Vol. 49 No. 1 (2021)

• Cover, Inner Cover and Contents

  i-xiv

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Editorial

• The Importance of Nutrition in Our Psychology and Brain Health

  Prof. Dr. Türkan Kutluay Merdol

  1-4

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Research

• Assessment of Greenhouse Gas Emissions and Water Footprint of The Menus Served in Food Service Systems According to Seasons

  Berna Madalı, Ömer Faruk Karabulut, Elif Esra Öztürk, Lütfiye Parlak, Ayşe Şeyma Erdinç, Derya Dikmen

  5-14

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• Determination of the Cytotoxic and Genotoxic Properties of Moldy (Blue Cheese) Civil Cheese Produced in Different Dairy Farms

  Mehmet Enes Arslan, Abdurrahim Kadı

  15-25

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• Evaluation of Validity and Reliability of the Turkish Form of Cooking Skills and Food Skills Measure

  Gizem Keleş, Mehtap Akçil Ok

  26-35

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• A Retrospective Analysis of the Treatment Process of Obese Patients Undergone Bariatric Surgery

  Dilek Ongan, Hüsnü Yılmaz, Mesude Fıçı, Emre Ongan, Gamze Çalık, Ahmet Nart

  36-47

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• The Impact of Gluten-Free Diet on the Lifes of Individuals with Celiac Disease: A Turkish Perspective

  Yeliz Serin, Gamze Akbulut

  48-56

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• Effects of Nutrition Related Social Media Shares on Adults’ Eating Attitudes and Behaviors

  Simge Sipahi, Birsen Demirel

  57-66

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Review

• Effects of Maternal Nutrition on Offspring: Fetal Programming and Epigenetic Mechanisms

  Sabriye Arslan, Hilal Yıldıran

  67-74

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• Approaches to Medical Nutrition Therapy in Rheumatoid Arthritis

  GULSAH KANER, Gamze Çalık, Ebru Eren, Vedat Gerdan

  75-81

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• Potential Treatment Approach in Non-Alcoholic Fatty Liver Disease: Vitamin E

  Kübra Uçar, Aylin Ayaz

  82-90

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• Effects of Resveratrol on Cardiovascular Diseases

  Enver Çıracı, Tuğçe Kalafat

  91-99

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• Properties of Some Minerals and Implications on Cancer

  Aylar Kargar, Mendane Saka

  100-107

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Case Report

• A Case with Sarcopenia: Monitoring of the Nutritional Support Therapy

  Kadriye Toprak, Jülide Ergil

  108-114

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