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Öğe Do cooking and food preparation skills affect healthy eating in college students?(Wiley, 2023) Celik, Ozge Mengi; Sahin, Gizem Aytekin; Gurel, SatiThe aim of this study is to investigate the relationship between food and cooking skills and healthy eating attitudes in college students. The demographic characteristics, anthropometric measurements, nutritional habits, attitudes toward healthy eating, and cooking and food preparation skills were questioned. 16.2% of the students have moderate, 63.5% high, and 20.3% ideally high attitudes toward healthy eating. While a positive and significant correlation was found between the total score and sub-factor scores of the Cooking Skills and Food Skills scale and the total score of the Attitude Scale for Healthy Nutrition; a negative statistically significant correlation was found between the total score and sub-factor scores of the Cooking Skills and Food Skills scale and the frequency of consumption of fast-food, processed meat products, packaged foods, and bread types (p < .05). Cooking and food preparation skills seem to be positively associated with healthy attitudes and habits. Considering this positive association, interventions to improve food and cooking skills may help promote healthy eating attitudes in college students. Developing these skills can shed light on increasing the frequency of cooking at home, consuming healthier foods, and as a result, providing a healthy eating attitude. Therefore, more comprehensive intervention studies are needed in this area.Öğe Effects of COVID-19 pandemic on consumers' food label reading behaviours and trust in food label information(Emerald Group Publishing Ltd, 2023) Sahin, Gizem Aytekin; Gul, Fatma HazanPurpose There are many studies investigating people's eating habits during the COVID-19 period, and people have been encouraged to eat healthier. Healthy nutrition is made possible by making healthy food choices and food labels are one of the tools that help consumers make healthy food choices. Therefore, the primary aim of this study was to evaluate the impact of the COVID-19 pandemic on consumers' food label reading behaviours and their level of trust in food labels. Design/methodology/approach This cross-sectional study was conducted on 1,012 adults aged 18-65 years from seven different regions of Turkey. Participants' food label reading behaviours and their trust in food label information were assessed using an online questionnaire, and COVID-19 fear scores were determined using the fear of COVID-19 scale (FCV-19S). Findings Although not statistically significant, participants' rate of reading food labels increased during the pandemic (65.6% vs 68.7%, p = 0.078). On the contrary, trust in label information decreased significantly (52.1% vs 43.9%, p < 0.001). In addition, increased COVID-19 fear was associated with an increased rate of food label reading and decreased trust in the label information (p < 0.001). Research limitations/implications Because of the study's cross-sectional nature, the authors cannot provide a causal link between COVID-19 fear and food label reading behaviours and trust in food label information. However, it is difficult to investigate this causal link due to difficulties in studies of consumer behaviour and food choice (e.g. multifactorial effects and complexity). Second, because the present study's findings were based on self-report data, there may be a risk of resource bias. Nevertheless, the authors think that this study will shed light on future studies as it is the first time that the COVID-19 pandemic has investigated consumers' food label reading habits and their trust in food labels. Practical implications Considering the pandemic as an opportunity to change consumer behaviour, it may be useful to provide food label reading education to consumers, especially during this period. In addition, the information given on the label should be clear and understandable for a better understanding of the food label information. Furthermore, it may be beneficial to conduct food inspections more frequently and share the results with the public to increase consumers' trust in food labels. Moreover, as the food system shifts towards a new normal, it is critical for policymakers to understand the changes in consumer perceptions, preferences and trust in foods. Originality/value COVID-19 fear affected consumers' food label reading behaviours. As far as the authors know, there is no study about the effects of COVID-19 on consumers' food label reading behaviours.