Turkiye Klinikleri Journal of Health Sciences

.: ORIGINAL RESEARCH
Investigation of Motives Underlying Food Choice of Health Science Students: Cross Sectional Study
Sağlık Bilimleri Öğrencilerinin Besin Seçimlerini Belirleyen Motive Edicilerin İncelenmesi: Kesitsel Çalışma
Fatma DUMANCIa , İlknur YAŞARa , Sare Nur DUVANa , Sibel ERBECERa , Huri İLYASOĞLUa
aDepartment of Nutrition and Dietetics, Gümüşhane University Faculty of Health Science, Gümüşhane, Türkiye
Turkiye Klinikleri J Health Sci. 2023;8(4):561-7
doi: 10.5336/healthsci.2023-97853
Article Language: EN
Full Text
ABSTRACT
 Objective: Poor eating habits are widespread among university students. This study aimed to investigate the motives underlying food choices of health science students by using a food choice questionnaire (FCQ). Moreover, the correlations between food choice dimensions and anthropometric characteristics such as body mass index (BMI) and waist-to-height ratio were investigated. Material and Methods: Voluntary students (n=335) from the faculty of health sciences participated in the study. Their demographic properties and anthropometric measurements were recorded. Turkish version of the FCQ was applied to the participants. For analyzing the data, chi-square test and Pearson correlation analysis were performed. Results: Research findings revealed that the most important food choice dimensions were sensory appeal, price, and mood, respectively, and the least important were weight control, natural content, and ethical concern, respectively. Health dimension had a lower importance in food choice compared to sensory appeal dimension. Females gave higher scores compared to males. The BMI was positively correlated with both convenience and weight control dimensions. No correlation was found between the waist-to-height ratio and food dimensions. Conclusion: To reduce health risks related to poor eating habits, university students' awareness of healthy foods and nutrition should be increased. For this reason, activities should be organized to improve their knowledge about healthy nutrition.

Keywords: Food choice; healthy foods; obesity; students
ÖZET
 Amaç: Kötü beslenme alışkanlıkları, üniversite öğrencileri arasında yaygındır. Bu çalışmada, sağlık bilimleri öğrencilerinin besin seçimini belirleyen motive edicilerin besin seçimi ölçeği kullanılarak araştırılması amaçlanmıştır. Ayrıca besin seçimi boyutları ile beden kitle indeksi ve bel/boy oranı gibi antropometrik özellikler arasındaki ilişkiler de incelenmiştir. Gereç ve Yöntemler: Çalışmaya sağlık bilimleri fakültesinden gönüllü öğrenciler (n=335) katılmıştır. Katılımcıların demografik özellikleri ve antropometrik ölçümleri kaydedilmiştir. Katılımcılara besin seçimi ölçeğinin Türkçe versiyonu uygulanmıştır. Verilerin analizi için ki-kare testi ve Pearson korelasyon analizi uygulanmıştır. Bulgular: Araştırma bulguları, besin seçimi boyutlarının en önemlilerinin sırasıyla duyusal görünüm, fiyat ve duygudurum olduğunu ve en önemsiz boyutların sırasıyla ağırlık kontrolü, doğal içerik ve etik kaygılar olduğunu ortaya koymuştur. Besin seçiminde sağlık boyutunun, duyusal görünüm boyutuna göre daha düşük bir öneme sahip olduğu görülmüştür. Kadınlar erkeklere göre daha yüksek puanlar vermiştir. Beden kitle indeksi hem uygunluk hem de ağırlık kontrolü boyutları ile pozitif korelasyon göstermiştir. Bel/boy oranı ile gıda boyutları arasında korelasyon bulunmamıştır. Sonuç: Kötü beslenme alışkanlıklarına bağlı sağlık risklerini azaltmak için öğrencilerin sağlıklı besinler ve beslenme konusundaki farkındalıkları artırılmalıdır. Bu nedenle öğrencilerin sağlıklı beslenme konusundaki bilgi düzeyini artırmak için etkinlikler düzenlenmelidir.

Anahtar Kelimeler: Besin seçimi; sağlıklı besinler; obezite; öğrenciler
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