Turkiye Klinikleri Journal of Health Sciences

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COVID-19 Pandemisi Döneminde Beslenme ve Diyetetik Bölümü Öğrencilerinin Yaşam Doyumu Düzeyi ve Ortoreksiya Nervoza Eğilimi Arasındaki İlişkinin Belirlenmesi ve Besin Seçimi ve Tüketim Sıklığı Açısından Farklılıkların Değerlendirilmesi: Kesitsel Çalışma
Determination of the Relationship between Level of the Satisfaction with Life and Orthorexia Nervosa Tendency of the Nutrition and Dietetic Students during the COVID-19 Pandemic Period and Evaluation of Difference in terms of Food Choice and Consumption Frequency: Cross-sectional Study
Kardelen Büşra EGE GÜNDÜZa,b, Birol TOPÇUc , Çağlar DOĞUERd
aTekirdağ Namık Kemal Üniversitesi Sağlık Bilimleri Enstitüsü, Beslenme ve Diyetetik ABD, Tekirdağ, Türkiye
bİstanbul Kent Üniversitesi, Sağlık bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, İstanbul, Türkiye
cTekirdağ Namık Kemal Üniversitesi Tıp Fakültesi, Biyoistatistik ABD, Tekirdağ, Türkiye
dTekirdağ Namık Kemal Üniversitesi Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü, Tekirdağ, Türkiye
Turkiye Klinikleri J Health Sci. 2022;7(4):944-53
doi: 10.5336/healthsci.2022-90320
Article Language: TR
Full Text
ÖZET
 Amaç: Bu çalışmada, diyetisyen adayı öğrencilerinin ortoreksiya nervoza (ON) eğilimi ile yaşam doyum düzeyleri arasındaki ilişkinin araştırılması ve besin tercihleri ve tüketim sıklıklarının hem ON eğilimi hem de yaşam doyumu düzeyine etkilerinin belirlenmesi amaçlanmıştır. Gereç ve Yöntemler: Tekirdağ Namık Kemal Üniversitesi Beslenme ve Diyetetik Bölümünde öğrenim gören 283 öğrenci araştırmaya dâhil edilmiştir. Yaşam Doyumu Ölçeği, ORTO-11 Ölçeği, Besin Tüketim Sıklığı Anketi ile sosyodemografik bilgileri içeren kişisel bilgi formu katılımcılara ''Google Dokümanlar'' üzerinden sunularak veriler toplanmıştır. ON değişkeni ile yaşam doyumu değişkeni arasındaki ilişkinin belirlenmesinde Spearman korelasyon analizi kullanılmıştır. İkili grup değişkenlerin karşılaştırmalarında t-testi ya da Mann-Whitney U testi, çoklu karşılaştırmalar için tek yönlü varyans analizi testi kullanılmıştır. Bulgular: Araştırmaya dâhil olan diyetisyen adayı öğrencilerin %64,7'sinin ortorektik eğilimler gösterdiği saptanmıştır. Öğrencilerin ON eğilim düzeylerinin: 1) Yemek yerken kalori hesabı yapanlarda yapmayanlara kıyasla; 2) Şişmanlama endişesi olanlarda olmayanlara kıyasla; 3) İkinci sınıfta öğrenim görenlerde 3. sınıftakilere kıyasla; istatistiksel olarak anlamlı derecede daha yüksek olduğu saptanmıştır. Öğrencilerin yaşam doyumu düzeylerinin ortalama bir değere sahip olduğu bulunmuştur. Yaşam doyumu ve ON eğilimi arasında anlamlı bir ilişki durumu bulunamamıştır. Tam yağlı yoğurt, kuru baklagil, zeytinyağı, sütlü tatlı ve alkol tüketimi ile ON eğilimi arasında; dana eti, domates ve havuç tüketimi ile de yaşam doyumu düzeyi arasında anlamlı olarak farklılık olduğu saptanmıştır. Sonuç: Koronavirüs hastalığı-2019 pandemisi döneminde, diyetisyen adayı öğrencilerin ortorektik yeme davranışları yaşam doyumu düzeyi arasında anlamlı bir ilişki durumu saptanamazken, bazı besinlerin tüketim sıklığının ON eğilimi ve yaşam doyumu üzerinde etkisi olduğu görülmüştür.

Anahtar Kelimeler: Beslenme ve yeme bozuklukları; yemek tercihleri; COVID-19; kişisel memnuniyet; beslenme durumu
ABSTRACT
 Objective: In this study, it was aimed to investigate the relationship between level of the satisfaction with life (SWL) and orthorexia nervosa (ON) tendency of dietetic students and evaluation of the differences in food choices and consumption frequency in terms of ON tendency and SWL. Material and Methods: Two hundred and eighty three dietetic students at Tekirdağ Namık Kemal University were included in this study. Data were collected by applying Satisfaction with Life Scale, ORTO-11 Scale, Food Consumption Frequency Questionnaires and personal data form to the participants through ''Google Documents''. Spearman's correlation analysis was used for determining the relationships between ON and SWL variables. T test or Mann-Whitney U test was used for comparisons of binary group variables, and analysis of variance test was used for multiple comparisons. Results: 64.7% of the students exhibited in a tendency for ON. The levels of ON tendency was found statistically significantly higher in students: 1) Calculating calories while eating compared to those who do not; 2) Worrying about getting fat compared to those without worry; 3) In second year compared to third year. The values of SWL among students were found moderate levels. No significant correlation was found between ON tendency and SWL level. The differences between consumption frequency of foods as follows: 1) Full-fat yogurt, legumes, olive oils, dairy desserts, and alcohol; 2) Beef, tomato and carrot were statistically significantly different in terms of ON tendency and the level of SWL, respectively. Conclusion: The orthorexic eating behaviors of dietetics students was not associated with SWL during coronavirus disease-2019 pandemic but it was demonstrated that the consumption frequency of certain foods impacts on ON tendency and SWL.

Keywords: Feeding and eating disorders; food preferences; COVID-19; personal satisfaction; nutritional status
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