COVID-19 and Functional Food Consumption: The Case of Adana Province

Emine İkikat Tümer; Ceren Koşar

Article Details

COVID-19 and Functional Food Consumption: The Case of Adana Province

Authors:

Emine İkikat Tümer | Ceren Koşar

Publisher:

Mevlüt AKÇURA

Main Topics:

Agricultural | Veterinary and Food Sciences

Journal:

Turkish Journal of Agricultural and Natural Sciences Vol.10 Issue 3, pp.706-714

Document Type:

Article

Publication Date:

7/2023

Document Language:

Turkish

Document ID (Org No.):

2001296123

pISSN:

2148-3647

Keywords:

Abstract:

 COVID-19, which affects the world, emerged in Wuhan, China in December 2019 and was declared a pandemic by the World Health Organization. Epidemic periods in world history have changed and improved the consumption habits and behaviours of societies. In these periods, the consumption of supplements and functional foods has increased for individuals who want to keep their immune system strong and pass the disease period easily in case of being infected with the virus. These foods are used to prevent many diseases, accelerate growth and increase immunity, and are beneficial for health when taken regularly in adequate amounts. In this study, it was aimed to determine the factors affecting the functional food consumption of households in Adana during the COVID-19 pandemic period. For this purpose, a survey was conducted with 384 consumers in Adana. According to the data obtained, 59.9 of the individuals in the research region consumed functional food, 67.8 consumed supplemental food and 42.4 organic food during the pandemic period. Chi-square test was used to evaluate the survey data. According to the test results, marital status, age, giving importance to healthy life, doing sports regularly, having a chronic disease, catching the COVID-19 virus of one of the close relatives, catching the COVID-19 virus of the person participating in the survey, supplementary food and organic food consumption in the functional food consumption of the individuals. consuming food and adapting to pandemic conditions were found to be statistically significant. In order to be a healthy society during and after the pandemic, it is important for individuals to be informed about functional food and the consumption of these foods by authorized institutions and organizations.

 COVID-19, which affects the world, emerged in Wuhan, China in December 2019 and was declared a pandemic by the World Health Organization. Epidemic periods in world history have changed and improved the consumption habits and behaviours of societies. In these periods, the consumption of supplements and functional foods has increased for individuals who want to keep their immune system strong and pass the disease period easily in case of being infected with the virus. These foods are used to prevent many diseases, accelerate growth and increase immunity, and are beneficial for health when taken regularly in adequate amounts. In this study, it was aimed to determine the factors affecting the functional food consumption of households in Adana during the COVID-19 pandemic period. For this purpose, a survey was conducted with 384 consumers in Adana. According to the data obtained, 59.9 of the individuals in the research region consumed functional food, 67.8 consumed supplemental food and 42.4 organic food during the pandemic period. Chi-square test was used to evaluate the survey data. According to the test results, marital status, age, giving importance to healthy life, doing sports regularly, having a chronic disease, catching the COVID-19 virus of one of the close relatives, catching the COVID-19 virus of the person participating in the survey, supplementary food and organic food consumption in the functional food consumption of the individuals. consuming food and adapting to pandemic conditions were found to be statistically significant. In order to be a healthy society during and after the pandemic, it is important for individuals to be informed about functional food and the consumption of these foods by authorized institutions and organizations.

 COVID-19, which affects the world, emerged in Wuhan, China in December 2019 and was declared a pandemic by the World Health Organization. Epidemic periods in world history have changed and improved the consumption habits and behaviours of societies. In these periods, the consumption of supplements and functional foods has increased for individuals who want to keep their immune system strong and pass the disease period easily in case of being infected with the virus. These foods are used to prevent many diseases, accelerate growth and increase immunity, and are beneficial for health when taken regularly in adequate amounts. In this study, it was aimed to determine the factors affecting the functional food consumption of households in Adana during the COVID-19 pandemic period. For this purpose, a survey was conducted with 384 consumers in Adana. According to the data obtained, 59.9 of the individuals in the research region consumed functional food, 67.8 consumed supplemental food and 42.4 organic food during the pandemic period. Chi-square test was used to evaluate the survey data. According to the test results, marital status, age, giving importance to healthy life, doing sports regularly, having a chronic disease, catching the COVID-19 virus of one of the close relatives, catching the COVID-19 virus of the person participating in the survey, supplementary food and organic food consumption in the functional food consumption of the individuals. consuming food and adapting to pandemic conditions were found to be statistically significant. In order to be a healthy society during and after the pandemic, it is important for individuals to be informed about functional food and the consumption of these foods by authorized institutions and organizations.

