Sağlık Bilimleri Fakültesi Öğrencilerinin Psikobiyotik Özellik Gösteren Besinlerin Tüketim Durumları ile Mutluluk Düzeyleri Arasındaki İlişki

Giriş: Son yıllarda, mental sağlık üzerine olumlu etkileri olan psikobiyotik organizmaları içeren gıdalar dikkati çekmektedir Psikobiyotikler, yeterli miktarda tüketildiğinde mental sağlık durumu üzerine olumlu etkiler sağlayan canlı mikroorganizmalar olarak tanımlanmaktadır. Bu çalışmada sağlık bilimleri fakültesi öğrencilerinde psikobiyotik özellik gösteren besinlerin düzenli tüketimleri ile gençlerin mutluluk durumu arasındaki ilişkinin incelenmesi amaçlanmıştır Materyal-Metot: Çalışmanın örneklemini ise orantılı tabakalama örneklem seçimi yöntemi ile seçilen 179 hemşirelik öğrencisi, 89 fizyoterapi ve rehabilitasyon öğrenci ve 58 ebelik öğrencisi oluşturmaktadır. Çalışma verileri bizzat araştırıcı tarafından yüz yüze görüşme tekniği ile uygulanan bir anket formu aracılığıyla toplanmıştır. Anket formunda sosyo-demografik bilgiler, antropometrik ölçümler, psikobiyotik besinlerin tüketim durumları, Oxford Mutluluk Ölçeği ve fiziksel aktivite kayıt formu ile ilgili bilgiler değerlendirilmiştir. Bulgular: Demografik özellikler açısından bölümler arasında fark saptanmamıştır. Mutluluk düzeyleri ile çeşitli değişkenler arasında yapılan korelasyon analizine göre ise mutluluk düzeyi ile beden kitle indeksi (p=0,046) düzeyi, probiyotikli süt (p=0,027), probiyotikli yoğurt (p=0,019), fermente yoğurt (p=0,037), elma (p=0,019) ve doğal fermente şalgam suyu tüketimi (p<0,001) arasında önemli pozitif ilişki saptanmıştır. Sonuç: Gençlerde prosbiyotik besinler ve mutluluk durumu arasındaki ilişkiyi inceleyen bu çalışmada, düzenli probiyotik-prebiyotik besin tüketen gençlerin daha mutlu olduğu saptanmıştır. Bu çalışma, prosbiyotik besinlerin duygu durumu üzerindeki önemli etkilerinin anlaşılmasında fayda sağlayacak ve bu konuda yapılacak yeni çalışmalara ışık tutacaktır.

Anahtar Kelimeler:

probiyotikler, psikobiyotik besinler, Oxford Mutluluk Ölçeği

The Relationship Between Consumption Status and Happiness of Psychobiotic Foods of Faculty of Health Sciences Students

Introduction: In recent years, foods containing psychobiotic organisms that have positive effects on mental health have attracted attention. Psychobiotics are defined as living microorganisms that have positive effects on mental health when consumed in sufficient amounts. The aim of this study was to investigate the relationship between the consumption of psychobiotic foods and the happiness of young people in the faculty of health sciences. Materials and Methods: The sample of the study consisted of 179 nursing students, 89 physiotherapy and rehabilitation students and 58 midwifery students selected by proportional stratification sample selection method. The data of the study were collected by a questionnaire which was applied by the researcher by face to face interview technique. Socio-demographic information, anthropometric measurements, consumption status of psychobiotic foods, Oxford Happiness Scale and physical activity registration form were evaluated. Results: There was no difference between the departments in terms of demographic characteristics. According to the correlation analysis between happiness levels and various variables, happiness and body mass index (p = 0.046), probiotic milk (p = 0.027), probiotic yogurt (p = 0.019), fermented yogurt (p = 0.037), apple ( p = 0.019) and natural fermented turnip juice consumption (p <0.001). Conclusion: In this study examining the relationship between prosbiotic foods and happiness status in young people, it was found that young people consuming regular probiotic-prebiotic foods were happier. This study will provide insight into the important effects of prosbiotic nutrients on mood and will shed light on new studies on this subject.

Keywords:

probiotics, psychobiotic foods, Oxford Happiness Scale,

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