Bu araştırmanın amacı Ankara’da yerel gastronomi rotası ve lezzet haritasının oluşturulmasıdır. Gastronomi turizmi kapsamında Ankara’daki mevcut turlar incelenmiş ve Ankara Rehberler Odası (ANRO) üyesi profesyonel turist rehberleri ile... more
Bu araştırmanın amacı Ankara’da yerel gastronomi rotası ve lezzet haritasının oluşturulmasıdır. Gastronomi turizmi kapsamında Ankara’daki mevcut turlar incelenmiş ve Ankara Rehberler Odası (ANRO) üyesi profesyonel turist rehberleri ile yarı yapılandırılmış form ile görüşmeler yapılmıştır. Araştırmada toplam 19 profesyonel turist rehberi ile görüşülmüştür. Ankara’daki turlarda en çok ziyaret edilen yerler tespit edilmiştir. En çok ziyaret edilen yerlerde profesyonel turist rehberlerinin önerileriyle yerel gastronomi rotaları oluşturulmuştur. Bu rotalarda gezilecek yerlerin lezzet haritası da düzenlenmiştir. Nallıhan, Beypazarı, Polatlı, Ayaş, Güdül, Kızılcahamam, Çubuk, Kalecik, Elmadağ, Altındağ ve Çankaya toplam on bir ilçede Tarhana Çorbası, Ankara Tava, Ankara Yaprak Döneri, Ankara Simidi, Kalecik Şarabı, Beypazarı Kurusu, Beypazarı Yaprak Sarması, Beypazarı Ev Baklavası ve Beypazarı Sodası en çok tavsiye edilen ürünler olmuştur. Ayrıca yerel gastronomi unsurlarından faydalanmak için yerel yönetimler, işletmeler ve akademik açılardan öneriler sunulmuştur.
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Bu çalışma, Yeşil Nesil Restoran programının La Mancha Restoran örneği üzerinden incelenmesi amacıyla planlanmıştır. Bu programın geçmişten günümüze nasıl bir süreç izlediği ve sürdürülebilir restoran farkındalığının yayılması için... more
Bu çalışma, Yeşil Nesil Restoran programının La Mancha Restoran örneği üzerinden incelenmesi amacıyla planlanmıştır. Bu programın geçmişten günümüze nasıl bir süreç izlediği ve sürdürülebilir restoran farkındalığının yayılması için yapılması gerekenler belirlenmiştir. Araştırmada nitel araştırma desenlerinden Örnek Olay (Case Study) kullanılmıştır. La Mancha Restoranın kurucu ortağıyla, mutfak yöneticisiyle görüşmeler yapılmıştır. Bu görüşmeler ve işletmede yapılan gözlemlere dayalı olarak elde edilen verilerin analizi ile, işletmede uygulanan sürdürülebilirlik özellikleri incelenmiştir. La Mancha Restoran’da gerçekleştirilen sürdürülebilirlik çalışmaları gözlemlenmiştir. Yeşil Nesil Restorancılık programına restoran sektörünün beklenilen ilgiyi göstermediği ve bu nedenle de sürdürülebilir restoran hareketinin yayılmadığı bulgusuna varılmıştır. Yeşil restoran programlarını uygulayan işletmelerin diğer restoranlara göre daha fazla sorumluluk taşıdıkları ve yeşil restoran tanımından daha duyarlı hale geldiği kanısına varılmıştır
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Aricilik, Anadolu insaninin bir gelenegi olarak ulkemizde cok eski donemlerden beri yapilmaktadir. Belli amaclar dogrultusunda “bal arilarini kullanabilme ve yonetebilme sanati” olarak tanimlanmaktadir. Planlanan bu calisma ile Bolu... more
Aricilik, Anadolu insaninin bir gelenegi olarak ulkemizde cok eski donemlerden beri yapilmaktadir. Belli amaclar dogrultusunda “bal arilarini kullanabilme ve yonetebilme sanati” olarak tanimlanmaktadir. Planlanan bu calisma ile Bolu ilinde gerceklestirilen aricilik faaliyetlerinin gastronomi turizmi kapsaminda degerlendirilmesi ile ilgili aricilarin goruslerinin belirlenmesi amaclanmistir. Veriler Bolu Ili Aricilar Birligine uye 25 kisi ile yuz yuze gorusulerek ve ses kaydi alinarak toplanmistir. Daha sonra bu kayitlar yazili hale getirilmistir. Elde edilen bulgulara gore aricilarin ailelerinde bu meslegi surduren son kisiler oldugu, genclerin bu alana ilgi duymadigi belirlenmistir. Aricilarin buyuk bir kisminin gastronomi ve gastronomi turizmi kelimelerini duymadiklari saptanmistir. Bu kelimenin anlami arastirmaci tarafindan kisaca belirtildikten sonra bal uretiminin surdurulebilirliginde ve bolgenin kalkinmasinda gastronomi turizminin onemli etkilerinin olabilecegini soylemislerd...
