Prof. Mehmet Haberal is presented with The Award of The Spanish Order of The Civil Merit (Cruz de Official) by His Majesty King Felipe VI, King of Spain.
We are honored to announce that Prof. Dr. Seza Özen who is the member of Honorary Advisory Board of JBACHS has already won the Aziz Sancar Science Award of TUSEB.
We are happy to announce that The Journal of Basic and Clinical Health Sciences (JBACHS) is indexed by the Emerging Sources Citation Index since November 2017, and indexed by the Ulakbim-TR since 2017.
Journal of Basic and Clinical Health Sciences 2020 , Vol 4 , Issue 3
Knowledge and Attitudes of Ege University Midwifery, Nutrition-Dietetic, and Nursing Students About Natural Functional Foods
Mehmet Emin Arayici1,Ummahan Yucel2,Zeliha Asli Ocek3
1Dokuz Eylul University Institute of Oncology, Department of Preventive Oncology, İzmir, Turkey
2Ege University Faculty of Health Sciences, Department of Midwifery, İzmir, Turkey
3Ege University School of Medicine, Department of Public Health, İzmir, Turkey
DOI : 10.30621/jbachs.2020.1283 Objective: This study aimed to determine the knowledge and attitudes of midwifery, nutrition-dietetic, and nursing students at Ege University about natural functional foods.

Materials and Methods: This descriptive study included all senior midwifery, nutrition-dietetics, and nursing students at Ege University in the 2019–2020 academic year. Of all 442 senior students in these departments, 384 (86.9%) could be reached. The dependent variables were knowledge and attitude regarding functional foods. Knowledge was defined as having heard of and giving at least five examples of functional foods. The attitude was evaluated through the Attitude Towards Functional Foods Scale. The sociodemographic characteristics, health behaviors, and the perceptions of health were independent variables. Data were collected through a questionnaire and the attitude scale. Chi-square test, Student"s t-test, and one-way analysis of variance were used for the data analyses.

Results: More than half of the students stated that they had never heard of the term "functional food" previously; 37.5% could not give an example for functional foods. Nutrition dietetics students were able to give more examples of functional foods than nursing and midwifery students (p<0.001). The most known functional foods were yogurt, kefir, whole grains, citrus fruits, herbal tea, and fish. Those who had more control over their health thought that functional foods were more beneficial (p=0.027). There was a positive correlation between the level of knowledge and attitude scores.

Conclusion: This study revealed that although students" attitudes towards functional foods were positive, they did not have sufficient knowledge about them. Keywords : functional food, knowledge, attitude, university students