{"title":"Focusing on individualized nutrition within the algorithmic diet: an in-depth look at recent advances in nutritional science, microbial diversity studies, and human health","authors":"R. Reyed","doi":"10.53388/fh2023005","DOIUrl":"https://doi.org/10.53388/fh2023005","url":null,"abstract":"","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73839416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Potential neuropsychiatric, analgesic and chemo-preventive properties of saffron","authors":"Domina Petric","doi":"10.53388/fh2023004","DOIUrl":"https://doi.org/10.53388/fh2023004","url":null,"abstract":"","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"245 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73290495","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In recent years, the prevalence of allergens in food warning notices, both domestically and internationally, has become the second leading concern after microbial contamination. Among the various factors that threaten human health reported by the World Health Organization, food allergy ranks fourth, and food allergy has become a global security problem. As of now, no definitive treatment for food allergies exists, making the avoidance of allergen-containing foods the most effective prevention method. Consequently, labeling foods with allergen information serves as a crucial warning for allergic populations. Moreover, to enhance comprehension of food allergies, this article provides a brief overview of their definition and sensitization mechanisms. The main focus lies in highlighting the structure of primary allergens found in eight commonly allergenic foods and the resulting clinical symptoms they cause. Additionally, a summary of commonly employed allergen detection techniques is presented, with an analysis of their principles, advantages, and limitations. Looking ahead, the integration of diverse technological approaches to establish an efficient, accurate, and affordable allergen detection method remains a significant trend. This article has certain reference value for understanding the direction of food allergies.
{"title":"Major allergens in 8 types of allergenic foods and allergen detection techniques","authors":"Yan Lu, C. Dong","doi":"10.53388/fh2023015","DOIUrl":"https://doi.org/10.53388/fh2023015","url":null,"abstract":"In recent years, the prevalence of allergens in food warning notices, both domestically and internationally, has become the second leading concern after microbial contamination. Among the various factors that threaten human health reported by the World Health Organization, food allergy ranks fourth, and food allergy has become a global security problem. As of now, no definitive treatment for food allergies exists, making the avoidance of allergen-containing foods the most effective prevention method. Consequently, labeling foods with allergen information serves as a crucial warning for allergic populations. Moreover, to enhance comprehension of food allergies, this article provides a brief overview of their definition and sensitization mechanisms. The main focus lies in highlighting the structure of primary allergens found in eight commonly allergenic foods and the resulting clinical symptoms they cause. Additionally, a summary of commonly employed allergen detection techniques is presented, with an analysis of their principles, advantages, and limitations. Looking ahead, the integration of diverse technological approaches to establish an efficient, accurate, and affordable allergen detection method remains a significant trend. This article has certain reference value for understanding the direction of food allergies.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78290836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Since the middle of the 19th century, German pathologist Rudolf Virchow proposed that tumors originate from chronic inflammation [1]. At present, the medical community has determined that inflammation is closely related to the occurrence, development and efficacy of anti-cancer treatment [2]. Recently, an “anti-inflammatory diet” that claims to have functions such as cancer prevention has attracted much attention. To unveil the magic of the “anti-inflammatory diet”, let’s start with the concept of inflammation, which is the core of the “anti-inflammatory diet”.
