Sağlık çalışanlarının probiyotik, prebiyotik ve sinbiyotikler hakkındaki bilgi düzeyinin ve tüketim durumlarının belirlenmesi

Background and Aims: The aims of this study were to examine knowledge levels of probiotics, prebiotics and synbiotics and determine to consumption of healthcare prosfesional. Material and Method: The study sample was conducted in 260 participants (130 healthcare prosfesional group, 130 control group) graduated at least high school who were living Antep. They were enrolled in the study between January – May 2018. Each participant was interviewed using a structured questionnaire to obtain demographic information about education, occupation, health conditions, marital status. Also information about knowledge and consumption frequency of probiotics, prebiotics and synbiotcs notion of the participants were questioned. Results: The mean age of the healthcare and non-healthcare professionals were 34.1±7.70 and 32.2±10.57 years; the mean body mass index were 24.1±3.70 and 24.1±4.50 kg/m 2 . This study showed that the %55.9 of healthcare professional and %44.1 of non-healthcare professional said that they effective on immune system (p<0.05). There were statistically significant differences between the two groups in terms of consume yoghurt, ayran, turnip, pickle, banana, onion, garlic and legume. (p<0,05). The mean level of knowledge probiotic, prebiotic and synbiotics of healthcare professional group was 11.9±5.64 while the level of knowledge control group professional was 12.6±6.55. Conclusion: Healthcare professionals had a lower level of knowledge about probiotic, prebiotic, and synbiotics than the control group.