The aim of the study was to determine the prevalence of orthorexia nervosa among the performance artists in the State Opera and Ballet and in the Bilkent University Symphony Orchestra. The study population consisted of 39 men and 55 women for a total of 94 artists with mean age of 33 years. The ORTO-15 test was used to determine the prevalence of orthorexia nervosa. Those subjects who scored below 40 in the ORTO-15 test were classified as having orthorexia nervosa. Mean score of the participants in the ORTO-15 test was 37.9+/-4.46. A total of 56.4% of the artists involved in the research scored below 40 in the ORTO-15 test. While the highest prevalence of orthorexia nervosa was recorded among opera singers (81.8%), it was 32.1% among ballet dancers and 36.4% among symphony orchestra musicians. The differences between the three groups were statistically significant. No difference was noted between mean ORTO-15 score by baseline characteristics as gender, age, educational level, work experience, body mass index, smoking and alcohol consumption. The research group have a higher socio-economic and education level than the majority of the general public in Turkey. Additionally, being an artist in Turkey means being a role model for the general public both in terms one's physical appearance and lifestyle. These may be the reason why artists are more sensitive to this issue.

This study investigates factors influencing customers' choice of diningout units after a test of validity and reliability of the questionnaire. The study was conducted at a private university with a 243-member academic staff in Ankara, Turkey. Results show that the most important influences on this choice are hygienic factors, primarily of cleanliness, including cleanliness of the restaurant, food, china and cutlery, service personnel, toilet and lavatory and kitchen. Differences in dining out choice factors were found on the basis of gender, age groups and marital status. The second most important choice factor is cleanliness of china and cutlery for males, while this factor was not important for female respondents. Widowed and divorced groups' responses were found to differ from those of married and single respondents. Cleanliness of toilets and lavatory was found important among married and single groups, while this factor was unimportant for the widowed and divorced. PRACTICAL APPLICATIONSThe purpose of this study was to investigate the factors that affect customers' choice of dining-out units. To reach these objectives through a reliable instrument, a questionnaire was developed. It proved to be valid and reliable after a set of statistical tests. The study was conducted at a private university with a 243-member academic staff in Ankara, Turkey. The most important choice factor was found to be cleanliness of food. Other important choice factors were, respectively, cleanliness of china and cutlery, cleanliness of 1 Corresponding

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Aim Universities responsive to social changes can change rapidly and correctly and reflect these changes in the programs and institutions that are intertwined with society. Program development, in accordance with the requirements of the profession, is integrated with program evaluation studies. The objective of the present study is to evaluate expectations and needs of stakeholders of Nutrition and Dietetic programs in Turkey. Methods Thirty‐four Nutrition and Dietetics programs in Turkey were analysed qualitatively in terms of their historical background, present status, program structure, and knowledge and skills offered through courses. After identification of the stakeholders (participants) of the programs, they were given questionnaires and interviews to provide their opinions about the program. The total number of participants in the present study was 408; 34.3% are students, 22.1% are dietitians, 17.2% are patients and clients, 13% are instructors, 12.2% are cooks and waiters, and 1.2% are managers. Results There was a statistically significant difference (P < 0.05) among students, dietitians and instructors in evaluating the programs' competency providing basic qualifications aimed through theory, practice and extra field courses. The same difference occurred for the degree they find important skills and knowledge for the profession. Majority of the stakeholders agreed the programs should include more practice courses on work‐related knowledge and skills. Conclusions Programs should be reviewed in accordance with the needs and expectations of stakeholders. Segments of society affected by the program should actively participate in future program studies.