Araştırma Makalesi
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Restoran Tüketicilerinin Fonksiyonel Gıda Tüketiminde Hastalığın ve Demografik Etkenlerin Rolü

Yıl 2022, Cilt 4, Sayı 1, 17 - 28, 28.06.2022
https://doi.org/10.51525/johti.1103792

Öz

Fonksiyonel gıdalar; görünüşte, normal bir diyetin bir parçası olarak tüketilmesi amaçlanan, ancak basit besin gereksinimlerinin sağlanmasının ötesinde fizyolojik rolleri yerine getirmek için değiştirilmiş geleneksel gıdaya benzeyen gıda olarak tanımlanmıştır. Gelişmiş dünya sakinlerinin artan zenginliği, nüfusun yaşlanması ve buna eşlik eden sağlık sorunlarının artması, fonksiyonel gıdalara olan ilginin artmasına katkıda bulunmaktadır. Bu doğrultuda çalışmanın amacı; restoran tüketicilerinin fonksiyonel gıda tüketimlerinin demografik özelliklere (yaş, cinsiyet, eğitim düzeyi, gelir düzeyi) ve hastalık etkenine göre farklılaşıp farklılaşmadığının incelenmesidir. Araştırmanın evreni, İstanbul Avrupa Yakasındaki restoran tüketicilerinden oluşmaktadır. Araştırmada nicel araştırma yönteminden faydalanılmış ve veri toplama aracı olarak anket tekniği kullanılmıştır. Bu doğrultuda; hazırlanan anketler Ağustos-Ekim 2021 tarihleri arasında 271 restoran tüketicisine uygulanmıştır. Yapılan analizler neticesinde; restoran tüketicilerinin fonksiyonel gıda tüketim eğilimlerinin, cinsiyete göre anlamlı derece farklılaştığı görülmüştür. Araştırmanın diğer analizlerinde ise; yaş, eğitim düzeyi, gelir düzeyi ve hastalık varlığının fonksiyonel gıda tüketiminde anlamlı bir farklılık oluşturmadığı tespit edilmiştir.

Kaynakça

  • Altunışık, R., Coşkun, R., Yıldırım, E. (2012). Sosyal bilimlerde araştırma yönetemleri-Spss uygulamalı. Sakarya: Sakarya Yayıncılık.
  • Brecic, R., Gorton, M., Barjolle, D. (2014). Understanding variations ın the consumption of functional foods–Evidence From Croatia. British Food Journal, 116(4), 662-675.
  • Büyüköztürk, Ş. (2003). Veri analizi el kitabı(2.baskı). Ankara: Pegem/A Yayıncılık.
  • Carillo, E., Prado Gasto, V., Fiszman, S., Varela, P. (2013). Why buying functional foods? understanding spending behaviour through structural equation modelling. Food Research International, 50(1), 361-368.
  • Contini, C., Casini, L., Stefan, V., Romano, C., Juhl, H. J., Lahteenmaki, L., Grunert, K. (2015). Some like ıt healthy: Can socio-demographic characteristics serve as predictors for a healthy food choice? Food Quality and Preference, 46, 103-112.
  • Devcich, D., Pedersen, I., Petrie, K. (2007). You eat what you are: Modern health worries and The acceptance of natural and synthetic additives ın functional foods. Appetite, 48, 333-337.
  • Fischer, D., Böhme, T., Geiger, S. (2017). Measuring young consumers’ sustainable consumption behavior: Development and validation of the Ycscb Scale. Young Consumers, 18(3), 312-326.
  • Frewer, L., Scholderer, J., Lambert, N. (2003). Consumer acceptance of functional foods:Issues fort he future. British Food Journal, 105(10), 714-731.
  • Hair, J. F., Black, W. C., Black, B., Babin, B. J., Anderson, R. E. (2013). Multivariate data analysis: Global edition. America: Pearson Edication Limited.
  • Hasler, C. M., Kundrat, S., Wool, D. (2000). Functional foods and cardiovascular disease. Nutrition, 2(6), 467-475.
  • Henry, C. (2010). Functional foods. European Journal of Clinical Nutrition, 64, 657-659.
  • İnci, B., Bozkurt, F., & Ergen, A. (2016). The ımpact of attitude, consumer ınnovativeness and ınterpersonal. International Business Research, 9(4), 79-87.
  • Jong, N., Ocke, M. C., Branderhost, H. A., Friele, R. (2003). Demographic and lifestyle characteristics of functional food consumers and dietary supplement users. British Journal of Nutrition, 89, 273-281.
  • Kline, R. B. (2011). Principles and practice of structural equation modeling. New York: Guilford Press.
  • Kraus, A. (2015). Factors influencing the decisions to buy and consume functional food. British Food Journal, 117(6), 1622-1636.
  • Kraus, A., Annunziata, A., Vechio, R. (2017). Sociodemographic Factors Differentiating the Consumer and the Motivations For Functional Food Consumption. Journal of the American College of Nutrition, 36(2), 116-126.
  • Mullie, P., Guelinckx, I., Clarys, P., Degrave, E., Hulens, M., Varsant, I. (2009). Cultural, socioeconomic and nutritional determinants of functional food consumption patterns. Europan Journal of Clinical Nutrition, 63(11), 1290-1296.
  • Niva, M. (2007). All foods affect health’: Understandings of functional foods and healthy eating among health-Oriented Finns. Appetite, 48(3), 384-393.
  • Niva, M., Makele, J. (2007). Finns and functional foods: Socio-demographics, health efforts, notions of technology and the acceptability of health-promoting foods. International Journal of Consumer Studies, 31, 34-45.
  • Pallant, J. (2016). A step by step guide to data analysis using Ibm Spss(6.baskı). Australia: Allen&Unwin.
  • Prasunin, J., Dhiravisit, A. (2014). Functıonal foods consumptıon of the older person ın urban areas. The 2014 Weı International Academic Conference Proceedings, 9-12.
  • Raghuveer, C., Rv, T. (2009). Consumptıon of functıonal food and our health concerns. Pak J Physiol, 5(1), 76-83.
  • Roberfroid, M. B. (1999). What is beneficial for health? The concept of functional food. Food and Chemical Toxicology, 37, 1039-1041.
  • Siro, I., Kapolna, E., Kapolna, B., Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance- a review. Appetite, 51(3), 456-467.
  • Suamedi, S., Sumardjo. (2020). A model of traditional functional food consumption behaviour. British Food Journal.
  • Szakaly, Z., Szente, V., Köver, G., Polereczki, Z., Zigeti, O. (2012). The influence of lifestyle on health behavior and preference for functional foods. Appetite, 58(1), 406-413.
  • Urala, N., Lahteenmaki, L. (2003). Reasons behind consumers functional food choices. Nutrition & Food Science, 33(4), 148-158.
  • Wang, E. S., & Li, Y. (2015). The effect of stress and visible health problems on the intent to continue health food consumption. British Food Journal, 117(1), 302-317.
  • Wansink, B., Westgren, R. E., & Cheney, M. M. (2005). Hierarchy of nutritional knowledge that relates To the consumption of a functional food. Nutrition, 21(2), 264-268.

