Ermenek Uysal ve Hasan Kalan Sağlık Hizmetleri MYO, Tıbbi Hizmetler ve Teknikler Bölümü, Makale Koleksiyonu
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Öğe The influence of various cereal brans, stabilized through hot air, microwave, and autoclave methods, on the physicochemical properties of cookies(John Wiley and Sons Inc, June 2025) Solmaz, Büşra; Levent, Hacer; Şahin, NazlıThis study aimed to evaluate the effects of stabilizing wheat, rye, and oat brans using hot air, microwave, and autoclave methods. The stabilized brans were incorporated into cookies at 20% (w/w) based on wheat flour. The impact of bran type and stabilization method was assessed in terms of proximate composition, color, bioactive components, dietary fiber, mineral content, and texture. The results showed that both bran type and stabilization method significantly influenced the color characteristics of the cookies (p < 0.05). Wheat bran increased ash content, while oat bran enhanced protein, total phenolic content (TPC), and antioxidant activity (AA). Autoclaving yielded the highest TPC and AA, and the lowest phytic acid level. Cookies with wheat and rye bran had higher soluble dietary fiber (SDF) and total dietary fiber (TDF), although TDF decreased in all stabilized samples. Hot air improved insoluble dietary fiber (IDF), while microwave treatment enhanced SDF. The physical dimensions (diameter, thickness, spread ratio) and textural properties (hardness, fracturability) of cookies were only slightly affected. Wheat bran increased calcium, magnesium, and zinc levels by 1.5-, 1.9-, and 1.9-fold, respectively. Microwave and autoclave treatments further elevated potassium, concentrations. These findings suggest that stabilized cereal brans can be effectively utilized to formulate fiber- and mineral-rich cookies with improved antioxidant capacity. Microwave and autoclave treatments, in particular, show promise for developing functional bakery products targeted at health-conscious consumers. The application of these techniques also aligns with sustainable and value-added food production strategies, supporting broader industrial use.Öğe Annelerin çocuklarını besleme sürecindeki bilgi ve tutumlarının belirlenmesi(Prof.Dr. Aykut ÖZDARENDELİ, 2022) Aydın, Büşra; Özaydın, TubaBu çalışma, 9-36 aylık çocuğu olan annelerin çocuklarını besleme sürecindeki bilgi ve tutumlarını belirlemek amacıyla tanımlayıcı türde yapılmıştır. Çalışma Mart- Haziran 2020 tarihleri arasında, Konya’daki bir devlet hastanesinin, pediatri servislerinde yatarak tedavi gö- ren 280 çocuğun anneleriyle yapılmıştır. Veriler; bir anket formu ve Beslenme Süreci Anne Tutumları Ölçeği kullanılarak yüz yüze toplanmıştır. Verilerin analizinde; ortalama, standart sapma, sayı, yüzde değerleri ile tek yönlü varyans analizi, bağımsız gruplarda t testi ve Kruskal Wallis testi kullanılmıştır. Annelerin çocuklarını besleme tutumları incelendiğinde %75.7’sinin beslenme eğitimi almadığı saptanmıştır. Annelerin %85.7’sinin çocuğunu ilk olarak anne sütü ile beslediği, %13.9’unun altıncı aydan önce ve %16.4’ünün altıncı aydan sonra ek besine başladığı belirlenmiştir. Annelerin Besleme Süre- ci Anne Tutumları Ölçeği puan ortalaması 70.12±14.01’dir. Annelerin besleme tutumları ile eğitim durumu, meslek, uzun süredir yaşanılan yer, aile tipi, çocuğun yaşı ve cinsiyeti, çocuğun doğum zamanı, iştah durumu ve öğünü tüketme süresi arasında istatistiksel olarak anlamlı bir fark olduğu saptanmıştır (p<0.05). İlde yaşayan, çekirdek aileye sahip olan, ilkokul mezunu olan, ev hanımı olan, 2-3 yaş döneminde çocuğu olan ve kendi değerlendirmesine göre çocuğu iştahsız olan an- nelerin beslenme sürecine dair göstermiş olduğu tu- tumlar ile ilgili sorunların arttığı görülmüştür. Bu grup- taki bireylerin çocuk beslenmesi ile ilgili aile sağlığı merkezlerindeki bilgilendirmelerde öncelikle yer alabi- leceği düşünülmektedir.Öğe Evaluation of stress and burnout levels of healthcare professionals working in Covid-19 services(Mersin Üniversitesi, 2021) Yağcı, Hatice; Dayapoğlu, Nuray; Karaşahin, ÖmerThe COVID-19 pandemic started in Wuhan Province of China in December 2019 and has affected the whole world in ashort time. During the pandemic period, healthcare professionals have to work at a very busy pace both with increased workloadand at a risk of contamination. This study was conducted to evaluate the stress and burnout levels of healthcare professionalsworking in COVID-19 services.Method: Maslach Burnout Inventory and Perceived Stress Scale were used as the data collection tools. The scores obtained fromthe scales were compared according to demographic characteristics such as gender, profession, marital status, having children,people lived together and presence of a chronic disease. SPSS packaged software was used for the analysis of data.Results: It was found that while emotional burnout levels of the nurses were higher, the depersonalization levels of healthtechnicians were lower. Emotional burnout and stress levels of the women were higher than those of men. It was seen that stresslevels of those with a chronic disease were higher. Emotional burnout, depersonalization and stress levels of healthcareprofessionals who were tested for COVID-19 disease were higher. Personal accomplishment scores of those who were workingvoluntarily in COVID-19 services were higher.Conclusion: It was concluded that the healthcare professionals with high stress and burnout levels had high levels of stress andburnout levels during COVID-19 Pandemic due to reasons such as the disease transmission risk and increased workload.
