Devlet hastanesinde çalışan sağlık personelinin temel beslenme, besin tercihi ve akdeniz diyetine bağlılık durumlarının incelenmesi
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Date
2023
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Trakya Üniversitesi
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info:eu-repo/semantics/openAccess
Abstract
Bu araştırma, Edirne Sultan 1.Murat Devlet Hastanesi'nde çalışan 263 gönüllü sağlık personelinin beslenme bilgi düzeyi ve Akdeniz beslenme tarzına bağlılıklarının değerlendirilmesi amacıyla planlanıp yürütülmüştür. Bu çalışmada, sosyo-demografik özellikler, antropometrik ölçümler, Yetişkinler İçin Beslenme Bilgi Düzeyi (YETBİD) ölçeği ve Akdeniz Diyeti Bağlılık Ölçeği'ni (MEDAS) içeren anket formu yüz yüze uygulanmıştır. Kadın ve erkek katılımcıların temel beslenme puanları sırasıyla 49,44±6,86 ve 52,99±7,65 (p<0,001) iken besin tercihi puanları sırasıyla 24,01±4,65 ve 25,03±4,51'dir (p<0,095). Katılımcıların temel beslenme puanları ile yaş, fiziksel aktivite ve eğitim düzeyi arasında pozitif yönde, kronik hastalıklar ile negatif yönde ilişki saptanmıştır (p<0,05). Evli katılımcıların ve ağır ve kısık ateşte pişirme yöntemini tercih eden katılımcıların temel beslenme puan ortalamasının daha yüksek düzeyde olduğu bulunmuştur (p<0,05). Kadın ve erkek katılımcıların MEDAS puan ortalamaları sırasıyla 5,42±1,90 ve 4,91±1,83'tür. Katılımcıların 195'i uyumsuz, 54'ü kabul edilebilir uyum ve 14'ü yüksek uyum göstermiştir. Evli bireylerin, kadın bireylerin, Ege bölgesinde yetişen bireylerin, düzenli olarak ara öğün tüketimi olan bireylerin, dışarıda ya da dışarıdan siparişle hiç tüketimi olmayan bireylerin ortalama MEDAS puanlarının daha yüksek olduğu saptanmıştır (p<0,05). Ana öğün atlama ve besin takviyesi kullanım durumu ile ortalama MEDAS puanları arasında istatistiksel olarak anlamlı bir farklılık bulunmamıştır (p>0,05). Sonuç olarak beslenme eğitimlerini daha düzenli bir şekilde gerçekleştirerek bütün sağlık personeline ulaşılarak, mevcut bilgi düzeylerinin potansiyel davranışlara dönüşmesinin önündeki engellerin saptanması ve ortadan kaldırılmaya yönelik daha kapsamlı çalışmalara ihtiyaç duyulmaktadır.
This research was designed and conducted to assess the nutritional knowledge level and adherence to the Mediterranean diet among 263 volunteer healthcare personnel working at Edirne Sultan 1st Murat State Hospital. In this study, a questionnaire including socio-demographic characteristics, anthropometric measurements, the Nutrition Knowledge Level for Adults (YETBİD) scale, and the Mediterranean Diet Adherence Scale (MEDAS) was administered face-to-face. The basic nutrition scores of female and male participants were 49.44±6.86 and 52.99±7.65, respectively (p<0.001), while the food preference scores were 24.01±4.65 and 25.03±4.51, respectively (p<0.095). Positive correlations were observed between participants' basic nutrition scores and age, physical activity, and educational level, and negative correlations were found with chronic diseases (p<0.05). It was found that the basic nutrition score average was statistically significantly higher for married participants and participants who preferred the cooking method of simmering and cooking meals over a low heat (p<0.05). The average MEDAS scores for female and male participants are 5.42±1.90 and 4.91±1.83, respectively. Out of the participants, 195 showed low compliance, 54 had moderately acceptable compliance, and 14 demonstrated high compliance. It was observed that married participants, female participants, participants from the Aegean region, participants who consumed regular refreshments, and participants who never consumed food from outside or through takeout had higher average MEDAS scores (p<0,05). There was no statistically significant difference in average MEDAS scores with respect to meal skipping and the use of dietary supplements. In conclusion, there is a need to conduct nutrition education programs more regularly in order to reach all healthcare personnel and to identify and eliminate obstacles preventing the transformation of existing knowledge into potential behaviors. New and more comprehensive studies are required in this regard.
This research was designed and conducted to assess the nutritional knowledge level and adherence to the Mediterranean diet among 263 volunteer healthcare personnel working at Edirne Sultan 1st Murat State Hospital. In this study, a questionnaire including socio-demographic characteristics, anthropometric measurements, the Nutrition Knowledge Level for Adults (YETBİD) scale, and the Mediterranean Diet Adherence Scale (MEDAS) was administered face-to-face. The basic nutrition scores of female and male participants were 49.44±6.86 and 52.99±7.65, respectively (p<0.001), while the food preference scores were 24.01±4.65 and 25.03±4.51, respectively (p<0.095). Positive correlations were observed between participants' basic nutrition scores and age, physical activity, and educational level, and negative correlations were found with chronic diseases (p<0.05). It was found that the basic nutrition score average was statistically significantly higher for married participants and participants who preferred the cooking method of simmering and cooking meals over a low heat (p<0.05). The average MEDAS scores for female and male participants are 5.42±1.90 and 4.91±1.83, respectively. Out of the participants, 195 showed low compliance, 54 had moderately acceptable compliance, and 14 demonstrated high compliance. It was observed that married participants, female participants, participants from the Aegean region, participants who consumed regular refreshments, and participants who never consumed food from outside or through takeout had higher average MEDAS scores (p<0,05). There was no statistically significant difference in average MEDAS scores with respect to meal skipping and the use of dietary supplements. In conclusion, there is a need to conduct nutrition education programs more regularly in order to reach all healthcare personnel and to identify and eliminate obstacles preventing the transformation of existing knowledge into potential behaviors. New and more comprehensive studies are required in this regard.
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Keywords
Beslenme ve Diyetetik, Nutrition and Dietetics
