ÜNİVERSİTE ÖĞRENCİLERİNİN ÇİĞ BESLENME ALGI DÜZEYLERİNİN BELİRLENMESİ

This study aimed to determine the perceptions of undergraduate studentsstudying in the Gastronomy and Culinary Arts department regarding the rawfood diet. The study determined the perceptions of students who do notconsume raw food, in what undergraduate kind of situations and for how longthey would consider implementing a raw food diet based on their level ofknowledge about raw food. The study was conducted with 40 volunteerstudents studying at Sarıkamış Tourism Faculty, Department of Gastronomyand Culinary Arts. Interviews were tested with content analysis. As a result offace-to-face interviews with students, their perceptions of raw food weregrouped under two main themes; negative and positive. The main negativeperceptions of the participants about raw food are vitamin and proteindeficiency. The main positive perceptions of the participants about raw foodare that it is healthy and has high nutritional value. The results of the studyrevealed that, while most of the students could implement a raw food diet ifnecessary, they also stated that they could prefer this type of nutrition if theywere given information about raw food diet