Investigation of Microflora-Mediated Effect of Nutrition Frequency and Food Choice on General Affective State

Yıl 2023, Cilt: 12 Sayı: 2, 719 - 726, 18.06.2023

Duygu Vardağlı Özlem Ortakcı

https://doi.org/10.37989/gumussagbil.1183391

Öz

We investigated the changes in the gut microbiota depending on the type and frequency of use of carbohydrate, which is the main element in our diet, and the relationship of these changes with mood. Thus, we aimed to intervene in mood disorders, which are seen in approximately 6.2% of the population in our country, by improving the type and frequency of use of carbohydrates, which make up 60% of the daily diet. In the study, 197 young adults between the ages of 18-45; Questions were asked to determine the number and times of meals during the day, the basic nutrients that make up their meals, the foods they chose in case of mood changes they noticed, the types of carbohydrates they consumed and the frequency of consumption, and the data were collected in the digital environment. To increase the possibility of accurate and reliable data collection; The ideal number of questions was determined as 30 and the Cronbach Alpha coefficient was calculated as (0.78). SPSS 26 statistical program was used to determine the data and p<0.05 was considered statistically significant. Prolonged meal breaks, foods perceived as rewards, and moreover, consumption of foods that can be defined as "vain foods" whose content is far from benefit have been detected. Keeping the breaks between meals short, using nutrition not for "prolonged hunger", but for "hunger" and staying away from foods that can be defined as " vain foods" that contain no benefit, will bring us closer to mental and physical well-being.

Anahtar Kelimeler

Food selection, Frequency of feding, Microflora, Mood, Protective nutrition

Genel Duygu Durumuna Beslenme Sıklığının ve Besin Seçiminin Mikroflora Aracılı Etkisinin İncelenmesi

Öz

Beslenmemizdeki ana öğe olan karbohidrat tür ve kullanım sıklığına bağlı, bağırsak mikrobiyotası değişimleri ve bu değişimlerin duygu durumu ile ilişkisini araştırdık. Böylece ülkemizde her yıl nüfusun yaklaşık %6,2’ sinde görülen duygu durum bozukluklarına, günlük beslenmenin %60’ını oluşturan karbohidratların tür ve kullanım sıklığını iyileştirerek müdahale etmeyi hedefledik. Çalışmada 18-45 yaş arası 197 genç erişkine; gün içi öğün sayısı ve vakitleri, öğünlerini oluşturan temel besinleri, fark ettikleri duygu durumu değişikliklerinde seçtikleri besinleri, tükettikleri karbohidrat türleri ve tüketim sıklıklarını tespit edebilecek sorular yöneltildi ve veriler dijital ortamda toplandı. Doğru ve güvenilir veri toplama olasılığını artırmak için; ideal soru sayısı 30 olarak belirlendi ve Cronbach Alpha katsayısı (0,78) olarak hesaplandı. Bu çalışmada verilerin tespitinde SPSS 26 istatistik programı kullanıldı ve p<0,05 istatistiksel olarak anlamlı kabul edildi. Uzamış öğün araları, ödül olarak algılanan besinler ve dahası içeriği faydadan uzak “boşuna besinler” olarak tanımlanabilecek besinlerin tüketimi bulgulanmıştır. Öğün aralarını kısa tutmak ve beslenmeyi “uzamış açlıklar” için değil “açlık” için kullanmak ve içeriği faydadan uzak “boşuna besinler” olarak tanımlanabilecek besinlerden uzak durmak bizi zihinsel ve bedensel iyilik haline daha çok yaklaştıracaktır.

Anahtar Kelimeler

Besin seçimi, Beslenme sıklığı, Duygu durumu, Koruyucu beslenme, Mikroflora

Kaynakça

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