Dietary Habits Contributing to the Cancer Prevention Among Health College Students in Turkey

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dc.authorscopusid55293390400
dc.authorscopusid37076671600
dc.authorscopusid16553240500
dc.authorscopusid6506412536
dc.authorscopusid6602117233
dc.authorwosidNogay, Nalan/AAM-3685-2021
dc.contributor.authorNoğay, Nalan Hakime
dc.contributor.authorAkıncı, Ayşe Çil
dc.contributor.authorSert, Havva
dc.contributor.authorKurtuluş, Zeynep
dc.contributor.authorGedik, Selda
dc.date.accessioned2022-05-11T14:49:04Z
dc.date.available2022-05-11T14:49:04Z
dc.date.issued2012
dc.departmentYüksekokullar, Sağlık Yüksekokulu, Hemşirelik Bölümü
dc.description.abstractThis descriptive study was made to evaluate the dietary habits contributing to cancer prevention of 319 health college students. Data collection form included questions about demographic characteristics and 33 statements which evaluate dietary habits contributing to cancer prevention. Among the students, 56.1% consumed fast food outside the home/dormitory twice a week or more and 47% never exercised. Moreover, 63.9% of the students reported that their dietary habits changed negatively and 69% stated that their fruit and vegetable consumption decreased after starting the health college. The students mostly paid attention to preserving food and water consumption while they paid least attention to maintaining healthy weight and whole grain consumption. Female students, those who paid attention to the amount and calorie of the food they consumed, students who did not consume fast food, and students who exercised twice a week or three times a week had better dietary habits contributing to cancer prevention (p<0.05). According to these results we recommend that interventions which will reduce fast food consumption and increase fruit and vegetable consumption and exercising in university students should be implemented. For this purpose, appropriate conditions for preparing and preserving healthy food should be provided as well as increasing the frequency of vegetable containing meals and providing fruits and salads in every meal at school cafeterias.
dc.identifier.doi10.7314/APJCP.2012.13.3.963
dc.identifier.endpage968
dc.identifier.issn1513-7368
dc.identifier.issue3en_US
dc.identifier.pmid22631680
dc.identifier.scopus2-s2.0-84871690770
dc.identifier.scopusqualityQ3
dc.identifier.startpage963
dc.identifier.urihttps://doi.org/10.7314/APJCP.2012.13.3.963
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10725
dc.identifier.volume13
dc.identifier.wosWOS:000306182600039
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorTosun Kurtuluş, Zeynep
dc.language.isoen
dc.publisherAsian Pacific Organization Cancer Prevention
dc.relation.ispartofAsian Pacific Journal of Cancer Prevention
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCancer
dc.subjectprevention
dc.subjectdietary habits
dc.subjectuniversity students
dc.subjectTurkey
dc.subjectColorectal-Cancer
dc.subjectSociety Guidelines
dc.subjectPhysical-Activity
dc.subjectFood Choices
dc.subjectAarp Diet
dc.subjectNutrition
dc.subjectRisk
dc.subjectConsumption
dc.subjectKnowledge
dc.subjectAttitudes
dc.titleDietary Habits Contributing to the Cancer Prevention Among Health College Students in Turkey
dc.typeArticle

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