Search

Nutrition is an essential behavior that all living things, especially humans, need to grow, develop, be healthy and productive. While other living creatures show this behavior in order to survive and continue their generation, humans, as an intelligent being, have developed a selective eating habit in order to live a healthy life. Because scientific studies have shown that the nutrients consumed directly shape the chemical structure of the brain. It is stated by scientists that the intestines have a functional potential in the body like the second brain. Foods affect behavior and cognitive functions by providing information flow in nerve cells. Studies in the field of medicine have determined that the food consumed affects not only the physical health of people, but also their mental health and personality structure. For example, it is known to everyone that sadness causes ulcer disease. The Religion of Islam, which makes provisions for all areas of life, from worship to morality, from commercial life to social order, has also given guidance on how nutrition should be. There are explanations and provisions in the verses and hadiths about nutrition culture, the effects of foods on personality, foods that are recommended and prohibited to be eaten, consumption patterns, table manners, and the positive and negative effects of foods on health. Both scientists and Islamic scholars give warnings and recommendations regarding the physiological, psychological and spiritual effects of nutrition styles. In order to receive a productive education, a person must be in good mental, physical and spiritual health. When health is impaired, working, worshiping and even having fun are not enjoyable. This situation is important in terms of both general education and religious education. One of the important conditions for having a fit mind and body is proper and halal nutrition. Eating haram and questionable foods not only causes physical harm, but also has moral harm. Diseases occur not only in the body but also in the personality and soul of a person who makes a habit of eating ways that are not suitable for his nature. According to the Quran and Sunnah, eating habits directly affect many factors in human life. It has been determined that there are strong connections between people's frequency of eating and drinking and the changes in their emotions and thoughts. The aim of this study is to determine the effects of nutrition on human character from a gastronomic perspective in the light of scientific and religious data. As a method, first of all, the general framework of the Islamic religion's perspective on the subject is given. Then, the scientific literature of psychology and medicine on this subject was examined. Finally, the relationship between food and morality, both in various narrations and in the views of some Islamic scholars, has been tried to be evaluated with scientific data. This study focuses on how nutrition styles negatively affect people's characters and educational activities. In the article, the consequences of unhealthy and non-halal nutrition in terms of religious education are discussed. The subject was limited to nutrition, and the negative effects of other haram actions were not mentioned. Document review and content analysis methods were used in the research. [ABSTRACT FROM AUTHOR]

Meyveler insan beslenmesinde yer alan, birçok makro ve mikro bileşen bakımından zengin önemli gıdalardır. Ülkemiz için oldukça önemli meyvelerden biri olan fındık (Corylus avellana L.), Corylus cinsine ait oldukça popüler ağaç yemişlerinden biridir. Kendine has karakteristik tat ve kokusu nedeniyle çiğ olarak tüketiminin yanı sıra birçok alanda da kullanılmaktadır. Fındık meyvesi protein, yağ ve yağ asidi kompozisyonu, vitaminler, minareller bakımından oldukça zengin bir kaynaktır. Fındık meyvesinin, kanser, diyabet, obezite, kardiyovasküler hastalıklar gibi birçok hastalığa karşı olumlu etki gösterdiği belirtilmektedir. Bu yüzden fonksiyonel bir gıda olan fındık meyvesi tüketiminin insan sağlığı üzerine olumlu etkileri olduğu düşünülmektedir. Bu derlemede fındık meyvesinin çeşitleri, bileşimi ve insan sağlığı üzerine etkileri hakkında genel bilgiler derlenmiştir.

