The evaluation of knowledge and consumption status on probiotic nutritions of individuals practicing sports

This research was planned and conducted in order to determine the knowledge levels and consumption status of 104 people between the ages of 18-55 who went to 2 private sports centers in Tekirdağ between February 2019 and April 2019. Volunteering was taken as basis in participating in the study. The research data were obtained with the help of a survey form whose main frame was determined in line with the information obtained from the previous researches and the literature review related to the subject (APPENDIX-1). In the first part of the questionnaire, general information and demographic status of the participants were questioned. In the second part of the questionnaire, information about the awareness of the concept of probiotic food, consumption status and causes, frequency and amount of consumption, what are the factors affecting probiotic food consumption, and which diseases contributed to the participants were obtained. In the last part of the questionnaire, the table containing the statements about the participants' predictions about probiotic foods was evaluated. 82.4% of the participants stated that they know the term probiotic. There is a significant relationship between educational status and knowing what the term probiotic is (P <0.05). 79.80% of the participants stated that they consumed probiotic food, while 20.20% stated that they did not. The most common consumption reason for probiotics; It is stated to be beneficial to the digestive system with 28.8%. When the distribution of powder and capsule usage of the participants as probiotic supplements is examined; While 12.5% stated that they used it, 81.7% stated that they did not use it. When the levels of knowing the probiotic bacteria species were examined, yeasts took the first place with 49.0%. When the reasons of the participants not consuming probiotic foods are examined; While 30% stated that they did not know what it was, 18.0% stated that they did not find it natural, 16% did not need it, and 16% stated that they found it expensive, while 20.0% stated that they found it delicious. The most consumed probiotic foods are yoghurt, milk and kefir. When the purchase criteria of the participants were examined while purchasing probiotic food, the first place was stated as the ingredient content and brand. Recognition and ensuring the adequate level of consumption of probiotic foods -which have a significant role in protecting and developing health- are of great importance in terms of public health. We can say that there is an increase in the consumption of probiotics in parallel with the increase in number of studies showing the positive effects of probiotics on health.