Mehmet Haydaroğlu

Afetler, besin sistemlerinin tüm bileşenlerini etkileyerek besinin üretimi, depolanması, taşınması, dağıtımı ve tüketiminde önemli aksamalara neden olmaktadır. Bu durum, afetten etkilenen toplumun güvenli, yeterli ve uygun besine erişiminin sağlanabilmesi için beslenme hizmetlerinin yalnızca besin teminine odaklanmayan çok disiplinli ve operasyonel bir yaklaşımla yönetilmesini gerekli kılmakta; müdahalelerin afetin türü, evresi ve saha koşullarına göre planlanmasını gerektirmektedir. Beslenme hizmetleri; durum ve ihtiyaç değerlendirmesi, tedarik ve kaynak yönetimi, beslenme hizmetinin planlanması ve uygulanması ile izlem ve düzeltici müdahale süreçlerinden oluşan operasyonel bir çerçevede ele alınmaktadır. Durum ve ihtiyaç değerlendirmesi, etkilenen toplumun beslenme durumu, öncelikli gereksinimleri ve operasyonel ihtiyaçlarının belirlenmesini sağlamaktadır. Tedarik ve kaynak yönetimi; besin, ekipman ve diğer kaynakların afet koşullarına uygun planlanmasını, lojistik süreçlerin yönetimini ve besin güvenliğinin sağlanmasını kapsamaktadır. Beslenme hizmetlerinin planlanması ve uygulanması, afetin türü, evresi ve saha koşullarına uygun hizmet modellerinin geliştirilmesini ve farklı gereksinim gruplarına yönelik beslenme müdahalelerinin yürütülmesini içermektedir. İzlem ve düzeltici müdahale süreçleri ise beslenme hizmetlerinin yeterliliği, güvenliği ve sürdürülebilirliğinin değerlendirilmesi ile gerekli iyileştirmelerin yapılmasını sağlamaktadır. Diyetisyenler ise bu süreçlerin planlanması, yürütülmesi ve izlenmesinde aktif rol üstlenmektedir.

Introduction: Photographic food atlases are visual aids used to improve portion size estimation in dietary assessment and offer potential use in nutrition education and counseling. This study aimed to develop and validate a photographic atlas for portion size estimation and educational use in Türkiye. Material and Methods: The atlas was developed using standardized procedures for food selection, portion size determination, and image acquisition, and comprised 724 food items represented by 1939 photographs and 2928 portion sizes. Validation was conducted in two phases. In the perception‐based phase, atlas‐selected and self‐estimated portion sizes were compared with presented reference portions, and participants were asked to estimate the weight of the presented portions. In the post‐training phase, portion placement accuracy was assessed following atlas‐based training. Each phase included 30 participants evaluating 15 food items, resulting in 450 observations per phase and 900 observations in total. Agreement was assessed using Intraclass Correlation Coefficients (ICC) and Bland–Altman analysis, and differences were evaluated using the Wilcoxon signed‐rank test. Results: Atlas‐based portion size estimations showed good agreement with presented portion weights (ICC = 0.82, p < 0.001), whereas self‐estimated portions demonstrated poor agreement (ICC = 0.49, p < 0.001). Bland–Altman analyses showed a mean difference of −5.5 ± 30.67 g, with limits of agreement wider for larger portions than for smaller portions. Absolute errors were lower for atlas‐based estimations compared with self‐estimation ( p < 0.001). In the training phase, the mean relative portion placement error was 24.0 ± 19.3%, with food‐specific values ranging from 15.4 ± 13.8% to 41.4 ± 29.2%. Conclusion: The developed photographic atlas demonstrated acceptable validity for dietary assessment and potential applicability in nutrition education.

