Evaluation of Milk and Dairy Products Consumption Habits of Yozgat Bozok University Students and Staff

Beyza Çalık; Orhan Ermetin; Ömer Faruk Karaca

Makale detayları

Evaluation of Milk and Dairy Products Consumption Habits of Yozgat Bozok University Students and Staff

Yazarlar:

Beyza Çalık | Orhan Ermetin | Ömer Faruk Karaca

Yayıncı:

Yozgat Bozok University

Ana Başlıklar:

Hayvansal Üretim (Diğer) | Tarım Politikaları

Dergi:

Bozok Tarım ve Doğa Bilimleri Dergisi Vol.3 Issue 2, pp.111-124

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001338645

pISSN:

2822-4604

Anahtar kelimeler:

Özet:

 This study was conducted to determine the milk and dairy consumption habits of students and staff at Yozgat Bozok University, considering various parameters, the factors affecting these habits, and their level of knowledge about milk consumption. Surveys were conducted face-to-face with 250 students and 100 academic and administrative staff on campus. While 63 of students stated that yogurt was the most consumed dairy product, this rate was 68 for staff. In terms of per capita cheese consumption, 47.2 of students consume more than 100 grams of cheese per week, compared to 49 of staff. While 39.2 of students prefer to buy milk from supermarkets, this rate is 54 among staff. Students mostly prefer semi-skimmed milk, while staff opt for full-fat milk. While 68.8 of students prefer white or cottage cheese, the rate is 59 among staff. Additionally, 57 of students believe they do not eat healthily, while this rate is 53 among staff. The percentage of students who find milk prices expensive is 70, while it is 62 among staff. To increase milk and dairy consumption, price balance should be ensured, access to safe food should be supported, and public awareness should be raised. Furthermore, policies should be developed to increase per capita consumption.

 This study was conducted to determine the milk and dairy consumption habits of students and staff at Yozgat Bozok University, considering various parameters, the factors affecting these habits, and their level of knowledge about milk consumption. Surveys were conducted face-to-face with 250 students and 100 academic and administrative staff on campus. While 63 of students stated that yogurt was the most consumed dairy product, this rate was 68 for staff. In terms of per capita cheese consumption, 47.2 of students consume more than 100 grams of cheese per week, compared to 49 of staff. While 39.2 of students prefer to buy milk from supermarkets, this rate is 54 among staff. Students mostly prefer semi-skimmed milk, while staff opt for full-fat milk. While 68.8 of students prefer white or cottage cheese, the rate is 59 among staff. Additionally, 57 of students believe they do not eat healthily, while this rate is 53 among staff. The percentage of students who find milk prices expensive is 70, while it is 62 among staff. To increase milk and dairy consumption, price balance should be ensured, access to safe food should be supported, and public awareness should be raised. Furthermore, policies should be developed to increase per capita consumption.

 This study was conducted to determine the milk and dairy consumption habits of students and staff at Yozgat Bozok University, considering various parameters, the factors affecting these habits, and their level of knowledge about milk consumption. Surveys were conducted face-to-face with 250 students and 100 academic and administrative staff on campus. While 63 of students stated that yogurt was the most consumed dairy product, this rate was 68 for staff. In terms of per capita cheese consumption, 47.2 of students consume more than 100 grams of cheese per week, compared to 49 of staff. While 39.2 of students prefer to buy milk from supermarkets, this rate is 54 among staff. Students mostly prefer semi-skimmed milk, while staff opt for full-fat milk. While 68.8 of students prefer white or cottage cheese, the rate is 59 among staff. Additionally, 57 of students believe they do not eat healthily, while this rate is 53 among staff. The percentage of students who find milk prices expensive is 70, while it is 62 among staff. To increase milk and dairy consumption, price balance should be ensured, access to safe food should be supported, and public awareness should be raised. Furthermore, policies should be developed to increase per capita consumption.

 Bu çalışma, Yozgat Bozok Üniversitesi kampüsünde çeşitli fakülte ve yüksekokullarda öğrenim gören öğrencilerin ve çalışan personelin çeşitli parametreler göz önünde bulundurularak süt ve süt ürünleri tüketme alışkanlıklarını, bu alışkanlıkları etkileyen faktörleri ve süt tüketimi hakkındaki bilgi düzeylerini belirlemek amacıyla yapılmıştır. Anketler, kampüs içerisinde eğitimini sürdüren 250 öğrenci ve 100 akademik ve idari personele yüz yüze yapılmıştır. Öğrencilerin 63ü en fazla tükettikleri süt ürününün yoğurt olduğunu belirtirken, bu oran personelde 68dir. Kişi başı peynir tüketimine bakıldığında, öğrencilerin 47,2si haftada 100 gramdan fazla peynir tüketirken, bu oran personelde 49 olarak görülmektedir. Öğrencilerin 39,2si sütü en çok marketlerden almayı tercih ederken, bu oran personelde 54tür. Öğrenciler en fazla yarım yağlı sütü tercih ederken, personel tam yağlı sütü tercih etmektedir. Öğrencilerin 68,8i beyaz veya süzme peyniri tercih ederken, personelde bu oran 59dur. Ayrıca, öğrencilerin 57si sağlıklı beslenmediğini düşünürken, personelde bu oran 53tür. Süt fiyatlarını pahalı bulan öğrencilerin oranı 70, personelde ise 62dir. Süt ve süt ürünleri tüketimini artırmak için fiyat dengesi sağlanmalı, güvenli gıda erişimi desteklenmeli ve toplum bilinçlendirilmelidir. Ayrıca, kişi başına düşen tüketimi artıracak politikalar geliştirilmelidir.

Makale detayları

Evaluation of Milk and Dairy Products Consumption Habits of Yozgat Bozok University Students and Staff

Yazarlar:

Beyza Çalık | Orhan Ermetin | Ömer Faruk Karaca

Yayıncı:

Yozgat Bozok University

Ana Başlıklar:

Hayvansal Üretim (Diğer) | Tarım Politikaları

Dergi:

Bozok Tarım ve Doğa Bilimleri Dergisi Vol.3 Issue 2, pp.111-124

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001338645

pISSN:

2822-4604

Milk

Dairy Products

Consumption Preference

University StudentsSüt

Süt Ürünleri

Tüketim Tercihi

Üniversite Öğrencileri

Sayı

Makale detayları

Yazarlar: Beyza Çalık | Orhan Ermetin | Ömer Faruk Karaca

Yayıncı: Yozgat Bozok University

Ana Başlıklar: Hayvansal Üretim (Diğer) | Tarım Politikaları

Dergi: Bozok Tarım ve Doğa Bilimleri Dergisi Vol.3 Issue 2, pp.111-124

Belge Tipi: Makale

Yayın Tarihi: 1/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001338645

pISSN: 2822-4604

Sayı

Yazarlar:

Beyza Çalık | Orhan Ermetin | Ömer Faruk Karaca

Yayıncı:

Yozgat Bozok University

Ana Başlıklar:

Hayvansal Üretim (Diğer) | Tarım Politikaları

Dergi:

Bozok Tarım ve Doğa Bilimleri Dergisi Vol.3 Issue 2, pp.111-124

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001338645

pISSN:

2822-4604