Browsing by Author "Aslan Ceylan, Jiyan"

Now showing 1 - 7 of 7

Cuisine culture of the pearl of Mesopotamia Mardin -Turkey
(Journal of Ethnic Foods, 2018) Aslan Ceylan, Jiyan; Aslan Ceylan, Jiyan; Özçelik, Ayşe Özfer; 09.03. Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü; 9. Faculty of Health Sciences / Sağlık Bilimleri Fakültesi; 01. Mardin Artuklu University / Mardin Artuklu Üniversitesi
Background Mardin, which is located in Southeast Anatolia and hosts the generosity of Mesopotamia, has a significant contribution to Turkey's cuisine culture. This study was conducted to investigate the cuisine cultures of the indigenous families living in the central district of Mardin. Methods The sampling of the study consisted of 300 families living in Artuklu and described as native. The study was conducted with married women aged between 20 and 65 years who were responsible for family feeding. The data were collected through face-to-face interviews using a questionnaire form. Data analysis of the study was conducted using Statistical Package for the Social Sciences package program. Statistical significance was evaluated at p < 0.05. Results It was found that 51.7% of the families eat their meals in the kitchen, 81.1% of the families with a high number of members eat on the floor table, and 57.6% of the families with a low number of members eat on the dining table (p < 0.05). It was determined that the cooking rate of local dishes and desserts is higher in the families of unemployed women (p < 0.05). Conclusion As each country has a unique cuisine culture, Turkey also has a rich cuisine culture that falls into distinct forms according to the regions and provinces. Mardin, which is located in Southeast Anatolia and hosts the generosity of Mesopotamia, has a significant contribution to Turkey's cuisine culture.
The effects of socioeconomic status, oral and dental health practices, and nutritional status on dental health in 12-year-old school children
(2022) Aslan Ceylan, Jiyan; Aslan Ceylan, Jiyan; Aslan, Yusuf; Özçelik, Ayşe Özer; 09.03. Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü; 9. Faculty of Health Sciences / Sağlık Bilimleri Fakültesi; 01. Mardin Artuklu University / Mardin Artuklu Üniversitesi
Background This study aims to examine the effects of socioeconomic status, oral, and dental health practices, dietary habits and anthropometric measurements on dental health in 12-year-old schoolchildren. Methods The sample of the study consisted of a total of 254 children (44.1% boys and 55.9% girls) in three schools which were identified as low, moderate and high socioeconomic status. The data were collected by face-to-face interviews via a questionnaire form. Dentist determined DMFT and dmft indices of the children. SPSS (Statistical Package for the Social Sciences) package program was used to analyze the data. Results It was found that 70.9% of the children have dental caries on their permanent teeth. The number of girls with caries in permanent teeth and boys with caries in milk teeth was higher (p < 0.05). The frequency of seeing a dentist and changing toothbrush vary according to the socioeconomic status (p < 0.05). Oral and dental health indicators were determined to be affected by the frequency and duration of tooth brushing (p < 0.05). It was found that dmft values of the children consuming molasses and table sugar are lower (p < 0.05). There is a negative correlation between oral and dental health indicators and anthropometric measurements. Conclusion Dietary habits, anthropometric measurements, oral and dental health practices, gender, and socioeconomic status were shown to be effective on caries. Caries risk assessment and determining leading risk factors enable effective prevention programs to be implemented at different levels.
Impact of Almond Milk Fortified with Vitamin D3-Loaded Soy Protein Nanoparticles on Serum 25(OH)D3 Concentrations in Adults with CKD: A Pilot Double-Blind Randomized Controlled Trial
(Springer Science and Business Media Deutschland GmbH, 2025) Kuo, Liying; Casta֘neda, Blanca Nuria; Luo, Yangyi E.; Aslan Ceylan, Jiyan; Andrade, Juan E.; M Andrade, Jeanette Mary
Background: Chronic kidney disease (CKD) impairs the activation of vitamin D, leading to deficiencies that exacerbate disease progression and metabolic complications. This pilot study investigated the effects of consuming almond milk fortified with vitamin D3 nanoparticles on 25(OH)D3 among adults with advanced stages of CKD. Methods: A 21-day, double-blind randomized controlled pilot study was conducted. Participants (n = 18) were randomly assigned to consume 4 oz (118 ml) of almond milk daily with 4000 IU of vitamin D3 dispersed in soy protein nanoparticles (intervention group), or almond milk without vitamin D (control group). The primary outcome was the change in serum 25(OH)D3 levels, while secondary outcomes included changes in serum calcium and parathyroid hormone (PTH). Results: From baseline to end of intervention, there was a significant decrease in serum 25(OH)D3 in the control group (49.2 ± 23.3 nmol/L to 44.5 ± 25.6 nmol/L; p < 0.05). In the intervention group, there was a significant increase in 25(OH)D3 (33.0 ± 15.8 nmol/L to 36.4 ± 15.8 nmol/L; p < 0.05). A significant time × treatment interaction (p < 0.01) was observed, with the intervention group showing a marked increase in serum 25(OH)D3. No differences between groups were observed in serum calcium and PTH. Conclusion: The consumption of almond milk fortified with vitamin D3 dispersed in soy protein nanoparticles increased 25(OH)D3 in adults with advanced stages of CKD over 21-days. Future research should explore the metabolism and long-term efficacy of nanoparticle-based delivery of vitamin D3 in larger, more diverse populations. © 2025 Elsevier B.V., All rights reserved.
