Evaluation of the eating behaviours and menu choice of individuals with different socio-economic status who receive ready-to-eat service

Abstract

This study performed to investigate the eating habits, food or menu preferences of people whose received ready-to-eat service at different age, gender, and socio-economic status, to carried out consumer’s food safety and food hygiene knowledge and also to indicate what can be done to reduce the ready-to-eat service problems. As a result of this study, valuable scientific findings were obtained as daily meal scheme and contents, menu preferences and special dietary habits of people whose received ready-to-eat service and multiple correspondence analysis were applied to find out the relations between categorical variables. The presence of people whose have required sensibility about on hygiene status of food cooking, food transfer and also food service areas evaluated as a promising approach in terms of consumer awareness and food safety dissemination.