Araştırma Makalesi
Yıl 2017,
Cilt: 9 Sayı: 2, 48 - 50, 25.03.2017
Öz
Anahtar Kelimeler
Kaynakça
- Kaynaklar 1.Rathod AD, Bharadwaj AS, Badheka AO, Kizilmash M, Afonso L. He-althy Eating Index and mortality in a nationally representative el-derly cohort. Arch Intern Med. 2012; 172(3): 275-277. 2.Belin RJ, Greenland P, Allison M, Martin L, Shikany JM, Larson Jet al. Diet quality and the risk of cardiovascular disease: The Wo-men’s Health Initiative (WHI). Am J Clin Nutr. 2014; 94(1):49-57. 3.Tandle DL, Magel R, Strand BN. Healthy Eating Index and abdo-minal obesity. Public Health Nutr. 2010; 13: 208-214. 4.http://www.who.int/mediacentre/factsheets/fs394/en/ Erişim tarihi:13.01.2017 5.U.S. Department of Health and Human Services and U.S. Depart-ment of Agriculture. 2015-2020 Dietary Guidelines For Americans.8th Edition. December 2015. Available at http://health.gov/dietary-guidelines/2015/guidelines/. 6.Hooper L, Abdelhamid A, Moore HJ, Douthwaite W, Skeaff CM, Sum-merbell CD. Effect of reducing total fat intake on body weight: syste-matic review and meta-analysis of randomised controlled trials andcohort studies. BMJ. 2012; 345: e7666. 7.Diet, nutrition and the prevention of chronic diseases: report of a Jo-int WHO/FAO Expert Consultation. WHO Technical Report Series,No: 916. Geneva: World Health Organisation; 2003. 8.Fats and fatty acids in human nutrition: report of an expert consul-tation. FAO Food and Nutrition Paper 91. Rome: food and Agricul-ture Organisation of the United Nations; 2010. 9.Nishida C, Uauy R. WHO scientific update on health consequences pf transfatty acids: introduction. Eur J Clin Nutr. 2009; 63 Suppl 2: S1-4 10.‘Türkiye Beslenme Rehberi TÜBER 2015’, ‘T.C. Sağlık Bakanlığı Ya-yın No: 1031, Ankara 2016.’ 11.Guideline: Sugars intake for adults and children. Genova: World He-alth Organisation; 2015. 12.Institute of Medicine. Dietary Reference Intakes for Water, Potas-sium, Sodium, Chloride and Sulfate. Washington (DC): The Natio-nal Academies Press; 2005. 13.Türkiye’ye Özgü Besin ve Beslenme Rehberi, Hacettepe Üniversite-si, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, Yeni-lenmiş 1. Baskı, Ankara 2015. 14.Wennberg M, Strömberg U, Bergdahl IA, Jansson J, Kauhanen J,Norberg M et al. Myocardial infarction in relation to mercury andfatty acids from fish: a risk-benefit analysis based on pooled Fin-nish and Swedish data in men. AJCN. 2012; 96: 706-713. 15.Mahaffey KR, Sunderland EM, Chan HM, Choi AL, Grandjean P, Ma-riën K et al. Balancing the benefits of n-3 polyunsaturated fatty acidsand the risks of methylmercury exposure from fish consumption. Nut-rition Reviews. 2011; 69: 493–508. 16.Whitney E, Rolfes Sr. Understanding Nutrition, 14th edition, 2016,2013 Cengage Learning, 627-662. 17.Türkiye Beslenme ve Sağlık Araştırması (TBSA) 2010 Saha Uygu-laması El Kitabı. Ankara, Ocak 2010. 18.Perrigue MM, Drewnowski A, Wang C, Neuhouser ML. Higher Ea-ting Frequency Does Not Decrease Appetite in Healthy Adults. JN.2015; doi: 10.3945/jn.115.216978. 19.Academy of Nutrition and Dietetics, Evidence Analysis Library, AdultWeighy Management, 2014. Available at https://www.andeal.org/to-pic.cfm?menu=5276&cat=4690.
Yıl 2017,
Cilt: 9 Sayı: 2, 48 - 50, 25.03.2017
Öz
Öz
Yeterli ve dengeli beslenme sağlığın temelidir. Sağlıklı
beslenme her yaş grubu için ayrı bir önem taşımaktadır. Sağlıklı beslenme
alışkanlıkları yaşam boyu sürmelidir ve bu süreçte tüm yiyecek içecek
tercihleri önem taşımaktadır. Sağlıklı beden ağırlığının korunması, besin
öğelerinin yeterli miktarda karşılanması ve kronik hastalık riskinin
azaltılması için bireyin gereksinimine uygun kalorik seviyede sağlıklı
yeme modeli geliştirilmelidir. Kalori limitleri içinde besin öğesi
gereksinimlerinin karşılanabilmesi için besin öğesi içeriği zengin
besinler, tüm besin gruplarından ve besin grupları içinde de çeşitlilik
yapılarak tercih edilmelidir. Ek şeker, doymuş yağ ve sodyum içeriği
yüksek besinlerden kaçınılmalı ve fiziksel olarak aktif bir yaşam
sürdürülmeldir.
