Medicinal plants used in the Uzunköprü district of Edirne, Turkey

This study examined the use of plants in Uzunköprü and surrounding villages in the years 2013–2015 during the flowering and fruiting season of the studied plants (March–October). Interviews were carried out face-to-face with members of the community. Fifty-seven people in 55 villages were interviewed. Overall, medicinal plants from 96 taxa belonging to 45 families were recorded. Traditional medicinal plants were used to treat 80 diseases and ailments such as diabetes, cold, flu, cough, stomachache, and hemorrhoids. According to the results, the largest eight families are Rosaceae, Lamiaceae, Asteraceae, Poaceae, Ranunculaceae, Malvaceae, Cucurbitaceae, and Brassicaceae. The most commonly used species were Anthemis cretica subsp. tenuiloba, Cotinus coggyria, Datura stramonium, Ecballium elaterium, Hypericum perforatum, Prunus spinosa, Pyrus elaeagnifolia subsp. bulgarica, Rosa canina, Sambucus ebulus, Tribulus terestris, Urtica dioica. The herbarium numbers, Latin and local names, families, village numbers, parts used, usage forms, and uses were listed alphabetically in a table. In this study, 219 local names were identified

Morphological, anatomical and karyological investigations of the Turkish endemic species Lathyrus woronowii Bornm. (Fabaceae)

Lathyrus woronowii Bornm., an endemic species of Turkey, is threatened with extinction due to dam construction. It exists only in the Çoruh valley, Artvin. This annual species is in the critically endangered (CR) category according to the International Union of Conservation of Nature (IUCN) criteria. Its morphology, anatomy and karyology are studied here for the first time. A detailed description is given and the general appearance of the species has been drawn; cross sections from the stem and leaf have been taken and examined; and the diploid chromosome number (2n = 14) has been reported and illustrated for the first time

Examination of traditional fermented food consumption and product awareness of university students in Istanbul, Turkey

Background: Traditional fermented foods (TFF), which display positive effects on health, constitute a part of the traditions of a region and have continuity over many years. Familiarity with a product and the naturalness of food are positively associated with general attitudes toward traditional food consumption. Aims: To determine university students’ awareness and consumption of TFF and related factors in Turkey. Subjects and Methods: In this descriptive cross-sectional study, the faculties of Marmara University were stratified between January and June 2019, and a questionnaire on TFF consumption and related knowledge and attitudes was administered to 1,233 volunteer students selected using the random sampling method. The normality of data distribution was checked with the Kolmogorov-Smirnov test, and the data were analyzed with the chi-square test. Results: The students were familiar with the majority of TFF, with the most common being yoghurt (91.8%) and cheese (88.7%), while hardaliye (27.1%) and olives (27.1%) were less known TFF products. The majority of the students (60.7-99.2%) consumed cheese, yoghurt, pickled olives, pickle, soudjouk, tarhana, vinegar, and butter. The TFF were habitually consumed as industrial products, except tarhana, pickle, and yoghurt. It was also determined that the TFF consumption did not change according to the season in 76.4% of the students, and it was affected by the consumption of parents, whether they lived with their family or alone (p < 0.05). Conclusions: The students showed high awareness of TTF consumption, which was influenced by parent’s consumption and lifestyles. To ensure the continuity of TFF consumption, positive attitudes and behaviors must be maintained

Relación entre el uso de las redes sociales, la actitud alimentaria y el índice de masa corporal entre estudiantes mujeres de nutrición y dietética: Un estudio transversal

