Person: İSLAMOĞLU, AYŞE HÜMEYRA
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İSLAMOĞLU
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AYŞE HÜMEYRA
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Publication Open Access Food related behaviors and sleep quality in university students: a descriptive study(2023-09-01) İSLAMOĞLU, AYŞE HÜMEYRA; SABUNCULAR, GÜLEREN; İSLAMOĞLU A. H., SABUNCULAR G.Purpose: The purpose of this study was to evaluate the relationship between food addiction, night eating status and sleep quality in students studying at different faculties or departments of various universities in Turkey. Methods: A total of 1044 students from 11 different departments/faculties were included. Night Eating Questionnaire, Yale Food Addiction Scale and Pittsburgh Sleep Quality Scale were applied to the students. Also, the dietary habits (main meal and snack consumptions, the meal they skipped and the reasons, duration of meals, consumption of tea and coffee etc.) of the students were questioned. Results: Significant relationships were found between BMIs, faculties/departments, use of antidepressants, skipping breakfast status and tea/coffee consumption of students. Moreover, there were significant differences between both food addiction status (p<0.001), night eating syndrome (p<0.001) and sleep quality. Students with poor sleep quality had more frequent night eating behavior and food selectivity. Conclusion: These findings suggest that for managing students’ eating problems like night eating and food addiction, their sleep quality should be improved, and vice versa.Publication Open Access Reduction of arsenic level in rice by different preparation and cooking methods(2023-12-01) SABUNCULAR, GÜLEREN; İSLAMOĞLU, AYŞE HÜMEYRA; AKTAÇ, ŞULE; SABUNCULAR G., İSLAMOĞLU A. H., Çakır B. N., Turan G., AKTAÇ Ş.Rice, a crop that grows underwater, can absorb more arsenic and cause dietary exposure to arsenic. Arsenic levels can be reduced by using different methods. This study aimed to determine the arsenic level in rice by different preparation and cooking methods. Rice was prepared by 4 different preparations and 7 different cooking methods, and arsenic levels were analysed by ICP-MS method. Arsenic level was 0.05 ± 0.009 mg/kg in raw rice, while arsenic levels varied between 0.03 - 0.04 mg/kg in different preparation methods and 0.01 - 0.02 mg/kg in different cooking methods. Arsenic levels decreased with cooking, and the highest arsenic removal percentage was achieved in cooking by filtration and steaming methods (for both 80%). In conclusion, the arsenic level in raw rice was below the reference limits, with the appropriate preparation and cooking methods this amount can be reduced.Publication Open Access Interprofessional approaches in research planning training: Multidisciplinary perspective in oral and dental health(2023-12-01) BAYRAM, FERİT; SABUNCULAR, GÜLEREN; ÇELİK, ZEHRA MARGOT; İSLAMOĞLU, AYŞE HÜMEYRA; AKTAÇ, ŞULE; Bayram F., Şahin C., Sabuncular G., Çelik Z. M., İslamoğlu A. H., Aktaç Ş., Konrot A. K.Objectives: This study evaluates the effectiveness of an interdisciplinary educational intervention in improving the perceptions of interdisciplinary education, research competency, and research anxiety among postgraduate students in various health disciplines. Materials and Methods: This prospective cohort study was conducted at Marmara University during November 2023. A two-day training program, “Multidisciplinary Approach to Oral and Dental Health” was conducted, involving educators and postgraduate students from dentistry, speech and language therapy, nutrition and dietetics. The program consisted of four modules, combining didactic training and workshops. Data were collected pre-post-intervention using validated scales: Interdisciplinary Education Perception Scale (IEPS), Research Competency Scale (RCS), and Research Anxiety Scale (RAS). Scores were analyzed using a t-test for pre-test and post-test calculations. In the findings, a p-value of <0.05 was considered statistically significant. Results: Initially, 30 participants were registered for the study, but the final analysis was conducted on 26 participants. The statistical analysis indicated significant improvements in the postintervention scores for both the IEPS and the RCS. The average score for IEPS increased from 86.65 before the intervention to 91.04 after (p=.028), and for RCS, it rose from 25.92 to 28.08 (p=.010). However, RAS showed no significant change, with scores averaging 30.85 before and 30.65 after the intervention (p=.710). Conclusions: The intervention effectively enhanced interdisciplinary education perception and research competency among participants, emphasizing the potential of short-term, structured multidisciplinary programs in postgraduate dental education.Publication Open Access Evaluation of Nutritional Status of Children with Autism Spectrum Disorder Receiving Daytime Rehabilitation(2024-05-01) İSLAMOĞLU, AYŞE HÜMEYRA; SABUNCULAR, GÜLEREN; ÇELİK, ZEHRA MARGOT; AKTAÇ, ŞULE; İSLAMOĞLU A. H., SABUNCULAR G., ÇELİK Z. M., AKTAÇ Ş., GÜNEŞ F. E.Objective: The aim of this study was to evaluate the nutritional status, eating habits and behavior of children with autism spectrum disorder. Methods: This observational study included 109 individuals from Istanbul diagnosed with autism spectrum disorder aged 3-18 years; the patients were receiving daytime rehabilitation. A questionnaire including socio-demographic characteristics, nutritional behavior and eating habits of participants was applied by face-to-face interview method, anthropometric measurements (body weight and height) and food consumption records were taken, using a 24-hour dietary recall taken by the researchers. Results: Of all, 66.1% (n=72) of the participants were male. It was determined that 16.2% (n=6) of the female participants were overweight and 27.0% (n=10) were obese, while 33.3% (n=24) of the male participants were overweight and 29.2% (n=21) were obese. The rate of food selectivity was found to be 59.6%; 28.4% of the participants received additional support during mealtimes, 13.8% followed various special diets, including gluten-free and casein-free diets. Most of the participants’ energy intake (60.6%), vitamin D (100.0%) and calcium (71.6%) were below reference values. The majority of the participants’ vitamin A (92.7%) and sodium (92.7%) intakes were above the recommended values. Conclusion: The findings of the study reveal that children and adolescents with autism spectrum disorder have high rates of obesity and food selectivity. The need for additional support at mealtimes, and the inadequate or excessive intake of nutrients are among other nutrition-related problems faced by this population. Keywords: Nutrition, children, autism spectrum disorder