| Is Dietary Quality Affected by Psychological Parameters in University Students? | AYLİN AYAZ,Aslı AKYOL MUTLU,Damla DEDEBAYRAKTAR,Zehra BÜYÜKTUNCER | 196–203 |
| Evaluation of the Relationship Between Dietary Energy Density with Body Mass Index in Adult Individuals | Hazal BOZOĞLAN,EFSUN KARABUDAK | 204–211 |
| Evaluation of Association Between Night Eating Syndrome, Sleeping Pattern and Body Mass Index in Adult Women | Burcu Deniz BEKTAŞ,Muazzez GARİPAĞAOĞLU | 212–219 |
| Evaluation of Some Risk Factors on Premenopausal Breast Cancer Women: A Case-Control Study | AYLİN AÇIKGÖZ,Emine YILDIZ | 220–228 |
| Evaluation of Dietary Fatty Acid and Antioxidant Vitamin Intakes in Schizophrenia Patients | İNCİ TÜRKOĞLU,Emine YILDIZ,Seyit M. MERCANLIGİL | 229–238 |
| Evaluation of Occupational Health and Safety Risks on Institutional Food Services Staff | Süleyman KÖSE,Saniye BİLİCİ | 239–247 |
| Medical Nutrition Therapy Before and After Renal Transplantation in Adults | Büşra TOTAN,Hilal YILDIRAN,FERİDE AYYILDIZ | 248–256 |
| Nutritional Therapy in Diabetic Gastroparesis | SEMA ÇALAPKORUR,Habibe ŞAHİN | 257–264 |
| Mushrooms and Cancer: Mushroom as Possible Adjuvant Treatment Agent | HANDE MORTAŞ,GAMZE AKBULUT | 265–271 |
| The Historical Processes of Bread, Beer, Wine (Saccharomyces Cerevisiae) and Yogurt | Betül KOCAADAM,Nilüfer ACAR TEK | 272–279 |
| Advanced Glycation End Products and Reduction Methods in Foods | Birsen YILMAZ,EFSUN KARABUDAK | 280–288 |
| Effects of Heat Treatment in Microwave Ovens on Nutritional Value and Health | DUYGU AĞAGÜNDÜZ,Saniye BİLİCİ | 289–297 |