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Covid-19 sonrası normalleşmede tüketicilerin probiyotik süt ürünlerine yönelik tutumları

Yıl 2024, Cilt: 29 Sayı: 1, 250 - 264, 08.04.2024

Berrak Delikanlı Kıyak İlkay Yılmaz

https://doi.org/10.37908/mkutbd.1368850

Öz

Covid-19 salgını sırasında yapılan güncel araştırmalar, yetersiz beslenen ve bağışıklığı baskılanmış toplumlarda, dengeli beslenen toplumlara göre Covid-19'a yakalanma ve buna bağlı ölümlerin daha yüksek olduğunu bildirmektedir. Ayrıca bu süreçte Covid-19’a karşı bağışıklık sistemini destekleyen çeşitli yiyecek, içecek, besin takviyesi ve gıdaların tüketilmesi de önerilmektedir. Probiyotikler tüketilmesi önerilen besinler arasında yer almaktadır. Bu çalışmada, Covid-19 sonrası normalleşme sürecinde bireylerin probiyotik süt ürünlerine yönelik tüketim eğilimlerinin belirlenmesini amaçlamıştır. Probiyotik süt ürünleri konusundaki farkındalıklarını ve bunları tüketme isteklerini belirlemek amacıyla Eylül-Kasım 2022 tarihleri arasında Ankara, Türkiye’de ikamet eden 315 yetişkinden anket yoluyla veriler toplanmıştır. Katılımcılar kolayda örnekleme yoluyla belirlenmiştir. Bulgular, bağımsız örnekler t-testi ve tek yönlü varyans analizi (ANOVA) kullanılarak IBM SPSS 25 istatistik yazılımı aracılığıyla analiz edilmiştir. Tüketicilerin sosyo-demografik özellikleri ile probiyotik süt ürünlerine ilişkin bilgi ve farkındalık düzeyleri arasında anlamlı bir ilişki bulunamamıştır. Ancak kadın tüketicilerin ve eğitim düzeyi yüksek olanların probiyotik süt ürünleri konusunda farkındalıklarının ve satın alma olasılıklarının arttığı belirlenmiştir. Ayrıca Covid-19’a yakalananlar daha sağlıklı yaşamak için bu ürünleri tüketme eğilimi göstermektedir. Bu çalışma ile, probiyotik süt ürünleri tüketerek daha sağlıklı bir yaşam mümkün olabileceği konusunda tüketicilerin bilinçlendirilmesi vurgulanmaktadır.

Anahtar Kelimeler

covid-19 sağlık probiyotik probiyotik süt ürünleri

Kaynakça

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Consumers’ attitudes toward probiotic dairy products in the post-Covid-19 normalization process

Yıl 2024, Cilt: 29 Sayı: 1, 250 - 264, 08.04.2024

Berrak Delikanlı Kıyak İlkay Yılmaz

https://doi.org/10.37908/mkutbd.1368850

Öz

Current studies conducted during the Covid-19 pandemic reported that contracting Covid-19 and related deaths was higher in undernourished and immunocompromised societies than in societies with a well-balanced diet. The consumption of various foods, beverages, nutritional supplements, and foods that support the immune system against Covid-19 was also recommended during this process. Probiotics are among the recommended foods to be consumed. This study aimed to determine the consumption tendencies of individuals toward probiotic dairy products in the post-Covid-19 normalization process. Data were collected through a survey from 315 adults residing in Ankara, Turkey, between September-November 2022 to identify their awareness of probiotic dairy products and their desire to consume them. Participants were selected through convenience sampling. Findings were analyzed through IBM SPSS 25 statistics software using independent samples t-test and one-way analysis of variance (ANOVA). No significant correlation was found between consumers’ socio-demographic characteristics and their knowledge or awareness levels about probiotic dairy products. However, female consumers and those with higher education levels were found to have an increased awareness of probiotic dairy products and purchasing likelihood. Additionally, those who contracted Covid-19 tended to consume these products to live healthier. The study emphasized awareness-raising consumers of the possibility of a healthier life by consuming probiotic dairy products.

Anahtar Kelimeler

covid-19 health probiotics probiotic dairy products

Etik Beyan

This study was performed with the permission of the Ethics Committee of Baskent Social and Human Sciences and Art Research and Publication with the decision numbered E-62318886-605.99-157603 dated 08/09/2022.

