A research on functional food knowledge, preference and consumption of unıversity students<p>Üniversite öğrencilerinin fonksiyonel besin bilgi, tercih ve tüketimleri üzerine bir araştırma
Journal Title: Journal of Human Sciences - Year 2018, Vol 15, Issue 4
Abstract
Purpose: This research was conducted on 300 university students studying in Konya in order to determine the functional food knowledge, preference and consumption of university students.Method: In the study, the students’ consumption frequency, preferences and knowledge of the functional food were determined. Functional Food Knowledge Test was used to determine the functional food knowledge of the students (Cronbach alpha: 0.84). For the statistical analysis of the data, independent sample t test and one-way ANOVA test were applied by using SPSS 20.0 program.Findings: As a result, it was determined that 90.7% of the students consumed functional foods, 86.3% preferred natural products, 13.7% preferred commercial products; 70.3% consumed functional foods in main meal and snacks.When purchasing functional food, 15.3% of the students paid attention to the outward appearance, 14.3% to the price, 45.3% to the brand and 25.0% to the calorie. When functional food consumption frequency of students were examined; it was determined that the most common functional foods consumed by the students were tomato, tea and probiotic - prebiotic yogurt.Conclusions: In this study, it was determined that the students have high rates of correct answer to questions about the definition, content and relation of functional foods with health of the students in general. However; It was found that students should develop themselves in the functional food componenet and functional effects of foods.Extended English summary is in the end of Full Text PDF (TURKISH) file. ÖzetAmaç: Bu araştırma, üniversite öğrencilerinin fonksiyonel besin bilgi, tercih ve tüketimlerini belirlemek amacıyla, Konya’da öğrenim gören toplam 300 üniversite öğrencisi üzerinde yürütülmüştür.Yöntem: Öğrencilerin fonksiyonel besin bilgilerini belirlemek amacıyla fonksiyonel besin bilgi testi kullanılmıştır (Cronbach alpha:0.84). Verilerin istatistiksel analizinde, SPSS 20.0 programı kullanılarak independent sample t testi ve tek yönlü varyans analizi uygulanmıştır.Bulgular: Araştırmanın sonucunda, öğrencilerin %90.7’sinin fonksiyonel besin tükettiği, %86.3’ünün doğal ürünleri, %13.7’sinin ticari ürünleri tercih ettiği, %70.3’ünün fonksiyonel besinleri ana ve ara öğünlerde tükettikleri belirlenmiştir. Fonksiyonel besin satın alırken öğrencilerin %15.3’ünün dış görünüşüne, %14.3’ünün fiyatına, %45.3’ünün markasına, %25.0’inin kalorisine dikkat ettiği belirlenmiştir. Öğrencilerin fonksiyonel besinleri tüketim sıklıkları incelendiğinde; en sık tükettikleri fonksiyonel besinlerin, domates, çay ve probiyotik-prebiyotik yoğurt olduğu saptanmıştır.Sonuç: Araştırmada, genel olarak öğrencilerin fonksiyonel besinlerin tanımı, içeriği, sağlıkla ilişkisi ile ilgili sorulara doğru cevap verme oranlarının yüksek olduğu belirlenmiştir. Bununla birlikte; öğrencilerin, fonksiyonel besin bileşenleri, besinlerin fonksiyonel etkileri konularında kendilerini geliştirmeleri gerektiği ortaya çıkmıştır.
Authors and Affiliations
Gülperi Demir, Nazan Aktaş
Keywords
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