Knowledge Level and Consumption Tendency of University Students About Functional Foods: A Case Study of Çukurova University

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dc.contributor.authorÇelik, Hüseyin
dc.contributor.authorÇelik, Ahmet Duran
dc.contributor.authorHayran, Seyit
dc.contributor.authorGül, Aykut
dc.date.accessioned2024-09-19T16:22:24Z
dc.date.available2024-09-19T16:22:24Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn recent years in Turkey, consumers’ interest in functional products is increasing as in many countries. Specifically, consumers tend to consume functional products in order to maintain a healthy life and to prevent several health problems. The aim of this study was to determine the knowledge levels, attitudes and consumption tendency of students at Çukurova University on functional products. In this regard, a survey study was conducted with 103 students at Çukurova University. According to the research results, despite the fact that 70.87% of the respondents never heard the term ‘functional foods’, they consumed some of these products before. The most of the participants stated that they regularly consume mineral enriched-drinks (58.25%) and herbal teas (48.54%). Besides, most of the participants (65.00%) think that functional foods are beneficial for human health. Moreover, the health benefits of functional foods were found as the most important factor that effect consumers’ behaviour and perception.en_US
dc.identifier.doi10.24925/turjaf.v9i7.1242-1249.4163
dc.identifier.endpage1249en_US
dc.identifier.issn2148-127X
dc.identifier.issue7en_US
dc.identifier.startpage1242en_US
dc.identifier.trdizinid465736en_US
dc.identifier.urihttps://doi.org/10.24925/turjaf.v9i7.1242-1249.4163
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/465736
dc.identifier.urihttps://hdl.handle.net/20.500.12483/15824
dc.identifier.volume9en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleKnowledge Level and Consumption Tendency of University Students About Functional Foods: A Case Study of Çukurova Universityen_US
dc.typeArticleen_US

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