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    Are diet quality and dietary acid load associated with health-related quality of life in children and adolescents with celiac disease?
    (Emerald Group Publishing Ltd, 2025) Akin, Zeynep Caferoglu; Aytekin-Sahin, Gizem; Gonul, Busra Aslan; Kaya, Didem Gunes; Tokgoz, Yavuz
    Purpose This study aims to examine the dietary compliance of children and adolescents with celiac disease (CD) and their diet quality (DQ) and dietary acid load (DAL) and to determine the relationship of these dietary parameters with health-related quality of life (HRQoL). Design/methodology/approach Ninety-one children and adolescents with CD and 144 healthy peers were included in this cross-sectional study. Anthropometric measurements were conducted by researchers. DQ and DAL were calculated from participants' 24-h dietary recall records. HRQoL was assessed using the Pediatric Quality of Life Inventory, and compliance with a gluten-free diet (GFD) was obtained using the GFD score. Data was collected through a face-to-face questionnaire. Findings Of celiac patients, 53.1% were strictly compatible with the GFD, and 35.8% were non-compliant with the diet. The DQ scores of participants with CD were higher than their healthy peers, and the DAL scores were lower (p < 0.01). Finally, no relationship was found between the DQ and DAL with HRQoL scores in celiac patients (p > 0.05). However, better dietary compliance with the GFD was associated with improved HRQoL (p < 0.05). Practical implications While DQ and DAL had no association with HRQoL, better dietary compliance improved the HRQoL of celiac patients. This may help develop solutions to the problems experienced by celiac patients, thereby improving the management of CD. Originality/value To the best of the authors' knowledge, this study is the first to investigate the association of DQ and DAL with HRQoL in children with CD.
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    Effects of home vacuum packaging method at different storage conditions on total antioxidant and phenolic compound levels in berry fruits
    (Walter De Gruyter Gmbh, 2025) Nisari, Mustafa; Başmısırlı, Eda; Aykemat, Yusuf; Aytekin-Sahin, Gizem; İnanç, Neriman; Dishan, Adalet
    This study aimed to investigate the effects of home vacuum packaging on the total antioxidant capacity (TAC) and total phenolic content (TPC) levels of seven types of berries (raspberry, hawthorn, goldenberry, blackberry, strawberry, redcurrant, and blueberry) under different storage conditions. The berries were either vacuum+ or vacuum- and stored in a household refrigerator at +4 degrees C or frozen at -18 degrees C. Samples stored at +4 degrees C were analyzed on days 0, 7, and 30, while frozen samples were analyzed on days 0, 30, and 90. The results showed that TAC levels of fruit samples decreased by 18.88 % after 30 days at +4 degrees C in the vacuum- samples, while the vacuum+ samples showed only a 9.64 % reduction. Similarly, after 90 days of freezing, TAC levels decreased by 19.35 % in vacuum- samples, compared to an 11.56 % reduction in vacuum+ samples. Moreover, TPC levels of fruit samples decreased by 81.81 % after 30 days at +4 degrees C in the vacuum- samples, while the vacuum+ samples showed a 72.99 % reduction. After 90 days of freezing, TPC levels decreased by 75.99 % in vacuum- samples, while the vacuum+ samples showed only a 48.30 % reduction. Although TAC and TPC levels decreased over time at both +4 degrees C and -18 degrees C, the vacuum+ samples generally retained higher levels of TAC and TPC compared to the vacuum- samples, suggesting that vacuum packaging can slow down enzymatic and oxidative reactions. These findings indicate that home vacuum packaging could be a useful method for preserving the nutritional quality of berries and potentially reducing food waste.
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    Open-source multi-objective optimization software for menu planning
    (Pergamon-Elsevier Science Ltd, 2024) Sahin, Omur; Aytekin-Sahin, Gizem
    Healthy nutrition is essential for maintaining health and preventing chronic diseases. However, with the increase in dining out, the prevalence of obesity and related chronic diseases is increasing daily. Therefore, to provide adequate and balanced nutrition in public, it is necessary to serve healthy menus following the energy and nutrient requirements of the target group in food service institutions. However, menu planning in food services is a complex process involving several factors. The planned menus should provide sufficient nutrients for the target group and consider factors such as color, consistency, appearance, and a variety of food groups. In addition, existing studies have limited constraints, and the fact that they are not open -source makes it difficult to conduct more comprehensive new studies. Furthermore, the lack of dietitian opinions limits its applicability in practice. Therefore, this study applied four different multi -objective optimization algorithms (AGEMOEA, SMSEMOA, NSGA2, and NSGA3) to solve the menu planning problems. The results were shared with 20 food service dietitians who are experts in the area and were asked to score the menus. In addition, an open -source tool called EvoMeal has been developed. In conclusion, our primary findings showed that AGEMOEA and SMSEMOA were used for the first time in the literature for the menu planning problem, which is a multi -objective problem, and they performed better than both NSGA2 and NSGA3 in general. In addition, expert opinions confirmed that AGEMOEA and SMSEMOA give better results than other algorithms. However, future studies need to conduct a more comprehensive expert evaluation to increase its applicability to the field.
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    Relationship between nutrient profiles, carbon footprint and water footprint of hospital menus
    (Emerald Group Publishing Ltd, 2024) Aytekin-Sahin, Gizem; Besparmak, Aslihan; Sagir, Seda Sultan; Somtas, Adeviye; Ozturk, Dilsad
    Purpose - This study aims to evaluate the nutrient profile, carbon footprint and water footprint of one-month menus presented in five hospitals in Turkey and compare their environmental impacts with that of the Mediterranean diet.Design/methodology/approach - The energy and nutrient content of menus were compared with recommendations of the Turkey Dietary Guidelines (TUBER) 2022. Nutrient profiles of hospital menus were evaluated using Nutrient Rich Food 9.3 (NRF 9.3) and SAIN-LIM models. The carbon and water footprints of the menus were calculated and compared with those of the Mediterranean diet.Findings - Menus' energy and nutrient content did not conform with TUBER 2022. The SAIN-LIM score of Hospital A (5.7 +/- 1.1) was significantly higher than that of Hospitals C (4.8 +/- 0.7, p = 0.001) and E (5.1 +/- 0.7, p = 0.025). The carbon footprint of Hospital A was significantly lower (2.6 +/- 0.3 kg CO2 eq/person/day) and that of Hospital D (4 +/- 0.9 kg CO2 eq/person/day) was significantly higher than those of others (p < 0.001). While other menus were similar (p > 0.05), the water footprint of Hospital A was significantly lower (3.5 +/- 0.7 L/kg, p < 0.001). In addition, if the menus were suitable for the Mediterranean diet, a reduction of 2.2-23.4% in the carbon footprint and 37.5-58.6% in the water footprint could be achieved. Moreover, menus' carbon and water footprints were negatively correlated with NRF 9.3 and SAIN-LIM scores.Research limitations/implications - The primary aim should be to ensure that the planned menus follow the dietary guidelines. In addition, it is an undeniable fact that sustainable nutrition is a complex process with many dimensions. However, it seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes to be made in food services.Practical implications - It seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes. For both health and environmental impacts, food services should switch to menus suitable for the Mediterranean diet.Originality/value - The findings provide new insights into hospital menus' quality and environmental impact.