Gastronomi ve Mutfak Sanatları Bölümü Öğrencilerinin Yeme Davranışı Eğilimlerinin İncelenmesi: Şırnak Üniversitesi Örneği (Examining the Eating Behavior Tendencies of Students in the Department of Gastronomy and Culinary Arts: The Case of Şırnak University)
DOI:
https://doi.org/10.21325/jotags.2025.1730Keywords:
Eating behavior, Body mass index, Gastronomy, University studentsAbstract
In this study, the eating behaviors of the students of the Department of Gastronomy and Culinary Arts of Şırnak University and the relationship between these behaviors and demographic/behavioral variables were investigated. In the cross-sectional study, 71 students voluntarily responded to the questionnaire form between June 2025. The data were analyzed using the SPSS v.26 program. The 21-item Three-Factor Eating Scale adapted into Turkish by Karakuş et al. (2016) was used to measure the eating tendencies of the participants. The sample consisted of 69% female and 31% male students, and 66.2% of the participants were in the normal BMI range (18.5-24.9). Chi-square analyses showed a significant relationship between smoking/alcohol use (p=0.049), body weight satisfaction (p=0.001) and efforts to maintain body weight (p=0.007) and BMI. In the independent samples t-test, there was no significant difference in the sub-dimensions of eating behavior according to gender, while the cognitive restraint scores of students who made efforts to maintain body weight were found to be significant (t(69)=6.036; p<0.001). In one-way analysis of variance, the effect of housing type, skipping meals and body weight satisfaction variables on eating behavior sub-dimensions was not statistically significant (p>0.05). However, smoking/alcohol consumption status revealed significant differences between cognitive restraint scores (F(2.68)=3.852; p=0.026).
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