Araştırma Makalesi
Yıl 2020,
Cilt: 2 Sayı: 2, 38 - 44, 19.10.2020
Öz
Kaynakça
- Ajugwo, A.O., Erhabor, T., Mokogwu, T., Digban, K., Ojieh, G., & Nnatuanya, I. (2012). Nutritional value of lime and lemon in hypercholesterolaemic induced rats. Asian Journal of Medical Sciences, 3(1), 13-16.
- Al-Qudah, T. S., Zahra, U., Rehman, R., Majeed, M. I., Sadique, S., Nisar, S., Tahtamouni, S.A., & Tahtamouni, R. W. (2018). Lemon as a source of functional and medicinal ingredient: A review. International journal of Chemical and Biomedical sciences, 14, 55-61.
- Choi, H.J., Song, J.H., Ahn, Y.J., Baek, S.H., & Kwon, D.H. (2009). Antiviral activities of cell-free supernatants of yogurts metabolites against some RNA viruses. European Food Research and Technology, 228(6), 945-950.
- Choi, H.J., Song, J.H., Park, K.S., Baek, S.H., Lee, E.S., & Kwon, D.H. (2010). Antiviral activity of yogurt against enterovirus 71 in vero cells. Food Science and Biotechnology, 19(2), 289-295.
- Donovan, S.M., & Shamir, R. (2014). Introduction to the yogurt in nutrition initiative and the First Global Summit on the health effects of yogurt. The American journal of clinical nutrition, 99(5), 1209S-1211S.
- Headey, D.D., & Ruel, M.T. (2020). The COVID-19 nutrition crisis: What to expect and how to protect. IFPRI book chapters, 38-41. Labban, L. (2014). Medicinal and pharmacological properties of Turmeric (Curcuma longa): A review. Int J Pharm Biomed Sci, 5(1), 17-23.
- Laviano, A., Koverech, A., & Zanetti, M. (2020). Nutrition support in the time of SARS-CoV-2 (COVID-19). Nutrition (Burbank, Los Angeles County, Calif.).
- Mckinley, M. C. (2005). The nutrition and health benefits of yoghurt. International journal of dairy technology, 58(1), 1-12.
- Mehta, P., McAuley, D.F., Brown, M., Sanchez, E., Tattersall, R.S., Manson, J.J., & Collaboration, H.A.S. (2020). COVID-19: consider cytokine storm syndromes and immunosuppression. Lancet (London, England), 395(10229), 1033.
- Miranda, J.M., Anton, X., Redondo-Valbuena, C., Roca-Saavedra, P., Rodriguez, J.A., Lamas, A., Franco C.M., & Cepeda, A. (2015). Egg and egg-derived foods: effects on human health and use as functional foods. Nutrients, 7(1), 706-729.
- Moynihan, A.B., Van Tilburg, W.A., Igou, E.R., Wisman, A., Donnelly, A.E., & Mulcaire, J.B. (2015). Eaten up by boredom: Consuming food to escape awareness of the bored self. Frontiers in psychology, 6, 369.
- Muscogiuri, G., Barrea, L., Savastano, S., & Colao, A. (2020). Nutritional recommendations for CoVID-19 quarantine. European journal of clinical nutrition, 1-2.
- Oderinde, B., Agbede, O., Iheukwumere, I., Ghamba, P., Medugu, J., & Oku, E. (2017). Antiviral Activity of Hen Egg-White Lysozyme on Polio Virus. Sokoto Journal of Medical Laboratory Science, 2(3), 109-120.
- Organization, W. H. (2005). Statement on the Second Meeting of the International Health Regulations. Emergency Committee regarding the outbreak of novel coronavirus (2019-nCoV); 2005.
- Organization, W. H. (2020). WHO Director-General’s remarks at the media briefing on 2019-nCoV on 11 February 2020.
- Ruxton, C., Derbyshire, E., & Gibson, S. (2010). The nutritional properties and health benefits of eggs. Nutrition & Food Science.
- S Bisen, P., & Emerald, M. (2016). Nutritional and therapeutic potential of garlic and onion (Allium sp.). Current Nutrition & Food Science, 12(3), 190-199.
- Wang, D., Hu, B., Hu, C., Zhu, F., Liu, X., Zhang, J., Wang, B., Xiang, H., Cheng, Z., Xiong, Y., Zhao Y., Li, Y., Wang, X., & Peng, Z. (2020). Clinical characteristics of 138 hospitalized patients with 2019 novel coronavirus–infected pneumonia in Wuhan, China. Jama, 323(11), 1061-1069.
- Yılmaz, C., & Gökmen, V. (2020). Neuroactive compounds in foods: occurrence, mechanism and potential health effects. Food Research International, 128, 108744.
- Zabetakis, I., Lordan, R., Norton, C., & Tsoupras, A. (2020). COVID-19: The Inflammation Link and the Role of Nutrition in Potential Mitigation. Nutrients, 12(5), 1466.
- Zu, Z.Y., Jiang, M.D., Xu, P.P., Chen, W., Ni, Q. Q., Lu, G.M., & Zhang, L.J. (2020). Coronavirus disease 2019 (COVID-19): a perspective from China. Radiology, 200490.
Yıl 2020,
Cilt: 2 Sayı: 2, 38 - 44, 19.10.2020
Öz
The "coronavirus disease 2019" (COVID-19) pandemic, which emerged in China at the end of 2019 and then affected the whole world, brought along many health and nutrition problems. Due to various reasons, people's food intake was also affected during the pandemic, and many eating habits were changed. In this pilot study, it was aimed to determine the changes in people's nutrition after the COVID-19 pandemic. In the study, 150 (32 males, 118 females) individuals were included, and the study data were obtained through an online questionnaire. Food consumption frequency was used to look at the difference in nutrition pre and post-pandemic. As a result, there was no statistically significant change in food consumption pre and post-pandemic in males, while it was found that yoghurt, garlic, lemon and turmeric consumption increased significantly in females after the pandemic.
