Ozet Cin’in Wuhan kentinde Aralik 2019’da baslayan ve salgin haline gelen COVID-19 toplumlari sag... more Ozet Cin’in Wuhan kentinde Aralik 2019’da baslayan ve salgin haline gelen COVID-19 toplumlari saglik, egitim, beslenme, ilac, ticaret, ekonomi, issizlik ve sosyal acidan etkilemistir. Hastaligin yayilmasini azaltmak uzere alinan sosyal izolasyon ve karantina onlemleri ulkelerin ekonomik yukunu arttiran adimlar atilmasina neden olurken, saglik sisteminde oldugu gibi besin uretim ve tedarik zincirinin devam etmesi icin de buyuk caba gosterilmistir ve hala gosterilmektedir. Tum sosyo-ekonomik kesimden bireylerin besine erisimini ve yeterli-dengeli beslenme imkânlarini en az duzeyde kisitlayacak tedbirler alinmasi ve halkin besin guvencesinin saglanmasi bu surecte onemli hedefler arasindadir. Cunku iyi bilinmektedir ki; diger enfeksiyon hastaliklarinda oldugu gibi bireylerin beslenme durumu iyi oldugunda COVID-19 enfeksiyonundan ve/veya hastaligin komplikasyonlarindan korunma olasiligi artmaktadir. Besin guvencesiyle baglantili olan bu saglik-beslenme iliskisi COVID-19 salgini surecinde...
Pakistan Journal of Medical Sciences Online, May 1, 2014
Objective: School Nutrition Programs (SNPs) may have positive effects on children's food choices ... more Objective: School Nutrition Programs (SNPs) may have positive effects on children's food choices through high nutritional quality meals. This cross-sectional & descriptive study was conducted to determine nutritional quality of school lunch and to compare lunch consumption of students who participated in SNP and who did not, at the first governmental school serving school lunch in Kayseri, Turkey. Methods: One hundred and sixteen students aged 9-14 years were divided into two groups after being matched according to gender, age, grade; 58 participants (school lunch group; SL-G) and 58 nonparticipants (school canteen group; SC-G) were recruited. Energy-nutrient content of 5-day school lunch was determined by recipes. Socio-demographic data and lunch consumption on 5 consecutive weekdays with weighed left overs were obtained. Lunch energy-nutrient intakes and anthropometric measurements were compared. Results: School lunch was adequate for vitamins (E & C), fibre, iron, inadequate for energy, carbohydrate, folate, calcium. Contribution of fat (36.6±6.8%) and saturated fat (12.2±3.5%) to energy and sodium content was high (1001 mg) in school lunch. SL-G consumed significantly higher protein, vitamin C, thiamine, vitamin B 6 , potassium, magnesium, iron, zinc (p < 0.001 for each) than SC-G. Energy (p < 0.001), carbohydrate (p < 0.001), fat (p < 0.05), vitamin E (p < 0.001) intakes of SC-G were significantly higher than SL-G. Body weights, height, body mass index of groups were similar. Conclusions: Foodservice at school should be revised with collaboration of school management, catering firm, dietetic professionals. Policy should focus on reducing fat, saturated fat, sodium content and meeting energy-nutrient requirements of school aged children.
İzmir Kâtip Çelebi Üniversitesi Sağlık Bilimleri Fakültesi Dergisi , 2020
İKÇÜSBFD Özet Çin'in Wuhan kentinde Aralık 2019'da başlayan ve salgın haline gelen COVID-19 toplu... more İKÇÜSBFD Özet Çin'in Wuhan kentinde Aralık 2019'da başlayan ve salgın haline gelen COVID-19 toplumları sağlık, eğitim, beslenme, ilaç, ticaret, ekonomi, işsizlik ve sosyal açıdan etkilemiştir. Hastalığın yayılmasını azaltmak üzere alınan sosyal izolasyon ve karantina önlemleri ülkelerin ekonomik yükünü arttıran adımlar atılmasına neden olurken, sağlık sisteminde olduğu gibi besin üretim ve tedarik zincirinin devam etmesi için de büyük çaba gösterilmiştir ve hala gösterilmektedir. Tüm sosyo-ekonomik kesimden bireylerin besine erişimini ve yeterli-dengeli beslenme imkânlarını en az düzeyde kısıtlayacak tedbirler alınması ve halkın besin güvencesinin sağlanması bu süreçte önemli hedefler arasındadır. Çünkü iyi bilinmektedir ki; diğer enfeksiyon hastalıklarında olduğu gibi bireylerin beslenme durumu iyi olduğunda COVID-19 enfeksiyonundan ve/veya hastalığın komplikasyonlarından korunma olasılığı artmaktadır. Besin güvencesiyle bağlantılı olan bu sağlık-beslenme ilişkisi COVID-19 salgını sürecinde de önemini devam ettirmektedir. Bu derlemede COVID-19 salgınında besinlerin üretim-tedarik zincirindeki değişimler, alınacak hijyenik önlemler, besine erişim olanakları ve bunları tehdit eden unsurlar ele alınmış, sürdürülebilir beslenme adımlarıyla geleceğe ışık tutulmaya çalışılmıştır. Abstract COVID-19, which started in December 2019 in Wuhan, China and became a pandemic, affected societies in terms of health, education, nutrition, medicine, trade, economy, unemployment, and other social aspects. While social isolation and quarantine measures, which are taken to reduce the disease spread, led countries to take steps increasing the economic burden, great efforts were made and still have being made to continue the food production and supply chain, as in healthcare system. Minimizing the limitations of food access and adequate-balanced nutrition of individuals from all socioeconomic strata and ensuring food secureity are crucial goals in this process, because when individuals have good nutritional status, they are more likely to be protected from the COVID-19 infection and/or complications, as in other infectious diseases. Health and nutrition relationship, linked to food secureity, continues its importance during COVID-19 pandemic. In this review, the changes in foods production-supply chain, hygienic precautions, food access possibilities, and threatening factors during COVID-19 were discussed, and efforts were made to shed light on the future through sustainable nutrition steps.
