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FONKSİYONEL GIDA ÜRÜNLERİNE YÖNELİK TÜKETİCİ TUTUMLARINI BELİRLEME ÜZERİNE BİR ARAŞTIRMA

Yıl 2009, Cilt: 9 Sayı: 4, 1079 - 1099, 01.11.2009

Öz

Fordist dönemden Post-Modern döneme değin üretim ve tüketim anlayışlarında önemli değişimler yaşanmıştır. Standartlaştırılmış üretim yaklaşımı giderek yerini kitlesel özel üretime bırakmaktadır. Bu süreç boyunca tüketici gereksinimleri de değişmiş ve gelişmiştir. Yaşamın her alanında konfor arayışı önemini arttırmaktadır.Fonksiyonel ürünler de bu konfor arayışının bir sonucu olarak belli özel
gereksinimleri gidermek üzere ortaya çıkmıştır. Çeşitli fonksiyonel ürün grupları
arasında özellikle insan sağlığı doğrudan ilgilendirmesi nedeniyle fonksiyonel
gıda ürünleri özel bir önem taşımaktadır.
Bu çalışmanın amacı, gıda pazarında giderek sayısı artmakta olan fonksiyonel
gıda ürünlerine yönelik tüketici tutumlarını incelemektir. Literatürde bu tarz
ürünlere ilişkin yapılmış olan tüketici tutumu çalışmaları incelenerek ölçek
belirlenmiştir. Bu ölçeğe yönelik uygun ölçüm aracı kullanılarak, toplumun fikir
önderleri olması beklenen akademisyenlerin bu tarz yeni/yenilikçi ürünler
konusundaki bakış açılarını ve kabul düzeylerini belirlemek amacıyla araştırma
yapılmıştır. Üç aşamalı olarak kurgulanan bir araştırma dizisinin ilk aşaması olan
bu çalışmada elde edilen sonuçlar, hem tüketici tutumlarının açıklanması
yönünden hem de fonksiyonel gıda pazarında faaliyet gösteren oyuncuların
izlemesi gereken yollar açısından değerlendirilmiştir.

