The aim of this study was to determine the relationship among emotional eating behavior, tendency to eat palatable foods, and several risk factors. This study was carried out on 2,434 persons (1,736 women and 698 men) aged between 19 and 64 years. A questionnaire form was used as a data collection tool, which consisted of items for the socio-demographic characteristics, anthropometric measurements, Emotional Appetite Questionnaire (EMAQ), and the Palatable Eating Motives Scale (PEMS). A positive significant correlation was observed between the BMI groups and the negative emotions, negative situations, and negative total scores of EMAQ (P < 0.01). The regression results on negative subscales showed that a one unit increase in BMI resulted in a 0.293 unit increase in negative situations scores, a 0.626 unit increase in negative emotions scores, and a 0.919 unit increase in negative total EMAQ scores. When the BMI groups and PEMS subscale scores were examined, a significant relationship was found in the social motives, rewarding, and conformity subscales (P < 0.01). A one unit increase in BMI increased the coping motives scores by 0.077 units. The emotional states have a significant effect on the eating behavior. On the other hand, an increase in eating attacks was observed, particularly in people who were under the effect of a negative emotion or situation. Nevertheless, there were some limitations of the study in terms of quantitative determination of the effects of this eating behavior depending on the BMI.

Purpose: The purpose of this paper is to evaluate the hygiene of laminated menus. Design/methodology/approach: The cleanliness of 41 laminated menus from first-class restaurant in Ankara, Turkey, was monitored according to the level of bioluminescence measured using a rapid hygiene monitor (Lumitester PD-20 and LuciPac Pen). Aerobic colonies, Escherichia coli, Enterobacteriaceae spp., and Staphylococcus aureus were enumerated. Findings: Based on the adenosine triphosphate+adenosine monophosphate hygiene monitoring levels, analyses showed impurity in 82.9 percent of the samples. The aerobic colony count on the restaurant menus showed a mean 1.52 log cfu/cm². The study results demonstrated a high-level impurity on the menus in first-class restaurants in Ankara. Originality/value: This study is the first in Turkey to assess the microbiological load of menus. This paper adds relevant insights into the assessment of menu hygiene and highlights the high contamination of the restaurant menus. Useful information about including the restaurant menus in the daily cleaning protocol is provided.

Objective: This study was conducted to determine the effects of green coffee consumption on resting energy expenditures (REEs), blood pressure, and body temperature of individuals. Method: The study was conducted with 24 women. The REE values of the individuals were measured with the COSMED Fitmate PRO. After the first REE measurements, individuals were given 1 cup of green coffee that was prepared to contain 6 mg caffeine per kg of lean body mass. After coffee consumption, REE measurements were made at 30, 60, 120, and 180 minutes. Blood pressure (mm Hg) and body temperature values (°C) were measured simultaneously with REE measurement. Results: There was a positive correlation between the caffeine amounts given with green coffee and 30-minute (p < 0.05), 60-minute (p = 0.06), and 120-minute (p < 0.05) REE (kcal/d) values. There was also a positive correlation between the total chlorogenic acid taken with green coffee and 30-minute (p < 0.05), 60-minute (p = 0.06), and 120-minute (p < 0.05) REE (kcal/d) values. The intracellular and extracellular fluid amounts liter(l) before and after consumption of green coffee by individuals were 18.7 ± 1.57 versus 18.6 ± 1.44 (p < 0.05) and 11.4 ± 1.01 versus 11.2 ± 0.97 (p < 0.05), respectively. The body temperature (°C) changes observed in the individuals whose usual dietary caffeine intake was less than or equal to the 50th percentile after green coffee consumption were statistically significant (p < 0.05). Similarly, the diastolic blood pressure changes observed in the individuals whose usual dietary caffeine intake was less than or equal to the 50th percentile after green coffee consumption was almost statistically significant (p = 0.06). Conclusions: The results of this study showed that 6 mg caffeine/kg (lean body mass) intake among women changed body temperature and blood pressure values and liquid balance depending on the usual dietary coffee intake. In addition, chlorogenic acid is also correlated with REE values besides green coffee caffeine.

Purpose: This study was planned to evaluate the relationship between pulmonary function and some anthropometric measurements and body composition in healthy young women with different body mass index (BMI). Materials and Methods: One hundred seventeen (n:117) women, aged between 19-30 years, participated in this study. Some anthropometric measurements of the participants (body weight, height, waist circumference, hip circumference, and neck circumference) and body composition were evaluated by the researchers. Results: There was no difference in forced vital capacity (FVC), forced expiratory volume in 1 second (FEV1) and FEV1/FVC values of individuals according to BMI classification. In terms of disease risk according to anthropometric measurements, no difference was found between the groups in the pulmonary function test values (except for the waist circumference). Participants whose waist circumference were 80-88 cm were found to have a significantly higher FEV1/FVC value than participants whose waist circumference were >88 cm. It was determined that there was a positive correlation between body weight, lean body mass, body fat mass, total body water values, and FVC, FEV1 values. Conclusion: Differences in body composition and anthropometric measurements and pulmonary function assessment may be due to methodological and group specific changes in the studies. Long-term studies that question the body composition of individuals, food consumption and physical activity levels, will be beneficial.

Background: Previous studies have emphasized the influence of social media on people’s eating habits and preferences. Studies have indicated that social media can influence diet quality through a variety of processes in both positive and negative ways. But, it is still unknown how social media’s widespread use in daily life affects users’ nutritional condition. Objective: A survey form covering the frequency of social media use (SMU), topics related to nutrition followed, and accounts followed was administered by researchers. Participants self-reported age, weight, and height and provided 24-h dietary recall records. Methods: A total of 1,241 university students, all with at least one social media account, participated in the study. A survey form covering the frequency of SMU, topics related to nutrition, and accounts followed was administered by researchers. Participants self-reported age, weight, and height, and provided 24-h dietary recall records. Nutrient Adequacy Ratio (NAR) and Mean Adequacy Ratio (MAR) scores were calculated based on the 24-h dietary recall records to assess diet quality. Results: Among the persons who use social media frequently, 39.4% were classified as male, while 60.6% were classified as female. The study also found that 48.7% of students who use social media rarely and 41.0% frequently are enrolled in health-related departments. Instagram was the most popular platform among students and the source of healthy nutrition recipes. Accordingly, it is seen that the frequency of social media use does not give a statistically significant result with BMI ( p < 0.05). Students in health-related departments had significantly reduced energy intake compared to other departments ( p < 0.05). However, they exhibited elevated consumption of fiber and vitamin A. Energy, protein, and carbohydrate intakes were not significantly different between students who used social media rarely and frequently. Calcium and potassium levels of those studying in the health department who use social media frequently were found to be significantly higher than those who use social media rarely ( p < 0.05). Participant MAR scores and classifications were not significantly different by academic department or SMU classification ( p > 0.05). Conclusion: Social media holds potential as a tool for promoting healthy food choices among university students who actively engage with it.