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Bu çalışma, Yeşil Nesil Restoran programının La Mancha Restoran örneği üzerinden incelenmesi amacıyla planlanmıştır. Bu programın geçmişten günümüze nasıl bir süreç izlediği ve sürdürülebilir restoran farkındalığının yayılması için... more
Bu çalışma, Yeşil Nesil Restoran programının La Mancha Restoran örneği üzerinden incelenmesi amacıyla planlanmıştır. Bu programın geçmişten günümüze nasıl bir süreç izlediği ve sürdürülebilir restoran farkındalığının yayılması için yapılması gerekenler belirlenmiştir. Araştırmada nitel araştırma desenlerinden Örnek Olay (Case Study) kullanılmıştır. La Mancha Restoranın kurucu ortağıyla, mutfak yöneticisiyle görüşmeler yapılmıştır. Bu görüşmeler ve işletmede yapılan gözlemlere dayalı olarak elde edilen verilerin analizi ile, işletmede uygulanan sürdürülebilirlik özellikleri incelenmiştir. La Mancha Restoran’da gerçekleştirilen sürdürülebilirlik çalışmaları gözlemlenmiştir. Yeşil Nesil Restorancılık programına restoran sektörünün beklenilen ilgiyi göstermediği ve bu nedenle de sürdürülebilir restoran hareketinin yayılmadığı bulgusuna varılmıştır. Yeşil restoran programlarını uygulayan işletmelerin diğer restoranlara göre daha fazla sorumluluk taşıdıkları ve yeşil restoran tanımından d...
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Over the last decades, a considerable body of evidence supported the hypothesis that diet and dietary factors play a relevant role in the occurrence of diseases. To date, all the major scientific associations as well as the World Health... more
Over the last decades, a considerable body of evidence supported the hypothesis that diet and dietary factors play a relevant role in the occurrence of diseases. To date, all the major scientific associations as well as the World Health Organization and the nonscientific organizations place an ever‐increasing emphasis on the role of diet in preventing noncommunicable diseases. Many studies have evaluated the associations between food groups, foods, or nutrients and chronic diseases, and a consensus about the role of nutritional factors in the etiology of common diseases, such as cardiovascular and neoplastic diseases, has gradually emerged. Indeed, data from analytical and experimental studies indicated a relation between increased consumption of some food categories such as fruits and vegetables, fiber and whole grains, fish, and moderate consumption of alcohol and reduced risk of major chronic degenerative diseases, whereas increased total caloric intake, body weight, meat, and fa...
