Araştırma Makalesi
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Some Nutrition Attitudes and Possible Consequences of University Students Before and During the COVID-19 Pandemic

Yıl 2023, Cilt: 32 Sayı: 6, 441 - 447, 29.04.2024
https://doi.org/10.17942/sted.1219872

Öz

Objective: There are no guidelines recommending the empirical use of dietary supplements in the prevention or treatment of COVID-19 infection. However, dietary supplements were widely used for the prevention or relief of COVID-19 infection. In light of these findings, the aim of the study was to examine the behavioral patterns of some nutritional and dietary supplement consumption of young people enrolled in a university health service of vocational school before and during the COVID-19 pandemic.
Method: It is a cross-sectional study. Data was collected from the university students via Google Forms web survey using the self-administered questionnaire prepared by pretesting.
Results: 612 participants responded to the study. 71.9% (n=440) of the participants consumed dietary supplements during the pandemic period. Consumption has increased significantly compared to pre-pandemic levels (p=0.0001). Compared with students without COVID-19 infection, those with COVID-19 infection used dietary supplements at a higher rate (p=0.012). The most and least consumed were fermented foods and gingko, respectively. Only 28.0% of dietary supplements were recommended by a medical practitioner. On the contrary, it was determined that vegetable, salad and fruit consumption were below the recommended amounts by Turkey's nutrition guides.
Conclusion: The use of dietary supplements by the participants was common and empirical. The consumption of plant-based nutrition was low. Increasing the consumption of vegetables, salads, and fruits with a healthy diet and using dietary supplements only in people with deficiencies will be much more evidence-based to reduce the susceptibility to COVID-19 infection.

Proje Numarası

Yok

Kaynakça

  • T.C. Sağlık Bakanlığı. İlk Korona virus aşısı sağlık bakanı Fahrettin Koca’ya yapıldı. Erişim adresi: https://www.saglik.gov.tr/TR,78148/ilk-koronavirus-asisi-saglik-bakani-fahrettin-kocaya-yapildi.html. Erişim tarihi: 10.09.2022
  • Alyami HS, Orabi MAA, Aldhabbah FM, and et al. Knowledge about COVID-19 and beliefs about and use of herbal products during the COVID-19 pandemic: A cross-sectional study in Saudi Arabia. Saudi Pharm J. 2020; 28(11):1326–1332.
  • Kamarli Altun H, Karacil Ermumcu MS, Seremet Kurklu N. Evaluation of dietary supplement, functional food and herbal medicine use by dietitians during the COVID-19 pandemic. Public Health Nutr. 2020;28:1–9.
  • Mukattash TL, Alkhalidy A, Alzu’bi B, and et al. Dietary supplements intake during the second wave of COVID-19 pandemic: A multinational Middle Eastern study. Eur J Integr Med 2022;49:102102.
  • Mentella MC, Scaldaferri F, Gasbarrini A, Miggiano GAD. The role of nutrition in the COVID-19 pandemic. Nutrients. 2021;13(4):1093.
  • Barazzoni R, Bischoff SC, Breda J, and et al, endorsed by the ESPEN Council. ESPEN expert statement and practical guidance for nutritional management of individuals with SARS-CoV-2 infection. Clin Nutr 2020;39(6):1631-163
  • Marengo K, Ajmera R. What are functional foods? All you need to know. Erişim adresi: https://www.healthline.com/nutrition/functional-foods. Erişim tarihi: 10.09.2022
  • Bach-Faig A, Berry EM, Lairon D, and et al, Mediterranean Diet Foundation Expert Group Mediterranean diet pyramid today. Science and cultural updates. Public Health Nutr, 2011;14(12A):2274-84.
  • Gedia Ertürk A, Sahin A, Batı Ay E, and et al. A multidisciplinary approach to Coronavirus disease (COVID-19). Molecules 2021;26(12):3526
  • Gıda, Tarım ve Hayvancılık Bakanlığı. Türk Gıda Kodeksi Takviye Edici Gıdalar Tebliği. 2013, Sayı No: 28737. Erişim adresi: https://www.resmigazete.gov.tr/eskiler/2013/08/20130816-16.htm. Erişim tarihi: 10.09.2022
  • T.C. Sağlık Bakanlığı. Türkiye Halk Sağlığı Kurumu. Türkiye Kronik Hastalıklar ve Risk Faktörleri Sıklığı Çalışması. Erişim adresi: https://ekutuphane.saglik.gov.tr/Ekutuphane/kitaplar/khrfat.pdf. Erişim tarihi: 10.09.2022
  • Chaari, Bendriss G, Zakaria D, and et al. Importance of dietary changes during the Coronavirus pandemic: How to upgrade your immune response. Front Public Health 2020;8:476.
  • Ferro Y, Pujia R, Maurotti S, and et al. Mediterranean diet a potential strategy against SARS-CoV-2 infection: A narrative review. Medicina (Kaunas) 2021;57(12):1389.
  • Muhialdin BJ, Zawawi N, Razis AFA, and et al. Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tract viruses. Food Control 2021;127:108140.
  • Bosquette J, Anto JM, Wiencyzslawa C, and et al; the ARIA group. Cabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID-19. Allergy 2020;76(3):735-50.
  • Bosquette J, Anto JM, Iaccarino G, and et al; the ARIA group. Is diet partly responsible for differences in COVID-19 death rates between and within countries? Clin Transl Allergy 2020;27;10:16
  • Ajaikumar BK, Varsha R, Dey P, et al. COVID-19, cytokines, inflammation, and spices: How are they related? Life Sci 2021;284:119201
  • Greene MW, Roberts AP, Frugé AD. Negative association between Mediterranean diet adherence and COVID-19 cases and related deaths in Spain and 23 OECD countries: An ecological study. Front Nutr 2021;8:591964
  • Yedjou CG, Alo RA, Liu J, Enow J, Ngnepiepa P, Long R, Latinwo L, Tchounwou PB. Chemo-preventive effect of vegetables and fruits consumption on the COVID-19 Pandemic. J Nutr Food Sci 2021;4(2):029.
  • Ersöz A, Yılmaz TE. The association between micronutrient and hemogram values and prognostic factors in COVID-19 patients: A single‐center experience from Turkey. Int J Clin Pract 2021 Jun;75(6):e14078.

