Evaluation of the eating behaviours and menu choice of individuals from different socioeconomic levels whoes ready-to-eat meals service in Uşak province

The aims of this study were to investigate eating habits of people who received ready-to-eat at different age, gender, and socioeconomic levels service, to determine of food or menü preferences of the worker classes called as white collar and blue collar, to carried out consumer's food safety and food hygiene knowledge and also to indicate what can be done about related problems of these situtations in Uşak city. As a result of this study, valuable scientific findings have been obtained as daily meal scheme and contents, menü preferences and special dietary habits (use of salt or spice, consumption of alcoholic beverages etc.) of people who receive ready-to-eat. Moreover, he presence of people who have knowledge about on hygiene status of food cooking, food transfer and also food service areas evaluated as epted as a promising approach in terms of consumer awareness and food safety dissemination.