Abstract
This study investigated university students’ food choices focusing on their reported usual intake and food safety perceptions and conducted at Manisa Celal Bayar University Engineering Faculty, Science and Art Faculty and Education Faculty students. The present study primary investigated how affects the storage style, manufacturing qualification, shelf life and food safety concept, advertisement effect on consuming,
Highlights
Consuming frequency of Humans need various foods to protect their extensively consumed beverages and bread as main consuming foods fulfills biological necessities of humans food were investigated based on sex and faculty criteria and meets their cultural and social needs[1]
Living area, family features, consuming choices focusing on their reported usual intake and food frequency of extensively consumed beverages and safety perceptions and conducted at Manisa Celal Bayar bread as daily, weekly, monthly and judgment variables University Engineering Faculty, Science and Art such as storage style, manufacturing qualification, Faculty and Education Faculty students
As a similar result from our research, bread consuming in Manisa Celal Bayar University, Education Faculty students has been reached to high ratio (95%)
Summary
Differences, sex (male, female) of students were determined. consuming frequency of Humans need various foods to protect their extensively consumed beverages (soft drinks, cola, tea, existence based upon time and environment due to coffee, alcoholic drinks) and bread as main consuming foods fulfills biological necessities of humans food were investigated based on sex and faculty criteria and meets their cultural and social needs[1]. The developed questionnaire with uncovered because university has been formed most intellectual extremity and likert scale by Aycan, Türko uz and class of society In this context, it should determine the Toku o lu includes fact variables such as faculty attitudes and behaviors regarding foods and food safety differences, sex (male, female) and age difference, concept in university students. Living area, family features (parent living style, This study investigated university students’ food education, brother and sister number etc.), consuming choices focusing on their reported usual intake and food frequency of extensively consumed beverages and safety perceptions and conducted at Manisa Celal Bayar bread as daily, weekly, monthly and judgment variables University Engineering Faculty, Science and Art such as storage style, manufacturing qualification, Faculty and Education Faculty students.
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