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Journals / Kırşehir Ahi Evran Üniversitesi Sağlık Bilimleri Dergisi / 2026 / Cilt: 9 Sayı: 2

THE EFFECT OF NUTRITION EDUCATION ON THE EFFECTIVENESS OF DIETARY SUPPLEMENTS AND HERBAL FOODS IN COVID-19 ON THE KNOWLEDGE AND BELIEFS OF HEALTH PROFESSIONALS AND NON-HEALTH PROFESSIONALS

BESİN DESTEK ÜRÜNLERİ VE BİTKİSEL BESİNLERİN COVID-19'DA ETKİNLİĞİNE İLİŞKİN VERİLEN BESLENME EĞİTİMİNİN SAĞLIK ÇALIŞANI VE SAĞLIK ÇALIŞANI OLMAYAN BİREYLERDE BİLGİ VE İNANIŞLAR ÜZERİNE ETKİSİ

Şeyma Kalkuz(KIRKLARELİ ÜNİVERSİTESİ)0000-0001-9769-5707
Zeynep Göktaş(HACETTEPE ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ, BESLENME VE DİYETETİK BÖLÜMÜ)0000-0001-7241-8017
Pages
186–210
Publication Date
2025-08-21
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Raising public awareness to prevent unnecessary use of dietary supplements and herbal foods is of great importance for public health.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The aim of this study is to determine the knowledge and beliefs of health professionals and non-health professionals about the use of dietary supplements and herbal foods in the prevention and treatment of COVID-19 and to evaluate the effectiveness of a nutrition education intervention.
📊
Key Findings & Data:A total of 106 health professionals and 110 non-health professionals (without health-related occupations) completed the study.
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Conclusion & Impact:Raising public awareness to prevent unnecessary use of dietary supplements and herbal foods is of great importance for public health.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:COVID-19 · beslenme · eğitim

Abstract

The aim of this study is to determine the knowledge and beliefs of health professionals and non-health professionals about the use of dietary supplements and herbal foods in the prevention and treatment of COVID-19 and to evaluate the effectiveness of a nutrition education intervention. A total of 106 health professionals and 110 non-health professionals (without health-related occupations) completed the study. The education intervention was conducted in two sessions for each group through an online video communication application. Total knowledge scores of health professionals (from 5.5 ± 2.29 to 7.9 ± 2.08) and non-health professionals (from 8.3 ± 1.46 to 9.4 ± 0.88) significantly improved after the intervention (p<0.001). While most health professionals and non-health professionals believed that dietary supplements and herbal foods were effective in the prevention and treatment of COVID-19, this belief decreased significantly after the intervention (p<0.05). Raising public awareness to prevent unnecessary use of dietary supplements and herbal foods is of great importance for public health.

Özet

Bu çalışmanın amacı sağlık çalışanı olan ve olmayan bireylerin COVID-19'un önlenmesi ve tedavisinde besin destek ürünleri ve bitkisel besinlerin kullanımına ilişkin bilgi ve inanışlarını belirlemek ve beslenme eğitiminin etkinliğini değerlendirmektir. Çalışmayı toplam 106 sağlık çalışanı ve 110 sağlık çalışanı olmayan birey (sağlık alanı dışından mesleği olanlar) tamamlamıştır. Eğitim müdahalesi, çevrimiçi görüntülü iletişim uygulaması aracılığıyla her grup için iki oturumda gerçekleştirilmiştir. Sağlık çalışanlarının (5.5 ± 2.29'dan 7.9 ± 2.08'e) ve sağlık çalışanı olmayanların (8.3 ± 1.46'dan 9.4 ± 0.88'e) toplam bilgi puanları girişimden sonra anlamlı düzeyde artmıştır (p<0.001). Çoğu sağlık çalışanı ve sağlık çalışanı olmayan birey, besin destek ürünleri ve bitkisel besinlerin COVID-19'un önlenmesinde ve tedavisinde etkili olduğuna inanırken, eğitim sonrasında bu inanışlar önemli ölçüde azalmıştır (p<0.05). Besin destek ürünleri ve bitkisel besinlerin gereksiz kullanımının önlenmesi için toplumun bilinçlendirilmesi toplum sağlığı açısından büyük önem taşımaktadır.

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Cite This Article

Kalkuz, Ş., Göktaş, Z. (2025). THE EFFECT OF NUTRITION EDUCATION ON THE EFFECTIVENESS OF DIETARY SUPPLEMENTS AND HERBAL FOODS IN COVID-19 ON THE KNOWLEDGE AND BELIEFS OF HEALTH PROFESSIONALS AND NON-HEALTH PROFESSIONALS. Kırşehir Ahi Evran Üniversitesi Sağlık Bilimleri Dergisi, Cilt: 9 Sayı: 2, 186–210. https://ajindex.com/articles/1520407

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