Beslenme Alışkanlıklarının Düzenlenmesi ile İlgili Diyetisyene Başvuranlarda Gıda Tiksinme Profilinin Değerlendirilmesi

Yıl 2025, Cilt: 35 Sayı: 3, 398 - 405, 30.06.2025

Duygu Vardağlı , Muhsin Öztürk

https://doi.org/10.54005/geneltip.1467240

https://izlik.org/JA92MD75TL

Öz

ÖZ
Amaç: Bu çalışma ile; diyetisyene beslenme alışkanlıklarının düzenlenmesi ile ilgili başvuran danışanların, vücut kütle indeksi ile gıda tiksinme profilleri ve günlük su tüketimleri arasındaki ilişkinin değerlendirilmesi amaçlanmaktadır.
Gereç ve yöntem: Tanımlayıcı ve retrospektif nitelikteki bu çalışmada, 18-65 yaş arası, son 6 hafta içerisinde gribal enfeksiyon, son 3 ay içerisinde ise herhangi bir cerrahi operasyon geçirmemiş; kadınlarda gebe, postpartum dönem ve mens siklusu içerisinde olmayan 206 erişkin gönüllü ile çalışılmıştır. Gıda tiksinme ölçeğinden (Food Disgust Scale) alınan skorlar veri olarak kabul edilmiş ve danışanların; vücut kitle indeksi ve günlük su tüketimleri SPSS 26 programı ile değerlendirilmiştir.
Bulgular: Çalışmadan elde edilen verilere göre; Obezite sınıf III’e dahil olan katılımcılar, satış noktalarında işlenmemiş bütün olarak sergilenen buzağı kuzu keçi/oğlak vs hayvan etlerini, istatistiksel olarak anlamlı düzeyde tiksindirici bulmuştur.
Sonuç: Çalışmada elde edilen bulgular, Obezite sınıf III fizyopatlojisinin tiksinme duyarlılığında rol oynağını düşündürmektedir. Bu durum, kişilerin besin kabulu ve günlük besin çeşitliliklerini etkileyeceği için, klinisyen ve diyetisyenler değerlendirmelerinde, eklenecek protein kaynağı ve/veya önerilecek tariflerde söz konusu bulguyu dikkate almalı ve tedavi başarısı optimize edilmelidir.

Anahtar Kelimeler

Obezite , Vücut kütle indeksi , Gıda tiksinme ölçeği , Tiksinme duyarlılığı

Evaluation of Food Disgust Profile in Applicants to a Dietitian Regarding Regulation of Nutritional Habits

https://izlik.org/JA92MD75TL

Öz

ABSTRACT
Objective: With this work; It is aimed to evaluate the relationship between body mass index, food aversion profiles and daily water consumption of clients who apply to a dietician to regulate their eating habits.
Method: In this descriptive and retrospective study, 206 adult volunteers between the ages of 18-65, who had not had a flu infection in the last 6 weeks or any surgical operation in the last 3 months, and who were not pregnant, in the postpartum period or in the menstrual cycle, were studied. The scores obtained from the Food Disgust Scale were accepted as data and the clients; body mass index and daily water consumption were evaluated with the SPSS 26 program.
Results: According to the data obtained from the study; Participants in obesity class III found animal meat such as calves, lambs, goats etc. displayed as whole, unprocessed animals at sales points to be statistically significantly disgusting.
Conclusion: The findings obtained in the study suggest that obesity class III pathophysiology plays a role in disgust sensitivity. Since this situation will affect people's nutritional acceptance and daily nutritional diversity, clinicians and dietitians should take this finding into account in their evaluations, protein sources to be added and/or recipes to be recommended, and treatment success should be optimized.

Anahtar Kelimeler

Obesity , Body mass index , Food disgust scale , Digust sensitivity

Etik Beyan

A voluntary "Informed Consent" form was obtained from all participants in the study. The study was approved by the Istanbul Esenyurt University Ethics Committee numbered E-12483425-299-38573 dated 26.10.2023

Teşekkür

We would like to thank Dietitian Merve Sayın for sharing and contributing to our study, her office and clients

Kaynakça

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