TY  - JOUR
T1  - Yetişkin Kadınlarda Pişirme ve Yiyecek Hazırlama Becerilerinin Diabetes Mellitus Riski ile İlişkisi
TT  - Relationship of Cooking and Food Preparation Skills with Diabetes Mellitus Risk
AU  - Şarahman Kahraman, Ceren
AU  - Memiç İnan, Cansu
AU  - Çetiner, Özlem
PY  - 2024
DA  - December
Y2  - 2024
DO  - 10.25048/tudod.1573369
JF  - Turkish Journal of Diabetes and Obesity
JO  - Turk J Diab Obes
PB  - Zonguldak Bülent Ecevit Üniversitesi
WT  - DergiPark
SN  - 2587-0335
SP  - 277
EP  - 286
VL  - 8
IS  - 3
LA  - tr
AB  - Amaç: Bu çalışma, yemek hazırlama görevini sıklıkla kadınların üstlendiği toplumumuzda kadınların pişirme ve yiyecek hazırlamabecerileri 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 boyuzunluğu bilgileri kullanılarak beden kütle indeksi (BKİ) hesaplanmıştır. Veriler araştırmacı tarafından hazırlanan anket formukullanılarak toplanmıştır. Anket formunda sosyodemografik bilgileri, Finlandiya Diyabet Riski Anketi (FINDRISK) ve Pişirme veYiyecek 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
KW  - Diyabet
KW  - Diyabet riski
KW  - Pişirme becerileri
KW  - Yiyecek hazırlama becerileri
N2  - Aim: The aim of this study was to investigate the relationship between women’s cooking and food preparation skills and diabetes risk inour 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 calculatedusing 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 CookingSkills and Food Skills Scale. Independent sample t test and Pearson Chi-Square test were applied to analyse the data. Simple Linear andMultiple Linear Regression models were used to analyse the relationship between the data. Statistical significance was accepted as p
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UR  - https://doi.org/10.25048/tudod.1573369
L1  - https://dergipark.org.tr/tr/download/article-file/4314225
ER  -