Investigation of Nutrition Knowledge Levels of Gastronomy Department Students: A Study on Students in Istanbul

Mehmet Cem Beyhan; İbrahim Gönen; Hatice Baygut

Makale detayları

Investigation of Nutrition Knowledge Levels of Gastronomy Department Students: A Study on Students in Istanbul

Yazarlar:

Mehmet Cem Beyhan | İbrahim Gönen | Hatice Baygut

Yayıncı:

Burdur Mehmet Akif Ersoy University

Ana Başlıklar:

Beslenme Bilimi

Dergi:

Sağlık Bilimlerinde Güncel Yaklaşımlar Vol.5 Issue 3, pp.116-125

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001335565

pISSN:

2757-8585

Anahtar kelimeler:

Özet:

 Aim: In line with the data obtained from this study, it was aimed to determine the need for basic nutrition knowledge in gastronomy education and to make relevant suggestions on this issue. Materials and Methods: The population of the study consisted of 196 students studying in the gastronomy department of different universities in the 2021-2022 academic year and participated voluntarily. In the first part of the questionnaire, demographic characteristics, anthropometric measurements heightcm, body weightkg and eating habits of the individuals were questioned. The second part of the questionnaire consisted of the A Nutrition Knowledge Level Scale For Adults NKLSA, which measured the nutritional knowledge level of the students. After the questionnaire was completed, the data obtained were transferred to the SPSS IBM Statistical Package for the Social Sciences version 22 software database for evaluation and necessary statistical analyses. Results: In the study, 38.8 of the participants were male and 61.2 were female. It was found that the rate of eating out was higher in men than in women and this was a statistically significant difference p0.05. The calculated body mass indexes of the participants were 25.34.7 kgm2 for men and 23.14.3 kgm2 for women. It was found that male and female individuals scored an average of 52.27.0 and 53.67.1 points, respectively, out of 80 full points on the Basic Nutrition sub-dimension of the NKLSA p0.05 and an average of 37.86.7 and 38.95.8 points, respectively, out of 48 full points on the Food Preference sub-dimension. Conclusion: The results of our study showed that the basic nutrition knowledge level and food preferences of gastronomy department students were at a moderate level.52.27.00 and 53.67.18 points p0.05 on the 80 full points of the Basic Nutrition Score of the NETFNS scale, and an average of 38.56.23 points on the 48 full points of the Food Preference Score of the NETFNS scale. Conclusion: The results of our study showed that the nutritional knowledge level of Gastronomy students was at an intermediate level. The results of our study showed that the nutritional knowledge level of Gastronomy students is at an intermediate level.

 Aim: In line with the data obtained from this study, it was aimed to determine the need for basic nutrition knowledge in gastronomy education and to make relevant suggestions on this issue. Materials and Methods: The population of the study consisted of 196 students studying in the gastronomy department of different universities in the 2021-2022 academic year and participated voluntarily. In the first part of the questionnaire, demographic characteristics, anthropometric measurements heightcm, body weightkg and eating habits of the individuals were questioned. The second part of the questionnaire consisted of the A Nutrition Knowledge Level Scale For Adults NKLSA, which measured the nutritional knowledge level of the students. After the questionnaire was completed, the data obtained were transferred to the SPSS IBM Statistical Package for the Social Sciences version 22 software database for evaluation and necessary statistical analyses. Results: In the study, 38.8 of the participants were male and 61.2 were female. It was found that the rate of eating out was higher in men than in women and this was a statistically significant difference p0.05. The calculated body mass indexes of the participants were 25.34.7 kgm2 for men and 23.14.3 kgm2 for women. It was found that male and female individuals scored an average of 52.27.0 and 53.67.1 points, respectively, out of 80 full points on the Basic Nutrition sub-dimension of the NKLSA p0.05 and an average of 37.86.7 and 38.95.8 points, respectively, out of 48 full points on the Food Preference sub-dimension. Conclusion: The results of our study showed that the basic nutrition knowledge level and food preferences of gastronomy department students were at a moderate level.52.27.00 and 53.67.18 points p0.05 on the 80 full points of the Basic Nutrition Score of the NETFNS scale, and an average of 38.56.23 points on the 48 full points of the Food Preference Score of the NETFNS scale. Conclusion: The results of our study showed that the nutritional knowledge level of Gastronomy students was at an intermediate level. The results of our study showed that the nutritional knowledge level of Gastronomy students is at an intermediate level.

