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Evaluation Of Menus And Determination of Consumers’ Thoughts In Institutions Applying Mass Catering Services In Adana

Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/objects/objectFile/Ns4Ddwzg-592013-59.pdf


Title : Turkish Adana’da Toplu Beslenme Yapılan Bazı Kurumların Menülerinin Değerlendirilmesi Ve Tüketici Görüşlerinin Belirlenmesi
English Evaluation Of Menus And Determination of Consumers’ Thoughts In Institutions Applying Mass Catering Services In Adana
German Bewertung von Menüs und Bestimmung der Verbraucher Gedanken In Institutionen anwenden Masse Catering-Service In Adana


Language : Turkish Turkish



Descriptions : Turkish Adana Bölgesinde bulunan ve toplu beslenme hizmetinin farklı yemek fabrikaları tarafından verildiği 6 kurumun (tekstil fabrikası) yemekhanelerinde yürütülen bu çalışmada; menüler farklı mevsimlere ait birer aylık olmak üzere 4 kez toplanmış; öğlen yemeği menülerinin enerji ve besin öğeleri hesaplanmış, bireylerin gereksinim durumlarına uygunluk durumu incelenmiştir. Menüler, ayrıca menü denetim listesi ile araştırmacı tarafından değerlendirilmiştir. Bu kurumlarda çalışanlar arasından tabakalı rastgele örnekleme yoluyla seçilen bireylere tüketici eğilimlerini ve görüşlerini belirlemek üzere anket uygulanmıştır. Araştırma yapılan tekstil firmalarında çalışanlar orta dereceli fiziksel aktiviteye sahip olup, yaş ortalaması olarak erkeklerde 33.2±7.2, kadınlarda 34.3±7.7’dir. Beden kitle indeksi ortalama değerleri ise erkeklerde 26.9±2.5, kadınlarda 24.9±2.4 olup erkeklerin hafif şişman gruba girdikleri, kadınların ise normalin üst sınırında oldukları belirlenmiştir. Kurumlarda uygulanan menülerin sağladığı ortalama enerji miktarı 1277.14±98.4 Kal. olarak belirlenmiştir. Menülerden sağlanan enerjinin %46.94’ü karbonhidrattan, %12.29’u proteinden, %40.77’si yağdan sağlanmaktadır. Menülerin sağladığı ortalama enerjinin gereksinimlerine göre erkeklerde ekmeksiz olursa %1.77 eksik olduğu, ekmek eklendiğinde ise %26,77 fazla olduğu, kadınlarda menülerin sağladığı ortalama enerjinin önerilene göre fazla olduğu belirlenmiştir. Kalsiyumun ise menülerde önerilenden eksik olduğu saptanmıştır. Menülerin enerjisinin yağdan gelen oranı % 20-25 olması gerekirken bu araştırmada yaklaşık iki katı (%40.77) olduğu belirlenmiştir. Tüketici görüşleri değerlendirildiğinde ise %95.2’sinin enerji ve besin öğeleri gereksinimlerini karşıladığını düşündükleri saptanmıştır.
English In this study which carried by various catering companies that are located in Adana at 6 textile institutions, the menus of different seasons were collected 4 times monthly; the energy and nutrients of menus were calculated and their suitability to individuals’ requirements were examined. The menus were also evaluated with an evaluation list. The questionnaries were applied to individuals chosen by stratified random sampling among the working personel in these companies to determine consumers’ inclinations and thoughts. The people working in textile firms which study was made have moderate-intensity physical activities; working men were 33.2±7.2, women were 34.3±7.7 ages; when classified according to body mass index, the results were in men 26.9±2.5, in women 24.9±2.4 showing that men were in overweight group. In all institutions the average of energy and nutrient of menus were determined as 1277.14±98.4 cal. Individuals met their energy from 46.94% carbonhdyrate, 12.29% protein and 40.77% fat. The average energy of menus was found 1,77% defective without bread and 26,77% excess with bread in men, and was found higher than required amounts of components in women. It was determined that individuals met their energy requirements but didn’t meet their calcium requirement. While the proposed amount of fat is 20-25% for energy requiremand, this was found twice as normal amount(40,77%) in this study. The rate of energy from fat was very high according to requirements. 95.2% of consumers thought that menus met their energy and nutrient requirements.
German In dieser Studie die durchgeführt von verschiedenen catering-Unternehmen, die sich in Adana an 6 Textile Einrichtungen befinden, wurden die Speisekarten der verschiedenen Jahreszeiten 4 mal monatlich gesammelt; die Energie und Nährstoffe des Menüs wurden berechnet und ihre Eignung zur individuellen Anforderungen wurden untersucht. Die Menüs wurden ebenfalls mit einer Bewertungsliste ausgewertet. Die Questionnaries wurden für den einzelnen Verbraucher Neigungen und Gedanken bestimmen von geschichtete Zufallsstichprobe unter den arbeitenden Personal in diesen Unternehmen gewählt angewendet. Die Menschen arbeiten in Textilunternehmen, die studieren vorgenommen wurde, Moderate Intensität körperliche Aktivitäten haben; arbeitenden Männer waren 33.2±7.2, Frauen 34.3±7.7 Alter; Wenn nach Body-mass-Index klassifiziert, waren die Ergebnisse im Männer-26.9±2.5, in der Frauen-24.9±2.4, die zeigen, dass Männer in Übergewicht Gruppe waren. In allen Institutionen der Durchschnitt der Energie und Nährstoff Menüs werden bestimmt 1277.14±98.4 Kaliber Einzelpersonen ihre Energie aus 46,94 % Carbonhdyrate, 12,29 % Proteine und 40.77 % Fett erfüllt. Die durchschnittliche Energie des Menüs wurde gefunden, 1,77 % defekt ohne Brot und 26,77 % überschüssige mit Brot bei Männern und bei Frauen höher als die benötigten Mengen an Komponenten gefunden wurde. Es wurde festgestellt, dass Personen ihre Energie-Anforderungen erfüllt, sondern ihre Kalzium-Anforderung nicht erfüllen. Während die vorgeschlagene Menge an Fett 20-25 % für Energie-Requiremand ist, wurde dies in dieser Studie doppelt so normal amount(40,77%) gefunden. Die Rate der Energie aus Fett war sehr hoch, je nach Bedarf. 95,2 % der Verbraucher gedacht, dass Menüs ihre Energie- und Nährstoff-Anforderungen erfüllt.


