Turizm meslek yüksekokulu öğrencilerinin gıda güvenliği bilgi ve uygulamaları
Food safety knowledge and practices of vocational school of tourism students
Yazar: ÖMÜR ALYAKUT
Danışman: PROF. DR. MİNE ARLI
Gazi Üniversitesi / Eğitim Bilimleri Enstitüsü / Aile Ekonomisi ve Beslenme Eğitimi Ana Bilim Dalı
Derece: Yüksek Lisans, 2009
Konu: Besin Hijyeni ve Teknolojisi = Food Hygiene and Technology ; Ev Ekonomisi = Home Economics ; Eğitim ve Öğretim = Education and Training
Dizin: Gazi Eğitim Enstitüsü = Gazi Education Institutions

Özet:
Bu araştırma, gıda güvenliği eğitimi alan ve almayan Turizm Meslek Yüksekokulu öğrencilerinin bilgi düzeyi ve uygulama farklılıklarını belirlemek amacıyla planlanmış ve yürütülmüştür. Araştırma, Turizm Otelcilik Programının 1. ve 2. sınıflarından 100'er, Turizm Rehberliği Programının 1. ve 2. sınıflarından 50'şer olmak üzere toplam 300 öğrenci üzerinde gerçekleştirilmiştir. Turizm Otelcilik Programı 2. sınıf öğrencileri bu eğitimi almıştır.Araştırmada, anket formu dağıtılmış ve elde edilen SPSS 11.5 paket programında değerlendirilmiştir. Sonuçlar; sayı, yüzde, aritmetik ortalama ve standart sapma değerleri olarak verilmiş ve önemli farklılıkların belirlenmesinde independent `'t'' testi uygulanmıştır.Öğrencilerin bilgi düzeyi, riskli gıda tüketimine ilişkin görüşleri ve uygulamaları değerlendirildiğinde; eğitim aldıktan sonra bilgi düzeylerinde önemli artış ve fark olduğu (p<0.05) ancak riskli gıda tüketimine ilişkin görüşleri ve uygulamalarında önemli fark olmadığı tespit edilmiştir (p>0.05). Eğitim almayan öğrencilerde ise, riskli gıda seçimi ve yanlış uygulamalar saptanmıştır. Tüm öğrenciler içinde; mayonez büyük çoğunlukla (%82.0) tüketilen, az pişmiş hamburger (%8.6) ise, düşük oranının tükettiği riskli gıdalar olmuştur. Cinsiyetin bilgi düzeyi ve riskli gıda tüketimlerine ilişkin görüşleri üzerinde önemli fark yarattığı (p<0.05) ancak uygulamalarında önemli fark yaratmadığı tespit edilmiştir (p>0.05). Bu amaçla turizm okullarının tüm programlarına gıda güvenliği derslerinin konulması, önemini benimsetecek uygulamalarla davranışa dönüştürülebilecek şekilde planlanmaları önerilebilir.Anahtar Kelimeler: Gıda güvenliği, Turizm Meslek Yüksekokulları, eğitim- öğretim, bilgi ve uygulama düzeyi.ABSTRACTFOOD SAFETY KNOWLEDGE AND PRACTICES OF VOCATIONAL SCHOOL OF TOURISM STUDENTSAlyakut, ÖmürFamily Economics and Nutrition Education DepartmentThesis Advisor : Prof. Dr. Mine ARLIJanauary-2009This study was planned and carried out with the aim of indicating different levels of knowledge and practices between the students of Vocational School of Tourism who had food safety education and who did not. In total, three hundred students participated in our study; two hundred of them were grade 1 and 2 students from Tourism and Hotel Management Department and a hundred of them were Tourism Guidance Department grade 1 and 2 students. The group of students with food safety education were 2nd grade students from Tourism and Hotel Management Department.Data for the study was gathered through questionnaires and it was analyzed using SPSS programme version 11.5. Results were interpreted by frequencies, percentages, means and standard deviation values. Independent T-test analysis was used to find out the significant differences between groups.When the knowledge level, ideas about risky food consumption and practices of students were analysed, it was found out that after the training, there was a significant increase in the level of knowledge (p<0.05); however, no significant change in the ideas for risky food and practices was found (p>0.05). Preferences for risky food and wrong practices were determined among untrained students. In the total samples of students, mayonnaise was found to be consumed by a great number of students (%82.0) while rare hamburger was consumed by a small number of students (%8.6). The findings also showed that gender caused a significant difference on the knowledge level and ideas on risky food consumption (p<0.05); however it didn't cause a significant difference on practises (p>0.05). Therefore, it can be suggested that food safety courses and behavioural change oriented planning should be included in all programmes of tourism schools.Key words : Food safety, Vocational Schools of Tourism, Education and Teaching, Knowledge and Practice Level

Abstract:
This study was planned and carried out with the aim of indicating differentlevels of knowledge and practices between the students of Vocational School ofTourism who had food safety education and who did not. In total, three hundredstudents participated in our study; two hundred of them were grade 1 and 2 studentsfrom Tourism and Hotel Management Department and a hundred of them wereTourism Guidance Department grade 1 and 2 students. The group of students withfood safety education were 2nd grade students from Tourism and Hotel ManagementDepartment.Data for the study was gathered through questionnaires and it was analyzedusing SPSS programme version 11.5. Results were interpreted by frequencies,percentages, means and standard deviation values. Independent T-test analysis wasused to find out the significant differences between groups.When the knowledge level, ideas about risky food consumption and practicesof students were analysed, it was found out that after the training, there was asignificant increase in the level of knowledge (p<0.05); however, no significantchange in the ideas for risky food and practices was found (p>0.05). Preferences forrisky food and wrong practices were determined among untrained students. In thetotal samples of students, mayonnaise was found to be consumed by a great numberof students (%82.0) while rare hamburger was consumed by a small number ofstudents (%8.6). The findings also showed that gender caused a significant differenceon the knowledge level and ideas on risky food consumption (p<0.05); however itdidn t cause a significant difference on practises (p>0.05). Therefore, it can besuggested that food safety courses and behavioural change oriented planning shouldbe included in all programmes of tourism schools.Key words : Food safety, Vocational Schools of Tourism, Education and Teaching,Knowledge and Practice Level