Mehmetcan Kemaloglu

Background: Although the EAT–Lancet Planetary Health Diet (PHD) is recognized as a global reference model for sustainable nutrition, data on the implications of this framework in Türkiye are limited. This study aims to assess the relationship between adherence to the PHD among adults in Türkiye and both diet quality and environmental footprints. Methods: Data were collected from individuals aged 18–64 from a family health center in Ağrı province. Dietary intake was assessed using a single 24-h dietary recall. Adherence to the PHD was quantified using the Planetary Health Diet Index (PHDI), while diet quality was evaluated with the Healthy Eating Index–2020 (HEI-2020). Environmental impacts were estimated using carbon footprint (CF) and water footprint (WF) values derived from the SU-EATABLE LIFE and SHARP-ID databases. Results: Five hundred and seventy-one participants were included in the study; the mean age of the participants was 36.5 ± 12.3 years and 59.9% were female. The PHDI and HEI mean scores were 51.9 ± 12.7 and 47.5 ± 11.8, respectively. Multivariable logistic regression analysis demonstrated a strong positive relationship; participants in the highest PHDI quintile had significantly higher odds of better diet quality compared to the lowest (AOR = 9.052, 95%CI: 4.040–20.278, p < 0.001). Furthermore, continuous analysis confirmed that each unit increase in PHDI score was independently associated with a higher HEI score (AOR = 1.078, 95%CI: 1.053–1.103, p < 0.001). Among the environmental indicators, CF was inversely associated with HEI (AOR = 0.221, 95%CI: 0.125–0.393, p < 0.001), and WF was positively associated with HEI (AOR = 1.003, 95%CI: 1.002–1.005, p < 0.001). Conclusion: Higher adherence to the PHDI was linked to a better HEI score and lower environmental footprints (CF and WF). These findings highlight the importance of the PHD in promoting environmental sustainability alongside higher diet quality while reducing environmental burdens.

Objective: Evaluation of social media addiction and the effects of social media on eating behaviour in young adults. Methods: Young adult individuals between the ages of 18-30 who use any social media platform were included in the study. Research data was collected by virtual snowball sampling method using an online form from seven geographical regions in Turkey. The Bergen Social Media Addiction Scale was used to assess the social media addiction of the participants, and the Social Media Effects on Eating Behaviour Scale was used to assess the effect of social media use on eating behaviour. Results: The study included 1198 individuals between the ages of 18-30 who use social media. One of our most important findings is that 48.7% of the participants are addicted to social media. Individuals with social media addiction (43,1 ± 16,1) were found to have higher scores on the Social Media Effects on Eating Behaviour Scale compared to individuals without social media addiction (39,7 ± 20,3) (p=0.001). Conclusion: According to the results we obtained from our findings; social media addiction has an effect on the eating behaviour of individuals.

Background/Objectives: Malnutrition in older adults is both preventable and treatable, yet its detection and etiology remain complex. Therefore, the aim of this study was to evaluate the prevalence of malnutrition and various factors involved in the etiology of malnutrition in community-dwelling individuals aged 65 years and older. Methods: This cross-sectional study was conducted with community-dwelling individuals aged 65 years and older in a health center in Ağrı, Türkiye. The nutritional status of older adults was measured using the Mini Nutritional Assessment (MNA). Data were collected through face-to-face interviews and a series of validated instruments, including the Standardized Mini Mental Examination (MMSE), body composition measurements (BIA), dietary intake records, and physical performance tests such as hand grip strength, chair stand, and Timed ‘Up & Go’ (TUG) Test. Statistical analyses included chi-square and Mann-Whitney U tests for group comparisons and logistic regression to investigate independent factors associated with risk of malnutrition. Results: A total of 182 participants were included in the study. The mean age of the participants was 72.1 ± 6.0 years. Of the participants, 59.3% were male. 1.6% of the participants were malnourished, and 25.3% were at risk of malnutrition. Perceived health status compared to peers (OR: 1.734, 95% CI: 1.256–2.392, p = 0.001), lower appetite status (OR: 1.942, 95% CI: 1.459–2.585, p < 0.001) and lower waist circumference (OR: 1.089, 95% CI: 1.040–1.140, p < 0.001) were independent predictors of malnutrition risk. Conclusions: The risk of malnutrition was higher among individuals with lower appetite, poorer self-perceived health status compared to peers, and smaller waist circumference. Reduced physical function and strength were also associated with an increased risk of malnutrition.

