Investigation of the consumption of additive foods for personnel working in primary health care facilities in Siirt province

Food with additives are easy to reach,cooks fast and practical and due to these reasons consumption is rising rapidly. But both among the society and healthcare professionals amount of the cnsupmtion and level of conscious is not known exactly. İn this research it's aimed to learn about frequency of food additives consumption and level of conscious. This questionnare held between November 2017 and March 2018 in the center of Siirt city with the participation of first level medical service staffs. Questioanare with the face to face interview questioned participants' professions, demographic data and frequency of food consumption with additives, approach towards these additives. İt evaluated with sample with some data's, speed signals, percentage, average free analysis of standart deviation by Mann Whitney used and applied U test also Kruskal Wallis H test's thorough SPSS 22.0 this programme. 59 women, 43 men total of 102 participants' avarage age is 30.89 ± 6.66 'dir. What participants care the most while buying food is the expire date. But their level of knowledge about it is not enough Participants most frequently consumed additives are; beverage nescafe, delicatessen product sausage, prepackaged chocolate and biscuit. Nescafe consumption was significantly higher in married individuals than in single (p<0.05). In the scale used to identify participants' attitudes towards additive food, Consumer opinions advocating taking measures got the highest score average additive, and conscious consumer opinions regarding the additive items got the lowest average score. It has been determined that health professionals do not have sufficient knowledge about food additives. Excessive consumption of additive food should be restricted when health risks considered andsociety should be more aware of this issue.