부산대학교 도서관

Objective: The aim of this research is to reveal the awareness of the students who receive education on nutrition dietetics on functional foods. Materials and Methods: The sample group selected in the research consists of first and fourth grade undergraduate students of Nutrition and Dietetics of a Private University selected by using Convenience Sampling Method. Within the scope of the research, a data collection form was applied to 80 students in total. Results: There is a significant difference between fourth grade students and first grade students regarding the variables of the level of education, age, monthly income, control over their own health, and where they first heard about functional foods (p Keywords: Functional foods, Healthy Food, Nutrition OZ Amac: Bu arastirmanin amaci beslenme ve diyetetik egitimi alan ogrencilerin fonksiyonel gida konusundaki farkindaliginin ortaya konmasidir. Gerec ve Yontem: Arastirmada secilen orneklem grubunu kolayda ornekleme yontemi kullanilarak secilen Ozel Universitenin Beslenme ve Diyetetik birinci ve dorduncu Sinif lisans ogrencileri olusturmaktadir. Arastirma kapsaminda toplam 80 ogrenciye veri toplama formu uygulandi. Bulgular: Dorduncu Sinif ogrencileri birinci Sinif ogrencileri ile karsilastirildiginda egitim seviyesi, yas, aylik gelir, kendi sagligi uzerinde kontrol sahibi olma, fonksiyonel gidalari ilk nereden duydugu degiskenlerine iliskin anlamli bir fark vardir(p Anahtar Kelimeler: Fonksiyonel gida, Saglikli gida, Beslenme
Introduction Functional food; in addition to its nutritional value, is defined as a food or food ingredient that has positive effects on an individual's health, physical performance or mood (1). [...]