مرکز منطقه ای اطلاع رساني علوم و فناوري - The Effect of Traditional Culinary and Agricultural Product Diversity on Nutrition Status of University Students

Abstract :

in the university studenthood, which is generally known as the preparation for life and maturity period between the ages of 18 and 25, people eat outside more than at home and do not reflect these facts to their diet and activities. At this point, it has been understood that the movement that embraces the consumption of healthy, traditional food materials for healthy life, should play an active role in establishment of an healthy life style. From this point of view, the aim of this study is to determine the eating attitudes of the university students, to control the malfunctions and to examine the effect of traditional culinary culture on the nutritional attitudes. For this purpose, a survey form evaluating demographic socio-cultural characteristics, nutritional behavior of the242 students studying at Yaşar University and a 40-item Eating Attitude Test (YTT) were applied and the current state of nutrition was determined by using the Healthy Lifestyle Behaviors Scale (SYBDL)and an indicator chart has been developed. At thesame time, the questionnaires related to the culinary culture were also conducted to determinewhethertherewas atendency to traditional values or not. In this context, it was determined that 65.7% of the students with a meanage of 20.6 had normal body massindex (BMI) values. It was also observed that the eating habits of students who were in diet by 8.2% were found to be disturbed and 34.4% of the students were seemed to be away from the values of traditional culinary culture. This clearly emphasizes the need to create awareness about traditional foods in healthy diet and to increase the frequency of traditionalty pefeeding in order to control the eating habits of university students.