In this study, it is aimed to reveal the place and importance of fish in nutrition by determining the fish consumption habits of Adiyaman University Kahta Vocational School students. The data were obtained from the questionnaire made with total 240 students in February 2020. The data were analyzed and interpreted by using rate and percentage methods as descriptive statistics. A total of 15 questions were asked to the students who participated in the research. In this study, it was determined that 70.42% of total students consume fish; the frequency of fish consumption was also determined as 34.34% once a month and 14.45% once a week. In the study, it was determined that the fish are preferred as the fried or grilled by students. In addition, it has been seen in the study that 84.05% of the students find that consuming fish is important for health, 36.54% of them do not have knowledge about the freshness criteria that should be considered while purchasing fish, 73.53% of them can easily reach fish and 94.41% of them do not consume water products other than fish. At the end of the study, it is concluded that the fish consumption rate and the frequency of consumption are not at the desired levels.

This study was carried out in order to analyze seafood consumption level of consumers in Central Anatolia Region (Province Ankara) and their consumption behavior. Proportional sampling method was used in determining sample size and sample size was determined as 167. Data were collected from randomly chosen individuals with face-to-face interviews. As a result of study, in order to determine possible effects of socio-economic properties of consumers on seafood consumption, CHAID analysis which is one of the decision tree analyses was used. According to the results of analysis; it can be said that dependent variables of income, education and age have effect on attitude and behavior of consumers while gender have no effect on consumption behaviors.

Production and consumption of pickled vine leaves have been on increase in Tokat region of Turkey. A literature review yielded no study on consumption potential, consumer preferences, preferences and complaints about this product in the region. It has been considered that conclusions drawn from experience and ideas of consumers about pickled vine leaves could help the production sector during production processes. Aim of the present study was to find out consumption potential and consumer preferences for pickled vine leaves in Central, Erbaa, Niksar, Zile and Turhal Districts of Tokat Province through a questionnaire survey. Data from a face-to-face questionnaire carried out in Tokat Province constituted the main material of the study. Sample size of the research (383) were calculated using Proportional Sample Size. Data obtained were evaluated using per cent distributions and other descriptive statistics. All of women interviewed and their family members consumed pickled vine leaves. Average yearly consumption was 13.9 kg. Questionnaire data showed that most individuals obtained leaves directly from producers or they produced their pickled leaves from their own vineyards. More than half of consumers interviewed considered the price of pickled vine leaves on the market was fair.

In this study, it is aimed to reveal the place and importance of fish in nutrition by determining the fish consumption habits of Adiyaman University Kahta Vocational School students. The data were obtained from the questionnaire made with total 240 students in February 2020. The data were analyzed and interpreted by using rate and percentage methods as descriptive statistics. A total of 15 questions were asked to the students who participated in the research. In this study, it was determined that 70.42% of total students consume fish; the frequency of fish consumption was also determined as 34.34% once a month and 14.45% once a week. In the study, it was determined that the fish are preferred as the fried or grilled by students. In addition, it has been seen in the study that 84.05% of the students find that consuming fish is important for health, 36.54% of them do not have knowledge about the freshness criteria that should be considered while purchasing fish, 73.53% of them can easily reach fish and 94.41% of them do not consume water products other than fish. At the end of the study, it is concluded that the fish consumption rate and the frequency of consumption are not at the desired levels.

Çalışmanın amacı, Siirt ili kentsel alanda tüketicilerin sert kabuklu kuruyemiş tüketim alışkanlıkları ve satın alma davranışlarını belirlemektir. Çalışmanın ana materyalini Siirt ili kentsel alanda yaşayan 150 tüketiciden anket yoluyla toplanan veriler oluşturmaktadır. Verilerin analizinde, frekans tabloları ve tüketicilerin ailelerinde yeterli miktarda kuruyemiş tüketip tüketmedikleri düşüncesi logit model yardımıyla analiz edilmiştir. Araştırmada, ankete katılanların %62,7’si erkek, %63,3’ü 25-40 yaş grubunda, %64,0’ü evli, %62,0’si 2001-4000 TL gelir grubunda, %49,3’ü ailede yeterli miktarda kuruyemiş tüketildiği, %56,0’sı kuruyemiş tüketiminin faydaları hakkında bilgiye sahip olduğu ve %78,7’sinin kuruyemişi, kuruyemişçilerden satın aldığı belirlenmiştir. Çalışmada ayrıca ailede yeterli miktarda kuruyemiş tüketildiğini düşünme ile kuruyemiş tüketmenin faydalarını bilme arasında pozitif, cinsiyet arasında ise negatif bir ilişkini olduğu tespit edilmiştir.

Çalışmanın amacı, Erzurum’da ikamet eden tüketicilerin menşe işaretli Karnavas Dut Pekmezi tüketim tercihleri ve satın alma modellerini etkileyen temel faktörlere dayalı bütünsel pazarlama stratejilerini belirlemektir. Çalışmanın ana materyali, Erzurum ilinde ikamet eden ve Karnavas Dut Pekmezi tüketen 401 hane halkı ile yapılan anket çalışmasından elde edilen birincil verilerden oluşmaktadır. Elde edilen verileri dikkate alarak; satın alma kararı üzerinde etkili olan ana faktörlerin belirlenmesinde Temel Bileşenler Analizi (PCA) ve tüketicilerin tüketim sıklıklarına göre grupların oluşturulmasında İki Aşamalı Kümeleme Analizi kullanılmıştır. Araştırma sonuçları; Karnavas Dut Pekmezi’ni yoğun ve ılımlı düzeyde tüketen kullanıcılar sırasıyla doğrudan pazarlama yaklaşımları altında kırsal kalkınmaya katkı sağlamak için menşe etiketli bütünsel kalite ve geleneksel üretim metotlarından sağlanan duyusal kalite niteliklerini dikkate alan yerel markalı genişletilmiş ve gerçek mamul imajlarının perakende seviyesinde konumlandırılmasının gerekliliğine işaret etmişlerdir. Diğer taraftan düşük düzeyde kullanıcılar ise, geleneksel üretim metotları ve hedonik kalite yaklaşımını uygulayan yerel markalı gerçek mamul imajları altında mamullerin konumlandırılması ve tutundurma karması ile yayılım etkisinin artacağı üzerine odaklanmışlardır. Bu yüzden her bir segmentteki kullanıcıların ihtiyaç ve istekleri dikkate alınarak, onların fayda beklentileri ile mamul imajlarına göre konumlandırma ve tutundurma stratejileri uygulanabilir.