Sosyo-ekonomik ve kültürel düzeyleri farklı olan ailelerde ekmek tüketim durumu: Tekirdağ ili Süleymanpaşa ilçesi örneği
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Date
2019
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Namık Kemal Üniversitesi
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info:eu-repo/semantics/openAccess
Abstract
Ekmek, dünya sofralarının başlıca besin kaynağıdır. Ekmeğin insan beslenmesinde önemli yere sahip olmasında, karbonhidrat ve protein kaynağı olmasıyla birlikte besleyici, ucuz ve kolay temin edilebilirliği de önemli bir etkendir. Son yıllarda tüketiciler doğal ve katkısız, besin değeri yüksek ürünleri talep etmektedir. Tüketicilerin bu yönde bilinçlenerek sağlıklı beslenmeye önem vermesi, ekmek sanayinde de çeşitliliğin artmasına yol açmıştır. Bu araştırma, Türkiye’de ekmek tüketiminin genel durumunu ortaya koymak ve Tekirdağ İli Süleymanpaşa İlçe örneği ele alınarak sosyo-ekonomik ve kültürel düzeyleri farklı olan ailelerde ekmek tüketim durumunu araştırmak amacıyla yapılmıştır. Bunun için Tekirdağ ili Süleymanpaşa ilçesinde yaşayan 270 tüketici ile yüz yüze anket çalışması yapılarak orijinal veriler elde edilmiştir. Tüm bu bilgiler ile birlikte halkın ekmek tüketimi ve muhafaza yöntemleri ile ilgili duyarlılığını arttırıcı önlemler alınması ve bilinçlendirici kampanyalar yapılması ekmek israfı konusunda ülke ekonomisine büyük katkılar sağlayacaktır.
Bread is the main food source of the world table. Bread is an important factor in human nutrition, it is a source of carbohydrate and protein, nutritious, cheap and easy availability is an important factor. In recent years, consumers demand products with high nutritional value. The importance of consumers in this direction and giving importance to healthy nutrition has led to an increase in diversity in the bread industry. This research reveals the overall state of bread consumption in Turkey and by taking samples of Tekirdag Province Süleymanpaşa District socio-economic and cultural level of bread consumption was conducted to investigate the cases, the family is different. For this purpose, face to face survey study was carried out with 270 consumers living in Süleymanpaşa district of Tekirdağ province and original data were obtained. Along with all this information, taking measures to increase the awareness of the people about bread consumption and preservation methods and making awareness campaigns will make great contributions to the national economy in terms of bread waste.
Bread is the main food source of the world table. Bread is an important factor in human nutrition, it is a source of carbohydrate and protein, nutritious, cheap and easy availability is an important factor. In recent years, consumers demand products with high nutritional value. The importance of consumers in this direction and giving importance to healthy nutrition has led to an increase in diversity in the bread industry. This research reveals the overall state of bread consumption in Turkey and by taking samples of Tekirdag Province Süleymanpaşa District socio-economic and cultural level of bread consumption was conducted to investigate the cases, the family is different. For this purpose, face to face survey study was carried out with 270 consumers living in Süleymanpaşa district of Tekirdağ province and original data were obtained. Along with all this information, taking measures to increase the awareness of the people about bread consumption and preservation methods and making awareness campaigns will make great contributions to the national economy in terms of bread waste.
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Keywords
Ekmek, Tüketim, Tekirdağ, Bread, Consumption