{"title":"Foods that fight off cancer through anti-inflammation","authors":"Q. Yao","doi":"10.53388/fh2023012","DOIUrl":"https://doi.org/10.53388/fh2023012","url":null,"abstract":"Since the middle of the 19th century, German pathologist Rudolf Virchow proposed that tumors originate from chronic inflammation [1]. At present, the medical community has determined that inflammation is closely related to the occurrence, development and efficacy of anti-cancer treatment [2]. Recently, an “anti-inflammatory diet” that claims to have functions such as cancer prevention has attracted much attention. To unveil the magic of the “anti-inflammatory diet”, let’s start with the concept of inflammation, which is the core of the “anti-inflammatory diet”.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79100597","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Monika Singh, R. Kushwaha, Vinti Singh, R. Agrawal, Anil Parajapati, D. Kaur
This study examined the lactulose-fortified low-calorie guava preserves. The results showed that sucrose, used as a sweetener in guava preserves, could be partially substituted by lactulose without significantly affecting the overall quality of the preserves. The physicochemical properties, antioxidant activity, and sensory evaluation of guava preserves with substitute lactulose were evaluated. The main aim of this study was to develop prebiotic guava preserves from two guava cultivars, namely, Safeda and Chittidar. The guava preserves without lactulose were used as control samples which contained 50% w/w sucrose of pulp, while lactulose-treated preserves replaced sucrose with 25%, 50%, and 75% w/w of lactulose. The finding showed that prebiotics did not significantly differ between control and treated samples. The range of ascorbic acid content of guava preserves was 98.2-102.6 mg/100g. Lactulose did not show a statistically significant effect on the level of ascorbic acid in guava preserves. The mineral content and antioxidant properties of guava preserves supplemented with lactulose were higher than those not supplemented with lactulose. The guava preserves with 50% lactulose were most accepted.
{"title":"Lactulose fortification in guava preserves: Effect on nutritional quality","authors":"Monika Singh, R. Kushwaha, Vinti Singh, R. Agrawal, Anil Parajapati, D. Kaur","doi":"10.3153/fh23009","DOIUrl":"https://doi.org/10.3153/fh23009","url":null,"abstract":"This study examined the lactulose-fortified low-calorie guava preserves. The results showed that sucrose, used as a sweetener in guava preserves, could be partially substituted by lactulose without significantly affecting the overall quality of the preserves. The physicochemical properties, antioxidant activity, and sensory evaluation of guava preserves with substitute lactulose were evaluated. The main aim of this study was to develop prebiotic guava preserves from two guava cultivars, namely, Safeda and Chittidar. The guava preserves without lactulose were used as control samples which contained 50% w/w sucrose of pulp, while lactulose-treated preserves replaced sucrose with 25%, 50%, and 75% w/w of lactulose. The finding showed that prebiotics did not significantly differ between control and treated samples. The range of ascorbic acid content of guava preserves was 98.2-102.6 mg/100g. Lactulose did not show a statistically significant effect on the level of ascorbic acid in guava preserves. The mineral content and antioxidant properties of guava preserves supplemented with lactulose were higher than those not supplemented with lactulose. The guava preserves with 50% lactulose were most accepted.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81998768","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study; quality characteristics and volatile compounds of Starking Delicious, Amasya, Granny Smith, and Golden Delicious apple cultivars were determined. Granny Smith has the highest titratable acidity and the lowest pH value, while the Amasya apple has the highest dry matter and water-soluble solids. Aroma is an important quality criterion for apples and its has a big role in consumer taste. The aroma composition of apples was determined in gas chromatography-mass spectrometry (GC-MS) using the headspace method. Forty different volatile compounds, including 24 esters, 5 higher alcohols, 1 aldehyde, 1 terpene and 9 unidentified volatile compounds, were detected in apples. Esters, which make up 80.00% of Starking Delicious, 76.55% of Amasya and 62.82% of Golden Delicious are the main flavor group in apples and esters generally impart aroma compounds preferred by consumers. Butyl acetate, 2-methyl butyl acetate, hexyl acetate, (E,E)-α-farnecene, ethanol and ethyl 2-methyl butyrate were the aroma components determined at the highest rates in apples. These compounds contribute to the aroma of apples such as banana, fruity, strawberry, sweet, pear, grass and alcohol.
