Gastronomi ve Mutfak Sanatlarý Öðrencilerinin Gýda Neofobi Düzeyinin Ölçülmesi

Gýda neofobisi, yeni gýdalarý deneme korkusunu ifade eder ve bu korkunun beslenme zorluklarýna neden olabileceði belirtilir. Bu korku, yeni gýdalardan kaçýnma eðilimi olarak ortaya çýkabilir ve bilinmeyen gýdalara karþý isteksizlikle kendini gösterir. Farklýlýklarýn demografik özellikler, bölgesel faktörler, koku algýsý, geleneksel tat alýþkanlýklarý gibi çeþitli faktörlerden kaynaklandýðý belirtilerek, gýda seçimini etkileyen bu farklýlýklarýn araþtýrma konusu olacaðý vurgulanmaktadýr. Makalenin devamýnda, gýda neofobi ölçeðinin gastronomi ve mutfak sanatlarý öðrencileri üzerinde test edilmesi, bulgularýn analizi ve sonuçlarýn çýkarýlmasý süreçlerine dair bilgi verilerek çalýþmanýn genel hedefleri belirtilmektedir. Bu çalýþmada nicel araþtýrma yöntemi kullanýlarak anket tekniði veri toplama aracý olarak belirlenmiþtir. Ýki bölümden oluþan çalýþmanýn birinci bölümünde demografik bilgiler, ikinci bölümünde ise gýda neofobisi üzerine 10 soru bulunmaktadýr. Bu sorular, Food Neophobia Scale adlý ölçek kullanýlarak yeni yiyecekleri deneme korkusunu deðerlendirmektedir. Toplam 390 kiþinin katýldýðý anket sonuçlarýnda kadýn katýlýmcýlarýn oraný %65,9 iken erkek katýlýmcýlarýn oraný %34,1'dir. Yaþ daðýlýmlarý incelendiðinde, katýlýmcýlarýn %62,3'ü 18-21 yaþ aralýðýndadýr. Faktör analizi güvenirlik testi yapýlmýþ ve ölçeðin güvenilirliði deðeri 0.814 olarak bulunmuþtur. Türkiye'deki Gastronomi ve Mutfak Sanatlarý öðrencilerini kapsayan örneklemden rastgele seçilmiþ 390 öðrenci üzerinden %95 güven aralýðý ve %5 hata payýyla veriler toplanmýþtýr. Bu bulgular, Türkiye’de öðrenim görmekte olan gastronomi ve mutfak sanatlarý öðrencilerinin genel gýda neofobisi eðilimlerini anlamak ve bu konuda farklý etkenleri deðerlendirmek açýsýndan önemli bir katký sunmaktadýr.

Measuring the Level of Food Neophobia of Gastronomy and Culinary Arts Students

Food neophobia refers to the fear of trying new foods, and it is stated that this fear can cause nutritional difficulties. This fear can manifest itself as a tendency to avoid new foods and is manifested in reluctance towards unfamiliar foods. It is stated that the differences are caused by various factors such as demographic characteristics, regional factors, smell perception, traditional taste habits, and it is emphasized that these differences affecting food choice will be the subject of research. In the rest of the article, the general objectives of the study are stated by giving information about the processes of testing the food neophobia scale on gastronomy and culinary arts students, analyzing the findings and drawing conclusions. In this study, quantitative research method was used and the survey technique was determined as the data collection tool. The study, which consists of two parts, includes demographic information in the first part, and 10 questions on food neophobia in the second part. These questions assess the fear of trying new foods using a scale called the Food Neophobia Scale. In the survey results in which a total of 390 people participated, the rate of female participants was 65.9%, while the rate of male participants was 34.1%. When the age distributions are examined, 62.3% of the participants are between the ages of 18-21. Factor analysis reliability test was performed and the reliability value of the scale was found to be 0.814. Data was collected with a 95% confidence interval and a 5% margin of error from 390 randomly selected students from the sample of Gastronomy and Culinary Arts students in Turkey. These findings make an important contribution to understanding the general food neophobia tendencies of gastronomy and culinary arts students studying in Turkey and to evaluate different factors in this regard.