Food Attitudes towards Food Safety Concept among Turkish University Students
Abstract
This study investigated university students' food choices focusing on their reported usual intake and food safety perceptions and conducted at Manisa Celal Bayar University Engineering Faculty, Science and Art Faculty and Education Faculty students. The present study primary investigated how affects the storage style, manufacturing qualification, shelf life and food safety concept, advertisement effect on consuming, natural and fortificated foods to university students. Meanwhile, faculty differences, sex (male, female) and age differences, living area, family features (parent living style, education, brother and sister number etc.) of students were determined. In addition, consuming frequency of extensively consumed beverages (soft drinks, cola, tea, coffee, alcoholic drinks) and bread as main consuming food were investigated based on sex and faculty criteria as daily, weekly, monthly.
DOI: https://doi.org/10.3844/jssp.2005.156.161
Copyright: © 2005 Nihat Aycan, Suat Türkoğuz and Özlem Tokuşoğlu. This is an open access article distributed under the terms of the
Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Keywords
- Food attitudes
- food safety
- university students
- sex
- age
- living conditions
- fruit juices,
- alcoholic and soft drinks
- bread