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    Nutritional and zinc levels in serum and hair of university students in Nigde, Turkey
    (ASIAN JOURNAL OF CHEMISTRY, 2007) Oztuerk, Zeynep Alan; Battaloglu, Rifat; Kayakirilmaz, Kadriye; Aksoy, Meral; Bayol, Emel
    This research has been designed for the determination of the nutritional status of university students, in particular reference to dietary zinc amount taken. The aim was to find out reflection of dietary zinc to that of serum and hair zinc contents. Forty volunteers' students of Nigde University (24 females and 16 males) participated in the first step of research. Three years later, 17 females and 10 males. from this group participated for the second stage of research. Students' nutritional status was evaluated according to their food consumption and physical examination. After analyzing the collected blood and hair samples, the mineral status was also evaluated. At the two steps of research no one had any serious mineral and other nutrients deficiencies. Only one female student having mineral deficiency at the first step of work recovered after the treatment. Regression analysis showed that there was a statistically significant correlation between dietary zinc concentration and hair and serum mineral levels (r(diet-hair) = 0.500, n = 40, p < 0.01, r(diet-serum) = 0.470, n = 40, p < 0.01).
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    Some nutritional habits and serum calcium, magnesium levels of cardiovascular patients lived in Ni?de province
    (2006) Aksoy, Meral; Alan, Zeynep; Kayakirilmaz, Kadriye; Gözmen, Makbule
    Twenty six cardiovascular patients who applied Ni?de State hospital and fifty three volunteer's people have been included into the research as working group and control group respectively. Their anthropometrics measurements were taken and questionnaire about the food consumption frequency. Theirs serum calcium and magnesium levels in serum has been also determined. According to BMI categories majority of the work group' subjects were in obese group. Similar to this finding alcohol, coffee intake and smoke habits were more common in the work group. When food consumption frequency between the groups was investigated, it was found that the healthy group consumed legumes and dairy products more commonly to that of the work group. The difference between the groups was statistically important. Moreover it was the same for refine foods like table sugar that has only empty calorie and the others. While the group's calcium levels were not different from each others, the magnesium levels were found to be statistically higher for the work group than that of the control group. However magnesium levels of the subjects who alcohol consumption were found to be decreased according to the total group value. The high value of magnesium in the work group could be a kind of proof that the disease is still active. The decreased value of mineral in alcohol consumption subjects could be an indicator for increased requirement.