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The health conditions with the nutrition habits of the individuals are related each other. Distinctive nutirion habits of the different societies may cause many diseases but also, this diseases can be prevented with nutrition habits. The... more
The health conditions with the nutrition habits of the individuals are related each other. Distinctive nutirion habits of the different societies may cause many diseases but also, this diseases can be prevented with nutrition habits. The knowledge and the acts of the children about eating habits have quite importance in order to prevent the health disorders that they may have in their further ages. İn these days, the Mediterranean diet is a recommended form of nutrition for the prevention of the nutritional diseases in children and adult individuals and maintain a healthy life. The aim of this study is making an adaptation to Turkey of Mediterranean Diet Quality – KIDMED, a scale that commonly used in the World which developed by Serra Majer and colleagues to determine the validity and reliability. The scale has 16 phrases and can be scored as 1-0. The study was conducted with the attendence of 440 students from 6th, 7th and 8th grades. As a result of the evaluation of the data, the reliability value (KR-20) was found as 0.72. The findings of the scale with acceptable levels of reliability have shown that the scale can be used in Turkey. Therefore, the scale is expected to be an important resource for the researchers working in the field of nutrition.
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Etkili iletişim becerileri, insan ilişkilerinde ve mesleki anlamda ilişkileri kolaylaştırıcı olabilmektedir. Dolayısıyla tüm meslek gruplarında belli düzeyde iletişim becerileri gerekmektedir. Bu nedenle otel işletmelerinde çalışanların... more
Etkili iletişim becerileri, insan ilişkilerinde ve mesleki anlamda ilişkileri kolaylaştırıcı olabilmektedir. Dolayısıyla tüm meslek gruplarında belli düzeyde iletişim becerileri gerekmektedir. Bu nedenle otel işletmelerinde çalışanların iletişim becerilerinin incelenmesi amaçlanmıştır. Araştırmanın örneklemini, Kültür ve Turizm Bakanlığı’na kayıtlı Artvin ilinde toplam 13 turizm işletme belgeli otel işletmesi oluşturmaktadır. Çalışmada veriler İletişim Becerileri Değerlendirme Ölçeği anket formu ile elde edilmiştir. Anket formunda otel işletmelerinin demografik bilgileri incelendiğinde; çalışanların üçte ikisi erkek, çalışanların çoğu lise mezunu, çalışanların yarısından fazlası 18-27 yaş aralığında, çalışanların meslekteki deneyimleri genellikle 0-5 yıl arasında ve çalışılanların ağırlıklı olarak yiyecek içecek bölümünde çalıştıkları bilgilerine ulaşılmıştır. Otel işletmelerinde çalışanların görüşleri anket formunda Likert tipi sorularla saptanmaya çalışılmıştır. Çalışanların eğit...
Research Interests: Humanities and Art
Nutritional education is an education for life. Establishing healthy dietary and nutrition habits during childhood enriches quality of life while growing older. Specifically, adopting the Mediterranean Diet (MD) and informing others of... more
Nutritional education is an education for life. Establishing healthy dietary and nutrition habits during childhood enriches quality of life while growing older. Specifically, adopting the Mediterranean Diet (MD) and informing others of its benefits aids in sustaining healthy, quality lives. Daily energy and nutrition requirements are derived from a wide-ranging set of foods; the MD is ideal because it provides such diversity, offering balanced meals every day. Therefore, the MD—and its positive health benefits—should be taught to individuals on a large scale, and education programs regarding the adoption of this dietary technique should be put into place.
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Kadın Çalışanlarda Cam Tavan Yansıtıcılarından Kurum İkliminin, İşTatmini ve İşten Ayrılma Niyetine Etkisi: Otel İşletmelerinde Bir Araştırma - The Impact of Organizational Climate as a Glass Ceiling Reflector on Job Satisfaction and Turnover Intention of Female Employees: A Research in Hotel Ope...more
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The steady increase in awareness on healthy nutrition today coupled with the wish to keep the immune system strong has seen individuals turn to nutritional supplements and functional foods. Even though there has been a rapid increase in... more
The steady increase in awareness on healthy nutrition today coupled with the wish to keep the immune system strong has seen individuals turn to nutritional supplements and functional foods. Even though there has been a rapid increase in the production of probiotic products, no study has examined what adolescents know about probiotic dairy products, their attitude, or their consumption of the product. The present work therefore aimed to examine the consumption of probiotic foods among adolescents, and to investigate their knowledge of probiotics. The present work was conducted in four secondary schools located in three central districts of Ankara, and one central district of Istanbul in Turkey, involving 2,369 students attending the sixth, seventh, and eighth grades. The scores of female and male adolescents who wanted to add probiotics into beverages were 44.4 and 55.6%, respectively. A statistically significant difference was observed in the demand for the addition of probiotics by...
