Tip 2 diyabetli bireylerin fonksiyonel besinleri bilme, kullanma durumları ve ilişkili etmenlerin belirlenmesi
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2017
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Fonksiyonel besin, içeriğinde doğal olarak sağlığa yararlı bileşen içeren, günlük beslenmede tüketilen, normal besin formunda olan besindir. Fonksiyonel besinlerin sağlığa yararlı etkileri ancak doğru miktar ve sıklıkla tüketildiğinde ortaya çıkar. Bu çalışmanın amacı; özel bir hastanenin diyet polikliniğine başvuran 18 yaş ve üstü tip 2 diyabet tanılı bireylerin fonksiyonel besinleri bilme, kullanma durumları ve ilişkili etmenleri belirlemektir. Araştırma kesitsel tipte olup, Haziran –Ağustos 2017 aylarında, Gaziantep Özel Sani Konukoğlu hastanesinde ,45 erkek ve 55 kadın olmak üzere toplam 100 gönüllü katılımcı ile yürütülmüştür. Veriler araştırmacı tarafından yüz yüze uygulanan anket ile toplanmış, frekans ve yüzde hesaplanıp Ki-kare analizi ile çözümleme yapılmıştır.İstatistiksel açıdan anlamlılık düzeyi p<0,05 olarak belirlenmiştir. Araştırmaya katılan bireylerin sadece %9' u fonksiyonel besin kavramını bilmektedir. Fonksiyonel besin kullanma oranları %21 su an kullanan ve %19 daha önce kullanmış olmak üzere toplam %40 olarak bulunmuştur. Kan şekerini dengelediğine inanılan en yaygın 3 besin; tarçın (%29), elma (%17), ve çörek otu (%16)' dur. Kan şekerini dengelemek amacıyla en sık kullanılan besinler tarçın (%29), elma (%16) ve nar (%13)' dır. anket katılımcılarının %71.4'ü fonksiyonel besinleri her gün tükettiklerini, tüketicilerin %61.9'u tüketim miktarına dikkat etiklerini belirtmişlerdir. Yaş ve yaşanılan yer değişkenlerinin fonksiyonel besin tüketme üzerine anlamlı etkisi saptanmıştır. Fonksiyonel besin tüketenlerin %60'ı 41-65 yaş aralığında olup %80' i il merkezinde yaşamaktadır. Tip 2 diyabetli bireylerin fonksiyonel besin tüketimine yönelik bilgi düzeyleri arttırılmalı ve bilgi kaynağının güvenilir olması sağlanmalıdır. Fonksiyonel besin tüketimiyle ilgili daha geniş çapta ve daha özenli çalışmalar yapılmalıdır. Anahtar Kelimeler: Diyabet, tip 2 diyabet, fonksiyonel besin, işlevsel gıda
ABSTRACT To Determine Knowing, Using And Assosicated Factors Of Functional Foods In Type 2 Diabetes Individuals . Functional food; a nutrient in its natural form that contains nutrients beneficial to health and consumed daily. the beneficial effects of these foods on their health only occur when consumed in the right amount and frequency. The aim of this study is; determine the knowing, use and related factors of functional foods of individuals diagnosed with type 2 diabetes aged 18 years or older who refer to a diabetes polyclinic of a special hospital. The cross-sectional study was conducted with a total of 100 volunteer participant, june-august 2017 ,Gaziantep Özel Sani Konukoğlu hospital,including 45 men and 55 women. The data were collected by face-to-face surveys by the researcher, frequency and percentage were calculated and analyzed by Chi-square analysis. Statistical significance level was determined as p <0,05. 9% of the individuals participating in the study know functional food concept. Functional food use rates were found to be 40%, of which 21% are currently using it and 19% have used it before. The three most common foods that are believed to balance blood sugar are cinnamon (29%), apple (17%), and blackcurrant (16%). The most commonly used foods to balance blood sugar are cinnamon (29%), apple (16%) and pomegranate (13%). 71.4% of the participants who currently use the functional food stated that they consume the food every day and 61.9% stated that they pay attention to the consumption amount. According to the study, age and living place variables have a significant effect on functional food consumption. 60% of the functional food consumers are in the middle aged group between the ages of 41-65 and 80% of the functional food consumers live in the province center. The level of knowledge about nutritional consumption of individuals with diabetes should be increased and the source of information must be reliable. More extensive and more rigorous studies of functional food consumption should be undertaken. Key words: diabetes, type 2 diabetes, functional foods
ABSTRACT To Determine Knowing, Using And Assosicated Factors Of Functional Foods In Type 2 Diabetes Individuals . Functional food; a nutrient in its natural form that contains nutrients beneficial to health and consumed daily. the beneficial effects of these foods on their health only occur when consumed in the right amount and frequency. The aim of this study is; determine the knowing, use and related factors of functional foods of individuals diagnosed with type 2 diabetes aged 18 years or older who refer to a diabetes polyclinic of a special hospital. The cross-sectional study was conducted with a total of 100 volunteer participant, june-august 2017 ,Gaziantep Özel Sani Konukoğlu hospital,including 45 men and 55 women. The data were collected by face-to-face surveys by the researcher, frequency and percentage were calculated and analyzed by Chi-square analysis. Statistical significance level was determined as p <0,05. 9% of the individuals participating in the study know functional food concept. Functional food use rates were found to be 40%, of which 21% are currently using it and 19% have used it before. The three most common foods that are believed to balance blood sugar are cinnamon (29%), apple (17%), and blackcurrant (16%). The most commonly used foods to balance blood sugar are cinnamon (29%), apple (16%) and pomegranate (13%). 71.4% of the participants who currently use the functional food stated that they consume the food every day and 61.9% stated that they pay attention to the consumption amount. According to the study, age and living place variables have a significant effect on functional food consumption. 60% of the functional food consumers are in the middle aged group between the ages of 41-65 and 80% of the functional food consumers live in the province center. The level of knowledge about nutritional consumption of individuals with diabetes should be increased and the source of information must be reliable. More extensive and more rigorous studies of functional food consumption should be undertaken. Key words: diabetes, type 2 diabetes, functional foods
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Beslenme ve Diyetetik, Besinler, Beslenme, Nutrition and Dietetics, Foods, Diabetes mellitus, Nutrition, Diabetes mellitus-tip 2, Diabetes mellitus, Diabetes mellitus-type 2, Fonksiyonel gıdalar, Functional foods