Kaynakça

  • Açıkgöz, Z. ve Önenç, S. (2006), ―Fonksiyonel Yumurta Üretimi‖, Hayvansal Üretim, 47(1), 36-46.
  • Arbak Y., İlter, B. (1995); Research Methods in Business (Course Notes), Dokuz Eylül Üniversitesi, İşletme Fakültesi, İzmir
  • Ares, G. ve Gámbaro, A. (2007) ―Influence of Gender, Age and Motives Underlying Food Choice on Perceived Healthiness and Willingness to Try Functional Foods‖, Appetite (49), 148–158
  • Ares, G., Giménez, A. ve Gámbaro, A. (2009), ―Consumer Perceived Healthiness and Willingness to Try Functional Milk Desserts. Influence of Ingredient, Ingredient Name and Health Claim‖, Food Quality and Preference (20), 50-56
  • Arnoldi, A. (ed) (2004), ―Functional Foods Cardiovascular Disease and Diabetes‖, Woodhead Publishing Limited/CRC Press LLC, Cambridge
  • Bogue, J., ve Ryan, M. (2000), ―Market-Oriented New Product Development: Functional Foods and the Irish Consumer‖, Agribusiness Discussion Paper No. 27, National University of Ireland, Cork, Department of Food Economics,
  • Childs, N.M. (1997), ―Functional foods and the food industry: Consumer, economic and product development issues‖, Journal of Nutraceuticals, Functional and Medical Foods, 1 (2), 25-43
  • Childs, N. M., & Poryzees, G. H. (1997). ―Foods That Help Prevent Disease: Consumer Attitudes and Public Policy Implications‖, Journal of Consumer Marketing, 14, 433-447
  • Dai, Y. ve Luo, X. (1996), ―Functional Food in China‖, Nutrition Reviews, Volume 54, Number 11. 21-23
  • Ekşi, A. (2005), ―Bilimsel ve Yasal Açıdan Gıdaların Fonksiyonelliği‖, Gıda Kongresi, 19-21 Nisan
  • Goldberg, I. (1994), ―Functional Foods, Designer Foods, Pharmafoods, Neutraceuticals‖, Chapman&Hall, London
  • Gray, J., Armstrong, G. ve Heather, F. (2003), ―Opportunities And Constraints in The Functional Food Market‖, Nutrition And Food Science, Volume 33, Number 5, 213-218
  • Hilliam, M. (1996), ―Functional Foods: the Western consumer view-point‖, Nutrition Reviews (54), 189-194
  • Hürriyet (2008), ―Alttakiler Yüklendi, Diyet ve Fonksiyonel Gıda 420 Milyon YTL‘ye Çıktı‖, 13 Nisan
  • IFIC (2007), ―Consumer Attitudes toward Functional Foods/Foods or Health‖ http://www.ific.org/research/upload/IFICExecSumSINGLE_vF2.pdf, Erişim tarihi: 20.08.2008
  • IFIC, ―Functional Foods‖, http://www.ific.org/nutrition/functional/upload/functionalfoodsbackgrounder.pdf, Erişim tarihi: 20.08.2008
  • Karakaya, S. ve El, S.N. (2004), ―Bazı Geleneksel Ürünlerin Fonksiyonel Gıda veya Gıda Bileşeni Olarak Kullanımları‖, I. Geleneksel Gıdalar Sempozyumu Bildiri Özetleri, 23-24 Eylül, Van
  • Korhonen, H. (2002), ―Technology Options for New Nutritional Concept‖, International Journal of Dairy Technology, 55 (2), 79-88 Larsen, T.B. ve Grunert, K.G. (2003), ―The Perceived Healthiness of Functional Foods A Conjoint Study of Danish, Finnish and American Consumers‘ Perception of Functional Foods ‖, Appetite (40), 9-14
  • Malthora, N.K. (1996), Marketing Research: An Applied Orientation, 2. Ed. Prentice Hall International Editions, USA.
  • Niva M. ve Makela, J. (2007), ―Finns and Functional Foods: SocioDemographics, Health Efforts, Notions of Technology and the Acceptability of Health Promoting Foods‖, International Journal of Consumer Studies (31),34-45.
  • Remarcle C. and Reusens B, (2004), ―Functional Foods Ageing and Degenerative Disease‖, Woodhead Publishing Limited.
  • Siro, I., Kapolna, E., Kapolna, B., Logasi, A. (2008) ―Functional Food Product Development, Marketing and Consumer Acceptance—A Review‖, Appetite (51), 456-467
  • Sloan, A.E. (2000), ―The Top 10 Functional Foods Trends‖, Food Technology (54), 33-62
  • Tavşancıl, E. (2002), ―Tutumların Ölçülmesi ve SPSS ile Veri Analizi‖, Nobel Yayınları, Ankara.
  • Teratanavat, R. ve Hooker, N.H. (2006), ―Consumer Valuations and Preference Heterogeneity for a Novel Functional Food‖, Journal of Food Science (71), 533- 541.
  • Türkiye İstatistik Kurumu, (TÜİK) Türkiye 2007 Nüfus İstatistikleri,, www.tuik.gov.tr, erişim tarihi: 02.02.2009.
  • Urala N. ve Lahteenmaki, L. (2004), ―Attitudes Behind Consumers‘ Willingness to Use Functional Foods‖, Food Quality and Preference (15), 793-803.
  • Urala, N. ve Lahteenmaki L. (2003), ―Reasons Behind Consumers Functional Food Choice‖, Nutrition And Food Science, Volume 33, Number 4, 148-158
  • Watson, R.R., (2003), ―Functional Foods & Nutraceuticals in Cancer Prevention‖, Iowa State Press, Ames, IA
  • Webreke W. (2005), ―Consumer Acceptance of Functional Foods: Sociodemographic, Cognitive and Attitudinal Determinants‖, Food Quality and Preference (16), 45-57
  • www.food-info.net/tr/ff/intro.htm, Fonksiyonel Gıdalar, Erişim Tarihi: 28.07.2008
  • www.gidasanayii.com, ―Beslenme Anlayışı Değişince Fonksiyonel Gıda Pazarı Büyüdü‖, Tarih: 07.02.2006 Erişim Tarihi: 29.07.2008

A STUDY ON DETERMINING THE CONSUMER ATTITUDES TOWARDS FUNCTIONAL FOOD PRODUCTS

Yıl 2009, Cilt: 9 Sayı: 4, 1079 - 1099, 01.11.2009

Öz

From Fordist approaches to post-modern era, mentality of production and consumption has evolved dramatically. Production through standardized products gives its place to mass customization. Consumer needs were also changed and evolved thorough this continuum. Quest for comfort in every single field of life becomes more important It is the results of this quest for comfort that stimulates the rise of functional
products which are designed meet some specific needs. Functional food
products have a special importance through several groups of functional
products, because of their direct relation to human health.
This study aims to analyze consumer attitudes towards the functional food
products, which have an increasing share in food market. Scale used in this
study was developed by analyzing the related literature. Using the suitable
instrument to the scale, a survey was conducted to determine view points and
measure acceptance levels of academicians, who are expected to be the
pioneering leaders of the society, towards these kind of new/innovative
products. The study is planned to be a part of a three stages research and
results are evaluated to define both consumer attitudes and paths which actors
in functional food market ought to follow.

