee consumption.

This study was planned to evaluate the relationship between pulmonary function and some anthropometric measurements and body composition in healthy young women with different body mass index (BMI). Materials and Methods: One hundred seventeen (n:117) women, aged between 19-30 years, participated in this study. Some anthropometric measurements of the participants (body weight, height, waist circumference, hip circumference, and neck circumference) and body composition were evaluated by the researchers. Results: There was no difference in forced vital capacity (FVC), forced expiratory volume in 1 second (FEV1) and FEV1/FVC values of individuals according to BMI classification. In terms of disease risk according to anthropometric measurements, no difference was found between the groups in the pulmonary function test values (except for the waist circumference). Participants whose waist circumference were 80-88 cm were found to have a significantly higher FEV1/FVC value than participants whose waist circumference were >88 cm. It was determined that there was a positive correlation between body weight, lean body mass, body fat mass, total body water values, and FVC, FEV1 values. Conclusion: Differences in body composition and anthropometric measurements and pulmonary function assessment may be due to methodological and groupspecific changes in the studies. Long-term studies that question the body composition of individuals, food consumption and physical activity levels, will be beneficial. Amaç: Bu çalışma, farklı beden kütle indeksine (BKİ) sahip genç kadınlarda solunum fonksiyon testleri ile bazı antropometrik ölçümler ve vücut bileşimi arasındaki ilişkinin değerlendirilmesi amacıyla planlanmıştır. Gereç ve Yöntem: Çalışmaya yaşları 19-30 yaş arasında olan 117 kadın dahil edilmiştir. Katılımcıların bazı antropometrik ölçümleri (vücut ağırlığı, boy uzunluğu, bel çevresi, kalça çevresi ve boyun çevresi) ve vücut kompozisyonu araştırmacılar tarafından değerlendirilmiştir. Bulgular: Bireylerin BKİ sınıflamasına göre zorlu vital kapasite (FVC), 1. saniye zorluekspiratuvar volüm (FEV1) ve FEV1/FVC değerlerinde fark yoktur. Solunum fonksiyon testi değerlerinde (bel çevresi hariç) antropometrik ölçümlere göre hastalık riski açısından gruplar arasında fark bulunmamıştır . Bel çevresi 80-88 cm olan bireylerin FEV1/FVC değeri, bel çevresi >88 cm olan bireylere göre anlamlı olarak daha yüksek bulunmuştur. Vücut ağırlığı, yağsız vücut kütlesi, vücut yağ kütlesi ve toplam vücut suyu değerleri ile FVC, FEV1 değerleri arasında pozitif bir ilişki olduğu belirlenmiştir. Sonuç: Vücut kompozisyonu ve antropometrik ölçümler ile solunum fonksiyon değerlendirmesindeki farklılıklar, çalışmalardaki metodolojik ve gruba özgü değişikliklerden kaynaklı olabilir. Bu nedenle bireylerin vücut bileşimlerinin yanı sıra, besin tüketimi ve fiziksel aktivite düzeylerinin sorgulandığı uzun süreli çalışmaların faydalı olacağı düşünülmektedir.

No abstract

Objective: It has been aimed to evaluate the differences occurred between 1961 and 2011 regarding the amounts of energy-macronutrients per capita in Turkey. Methods: Energy and macronutrient data (fat and protein) per capita between 1961 and 2011 for Turkey was downloaded from FAOSTAT data base as kg/year and then converted into g/day. The amount of carbohydrate per capita (g/day) was calculated. The changes in daily energy and macronutrient per capita were calculated according to each 10 years period

Aim: This study was planned to determine the effects of mint and parsley extracts, vinegar, and chlorine on S. aureus load in lettuce leaves. It was also planned and carried out to evaluate the effectiveness of a salad dressing with appropriate organoleptic properties, developed by the researcher based on mint and parsley extracts. Material and Method: The study was carried out on lettuce samples, which is a difficult vegetable to clean. S. aureus was inoculated on the lettuce before disinfection. 200 ppm/L of chlorine, vinegar, mint, and parsley extracts as 50 mL/L from each were used as treatments for 5 and 10 minutes. 50 mL/L of salad dressing, prepared using mint and parsley extracts, was used and the lettuce specimens were either dipped in and out of the salad dressing or kept in for 5 minutes. p<0.05 was accepted as statistically significant. Results: According to the study results, the reduction levels in the S. aureus load caused by the disinfectants were found to be statistically significant (p<0.05). In comparison to the control group, the reductions in the S. aureus load by all applications were significant, and the best reduction was seen in 15 minutes of chlorine and vinegar applications (p=0.01). When the prepared salad dressing was analyzed, it was found that the reduction of S. aureus load by the salad dressing was statistically significant (p<0.00). The overall score of the salad dressing in terms of organoleptic properties was 3.9±0.96 out of 5 points. Conclusion: The results of the study prove the disinfecting effect of natural extracts. It has also been shown that their use as salad dressing can effectively reduce microbial contamination during serving.