Turkiye Klinikleri Journal of Health Sciences

.: ORIGINAL RESEARCH
COVID-19 Pandemisi Sürecinde Bireylerin Hedonik Açlık Durumları ile Besin Seçimleri Arasındaki İlişkinin Değerlendirilmesi: Analitik Kesitsel Çalışma
The Evaluation of the Relationship Between Hedonic Hunger and Food Choices of Individuals During the COVID-19 Pandemic: An Analytical Cross-Sectional Research
Burcu KAYACIa, Can ERGÜNa
aBahçeşehir Üniversitesi Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, İstanbul, Türkiye
Turkiye Klinikleri J Health Sci. 2022;7(4):954-62
doi: 10.5336/healthsci.2022-90419
Article Language: TR
Full Text
ÖZET
 Amaç: Bu çalışma, pandemi döneminde evden çalışma yapan bireylerin pandemi öncesine kıyasla besin seçimleri arasındaki farkı ve hedonik açlık düzeyleri arasındaki ilişkiyi değerlendirmek amacıyla planlanmıştır. Gereç ve Yöntemler: Bu çalışma, e-anket yardımıyla 18-65 yaş aralığındaki, pandemiden dolayı evden çalışma yapan eğitim, bankacılık, sigorta-finans, bilgi teknolojileri, elektronik, haberleşme, basın-yayın ve medya, ticaret, danışmanlık gibi sektörlerde görev alan 384 bireyin katılımıyla gerçekleştirilmiştir. Oluşturulan anket formunda bireylerin genel bilgileri, beslenme alışkanlıkları, Besin Tüketim Sıklıkları ve Besin Gücü Ölçeği değerlendirilmiştir. Bulgular: Çalışmaya 232 (%60,4) kadın, 152 (%39,6) erkek olmak üzere toplam da 384 birey dâhil edilmiştir. Çalışmaya katılan bireylerin yarısında (%50) hedonik açlık durumu gözlenirken diğer yarısında (%50) hedonik açlık durumu gözlenmemiştir. Kadınların erkeklere oranlara hedonik açlık düzeyleri yüksek bulunmuştur. Öğün atlayan bireylerin hedonik açlık düzeylerinde anlamlı farklılık gözlenmezken (p>0,05); zayıflama diyeti uygulayan bireylerin uygulamayan bireylere kıyasla hedonik açlık seviyeleri daha yüksek bulunmuştur (p<0,05). Pandemi sırasında, süt ve süt ürünleri, pizza/pide/lahmacun, şeker/çikolata, kızartma/ cips, sütlü ve meyveli tatlılar, meşrubat, taze ve kuru meyveler, salata tüketim oranı artış gösterirken; et ve et ürünleri, makarna ve pilav, ekmek ve çeşitleri, hamur işleri, fast food ve kek/kurabiye/bisküvi tüketiminde azalma olduğu gözlenmiştir. Sonuç: Koronavirüs hastalığı- 2019 pandemi döneminde evden çalışma yapan bireylerin besin seçimi, evden uzak oldukları döneme göre farklılık göstermektedir. Bireyler bu dönemde sağlıklı besinlerden daha çok erişilebilirliğin kolay olduğu lezzetli besinlere yönelmektedir. Pandemi döneminde evden çalışan bireylerin yarısında hedonik açlık gözlenirken diğer yarısında hedonik açlık gözlemlenmemiştir. Bu yüzden pandemi döneminde bireylerin hedonik açlık düzeyleriyle ilgili daha fazla çalışmaya ihtiyaç vardır.

Anahtar Kelimeler: COVID-19; uzaktan çalışma; besin seçimi; yeme davranışı
ABSTRACT
 Objective: This study was planned to evaluate the difference between food choices and the relationship between hedonic hunger levels of individuals working from home during the pandemic period compared to the pre-pandemic period. Material and Methods: With the help of an e-survey, this study was carried out with the participation of 384 individuals aged between 18 and 65, working from home due to the pandemic, as teachers, bankers, insurers, and working in sectors such as information technologies, electronics, communication, press-broadcasting, media, commerce and consultancy. In the questionnaire form created, the general information of the individuals, their eating habits, the Frequency of Food Consumption and the Nutritional Power Scales were evaluated. Results: A total of 384 individuals, 60.4% of whom were women (n=232) and 39.6% were men (n=152), were included in the study. While hedonic hunger was observed in half (50%) of the individuals participating in the study, it was not observed in the other half (50%). Hedonic hunger levels of women were found to be higher than men. While no significant difference was observed in the hedonic hunger levels of individuals who skipped meals (p>0.05); Hedonic hunger levels were found to be higher in individuals who applied a weight loss diet compared to those who did not (p<0.05). During the pandemic, the consumption rate of milk and dairy products, pizza/pita bread/lahmacun, candy/chocolate, fries/chips, milk and fruit desserts, soft drinks, fresh or dried fruits and salads increased; It was observed that there was a decrease in consumption of meat and meat products, pasta, rice, bread types, pastries, fast-food and cake/cookies/biscuits. Conclusion: As a result, the food choice of individuals who work from home during the pandemic coronavirus disease-2019 differs according to the period they are away from home. In this period, individuals tend to prefer delicious foods with easy accessibility rather than healthy foods. While hedonic hunger was observed in half of the individuals working from home during the pandemic period, hedonic hunger was not observed in the other half. Therefore, more studies are needed on the hedonic hunger levels of individuals during the pandemic period.

Keywords: COVID-19; distance work; food preferences; eating behavior
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