Yazar "Çelik, Hüseyin" seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • Küçük Resim
    Öğe
    Does renal parenchymal thickness affect bleeding in percutaneous nephrolithotomy ?
    (2013) Rifaioğlu, Mehmet Murat; Önem, Kadir; Çelik, Hüseyin; Davarcı, Mürsel; Çetinkaya, Mehmet; İnci, Mehmet; Güneşli Yetişken , Aylin; Yalçınkaya, Fatih Rüştü
    Aim: Blood loss is a major concern during percutaneous nephrolithotomy. The aim of this study was to evaluate the effect of access point parenchymal thickness on bleeding in percutaneous nephrolithotomy procedures. Materials and methods: In this study 85 patients who had undergone a percutaneous nephrolithotomy operation between February 2009 and July 2011 were reviewed retrospectively. All characteristics of the patients were investigated. The details of the operative procedure and the renal parenchymal thickness at the puncture site were also recorded. Blood loss was calculated during the peroperative and postoperative periods. Correlation and multivariate regression analysis were done to detect predictive factors on bleeding. Results: Of the 85 percutaneous nephrolithotomy procedures done, 12 (14.1%) patients had no diminution of hemoglobin value postoperatively and were excluded. This left 73 percutaneous nephrolithotomy procedures that were evaluated. The mean peroperative hemoglobin drop was 1.79 ± 1.17 mg/dL. Stone size, operation time, and grade of hydronephrosis were correlated with hemoglobin drop significantly (P = 0.047, P = 0.016, and P = 0.034, respectively). There was no correlation between parenchymal thickness and bleeding (P = 0.545). In multivariate regression analysis, only the operation time was found to be a statistically significant independent predictive factor for peroperative bleeding in percutaneous nephrolithotomy (P = 0.005). Conclusion: Renal parenchymal thickness and the grade of hydronephrosis do not predict peroperative hemorrhage in percutaneous nephrolithotomy procedures.
  • Küçük Resim
    Öğe
    Knowledge Level and Consumption Tendency of University Students About Functional Foods: A Case Study of Çukurova University
    (2021) Çelik, Hüseyin; Çelik, Ahmet Duran; Hayran, Seyit; Gül, Aykut
    In recent years in Turkey, consumers’ interest in functional products is increasing as in many countries. Specifically, consumers tend to consume functional products in order to maintain a healthy life and to prevent several health problems. The aim of this study was to determine the knowledge levels, attitudes and consumption tendency of students at Çukurova University on functional products. In this regard, a survey study was conducted with 103 students at Çukurova University. According to the research results, despite the fact that 70.87% of the respondents never heard the term ‘functional foods’, they consumed some of these products before. The most of the participants stated that they regularly consume mineral enriched-drinks (58.25%) and herbal teas (48.54%). Besides, most of the participants (65.00%) think that functional foods are beneficial for human health. Moreover, the health benefits of functional foods were found as the most important factor that effect consumers’ behaviour and perception.