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    Body weight gain in adolescents can increase the risk of developing an eating disorder
    (Ios Press, 2023) Tekin, Tuba; Baglam, Nurcan
    BACKGROUND: The risk of developing an eating disorder can increase with obesity and body weight gain in adolescents. Eating disorders can cause serious physical and psychological problems. OBJECTIVE: This study was conducted to determine the frequency of eating disorders in adolescents and examine the relationship between obesity and weight gain. METHODS: The sample was selected from a population of high school students between the ages of 14-19. The Eating Disorder Examination Questionnaire (EDE-Q) was used to determine the frequency of eating disorders. The relationship between anthropometric measurements and the EDE-Q was evaluated. RESULTS: A total of 387 students, 67.4% of the sample female, were included in the study. When the students are evaluated according to BMI classification, 74.67% of the students are in the normal category, 16.53% are overweight, and 5.42% are obese. While female students received a total score of 1.36 +/- 1.45 on the scale, male students received a score of 0.85 +/- 0.97 (p < 0.05). There was a positive correlation between body weight and BMI, EDE-Q's total score, and sub-dimension scores (p < 0.05). Additionally, the regression analysis revealed that the total score on the scale was significantly associated with body weight and BMI. EDE-Q's total score increased by 1 unit, there was an increase of approximately 3.01 kg in body weight and 1.19 kg/m(2) in BMI. CONCLUSION: In adolescents, the risk of developing an eating disorder can increase with obesity and body weight gain. Early diagnosis and treatment of eating disorders can help prevent long-term health problems.
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    Removal of food dyes using biological materials via adsorption: A review
    (Elsevier Sci Ltd, 2024) Senol, Zeynep Mine; El Messaoudi, Noureddine; Cigeroglu, Zeynep; Miyah, Youssef; Arslanoglu, Hasan; Baglam, Nurcan; Kazan-Kaya, Emine Sena
    It is alarming that synthetic food dyes (FD) are widely used in various industries and that these facilities discharge their wastewater into the environment without treating it. FDs mixed into industrial wastewater pose a threat to the environment and human health. Therefore, removing FDs from wastewater is very important. This review explores the burgeoning field of FD removal from wastewater through adsorption using biological materials (BMs). By synthesizing a wealth of research findings, this comprehensive review elucidates the diverse array of BMs employed, ranging from algae and fungi to agricultural residues and microbial biomass. Furthermore, this review investigates challenges in practical applications, such as process optimization and scalability, offering insights into bridging the gap between laboratory successes and real-world implementations. Harnessing the remarkable adsorptive potential of BMs, this review presents a roadmap toward transformative solutions for FD removal, promising cleaner and safer production practices in the food and beverage industry.
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    Sensorial and Nutritional Properties of a Collagen-Fortified Snack Bar Designed for the Elderly
    (MDPI, 2023) Hastaoglu, Fatma; Hastaoglu, Emre; Baglam, Nurcan; Tas, Irem Nur
    Background: This study aimed to develop a highly consumable collagen-containing bar that contributes to enriching the diets of elderly individuals, in terms of energy and nutrients. Method: For this purpose, five different bar samples (C, P1, P2, D1, D2) containing different amounts of collagen, date puree, and pumpkin puree were developed and subsequently evaluated in terms of their sensory and nutritional properties by a panel of 30 adult trained sensorial analysists. Results: The bars with the highest flavor score were those with high levels of collagen and pumpkin puree (P2) and date puree (D2). For the analyses of multiple criteria among multiple samples, the TOPSIS technique showed that among the snack bar samples with different contents, the most liked sample was the one with a high level of collagen and date puree (D2). One serving of the developed bars contains approximately 300-400 kcal of energy and 6.8-8.8 g of protein. Considering age-related decreased appetite, as well as chewing and swallowing problems in elderly individuals, regular consumption of nutrient-rich small meals or snacks with enhanced sensory characteristics could contribute to improving nutritional and functional status.