TR Dizin İndeksli Yayınlar Koleksiyonu / TR Dizin Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/20.500.14365/4
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Article Culinary Medicine: A New Era of Health Through the Kitchen(2025-03-25) Ozdogan, Osman Nuri; Öztürk, BetülCulinary medicine is a recently established field of study that employs an innovative approach to food and cooking with the objective of promoting healthy ageing, mitigating the effects of chronic diseases, and addressing lifestyle diseases. Over the past decade, the discipline of culinary medicine has been incorporated into several different academic fields, including medicine, nutrition and dietetics, nursing, physician training, clinical practice, and gastronomy and culinary arts. The objective of this study is to examine the researchers published in Scopus in terms of descriptive, performance and research themes through the implementation of bibliometric analysis. The findings indicated that the field of culinary medicine originated in the USA, with the majority of studies conducted by US-based institutions. In the preceding five years, there has been a notable increase in research activity in this area, with a significant rise in the number of studies published in comparison to previous years.Article Endoscopic Botulinium Toxin-A Application in the Treatment of Obesity: the Effect of Dose and Application Area on Treatment Success(2023) Özsan, İsmail; Tuzun, Ahmet YektaAim: In this study, it was aimed to examine the effect of dose and region on the effectiveness of Endoscopic botulinum toxin A application in the fight against obesity. Materials and Methods: A total of 446 patients who applied to our clinic with the complaint of weight were included in the study. Endoscopic botulinum toxin A was administered at doses of 300 U (n=74), 400 U (n=172) and 500 U (n=200) according to the weight and Body Mass Index (BMI) values of the patients. Patients were divided into three groups in the Preploric, Cardia and Fundus regions, after 125 U of Endoscopic Botulinum toxin A application to each region, and 125 U application to one region. Results: Initial BMI, weight difference, last BMI and BMI differences were statistically significant between patient groups according to dose and area (p=0.000). All BMI differences between paired dose and area groups were statistically significant (p=0.000). BMI difference was significantly correlated with gender (r=0.108; p=0.023), Initial BMI (r=0.266; p=0.000), weight (r=0.219; p=0.000), dose (r=0.834; p=0.000), and area (r=0.200; p=0.000). Effects of initial BMI (B=0.031; p=0.031), dose (B=1.423; p=0.000) and area (B=0.316; p=0.000) on BMI difference were statistically significant. Conclusion: Optimum results are obtained in the application of fundus region with a density of 500 U in total, but at levels or values below this, the results may not be effective. Weight loss with the Endoscopic botulinium toxin-A method with the appropriate dose and area is an effective and usable method in the fight against obesity.Article Bölge Gastronomi Turizmi Üzerine Yöresel Ürün Festivallerinin Etkisi: Urla Örneği(2017) Bucak, Turgay; Bakırcı, Gözde Türköz; Turhan, Kamile NazanYemek kültürü ve çeşitliliğinin turizme olan katkısının oldukça fazla olduğu tartışılmaz bir gerçektir. Bölgeye özgü yemeklerin tanıtımının yapılması ve bu konuda iletişim araçlarının kullanılması, bölgenin gastronomi turizmine olan katkısını arttırmaktadır. Günümüzde yerel ürünlerin tanıtımına yönelik faaliyetler önem kazanmaktadır. Bu çerçevede festival, şenlik gibi yerel organizasyonlar düzenlenerek bölgenin tanıtımının yapılması ve bölgeyi ziyaret eden kişi sayısının arttırılması amaçlanmaktadır. Tarihi antik çağlara dayanan Urla'da yöresel birçok ürün bulunmaktadır. Bu ürünlere Urla sakız enginarı, Urla kınalı bamya, Nohutalan kavunu, Urla karası, Urla hurma zeytini, radika, şevketibostan, Balıklıova