Factors affecting the intake of fermented milk products among university students: a cross-sectional study from Poland and Turkey

Autor:	Skowrońska,Magdalena, Kaner,Gulsah, Całyniuk,Beata, Kardas,Marek, Skrzypek,Michał, Grochowska-Niedworok,Elżbieta
Rok vydání:	2020
Předmět:	Kefir Cultured Milk Products Food Probiotics education Koumiss food and beverages Nutritionists Buttermilk Yogurt Students Turkish Fermented Milk Products
Zdroj:	Revista Española de Nutrición Humana y Dietética v.24 n.1 2020 SciELO España. Revistas Científicas Españolas de Ciencias de la Salud instname SciELO España: Revistas Científicas Españolas de Ciencias de la Salud Instituto de Salud Carlos III (ISCIII)
Popis:	Introduction: The aim of the study is to present fermented milk products intake and related factors by Turkish and Polish students of dietetics. Material and Methods: Dietetics students of both Medical University of Silesia in Katowice (SUM), Poland, and Izmir Katip Celebi University in Izmir (IKCU), Turkey, were kindly requested to fill up an on-line questionnaire. The questionnaire consisted of 23 questions about personal data, consumer preferences, substantive knowledge and assessment of factors conditioning the purchase of fermented milk products. Statistical significance between the groups were checked with the Mann-Whitney U test, T test and Chi-squared χ2 test. A statistically significant difference met the p
Databáze:	OpenAIRE
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