İstanbul ilinde çalışan kadınların kahvaltı alışkanlıklarının araştırılması
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2019
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Open Access Color
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Daha soBu araştırma İstanbul ilinde çalışan kadınların sabah kahvaltısı yapma alışkanlığını, kahvaltı yapmalarını etkileyen etmenleri ve kahvaltıda tükettiği besinleri belirlemek amacıyla farklı yaş ve meslek gruplarına uygulanmıştır. Araştırma Şubat-Mart 2019 tarihinde İstanbul'un çeşitli bölgelerinde farklı meslek grupları ve yaş gruplarından 527 kadına uygulanmıştır.. Veriler SPSS ve BEBIS programlarıyla analiz edilmiştir. Araştırmaya dahil olan kadınların demografik ve kişilik özelliklerine göre dağılımına göre en yüksek oranda yaş grubu 36-45 yaşları olup ikinci olarak ta 46-55 yaş grubu olduğu görülmektedir Katılımcıların % 64,4'ü Anadolu ve % 35,6'nın ise Avrupa yakasında ikamet ettiği görülmektedir. Eğitim düzeyine göre büyük çoğunluğun ön lisans/lisans mezunu olduğu görülmektedir. Katılımcı kadınlarının büyük bir çoğunluğunun (%63,0) normal BKI'ye sahip olduğu tespit edilmiştir. Ayrıca %22,8'inin fazla kilolu, %7,8'inin 1. derece obez, %3,7'sinin zayıf, %2,5'inin 2.derece obez ve % 0,2'sinin 3. derece obez olduğu tespit edilen diğer bulgulardır. Araştırmaya katılan mesleklerine göre dağılımlarına bakıldığında; büyük bir kısmını eğitimci ve finans işlerinde olan mesleklerde çalıştığı görülmektedir. Katılımcıların % 65,2'sinin özel sektör çalışanı, % 34,9'unun 4 kişilik ailede yaşadığı, % 38,2'sinin çocuk sahibi olmadığı ve büyük kısmının % 55,1'inin 6601 TL ve üzeri gelir düzeyine sahip olduğu görülmektedir. Kadınların %34,5'i öğün atlamakta, %55,0'ı öğün atlamamakta ve %10,4'ü bazen öğün atlamakta olduğu tespit edilmiştir. Kadınların hangi öğünü atladığına ilişkin dağılımları incelendiğinde, en fazla atlanan öğünün (%49,4) öğlen yemeği olduğu görülmektedir. Ayrıca %27,4'ünün sabah kahvaltısını, %19,5'inin akşam yemeğini ve %3,6'inin ise diğer öğünleri atladığı görülmektedir. Kadınlarının %73,1'i her gün düzenli, %14,6'sı ara sıra, %8,3'ü sadece hafta sonları, %2,3'ü hiç ve %1,7'si ise diğer olarak kahvaltı yapma durumlarını belirtmişlerdir. Bu sonuçlara göre katılımcıların büyük çoğunluğunun her gün düzenli şekilde sabah kahvaltısı yaptığı görülmektedir. Kahvaltı yapan çalışan kadınların çoğunun evde ve tek başına kahvaltı yaptıkları, kahvaltı yapmayan çalışan kadınların büyük kısmının erken kalkma, zaman ve alışkanlıklar nedeniyle kahvaltı yapmadıkları tespit edilmiştir. Katılımcı kadınların kahvaltıyı atlamalarının diğer nedenleri ise, sabah kahvaltı yapmayı sevmeme sabahları iştahsız, kahvaltıyı önemsememe, kilo alma korkusu, ekonomik yetersizlikten dolayı ve diğer olarak tespit edilmiştir. Araştırmaya katılan kadınların sabah kahvaltısında tükettikleri besinler ve tüketim göre kadınların her gün beyaz peynir, siyah zeytin yumurta ve domates/salatalık vb. besinleri sabah kahvaltısında tüketmeyi en çok tercih ettikleri görülmektedir. Kadınların sabah kahvaltısında tüketmeyi tercih margarin ve salam/sosis gelmektedir. Kadınların her gün kahvaltıda tükettikleri unlu gıda çeşitlerinin, tost, bisküvi/kraker, kahvaltılık gevrekler, simit/açma, sandviç ve poğaça olduğu görülmektedir. Yine tabloda çalışan kadınlar tarafından kahvaltıda hiç tercih edilmeyen yiyeceklerin ise, hamburger, kahvaltılık gevrekler ve bisküvi/kraker olduğu bulunmuştur. Araştırma sonucunda; çalışan kadınlarda sabah kahvaltısının atlamadığı, kahvaltıyı atlayanların da zaman faktöründen dolayı kahvaltı yapamadıkları; kahvaltıdaki besin tercihlerinin de çeşit ve enerji yönünden çeşitlilik gösterdiği sonucuna varılmıştır. Anahtar Kelimeler: Kahvaltı, Çalışan kadın, kahvaltı tercihleri
BREAKFAST HABITS AND FOODS CONSUMED AT BREAKFAST AMONG WORKING WOMEN This study was applied to different age and occupational groups in order to determine the habits of women having breakfast in Istanbul, the factors affecting their breakfast and the foods they consume at breakfast. The study was conducted on 527 women from different occupational and age groups in various regions of Istanbul in February-March 2019. Data were analyzed with SPSS and BEBIS programs. According to the demographic and personality characteristics of the women included in the study, the highest age group was 36-45 years and the second was 46-55 years. It is appeared that 64.4% of the participants live in Anatolia and 35.6% live in the European side. It is seen that the majority of the students are associate / undergraduate graduates. The majority of the women (63.0%) were found to have normal BKI. Also, it's found out 22.8% were overweight, 7.8% were first degree obese, 3.7% were thin, 2.5% were second degree obese and 0.2% were third degree obese. When the distribution according to the professions participating in the research is examined; most of them work in educator and finance professions. It is appeared that 65.2% of the participants are private sector employees, 34.9% live in a family of 4 people, 38.2% do not have children and 55.1% of them have income level of 6601 TL and above. It means that 34.5% of women skip meals, 55.0% do not skip meals, and 10.4% sometimes skip meals. When the distribution of the women about the skip meal examined it is seen that the most skipped meal (49.4%) is lunch. In addition, it is seen that 27.4% skipped breakfast, 19.5% skipped dinner and 3.6% skipped other meals. When the breakfast situation of women was examined, 73.1% stated that they had breakfast regularly every day, 14.6% occasionally, 8.3% only on weekends, 2.3% none and 1.7% and the other. According to these results, it is seen