Özlem KOÇAK, Yasemin YILDIRIM, Banu ŞARER YÜREKLİ

Tip 2 diabetes mellitus hastalarında sezgisel yemenin yeme tutumu ve glisemik kontrol ile ilişkisi

Amaç: Bu çalışma, Tip 2 Diabetes Mellitus (T2DM) hastalarında sezgisel yemenin yeme tutumu ve glisemik kontrol ile ilişkisini belirlemek amacıyla yapılmıştır. Gereç ve Yöntem: Araştırmanın örneklemini; 18 Kasım 2019 – 12 Mart 2020 tarihleri arasında Endokrinoloji ve Metabolizma Hastalıkları Bilim Dalı Polikliniği’ne gelen T2DM tanılı ve dahil edilme kriterlerini karşılayan 385 birey oluşturmuştur. Çalışma verileri; bireylerin demografik bilgilerine, sağlık bilgilerine ve biyokimyasal verilerine yönelik sorular ile Sezgisel Yeme Ölçeği (IES-2) ve Yeme Tutum Testinin (EAT-26) yer aldığı bir form kullanılarak yüz yüze görüşme yöntemi ile elde edilmiştir. Bulgular: Çalışmaya katılan bireylerin yaş ortalaması 59,12±9,78 olup %62,6’sı kadındı. Sezgisel yeme ile bireylerin vücut ağırlığı, BKİ değeri, bel çevresi ve trigliserit değeri arasında istatistiksel olarak negatif yönde ve zayıf düzeyde anlamlı bir ilişki saptandı (p

The relationship between intuitive eating and eating attitude and glycemic control in patients with type 2 diabetes mellitus

Aim: The aim of the study was to determine the relationship between intuitive eating and eating attitude and glycemic control in patients with Type 2 Diabetes Mellitus (T2DM). Materials and Methods: The sample of the study included 385 individuals who applied to the Endocrinology and Metabolism Diseases Polyclinic between November 18, 2019 and March 12, 2020, who were diagnosed with T2DM, and who met the inclusion criteria. Data were obtained using a form consisting of questions on individuals’ demographic information, health information and biochemical data, the Intuitive Eating Scale (IES-2) and the Eating Attitudes Test (EAT-26) via face-to-face interview method. Results: The mean age of the participants was 59.12±9.78 and 62.6% of them were female. There was a negative and weak significant correlation between intuitive eating and the individuals’ bodyweight, BMI, waist circumferences and triglyceride values (p

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