Measuring Medical Students’ Awareness of Rational Drug Use and Assessing Associated Factors

Aim: This study aimed to measure Selcuk University Medical Faculty (SUMF) students’ levels of awareness of rational drug use (RDU) in adults and to assess related factors. Material and Methods: The data for this descriptive, cross-sectional study derived from an online questionnaire completed by SUMF students; the questionnaire employed a sociodemographic survey form and the Rational Drug Use Scale. Statistical analysis was conducted using SPSS software, and a p-value of <.05 was considered statistically significant. Results: Four hundred and forty-six students (51.1% women, 48.9% men) participated in this study. The results show that awareness of correct usage was higher in women than in men (p=.10) and that awareness of the correct drug (p=.03), correct usage (p=.02), and RDU (p=.07) was higher in post-clinical students than in preclinical students. Awareness of correct information (p=.08), the correct drug (p=.30), correct usage (p=.09), and RDU (p=.02) was higher in students who took RDU education than in those who did not. Awareness of correct information (p=.18), correct use (p=.20), and RDU (p=.15) was also higher in students who considered RDU education necessary than in those who did not. Conclusion: Irrational drug use has negative effects on the health sector and the economy. The results of this research indicate that students’ RDU awareness levels should be improved. To broaden awareness of RDU, practices such as lectures and seminars should be implemented in schools, and advertisements and programs that encourage unnecessary drug use should be limited in the media, such as the internet and TV

Traditional Nevzine dessert production

*Erdem, Nuran ( Aksaray, Yazar )Uzun yılların deneyimiyle ortaya çıkan özel ürünler olan geleneksel gıdalar, bir bölgenin kültürünü, kimliğini, karakteristiğini ve mirasını yansıtmakla birlikte kırsal bölgelerden göçü önleyerek o bölgelerin gelişimi ve devamlılığına da yardımcı olmaktadır. Toplumların kültürel zenginliğini ortaya koyması açısından sosyal yaşamda geleneksel gıdaların yeri oldukça önemlidir. Geleneksel gıdalar yaşanılan bölgedeki insanların beslenmesinde önemli yer tutmakta ve o bölgeye özgü damak tadını oluşturmaktadır. Kültürel zenginliklerden biri de geleneksel tatlılar olup, Anadolu’nun çeşitli bölgelerinde üretilip tüketilmektedir. Geçmişten günümüze yüzyıllardır üretilen tatlılar kültürümüzde hep önemli bir yere sahip olmuştur. Geleneksel tatlılar, içine ilave edilen malzeme ve üretim teknolojisi bakımından gerek sütlü gerekse şerbetli tatlı olarak oldukça zengin bir çeşitliliğe sahiptir. Yüzyıllardır üretilmekte olan Nevzine Tatlısı Kayseri iline özgü tahin, pekmez ve ceviz kullanılarak hazırlanan geleneksel bir şerbetli tatlı çeşididir. Şerbetinde şeker ve üzüm pekmezinin birlikte kullanılması, bu tatlıyı diğer şuruplu tatlılardan ayıran bir özelliktir. Nevzine Tatlısı, dini bayramlarda mutlaka ikram edilir ve verdiği enerji oldukça yüksektir. Bu çalışmanın amacı, yörede yaşayanlarla yapılan görüşmelere ve araştırmalara dayanılarak, Kayseri’nin geleneksel Nevzine Tatlısı, bileşenleri, hazırlanışı ve pişirilmesi ile ilgili bilgi vermektir.Traditional foods, which are the special products that have emerged with the experience of many years, reflect the culture, identity, characteristics and heritage of a region and help the development and continuity of these regions by preventing migration from rural areas. In terms of revealing the cultural richness of societies, the place of traditional foods in social life is very important. Traditional foods have an important place in the nutrition of the people living in the region and constitute the specific taste of the region. One of the cultural riches traditional desserts are produced and consumed in various regions of Anatolia. The desserts, which have been produced for centuries from past to present, have always had an important place in our culture. Traditional desserts have a rich variety both as milky and sherbet dessert in terms of the material added and the production technology. Nevzine Dessert, which has been produced for centuries, is a traditional sherbet dessert variety prepared by using tahini, molasses and walnuts of Kayseri province. The use of sugar and grape molasses in the sherbet is a feature that distinguishes this dessert from other syruped desserts. Nevzine Dessert is served on religious holidays and its energy is quite high. The aim of this study is to give information about Kayseri’s traditional Nevzine Dessert, its components, preparation and cooking based on the interviews and researches with the locals

The effect of transglutaminase on some quality properties of beef, chicken, and turkey meatballs

The purpose of this study was to determine the effect of different levels of transglutaminase at 0.0%, 0.5%, and 1.0% on the quality of beef, chicken, and turkey meatballs. Cooking loss, color (L*, a*, and b* values), texture profile (TPA), microstructure (Scanning Electron Microscope), and sensory analysis were performed. Addition of transglutaminase enzyme did not affect the color parameters of meatball samples (p >.05). Transglutaminase decreased the cooking loss of meatball samples (p <.05). It was determined that samples containing transglutaminase had firmer and more regular gel structures. Springiness, cohesiveness, chewiness, and resilience were improved by transglutaminase addition in meatball samples. Panelists gave higher scores to meatball samples including transglutaminase in sensory analysis. Practical applications: Texture is one of the most important quality parameters for meat and meat products. Cooking loss is another quality parameter and lower cooking loss is desired in meat and meat products. Transglutaminase addition reduced the cooking loss and improved the textural properties of meatballs prepared with beef, chicken, and turkey minced meats. Therefore, better quality meatballs were produced in this study. This approach could be feasible in meatball production in meat industry