An Analysis of Household’s Yogurt Consumption in Turkey

Gezginç, Yekta; Akbay, Cuma

doi:10.12691/jfnr-3-4-9

Cited by 4 publications

(1 citation statement)

References 22 publications

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“…Bogue et al (2005) shown that consumer's knowledge has a positive influence on consumption behaviour of functional foods. Positive consumer's attitudes towards functional food are important factors in the high level of functional food consumption (Seechurn et al, 2009;Dogan et al, 2011;Rezai et al, 2012;Marina et al, 2014;).…”

Section: Introductionmentioning

confidence: 99%

The Influence of Students’ Knowledge and Attitude toward Functional Foods Consumption Behavior

Afina

Retnaningsih

2018

JCS

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Abstract. The objectives of this research was to analyze the influence of student's knowledge and attitude toward functional foods consumption behaviour. This research used cross-sectional study design and took place at Bogor Agricultural University. Samples of this research were 204 undergraduate students that chosen using simple random sampling method. The data were collected by a selfadministered technique using questionnaires. The results showed that the average of functional foods consumption frequency was 47 times a month and the number of types consumed was 7 kinds. The results of Pearson correlation test showed that student's allowance, attitudes, and frequency of functional foods consumption were correlated significant and positive. Factors that have a significant positive influence toward consumption frequency were the allowance and student's attitude. The number of functional foods types consumed was influenced by student's attitude.Keywords: attitude, consumption behaviour, functional foods, knowledge, young consumer Abstrak. Penelitian ini bertujuan menganalisis pengaruh pengetahuan dan sikap mahasiswa terhadap perilaku konsumsi pangan fungsional. Penelitian ini menggunakan desain cross sectional study dengan lokasi penelitian di Institut Pertanian Bogor. Contoh dalam penelitian ini adalah 204 mahasiswa Institut Pertanian Bogor yang dipilih secara acak sederhana. Pengambilan data dilakukan dengan teknik self-administered menggunakan alat bantu kuesioner. Hasil penelitian menunjukkan bahwa mahasiswa mengonsumsi pangan fungsional ratarata 47 kl/bl dan 7 jenis. Hasil uji korelasi Pearson menunjukkan uang saku dan sikap mahasiswa berhubungan positif signifikan dengan frekuensi konsumsi pangan fungsional. Faktor yang berpengaruh positif signifikan terhadap frekuensi konsumsi pangan fungsional adalah uang saku dan sikap. Jumlah jenis pangan fungsional yang dikonsumsi hanya dipengaruhi oleh sikap.Kata kunci: konsumen muda, pangan fungsional, pengetahuan, perilaku konsumsi, sikap

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Section: Introductionmentioning

confidence: 99%

The Influence of Students’ Knowledge and Attitude toward Functional Foods Consumption Behavior

Afina

Retnaningsih

2018

JCS

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Sivas İlinde Üretilen Peskütan Yoğurdunun Mikrobiyolojik Kalitesinin Değerlendirilmesi

Dinçer¹

2020

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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Bu çalışmada geleneksel yöntemler ile üretilen, konsantre bir yoğurt çeşidi olan ve Sivas bölgesinde halk pazarlarında satışa sunulan peskütan yoğurdunun mikrobiyolojik kalitesi değerlendirilmiştir. Bu amaçla Sivas merkez ve ilçelerinden 30 adet peskütan örneği toplanmış ve Uluslararası Standartlar Teşkilatı (ISO) yöntemlerine göre mikrobiyolojik analizler gerçekleştirilmiştir. Analizler toplam aerobik mezofilik bakteri (TAMB), maya-küf, koliform grubu bakteri, Escherichia coli ve koagülaz pozitif stafilokok sayımlarını içermektedir. Bu bakteriyel grupların yanı sıra, örneklerde patojen bakterilerden Listeria monocytogenes ve Salmonella spp. tayini yapılmıştır. Analizler sonucunda örneklerde TAMB ve maya-küf sayısı sırasıyla 6.74±0.66 ve 7.11±1.10 log kob g -1 olarak bulunmuştur. Örneklerin hiçbirinde koliform grubu bakteri, E. coli, Salmonella spp. ve L. monocytogenes saptanmamıştır. Stafilokokların sayımında ise, 30 örneğin 19'unda Staphylococcus spp. varlığı tespit edilmiş fakat hiçbiri koagülaz pozitif S. aureus olarak tanımlanmamıştır. Elde edilen sonuçlar peskütan örneklerinde patojen mikroorganizmaların ya da fekal kontaminasyonun olmadığını işaret etmektedir. Bununla birlikte peskütan örneklerindeki TAMB ve maya-küf sayılarının yüksek oluşu; üretim, depolama veya pazarlama aşamalarında hijyenik koşulların yeterince sağlanamadığının göstergesi olabilir.

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A 30-year trend of dairy consumption and its determinants among income groups in Iranian households

Roustaee,

Eini-Zinab,

Ghodsi

et al. 2024

Front. Public Health

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IntroductionMilk and dairy products provide essential nutrients and have the potential to prevent chronic diseases, thus reducing healthcare costs. However, there is a lack of consistent and updated data on dairy consumption trends in Iran. This study aims to analyze the trends in dairy consumption among Iranian households from 1991 to 2021, focusing on household-level determinants across different expense groups.MethodsThe study uses data from the Iranian Household Expenditure and Income Survey conducted annually from 1991 to 2021 to analyze households’ dairy consumption. The data includes values and expenses of food and non-food items purchased in the previous month, as well as demographic characteristics of household members. The households were categorized into 10 deciles based on their gross expense. The econometric model used weighted mean per capita milk, yogurt, cheese, and total dairy consumption based on milk equivalent for each decile. The model takes into account changes in income, prices, household composition, education level, occupation, and residency area using panel data. Data preparation and model estimation were performed using RStudio and STATA17 software.ResultsBased on the findings, in 1991, per capita milk, yogurt, and cheese consumption were 26.77 kg, 16.63 kg, and 2.42 kg, respectively. By 2021, these figures changed to 22.68 kg, 11.06 kg, and 3.79 kg, reflecting a decrease in milk and yogurt consumption but an increase in cheese consumption. Family size was positively correlated with yogurt consumption and head of the household spouse’s job score were positively correlated with milk, yogurt and cheese consumption. Also, the presence of under five-year-old children and older adults members (over the age of 60) in the household was inversely related with yogurt and cheese consumption. Female-headed households tended to purchase more cheese, while their milk purchase level was significantly lower. Residing in urban areas was negatively related to milk, while cheese and total dairy consumption was higher in urban areas.DiscussionThe findings highlight the importance of targeted dairy subsidy interventions and educational programs to improve dairy consumption in Iranian households, especially among vulnerable groups. This will require urging policymakers and food system stakeholders for effective strategies that address macro-level factors to promote dairy consumption.

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An Analysis of Household’s Yogurt Consumption in Turkey

Cited by 4 publications

References 22 publications

The Influence of Students’ Knowledge and Attitude toward Functional Foods Consumption Behavior

The Influence of Students’ Knowledge and Attitude toward Functional Foods Consumption Behavior

Sivas İlinde Üretilen Peskütan Yoğurdunun Mikrobiyolojik Kalitesinin Değerlendirilmesi

A 30-year trend of dairy consumption and its determinants among income groups in Iranian households

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