Özet:

Purpose: This research was carried out in Izmir with the aim of determining the consumption preferences of health professionals in red meat and processed red meat products. Materials and Methods: Specialist doctors, doctors, dentists, pharmacists and nurses who work in Izmir and make up 65.78% of the total province health professionals are sub-professional groups discussed in the framework of research. The main material of the study is the data obtained from 149 surveys carried out face-to-face with health professionals. In the collection of data, five Likert measurements were used. Variance analysis for the continuous variants and the Kruskal Wallis Test for whether there is a difference between the groups created with the obtained data, and for the cut variants by the Khi-Care Independence Test. The survey found that 96% of health professionals who participated in the survey consumed red meat. However, only 47.6% of health professionals who eat red meat prefer processed red meat products. Red meat is the most popular red meat with a ratio of 73%. The most frequently purchased varieties of red meat by health professionals are, respectively, peanut butter, peanut butter and peanut butter. The most popular places for sale are shells. Specialists and nurses have determined that they would prefer shells when buying red meat. Result: Health professionals are much more aware than other sections of society due to their education and professional experience in the relationship between health and nutrition. One of the most impressive results of the study is that health professionals have limited preferences to consume processed red meat. As expected, the confidence in the place where the shopping is made is determined as the most important factor in the choice of the shopping place. Red meat consumption levels of low-income sub-professional groups were also found low.

Anahtar Kelimeler:

Özet:

Objective: This study was conducted in Izmir province to determine healthcare professionals’ consumption preferences for red meat and processed red meat products. Material and Methods: Specialist physicians, dentists, pharmacists and nurses who work in Izmir and make up 65.78% of the total healthcare professionals are suboccupational groups interviewed within the scope of the research. The main material of the research consists of data obtained through 149 questionnaires, conducted via face-to-face interviews with the healthcare professionals. The Five-point Likert Scale was used for data collection. Variance Analysis and Kruskal Wallis Test were used for continuous variables and the Khi-Square Independence Test for discrete variables. Results: 96% of the healthcare professionals surveyed consume red meat. However, only 47.6% of the red meat consuming healthcare professionals prefer processed red meat products. Veal is the most preferred type of red meat with a share of 73%. The most common types of red meat purchased by healthcare professionals are ground meat, cubed and tenderloin in that order. Butcher shops are the most preferred point of sale. Specialist physicians and nurses prefer butchers when buying red meat. Conclusion: Due to their education and professional experience, health care professionals are much more aware of the relationship between health and nutrition, compared to the other segments of society. One of the most striking results of the study is that the healthcare professions' preference of processed red meat consumption is limited. As expected, trust in the shop is determined as the most important factor in the choice of place of purchase. The red meat consumption levels of the lower income sub-occupational groups were also low.