Aims: Trust plays a critical role in the decision‐making and responsible use of artificial intelligence within professional contexts in health science. This study aimed to develop and validate a novel scale to assess dietitians' perceived trust in dialogue‐based artificial intelligence systems within professional practice. Methods: A three‐phase approach was employed to develop and validate the Dietitians’ Perceived Trust in Artificial Intelligence for Professional Practice Scale. Phase I involved generating 53 items from a literature review, which were reduced to 33 items by 10 experts via the Davis technique. In Phase II, exploratory factor analysis was conducted on data from 92 participants, resulting in a 12‐item, four‐factor structure: Data Security, Professional Competence, Scientific Accuracy, and Usability. In Phase III, the psychometric properties were evaluated, and its relationship with the Artificial Intelligence Literacy Scale was examined in a sample of 190 dietitians. Results: Confirmatory factor analysis confirmed model fit with all standardised loadings ranging from 0.69 to 0.89. Internal consistency was high (Cronbach's alpha = 0.89), and reliability values ranged from 0.84 to 0.94 across the factors. Test–retest reliability was supported by intraclass correlation coefficients ranging from 0.66 to 0.86. A significant correlation was observed between the total scores of the Dietitians’ Perceived Trust in Artificial Intelligence for Professional Practice Scale and the Artificial Intelligence Literacy Scale ( r _s = 0.256, p < 0.001). Conclusions: The Dietitians’ Perceived Trust in Artificial Intelligence for Professional Practice Scale is a valid and reliable instrument capturing multidimensional aspects of trust in artificial intelligence tools among dietitians.

Giriş: Süt ve süt ürünleri günlük tuz alımının başlıca kaynaklarından biri olarak görülmese de içerdiği doğal sodyum ve üretim sürecinde eklenen tuz nedeniyle toplam tuz alımına anlamlı katkı sağlayabilmektedir. Bu durum özellikle belirli ürün gruplarının tüketim sıklığı dikkate alındığında, halk sağlığı açısından önem taşımaktadır. Bu çalışma, Türkiye’de satışa sunulan ambalajlı süt ve süt ürünlerinin etiket verilerine dayalı olarak tuz içeriklerini ve olası tüketim senaryolarına göre tuz alımına potansiyel katkılarını değerlendirmeyi amaçlamaktadır.Yöntem: Türkiye’de yaygın olarak faaliyet gösteren biri zincir, diğeri indirim marketi olmak üzere iki perakende firmanın çevrim içi satış platformlarından Ocak 2025’te taranarak elde edilen 747 süt ve süt ürünü verisi, belirlenen dışlama ölçütleri doğrultusunda temizlenmiş ve analizlere 420 ürün dahil edilmiştir. Süt, yoğurt, kefir, ayran ve üç farklı tuzluluk düzeyindeki peynirlerden oluşan toplam yedi ürün grubu dikkate alınmıştır. Türkiye Beslenme Rehberi’ndeki günlük üç porsiyon tüketim önerisine göre 84 olası tüketim kombinasyonu oluşturularak veri setinden elde edilen 84 kombinasyon, 5 g/gün tuz sınırına göre analiz edilmiştir.Bulgular: En yüksek ortalama tuz alımı, en az bir tercihi ayran (4,2±1,2 g) ve çok tuzlu peynir (3,1±1,2 g) olan kombinasyonlarda; en düşük değerler ise süt (1,9±1,2 g), yoğurt (1,4±1,2 g) veya kefir içerenlerde (1,9±1,2 g) gözlenmiştir. Gruplar arasında toplam tuz miktarı ve 5 g/gün sınırının aşılma oranı açısından anlamlı fark saptanmıştır (H(6)=58,812, p<0,001). Ayran içeren kombinasyonlar, diğer tüm gruplarla yapılan ikili karşılaştırmalarda anlamlı fark göstermiştir (p<0,002). Bu grupta 5 g’lık günlük sınırın karşılanma oranı ortalama %84,3±24,1 olup, diğer gruplara kıyasla en yüksek düzeyde bulunmuştur. Sonuç: Bu çalışma, süt ve süt ürünlerinin, özellikle ayran ve tuzlu peynirlerin günlük tuz alımına anlamlı düzeyde katkı sağladığını ortaya koymaktadır. Elde edilen bulgular, bu ürün gruplarına yönelik tuz azaltım stratejilerinin geliştirilmesi gerektiğini göstermektedir.

