Consumer Thoughts and Preferences for the Menus Given in Some Mass Feeding Institutions in Adana

Abstract

In this study menus which were served which carried by various catering companies were at 6 textile institutions that are located in Adana. The menus o f different seasons were collected 4 times monthly. The energy and nutrients o f menus were calculated and their suitability to individuals ' requirements were examined. The menus were also evaluated by using an evaluation list. The questionnaires were applied to individuals chosen by stratified random sampling among the employees to determine consumers' inclinations and thoughts. It was found that the employees are involved in moderate-intensive physical activities. The average value o f age was 33.2±7.2 and 34.3±7.7 years fo r men and women respectively. When classified according to body mass index, the average results was 26.9±2.5 in men, 24.9±2.4 kg/m2 in women, showing that men were in overweight group. In all institutions the average o f energy and nutrient o f menus were determined as 1277.14±98.4 kcal. . Individuals met their energy 46.94% from carbohydrate, 12.29% from protein and 40.77% from fat. It was determined that individuals met their energy requirements but didn’t meet their calcium requirement. While the proposed amount o f fat is 2025% fo r energy requirement, this was fo u n d twice as normal amount(40,77%) in this study. It is determined that; 81,6% o f employees always ate their meal in the sta ff canteens. 10,4% o f them had never used staff canteen. Employees preferred mostly vegetable with mince-meat/meat from first meal group, p ila f from the second meal group, salad, fruit and yogurt from third meal group. The employees' preferences fo r the frequency were as follows; from the first meal group once a week leguminous seeds with mincemeat/ meat, twice a week vegetable with mincemeat/ meat and three times a week meat ball; from second meal group once a week vegetable cooked with olive oil, twice a week macaroni and three times a week pilaf; from third meal group once a week sweet pastry, fru it, pickle, compote/stewed fruit, everyday salad, yogurt. According to the frequency o f meal varieties there was no significant difference between men and women; but the difference were significant between men and between women (p<0.01). As a result o f employees’ evaluation o f menus; it was found that 96,1% mentioned appropriatenes in nutrients, 88.3% in consistency, 71.7% in taste and 61.6% in color. There was no statistical differences between men and women but significant differences was found in men and women (p<0.01).