YETİŞKİNLERDE BESİN TİKSİNME DUYARLILIĞININ İNCELENMESİ VE YEME DAVRANIŞLARI İLE İLİŞKİSİNİN DEĞERLENDİRİLMESİ

Amaç: Bu çalışmanın amacı yetişkin bireylerde besin tiksinme duyarlılığını incelemek ve besin tiksinme duyarlılığı ile yeme davranışları arasındaki ilişkiyi değerlendirmektir. Gereç ve Yöntem: Bu kesitsel çalışmaya, 215 yetişkin birey katılmıştır ve demografik bilgiler, Besin Tiksinme Ölçeği-kısa, Yetişkin Seçici Yeme Anketi ve dokuya bağlı besin reddi ile ilgili bilgiler katılımcılardan yüz yüze ve anket teknikleri kullanılarak elde edilmiştir. Ayrıca bireylerin antropometrik ölçümleri alınmıştır. Bulgular: Katılımcıların besin tiksinme ölçeği-kısa, seçici yeme anketi ve dokuya bağlı ret ortalama puanları sırasıyla 3,549 ± 0,745, 2,316 ± 0,472, 1,190 ± 0,782 olarak bulunmuştur. Besin tiksinme duyarlığı ile gelir ve beden kütle indeksi arasında pozitif yönde ilişki bulunurken, yaş ile negatif yönde ilişki saptanmıştır. Besin tiksinme duyarlılığı fazla olan bireylerin daha fazla seçici yeme davranışı sergiledikleri ve bazı dokulara sahip besinleri daha fazla reddettikleri saptanmıştır. Sonuç: Besin tiksinme duyarlılığı, bireylerin seçici yeme veya dokuya bağlı besin reddi davranışlarını etkileyen önemli bir faktör olarak değerlendirilmelidir.

Anahtar Kelimeler:

Besin tiksinme, seçici yeme, dokuya bağlı besin reddi

ASSESSING THE FOOD DISGUST SENSITIVITY AND ITS ASSOCIATION WITH EATING BEHAVIOURS IN ADULTS

Aim: The aim of this study was to examine food disgust sensitivity and assess the relationship between food disgust sensitivity and eating behaviours in adults. Material and Method: In this cross-sectional study, 215 adults were recruited and face-to-face interviews were used to gather data on the demographic information, Food Disgust Scale-short (FDS-short), Adult Picky Eating Questionnaire, and items involving rejection based on texture. Also, anthropometric measurements were taken. Results: The mean food disgust sensitivity short, adult picky eating questionnaire and texture-based rejection scores of participants were found to be 3.549 ± 0.745, 2.316 ± 0.472, 1.190 ± 0.782, respectively. Income and body mass index were negatively correlated with food disgust sensitivity, although age was positively. People with high food disgust sensitivity were pickier eaters and rejected foods with certain textures more often than those with low scores. Conclusion: Individuals' food disgust sensitivity should be considered as an important factor influencing picky eating or food rejection.

Keywords:

Food disgust, picky eating, texture-based food rejection Besin tiksinme, seçici yeme, dokuya bağlı besin reddi,

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