Mehmet Emin ARAYİCİ, Ummahan YUCEL, Zeliha Asli OCEK

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

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

Keywords:

functional food knowledge, attitude, university students,

PDF

___

1. Arvanitoyannis IS, Van Houwelingen-Koukaliaroglou M. Functional Foods: A Survey of Health Claims, Pros and Cons, and Current Legislation. Crit Rev Food Sci Nutr 2005;45:385–404. [CrossRef]
2. Paulionis L. The Changing Face of Food and Nutrition in Canada and The United States: Opportunities and Challenges for Older Adults. J Nutr Elderly 2008;27:277–295. [CrossRef]
3. American Dietetic Association. Position of The American Dietetic Association: Functional Foods. J Am Diet Assoc 2009;109:735–746. [CrossRef]
4. Krystallis A, Maglaras G, Mamalis S. Motivations and Cognitive Structures of Consumers in Their Purchasing of Functional Foods. Food Qual Pref 2008;19:525–538. [CrossRef]
5. Şanlıer N. Probiyotikler, Prebiyotikler ve Diabetes Mellitus. Klinik Tıp Aile Hekimliği 2019;11:63–70. https://dergipark.org.tr/tr/download/ article-file/767512
6. Ashwell M. Concepts of Functional Foods. Belgium: ILSI Europeconcise Monograph Series; 2002.
7. Hacıoğlu G, Kurt G. Tüketicilerin Fonksiyonel Gıdalara Yönelik Farkındalığı, Kabulü ve Tutumları: İzmir İli Örneği. Bus Econ Res J 2012;3:161–171. http://www.berjournal.com/wp-content/plugins/ downloads-manager/upload/BERJ%203(1)12%20Article%209%20 pp.161-171.pdf
8. Dayısoylu SK, Gezginç Y, Cingöz A. Fonksiyonel Gıda mı? Fonksiyonel Bileşen mi? Gıdalarda Fonksiyonellik. Gıda 2014;39:57–62. [CrossRef]
9. Baysal A. Beslenme, 19. Baskı. Ankara: Hatiboğlu Yayınları; 2009.
10. Raghuveer C. Consumption of Functional Food and Our Health. Pak J Physiol 2009;5:76–83. http://www.pps.org.pk/PJP/5-1/Raghuveer.pdf
11. Karatay E. Mikrobiyota, Prebiyotik ve Probiyotikler. Anadolu Güncel Tıp Derg 2019;1:68–71. [CrossRef]
12. Coşkun T. Fonksiyonel Besinlerin Sağlığımız Üzerine Etkileri. Çocuk Sağlığı ve Hastalıkları Derg 2005;48:64–84. http://www.cshd.org.tr/ uploads/pdf_CSH_133.pdf
13. Özkan Özdemir P. Fettahoğlu S. Topoyan M. Fonksiyonel Gıda Üreticilerine Yönelik Tüketici Tutumlarını Belirleme Üzerine Bir Araştırma. Ege Akademik Bakış 2009;9:1079–1099. [CrossRef]
14. World Health Organization (WHO). Global Strategy on Diet, Physical Activity and Health. World Health Assembly 2015. p.1–18.
15. Demir G, Aktaş N. Üniversite Öğrencilerinin Fonksiyonel Besin Bilgi, Tercih ve Tüketimleri Üzerine Bir Araştırma. J Hum Sci 2018;15:2387– 2397. [CrossRef]
16. Aygül, İ, Kartal F, Sayıbakan AŞ, Çakar G, Akbulut H, Yıldırım Ş. Sağlık Bilimleri Fakültesi Öğrencileri ve Öğretim Elemanlarının Fonksiyonel Besin Farkındalığı. Gümüşhane Üniversitesi Sağlık Bilimleri Derg 2018;7:54–64. https://dergipark.org.tr/tr/download/article-file/619142
17. Kapsak WR, Rahavi EB, Childs NM, White C. Functional foods: consumer attitudes, perceptions, and behaviors in a growing market. J Acad Nutr Diet 2011;111:804–810. [CrossRef]
18. Yang Y. Scientific Substantiation of Functional Food Health Claims in China. J Nutr 2008;138:1199S–1205S. [CrossRef]
19. Kendilci EA, Kendilci K, Gunes G. Assessment of Awareness, Knowledge Levels and Consumer Perception of Students of Health High School Towards Functional Foods. Med Sci 2018;7:194–202. [CrossRef]
20. Dölekoğlu CÖ, Şahin A, Giray FH. Kadınlarda Fonksiyonel Gıda Tüketimini Etkileyen Faktörler: Akdeniz İlleri Örneği. Tarım Bilimleri Derg 2015;21:572–584. [CrossRef]
21. 2011 IFIC Functional Foods / Foods for Health Consumer Trending Survey. In: A Place on the Plate for Functional Foods: Helping Consumers Achieve Optimal Health with Diet; 2011. https://www. yumpu.com/en/document/read/28758306/a-place-on-the-platefor-functional-foods-international-food
22. Labrecque J, Doyon M, Bellavance F, Kolodinsky J. Acceptance of Functional Foods: A Comparison of French, American, and French Canadian Consumers. Can J Agric Econ 2006;54:647–661. [CrossRef]
23. Badrie N, Reid-Foster S, Benny Ollivierra C, Roberts H. Exercise Enthusiasts’ Perceptions and Beliefs of Functional Foods in Trinidad, West Indies. Nutr Food Sci 2007;37:345–357. [CrossRef]
24. Ares G, Gimenez A, Gambaro A. Uruguayan Consumers’ Perception of Functional Foods. J Sensory Stud 2008;23:614–630. [CrossRef]
25. Morawska A, Górna I, Boleslawska I, Przyslawski J. The Nutritional Awareness of Functional Food Among University Students in Poland. Rocz Panstw Zakl Hig 2016;67:163–167. https://pubmed.ncbi.nlm. nih.gov/27289512/
26. Markovina J, Cacic J, Kljusuric JG, Kovacic D. Young Consumers’ Perception of Functional Foods in Croatia. Brit Food J 2011;113:7–16. [CrossRef]
27. Seechurn D, Neeliah H, Neeliah SA. Functional Foods in Mauritius: A Consumer Survey. J Dev Agric Econ 2009;1:204–211. https://www. researchgate.net/publication/213049661_Functional_Foods_in_ Mauritius_An_Exploratory_Survey
28. Urala N, Lähteenmäki L. Consumers’ Changing Attitudes Towards Functional Foods. Food Qual Pref 2005;18:1–12. [CrossRef]
29. Devcich DA, Pedersen IK, Petrie KJ. You Eat What You Are: Modern Health Worries and The Acceptance of Natural and Synthetic Additives in Functional Foods. Appetite 2006;48:333–337. [CrossRef]
30. Siegrist M, Stampfli N, Kastenholz H. Consumers’ Willingness to Buy Functional Foods: The İnfluence of Carrier. Benefit and Trust. Appetite 2008;51:526–529. [CrossRef]