Konya'da toplu beslenme yapılan kurumlarda ekmek tüketimi, israfı ve nedenleri
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Dosyalar
Tarih
2000
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Sosyal Bilimler Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu Araştırmada Konya'da toplu beslenme yapılan kurumlarda ekmek tüketimi, israfil ve israfin nedenlerini etkileyen faktörler incelenmiştir. Bu genel amaca ulaşabilmek için Konya il merkezinde bulunan toplu beslenme yapılan kurumlarda ölçümler yapılmış ve bu kurumların yemekhanelerinden yararlanan kişilere de anketler uygulanmıştır. Araştırma, tarama (survey) modelinde yapılmıştır. Bu Araştırmanın evrenini Konya ilinde toplu beslenme yapılan kurumlar oluşturmuştur. Araştırmanın örneklemi random yolla seçilmiştir. Araştırmanın örneklemini ise öğrenci kurumu olarak Konya Erkek ve Kız Yetiştirme yurtlan yemekhaneleri, işçi kurumu olarak Köy Hizmetleri İl Müdürlüğü ve Medaş yemekhaneleri, memur kurumu olarak da S.Ü. Tip Fakültesi Hastanesi personel yemekhanesi ve Konya Defterdarlığı yemekhanesi olmak üzere toplam altı kurumun yemekhanesi ve bu yemekhanelerde yemek yiyen kişiler oluşturmuştur. Araştırmanın alt problemlerini test etmek için uygulanan anket ve ölçüm işlemlerinden elde edilen veriler üzerinde çok yönlü istatistiksel teknikler kullamlmıştır. Ankete verilen cevaplar frekans ve yüzdelikler halinde çözümlenmiş daha sonra değişkenler arasındaki ilişkileri test etmek için X2 tekniğinden yararlanılmıştır. Kurum yemekhanelerindeki ekmek artıkları ve kişi basma düşen artık oranlan arasında korelasyon tekniği kullamlmıştır. Verilerin analizi sonunda: ekmeğin sunuluş biçimi ile tüketimi; öğündeki yemeğin türü ile ekmek tüketimi ve artığı; bireysel özelliklerle ekmek tüketimi ve israfı; kurumlara gelen ekmek miktan ile ekmek israfi arasında anlamlı ve çok yönlü ilişkiler bulunmuştur.
This study was carried out to determine amount of bread consumtion and waste and the possible reasons effecting the bread waste in the associations serving foods in large dining rooms. To reach this general purpose the measurements were carried out in the dinning rooms of the associations in Konya and an inquiry was done to the people who were using these dinning rooms. The researchwas done in survey model. The universe of the study consisted of the associations having large dinning rooms in Konya. The samples of the research was selected randomly. The samples of the research is both the large dinning rooms of the six associations that were the Konya Male and Female Dormitor dinning rooms as student associations, village services, Medaş Dinning rooms as worker associations, SU Faculty of Medicine personnel dinning room and Ministry of Finance dinning room as officer dinning rooms and the people having meal in these dinning rooms. A few statistical methods were used on the data obtained From theinquir and the measurments which were obtained to test the subproblems of the research. The answers givento the questions in the inquiry were analysed by the frequency andpercentaze rate, than the relations of the data were analysed by the x2 technique. Correlation technique was used on the bread waste per person. After theanalysis of data there was a significant relation between the supply and the consumption of the bread; the kind of food in the meal and the consumption and the waste of bread; personnel characteristics and bread consumption and waste; amount of bread brought to association and the waste of bread.
This study was carried out to determine amount of bread consumtion and waste and the possible reasons effecting the bread waste in the associations serving foods in large dining rooms. To reach this general purpose the measurements were carried out in the dinning rooms of the associations in Konya and an inquiry was done to the people who were using these dinning rooms. The researchwas done in survey model. The universe of the study consisted of the associations having large dinning rooms in Konya. The samples of the research was selected randomly. The samples of the research is both the large dinning rooms of the six associations that were the Konya Male and Female Dormitor dinning rooms as student associations, village services, Medaş Dinning rooms as worker associations, SU Faculty of Medicine personnel dinning room and Ministry of Finance dinning room as officer dinning rooms and the people having meal in these dinning rooms. A few statistical methods were used on the data obtained From theinquir and the measurments which were obtained to test the subproblems of the research. The answers givento the questions in the inquiry were analysed by the frequency andpercentaze rate, than the relations of the data were analysed by the x2 technique. Correlation technique was used on the bread waste per person. After theanalysis of data there was a significant relation between the supply and the consumption of the bread; the kind of food in the meal and the consumption and the waste of bread; personnel characteristics and bread consumption and waste; amount of bread brought to association and the waste of bread.
Açıklama
Anahtar Kelimeler
Beslenme, Nutrition, Ekmek, Bread, Konya, Extravagance, İsraf
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Kılıçarslan, A. (2000). Konya'da toplu beslenme yapılan kurumlarda ekmek tüketimi, israfı ve nedenleri. Selçuk Üniversitesi, Yayımlanmış yüksek lisans tezi, Konya.
