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

## TL;DR

This study compares how students in gastronomy, food science, and nutrition programs understand and view functional foods.

## Contribution

It identifies differences in knowledge and attitudes about functional foods across three academic disciplines.

## Key findings

- Students in Food Engineering most often identified enriched foods as functional foods.
- Nutrition students recognized both traditional and enriched foods as functional foods.
- Students who took a functional foods course had more moderate attitudes and better knowledge.

## Abstract

The 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.

Students enrolled in the functional foods course, and those from the department of Nutrition and Dietetics demonstrated a high rate of identifying both traditional and enriched foods as functional foods. The attitudes of students who enrolled in the functional foods course toward functional foods were found to be more moderate.