Öğe Effects of probiotic supplementation on very low dose AFB1-induced neurotoxicity in adult male rats(Pergamon-Elsevier Science Ltd, 2022) Sahin, Gizem Aytekin; Karabulut, Derya; Unal, Gokhan; Sayan, Meryem; Şahin, HabibeAims: Aflatoxin B1 (AFB1) is the most toxic and common form of AF found in food and feed. Although AFB1 exposure has toxic effects on many organs, studies on the brain are limited. Moreover, to the best of our knowledge, there is no study on the effect of probiotics on AFB1-induced neurotoxicity. Therefore, we aimed to evaluate the possible effects of probiotics on AFB1-induced neurotoxicity in the brain. Main methods: Thirty-two adult male Wistar rats were divided into four groups: Vehicle (VEH), Probiotic (PRO) (2.5 x 10(10) CFU/day VSL#3, orally), Aflatoxin B1 (AFB1) (25 mu g/kg/week AFB1, orally), and Aflatoxin B1 + Probiotic (AFB1 + PRO) (2.5 x 10(10) CFU/day VSL#3 + 25 mu g/kg/week AFB1, orally). At the end of eight weeks, rats were behaviorally evaluated by the open field test, novel object recognition test, and forced swim test. Then, oxidative stress and inflammatory markers in brain tissues were analyzed. Next, brain sections were processed for Hematoxylin & Eosin staining and NeuN and GFAP immunostaining. Key findings: Probiotic supplementation tended to decrease oxidative stress and inflammatory markers compared to the AFB1 group. Besides, brain tissues had more normal histological structures in VEH, PRO, and AFB1 + PRO groups than in the AFB1 group. Moreover, in probiotic groups, GFAP immunoreactivity intensity was decreased, while NeuN-positive cell number increased in brain tissues compared to the AFB1 group. Significance: Probiotics seem to be effective at reducing the neurotoxic effects of AFB1. Thus, our study suggested that especially Bifidobacterium and Lactobacillus species can improve AFB1-induced neurotoxicity with their antioxidant and anti-inflammatory effects.Öğe Evaluation of food insecurity and associated factors in women of childbearing age: A community-based study from Turkey(Wiley, 2024) Sahin, Gizem Aytekin; Celik, Ozge MengiFood security is an important factor in ensuring a healthy diet. However, it has been reported that women are more vulnerable to food insecurity than men in many countries. In addition, there is little evidence that Mediterranean diet (MD) adherence is associated with a lower risk of food insecurity. Therefore, this study aimed to evaluate food insecurity and associated factors in women of childbearing age. In addition, women's adherence to MD and its relationship with food insecurity were evaluated. This descriptive and cross-sectional study was conducted with 2675 adult women aged 18-49. The demographic characteristics, anthropometric measurements, nutritional habits, compliance with the MD, and the level of food insecurity were evaluated using the structured, self-administered, web-based questionnaire form. The mean age of the individuals was 29.5 +/- 10.35 years. 21.6% of individuals had food insecurity, and 5.2% had severe food insecurity. 36.4% of the individuals adhere to the MD. There was a statistically significant difference between the individuals with and without food security regarding age, marital status, and income status (p < .05). However, there was no statistically significant difference in terms of the Mediterranean diet adherence score (MEDAS) and MEDAS classification between individuals with and without food security (p > .05). It was determined that age, marital status, and income status affected food insecurity (R-2 = 0.374; p < .001). Also, it was determined that age, number of main meals and snacks, and income status affected adherence to MD (R-2 = 0.286; p < .001). In conclusion, considering the fragility of women in food insecurity, more comprehensive studies should be conducted in this area to better define the factors associated with food insecurity in women and inform policymakers. In addition, the results of this study can shed light on comprehensive intervention studies in this area.Öğe Total aflatoxin and ochratoxin A levels, dietary exposure and cancer risk assessment in dried fruits in Türkiye(Pergamon-Elsevier Science Ltd, 2024) Sahin, Gizem Aytekin; Aykemat, Yusuf; Yildiz, Aysegul Tugba; Dishan, Adalet; İnanç, Neriman; Gonulalan, ZaferThis study aimed to measure total aflatoxin (AF) (AFB1, AFB2, AFG1, and AFG2) and ochratoxin A (OTA) levels in dried fruit samples and to evaluate the potential dietary exposure and cancer risk to these mycotoxins in Kayseri/Turkiye. Dried fruit samples were collected between April-May 2021. A total of 11 dried grapes and apricot samples, 7 dried fig and plum samples were collected. Total aflatoxins and OTA in dried fruits were determined by ELISA method. Then, the margin of exposure (MOE) and cancer risk were calculated. Total AF was detected in dried fruit samples between 42.86%, and 100%. Between 18.18% and 57.14% of samples exceeded the European Commission (EC) limits for total AF. Moreover, OTA was detected in all samples. Between 71.43% and 100% of samples exceeded the EC limits for OTA. Cancer risk due to OTA exposure was higher than total AF and it was determined that OTA exposure could pose a risk for public health (MOE < 10,000). Although mycotoxin exposure seems to be low due to the low consumption of dried fruit in Turkiye, the risk of exposure and cancer may increase because of complying with the recommendations of the dietary guidelines. The findings provide new insights into exposure to total AF and OTA through the consumption of dried fruit.
