Gastronomy and Culinary Arts

Permanent URI for this collectionhttps://hdl.handle.net/10679/4360

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Browsing by Author "Alsaffar, Ayten Aylin"

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    Assessing the validity and reliability of a questionnaire on dietary fibre-related knowledge in a Turkish student population
    (ICDDR, 2013-12) Deniz, M. S.; Alsaffar, Ayten Aylin; Gastronomy and Culinary Arts; ALSAFFAR, Ayten Aylin
    This study aimed to validate a questionnaire on dietary fibre (DF)-related knowledge in a Turkish student population. Participants (n=360) were either undergraduate students who have taken a nutrition course for 14 weeks (n=174) or those in another group who have not taken such a nutrition course (n=186). Test-retest reliability, internal reliability, and construct validity of the questionnaire were determined. Overall internal reliability (Cronbach's alpha=0.90) and test-retest reliability (0.90) were high. Significant differences (p<0.001) between the scores of the two groups of students indicated that the questionnaire had satisfactory construct validity. It was found that one-fifth of the students were unsure of the correct answer for any item, and 52.5% of them were not aware that DF had to be consumed on a daily basis. Only 36.4 to 44.2% of the students were able to correctly identify the food sources of DF.
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    Body mass index, dietary intake and feeding problems of Turkish children with autism spectrum disorder (ASD)
    (Elsevier, 2013-11) Bicer, A. H.; Alsaffar, Ayten Aylin; Gastronomy and Culinary Arts; ALSAFFAR, Ayten Aylin
    The body mass index of 164 children (aged 4–18 years) attending four autism rehabilitation centers in Istanbul, Turkey, was determined and assessed using the BMI-for-age percentile charts by the World Health Organization (WHO). The mean intake of energy and nutrients of 115 children were calculated using three-day food records. The feeding assessment surveys filled in by the parents/caregivers indicated that the major feeding problem among children was food selectivity. The majority of the children were overweight or obese (58.5%). A total of 11% of children were found to be severely thin and thin. The calcium, zinc, vitamin B6 and folate intake of the majority of children were inadequate. The salt consumption in all age groups and cholesterol intake in normal, overweight and obese children were high.
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    Dietary intake and physical activity levels of male adolescents with autism spectrum disorder (ASD) and normal to high body mass index (BMI) – A case series study
    (Elsevier, 2016-11) Bicer, A. H.; Alsaffar, Ayten Aylin; Gastronomy and Culinary Arts; ALSAFFAR, Ayten Aylin
    Background and objectives The study aims to determine the daily energy and nutrient intake, eating behaviours and physical activity level of male adolescents with autism spectrum disorder (ASD) and normal to high body mass index (BMI)-for-age and compares them with an age-, gender- and BMI- matched group consisting of typically developing adolescents. Methodology Anthropometric measures were taken from 118 male adolescents with ASD (12–18 years) and classified as normal-weight, overweight and obese according to BMI and 97 typically developing adolescents living in the same area. Participants completed a socio-demographic survey, feeding assessment survey, 24-h food recall and International Physical Activity Questionnaire (IPAQ). Results Nutritional assessment of the adolescents with ASD and typical development revealed similar prevalence of inadequacy for most nutrients. Dietary fibre, vitamin D, calcium and folate were the main nutrients that the adolescents were taking inadequately. Intake levels of nearly all micronutrients were insufficient. Both groups consumed excess amounts of sodium and cholesterol. Energy intake of the normal-weight adolescents with ASD was significantly less than the other BMI categories. Energy intake and physical activity level (and their interaction) were found to be related to the BMI of the adolescents with ASD. No other factors studied seemed to explain the changes in the BMI. Conclusions In terms of nutrient intake, male adolescents with ASD were not at a greater risk when compared to the typically developing counterparts. Diets of the both groups need to be improved. Meeting daily physical activity requirements could be as important as monitoring dietary intake in adolescents with ASD.
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    Sustainable diets: the interaction between food industry, nutrition, health and the environment
    (Sage, 2016-02) Alsaffar, Ayten Aylin; Gastronomy and Culinary Arts; ALSAFFAR, Ayten Aylin
    Everyday great amounts of food are produced, processed, transported by the food industry and consumed by us and these activities have direct impact on our health and the environment. The current food system has started causing strain on the Earth’s natural resources and that is why sustainable food production systems are needed. This review article discusses the need for sustainable diets by exploring the interactions between the food industry, nutrition, health and the environment, which are strongly interconnected. The most common environmental issues in the food industry are related to food processing loss, food wastage and packaging; energy efficiency; transportation of foods; water consumption and waste management. Among the foods produced and processed, meat and meat products have the greatest environmental impact followed by the dairy products. Our eating patterns impact the environment, but the environment can impact dietary choices as well. The foods and drinks we consume may also affect our health. A healthy and sustainable diet would minimise the consumption of energy-dense and highly processed and packaged foods, include less animal-derived foods and more plant-based foods and encourage people not to exceed the recommended daily energy intake. Sustainable diets contribute to food and nutrition security, have low environmental impacts and promote healthy life for present and future generations. There is an urgent need to develop and promote strategies for sustainable diets; and governments, United Nations agencies, civil society, research organisations and the food industry should work together in achieving this.