Determination of the knowledge levels and attitudes of students receiving gastronomy education towards celiac disease

Cereals and cereal-based products are of great importance in human nutrition worldwide. However, individuals with certain diseases, such as celiac disease, cannot consume these foods because they cannot digest gluten, especially in grains. With the recent popularity of a gluten-free diet, the awareness level of celiac disease has also increased. Since the field of gastronomy serves the food and beverage industry, it is closely related to human nutrition. Being able to offer gluten-free foods to celiac patients in the food industry will improve gastronomy. Due to the inadequacy in marketing and presenting appropriate foods to these patients, it was aimed to examine the knowledge levels and attitudes of students receiving gastronomy education towards celiac disease. For this purpose, a face-to-face survey was conducted with a total of 206 students studying in the 2nd, 3rd and 4th grades of the Tourism Faculty of Balıkesir University and the Gastronomy and Culinary Arts Department of Burhaniye Faculty of Applied Sciences. The data obtained were analyzed using a statistical package program. The study findings revealed that participants' knowledge of the development and symptoms of celiac disease was inadequate, while their knowledge of the nutrition and food preparation of celiac patients was quite high. It was concluded that the participants' knowledge level about foods containing gluten was sufficient for products such as pasta and bread, but was low for alternative foods such as frozen potatoes, boza, lentils, processed foods and legumes. Findings regarding attitudes toward learning about celiac disease, receiving training on the subject, and providing services to individuals with celiac disease were generally positive. Recommendations were developed based on these findings.