Üniversite öğrencilerinin pandemi döneminde sağlıklı yaşam ve beslenme alışkanlıkları ile kaygı düzeylerindeki değişikliklerin değerlendirilmesi
Abstract
Üniversitelerde COVID-19 pandemisinde sosyal izolasyon gereği bir süre uzaktan eğitime devam edilmesi, öğrencilerin bağışıklık sistemini etkileyen faktörler ile psikolojik ve yeme davranışları üzerinde çeşitli değişikliklere yol açmıştır. Kişilerin uzun süre hareketsiz kalmaları vücut ağırlıklarında artışlara neden olmuştur. Bununla birlikte diğer bireyler ile kısıtlı temas etmeleri psikolojik durumlarında da çeşitli sıkıntılara yol açmıştır. Kimi bireyler de sağlıklı yaşamı devam ettirmek, vücudu pandemiye karşı güçlü tutmak amacıyla vitamin katkıları gibi gıda takviyeleri kullanmış ve bağışıklığı güçlendirdiği bilinen bazı gıdaların tüketim sıklığını arttırmıştır. Bu çalışma, pandemi sürecinde, üniversite öğrencilerinin sağlıklı yaşam ve beslenme alışkanlıkları ile kaygı düzeylerinin bu süreçten nasıl etkilendiğini belirlemek amacı ile yapılmıştır. Çalışma, Aralık 2021 – Mart 2022 tarihleri arasında, 9 üniversiteden eğitimine devam eden 451 üniversite öğrencisi (108 erkek, 343 kadın) ile yürütülmüştür. Çalışma verileri 4 bölümden oluşan online (çevrimiçi) anket ile toplanmıştır. Bu anketin birinci bölümünde bireylerin sosyodemografik özellikleri ve genel sağlık durumları sorgulanmıştır. İkinci ve üçüncü bölümlerde ise bireylerin pandemi döneminde beslenme alışkanlıklarının nasıl değiştiğini değerlendiren, araştırmacılar tarafından geliştirilen sorular yer almaktadır. Dördüncü bölümde BECK Anksiyete Ölçeği ile bireylerin anksiyete düzeyleri araştırılmıştır. Toplanan veriler IBM SPSS V23 yazılımı ile analiz edilmiştir. Tez çalışmamız sonucunda pandemi döneminde katılımcıların %58,3'ünün aktivite düzeylerinin azaldığı, %28,6'sının vücut ağırlıklarının 1 ila 5 kg arttığı, %31'inin uyku süresinin uzadığı, %27'sinin fast food tüketimlerinin ve %32,4'ünün de yemek yeme hızlarının arttığı saptanmıştır. İstatistiksel olarak BECK Anksiyete puanlarında şiddetli anksiyete görülme oranı kadınlarda (%28), erkeklere (%13,9) göre daha yüksek bulunmuştur (p<0,001). Kadınlarda zatürre (%99,1), grip (%98,5), COVID-19 aşısı (%98) yaptırma oranları ve maske kullanımları (%98,8) erkeklere göre istatistiksel olarak daha fazladır (p<0,05). Pandemide, pandemi öncesi döneme göre bireylerin öğle (%67,7), akşam (%60,3), kuşluk (%72), ikindi (%75) ve gece (%79,9) öğün düzenlerinin bozulduğu görülmektedir (p<0,05). Bu öğün düzenlerindeki bozulma, pandemi dönemindeki anksiyete puanlarının yüksekliği ile istatistiksel olarak anlamlı (p<0,05) bulunmuştur. Besin gruplarının tüketimleri incelendiğinde; pandemi dönemiyle beraber katılımcıların %28'inin yoğurt, %30,16'sının sebze, %37,69'unun meyve, %26,16'sının tavuk eti, %24,39'unun yumurta, %37,03'ünün kahve, %22,84'ünün beyaz ekmek, pilav gibi basit karbonhidrat içeren gıdalar ve %32,25'inin de tatlı tüketimlerinin arttığı tespit edilmiştir. Kahve gibi kafein içeriği yüksek içecekler ile tatlı, beyaz ekmek, pirinç gibi basit karbonhidrat içeren yiyeceklerin tüketiminde meydana gelen bu artışlar anksiyete puanlarının yüksekliği ile istatistiksel olarak anlamlı ilişki içerisindedir (p<0,05). İstatistiksel olarak meyve, sebze, yoğurt gibi sağlıklı ve bağışıklığı destekleyici besinlerin tüketimlerinin anksiyete puanlarının bu besinleri daha az tüketenlere oranla daha düşük olduğu ve psikolojik açıdan daha dirençli oldukları gözlemlenmiştir (p<0,05). Pandeminin bireylerin yaşam kaliteleri ve sağlığı üzerindeki olumsuz etkilerini en aza indirebilmek ve halk sağlığının korunması amacıyla beslenme düzenlerine, tüketilen besinlerin içeriklerine ve fiziksel aktiviteye dikkat edilmesi gerektiği bulunmuştur. Anahtar Kelimeler: covıd-19, pandemi, kaygı düzeyi, yeme davranışı
Continuing distance education for a while due to social isolation during the COVID-19 pandemic in universities has led to various changes in the factors affecting the immune system of students and their psychological and eating behaviors. Long periods of inactivity have resultedincreasedight. However, their limited contact with other individuals caused various problems in their psychological states. Some individuals have used food supplements such as vitamin supplements to maintain a healthy life and keep the body strong against the pandemic, and have increased the frequency of consumption of some foods known to strengthen immunity. This study was carried out to determine how university students' healthy living and eating habits and anxiety levels were affected by this process during the pandemic process. The study was conducted with 451 university students (108 males, 343 females) continuing their education from 9 universities between December 2021 and March 2022. Study data were collected with an online questionnaire consisting of 4 parts. In the first part of this questionnaire, the sociodemographic characteristics and general health status of the individuals were questioned. In the second and third sections, there are questions developed by the researchers evaluating how the eating habits of individuals have changed during the pandemic period. In the fourth chapter, the anxiety levels of individuals were investigated with the BECK Anxiety Scale. The collected data were analyzed with IBM SPSS V23 software. As a result of our thesis, it was determined that during the pandemic period, the activity levels of 58.3% of the participants decreased, the body weight of 28.6% increased by 1 to 5 kg, the sleep duration of 31% was prolonged, the consumption of fast food was increased by 