Copyright of Food & Health (2602-2834) is the property of Scientific Web Journals (SWJ) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Health (2602-2834) is the property of Scientific Web Journals (SWJ) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Science & Engineering Research is the property of Ataturk University Coordinatorship of Scientific Journals and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Bozok Veterinary Sciences is the property of Bozok Veterinary Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of University of Health Sciences Journal of Nursing is the property of Saglik Bilimleri Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Early childhood (ECC) is the main period of cognitive development, physical and mental health in children. The well-being of future generations depends on early childhood development and care. Poverty, malnutrition, violence, gender inequality, environmental pollution and caregiver mental health problems threaten the development of young children and prevent them from being physically and mentally healthy, being happy, having positive relationships and being productive adults. Nurturing Care (NC) is a policy framework proposed by the World Health Organization (WHO), UNICEF and other stakeholders, aimed at achieving national and global goals to help children survive and thrive, in order to transform health and human potential. Its components are health, adequate nutrition, responsive care, early learning opportunities and safety. NC aims to provide family-centered, holistic services to each child, especially in the first three years of life, starting from pregnancy. The aim of this review is to increase the awareness of NC in Turkey and to share studies from other countries. [ABSTRACT FROM AUTHOR]

The relationship between nutrition and health has been known for long time. Nutritional genomics, which forms the basis of this relationship, has received a lot of attention in recent years. Nutritional genomics, which is closely related to "omics" technologies such as genomics, proteomics, transcriptomics, metabolomics, epigenomics, examines the changes that food ingredients can create in gene expression and the responses of the human body to the food components. Foods directly affect the mechanism of the genome, especially through mechanisms such as DNA methylation, histone modifications and non-coding RNA. In addition, diseases such as celiac, neurodegenerative disorders, obesity, diabetes, lactose intolerance, phenylketonuria and cancer are also indirectly related to nutrition. Since the field of nutritional genomics is still developing, more studies are needed to fully reveal the nutrition-health mechanism. [ABSTRACT FROM AUTHOR]

Copyright of Gazi University Journal of Gazi Educational Faculty (GUJGEF) is the property of Gazi University Journal of Gazi Educational Faculty (GUJGEF) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: It is aimed to examine the knowledge and attitudes of mothers with 0-24 months old babies in the central districts of Şanlıurfa about breast milk and breastfeeding and to reveal the factors affecting breastfeeding. Materials and Methods: This study is a prospective cross-sectional study and was conducted in family health centers serving in the central districts of Şanlıurfa between November 2019 and April 2020. 383 women between the ages of 18-49 with 0-24 months old baby were included in the study. A questionnaire consisting of 40 questions was prepared by the researchers aiming to measure the sociodemographic characteristics of the participants and their knowledge and attitudes about breast milk and breastfeeding. Results: The majority of the 383 participants (33.7%) were aged 25 and below, and at university level and higher (24.3%). The breastfeeding rate of mothers within the first hour is 50.9%, and the rate of feeding their babies with breast milk as the first food is 82%. 75.2% of the participants gave colostrum to their babies. Looking at breastfeeding times; 18% breastfed their babies for 4-6 months and 27% for 12-24 months. The source of information about breast milk and breastfeeding is mostly family physicians with a rate of 43.9%. Conclusions: According to the results of our study, half of the participants did not breastfeed their babies within the first hour, and 1/3 of them did not give colostrum to their babies. Average breast-feeding time rates are below the Turkey average. There is a need to develop remedial strategies, especially education and support services, in order for mothers to initiate and maintain breastfeeding effectively. [ABSTRACT FROM AUTHOR]

Takviye edici gıdalar normal beslenmeyi desteklemek amacıyla kullanılmaktadır. Protein, vitamin, mineral gibi besin öğelerini ya da bitki ve bitkisel kaynaklı maddeleri içerebilir. Bunlar kapsül, tablet gibi formlarda hazırlanır ve günlük alım dozu belirlenmiştir. Vücut tarafından üretilemeyen fakat vücudumuz için gerekli olan bazı bileşenler takviye edici gıdalarla telafi edilebilmektedir. Ancak takviye edici gıdalar bazen zehirlenmelere, kalıcı hastalıklara hatta ölümlere sebep olabilmektedir. Bu sebeple denetimleri oldukça önemlidir. Bu makalede takviye edici gıdaların onay işlemleri ve denetimi ile takviye edici gıda reklamlarının denetimi incelenmiştir. Takviye edici gıda tanımlandıktan sonra potansiyel risklerine değinilmiştir. Ortaya çıkabilecek muhtemel zararlar açıklanmıştır. Bu alandaki yasal düzenlemelerden bahsedilmiştir. Onay süreci ele alınmıştır. Takviye edici gıdaların denetimi ile reklamlarının denetimi ayrı ayrı incelenmiştir. Sonuç olarak bu alanlardaki sıkıntılı noktalara değinilmiş ve öneriler sunulmuştur.

