Konya İl Merkezinde Yaşayan Kadınların Yiyecek Hazırlama, Pişirme ve Saklama Uygulamaları Üzerine Bir Araştırma
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Dosyalar
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Toplumumuzda besinlerin hazırlanması, pişirilmesi ve saklanmasından büyük ölçüde kadınlar sorumludur. Yaşam için çok önemli olan yiyecek hazırlama, pişirme ve saklama işlevlerini hijyenik olmayan bir mutfakta, bilgi noksanlığı ve yanlış alışkanlıklarla birlikte gereği gibi gerçekleştirmek olanaksızdır. Sağlıkla yakın ilişkili olan bu işlevleri tesadüflere bırakmadan zevkli bir iş durumuna getirebilmenin olanaklarını aramak evde bu işten sorumlu olan kadının en önemli amacı olmalıdır. Yiyeceklerin hazırlanması, pişirilmesi ve saklanmasındaki temel ilkeler bilinmediği durumlarda besin öğelerindeki kayıplar çok fazla olmaktadır. Kadınların yiyecek hazırlama, pişirme ve saklama yöntemleri konusundaki uygulamaların saptanması amacıyla planlanıp yürütülen bu araştırmanın örneklemini Konya il merkezinde yaşayan çalışan ve çalışmayan toplam 252 kadın oluşturmuştur. Araştırmada veri toplama aracı olarak, anket formu kullanılmıştır. Anket formları Haziran 2012-Mayıs 2013 tarihleri arasında toplanmıştır. Anket formu, kadınlara ilişkin genel bilgiler (yaş, öğrenim durumu, çalışma durumu, meslek, ailedeki birey sayısı, aylık gelir) ile yiyecekleri hazırlama, pişirme ve saklamaya yönelik uygulamaları tespit etmek amacıyla çeşitli soruları içermektedir. Verilerin değerlendirilmesinde, SPSS 16.0 paket programı kullanılmıştır. Bulgular tablolarda sayı ve yüzde (%) olarak ifade edilmiştir. İstatistiksel analizde ki-kare (?2) önemlilik testi kullanılmış ve 0.05’ten küçük p değeri istatistiksel olarak anlamlı kabul edilmiştir. Değişken olarak kadınların çalışma durumları alınmıştır. Araştırma sonuçlarına göre, çalışmaya katılan kadınların en fazla oranda (%37.3) 20-29 yaşları arasında oldukları görülmüştür. Kadınların %42.0’ı ilköğretim mezunu iken, bunu %33.7 ile lisans ve lisansüstü, %20.2 ile de lise mezunu olanlar izlemektedir. Araştırmaya katılan kadınların %38.1’i çalışmakta, yarıdan fazlası ise (%61.9) ev hanımı olup, çalışmamaktadır. Genel toplamda kadınların %50.8’inin sebzeleri önce ayıkladıkları sonra yıkadıkları ve doğradıkları belirlenmiştir. Kadınların yarıdan fazlası (%65.5) patatesi dolap ya da kutu içinde karanlık serin bir yerde saklamaktadır. Çalışmayan kadınların yarıdan fazlasının (%51.9), çalışan kadınların ise %42.9’unun eti açıkta, çalışmayan kadınların %28.8’inin, çalışanların da %36.5’inin eti dolap içinde çözdürdükleri saptanmıştır. Kadınların yarıya yakınının (%49.6) bol suda pişirip haşlama suyunu döktükleri görülmüştür. Çalışmada, çalışmayan kadınların yarıya yakınının (%47.4), çalışan kadınların sadece %29.2’sinin sütlü tatlı pişirirken şekeri ocaktan inmesine yakın attıkları görülmüş olup, aradaki ilişki istatistiksel olarak önemli bulunmuştur (p<0.05). Tarhanayı güneşte kurutan kadınların oranı daha yüksek bulunmuş olup (%45.2), çalışmayan kadınlarda bu oran %49.1, çalışanlarda ise %40.4’dür. Çalışma sonuçlarına göre, kadınların besin hazırlama ve pişirme yöntemlerinde bazı önemli yanlışlıklar yaptıkları saptanmıştır. Kadınlara besin grupları, besinlerin seçimi, satın alınması, hazırlama, pişirme ve saklanması konularında bilgi verilmesi önerilmektedir.
