Investigation of food literacy and knowledge levels of probiotic microorganisms and prebiotic foods of Balıkesir University students

ABSTRACT INVESTIGATION OF BALIKESİR UNIVERSITY STUDENTS' FOOD LITERACY AND THEIR KNOWLEDGE OF PROBIOTIC MICROORGANISMS AND PREBIOTIC FOODS The aim of our study is to determine the food literacy status of Balıkesir university students and to determine the level of probiotic microorganism and prebiotic nutrient knowledge for the continuity of healthy life. The sample of the study consisted of 390 university students who voluntarily completed the google survey form. Data analysis was performed in SPSS 18 program. Frequency analysis was applied to the questions regarding the demographic characteristics of the students participating in the study. Descriptive analyses were presented in tables using number, percentage, mean, standard error. Before looking at the significance tests of the perceived food literacy scale, which we adapted and created, according to demographic data, its suitability for normal distribution was evaluated. Kolmogorov-Smirnov test was used for these evaluations. Student′s t-test test was used for comparisons with two groups, Mann Whitey U test was used for comparisons that did not meet normality, One-way Anova test was used for comparisons with more than two groups that met normal distribution, and chi-square test analysis was applied between categorical variable data. Statistical significance level was accepted as p˂0.05. The perceived food literacy score of the study group was 101.95±0.67, and the food literacy score was at a moderate level. Students aged 21 years and over had a significantly higher food literacy score (p<0.05). Students living at home with their families had significantly higher food literacy scores than students living in dormitories (p<0.05). Females had a higher percentage of hearing and correctly defining the concept of probiotics than males and there was a statistically significant difference (p<0.05). The group with the highest level of general knowledge about probiotics and prebiotics was 5th graders. It was determined that the probiotic consumption of obese individuals was insufficient. Increasing food literacy, especially in university students, will be valuable for preventing diseases caused by nutrition in the future. It is also important to know about probiotic microorganisms and prebiotic foods for sustainable healthy living.