- Anadolu Üniversitesi Mesleki Eğitim ve Uygulama Dergisi
- Cilt: 4 Sayı: 2
- Consumption of Blood as Human Food and Determining Acceptability in Turkey
Consumption of Blood as Human Food and Determining Acceptability in Turkey
Authors : Rabia Yıldırım
Pages : 206-232
Doi:10.70756/anameud.1729636
View : 54 | Download : 249
Publication Date : 2025-12-11
Article Type : Research Paper
Abstract :Blood consumption is common in some countries and its processed form can be an alternative food item. The aim is to create a resource on the benefits of blood as food, how it is consumed, collected and processed, and for what purposes it is used; and what the perspective is in Turkey. For this purpose, literature review and survey method were used. The universe of the study consists of Turkish citizens who are over 18 years of age, mentally competent, and the sample consists of citizens who meet these characteristics. For this purpose, data was collected from 405 participants, but information from 388 of them was found to be usable for the survey. Then, the data was processed in the IBM SPSS Statistic 25 program, and since normal distribution could not be achieved, the sex class was tested with the Mann Whitney U test, one of the non-parametric test groups, and the other classes were tested with the Kruskal Wallis test. While there were significant differences between sex, religion, occupation and age groups in the survey results, no significant differences were found in the analyses of education and income levels.Keywords : kan, yemek, besin, alternatif gıda, sürdürülebilirlik
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