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Öğe Alzheimer Hastalığı-Tip 3 Diyabet: Geleneksel Derleme(2023) Tekin, Bilge; Elmacıoğlu, Funda; Ülker, Mutlu TuçeBulaşıcı olmayan kronik hastalıklar, 21. yüzyılın en önemli sağ- lık sorunlarındadır. Yaşlanan nüfusla birlikte artan diyabet ve Alzheimer hastalığı prevalansı bu 2 hastalığın bağlantılı olup olmadığını akıllara getirmektedir. Aslında farklı hastalıklarmış gibi değerlendirilen bu 2 hastalık ortak patolojilere sahiptir. Oksidatif stres, mitokondriyal disfonksiyon, periferik ve santral inflamasyon Alzheimer hastalığının etkenlerindendir. İnsülin direncinin demans ve Alzheimer hastalığının patolojisinde rol oynadığı kanıtlanmıştır. Diyabet hastalığında gözlenen insülin eksikliği veya insülin inaktivitesi, bozulmuş glukoz meta- bolizması ve bunlara bağlı olarak oluşan oksidatif stres hücre hasarına neden olmaktadır. Kanda yüksek seviyelerde bulunan glukozun hücre glikozilasyonuna neden olmasıyla beyinde meydana gelen hücre hasarları ve glikozilasyonu, amiloid plaklarının oluşması, tau proteininin hatalı fosforilasyonu sonucu oluşan nörofibrillerin birikmesi ile Alz- heimer hastalığı olarak karşımıza çıkmaktadır. Beyinde birikmiş beta amiloid plakları ve hiperfosforilasyonlu tau proteinleri, nöron içinde ve nöronlar arasındaki iletilerin engellenmesine neden olmaktadır. İnsülin eksikliği ya da insülin inaktivitesine bağlı olarak beyinde enerji eksikliği de meydana gelmektedir. Bundan dolayı Alzheimer hastalığı için kullanılan “Tip 3 diyabet” terimi ortaya çıkmıştır. “Alzheimer hasta- lığı Tip 3 diyabet midir?” sorusu henüz netlik kazanmamış olmakla bir- likte, yapılan birçok çalışma bunu desteklemektedir. Bu 2 hastalığın bağlantılı olması, diyabet ve Alzheimer hastalığında beyinde gözlenen insülin ve glukoz metabolizmasındaki bozukluklar ile ilişkilendirilir. Bu derlemede, Alzheimer hastalığı ve diyabet arasındaki ilişkinin ka- nıtlar doğrultusunda gözden geçirilmesi amaçlanmıştır.Öğe Can artificial intelligence replace dietitians? A conversation with ChatGPT(Toros Üniversitesi, 8 Temmuz 2024) Ülker, Mutlu Tuçe; Güner, ElifIn this study, an interview was conducted with Generative Pre-Train (ChatGPT) in order to determine whether artificial intelligence can replace dietitians and its potential contributions to the field of Nutrition and Dietetics. Qualitative research method was used in the study and data was obtained using interview technique. The study includes 6 questions asked to version 3.5. of ChatGPT. Based on the answers given to the questions, ChatGPT has shown that it can benefit dietitians in providing basic nutritional information and helping to create nutrition plans. Nonetheless, artificial intelligence cannot fulfill the official duties and responsibilities of dietitians and cannot create disease- and individual-specific nutrition programs. ChatGPT, which is reported to provide theoretical resources as a contribution to Nutrition and Dietetics education, lacks personal experience and practical skills. Although ChatGPT contributes to dietitians, educators, and students in the field of nutrition and dietetics in different dimensions, it cannot replace dietitians. More research on the use of generative language models developed by artificial intelligence is necessary.Öğe Eating attitude, nutrition knowledge and behaviors among female preschool teachers in istanbul: a cross-sectional study(2022) Emiroğlu, Elif; Ülker, Mutlu Tuçe; Elmacıoğlu, FundaABS TRACT Objective: The aim of this study is to determine the eating attitude, nutritional knowledge and behaviors of preschool teachers. Material and Methods: This descriptive cross-sectional study was conducted with the participation of 709 female preschool teachers working in 174 private kindergartens in İstanbul between May 17-31, 2021. The questionnaire form was applied to the participants face to face; the age information and body weight and height measurements of the individuals were recorded. Nutritional knowledge levels of the participants were evaluated with the Nutrition Knowledge Level Scale, their eating attitudes were evaluated with the Eating Attitudes Test 26 and their nutritional behaviors were evaluated with the Three-Factor Eating Questionnaire. The data were analyzed with the SPSS and p<0.05 was considered statistically significant. Results: The body mass index of 29.6% of the teachers is outside the range of 18.5-24.9 kg/m2 . Only 35.7% of individuals have a good/very good level of nutrition knowledge; it was determined that 13.8% of the participants had an impaired eating attitude. As the age of teachers increases, the level of nutrition knowledge increases, food selection develops positively and uncontrolled eating behavior decreases; however, body weight, body mass index and some feeding behaviors (emotional eating and cognitive restriction) increased. Conclusion: It has been determined that the nutritional knowledge level of teachers, which is one of the important factors in the development of healthy eating behaviors in preschool children, is not at a sufficient level, and this may be related to negative results in eating attitudes and behaviors.Öğe Evaluation of nutritional behavior related to Covid-19(2021) Elmacıoğlu, Funda; Emiroğlu, Elif; Ülker, Mutlu Tuçe; Özyılmaz Kırcalı, Berkin; Oruç, SenaObjective: It is known that social isolation process has an impact on individuals' eating behaviors. Continuing nutritional behavior 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 behaviors and body weight changes. Design: Retrospective cohort study. Setting: Nutritional behaviors of the participants before the COVID-19 pandemic and in the social isolation process were evaluated with the Three Factor Nutrition Questionnaire (TFEQ-R18). The changes in individuals' body weight during this period was also evaluated. Participants: A total of 1036 volunteer individuals (827 women, 209 men) aged 18 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 behaviors of individuals, but no significant change in cognitive restriction behavior 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 behaviors. Some precautions should be taken to prevent this situation that occurs in nutritional behaviors from causing negative health problems in the future.Öğe The effect of sustainable food literacy education on primary school nutrition attitudes and behaviours(Toros Üniversitesi, 8 Temmuz 2024) Ülker, Mutlu Tuçe; Elmacioglu, Funda; Büyükateş, Hafize Sema; Özdemir, Aysu; Kuşçu, Halime; Gündüz, Sümeyye NurPermanent habits are acquired during childhood. Nutritional behaviors acquired during this period persist throughout life. Nutrition education in schools can raise awareness about ade-quate and balanced nutrition and sustainable food sources that preserve the environment. Two primary schools with similar socioeconomic status in Istanbul were selected for the study. One received a 10-week sustainable nutrition education that included education on comprehensive nutrition; the other while the received no intervention (the control group). Evaluations before and after the intervention revealed the changes in the nutritional knowledge of the students. The overall effectiveness of the nutrition education was assessed after the intervention.158 students participated to the study. A significant difference occurred before and after the in-tervention in the nutritional behaviors and attitudes of the students (p<0.05). The mean Nutri-tion Behavior and Nutrition Attitude Scale scores of the students in the intervention group were higher after the intervention than they were before. There was no significant difference in the pretest and posttest scale scores of the control group. Nutrition education can help chil-dren make nutritional choices that support lifelong healthy habits and contribute to reduction in future government health expenditures.