Introduction: This study aimed to investigate the relationship between media using habits, frequency and duration, and body mass index on eating attitudes. Material and methods: The cross-sectional study was conducted with female students who received nutrition and dietetics education in Istanbul. A questionnaire consisting of a socio-demographic questionnaire, Eating Attitude Test (EAT-40), and Social Media Attitude Scale was applied to 1248 female volunteers by the face-to-face interview method.Results: It was found that 35.7% of the participants had abnormal eating attitudes and 89.6% showed a positive attitude towards social media. 93.7% of the group with abnormal eating attitudes indicated a positive attitude towards social media, 0.4% had a negative attitude and the difference was statistically significant (p=0.001). It was observed that a significant difference between EAT-40 and thought of an eating problem, having a social media membership, and spending time on social media (p<0.05).Conclusions: Social media have an effect on nutrition dietetics students on abnormal eating attitude; it did not show a significant effect on BMI.Introducción: Este estudio tuvo como objetivo investigar la relación entre los hábitos de uso de los medios, la frecuencia y duración, y el índice de masa corporal sobre las actitudes alimentarias.Material y métodos: El estudio transversal se realizó con alumnas que recibieron educación en nutrición y dietética en Estambul. Se aplicó un cuestionario que constaba de un cuestionario sociodemográfico, una Prueba de Actitud Alimentaria (EAT-40) y una Escala de Actitud en las Redes Sociales a 1248 voluntarias mediante el método de entrevista cara a cara.Resultados: Se encontró que el 35,7% de los participantes presentaba actitudes alimentarias anormales y el 89,6% mostró una actitud positiva hacia las redes sociales. El 93,7% del grupo con actitudes alimentarias anormales indicó una actitud positiva hacia las redes sociales, el 0,4% tuvo una actitud negativa y la diferencia fue estadísticamente significativa (p = 0,001). Se observó una diferencia significativa entre EAT-40 y pensar en un problema de alimentación, tener una membresía en las redes sociales y pasar tiempo en las redes sociales (p <0.05).Conclusiones: Las redes sociales tienen un efecto en los estudiantes de dietética nutricional sobre la actitud alimentaria anormal; no mostró un efecto significativo sobre el IMC

Adli Bilişim Mühendisliği Eğitiminin Kurumlar Açısında Önemi

Teknolojinin gelişmesiyle dünyada bilişim alanında işlenen suçlar gittikçe artmakta ve toplum hayatını olumsuz etkilemektedir. Dijital kaynaklar aracılığıyla işlenen suçlarla mücadele edebilmek için gerekli olan altyapı çalışmaları yetersiz kalmaktadır. Bilişim teknolojilerinin yaygın olarak kullanıldığı ülkeler belirtilen suçlardan etkilendiğinden bu alanın öneminin farkına varmış ve eğitim müfredatlarında adli bilişim ve siber suç kavramlarına yer vermiştir. Fakat bilişim suçlarının oluşmasından önceki ve sonraki süreçleri incelemek yeni bir bilim dalı gerekliliğini ortaya çıkarmıştır. Adli Bilişim mühendisliği bölümü bilişim suçlarıyla mücadele etmek için dünyada birçok ülkede bulunan yeni bir disiplindir. Bu çalışmada ülkemizdeki kurumların bilişim suçlarına ve güvenliğine bakış açıları ortaya konularak, adli bilişim mühendisliği eğitiminin önemi gösterilmiştir

Muhasebe Alanında Lisansüstü Eğitim Veren Öğretim Üyelerinin Öğrenci İntihallerine İlişkin Algı ve Tutumları

Etik ihlallerden biri olan ve özellikle öğrenciler arasında sıklıkla rastlanılan bir durum olan intihal kavramı Türk Dil Kurumunun Genel Türkçe Sözlüğü’nde; “başkalarının yazılarından bölümler, dizeler alıp kendisininmiş gibi gösterme veya başkalarının konularını benimseyip değişik bir biçimde anlatma” olarak tanımlanmıştır. İntihale sebebiyet veren pek çok durum bulunmaktadır. İntihalin farklı türleri ve bir kişinin intihal yapabileceği farklı yollar vardır. Literatürde genellikle öğrenci intihaline yönelik araştırmalar öğrenci algılarına dayalı olarak gerçekleştirilmiştir. Öğretim üyelerinin intihal algılarını tespit etmeye yönelik çalışmalar ise sayıca daha azdır. Bu çalışmanın amacı; Türkiye’nin farklı üniversitelerinde muhasebe alanında lisansüstü eğitim veren öğretim üyelerinin öğrenci intihallerine yönelik algılarını ve tutumlarını incelemektir. Bu araştırma, muhasebe alanında lisansüstü eğitim veren öğretim üyelerinin öğrenci intihaline yönelik algılarının ve tutumlarının incelenmesi, bu intihal sorunuyla mücadelede ele alınması gereken bazı noktalara dikkat çekecek olması ve öğrenci intihalini önlemeye yönelik olası çözüm önerilerini sunmayı hedeflemesi açısından önem arz etmektedir. Araştırmada veri toplama aracı olarak anket yöntemi kullanılmıştır. Araştırmada ulaşılan veriler SPSS paket programı ile analiz edilmiştir ve elde edilen sonuçlar yorumlanmıştır

