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Article
Publication date: 23 November 2021

Pınar Göbel, Nevin Şanlier, Sine Yilmaz, Onur Toka, Büşra Açikalin and Şule Kocabaş

The purpose of this paper is to evaluate the levels of food safety knowledge, attitudes and practices (KAP) of consumer.

Abstract

Purpose

The purpose of this paper is to evaluate the levels of food safety knowledge, attitudes and practices (KAP) of consumer.

Design/methodology/approach

In total, 1,161 volunteers were included in this study, which has been developed to measure the knowledge, attitudes and behaviors of adults on food safety. Study data were collected through an online survey technique.

Findings

A statistically significant difference was determined between male and female participants and also at the education level considering total food safety attitude and practice scores (p < 0,001). It was determined that university graduates had higher scores at all scales than the median scores. When an assessment was made on the body mass index of the participants, it was seen that the implementation and attitude scales were statistically different from each other, and in paired comparisons on these scales, the average scores of normal-weight individuals were observed higher in the sub-dimensions than slightly obese individuals (p < 0.007; p < 0.001).

Research limitations/implications

Even though the population of the study was adults living in different cities, the results should not be generalized to all adults and the whole country. Also, the fact that the answers to the questions were not face-to-face, could create a bias. Although the reliability coefficient was found to be high, the data reported by the individuals participating in the study about their behavior formed the study results.

Originality/value

This study makes an important contribution to the literature. Determining the knowledge, attitude and behavior of consumers about food safety is important in ensuring food safety.

Details

Nutrition & Food Science , vol. 52 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 9 December 2020

Makbule Gezmen Karadağ, Duygu Ağagündüz, Hilal Yıldıran, Sabriye Arslan and Onur Toka

The purpose of this study is to evaluate the perception and knowledge of standard food/meal portion size and related factors in young adults.

Abstract

Purpose

The purpose of this study is to evaluate the perception and knowledge of standard food/meal portion size and related factors in young adults.

Design/methodology/approach

The present study was conducted on 1,000 volunteer young adults, consisting of 504 men and 496 women (18 and 28 years). The portion size of food/meal, amount of food measuring utensils and also nutritional knowledge were evaluated via a questionnaire and some visual materials.

Findings

Knowledge of portion sizes, amount of food each utensil holds and nutrition was evaluated via a questionnaire and some visual materials. Knowledge of portion size with respect to food groups (p = 0.015), meals (p < 0.001) and food measuring utensils (p = 0.002) and nutritional knowledge scores (p = 0.011) differed based on body mass indexes (BMI). Women had on mean a higher nutritional knowledge score than men (2.0 ± 1.3, 1.9 ± 1.1 points, respectively). The probability of having knowledge about food measuring utensils was 1.4-fold greater for individuals who had been previously educated about nutrition (p = 0.034). Individuals of the faculty of health sciences had higher mean scores for all portion scores (p < 0.05).

Originality/value

The study findings highlighted that portion knowledge and perception of young adults were affected by gender, BMI, enrolled faculty and nutritional knowledge status. This is the first study, through which the portion knowledge and perception subcomponents (food, meal and measuring utensils) are evaluated, indicating each subcomponent to be affected by distinct factors.

Details

Nutrition & Food Science , vol. 51 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

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