Calidad del sueño y factores asociados entre los adolescentes

Introduction: This study aimed to investigate sleep quality and sleep patterns in adolescents. The second aim was to find out whether there was an association between sleep quality, sleep patterns, dietary habits, food consumptions, and anthropometric measurements in an adolescent population.Material and methods: This cross-sectional study was conducted on 346 adolescents. Data was recorded with a questionnaire form. The questionnaire form included items on adolescents’ characteristics, sleep patterns, dietary habits, food consumptions, and anthropometric measurements. Sleep quality was measured using the Pittsburgh Sleep Quality Index (PSQI). Results: Sleep duration of >8 hours (67.6%) and sleep latency of 15 minutes (53.8%) were the most commonly identified sleeping patterns. The mean PSQI score was 3.07±2.54. PSQI scores revealed poor sleep quality in 13.6% of participants. A significant difference was observed between age, disease diagnosed by physician, skipping main meals, having regular breakfast, and PSQI score (p<0.05). PSQI score was found to be significantly associated with spending time in front of the computer and regular sleep. The amount of daily saturated fatty acid was statistically significantly lower (p=0.040) in individuals in the good PSQI. Conclusions: The vast majority of adolescents had good sleep quality. Sleep duration of adolescents was consistent with the recommended need. Individual factors, dietary habits, food consumption, and screen times were factors associated with sleep quality. This current study results support the development of interventions to help adolescents improve sleep quality. We recommend further investigation to clarify this finding.Introducción: Este estudio tuvo como objetivo investigar la calidad del sueño y los patrones de sueño en los adolescentes. El segundo objetivo fue averiguar si había una asociación entre la calidad del sueño, los patrones de sueño, los hábitos alimenticios, el consumo de alimentos y las mediciones antropométricas en una población adolescente.Material y métodos: este estudio transversal se realizó en 346 adolescentes. Los datos se registraron con un formulario de cuestionario. El formulario del cuestionario incluía elementos sobre las características de los adolescentes, los patrones de sueño, los hábitos alimenticios, el consumo de alimentos y las mediciones antropométricas. La calidad del sueño se midió utilizando el Índice de calidad del sueño de Pittsburgh (PSQI).Resultados: la duración del sueño> 8 horas (67,6%) y la latencia del sueño de 15 minutos (53,8%) fueron los patrones de sueño más comúnmente identificados. La puntuación media de PSQI fue de 3,07 ± 2,54. Las puntuaciones del PSQI revelaron una mala calidad del sueño en el 13,6% de los participantes. Se observó una diferencia significativa entre la edad, la enfermedad diagnosticada por el médico, la omisión de las comidas principales, el desayuno regular y el puntaje PSQI (p <0,05). Se encontró que el puntaje del PSQI estaba significativamente asociado con pasar tiempo frente a la computadora y dormir regularmente. La cantidad de ácido graso saturado diario fue menor estadísticamente significativa (p = 0,040) en individuos con buen PSQI.Conclusiones: La gran mayoría de los adolescentes tenían buena calidad del sueño. La duración del sueño de los adolescentes fue consistente con la necesidad recomendada. Los factores individuales, los hábitos alimenticios, el consumo de alimentos y los tiempos de pantalla fueron factores asociados con la calidad del sueño. Los resultados de este estudio actual apoyan el desarrollo de intervenciones para ayudar a los adolescentes a mejorar la calidad del sueño. Recomendamos una mayor investigación para aclarar este hallazgo

Associations of Dietary Fructose and Sucrose Intake with HbA1c and Anthropometric Measurements in Patients with Type 2 Diabetes Mellitus

