Giris ve Amaç: Bu çalismada, saglik çalisanlarinin probiyotik, prebiyotikve sinbiyotikler hakindaki bilgi düzeylerini ve tüketim durumlarini saptamak amaçlanmistir. Gereç ve Yöntem: Çalismanin örneklemi, 2018 yiliOcak-Mart aylarinda saglik çalisani olan ve olmayan, 18 yas üzeri ve enaz ortaögretim mezunu toplam 260 bireyden (130 saglik çalisani grubu,130 kontrol grubu) olusmaktadir. Verilenin toplanmasinda demografiközelliklerin elde edilmesi ve probiyotik, prebiyotik, sinbiyotik hakkindakibilgi düzeyleri ve tüketim durumlarini saptayabilmek için çoktan seçmelive açik uçlu sorulari içeren bir anket formu uygulanmistir. Bulgular:Katilimcilardan saglik çalisani olan ve olmayan bireylerin yas ortalamalari sirasiyla 34.1±7.70 ve 32.2±10.57 yil; beden kitle indeksi ortalamalari ise 24.1±3.70 ve 24.1±4.50 kg/m2’dir. Probiyotik besin tüketenbireylerden bagisiklik sistemini güçlendirdigini düsünenlerin %55.9’usaglik çalisani, %44.1’i ise saglik çalisani olmayan bireylerdir (p<0.05).Probiyotik besinleri, egitim ve konferanslardan ögrenenlerin %69.6’sisaglik çalisani iken %30.4’ü saglik çalisani olmayan bireylerdir (p<0.01).Saglik çalisanlari ve saglik çalisani olmayan bireylerin probiyotik ve prebiyotik besin tüketimleri incelendiginde iki grup arasinda yogurt, ayran,salgam, tursu, muz, sogan, sarimsak ve kuru baklagil tüketimi arasindaistatiksel açidan önemli farklar bulunmustur (p<0.05). Probiyotik, prebiyotik ve sinbiyotiklerle ilgili çoktan seçmeli sorularin cevaplarina göre;saglik çalisanlarinin bilgi düzeyi ortalamasi 11.9±5.64 iken saglik çalisaniolmayan bireylerin bilgi düzeyi ortalamasi 12.6±6.55 puandir (p>0.05).Sonuç: Probiyotik, prebiyotik ve sinbiyotikler konusunda saglik çalisaniolan bireyler, kontrol grubuna göre daha düsük bilgi düzeyine sahiptir
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/m2. 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