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Research on Covid 19 pandemic has recommended the consumption of various foods, beverages, nutritional supplements, along with the nutrients that support the immune system against the Covid-19 disease. Fermented foods are also included... more
Research on Covid 19 pandemic has recommended the consumption of various foods, beverages, nutritional supplements, along with the nutrients that support the immune system against the Covid-19 disease. Fermented foods are also included among the recommended foods to be consumed. In addition to increasing food variety, fermented foods promote the immune system by making foods more digestible. In other words, as an ancient method of protecting food, fermentation might alleviate the effects of Covid-19 by increasing antioxidant activity for milk, fruit, meat, cereals, fish and vegetables. This study aimed to examine the effects of fermented foods on the immune system and the factors associated with the consumption of probiotic products concerning the prevention of the disease in the Covid-19 pandemic. The keywords used were “fermented food, probiotic product, probiotic food, fermented foods and immune system, Covid19 and probiotic products”. Yogurt, kefir, and kimchi were the probiotic...
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Every individual in the world is part of a culture. People believing in common values assume a common cultural identity. Every psychological, social, economic and cultural phenomenon is a part of the identity. Culinary culture also has a... more
Every individual in the world is part of a culture. People believing in common values assume a common cultural identity. Every psychological, social, economic and cultural phenomenon is a part of the identity. Culinary culture also has a significant role in the formation of the identity of the communities. During their dietary activities, individuals keep interacting with each other and making various exchanges. The possibility of encountering a conflict may seem less likely at a table set around common values. However, interactions between different culinary cultures may lead to certain disagreements. This study tackles the cultural aspect of racism which is commonly discussed on the basis of biological factors. It examines the notion known as gastroracism in gastronomy terminology. The findings will be a reference for food industry from the point of food production, consumption and marketing. It is thought that the suggestions will contribute to the food production and food market...
Research Interests: Psychology and The Social
The steady increase in awareness on healthy nutrition today coupled with the wish to keep the immune system strong has seen individuals turn to nutritional supplements and functional foods. Even though there has been a rapid increase in... more
The steady increase in awareness on healthy nutrition today coupled with the wish to keep the immune system strong has seen individuals turn to nutritional supplements and functional foods. Even though there has been a rapid increase in the production of probiotic products, no study has examined what adolescents know about probiotic dairy products, their attitude, or their consumption of the product. The present work therefore aimed to examine the consumption of probiotic foods among adolescents, and to investigate their knowledge of probiotics. The present work was conducted in four secondary schools located in three central districts of Ankara, and one central district of Istanbul in Turkey, involving 2.369 students attending the sixth, seventh, and eighth grades. The scores of female and male adolescents who wanted to add probiotics into beverages were 44.4 and 55.6%, respectively. A statistically significant difference was observed in the demand for the addition of probiotics by gender (p < 0.01). The mean scores of sixth, seventh, and eighth grade students for the statement "probiotic foods are rich in nutrients" were M = 4.08, 3.97, and 3.90, respectively, with a statistically significant difference (p < 0.05). Recent studies also have proven the positive effect of probiotics consumption on diseases specifically seen in children such as infectious diarrhoea, antibiotic-associated diarrhoea, necrotising enterocolitis in very low birth weight infants, and childhood atopy.
