ECZACILIK ÖĞRENCİLERİNİN PROBİYOTİKLER HAKKINDA BİLGİ, TUTUM VE UYGULAMALARI

Year 2024, Volume: 48 Issue: 3, 920 - 928, 10.09.2024

Aslınur Albayrak , Şimal Mülazım

https://doi.org/10.33483/jfpau.1458564

Abstract

Amaç: Probiyotikler önemli ve hızla büyüyen fonksiyonel bir gıda grubudur. Geleceğin eczacıları olarak eczacılık öğrencilerinin bu konuda yeterli bilgiye sahip olmaları gerekmektedir. Bu nedenle bu çalışmada eczacılık öğrencilerinin probiyotiklere ilişkin bilgi, tutum ve uygulamalarının değerlendirilmesi amaçlanmaktadır.
Gereç ve Yöntem: Kesitsel bir anket çalışması Türkiye'de Süleyman Demirel Üniversitesi Eczacılık Fakültesi öğrencileri arasında 9 Ekim - 30 Ekim 2023 tarihleri arasında gerçekleştirildi. Kağıt bazlı anketler 23 sorudan oluşmaktaydı ve yaklaşık 10-15 dakika süreyle uygulandı.
Sonuç ve Tartışma: Anketler 347 (%74.7) öğrenci tarafından yanıtlanmıştır. Bilgi puanının ortalama±SS'si 5.14±1.53 idi. Ankete katılanların çoğunluğu (%79) probiyotikleri doğru bir şekilde tanımlamıştı. Katılımcıların yaklaşık yarısı probiyotik üretiminde kullanılan bakteri türünü biliyordu. Tutum puanının ortalama±SS'si 11.13±1.44 idi. Katılımcıların çoğu (%91,9) probiyotik tüketiminin sağlığa faydalı olduğuna inanıyordu. Uygulama puanının ortalama±SS'si 3.72±2.77 idi. Ankete katılanların %45.2’si daha önce probiyotik takviyesi kullandığını ve %31.1'i probiyotikler hakkında çeşitli kaynaklardan ek bilgi aradığını belirtti. Katılımcıların %40.6'sı ailesine/yakın akrabalarına probiyotik önerdiğini belirtti. Bu çalışma eczacılık öğrencilerinin tutumlarının kabul edilebilir olmasına rağmen bilgi eksikliklerinin olduğunu ve uygulamalarının zayıf olduğunu gösterdi. Eczacılık öğrencilerinin probiyotikler konusundaki bilgi ve uygulamalarını arttırmak için lisans eğitiminde bu konuya daha fazla yer verilmeli ve konuyla ilgili bilimsel etkinlikler düzenlenmelidir.

Keywords

Bilgi, eczacılık öğrencileri, probiyotik, tutum, uygulama

Project Number

YOK

PHARMACY STUDENTS' KNOWLEDGE, ATTITUDES AND PRACTICES ABOUT PROBIOTICS

Abstract

Objective: Probiotics are an important and fast-growing functional food group. Pharmacy students, as pharmacists of the future, need to have sufficient knowledge on this subject. Therefore, this study aims to evaluate pharmacy students' knowledge, attitudes, and practices about probiotics.
Material and Method: A cross-sectional survey study was conducted among students of Suleyman Demirel University Faculty of Pharmacy in Türkiye between 9 October and 30 October 2023. The paper-based questionnaires consisted of 23 questions and were administered for approximately 10-15 minutes.
Result and Discussion: The questionnaires were answered by 347 (74.7%) students. The mean±SD of the knowledge score was 5.14±1.53. The majority of respondents (79%) correctly identified probiotics. Approximately half of the participants knew the type of bacteria used in probiotic production The mean±SD of the attitude score was 11.13±1.44. Most respondents (91.9%) believed that probiotic consumption was beneficial for health. The mean±SD of the practice score was 3.72±2.77. 45.2% of respondents stated that they had used probiotic supplements before and 31.1% stated that they had sought additional information about probiotics from various sources. 40.6% of the respondents stated that they recommend probiotics to their family/close relatives. This study showed that although the attitudes of pharmacy students were acceptable, they had some knowledge deficiencies and their practices were poor. To increase the knowledge and practices of pharmacy students about probiotics, this subject should be given more space in undergraduate education and relevant scientific events should be organized.

Keywords

Attitude, knowledge, pharmacy students, practices, probiotics

Ethical Statement

Ethical approval for the research was received from Suleyman Demirel University Clinical Research Ethics Committee (No:156 / Date:21.07.2023).

Supporting Institution

YOK

Project Number

YOK

Thanks

Authors would like to thank all students who participated in this study.

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