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Geçmişten günümüze probiyotik üzerine yapılan çalışmalar, genelde hastalık üzerinde yoğunlaşırken, probiyotik besinlerin tüketim durumları, probiyotik bilgi düzeyleri ve probiyotik bilgi düzeyinin probiyotik besin tüketimi üzerinde etkisini gösteren çalışmalar sınırlı sayıdadır. Bu çalışma, Pamukkale Üniversitesi öğrencilerinin probiyotik bilgi düzeyleri ve tüketim durumlarının belirlenmesi amacıyla Ekim-Kasım 2020 tarihleri arasında Pamukkale Üniversitesi Eğitim Fakültesi ve Sağlık Bilimleri Fakültesi öğrencilerinde öğrenim gören 607 öğrenci ile gerçekleştirilmiştir. Kesitsel tipte olan çalışmada örneklem alınmaksızın tüm fakülte öğrencilerine ulaşılması amacıyla çevrim içi (online) anket yöntemi uygulanmıştır. Öğrencilerin %12,4’üne ulaşılmıştır. Verilerin değerlendirilmesinde SPSS paket programı kullanılmıştır. Tanımlayıcı istatistikler kategorik değişkenler için sayı, yüzde (%) sürekli değişkenler için aritmetik ortalama (X̄), ve standart sapma (S) ile verilmiştir. Kategorik değişkenlerin karşılaştırılmasında Ki-kare testi (χ²) kullanılmıştır. Öğrencilerin yaş ortalamaları 20,71±2,95 yıldır. Öğrencilerin 493’ü (%81,2) kadın, 114’ü (%18,8) erkektir. Öğrencilerin probiyotik bilgi düzeyi orta düzeydedir. Öğrencilerin %73,5’i probiyotik besin tükettiğini belirtmiştir. Probiyotik bilgi düzeyi yüksek olanların daha çok probiyotik besin tükettiği belirlenmiştir (U= 25339,0 p<0,001). Kız öğrencilerin probiyotik besin tüketme durumu erkek öğrencilere göre daha yüksek olduğu saptanmıştır (χ²=21,645 p<0,001). Probiyotik besin tüketenlerin %66,4’ü ambalajında “probiyotik” ibaresi bulunan yoğurt tükettiği, %73,8’i sindirim sistemine faydalı etkisi görmesi nedeniyle tükettiği, %38,1’i bu besinleri günde 1 kez tükettiği, %47,5’i bu besinleri internetten öğrendiği, %73,8’i bu besinlerin etiketi ve içeriğine dikkat ettiği, %83,4’ü bu besinleri buzdolabında sakladığı %82,5’i bu besinleri tüketmeleri için çevresine önerdiği belirlenmiştir. Probiyotik besin tüketmeyenlerin %62,1’i ne olduğunu bilmemesi nedeniyle tüketmediği saptanmıştır. Bu bakımdan kişilerin probiyotik bilgi düzeyinin arttırılması probiyotik besin tüketimi üzerinde olumlu etkileri olabileceği düşünülmektedir.
While studies on probiotics from the past to the present are usually focused on disease, there are limited numbers of studies showing the effects of probiotic food consumption, probiotic information levels and probiotic information levels on probiotic food consumption. This study was conducted with 607 students studying at the Pamukkale University School of Education and the Faculty of Health Sciences between October and November 2020 in order to determine the probiotic knowledge levels and consumption conditions of Pamukkale University students. On the other hand, it has been used an online (online) survey method to reach all faculty students without taking sample in the study. The number of students reached 12.4%. The SPSS package program was used to evaluate the data. Identifying statistics are given by number, percentage (%); arithmetic average (X̄) for continuous variables, and standard deviation (S). For the comparison of category variables, the Ki-quare test (h2) was used. The average age of students is 20.71±2.95 years. 493 of the students (81.2%) are female and 114 (18.8%) are male. The level of probiotic knowledge of students is medium. 73.5% of students said they ate probiotic foods. The probiotic information level has been determined that those with a high probiotic level consume more probiotic nutrients (U=25339,0; p<0,001). It has been found that girls’ levels of probiotic food consumption are higher than men’s levels (h2=21,645; p<0,001). Probiotic food consumers are 66.4 percent consuming “probiotic” yogurt in their packaging, 73.8 percent consuming because they have a beneficial effect on the digestive system, 38.1 percent consuming these nutrients once a day, 47.5 percent learning these nutrients on the internet, 73.8 percent paying attention to the label and content of these nutrients, 83.4 percent storing these nutrients in the refrigerator, 82.5 percent recommending the environment to consume these nutrients. Probiotic foods are not consumed because 62.1% of those who don’t consume probiotic foods don’t know what it is. In this regard, it is believed that an increase in probiotic knowledge levels may have a positive effect on probiotic food consumption.
While studies on probiotics from past to present have generally focused on the disease, studies showing the effects of probiotic foods consumption status, probiotic knowledge levels and probiotic knowledge level on probiotic food consumption are limited. This study was carried out with 607 students studying at Pamukkale University Faculty of Education and Faculty of Health Sciences between October and November 2020 to determine the probiotic knowledge levels and consumption status of Pamukkale University students. In the cross-sectional study, an online survey method was applied to reach all faculty students without sampling. 12.4% of the students have been reached. SPSS package program was used to evaluate the data. Descriptive statistics for categorical variables number, percent (%); for continuous variables are given with arithmetic mean (X̄), and standard deviation (S). Chi-square test (χ²) was used to compare categorical variables. The mean age of the students is 20.71±2.95 years. Of the students, 493 (81.2%) were female and 114 (18.8%) were male. The probiotic knowledge level of the students is moderate. 73.5% of the students stated that they consume probiotic food. It was determined that those with high probiotic knowledge consumed more probiotic foods (U= 25339.0; p<0.001). It was determined that female students' consumption of probiotic food was higher than male students (χ²=21,645; p<0.001). Of those who consume probiotic food, 66.4% consume yogurt with the expression “probiotic” on its package, 73.8% consume it because it has a beneficial effect on the digestive system, 38.1% consume these foods once a day, 47.5% of learned these foods from the internet, 73.8% paid attention to the label and content of these foods, 83.4% kept these foods in the refrigerator, and 82.5% recommended these foods to their surroundings to consume. It was determined that 62.1% of those who did not consume probiotic food did not consume it because they didn’t know what it was. Therefore, it is thought that increasing the probiotic knowledge level of people may have positive effects on probiotic food consumption.
Alan : Fen Bilimleri ve Matematik; Mühendislik
Dergi Türü : Uluslararası
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