Yazar "ÜNÜSAN, Nurhan" için ARAŞTIRMA ÇIKTILARI listeleme
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Proanthocyanidins in grape seeds: An updated review of their health benefits and potential uses in the food industry
ÜNÜSAN, Nurhan (Elsevier Ltd, 2020)Grape seeds are rich sources of proanthocyanidins, which comprise polyhydroxyflavan oligomers or polymers. The beneficial health properties of grape seed proanthocyanidins are attributed to their conjugated and colonic ... -
A Study on Behavioral Pediatric Feeding Status: Maternal Opinions
ÜNÜSAN, Nurhan (Progress in Nutrition, 2021)Aim: This research aimed to examine behavioral feeding status in children aged 6-8 according to maternal opinions. The research investigated if Behavioral Pediatrics Feeding Assessment Scale (BPFAS) overall score differed ... -
Systematic review of mycotoxins in food and feeds in Turkey
ÜNÜSAN, Nurhan (Food Control(97), 2019)Mycotoxins are toxic natural contaminants of food and feeds and are produced by various fungi fromAspergillus,Alternaria,Fusarium, andPenicilliumgenera. Molds and their toxins have attracted much attention worldwide dueto ... -
Teachers’ self-efficacy is related to their nutrition teaching methods
ÜNÜSAN, Nurhan; YALÇIN, Hatice (Progress in Nutrition, 2020)Background: Teacher-led nutrition education is a practical method for informing children about healthy eating at an early age. Commonly reported teacher barriers include self-efficacy and use of ... -
University Health Sciences Students’ Perceptions about Environmental Education and Food Carbon Footprint in Turkey
ÜNÜSAN, Nurhan (2020)As environmental issues are growing in the world, there is an urgency for environmental education. Health care itself has been shown to contribute to climate change. In particular, hospitals are highly energy intensive, ... -
University students’ meal experience at the dining hall
ÜNÜSAN, Nurhan (Progress in Nutrition, 2020)Objective: The objectives of the study were If BMI is a statistically significant predictor of detailed nutrition facts on menu labels, and to compare and describe the level of satisfaction of the university students’ meal ...
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