Üniversite Öğrencilerinde Diyetin Karbonhidrat Kaynaklarının Beden Kütle İndeksi ve Yeme Tutum Durumu ile İlişkisi

Amaç: Bu çalışmanın amacı diyetin karbonhidrat kaynakları, Beden Kütle İndeksi (BKİ) ve yeme tutumu arasındaki ilişkinin incelenmesidir. Bireyler ve Yöntem: Bu çalışmaya Hacettepe Üniversitesi, Ankara Üniversitesi ve Gazi Üniversitesi'nde öğrenim görmekte olan 19-30 yaş arası 300 kadın birey katılmıştır. Çalışmaya gönüllü olarak katılan öğrencilerin boy uzunluğu ve vücut ağırlığı ölçümleri yapılarak BKİ hesaplanmış olup, Dünya Sağlık Örgütü (WHO) verilerine göre sınıflandırılmıştır. Bireylerin üç günlük besin tüketim kayıtları alınmış, glisemik indeks (Gİ) ve glisemik yük (GY) değerleri Uluslararası Gİ ve GY Tablosu'na göre hesaplanmış ve yeme tutum davranışlarını sorgulamak üzere yeme tutum testi (YTT-40) uygulanmıştır. Bulgular: BKİ gruplarına göre bireylerin günlük enerji (kkal), karbonhidrat (g), protein (g), yağ (g), posa (g) alım değerlerinin farklılık gösterdiği saptanmıştır (p

The Relationship Between Body Mass Index and Dietary Carbohydrate Sources of University Students

Aim: The aim of this study is to investigate the relationship between dietary carbohydrate sources, Body Mass Index (BMI) values, eating attitudes of the university students. Subjects and Methods: This study was conducted on 300 female students aged between 19-30 years, at Hacettepe University, Ankara University and Gazi University. Height and weight measurements were performed by the researcher to the volunteer participants, BMI values were calculated and classified according to World Health Organisation. Dietary carbohydrate intake was assessed using 3-day dietary record, glycemic index (GI) and glycemic load (GL) values were determined from the International Tables of GI and GL values. Eating Attitudes Test (EAT-40) were administered. Results: According to BMI groups the difference between daily intakes of energy (kcal), carbohydrate (g), protein (g), fat (g), fiber (g), were statistically significant (p<0.05). Daily GI of the diet was statistically different between the BMI groups (p<0.05). There was a strong negative correlation between BMI and total dietary fibre (r=-0.45) and strong positive correlation (r=0.38) between BMI and GI values in young females (p<0.05). According to the EAT-40, individuals with the lowest and highest BMI values have greater risk than the others, but there were no significant differences between the results of the participants (p>0.05). Conclusion: A low fiber and high GI diets are associated with high chronic disease risk and increase in obesity. The authors believe that eating disorders are common among individuals who are obese hence it is important to develop healthy eating habits to reduce risk.

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