Özet:

Aims: This study was conducted to determine the relationship between nutrition knowledge level, food group preferences, and obesity in individuals who applied to family health centers. Methods: This study is a cross-sectional study and was conducted with individuals aged 19 years and over. The nutrition knowledge level of the individuals was determined with the nutrition knowledge test, anthropometric measurements were taken, and nutrition status was evaluated with a food frequency questionnaire and 24 hour-recall food consumption records. The data obtained from the study were analyzed with the SPSS 21.0 Results: Of the 1797 individuals who participated in the study, 70.5% were female, 22.0% were single, and 22.8% were university graduates. The mean nutrition knowledge score (NKS) was higher in singles (43.39±13.93) (p=0.001), university graduates (46.05±13.69) (p<0.001), and those who had previous knowledge about nutrition (42.95±13.83) (p<0.001). A significant difference was found between the mean NKS and body mass index (BMI) classification (p<0.05). Accordingly, it was observed that the nutrition knowledge scores of overweight and obese individuals were lower than those of normal-weight and underweight individuals. A negative correlation was found between NKS and body weight, BMI, waist circumference, and waist-to-height ratio (p<0.001). It was determined that the amount of meat-egg-legume group foods, butter, and olive oil consumed daily increased with the increase in NKS, while the amount of bread and cereal group foods (bread, rice, pasta, bagel, etc.) and margarine consumption decreased (p<0.05). In addition, food group preferences also differed according to the NKS level. Conclusion: Since it has been determined that BMI is associated with a nutrition knowledge score, it is necessary to increase the level of knowledge about nutrition in order to prevent obesity and obesity-related diseases and consequently to increase well-being. Therefore, it is thought that it would be useful to organize awareness-raising education on adequate and balanced nutrition periodically in Family Health Centers.

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