The Role Disease and Demographic Factors in Functional Food Consumption of Restaurant Consumers

Yıl 2022, Cilt 4, Sayı 1, 17 - 28, 28.06.2022
https://doi.org/10.51525/johti.1103792

Öz

Functional foods; it has been defined as food similar to traditional food, which is intended to be consumed as part of a normal diet, but modified to fulfill physiological roles beyond providing simple nutrient requirements. The increasing wealth of the developed world's inhabitants, the aging of the population and the accompanying increase in health problems contribute to the increased interest in functional foods. In this direction, the aim of the study is; The aim of this study is to examine whether functional food consumption of restaurant consumers differ according to demographic characteristics (age, gender, education level, income level) and disease factors. The universe of the research consists of restaurant consumers on the European Side of Istanbul. Quantitative research method was used in the research and questionnaire technique was used as data collection tool. In this direction; Prepared surveys were administered to 271 restaurant consumers between August and October 2021. As a result of the analyzes made; It has been observed that the functional food consumption tendencies of restaurant consumers differ significantly according to gender. In other analyzes of the research; It was determined that age, education level, income level and presence of disease did not make a significant difference in functional food consumption.

Kaynakça

  • Altunışık, R., Coşkun, R., Yıldırım, E. (2012). Sosyal bilimlerde araştırma yönetemleri-Spss uygulamalı. Sakarya: Sakarya Yayıncılık.
  • Brecic, R., Gorton, M., Barjolle, D. (2014). Understanding variations ın the consumption of functional foods–Evidence From Croatia. British Food Journal, 116(4), 662-675.
  • Büyüköztürk, Ş. (2003). Veri analizi el kitabı(2.baskı). Ankara: Pegem/A Yayıncılık.
  • Carillo, E., Prado Gasto, V., Fiszman, S., Varela, P. (2013). Why buying functional foods? understanding spending behaviour through structural equation modelling. Food Research International, 50(1), 361-368.
  • Contini, C., Casini, L., Stefan, V., Romano, C., Juhl, H. J., Lahteenmaki, L., Grunert, K. (2015). Some like ıt healthy: Can socio-demographic characteristics serve as predictors for a healthy food choice? Food Quality and Preference, 46, 103-112.
  • Devcich, D., Pedersen, I., Petrie, K. (2007). You eat what you are: Modern health worries and The acceptance of natural and synthetic additives ın functional foods. Appetite, 48, 333-337.
  • Fischer, D., Böhme, T., Geiger, S. (2017). Measuring young consumers’ sustainable consumption behavior: Development and validation of the Ycscb Scale. Young Consumers, 18(3), 312-326.
  • Frewer, L., Scholderer, J., Lambert, N. (2003). Consumer acceptance of functional foods:Issues fort he future. British Food Journal, 105(10), 714-731.
  • Hair, J. F., Black, W. C., Black, B., Babin, B. J., Anderson, R. E. (2013). Multivariate data analysis: Global edition. America: Pearson Edication Limited.
  • Hasler, C. M., Kundrat, S., Wool, D. (2000). Functional foods and cardiovascular disease. Nutrition, 2(6), 467-475.
  • Henry, C. (2010). Functional foods. European Journal of Clinical Nutrition, 64, 657-659.
  • İnci, B., Bozkurt, F., & Ergen, A. (2016). The ımpact of attitude, consumer ınnovativeness and ınterpersonal. International Business Research, 9(4), 79-87.
