Şule AKTAÇ, Simay KUNDAKÇI, Serra Naz KARTAL, Başak Esmanur SARITAŞ

Beslenme ile İlgili Bölümlerde Eğitim Gören Üniversite Öğrencilerinin Sürdürülebilir Beslenme Hakkındaki Bilgi ve Tutumları

Amaç: Beslenme ile ilgili bölümlerde öğrenim gören lisans öğrencilerinin sürdürülebilir beslenmeye ilişkin bilgi ve tutumlarını değerlendirmek ve bölümler arasındaki farklılıkları belirlemektir Gereç ve Yöntem: Araştırmanın evrenini beslenme ve diyetetik, gastronomi ve mutfak sanatları, gıda mühendisliği ve turizm işletmeciliği bölümlerinde okuyan öğrenciler oluşturmuştur. Araştırma, Aralık 2020-Mayıs 2021 tarihleri arasında online anket dolduran 688 gönüllü öğrenci ile gerçekleştirilmiştir. Etik kurul onayı Marmara Üniversitesi Sağlık Bilimleri Fakültesi Girişimsel Olmayan Klinik Araştırmalar Etik Kurulu’ndan 26.11.2020/76 numarası ile alınmıştır. Bulgular: Sürdürülebilir beslenme hakkında bilgi sahibi olan öğrencilerin oranı en yüksek (%90,2) beslenme ve diyetetik bölümünde, en düşük ise turizm işletmeciliği (%49,1) bölümündedir. Alışveriş öncesi liste yapma en çok gastronomi ve mutfak sanatları öğrencileri tarafından (%60,7) bildirilmiş ve bölümler arasında anlamlı farklılık bulunmuştur (p

Sustainable Nutrition Knowledge and Attitudes of University Students Studying in Departments related to Nutrition

Objective: To evaluate the knowledge and attitudes of undergraduate students studying in nutrition-related departments concerning sustainable nutrition and determine the differences between the departments. Material and Methods: The study population consisted of students studying in the departments of nutrition and dietetics, gastronomy and culinary arts, food engineering, and tourism management. The study was conducted with 688 volunteer students who completed an online questionnaire between December 2020 and May 2021. The approval of the ethics committee was obtained from the Non-Invasive Clinical Research Ethics Committee of Marmara University Faculty of Health Sciences with the number of 26.11.2020/76. Results: The highest rate of students who know about sustainable nutrition was in the department of nutrition and dietetics (90.2%), and the lowest was in tourism management (49.1%). Making lists before shopping was mostly stated by the gastronomy and culinary arts students (60.7%), and a significant difference was found between the departments (p

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