Kaynakça

  • Açıkgöz, Z. ve Önenç, S. (2006), ―Fonksiyonel Yumurta Üretimi‖, Hayvansal Üretim, 47(1), 36-46.
  • Arbak Y., İlter, B. (1995); Research Methods in Business (Course Notes), Dokuz Eylül Üniversitesi, İşletme Fakültesi, İzmir
  • Ares, G. ve Gámbaro, A. (2007) ―Influence of Gender, Age and Motives Underlying Food Choice on Perceived Healthiness and Willingness to Try Functional Foods‖, Appetite (49), 148–158
  • Ares, G., Giménez, A. ve Gámbaro, A. (2009), ―Consumer Perceived Healthiness and Willingness to Try Functional Milk Desserts. Influence of Ingredient, Ingredient Name and Health Claim‖, Food Quality and Preference (20), 50-56
  • Arnoldi, A. (ed) (2004), ―Functional Foods Cardiovascular Disease and Diabetes‖, Woodhead Publishing Limited/CRC Press LLC, Cambridge
  • Bogue, J., ve Ryan, M. (2000), ―Market-Oriented New Product Development: Functional Foods and the Irish Consumer‖, Agribusiness Discussion Paper No. 27, National University of Ireland, Cork, Department of Food Economics,
  • Childs, N.M. (1997), ―Functional foods and the food industry: Consumer, economic and product development issues‖, Journal of Nutraceuticals, Functional and Medical Foods, 1 (2), 25-43
  • Childs, N. M., & Poryzees, G. H. (1997). ―Foods That Help Prevent Disease: Consumer Attitudes and Public Policy Implications‖, Journal of Consumer Marketing, 14, 433-447
  • Dai, Y. ve Luo, X. (1996), ―Functional Food in China‖, Nutrition Reviews, Volume 54, Number 11. 21-23
  • Ekşi, A. (2005), ―Bilimsel ve Yasal Açıdan Gıdaların Fonksiyonelliği‖, Gıda Kongresi, 19-21 Nisan
  • Goldberg, I. (1994), ―Functional Foods, Designer Foods, Pharmafoods, Neutraceuticals‖, Chapman&Hall, London
  • Gray, J., Armstrong, G. ve Heather, F. (2003), ―Opportunities And Constraints in The Functional Food Market‖, Nutrition And Food Science, Volume 33, Number 5, 213-218
  • Hilliam, M. (1996), ―Functional Foods: the Western consumer view-point‖, Nutrition Reviews (54), 189-194
  • Hürriyet (2008), ―Alttakiler Yüklendi, Diyet ve Fonksiyonel Gıda 420 Milyon YTL‘ye Çıktı‖, 13 Nisan
  • IFIC (2007), ―Consumer Attitudes toward Functional Foods/Foods or Health‖ http://www.ific.org/research/upload/IFICExecSumSINGLE_vF2.pdf, Erişim tarihi: 20.08.2008
  • IFIC, ―Functional Foods‖, http://www.ific.org/nutrition/functional/upload/functionalfoodsbackgrounder.pdf, Erişim tarihi: 20.08.2008
  • Karakaya, S. ve El, S.N. (2004), ―Bazı Geleneksel Ürünlerin Fonksiyonel Gıda veya Gıda Bileşeni Olarak Kullanımları‖, I. Geleneksel Gıdalar Sempozyumu Bildiri Özetleri, 23-24 Eylül, Van
  • Korhonen, H. (2002), ―Technology Options for New Nutritional Concept‖, International Journal of Dairy Technology, 55 (2), 79-88 Larsen, T.B. ve Grunert, K.G. (2003), ―The Perceived Healthiness of Functional Foods A Conjoint Study of Danish, Finnish and American Consumers‘ Perception of Functional Foods ‖, Appetite (40), 9-14
  • Malthora, N.K. (1996), Marketing Research: An Applied Orientation, 2. Ed. Prentice Hall International Editions, USA.
  • Niva M. ve Makela, J. (2007), ―Finns and Functional Foods: SocioDemographics, Health Efforts, Notions of Technology and the Acceptability of Health Promoting Foods‖, International Journal of Consumer Studies (31),34-45.
  • Remarcle C. and Reusens B, (2004), ―Functional Foods Ageing and Degenerative Disease‖, Woodhead Publishing Limited.
  • Siro, I., Kapolna, E., Kapolna, B., Logasi, A. (2008) ―Functional Food Product Development, Marketing and Consumer Acceptance—A Review‖, Appetite (51), 456-467
  • Sloan, A.E. (2000), ―The Top 10 Functional Foods Trends‖, Food Technology (54), 33-62
  • Tavşancıl, E. (2002), ―Tutumların Ölçülmesi ve SPSS ile Veri Analizi‖, Nobel Yayınları, Ankara.
  • Teratanavat, R. ve Hooker, N.H. (2006), ―Consumer Valuations and Preference Heterogeneity for a Novel Functional Food‖, Journal of Food Science (71), 533- 541.
  • Türkiye İstatistik Kurumu, (TÜİK) Türkiye 2007 Nüfus İstatistikleri,, www.tuik.gov.tr, erişim tarihi: 02.02.2009.
  • Urala N. ve Lahteenmaki, L. (2004), ―Attitudes Behind Consumers‘ Willingness to Use Functional Foods‖, Food Quality and Preference (15), 793-803.
  • Urala, N. ve Lahteenmaki L. (2003), ―Reasons Behind Consumers Functional Food Choice‖, Nutrition And Food Science, Volume 33, Number 4, 148-158
  • Watson, R.R., (2003), ―Functional Foods & Nutraceuticals in Cancer Prevention‖, Iowa State Press, Ames, IA
  • Webreke W. (2005), ―Consumer Acceptance of Functional Foods: Sociodemographic, Cognitive and Attitudinal Determinants‖, Food Quality and Preference (16), 45-57
  • www.food-info.net/tr/ff/intro.htm, Fonksiyonel Gıdalar, Erişim Tarihi: 28.07.2008
  • www.gidasanayii.com, ―Beslenme Anlayışı Değişince Fonksiyonel Gıda Pazarı Büyüdü‖, Tarih: 07.02.2006 Erişim Tarihi: 29.07.2008
Toplam 32 adet kaynakça vardır.