that the majority of the participants have regular breakfast every day. It was found that most of the working women having breakfast had breakfast at home and alone, and most of the working women who do not have breakfast do not have breakfast due to early waking up, time and habits. Other reasons why women skipped breakfast meals were found to be dislike of having breakfast in the morning, lack of appetite in the morning, ignoring the breakfast meal, pocrescophobia, economic inadequacy and others. According to the nutrients consumed by women in the morning breakfast, it is seen that women prefer to eat foods such as white cheese, black olive eggs and tomatoes / cucumbers every day. In addition, it is seen that the types of bakery products that women consume at breakfast every day are toast, biscuits / crackers, cereals, pretzels, sandwiches and donuts. Margarine and salami / sausage are the main foods that women do not prefer to consume at breakfast. It was also found that the foods that were not preferred at all by the women working in the table were hamburgers, cereals and biscuits / crackers. While there was a statistically significant difference between the amount of energy, carbohydrate, cholesterol and pulp they received during breakfast in the morning between weekdays and weekends, there was no statistically significant difference between the amount of protein and fat between weekdays and weekends. As a result of the research; It was concluded that working women did not skip breakfast, and those who skipped breakfast could not have breakfast due to time factor, and the food preferences in breakfast varied in terms of variety and energy. Keywords: Breakfast, Working woman, breakfast preferences
BREAKFAST HABITS AND FOODS CONSUMED AT BREAKFAST AMONG WORKING WOMEN This study was applied to different age and occupational groups in order to determine the habits of women having breakfast in Istanbul, the factors affecting their breakfast and the foods they consume at breakfast. The study was conducted on 527 women from different occupational and age groups in various regions of Istanbul in February-March 2019. Data were analyzed with SPSS and BEBIS programs. According to the demographic and personality characteristics of the women included in the study, the highest age group was 36-45 years and the second was 46-55 years. It is appeared that 64.4% of the participants live in Anatolia and 35.6% live in the European side. It is seen that the majority of the students are associate / undergraduate graduates. The majority of the women (63.0%) were found to have normal BKI. Also, it's found out 22.8% were overweight, 7.8% were first degree obese, 3.7% were thin, 2.5% were second degree obese and 0.2% were third degree obese. When the distribution according to the professions participating in the research is examined; most of them work in educator and finance professions. It is appeared that 65.2% of the participants are private sector employees, 34.9% live in a family of 4 people, 38.2% do not have children and 55.1% of them have income level of 6601 TL and above. It means that 34.5% of women skip meals, 55.0% do not skip meals, and 10.4% sometimes skip meals. When the distribution of the women about the skip meal examined it is seen that the most skipped meal (49.4%) is lunch. In addition, it is seen that 27.4% skipped breakfast, 19.5% skipped dinner and 3.6% skipped other meals. When the breakfast situation of women was examined, 73.1% stated that they had breakfast regularly every day, 14.6% occasionally, 8.3% only on weekends, 2.3% none and 1.7% and the other. According to these results, it is seen that the majority of the participants have regular breakfast every day. It was found that most of the working women having breakfast had breakfast at home and alone, and most of the working women who do not have breakfast do not have breakfast due to early waking up, time and habits. Other reasons why women skipped breakfast meals were found to be dislike of having breakfast in the morning, lack of appetite in the morning, ignoring the breakfast meal, pocrescophobia, economic inadequacy and others. According to the nutrients consumed by women in the morning breakfast, it is seen that women prefer to eat foods such as white cheese, black olive eggs and tomatoes / cucumbers every day. In addition, it is seen that the types of bakery products that women consume at breakfast every day are toast, biscuits / crackers, cereals, pretzels, sandwiches and donuts. Margarine and salami / sausage are the main foods that women do not prefer to consume at breakfast. It was also found that the foods that were not preferred at all by the women working in the table were hamburgers, cereals and biscuits / crackers. While there was a statistically significant difference between the amount of energy, carbohydrate, cholesterol and pulp they received during breakfast in the morning between weekdays and weekends, there was no statistically significant difference between the amount of protein and fat between weekdays and weekends. As a result of the research; It was concluded that working women did not skip breakfast, and those who skipped breakfast could not have breakfast due to time factor, and the food preferences in breakfast varied in terms of variety and energy. Keywords: Breakfast, Working woman, breakfast preferences
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Beslenme ve Diyetetik, Gastronomi ve Mutfak Sanatları, Beslenme alışkanlıkları, Nutrition and Dietetics, Gastronomy and Culinary Arts, Kadınlar, Nutritional habits, Kahvaltı, Women, Breakfast, İstanbul, Istanbul
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75