As social culture and structure evolve, changes occur in individuals’ eating habits and environmental awareness. This study assesses the relationship between sustainable eating behaviors and environmental literacy across generations (Gens) from the same ancestry. The Sustainable and Healthy Eating (SHE) Behavior Scale and the Environmental Literacy Scale for Adults (ELSA) was administered to 381 individuals across three generations. Self-reported anthropometric data were collected. The total scores of the SHE Behavior Scale of the participants from all three generations were significantly different from each other. The “Quality Labels”, “Meat Reduction” and “Low Fat” factor scores were similar in GenX and GenY. These factor scores were significantly lower in GenZ. The “Animal Welfare” factor score was significantly higher in GenX. The “Avoiding Food Waste and Seasonal Foods” and “Local Food” factor scores were significantly higher in GenX than in GenY and GenZ. The “Healthy and Balanced Diet” factor score was significantly lower in GenZ. There was no difference between the total ELSA scores. The “Environmental Consciousness” factor score was significantly lower in GenX than in GenY. Generational disparities strongly influence perspectives on sustainable and healthy eating. Focused initiatives are essential to educate future parents, who play a pivotal role in shaping the next generation, about sustainable nutrition.

This study examined the impact of nutrition education on chronotype, sleep quality, and dietary quality among university students. Participants included 317 students with nutrition education and 280 without. Data were collected through questionnaires assessing demographic characteristics, chronotype (using the Morning-Evening Questionnaire), sleep quality (via the Pittsburgh Sleep Quality Index), and dietary habits. Anthropometric measurements and 24-hour food recalls were also recorded. Dietary quality was evaluated using the Healthy Eating Index (HEI)-2020, while dietary fat and carbohydrate quality were assessed with the Fat Quality Index (FQI) and Carbohydrate Quality Index (CQI), respectively. Results indicated that students who received nutrition education had significantly lower body weight, height, and waist circumference compared to those without. Of the students, 8.9% had a morning, 7% had an evening and the rest had an intermediate chronotype. HEI-2020, CQI, and FQI scores were significantly higher in the nutrition education group. Although no significant relationship was found between nutrition education and chronotype, improved dietary and sleep quality were observed in the group with education. This suggested that enhancing nutritional knowledge can positively impact health by improving dietary quality and sleep.

Laboratuvar ve Atölyelerde İş Sağlığı ve Güvenliği Kavramı, Tarihçesi, Önemi ve İlkeleri Ozan ŞENKAL İş Hijyeni Laboratuvarlarında İş Sağlığı ve Güvenliği Nevzat DURMAN Bilgisayar Laboratuvarlarında İş Sağlığı ve Güvenliği Hatice ÖZDEMİR Makine İmalat Laboratuvar ve Atölyelerinde İş Sağlığı ve Güvenliği Ramazan KAYABAŞI Şener POLAT Kaynak Atölyelerinde İş Sağlığı ve Güvenliği Esenay ARSLAN Tekstil Atölyelerinde İş Sağlığı ve Güvenliği Ayşe YAĞCI Mobilya Laboratuar ve Atölyelerinde İş Sağlığı ve Güvenliği Ramazan KAYABAŞI İbrahim CÜNDÜBEYOĞLU Beslenme ve Gıda Laboratuvarlarında İş Sağlığı ve Güvenliği Neslihan ÖNER Gastronomi Atölyelerinde İş Sağlığı ve Güvenliği Hatice ÖZDEMİR Kimya Laboratuvarlarında İş Sağlığı ve Güvenliği Hüseyin BENLİ Fizik Laboratuvarlarında İş Sağlığı ve Güvenliği Ümit BAYRAM Elektrik Laboratuvarlarında İş Sağlığı ve Güvenliği Mehmet Akif ERKAN AR-GE Laboratuvarlarında İş Sağlığı ve Güvenliği Fatma KILIÇ DOKAN Mikrobiyoloji Laboratuvarlarında İş Sağlığı ve Güvenliği Arda BORLU Biyokimya Laboratuvarlarında İş Sağlığı ve Güvenliği Belgin ORAL Patoloji Laboratuvarlarında İş Sağlığı ve Güvenliği Elçin BALCI Veteriner Laboratuvarlarında İş Sağlığı ve Güvenliği Çiğdem DİKEL

AflatoxinB1 (AFB1) is a hepatotoxic mycotoxin whose bioactivation by cytochrome P450 (CYP450) enzymes generates reactive metabolites that drive oxidative stress, inflammation, and apoptosis. Propolis is a bee-derived product with antioxidant and immunomodulatory properties. To investigate whether propolis supplementation attenuates AFB1-induced hepatic injury by modulating inflammatory mediators, Nrf2–HO-1 signaling, mitochondrial apoptosis, and CYP450 expression in rats, twenty-four male Sprague-Dawley rats were randomly allocated to four groups (n = 6): control, AFB1 (25 µg/kg/day), propolis (250 mg/kg/day), and AFB1 + propolis. Treatments were given by oral gavage for 28 days. Hepatic IL-1β, IL-6, TNF-α, Nrf2 and HO-1 levels were measured by ELISA. Histopathology was assessed on H&E-stained sections. Bax, Bcl-2, caspase-3, CYP1A2, CYP3A4, CYP2C19 and cytochrome P450 reductase expressions were evaluated immunohistochemically and quantified by ImageJ. Data were analyzed using one-way ANOVA with Tukey’s post hoc test. AFB1 significantly increased hepatic IL-1β and IL-6 and reduced Nrf2 levels, while propolis supplementation restored Nrf2, elevated HO-1 and significantly lowered IL-6 compared with AFB1 alone (p < 0.05). AFB1 induced marked hydropic degeneration, sinusoidal congestion, and mononuclear infiltration, alongside increased Bax and caspase-3 and decreased Bcl-2 expression; these changes were largely reversed in propolis-treated groups. AFB1 upregulated CYP1A2, CYP3A4 and cytochrome P450 reductase, whereas propolis co-treatment significantly suppressed their expression without affecting CYP2C19. Propolis supplementation attenuated AFB1-induced liver injury through coordinated anti-inflammatory, antioxidant, anti-apoptotic and metabolic regulatory effects, notably via restoration of Nrf2–HO-1 signaling and down-regulation of key CYP450 isoenzymes. Propolis may represent a promising natural dietary strategy against AFB1-associated hepatotoxicity, warranting further translational research.

This study investigated bee bread's (BB) protective and therapeutic effects on acetic acid-(AA)-induced gastric ulcers via oxidative stress, DNA damage, inflammation, and apoptosis. Rats were administered saline-(1ml) or BB-(0.5g/kg/day;1ml) by oral gavage once daily for 10-day following 80% AA-induced chronic ulceration in treatment group. Pretreatment group received saline or BB for 10-day before and 3-day after ulcer induction. Stomachs of decapitated rats were collected for ulcer index, histological and biochemical analyses. BB significantly reduced the gastric ulcer index and levels of chemiluminescence, HMGB-1, IL-6, IL-1ß and IL-8 levels in pretreatment and treatment groups. In BB-pretreated ulcer group, MPO-(saline\BB, 39.9±3.7 U/g;22.2±2.2 U/g), caspase-3 (0.40±0.07 ng/g;0.18±0.01 ng/g) and IFN-γ (15.46±1.76;9.51±1.95 ng/g) levels decreased and TNF-α (31.77±5.13;18.94±2.59 ng/g) reduced only in BB-treated ulcer group. MDA, GSH, NRF-2, and 8-OHdG levels remained unchanged. BB has demonstrated protective and therapeutic effects by reducing ROS production, modulating inflammation and apoptosis.