Biyoloji ve biyoteknoloji bölümü öğrencilerinin gıda okuryazarlığı
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Ömer Halisdemir Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada Niğde Ömer Halisdemir Üniversitesinde öğrenim gören Biyoloji ve Biyoteknoloji Bölümünde öğrenim gören öğrencilerin gıda okuryazarlığı hakkında bilgi düzeylerinin ölçülmesi ve bunu etkileyen faktörlerin belirlenmesi amaçlanmıştır. Araştırma kesitsel tipte yapılmış, araştırmaya toplam 111 öğrenci katılmıştır. Araştırmada iki bölümden oluşan anket uygulanmıştır. Birinci bölümde sosyodemografik, sağlık ve beslenme özelliklerini içeren 33 sorudan oluşan anket formu ile ikinci bölümde Algılanan Gıda Okuryazarlığı Ölçeği kullanılmıştır. Veriler SPSS 21.0 analiz programı ile değerlendirilmiş, Kolmogorov-Smirnov ve Shapiro-Wilk testleri, Student t testi, Mann Whitney U testi, One Way ANOVA, Kruskal Wallis-H Testi, Tamhane Testi kullanılarak analiz edilmiştir. Anlamlılık p <0,05 olarak alınmıştır. Öğrencilerin lisans eğitiminin beslenme alışkanlıkları üzerine etkisi olduğu, kız öğrencilerin erkek öğrencilere göre, aile ile birlikte yaşayanların ailesi ile birlikte yaşamayanlara göre, şu anda diyet yapanların ve hayatlarının herhangi bir döneminde diyet yapanların hiç diyet yapmayanlara göre, özellikle pandemi döneminde bireysel sağlığına dikkat edenlerin etmeyenlere ya da sağlığına dikkat etmede herhangi bir değişimi olmayanlara göre algılanan gıda okuryazarlığının daha yüksek olduğu tespit edilmiştir. Bireysel ve toplumsal sağlığın korunması, gıda okuryazarlığının artırılması için konu ile ilgili eğitimlerin artırılması gerektiği düşünülmektedir.
This study was carried out to measure the knowledge level of the students studying at Niğde Ömer Halisdemir University, Department of Biology and Biotechnology about food literacy and determine the factors affecting it. The research was done in cross-sectional type and a total of 111 students participated. In the study, a questionnaire consisting of 33 questions including sociodemographic, health, and nutrition characteristics and the Perceived Food Literacy Scale were applied to the participants. In the research, a questionnaire consisting of two parts was applied. In the first part, a questionnaire consisting of 33 questions including sociodemographic, health and nutrition characteristics was used, and in the second part, the Perceived Food Literacy Scale was used. Data were evaluated with SPSS 21.0 analysis program and analyzed using Kolmogorov-Smirnov and Shapiro-Wilk tests, Student's t-test, Mann Whitney U test, One Way ANOVA, Kruskal Wallis-H Test, and Tamhane Test. Significance was taken as p <0.05. It was seen that the undergraduate education of the students had an effect on their nutritional habits. It has been determined that female students have higher perceived food literacy than male students, those who live with their families compared to those who do not live with their families, those who are currently on a diet, and those who have been on a diet in any period of their lives than those who have never dieted, and those who pay attention to their individual health, especially during the pandemic period have higher perceived food literacy than those who do not. It is thought that education on the subject should be increased to protect individual and social health and increase food literacy.
This study was carried out to measure the knowledge level of the students studying at Niğde Ömer Halisdemir University, Department of Biology and Biotechnology about food literacy and determine the factors affecting it. The research was done in cross-sectional type and a total of 111 students participated. In the study, a questionnaire consisting of 33 questions including sociodemographic, health, and nutrition characteristics and the Perceived Food Literacy Scale were applied to the participants. In the research, a questionnaire consisting of two parts was applied. In the first part, a questionnaire consisting of 33 questions including sociodemographic, health and nutrition characteristics was used, and in the second part, the Perceived Food Literacy Scale was used. Data were evaluated with SPSS 21.0 analysis program and analyzed using Kolmogorov-Smirnov and Shapiro-Wilk tests, Student's t-test, Mann Whitney U test, One Way ANOVA, Kruskal Wallis-H Test, and Tamhane Test. Significance was taken as p <0.05. It was seen that the undergraduate education of the students had an effect on their nutritional habits. It has been determined that female students have higher perceived food literacy than male students, those who live with their families compared to those who do not live with their families, those who are currently on a diet, and those who have been on a diet in any period of their lives than those who have never dieted, and those who pay attention to their individual health, especially during the pandemic period have higher perceived food literacy than those who do not. It is thought that education on the subject should be increased to protect individual and social health and increase food literacy.
Açıklama
Fen Bilimleri Enstitüsü, Biyoloji Ana Bilim Dalı
Anahtar Kelimeler
Biyoloji, Biology
