Research Article

Comparison of the functional food knowledge-awareness levels and consumption frequencies of university students

Hülya Demir, Başak Karakaya ,
Article Date Published : 4 August 2019 | Page No.: 4530-4538 | Google Scholar

Abstract

Aim: The increase in the level of education brings with it many behavioral changes such as healthy nutrition in food purchasing behavior, flexibility against new products. The aim of this study is to create a perspective on whether nutrition and dietetics students' knowledge and awareness levels and functional frequencies are changed with theoretical knowledge.


Material and Method: The study consists of 1st and 4th year students in Nutrition and Dietetics Department studying in Private University. The number of students willing to participate voluntarily is 99. 55 (55.6%) of the students were in the 1st grade and 44 (44.4%) were in the 4th grade. The questionnaire used in the study was composed of parts such as demographic characteristics of the students and questions about functional food, functional food sections and the section on measuring the consumption frequency, judgments about functional foods, opinions about whether to prefer functional foods.


Results: When the study is examined according to educational level, 16,4% of 1st year students and 77.3% of 4th grade students have previously heard and are familiar with the term functional food.  In this case, the rate of hearing the term functional food of 4th grade students was found to be statistically significantly higher than the first year students who have not yet received sufficient academic education. When the percentages of the 1st grade students were not aware of the functional foods and they did not know enough about the function of the product, the rate of not choosing was significantly higher than the 4th grade students.

Keywords: Nutrition education, food preference, functional foods

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International Journal of Medical Science and Clinical invention, 2019.
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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Article Details


Issue: Vol 6 No 08 (2019)
Page No.: 4530-4538
Section: Research Article
DOI: https://doi.org/10.18535/ijmsci/v6i8.01

How to Cite

Demir, H., & Karakaya , B. (2019). Comparison of the functional food knowledge-awareness levels and consumption frequencies of university students. International Journal of Medical Science and Clinical Invention, 6(08), 4530-4538. https://doi.org/10.18535/ijmsci/v6i8.01

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