Comparison of Students' Attitudes and Knowledge Regarding Functional Foods in Gastronomy, Food Science, and Nutrition Programs

ABSTRACTThe awareness and consumption of functional foods (FFs) have increased in recent years. To develop FFs and accurately inform consumers, fundamental knowledge of students enrolled in the Gastronomy and Culinary Arts (GCA), Food Engineering (FE), and Nutrition and Dietetics (ND) is essential. The aim of the study is to evaluate the attitudes and knowledge of students enrolled in the GCA, FE, and ND departments regarding FFs. The study was planned as a cross‐sectional study, and data were collected using an online survey form. Students were asked to evaluate various traditional and fortified foods in terms of their functional properties. Additionally, students' attitudes and knowledge toward FFs were assessed through questionnaires. The statistical analysis of the data was conducted using the Chi‐square test in SPSS version 22. The study included 348 students (34.8% from GCA, 33.0% from FE, 32.2% from ND departments). Among the participants, 36.5% enrolled in a course on FFs. The proportion of students who identified enriched foods as FFs was highest in the FE department, while students in the GCA department predominantly identified traditional foods as FFs. Students in the ND department commonly identified both traditional and enriched foods as FFs. Positive attitudes toward FFs were more prevalent among those who enrolled in the FFs course, and these students prioritized health claims, food composition, price, and safety when purchasing FFs. The study recommends incorporating FFs courses into the curricula to enhance students' knowledge and their ability to innovate and promote FFs in society.