Üniversite Öğrencilerinde COVID-19 Pandemisi Öncesi ve Sırasında Bazı Beslenme Tutumları ve Olası Sonuçları

Yıl 2023, Cilt: 32 Sayı: 6, 441 - 447, 29.04.2024
https://doi.org/10.17942/sted.1219872

Öz

Amaç: COVID-19 dahil viral enfeksiyonların önlenmesinde veya tedavisinde besin desteklerinin ampirik kullanımını öneren herhangi bir kılavuz yoktur. Bununla birlikte, besin destekleri, COVID-19 enfeksiyonunun önlenmesi veya hafifletilmesi için yaygın olarak kullanılmaktadır. Bu çalışmanın amacı, bir Üniversite Sağlık Hizmetleri Meslek Yüksekokuluna kayıtlı öğrencilerin bazı besin ve besin destekleri tüketim davranış kalıplarının COVID-19 pandemisi öncesi ve sırasında incelenmesidir.
Yöntem: Kesitsel bir çalışmadır. Veriler, üniversite öğrencilerinden Google Forms web anketi aracılığıyla ön test yapılarak hazırlanan ve kendi kendine uygulanan soru formu kullanılarak toplanmıştır.
Bulgular: 612 katılımcı çalışmaya cevap vermiştir. Katılımcıların %71,9'u (n=440) pandemi döneminde besin desteği tüketmiş ve tüketim pandemi öncesi seviyelere göre önemli ölçüde yüksek olmuştur (p=0,001). COVID-19 enfeksiyonu geçirmeyen öğrencilerle karşılaştırıldığında, COVID-19 enfeksiyonu geçirenler daha fazla besin desteği kullanmıştır (p=0,012). En çok ve en az tüketilenler sırasıyla fermente gıdalar ve gingko’dur. Besin desteklerinin sadece %28,0'ı bir hekim tarafından önerilmiştir. Sebze, salata ve meyve tüketiminin Türkiye beslenme rehberlerinde tavsiye edilen miktarların altında olduğu belirlenmiştir.
Sonuç: Katılımcıların besin takviyesi kullanımı yaygın ve ampiriktir. Bitki bazlı beslenme tüketimi ise düşüktür. Sağlıklı beslenme ile sebze, salata ve meyve tüketiminin arttırılması ve sadece eksiklikleri olan kişilerde besin takviyelerinin kullanılması COVID-19 enfeksiyonuna yatkınlığı azaltmak için çok daha kanıta dayalı olacaktır.

Destekleyen Kurum

Yok

Proje Numarası

Yok

Teşekkür

Sayın Onur Yarar ve Sayın Halil Soyal'e destekleri, Sayın Nilufer Özaydın'a analiz için teşekkür ederim.

