Bursa'da Tofaş Fabrikası bünyesindeki Powertrain şirketi çalışanlarında mevcut beslenme alışkanlıkları ile trigliserit ve kolesterol düzeyleri ilişkisi ve planlanan beslenme tedavisinin bu düzeylere etkisinin değerlendirilmesi
The nutrition habits and the triglyceride and cholesterol levels of a group of emploees at Tofas Bursa Plant(The Power Train Unit), trough administering a diet regimen
- Tez No: 165579
- Danışmanlar: ÖĞR.GÖR. NUR AKSAKAL
- Tez Türü: Yüksek Lisans
- Konular: Halk Sağlığı, Public Health
- Anahtar Kelimeler: eating habits, cholesterol, triglyceride, BKI, waist size, nutrition in the workplace, nutrition in the automotive sector, diet quality
- Yıl: 2006
- Dil: Türkçe
- Üniversite: Gazi Üniversitesi
- Enstitü: Sağlık Bilimleri Enstitüsü
- Ana Bilim Dalı: Halk Sağlığı Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: Belirtilmemiş.
Özet
Özet yok.
Özet (Çeviri)
109- ABSTRACT Hamzaoğlu, G., A study that examines the nutrition habits and the triglyceride and cholesterol levels of a group of employees at Tofas Bursa plant (the Power Train unit), through administering a diet regimen. Submitted as Master's Thesis to Gazi University Health Sciences Institute Public Health Department in fulfillment of degree requirements, Ankara, 2006. The study, which assesses the nutrition habits and the levels of plasma cholesterol and triglyceride and examines the relationship between plasma the levels of cholesterol and triglyceride and nutrition habits, implements a short-term, low cholesterol diet that is balanced and sufficient, whose efficacy is measured on the lipid profile of those employees with high cholesterol and triglyceride values. The diet, administered on a total of 263 employees - 262 (99.61%) males and 1 (039%) woman, covers all blue collar and while collar employees within the unit without exception. The study gathers a large employee data set, including their workplace and domestic nutrition habits, anthropometric measures (body weight, height, chest, waist and hip sizes) and cholesterol and triglyceride levels. Only those employees whose cholesterol and triglyceride levels are 200 mg/dl and 150 mg/dl respectively were monitored through the diet program. The results indicate that while there is no significant correlation between the employees' job positions and their BKI, waist/hip size ratio, and smoking habits (p > 0.05), alcohol intake, family history of cholesterol and the frequency of coronary heart disease in the family are significant within the white collar employees (p < 0.05). Cholesterol and TG levels based on BKI, are statistically correlated within the blue collar employees. In addition, BKI and cholesterol level, and BKI and triglyceride level are correlated weakly (r = 0.417) and moderately (r = 0.417) respectively. White collar employees exhibit a statistically significant correlation between cholesterol and triglyceride levels based on BKI values (p < 0.05). BKI and110- cholesterol and triglyceride levels do not indicate a statistically significant correlation for the white collar employees. The original cholesterol and triglyceride levels of the white collar employees are moderately correlated (r = 0.371). Both blue and white collar employees demonstrate statistically significant correlation between waist size and cholesterol and triglyceride levels (p<0.05). Within the blue collar employees, waist size and cholesterol levels are weakly (r = 0.2340, waist size and triglyceride levels are moderately (r = 347) correlated. The waist size and the cholesterol and triglyceride values of white collar workers, however, are found to be uncorrelated. The study does not indicate a statistically significant correlation between cholesterol and triglyceride values and a number of dietary habits, including the number of main, light and skipped meals during the day, the workday vs. weekend eating habits, the speed of eating, extra salt intake during meals, and cooking fat preference (p > 0.05). On the other hand, fat intake and nutrient preferences are found to be statistically correlated with cholesterol level, triglyceride levels (p < 0.05). Employees' preferred meal type, individual courses, and whether they have lunch or dinner at work or home do not seem to be correlated with cholesterol and triglyceride levels (p > 0.05). Nor do cholesterol levels and whether employees leave any leftovers during meals seem to be correlated (p > 0.05). Blue and white collar workers are not observed to differ in their dietary intake characteristics (p > 0.05). Those workers with low fat and cholesterol intake do exhibit statistically significant decreases in their levels of cholesterol and triglyceride (p < 0.05), While the cholesterol levels of white collar workers, regardless of whether they followed the diet completely or partially, did show decreases, these drops were not found to be statistically significant (p >0.05). On the contrary, blue collar workers did experience statistically significant drops in triglyceride levels, regardless of whether they followed the diet completely or partially (p <0.05).
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