Abstract:

In this study, the lunch menus were studied in 6 institutions located in the Adcına Region and where the collective nutrition service was provided by different food factories (textile factories) in this study, the survey was implemented to determine consumer trends and opinions to the individuals chosen through layer random sampling among the employees in these institutions. The average age is 33.2±7.2 in men and 34.3±7.7 in women and the average body mass index is 26.9±2.5 in men and 24.9±2.4 kg/m2 in women. 81.6 percent of employees have been eating every day in their restaurant and 10.4 percent have never been eating. Workers were found to prefer the first group meals with meat-sweetened vegetables, the second group rice, and the third group salad, fruit and yogurt. Workers’ opinions on the frequency of meals in the menus in the institutions on the frequency of meals in the first group once a week with meat dry bakery and large pieces of meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat The difference between women and men working in terms of opinions on the frequency of feeding was unimportant, the difference between men and women was important (p<0.01). In the evaluation of the menus applied by employees, 96.1 percent found it suitable in terms of nutritional value, 85.3 percent found it suitable, 71.7 percent found it suitable, and 61.6 percent found it suitable. The difference between women and men is statistically determined that there is no difference between women and men and that the difference between men and women is important (p<0.01).

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