Kefir Consumption Patterns of Students from Ataturk University, Turkiye: A Survey Study
Kefir is a fermented beverage produced by the lactic fermentation of milk using kefir grains or a starter culture. It has many health benefits due to its anti-inflammatory, antimicrobial, and anti-diabetic properties, while it could also regulate the gut microbiota. Thus, interest in kefir is growin...
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| Format: | Article |
| Langue: | anglais |
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IPEAK ACADEMY LTD
2023-12-01
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| Collection: | International Journal of Gastronomy Research |
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| Accès en ligne: | https://gastronomyresearch.com/index.php/ijgr/article/view/29 |
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| author | Tuba Erkaya Kotan Hayrunnisa Nadaroglu Zeynep Gurbuz |
| author_facet | Tuba Erkaya Kotan Hayrunnisa Nadaroglu Zeynep Gurbuz |
| author_sort | Tuba Erkaya Kotan |
| collection | DOAJ |
| description | Kefir is a fermented beverage produced by the lactic fermentation of milk using kefir grains or a starter culture. It has many health benefits due to its anti-inflammatory, antimicrobial, and anti-diabetic properties, while it could also regulate the gut microbiota. Thus, interest in kefir is growing in the scientific community. In this study, a survey was conducted on 401 students from Atatürk University during the 2019-2020 academic year to examine their consumption habits and knowledge level of kefir. The data were collected through a face-to-face questionnaire. The findings showed that 42.14% of the participants were aware of kefir, but only 16.96% of them consumed it. The majority of the students expressed their interest in consuming kefir due to its health benefits. They also stated that they have very little information about kefir except that it boosts immunity and is good for health. Interestingly, participants who were not familiar with kefir showed interest in consuming it after a brief explanation and kefir tasting. The findings suggest that people are interested in healthy foods, indicating a potential for spreading information and increasing kefir consumption among the younger generations. |
| format | Article |
| id | doaj-art-4510c317e56d4a9ba9bca2485082165d |
| institution | Matheson Library |
| issn | 2980-1532 |
| language | English |
| publishDate | 2023-12-01 |
| publisher | IPEAK ACADEMY LTD |
| record_format | Article |
| series | International Journal of Gastronomy Research |
| spelling | doaj-art-4510c317e56d4a9ba9bca2485082165d2025-07-15T18:27:26ZengIPEAK ACADEMY LTDInternational Journal of Gastronomy Research2980-15322023-12-0122424710.56479/ipeak.2023.1214130Kefir Consumption Patterns of Students from Ataturk University, Turkiye: A Survey StudyTuba Erkaya Kotanhttps://orcid.org/0000-0003-4571-3090Hayrunnisa Nadarogluhttps://orcid.org/0000-0002-7015-5169Zeynep Gurbuzhttps://orcid.org/0000-0003-4066-0241Kefir is a fermented beverage produced by the lactic fermentation of milk using kefir grains or a starter culture. It has many health benefits due to its anti-inflammatory, antimicrobial, and anti-diabetic properties, while it could also regulate the gut microbiota. Thus, interest in kefir is growing in the scientific community. In this study, a survey was conducted on 401 students from Atatürk University during the 2019-2020 academic year to examine their consumption habits and knowledge level of kefir. The data were collected through a face-to-face questionnaire. The findings showed that 42.14% of the participants were aware of kefir, but only 16.96% of them consumed it. The majority of the students expressed their interest in consuming kefir due to its health benefits. They also stated that they have very little information about kefir except that it boosts immunity and is good for health. Interestingly, participants who were not familiar with kefir showed interest in consuming it after a brief explanation and kefir tasting. The findings suggest that people are interested in healthy foods, indicating a potential for spreading information and increasing kefir consumption among the younger generations.https://gastronomyresearch.com/index.php/ijgr/article/view/29kefirconsumption habitsuniversity students |
| spellingShingle | Tuba Erkaya Kotan Hayrunnisa Nadaroglu Zeynep Gurbuz Kefir Consumption Patterns of Students from Ataturk University, Turkiye: A Survey Study International Journal of Gastronomy Research kefir consumption habits university students |
| title | Kefir Consumption Patterns of Students from Ataturk University, Turkiye: A Survey Study |
| title_full | Kefir Consumption Patterns of Students from Ataturk University, Turkiye: A Survey Study |
| title_fullStr | Kefir Consumption Patterns of Students from Ataturk University, Turkiye: A Survey Study |
| title_full_unstemmed | Kefir Consumption Patterns of Students from Ataturk University, Turkiye: A Survey Study |
| title_short | Kefir Consumption Patterns of Students from Ataturk University, Turkiye: A Survey Study |
| title_sort | kefir consumption patterns of students from ataturk university turkiye a survey study |
| topic | kefir consumption habits university students |
| url | https://gastronomyresearch.com/index.php/ijgr/article/view/29 |
| work_keys_str_mv | AT tubaerkayakotan kefirconsumptionpatternsofstudentsfromataturkuniversityturkiyeasurveystudy AT hayrunnisanadaroglu kefirconsumptionpatternsofstudentsfromataturkuniversityturkiyeasurveystudy AT zeynepgurbuz kefirconsumptionpatternsofstudentsfromataturkuniversityturkiyeasurveystudy |