{"title":"Volatile compounds and quality parameters of various apples","authors":"Gülcan Koyuncu, T. Kılıç","doi":"10.3153/fh23010","DOIUrl":"https://doi.org/10.3153/fh23010","url":null,"abstract":"In this study; quality characteristics and volatile compounds of Starking Delicious, Amasya, Granny Smith, and Golden Delicious apple cultivars were determined. Granny Smith has the highest titratable acidity and the lowest pH value, while the Amasya apple has the highest dry matter and water-soluble solids. Aroma is an important quality criterion for apples and its has a big role in consumer taste. The aroma composition of apples was determined in gas chromatography-mass spectrometry (GC-MS) using the headspace method. Forty different volatile compounds, including 24 esters, 5 higher alcohols, 1 aldehyde, 1 terpene and 9 unidentified volatile compounds, were detected in apples. Esters, which make up 80.00% of Starking Delicious, 76.55% of Amasya and 62.82% of Golden Delicious are the main flavor group in apples and esters generally impart aroma compounds preferred by consumers. Butyl acetate, 2-methyl butyl acetate, hexyl acetate, (E,E)-α-farnecene, ethanol and ethyl 2-methyl butyrate were the aroma components determined at the highest rates in apples. These compounds contribute to the aroma of apples such as banana, fruity, strawberry, sweet, pear, grass and alcohol.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"82 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83929193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Maria de Fátima Bessa Correia Guimarães, Ciristina Carapeto
The Mediterranean Dietary Pattern (MDP) is currently accepted as being protective against some of the most worrisome chronic non-communicable diseases in today's society. It is important to instil this nutritional pattern in young people as it is at this point in life that healthy eating habits are created and later maintained. Assessing the adherence of students to the Mediterranean Dietary Pattern (MDP). A case study was carried out with 463 students aged between 14 and 20 years old. Parents of the youngsters were also surveyed to find out about the accuracy of the youth's answers and to determine the type of food preparation practiced in the family. Those who participated in this study had an informed consent, previously signed by their parents and voluntarily expressed their willingness to participate, although they could drop out at any time if they so wished. The results showed a good adherence to the Mediterranean Dietary Pattern (MDP) by the respondents (46.47%) and their knowledge about the concept of the Mediterranean Diet can be classified as “good” (39.7%) and “reasonable” (36.6%). The main conclusions of the study are that the students participating in the study have a good knowledge about the Mediterranean Food Pattern and show a high level of adherence to it.
{"title":"Food choices among Portuguese teenagers: A case study","authors":"Maria de Fátima Bessa Correia Guimarães, Ciristina Carapeto","doi":"10.3153/fh23002","DOIUrl":"https://doi.org/10.3153/fh23002","url":null,"abstract":"The Mediterranean Dietary Pattern (MDP) is currently accepted as being protective against some of the most worrisome chronic non-communicable diseases in today's society. It is important to instil this nutritional pattern in young people as it is at this point in life that healthy eating habits are created and later maintained. Assessing the adherence of students to the Mediterranean Dietary Pattern (MDP). A case study was carried out with 463 students aged between 14 and 20 years old. Parents of the youngsters were also surveyed to find out about the accuracy of the youth's answers and to determine the type of food preparation practiced in the family. Those who participated in this study had an informed consent, previously signed by their parents and voluntarily expressed their willingness to participate, although they could drop out at any time if they so wished. The results showed a good adherence to the Mediterranean Dietary Pattern (MDP) by the respondents (46.47%) and their knowledge about the concept of the Mediterranean Diet can be classified as “good” (39.7%) and “reasonable” (36.6%). The main conclusions of the study are that the students participating in the study have a good knowledge about the Mediterranean Food Pattern and show a high level of adherence to it.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87181157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Enriching cereal-containing functional foods in the changing food industry is highly attractive. Examining the use of nutrient-rich melon seed powder (MSP), a waste, in bakery products is valuable in sustainability. Within the scope of the study, the use of MSP as an alternative raw material to whole wheat flour (WWF) in cupcake formulation was investigated. Four formulations containing varying proportions of MSP (0%, 10%, 20%, 30%) were evaluated. Depending on the increase of MSP substitution, an increase was observed in the protein, fat and total ash ratios of the cupcakes. The addition of MSP to the product caused browning in the colour of the cupcakes and an increase in hardness values while causing a decrease in their specific volumes. According to the sensory analysis results, while the control cake was the most liked group, it was determined that MSP addition could be used up to 20% in terms of general acceptability and odour in cake production.
