Measurement of consumption frequency of food containing monosodium glutamat of students studying in preperatory class and third grade in Nutrition and Dietetics in Yeditepe University and comparision of their knowledge level

Monosodium glutamate, which is a food additive, is most commonly used as a flavoring agent. Monosodium glutamate is an attractive additive for the food industry as it causes more food to be eaten because of the increase in taste of foods containing it.For students, university life is the period in which they choose free food choices because they are away from the family environment, as well as economic conditions, lack of time, and the possibility of preparing their own meals are limited. In this study, the preparation class and the 3rd in the Nutrition and Dietetics Department of Yeditepe University. The aim of this study was to investigate the frequency of consumption of foods containing monosodium glutamate and the awareness of the level of information on this subject. 59 students from preparatory class, 50 students from 3rd grade participated in the study. The mean age of the participants was 20,27± 2,35, the mean BMI(Body Mass Index) was 21,09kg/m². It has been found to be "normal overweight" according to WHO(World Health Organization) standards. There was no statistically significant difference between the two groups (p=0,1, p> 0,05). There was no statistically significant difference in the potential dose of the students in preparation and third grade(p=0,07, p>0,05) but it was determined that the food consumption containing MSG did not exceed the potential dose ADI (acceptable daily intake level) values of the students. MSG students who were informed during their training (3rd class) when compared to students (prep class) who have not reached t least as part of their education, there is no significant difference between levels of knowledge. As a result, since the health hazards of monosodium glutamate are known, individuals should be made aware of its consumption, label reading habits should be acquired and ready food consumption should be reduced. Healthy foods should be easy to find and should be supported by government policies by making them affordable for everyone.