Evaluation of Muş Meals in the context of Nutritional Anthropology

anemonBu çalışmanın amacı Muş ilinin coğrafi işaretli ve önemli geleneksel yemeklerinin beslenme antropolojisi açısından değerlendirilmesidir. Muş Çorti Turşusu, Muş Çorti Aşı, Muş Köftesi, Kaburga Dolması, Yumurtalı Kenger, Hazüt Dolması, Kırçikli Kelem Dolma, Cavbelek, Herse ve Kırçik yemekleri besin gruplarına ayrılarak incelenmiştir. Bölge mutfağı hayvancılık nedeniyle et ve süt ürünlerine dayanmaktadır. Tarımsal olarak en fazla üretilen buğday yemeklerin büyük çoğunluğunda kullanılmaktadır. Bölgede yetişen lahana sebze yemeklerinin başında gelmektedir. Özellikle kurutma ve salamura işlemleri sebzelerin kışa hazırlanması için kullanılmaktadır. Yemeklerin yapılışı ve isimleri bölgedeki eski medeniyetlerden izler taşımaktadır.The aim of this study is to evaluate the geographically marked and important traditional dishes of Muş province in terms of nutritional anthropology. Muş Çorti Turşusu, Muş Çorti Aşı, Muş Köftesi, Kaburga Dolması, Yumurtalı Kenger, Hazüt Dolması, Kırçikli Kelem Dolma, Cavbelek, Herse and Kırçik dishes were examined by dividing into food groups. Due to animal husbandry, the regional cuisine is based on meat and dairy products. The most agriculturally produced wheat is used in the majority of meals. Cabbage grown in the region is one of the main vegetable dishes. Especially drying and pickling processes are used for the winter preparation of vegetables. The cooking and names of the dishes bear traces of the ancient civilizations in the region.83213

Muş Yemeklerinin Beslenme Antropolojisi Bağlamında Değerlendirilmesi

anemonBu çalışmanın amacı Muş ilinin coğrafi işaretli ve önemli geleneksel yemeklerinin beslenme antropolojisi açısından değerlendirilmesidir. Muş Çorti Turşusu, Muş Çorti Aşı, Muş Köftesi, Kaburga Dolması, Yumurtalı Kenger, Hazüt Dolması, Kırçikli Kelem Dolma, Cavbelek, Herse ve Kırçik yemekleri besin gruplarına ayrılarak incelenmiştir. Bölge mutfağı hayvancılık nedeniyle et ve süt ürünlerine dayanmaktadır. Tarımsal olarak en fazla üretilen buğday yemeklerin büyük çoğunluğunda kullanılmaktadır. Bölgede yetişen lahana sebze yemeklerinin başında gelmektedir. Özellikle kurutma ve salamura işlemleri sebzelerin kışa hazırlanması için kullanılmaktadır. Yemeklerin yapılışı ve isimleri bölgedeki eski medeniyetlerden izler taşımaktadır.The aim of this study is to evaluate the geographically marked and important traditional dishes of Muş province in terms of nutritional anthropology. Muş Çorti Turşusu, Muş Çorti Aşı, Muş Köftesi, Kaburga Dolması, Yumurtalı Kenger, Hazüt Dolması, Kırçikli Kelem Dolma, Cavbelek, Herse and Kırçik dishes were examined by dividing into food groups. Due to animal husbandry, the regional cuisine is based on meat and dairy products. The most agriculturally produced wheat is used in the majority of meals. Cabbage grown in the region is one of the main vegetable dishes. Especially drying and pickling processes are used for the winter preparation of vegetables. The cooking and names of the dishes bear traces of the ancient civilizations in the region.83213

Infective endocarditis in Turkey: aetiology, clinical features, and analysis of risk factors for mortality in 325 cases

Objective: In order to define the current characteristics of infective endocarditis (IE) in Turkey, we evaluated IE cases over a 14-year period in a tertiary referral hospital. Methods: All adult patients who were hospitalized in our hospital with a diagnosis of IE between 2000 and 2013 were included in the study. Modified Duke criteria were used for diagnosis. The Chi-square test, Student's t-test, Mann–Whitney U-test, Cox and logistic regression analysis were used for the statistical analysis. Results: There were 325 IE cases during the study period. The mean age of the patients was 47 years. Causative microorganisms were identified in 253 patients (77.8%) and included staphylococci (36%), streptococci (19%), enterococci (7%), and Brucella spp (5%). A streptococcal aetiology was associated with younger age (1.2 mg/dl (OR 2.15). Older age (>50 year) (OR 3.93), patients with perivalvular abscess (OR 9.18), being on dialysis (OR 6.22), and late prosthetic valve endocarditis (OR 3.15) were independent risk factors for enterococcal IE. Independent risk factors for mortality in IE cases were the following: being on dialysis (hazard ratio (HR) 4.13), presence of coronary artery heart disease (HR 2.09), central nervous system emboli (HR 2.33), and congestive heart failure (HR 2.15). Higher haemoglobin (HR 0.87) and platelet (HR 0.996) levels and surgical interventions for IE (HR 0. 33) were found to be protective factors against mortality. Conclusions: In Turkey, IE occurs in relatively young patients and Brucella spp should always be taken into consideration as a cause of this infection. We should first consider streptococci as the causative agents of IE in young patients, those with CRHD or congenital heart valve disease, and cases of community-acquired IE. Staphylococci should be considered first in the case of pacemaker lead IE, when there are high levels of creatinine, and in cases of healthcare-associated IE. Enterococci could be the most probable causative agent of IE particularly in patients aged >50 years, those on dialysis, those with late prosthetic valve IE, and those with a perivalvular abscess. The early diagnosis and treatment of IE before complications develop is crucial because the mortality rate is high among cases with serious complications. The prevention of bacteraemia with the measures available among chronic haemodialysis patients should be a priority because of the higher mortality rate of subsequent IE among this group of patients

Disappearance of Biodiversity and Future of Our Foods

“I. Uluslararası Organik Tarım ve Biyoçeşitlilik Sempozyumu 27-29 Eylül Bayburt