Tüketicilerin Besin Etiketlerini Kullanma ve Anlama Becerilerinin Değerlendirilmesi

Year 2025, Issue: 25, 140 - 152, 29.04.2025

Güldane Yıldırım , Muhammet Ali Çakır

https://doi.org/10.38079/igusabder.1645418

Abstract

Amaç: Bu çalışma, tüketicilerin besin etiketlerini kullanma ve anlama becerilerini incelemeyi amaçlamıştır.
Yöntem: Kesitsel bir çalışmadır: Bu kesitsel çalışma Nisan 2024'te Kırklareli'nde yaşayan ve çalışmaya katılmaya gönüllü olan 18-64 yaş arası 403 tüketici ile yürütülmüştür. Veriler Kişisel Bilgi Formu ve Besin Etiketi Anlama ve Kullanma Becerileri Anketi (FLUUSQ) kullanılarak yüz yüze toplanmıştır.
Bulgular: Yaş ortalaması 36,32 ± 12,25 yıl (Aralık: 18-64) olan katılımcıların %50,1'i erkektir Katılımcıların ortalama FLUUSQ puanı 6.20±2,81’dir (Aralık: 0-10). Yaşı 35'ten küçük (p=0,005), bekâr (p=0,001), ön lisans ve üzeri eğitim almış (p=0,000) ve daha önce beslenme eğitimi almış (p=0,000) katılımcıların ortalama FLUUSQ puanları istatistiksel olarak anlamlı derecede daha yüksektir. FLUUSQ puanları ile katılımcıların alışveriş tercihleri, besin etiketi kullanma sıklıkları ve besin etiketi bilgilerini okuma süreleri arasında istatistiksel olarak anlamlı bir fark vardı (p<0,05). Besin etiketlerini beslenme (p=0,000) ve sağlık (p=0,012) ihtiyaçları için kullananların, beslenme iddiasını kullananların (p=0,001) ve besin etiketindeki bilgileri anlayanların (p=0,002) ortalama FLUUSQ puanları anlamlı derecede daha yüksektir. Tüketicilerin besin etiketini kullanma ve anlama becerisi orta düzeyin üzerinde bulunmuştur.
Sonuç: Tüketicilerin besin etiketlerini kullanma ve anlama becerileri yaş, eğitim, beslenme bilgisi ve etiket kullanım alışkanlıkları gibi faktörlerden önemli ölçüde etkilenmiştir. Tüketicilerin bilinçli beslenme tercihleri yapabilmelerini sağlamak için beslenme eğitiminin güçlendirilmesi ve besin etiketlemesi konusunda farkındalığın artırılması önerilmektedir.

Keywords

Besin etiketi, beslenme bilgisi, tüketici araştırması

Evaluation of Consumers' Ability to Use and Understand Food Labels

Abstract

Aim: This study aimed to examine consumers' ability to use and understand food labeling.
Method: This cross-sectional study was conducted in April 2024 with 403 consumers aged 18-64 years living in Kırklareli, who volunteered to participate. Data were collected face-to-face using the Personal Information Form and Food Label Understanding and Use Skills Questionnaire (FLUUSQ).
Results: The mean age was 36.32 ± 12.25 years (range: 18-64) and 50.1% of the participants were male. The mean FLUUSQ score of the participants was 6.20±2.81 (Range: 0-10). Participants younger than 35 years of age (p=0.005), single (p=0.001), with an associate's degree or higher (p=0.000), and with previous nutrition education (p=0.000) had statistically significantly higher mean FLUUSQ scores. There was a statistically significant difference between the mean FLUUSQ scores and participants' shopping preferences, frequency of food label use, and time of reading food label information (p<0.05). The mean FLUUSQ scores were significantly higher among those who use food labels for nutritional (p=0.000) and health (p=0.012) needs, those who used the nutritional claim (p=0.001) and those who understood the information on the food label (p=0.002) were significantly higher. Consumers demonstrated an intermediate ability to use and understand food labels.
Conclusion: Consumers' ability to use and understand food labeling was significantly influenced by factors such as age, education, nutrition knowledge, and label usage habits. It is recommended to strengthen nutrition education and promote awareness about food labeling to enhance consumers' ability to make informed dietary choices.

Keywords

Food label, nutrition information, consumer research

Ethical Statement

This study was carried out with the approval of the Ethics Committee of Kırklareli University, dated 18/03/2024 and numbered PR0506R. A signed subject consent form in accordance with the Declaration of Helsinki was obtained from each participant.

Thanks

The authors thank all the participants who volunteered to take part in this study. This article was based on the master thesis prepared at the Institute of Health Sciences of Kirklareli University.

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