  • Jong, N., Ocke, M. C., Branderhost, H. A., Friele, R. (2003). Demographic and lifestyle characteristics of functional food consumers and dietary supplement users. British Journal of Nutrition, 89, 273-281.
  • Kline, R. B. (2011). Principles and practice of structural equation modeling. New York: Guilford Press.
  • Kraus, A. (2015). Factors influencing the decisions to buy and consume functional food. British Food Journal, 117(6), 1622-1636.
  • Kraus, A., Annunziata, A., Vechio, R. (2017). Sociodemographic Factors Differentiating the Consumer and the Motivations For Functional Food Consumption. Journal of the American College of Nutrition, 36(2), 116-126.
  • Mullie, P., Guelinckx, I., Clarys, P., Degrave, E., Hulens, M., Varsant, I. (2009). Cultural, socioeconomic and nutritional determinants of functional food consumption patterns. Europan Journal of Clinical Nutrition, 63(11), 1290-1296.
  • Niva, M. (2007). All foods affect health’: Understandings of functional foods and healthy eating among health-Oriented Finns. Appetite, 48(3), 384-393.
  • Niva, M., Makele, J. (2007). Finns and functional foods: Socio-demographics, health efforts, notions of technology and the acceptability of health-promoting foods. International Journal of Consumer Studies, 31, 34-45.
  • Pallant, J. (2016). A step by step guide to data analysis using Ibm Spss(6.baskı). Australia: Allen&Unwin.
  • Prasunin, J., Dhiravisit, A. (2014). Functıonal foods consumptıon of the older person ın urban areas. The 2014 Weı International Academic Conference Proceedings, 9-12.
  • Raghuveer, C., Rv, T. (2009). Consumptıon of functıonal food and our health concerns. Pak J Physiol, 5(1), 76-83.
  • Roberfroid, M. B. (1999). What is beneficial for health? The concept of functional food. Food and Chemical Toxicology, 37, 1039-1041.
  • Siro, I., Kapolna, E., Kapolna, B., Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance- a review. Appetite, 51(3), 456-467.
  • Suamedi, S., Sumardjo. (2020). A model of traditional functional food consumption behaviour. British Food Journal.
  • Szakaly, Z., Szente, V., Köver, G., Polereczki, Z., Zigeti, O. (2012). The influence of lifestyle on health behavior and preference for functional foods. Appetite, 58(1), 406-413.
  • Urala, N., Lahteenmaki, L. (2003). Reasons behind consumers functional food choices. Nutrition & Food Science, 33(4), 148-158.
  • Wang, E. S., & Li, Y. (2015). The effect of stress and visible health problems on the intent to continue health food consumption. British Food Journal, 117(1), 302-317.
  • Wansink, B., Westgren, R. E., & Cheney, M. M. (2005). Hierarchy of nutritional knowledge that relates To the consumption of a functional food. Nutrition, 21(2), 264-268.

Ayrıntılar

Birincil Dil Türkçe
Konular Kültürel Çalışmalar
Bölüm Araştırma Makaleleri
Yazarlar

Berna KÜRKÇÜ> (Sorumlu Yazar)
NEVŞEHİR HACI BEKTAŞ VELİ ÜNİVERSİTESİ
0000-0002-7004-1057
Türkiye


Bekir Bora DEDEOĞLU>
NEVŞEHİR HACI BEKTAŞ VELİ ÜNİVERSİTESİ
0000-0002-0722-3392
Türkiye

Yayımlanma Tarihi 28 Haziran 2022
Başvuru Tarihi 14 Nisan 2022
Kabul Tarihi 7 Haziran 2022
Yayınlandığı Sayı Yıl 2022, Cilt 4, Sayı 1

Kaynak Göster

APA Kürkçü, B. & Dedeoğlu, B. B. (2022). Restoran Tüketicilerinin Fonksiyonel Gıda Tüketiminde Hastalığın ve Demografik Etkenlerin Rolü . Journal of Hospitality and Tourism Issues , 4 (1) , 17-28 . DOI: 10.51525/johti.1103792