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ارزیابی موانع مصرف و خرید ماهی در میان گروههای مختلف مصرفکننده (موردی: پرسنل آجا) | ||
مجله بهره برداری و پرورش آبزیان | ||
مقاله 5، دوره 9، شماره 3، مهر 1399، صفحه 55-71 اصل مقاله (328.04 K) | ||
نوع مقاله: مقاله کامل علمی ترویجی | ||
شناسه دیجیتال (DOI): 10.22069/japu.2020.17725.1535 | ||
نویسندگان | ||
سید مهرداد حسینی* 1؛ آراسب دباغ مقدم2؛ افشین عادلی3 | ||
1دانشآموخته کارشناسیارشد گروه فرآوری آبزیان، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران | ||
2استادیار گروه بهداشت نظامی، دانشکده پزشکی، دانشگاه علوم پزشکی آجا، تهران، ایران | ||
3دانشیار گروه فرآوری آبزیان، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران | ||
چکیده | ||
با توجه به نقش ارزشمند ماهی در سلامتی و اهمیت آن در سبد غذایی خانوارها، پژوهش حاضر با هدف بررسی وضعیت مصرف ماهی تازه و فرآوردههای شیلاتی و تحلیل موانع مصرف ماهی در بین پرسنل ارتش انجام شد. این پژوهش در میان 306 نفر از پرسنل آجا از طریق توزیع پرسشنامه در استانهای تهران، مازندران، گلستان و خراسان رضوی صورت گرفت. تحلیل واریانس جهت شناسایی اختلافهای معنادار در میان سه گروه مصرفکننده (مصرفکنندگان با مصرف ماهی هفتگی، ماهانه و سالانه) صورت گرفت و تفاوتهای جمعیتشناختی نیز از طریق آنالیز واریانس و آزمون t مستقل بدست آمد. سرانه مصرف ماهی، کنسرو ماهی و کل، بهترتیب 3/4، 2/1 و 5/5 کیلوگرم بدست آمد. تنها 8/7 درصد از خانوارها بهصورت هفتگی ماهی مصرف میکردند. نتایج نشان داد که باصرفهتر بودن گوشت مرغ نسبت به ماهی (بهویژه در خانوارهای با توان مالی کم)، قدرت خرید کم خانوارها (بهویژه خانوارهای شمالی)، مخاطرهآمیز بودن مصرف ماهی، نارضایتی از کیفیت ماهیان عرضهشده (بهویژه در بین افراد با مهارت کم و با تحصیلات دیپلم)، عدم دسترسی آسان به ماهی (بهویژه در مشهد و شهریار)، گرایش به راحتطلبی، دشواری آمادهسازی ماهی و نداشتن مهارت لازم در انتخاب، آمادهسازی و طبخ ماهی (بهویژه در شهرهای غیرساحلی) دلایل اصلی مصرف کم ماهی در خانوارهای آجا میباشد. نتایج این مطالعه میتواند در برنامهریزی-های آموزشی و اجرایی مسئولان کشوری و لشکری ذیربط جهت ترغیب خانوارها به مصرف ماهی و مداخلۀ به موقع جهت اصلاح آن یاریدهنده باشد. | ||
کلیدواژهها | ||
مصرف ماهی؛ موانع؛ پرسنل آجا | ||
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مراجع | ||
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