Aim. This study aimed to evaluate the associations of daily dietary intake of fructose and sucrose with HbA1c levels and anthropometric measurements in patients with Type 2 diabetes mellitus. Methods. A total of 64 individuals were included in the study. Demographic characteristics, eating habits, frequency of fructose and sucrose source consumption, and dietary intakes were assessed through questioning. Anthropometric measurements, including body weight, height circumference (HtC), waist circumference (WC), hip circumference (HC), neck circumference (NC), wrist circumference (WrC), and mid-upper arm circumference (MUAC), were evaluated. The HbA1c level was categorized into two groups: good glycemic control (HbA1c≤ 7%) and poor (HbA1c> 7%) glycemic control. Results. The mean daily fructose and sucrose intakes were 10.57 ± 8.28 g (2.38 ± 1.96%), and 29.21 ± 24.78 g (6.29 ± 5.35%), respectively. All the anthropometric measurements assessed were lower in the group with good glycemic control; however, only in case of BMI, MUAC, NC, and WrC, these differences were significant. Patients with good glycemic control were found to consume more fruit. Anthropometric measurements were not related to daily fructose intake, but positively associated with sucrose intake and HbA1c levels. Specifically, HbA1c levels were negatively associated with fiber intake and positively associated with sucrose intake. Moreover, HbA1c levels were positively affected by NC and consumption of non-alcoholic carbonated drinks, and negatively affected by WC and consumption of sugar-containing instant coffee. Conclusions. The mean daily fructose intake among diabetics was found to be moderate and sucrose intake was consistent with the recommended range. The level of HbA1c was shown to be associated with all the anthropometric parameters assessed, and it was found that sugar-sweetened beverages could affect the level of HbA1c. However, further studies with larger sample sizes are needed to investigate these relationships more comprehensively.    &nbsp

Evaluación de las prácticas tradicionales de lactancia materna, alimentación complementaria y aumento de la leche materna en madres con lactantes de 0 a 24 meses: Un estudio transversal

Introduction: To evaluate the traditional practices of breastfeeding, complementary feeding, and increasing breast milk in mothers with 0-24 month-old infants. Material and methods: The study sample includes 215 mothers with 0-24 month-old infants. The mothers’ socio-demographic characteristics, knowledge and behaviors regarding breast milk, complementary feeding, and traditional practices for increasing breast milk were questioned. Results: 60.0% of the infants were exclusively breastfed in the first six months. There was a significant difference between the mothers’ educational levels and the frequency of breastfeeding (p<0.001). A significant difference was observed between the educational level of the mothers and the first complementary food given to the infants (p=0.046). The rate of mothers who breastfed less frequently after introducing to complementary feeding was significantly lower in the group with a low level of education compared to the group with a high level of education (p=0.040). The rate of receiving training from a healthcare professional specialized in breastfeeding before and after birth was significantly higher in the group with a high level of education (41.1% and 52.8%, respectively) than the group with a low level of education (17.3% and 15.4%) (p=0.002 and p<0.001, respectively). The rate of those who knew that breast milk alone was sufficient for feeding the infant in the first six months was significantly higher in the group with a high level of education (96.3%) than the group with a low level of education (86.5%) (p=0.017). Percentage of mothers with a high educational level who consume herbal tea (17.8%) is higher than those with low educational level (4.0%). There is a statistically significant difference between the educational status of mothers and traditional practices to increase breast milk (p<0.001). Conclusions: Mothers had imperfect knowledge regarding breastfeeding and complementary feeding. They should be educated by healthcare professionals to eliminate deficiencies and correct their current practices.Introducción: Evaluar las prácticas tradicionales de lactancia materna, alimentación complementaria y aumento de la leche materna en madres con bebés de 0-24 meses. Material y métodos: La muestra del estudio incluye 215 madres con bebés de 0-24 meses. Se utilizó un cuestionario sobre las características sociodemográficas, los conocimientos y comportamientos de las madres con respecto a la leche materna, la alimentación complementaria y las prácticas tradicionales para aumentar la leche materna. Resultados: el 60,0% de los lactantes fueron amamantados exclusivamente en los primeros seis meses. Hubo una diferencia significativa entre los niveles educativos de las madres y la frecuencia de la lactancia materna (p<0,001). Se observó una diferencia significativa entre el nivel educativo de las madres y el primer alimento complementario dado a los lactantes (p=0,046). La tasa de madres que amamantaron con menor frecuencia después de la introducción a la alimentación complementaria fue significativamente menor en el grupo con bajo nivel educativo en comparación con el grupo con alto nivel educativo (p=0,040). La tasa de formación de un profesional sanitario especializado en lactancia materna antes y después del parto fue significativamente mayor en el grupo con alto nivel educativo (41,1% y 52,8%, respectivamente) que en el grupo con bajo nivel educativo (17,3% y 15,4%) (p=0,002 y p<0,001, respectivamente). La tasa de quienes sabían que la leche materna sola era suficiente para alimentar al lactante en los primeros seis meses fue significativamente mayor en el grupo con un alto nivel de educación (96,3%) que en el grupo con un bajo nivel de educación (86,5%) (p=0,017). El porcentaje de madres con alto nivel educativo que consumen té de hierbas (17,8%) es superior al de madres con bajo nivel educativo (4,0%). Existe una diferencia estadísticamente significativa entre el nivel educativo de las madres y las prácticas tradicionales para aumentar la leche materna (p<0,001). Conclusiones: las madres tenían conocimientos imperfectos sobre la lactancia materna y la alimentación complementaria. Deben ser educados por profesionales de la salud para eliminar las deficiencias y corregir sus prácticas actuales