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Turkey has hosted many number of civilizations from past to present. It has a quite rich culinary culture with its rich soil, deep rooted cultural heritage the interest in gastronomical tourism has been rising daily and its place in... more
Turkey has hosted many number of civilizations from past to present. It has a quite rich culinary culture with its rich soil, deep rooted cultural heritage the interest in gastronomical tourism has been rising daily and its place in society has become more of an issue. In this study, it was aimed to determine the perceptions of people living in Eskişehir about “gastronomy” concept by metaphor analysis method. The research was carried out in Odun pazarı district of Eskişehir. The data were collected by face-to-face interviews with volunteers who agreed to participate in the research with a semi-structured interview form. As a result of the research, the expressions of 387 participants were analyzed by content analysis method. As a result of the findings, metaphors were collected under six different categories. The results of the study showed that most of the metaphors about culture – art - science, intangible concepts and importance were produced.
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The purpose of this study is to assess the compliance of the dietary habits in adolescents with the Mediterranean diet by detecting their nutrition knowledge levels and to educate the adolescents on the Mediterranean diet. The research... more
The purpose of this study is to assess the compliance of the dietary habits in adolescents with the Mediterranean diet by detecting their nutrition knowledge levels and to educate the adolescents on the Mediterranean diet. The research was conducted with adolescents aged between 11 and 16 years in Eskişehir Province. The experimental group (n=76) and the control group (n=84) were applied pretest and posttest. The experimental group was educated on the Mediterranean diet by using different teaching methods for a total of 18 hours (8 weeks). The compliance of the nutrition status of adolescents with the Mediterranean diet was assessed using the Mediterranean Diet Quality Index (KIDMED). Before the education, the KIDMED scores of 25.0% of adolescents had been poor (≤3 points), 56.6% of them had been medium (4-7 points) and 18.4% of them had been high (≥8 points) whereas after the education, the KIDMED score of all the adolescents (100 %) were high (≥8 points). In consequence of the education provided to the experimental group, the nutrition knowledge and KIDMED scores of the adolescents increased. It is important to provide individuals with proper nutrition knowledge and habits beginning from their childhood to prevent health problems at later ages.
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In this research, the evaluations made for the Turkish Airlines on TripAdvisor web site in the first 4 months of 2017 were examined and the issues that passengers were satisfied and not satisfied were determined. The data were collected... more
In this research, the evaluations made for the Turkish Airlines on TripAdvisor web site in the first 4 months of 2017 were examined and the issues that passengers were satisfied and not satisfied were determined. The data were collected in January and February 2018. As a result of the data collection process, 647 available data were acquired. According to the results of the Mann Whitney U analysis, it was determined that the gender of the passengers who gave scores to services of Turkish Airlines had a significant difference on the general scores given to Turkish Airlines, customer services, in-flight entertainment and the value of the money paid. According to the results of Kruskall Wallis H analysis, it was seen that the services of Turkish Airlines and Russia and Ukraine have the highest satisfaction in all of the services offered by Turkish Airlines. Looking at the nations with the lowest satisfaction, the United Kingdom and Central Asia and Far East passengers were determined.
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Adopting an eating pattern complying with the Mediterranean diet not only decreases body fat mass and obesity risk, but also reduces development of various health problems. This study investigated the nutritional awareness and diet... more
Adopting an eating pattern complying with the Mediterranean diet not only decreases body fat mass and obesity risk, but also reduces development of various health problems. This study investigated the nutritional awareness and diet quality Mediterranean Diet Quality Index (KIDMED) of Turkish adolescents. The study was conducted with 890 voluntary participants (464 boys and 426 girls) aged 10–14 years. A questionnaire form was used to learn demographic characteristics of the participants. Participants’ nutritional awareness was determined through a 20-item knowledge form and their nutritional habits through a 16-item Mediterranean Diet Quality Index (KIDMED). The average nutritional knowledge score was X = 82.22 ± 0.42. Results indicated that 17.9% of the participants had a low quality diet (≤3 points), 59.2% had a mid-quality/needs-improvement diet (4–7 points) and 22.9% had an optimal quality diet (≥8 points). The study results showed that the subjects’ diet quality was low and that their nutrition knowledge levels were related to their nutritional habits.► Adolescents do not have regular eating habits, and that skipping meals is common. ► In this study were found to obtain good KIDMED scores for adolescent diets. ► The educational status of mothers and both KIDMED scores of their children are related.