Kaynakça
- Ajugwo, A.O., Erhabor, T., Mokogwu, T., Digban, K., Ojieh, G., & Nnatuanya, I. (2012). Nutritional value of lime and lemon in hypercholesterolaemic induced rats. Asian Journal of Medical Sciences, 3(1), 13-16.
- Al-Qudah, T. S., Zahra, U., Rehman, R., Majeed, M. I., Sadique, S., Nisar, S., Tahtamouni, S.A., & Tahtamouni, R. W. (2018). Lemon as a source of functional and medicinal ingredient: A review. International journal of Chemical and Biomedical sciences, 14, 55-61.
- Choi, H.J., Song, J.H., Ahn, Y.J., Baek, S.H., & Kwon, D.H. (2009). Antiviral activities of cell-free supernatants of yogurts metabolites against some RNA viruses. European Food Research and Technology, 228(6), 945-950.
- Choi, H.J., Song, J.H., Park, K.S., Baek, S.H., Lee, E.S., & Kwon, D.H. (2010). Antiviral activity of yogurt against enterovirus 71 in vero cells. Food Science and Biotechnology, 19(2), 289-295.
- Donovan, S.M., & Shamir, R. (2014). Introduction to the yogurt in nutrition initiative and the First Global Summit on the health effects of yogurt. The American journal of clinical nutrition, 99(5), 1209S-1211S.
- Headey, D.D., & Ruel, M.T. (2020). The COVID-19 nutrition crisis: What to expect and how to protect. IFPRI book chapters, 38-41. Labban, L. (2014). Medicinal and pharmacological properties of Turmeric (Curcuma longa): A review. Int J Pharm Biomed Sci, 5(1), 17-23.
- Laviano, A., Koverech, A., & Zanetti, M. (2020). Nutrition support in the time of SARS-CoV-2 (COVID-19). Nutrition (Burbank, Los Angeles County, Calif.).
- Mckinley, M. C. (2005). The nutrition and health benefits of yoghurt. International journal of dairy technology, 58(1), 1-12.
- Mehta, P., McAuley, D.F., Brown, M., Sanchez, E., Tattersall, R.S., Manson, J.J., & Collaboration, H.A.S. (2020). COVID-19: consider cytokine storm syndromes and immunosuppression. Lancet (London, England), 395(10229), 1033.
- Miranda, J.M., Anton, X., Redondo-Valbuena, C., Roca-Saavedra, P., Rodriguez, J.A., Lamas, A., Franco C.M., & Cepeda, A. (2015). Egg and egg-derived foods: effects on human health and use as functional foods. Nutrients, 7(1), 706-729.
- Moynihan, A.B., Van Tilburg, W.A., Igou, E.R., Wisman, A., Donnelly, A.E., & Mulcaire, J.B. (2015). Eaten up by boredom: Consuming food to escape awareness of the bored self. Frontiers in psychology, 6, 369.
- Muscogiuri, G., Barrea, L., Savastano, S., & Colao, A. (2020). Nutritional recommendations for CoVID-19 quarantine. European journal of clinical nutrition, 1-2.
- Oderinde, B., Agbede, O., Iheukwumere, I., Ghamba, P., Medugu, J., & Oku, E. (2017). Antiviral Activity of Hen Egg-White Lysozyme on Polio Virus. Sokoto Journal of Medical Laboratory Science, 2(3), 109-120.
- Organization, W. H. (2005). Statement on the Second Meeting of the International Health Regulations. Emergency Committee regarding the outbreak of novel coronavirus (2019-nCoV); 2005.
- Organization, W. H. (2020). WHO Director-General’s remarks at the media briefing on 2019-nCoV on 11 February 2020.
- Ruxton, C., Derbyshire, E., & Gibson, S. (2010). The nutritional properties and health benefits of eggs. Nutrition & Food Science.
- S Bisen, P., & Emerald, M. (2016). Nutritional and therapeutic potential of garlic and onion (Allium sp.). Current Nutrition & Food Science, 12(3), 190-199.
- Wang, D., Hu, B., Hu, C., Zhu, F., Liu, X., Zhang, J., Wang, B., Xiang, H., Cheng, Z., Xiong, Y., Zhao Y., Li, Y., Wang, X., & Peng, Z. (2020). Clinical characteristics of 138 hospitalized patients with 2019 novel coronavirus–infected pneumonia in Wuhan, China. Jama, 323(11), 1061-1069.
- Yılmaz, C., & Gökmen, V. (2020). Neuroactive compounds in foods: occurrence, mechanism and potential health effects. Food Research International, 128, 108744.
- Zabetakis, I., Lordan, R., Norton, C., & Tsoupras, A. (2020). COVID-19: The Inflammation Link and the Role of Nutrition in Potential Mitigation. Nutrients, 12(5), 1466.
- Zu, Z.Y., Jiang, M.D., Xu, P.P., Chen, W., Ni, Q. Q., Lu, G.M., & Zhang, L.J. (2020). Coronavirus disease 2019 (COVID-19): a perspective from China. Radiology, 200490.
Toplam 21 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Beslenme ve Diyetetik |
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 19 Ekim 2020 |
| Yayımlandığı Sayı | Yıl 2020 Cilt: 2 Sayı: 2 |
