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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Primary Language | English |
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Subjects | Public Health Nutrition |
Journal Section | Original Article |
Authors | |
Early Pub Date | October 28, 2023 |
Publication Date | October 29, 2023 |
Published in Issue | Year 2023 Volume: 6 Issue: 6 |
Interuniversity Board (UAK) Equivalency: Article published in Ulakbim TR Index journal [10 POINTS], and Article published in other (excuding 1a, b, c) international indexed journal (1d) [5 POINTS].
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Editor List for 2022
Assoc. Prof. Alpaslan TANOĞLU (MD)
Prof. Aydın ÇİFCİ (MD)
Prof. İbrahim Celalaettin HAZNEDAROĞLU (MD)
Prof. Murat KEKİLLİ (MD)
Prof. Yavuz BEYAZIT (MD)
Prof. Ekrem ÜNAL (MD)
Prof. Ahmet EKEN (MD)
Assoc. Prof. Ercan YUVANÇ (MD)
Assoc. Prof. Bekir UÇAN (MD)
Assoc. Prof. Mehmet Sinan DAL (MD)
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