Yetişkin Kadınlarda Pişirme ve Yiyecek Hazırlama Becerilerinin Diabetes Mellitus Riski ile İlişkisi

Year 2024, Volume: 8 Issue: 3, 277 - 286, 30.12.2024

Ceren Şarahman Kahraman , Cansu Memiç İnan , Özlem Çetiner

Abstract

Amaç: Bu çalışma, yemek hazırlama görevini sıklıkla kadınların üstlendiği toplumumuzda kadınların pişirme ve yiyecek hazırlama
becerileri ile diyabet riski arasındaki ilişkinin incelenmesi amacıyla yapılmıştır.
Gereç ve Yöntemler: Çalışmaya yaşları 19-64 yıl arasında değişen 254 kadın katılmıştır. Beyana dayalı alınan vücut ağırlığı ve boy
uzunluğu bilgileri kullanılarak beden kütle indeksi (BKİ) hesaplanmıştır. Veriler araştırmacı tarafından hazırlanan anket formu
kullanılarak toplanmıştır. Anket formunda sosyodemografik bilgileri, Finlandiya Diyabet Riski Anketi (FINDRISK) ve Pişirme ve
Yiyecek Hazırlama Becerileri Ölçeği yer almaktadır. Verilerin analizinde bağımsız örneklem t testi ve Pearson Ki-Kare testi uygulanmıştır.
Basit Doğrusal ve Çoklu Doğrusal Regresyon modeli ile veriler arasındaki ilişki incelenmiştir. İstatistiksel anlamlılık p<0,05 olarak kabul
edilmiştir.
Bulgular: Çalışmaya katılan kadınların %73,2’sinde kronik hastalık yoktur, %50,8’i normal vücut ağırlığına sahiptir. Katılımcıların
FINDRISK puan ortalaması 8,5±5,8 olup %20,1’inin diyabet riski yüksektir. İleri yaş grubunda olanlarda, evli ve BKİ’si ≥25 kg/m2 olanlarda diyabet riski daha yüksektir (p<0,05). Lisans ve üzeri eğitim seviyesine sahip olanlarda, evde her gün yemek pişirenlerde,
yiyecek hazırlama becerileri puanı, pişirme ve yiyecek hazırlama becerileri puanı yüksek olanlarda daha düşük diyabet riski saptanmıştır
(p<0,05). Pişirme ve yiyecek hazırlama becerileri ile FINDRISK puanı arasında negatif ilişki varken (Beta=-0,193, p=0,002); bekâr
olma (Beta=4,340, p<0,001), eğitim seviyesinin düşük olması (Beta=2,115, p<0,001) ve kronik hastalığın olması (Beta=1,990, p=0,004)
FINDRISK puanı ile pozitif ilişkili bulunmuştur.
Sonuç: Bu çalışmanın sonuçları, diyabetin önlenmesinde diyet ve fiziksel aktivite gibi bilinen yaşam tarzı değişikliklerine ek olarak besin
hazırlama ve pişirme becerilerinin de son derece önemli olduğunu göstermiştir.

Keywords

Diyabet, Diyabet riski, Pişirme becerileri, Yiyecek hazırlama becerileri

Ethical Statement

Yazarlar arasında çıkar çatışması bulunmamaktadır.

Supporting Institution

Finansal destek bulunmamaktadır.

Project Number

-

Thanks

Çalışmamıza gönüllü katılım sağlayan tüm katılımcılara teşekkür ederiz.

Relationship of Cooking and Food Preparation Skills with Diabetes Mellitus Risk

Abstract

Aim: The aim of this study was to investigate the relationship between women’s cooking and food preparation skills and diabetes risk in
our society where women often undertake the task of food preparation.
Material and Methods: A total of 254 women aged between 19-64 years participated in the study. Body mass index (BMI) was calculated
using self-reported body weight and height information. The data were collected using a questionnaire form prepared by the researcher.
The questionnaire included sociodemographic information, the Finnish Diabetes Risk Questionnaire (FINDRISK) and the Cooking
Skills and Food Skills Scale. Independent sample t test and Pearson Chi-Square test were applied to analyse the data. Simple Linear and
Multiple Linear Regression models were used to analyse the relationship between the data. Statistical significance was accepted as p<0.05.
Results: Among the women participating in the study, 73.2% did not have a chronic disease, and 50.8% had a normal body weight. The
mean FINDRISK score of the participants was 8.5±5.8, and 20.1% were classified as having a high risk of diabetes. The risk of diabetes
was higher in those in the older age group, married and with a BMI ≥25 kg/m2 (p<0.05). A lower risk of diabetes was found in those with
a bachelor’s degree and higher education level, those who cooked at home every day, those with higher food preparation skills scores,
and those with higher cooking and food preparation skills scores (p<0.05). While there was a negative correlation between cooking and
food preparation skills and FINDRISK score (Beta=-0.193, p=0.002); being single (Beta=4.340, p<0.001), having a low level of education
(Beta=2.115, p<0.001) and having a chronic disease (Beta=1.990, p=0.004) were positively correlated with FINDRISK score.
Conclusion: The results of this study showed that food preparation and cooking skills are extremely important in the prevention of
diabetes in addition to known lifestyle changes such as diet and physical activity.

Keywords

Diabetes, Diabetes risk, Cooking skills, Food preparation skills

Project Number

-

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