K AY N A K Ç A
YO-YO SENDROMU
1— Greenway, F. (2015). Physiological Adaptations to Weight Loss and Factors Favouring Weight Regain. Int J Obes. 1188-96. doi: 10.1038/ijo.2015.59.
2— Delahanty,LM. Pan,Q. Jablonski, KA. (2014). Effects of Weight Loss, Weight Cycling, and Weight Loss Maintenance on Diabetes İncidence and Change in
Cardiometabolic Traits in the Diabetes Prevention Program. Diabetes Care. 2738-45. doi: 10.2337/dc14-0018.
3— Mehta,T. Smith, DL Jr . Muhammad, J. Casazza, K. (2014). Impact of Weight Cycling on Risk of Morbidity and Mortality. Obes Reviews. 870-81. doi:
10.1111/obr.12222.
4— Coelho, M. Teressa,O. Ruben,F. (2013). Biochemistry of Adipose Tissue: an Endocrine Organ. Archieves of Medical Science. 191-200.doi: 10.5114/aoms.2013.33181
5— Strohacker, K. McFarlin, BK. (2010). Influence of Obesity,Physical İnactivity and Weight Cycling on Chronic İnflammation. Frontiers in Bioscience. 1;2:98-104.
6— Fuhrman, J. Sarter,B. Glasser,D. Accocella,S. (2010). Changing Perceptions of Hunger on a High Nutrient Density Diet. Nutrition Journal.
doi:10.1186/1475-2891-9-51
7— Mcmillen, T.S. Minami, E. LeBoeuf, RC. (2013).Atherosclerosis and Cardiac Function Assessment in Low-Density Lipoprotein Receptor-Deficient Mice Undergoing
Body Weight Cycling. Nutrition&Diabetes.doi: 10.1038/nutd.2013.19
RAW FOOD
1- Monreal, A. Garcia-Diz, L. ve ark. (2009). Influence of Cooking Methods on Antioxidant Activity of Vegetables. Journal of Food Science: 74(3): H97-H103.
doi:10.1111/j.1750-3841.2009.01091.x.
2- Cunningham, E. (2004). What is a raw foods diet and are there any risks or benefits
associated with it. Journal of the American Dietetic Association: 104(10): 1623. doi: 10.1016/j.jada.2004.08.016
3- Garcia, A. Koebnick, C. ve ark. (2008). Long-term strict raw food diet is associated with favourable plasma β-carotene and low plasma lycopene concentrations
in Germans. British Journal of Nutrition: 99(6), 1293-1300. doi: 10.1017/S0007114507868486
4- Groopman , E. Carmody, R. Ve ark. (20016). Cooking increases net energy gain
from a lipid-rich food. American Journal of Physical Anthropology: 156(1):11-8. doi: 10.1002/ajpa.22622
5- Dewanto. V. Wu, X. ve ark. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity.Journal of Agricultural
and Food Chemistry: 8;50(10): 3010-4. doi: 10.1021/jf0115589
6- Koebnick, C. Strassner, C. ve ark. (1999). Consequences of a longterm raw food diet on body weight and menstruation. Annals of Nutrition & Metabolism: 43(2):
69-79. doi: 10.1159/000012770
7- Shams El-Din, M. Abdel- Kader, M. ve ark. (2013). Effect of Some Cooking Methods on Natural Antioxidants and Their Activities.World Applied Sciences Journal:
26(6): 697-703 doi: 10.5829/idosi.wasj.2013.26.06.13504
8- Fontana, L. Shew, J. ve ark. (2005). Long bone mass in subjects on a long term raw vegetarian diet. Arch Internatinal Medicine: 28: 165(6): 684-9 doi: 10.1001/ar-
chinte. 165.6.684
9- Valverde, I. Perigo, M. ve ark. (2002) Journal of Science of Food and Agriculture: 323-330 doi: 10.1002/jsfa.1035
ÇOĞALIYORUZ AMAN AMAN!
1- Junqueira LC, Carneiro J, Kelley RO. (1998) Dişi Üreme Sistemi. Temel Histoloji. Ed:Y. Aytekin, S. Solakoğlu, B. Ahıskalı. İstanbul, Barış Kitabevi,.
2- MEB 2012. Milli Eğitim Bakanlığı. Kadın Hastalıkları ve Muayene Yöntemleri. Erişim: (http://www.megep.meb.gov.tr). Erişim tarihi: 20/07/201