Objective: It is known that social isolation process has an impact on individuals’ eating behaviours. Continuing nutritional behaviour resulting from emotional eating, uncontrolled eating and cognitive restriction may turn into eating disorders in the future. The purpose of this study is to evaluate the possible effects of Corona Virus Disease-2019 (COVID-19) pandemic and social isolation process on individuals’ nutritional behaviours and body weight changes.Design: Retrospective cohort study.Setting: Nutritional behaviours of the participants before the COVID-19 pandemic and in the social isolation process were evaluated with the Three Factor Nutrition Questionnaire. The changes in individuals’ body weight during this period were also evaluated.Participants: A total of 1036 volunteer individuals (827 women, 209 men) aged 18 years and over participated in the study.Results: During the COVID-19 pandemic and social isolation process, there was an increase in emotional eating and uncontrolled eating behaviours of individuals, but no significant change in cognitive restriction behaviour occurred (P = <0·00; P = <0·00 and P = 0·53, respectively). It was reported that the body weight of 35 % of the individuals who participated in the study increased during this period.Conclusion: Social isolation process practiced as a result of COVID-19 pandemic may lead to changes in some nutritional behaviours. Some precautions should be taken to prevent this situation that occurs in nutritional behaviours from causing negative health problems in the future.

Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on developing high-β-glucan flat bread (bazlama) with a relatively lower GI. A bread wheat (cv. Tosunbey) flour was enriched with the flour of a high-β-glucan-content hull-less barley (cv. Chifaa) flour (15, 30, 45 and 60%) to develop a functional bazlama. The nutritional and technological properties of bazlama samples enriched with barley flour were compared with the ones produced from bread wheat. All of the barley flour-enriched bazlama samples had higher yellowness values (b*) than the control (both crumb and crust), which is generally preferred by the consumers. Texture results indicated that bazlama samples became harder with the increase in barley flour supplementation level. The results showed that 3 g of β-glucan can be provided from the barley flour-enriched bazlama samples (at 45 and 60% levels), and this is the limit to carry health claims. The bazlama samples enriched with barley flour were richer in Mg, K, Mn, Fe, and Zn minerals than the control (100% Tosunbey flour). While the glycemic index (GI) of commercial bread wheat and Tosunbey bazlama samples were high (88.60% and 79.20%, respectively), GI values of the bazlama samples enriched with 60% (64.73) and 45% barley flour (68.65) were medium. The lower GI values of barley flour-enriched bazlama samples are probably due to the higher β-glucan contents of the bazlama samples. Additionally, as the barley flour supplementation level of the bazlama samples increased, the phenolics and antioxidant capacities of free and bound extracts increased compared to bread wheat bazlama. The results indicated that hull-less barley (cv. Chifaa) with high β-glucan content may be utilized at relatively higher levels (45 and 60%) to produce bazlama with improved nutritional properties.

Despite the well-documented nutritional benefits of germinated pseudocereals, whether these benefits are preserved following bread incorporation remains unexplored. Bread incorporating germinated quinoa, amaranth, and buckwheat at 15% and 30% substitution was evaluated alongside the germinated materials using rheological, chemical, and in vitro digestion simulation methods. Except for amaranth, all formulations demonstrated lower hardness than the whole wheat control. Overall, quinoa and buckwheat breads yielded acceptable rheological quality. Germinated buckwheat exhibited the highest protein content (33.38 g/100 g DW); however, the protein contribution in incorporated bread remained below theoretically expected values. Germinated quinoa (61.5%) showed the highest in vitro protein bioaccessibility, and protein digestibility decreased with increasing substitution levels. Despite the lowest quantitative protein contribution, buckwheat-incorporated bread exhibited the highest protein digestibility among all formulations. Furthermore, buckwheat showed the highest phenolic content (1988 mg GAE/100 g) and flavonoid bioaccessibility (92.7%); however, these advantages were not reflected in the incorporated bread products. Germination-induced improvements do not necessarily translate into enhanced nutrient bioaccessibility in the final bread product. These findings are consistent with a critical role of the food matrix and suggest that germinated quinoa demonstrates the most consistent overall performance, while buckwheat shows advantages in protein digestibility and flavonoid bioaccessibility.

