Abstract:

In recent years, foods containing psychobiotic organisms that have positive effects on mental health have attracted attention. Psychobiotics are defined as living microorganisms that have positive effects on mental health when consumed in sufficient amounts. The aim of this study was to investigate the relationship between the consumption of psychobiotic foods and the happiness of young people in the Faculty of Health Sciences. Materials and Methods: The sample of the study consisted of 179 nursing students, 89 physiotherapy and rehabilitation students and 58 midwifery students selected by proportional stratification sample selection method. Study data were collected by the researcher through a questionnaire applied to individuals. Socio-demographic information, anthropometric measurements, consumption status of psychobiotic foods, Oxford Happiness Scale and physical activity registration form were evaluated. Results: There was no difference between the departments in terms of demographic characteristics. There is no statistically significant difference between the groups in terms of physical activity levels and happiness states (p> 0.05). According to the correlation analysis between happiness levels and various variables, happiness and body mass index (p = 0.046), probiotic milk (p = 0.027), probiotic yogurt (p = 0.019), fermented yogurt (p = 0.037), apple (p = 0.019) and natural fermented turnip juice consumption (p < 0.001). Conclusion: In this study examining the relationship between psychobiotic foods and happiness status in young people, it was found that young people consuming regular probiotic-prebiotic foods were happier. This study will provide insight into the important effects of psychobiotic nutrients on mood and will shed light on new studies on this subject.

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