Araştırma Makalesi
Yıl 2023,
Cilt: 9 Sayı: 3, 193 - 200, 05.07.2023
Öz
Anahtar Kelimeler
Kaynakça
- Arduzlar Kağan, D., Özlü, T., Yurttaş, H. (2019). A research on the knowledge and consumption of probiotic foods in adults. European Journal of Science and Technology, 17, 556–563. https://doi.org/10.31590/ejosat.598208
- Arpa Zemzemoğlu, T.E., Erem, S., Uludağ, E., Uzun, S. (2019a). Determination of nutrition habits of students of the faculty of health sciences. Food and Health, 5(3), 185–196. https://doi.org/10.3153/FH19020 Arpa Zemzemoğlu, T.E., Uludağ, E., Uzun, S. (2019b). Probiotic knowledge level and consumption status of university students. Gıda, 44, 118–130. https://doi.org/10.15237/gida.gd18104
- Baş, M. (2019). Yaşam Dediğin 9 Metre (1. Baskı). İstanbul: Destek Yayınları. ISBN: 9786053115687
- Demir, G., Aktaş, N. (2018). A research on functional food knowledge, preference and consumption of university students. Journal of Human Sciences, 15(4), 2387. https://doi.org/10.14687/jhs.v15i4.5602
- Demirel, G. (2018). A study on the levels of knowledge and consumption of probiotic foods of university students who have and have not taken nutrition education. Master Thesis, To the Eastern Mediterranean University Graduate Education, Training and Research Institute, Gazimağusa.
- Horasan, B., Sevinç, Ö., Çelikyürek, N.A. (2021). Determination of probiotic knowledge level and consumption status of university students. European Journal of Science and Technology, 31(Supp.1), 446–453. https://doi.org/10.31590/ejosat.999946
- Koç, S.T. (2020). The evaluation of knowledge and consumption status on probiotic nutritions of individuals practicing sports. Master’s Thesis, Yeditepe University, Institute of Health Science, İstanbul.
- Özgül, A.A., Bozat, C., Seziş, M., Badur, Y., Özcan, Ö.Ö., Sarıyer, E.T., … Karahan, M. (2020). Determining the knowledge level and consumption status of individuals in working life about probiotic foods. İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi, 12, 365–378. https://doi.org/10.38079/igusabder.784094
- Pehlivan, B. (2020). Evaluation frequency of adults probiotic food consumption and levels of knowledge. Bilimsel Tamamlayıcı Tıp, Regülasyon ve Nöralterapi Dergisi, 14(3), 75–85.
- Pradito, I.Y., Wardana, A.A.L.D., Waspodo, P., Surono, I.S. (2020). Determinants of knowledge and perception of probiotic by jabodetabek college students. Food Research, 4(5), 1815–1819. https://doi.org/10.26656/fr.2017.4(5).133
- Precup, G., Pocol, C.B., Teleky, B.E., Vodnar, D.C. (2022). Awareness, knowledge, and interest about prebiotics-a study among romanian consumers. International Journal of Environmental Research and Public Health, 19(3), 1-16. https://doi.org/10.3390/ijerph19031208
- Pulido, V.M., Castro, R., Durán‐Guerrero, E., Lasanta, C., Díaz, A.B. (2021). Alternative beverages for probiotic foods. European Food Research and Technology, (November), 1–14. https://doi.org/10.1007/s00217-021-03904-w
- SSC (2022). Sample size calculator. Creative Research Systems survey software. https://www.surveysystem.com/sscalc.htm (accessed 02.02.2022)
- Taşdemir, A. (2017). Probiyotikler, prebiyotikler, sinbiyotikler. Sağlık Akademisi Kastamonu, 2(1), 71–71. https://doi.org/10.25279/sak.300045
- TUIK (2022). Türkiye İstatistik Kurumu Veri Portalı https://data.tuik.gov.tr/Kategori/GetKategori?p=nufus-ve-demografi-109&dil=1 (accessed 02.02.2022)
- Yabancı, N., Şimşek, I. (2007). Probiotic product consumption status of university students. TSK Koruyucu Hekimlik Bülteni, 6(6), 449–454.
- Yılmaz, M. (2004). Prebiotics and Probiotiks. The Journal of Current Pediatrics, 2(4), 142–145.
- Yücel Şengün, İ., Kırmızıgül, A., Özaydın, İ., Yarım, H. (2020). Determination of knowledge level and consumption status of consumers on probiotic and prebiotic foods: A sample of İzmir/Bornova. Gıda, 45(1), 103–114. https://doi.org/10.15237/gida.gd19123
- Zeren, R. (2015). Determining the knowledge level and consumption status of adult individuals about probiotic foods. Master’s Thesis, Haliç University Institute of Health Sciences, İstanbul.
Determination of consumers' knowledge levels and consumption status on probiotic and prebiotic products
Öz
Between March 2022 and May 2022, this study was conducted to determine adult consumers' knowledge and consumption habits of probiotic and prebiotic products. Adults aged 18 to 65 were included in the cross-sectional study using an online questionnaire. Data were collected on participants' knowledge of the terms probiotics and prebiotics, patterns of consumption, frequency of consumption and variables affecting consumption, and diseases treated as a result of their usage. The study involved 447 volunteers, of whom 31.3% were men (n=140) and 68.7% were women (n=307). According to research data, 87.0% of consumers know about probiotics, and 62.2% know about prebiotics. There were statistically significant differences in knowledge of probiotics and prebiotics by sex (p<0.001 and p<0.001, respectively). When analyzed according to education level, probiotic knowledge improved as education level rose (p<0.001). Prebiotic knowledge and education level were statistically significant (p<0.05). Although probiotic and prebiotic knowledge is statistically significant according to education level, more research should be done on products, and individuals should be made aware of this issue.