Food additives recur in combinations across packaged foods, but their association with nutritional quality is uncertain. We identified latent profiles of Codex-mapped functional classes from label-declared additives in a sampled Turkish retail inventory and related them to Nutri-Score grade. Of the 6515 products, 3383 with a retained functional-class indicator entered latent class analysis. Five profiles were retained using a prespecified multi-criterion procedure without numerical cutoffs; the fifth, gas-related profile was mapping-sensitive and not interpreted. Investigator-computed grades (2023 algorithm) were analyzed in 2942 products across 56 food subgroups with two-step ordinal models. The raising and texture profile was associated with poorer grades across the scale (odds ratio, 1.99; 95% confidence interval, 1.51–2.63); the oxidation and color-retention profile was inversely associated at the grade-E boundary (0.49, 0.37–0.63); and the coating and structure profile was displaced from the favorable end (imprecise estimate). In profile-only models, these directions held under a structurally reduced specification and after restoring nonsweetener classes of excluded sweeteners and polyols; magnitudes and cutpoint-specific forms, particularly for the raising and texture profile, were specification-sensitive. The associations are subgroup-conditional descriptive contrasts in a sampled, non-national inventory; the profiles describe Codex-mapped declarations with mapping-induced dependence, not verified functions, additive intake, or health effects.

This study aimed to determine the effect of adding nuts to a regular breakfast on blood glucose, insulin, and triglyceride levels, and to evaluate participants’ opinions by sex as a preliminary study for future studies. Data and biochemical parameters were collected through face-to-face interviews with Acibadem Hospital employees (n = 12) between April and September 2023. Participants consumed 30 g of nut-supplemented breakfasts for 4 weeks while maintaining their regular lifestyle. Blood tests and visual analog scale (VAS) parameters were assessed on intervention days. VAS scores indicated differences in meal taste, post-breakfast well-being, satiety, and meal adequacy, and for “feeling better after breakfast”, and “providing better satiety”, were significantly higher for the nut-supplemented breakfasts (p < 0.05), especially walnut-supplemented. Under the control of age, sex, and BMI variables in the participants, women responded better to peanut butter consumption than men in terms of blood insulin and triglyceride regulation (p < 0.05). However, triglyceride regulation in men was better managed by walnut consumption than in women. Understanding how nut-supplemented breakfasts impact blood glucose, insulin, and triglyceride levels, as well as consumer perceptions, is crucial for promoting healthier dietary choices.

Background: Clean food consumerism reflects consumers’ preferences for foods perceived as natural, authentic, transparent, and health-promoting. This study aimed to culturally adapt the Clean Food Consumerism Scale (CFCS) into Turkish and evaluate its psychometric properties. Methods: The CFCS was translated, back-translated, reviewed by experts, pilot-tested, and psychometrically evaluated. For the pilot study and factor analyses, the Turkish version was administered to 1637 adults, who were allocated to three mutually exclusive subsamples: n = 180 for the pilot study, n = 500 for EFA, and n = 957 for CFA. An additional, separate sample of 124 participants completed the CFCS twice at a three-week interval for the test–retest analysis. Internal consistency, construct validity, convergent validity, discriminant validity, criterion validity, and test–retest reliability were assessed using Cronbach’s alpha, item–total correlations, EFA, CFA, composite reliability (CR), average variance extracted (AVE), the Fornell–Larcker criterion, heterotrait–monotrait (HTMT) ratios, correlations with the Sustainable and Healthy Eating Behaviors Scale (SHEBS), and test–retest correlations. Results: The 18-item CFCS demonstrated excellent internal consistency (Cronbach’s α = 0.948). Sampling adequacy was supported by the KMO value (0.927) and significant Bartlett’s test (χ² = 7525.229, p < 0.001). EFA supported a five-factor structure comprising Perceived Health Benefits, Production Process Transparency, Authenticity, Perceived Ease of Use, and Familiarity, explaining 80.92% of the total variance. CFA supported the five-factor model. After adding one content-justified residual covariance between two closely related Perceived Health Benefits items, the final model showed acceptable fit (χ² = 641.39, df = 124, p < 0.001; CFI = 0.965, TLI = 0.956, NFI = 0.957, RMSEA = 0.066 [90% CI 0.061–0.071], SRMR = 0.047, GFI = 0.926, AGFI = 0.899). Standardized factor loadings ranged from 0.748 to 0.938, composite reliability from 0.873 to 0.940, and average variance extracted from 0.697 to 0.771. HTMT ratios for all factor pairs remained below 0.685 and the Fornell–Larcker criterion was satisfied for every factor, supporting discriminant validity. Test–retest reliability over three weeks was excellent (r = 0.889, p < 0.001), and CFCS scores were positively correlated with SHEBS scores (r = 0.441, p < 0.001). Conclusions: The Turkish version of the CFCS demonstrated strong validity, reliability, and temporal stability while preserving the original five-factor structure. It provides a psychometrically sound instrument for assessing clean food consumerism among Turkish-speaking adults and may support future research in nutrition, public health, sustainability, and consumer behavior.