Bulgur Consumption Habits of Individuals Living in Karaman
Abstract
This study aims to examine the bulgur consumption habits of individuals residing in Karaman and investigate the demographic and economic factors influencing these habits. Designed using a descriptive and correlational research method, the study evaluates data collected from 404 participants through statistical analyses. The findings indicate that bulgur consumption is significantly associated with factors such as age, income level, educational status, and occupation. While 82.9% of participants consume bulgur at least once a week, the primary reasons for preference include health benefits (68.1%) and taste (47.8%). It has been observed that bulgur consumption frequency is higher among lower-income groups, whereas individuals with higher educational attainment consume it less frequently. As alternative carbohydrate sources, rice (75.2%) and pasta (53.2%) are preferred. Moreover, bulgur is most commonly consumed in the form of pilaf (89.4%), kısır (70.5%), and stuffed dishes (46.3%). These findings contribute to raising awareness regarding bulgur consumption habits and provide a significant basis for understanding the socio-economic dynamics influencing food choices. Future research may expand on these findings by examining their generalizability across different geographic regions and cultural groups.
Keywords: Bulgur Consumption, Dietary Habits, Socio-Economic Factors, Karaman.
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