Zayıflama Diyeti Uygulayan Bireylerin Menü Etiketleri ile İlgili Algıları, Öğün Seçimlerindeki Tutum ve Davranışlarının İncelenmesi
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Menu labeling is a strategy for prevention of obesity and diet related diseases with aiming to help consumers choose healthier foods on the basis of the provided nutritional information in food services' menu items such as total number of calories and amounts of nutrients. This study was conducted to evaluate the menu label perceptions, eating out behaviours and food choice attitudes of individuals who apply weight loss diet. 200 dieters (77 men, 123 women) who have applied a weight loss program at least for one month and 50 non-dieters (21 men, 29 women) without any disease diagnosed by a doctor were recruited to the study. A questionnaire which examined general characteristics, eating habits and perceptions of menu labels of individuals was applied to the individuals. In order to assess the risk of individuals' eating disorders Eating Attitudes Test-26 (EAT-26) was performed, anthropometric and body composition measurements were made. The mean age of the men was 30.63±7.87 years (Diet=30.86±8.20, Control=29.81±6.62 years) and the mean age of the women was 31.86±9.09 years (Diet=32.04±9.49, Control=31.10±7.23 years). The mean of BMI were 28.44±4.56 kg/m2 in dieter men and 25.49±2.56 kg/m2 in non-dieter men (p<0.05), 27.46±3.36 kg/m2 in dieter women and 23.80±3.22 kg/m2 in non-dieter women (p<0.001). 9.2% of men and 29.9% of women were at the risk of eating disorders (p<0.001). Dieters attach more importance to choosing meals which were prepared with healthy cooking methods, with low energy and natural ingredients that help weight control when eating out (p<0.001). The information on menus such as ingredients, cooking methods, amount of energy and nutrient of meals were more important for dieters than non-dieters (p<0.001). The total number of calories (p<0.001), total amount of fat (p<0.001), trans fat (p=0.001), saturated fat (p<0.001), carbonhydrate (p<0.001), fiber (p<0.05) and sugar p<0.001) were more important for dieters than non-dieters while cholesterol and sodium amounts matter same for both dieters and non-dieters (p>0.05).95.5% of dieters and 82% of non-dieters search for energy and nutrient information of meals before eating out and 60.4% of individuals who search for nutrition facts use menu labels. 10.4% of individuals have never seen menu labels at food services before. Individuals that are highly motivated for eating healthy, those have high level of nutrition knowledge and those got high level of education want food services to provide menu labels with more detailed nutrition information. Individuals think menu labels with energy and nutrient information and with the percentage of daily requirements will be more useful for choosing more healthful meals. As well as all over the world, in our country, menu labeling should be promoted and consumers' and food services' knowledge about menu labels should be increased.