The present study aimed to determine the risk levels affecting food safety and security in foods distributed to earthquake victims by organizations. This descriptive and cross-sectional study was conducted in food distribution organizations in Kahramanmaraş and Hatay between 20–24 February 2023 (N = 40). The data were collected face-to-face by using the Descriptive Data Form and Food Safety and Security Observation Form (FSSOF) developed by the researchers. According to FSSOF, organizations had a 41.6% risk concerning food safety and security. According to the multiple linear regression analysis, organizations that did not control the foods were found to be associated with an increased total score of FSSOF (β: -0.527, p = 0.010). No relationships could be found between the type of organization, the population served, having a food technologist and/or dietitian, the distance between the organization and waste, and the total scores of FSSOF (p > 0.05). The organizations that did not control the food were found to be associated with Organization-specific conditions (β: -0.623, p = 0.002), Food distribution conditions (β: -0.531, p = 0.015), Personnel hygiene (β: -0.608, p = 0.005), Food security (β: -0.480, p = 0.036) and Environmental conditions (β: -0.537, p = 0.018) were found to be associated with an increased level of risks. Also, not having an engineer and/or dietitian was associated with an increased risk of Food storage practices (β: -0.469, p = 0.005), and increased the number of staff was associated with an increased risk of Organization-specific conditions (β: 0.348, p = 0.007). The level of risk of the organizations concerning food safety and security was found to be relatively high. Control of the food provided was the most important determinant of food safety and security.

Humans lack the inherent capability to synthesize carotenoids, necessitating their acquisition through dietary sources or supplementation. Among the carotenoids prevalent in our daily nutritional intake are beta-carotene, lycopene, lutein, beta-cryptoxanthin, alpha-carotene, and zeaxanthin. They have antioxidant features thanks to their ability to capture ROS (reactive oxygen species) and free radicals. Particularly beta-carotene, lycopene and lutein are carotenoids with high antioxidant capacity. However, with the effects of factors, such as oxygen, high temperature, light exposure, and pH, they are oxidatively degraded and their bioavailability in the body changes. Among food processing methods, reducing food size and dietary fiber inhibits the absorption of carotenoids by micellization and inactivating pancreatic lipase, while monounsaturated fatty acids have been shown to increase bioavailability and absorption. In vitro studies on various vegetables and fruits with the effect of exogenous factors showed that the addition of oil, increase in lycopene processing, decrease in food particle size, increase in micellization with the breakdown of dietary fibers, and increase in bioavailability as a result of the destruction of cell walls with heat treatment. The addition of olive oil with heat treatment and the factors of decreasing food particle size have positive effects on health by transforming carotenoids into forms with high bioavailability in the body. This review endeavors to investigate the bioavailability of select carotenoids, namely lycopene, beta-carotene, and lutein, in light of various cooking methods and processes, as well as to elucidate their implications for health resulting from heat treatments.

Purpose: The growing use of social media has increased access to online health and nutrition information, which may influence individuals’ eating behaviors. This study examined the relationship between digital healthy diet literacy, social media addiction, and eating behaviors among adults. Methods: This cross-sectional study included 554 adults aged 18–64 years in Kırklareli, Türkiye. Data were collected through face-to-face interviews using a Personal Information Form, the Social Media Addiction Scale (SESMEB), the Bergen Social Media Addiction Scale (BSMAS), and the Digital Healthy Diet Literacy Scale (DHDL). Anthropometric measurements were obtained by the researchers. Results: The participants’ mean age was 31.5 ± 10.4 years; 52% were female and 43.5% university graduates. SESMEB and BSMAS scores were higher among younger, single, and more educated individuals but lower among obese participants ( p < 0.05). DHDL scores were higher in those with higher education, regular exercise, and sufficient income, but lower in obese participants ( p < 0.05). Significant relationships were found between all scales and social media use characteristics (number of accounts, duration, importance of likes, participation in nutrition groups, and exposure to advertisements). Strong positive correlations were observed among SESMEB, BSMAS, and DHDL scores. Conclusions: Social media addiction and digital healthy diet literacy are inter-related and may influence eating behaviors. Enhancing digital health and nutrition literacy may help reduce negative effects of social media and promote healthier eating habits. Level of evidence : Level III, cross-sectional analytic study.

This study aimed to investigate the effects of different drying methods on salted goose meat, with a particular focus on its microstructure, drying kinetics, color, TBARS (Thiobarbituric acid reactive substances), rehydration, and shrinkage parameters. Goose breast meat with 6% (w/w) salt was dried using hot air and infrared drying at temperatures of 55 °C, 65 °C, and 75 °C, as well as microwave at power levels of 120 W, 350 W, and 460 W. The results revealed that increasing temperature and power levels increased the drying rate in all drying methods. The microwave-dried samples at 460 W and 350 W showed the highest average L* values, followed by the samples dried at 75 °C using infrared and hot air. On the other hand, the lowest temperature (55 °C) and power (120 W) levels resulted in the highest average TBARS values across all drying processes. Furthermore, the highest shrinkage rate was observed at the highest temperature (75 °C) or power level (460 W), while the highest average rehydration rate was recorded in the samples dried at 75 °C using infrared and hot air. Considering the microstructure of the dried meats, the drying method and the temperature/power conditions were found to cause a change in the fibril structures to varying extents.

Aim: This study aimed to examine consumers' ability to use and understand food labeling. Method: This cross-sectional study was conducted in April 2024 with 403 consumers aged 18-64 years living in Kırklareli, who volunteered to participate. Data were collected face-to-face using the Personal Information Form and Food Label Understanding and Use Skills Questionnaire (FLUUSQ). Results: The mean age was 36.32 ± 12.25 years (range: 18-64) and 50.1% of the participants were male. The mean FLUUSQ score of the participants was 6.20±2.81 (Range: 0-10). Participants younger than 35 years of age (p=0.005), single (p=0.001), with an associate's degree or higher (p=0.000), and with previous nutrition education (p=0.000) had statistically significantly higher mean FLUUSQ scores. There was a statistically significant difference between the mean FLUUSQ scores and participants' shopping preferences, frequency of food label use, and time of reading food label information (p<0.05). The mean FLUUSQ scores were significantly higher among those who use food labels for nutritional (p=0.000) and health (p=0.012) needs, those who used the nutritional claim (p=0.001) and those who understood the information on the food label (p=0.002) were significantly higher. Consumers demonstrated an intermediate ability to use and understand food labels. Conclusion: Consumers' ability to use and understand food labeling was significantly influenced by factors such as age, education, nutrition knowledge, and label usage habits. It is recommended to strengthen nutrition education and promote awareness about food labeling to enhance consumers' ability to make informed dietary choices.