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    Assessment of nutritional change processes and their relationship with macronutrient intake and anthropometric measurements in adults
    (Frontiers Media Sa, 2026) Seker, Beyza Nur; Kocatepe, Neslihan; Bayraktar, Damla Zeynep; Seven Avuk, Hande
    Background This study assessed the relationship between adults' nutritional behavior change process and their diet implementation, energy, macronutrient intake, and anthropometric measurements. Methods This cross-sectional study was conducted with 400 adults (50% men, 50% women, median age 27 years). A face-to-face questionnaire including sociodemographic information, smoking status, diet experience, and the Nutritional Change Processes Scale (NCPS) was applied. Food consumption was recorded using a 24-hour recall method, and anthropometric measurements were taken. Results Among participants, 50.5% were classified as underweight-normal, 33.5% as overweight, and 16% as obese, while 37.8% had past dieting experience. Those with a dieting history had significantly higher NCPS scores [110 (52-192)] than those without [77 (48-176); p < 0.001]. The NCPS score of obese participants [113.50 (52-192)] was the highest compared to underweight-normal [79.50 (48-177)] and overweight [90.5 (48-176)] participants (p < 0.001). A positive correlation was found between total NCPS score and body weight, BMI, and body fat percentage (r = 0.200, p < 0.001; r = 0.355, p < 0.001; r = 0.161, p = 0.001, respectively). A negative correlation was observed with energy intake, carbohydrates, and carbohydrate percentage (r = -0.132, p = 0.008; r = -0.165, p = 0.001; r = -0.158, p = 0.002, respectively). However, in multivariable analyses, the association between BMI and NCPS was no longer significant after adjustment for age and gender, and was significantly influenced by energy intake (p < 0.05). Conclusion This study shows that obesity and past dieting experiences are associated with higher involvement in dietary behavior change processes, but this relationship is significantly influenced by age, gender, and energy intake. Furthermore, the finding that high awareness does not guarantee balanced macronutrient intake underscores the need for multidimensional weight management strategies that address both individual cognitive factors and environmental determinants.
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    Associations of gender and parental factors with adolescent obesity awareness: a cross-sectional study
    (Emerald Group Publishing Ltd, 2026) Saglam, Gulsah; Ozlu Karahan, Tugce; Seven Avuk, Hande
    Purpose-Childhood obesity, the incidence of which is increasing day by day, is a significant public health problem. Noncommunicable diseases increase with the increase in obesity. On the other hand, obesity awareness levels in children gain importance in the fight against obesity by contributing to a change in behavior. This study aimed to examine the level of obesity awareness in adolescents and identify its associated factors. Design/methodology/approach-The study included 372 adolescents aged 10-14 years. The energy and nutrient intakes of the adolescents were recorded by the 24-h recall method. Obesity awareness status was obtained using the Obesity Awareness Scale (OAS). Findings-It was determined that 40.6% of the participants were overweight or obese, and this rate was 36.1 and 46.1% for females and males, respectively (p = 0.092). Obesity and physical activity awareness scores and general scores of female adolescents were found to be significantly higher than those of male adolescents (p < 0.05), except for the nutrition sub-factor (p = 0.314). In multivariate linear regression analysis, maternal employment status (beta = -1.578, p = 0.045) and gender (beta = 2.066, p = 0.011) were variables significantly associated with obesity awareness. Originality/value-Increasing obesity awareness is critical in the fight against obesity in childhood and adolescence. Our results indicate that maternal factors and gender show significant associations with adolescents' obesity awareness. Parents have a significant role in the fight against obesity, and their education level should be increased; awareness projects should be implemented.
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    Exploring the relationship between exercise addiction and intuitive and mindful eating: a pilot study among regular exercisers
    (Edizioni Minerva Medica, 2024) Güzel, Rümeysa; Çetin, Neslihan; Seven Avuk, Hande
    BACKGROUND: Exercise addiction, characterized by an uncontrollable urge to exercise excessively, poses significant physical, social, and psychological risks. This study aimed to assess the influence of individuals’ intuitive eating behavior and eating mindfulness on exercise addiction levels among regular exercisers. METHODS: A total of 101 individuals engaged in regular exercise, at least three days per week, for one year participated in the study. Sociodemographic information was collected through face-to-face interviews, and participants completed the Exercise Addiction Scale (EAS), Intuitive Eating Scale-2 (IES-2), and the Mindful Eating Questionnaire (MEQ). Additionally, dietary intake was assessed using a 24-hour food consumption record survey form. RESULTS: The average EAS score was 50.71±11.14 points, with 53.5% of participants at risk and 46.5% addicted to exercise. No significant differences were observed in other subscales and total scores of IES-2 and the MEQ across exercise addiction levels (P>0.05). However, body food choice congruence, one of the sub-dimensions of the intuitive eating scale, was found to be significantly higher in individuals with exercise addiction than in those at risk of addiction. Individuals at risk of exercise dependence showed significantly lower average daily intakes of protein, cholesterol, thiamine, niacin, potassium, iron, and magnesium compared to those at an addicted level (P<0.05). CONCLUSIONS: While regular exercise has evident health benefits, it is essential to consider individuals’ attitudes toward nutrition and behavior to mitigate the risk of exercise addiction and associated health issues. This pilot study contributes to the limited literature on exercise addiction, intuitive eating, and eating mindfulness, underscoring the need for further research. © 2024 EDIZIONI MINERVA MEDICA.