Investigation of the Relationship between Study Approaches and Self-regulated Learning Skills of Teacher Candidates

AbstractThis study aims the investigating the relationship between study process and their self-regulated learning skills of teacher candidates. This research is designed as relational scanning model. In the study, 2 scales are used as tool of data collection: Self-regulating Learning skills (SRLS) Scale, developed by Turan (2009), Study Process Questionnaire (SPQ) revised by Biggs, Kember & Leung (2001), adapted in Turkish by Yılmaz & Orhan (2011a). 272 Teacher candidates from Turkish, Science, social studies, elementary school, mathematics, psychological counseling-guidance education forms the sample of the study. In order to analyze the data, SPSS 16.00, ANOVA, independent t-test, Pearson correlation coefficient techniques are used. At the end of the study, between SRLS scale with profound approach factor of SPQ has a positive relation and with superficial approach factor of SPQ has a negative relation. The significant differences weren’t found between the graduated secondary schools with scales; but according to gender and to the department, significant differences were found between SRLS scale with superficial approach factor of SPQ

Dental İmplantolojide Polietereterketon (PEEK): Geleneksel Derleme

Günümüz diş hekimliğinde estetik restorasyonlara sürekli artan ilgiyle doğal diş yapısına benzer, biyouyumlu, iyi mekanik ve fiziksel özelliklere sahip metal içermeyen restorasyonlar daha sıklıkla tercih edilmektedir. Bu materyallerden biri olan termoplastik polimer yapısındaki Polietereterketon (PEEK) diş hekimliğinde kullanımı hızla yaygınlaşmaya başlamıştır. PEEK, keton ve eter fonksiyonel grupları ile birbirine bağlı aromatik halka ve amorf-kristal fazdan oluşan iki fazlı doğrusal zincir yapısına sahip, 1.3-1.5 g/cm3 yoğunlukta yarı kristalli termoplastik bir homopolimerdir. PEEK materyalinin biyouyumlu olması, elastik modülünün kemiğe daha yakın olması, şok absorpsiyonu, korozyona uğramaması, yüksek aşınma ve kırılma direncine sahip olması, üstün cilalanabilir özelliği ile plak tutulumun düşük olması ve metal restorasyonlara göre daha hafif bir materyal olması gibi özelliklere sahiptir. PEEK materyali, termal özellikleri nedeniyle insan vücudunda stabil kalmaktadır. Yüksek ısıya karşı dirençlidir ve birçok sterilizasyon yöntemine uygundur. Kimyasal olarak inert bir materyaldir. Bu sebeple diğer materyallere düşük reaksiyon gösterir ve birçok geleneksel çözeltide çözünmemektedir. PEEK materyaline karşı alerjik reaksiyon gelişme oranı düşüktür. Bu nedenle metal alerjisine sahip hastalar için iyi bir alternatiftir. Bu materyal diş hekimliğinde; implant materyali, implant abutment materyali, implant üstü dijital ölçü postu olarak, implant destekli overdenture protezlerde hassas bağlantı parçası olarak, implant üstü hibrit protezlerde alt yapı materyali, iyileşme başlığı materyali, sabit protezlerde alt yapı materyali, geçici kron materyali, hareketli protezlerde ana bağlayıcı ve kroşe materyali, okluzal splint materyali olarak kullanılabilmektedir. Anahtar Kelimeler: Diş İmplantları, Diş Protezi, Polietereterketo

