DETERMINATION OF RAW FOOD PERCEPTION LEVELS OF UNIVERSITY STUDENTS

The purpose of this study was to determine the perceptions of Gastronomy and Culinary Arts undergraduate students. The study determined the perceptions of students who do not consume raw food, in what kind of situations and for how long they would consider implementing a raw food diet based on their level of knowledge about raw food. Interviews were conducted with 40 volunteer students, and the data were analyzed using content analysis. The results of the study revealed that, while most of the students could implement a raw food diet if necessary, they also stated that they could prefer this type of nutrition if they were given information about raw food diet.