Journals / Journal of Yasar University / 2022 / Cilt: 17 - Sayı: 65

The Effect of Consumption of Fermented Foods and the Level of Knowledge about these Foods on Health Expenditures and the Economy

Pages
236–248
Publication Date
2022-10-19
DOI
—
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AI Summary & Key Takeaways

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

As a result, customers have learned to anticipate that meals would provide them with more than just nutritional value.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Health is critical to a country's human capital and economic development.
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Key Findings & Data:By working more hours, earning more discretionary money, and investing more in human development, a healthy individual contributes more to his own and the country's economies.
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Conclusion & Impact:As a result, customers have learned to anticipate that meals would provide them with more than just nutritional value.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Health is critical to a country's human capital and economic development. By working more hours, earning more discretionary money, and investing more in human development, a healthy individual contributes more to his own and the country's economies. Health expenditures are those that are spent on the protection and promotion of one's health. Obesity is bad for people's health, health-care costs, and the economy. The high expense of chronic illnesses such as diabetes, cancer, and heart disease put a pressure on health budgets as the number of people with a high BMI rises. Obese persons utilize health services more frequently, have more procedures, and fill more prescriptions than those of normal weight. Because of rising health issues such as obesity and metabolic illnesses, rising consumer expectations from life, and rising consumer knowledge of good nutrition, there has been a growth in the production and consumption of functional foods in recent years. As a result, customers have learned to anticipate that meals would provide them with more than just nutritional value.

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Cite This Article

KASNAK, C., PALAMUTOĞLU, R., PALAMUTOĞLU, M. İ., ÖZEN, B. (2022). The Effect of Consumption of Fermented Foods and the Level of Knowledge about these Foods on Health Expenditures and the Economy. Journal of Yasar University, Cilt: 17 - Sayı: 65, 236–248. https://ajindex.com/articles/568802

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