EVALUATION OF UNIVERSITY STUDENTS' ATTITUDES AND BEHAVIORS REGARDING PROBIOTICS AND PREBIOTICS

Emre Adıgüzel; Havva Bertan; Merve Nur Akgün; Doğanay Kaya; Rabia Durdane Oprukçu; Edanur Fidan

Article Details

EVALUATION OF UNIVERSITY STUDENTS' ATTITUDES AND BEHAVIORS REGARDING PROBIOTICS AND PREBIOTICS

Authors:

Emre Adıgüzel | Havva Bertan | Merve Nur Akgün | Doğanay Kaya | Rabia Durdane Oprukçu | Edanur Fidan

Publisher:

Inonu University

Main Topics:

Gıda Özellikleri | Halk Sağlığı Beslenmesi

Journal:

İnönü Üniversitesi Sağlık Hizmetleri Meslek Yüksek Okulu Dergisi Vol.12 Issue 2, pp.449-464

Document Type:

Article

Publication Date:

6/2024

Document Language:

English

Document ID (Org No.):

2001318221

pISSN:

2147-7892

Keywords:

Abstract:

 This study was planned and conducted to comprehensively evaluate the attitudes and behaviors of university students regarding probioticprebiotic sources and supplements. A three-part questionnaire form was developed to assess the attitudes and behaviors of participants regarding probioticsprebiotics. The probiotic sources mostly consumed every day were cheese types, yogurt, and buttermilk. In contrast, 95.2 of the participants had never consumed boza and 61.6 had never consumed kefir. As for the consumed prebiotic sources were analyzed, 15.2 of the participants consumed whole-grainwhole-wheat bread, 7.9 dried fruits, and 5.8 banana every day. The prebiotic sources that consumed rarely were asparagus, soybean, and artichoke. The rates of probiotic and prebiotic consumption for a specific reason were 18.3 and 16.2, respectively. When asked about the specific reasons for consuming probioticprebiotic sources, the most common response was to strengthen immunity. The rate of participants who used probiotic supplements was 4.5, whereas none of the participants reported using prebiotic supplements. The reason for using probiotic supplements was mostly to strengthen immunity. Brief information on probiotics and prebiotics provided in written and visual media may not be sufficient. It is important that information and awareness-raising activities are planned by the relevant authorities for the conscious choice of these sources and supplements.

 This study was planned and conducted to comprehensively evaluate the attitudes and behaviors of university students regarding probioticprebiotic sources and supplements. A three-part questionnaire form was developed to assess the attitudes and behaviors of participants regarding probioticsprebiotics. The probiotic sources mostly consumed every day were cheese types, yogurt, and buttermilk. In contrast, 95.2 of the participants had never consumed boza and 61.6 had never consumed kefir. As for the consumed prebiotic sources were analyzed, 15.2 of the participants consumed whole-grainwhole-wheat bread, 7.9 dried fruits, and 5.8 banana every day. The prebiotic sources that consumed rarely were asparagus, soybean, and artichoke. The rates of probiotic and prebiotic consumption for a specific reason were 18.3 and 16.2, respectively. When asked about the specific reasons for consuming probioticprebiotic sources, the most common response was to strengthen immunity. The rate of participants who used probiotic supplements was 4.5, whereas none of the participants reported using prebiotic supplements. The reason for using probiotic supplements was mostly to strengthen immunity. Brief information on probiotics and prebiotics provided in written and visual media may not be sufficient. It is important that information and awareness-raising activities are planned by the relevant authorities for the conscious choice of these sources and supplements.

 This study was planned and conducted to comprehensively evaluate the attitudes and behaviors of university students regarding probioticprebiotic sources and supplements. A three-part questionnaire form was developed to assess the attitudes and behaviors of participants regarding probioticsprebiotics. The probiotic sources mostly consumed every day were cheese types, yogurt, and buttermilk. In contrast, 95.2 of the participants had never consumed boza and 61.6 had never consumed kefir. As for the consumed prebiotic sources were analyzed, 15.2 of the participants consumed whole-grainwhole-wheat bread, 7.9 dried fruits, and 5.8 banana every day. The prebiotic sources that consumed rarely were asparagus, soybean, and artichoke. The rates of probiotic and prebiotic consumption for a specific reason were 18.3 and 16.2, respectively. When asked about the specific reasons for consuming probioticprebiotic sources, the most common response was to strengthen immunity. The rate of participants who used probiotic supplements was 4.5, whereas none of the participants reported using prebiotic supplements. The reason for using probiotic supplements was mostly to strengthen immunity. Brief information on probiotics and prebiotics provided in written and visual media may not be sufficient. It is important that information and awareness-raising activities are planned by the relevant authorities for the conscious choice of these sources and supplements.

