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    Comparing school lunch and canteen foods consumption of children in Kayseri, Turkey
    (Professional Medical Publications, 2014) Ongan, Dilek; İnanç, Neriman; Cicek, Betul
    Objective: School Nutrition Programs (SNPs) may have positive effects on children's food choices through high nutritional quality meals. This cross-sectional Et descriptive study was conducted to determine nutritional quality of school lunch and to compare lunch consumption of students who participated in SNP and who did not, at the first governmental school serving school lunch in Kayseri, Turkey. Methods: One hundred and sixteen students aged 9-14 years were divided into two groups after being matched according to gender, age, grade; 58 participants (school lunch group; SL-G) and 58 nonparticipants (school canteen group; SC-G) were recruited. Energy-nutrient content of 5-day school lunch was determined by recipes. Socio-demographic data and lunch consumption on 5 consecutive weekdays with weighed left overs were obtained. Lunch energy-nutrient intakes and anthropometric measurements were compared. Results: School lunch was adequate for vitamins (E & C), fibre, iron, inadequate for energy, carbohydrate, folate, calcium. Contribution of fat (36.6 +/- 6.8%) and saturated fat (12.2 +/- 3.5%) to energy and sodium content was high (1001 mg) in school lunch. SL-G consumed significantly higher protein, vitamin C, thiamine, vitamin B-6, potassium, magnesium, iron, zinc (p <0.001 for each) than SC-G. Energy (p < 0.001), carbohydrate (p < 0.001), fat (p < 0.05), vitamin E (p < 0.001) intakes of SC-G were significantly higher than SL-G. Body weights, height, body mass index of groups were similar. Conclusions: Foodservice at school should be revised with collaboration of school management, catering firm, dietetic professionals. Policy should focus on reducing fat, saturated fat, sodium content and meeting energy-nutrient requirements of school aged children.
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    Öğe
    Multivariate Statistical Analysis of Data and ICP-MS Determination of Heavy Metals in Different Brands of Spices Consumed in Kayseri, Turkey
    (Springer, 2018) Tokalioglu, Serife; Cicek, Betul; İnanç, Neriman; Zararsiz, Gokmen; Ozturk, Ahmet
    The concentrations of Cr, Mn, Fe, Co, Ni, As, Cd, Pb, and Zn in 19 different spices from 11 different brands (in total 69 samples) collected from Kayseri, Turkey, were determined by inductively coupled plasma mass spectrometry (ICP-MS) after microwave digestion. Multivariate and univariate statistical techniques such as principal component analysis (PCA), cluster analysis (CA), correlation analysis, and one way ANOVA were applied for the interpretation of the obtained data. Three principal components explain 79.6% of the total variance. They are as follows: PC1 with Cr, Fe and Pb; PC2 with Mn, As, and Cd; and PC3 with Ni and Co. The spices were classified into their different types and brands by PCA and CA. The certified reference material (GBW07605 Tea Leaves) was analyzed to confirm the accuracy of the method.