27% and the speed of eating was increased by 32.4%. Statistically, the rate of severe anxiety in BECK Anxiety scores was found to be higher in women (28%) than in men (13.9%) (p<0.001). Pneumonia (99.1%), influenza (98.5%), COVID-19 vaccination (98%) and mask use (98.8%) were statistically higher in women than in men (p<0.05). In the pandemic, compared to the pre-pandemic period, it is observed that the lunch (67.7%), evening (60.3%), mid-morning (72%), afternoon (75%) and night (79.9%) meal patterns of individuals are disrupted (p<0 .05). The deterioration in these meal patterns was found to be statistically significant (p<0.05) with the high anxiety scores during the pandemic period. When the consumption of food groups is examined; during the pandemic period, It was determined that 28% of the participants were yogurt, 30.16% vegetables, 37.69% fruit, 26.16% chicken meat, 24.39% eggs, 37.03% coffee, 22.84% of them consumed simple carbohydrate-containing foods such as white bread and rice and 32.25% of them consumed sweets. These increases in the consumption of beverages with high caffeine content such as coffee and simple carbohydrate-containing foods such as sweets, white bread, and rice are in a statistically significant relationship with high anxiety scores (p<0.05). Statistically, it was observed that the consumption of healthy and immune-supporting foods such as fruit, vegetables, and yogurt had lower anxiety scores and was more psychologically resistant than those who consumed less of these foods (p<0.05). In order to minimize the negative effects of the pandemic on the quality of life and health of individuals and to protect public health, it has been found that attention should be paid to diets, the contents of the foods consume,d and physical activity. Keywords: COVID-19, pandemic, anxiety level, eating behavior
Continuing distance education for a while due to social isolation during the COVID-19 pandemic in universities has led to various changes in the factors affecting the immune system of students and their psychological and eating behaviors. Long periods of inactivity have resultedincreasedight. However, their limited contact with other individuals caused various problems in their psychological states. Some individuals have used food supplements such as vitamin supplements to maintain a healthy life and keep the body strong against the pandemic, and have increased the frequency of consumption of some foods known to strengthen immunity. This study was carried out to determine how university students' healthy living and eating habits and anxiety levels were affected by this process during the pandemic process. The study was conducted with 451 university students (108 males, 343 females) continuing their education from 9 universities between December 2021 and March 2022. Study data were collected with an online questionnaire consisting of 4 parts. In the first part of this questionnaire, the sociodemographic characteristics and general health status of the individuals were questioned. In the second and third sections, there are questions developed by the researchers evaluating how the eating habits of individuals have changed during the pandemic period. In the fourth chapter, the anxiety levels of individuals were investigated with the BECK Anxiety Scale. The collected data were analyzed with IBM SPSS V23 software. As a result of our thesis, it was determined that during the pandemic period, the activity levels of 58.3% of the participants decreased, the body weight of 28.6% increased by 1 to 5 kg, the sleep duration of 31% was prolonged, the consumption of fast food was increased by 27% and the speed of eating was increased by 32.4%. Statistically, the rate of severe anxiety in BECK Anxiety scores was found to be higher in women (28%) than in men (13.9%) (p<0.001). Pneumonia (99.1%), influenza (98.5%), COVID-19 vaccination (98%) and mask use (98.8%) were statistically higher in women than in men (p<0.05). In the pandemic, compared to the pre-pandemic period, it is observed that the lunch (67.7%), evening (60.3%), mid-morning (72%), afternoon (75%) and night (79.9%) meal patterns of individuals are disrupted (p<0 .05). The deterioration in these meal patterns was found to be statistically significant (p<0.05) with the high anxiety scores during the pandemic period. When the consumption of food groups is examined; during the pandemic period, It was determined that 28% of the participants were yogurt, 30.16% vegetables, 37.69% fruit, 26.16% chicken meat, 24.39% eggs, 37.03% coffee, 22.84% of them consumed simple carbohydrate-containing foods such as white bread and rice and 32.25% of them consumed sweets. These increases in the consumption of beverages with high caffeine content such as coffee and simple carbohydrate-containing foods such as sweets, white bread, and rice are in a statistically significant relationship with high anxiety scores (p<0.05). Statistically, it was observed that the consumption of healthy and immune-supporting foods such as fruit, vegetables, and yogurt had lower anxiety scores and was more psychologically resistant than those who consumed less of these foods (p<0.05). In order to minimize the negative effects of the pandemic on the quality of life and health of individuals and to protect public health, it has been found that attention should be paid to diets, the contents of the foods consume,d and physical activity. Keywords: COVID-19, pandemic, anxiety level, eating behavior
Description
Keywords
Beslenme ve Diyetetik, Nutrition and Dietetics, Halk Sağlığı, Public Health