{"title":"ffect of melon seed powder on the quality characteristics of cupcakes","authors":"Meryem Akbaş, Yıldız Ünlü, Hilal Kılmanoğlu","doi":"10.3153/fh23027","DOIUrl":"https://doi.org/10.3153/fh23027","url":null,"abstract":"Enriching cereal-containing functional foods in the changing food industry is highly attractive. Examining the use of nutrient-rich melon seed powder (MSP), a waste, in bakery products is valuable in sustainability. Within the scope of the study, the use of MSP as an alternative raw material to whole wheat flour (WWF) in cupcake formulation was investigated. Four formulations containing varying proportions of MSP (0%, 10%, 20%, 30%) were evaluated. Depending on the increase of MSP substitution, an increase was observed in the protein, fat and total ash ratios of the cupcakes. The addition of MSP to the product caused browning in the colour of the cupcakes and an increase in hardness values while causing a decrease in their specific volumes. According to the sensory analysis results, while the control cake was the most liked group, it was determined that MSP addition could be used up to 20% in terms of general acceptability and odour in cake production.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136202340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study investigated the extraction of phenolic compounds from apple peel by ultrasound-assisted extraction (15, 30 and 45 min) and conventional extraction (15, 30, 45, 60, 75 and 90 min). The antioxidant capacity (DPPH), total phenolic content, total flavonoid content, and individual phenolic compounds of apple peel extracts were determined. HPLC analysis indicated that apple peel extracts had chlorogenic acid, rutin, catechin, epicatechin, procyanidin B1, procyanidin B2 and procyanidin C1. In the conventional method, the total phenolic content, total flavonoid content and antioxidant activity of apple peel extract in 90 min of conventional extraction was found as 1848.50 ±0.40 mg GAE/kg, 571.01 ±2.88 mgKA/kg and 9.70±0.00 mmol Trolox eq./g, respectively. In 45 min of the ultrasound-assisted extraction, total phenolic content, total flavonoid content and antioxidant activity of extracts were determined as 2021.83±65.69 mg GAE/kg, 532.66 ±2.43 mgKA/kg and 11.73 ±0.08 mmol Trolox eq./g respectively. The application of ultrasound-assisted extraction markedly decreased extraction time and improved the extraction efficiency compared with the conventional method.
{"title":"Ultrasound-assisted extraction of phenolic compounds from apple peel","authors":"Serdar Uğurlu, Emre Bakkalbaşı","doi":"10.3153/fh23031","DOIUrl":"https://doi.org/10.3153/fh23031","url":null,"abstract":"This study investigated the extraction of phenolic compounds from apple peel by ultrasound-assisted extraction (15, 30 and 45 min) and conventional extraction (15, 30, 45, 60, 75 and 90 min). The antioxidant capacity (DPPH), total phenolic content, total flavonoid content, and individual phenolic compounds of apple peel extracts were determined. HPLC analysis indicated that apple peel extracts had chlorogenic acid, rutin, catechin, epicatechin, procyanidin B1, procyanidin B2 and procyanidin C1. In the conventional method, the total phenolic content, total flavonoid content and antioxidant activity of apple peel extract in 90 min of conventional extraction was found as 1848.50 ±0.40 mg GAE/kg, 571.01 ±2.88 mgKA/kg and 9.70±0.00 mmol Trolox eq./g, respectively. In 45 min of the ultrasound-assisted extraction, total phenolic content, total flavonoid content and antioxidant activity of extracts were determined as 2021.83±65.69 mg GAE/kg, 532.66 ±2.43 mgKA/kg and 11.73 ±0.08 mmol Trolox eq./g respectively. The application of ultrasound-assisted extraction markedly decreased extraction time and improved the extraction efficiency compared with the conventional method.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136203579","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study was planned to examine the relationship between nutritional literacy level and quality of life in young adults. 234 students studying at Trakya University Faculty of Dentistry participated in the research. Study data were collected by online questionnaire between February and June 2022. 60.3% of the participants are women. The mean age, body weight, height and BMI of the individuals were 21.35 ±1.43 years, 64.76 ±15.8 kg, 169.86 ±8.50 cm, 21.22 ±3.63 kg/m2, respectively. 9.7% of the participants were underweight, 71.3% were normal weight, 19.7% were obese. While the average of the highest nutritional literacy score was found in thin individuals, the general nutritional knowledge score was found to be highest in normal weight individuals (p<0.05). Nutrition literacy level is sufficient in 82.5% of individuals. This rate was found to be 95.2% in the thin and 67.4% in the obese (p<0.05). Food label reading and numerical literacy scores were higher in men than in women (p<0.05). When the quality of life subscales were examined, the MCS-12 (Mental Component Summary) subscale scores were found to be higher in normal-weight subjects than in thin and obese subjects (p<0.05). As the students' nutritional literacy level increased, their PCS-12 (Physical Component Summary) and MCS-12 subscale scores increased (p<0.05). As the general nutrition knowledge subscale score increased, an increase was found in the MCS-12 subscale score in both women and men (p<0.05). Increasing the awareness of university students about nutritional literacy and providing the necessary training can be beneficial in increasing the quality of life.
