COVİD-19 pandemi döneminde gıda tüketici davranışlarındaki değişimler
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Date
2023
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Tekirdağ Namık Kemal Üniversitesi
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info:eu-repo/semantics/openAccess
Abstract
Bu çalışmada Covid-19 pandemisinde gıda tüketici davranışlarındaki değişimler araştırılmıştır. Çalışma, 1030 kişinin online ve yüz yüze olmak üzere anket katılımı ile gerçekleştirilmiştir. Anket yönteminden yararlanılarak elde edilen sonuçlara göre; katılımcıların %56,4'ü kadın, %32,6'sı 25-34 yaş aralığında, %33,7'sinin aylık geliri 10.000-15.000 TL'dir. Katılımcıların %58'i 3-4 kişiyle birlikte yaşamaktadır, %56,4'ü üniversite mezunu, %76,3'ü şehirde yaşamaktadır. Katılımcıların %58,8'i pandemi öncesinden daha az alışverişe gitmiştir, %41,2'si pandemi öncesi kadar satın almıştır. Katılımcıların %60,8'i pandemi döneminde gıda/yiyecek stoklamamıştır. Pandemi döneminde gıda satın alma davranışında etkili olan faktörler sorulduğunda katılımcılardan %61,9'u son kullanma tarihi önemlidir sorusuna kesinlikle evet cevabını vermiştir. Diğer faktörlere bakıldığında; %38,1'i besin içeriği, %35,6'sı kolayca hazırlanması, %41'i ambalajı, %43'ü depolanabilirliği, %41,8'i tanınmış marka olması, %35,6'sı yöresel gıda olması, %38,6'sı organik/doğal olması, %41'i fiyatı, %42,7'si evde kolay hazırlanabilmesi, %32,6'sı internet üzerinden sipariş etmek önemlidir, %42,5'i küçük market veya bakkaldan şahsen yiyecek satın almak sorularına evet cevabını vermişlerdir. Katılımcılardan %30,4'ü başkalarının satın alması önemlidir, %36,4'ü süpermarketten şahsen yiyecek satın almak, %27,5'i yemeklerin/gıdaların doğrudan eve teslim edilmesi önemlidir sorularına nadiren cevabını vermişlerdir. Katılımcıların tüketim faktörleri incelendiğinde %50,4'ü daha çok su tükettim sorusuna kesinlikle evet cevabını vermişlerdir. Katılımcıların %42,2'si meyve ve sebze, %41,8'i kırmızı et ve et ürünleri, %41,4'ü beyaz et ve balık, %42,7'si sağlıklı yiyecekler ve %41'i hamur işlerinin tüketim miktarlarının daha çok olduğuna evet cevabını vermişlerdir. Paketlenmiş, dondurulmuş gıdaları %35,9'u, konserve gıdaları %32,9'u nadiren tükettiklerini bildirmişlerdir. Analiz sonuçlarına göre katılımcıların gelir durumları, yaş grupları, eğitim durumları ve yaşadığı bölge ile satın alma faktörleri arasında anlamlı ilişki vardır (p<0,05). Cinsiyet, medeni durum, gelir, yaş, eğitim ile tüketim faktörleri arasında anlamlı ilişki vardır (p<0,05). Çalışma sonucunda Covid-19 salgını ile gıda tüketici davranışlarında değişim olduğu tespit edilmiştir.
In this study, changes in food consumer behavior during the Covid-19 pandemic were investigated. The study was carried out with the participation of 1030 people online and face to face. According to the results obtained by using the survey method; 56.4% of the participants are women, 32.6% are between the ages of 25-34, and 33.7% of them have a monthly income of 10,000-15,000 TL. 58% of the participants live with 3-4 people, 56.4% are university graduates, 76.3% live in the city. 58.8% of the participants went shopping less than before the pandemic, 41.2% bought as much as before the pandemic. 60.8% of the participants did not stock up on food during the pandemic period. When asked about the factors that affect food purchasing behavior during the pandemic period, 61.9% of the participants answered yes to the question that the expiration date is important. Looking at other factors; 38.1% nutritional content, 35.6% easy preparation, 41% packaging, 43% storability, 41.8% well-known brand, 35.6% local food, 38.6% organic/natural, 41% price, 42.7% easy to prepare at home, 32.6% important to order online, 42.5% of them answered yes to the questions of personally purchasing food from the small market or grocery store. 30.4% of the participants rarely answered the questions that it is important for others to buy, 36.4% to buy food in person from the supermarket, 27.5% to the questions that it is important to have the meals/food delivered directly to the home. When the consumption factors of the participants were examined, 50.4% of them definitely answered yes to the question of "I consumed more water". 42.2% of the participants were fruit and vegetables, 41.8% meat and meat products, 41.4% chicken and fish, 42.7% healthy food (organic, natural) and 41% 'i answered yes to the fact that the consumption amount of pastries is higher. 35.9% of packaged and frozen foods and 32.9% of canned foods reported that they rarely consume. According to the results of the analysis, there is a significant relationship between the income levels, age groups, education levels, region of residence and purchasing factors of the participants (p<0.05). There is a significant relationship between gender, marital status, income, age, education and consumption factors (p<0.05). As a result of the study, it was determined that there was a change in food consumer behavior with the Covid-19 epidemic.
In this study, changes in food consumer behavior during the Covid-19 pandemic were investigated. The study was carried out with the participation of 1030 people online and face to face. According to the results obtained by using the survey method; 56.4% of the participants are women, 32.6% are between the ages of 25-34, and 33.7% of them have a monthly income of 10,000-15,000 TL. 58% of the participants live with 3-4 people, 56.4% are university graduates, 76.3% live in the city. 58.8% of the participants went shopping less than before the pandemic, 41.2% bought as much as before the pandemic. 60.8% of the participants did not stock up on food during the pandemic period. When asked about the factors that affect food purchasing behavior during the pandemic period, 61.9% of the participants answered yes to the question that the expiration date is important. Looking at other factors; 38.1% nutritional content, 35.6% easy preparation, 41% packaging, 43% storability, 41.8% well-known brand, 35.6% local food, 38.6% organic/natural, 41% price, 42.7% easy to prepare at home, 32.6% important to order online, 42.5% of them answered yes to the questions of personally purchasing food from the small market or grocery store. 30.4% of the participants rarely answered the questions that it is important for others to buy, 36.4% to buy food in person from the supermarket, 27.5% to the questions that it is important to have the meals/food delivered directly to the home. When the consumption factors of the participants were examined, 50.4% of them definitely answered yes to the question of "I consumed more water". 42.2% of the participants were fruit and vegetables, 41.8% meat and meat products, 41.4% chicken and fish, 42.7% healthy food (organic, natural) and 41% 'i answered yes to the fact that the consumption amount of pastries is higher. 35.9% of packaged and frozen foods and 32.9% of canned foods reported that they rarely consume. According to the results of the analysis, there is a significant relationship between the income levels, age groups, education levels, region of residence and purchasing factors of the participants (p<0.05). There is a significant relationship between gender, marital status, income, age, education and consumption factors (p<0.05). As a result of the study, it was determined that there was a change in food consumer behavior with the Covid-19 epidemic.
Description
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Keywords
Gıda Mühendisliği, Food Engineering
