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Dergiler / Türkiye Diyabet ve Obezite Dergisi / 2024 / Cilt: 8 Sayı: 3

Yetişkin Kadınlarda Pişirme ve Yiyecek Hazırlama Becerilerinin Diabetes Mellitus Riski ile İlişkisi

Relationship of Cooking and Food Preparation Skills with Diabetes Mellitus Risk

Ceren Şarahman Kahraman(ALANYA ALAADDİN KEYKUBAT ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ, BESLENME VE DİYETETİK BÖLÜMÜ, BESLENME VE DİYETETİK ANABİLİM DALI)0000-0002-6394-8101
Cansu Memiç İnan(NİĞDE ÖMER HALİSDEMİR ÜNİVERSİTESİ, BOR SAĞLIK BİLİMLERİ FAKÜLTESİ, BESLENME VE DİYETETİK BÖLÜMÜ)0000-0001-5684-4390
Özlem Çetiner(ATILIM ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ, BESLENME VE DİYETETİK BÖLÜMÜ)0000-0001-9872-416X
Sayfa
277–286
Yayın Tarihi
2024-12-30
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Bulgular: Çalışmaya katılan kadınların %73,2’sinde kronik hastalık yoktur, %50,8’i normal vücut ağırlığına sahiptir.

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Amaç & Hipotez:Amaç: Bu çalışma, yemek hazırlama görevini sıklıkla kadınların üstlendiği toplumumuzda kadınların pişirme ve yiyecek hazırlama becerileri ile diyabet riski arasındaki ilişkinin incelenmesi amacıyla yapılmıştır.
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Temel Bulgular & Veri:Gereç ve Yöntemler: Çalışmaya yaşları 19-64 yıl arasında değişen 254 kadın katılmıştır.
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Sonuç & Katkı:Bulgular: Çalışmaya katılan kadınların %73,2’sinde kronik hastalık yoktur, %50,8’i normal vücut ağırlığına sahiptir.
🔬Tür:Uygulamalı Anket & Alan Araştırması
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Diyabet · Diyabet riski · Pişirme becerileri

Özet

Amaç: Bu çalışma, yemek hazırlama görevini sıklıkla kadınların üstlendiği toplumumuzda kadınların pişirme ve yiyecek hazırlama becerileri ile diyabet riski arasındaki ilişkinin incelenmesi amacıyla yapılmıştır. Gereç ve Yöntemler: Çalışmaya yaşları 19-64 yıl arasında değişen 254 kadın katılmıştır. Beyana dayalı alınan vücut ağırlığı ve boy uzunluğu bilgileri kullanılarak beden kütle indeksi (BKİ) hesaplanmıştır. Veriler araştırmacı tarafından hazırlanan anket formu kullanılarak toplanmıştır. Anket formunda sosyodemografik bilgileri, Finlandiya Diyabet Riski Anketi (FINDRISK) ve Pişirme ve Yiyecek Hazırlama Becerileri Ölçeği yer almaktadır. Verilerin analizinde bağımsız örneklem t testi ve Pearson Ki-Kare testi uygulanmıştır. Basit Doğrusal ve Çoklu Doğrusal Regresyon modeli ile veriler arasındaki ilişki incelenmiştir. İstatistiksel anlamlılık p<0,05 olarak kabul edilmiştir. Bulgular: Çalışmaya katılan kadınların %73,2’sinde kronik hastalık yoktur, %50,8’i normal vücut ağırlığına sahiptir. Katılımcıların FINDRISK puan ortalaması 8,5±5,8 olup %20,1’inin diyabet riski yüksektir. İleri yaş grubunda olanlarda, evli ve BKİ’si ≥25 kg/m2 olanlarda diyabet riski daha yüksektir (p<0,05). Lisans ve üzeri eğitim seviyesine sahip olanlarda, evde her gün yemek pişirenlerde, yiyecek hazırlama becerileri puanı, pişirme ve yiyecek hazırlama becerileri puanı yüksek olanlarda daha düşük diyabet riski saptanmıştır (p<0,05). Pişirme ve yiyecek hazırlama becerileri ile FINDRISK puanı arasında negatif ilişki varken (Beta=-0,193, p=0,002); bekâr olma (Beta=4,340, p<0,001), eğitim seviyesinin düşük olması (Beta=2,115, p<0,001) ve kronik hastalığın olması (Beta=1,990, p=0,004) FINDRISK puanı ile pozitif ilişkili bulunmuştur. Sonuç: Bu çalışmanın sonuçları, diyabetin önlenmesinde diyet ve fiziksel aktivite gibi bilinen yaşam tarzı değişikliklerine ek olarak besin hazırlama ve pişirme becerilerinin de son derece önemli olduğunu göstermiştir.

Abstract

Aim: The aim of this study was to investigate the relationship between women’s cooking and food preparation skills and diabetes risk in our society where women often undertake the task of food preparation. Material and Methods: A total of 254 women aged between 19-64 years participated in the study. Body mass index (BMI) was calculated using self-reported body weight and height information. The data were collected using a questionnaire form prepared by the researcher. The questionnaire included sociodemographic information, the Finnish Diabetes Risk Questionnaire (FINDRISK) and the Cooking Skills and Food Skills Scale. Independent sample t test and Pearson Chi-Square test were applied to analyse the data. Simple Linear and Multiple Linear Regression models were used to analyse the relationship between the data. Statistical significance was accepted as p<0.05. Results: Among the women participating in the study, 73.2% did not have a chronic disease, and 50.8% had a normal body weight. The mean FINDRISK score of the participants was 8.5±5.8, and 20.1% were classified as having a high risk of diabetes. The risk of diabetes was higher in those in the older age group, married and with a BMI ≥25 kg/m2 (p<0.05). A lower risk of diabetes was found in those with a bachelor’s degree and higher education level, those who cooked at home every day, those with higher food preparation skills scores, and those with higher cooking and food preparation skills scores (p<0.05). While there was a negative correlation between cooking and food preparation skills and FINDRISK score (Beta=-0.193, p=0.002); being single (Beta=4.340, p<0.001), having a low level of education (Beta=2.115, p<0.001) and having a chronic disease (Beta=1.990, p=0.004) were positively correlated with FINDRISK score. Conclusion: The results of this study showed that food preparation and cooking skills are extremely important in the prevention of diabetes in addition to known lifestyle changes such as diet and physical activity.

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Bu Makaleye Atıf Yap

Kahraman, C. Ş., İnan, C. M., Çetiner, Ö. (2024). Yetişkin Kadınlarda Pişirme ve Yiyecek Hazırlama Becerilerinin Diabetes Mellitus Riski ile İlişkisi. Türkiye Diyabet ve Obezite Dergisi, Cilt: 8 Sayı: 3, 277–286. https://doi.org/10.25048/tudod.1573369

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