Knowledge and Attitudes of Ege University Midwifery, Nutrition-Dietetic, and Nursing Students About Natural Functional Foods

Mehmet Emin ARAYİCİ; Ummahan YUCEL; Zeliha Asli OCEK

doi:https://doi.org/10.30621/jbachs.2020.1283

Makale detayları

Knowledge and Attitudes of Ege University Midwifery, Nutrition-Dietetic, and Nursing Students About Natural Functional Foods

Yazarlar:

Mehmet Emin ARAYİCİ | Ummahan YUCEL | Zeliha Asli OCEK

Yayıncı:

Dokuz Eylul University

Dergi:

Journal of Basic and Clinical Health Sciences 2020 Vol.4 Issue 3, pp.364-370

Belge Tipi:

Makale

Yayın Tarihi:

8/2020

Belge Dili:

İngilizce

Document ID (Org No.):

2000493462

Sıklık:

Üç Yıllık

eISSN:

2564-7288

DOI:

https://doi.org/10.30621/jbachs.2020.1283

Özet:

 

Objective: This study aimed to determine the knowledge and attitudes of midwifery, nutrition-dietetic, and nursing students at Ege University  about natural functional foods.  Materials and Methods: This descriptive study included all senior midwifery, nutrition-dietetics, and nursing students at Ege University  in the 2019–2020 academic year. Of all 442 senior students in these departments, 384  86.9%  could be reached. The dependent variables  were knowledge and attitude regarding functional foods. Knowledge was defined as having heard of and giving at least five examples of  functional foods. The attitude was evaluated through the Attitude Towards Functional Foods Scale. The sociodemographic characteristics,  health behaviors, and the perceptions of health were independent variables. Data were collected through a questionnaire and the attitude  scale. Chi-square test, Student’s t-test, and one-way analysis of variance were used for the data analyses.  Results: More than half of the students stated that they had never heard of the term ‘functional food’ previously; 37.5% could not give an  example for functional foods. Nutrition dietetics students were able to give more examples of functional foods than nursing and midwifery  students  p.

Makale detayları

Knowledge and Attitudes of Ege University Midwifery, Nutrition-Dietetic, and Nursing Students About Natural Functional Foods

Yazarlar: Mehmet Emin ARAYİCİ | Ummahan YUCEL | Zeliha Asli OCEK

Yayıncı: Dokuz Eylul University

Dergi: Journal of Basic and Clinical Health Sciences 2020 Vol.4 Issue 3, pp.364-370

Belge Tipi: Makale

Yayın Tarihi: 8/2020

Belge Dili: İngilizce

Document ID (Org No.): 2000493462

Sıklık: Üç Yıllık

eISSN: 2564-7288

DOI: https://doi.org/10.30621/jbachs.2020.1283

Sayı

Yazarlar:

Mehmet Emin ARAYİCİ | Ummahan YUCEL | Zeliha Asli OCEK

Yayıncı:

Dokuz Eylul University

Dergi:

Journal of Basic and Clinical Health Sciences 2020 Vol.4 Issue 3, pp.364-370

Belge Tipi:

Makale

Yayın Tarihi:

8/2020

Belge Dili:

İngilizce

Document ID (Org No.):

2000493462

Sıklık:

Üç Yıllık

eISSN:

2564-7288

DOI:

https://doi.org/10.30621/jbachs.2020.1283