Knowledge Level and Consumption Tendency of University Students About Functional Foods: A Case Study of Çukurova University

Hüseyin Çelik, Ahmet Duran Çelik, Seyit Hayran, Aykut Gül

Abstract


In recent years in Turkey, consumers’ interest in functional products is increasing as in many countries. Specifically, consumers tend to consume functional products in order to maintain a healthy life and to prevent several health problems. The aim of this study was to determine the knowledge levels, attitudes and consumption tendency of students at Çukurova University on functional products. In this regard, a survey study was conducted with 103 students at Çukurova University. According to the research results, despite the fact that 70.87% of the respondents never heard the term ‘functional foods’, they consumed some of these products before. The most of the participants stated that they regularly consume mineral enriched-drinks (58.25%) and herbal teas (48.54%). Besides, most of the participants (65.00%) think that functional foods are beneficial for human health. Moreover, the health benefits of functional foods were found as the most important factor that effect consumers’ behaviour and perception.

Keywords


Functional food; Consumer behaviour; Awareness; Adana; Turkey

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DOI: https://doi.org/10.24925/turjaf.v9i7.1242-1249.4163

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This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: