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3
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25
Amaç: Bu çalışmanın amacı, normal kilolu ve hafif şişman/obez kadınlarda besin seçimlerinin altında yatan motivasyonları belirlemektir. Gereç ve Yöntem: Çalışma Gaziantep Üniversitesi tarafından istihdam edilen 18-65 yaş arası 100 gönüllü kadın üzerinde yapılmıştır. Gönüllü bireyler beden kütle indekslerine (BKİ) göre normal kilolu veya hafif şişman/obez olarak iki gruba ayrılmıştır. Daha sonra bireylerin sosyodemografik özellikleri, beslenme durumlarını, fiziksel aktivite durumlarını sorgulayan bir çalışma anketi uygulanmıştır. Üç günlük besin tüketim kaydı ve 24 saatlik fiziksel aktivite öyküsü ile birlikte vücut ağırlığı ve boy uzunluğu ölçümleri kaydedilmiştir. Besin seçimi motivasyonlarının belirlenmesi amacıyla, daha önce geçerlilik ve güvenirliliği yapılmış olan Besin Seçimi Anketi (BSA) kullanılmıştır. Bulgular: Tüm bireyler için besin seçimini etkileyen en önemli üç faktör sırasıyla doğal içerik, duyusal çekicilik ve sağlık olarak bulunmuştur. Besin seçimini etkileyen faktörler arasında en az öneme sahip olan belirleyicinin ise fiyat faktörü olduğu gözlenmiştir. Gruplara göre (BKİ<25 ve BKİ≥25) analiz edildiğinde, normal ağırlıktaki bireylerde besin seçimini etkileyen en önemli üç etken sırasıyla duyusal çekicilik, doğal içerik ve sağlık iken, hafif şişman/obez bireylerde ise doğal içerik, duyusal çekicilik ve sağlık olarak bulunmuştur. Hafif şişman/obez bireylerde doğal içerik, ağırlık kontrolü, sağlık ve etik kaygı puanları normal BKİ’ye sahip bireylere göre anlamlı düzeyde yüksek bulunmuştur (p<0,05). Ayrıca gruplar arasında fiziksel aktivite düzeyleri ve bazı besin ögeleri bakımından da anlamlı farklar bulunmuştur (p<0,05). Sonuç: Besin seçimi çok yönlü ve karmaşık bir süreçtir ve sonuçlarımıza göre, BSA’nın doğal içerik, sağlık, ağırlık kontrolü ve etik gibi alt grupları BKİ’den etkilenmektedir.
Purpose: The purpose of this study is to determine the motivations under the nutritional choices in normal weight and slightly obese/obese women. Tools and Methods: The study was carried out on 100 volunteer women aged 18-65 who were employed by the University of Gaziantep. Volunteers are divided into two groups according to body mass index (BMI) as normal weight or lightweight/obesity. A study survey was subsequently implemented questioning the socio-demographic characteristics of individuals, their nutritional conditions, their physical activity conditions. Three-day food consumption record and 24-hour physical activity history have recorded body weight and length measurements. In order to determine the motivations for food selection, the Nutrition Selection Survey (BSA) has been used, which has previously been valid and reliable. The findings: Three important factors affecting the choice of food for all individuals have been found as natural content, sensual attraction and health, respectively. The factor that influences the choice of food is the determiner that has little importance, and the price factor is observed. When analysed by groups (BMI<25 and BMI≥25), three important factors that influenced the choice of food in normal weight individuals were found as sensory attraction, natural content and health, respectively, while in light obese/obese individuals were found as natural content, sensory attraction and health. Natural content, weight control, health and ethical anxiety points were significantly higher in light obese/obese individuals compared to those with normal BMI (p<0,05). There were also significant differences between the groups in terms of levels of physical activity and some nutrients (p<0,05). Result: Nutrition selection is a diverse and complex process, and according to our findings, BSA’s natural content, health, weight control and ethics are influenced by BCI.
Aim: The aim of this study was to determine the underlying motivations of food choices in normal weight and overweight/ obese women. Materials and Methods: The study was conducted on 18-65 years old 100 volunteer women who were employed by Gaziantep University. Volunteer individuals were divided into two groups according to their body mass index (BMI) as normal weight or overweight/obese. Then a study questionnaire which included sociodemographic characteristics, nutritional status, physical activity status of the individuals was carried out. 3-days food and 24-hours physical activity history was recorded as well as height-weight measurements. Food Choice Questionnaire (FCQ), to which validity and reliability had confirmed, was used to determine the motivations for food choices. Results: Natural content, sensory appeal and health are the important motivational food choice factors for all participants. Price was the least important factor in food choice. When we analyzed into groups, sensory appeal, natural content and health were the most important motivational factors for normal weight women whereas natural content, sensory appeal and health were the most important factors for overweight/obese women. Natural content, weight control, health and ethical concern scores were significantly higher in overweight/ obese women than normal weight women(P<0,05). There were also statistically significant differences in diets and physical activity status of groups (P<0,05). Conclusion: Food choice is a multifactorial and complex process and according to our results, FCQ subgroups’ such as natural content, health, weight control and ethics are influenced by BMI.
Alan : Sağlık Bilimleri
Dergi Türü : Uluslararası
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