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Journals / Gıda / 2026 / Cilt: 51 Sayı: 5

A STUDY OF UNIVERSITY STUDENTS' SEAFOOD CONSUMPTION BEHAVIOR: SOCIO- ECONOMIC FACTORS AND CONSUMPTION TRENDS

ÜNİVERSİTE ÖĞRENCİLERİ SU ÜRÜNLERİ TÜKETİM DAVRANIŞLARI İNCELEMESİ: SOSYO- EKONOMİK FAKTÖRLER VE TÜKETİM EĞİLİMLERİ

Ali Serhat Özkütük(CUKUROVA UNIVERSITY)0000-0001-7464-3015
Journal
Gıda
Pages
1013–1022
Publication Date
2026-10-13
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The findings revealed that students generally consumed seafood rarely or only 1–2 times per month.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study aimed to investigate the seafood consumption behaviors of university students and the factors influencing these behaviors.
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Key Findings & Data:The study was conducted with 118 students, and the relationships between consumption frequency, reasons for consumption, reasons for non-consumption, purchasing preferences, and demographic variables were analyzed.
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Conclusion & Impact:The findings revealed that students generally consumed seafood rarely or only 1–2 times per month.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Su ürünleri tüketimi · beslenme farkındalığı · tüketim davranışı

Abstract

This study aimed to investigate the seafood consumption behaviors of university students and the factors influencing these behaviors. The study was conducted with 118 students, and the relationships between consumption frequency, reasons for consumption, reasons for non-consumption, purchasing preferences, and demographic variables were analyzed. The findings revealed that students generally consumed seafood rarely or only 1–2 times per month. Taste and freshness were identified as the primary motivations for seafood consumption, while health-related factors played a secondary role. Among the reasons for not consuming seafood, price was found to be the most significant barrier, followed by dislike of seafood and concerns related to its odor. Chi-square analysis indicated that seafood consumption behaviors were significantly associated with gender and place of residence, whereas age showed more limited associations. Furthermore, despite relatively high self-reported nutritional awareness, consumption frequency remained notably low, suggesting a discrepancy between nutritional awareness and actual consumption behavior. Overall, the findings suggest that seafood consumption among university students is associated with multiple factors, particularly economic constraints, sensory perceptions, and accessibility.

Özet

Bu çalışma, üniversite öğrencilerinin deniz ürünleri tüketim davranışlarını ve bu davranışları etkileyen faktörleri araştırmayı amaçlamıştır. Çalışma 118 öğrenciyle gerçekleştirilmiş ve tüketim sıklığı, tüketim nedenleri, tüketmeme nedenleri, satın alma tercihleri ve demografik değişkenler arasındaki ilişkiler analiz edilmiştir. Bulgular, öğrencilerin genel olarak deniz ürünlerini nadiren veya ayda sadece 1–2 kez tükettiklerini ortaya koymuştur. Deniz ürünleri tüketiminin başlıca motivasyonları olarak lezzet ve tazelik belirlenirken, sağlıkla ilgili faktörler ikincil bir rol oynamıştır. Deniz ürünleri tüketmeme nedenleri arasında en önemli engelin fiyat olduğu, bunu deniz ürünlerinden hoşlanmama ve kokusuyla ilgili endişelerin izlediği bulunmuştur. Ki-kare analizi, deniz ürünleri tüketim davranışlarının cinsiyet ve ikamet yeri ile anlamlı derecede ilişkili olduğunu, yaşın ise daha sınırlı ilişkiler gösterdiğini ortaya koymuştur. Ayrıca, nispeten yüksek düzeyde öz-bildirime dayalı beslenme farkındalığına rağmen tüketim sıklığının düşük kalması, beslenme farkındalığı ile gerçek tüketim davranışı arasında bir farklılığa işaret etmektedir. Genel olarak bulgular, üniversite öğrencilerinde deniz ürünleri tüketiminin özellikle ekonomik kısıtlamalar, duyusal algılar ve erişilebilirlik olmak üzere birden fazla faktörle ilişkili olduğunu göstermektedir.

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Cite This Article

Özkütük, A. S., *, A. S. Ö. (2026). A STUDY OF UNIVERSITY STUDENTS' SEAFOOD CONSUMPTION BEHAVIOR: SOCIO- ECONOMIC FACTORS AND CONSUMPTION TRENDS. Gıda, Cilt: 51 Sayı: 5, 1013–1022. https://doi.org/10.15237/gida.GD26105

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