Trakya Üniversitesi Sağlık Bilimleri Fakültesi Beslenme ve Diyetetik öğrencilerinde porsiyon algısına etki eden etmenler
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Tarih
2023
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Trakya Üniversitesi Sağlık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Trakya Üniversitesi Sağlık Bilimleri Fakültesi Beslenme ve Diyetetik Bölümü 4. sınıf öğrencilerinin katılımı ile yürütülen bu çalışmada servis edilen yemek ile tabak renk kontrastının ve tabak biçiminin porsiyon algısı üzerine etkilerini saptamak amacıyla yapılmıştır. Araştırma verileri, 2021 yılı Haziran ayında araştırmanın yapıldığı gün okulda bulunan toplam 87 (%100) gönüllü öğrenci (79 kız ve 8 erkek) ile toplanmıştır. Çalışma, öğrencilerin kişisel bilgilerini ve beslenme alışkanlıklarını içeren anket formu ve öğrencilerin porsiyon miktar algılarını değerlendirmek amacıyla laboratuar ortamında hazırlanan görsel uygulama olarak iki bölümden oluşmaktadır. Görsel uygulamada 1 besin (spagetti) örnek olarak seçilmiştir. Porsiyon algısını etkileyen etmenlerin değerlendirilmesi amacıyla, farklı renklerde hazırlanmış besin, farklı biçimlerdeki tabaklarda öğrencilere servis edilmiş ve kendilerine göre 1 porsiyonu seçmeleri istenmiştir. Yiyecek/yemek renginin porsiyon algısı üzerindeki etkisine bakıldığında, aynı yiyeceğin farklı renklerde sunulmasının porsiyon algısını etkilediği saptanmıştır (p<0,001). Tabağın ve yemeğin rengi arasındaki zıtlığın öğrencilerin porsiyon seçiminde etkili olduğu tespit edilmiştir (p<0,001). Düz ve derin tabak servislerinde tabak derinliğinin yemeğin daha az algılanmasına neden belirlenmiştir. Düz ve derin tabak karşılaştırmalarında öğrenciler delboeuf illüzyonundan etkilenmiştir (p<0,05). Öğrenciler farklı miktarlarda yemek servisinde küçük porsiyonu 1 porsiyon olarak seçmişlerdir (p<0,05). Bu bulgu, öğrencilerin besin değişimi algılarının ve porsiyon algılarını olumsuz etkilediğini göstermektedir. Bu durumun beslenme ve diyetetik bölümü öğrencilerinin eğitimlerinin son yılında hasta ile etkileşim içinde olmaları ve yoğun olarak tıbbi beslenme tedavisi pratikleri yapmalarının sonucu olarak diyetlerde kullanılan besin değişimi miktarı ile porsiyon miktarındaki algısal karmaşa olduğu düşünülmektedir. Sonuç olarak, Diyetisyenlerin mesleki eğitimlerinde porsiyon algısı yönünde daha yoğun eğitim verilmesi gerektiği görülmüştür.
This study was carried out with the participation of the 4th grade students of the Department of Nutrition and Dietetics of the Faculty of Health Sciences of Trakya University to determine the effects of the color contrast of the food served and the plate color contrast and the plate shape on the perception of portion. The study data were collected with a total of 87 (100%) volunteer students (79 female and 8 male) who were at the school on the day of the study in June 2021. The study consists of two parts, a questionnaire form evaluating the demographic characteristics and eating habits of the students, and a visual application in the laboratory environment to evaluate the portion amount perceptions of the students. In the visually conducted stage of the study, 1 food (spaghetti) was chosen as a sample. In order to evaluate the factors affecting the perception of portion, the selected food was presented to the students on plates of different colors and shapes, and they were asked to choose 1 portion according to themselves. When the effect of food/meal color on portion perception was examined, it was determined that serving the same food in different colors affected portion perception (p<0,001). It was determined that the contrast between the color of the plate and the food was effective in the portion selection of the students (p<0,001). It has been determined that the depth of the plate is perceived as less in flat and deep plate services. In flat and deep plate comparisons, students were affected by the delboeuf illusion (p<0,05). Students chose the small portion as 1 portion in serving different amounts of food (p<0,05). This finding shows that students' perceptions of food change and portion perceptions have a negative effect. It is thought that this situation is the perceptual confusion in the amount of food change used in diets and the amount of portion as a result of the nutrition and dietetics department students interacting with the patient in the last year of their education and practicing medical nutrition therapy intensively. As a result, it has been seen that more intensive training should be given in the direction of portion perception in the vocational training of dietitians.
This study was carried out with the participation of the 4th grade students of the Department of Nutrition and Dietetics of the Faculty of Health Sciences of Trakya University to determine the effects of the color contrast of the food served and the plate color contrast and the plate shape on the perception of portion. The study data were collected with a total of 87 (100%) volunteer students (79 female and 8 male) who were at the school on the day of the study in June 2021. The study consists of two parts, a questionnaire form evaluating the demographic characteristics and eating habits of the students, and a visual application in the laboratory environment to evaluate the portion amount perceptions of the students. In the visually conducted stage of the study, 1 food (spaghetti) was chosen as a sample. In order to evaluate the factors affecting the perception of portion, the selected food was presented to the students on plates of different colors and shapes, and they were asked to choose 1 portion according to themselves. When the effect of food/meal color on portion perception was examined, it was determined that serving the same food in different colors affected portion perception (p<0,001). It was determined that the contrast between the color of the plate and the food was effective in the portion selection of the students (p<0,001). It has been determined that the depth of the plate is perceived as less in flat and deep plate services. In flat and deep plate comparisons, students were affected by the delboeuf illusion (p<0,05). Students chose the small portion as 1 portion in serving different amounts of food (p<0,05). This finding shows that students' perceptions of food change and portion perceptions have a negative effect. It is thought that this situation is the perceptual confusion in the amount of food change used in diets and the amount of portion as a result of the nutrition and dietetics department students interacting with the patient in the last year of their education and practicing medical nutrition therapy intensively. As a result, it has been seen that more intensive training should be given in the direction of portion perception in the vocational training of dietitians.
Açıklama
Anahtar Kelimeler
Porsiyon boyutu, Porsiyon algısı, Tabak şekli, Delboeuf illüzyon, The portion size, Portions perception, Plate size, Delboeuf illusion