 Bu çalışma üniversite öğrencileri özelinde probiyotikprebiyotik kaynakları ve takviyelerine ilişkin tutum ve davranışların kapsamlı bir şekilde değerlendirilmesi amacıyla planlanıp yürütülmüştür. Katılımcıların demografik özelliklerinin ve probiyotik ve prebiyotikler ile ilgili tutum ve davranışlarının değerlendirilmesi için üç bölümlü genel bir anket formu geliştirilmiştir. Katılımcıların 36.9u peynir türlerini, 18.4ü yoğurdu, 5.9u ise ayranı son bir ay içinde her gün tükettiğini bildirmiştir. Buna karşın, katılımcıların 95.2si bozayı ve 61.6sı kefiri hiç tüketmemiştir. Prebiyotik kaynakları incelendiğinde ise katılımcıların 15.2si kepeklitam tahıl ekmeğini, 7.9u kuru meyveleri, 5.8i muzu her gün tüketmiştir. Çoğunlukla hiç tüketilmeyen prebiyotik kaynakları ise kuşkonmaz, soya fasulyesi ve enginardır. Probiyotik ve prebiyotik kaynaklarının spesifik bir nedenle tüketim oranları sırasıyla 18.3 ve 16.2 olarak saptanmıştır. Söz konusu katılımcılara probiyotikprebiyotik kaynaklarını tüketmelerinin spesifik nedenleri sorulduğunda immüniteyi güçlendirmek en yaygın verilen yanıt olmuştur. Katılımcıların 4.5i probiyotik takviyesi kullandığını, buna karşın hiçbir katılımcı prebiyotik takviyesi kullanmadığını belirtmiştir. Probiyotik takviyesi kullanım nedeni olarak çoğunlukla immünitenin güçlendirilmesi öne sürülmüştür. Probiyotik ve prebiyotiklere ilişkin yazılı ve görsel medyada sunulan kısa bilgilendirmeler yeterli olmayabilir. Söz konusu kaynakların ve takviyelerin bilinçli tercih edilmesi hususunda ilgili otoritelerce bilgilendirme ve farkındalık çalışmalarının planlanması önemlidir.

Article Details

EVALUATION OF UNIVERSITY STUDENTS' ATTITUDES AND BEHAVIORS REGARDING PROBIOTICS AND PREBIOTICS

Authors:

Emre Adıgüzel | Havva Bertan | Merve Nur Akgün | Doğanay Kaya | Rabia Durdane Oprukçu | Edanur Fidan

Publisher:

Inonu University

Main Topics:

Gıda Özellikleri | Halk Sağlığı Beslenmesi

Journal:

İnönü Üniversitesi Sağlık Hizmetleri Meslek Yüksek Okulu Dergisi Vol.12 Issue 2, pp.449-464

Document Type:

Article

Publication Date:

6/2024

Document Language:

English

Document ID (Org No.):

2001318221

pISSN:

2147-7892

Probiotic

Prebiotic

Supplement

University studentsProbiyotik

Prebiyotik

Takviye

Üniversite öğrencileri

Issues

Article Details

Authors: Emre Adıgüzel | Havva Bertan | Merve Nur Akgün | Doğanay Kaya | Rabia Durdane Oprukçu | Edanur Fidan

Publisher: Inonu University

Main Topics: Gıda Özellikleri | Halk Sağlığı Beslenmesi

Journal: İnönü Üniversitesi Sağlık Hizmetleri Meslek Yüksek Okulu Dergisi Vol.12 Issue 2, pp.449-464

Document Type: Article

Publication Date: 6/2024

Document Language: English

Document ID (Org No.): 2001318221

pISSN: 2147-7892

Issues

Authors:

Emre Adıgüzel | Havva Bertan | Merve Nur Akgün | Doğanay Kaya | Rabia Durdane Oprukçu | Edanur Fidan

Publisher:

Inonu University

Main Topics:

Gıda Özellikleri | Halk Sağlığı Beslenmesi

Journal:

İnönü Üniversitesi Sağlık Hizmetleri Meslek Yüksek Okulu Dergisi Vol.12 Issue 2, pp.449-464

Document Type:

Article

Publication Date:

6/2024

Document Language:

English

Document ID (Org No.):

2001318221

pISSN:

2147-7892