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    Hospital Food Services, Patient Satisfaction and Malnutrition Risk Inpatients: A Pilot Study
    (Routledge Journals, Taylor & Francis Ltd, 2025) Sarac, Dilara Goksenin; Demirel, Birsen; Seven Avuk, Hande; Kevenk, Ahmet Ugur
    Objective: Malnutrition is a preventable issue that complicates patient recovery and increases healthcare costs. This study evaluated inpatients' satisfaction with food services and its impact on malnutrition. Methods: This cross-sectional study included 310 patients (52.6% female, median age 42 years) hospitalized for at least seven days. The NRS-2002 screening test was administered within two days of admission and repeated on day seven, along with the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire (ACHFPSQ). Results: The risk of malnutrition increased from 21.9% initially to 38.7% on the 7-day follow-up evaluation (p < 0.001). Higher ACHFPSQ scores were associated with a decreased malnutrition risk, with significant correlations found between food quality, meal service quality, staff/service issues, and lower malnutrition risk (p < 0.05). Very weak positive but statistically significant relationships were detected between the total scale score, body weight, and BMI (p < 0.05). The risk of malnutrition decreased as food quality (OR = 0.891; p < 0.001), meal service quality (OR = 0.915; p = 0.001), and staff/service issues scores (OR = 0.925; p = 0.010) increased. Conclusions: This study highlights the importance of hospital food service quality in preventing malnutrition among inpatients. [GRAPHICS]
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    Processed Food Consumption Based on the NOVA Classification Is Associated With Elevated Cardiometabolic Risk in Turkish Adults
    (John Wiley and Sons Inc, 2025) Ozkan, Irem; Ozlu Karahan, Tugce; Seven Avuk, Hande
    The global rise in ultra-processed food consumption is associated with increased prevalence of cardiometabolic disorders such as obesity, diabetes, and cardiovascular diseases. This study aimed to evaluate the relationship between processed food intake and cardiometabolic risk factors among adults in Türkiye. A cross-sectional study was conducted among 171 adults aged 18–65 years attending an internal medicine outpatient clinic between March and April 2024. Data collected included dietary habits, physical activity levels, anthropometric measurements, and biochemical parameters. Processed food intake was classified according to the NOVA system and divided into tertiles. Cardiometabolic risk was assessed using the Framingham risk score. The median age was 44.0 (29.0–52.0) years; 67.9% were female. Participants in the T2 tertile with the highest processed food intake had a higher median waist/hip ratio [0.88; (0.82–0.90)] compared to those in the lowest tertile (T1) [0.82 (0.76–0.88); p = 0.003]. Similarly, the median Framingham risk score was higher in the highest tertile of T2 [11.0; (5.0–15.0)] compared to those in the lowest tertile [5.0; (?1.0–9.5); p < 0.001]. These differences suggest a positive correlation between processed food intake and cardiometabolic risk. Increased processed food consumption is associated with higher obesity and cardiometabolic risk among Turkish adults. Promoting healthy dietary habits and reducing processed food intake could have significant public health benefits. Future longitudinal studies with larger samples are needed to confirm these findings and clarify causality. Trial Registration: ClinicalTrials.gov: NCT06996262. © 2025 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.
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    The investigation of fermented food consumption on gastrointestinal symptoms: a cross-sectional study in university students
    (Peerj Inc, 2025) Seven Avuk, Hande; Aydin, Oyku; Kocatepe, Neslihan; Sahin, Sude Melis; Akdogan, Irem; Cavus, Eser
    Background Fermented foods (FFs) are a valuable source of live microorganisms that can enhance human health, particularly gastrointestinal health, akin to probiotics. This study investigated the relationship between FFs consumption habits and gastrointestinal system findings in university students. Methods A cross-sectional anonymous survey included 546 university students, collecting data on sociodemographic characteristics, the Gastrointestinal Symptom Rating Scale (GSRS), and the Bristol Stool Form Scale (BSFS). FFs consumption habits were recorded using a food frequency questionnaire. Results Results showed that the average GSRS score was 33.66 +/- 16.89. According to the BSFS, 15% of students experienced constipation, 72.7% had moderate stool consistency, and 12.3% had diarrhea. Notably, kefir, vinegar, and sourdough bread were never consumed by 56.8%, 44.3%, and 41.9% of students, respectively. Significant differences were found between the frequency of yogurt, kefir, vinegar, cheese, pickle consumption, and gastrointestinal symptoms (p < 0.05). Students with normal stool consistency had fewer dyspepsia, abdominal pain, reflux symptoms, and overall gastrointestinal symptoms than those with constipation (p < 0.05). Conclusion The study concludes that FFs such as yogurt, cheese, pickles, and kefir may offer health benefits, reducing symptoms of reflux, dyspepsia, abdominal pain, and general gastrointestinal issues in young adults.