Özet:

Aim: In this study, it was aimed to determine the knowledge level of students studying at a public university in Malatya, about functional foods, and to evaluate the factors affecting their attitudes and behaviors. Material and methods: A total of 618 individuals, 363 women and 255 men, studying at universities in Malatya were included in the study. Research data were collected by face-to-face survey method. The questionnaire consists of questions about demographic characteristics, questions about eating habits, questions about general health, anthropometric measurements (body weight, height) and functional foods knowledge level and food preference scale sections. The data were analyzed using the SPSS program. Results: The mean age of the individuals participating in the study was 23.15±4.25 years. It was determined that 65.04% of the individuals had heard the term functional food before. It was determined that the YETBİD-Basic Nutritional Knowledge Scores were higher in females (54.66±8.85) than males (51.14±8.22) (p=0.031). Individuals' knowledge attitude scale confidence subheading score for functional foods was found to be higher in women (3.95±1.04) than in men (3.15±1.04) (p=0.044). It was observed that as the basic nutrition score increased in both women and men, the score of the attitude scale towards functional foods also increased. In the multiple regression, it was determined that the total score of the attitude scale towards functional foods was significantly affected by the variables of female gender, duration of education, basic nutrition score, and food preference score (p<0.05). Conclusion: It was determined that as the education level of the individuals increased, the level of basic nutrition knowledge increased and it affected the attitude towards functional foods. It has been determined that women have higher nutritional knowledge levels than men, they find functional foods more reliable and they are more inclined to consume.

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