Hülya Yardımcı
Biographic Data
| ID | 7552035 |
|---|---|
| NAME | Hülya Yardımcı |
| GIVEN NAMES | Hülya |
| FAMILY NAME | Yardımcı |
| SIGNATURE | YARDIMCI H |
| AFFILIATIONS | Ankara University Department of Nutrition and Dietetics, Faculty of Health Sciences |
| VERIFIED | No |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 3 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2015 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 0 |
Effect of ultra-processed food consumption on premenstrual syndrome across different body mass index categories
Purpose This study aimed to examine the association between ultra-processed food (UPF) consumption and premenstrual syndrome (PMS) across different body mass index (BMI) categories in women. Design/methodology/approach A total of 480 women aged 20–49 years participated in the study between May 2024 and May 2025 in 3 cities in Türkiye. PMS symptoms were assessed using the Premenstrual Syndrome Scale (PMSS), and UPF intake was evaluated according t…
Validity and reliability of Turkish version of the Adult Eating Behaviour Questionnaire for adult participants
Objective: The aim of this study is to assess the validity and reliability of the Adult Eating Behaviour Questionnaire (AEBQ-TR) for adults. Design: Hunot et al. (2016) developed the original questionnaire, which was modified and translated into Turkish. On data collected from adults, construct validity was assessed using exploratory factor analysis and confirmatory factor analysis. Pearson’s and Cronbach’s correlation coefficients were used to e…
Hygiene Knowledge of Food Staff in Catering Industry
This study, designed as a cross-sectional study, was carried out to determine the hygiene knowledge of the staff ( N = 317) employed in kitchen and service departments of catering firms in Ankara. It was found that the mean scores of the staff with regard to personal hygiene, food hygiene, and kitchen and equipment hygiene were 10.7 ± 1.6, 19.8 ± 4.0, and 13.6 ± 2.0, respectively. Male staff achieved higher mean scores in personal hygiene knowled…
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Hygiene Knowledge of Food Staff in Catering Industry
This study, designed as a cross-sectional study, was carried out to determine the hygiene knowledge of the staff ( N = 317) employed in kitchen and service departments of catering firms in Ankara. It was found that the mean scores of the staff with regard to personal hygiene, food hygiene, and kitchen and equipment hygiene were 10.7 ± 1.6, 19.8 ± 4.0, and 13.6 ± 2.0, respectively. Male staff achieved higher mean scores in personal hygiene knowled…
Validity and reliability of Turkish version of the Adult Eating Behaviour Questionnaire for adult participants
Objective: The aim of this study is to assess the validity and reliability of the Adult Eating Behaviour Questionnaire (AEBQ-TR) for adults. Design: Hunot et al. (2016) developed the original questionnaire, which was modified and translated into Turkish. On data collected from adults, construct validity was assessed using exploratory factor analysis and confirmatory factor analysis. Pearson’s and Cronbach’s correlation coefficients were used to e…
Effect of ultra-processed food consumption on premenstrual syndrome across different body mass index categories
Purpose This study aimed to examine the association between ultra-processed food (UPF) consumption and premenstrual syndrome (PMS) across different body mass index (BMI) categories in women. Design/methodology/approach A total of 480 women aged 20–49 years participated in the study between May 2024 and May 2025 in 3 cities in Türkiye. PMS symptoms were assessed using the Premenstrual Syndrome Scale (PMSS), and UPF intake was evaluated according t…
Anthropometry (1 work) · Behavioral Health and Interventions (1 work) · Body mass index (1 work) · Business (1 work) · Catering industry (1 work) · Clinical Psychology (1 work) · Clinical Psychology (1 work) · Confirmatory factor analysis (1 work) · Construct validity (1 work) · Consumption (sociology) (1 work)