Factores que afectan la ingesta de productos lácteos fermentados entre estudiantes universitarios: un estudio transversal de Polonia y Turquía

Introduction: The aim of the study is to present fermented milk products intake and related factors by Turkish and Polish students of dietetics.Material and methods: Dietetics students of both Medical University of Silesia in Katowice (SUM), Poland and Izmir Katip Celebi University in Izmir (IKCU), Turkey were kindly requested to fill up an on-line questionnaire. The questionnaire consisted of 23 questions about personal data, consumer preferences, substantive knowledge and assessment of factors conditioning the purchase of fermented milk products. Statistical significance between the groups were checked with the Mann-Whitney U test, t test and Chi squared χ2 test.  A statistically significant difference met the p<0.05 condition.Results: There were 162 Polish and 181 Turkish respondents taking part in the research. The most common fermented milk product among both the SUM and IKCU students was plain yoghurt. Its intake was declared by over 95% of the respondents in both groups. In the group of the Polish students, fermented milk products are consumed mainly for breakfast (61.11%) and as a snack between meals (58.02%). Turkish students significantly more frequently prefer to eat them for dinner (50.28%) and lunch (48%). Only 21.06% of the Polish students and 29.3% of the Turkish students consume fermented milk products every day. Products with no colour additives and preservatives are selected by 67.9% of the SUM students, while IKCU students more often choose products with probiotics and prebiotics (43.10%) as well as products with reduced fat content (40.3%). Quality, composition of products, manufacturer, packaging, advertisement were determined the significant factors that preconditioning the selection of fermented milk products.Conclusions: Cultural differences concerning fermented milk products are reflected in eating habits and consumer preferences. Plain yoghurt is a frequently chosen product by both the SUM and IKCU students. There were differences between the respondents in terms of times of the day, amount and types of consumed fermented milk products. Moreover, factors preconditioning their selection vary between the two groups.Introducción: El objetivo del estudio es presentar la ingesta de productos lácteos fermentados y factores relacionados por estudiantes de dietética turcos y polacos.Material y métodos: Se solicitó a los estudiantes de dietética de la Universidad de Medicina de Silesia en Katowice (SUM), Polonia, y de la Universidad de Esmirna Katip Celebi en Izmir (IKCU), Turquía, que llenaran un cuestionario en línea. El cuestionario constaba de 23 preguntas sobre datos personales, preferencias del consumidor, conocimiento sustantivo y evaluación de factores que condicionan la compra de productos lácteos fermentados. La significación estadística entre los grupos se verificó con la prueba U de Mann-Whitney, la prueba t y la prueba de Chi cuadrado χ2. La diferencia estadísticamente significativa cumplió la condición p <0,05.Resultados: Hubo 162 encuestados polacos y 181 turcos que participaron en la investigación. El producto lácteo fermentado más común entre los estudiantes de SUM e IKCU fue el yogur natural. Su consumo fue declarado por más del 95% de los encuestados en ambos grupos. En el grupo de estudiantes polacos, los productos lácteos fermentados se consumen principalmente para el desayuno (61,11%) y como refrigerio entre comidas (58,02%). Los estudiantes turcos prefieren comerlos con mucha más frecuencia para la cena (50,28%) y el almuerzo (48%). Solo el 21,06% de los estudiantes polacos y el 29,3% de los estudiantes turcos consumen productos lácteos fermentados todos los días. Los productos sin aditivos colorantes ni conservantes son seleccionados por el 67,9% de los estudiantes de SUM, mientras que los estudiantes de IKCU a menudo eligen productos con probióticos y prebióticos (43,10%), así como productos con contenido reducido de grasa (40,3%). La calidad, la composición de los productos, el fabricante, el embalaje, la publicidad se determinaron los factores importantes que condicionan previamente la selección de productos lácteos fermentados.Conclusiones: las diferencias culturales con respecto a los productos lácteos fermentados se reflejan en los hábitos alimenticios y las preferencias de los consumidores. El yogur natural es un producto frecuentemente elegido por los estudiantes de SUM e IKCU. Hubo diferencias entre los encuestados en términos de horas del día, cantidad y tipos de productos lácteos fermentados consumidos. Además, los factores que condicionan previamente su selección varían entre los dos grupos

