Nutrition Literacy on Functional Food Consumption in Nursing Students
Yazarlar (4)
| Makale Türü |
Özgün Makale
(Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale)
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| Makale Dili | – | Basım Tarihi | 01-2021 |
| Makale Linki | https://multi-tenants.s3.eu-central-1.amazonaws.com/public/uploads/files/download/9723/6240.pdf | ||
| UAK Araştırma Alanları |
Dahili Hastalıklar Hemşireliği
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| Özet |
| Technological development increasing the education of consumers and facilitating access to information, improving living standards have also changed the expectations of consumers from the market in the world and in our country. Health risks from food have directed the consumer to the consumption of products that are more reliable and create added value besides nutrition. Functional Foods are foods or food ingredients that provide additional benefits on human physiology and metabolic functions, beyond meeting the body's need for essential nutrients, thereby being effective in preventing diseases and achieving a healthier life. Conscious consumption of these foods is important for preventing negative situations that may arise. Knowledge, attitude, skills and behaviors about food and nutrition may affect food selection, consumption and nutrition pattern. In the information era, individuals need to have knowledge, skills, attitudes and behaviors in various subjects such as media, health, information and communication technologies, ecology, finance, food and nutrition. This has led to the emergence of the concept of nutritional literacy. Nutritional literacy is important for consumers to understand, critically evaluate food, nutritional elements, nutritional groups and various nutritional information related to nutrition, and to apply this information by making the right decisions regarding healthy food selection and consumption. |
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