Anahtar Kelimeler
Kaynakça
- Kaynaklar 1.Rathod AD, Bharadwaj AS, Badheka AO, Kizilmash M, Afonso L. He-althy Eating Index and mortality in a nationally representative el-derly cohort. Arch Intern Med. 2012; 172(3): 275-277. 2.Belin RJ, Greenland P, Allison M, Martin L, Shikany JM, Larson Jet al. Diet quality and the risk of cardiovascular disease: The Wo-men’s Health Initiative (WHI). Am J Clin Nutr. 2014; 94(1):49-57. 3.Tandle DL, Magel R, Strand BN. Healthy Eating Index and abdo-minal obesity. Public Health Nutr. 2010; 13: 208-214. 4.http://www.who.int/mediacentre/factsheets/fs394/en/ Erişim tarihi:13.01.2017 5.U.S. Department of Health and Human Services and U.S. Depart-ment of Agriculture. 2015-2020 Dietary Guidelines For Americans.8th Edition. December 2015. Available at http://health.gov/dietary-guidelines/2015/guidelines/. 6.Hooper L, Abdelhamid A, Moore HJ, Douthwaite W, Skeaff CM, Sum-merbell CD. Effect of reducing total fat intake on body weight: syste-matic review and meta-analysis of randomised controlled trials andcohort studies. BMJ. 2012; 345: e7666. 7.Diet, nutrition and the prevention of chronic diseases: report of a Jo-int WHO/FAO Expert Consultation. WHO Technical Report Series,No: 916. Geneva: World Health Organisation; 2003. 8.Fats and fatty acids in human nutrition: report of an expert consul-tation. FAO Food and Nutrition Paper 91. Rome: food and Agricul-ture Organisation of the United Nations; 2010. 9.Nishida C, Uauy R. WHO scientific update on health consequences pf transfatty acids: introduction. Eur J Clin Nutr. 2009; 63 Suppl 2: S1-4 10.‘Türkiye Beslenme Rehberi TÜBER 2015’, ‘T.C. Sağlık Bakanlığı Ya-yın No: 1031, Ankara 2016.’ 11.Guideline: Sugars intake for adults and children. Genova: World He-alth Organisation; 2015. 12.Institute of Medicine. Dietary Reference Intakes for Water, Potas-sium, Sodium, Chloride and Sulfate. Washington (DC): The Natio-nal Academies Press; 2005. 13.Türkiye’ye Özgü Besin ve Beslenme Rehberi, Hacettepe Üniversite-si, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, Yeni-lenmiş 1. Baskı, Ankara 2015. 14.Wennberg M, Strömberg U, Bergdahl IA, Jansson J, Kauhanen J,Norberg M et al. Myocardial infarction in relation to mercury andfatty acids from fish: a risk-benefit analysis based on pooled Fin-nish and Swedish data in men. AJCN. 2012; 96: 706-713. 15.Mahaffey KR, Sunderland EM, Chan HM, Choi AL, Grandjean P, Ma-riën K et al. Balancing the benefits of n-3 polyunsaturated fatty acidsand the risks of methylmercury exposure from fish consumption. Nut-rition Reviews. 2011; 69: 493–508. 16.Whitney E, Rolfes Sr. Understanding Nutrition, 14th edition, 2016,2013 Cengage Learning, 627-662. 17.Türkiye Beslenme ve Sağlık Araştırması (TBSA) 2010 Saha Uygu-laması El Kitabı. Ankara, Ocak 2010. 18.Perrigue MM, Drewnowski A, Wang C, Neuhouser ML. Higher Ea-ting Frequency Does Not Decrease Appetite in Healthy Adults. JN.2015; doi: 10.3945/jn.115.216978. 19.Academy of Nutrition and Dietetics, Evidence Analysis Library, AdultWeighy Management, 2014. Available at https://www.andeal.org/to-pic.cfm?menu=5276&cat=4690.
Toplam 1 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 25 Mart 2017 |
| Yayımlandığı Sayı | Yıl 2017 Cilt: 9 Sayı: 2 |