Aim: This study was conducted to evaluate the food label reading habits of healthcare professionals and their attitudes towards healthy nutrition. Material and methods: 198 healthcare professional were included in the study. Data regarding individuals' demographic characteristics, attitudes towards healthy eating (ASHN) and food label reading habits were obtained via an online form. Results: When the data obtained is examined, the average age of the group is 27.5; It was determined that the average BMI was 23.6 kg/m2. It was determined that the general average of the individuals' ASHN total score was 73.15±10.18 and therefore the group's general attitude towards healthy nutrition was high. When the nutrition food label reading status and ASHN scores were compared, it was determined that the attitude scores towards healthy nutrition of individuals who responded often and always to the habit of reading food labels were higher than those who responded never, rarely or sometimes. It was also found that individuals who had previously received nutrition education had higher ASHN scores compared to those who had not received nutrition education. Conclusion: As a result of the study, it was determined that there was a weak positive relationship between food label reading habits of healthcare professionals and ASHN scores.

During the COVID-19 pandemic, eating habits have changed and weight has increased significantly due to increasing fear and anxiety, especially among school-age children and young people. This study was conducted to evaluate whether there is a relationship between students' COVID-19 perceptions and attitudes and their healthy eating attitudes. The cross-sectional study was conducted with 388 students. Participants were administered a three-stage online questionnaire consisting of 'Demographic Characteristics Form', 'Attitude Scale on Healthy Nutrition' and 'Scale for the Evaluation of Perceptions and Attitudes Towards the Coronavirus Pandemic'. A statistically significant difference was found only in the personal sub-dimension of the scale for evaluating perceptions and attitudes towards the COVID-19 pandemic according to COVID-19 status. A weak positive correlation was found between the and cognitive avoidance (r:0.232, p<0.001) sub-dimension of the scale for evaluating perceptions and attitudes towards the COVID-19 pandemic and the Attitudes Towards Healthy Eating Scale. A very weak negative relationship was found between the belief (r:-0.113, p:0.025) and avoidance of personal contact (r:-0.157, p:0.002) sub-dimensions and the Attitudes Towards Healthy Eating Scale. In the study, it was determined that having COVID-19 disease and gender affected COVID-19 perceptions and attitudes. In addition, weak but significant relationships were found between healthy eating attitudes and COVID-19 perceptions and attitudes.

Considering the importance of sustainable nutrition, it is important that hospitals' meal menus are planned to ensure the lowest possible environmental footprint. In this study, we aimed to evaluate the environmental effects of hospital menus and the changes that may occur when these menus are planned according to the Turkey Dietary Guidelines and Mediterranean diet recommendations. In this context, first, the yearly environmental footprints of the standard meal menus of the state university hospitals in Turkey ( n = 42), including water footprint (WF) and greenhouse gas emission (GHGE) values, were determined. Second, changes in the environmental footprint as a result of arranging the standard meal menus of state university hospitals according to the Turkey Dietary Guidelines and Mediterranean nutritional models were evaluated. It was determined that the average WF and GHGE values of hospital menus were 137,280 ± 18537.2 L/month and 140.0 ± 18.4 kg CO ₂ ‐eq/month, respectively. Adjusting state university hospitals' standard meal menus according to Turkey Dietary Guidelines and Mediterranean nutritional models reduced WF by 24.8% to 103206.7 L/month and 37.8% to 85420.5 L/month, and GHGEs by 31.7% to 95.5 kg CO ₂ ‐eq/month and 49% to 71.3 kg CO ₂ ‐eq/month, respectively. In addition, it was determined that hospital meal menus planned according to the Turkey Dietary Guidelines and the Mediterranean nutritional model contained lower saturated fat and cholesterol and higher dietary fiber. In conclusion, planning hospital menus according to the Turkey Dietary Guidelines and Mediterranean nutritional recommendations can reduce the environmental footprint of hospital food services.

