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This study was carried out to determine the amount of meat consumption by adult individuals and its affecting factors in Turkey and to evaluate them within the framework of sustainable nutrition and climate change. The study was completed with 613 adult individuals between 1-31 March 2021. It was determined that the average red meat consumption was per capita 49.34±53.73 g/day Those with an income of more than 15000 Turkish lira consumed 45.95 g more red meat than those with an income of less than 3000 Turkish lira. “Taste” was the most commonly cited reason for consuming red meat. While 60.8% of the participants reported that they would reduce their red meat consumption for environmental health, 76.7% of them stated that they would not consume artificially produced red meat. In this study, it was determined that women consumed less meat group foods than men and participants with lower incomes consumed less than those with higher incomes. The amount of red meat consumption was found to be about half of the global average. More studies are required to evaluate the effect of nutrition style on climate change in Turkey.

BACKGROUND/OBJECTIVES To determine the weight change trend among the adult Turkish population after 1 yr of the coronavirus disease 2019 (COVID-19) pandemic and factors associated with weight change. MATERIALS/METHODS This cross-sectional study was conducted between 26 February and 6 March 2021 using an online questionnaire that included questions for sociodemographic variables, eating habits, stress level, and the Three-Factor Eating Questionnaire-R18. Those who weighed themselves 1–2 weeks before the pandemic was declared in Turkey and remembered their weight were invited to participate in the study. Trends in weight and body mass index (BMI) change were calculated. The variables associated with a 1% change in BMI were assessed using hierarchical regression analysis. RESULTS The study was conducted with 1,630 adults (70.25% female) with a mean age of 32.09 (11.62) yrs. The trend of weight change was found to increase by an average of 1.15 ± 6.10 kg (female +0.72 ± 5.51, male +2.16 ± 7.22 kg) for the first year of the COVID-19 pandemic. The rate of participants with a normal BMI (18.50–24.99 kg/m2) decreased to 51.91% from 55.75%. Consuming an "Increased amount of food compared to before the pandemic" was found to be the independent variable that had the strongest association with a 1% increase in BMI (β = 0.23 P < 0.001). The average change in the BMI was higher in older individuals than in those who were younger. A high stress level was associated with a decrease in BMI (β = –0.04 P = 0.048). CONCLUSIONS In this study, the factors associated with weight change after 1 yr of the pandemic in the Turkish population was reported for the first time. A high stress level and increased weight gain trend still occur in Turkey after 1 yr of the pandemic.

Purpose: In this study, the effect of BMI values on eating habits and emotional eating of individuals in social isolation and quarantine process implemented in Turkey as a result of COVID-19 pandemic were investigated. Materials and methods: An online questionnaire was used in this cross-sectional study. A total of 2019 participants were included in the study between April and May 2020. Individuals' nutritional behaviors, emotional eating scores using the three-factor eating questionnaire stress level, appetite status, desire to eat desserts and anxiety about food access using a visual analog scale were evaluated with the questionnaire. Results: The study participated 1589 women and 430 men over the ages of 20. The obesity rate was 8.7% in women and 19.3% in men. There was a relationship between the stress score and the change in consumed food in women and in men. Involuntary weight changes were found significant in both men and women compared to BMI groups. Cereal and starchy food consumption were found to be related to BMI groups in men and women. It was determined that the average appetite levels and Emotional Eating Scale scores in both sexes were different between BMI groups. Conclusions: The findings show that the participants' eating habits have changed in quarantine-related social isolation. Emotional eating has increased in direct proportion with BMI, and involuntary weight gain has increased.

The world is faced with many significant environmental challenges, such as climate change, on a global scale. Sustainable nutrition has an important role in solving these problems. In this study, we aimed to determine the sustainable nutrition knowledge and attitudes of university students. The study was completed with 889 students. It was found that 71.2% of male students think that foods have no effect on the environment. All students had a mean sustainable nutrition knowledge score of 16.0 ± 5.3. As income increased, sustainable nutrition practices scores decreased (p

Objective: Sleeping disorders are common among Haemodialysis-HD patients. In addition to well-known factors, food consumption impact on sleep quality needs being discovered. Aim was to examine the nutrition-related factors that may influence sleep quality in HD patients. Methods: One hundred and three patients in three HD centres participated. Data were collected with Pittsburgh Sleep Quality Index-PSQI and Questionnaire Form about socio-demographic characteristics and appetite. Biochemical findings were obtained; food consumption for three consecutive days was recorded. Independent Samples t/Mann Whitney U tests for mean comparison; Logistic Regression Analysis for determining variables affecting sleep quality, were used. Results: Mean age was 59.19±14.57 years. 51.5% were women. 37.9% had good (PSQI

Waste is defined as a disposed material that is unwanted in some place or that has no value in the eyes of its producer. It is generated amply in industry, transportation, agriculture, tourism, food sector etc., in the process of production or service. These materials are distinguished from the concept “garbage” due to their economic and environmental value. It is necessary to decrease wastage at its source, and to re-gain and re-use or dispose the inevitable wastage in the manner least harmful to the environment