Comparison of Attitudes Towards Breakfast by Turkish Fourth Graders Living in Turkey and Germany

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dc.contributor.authorUnusan, Nurhan
dc.contributor.authorŞanlıer, Nevin
dc.contributor.authorDanışık, Hasan
dc.date.accessioned2020-03-26T17:03:12Z
dc.date.available2020-03-26T17:03:12Z
dc.date.issued2006
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe purpose of this article is to identify and compare Turkish fourth graders attitudes towards breakfast living in Turkey and Germany. A sample group of 882 Turkish students enrolled in fourth grade in Hamburg (Germany, N=422) and Konya (Turkey, N=460) were surveyed. Independent t-tests, chi(2) test and Pearson product-moment correlations were used. More students living in Turkey had breakfast and had enough time before going to school (P < 0.01). Students living in Turkey reported that eating breakfast affected them positively (P < 0.01). Students living in Germany reported that eating breakfast made them feel tired (P < 0.01). The consumption of breakfast cereal (P < 0.05) and fruit juice (P < 0.01) that had not been consumed widely in Turkey increased in Germany. Students who eat breakfast also eat lunch (r=0.296 and -0.236, P < 0.01, students living in Turkey and Turkish students living in Germany, respectively). Nutrition education programs in primary schools may change Student's attitudes about breakfast and offering a breakfast programme in schools may greatly improve breakfast consumption rates.en_US
dc.identifier.citationUnusan, N., Şanlıer, N., Danışık, H., (2006). Comparison of Attitudes Towards Breakfast by Turkish Fourth Graders Living in Turkey and Germany. Appetite, (46), 248-253. Doi: 10.1016/j.appet.2006.01.009
dc.identifier.doi10.1016/j.appet.2006.01.009en_US
dc.identifier.endpage253en_US
dc.identifier.issn0195-6663en_US
dc.identifier.pmid16545494en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage248en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.appet.2006.01.009
dc.identifier.urihttps://hdl.handle.net/20.500.12395/20386
dc.identifier.volume46en_US
dc.identifier.wosWOS:000238797600002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorUnusan, Nurhan
dc.language.isoenen_US
dc.publisherAcademic Press Ltd Elsevier Science Ltden_US
dc.relation.ispartofAppetiteen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectbreakfasten_US
dc.subjectstudenten_US
dc.subjectlunchen_US
dc.subjectbenefitsen_US
dc.subjectbarriersen_US
dc.subjectfoodsen_US
dc.titleComparison of Attitudes Towards Breakfast by Turkish Fourth Graders Living in Turkey and Germanyen_US
dc.typeArticleen_US

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