Ankara'da çıraklık okullarına devam eden 14-22 yaş grubundaki bazı işçilerin beslenme durumu ve bunu etkileyen faktörler üzerinde bir araştırma
Başlık çevirisi mevcut değil.
- Tez No: 34952
- Danışmanlar: PROF. DR. NEVİN AKTAŞ
- Tez Türü: Yüksek Lisans
- Konular: Ev Ekonomisi, Home Economics
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 1994
- Dil: Türkçe
- Üniversite: Ankara Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Ev Ekonomisi Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 145
Özet
1 ÖZET Yüksek lisans Tezi ANKARA'DA ÇIRAKLIK OKULLARINA DEVAM EDEN 14-22 YAŞ GRUBUNDAKİ BAZI İŞÇİLERİN BESLENME DURUMU VE BUNU ETKİLEYEN FAKTÖRLER ÜZERİNDE BİR ARAŞTIRMA Şerife ŞEKERCİ Ankara Üniversitesi Fen Bilimleri Enstitüsü Ev Ekonomisi Anabilim Dalı Danışman: Prof. Dr.Nevin AKTAŞ 1994, Sayfa: 128 Jüri : Prof.Dr.Nevin AKTAŞ Prof.Dr.Seniha HASİPEK ProiDr.Gülden PEKCAN Bu araştırmada, Ankara'da çıraklık eğitim merkezlerine devam eden 14-22 yaş grubundaki genç işçilerin beslenme durumu ve bunu etkileyen bazı faktörler incelenmiştir. Araştırma bulgularına göre çırakların % 97.09'u ilkokul çıkışlıdır. Deneklerin iş kollarına göre ortalama vücut ağırlıkları arasındaki fark önemli (P
Özet (Çeviri)
LU ABSTRACT Masters Thesis A STUDY ON THE NUTRITIONAL STATUS OF 14-22 YEARS OLD TRADE SCHOOL STUDENTS AND THE FACTORS AFFECTING IT IN ANKARA Şerife ŞEKERCİ Ankara University Graduate School of Natural and Applied Sciences Department of Home Economics Supervisor: Prof.Dr.Nevin AKTAŞ 1994, Page: 128 Jury : Prof.Dr.Nevin AKTAŞ Prof.Dr.Seniha HASİPEK Prof.Dr.Gûlden PEKCAN In this research, nutrition condition of young workers within the age group of 14-22 who continue the apprenticeship training centre and the factors affecting this have been examined. According to the findings of the investigation, 97.09 % of apprentices were graduated from primary school. The difference between the weight of bodies of test subjects with respect to the branches of work is significant (P < 0.01) and 70.18 % of them has normal weight, 26.18 % are thin and 3.64 % are fat. Most of the subjects (85.82 %) live with their families. 74.91 % of the mothers of the subjects and 75.64 % of their fathers were graduated from primary school. 59.27 % of the mothers of the subjects and 22.55 % of their fathers are within the group of 40 years old and younger. The average working duration's of apprentices are 35.57,46.58, 43.33 months for the work branches of welding, artificial teeth making and jewellery, cooking and pastrycooking respectively and the difference between the average working hours and working branches was found significantly (P < 0.01). It was determined significant with Khi-Kare Control that the deference of ventilation, iUumination, humidity, noise, dust and smell condition of the places, where apprentices work, with respect to the branches of work is at the limit of 1 % and the sunlight taking condition is at the limit of 5 %. The work branch of cooking and pastry-cooking has the best working environment condition. Although a great deal of the apprentices (87.27 %) state that the work they do require protective tool or dress, only 77.46 % of them useIV protective tool or dress continuously or seldornly. 61.82 % of the subjects find their work tiresome because of some reasons. Health controls of most test subjects (69.09 %) have not been performed when they were employed. In the past one year, while 27.27 % of 275 subjects have not been infected, 60 % of them infected 1-5 times, 12.73 % of them infected 6 times and more. It was determined by Khi-Kare control that the infecting frequency of the test subjects is different at the level of 1 % according to the work branches. The difference of smoking condition of the test subjects is significant as 5 % with respect to the work branches statistically. 3/4 of the young workers make sports with definite intervals and football is the mostly preferred sport. 78.55 % of 275 test subjects within the scope of investigation eat three times, 15.27 % eat two times, 5.09 % eat four times a day. 28.36 % of the test subjects do not have breakfast, 19.64 % of them do not have lunch and 12.73 % do not have dinner in various frequencies. Mostly consumed foods are sesame ring bread-bread, cheese and olive for breakfast; soup, meat, rice-macaroni, dried beans for lunch; soup, salad, rice-macaroni and dried beans for dinner. Mostly consumed drinks are tea for breakfast and dinner, coke for lunch. The main foods whose consumption frequency point is high are: bread (1375), sugar (1288), cheese (1169), uncooked vegetable (1069) and fruit (citrus fruits: 1055, other fruits: 1034). Egg (970), meat (941), yoghurt (886), potato (856), dried beans (832) and rice (831) follow them. The foods whose consumption frequency is the lowest are fish (427), honey (365), cake (283), offal (222) and boiled grane-juice (173). The rate of them consuming the energy and food items below the recommended amount is 44 % for energy, 78.91 % for niacin, 78.91 % for vitamin B2, 77.82 % for Bl, 65.09 % for iron, 60.36 % for vitamin A and 58.54 % for calcium. This rates decrease 35.64 % for protein and 33.82 % for vitamin C. In the statistically analysis performed, the difference between the energy and food items with respect to the work branches were found insignificantly. The effect of places, where subjects stay, on the consumption of vitamin A was found significantly (P< 0.05), whereas the effect of them on the consumption pi energy and other food items was found insignificantly. KEY WORDS: Nutritional status, trade school students, the factors affecting nutritional status.
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