Food insecurity, as a reflection of both material deprivation and the broader social and psychological challenges related to accessing food, has emerged as a core indicator of sustainable development. This cross-sectional study examines the link between food security status and multidimensional well-being in Türkiye, a country facing high inflation and income inequality. An online survey was conducted in December 2024, involving 526 participants. Food security was assessed by the Food Insecurity Experience Scale, and the Flourish Index was used to assess multidimensional well-being across five domains. Perceptions of inflation and income inequality were assessed using single-item questions, alongside sociodemographic information. Food insecurity was significantly associated with the perceived inflation impact (d = − 0.37, p = .009) and income inequality (d = − 0.23, p < .001). The moderately or severely food insecure group reported a lower Flourish Index (d = 0.56, p < .001), particularly in life satisfaction (d = 0.53, p < .001) compared to food secure or mildly food insecure group. Hierarchical linear regression analysis identified monthly income status and influence of religious belief as significant positive predictors of the Flourish Index (p < .001), while food insecurity showed a significant negative association even after adjusting for these factors (β = − 0.16, p < .001). Cluster analysis revealed four distinct profiles based on food security, income status, and religious influence. Significant differences were observed in the Flourish Index and all its domains across the clusters (p < .001). The largest effect sizes were found in life satisfaction (η² = 0.17), happiness (η² = 0.137), and the overall Flourish Index score (η² = 0.127) indicating variation in well-being. Participants in the “Financially Fragile & Low Religious” group reported the lowest scores across most domains, whereas those in the “Financially Secure & Highly Religious” group exhibited the highest levels of flourishing. Food insecurity was associated with reduced flourishing across multiple domains under economic uncertainty, and well-being outcomes differed across groups defined by financial conditions and religious engagement. This suggests that policy and intervention strategies targeting food insecurity should adopt a multidimensional perspective on well-being.

The COVID-19 pandemic significantly impacted daily life, disrupting routines and altering lifestyle behaviors. This study aimed to investigate changes in body weight, nutritional status, and weight loss practices among adults in Türkiye during the first year of the pandemic. A cross-sectional online survey was conducted between March and April 2021, including 806 participants. Height and weight were self-reported, and weight loss practices, along with their details, were evaluated. A qualitative component explored participants’ perceptions of weight change, with 274 valid responses. The mean weight gain during the pandemic was 0.88 kg (p < 0.001). Among participants, 44.9% reported weight gain, 22.6% reported weight loss, and 14.1% experienced weight fluctuation. Among those who experienced weight fluctuations, 47.4% resulted in weight loss, 14.9% showed no change, and 37.7% experienced weight gain. The prevalence of overweight increased from 19.2% to 22.8%, and obesity rose from 8.7% to 9.4% (p = 0.005). Regarding weight loss practices, 30.1% of participants engaged in physical exercise, while 25.7% reported following weight loss diets. Qualitative analysis revealed that changes in physical activity, eating habits, and psychological factors were key determinants of weight change. These findings emphasize the diverse effects of the pandemic on weight status and management.

This study aimed to compare the change in consumer behaviour in the face of high inflation with respect to food security in the Turkish population by developing a 3-factor The Impact of Food Inflation on Consumer Behaviour (IFI-ConB) scale. Item generation and expert evaluation, item purification by preliminary application, and final administration were conducted. The moderate to severe food insecure individuals exhibited a higher inflation impact score on food consumption patterns, food shopping behaviours, and food purchasing motives factors compared to secure to mild insecure individuals. A positive correlation was found between the inflation impact score by IFI-ConB and the price motive for food choice. The primary food choice motive was health among the secure to mild insecure individuals, while for the moderate to severe food insecure individuals, it was price. The findings indicate that food insecure individuals are more affected by high food inflation compared to food secure individuals.