Copyright of Journal of Sports Sciences Research / Spor Bilimleri Araştırmaları Dergisi is the property of Journal of Sport Sciences Researches / Spor Bilimleri Arastirmalari Dergisi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Atatürk University Journal of Agricultural Faculty is the property of Ataturk University Coordinatorship of Scientific Journals and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Mediterranean Journal of Sport Science (MJSS) is the property of Mediterranean Journal of Sport Science (MJSS) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of ASBU Law Journal is the property of Social Sciences University of Ankara and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Metabolomik, küçük moleküllü metabolitlerin lipitler, karbonhidratlar, vitaminler, hormonlar ve dokularda, hücrelerde ve fizyolojik sıvılarda bulunan diğer hücre bileşenlerinde belirli bir sürede yüksek verim teknolojilerini kullanarak belirlenmesi, nicelendirilmesi ve tanımlanmasıdır. Metabolomik uygulaması, biyobelirteçlerin tanımlanmasını, enzim-substract etkileşimlerini, ilaç aktivitesi çalışmalarını, metabolik yol analizini ve sistem biyolojisi ile ilgili diğer bazı çalışmaları içerir. Yani metabolomik, NMR, GC-MS ve LC-MS gibi yüksek verimli teknolojilerle hücrelerde, dokularda veya biyolojik sıvılarda bulunan tüm metabolitlerin kısa sürede ucuz ve doğru ayrılması, tanımlanması ve ölçülmesidir. Beslenme paternleri ve toksinlere maruz kalma gibi çevresel faktörler, obezite, tip 2 diyabet gibi birçok hastalığın önlenmesinde/ gelişmesinde ve dolayısıyla kişilerin sağlık durumlarında önemli bir rol oynar. Sağlıklı olmak, iyi genetik, iyi yaşam tarzı ve iyi beslenmenin bir birleşimidir. Metabolomik, metabolit konsantrasyonlarını izleyerek fizyolojik işlemlerin analizini sağlar, büyük ölçüde yiyeceğin moleküler içeriğine ve sağlık özelliklerine göre değişebilen ve gıda işlemesinin bir sonucu olarak oluşan kimyasal değişiklikleri karakterize eder. Günümüzde bilim insanarı obezite, diyabet, kardiyovasküler ve kronik hastalıkların önlenmesi ve yaşamı uzatan, kilo verdiren, fiziksel ve zihinsel sağlığı geliştiren ve kalp krizi ve kanser gibi hastalıkları önleyen yeni biyoaktif gıda bileşenleri bulmak için çalışmaktadır. Bu bağlamda, metabolomik tekniklerin kullanımı, gıda tüketim modellerinin geliştirilmesi, herhangi bir diyetin faydaları ve fizyolojik tepkilerin iyileştirilmesine yönelik çalışmalara katkı sunmaktadır. Bu konuda gıda bilimi ve beslenme, gıda kalitesi ve gıda güvenliği, gıda işleme alanında birçok çalışma vardır. Özetle, hücre seviyesindeki genlerin, proteinlerin, enzimlerin, metabolitlerin ve mikro ortamların etkilerinin daha iyi anlaşılması, hücre fonksiyonlarını ve genel sağlığı geliştirmek için beslenme programlarının tasarımına metabolik yaklaşımlar yardımcı olabilir, sağlık ve hastalık, beslenme ve besinlerin rolünü anlayışımızı geliştirebilir. Bu çalışmanın amacı; gıda ve beslenme araştırmalarında metabolomic uygulamalar konusunda genel bir değerlendirme yapmak, bazı potansiyel uygulamaları vurgulamak, metabolominin gıda ve beslenme üzerindeki etkilerini araştırmak ve bu konularda bilimsel literatürü sunmaktır.