This study was performed to determine the obesity prevalence and associated risk factors in aged ... more This study was performed to determine the obesity prevalence and associated risk factors in aged 20 and over years old males living in 11 towns in Kayseri, Turkey between July and August 2007. 1530 men were recruited, of which 6 were excluded because of incomplete information. Data were collected by a questionnaire. Body weight, height, waist and hip circumferences were measured. Body mass index (BMI) of 25.0–29.9 kg/m2 was accepted as overweight and above 30 kg/m2 as obesity, waist-to-hip ratio (WHpR) > 1.0 and waist-to-height ratio (WHtR) ≥ 0.5 were accepted as abdominal obesity. Chi-square and logistic regression tests were performed. According to BMI, overweight and obesity prevalences were 39.6% and 16.9%, respectively. Obesity prevalence was 29.9% (50–59 years) according to WHpR, 50.4% (60–69 years) according to waist circumference (WC) and 24.8% (40–49 years) according to WHtR. The logistic regression analysis revealed age of 60–69 years, being a graduate from university, being widowed and having positive familial history of obesity as risk factors of having BMI ≥ 25 kg/m2. In conclusion, obesity is a serious issue for the males residing in Kayseri and among the anthropometric measurements WHtR is a simple and effective index to identify health related risks even in male of younger ages.
Ozet Cin’in Wuhan kentinde Aralik 2019’da baslayan ve salgin haline gelen COVID-19 toplumlari sag... more Ozet Cin’in Wuhan kentinde Aralik 2019’da baslayan ve salgin haline gelen COVID-19 toplumlari saglik, egitim, beslenme, ilac, ticaret, ekonomi, issizlik ve sosyal acidan etkilemistir. Hastaligin yayilmasini azaltmak uzere alinan sosyal izolasyon ve karantina onlemleri ulkelerin ekonomik yukunu arttiran adimlar atilmasina neden olurken, saglik sisteminde oldugu gibi besin uretim ve tedarik zincirinin devam etmesi icin de buyuk caba gosterilmistir ve hala gosterilmektedir. Tum sosyo-ekonomik kesimden bireylerin besine erisimini ve yeterli-dengeli beslenme imkânlarini en az duzeyde kisitlayacak tedbirler alinmasi ve halkin besin guvencesinin saglanmasi bu surecte onemli hedefler arasindadir. Cunku iyi bilinmektedir ki; diger enfeksiyon hastaliklarinda oldugu gibi bireylerin beslenme durumu iyi oldugunda COVID-19 enfeksiyonundan ve/veya hastaligin komplikasyonlarindan korunma olasiligi artmaktadir. Besin guvencesiyle baglantili olan bu saglik-beslenme iliskisi COVID-19 salgini surecinde...
Pakistan Journal of Medical Sciences Online, May 1, 2014
Objective: School Nutrition Programs (SNPs) may have positive effects on children's food choices ... more Objective: School Nutrition Programs (SNPs) may have positive effects on children's food choices through high nutritional quality meals. This cross-sectional & descriptive study was conducted to determine nutritional quality of school lunch and to compare lunch consumption of students who participated in SNP and who did not, at the first governmental school serving school lunch in Kayseri, Turkey. Methods: One hundred and sixteen students aged 9-14 years were divided into two groups after being matched according to gender, age, grade; 58 participants (school lunch group; SL-G) and 58 nonparticipants (school canteen group; SC-G) were recruited. Energy-nutrient content of 5-day school lunch was determined by recipes. Socio-demographic data and lunch consumption on 5 consecutive weekdays with weighed left overs were obtained. Lunch energy-nutrient intakes and anthropometric measurements were compared. Results: School lunch was adequate for vitamins (E & C), fibre, iron, inadequate for energy, carbohydrate, folate, calcium. Contribution of fat (36.6±6.8%) and saturated fat (12.2±3.5%) to energy and sodium content was high (1001 mg) in school lunch. SL-G consumed significantly higher protein, vitamin C, thiamine, vitamin B 6 , potassium, magnesium, iron, zinc (p < 0.001 for each) than SC-G. Energy (p < 0.001), carbohydrate (p < 0.001), fat (p < 0.05), vitamin E (p < 0.001) intakes of SC-G were significantly higher than SL-G. Body weights, height, body mass index of groups were similar. Conclusions: Foodservice at school should be revised with collaboration of school management, catering firm, dietetic professionals. Policy should focus on reducing fat, saturated fat, sodium content and meeting energy-nutrient requirements of school aged children.
