The purpose of this research was to determine the breakfast habits of the students being educated in the Faculty of Health Sciences, at Ankara University. The research population consisted of ten students from each undergraduate class of the Departments of Nutrition and Diatetics, Nursing, Midwifery, Social Service and Medical Institution Management and Pediatric Development of the Faculty of Health Sciences, making up 220 voluntary students in total. The individuals who participated in the research were selected according to the simple random sampling methodology. The survey was carried out between February 2012 and March 2012; in which timeframe the questionnaires were filled in and evaluated. For data evaluation, the SPSS 16.0 programme was used and the Chi-square test was applied as the statistical analysis method. The average age of the students participating in the study was 21.25 ± 1.6 years. It was found that 27.2 % of the students were having breakfast everyday, while 1.4 % regularly do not. It was also found that 61.2 % of the students were not having breakfast because they did not have time and had difficulty being on time morning lessons. According to the research, students mostly prefer foods such as bread (67,7%), cheese (41.8%), tomato–cucumber (22.7%), black olives (20.3 %) and beverages such as tea (72.3 %) for the breakfasts.
The purpose of this research was to determine the breakfast habits of the students being educated in the Faculty of Health Sciences, at Ankara University. The research population consisted of ten students from each undergraduate class of the Departments of Nutrition and Diatetics, Nursing, Midwifery, Social Service and Medical Institution Management and Pediatric Development of the Faculty of Health Sciences, making up 220 volunteer students in total. The individuals who participated in the research were selected according to the simple random sampling methodology. The survey was carried out between February 2012 and March 2012; in which timeframe the questionnaires were filled in and evaluated. For data evaluation, the SPSS 16. 0 program was used and the Chi-square test was applied as the statistical analysis method. The average age of the students participating in the study was 21.25 ± 1.6 years. It was found that 27.2% of the students were having breakfast everyday, while 1.4% regularly do not. It was also found that 61.2% of the students were not having breakfast because they had no time and had difficulty being on time morning lessons. According to the research, students mostly prefer foods such as bread (67.7%), cheese (41.8%), tomato-cucumber (22.7%), black olives (20.3%) and beverages such as tea (72.3%) for the breakfasts.
Alan : Sağlık Bilimleri
Dergi Türü : Ulusal
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