The Influence of Dietary Inflammatory Index and Food Security Status on Estimated Glomerular Filtration Rate
(W B Saunders Co-elsevier inc, 2025) Ceylan, Jiyan; Aslan Ceylan, Jiyan; Laborade, Juan Andrade; Andrade, Jeanette; 09.03. Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü; 9. Faculty of Health Sciences / Sağlık Bilimleri Fakültesi; 01. Mardin Artuklu University / Mardin Artuklu Üniversitesi
Mardin Yemek Kültürünün Beslenme ve Sağlık Açısından Değerlendirilmesi
(Mardin Artuklu Üniversitesi, 2023) Toprak Döşlü, Serap; Toprak Döşlü, Serap; Akçalı, Çağlar; Akçalı, Çağlar; Aslan Ceylan, Jiyan; Aslan Ceylan, Jiyan; 09.03. Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü; 9. Faculty of Health Sciences / Sağlık Bilimleri Fakültesi; 01. Mardin Artuklu University / Mardin Artuklu Üniversitesi
a) Amaç: Bu bölümün amacı, Mardin yemek kültürü ile kronik sağlık problemleri arasında bir ilişki olup olmadığını tespit etmektir. b) Bulgular: Mardin yemek kültüründe protein ve karbonhidrat çok geniş yer tutmaktadır. Vitamin ve mineral içeren ve lifli yiyecekler ise yeterince alınmamaktadır. Bu nedenle beslenmeye bağlı pek çok sağlık problemi ortaya çıkmaktadır. c) Teklifler: Akademisyenler, hekimler ve diyetisyenler iş birliği hâlinde yerel halka farkındalık eğitimleri vermelidirler. Öğünlerde kırmızı et tüketiminin azaltılması, zeytinyağı kullanımının teşvik edilmesi, doğru pişirme yöntemlerinin tercih edilmesi ve sağlıklı beslenmenin artırılması için yemek/beslenme kursları ve bilinçlendirme toplantıları düzenlenmelidir. Ayrıca, sağlığın ve beslenmenin birbiriyle paralel ilerlediğini vurgulayan önleyici sağlık saha çalışmaları yapılmalıdır.
Relationship Between Geriatric Nutrition Risk Index, Urea Reduction Rate, Anthropometric Measurements and Biochemical Indicators in Adult Patients Receiving Hemodialysis Treatment: A Cross-Sectional Study
(Turkish Journal Of Health And Sport, 2022) Aslan Ceylan, Jiyan; Yıldız, Reşit; Yıldız, Reşit; Aslan Ceylan, Jiyan; 09.03. Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü; 9. Faculty of Health Sciences / Sağlık Bilimleri Fakültesi; 01. Mardin Artuklu University / Mardin Artuklu Üniversitesi
Background: It is very important to evaluate the nutritional status of patients, as malnutrition is the most common condition after hemodialysis treatment and increases the risk of mortality. We aimed to evaluate the relationships between Geriatric Nutritional Risk Index (GNRI), anthropometric measurement, biochemical markers, and Urea Reduction Rate (URR) of patients receiving hemodialysis treatment. Methods: This study included 66 patients who received hemodialysis treatment 3 days a week for at least the last 6 months. Weight, height, mid-arm circumference, waist circumference, triceps skinfold thickness, neck circumference and calf circumference of all patients were measured after the dialysis session. Predialysis blood samples were taken after an overnight fast. All laboratory parameters were measured using standard laboratory methods. In the analysis of the data, the SPSS (Statistical Package for the Social Sciences) package program was used. P value of <0.01 and <0.05 was considered as statistically significant. Results: 47% male and 53% female, with a mean age of 62.1±13.1 years, were included in the study. The mean GNRI score was 107.0±12.1, and 19.7% of the patients were found to have malnutrition. There was a positive correlation between GNRI and anthropometric measurement, negative correlation with URR. Hierarchical linear regression analysis showed that total protein and ferritin significantly predicted the GNRI. Conclusion: It is important to consider nutritional status, biochemical indicator and dialysis adequacy together for the management of chronic kidney disease. The number of studies in this field in Turkey is limited.
Citation - WoS: 13
Citation - Scopus: 17
The relationship of fast food consumption with sociodemographic factors, body mass index and dietary habits among university students
(Emerald, 2022) Arslan, Nurgul; Aslan Ceylan, Jiyan; Aslan Ceylan, Jiyan; Hatipoğlu, Abdulkerim; Hatipoğlu, Abdulkerim; Arslan, Nurgül; 09.03. Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü; 9. Faculty of Health Sciences / Sağlık Bilimleri Fakültesi; 01. Mardin Artuklu University / Mardin Artuklu Üniversitesi
Purpose – University students are one of the vulnerable groups in terms of having nutritional problems due to their lifestyle and social environment. This study aims to determine the consumption of fast food among university students and evaluate factors that may impact it, such as sociodemographic factors, body mass index (BMI) or nutritional habits. Design/methodology/approach – A cross-sectional study was conducted among a random sample of 184 university students (47.8% men and 52.2% women) with a mean age of 21.1 6 2.0 years. The survey included students’ sociodemographic characteristics, anthropometric measurements, nutritional habits and fast-food consumption. Chi-square test, t-test and binary logistic regression analysis were used depending on the characteristics of the data. Findings – Results indicated that 39.7% of the students consumed fast food at least once in 15 days and preferred these foods for taste, workload and social activity. Consumption of fast food occurred at an earlier age in men (%13.6) and the portions were higher than portions of vegetables (p = 0.001). By using regression analysis, a statistically significant relationship was found between the frequency of fast-food consumption and age, gender, economic status, BMI, the amount of vegetables consumed daily and the habit of eating breakfast (p < 0.05). Research limitations/implications – It is planned to reach more students in the study. However, due to the COVID-19 pandemic, transportation to students became difficult or could not be reached. Originality/value – This study is one of the rare studies examining students’ orientation to fast food. The number of studies in this field in Turkey is limited.