Selçuk Üniversitesi Öğrencilerinin Süt ve Fermente Süt Ürünleri Tüketim Alışkanlıkları
Küçük Resim Yok
Tarih
2012
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info:eu-repo/semantics/openAccess
Özet
Bu çalışma, üniversite öğrencilerinin süt ve fermente süt ürünleri tüketimi alışkanlıklarını belirlemek amacıyla planlanmıştır. Çalışma, Mart-Mayıs 2012 tarihleri arasında Konya Selçuk Üniversitesi Alaaddin Keykubat Kampüsü'nde bulunan fakültelerde öğrenim gören üniversite öğrencileri üzerinde yürütülmüştür. Öğrencilerin belirlenmesinde basit tesadüfi örnekleme yöntemi kullanılmış olup, çalışmaya gönüllü 311 öğrenci katılmıştır. Anket formu, öğrencilere ilişkin genel bilgiler (yaş, cinsiyet, sınıf, anne ve babanın eğitim durumu, ailedeki birey sayısı vb.) ile süt ve fermente süt ürünlerini tüketim alışkanlıkları ve bu ürünler hakkındaki bilgilerini tespit etmek amacıyla çeşitli soruları içermektedir. Veriler, cinsiyet değişkeni dikkate alınarak değerlendirilmiştir. Erkek ve kız öğrencilerin çoğu (sırasıyla %72.2 ve 75.0) süt içmeyi sevmektedir. Sütü düzenli olarak tüketenlerin oranı erkek öğrencilerde %21.3, kız öğrencilerde %21.6'dır. Öğrencilerin yarıdan fazlasının sütün (%52.1) kalsiyum kaynağı ve kemik-diş gelişimi için gerekli olduğunu söyledikleri görülmüştür. En fazla bilinen fermente süt ürünü yoğurttur (%35.0). Öğrencilerin süt ve fermente süt ürünlerinden çeşitli besinleri her gün tüketme durumuna göre aldıkları yüzde tüketim puanları; beyaz peynirde 88.55, yoğurtta 74.41, ayranda 69.65 olarak bulunmuştur. Öğrencilerin hiç tüketmiyorum yanıtını verdiği süt ve fermente süt ürünleri arasında kefir (%76.8) ilk sırada yer almakta olup, probiyotikli süt ve ürünleri (%67.8), meyveli yoğurt (%47.6) ve özel peynirler (%42.1) bunu izlemektedir. Günümüzde dünyanın birçok yerinde fermente süt ürünleri değerli besin kaynakları olarak tüketilmekte ve bu ürünler ayrıca sağlığa yararlı etkileri olan gıdalar olarak kabul edilmelerine rağmen, kız öğrencilerin %31.2'si, erkek öğrencilerin de %19.2'si fermente süt ürünlerini bilmektedir (p
This study was planned with the aim of determining milk and fermented milk products consumption habits of the university students. The study was carried out on university students who were attending in faculties located at Alaaddin Keykubat Campus of Konya Selcuk University in March-May 2012. Simple random sampling was applied in determining the students and 311 volunteer students participated in the study. The applied questionnaire included general information questions (age, gender, class, education of parents, number of family members, etc.) and various questions about the habits of milk and fermented milk products consumption and their knowledge about these products. Most of the male and female students (respectively 72.2 and 75.0%) liked drinking milk. Rate of the students who consume milk regularly was 21.3% for males and 21.6% for females. It was seen that more than half of the students (52.1%) said that milk was a source of calcium, and it was necessary for bone-teeth development. The most known fermented milk product was yogurt (35.0%). Percentage point of consumption which students assigned according to the consumption of foods manufactured from milk and fermented milk products everyday were found as 88.55 for white cheese, 74.41 for yoghurt, 69.65 for drink made of yoghurt and water. Kefir (76.8%) was located on the top among the milk and fermented milk products which student said they never consumed, and milk and their products with probiotics (67.8%), fruit yoghurt (47.6%), and specific cheeses (42.1%) followed kefir. Fermented milk products are widely consumed as a source of valuable constituents in much of the world, and these products are accepted by the public as healthy foods. 31.2% of male students and 19.2% of the female students knew fermented milk products (p
This study was planned with the aim of determining milk and fermented milk products consumption habits of the university students. The study was carried out on university students who were attending in faculties located at Alaaddin Keykubat Campus of Konya Selcuk University in March-May 2012. Simple random sampling was applied in determining the students and 311 volunteer students participated in the study. The applied questionnaire included general information questions (age, gender, class, education of parents, number of family members, etc.) and various questions about the habits of milk and fermented milk products consumption and their knowledge about these products. Most of the male and female students (respectively 72.2 and 75.0%) liked drinking milk. Rate of the students who consume milk regularly was 21.3% for males and 21.6% for females. It was seen that more than half of the students (52.1%) said that milk was a source of calcium, and it was necessary for bone-teeth development. The most known fermented milk product was yogurt (35.0%). Percentage point of consumption which students assigned according to the consumption of foods manufactured from milk and fermented milk products everyday were found as 88.55 for white cheese, 74.41 for yoghurt, 69.65 for drink made of yoghurt and water. Kefir (76.8%) was located on the top among the milk and fermented milk products which student said they never consumed, and milk and their products with probiotics (67.8%), fruit yoghurt (47.6%), and specific cheeses (42.1%) followed kefir. Fermented milk products are widely consumed as a source of valuable constituents in much of the world, and these products are accepted by the public as healthy foods. 31.2% of male students and 19.2% of the female students knew fermented milk products (p
Açıklama
Anahtar Kelimeler
Gıda Bilimi ve Teknolojisi
Kaynak
Akademik Gıda
WoS Q Değeri
Scopus Q Değeri
Cilt
10
Sayı
4
