Comparison of functional food knowledge-awareness levels and consumption frequencies of students in a private university

Food choice is not just one dimensional, but a complex human behaviour influenced by many interrelating factors. Studies show the existence of a relationship between functional food consumption and education. The increase in the level of education brings with it many behavioral changes such as healthy nutrition in food purchasing behavior, flexibility against new products. The aim of this study is to create a perspective on whether nutrition and dietetics students' knowledge and awareness levels and functional frequencies are changed with theoretical knowledge. The study consists of 1st and 4th year students in Nutrition and Dietetics Department studying in Yeditepe University. The number of students willing to participate voluntarily is 99. 55 (55.6%) of the students were in the 1st grade and 44 (44.4%) were in the 4th grade. The questionnaire used in the study was composed of 4 parts such as demographic characteristics of the students and questions about functional food, functional food sections and the section on measuring the consumption frequency, judgments about functional foods, opinions about whether to prefer functional foods. When the study is examined according to educational level, 16,4% of 1st year students and 77.3% of 4th grade students have previously heard and are familiar with the term functional food. In this case, the rate of hearing the term functional food of 4th grade students was found to be statistically significantly higher than the first year students who have not yet received sufficient academic education. When the percentages were examined, it was observed that the functional foods preference ratio of the 1st grade students was significantly lower than the 4th grade students in order to protect from the diseases such as cholesterol, blood pressure, heart diseases, diabetes and strengthen the digestive system. When the percentages of the 1st grade students were not aware of the functional foods and they did not know enough about the function of the product, the rate of not choosing was significantly higher than the 4th grade students. Key words: nutrition, nutrition education, food preference, functional foods