Türkiye’de farklı üniversiteTürkiye’de farklı üniversitelerde öğrenim gören beslenme ve diyetetik öğrencilerinin besin güvenliği ve mikrobiyolojisi konusundaki bilgi ve uygulama düzeylerine besin mikrobiyolojisi dersi’nin etkisilerde eğitim gören beslenme ve diyetetik öğrencilerine verilen besin mikrobiyolojisi dersinin bilgi ve uygulama üzerine etkisinin incelenmesi

Abstract

Günümüz toplumunda dışarıda yemek yeme alışkanlığının artması, hazır gıda tüketimi, ulaşım olanakları ve yaşam tarzındaki değişiklikler gıda güvenliği ve sağlığı konularının önemini ön plana çıkarmıştır. Bu çalışma, lisans düzeyinde verilen Gıda Mikrobiyolojisi dersinin Beslenme ve Diyetetik öğrencilerinin gıda güvenliği ve mikrobiyolojisine ilişkin bilgi ve uygulamaları üzerindeki etkisini değerlendirmeyi amaçlamıştır. Türkiye'deki üç üniversiteden toplam 291 öğrenci gıda güvenliği, güvenli gıda hazırlama ve gıda mikrobiyolojisi konularında eğitim almış ve eğitim öncesi ve sonrasında bilgi düzeyleri ölçülmüştür. Sonuçlar gıda güvenliği, güvenli gıda hazırlama ve gıda mikrobiyolojisi eğitimi alan öğrencilerin bilgi düzeylerinde anlamlı bir artış olduğunu göstermiştir (p<0.05). Ayrıca, katılımcıların %95,2'si eğitimin faydalı olduğunu, bilgi ve uygulamalarına katkıda bulunduğunu bildirmiştir. Bu bulgular, gıda kaynaklı sağlık sorunlarının önlenmesi için gıda güvenliği eğitiminin gıda işleme sürecinde yer alan tüm bireylere verilmesi gerektiğini göstermektedir.

Keywords

• Besin mikrobiyolojisi
• besin güvenliği
• bilgi düzeyi
• üniversite öğrencileri.

The effect of food microbiology course on the knowledge and practice levels of nutrition and dietetics students studying in different universities in Turkey on food safety and microbiology

Abstract

In today’s society, the increase in dining out, the consumption of ready to eat food, transportation opportunities, and the changes in lifestyles have highlighted the importance of food safety and health issues. This study aimed to assess the impact of an undergraduate Food Microbiology course on the knowledge and practices of Nutrition and Dietetics students regarding food safety and microbiology. A total of 291 students of from three Turkish universities received training in food safety, safe food preparation and food microbiology, and their. knowledge levels were measured before and after the education. Results showed that students who received the training on food safety, safe food preparation, and food microbiology demonstrated a significant increase in their knowledge levels (p<0.05). Furthermore, 95.2% of the participants reported that the trainingwas beneficial, contributinh to their knowledge and practices. These findings suggest that food safety education should ve provided to all individuals involved in food processing to prevent food-related health issues.

Keywords

• Food microbiology
• food safety
• knowledge level
• university students.

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