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Scientific Researches in Health Sciences II

Edited By Fatma Eti Aslan, Gökay Kurtulan and Hayat Yalın

After the COVID pandemic in 2020, the importance of health services was once again understood by the whole world. Scientific research in the field of health services contributes greatly to the development of health services.

In this book, there are a total of 26 chapters in 4 different scientific fields: 6 in nutrition and dietetics, 11 in nursing, 6 in physiotherapy and rehabilitation and 3 in health management.

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Dilek Arduzlar Kağan, Ecenur Özkul, and Pelin Velioğlu


Assessment of Consumption Frequency of Cereal Products by Adults and Some Factors Affecting Consumption


Objective: The majority of daily energy requirements are provided by cereals. With different recipes and uses, cereal products have an important place in daily diet due to being generally cheap, easy to obtain, their nutrient content and neutral flavor. Apart from these characteristics, the fiber content is an important quality criterion for cereal products. As the product diversity increases, cereal products which can be evaluated as functional foods increase.

Materials and Methods: The aim of the study is to investigate the frequency and diversity of cereal products consumed by adult individuals and effective factors. From March to April 2018, İstanbul province was accepted as population, with the sample comprising 299 women and 151 men, for a total of 450 individuals, aged from 18 to 65 years living in İstanbul. Survey questioned demographic features, health knowledge, habits and participant’s consumption frequency and choices in relation to cereal products.

Results: The 450 adults participating in this study consumed white bread (45.5 %) and wholewheat bread at least once per day (38 %), while most did not consume bran bread (52 %), rye bread (56 %) and multigrain bread (53 %). It was identified that most ate phyllo pastry at least once per month, white rice 1-2 times per week and did not consume brown rice (81 %). They ate bulgur at least once every 15 days (26.8...

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