 Aim: In line with the data obtained from this study, it was aimed to determine the need for basic nutrition knowledge in gastronomy education and to make relevant suggestions on this issue. Materials and Methods: The population of the study consisted of 196 students studying in the gastronomy department of different universities in the 2021-2022 academic year and participated voluntarily. In the first part of the questionnaire, demographic characteristics, anthropometric measurements heightcm, body weightkg and eating habits of the individuals were questioned. The second part of the questionnaire consisted of the A Nutrition Knowledge Level Scale For Adults NKLSA, which measured the nutritional knowledge level of the students. After the questionnaire was completed, the data obtained were transferred to the SPSS IBM Statistical Package for the Social Sciences version 22 software database for evaluation and necessary statistical analyses. Results: In the study, 38.8 of the participants were male and 61.2 were female. It was found that the rate of eating out was higher in men than in women and this was a statistically significant difference p0.05. The calculated body mass indexes of the participants were 25.34.7 kgm2 for men and 23.14.3 kgm2 for women. It was found that male and female individuals scored an average of 52.27.0 and 53.67.1 points, respectively, out of 80 full points on the Basic Nutrition sub-dimension of the NKLSA p0.05 and an average of 37.86.7 and 38.95.8 points, respectively, out of 48 full points on the Food Preference sub-dimension. Conclusion: The results of our study showed that the basic nutrition knowledge level and food preferences of gastronomy department students were at a moderate level.52.27.00 and 53.67.18 points p0.05 on the 80 full points of the Basic Nutrition Score of the NETFNS scale, and an average of 38.56.23 points on the 48 full points of the Food Preference Score of the NETFNS scale. Conclusion: The results of our study showed that the nutritional knowledge level of Gastronomy students was at an intermediate level. The results of our study showed that the nutritional knowledge level of Gastronomy students is at an intermediate level.

 Amaç: Bu çalışmadan elde edilen veriler doğrultusunda, gastronomi eğitiminde temel beslenme bilgisi ihtiyacının belirlenmesi ve bu konuda ilgili önerilerde bulunulması amaçlanmıştır. Gereç ve Yöntem: Araştırmanın evrenini, 2021-2022 akademik yılında farklı üniversitelerin gastronomi bölümünde okuyan ve gönüllü olarak katılan 196 öğrenci oluşturmuştur. Anketin ilk bölümünde, bireylerin demografik özellikleri, antropometrik ölçümleri boycm, vücut ağırlığıkg ve beslenme alışkanlıkları sorgulanmıştır. Anketin ikinci bölümünü ise, öğrencilerin beslenme bilgi düzeylerini ölçen Yetişkinler için Temel Beslenme Bilgi Düzeyi YETBİD ölçeği oluşturmuştur. Anket tamamlandıktan sonra elde edilen veriler, değerlendirme ve gerekli istatistiksel analizlerin yapılması için SPSS IBM Statistical Package for the Social Sciences versiyon 22 programı veri tabanına aktarılmıştır. Bulgular: Çalışmada, katılımcıların 38,8i erkek ve 61,2si kadındı. Dışarıda yemek yeme oranının erkeklerde kadınlardan daha yüksek olduğu ve bunun istatistiksel olarak anlamlı bir fark olduğu bulunmuştur p0,05. Katılımcıların hesaplanan beden kütle indeksleri erkekler için 25,34,7 kgm2 ve kadınlar için 23,14,3 kgm2 olarak bulunmuştur. Erkek ve kadın bireylerin YETBİD ölçeğinin Temel Beslenme alt boyutundan 80 tam puan üzerinden sırasıyla ortalama 52,27,0 ve 53,67,1 puan aldıkları p0,05 ve Besin Tercihi alt boyutundan 48 tam puan üzerinden sırasıyla ortalama 37,86,7 ve 38,95,8 puan aldıkları bulunmuştur. Sonuç: Çalışmamızın sonuçları, gastronomi bölümü öğrencilerinin temel beslenme bilgi düzeyinin ve besin tercihlerinin orta düzeyde olduğu sonucuna ulaşılmıştır.öğrencilerinin beslenme bilgi düzeyinin orta düzeyde olduğunu göstermiştir. Çalışmamızın sonuçları, Gastronomi öğrencilerinin beslenme bilgi düzeyinin orta düzeyde olduğunu göstermiştir.

Makale detayları

Investigation of Nutrition Knowledge Levels of Gastronomy Department Students: A Study on Students in Istanbul

Yazarlar:

Mehmet Cem Beyhan | İbrahim Gönen | Hatice Baygut

Yayıncı:

Burdur Mehmet Akif Ersoy University

Ana Başlıklar:

Beslenme Bilimi

Dergi:

Sağlık Bilimlerinde Güncel Yaklaşımlar Vol.5 Issue 3, pp.116-125

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001335565

pISSN:

2757-8585

gastronomy department students

beslenme bilgisi

YETBİDgastronomi bölümü öğrencileri

beslenme bilgisi

YETBİD

Sayı

Makale detayları

Investigation of Nutrition Knowledge Levels of Gastronomy Department Students: A Study on Students in Istanbul

Yazarlar: Mehmet Cem Beyhan | İbrahim Gönen | Hatice Baygut

Yayıncı: Burdur Mehmet Akif Ersoy University

Ana Başlıklar: Beslenme Bilimi

Dergi: Sağlık Bilimlerinde Güncel Yaklaşımlar Vol.5 Issue 3, pp.116-125

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001335565

pISSN: 2757-8585

gastronomy department students

beslenme bilgisi

YETBİDgastronomi bölümü öğrencileri

beslenme bilgisi

YETBİD

Sayı

Yazarlar:

Mehmet Cem Beyhan | İbrahim Gönen | Hatice Baygut

Yayıncı:

Burdur Mehmet Akif Ersoy University

Ana Başlıklar:

Beslenme Bilimi

Dergi:

Sağlık Bilimlerinde Güncel Yaklaşımlar Vol.5 Issue 3, pp.116-125

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001335565

pISSN:

2757-8585