Kaynakça

  • Abatenh, E., Gizaw, B., Tsegay, Z, Tefera G., & Aynalem, E. (2018). Health benefits of probiotics. Journal of Bacteriology and Infectious Diseases, 2 (5), 8-27. http://dx.doi.org/10.5402/2013/481651
  • Akar-Sahiingoz, S., & Ozturk, B. (2021). Food and beverage preferences of individuals during the Covid-19 pandemic normalization process. Halic Univesity Journal of Social Science, 4 (2), 187-214.
  • Akar-Sahingoz, S., & Yalcin, E. (2022). The Covid-19 pandemic and fermented products. Journal of Tourism and Gastronomy Studies, 10 (2), 882-894. https://doi.org/10.21325/jotags.2022.1020
  • Akarsu, G. (2018). The effect of physical activity on nutritional habits and obesity in women. Msc. dissertation, Gazi University, Educational Sciences Institute, Department of Physical Education and Sports Teaching, 81 p.
  • Akpinar, D.D., & Kaplan-Turkoz, B. (2019). Probiotic-human immune system interactions. Food and Health, 5 (4), 265-280. https://doi.org/10.3153/FH19027
  • Akyol, P., & Celik, A. (2020). Investigation of nutrition habits of first and emergency aid students during the Covid-19 outbreak period. Turkish Studies, 15 (4), 25-37. http://dx.doi.org/10.7827/TurkishStudies.44386
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  • Ongan, D., Songur-Bozdag, A.N., & Ayar, C. (2020). Food supply and assurance in the process of the Covid-19 pandemic. Izmir Katip Celebi University Faculty of Health Sciences Journal, 5, 215-220.
  • Oran, N., Toz, H., Kucuk, T., & Ucar, V. (2017). The effects of the media on women’s dietary habits, food choice and consumption. Life Sciences, 12, 1-13. http://dx.doi.org/10.12739/NWSA.2017.12.1.4B0008
  • Ozenoglu, A., Yalniz, T., & Uzdil, Z. (2018). The effect of health education on nutritional habits and healthy lifestyle behaviors. Acıbadem University Health Sciences Journal, 9, 234-242. https://doi.org/10.31067/0.2018.20
  • Ozgul, A.A., Bozat, C., & Sezis, M. (2020). Determination of knowledge level and consumption status of individuals in working life about probiotic foods. Istanbul Gelisim University Journal of Health Sciences, 12, 365-378. https://doi.org/10.38079/igusabder.784094
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  • Payci, B. (2009). Determination of nutrition-associated cardiovascular risk factors in adults. Msc. dissertation, Baskent University, Health Sciences Institute, Food and Nutrition Sciences Program, 141 p.
  • Pehlivan, B., & Nutrt. (2020). Determination of probiotic food consumption frequency and knowledge levels of adult individuals. Neural Therapy, 14, 75-85.
  • Pulido, V., Castro, M., Duran-Guerrero, R., Lasanta, C., & Diaz, A.B. (2021). Alternative beverages for probiotic foods. Journal European Food Research and Technology, 248, 301-314. https://doi.org/10.1007/s00217-021-03904-w
  • Rishi, P., Thakur, K., Vij, S., Rishi, L., Singh, A., Kaur, I.P., Patel, S.K.S., Lee, J.K., & Kalia, V.C. (2020). Diet, gut microbiota and Covid-19. Indian Journal of Microbiology, 1-10. https://doi.org/10.1007/s12088-020-00908-0
  • Roobab, U., Batool, Z., Manzoor, M.F., Shabbir, M.A., Khan, M.R., & Aadil, R.M. (2020). Sources, formulations, advanced delivery and health benefits of probiotics. Current Opinion in Food Science, 32, 17-28. https://doi.org/10.1016/j.cofs.2020.01.003
  • Rusch, J.A., Layden, B.T., & Dugas, L.R. (2023). Signalling cognition: the gut microbiota and hypothalamic-pituitary-adrenal axis. Frontiers in Endocrinology (lausanne), 19 (14), 1130689. https://doi.org/10.3389/fendo.2023.1130689
  • Sahin, A.N. (2018). Investigation of the relationship between consumption of probiotic foods with psychobiotic characteristics and mental health in adults. Msc. dissertation, Baskent University, Health Sciences Institute, Department of Nutrition and Dietetics, 91 p.
  • Scarmozzino, F., & Visioli, F. (2020). Covid-19 and the subsequent lockdown modified dietary habits of almost half the population in an Italian sample. Foods, 9, 675-683. https://doi.org/10.3390/foods9050675
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Toplam 86 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimleri (Diğer)
Bölüm Araştırma Makalesi
Yazarlar

Berrak Delikanlı Kıyak 0000-0001-8093-3369

İlkay Yılmaz 0000-0001-5938-3112

Erken Görünüm Tarihi 14 Mart 2024
Yayımlanma Tarihi 8 Nisan 2024
Gönderilme Tarihi 29 Eylül 2023
Kabul Tarihi 21 Ocak 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 29 Sayı: 1

Kaynak Göster

APA Delikanlı Kıyak, B., & Yılmaz, İ. (2024). Consumers’ attitudes toward probiotic dairy products in the post-Covid-19 normalization process. Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi, 29(1), 250-264. https://doi.org/10.37908/mkutbd.1368850
 Kapak Resmi İndir

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