Widely women are responsible for preparation, cooking and storage of food in our society. Proper realization of food preparation, cooking and storage works which are very essential for life in a unhygieniced kitchen and with lack of knowledge and with wrong habits is impossible. Most important objective of woman who is responsible for these works at home should be searching the opportunities for making this works which are in close relationship with health; pleasant and not causing any incidents. In cases where basic principles in food preparation, cooking and storage are not known, loses in food elements are very much. Total 252 working and non-working women living in Konya city center had formed the research sample which had been planned and executed for determination of applications about women's food preparation, cooking and storage methods. In research survey form had been used as data collection tool. Survey forms had been collected between June 2012-May 2013 Survey form includes several questions about general information (age, education status, working status, occupational information, family member number, monthly income) about women and determination of applications that are used food, preparation, cooking and storage. SPSS 16.0 package software had been used for evaluation of information. Findings had been indicated as number and (%) in tables. Chi square (?2) significance test had been used in statistical analysis and p values less than 0.005 had been considered as significant. Women's working status had been considered as variable. According to research results; it had been observed that most of the women (37.3%) are in ages between 20-29. While 42.0% of women had been graduated from primary school, 33.7% of them which are graduated from university or post graduate and 20.2% of them which are graduated from high school follows this ratio. While 38.1% of women who had participated to research are working, more than half of them (61.9%) are housewives and do not work. In general total, it had been observed that 50.8% of women first pick the vegetables, then wash them and after they chop them. More than half of women (66.5%) stores potato in freezer or in a box which is in dark and cool place. It had been specified that more than half of non-working women (51.9%), and 42.9% of working women stores meat in open position, and 36.5% of workingwomen defrosts meat at freezer. It had been observed that almost half of women (49.6%) boils it abundant water and throws its water. In study it had been observed that almost half of non-working women (47.4%) and only 29.2% of workingwomen had put sugar in milk puddings when they almost take the dessert from the oven and relationship between this had been considered as significant. (p<0.05). Women who dries tarhana under sun had been observed as high (45.2%) and this ratio is 49.1% in non-working women and 40.4% in workingwomen. According to study results it had been determined that women make serious mistakes in food preparation and cooking methods. Providing information to women about food groups, cooling methods, purchasing, food selection, cooking and storages is recommended.
Widely women are responsible for preparation, cooking and storage of food in our society. Proper realization of food preparation, cooking and storage works which are very essential for life in a unhygieniced kitchen and with lack of knowledge and with wrong habits is impossible. Most important objective of woman who is responsible for these works at home should be searching the opportunities for making this works which are in close relationship with health; pleasant and not causing any incidents. In cases where basic principles in food preparation, cooking and storage are not known, loses in food elements are very much. Total 252 working and non-working women living in Konya city center had formed the research sample which had been planned and executed for determination of applications about women's food preparation, cooking and storage methods. In research survey form had been used as data collection tool. Survey forms had been collected between June 2012-May 2013 Survey form includes several questions about general information (age, education status, working status, occupational information, family member number, monthly income) about women and determination of applications that are used food, preparation, cooking and storage. SPSS 16.0 package software had been used for evaluation of information. Findings had been indicated as number and (%) in tables. Chi square (?2) significance test had been used in statistical analysis and p values less than 0.005 had been considered as significant. Women's working status had been considered as variable. According to research results; it had been observed that most of the women (37.3%) are in ages between 20-29. While 42.0% of women had been graduated from primary school, 33.7% of them which are graduated from university or post graduate and 20.2% of them which are graduated from high school follows this ratio. While 38.1% of women who had participated to research are working, more than half of them (61.9%) are housewives and do not work. In general total, it had been observed that 50.8% of women first pick the vegetables, then wash them and after they chop them. More than half of women (66.5%) stores potato in freezer or in a box which is in dark and cool place. It had been specified that more than half of non-working women (51.9%), and 42.9% of working women stores meat in open position, and 36.5% of workingwomen defrosts meat at freezer. It had been observed that almost half of women (49.6%) boils it abundant water and throws its water. In study it had been observed that almost half of non-working women (47.4%) and only 29.2% of workingwomen had put sugar in milk puddings when they almost take the dessert from the oven and relationship between this had been considered as significant. (p<0.05). Women who dries tarhana under sun had been observed as high (45.2%) and this ratio is 49.1% in non-working women and 40.4% in workingwomen. According to study results it had been determined that women make serious mistakes in food preparation and cooking methods. Providing information to women about food groups, cooling methods, purchasing, food selection, cooking and storages is recommended.
Açıklama
Anahtar Kelimeler
Besin, saklama, pişirme, hazırlama, yiyecek, Food, storage, cooking, preparation, nutrient
Kaynak
Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
35
Künye
Erdem, N., Işık, N., Derin, D. Ö., (2016). Konya İl Merkezinde Yaşayan Kadınların Yiyecek Hazırlama, Pişirme ve Saklama Uygulamaları Üzerine Bir Araştırma. Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 35, 87-101.
