Seafood Consumption Preferences of University Student and Factors Affecting Preferences: The Case of Mersin University
Journal Title: Acta Natura et Scientia - Year 2020, Vol 1, Issue 1
Abstract
The aim of this study was to determine the preferences of students attending Mersin University's Çiftlikköy and Yenişehir campuses for seafood consumption preference and to what extent these preferences are related to demographic characteristics such as gender, age, income level and type of program they study. Data were obtained by random sampling method in April, May and June of 2018 on a questionnaire form based on face-to-face interviews with 550 students from different programs. Of the 550 students surveyed, 53.8% were female, 46.2% were male, 70% were between 18-23 years, 23% were between 24-28 years, 4% were 33 and over, 3% were 29-33 age group. 74% of the students participating in the survey are undergraduate, 15% are associate degree, 9% graduate, 2% continue their doctoral education. The majority of the students stated that they live with 33% of their families. 32% stated that they stayed in dormitories, 26% in dormitories and 9% in other (their own) places. The results of the survey show that students prefer 46% poultry meat, 39% red meat, 8% fish, 1% other fish products and 6% do not prefer any type of meat. The majority of the students (80%) stated that they had knowledge about the importance of fish consumption and 16% did not have any knowledge. The most common anchor, 19% sea bass, 17% sea bream, 11% trout, 8% sardine, 5% red mullet, 3% silver, 2% mullet and 7% other fish, respectively it is consumed. While students consume 89% fresh seafood, they consume 4% canned food, 2% frozen, 1% salted and brine and 3% other forms. While 44% of the students prefer frying as a cooking method, 27% prefer grilling, 20% prefer oven, and 3% prefer steaming. According to the highest rate of fish consumption, respectively; 37% once a month, 20% once every fifteen days, 17% once or twice a year, 12% never consumed any fish, 3% once a week, 1% more than once a week.
Authors and Affiliations
Musavver Alageyik, Nuray Çiftçi & Deniz Ayas
Keywords
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- EP ID EP691719
- DOI 10.29329/actanatsci.2020.313.6
- Views 185
- Downloads 0
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