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\nHIGHLIGHTSThis study examined the impact of nutrition education on chronotype, sleep quality, and dietary quality among university students. Participants included 317 students with nutrition education and 280 without. Data were collected through questionnaires assessing demographic characteristics, chronotype (using the Morning-Evening Questionnaire), sleep quality (via the Pittsburgh Sleep Quality Index), and dietary habits. Anthropometric measurements and 24-hour food recalls were also recorded. Dietary quality was evaluated using the Healthy Eating Index (HEI)-2020, while dietary fat and carbohydrate quality were assessed with the Fat Quality Index (FQI) and Carbohydrate Quality Index (CQI), respectively. Results indicated that students who received nutrition education had significantly lower body weight, height, and waist circumference compared to those without. Of the students, 8.9% had a morning, 7% had an evening and the rest had an intermediate chronotype. HEI-2020, CQI, and FQI scores were significantly higher in the nutrition education group. Although no significant relationship was found between nutrition education and chronotype, improved dietary and sleep quality were observed in the group with education. This suggested that enhancing nutritional knowledge can positively impact health by improving dietary quality and sleep. Dietary quality, carbohydrate quality and fat quality were found to be higher in the group with nutrition education.No relationship was found between chronotype and nutrition education.A positive relationship was found between nutrition education and sleep quality.As sleep quality decreased, tendency to evening type increased.Dietary quality, carbohydrate quality and fat quality were found to be higher in the group with nutrition education.No relationship was found between chronotype and nutrition education.A positive relationship was found between nutrition education and sleep quality.As sleep quality decreased, tendency to evening type increased. [ABSTRACT FROM AUTHOR]

The need to increase food safety and improve human health has led to a worldwide increase in interest in gamma-aminobutyric acid (GABA), produced by lactic acid bacteria (LABs). GABA, produced from glutamic acid in a reaction catalyzed by glutamate decarboxylase (GAD), is a four-carbon, non-protein amino acid that is increasingly used in the food industry to improve the safety/quality of foods. In addition to the possible positive effects of GABA, called a postbiotic, on neuroprotection, improving sleep quality, alleviating depression and relieving pain, the various health benefits of GABA-enriched foods such as antidiabetic, antihypertension, and anti-inflammatory effects are also being investigated. For all these reasons, it is not surprising that efforts to identify LAB strains with a high GABA productivity and to increase GABA production from LABs through genetic engineering to increase GABA yield are accelerating. However, GABA's contributions to food safety/quality and human health have not yet been fully discussed in the literature. Therefore, this current review highlights the synthesis and food applications of GABA produced from LABs, discusses its health benefits such as, for example, alleviating drug withdrawal syndromes and regulating obesity and overeating. Still, other potential food and drug interactions (among others) remain unanswered questions to be elucidated in the future. Hence, this review paves the way toward further studies. [ABSTRACT FROM AUTHOR]

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This cross-sectional study, conducted on 4003 participants aged between 18 and 45, aims to contribute to orthorexia nervosa (ON) research by examining the relationship between ON, body image and nutritional adequacy. The Orthorexia Nervosa-11 scale (ORTO-11) and body perception scale were applied to individuals, and food consumption records were taken with a 24-hour dietary recall method. The study found that more individuals with orthorexia nervosa (ON) considered themselves overweight compared to non-ON individuals. Evaluating diet quality, the mean adequacy ratio was significantly higher in ON individuals. Nutrient adequacy ratios for total fiber, magnesium, zinc, thiamine, folic acid, and vitamin C were higher, while those for carbohydrate and iron were lower in ON individuals. Additionally, increasing the number of snacks, protein, and total fiber adequacy decreased the ORTO-11 score. Distorted body image perception may be a risk factor for ON, but healthy eating fixation does not lead to nutrient inadequacy unless it involves progressive food restriction. [ABSTRACT FROM AUTHOR]