kurabiyesi, çalkama, Özbek keşkeği ve Urla katmeri örnek olarak verilebilir. Bölgedeki enginar üretimi ve tarımsal gelişimi harekete geçirmek aynı zamanda bölge gastronomi turizmini olumlu yönde geliştirmek amacı ile Urla'da 2015 yılından itibaren her yıl "Enginar Festivali" düzenlenmektedir. Bu çalışmada yöresel ürün festivallerinin bölge gastronomi turizmi üzerine etkilerinin araştırılması amacı ile "Uluslararası Urla Enginar Festivali" örneği ele alınarak değerlendirme yapılmıştır. Festival düzenleyicisi konumundaki yerel yöneticiler ve paydaşlar ile yarı yapılandırılmış görüşme tekniği uygulanarak somut etkilerin ortaya çıkarılmasına çalışılmıştırArticle Contribution of the Nutrition Support Team To the Clinical Process in Inpatient Wards(2022) Kar, Haldun; Şencan, Atilla; Tavusbay, Cengiz; Acar, Nihan; Adanır, TayfunIntroduction: Malnourished patients have increased morbidity and mortality, longer hospital stays, and high cost patient care. Nutrition Support Teams (NST) are multidisciplinary teams trained in nutrition, mainly consisting of doctors, dieticians, nurses and pharmacists. It is known that NSTs have an important role in the fight against hospital malnutrition. In this study, we aimed to investigate the duration until the involvement of NST in the management of patients who had been receiving nutritional support and its effect on mortality. Material and methods: Eighty hospitalized patients from surgery and internal medicine clinics who were evaluated by NST were included. Nutrition support was planned and the patients were followed-up during the hospital stay. The demographics, Nutrition Risk Sreening (NRS) 2002 scores, presence of malignancy, presence of comorbidities, duration until NST consultation and length of hospital stay were analysed as independent variables and presence of mortality was evaluated as dependent variable. Results: Mortality was detected in 13 (16.25%) of the 80 patients. NRS 2002 score ? 3, delayed consultation from NST and long hospital stay were found to be significantly correlated with mortality. Conclusion: Patients with malnutrition or with the risk of malnutrition should be identified by making nutritional assessments at the time of hospitalization, and a nutrition plan should be established for these patients. Nutrition Support Teams can aid the clinicians in the fight against hospital malnutrition, may shorten the hospital stay of the patient and may contribute positively to survival.Article Travel Agencies’ Role in Gastronomy Tourism Development and a Gastronomy Tour Example(2022-12-31) İriguler İriguler, Feray; Demir, Cengiz; Irıgüler, FerayGastronomy tourism embraces a wide range of gastronomic opportunities for tourists while contributing to sustainability, rural development and the protection of culinary heritage. It diversifies and revitalizes tourism as one of the industry's essential element and emerging segments. However, there is a scarcity of research on the issue related to travel agencies. The purpose of this research is to determine whether travel agencies in İzmir use culinary elements and gastronomic sources as themes in their tour packages to highlight the gastronomy tourism potential of the city, and explore ways of developing this approach. Thus, the contribution of this study is threefold. First, travel agencies in downtown İzmir were surveyed in terms of their actual gastronomy tourism product offers and future plans to create one. The survey results revealed that gastronomy was not promoted as a principal theme due to a lack of awareness of potential local and regional culinary resources. Second, experts in the gastronomy and tourism industries were contacted using purposive sampling. Their opinions were sought regarding places, products and activities that could be included in a gastronomy tour package. Finally, an example tour program was created based on expert opinions along with the author’s contribution.Article Üniversite