Evaluation of Academicians' Levels of Nutritional Knowledge and Adherence to the Mediterranean Diet

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dc.authoridŞAHİN, Erkan Melih/0000-0003-1520-8464
dc.authoridMENGİ ÇELİK, ÖZGE/0000-0002-0298-9591
dc.authorwosidŞAHİN, Erkan Melih/L-8282-2019
dc.authorwosidMENGİ ÇELİK, ÖZGE/AAU-7320-2020
dc.contributor.authorCelik, Ozge Mengi
dc.contributor.authorDuran, Sedef
dc.contributor.authorSahin, Erkan Melih
dc.date.accessioned2024-06-12T11:08:12Z
dc.date.available2024-06-12T11:08:12Z
dc.date.issued2023
dc.departmentTrakya Üniversitesien_US
dc.description.abstractObjective: In this study, it was aimed to evaluate the nutritional knowledge levels of academicians and their adherence to the Mediterranean diet.Methods: The research data were collected face to face with the help of a questionnaire created by the researchers. Demographic characteristics, anthropometric measurements, nutritional habits, nutritional knowledge levels and adherence to the Mediterranean diet were questioned with the questionnaire form. Nutritional knowledge levels of individuals were evaluated with the 'Nutrition Knowledge Level Scale for Adults (NKLSA)'. Mediterranean diet pattern characteristics were identified with the 'Mediterranean diet adherence score (MEDAS)'.Results: The mean age of the individuals was 40.2 & PLUSMN;9.20 years, 42.2% of individuals were overweight and 7.8% are obese. 8.4% of the individuals had bad, 24.7% moderate, 44.8% good, 22.1% very good basic nutrition knowledge levels. 7.1% of the individuals had bad, 26.6% moderate, 27.9% good, 38.3% very good knowledge levels about food preference. 68.2% of individuals were in compliance with the Mediterranean diet. A statistically significant difference was found between individuals who did and did not comply with the Mediterranean diet in terms of the total score of NKLSA, basic nutrition knowledge score and food preference knowledge score (p<0.05).Conclusions: It was determined that the majority of academicians were in compliance with the Mediterranean diet and their nutritional knowledge level was good. However, half of the academicians were determined to be overweight or obese, which is a risk factor for noncommunicable chronic diseases.en_US
dc.identifier.doi10.18521/ktd.1188861
dc.identifier.endpage202en_US
dc.identifier.issn1309-3878
dc.identifier.issue2en_US
dc.identifier.startpage197en_US
dc.identifier.trdizinid1185744en_US
dc.identifier.urihttps://doi.org/10.18521/ktd.1188861
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/1185744
dc.identifier.urihttps://hdl.handle.net/20.500.14551/22350
dc.identifier.volume15en_US
dc.identifier.wosWOS:001029516200006en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherDuzce Univ, Fac Medicineen_US
dc.relation.ispartofKonuralp Tip Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectMediterranean Dieten_US
dc.subjectNutritional Knowledgeen_US
dc.subjectAcademiciansen_US
dc.subjectFooden_US
dc.titleEvaluation of Academicians' Levels of Nutritional Knowledge and Adherence to the Mediterranean Dieten_US
dc.typeArticleen_US

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