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This study aims to evaluate mathematics curriculum used in social sciences high schools' preparatory classes based on Stufflebeam (CIPP) evaluation model in terms of context, input, process and product dimensions. With this aim, this study seeks to answer "How is preparatory class mathematics curriculum (PCMC) evaluated in terms of its context, input, process and products?" from the viewpoint of teachers and students. Case study method which is one of qualitative research methods is used in this study. The study is carried out in the first term of 2021-2022 academic year in a social sciences high school which uses National Ministry of Education's curriculum. Participants of the study are 65 students and four mathematics teachers. Mathematics achievement test and interview forms are used as data gathering tools. The results of the study revealed that both teachers and students have critical views of context, input, process and product dimensions of the curriculum; however, the criticisms intensify in process and product dimensions of the curriculum. Another finding of the study is that specific conditions of schools and characteristics of students and teachers have a major impact on commitment to curriculum, teachinglearning processes and learning outcomes. Some recommendations are made for implementers and researchers based on the findings of the study. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Faculty of Educational Sciences is the property of Ankara University, Faculty of Educational Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of International Journal of Education Technology & Scientific Researches is the property of Ayse Burcu Ulusoy and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Inonu University Journal of the Faculty of Education (INUJFE) is the property of Inonu University Journal of the Faculty of Education and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study is to determine the awareness levels of the young people regarding the practices concerning the elimination of violence against women in Turkey. In this research, descriptive survey method was used. 68% of the nursing students stated that they have witnessed violence while 15.5% stated that they have been exposed to violence. Most common type of violence resorted to is physical violence. The ratio of male students who declared to have been exposed to violence is higher than that of female students (p<0.001). The percentage of students who are aware of the practices and projects to combat violence against women in Turkey is 66.9%. In terms of the awareness about the practices and projects, ratios of female students are higher than male students and the difference in between is statistically significant (p<0.05). Most widely known practices and projects are "ALO 183 line", "Family Counseling Centers" and "Child not Brides Projects". There was not any difference between the first and fourth-year students in terms of the awareness about the practices and projects (p>0.05). Students consider the civil society organizations as the most effective structure in raising awareness about the prevention of violence against women. [ABSTRACT FROM AUTHOR]

Gluten is the main storage protein of wheat grains and is a mixture of hundreds of similar but different proteins, mainly gliadin and glutenin. Gluten containing grains are important staple foods, especially in Turkey. Whilst wheat, barley and rye are considered as gluten containing grains; rice and pseudo-cereals such as amaranth, sorghum, quinoa, buckwheat does not contain gluten naturally. Gluten has been linked to various health problems. The most widely known among these is celiac disease. Other than celiac; many different health problems such as various skin diseases, some neurological disorders, depression, migraine, autism and obesity have also been associated with gluten consumption. The common features of these diseases are that gluten consumption may result in some symptoms and gluten-free diet may reduce these symptoms. In recent years, gluten-free diets have gained an important popularity. It has been reported that almost one third of American adults are on a gluten-free diet. The widespread use of gluten-free diet has led to the necessity for more research results about the general health effects of this diet. In this thesis study; gluten-related autoimmune, allergic and non-autoimmune or non-allergic health problems, the effect of gluten-free diet on these health problems and the general health effects of a gluten-free diet were aimed to be compiled. Method: 'Gluten, Celiac, Diet, Gluten Free, Gluten Intolerance, Wheat' keywords and the articles and guidelines of the last 10 years have been included in this retrospective study by using Science Direct, PubMed and Springer Link databases and Turkish and international journals published in the field of gluten and nutrition. Conclusion: Gluten consumption has been associated with many different health problems such as celiac, wheat allergy, depression, migraine, and autism. As a result, various studies have been carried out on this matter. As a result of the studies done, gluten-free diet has proven to be preventative or therapeutic in many different health problems. Gluten-free diet can be used as nutritional therapy in these health problems. Gluten-free diet has become a popular trend among healthy individuals for different reasons or goals. The belief that gluten-free products are healthier than standart products is an important motivation to carry out a gluten-free diet for most people. However, the gluten-free diet has been proven to be extremely poor in carbohydrate, iron, folate, niacin, zinc and fiber content. In addition, some gluten-free products may have higher energy and fat content than standart products. This is thought to be the reason why celiac patients gain weight when they start to carry out a gluten-free diet. Although there are conflicting study results about gluten and weight control in the literature, it has been proven that gluten-free diet has positive effects on some health problems. [ABSTRACT FROM AUTHOR]

Irritable bowel syndrome (IBS); is a functional bowel disorder in which the frequency of occurrence is increased in the society, negatively affecting the quality of life and genetic, psychosocial and environmental factors are important in its formation. The etiology of IBS is not fully understood. Nutrition plays a very important role in the treatment of IBS. Over the years, dietary approaches for treatment have changed and diversified. While the effects of fiber intake, probiotic and prebiotic use on IBS have been studied over the years; short-chain carbohydrates which can be fermented very quickly and cause gas production on the colon and known as oligo-, di-, monosaccharides and polyols (FODMAPs) have become important in recent years and elimination of these from the diet has had a positive effect on the individuals. In this study, the diagnostic methods and medical nutrition therapy in IBS and the effects of the low FODMAP diet on the treatment process were collected. Method: The keywords 'Irritable Bowel Syndrome, IBS, diet, low FODMAP diet' and articles and guidelines from the last 10 years have been included in this retrospective study by using Science Direct and PubMed databases and Turkish and international journals published in the field of gastroenterology. Results: Nutrition is an important issue in the treatment of IBS, which is a gastrointestinal system (GIS) symptomatic disorder that is commonly seen in the community and is defined as a functional bowel disease that affects the quality of life of the individual negatively. Studies have shown that the low FODMAP diet has positive effects in alleviating IBS symptoms. Comprehensive nutrition programs planned by health professionals such as gastroenterologists and dietitians that have a positive impact on bowel health and that do not lead to nutritional deficiencies are required by society and the importance of these programs need to be emphasized in order to improve the quality of life. [ABSTRACT FROM AUTHOR]

The article presents a study that aims at classifying the studies presented in a project exhibition of Science and Technology of a primary school and investigating learner's awareness on Science Process Skills they presented. The findings of the study are presented which states that learners regard projects as an assignment to pass the course and carry out them reluctantly. It recommends the learners to not to worry about marks instead focus on improving scientific skills.

Pleurotus ostreatus that known as poplar, beech and oyster mushrooms is second generation after Agaricus bisporus with the fungal species. Fresh and processed mushrooms products are in great demand worldwide in terms of taste and flavor. Edible mushrooms produced in the world is consumed fresh 40-50%. However, due to the high moisture content and enzyme, harvested mushrooms that can be stored for about one week and shows rapid loss of quality in the storage process. This situation limits the consumption of fresh edible fungus, so the marketing of canned mushrooms, drying and freezing and storage technology has come to the fore. In this study, besides the drying, unlike other studies it is intended to optimize the pulverization of the fungus accordingto the food processing operation. As a result of optimization, drying conditions of 50 °C and 269.02 minutes was concluded as the most suitable drying standard. EC50 value, Total Phenolic Content and desirability rate are determinated respectively; 275.464, 0.762 and 0.976 in this norm. [ABSTRACT FROM AUTHOR]