Çalışma Hayatındaki Bireylerin Probiyotik Besinler Hakkındaki Bilgi Düzeyi ve Tüketim Durumlarının Belirlenmesi

Özgül, Aybala Ayça; Bozat, Cansu; Seziş, Merve; Badur, Yasemin; Özcan, Öznur Özge; Sarıyer, Esra Tansu; Çevik, Ekin; Çolak, Hatice; Karahan, Mesut

doi:10.38079/igusabder.784094

Cited by 3 publications

(1 citation statement)

References 18 publications

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“…It was observed that adults chose the option "Probiotics can be used for weight loss" and "Probiotics can be used together with antibiotics" at lower rates. 27 Similar to the results of this study, it is seen in other studies in the literature that current developments related to probiotics are not sufficiently understood.…”

Section: Discussionsupporting

confidence: 72%

Knowledge Levels and Attitudes of Nutrition and Dietetics Department Students Towards Probiotic Products: The Example of Burdur Mehmet Akif Ersoy University: Cross-Sectional Study

ÖZGÜR¹,

Dinçoğlu²

2023

J Tradit Complem Med

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Functional foods are foods that beneficially affect one or more functions in the body beyond their adequate nutritional effects. This study is aimed to reveal the knowledge levels and attitudes of undergraduate students in the department of nutrition and dietetics about probiotics and their products with survey data. Material and Methods: The questions of the survey were prepared after the researchers searched the literature on relevant subjects and the data were obtained with an online survey collection tool (Google forms). The survey form consists of 3 parts including sociodemographic information, knowledge of probiotic products and consumption of probiotic foods, and opinions about probiotic products of students. The study was conducted in accordance with the Helsinki Declaration Principles. Results: This study was carried out with the voluntary participation of 221 of 274 students in Department of Nutrition and Dietetics at Burdur Mehmet Akif Ersoy University. As a result of the study, statistically significant (p<0.05) results were obtained between the grade levels of students and their consumption of probiotic foods and their attitudes towards probiotic foods. When the students were asked about 16 different effects of probiotics, it was determined that they did not know much about the currently revealed effects of probiotics. Conclusion: Obtained results showed that the students had knowledge about the effects of probiotics on health, their knowledge and attitudes towards probiotic products changed positively with their grade level; however, they did not have enough knowledge about current developments.

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Section: Discussionsupporting

confidence: 72%

Knowledge Levels and Attitudes of Nutrition and Dietetics Department Students Towards Probiotic Products: The Example of Burdur Mehmet Akif Ersoy University: Cross-Sectional Study

ÖZGÜR¹,

Dinçoğlu²

2023

J Tradit Complem Med

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Determination of consumers' knowledge levels and consumption status on probiotic and prebiotic products

İnce Palamutoğlu,

Bilgi,

Horzum

et al. 2023

Food Health

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Between March 2022 and May 2022, this study was conducted to determine adult consumers' knowledge and consumption habits of probiotic and prebiotic products. Adults aged 18 to 65 were included in the cross-sectional study using an online questionnaire. Data were collected on participants' knowledge of the terms probiotics and prebiotics, patterns of consumption, frequency of consumption and variables affecting consumption, and diseases treated as a result of their usage. The study involved 447 volunteers, of whom 31.3% were men (n=140) and 68.7% were women (n=307). According to research data, 87.0% of consumers know about probiotics, and 62.2% know about prebiotics. There were statistically significant differences in knowledge of probiotics and prebiotics by sex (p<0.001 and p<0.001, respectively). When analyzed according to education level, probiotic knowledge improved as education level rose (p<0.001). Prebiotic knowledge and education level were statistically significant (p<0.05). Although probiotic and prebiotic knowledge is statistically significant according to education level, more research should be done on products, and individuals should be made aware of this issue.

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Consumers’ attitudes toward probiotic dairy products in the post-Covid-19 normalization process

Delikanlı Kıyak,

Yılmaz

2024

Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi

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Current studies conducted during the Covid-19 pandemic reported that contracting Covid-19 and related deaths was higher in undernourished and immunocompromised societies than in societies with a well-balanced diet. The consumption of various foods, beverages, nutritional supplements, and foods that support the immune system against Covid-19 was also recommended during this process. Probiotics are among the recommended foods to be consumed. This study aimed to determine the consumption tendencies of individuals toward probiotic dairy products in the post-Covid-19 normalization process. Data were collected through a survey from 315 adults residing in Ankara, Turkey, between September-November 2022 to identify their awareness of probiotic dairy products and their desire to consume them. Participants were selected through convenience sampling. Findings were analyzed through IBM SPSS 25 statistics software using independent samples t-test and one-way analysis of variance (ANOVA). No significant correlation was found between consumers’ socio-demographic characteristics and their knowledge or awareness levels about probiotic dairy products. However, female consumers and those with higher education levels were found to have an increased awareness of probiotic dairy products and purchasing likelihood. Additionally, those who contracted Covid-19 tended to consume these products to live healthier. The study emphasized awareness-raising consumers of the possibility of a healthier life by consuming probiotic dairy products.

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Çalışma Hayatındaki Bireylerin Probiyotik Besinler Hakkındaki Bilgi Düzeyi ve Tüketim Durumlarının Belirlenmesi

Abstract: Son yıllarda yapılan çalışmalar probiyotiklerin sağlık üzerine olan etkilerini göstermekle beraber, bireylerin probiyotik bilgi düzeyi arttıkça tüketimin de arttığı gözlemlenmiştir. Bu Özgün Araştırma Makalesi (Original Research Article) Geliş /

Cited by 3 publications

References 18 publications

Knowledge Levels and Attitudes of Nutrition and Dietetics Department Students Towards Probiotic Products: The Example of Burdur Mehmet Akif Ersoy University: Cross-Sectional Study

Knowledge Levels and Attitudes of Nutrition and Dietetics Department Students Towards Probiotic Products: The Example of Burdur Mehmet Akif Ersoy University: Cross-Sectional Study

Determination of consumers' knowledge levels and consumption status on probiotic and prebiotic products

Consumers’ attitudes toward probiotic dairy products in the post-Covid-19 normalization process

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