Alkan Şenay Burçin, Öz Hilal, Madalı Kafes Berna, Kara Hasan Hüseyin
Department of Nutrition and Dietetics, Nezahat Keleşoğlu Faculty of Health Sciences Necmettin Erbakan University Konya Turkey.
Department of Gastronomy and Culinary Arts, School of Tourism and Hotel Management Mustafa Kemal University Hatay Turkey.
Food Sci Nutr. 2025 May 23;13(6):e70321. doi: 10.1002/fsn3.70321. eCollection 2025 Jun.
The awareness and consumption of functional foods (FFs) have increased in recent years. To develop FFs and accurately inform consumers, fundamental knowledge of students enrolled in the Gastronomy and Culinary Arts (GCA), Food Engineering (FE), and Nutrition and Dietetics (ND) is essential. The aim of the study is to evaluate the attitudes and knowledge of students enrolled in the GCA, FE, and ND departments regarding FFs. The study was planned as a cross-sectional study, and data were collected using an online survey form. Students were asked to evaluate various traditional and fortified foods in terms of their functional properties. Additionally, students' attitudes and knowledge toward FFs were assessed through questionnaires. The statistical analysis of the data was conducted using the Chi-square test in SPSS version 22. The study included 348 students (34.8% from GCA, 33.0% from FE, 32.2% from ND departments). Among the participants, 36.5% enrolled in a course on FFs. The proportion of students who identified enriched foods as FFs was highest in the FE department, while students in the GCA department predominantly identified traditional foods as FFs. Students in the ND department commonly identified both traditional and enriched foods as FFs. Positive attitudes toward FFs were more prevalent among those who enrolled in the FFs course, and these students prioritized health claims, food composition, price, and safety when purchasing FFs. The study recommends incorporating FFs courses into the curricula to enhance students' knowledge and their ability to innovate and promote FFs in society.
近年来，功能性食品（FFs）的认知度和消费量有所增加。为了开发功能性食品并准确地向消费者提供信息，了解就读于美食与烹饪艺术（GCA）、食品工程（FE）以及营养与饮食学（ND）专业的学生的基础知识至关重要。本研究的目的是评估就读于GCA、FE和ND专业的学生对功能性食品的态度和知识。该研究计划为横断面研究，数据通过在线调查问卷收集。要求学生根据各种传统食品和强化食品的功能特性进行评估。此外，通过问卷调查评估学生对功能性食品的态度和知识。使用SPSS 22版本中的卡方检验对数据进行统计分析。该研究包括348名学生（34.8%来自GCA专业，33.0%来自FE专业，32.2%来自ND专业）。在参与者中，36.5%选修了功能性食品课程。将强化食品认定为功能性食品的学生比例在FE专业中最高，而GCA专业的学生主要将传统食品认定为功能性食品。ND专业的学生通常将传统食品和强化食品都认定为功能性食品。对功能性食品持积极态度的情况在选修功能性食品课程的学生中更为普遍，并且这些学生在购买功能性食品时将健康声明、食品成分、价格和安全性列为优先考虑因素。该研究建议将功能性食品课程纳入课程体系，以增强学生的知识以及他们在社会中创新和推广功能性食品的能力。
