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Bu araştırmanın amacı, COVID-19 küresel salgını sürecinde yaşanan depresyon, stres ve anksiyete ile duygusal yeme arasındaki ilişkiyi incelemektir. Nicel araştırma yöntemi benimsenen bu araştırmada ilişkisel tarama modeli kullanılmıştır. Araştırmanın çalışma grubunu; örgün eğitimde aktif olan, COVID-19 küresel salgını nedeniyle uzaktan eğitim gören gönüllü toplam 342 sosyal hizmet öğrencisi oluşturmaktadır. Veri toplama aracı olarak; araştırmacılar tarafından oluşturulan kişisel bilgi formu, Depresyon, Anksiyete ve Stres Ölçeği (DASS) ve Türkçe Duygusal Yeme Ölçeği (TDYE) kullanılmıştır. Elde edilen veriler SPSS 21.0 programında değerlendirilmiştir. Katılımcıların çoğunluğu kadın olup lisans eğitimine devam etmektedir. Yapılan analizler sonucunda; katılımcıların orta depresyon, orta anksiyete ve normal stres düzeylerine sahip olduğu ve stres, anksiyete ve depresyon ile duygusal yeme arasında orta düzeyde pozitif anlamlı bir ilişki bulunmuştur. Buna ek olarak, duygusal yeme değişiminin %29,3’ünü depresyon, stres ve anksiyetenin açıkladığı ortaya çıkmıştır. Ayrıca kadın katılımcıların stres, anksiyete, gerginlik durumunda yeme, olumsuz duygularla başa çıkabilme için yeme ve uyaran karşısında kontrol puan ortalamalarının erkek katılımcılardan daha yüksek olduğu görülmüştür. Araştırma sonucunda, COVİD 19 küresel salgını sürecinde korku, anksiyete, stres, depresyon ve kaygı gibi negatif duygu durumlarını azaltacak ve bu duygular ile baş etme stratejilerinden biri olarak görülen duygusal yemeyi önleyecek halk sağlığı stratejilerinin geliştirilmesi önerilmiştir.
The aim of this study is to explore the relationship between depression, stress and anxiety and emotional eating during the COVID-19 global epidemic. Nicel research method adopted in this research has been used the relative scanning model. The study group consists of a total of 342 volunteer social services students who are active in daily education, taking distance education due to the global COVID-19 epidemic. As a data collection tool; the personal information form created by the researchers, Depression, Anxiety and Stress Scale (DASS) and Turkish Emotional Eating Scale (TDYE) were used. The data received was evaluated in the SPSS 21.0 program. The majority of the participants are women and continue their bachelor's education. The results of the analysis found that participants had a medium depression, medium anxiety and normal stress levels, and a medium-level positive relationship between stress, anxiety and depression and emotional eating. Furthermore, 29.3% of emotional eating changes have been explained by depression, stress and anxiety. Also, it has been found that the average control points of female participants against eating, stress, stress, to cope with negative emotions and stimulating are higher than the average control points of male participants. The study found that COVID 19 will reduce negative emotional conditions such as fear, anxiety, stress, depression and anxiety during the global epidemic and it was suggested to develop public health strategies to prevent emotional eating, which is considered one of the strategies to deal with these emotions.
The purpose of this research is to examine the relationship between depression, stress and anxiety experienced during the COVID-19 global epidemic and emotional eating. Quantitative research method and relational survey model was used in this study. The study group of this research consists 342 volunteer social work students who are active in formal education and distance education due to the COVID-19 global epidemic. As a data collection tool; Personal information form created by the researchers, Depression, Anxiety and Stress Inventory (DASS) and Turkish Emotional Eating Inventory (TDRI) were used. The data were evaluated in the SPSS 21.0 program. The majority of the participants are women and continue their undergraduate education. As a result of the analyzes; Participants had moderate depression, moderate anxiety and normal stress levels and a moderately positive and significant relationship was found between stress, anxiety and depression and emotional eating. In addition, it was founded that depression, stress and anxiety explained of the change in emotional eating 29.3%. In addition, it was observed that female participants had higher mean scores on eating in case of stress, anxiety, tension, eating to cope with negative emotions, and control against stimuli than male participants. As a result of the research, it has been proposed to develop public health strategies that will reduce negative emotional states such as fear, anxiety, stress, depression and anxietude during the COVID 19 global epidemic and prevent emotional eating, which is seen as one of the strategies to cope with these emotions.
Alan : Sosyal, Beşeri ve İdari Bilimler
Dergi Türü : Ulusal
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