Tarih boyunca besinlerin daha uzun süre saklanabilmesi amacıyla çeşitli besin işleme yöntemleri (ateş, tuz ve havanın kullanılması, fermantasyon ve tütsüleme vb.) kullanılmıştır. Sanayileşme ile birlikte bu işleme yöntemlerinin amacı ve kapsamı da değişiklik göstermiştir. İşlenmiş besinler, gıdalardan/gıda substratlarından elde edilen veya sentezlenen bileşikler yoluyla üretilen endüstriyel formülasyonlar olarak tanımlanmakta ve NOVA sınıflandırılması ile karakterize edilmektedir. NOVA olarak adlandırılan bu sınıflandırmada besinler 'endüstriyel işlemenin kapsamı ve amacı' temelinde işlenmemiş/minimum düzeyde işlenmiş besinler, işlenmiş yemeklik katkılar, işlenmiş besinler ve ultra işlenmiş besinler olmak üzere dört gruba ayrılmıştır. Ultra-işlenmiş besinlerin tüketimi geçmişte yüksek gelirli ülkelerde, günümüzde ise orta ve düşük gelirli ülkelerde giderek artmaktadır. Bu besinler karakteristik olarak yüksek enerji yoğunluğu, yağ, şeker ve tuz içeriğine sahip; aşırı lezzetli, ucuz, çekici, tüketime hazır ve genellikle obezojenik ürünlerdir. Bu tür besinlerin tüketiminin artması ile obezite başta olmak üzere bulaşıcı olmayan hastalıkların prevalansı artış göstermektedir. Ultra işlenmiş besinlerin tüketimi, yetişkinlerde beden kütle indeksi, bel çevresi, vücut yağ yüzdesi ve visseral yağ dokusu artışına, çocuklarda bel çevresi artışı ve dislipidemiye, adölesanlarda ise metabolik sendroma yol açmaktadır. Ultra işlenmiş besinlerin daha fazla tüketilmesini sağlayacak biçimde paketlenmeleri ve agresif reklam stratejileri, beyin tepkisini manipüle ederek bireylerde yoğun uyarıya maruziyet sonucu aşırı tüketime yol açabilmektedir. Bu derlemede ultra işlenmiş besinlerin sağlık üzerine etkileri ve bu besinlerin alımını teşvik eden faktörlerin incelenmesi amaçlanmıştır.

Aims This study aimed to compare the environmental impacts and diet qualities of popular diet models with the recommendations of the Turkish national dietary guidelines. Methods Seven-day isocaloric (8368 kJ) diet models were created taking into account the Mediterranean, Atkins (20/40/100), Ornish, Zone diets, and Turkey Dietary Guidelines-2015 recommendations with different food and nutrient contents. Water footprints were evaluated using the global water footprint standards. Greenhouse gas emissions were evaluated using carbon footprint factors compiled as a result of meta-analyses of life cycle analysis studies in the literature. In addition, the quality of diets was evaluated with the Diet Quality Index-International. Results Atkins20 diet model had the most harmful environmental impact (greenhouse gas emissions 8.74 kg CO2-eq/per/day and total water footprint 7731 L/per/day), whereas Ornish and Mediterranean diet models (greenhouse gas emissions 2.2/3.07 kg CO2-eq/per/day and total water footprints 3184/3675 L/per/day, respectively) had less harmful environmental impact. The highest Diet Quality Index-International score was in the Ornish diet model while the lowest Diet Quality Index-International was in the Atkins20 diet model. Conclusion Ornish and Mediterranean diet models had less harmful environmental impacts, which contributed to sustainable nutrition. The importance of diet quality and environmental impacts should be kept in mind when evaluating diet models to ensure sustainable nutrition.