Data collection
The body weight (kg) and height (cm) of the volunteer subjects were measured by the researcher. For measuring the height, a portable stadiometer device was used. Measurement of body weight was done with a +/- 100 g sensitive electronic scale device. The BMI of the subjects was measured with the formula below.
BMI(kg/m2 ) = Body Weight(kg) / (height(m) )2
After 12 hours of fasting, each subject’s LDL-c, HDL-c, triglyceride, total cholesterol, and PrBG levels were determined by tests performed by family physicians. Two hours after these tests were made and breakfasts were consumed, a test for PoBG detection was completed.
The nutrition consumption of the subjects were taken by the researcher by using the 24 hour recall method. By transforming the information on the nutrition consumption records into nutrition changes, quantity of the nutrition being consumed by the subjects was determined as changes, and they were processed on the prepared form. By integrating the amounts of these changes into nutrition groups, they were compared with the nutrition amounts required an adult as per the nutrition guide specifically prepared for Turkey, and it was determined whether the subjects were getting healthy nutrition or not. In the evaluation of the required nutrition groups, the levels of low consumption, normal consumption, and over-consumption are shown in Table 1.20,21
Besides as per the WHO criteria, the physical activity level (PAL) of the subjects was as low ( <150 min), normal (150 min), or heavy (>150). 22 According to this classification, the PAL of the subjects was determined by questions. Before data collection, the purpose and procedures of the study were explained to the participants. Data were subsequently collected from the participants, who gave informed consent. Guidelines of Helsinki declaration for the use of human participants in research was observed.