The food safety perception in Turkey: gender variation

The main aim of this study is to determine the level of consciousness of the people who are involved in agricultural activities about food safety and quality. The current study also aims to understand the difference of approaches by different sexes while displaying their perception of food safety an...

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Bibliographic Details
Published inRevista de cercetare şi intervenţie socialǎ Vol. 36; no. 36; pp. 178 - 196
Main Authors UYSAL, Ozlem Karahan, Yilmaz, Serpil, DOLEKOGLU, Celile O, GUN, Sema
Format Journal Article
LanguageEnglish
Published Iasi Editura Lumen, Asociatia Lumen 01.03.2012
Lumen Publishing House, Lumen Association
Editura Expert Projects (Expert Projects Publishing House)
Subjects
Food safety
Social Sciences
food safety
rural women
Turkey
gender
food production
green revolution
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Summary:The main aim of this study is to determine the level of consciousness of the people who are involved in agricultural activities about food safety and quality. The current study also aims to understand the difference of approaches by different sexes while displaying their perception of food safety and healthy nourishment concerning the consumer choices. The perceptions about food safety in a random sample of 800 different households from rural Turkey which are involved in economic activity both as consumers and producers, was determined and the responsibilities of woman and man in food production were displayed. Besides, information on socio-demographic characteristics of the households was given. The evaluations were performed on the data obtained from 1590 questionnaires answered by a man and a woman in each of a total of 795 household. Some differences were identified between men and women regarding the perception of food safety. The idea that hormones and residues cause harm dominates both groups’ thoughts. In addition, they denoted that the chemical boxes and packaging should be evaluated as threats to food safety. Willingness of the women to participate in the courses that would be given in their locations was high, while their partners’ sensitivity to these courses was low. Some nutrition knowledge was mis-established, and it was determined that, due to the commitment to traditions, in some of the families difficulties may arise in changing the customs.
ISSN:1584-5397
1583-3410
1584-5397