İstanbul ilinde bir sağlık kuruluşuna başvuran gebe kadınların fonksiyonel gıda bilgi durumu, tüketim sıklığı ve beslenme durumlarının incelenmesi
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Dosyalar
Tarih
2023
Yazarlar
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Yayıncı
Necmettin Erbakan Üniversitesi Sağlık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Fonksiyonel gıda kavramı, gıdalarda doğal yolla bulunabilen, normal diyetin bir parçası olarak tüketildiğinde sağlığa olumlu yönde etki sağlayacak bileşenlerin gıdalar içerisindeki miktarının yeterli görülmediği durumlarda arttırılması, hiç bulunmuyorsa zenginleştirilmesi yoluyla tüketiciye sunulan gıdalar olarak bilinmektedir. Gebelik dönemi kadının normal yaşamına kıyasla enerji ve besin öğesi ihtiyacının arttığı bir dönemdir. Gebe kadının gereksinimleri, içinde bulunduğu sağlık koşulları dikkate alınarak belirlenmektedir. Gebelik sürecinde sağlıklı, yeterli ve dengeli beslenme gebenin kendi ihtiyacı olan enerji ve besin öğesinin karşılanmasıyla vücut depolarının dengelenmesi, bebeğin büyüme ve gelişmesinin sağlanması, doğum sonrası bebeğin karşılaşabileceği yanlış ve yetersiz beslenmeye bağlı görülen kronik hastalıkların engellenmesi için önemlidir. Gebelik dönemi anne ve bebek sağlığı için önemli olduğundan bu çalışmaya gebelerin katılımıyla; fonksiyonel besinlerin gebeler tarafından bilinirliği, gebelik döneminde tüketim sıklığı ve gebelerin sağlıklı beslenme tutumlarının incelenmesi amaçlandı. Araştırmamız kesitsel türde planlandı. Araştırmanın evreni İstanbul'da bulunan bir sağlık kuruluşu oluşturmaktadır. Çalışma Başakşehir Çam ve Sakura Şehir Hastanesi'nde tamamlandı. Toplam 12 gebe polikliniğine başvuran gebelerden rastgele seçilerek çalışmaya katılmak için gönüllülük esasıyla veriler katılımcılardan yüz yüze toplandı. Verilerin toplanmasında kullanılan anket formu, araştırmacı tarafından literatür taramasıyla benzer konularda yapılmış çalışmalar incelenerek hazırlandı ve Sağlıklı Beslenmeye İlişkin Tutum Ölçeği'nden (SBİTÖ) yararlanıldı. Gebelerin, gebelik öncesi ve gebelik sırasında fonksiyonel gıda tüketim sıklıklarında artış olduğu belirlendi. Araştırmaya katılan gebelerin sağlıklı beslenmeye ilişkin tutum ölçeği ve alt boyutları sonuçlarına göre fonksiyonel gıda kavramını daha önce duyma durumları arasında istatistiksel açıdan anlamlı fark tespit edildi (p<0,001). Gebelerin çalışma durumu ile sağlıklı beslenmeye yönelik tutum arasında istatistiksel açıdan anlamlı ilişki saptandı (p<0,010). Başakşehir Çam ve Sakura Şehir Hastanesi'ne başvuran gebelerin öğrenim durumu ile sağlıklı beslenmeye ilişkin tutum ölçeği toplam puan ortalaması arasında istatistiksel açıdan anlamlı farklılık saptandı. Katılımcıların öğrenim durumu ile fonksiyonel gıdaların sağlık üzerine olumlu etkisi olduğunu düşünmeleri arasında anlamlı ilişki tespit edildi (p<0,001). En son bitirilen okul düzeyi arttıkça fonksiyonel gıdaların sağlığa olumlu etkisi olduğunu düşünen bireylerin oranı da artış gösterdiği tespit edildi.
