Akademik Veri Yönetim Sistemi
Erciyes Akademi, cilt.39, sa.03, ss.799-808, 2025 (Hakemli Dergi)
This study aimed to determine the perceptions of undergraduate students studying in the Gastronomy and Culinary Arts department regarding the raw food diet. The study determined the perceptions of students who do not consume raw food, in what undergraduate kind of situations and for how long they would consider implementing a raw food diet based on their level of knowledge about raw food. The study was conducted with 40 volunteer students studying at Sarıkamış Tourism Faculty, Department of Gastronomy and Culinary Arts. Interviews were tested with content analysis. As a result of face-to-face interviews with students, their perceptions of raw food were grouped under two main themes; negative and positive. The main negative perceptions of the participants about raw food are vitamin and protein deficiency. The main positive perceptions of the participants about raw food are that it is healthy and has high nutritional value. 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