Ayrıntılar

Diğer ID JA54PT83VZ
Bölüm Araştırma Makalesi
Yazarlar

Pınar Özkan Özdemir

Seçil Fettahlıoğlu Bu kişi benim

Mert Topoyan Bu kişi benim

Yayımlanma Tarihi 1 Kasım 2009
Yayımlandığı Sayı Yıl 2009 Cilt: 9 Sayı: 4

Kaynak Göster

APA Özdemir, P. Ö., Fettahlıoğlu, S., & Topoyan, M. (2009). A STUDY ON DETERMINING THE CONSUMER ATTITUDES TOWARDS FUNCTIONAL FOOD PRODUCTS. Ege Academic Review, 9(4), 1079-1099.
AMA Özdemir PÖ, Fettahlıoğlu S, Topoyan M. A STUDY ON DETERMINING THE CONSUMER ATTITUDES TOWARDS FUNCTIONAL FOOD PRODUCTS. eab. Kasım 2009;9(4):1079-1099.
Chicago Özdemir, Pınar Özkan, Seçil Fettahlıoğlu, ve Mert Topoyan. “A STUDY ON DETERMINING THE CONSUMER ATTITUDES TOWARDS FUNCTIONAL FOOD PRODUCTS”. Ege Academic Review 9, sy. 4 (Kasım 2009): 1079-99.
EndNote Özdemir PÖ, Fettahlıoğlu S, Topoyan M (01 Kasım 2009) A STUDY ON DETERMINING THE CONSUMER ATTITUDES TOWARDS FUNCTIONAL FOOD PRODUCTS. Ege Academic Review 9 4 1079–1099.
IEEE P. Ö. Özdemir, S. Fettahlıoğlu, ve M. Topoyan, “A STUDY ON DETERMINING THE CONSUMER ATTITUDES TOWARDS FUNCTIONAL FOOD PRODUCTS”, eab, c. 9, sy. 4, ss. 1079–1099, 2009.
ISNAD Özdemir, Pınar Özkan vd. “A STUDY ON DETERMINING THE CONSUMER ATTITUDES TOWARDS FUNCTIONAL FOOD PRODUCTS”. Ege Academic Review 9/4 (Kasım 2009), 1079-1099.
JAMA Özdemir PÖ, Fettahlıoğlu S, Topoyan M. A STUDY ON DETERMINING THE CONSUMER ATTITUDES TOWARDS FUNCTIONAL FOOD PRODUCTS. eab. 2009;9:1079–1099.
MLA Özdemir, Pınar Özkan vd. “A STUDY ON DETERMINING THE CONSUMER ATTITUDES TOWARDS FUNCTIONAL FOOD PRODUCTS”. Ege Academic Review, c. 9, sy. 4, 2009, ss. 1079-9.
Vancouver Özdemir PÖ, Fettahlıoğlu S, Topoyan M. A STUDY ON DETERMINING THE CONSUMER ATTITUDES TOWARDS FUNCTIONAL FOOD PRODUCTS. eab. 2009;9(4):1079-9.