SAĞLIK BİLİMLERİ FAKÜLTESİ ÖĞRENCİLERİNİN PSİKOBİYOTİK ÖZELLİK GÖSTEREN BESİNLERİN TÜKETİM DURUMLARI İLE MUTLULUK DÜZEYLERİ ARASINDAKİ İLİŞKİSİ

Amaç: Son yıllarda, mental sağlık üzerine olumlu etkileri olan psikobiyotik organizmaları içeren gıdalar dikkati çekmektedir. Psikobiyotikler, yeterlimiktarda tüketildiğinde mental sağlık durumu üzerine olumlu etkiler sağlayan canlı mikroorganizmalar olarak tanımlanmaktadır. Bu çalışmadasağlık bilimleri fakültesi öğrencilerinde psikobiyotik özellik gösteren besinlerin düzenli tüketimleri ile gençlerin mutluluk durumu arasındaki ilişkininincelenmesi amaçlanmıştır.Materyal ve Metot: Çalışmanın örneklemini ise orantılı tabakalama örneklem seçimi yöntemi ile seçilen 179 hemşirelik öğrencisi, 89 fizyoterapi verehabilitasyon öğrencisi ve 58 ebelik öğrencisi oluşturmaktadır. Çalışma verileri, araştırmacı tarafından bireylere uygulanan bir anket formuaracılığıyla toplanmıştır. Anket formunda sosyo-demografik bilgiler, antropometrik ölçümler, psikobiyotik besinlerin tüketim durumları, OxfordMutluluk Ölçeği ve fiziksel aktivite kayıt formu ile ilgili bilgiler değerlendirilmiştir.Bulgular: Demografik özellikler açısından bölümler arasında fark saptanmamıştır. Gruplar arasında fiziksel aktive düzeyleri ve mutluluk durumlarıaçısından da istatistiksel açıdan fark bulunmamaktadır (p>0,05). Mutluluk düzeyleri ile çeşitli değişkenler arasında yapılan korelasyon analizinegöre 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

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

Aim: 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. Study data were collected by the researcher through a questionnaire applied to individuals. 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. There is no statistically significant difference between the groups in terms of physical activity levels and happiness states (p> 0.05). 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

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