Sleep Quality and Associated Factors among Adolescents

Introduction: This study aimed to investigate sleep quality and sleep patterns in adolescents. The second aim was to find out whether there was an association between sleep quality, sleep patterns, dietary habits, food consumptions, and anthropometric measurements in an adolescent population.Material and methods: This cross-sectional study was conducted on 346 adolescents. Data was recorded with a questionnaire form. The questionnaire form included items on adolescents’ characteristics, sleep patterns, dietary habits, food consumptions, and anthropometric measurements. Sleep quality was measured using the Pittsburgh Sleep Quality Index (PSQI). Results: Sleep duration of >8 hours (67.6%) and sleep latency of 15 minutes (53.8%) were the most commonly identified sleeping patterns. The mean PSQI score was 3.07±2.54. PSQI scores revealed poor sleep quality in 13.6% of participants. A significant difference was observed between age, disease diagnosed by physician, skipping main meals, having regular breakfast, and PSQI score (p 8 horas (67,6%) y la latencia del sueño de 15 minutos (53,8%) fueron los patrones de sueño más comúnmente identificados. La puntuación media de PSQI fue de 3,07 ± 2,54. Las puntuaciones del PSQI revelaron una mala calidad del sueño en el 13,6% de los participantes. Se observó una diferencia significativa entre la edad, la enfermedad diagnosticada por el médico, la omisión de las comidas principales, el desayuno regular y el puntaje PSQI (p <0,05). Se encontró que el puntaje del PSQI estaba significativamente asociado con pasar tiempo frente a la computadora y dormir regularmente. La cantidad de ácido graso saturado diario fue menor estadísticamente significativa (p = 0,040) en individuos con buen PSQI.Conclusiones: La gran mayoría de los adolescentes tenían buena calidad del sueño. La duración del sueño de los adolescentes fue consistente con la necesidad recomendada. Los factores individuales, los hábitos alimenticios, el consumo de alimentos y los tiempos de pantalla fueron factores asociados con la calidad del sueño. Los resultados de este estudio actual apoyan el desarrollo de intervenciones para ayudar a los adolescentes a mejorar la calidad del sueño. Recomendamos una mayor investigación para aclarar este hallazgo

Is beverage consumption associated with increased body weight among adolescents?

