Beslenme ve Diyetetik Öğrencilerinin Yapay Et Tüketimine İlişkin Tutumları

Son zamanlarda yapay ete olan ilgi artmaktadır. Ancak, literatürde Türkiye’deki yapay et algısına ilişkin veriler bulunmamaktadır. Bu çalışmanın amacı, beslenme ve diyetetik bölümünde öğrenim gören lisans öğrencilerinin yapay et tüketimini ve geleceğe dair bakış açılarını saptamaktır. Çalışmaya Burdur’da eğitim gören 140 gönüllü öğrenci katılmıştır. Bireylerin yaş ortalaması 21.2+2.80 yıl, %41.4’ü 2. sınıfta öğrenim görmekte ve %75.7’si normal beden kütle indeksi (BKİ) sınıflamasında yer almaktadır. Bireylerin %44.3’ünün haftada en az bir kez et tükettiği, %46.4’ünün yapay et kavramını duymadığı, %52.9’unun yapay eti yenilebilir bulmadığı ancak %64.7’sinin merak ettiği için deneme amaçlı tüketebileceği belirlenmiştir. Bireylerin yalnızca %15.0’i yapay eti gerçekçi bulmaktadır. Ayrıca bireylerin %63.5’i yapay eti geleneksel ete kıyasla sağlıklı ve güvenilir olmadığını; % 57.1’i yapay etin besin değerinin daha düşük olduğunu düşünmektedir. Yapay etin gelecekteki et ihtiyacını karşılama durumu sorgulandığında öğrencilerin %38.6’sı olumlu yanıt vermiş olup %68.6’sı ise yapay etin ticari bir girişim olduğunu belirtmiştir. Bireylerin %36.7’si yapay et tüketiminin dini açıdan değerlendirilmesi gerektiğini düşünürken %59.2’si ise Türk mutfağındaki yemeklerin yapay et ile hazırlanmasının sürdürülebilir olmadığını beyan etmiştir. Ayrıca yapay et sunulduğunda tüketme olasılığı ve duygusal direnç ile yaş arasında negatif yönde korelasyon olduğu saptanmıştır. Sonuç olarak, beslenme ve diyetetik bölümünde öğrenim gören lisans öğrencilerinin çoğunun yapay eti denemeye istekli olduğu, ancak uzun dönemde nispeten daha az oranda bireyin geleneksel et veya diğer et alternatiflerine kıyasla tercih edeceğini göstermektedir.

Anahtar Kelimeler:

Yapay et, Kültürlenmiş et, In vitro et, Öğrencilerin davranışları, Yeme alışkanlıkları

Attitudes of Nutrition and Dietetics Students towards Artificial Meat Consumption

Recently, interest in artificial meat has been increasing. However, there is no data from the literature on the perception of cultured meat in Turkey. The aim of this study is to determine the artificial meat consumption and future perspectives of undergraduate students studying in the department of nutrition and dietetics. In this study, 140 volunteer students living in Burdur (Turkey) participated in this study. The average age of the individuals was 21.2+2.80 years, 41.4% of them were sophomore students, and 75.7% were in the appropriate BMI classification. It was suggested that 44.3% of the individuals consumed meat at least once a week, 46.4% were not aware of the concept of artificial meat, 52.9% did not consider cultured meat edible, but 64.7% could consume it for trial purposes because of their curiosity. Only 15.0% of the individuals found artificial meat realistic, 63.5% of individuals thought that artificial meat was not healthy and safe compared to traditional meat, and 57.1% thought that the nutritional value of cultured meat was lower. While 36.8% of the students thought that artificial meat could meet their future meat needs, 68.6% stated that cultured meat was a commercial activity. While 36.7% of the individuals thought that the consumption of cultured meat should be evaluated in terms of religion, 59.2% reported that preparing meals in Turkish cuisine with cultured meat was not sustainable. In addition, there was a negative correlation between the probability of consumption and emotional resistance when presented with cultured meat and age. As a result, it was shown that most of the undergraduate students in nutrition and dietetics were willing to try cultured meat, nevertheless in the long run, relatively few individuals would prefer traditional meat or other meat alternatives.

Keywords:

Artificial meat, Cultured meat, In vitro meat, Students’ behavior, Eating attitude,

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