Intermittent Fasting is a nutrition model in which there is a transition between feeding and fasting periods. It is more accurate to define it as an eating pattern rather than a diet, as it focuses on the timing of eating rather than the foods that should or should not be eaten. Intermittent fasting is generally divided into three categories. These are: all day fasting, some days fasting and limited time eating. The goal of all-day fasting is; Fasting for 24 hours on two non-consecutive days of the week and eating healthy for the other 5 days. Some days in the fasting system; While eating healthy 4 days a week, 3 days a week, 25% of the daily energy needs are consumed. It is preferred that the days of fasting and healthy eating are not consecutive. The most well-known and applied intermittent fasting diet is limited-time nutrition. In other words, while 16-20 hours of the day are spent hungry, 4-8 hours are fed. Studies show that this diet has powerful effects on our body and brain. There are studies showing that it has positive effects on body weight, body composition, insulin level, blood pressure and blood lipids.
Although there are no direct food restrictions in this diet, there are some rules that should be taken into consideration. It is necessary to reduce carbohydrate sources. It is important that protein consumption is sufficient. During fasting periods, unsweetened tea, herbal teas, plain mineral water and black coffee are allowed. The required amount of water consumption must be met.
It is very important to strictly determine the hours of fasting and eating and not to go beyond these times. It is not appropriate for individuals who constantly use medication, are pregnant or breastfeeding to follow this diet.
No matter what diet it is, it must be done under the supervision of a nutrition and diet specialist
Dietitian; Organizing individual and collective nutrition plans and programs in line with the principles of nutrition science in order to protect and improve the health of all individuals throughout their growth, development and life, and to increase their quality of life; researches, evaluates and finds solutions to health problems arising from nutrients, food and nutrition; existing food resources in accordance with economic and health rules According to the composition of natural and therapeutic foods, which ensures their healthy use, controls nutrition, informs and raises awareness of individuals and society in order to adopt physiologically, psychologically and sociologically healthy lifestyles in these matters, and is suitable for medical and surgical treatments in congenital and acquired diseases and other special cases. It is a health profession that plans diet programs, provides training, plans, implements and monitors training programs.
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