Copyright of Gümüshane Üniversitesi Saglik Bilimleri Dergisi is the property of Gumushane University, Faculty of Health Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the daily use of honey in Anatolian Civilizations, Near Eastern Civilizations and Egypt between 7000 BC and the Byzantine Period is examined in general terms. In ancient times, bees and honey had a very important place. With the discovery of nature by people living in the past, honey found a significant place in the culture of nutrition, the field of health, and sometimes even in law and trade. In ancient cuisine, honey was frequently preferred as a sweetening food as sugar was not yet known. Just as in the present day, in the ancient world, honey was frequently used in health problems both because of its easy accessibility and its active ingredients. Bees and honey, which were included in the holy boks, have preserved their importance in every culture and in every period. From kitchen to health, from marriage contracts to use as tribute in conquered lands honey has a very special and large place. Although there are periodic differences in the building of beehives for the production of honey, local materials were the determining factor in the hive types. [ABSTRACT FROM AUTHOR]

Copyright of Atatürk University Journal of Agricultural Faculty is the property of Ataturk University Coordinatorship of Scientific Journals and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Online Turkish Journal of Health Sciences (OTJHS) / Online Türk Sağlık Bilimleri Dergisi is the property of Oguz KARABAY and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study is to determine recognition status and usage habits of the university students for bee products (honey, pollen, propolis, royal jelly, bee venom and beeswax). The study was conducted with 641 students who attended a university in Rize in 2018-2019 academic year and agreed to participate in the study. The data of the study was collected by e-mail method through a survey. It was found that the average age of the participants was 20.32%; 63.5% were women; 49.6% were from the Black Sea Region, 65.7% were from the undergraduate education level, and 66.1% were students staying in the dormitory. It was determined honey among bee products (30.0%) is known, they prefer to consume honey (48.4%) due to its importance for health, consume it with the suggestion of family / friends / neighbors / relatives (61.1%), and prefer to buy bee products from bee breeders (39.8%). It should be promoted more to increase the awareness of university students about bee products except honey and to explain that they are not only importance for health but also nutritious. [ABSTRACT FROM AUTHOR]

Breakfast is of great importance as the most important meal of the day in adequate and balanced diet. If breakfast is not made, inadequately made or skipped, problems such as attention-perception disorder and physical-mental fatigue occur and the success of education and training decreases and the growth of qualified an individual is prevented. This study was planned and conducted to determine the university students' breakfast consumption habits. For this purpose, breakfast habits of university students aged 18 and over that live in Mardin during the 2015-2019 academic years were determined by questionnaire method. A total of 1200 people, from whom 62.0% male and 38.0% female, were included in the study. The average age of the students was 22.1 years in women and 23 years in men and the average duration of education was 15.2 years for women and 16.3 years for men. The average height of the students was 154.4 cm for females and 172.2 cm for males and body weight values were 56.2 kg in women and 79.1 kg in men. The highest skipped meal (47.9%) was breakfast when the students' skipping status was examined. The reason for skipping meals was expressed as lack of time (37.0%), late morning waking up (24.0%) and lack of habit of having breakfast (19.0%). When the consumption of beverages at breakfast is examined, it is determined that tea is the most preferred. The results of this study show that the habits of university students in having breakfast are insufficient. [ABSTRACT FROM AUTHOR]