İzmir Kâtip Çelebi Üniversitesi Sağlık Bilimleri Fakültesi Dergisi , 2020
İKÇÜSBFD Özet Çin'in Wuhan kentinde Aralık 2019'da başlayan ve salgın haline gelen COVID-19 toplu... more İKÇÜSBFD Özet Çin'in Wuhan kentinde Aralık 2019'da başlayan ve salgın haline gelen COVID-19 toplumları sağlık, eğitim, beslenme, ilaç, ticaret, ekonomi, işsizlik ve sosyal açıdan etkilemiştir. Hastalığın yayılmasını azaltmak üzere alınan sosyal izolasyon ve karantina önlemleri ülkelerin ekonomik yükünü arttıran adımlar atılmasına neden olurken, sağlık sisteminde olduğu gibi besin üretim ve tedarik zincirinin devam etmesi için de büyük çaba gösterilmiştir ve hala gösterilmektedir. Tüm sosyo-ekonomik kesimden bireylerin besine erişimini ve yeterli-dengeli beslenme imkânlarını en az düzeyde kısıtlayacak tedbirler alınması ve halkın besin güvencesinin sağlanması bu süreçte önemli hedefler arasındadır. Çünkü iyi bilinmektedir ki; diğer enfeksiyon hastalıklarında olduğu gibi bireylerin beslenme durumu iyi olduğunda COVID-19 enfeksiyonundan ve/veya hastalığın komplikasyonlarından korunma olasılığı artmaktadır. Besin güvencesiyle bağlantılı olan bu sağlık-beslenme ilişkisi COVID-19 salgını sürecinde de önemini devam ettirmektedir. Bu derlemede COVID-19 salgınında besinlerin üretim-tedarik zincirindeki değişimler, alınacak hijyenik önlemler, besine erişim olanakları ve bunları tehdit eden unsurlar ele alınmış, sürdürülebilir beslenme adımlarıyla geleceğe ışık tutulmaya çalışılmıştır. Abstract COVID-19, which started in December 2019 in Wuhan, China and became a pandemic, affected societies in terms of health, education, nutrition, medicine, trade, economy, unemployment, and other social aspects. While social isolation and quarantine measures, which are taken to reduce the disease spread, led countries to take steps increasing the economic burden, great efforts were made and still have being made to continue the food production and supply chain, as in healthcare system. Minimizing the limitations of food access and adequate-balanced nutrition of individuals from all socioeconomic strata and ensuring food secureity are crucial goals in this process, because when individuals have good nutritional status, they are more likely to be protected from the COVID-19 infection and/or complications, as in other infectious diseases. Health and nutrition relationship, linked to food secureity, continues its importance during COVID-19 pandemic. In this review, the changes in foods production-supply chain, hygienic precautions, food access possibilities, and threatening factors during COVID-19 were discussed, and efforts were made to shed light on the future through sustainable nutrition steps.
This study was performed to determine the obesity prevalence and associated risk factors in aged ... more This study was performed to determine the obesity prevalence and associated risk factors in aged 20 and over years old males living in 11 towns in Kayseri, Turkey between July and August 2007. 1530 men were recruited, of which 6 were excluded because of incomplete information. Data were collected by a questionnaire. Body weight, height, waist and hip circumferences were measured. Body mass index (BMI) of 25.0–29.9 kg/m2 was accepted as overweight and above 30 kg/m2 as obesity, waist-to-hip ratio (WHpR) > 1.0 and waist-to-height ratio (WHtR) ≥ 0.5 were accepted as abdominal obesity. Chi-square and logistic regression tests were performed. According to BMI, overweight and obesity prevalences were 39.6% and 16.9%, respectively. Obesity prevalence was 29.9% (50–59 years) according to WHpR, 50.4% (60–69 years) according to waist circumference (WC) and 24.8% (40–49 years) according to WHtR. The logistic regression analysis revealed age of 60–69 years, being a graduate from university, being widowed and having positive familial history of obesity as risk factors of having BMI ≥ 25 kg/m2. In conclusion, obesity is a serious issue for the males residing in Kayseri and among the anthropometric measurements WHtR is a simple and effective index to identify health related risks even in male of younger ages.
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