Öğrencilerinde Yeme Farkındalığı ve İlişkili Faktörlerin Değerlendirilmesi(2022-08-19) Gökçe Eskin, Serap; Saygın, Duygu Gizem; Eskin, Serap GökceAmaç: Bu araştırmada üniversite öğrencilerinde yeme farkındalığının ölçülmesi ve yeme farkındalığının; öğrencilerin sosyo-demografik özellikleri, yeme davranışları, var olan beslenme alışkanlıkları ve duygu durumlarındaki değişim üzerine etkisinin değerlendirilmesi hedeflenmiştir. Birey ve Yöntem: Araştırma Aydın Adnan Menderes Üniversitesi Sağlık Bilimleri Fakültesi öğrencileri ile gerçekleştirilmiş olup kesitsel bir çalışmadır. Veriler, Kasım 2019-Ocak 2020 tarihleri arasında toplanmıştır. Verilerin toplanmasında Yeme Farkındalığı Ölçeği (YFÖ), Beck Depresyon Ölçeği (BDÖ) ve katılımcıların sosyo-demografik özellikleri ile beslenme alışkanlıklarını sorgulamak için araştırmacılar tarafından hazırlanan anket formu kullanılmıştır. Bulgular: Araştırmaya katılan öğrencilerin beden kütle indeksi (BKİ), yaşadıkları yer, kronik hastalık varlığı, ara öğün yapma, öğün atlama durumları ve ara öğün sayıları ile YFÖ puan ortalamaları arasında istatistiksel olarak anlamlı fark saptanmıştır (p<0.05). YFÖ’nün farkındalık alt boyutu puan ortalamaları ile cinsiyet arasında anlamlı fark saptanmıştır ve erkeklerin farkındalık puanı, kadınların farkındalık puanından daha yüksek bulunmuştur (p<0.05). Öğrencilerin BKİ değerleri ile düşünmeden yeme, duygusal yeme ve enterferans arasında anlamlı fark vardır (p<0.05). Obez bireylerin düşünmeden yeme ve enterferans puanları daha düşükken, duygusal yeme davranışının zayıf bireylerde daha az olduğu saptanmıştır (p<0.05). Duygusal yeme davranışına sahip olan katılımcıların daha yüksek depresyon ölçeği skorlarına sahip olduğu bulunmuştur (p<0.01). Bireylerin düşünmeden yeme davranışları arttıkça depresyon düzeyleri artmaktadır (p<0.01). Sonuç: Bu çalışma yeme farkındalığı ve alt boyutlarının; bireylerin sosyo-demografik özellikleri, beslenme alışkanlıkları ve depresyon düzeyleri ile ilişkili olduğunu göstermektedir. Yeme farkındalığı veya ilgili alt boyutlarının güçlendirilmesi vücut ağırlığı kontrolü, duygu durumu, duygusal yeme, düşünmeden yeme gibi davranışlar üzerinde olumlu etki sağlayabilir. Bu doğrultuda, yeme farkındalığı üzerine, gelecekte yapılacak çalışmalarda daha kapsamlı ve cinsiyet yönünden dengeli bir popülasyon ile çalışılması önerilir.Article THE EFFECT OF FOOD INFLUENCERS ON CONSUMERS’ INTENTION TO PURCHASE FOOD PRODUCTS/SERVICES(2020-12-28) Satı, Aypar; Kazançoğlu, İpekInformation related to food products/services conveyed by food influencers has the potential to affect consumers’ food purchasing behavior through mechanism of social influence. This study aimed to examine the effect of perceived usefulness of food influencers’ recommendation on the intention to purchase food products/services. The study also tested the effect of perceived usefulness of food influencers’ recommendation on consumers’ attitudes, and the mediating role of consumers' attitudes between perceived usefulness of food influencers’ recommendation and intention to purchase food products/services. The questionnaire was designed from previous studies consisting of perceived usefulness, consumers’ attitudes and purchase intention. Data were collected from 394 participants, responding the questionnaire Instagram influencers posted. Hypotheses were tested by explanatory factor and regression analysis. All hypotheses were supported. The study results provide important inferences to food brands/businesses in terms of brand collaborations with influencers. The results are also expected to contribute to the relevant literature investigating the effects of food influencers on consumers' purchase intention.Article New Rural Development Versus the Familiar Rural Motherhood: the Commercialization of Local Foods and Its Effect on Gender Roles(Istanbul Univ, Fac Letters, Dept Sociology, 2020-07-27) Nizam Bilgiç, Derya; Nizam, DeryaIn recent years, promoting