Kaynakça

  • T.C. Sağlık Bakanlığı. İlk Korona virus aşısı sağlık bakanı Fahrettin Koca’ya yapıldı. Erişim adresi: https://www.saglik.gov.tr/TR,78148/ilk-koronavirus-asisi-saglik-bakani-fahrettin-kocaya-yapildi.html. Erişim tarihi: 10.09.2022
  • Alyami HS, Orabi MAA, Aldhabbah FM, and et al. Knowledge about COVID-19 and beliefs about and use of herbal products during the COVID-19 pandemic: A cross-sectional study in Saudi Arabia. Saudi Pharm J. 2020; 28(11):1326–1332.
  • Kamarli Altun H, Karacil Ermumcu MS, Seremet Kurklu N. Evaluation of dietary supplement, functional food and herbal medicine use by dietitians during the COVID-19 pandemic. Public Health Nutr. 2020;28:1–9.
  • Mukattash TL, Alkhalidy A, Alzu’bi B, and et al. Dietary supplements intake during the second wave of COVID-19 pandemic: A multinational Middle Eastern study. Eur J Integr Med 2022;49:102102.
  • Mentella MC, Scaldaferri F, Gasbarrini A, Miggiano GAD. The role of nutrition in the COVID-19 pandemic. Nutrients. 2021;13(4):1093.
  • Barazzoni R, Bischoff SC, Breda J, and et al, endorsed by the ESPEN Council. ESPEN expert statement and practical guidance for nutritional management of individuals with SARS-CoV-2 infection. Clin Nutr 2020;39(6):1631-163
  • Marengo K, Ajmera R. What are functional foods? All you need to know. Erişim adresi: https://www.healthline.com/nutrition/functional-foods. Erişim tarihi: 10.09.2022
  • Bach-Faig A, Berry EM, Lairon D, and et al, Mediterranean Diet Foundation Expert Group Mediterranean diet pyramid today. Science and cultural updates. Public Health Nutr, 2011;14(12A):2274-84.
  • Gedia Ertürk A, Sahin A, Batı Ay E, and et al. A multidisciplinary approach to Coronavirus disease (COVID-19). Molecules 2021;26(12):3526
  • Gıda, Tarım ve Hayvancılık Bakanlığı. Türk Gıda Kodeksi Takviye Edici Gıdalar Tebliği. 2013, Sayı No: 28737. Erişim adresi: https://www.resmigazete.gov.tr/eskiler/2013/08/20130816-16.htm. Erişim tarihi: 10.09.2022
  • T.C. Sağlık Bakanlığı. Türkiye Halk Sağlığı Kurumu. Türkiye Kronik Hastalıklar ve Risk Faktörleri Sıklığı Çalışması. Erişim adresi: https://ekutuphane.saglik.gov.tr/Ekutuphane/kitaplar/khrfat.pdf. Erişim tarihi: 10.09.2022
  • Chaari, Bendriss G, Zakaria D, and et al. Importance of dietary changes during the Coronavirus pandemic: How to upgrade your immune response. Front Public Health 2020;8:476.
  • Ferro Y, Pujia R, Maurotti S, and et al. Mediterranean diet a potential strategy against SARS-CoV-2 infection: A narrative review. Medicina (Kaunas) 2021;57(12):1389.
  • Muhialdin BJ, Zawawi N, Razis AFA, and et al. Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tract viruses. Food Control 2021;127:108140.
  • Bosquette J, Anto JM, Wiencyzslawa C, and et al; the ARIA group. Cabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID-19. Allergy 2020;76(3):735-50.
  • Bosquette J, Anto JM, Iaccarino G, and et al; the ARIA group. Is diet partly responsible for differences in COVID-19 death rates between and within countries? Clin Transl Allergy 2020;27;10:16
  • Ajaikumar BK, Varsha R, Dey P, et al. COVID-19, cytokines, inflammation, and spices: How are they related? Life Sci 2021;284:119201
  • Greene MW, Roberts AP, Frugé AD. Negative association between Mediterranean diet adherence and COVID-19 cases and related deaths in Spain and 23 OECD countries: An ecological study. Front Nutr 2021;8:591964
  • Yedjou CG, Alo RA, Liu J, Enow J, Ngnepiepa P, Long R, Latinwo L, Tchounwou PB. Chemo-preventive effect of vegetables and fruits consumption on the COVID-19 Pandemic. J Nutr Food Sci 2021;4(2):029.
  • Ersöz A, Yılmaz TE. The association between micronutrient and hemogram values and prognostic factors in COVID-19 patients: A single‐center experience from Turkey. Int J Clin Pract 2021 Jun;75(6):e14078.
Toplam 20 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Beslenme Epidemiyolojisi
Bölüm Araştırma Makalesi
Yazarlar

Fuat Nihat Özaydın 0000-0001-6995-7263

Proje Numarası Yok
Yayımlanma Tarihi 29 Nisan 2024
Yayımlandığı Sayı Yıl 2023 Cilt: 32 Sayı: 6

Kaynak Göster

Vancouver Özaydın FN. Üniversite Öğrencilerinde COVID-19 Pandemisi Öncesi ve Sırasında Bazı Beslenme Tutumları ve Olası Sonuçları. STED. 2024;32(6):441-7.