Abstract
The present study aimed to evaluate eating habits and physical activity status of Turkish population, and to determine nutritional changes. This study was conducted in 12 provinces of 11 regions of NUTS level 1 via a face-to-face interview using a pre-prepared questionnaire and included 1536 subjects aged >15 years with different socioeconomic statuses who eat out at least once in a month. Of the subjects, 33.6% were overweight, 18.4% were obese and 48% had normal weight. BMI % Overweight 33.6% Obese 18.4% Normal Weight 48.0% The rates of subjects calculating calorie intake (8.4%) and reading nutrition facts label (29.1%) were increased with increasing BMI. The most frequently consumed foods were bread, cheese and olive at breakfast, bread, soup, salad, yoghurt, and pilaf at lunch and toast, sandwiches, and Turkish bagels at snacks. Breakfast Average(Monthly) Bread 25.8 Cheese 25.0 Olive 22.8 Lunch Average(Monthly) Bread 26.1 Salad 17.7 Soup 16.4 Yoghurt 10.4 Pilaf 9.6 Snack % Toast 33.4 Turkish Bagels 26.3 Sandwiches 25.8 The mean duration of meals was <30 min in 85.8% of the subjects. Duration Of Meals % 0-15 minutes 22.7 16-30 minutes 63.3 30 minutes and more 14.1 The most commonly consumed non-alcoholic beverages were tea (95.7%), coffee (58.7%), Turkish yoghurt drink (56.1%), and carbonated beverages (48.3%). Milk consumption was low (20.2%). Non-alcoholic Beverages % Tea 95.7% Coffee 58.7% Turkish Yoghurt Drink 56.1% Carbonated Beverages 48.3% Milk 20.2% Alcohol consumption rate was 26.6%. The rate of subjects doing sports was 14.8%, which decreased with increasing age and BMI. In Turkish population, eating habits continued to be traditional, eating awareness and the rate of sport activities were very low.
Highlights
Turkey with its surface area of 827.000 km2 is divided into 81 provinces and has a total population of approximately 75 million
The present study aimed to evaluate eating habits and physical activity status of Turkish population, and to determine nutritional changes
In the WHO guideline, it has been reported that besides physiological changes, chronic illnesses increase as the life span increases and that this is accompanied by nutritional problems; measures are called for to promote balanced and healthy nutrition and physical activities
Summary
Turkey with its surface area of 827.000 km is divided into 81 provinces and has a total population of approximately 75 million. 76.8% (51 million) live in urban areas and 23.2% (17.4 million) live in rural areas [1]. I.e. Anatolia, has served as a bridge for people moving from central Asia to Europe and is a peninsula, with history of wars, invasion, paucity, and hunger. During the rulership of the Ottoman Empire that lasted for 600 years, a minority fed well while the others living outside of Istanbul and in rural regions had poor nutrition; maternal and neonatal mortality rates were high. From the First World War until the 10th year of the proclamation of the Turkish republic (1933), Anatolia was in reduced circumstances and in the process of reconstruction; nutrition was poor, nutritional disorders were common and child mortality was very often
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