Abstract

We aimed to assess the level of knowledge regarding food additives among medical and engineering students.This cross-sectional descriptive study included students from Inonu University Medicine and Engineering Faculty. The sample size was calculated considering the prevalence rate of food additive knowledge as 22.3%, with a 95% confidence interval, 80% power and 918 individuals.

Highlights

  • Food additives (FA) are substances that are not consumed as food and do not function as a typical raw material in nutriments, which do or do not have a nutritional value and are used to preserve the flavor, smell, appearance, structure and other features of food, and they are added deliberately for a technological objective in the course of production, processing, preparation, packaging and transportation [1,2]

  • The knowledge levels on FAs of the students were high in general, it was observed that the frequency of food consumed daily was high This suggests that further research and effective interventions are required to ensure that knowledge turns into behaviour

  • The aim of the present study is to investigate the knowledge level of university students studying in the Faculty of Medicine and Faculty of Engineering at Inonu University on food additives, and their perceptions on food safety

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Summary

Introduction

Food additives (FA) are substances that are not consumed as food and do not function as a typical raw material in nutriments, which do or do not have a nutritional value and are used to preserve the flavor, smell, appearance, structure and other features of food, and they are added deliberately for a technological objective in the course of production, processing, preparation, packaging and transportation [1,2]. Food additives can be classified into 4 different categories by the intended purpose These include preservatives that prolong the shelf life of food by preserving quality (preservatives), food additives that enhance the structure, preparation and cooking properties, food additives that enhance flavor and color (artificial sweeteners and flavor enhancers), and food additives that preserve and enhance the nutritional value [4,5]

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