Undergraduate and young graduate chemistry students’ knowledge about the chemical composition of industrial foods, the nutritional value of their key ingredients, as well as the purpose, the necessity and the possible adverse effects on health from chemical additives (Doctoral thesis)
The students’ knowledge and views were sought about the chemical constitution of industrial foods, their nutritional value, as well as the purpose, the necessity and the possible bad effects on health as a result of the use of chemical additives in these foods. The study was conducted for two consecutive academic years (2014-15 and 2015-16), in the Department of Chemistry of the University of Ioannina, within the context of a compulsory practical course on "Food Analysis and Technology". A total of 249 undergraduate students had attended the above course of which 223 students answered two optional written questionnaires each (response rate: 89.6%). 83 of the students were males (37.2%) and 140 were females (62.8%). In addition, the same study (2015-2016) was carried out with a small sample of 30 second-year graduate chemistry students. A subsample of 110 undergraduate and 15 graduate students answered a questionnaire on carbohydrates, while another subsample of 113 undergraduate and 15 graduate students answered a questionnaire on proteins and fats. The results showed that the students generally had satisfactory to excellent knowledge and awareness of the topics under consideration. As expected, postgraduate students generally had more positive attitudes and better knowledge, although the pattern was similar. There were no statistically significant differences between undergraduate students who had assed or not passed the “Food Chemistry” course. Comparison of boys and girls showed that girls are more likely to read food labels, prevail over the number of healthy eating habits, know better Mediterranean Diet Pyramid and apply it more. On the other hand, boys prefer more prepared meals, but there is no difference in their knowledge of the basic nutrients of food.
|Institution and School/Department of submitter:||Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας|
|Subject classification:||Διατροφική αξία|
|Keywords:||Γνώσεις φοιτητών,χημική σύσταση,διατροφική αξία,πιθανές δυσμενείς επιπτώσεις,χημικά πρόσθετα|
|Appears in Collections:||Διδακτορικές Διατριβές|
Files in This Item:
|Δ.Δ. ΠΙΠΕΡΙΔΗ ΧΡΙΣΤΙΝΑ 2019.pdf||2.41 MB||Adobe PDF||View/Open|
Please use this identifier to cite or link to this item:This item is a favorite for 0 people.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.