Keywords : Turkish Menü Planlama
English Menu Planning
German Menü Planung
Turkish Toplu Beslenme Sistemleri
English Food Service
German Food-Service
Turkish Menü Denetim Listesi
English Menu Check-List
German Check-Menüliste
Turkish Menü Planlama İlkeleri
English Menu Planning Criteria
German Menü Planung Kriterien
Turkish Yemek Tercihleri
English Meal Preferences
German Mahlzeit-Preferences


Coverage : Turkey


Structure : Atomic


Aggregation Level : Level 2


Version : Turkish Adana, 2008


Status : Final


Contribute : Role : Author
Date : 2008-01-03
name : Mustafa Atılan
e-mail :
organization : Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, 01330 Adana, Turkey




Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/common/object_xml.aspx?id=1511


Contribute : Role : Undefined
Date : 2013-09-05
name :
e-mail :
organization :


Metadata Schema : TrAgLor LOM AP


Language : Turkish Turkish
Format : Text


Requirements : Operating System: Multios
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Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


Size : 673629 bytes


Location : http://traglor.cu.edu.tr/objects/objectFile/Ns4Ddwzg-592013-59.pdf


Interactivity Type : Expositive


Learning Resource Type : Thesis


Interactivity Level : Low


Semantic Density : High


Intended End User Role : Learner


Context : University Second Cycle


Typical Age Range : English 18U


Difficulty Level : Difficult


Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


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Cost : No


Copyright and Other Restrictions : Yes


Description : This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported


Kind : IsVersionOf


Resource : Catalog : URI
Entry : http://library.cu.edu.tr/tezler/6750.pdf


Description : Turkish Çukurova Üniversitesi Kütüphanesi Tez Koleksiyonu, 01330 Adana
English Çukurova University Library, Thesis Collection. 01330 Adana, Turkey


Entity : name :
e-mail :
organization :


Date :


Description :


Purpose : Discipline


Source : English AGRICOLA


Entry : Consumer Economics
Human Nutrition



Description :


Keywords : Turkish yemek servisleri
English food services