1. Öğretmenlerin Ekorekreatif Tutumunun Gastronomik Akımlar Çerçevesinde Gıda Tüketim Eğilimine Etkisi
- Author
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ŞEN, Ali, ER, Yusuf, and KONOKMAN, Gülbahar BİLGİN
- Subjects
gıda tüketimi eğilimi ,gastronomik akımlar ,Ekorekreatif tutum - Abstract
In this study, it is aimed to show the effect of teachers' ecorecreative attitude (measured by Ecorecreative Attitude ScaleERTÖ) on food consumption tendency within the framework of gastronomic trends (measured by Food Consumption Scale in the Framework of Gastronomic Trends-GAGTÖ).The universe of the research consists of teachers working in the districts of Ankara.The analysis of the data obtained from the participants with the online questionnaire form was carried out in three stages.After the descriptive statistics on the participants, the information describing the scales used in the research, validity (Confirmatory Factor Analysis-DFA) and reliability analysis (Cronbach's Alpha technique) results are presented.Testing the research hypotheses and research model developed in order to understand the Effect of Ecorecreative Attitude Sub-Dimensions (Cognitive Attitude, Behavioral Attitude, Affective Attitude) on the Sub-Dimensions of Food Consumption Tendency (Molecular Cuisine Eating Tendency, Fusion Cuisine Eating Tendency, Local Cuisine Eating Tendency) in the Framework of Gastronomic Trends Structural Equation Modeling (YEM) was established and analyzed AMOS 23 package program was used for this analysis.It was observed that ecorecreative cognitive attitude negatively affected the tendency eating molecular cuisine (β = -0.303; p < 0.05), but its effect on the tendency eating fusion cuisine was not significant.It was determined that the effect of eco-creative behavioral attitude on molecular cuisine and fusion cuisine eating tendency was not significant.Ecorecreative affective
- Published
- 2023
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