Üniversite Öğrencilerinde Tavuk Eti Tüketim Durumu ve Tercihlerinin Belirlenmesi

Abstract

The object of this study is to have information about the chicken meat consumption status and preferences of university students. The study was carried out in the Department of Nutrition and Dietetics. The research was completed voluntarily with the students through face-to-face survey method. In the study, it was determined that 98% of the students consumed chicken meat. It was detected that the preferred parts of chicken meat are mostly breast, thigh, drumstick and wings, and when buying them, particular attention is paid to the expiration date, brand and price. It was observed that students preferred processed chicken products at a high rate (91.8%), and they chose easy-to-prepare products such as doner, hamburger, nuggets and schnitzel. It was found that organic chicken preference (45.4%) was higher when buying chicken meat from the aisle. It was determined that the rearing period was not considered important (65.3%) when purchasing chicken meat. As a result, similar to the previous studies, it was determined that the students of the Nutrition and Dietetics department often preferred chicken meat with the contribution of their professional knowledge, for reasons such as ease of consumption and accessibility in a short time.