Bilinçli Farkındalık Temelli Duygusal Yemeyi Azaltma Programının geliştirilmesi ve değerlendirilmesi
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Düzce Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmanın iki temel amacı bulunmaktadır. İlki Bilinçli Farkındalık Temelli Duygusal Yemeyi Azaltma Programını (BFTDYAP) geliştirmek, ikincisi ise bu programın duygusal yeme üzerindeki etkisini test etmektir. Programın geliştirilmesi aşamasında ihtiyaç analizi yapılmış ve ihtiyaç analizi sonrasında program oluşturulmuş ve Öntest-Sontest kontrol gruplu deneysel desen ile ilki pilot uygulama olmak üzere iki kez test edilmiştir. Araştırma karma yöntemlerden iç içe gömülü desene göre tasarlanmıştır. Bu desende, nitel veriler deneysel işlem öncesi, süresince ve sonucunda toplanmıştır. Bu veri toplama şekli deneysel işlemin katılımcılar üzerindeki etkisinin anlaşılması, nicel sonuçların doğrulanması, deneysel sonuçların daha iyi anlaşılması sağlamaktadır. Araştırma duygusal yeme davranışını azaltmak için başvuran 135 katılımcı içerisinde rastgele atama yoluyla 15 deney grubu 15 kontrol grubu olmak üzere toplamda 30 katılımcı online olarak gerçekleştirilmiştir. Araştırmada deney grubuna 7 haftalık araştırmacı tarafından verilerin geliştirilen BFTDYAP'ı uygulanmış, kontrol grubuna ise herhangi bir işlem yapılmamıştır. Araştırma da nitel veriler araştırmacı tarafından oluşturulan yarı yapılandırılmış formlar aracılığı ile toplanmıştır. Nicel veriler ise Duygusal Yeme Ölçeği, Yeme Farkındalığı Ölçeği ve Duygusal İştah Anketi ile toplanmıştır. Nitel analizinde içerik ve betimsel analiz yöntemleri kullanılırken; nicel verilerin analizinde T-testi ve Mix Design ANOVA testleri kullanılmış ve SPSS programı yardımıyla analiz edilmiştir. Araştırma sonucunda elde edilen bulgulara göre BFTDYAP'ı duygusal yeme ve duygusal iştahı azaltmada etkili olurken yeme farkındalığını ise arttırmada etkili olmuştur. Tüm bu bulgular literatür ışığında tartışılmış ve bulgulara göre önerilerde bulunulmuştur.
This study has two main objectives. The first is to develop the Mindfulness-Based Emotional Eating Reduction Program (MB-EER), and the second is to test the program's effect on emotional eating. During the development phase of the program, a needs analysis was conducted, and based on the results of this analysis, the program was created and tested twice using a Pretest-Posttest Control Group Experimental Design, with the first test being a pilot implementation. The research was designed according to the embedded design, one of the mixed research methods. In this design, qualitative data was collected before, during, and after the experimental process. This data collection method helps to understand the effects of the experimental procedure on participants, validate quantitative results, and better understand experimental outcomes. The research was conducted online with a total of 30 participants, randomly assigned into 15 experimental and 15 control groups, out of 135 participants who applied to reduce emotional eating behavior. In the research, the experimental group received the 'MB-EER' program developed by the researcher for 7 weeks, while no intervention was applied to the control group. Qualitative data in the study was collected through semi-structured forms created by the researcher, while quantitative data was collected using the Emotional Eating Scale, the Eating Awareness Scale, and the Emotional Appetite Questionnaire. Qualitative data analysis involved the use of content and descriptive analysis methods, while quantitative data analysis utilized T-tests and Mixed Design ANOVA tests, which were analysied the SPSS program. According to the findings of the research, the Mindfulness-Based Emotional Eating Reduction Program (MB-EER) was found to be effective in reducing emotional eating and emotional appetite, while increasing eating awareness. All these findings were discussed in light of the literature, and recommendations were made based on the results.
This study has two main objectives. The first is to develop the Mindfulness-Based Emotional Eating Reduction Program (MB-EER), and the second is to test the program's effect on emotional eating. During the development phase of the program, a needs analysis was conducted, and based on the results of this analysis, the program was created and tested twice using a Pretest-Posttest Control Group Experimental Design, with the first test being a pilot implementation. The research was designed according to the embedded design, one of the mixed research methods. In this design, qualitative data was collected before, during, and after the experimental process. This data collection method helps to understand the effects of the experimental procedure on participants, validate quantitative results, and better understand experimental outcomes. The research was conducted online with a total of 30 participants, randomly assigned into 15 experimental and 15 control groups, out of 135 participants who applied to reduce emotional eating behavior. In the research, the experimental group received the 'MB-EER' program developed by the researcher for 7 weeks, while no intervention was applied to the control group. Qualitative data in the study was collected through semi-structured forms created by the researcher, while quantitative data was collected using the Emotional Eating Scale, the Eating Awareness Scale, and the Emotional Appetite Questionnaire. Qualitative data analysis involved the use of content and descriptive analysis methods, while quantitative data analysis utilized T-tests and Mixed Design ANOVA tests, which were analysied the SPSS program. According to the findings of the research, the Mindfulness-Based Emotional Eating Reduction Program (MB-EER) was found to be effective in reducing emotional eating and emotional appetite, while increasing eating awareness. All these findings were discussed in light of the literature, and recommendations were made based on the results.
Açıklama
Anahtar Kelimeler
Psikoloji, Psychology
