Evaluation of Food Disgust Profile in Applicants to a Dietitian Regarding Regulation of Nutritional Habits

Authors : Duygu Vardağlı, Muhsin Öztürk

Pages : 398-405

Doi:10.54005/geneltip.1467240

View : 120 | Download : 84

Publication Date : 2025-06-30

Article Type : Research Paper

Abstract :ABSTRACT Objective: With this work; It is aimed to evaluate the relationship between body mass index, food aversion profiles and daily water consumption of clients who apply to a dietician to regulate their eating habits. Method: In this descriptive and retrospective study, 206 adult volunteers between the ages of 18-65, who had not had a flu infection in the last 6 weeks or any surgical operation in the last 3 months, and who were not pregnant, in the postpartum period or in the menstrual cycle, were studied. The scores obtained from the Food Disgust Scale were accepted as data and the clients; body mass index and daily water consumption were evaluated with the SPSS 26 program. Results: According to the data obtained from the study; Participants in obesity class III found animal meat such as calves, lambs, goats etc. displayed as whole, unprocessed animals at sales points to be statistically significantly disgusting. Conclusion: The findings obtained in the study suggest that obesity class III pathophysiology plays a role in disgust sensitivity. Since this situation will affect people\\\'s nutritional acceptance and daily nutritional diversity, clinicians and dietitians should take this finding into account in their evaluations, protein sources to be added and/or recipes to be recommended, and treatment success should be optimized.
Keywords : Obezite, Vücut kütle indeksi, Gıda tiksinme ölçeği, Tiksinme duyarlılığı

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