 Dünyayı etkileyen COVİD-19 salgını, 2019 yılı Aralık ayında Çinin Wuhan kentinde ortaya çıkmış ve Dünya Sağlık Örgütü tarafından pandemi olarak ilan edilmiştir. Dünya tarihinde salgın dönemleri toplumların tüketim alışkanlıklarını değiştirmiş ve geliştirmiştir. Bu dönemlerde bağışıklık sistemini güçlü tutmak, virüse yakalanılması durumunda hastalık dönemini kolay geçirmek isteyen bireylerin takviye ve fonksiyonel gıda tüketimleri artmıştır. Bu gıdalar çok sayıda hastalığı önlemek, büyümeyi hızlandırmak ve bağışıklığı arttırmak için kullanılmakta ve yeterli miktarda, düzenli olarak alındığında sağlığa faydalıdır. Bu çalışmada Adana ilinde hanehalkının COVİD-19 pandemi döneminde fonksiyonel gıda tüketimlerini etkileyen faktörlerin belirlenmesi amaçlanmıştır. Bu amaçla Adana ilinde 384 tüketici ile anket yapılmıştır. Elde edilen verilere göre araştırma bölgesinde bireylerin 59.9u pandemi döneminde fonksiyonel gıda, 67.8i takviye gıda ve 42.4ü organik gıda tüketmişlerdir. Anket verilerinin değerlendirilmesinde Ki-kare testi kullanılmıştır. Test sonucuna göre bireylerin fonksiyonel gıda tüketimlerinde medeni durum, yaş, sağlıklı yaşama önem verme, düzenli olarak spor yapma, kronik hastalığı olma, yakın akrabalardan birinin COVİD-19 virüsüne yakalanma durumu, ankete katılan kişinin COVİD-19 virüsüne yakalanma durumu, takviye gıda ve organik gıda tüketme ile pandemi koşullarına uyum sağlama durumu istatistiksel olarak önemli bulunmuştur. Pandemi dönemi ve sonrasında sağlıklı bir toplum olmak için bireylerin, fonksiyonel gıda ve bu gıdaların tüketimi konusunda yetkili kurum ve kuruluşlar tarafından bilgilendirilmesi önem arz etmektedir.

Article Details

COVID-19 and Functional Food Consumption: The Case of Adana Province

Authors:

Emine İkikat Tümer | Ceren Koşar

Publisher:

Mevlüt AKÇURA

Main Topics:

Agricultural | Veterinary and Food Sciences

Journal:

Turkish Journal of Agricultural and Natural Sciences Vol.10 Issue 3, pp.706-714

Document Type:

Article

Publication Date:

7/2023

Document Language:

Turkish

Document ID (Org No.):

2001296123

pISSN:

2148-3647

COVID-19

Functional food

Chi-square test

Pandemic

Consumer behaviourCOVİD-19

Fonksiyonel gıda

Ki-kare testi

Pandemi

Issues

Article Details

Authors: Emine İkikat Tümer | Ceren Koşar

Publisher: Mevlüt AKÇURA

Main Topics: Agricultural | Veterinary and Food Sciences

Journal: Turkish Journal of Agricultural and Natural Sciences Vol.10 Issue 3, pp.706-714

Document Type: Article

Publication Date: 7/2023

Document Language: Turkish

Document ID (Org No.): 2001296123

pISSN: 2148-3647

Issues

Authors:

Emine İkikat Tümer | Ceren Koşar

Publisher:

Mevlüt AKÇURA

Main Topics:

Agricultural | Veterinary and Food Sciences

Journal:

Turkish Journal of Agricultural and Natural Sciences Vol.10 Issue 3, pp.706-714

Document Type:

Article

Publication Date:

7/2023

Document Language:

Turkish

Document ID (Org No.):

2001296123

pISSN:

2148-3647