A research on the relation between the level of consciousness of families from different socio-economic levels about food and vegetable and fruit consumption habits

ABSTRACT A RESEARCH ON THE RELATION BETWEEN THE LEVEL OF CONSCIOUSNESS OF FAMILIES FROM DIFFERENT SOCIO-ECONOMIC LEVELS ABOUT FOOD AND VEGETABLE AND FRUIT CONSUMPTION HABITS Onur, Fatih Graduate, Family Economy and Food Education Thesis Advisor: Asistant Professor Fulya Sarper July ? 2007 This research has been conducted and planned to understand the relation between the level of consciousness about food and the habits of vegetable and fruit consumption. The data has been measured and interpreted dependent on independent variable, that is socio-economic conditions of families. The sample of the research consists of 330 participants. 171 of 330 participants are from lower socio-economic level while 159 of 330 are from high socio-economic level. 59, 1 % of participants from lower socio-economic level are primary school graduate while 34, 0 % of participants from high ocio-economic level are university graduate. 48,0 % of participants have level of income higher than 1201 YTL. 87, 6 % of participants have had a food education. The average point of level of consciousness of food is 67.87+ 4,28. In terms of level of success this ratio is in ?good? level interval. In this research, 11, 5 % of participants always, 23, 0 % of participants sometimes have been skipping their meals (p< .05). The most skipped meal is breakfast. 95,3 % of participants from lower socio-economic level, 37, 7 % of participants from high level of income have been always having breakfast (p< .05). vi In both seasons, the most consumed vegetables are tomatos, bean, potatos, onion, garlic, the most consumed fruit is lemon (100,0 %). 100,0 % of participants have been applying to vegetable and fruit conservation methods such as pickle, jam and marmelat. 55,0 % of participants from lower level of income and 99,4 % of participants from high level of income have been keeping fruits by freezing (p< .05). A meaningful difference was found in the use of boiled water of meals between two groups (p< .05). This research presents some suggestions by analysing the level of consciousness of families about food and habits of vegetable and fruit consumption.