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.