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Öğe Can social media be a threat or an opportunity to public health via the impacts on diet quality?(Frontiers Media SA, 2025) Ayhan, Büşra; Köse, Süleyman; Saban Güler, Meryem; Bilici, SaniyeBackground: Previous studies have emphasized the influence of social media on people’s eating habits and preferences. Studies have indicated that social media can influence diet quality through a variety of processes in both positive and negative ways. But, it is still unknown how social media’s widespread use in daily life affects users’ nutritional condition. Objective: A survey form covering the frequency of social media use (SMU), topics related to nutrition followed, and accounts followed was administered by researchers. Participants self-reported age, weight, and height and provided 24-h dietary recall records. Methods: A total of 1,241 university students, all with at least one social media account, participated in the study. A survey form covering the frequency of SMU, topics related to nutrition, and accounts followed was administered by researchers. Participants self-reported age, weight, and height, and provided 24-h dietary recall records. Nutrient Adequacy Ratio (NAR) and Mean Adequacy Ratio (MAR) scores were calculated based on the 24-h dietary recall records to assess diet quality. Results: Among the persons who use social media frequently, 39.4% were classified as male, while 60.6% were classified as female. The study also found that 48.7% of students who use social media rarely and 41.0% frequently are enrolled in health-related departments. Instagram was the most popular platform among students and the source of healthy nutrition recipes. Accordingly, it is seen that the frequency of social media use does not give a statistically significant result with BMI (p < 0.05). Students in health-related departments had significantly reduced energy intake compared to other departments (p < 0.05). However, they exhibited elevated consumption of fiber and vitamin A. Energy, protein, and carbohydrate intakes were not significantly different between students who used social media rarely and frequently. Calcium and potassium levels of those studying in the health department who use social media frequently were found to be significantly higher than those who use social media rarely (p < 0.05). Participant MAR scores and classifications were not significantly different by academic department or SMU classification (p > 0.05). Conclusion: Social media holds potential as a tool for promoting healthy food choices among university students who actively engage with it.Öğe Endüstriyel olarak üretilmiş eritme peynirlerde aflatoksin M1 kalıntılarının araştırılması: Ankara ili örneği(Türkiye Diyestisyenler Derneği, 2022) Mortaş, Hande; Köse, Süleyman; Bilici, SaniyeAmaç: Süt ve süt ürünleri yenilebilir hayvan dokuları arasında en fazla aflatoksin kalıntısı içeren besin grubudur. Aspergillus flavus, Aspergillus parasiticus gibi küf türleri tarafından üretilen yüksek düzeyde toksik sekonder metabolitlerden aflatoksin B1 ile kontamine olmuş yemler ile beslenen hayvanların sütlerinde aflatoksin M1 düzeylerinin arttığı bilinmektedir. Isıl işlem uygulamalarına dirençli olan aflatoksin M1’in süt ürünlerinde konsantrasyonlarının mevzuata uygunluğunun değerlendirilmesi halk sağlığı açısından önem taşımaktadır. Bu çalışmada, ambalajlı eritme peynirlerdeki aflatoksin M1 düzeylerinin araştırılması amaçlanmıştır. Gereç ve Yöntem: Ankara’da bulunan perakendeciler ve toptancılarda satılan ambalajlı eritme peynirleri bizzat araştırmacılar tarafından toplanmıştır. Çalışma kapsamında farklı markalardan 83 adet ambalajlı eritme peyniri (32 tost peyniri, 7 burger peyniri, 17 krem peynir, 11 üçgen peynir ve 16 dil vb. diğer peynirler) değerlendirmeye alınmıştır. Peynirlerdeki aflatoksin M1 düzeyleri kantitatif ELISA yöntemiyle analiz edilmiştir. Bulgular: Çalışma kapsamında değerlendirmeye alınan ambalajlı eritme peynirlerinin aflatoksin M1 içeriğinin ortalama 14.42±12.69 ppt olduğu, eritme peynir çeşitlerinden en yüksek ortalama değerin tost (18.82±16.43 ppt) ve dil vb. diğer peynirlerde (19.79±10.06 ppt) bulunduğu saptanmıştır. Çalışmada değerlendirilen 83 adet ambalajlı eritme peynirlerinden yalnızca birinin (%1.2) mevzuatta belirtilen limiti aştığı saptanmıştır. Sonuç: Ankara’da satışa sunulan ambalajlı eritme peynirlerinin tamamına yakınının, mevzuatta belirlenen aflatoksin M1 limitlerini aşmadığı gösterilmiştir. Aflatoksin M1’in sağlık üzerine kanıtlanan olumsuz etkileri sebebiyle günlük maruziyetin azaltılması önemlidir. Bu doğrultuda, gelecekte yapılacak çalışmalarda diğer süt ve ürünlerinde de aflatoksin M1 düzeylerinin değerlendirilmesi önerilir.Öğe Rise and shine for eating right: the link between healthy nutrition and chronotype among young adults(Frontiers Media SA, 2023) Mortaş, Hande; Ayhan, Büşra; Navruz Varlı, Semra; Köse, Süleyman; Ağagündüz, Duygu; Bilici, SaniyeAim: Many studies have examined the relationship between chronotype and general health. Because healthy eating is the basis of health aim of this study is to evaluate the relationship between healthy nutrition attitudes and chronotype in young adults. Methods: This cross-sectional study was conducted with 1,400 young adults (936 females and 464 males). Chronotype was assessed by the Turkish version of the Morningness-Eveningness Questionnaire (MEQ) and the Attitude Scale for Healthy Nutrition (ASHN) was applied by face-to-face interview. Furthermore, 24-h dietary recall was collected. The scores of nutrient adequacy ratio (NAR) and mean adequacy ratio (MAR) were calculated. The anthropometric measurements including body weight and height were taken. Results: The chronotype distribution of participants according to the MEQ score and MAR score were not significantly different between females and males (p > 0.05). The percentage of participants with high healthy eating attitude was lowest in the evening chronotype and highest in the morning chronotype (49.7, 37.7 and 25.4% in morning-, intermediate-, evening-types, respectively; p = 0.000 for all groups according to the reciprocal comparisons). There was a positive correlation of the MEQ scores with the scores of ASHN (r = 0.282, p < 0.01). ASHN score was shown to be a predictor for MEQ score (β = 0.280, p = 0.000). Moreover, the score of “poor eating habits” was shown to be highest in the evening chronotype and lowest in the morning chronotype (14.9 ± 3.0 and 13.1 ± 3.0, respectively; p < 0.01). Conclusion: The results of this study indicate that individuals with the evening chronotype are more deficient in terms of healthy nutrition attitudes. Further studies with larger populations will potentially guide the development of health promotion strategies to prevent and treat chronic diseases based on an individual’s chronotype.
