Bezmialem Vakıf Üniversitesi Kurumsal Akademik Arşiv
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Synthesis, Characterization and Molecular Docking Studies of Highly Selective New Hydrazone Derivatives of Anthranilic Acid and Their Ring Closure Analogue Quinazolin-4(3H)-ones Against Lung Cancer Cells A549
No full textComparison of the effects of different rapid maxillary expansion techniques on craniofacial structures: a finite element analysis study.
No full textSezgisel Yeme
No full textEating behavior is an action in response to physiological, psychological and social cues. The physical hunger state of the individual, the mood she is in and the social environment she lives in affect her eating attitudes and behaviors. Intuitive eating is a new understanding of nutrition as an alternative to diet programs that tell individuals what, when and how much they should eat. In this understanding of nutrition, only the body will guide the individual. The hunger and satiety signals created by the body direct it to the most appropriate food at the most appropriate time. Although diet programs that have been applied for years to lose weight show effectiveness in the short term, they have resulted in weight gain in the long term. In contrast to traditional weight loss methods, intuitive eating is thought to be a new intervention in the prevention and treatment of obesity. Intuitive eating has both physiological and psychological effects on human health. In terms of physiological health, intuitive eating has been associated with lower body mass index, blood pressure, and cholesterol levels, while insufficient studies have yet found it to be associated with higher levels of physical activity. In terms of psychological health, many eating pathology indices were found to be negatively associated with body image disorders and psychological distress, and positively with improved psychological health. There are studies that include the positive effects of intuitive eating without diet logic on health. Future studies are expected to shed light on the unexplored aspects of the effects of intuitive eating. In this review, literature information about the physiological and psychological effects of intuitive eating will be summarized. Keywords: Intiutive Eating, Physiological Health, Psychological Healt
İstanbul’da Satılan Dondurmaların Mikrobiyolojik Kalite ve Antibiyotik Dirençlerinin Belirlenmesi ve Halk Sağlığı Açısından Değerlendirilmesi
No full textIce cream is a kind of dessert consumed with various flavors. However, considering the nutrients of ice creams, it seems to be a good environment for the propagation of microorganisms. Therefore, it was aimed to determinate the microbiological quality of ice creams sold in the open according to Turkish Food Codex on Microbiological Criteria Regulation in this study. Microbiological quality of ice cream samples was evaluated in terms of public health risks and food unsafety which may occur during the production, storage and sales of ice creams. Seventy-five ice cream samples flavored with plain, fruit, and nuts were collected aseptically from 25 enterprises in Istanbul, Türkiye. The presence or absence and enumeration of Total Mesophilic Aerobic (TMA) bacteria, Enterobacteriaceae, Staphylococcus aureus and Salmonella spp. were investigated using related media. The results were evaluated according to the Turkish Food Codex on Microbiological Criteria Regulation. S. aureus found in some ice cream samples was examined for antibiotic resistance against 7 different antibiotics. About a third of all ice cream samples (32%; n=8) from 25 enterprises were found as ‘safe’ in accordance with the Turkish Food Codex on Microbiological Criteria Regulation in terms of public health. The TMA bacteria was determined %88 (n=22) in plain ice creams, %64 (n=16) in fruit ice creams and %92 (n=23) in nuts ice creams. Enterobacteriaceae were found 40% (n=10) of plain ice creams, 12% (n=3) of fruits and 40% (n=10) of nuts. Multiple antibiotic resistance was determined for S. aureus in only one enterprises\"s nuts flavored ice cream. Salmonella spp. was not found in any of collected ice cream samples. Ice creams sold in the open was seen that the microbiological quality of less than half of the enterprises was not at the desired level. Possibly, the unhygienic conditions of production, transportation and sale are eroding the food safety of this delicious dessert. According to the findings of our study, the high prevalence of microbial contamination in ice cream sold in the open may poses a risk to public health. Keywords: Ice cream, microbiological quality, public health, food safety
Bazı Yeni 1,2,3-Triazol-arilidenhidrazid Hibrit Bileşiklerinin Sentezi ve Anti-mikrobiyal Etkinliklerinin Belirlenmesi
No full textPlasminogen Activator Inhibitor-1 Levels as an Indicator of Severity and Mortality for COVID-19
No full textContribution of genotypes in Prothrombin and Factor V Leiden to COVID-19 and disease severity in patients at high risk for hereditary thrombophilia.
No full textAssociation between pain and sarcopenia among adults aged ≥65 years from low- and middle-income countries.
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