Üniversite Öğrencilerinde Kahvaltı Yapma Alışkanlığının Saptanması ve Çözüm Önerileri

Yıl 2020, Cilt: 10 Sayı: 2, 819 - 827, 01.06.2020

Songül Çetik Yıldız

https://doi.org/10.21597/jist.655249

Cited By: 2

Öz

Kahvaltı, yeterli ve dengeli beslenmede günün en önemli öğünü olarak büyük öneme sahiptir. Kahvaltının yapılmaması, yetersiz yapılması veya atlanması durumunda dikkat-algılama bozukluğu, fiziksel-zihinsel yorgunluk gibi sorunlar meydana gelir ve eğitim-öğretimde başarı azalarak nitelikli bireylerin yetişmesi engellenir. Bu çalışma, üniversite öğrencilerinin kahvaltı yapma alışkanlıklarını belirlemek için planlanıp ve uygulanmıştır. Bu amaçla, 2015-2019 öğretim yılında Mardin’de okuyan 18 yaş ve üzeri üniversite öğrencilerinin kahvaltı yapma alışkanlıkları anket yöntemi ile saptanmıştır. Çalışmaya % 62.0’si erkek ve % 38.0’i kadın olmak üzere 1200 kişi dahil edilmiştir. Çalışmaya katılan öğrencilerin yaş ortalaması kadınlarda 22.1, erkeklerde 23 yıl, eğitim süreleri ortalaması ise kadınlarda 15.2, erkeklerde 16.3 yıldır. Öğrencilerin ortalama boy uzunluğu, kadınlarda 154.4, erkeklerde ise 172.2 cm, vücut ağırlığı değerleri kadınlarda 56.2 kg, erkeklerde 79.1 kg’dır. Üniversite öğrencilerinin öğün atlama durumu incelendiğinde en çok atlanan öğünün (% 47.9) kahvaltı olduğu görülmüştür. Öğün atlamalarının sebebi, zaman yetersizliği (% 37.0) ve sabah geç kalkma (% 24.0) ve kahvaltı yapma alışkanlığın olmaması (% 19.0) olarak ifade edilmiştir. Kahvaltıda içecek tüketimi incelendiğinde, en fazla çayın tercih edildiği belirlenmiştir. Bu çalışmanın sonuçları üniversite öğrencilerin kahvaltı yapma alışkanlıklarının yetersiz olduğu göstermektedir.

Anahtar Kelimeler

Kahvaltı, kahvaltıyı atlama, üniversite öğrencileri, beslenme, sağlık

Determining the of breakfast having habits among university students and suggestions of solution

Öz

Breakfast is of great importance as the most important meal of the day in adequate and balanced diet. If breakfast is not made, inadequately made or skipped, problems such as attention-perception disorder and physical-mental fatigue occur and the success of education and training decreases and the growth of qualified an individual is prevented. This study was planned and conducted to determine the university students’ breakfast consumption habits. For this purpose, breakfast habits of university students aged 18 and over that live in Mardin during the 2015-2019 academic years were determined by questionnaire method. A total of 1200 people, from whom 62.0% male and 38.0% female, were included in the study. The average age of the students was 22.1 years in women and 23 years in men and the average duration of education was 15.2 years for women and 16.3 years for men. The average height of the students was 154.4 cm for females and 172.2 cm for males and body weight values were 56.2 kg in women and 79.1 kg in men. The highest skipped meal (47.9%) was breakfast when the students' skipping status was examined. The reason for skipping meals was expressed as lack of time (37.0%), late morning waking up (24.0%) and lack of habit of having breakfast (19.0%). When the consumption of beverages at breakfast is examined, it is determined that tea is the most preferred. The results of this study show that the habits of university students in having breakfast are insufficient.

Anahtar Kelimeler

Breakfast, skipping breakfast, university students, nutrition, health

Kaynakça

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