Background: Recently, considerable attention has been given to beverage intake as a source of calories which may be linked to pediatric obesity. Objective: To examine the association between beverage consumption and changes in weight status among adolescents. Material/Methods: A total of 600 adolescents, aged 14-18 years, were involved in the study. Body weight, height, and waist circumference were measured. BMI percentiles were calculated and adolescents were classified as normal weight, overweight, and obese. For the collection of data on beverage intake, the 24-h recall technique was used. Data on beverages were examined in milliliters. Results: Of the total 600 participants in our sample, 79.3% were considered to be of normal weight, 13.3% were overweight and 7.4% were obese. All of the adolescents consumed water. Tea was the second most commonly consumed beverage (80.8%), followed by sugar-sweetened beverages (SSBs, 49.3%), and whole fat milk (24.3%). Elevated consumption of water was associated with elevated weight, BMI and waist circumference. There was no evidence of an association among milk, fruit juice, SSBs, tea, coffee consumption and weight status. Conclusion: In this study, water intake was associated with obesity. Further studies investigating the relationship among beverage consumption, total energy intake, and development of obesity are needed

Effect of a weight loss intervention on iron parameters in overweight and obese Turkish women

Background/aims: To examine changes in body weight and iron parameters of overweight and obese premenopausal women who participated in a weight loss intervention. Methods: A total of 147 overweight or obese women, aged 20-49 years, were included in this study. Subjects were divided into two groups at the baseline of study. All women underwent a 3 month intervention, a nutritional weight loss program. The first group included women with low hemoglobin levels, as the second group consisted of women with normal hemoglobin levels. Biochemical, and anthropometric parameters were measured, and dietary intake was recorded at the baseline and end of the study. Results: After the intervention, first group had 10.1% weight loss, whereas the second group had 10.7%. A statistically significant relationship between body weight loss and C-reactive protein (CRP) levels was determined. Significant decrease was observed on the anthropometric variables, dietary energy, total fat, saturated fatty acids, and carbohydrate intake. Dietary intakes of vitamin C, fiber, iron, and calcium levels increased. Conclusion: Weight loss improved the blood iron parameters and anthropometric measurements possibly due to its possitive effect on inflammation

The relationship between nutrition knowledge and development of complications in type 2 diabetic patients

© 2016 ILEX PUBLISHING HOUSE, Bucharest, Roumania.Background and Aims: Diabetes is increasing rapidly in Turkey as most countries in the world. The prevention of complications which is the main aim in the treatment of diabetes can be accomplished partly with nutrition education. The aim of this study was to assess the relationship between nutrition knowledge (NK) and complications in patients with type 2 diabetes. Materials and Methods: 280 patients with 8-20 years of diabetes duration who applied to diet outpatient clinic were recruited. The questionnaire was prepared by the investigators to assess the NK. A score was calculated on the scale of 100. The complications were determined based on hospital records and patients' selfreport. Results: 63.2% of participants were female and 36.8% were male. The most common complications in participants were retinopathy (56.1%) and neuropathy (42.9%). The mean NK score was 80.2±11.7. At least one complication was seen in 85.0% of the participants. There was no significant difference for having any complication in patients with adequate and inadequate NK. However the risk of diabetic foot, and coronary artery disease was significantly higher in women with inadequate NK. Conclusion: NK is quite high in long term diabetic patients. However no effect of the NK on the development of complications could be shown. The difference of effect between men and women could be due to the fact that food is mostly prepared by women thus not much chance of the knowledge of men to be reflected on his eating habits. The knowledge difference among female patients was seen in the results as; in women with inadequate NK, the prevalence of diabetic foot and CAD was significantly higher