Attitudes towards Functional Foods of Individuals Applying to Family Health Centers in Gümüşhane Province

Abstract

Objectives: This study aimed to assess the functional food usage, attitudes, and consumption frequency of individuals visiting family health centers. Materials and Methods: A survey evaluating participants’ demographics, dietary habits, awareness of functional foods, and consumption was conducted by face-to-face interview method. Attitudes Towards Functional Foods Scale gauged participants’ perceptions. Body mass index was calculated using body weight and height. Results: 39.7% of participants reported having previously heard of functional foods, and 82.3% stated they had consumed functional foods. Those who believed in the health benefits of functional foods viewed these products as more beneficial and essential, and they were more likely to seek information on the topic (p<0.05). Additionally, individuals with undergraduate and postgraduate education levels had significantly more positive attitudes towards functional foods compared to those with primary and secondary education (p<0.05). Garlic, pomegranate, grape seed, green tea, ginger, black seed, and whole grain products were widely recognized as functional foods by most participants. Despite vitamin supplements such as vitamin C and D not being technically classified as functional foods, many individuals still considered them as such. Conclusion: Our findings show that the majority of individuals visiting family health centers have a habit of consuming functional foods and that the level of education and the perceived health benefits of functional foods influence attitudes and acceptance towards functional foods. Additionally, the findings can provide information to public and private sectors to create a supportive environment to raise awareness and promote the consumption of functional foods and their health benefits.

Keywords

• functional food
• awareness
• attitude

Gümüşhane İli Aile Sağlığı Merkezlerine Başvuran Bireylerin Fonksiyonel Besinlere Karşı Tutumları

Abstract

Amaç: Bu çalışmada, aile sağlığı merkezlerine başvuran bireylerin fonksiyonel besin kullanımının, fonksiyonel besinler hakkındaki tutumlarının ve kullanım sıklığının belirlenmesi amaçlanmıştır. Gereç ve Yöntem: Bireylerin demografik özellikleri, beslenme alışkanlıkları, fonksiyonel besinlere yönelik farkındalıkları ve tüketimlerini değerlendiren bir anket yüz yüze görüşme yöntemiyle yapıldı. Fonksiyonel Gıdalara Yönelik Tutum Ölçeği ile bireylerin fonksiyonel besinlere yönelik algısı ölçüldü. Bireylerin beden kütle indeksleri, vücut ağırlığı ve boy uzunluğu kullanılarak hesaplandı. Bulgular: Katılımcıların %39,7’si fonksiyonel besin tanımını daha önce duyduğunu, %82,3’ü de fonksiyonel besin tükettiğini bildirmiştir. Fonksiyonel besinlerin sağlık üzerinde etkili olduğuna inanan katılımcıların, bu besinleri daha faydalı ve gerekli bulmakta ve aynı zamanda bu konuda bilgi edinmeye daha isteklidirler (p<0,05). Ayrıca fonksiyonel besinlere yönelik tutum lisans ve lisansüstü eğitim düzeyine sahip olanlarda ilköğretim ve lise mezunlarına göre anlamlı olarak daha yüksektir (p<0,05). Sarımsak, nar, üzüm çekirdeği, yeşil çay, zencefil, çörekotu ve tam tahıllı ürünler bireylerin çoğu tarafından fonksiyonel besin olarak kabul edilmektedir. Bununla birlikte C vitamini ve D vitamini gibi besin takviyeleri de fonksiyonel besin olmamasına rağmen çoğu birey tarafından fonksiyonel besin olarak tanımlanmaktadır. Sonuç: Bulduğumuz sonuçlar, aile sağlığı merkezine başvuran bireylerin büyük çoğunluğunun fonksiyonel besin tüketim alışkanlığına sahip olduğunu, eğitim düzeyi ve fonksiyonel besinlere ilişkin sağlık yararlarının fonksiyonel besinlere yönelik tutum ve kabullenme üzerinde etkili olduğunu göstermektedir. Ayrıca, bulgular, fonksiyonel besinlerin ve bu besinlerin sağlık üzerindeki yararlarının farkındalığını ve tüketimini teşvik etmek için destekleyici bir ortam oluşturma açısından kamu ve özel sektöre bilgi sağlayabilir.

Keywords

• fonksiyonel besin
• farkındalık
• tutum

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