Nutritional Relationship with Acne Vulgaris

Acne is a long-standing inflammation of the hair-oil gland structure. Although the causes of acne are not fully known, there is a relationship between acne and nutrition. Because the diet can change the amount and content of sebum secretion in the skin. Objective: The purpose of this review is to discuss the effects of nutrients and nutrients (milk and dairy products, green tea, dietary glycemic load glycemic index, fatty acids, antioxidants, vitamin A and zinc) on the course of acne vulgaris. Consumption of milk, contributes to the formation of acne. The use of polyphenol extracts obtained from green tea in the treatment of acne reduced the the number of acne. A diet with low glycemic index-glycemic load has been found to cause a significant reduction in acne severity. Inadequate consumption of essential fatty acids leads to inadequate sebum production in the skin. Serum malondialdehyde and serum glutathione peroxidase levels were reported to be lower in individuals with acne complaints. Low A vitamin levels may be a risk factor for acne and acne lesions. It is also stated that serum zinc levels of individuals with acne complaints are significantly lower. Conclusion: Milk restriction for people with acne complaints, consumption of green tea, low glycemic indexglycemic diet can be recommended. It may also be advisable to pay attention to the fat content of foods and the intake level of essential fatty acids. The use of vitamins A and E with vitamins A and B may show therapeutic supportive effects

Características energéticas y nutricionales de dietas de adelgazamiento publicadas en periódicos de alta difusión

Introduction: The press is one of the most effective methods to provide the public with health education and to increase knowledge levels related to health in society.Nutritional advice and weight loss diets are also frequently featured in newspapers. However, diets in newspaper limit food groups and/or nutrients to achieve faster results.This study aimed to assess diet lists published in newspapers in terms of energy andnutrient contents and to compare levels with requirements. Material and Methods: From 1 February 2018 to 31 January 2019, nutritional and diet news included in 10 newspapers with high circulation in Turkey were investigated and diets published in these newspapers were investigated. The energy, macro, and micronutrient contents were compared with the Turkey Nutrition Guide recommendations. Results: It appeared diet lists met 55.5% of energy requirements for women and 44.5% of energy requirements for men. Carbohydrate and protein contents of diets were below recommendations, while fat contents were identified to be above-recommended levels. Dietary fiber was determined to meet 81.2% of recommendations. For micronutrients, calcium and iron contents were below recommended levels. Conclusions: It appears weight-loss diets in newspapers are insufficient in terms of energy and some nutrients. Though these diets, which are easily accessible by a large portion of society, without expert control they may cause nutrient deficiencies in the long term.Introducción: La prensa es uno de los métodos más eficaces para proporcionar al público educación sanitaria y aumentar los niveles de conocimiento relacionados con la salud en la sociedad. Los consejos nutricionales y las dietas para perder peso también aparecen con frecuencia en los periódicos. Sin embargo, las dietas que allí aparecen limitan los grupos de alimentos y/o los nutrientes para conseguir resultados más rápidos. Este estudio tiene como objetivo evaluar las listas de dietas publicadas en los periódicos en términos de contenido energético y de nutrientes y comparar los niveles con las necesidades. Material y métodos: Desde el 1 de febrero de 2018 hasta el 31 de enero de 2019, se investigaron las noticias nutricionales y dietéticas incluidas en 10 periódicos de gran tirada en Turquía y se investigaron las dietas publicadas en estos periódicos. Los contenidos de energía, macro y micronutrientes se compararon con las recomendaciones de la Guía de Nutrición de Turquía. Resultados: Las listas de dietas parecían satisfacer el 55,5% de las necesidades energéticas de las mujeres y el 44,5% de las de los hombres. Los contenidos de carbohidratos y proteínas de las dietas estaban por debajo de las recomendaciones, mientras que los contenidos de grasa se identificaron por encima de los niveles recomendados. Se determinó que la fibra dietética cumplía el 81,2% de las recomendaciones. En cuanto a los micronutrientes, los contenidos de calcio y hierro estaban por debajo de los niveles recomendados. Conclusiones: Parece que las dietas de adelgazamiento en los periódicos son insuficientes en términos de energía y de algunos nutrientes. Aunque estas dietas, a las que accede fácilmente una gran parte de la sociedad, sin un control experto pueden causar deficiencias de nutrientes a largo plazo