本研究旨在探讨年轻人的营养素养水平与生活质量之间的关系。Trakya大学牙科学院的234名学生参与了这项研究。研究数据在2022年2月至6月期间通过在线问卷收集。60.3%的参与者是女性。平均年龄21.35±1.43岁，体重64.76±15.8 kg，身高169.86±8.50 cm, BMI 21.22±3.63 kg/m2。9.7%的参与者体重过轻，71.3%体重正常，19.7%肥胖。营养素养得分最高的个体为瘦弱个体，而一般营养知识得分最高的个体为正常体重个体(p<0.05)。82.5%的人营养素养水平良好。其中，瘦子95.2%，肥胖者67.4% (p<0.05)。男性的食品标签阅读和数字读写能力得分高于女性(p<0.05)。在生活质量量表中，正常体重者的MCS-12(心理成分总结)量表得分高于肥胖和瘦者(p<0.05)。随着营养素养水平的提高，学生的PCS-12 (Physical Component Summary)和MCS-12分量表得分均显著提高(p<0.05)。随着一般营养知识分量表得分的增加，男女MCS-12分量表得分均增加(p<0.05)。提高大学生对营养知识的认识，并提供必要的培训，有助于提高生活质量。
{"title":"Is nutritional literacy level in young adults associated with quality of life?","authors":"Sinem Erem, Zeynep Bektaş","doi":"10.3153/fh23012","DOIUrl":"https://doi.org/10.3153/fh23012","url":null,"abstract":"This study was planned to examine the relationship between nutritional literacy level and quality of life in young adults. 234 students studying at Trakya University Faculty of Dentistry participated in the research. Study data were collected by online questionnaire between February and June 2022. 60.3% of the participants are women. The mean age, body weight, height and BMI of the individuals were 21.35 ±1.43 years, 64.76 ±15.8 kg, 169.86 ±8.50 cm, 21.22 ±3.63 kg/m2, respectively. 9.7% of the participants were underweight, 71.3% were normal weight, 19.7% were obese. While the average of the highest nutritional literacy score was found in thin individuals, the general nutritional knowledge score was found to be highest in normal weight individuals (p<0.05). Nutrition literacy level is sufficient in 82.5% of individuals. This rate was found to be 95.2% in the thin and 67.4% in the obese (p<0.05). Food label reading and numerical literacy scores were higher in men than in women (p<0.05). When the quality of life subscales were examined, the MCS-12 (Mental Component Summary) subscale scores were found to be higher in normal-weight subjects than in thin and obese subjects (p<0.05). As the students' nutritional literacy level increased, their PCS-12 (Physical Component Summary) and MCS-12 subscale scores increased (p<0.05). As the general nutrition knowledge subscale score increased, an increase was found in the MCS-12 subscale score in both women and men (p<0.05). Increasing the awareness of university students about nutritional literacy and providing the necessary training can be beneficial in increasing the quality of life.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86624755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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