Anahtar Kelimeler
Kaynakça
- Arduzlar Kağan, D., Özlü, T., Yurttaş, H. (2019). A research on the knowledge and consumption of probiotic foods in adults. European Journal of Science and Technology, 17, 556–563. https://doi.org/10.31590/ejosat.598208
- Arpa Zemzemoğlu, T.E., Erem, S., Uludağ, E., Uzun, S. (2019a). Determination of nutrition habits of students of the faculty of health sciences. Food and Health, 5(3), 185–196. https://doi.org/10.3153/FH19020 Arpa Zemzemoğlu, T.E., Uludağ, E., Uzun, S. (2019b). Probiotic knowledge level and consumption status of university students. Gıda, 44, 118–130. https://doi.org/10.15237/gida.gd18104
- Baş, M. (2019). Yaşam Dediğin 9 Metre (1. Baskı). İstanbul: Destek Yayınları. ISBN: 9786053115687
- Demir, G., Aktaş, N. (2018). A research on functional food knowledge, preference and consumption of university students. Journal of Human Sciences, 15(4), 2387. https://doi.org/10.14687/jhs.v15i4.5602
- Demirel, G. (2018). A study on the levels of knowledge and consumption of probiotic foods of university students who have and have not taken nutrition education. Master Thesis, To the Eastern Mediterranean University Graduate Education, Training and Research Institute, Gazimağusa.
- Horasan, B., Sevinç, Ö., Çelikyürek, N.A. (2021). Determination of probiotic knowledge level and consumption status of university students. European Journal of Science and Technology, 31(Supp.1), 446–453. https://doi.org/10.31590/ejosat.999946
- Koç, S.T. (2020). The evaluation of knowledge and consumption status on probiotic nutritions of individuals practicing sports. Master’s Thesis, Yeditepe University, Institute of Health Science, İstanbul.
- Özgül, A.A., Bozat, C., Seziş, M., Badur, Y., Özcan, Ö.Ö., Sarıyer, E.T., … Karahan, M. (2020). Determining the knowledge level and consumption status of individuals in working life about probiotic foods. İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi, 12, 365–378. https://doi.org/10.38079/igusabder.784094
- Pehlivan, B. (2020). Evaluation frequency of adults probiotic food consumption and levels of knowledge. Bilimsel Tamamlayıcı Tıp, Regülasyon ve Nöralterapi Dergisi, 14(3), 75–85.
- Pradito, I.Y., Wardana, A.A.L.D., Waspodo, P., Surono, I.S. (2020). Determinants of knowledge and perception of probiotic by jabodetabek college students. Food Research, 4(5), 1815–1819. https://doi.org/10.26656/fr.2017.4(5).133
- Precup, G., Pocol, C.B., Teleky, B.E., Vodnar, D.C. (2022). Awareness, knowledge, and interest about prebiotics-a study among romanian consumers. International Journal of Environmental Research and Public Health, 19(3), 1-16. https://doi.org/10.3390/ijerph19031208
- Pulido, V.M., Castro, R., Durán‐Guerrero, E., Lasanta, C., Díaz, A.B. (2021). Alternative beverages for probiotic foods. European Food Research and Technology, (November), 1–14. https://doi.org/10.1007/s00217-021-03904-w
- SSC (2022). Sample size calculator. Creative Research Systems survey software. https://www.surveysystem.com/sscalc.htm (accessed 02.02.2022)
- Taşdemir, A. (2017). Probiyotikler, prebiyotikler, sinbiyotikler. Sağlık Akademisi Kastamonu, 2(1), 71–71. https://doi.org/10.25279/sak.300045
- TUIK (2022). Türkiye İstatistik Kurumu Veri Portalı https://data.tuik.gov.tr/Kategori/GetKategori?p=nufus-ve-demografi-109&dil=1 (accessed 02.02.2022)
- Yabancı, N., Şimşek, I. (2007). Probiotic product consumption status of university students. TSK Koruyucu Hekimlik Bülteni, 6(6), 449–454.
- Yılmaz, M. (2004). Prebiotics and Probiotiks. The Journal of Current Pediatrics, 2(4), 142–145.
- Yücel Şengün, İ., Kırmızıgül, A., Özaydın, İ., Yarım, H. (2020). Determination of knowledge level and consumption status of consumers on probiotic and prebiotic foods: A sample of İzmir/Bornova. Gıda, 45(1), 103–114. https://doi.org/10.15237/gida.gd19123
- Zeren, R. (2015). Determining the knowledge level and consumption status of adult individuals about probiotic foods. Master’s Thesis, Haliç University Institute of Health Sciences, İstanbul.
Toplam 19 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Beslenme Bilimi |
| Bölüm | Research Articles |
| Yazarlar | |
| Erken Görünüm Tarihi | 16 Mayıs 2023 |
| Yayımlanma Tarihi | 5 Temmuz 2023 |
| Gönderilme Tarihi | 18 Ocak 2023 |
| Yayımlandığı Sayı | Yıl 2023Cilt: 9 Sayı: 3 |
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