Copyright of SPORMETRE: The Journal of Physical Education & Sport Sciences / Beden Eğitimi ve Spor Bilimleri Dergisi is the property of SPORMETRE: The Journal of Physical Education & Sport Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Various factors besides changes in people's lifestyle have altered the consumers understanding of dietary, health and welfare life. As a result, interest and demand for functional foods, which have been gaining momentum and importance in recent years, have increased day by day. Milk and dairy products have an important place among the functional foods considered as the foods of today and tomorrow. These products are very convenient in producing functional products due to their positive health effects in daily diet. Ice cream, which has a wide product distribution within this group, provides an advantage in the functional products market because it has a high nutritional value, its composition can be easily changed and it is a food consumed by individuals of all ages. This increases the number of studies on the functionalization of ice cream. When the studies conducted for this purpose were screened, it was determined that probiotic, prebiotic and symbiotic, antioxidant and phenolic compounds, bioactive protein-based components, whey and its products, various fatty acids like omega-3 and omega-6, some sweeteners such as stevia, honey and sugar alcohols, dietary fibers, some vitamins and minerals were used extensively in the literature. In this review, nutraceutical components commonly used in functional ice cream production technology are grouped and studies on functional ice cream are included. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Sociology / Sosyoloji Dergisi is the property of Istanbul Universitesi Edebiyat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of SPORMETRE: The Journal of Physical Education & Sport Sciences / Beden Eğitimi ve Spor Bilimleri Dergisi is the property of SPORMETRE: The Journal of Physical Education & Sport Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Aim: In this study, it was aimed to measure the knowledge, behavior, attitude and perception of medical school seniors, about healthy and halal food.Methods: 110 - 59 male and 51 female - consented, Süleyman Demirel University Faculty of Medicine final year students, were given questionnaire under observation. The relationship between income, parental occupations, gender, and halal and healthy nutrition was investigated through questionnaire. Results: 53.6% of respondents were male, and 46.4% of respondents were women. The rate of those who pay attention to halal certificate while shopping is 33.6%. The proportion of participants minding halal certification in the restaurant is 25.5%. The rate is 47.3% for those who want training on halal food. The most common sources of information about halal food are television and internet. 43.6 % of participants believe food with a halal certificate healthy. 25.5% of the participants think that the inspection of products with halal certificate is sufficient. The proportion of attendants who think halal certificate issuers represent a fair treatment is 18.2%. 18.1% of participants expressed that the level of knowledge is good about halal certificateConclusions: The results showed that medical students did not see a significant correlation between a healthy diet and halal food, and they don’t have enough information about halal food and halal food certificates; moreover, these participants trust neither halal certification issuer nor the certificates; furthermore, the majority of students do not pay attention to halal certification in food choice.

Copyright of Turkiye Klinikleri Journal of Health Sciences / Türkiye Klinikleri Sağlık Bilimleri Dergisi is the property of Turkiye Klinikleri and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Tarhana is a fermented traditional product that is consumed more than other cereal products and, different formulations can be used in its production but it is generally produced using wheat flour, yoghurt, yeast, various vegetables and spices. Ingredients that are used to enrich are required to be appropriate for natural structure of tarhana as well as to improve nutritional and functional properties of final product. In this study, it was aimed to produce a cereal based traditional food with better nutritional properties. Potential use of whole wheat flour (WWF) in replacement of refined wheat flour, which has been readily used in traditional tarhana production was studied. Whole wheat flour was used to improve the chemical, nutritional and sensorial properties of tarhana samples. WWF was obtained by milling Bezostaja-1 wheat samples on a laboratory type hammer mill. The WWF samples were used as the replacement of wheat flour in five different ratios (0, 25, 50, 75 and 100%) in the production of tarhana samples. Some physical, chemical and sensory properties of tarhana samples were determined. CIE L* and b* values of the tarhana samples decreased while a* values increased when refined wheat flour was replaced by WWF. In terms of chemical properties, ash, crude protein, crude fat, phytic acid and total phenolic contents increased with an increase of WWF in the formulation. In conclusion, (a) WWF can be used a raw material in tarhana production due to its functional, nutritional and chemical properties, (b) WWF may be an alternative in tarhana production except antinutritional properties, and (c) for better sensorial properties, flour blends with 50% refined wheat flour: 50% WWF ratio could be more convenient. [ABSTRACT FROM AUTHOR]