local foods and local cuisine has become an essential feature of rural development projects, which aim to empower women in rural areas and generate supplementary income (from agricultural production) to small-size farming units. This study aims to discuss the ideological, cultural, social, and economic barriers that shape the ways in which rural women conduct their entrepreneurial activities based on the sale of local homemade foods. By focusing on women's daily practices in domestic and professional life and how these shape and constrain their entrepreneurship, the study aims to debate the impacts commercializing local foods has had on existing gender roles. For this purpose, a case study has been conducted on the local food markets in Seferihisar, Izmir where rural women sell homemade food products (dolmas, stuffed artichoke, pastry, sweet pastry, bread, and tomato sauce). The source data, drawn from 27 in-depth and 131 survey interviews, have been triangulated in order to develop the body of the findings. Women's entrepreneurship is argued to be able to contribute to a fairer food system, but this is based on having political programs where women participate in the decision-making process. Such factors in turn influence the process of feminizing agriculture and strengthening women as actors of rural change and the corresponding decline in the stereotypical images of rural motherhood that reinforce traditional gender roles. Within this context, the most important impact and consequence of the local markets in Seferihisar is not the visibility of local foods in the markets through women's efforts but rather women's increase visibility in the public sphere due to their producing local foods.Article Citation - WoS: 1Antioxidant and Prooxidant Properties of Selected Herbs and Citrus Bergamia Risso Et Poiteau (bergamot) Used for the Management of Hyperlipidemia(Istanbul Univ, Fac Pharmacy, 2022-08-29) Akyildiz, Zehra Ilke; Kose, Fadime Aydin; Somer, Nehir UnverBackground and Aims: In recent years, there has been an increased interest in the search for herbs to aid the management of hyperlipidemia. There is currently very little data on the simultaneous evaluation of the antioxidant and prooxidant properties of antihyperlipidemic herbs. This study was designed to evaluate the antioxidant and prooxidant properties of four antihyperlipidemic herbal drugs and also of bergamot. Methods: Antioxidant property was determined by ferric ions (Fe3+) reducing capacity (IRC), DPPH radical scavenging activity (DPPH IC50) and trolox equivalent antioxidant capacity (TEAC); deoxyribose degradation test was used for prooxidant property. Results: The highest total phenolic content (TPC) was in the myrtle leaf (ML)(135.35 +/- 3.46 mg GAE/g, p<0.05) whereas the highest total flavonoid content (TFC) was in green tea (GT) (48.76 +/- 0.69 mg QE/g, p<0.05) both of which were maintained from a pharmacy. Among the bergamot samples, the highest TPC and TFC values were in filtered fruit juice (BFFJ) as 197.35 +/- 6.29 mg GAE/100 mL; and 94.14 +/- 1.39 mg QE/100 mL; p<0.05, respectively. GT showed the highest antioxidant capacity in IRC and TEAC assays (2.29 +/- 0.12 mM TE/g; and 2.32 +/- 0.07 mmol TE/mg, p<0.05). The lowest DPPH IC50 was identified in ML from a pharmacy (6.95 +/- 0.08 mu g/mL; p<0.01). BFFJ had the highest IRC (2.94 +/- 0.031 mM TE/10 mu L), TEAC (5.14 +/- 0.084 mmol TE/10 mu L) and the lowest DPPH IC50 value (10.561 +/- 0.17 mu L). GT from a pharmacy and 1mg/mL concentration BFLFJ (filtered and lyophilized) were associated with the lowest hydroxyl radical scavenger activity (0.171 +/- 0.013 mu M MDA equivalent, p<0.05 and 0.144 +/- 0.015 mu M MDA equivalent, p<0.05). Conclusion: BFLFJ and GT got the highest attention due to high TPC, TFC, antioxidant and low prooxidant properties. Our results highlight the necessity of clarifying the value of bergamot and GT in this field with further studies.