Investigation of Microflora-Mediated Effect of Nutrition Frequency and Food Choice on General Affective State

Duygu Vardağlı; Özlem Ortakcı

Makale detayları

Investigation of Microflora-Mediated Effect of Nutrition Frequency and Food Choice on General Affective State

Yazarlar:

Duygu Vardağlı | Özlem Ortakcı

Yayıncı:

Gumushane University

Ana Başlıklar:

Sağlık Kurumları Yönetimi

Dergi:

Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi Vol.12 Issue 2, pp.719-726

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001291793

pISSN:

2146-9954

Anahtar kelimeler:

Özet:

 We investigated the changes in the gut microbiota depending on the type and frequency of use of carbohydrate, which is the main element in our diet, and the relationship of these changes with mood. Thus, we aimed to intervene in mood disorders, which are seen in approximately 6.2 of the population in our country, by improving the type and frequency of use of carbohydrates, which make up 60 of the daily diet. In the study, 197 young adults between the ages of 18-45; Questions were asked to determine the number and times of meals during the day, the basic nutrients that make up their meals, the foods they chose in case of mood changes they noticed, the types of carbohydrates they consumed and the frequency of consumption, and the data were collected in the digital environment. To increase the possibility of accurate and reliable data collection; The ideal number of questions was determined as 30 and the Cronbach Alpha coefficient was calculated as 0.78. SPSS 26 statistical program was used to determine the data and p0.05 was considered statistically significant. Prolonged meal breaks, foods perceived as rewards, and moreover, consumption of foods that can be defined as vain foods whose content is far from benefit have been detected. Keeping the breaks between meals short, using nutrition not for prolonged hunger, but for hunger and staying away from foods that can be defined as  vain foods that contain no benefit, will bring us closer to mental and physical well-being.

 We investigated the changes in the gut microbiota depending on the type and frequency of use of carbohydrate, which is the main element in our diet, and the relationship of these changes with mood. Thus, we aimed to intervene in mood disorders, which are seen in approximately 6.2 of the population in our country, by improving the type and frequency of use of carbohydrates, which make up 60 of the daily diet. In the study, 197 young adults between the ages of 18-45; Questions were asked to determine the number and times of meals during the day, the basic nutrients that make up their meals, the foods they chose in case of mood changes they noticed, the types of carbohydrates they consumed and the frequency of consumption, and the data were collected in the digital environment. To increase the possibility of accurate and reliable data collection; The ideal number of questions was determined as 30 and the Cronbach Alpha coefficient was calculated as 0.78. SPSS 26 statistical program was used to determine the data and p0.05 was considered statistically significant. Prolonged meal breaks, foods perceived as rewards, and moreover, consumption of foods that can be defined as vain foods whose content is far from benefit have been detected. Keeping the breaks between meals short, using nutrition not for prolonged hunger, but for hunger and staying away from foods that can be defined as  vain foods that contain no benefit, will bring us closer to mental and physical well-being.

 We investigated the changes in the gut microbiota depending on the type and frequency of use of carbohydrate, which is the main element in our diet, and the relationship of these changes with mood. Thus, we aimed to intervene in mood disorders, which are seen in approximately 6.2 of the population in our country, by improving the type and frequency of use of carbohydrates, which make up 60 of the daily diet. In the study, 197 young adults between the ages of 18-45; Questions were asked to determine the number and times of meals during the day, the basic nutrients that make up their meals, the foods they chose in case of mood changes they noticed, the types of carbohydrates they consumed and the frequency of consumption, and the data were collected in the digital environment. To increase the possibility of accurate and reliable data collection; The ideal number of questions was determined as 30 and the Cronbach Alpha coefficient was calculated as 0.78. SPSS 26 statistical program was used to determine the data and p0.05 was considered statistically significant. Prolonged meal breaks, foods perceived as rewards, and moreover, consumption of foods that can be defined as vain foods whose content is far from benefit have been detected. Keeping the breaks between meals short, using nutrition not for prolonged hunger, but for hunger and staying away from foods that can be defined as  vain foods that contain no benefit, will bring us closer to mental and physical well-being.

 Beslenmemizdeki ana öğe olan karbohidrat tür ve kullanım sıklığına bağlı, bağırsak mikrobiyotası değişimleri ve bu değişimlerin duygu durumu ile ilişkisini araştırdık. Böylece ülkemizde her yıl nüfusun yaklaşık 6,2 sinde görülen duygu durum bozukluklarına, günlük beslenmenin 60ını oluşturan karbohidratların tür ve kullanım sıklığını iyileştirerek müdahale etmeyi hedefledik. Çalışmada 18-45 yaş arası 197 genç erişkine; gün içi öğün sayısı ve vakitleri, öğünlerini oluşturan temel besinleri, fark ettikleri duygu durumu değişikliklerinde seçtikleri besinleri, tükettikleri karbohidrat türleri ve tüketim sıklıklarını tespit edebilecek sorular yöneltildi ve veriler dijital ortamda toplandı. Doğru ve güvenilir veri toplama olasılığını artırmak için; ideal soru sayısı 30 olarak belirlendi ve Cronbach Alpha katsayısı 0,78 olarak hesaplandı. Bu çalışmada verilerin tespitinde SPSS 26 istatistik programı kullanıldı ve p0,05 istatistiksel olarak anlamlı kabul edildi. Uzamış öğün araları, ödül olarak algılanan besinler ve dahası içeriği faydadan uzak boşuna besinler olarak tanımlanabilecek besinlerin tüketimi bulgulanmıştır. Öğün aralarını kısa tutmak ve beslenmeyi uzamış açlıklar için değil açlık için kullanmak ve içeriği faydadan uzak boşuna besinler olarak tanımlanabilecek besinlerden uzak durmak bizi zihinsel ve bedensel iyilik haline daha çok yaklaştıracaktır.

Makale detayları

Investigation of Microflora-Mediated Effect of Nutrition Frequency and Food Choice on General Affective State

Yazarlar:

Duygu Vardağlı | Özlem Ortakcı

Yayıncı:

Gumushane University

Ana Başlıklar:

Sağlık Kurumları Yönetimi

Dergi:

Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi Vol.12 Issue 2, pp.719-726

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001291793

pISSN:

2146-9954

Food selection

Frequency of feding

Microflora

Mood

Protective nutritionBesin seçimi

Beslenme sıklığı

Duygu durumu

Koruyucu beslenme

Mikroflora

Sayı

Makale detayları

Yazarlar: Duygu Vardağlı | Özlem Ortakcı

Yayıncı: Gumushane University

Ana Başlıklar: Sağlık Kurumları Yönetimi

Dergi: Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi Vol.12 Issue 2, pp.719-726

Belge Tipi: Makale

Yayın Tarihi: 6/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001291793

pISSN: 2146-9954

Sayı

Yazarlar:

Duygu Vardağlı | Özlem Ortakcı

Yayıncı:

Gumushane University

Ana Başlıklar:

Sağlık Kurumları Yönetimi

Dergi:

Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi Vol.12 Issue 2, pp.719-726

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001291793

pISSN:

2146-9954