Copyright of Yuzuncu Yil Universitesi Journal of Agricultural Sciences (YYU J Agr Sci) is the property of Yuzuncu Yil University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Turkey, especially Southeastern Anatolian Region, has an important place in the world ranking as well as an economic value in terms of pistachio production. Pistachios, which are from nuts with hard shells, have positive effects on health. Pistachios have rich nutritional content in terms of protein, fat and fatty acids, fiber, vitamins and minerals. As a rich source of phenolic compounds, pistachios take attention with a high antioxidant activity. Various researchers have reported that pistachio consumption may have beneficial effects on hypertension, cancer, diabetes and cardiovascular diseases. In this present study, the place and the importance of pistachios in human nutrition and health are reviewed. [ABSTRACT FROM AUTHOR]

The presence of microorganisms, which we share our bodies, has been known for years. The human body is a structure that hosts both its own genome and genome belonging to a group of microbes that live together. However, changes in our lifestyle and new molecular compounds we encounter cause various effects on microorganisms. Recent studies also indicate that these groups of microorganisms have more serious impact on human health than expected. Enlightening this structure and interaction between them will obviously make important contributions on microbiome's impact on human health and even in determining the treatment of diseases. [ABSTRACT FROM AUTHOR]

Objective: The purpose of this study is to analyze the nutritional habits of the students who prefer volleyball on campus of Fırat University by the variables of sex, education and year of playing volleyball. Method: A total of 93 students composed of 55 male and 33 female students playing volleyball on campus of Fırat University are the research population. In order to identify the demographic distribution of the individuals who participate in the research, percentage and frequency analyses and chi-square test was done. Results: Concerning the nutritional habits of the participants by their gender, a significant difference has been observed between taking sufficient calories daily by being aware of the calorie amount of foods, having breakfast regularly and use of doping substances before training. Regarding the educational background, significant differences have been determined between the variables of meeting the vitamin and mineral need balanced, eating more than three meals, taking sufficient calories daily by being aware of the calorie amount of foods, eating by knowing the energy system and energy need, use of vitamin drugs and consuming energy drinks. A significant difference has been observed in the variable of paying attention to eating high-protein foods during strength improving weight trainings in terms of the years of playing volleyball. Conclusion: In conclusion, the opinions of the participants on nutritional habits and their knowledge level on nutrition being sufficient are postive with a rate of 52.7%. However, it can be stated that this rate is insufficient. It has been determined that athletes are of the opinion that there is a close relation between nutrition in sports and uccess; however, they generally don't take information from a nutritionist (53.8%) and the information received comes from the club's nutritionist at last (7.5%). [ABSTRACT FROM AUTHOR]

This research has been conducted to display the seafood consumption habits of people working at Düzce University Faculty of Medicine Research Hospital. The universe consist from 946 people. The universe was divided in to three groups,people they received medical training, people they received a health education outside of medical training and people they didn't receive any health education. Each layer was weighted according to the sampling rate in the universe. Individuals identified by systematic random method. The volume of the sample thought to be holding 10% extensive because of people who cannot attend and the research has been completed by 260 people. Questionnaires about fish consumption habits were administered to the participants. 57.8% of respondents consume fish because of its benefits, 70.2% because of its taste. The proportion of people who prefer fish because of the benefits was 63% among doctors, 63.6% among allied health personnels and 47.2% of the others. There was a statistically significant difference between the groups. However, there was no difference in terms of fish consumption among groups. About the question "Can fish consumption may be harmful to health?" the "yes" responses were more frequent among doctors group. The fish is the third preferred meat and the amount of the per capita fish consumption is lower than the other provinces in Black Sea region. To increase the fish consumption, regular analysis should be done and people should be informed and encourage to eat fish if the results are good. [ABSTRACT FROM AUTHOR]