Fish Consumption Habits of Teachers
Yazarlar (2)
Dr. Öğr. Üyesi Şennan YÜCEL Sinop Üniversitesi, Türkiye
Prof. Dr. Birol BAKİ Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | Kiran Singh et al. Int. Journal of Engineering Research and Application | ||
| Dergi ISSN | 2248-9622 | ||
| Dergi Tarandığı Indeksler | Uluslararası | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2017 |
| Cilt / Sayı / Sayfa | 7 / 2 / 61–65 | DOI | – |
| UAK Araştırma Alanları |
Temel Bilimler
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| Özet |
| In this study, it was aimed to determine the fish consumption preferences and consumption habits of teachers in the Central Black Sea (Sinop and Samsun) region.The study was conducted in Samsun and Sinop provinces between June-July 2000 and April-May 2016. The data obtained by the survey from 502 teachers in total working in the city centres constituted the primary data of the study. The data obtained from the Ministry of National Education and the Ministry of Food, Agriculture and Livestock, General Directorate of Fisheries and Aquaculture constituted the secondary data of the study. In the study, it was determined that almost all of the teachers preferred to consume fresh fish, more than half of them preferred to consume it by cooking on the grill. Considering the frequency of fish consumption, 39% consume it at least once a week and 28% consume it at least once every two weeks in 2016 (p> 0.05). There were no differences between the provinces in terms of meat preferences (p< 0.05). Turkey has a significant potential in terms of the production of fishery products. Much lower fish consumption than the world average is as surprising as significant. For a healthy society, using all kinds of means of communication, the improvement of fish consumption habits should be gained and priority must be given to increase the consumption of fish meat. For this reason, fish consumption habits of the teachers in the same education and income group were determined by considering the effect of different geographical regions and different income groups on different dietary habits in the study. |
| Anahtar Kelimeler |
