Restoran Tüketicilerinin Fonksiyonel Gıda Tüketiminde Hastalığın ve Demografik Etkenlerin Rolü
Fonksiyonel gıdalar; görünüşte, normal bir diyetin bir parçası olarak tüketilmesi amaçlanan, ancak basit besin gereksinimlerinin sağlanmasının ötesinde fizyolojik rolleri yerine getirmek için değiştirilmiş geleneksel gıdaya benzeyen gıda olarak tanımlanmıştır. Gelişmiş dünya sakinlerinin artan zenginliği, nüfusun yaşlanması ve buna eşlik eden sağlık sorunlarının artması, fonksiyonel gıdalara olan ilginin artmasına katkıda bulunmaktadır. Bu doğrultuda çalışmanın amacı; restoran tüketicilerinin fonksiyonel gıda tüketimlerinin demografik özelliklere (yaş, cinsiyet, eğitim düzeyi, gelir düzeyi) ve hastalık etkenine göre farklılaşıp farklılaşmadığının incelenmesidir. Araştırmanın evreni, İstanbul Avrupa Yakasındaki restoran tüketicilerinden oluşmaktadır. Araştırmada nicel araştırma yönteminden faydalanılmış ve veri toplama aracı olarak anket tekniği kullanılmıştır. Bu doğrultuda; hazırlanan anketler Ağustos-Ekim 2021 tarihleri arasında 271 restoran tüketicisine uygulanmıştır. Yapılan analizler neticesinde; restoran tüketicilerinin fonksiyonel gıda tüketim eğilimlerinin, cinsiyete göre anlamlı derece farklılaştığı görülmüştür. Araştırmanın diğer analizlerinde ise; yaş, eğitim düzeyi, gelir düzeyi ve hastalık varlığının fonksiyonel gıda tüketiminde anlamlı bir farklılık oluşturmadığı tespit edilmiştir.
Anahtar Kelimeler:
fonksiyonel gıda tüketim eğilimleri, hastalık varlığı, yaş, cinsiyet, eğitim düzeyi, gelir düzeyi
The Role Disease and Demographic Factors in Functional Food Consumption of Restaurant Consumers
Functional foods; it has been defined as food similar to traditional food, which is intended to be consumed as part of a normal diet, but modified to fulfill physiological roles beyond providing simple nutrient requirements. The increasing wealth of the developed world's inhabitants, the aging of the population and the accompanying increase in health problems contribute to the increased interest in functional foods. In this direction, the aim of the study is; The aim of this study is to examine whether functional food consumption of restaurant consumers differ according to demographic characteristics (age, gender, education level, income level) and disease factors. The universe of the research consists of restaurant consumers on the European Side of Istanbul. Quantitative research method was used in the research and questionnaire technique was used as data collection tool. In this direction; Prepared surveys were administered to 271 restaurant consumers between August and October 2021. As a result of the analyzes made; It has been observed that the functional food consumption tendencies of restaurant consumers differ significantly according to gender. In other analyzes of the research; It was determined that age, education level, income level and presence of disease did not make a significant difference in functional food consumption.
Keywords:
functional food consumption trends, presence of disease, age, gender, education level, income level,
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- Yayın Aralığı: Yılda 2 Sayı
- Başlangıç: 2019
- Yayıncı: Sedat ÇELİK