Practices For Women"s Kitchen Safety and Cooking

Number: 1 March 1, 2019
  • Ümüş Özbey
  • Serap Balaban
  • Aslı Uçar
EN TR

Practices For Women"s Kitchen Safety and Cooking

Abstract

This work was planned and conducted with the aim of identifying women’s kitchen safety and cooking practices. 300 volunteer women with an average age of 40.4±9.8 participated in the study and data were collected by questionnaire method. Women were asked about kitchen safety and intelligence; the behavior patterns and information on these topics were scored. ‘Kitchen security applications’ and ‘kitchen intelligence applications’ were used to determine their behaviors. Both applications are “likert type” and the high scores on the scales indicate that the kitchen safety and the kitchen intelligence are high. According to the survey data, it is determined that the scores of women’s kitchen security and cognitive intelligence practices are not related to the marital status and the educational status p>0.05 . While primary school graduates received the highest scores in the kitchen security and kitchen intelligence section of the study respectively 88.2±7.9 and 43.0±13.2 , university graduates and junior high school graduates have the lowest scores respectively 84.2±9.4 and 39.6±14.4 . The reason is that The reason for this is that or This is because. . or It is because. . well educated women take more time in working life and spend less time in kitchen security and kitchen practice

Keywords

References

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  2. FAO, WHO. Strengthening National Food Control Systems: Guidelines To Assess Capacity Building Needs. Food and Agriculture Organization and World Health Organisation, Rome 2006. http:// www.fao.org/3/a-a0601e.pdf Erişim 14.01.09.2019.
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  4. Sert TŞ, Bilgin B. Edirne Merkezindeki Hastanelerin Mutfak ve Personel Hijyeninin Belirlenmesi. Türkiye 10. Gıda Kongresi Derg 2008;1061–4.
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  6. Dölekoğlu C. Tüketicilerin İşlenmiş Gıda Ürünlerinde Kalite Tercihleri, Sağlık Riskine Karşı Tutumları ve Besin Bileşimi Konusunda Bilgi Düzeyleri (Adana Örneği). Doktora Tezi. Adana; Çukurova Üniversitesi Fen Bilimleri Enstitüsü; 2002.
  7. Baysal A. Sosyal Eşitsizliklerin Beslenmeye Etkisi. C. Ü. Tıp Fakültesi Derg 2003;25:66–72.
  8. Uyar A. Konya İl Merkezi Kamu Kuruluşlarında Çalışan Kadınların Beslenme Alışkanlıkları Ve Bilgi Düzeyleri Üzerine Bir Araştırma. Yüksek Lisans Tezi Ankara; Ankara Üniversitesi Fen Bilimleri Enstitüsü; 1997.

Details

Primary Language

Turkish

Subjects

-

Journal Section

-

Authors

Ümüş Özbey

Serap Balaban

Aslı Uçar

Publication Date

March 1, 2019

Submission Date

-

Acceptance Date

-

Published in Issue

Year 1970 Number: 1

EndNote
Özbey Ü, Balaban S, Uçar A (March 1, 2019) Kadınların Mutfak Güvenliğine ve Yemek Pişirmeye Yönelik Uygulamaları. Acıbadem Üniversitesi Sağlık Bilimleri Dergisi 1 94–96.