Özet:

Objective: The aim of this research is to reveal the awareness of the students who receive education on nutrition dietetics on functional foods. Materials and Methods: The sample group selected in the research consists of first and fourth grade undergraduate students of Nutrition and Dietetics of a Private University selected by using Convenience Sampling Method. Within the scope of the research, a data collection form was applied to 80 students in total. Results: There is a significant difference between fourth grade students and first grade students regarding the variables of the level of education, age, monthly income, control over their own health, and where they first heard about functional foods (p˂0.05). It was seen that there is a significant difference between the monthly income groups regarding the awareness and frequency of use of functional foods and that this difference arises from the group having a monthly income of 5001TL and more. Furthermore, when the general means of the responses to the awareness of the functional foods and the frequency of use are taken into consideration, it was determined that “Whole grain cereals, musli” was on the first rank with an average of 3.74, “garlic” was on the second rank with an average of 3.66 and “ginger” was on the third rank with an average of 3.65. This result indicates that these are the most recognized and used products among the participants Conclusion: It was seen that the education of the students who received nutrition and dietetics education contributed to their tendencies about functional foods. Fonctional foods should not only be encouraged among students whose study fields are related to nutrition, but also among other students in order to raise awareness. 

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