The concept of functional food is known as foods that can be found naturally in foods and that, when consumed as a part of a normal diet, will have a positive effect on health, by increasing the amount of ingredients in foods when it is not considered sufficient, or by enriching them if there is none. Pregnancy is a period in which the need for energy and nutrients increases compared to a woman's normal life. The needs of the pregnant woman are determined by taking into account the health conditions she is in. A healthy, adequate and balanced diet during pregnancy is important for meeting the energy and nutrient needs of the pregnant woman, balancing the body stores, ensuring the growth and development of the baby, and preventing chronic diseases that may occur due to malnutrition and malnutrition that the baby may encounter after birth. Since the pregnancy period is important for maternal and infant health, with the participation of pregnant women in this research; It was aimed to examine the awareness of functional foods by pregnant women, the frequency of consumption during pregnancy and the healthy eating attitudes of pregnant women. Our research was planned in cross-sectional type. The universe of the research is a health institution located in Istanbul. The research was completed at Başakşehir Çam and Sakura City Hospital. The data were collected face-to-face from the participants on a voluntary basis to participate in the study, by randomly selected 12 pregnant women who applied to the outpatient clinic. The questionnaire form used to collect the data was prepared by the researcher by examining the studies on similar subjects with the literature review, and the Attitudes towards Healthy Eating Scale (SBITÖ) was used. It was determined that there was an increase in the frequency of functional food consumption of pregnant women before and during pregnancy. According to the results of the attitude scale and sub-dimensions of the pregnant women who participated in the study, there was a statistically significant difference between their previous hearing of the concept of functional food (p<0.001). A statistically significant relationship was found between the working status of pregnant women and their attitudes towards healthy eating (p<0.010). A statistically significant difference was found between the education level of the pregnant women who applied to Başakşehir Çam and Sakura City Hospital and the total score average of the attitude scale towards healthy nutrition. A significant relationship was found between the educational status of the participants and their thinking that functional foods have a positive effect on health (p<0.001). It was determined that the proportion of individuals who thought that functional foods had a positive effect on health increased as the level of the last completed school increased.
The concept of functional food is known as foods that can be found naturally in foods and that, when consumed as a part of a normal diet, will have a positive effect on health, by increasing the amount of ingredients in foods when it is not considered sufficient, or by enriching them if there is none. Pregnancy is a period in which the need for energy and nutrients increases compared to a woman's normal life. The needs of the pregnant woman are determined by taking into account the health conditions she is in. A healthy, adequate and balanced diet during pregnancy is important for meeting the energy and nutrient needs of the pregnant woman, balancing the body stores, ensuring the growth and development of the baby, and preventing chronic diseases that may occur due to malnutrition and malnutrition that the baby may encounter after birth. Since the pregnancy period is important for maternal and infant health, with the participation of pregnant women in this research; It was aimed to examine the awareness of functional foods by pregnant women, the frequency of consumption during pregnancy and the healthy eating attitudes of pregnant women. Our research was planned in cross-sectional type. The universe of the research is a health institution located in Istanbul. The research was completed at Başakşehir Çam and Sakura City Hospital. The data were collected face-to-face from the participants on a voluntary basis to participate in the study, by randomly selected 12 pregnant women who applied to the outpatient clinic. The questionnaire form used to collect the data was prepared by the researcher by examining the studies on similar subjects with the literature review, and the Attitudes towards Healthy Eating Scale (SBITÖ) was used. It was determined that there was an increase in the frequency of functional food consumption of pregnant women before and during pregnancy. According to the results of the attitude scale and sub-dimensions of the pregnant women who participated in the study, there was a statistically significant difference between their previous hearing of the concept of functional food (p<0.001). A statistically significant relationship was found between the working status of pregnant women and their attitudes towards healthy eating (p<0.010). A statistically significant difference was found between the education level of the pregnant women who applied to Başakşehir Çam and Sakura City Hospital and the total score average of the attitude scale towards healthy nutrition. A significant relationship was found between the educational status of the participants and their thinking that functional foods have a positive effect on health (p<0.001). It was determined that the proportion of individuals who thought that functional foods had a positive effect on health increased as the level of the last completed school increased.
Açıklama
Yüksek Lisans Tezi
Anahtar Kelimeler
Fonksiyonel Gıda, Gebelik, Sağlıklı Beslenme, Functional Food, Pregnancy, Healthy Eating
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Keskin, S. N. (2023). İstanbul ilinde bir sağlık kuruluşuna başvuran gebe kadınların fonksiyonel gıda bilgi durumu, tüketim sıklığı ve beslenme durumlarının incelenmesi. (Yayımlanmamış yüksek lisans tezi). Necmettin Erbakan Üniversitesi, Sağlık Bilimleri Enstitüsü Halk Sağlığı Anabilim Dalı, Konya.
