Hashimoto's thyroiditis is an autoimmune disease in which thyroid cells are attacked through cell‐and antibody‐mediated immune processes. A gluten‐free diet reduces antibody concentration and regulates thyroid autoimmunization. Mediterranean diet reduces oxidative stress. This study evaluates the short‐term effects of Mediterranean, gluten‐free, and Mediterranean gluten‐free dietary patterns on thyroid function and autoantibody levels of patients. The 40 patients with Hashimoto's thyroiditis included in the study were randomly divided into four groups (defined as gluten‐free, Mediterranean, Mediterranean gluten‐free, and controls) for 12 weeks. Thyroid function tests, autoantibody levels, and food consumption were recorded at the beginning and end of the study. There was no statistically significant difference in TSH levels of the groups before the intervention, but a statistically significant difference was found afterward (p < 0.05). Free T₃ hormone levels showed a statistically significant difference across the groups before and after the intervention (p < 0.05). Free T₃ hormone levels increased significantly in all intervention groups after the intervention, with the highest increase in the Mediterranean group (p < 0.05). In the intervention groups, anti‐TPO and anti‐Tg levels decreased after the intervention; however, this difference was not significant across groups (p > 0.05). In addition, body weight, body mass index, waist and hip circumference averages decreased significantly in all intervention groups compared with controls (p < 0.05). The study achieved an increase in Free T₃ hormone levels in the intervention groups. The most marked difference was seen in the Mediterranean gluten‐free diet model, which may be due to the anti‐inflammatory effect of both Mediterranean and gluten‐free diets and the loss of body weight as a result of the intervention.

Permanent habits are acquired during childhood. Nutritional behaviors acquired during this period persist throughout life. Nutrition education in schools can raise awareness about adequate and balanced nutrition and sustainable food sources that preserve the environment. Two primary schools with similar socioeconomic status in Istanbul were selected for the study. One received a 10-week sustainable nutrition education that included education on comprehensive nutrition; the other while the received no intervention (the control group). Evaluations before and after the intervention revealed the changes in the nutritional knowledge of the students. The overall effectiveness of the nutrition education was assessed after the intervention.158 students participated to the study. A significant difference occurred before and after the intervention in the nutritional behaviors and attitudes of the students (p<0.05). The mean Nutrition Behavior and Nutrition Attitude Scale scores of the students in the intervention group were higher after the intervention than they were before. There was no significant difference in the pretest and posttest scale scores of the control group. Nutrition education can help children make nutritional choices that support lifelong healthy habits and contribute to reduction in future government health expenditures.

Background/Purpose: This study aimed to evaluate the nutritional knowledge levels of adult fitness center members and to examine the relationship between their nutritional knowledge and body composition.Method: A cross-sectional study was conducted with 200 participants (122 females, 78 males) aged 18-65 years from a fitness center in Istanbul. Anthropometric measurements were taken, and body composition was assessed using Bioelectrical Impedance Analysis (BIA). Nutritional knowledge levels were evaluated using the Nutrition Knowledge Level Scale for Adults (NKLSA). Descriptive statistics and Pearson correlation analysis were performed, with significance set at p