A research on functional food perception of academicians
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Functional foods are foods that contain components beneficial to the body beyond basic nutrition. Today, with the Covid19 pandemic, people are more inclined to use of functional foods. When the literature related to the field is examined, it is seen that the studies on functional foods are mostly carried out in the mainly of science, engineering, and medicine on the nutritional effects, health effects, and chemical properties of functional foods. This study was carried out to evaluate the functional food perceptions of academicians in different branches. The research was conducted with 407 academicians who agreed to participate. Data were evaluated using “frequency” and “t-test”. It has been observed that most academicians know functional foods. The most popular functional food products among academicians are dark chocolate and herbal teas. When the reliability of communication channels of academicians about functional foods is examined, “newspaper” is seen as the most reliable source by women, while “magazine” is seen as the most reliable communication channel by men.
Açıklama
Anahtar Kelimeler
Kaynak
Journal of gastronomy, hospitality and travel (Online)
WoS Q Değeri
Scopus Q Değeri
Cilt
5
Sayı
4
