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Çiğ beslenme (raw food) kavramı gastronomi alanında yeni bir beslenme türü olarak ortaya çıkmaktadır. Çiğ beslenme kavramı gıdaların pişirilmeden tüketilebilen meyve ve sebzeler, tohumlar, sert kabuklu yemişler, kuru baklagiller, filizlenmiş tahılların tüketilmesi olarak tanımlanmaktadır. Çiğ beslenme kavramının temelini gıdaların en doğal haliyle tüketilmesi oluşturmaktadır. Çiğ beslenme ilk olarak Max Bircher- Benner tarafından 1800’lü yıllarda uygulanmaya başlanmış olmasına rağmen son 30 yılda aktivist bir gastronomi akımı olarak değerlendirilmektedir. Bu bağlamda yapılan çalışmanın amacı, gittikçe popülerleşen bir beslenme türü olan çiğ beslenme akımıyla ilgili Gastronomi ve Mutfak Sanatları doktora öğrencilerinin algılarını belirlemektir. Çiğ beslenmeyle ilgili literatürde, çiğ beslenen kişilerin tükettikleri gıdalar ve bu gıdaların kişilerin sağlık durumları üzerindeki etkilerinin ortaya konulduğu çalışmalara rastlanılmıştır. Bu bağlamda yapılan çalışmada çiğ beslenmeyen kişilerin çiğ beslenme ile ilgili bilgi düzeyleri neticesinde nasıl bir algıya sahip oldukları, hangi durumlarda ve ne kadarlık süre içerisinde uygulamayı düşündükleri belirlenmeye çalışılmıştır. Çalışmanın örneklemini Gastronomi ve Mutfak Sanatları doktora programında eğitim görmekte olan 22 öğrenci oluşturmaktadır. Çalışma kapsamında gönüllü katılım sağlayan öğrenciler ile yarı yapılandırılmış görüşme yapılmıştır. Elde edilen veriler içerik analizine tabi tutulmuştur. Araştırma sonuçlarına göre katılımcıların çiğ beslenme akımı ile ilgili algılarının çoğunlukla olumlu olduğu saptanmıştır. Ayrıca katılımcıların çoğu çiğ beslenmeyle ilgili bilgi verilmesi halinde bu beslenme türünü tercih edebileceklerini belirtmişlerdir
The concept of raw food emerges as a new type of food in the gastronomy field. The concept of raw nutrition is defined as the consumption of fruit and vegetables that can be consumed without cooking foods, seeds, hard-coated meals, dried bakes, folded cereals. The basis of the concept of raw nutrition is the consumption of food. Although raw nutrition was first introduced by Max Bircher-Benner in the 1800s, it has been regarded as an activist gastronomic stream in the last 30 years. The aim of the study in this context is to determine the perceptions of the PhD students in Gastronomy and Kitchen Arts regarding the raw nutrition flow, which is an increasingly popular type of diet. The literature on raw nutrition has found studies that reveal the foods that raw fooders consume and the effects of these foods on people’s health. In this context, the study has been aimed at determining how people who do not eat raw food have an perception as a result of the level of knowledge about raw food, in what circumstances and in how long they are thinking about the application. The sample of the study consists of 22 students who are studying in the PhD program in Gastronomy and Kitchen Arts. A semi-configured interview was held with students who provided voluntary participation in the study. The data obtained is subject to content analysis. The research finds that participants’ perceptions about raw nutrition flow are mostly positive. They also said that if most participants were given information about raw food, they could prefer this type of food.
The concept of raw food is emerging as a new type of nutrition in the field of gastronomy. The concept of raw eating is defined as the consumption of fruits and vegetables, seeds, nuts, legumes, sprouted grains that can be consumed without cooking. The basis of the concept of raw nutrition is the consumption of foods in their most natural form. Although raw nutrition was first introduced by Max Bircher-Benner in the 1800s, it has been considered as an activist gastronomy trend in the last 30 years. In this context, the aim of the study is to determine the perceptions of the Gastronomy and Culinary Arts doctoral students about the raw nutrition trend, which is an increasingly popular type of nutrition. In the literature on raw nutrition, it has been found that the foods consumed by people who are fed raw and the effects of these foods on the health status of people have been found. In this context, it was tried to determine the perception of people who did not eat raw foods as a result of their knowledge about raw nutrition, in which situations and for how long they plan to apply it. The sample of the study consists of 22 students studying at the Gastronomy and Culinary Arts doctorate program. A semi-structured interview was held with students who voluntarily participated in the study. The obtained data were subjected to content analysis. According to the results of the research, it was determined that the perceptions of the participants about the raw feeding flow were mostly positive. In addition, most of the participants stated that they could choose this type of nutrition if they were given information about raw nutrition.
Field : Sosyal, Beşeri ve İdari Bilimler
Journal Type : Ulusal
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