Research Article
Year 2023,
Volume: 9 Issue: 2, 192 - 199, 04.03.2023
Abstract
References
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- 6. Macdiarmid JI, Kyle J, Horgan GW, Loe J, Fyfe C, Johnstone A, et al. Sustainable diets for the future: can we contribute to reducing greenhouse gas emissions by eating a healthy diet? Am J Clin Nutr 2012;96:632-9.
- 7. Springmann M, Clark M, Mason-D’Croz D, Wiebe K, Bodirsky BL, Lassaletta L, et al. Options for keeping the food system within environmental limits. Nature 2018;562:519-25.
- 8. Auestad N, Fulgoni III VL. What current literature tells us about sustainable diets: emerging research linking dietary patterns, environmental sustainability, and economics. Adv Nutr 2015;6:19-36.
- 9. Scheelbeek P, Green R, Papier K, Knuppel A, Alae-Carew C, Balkwill A, et al. Health impacts and environmental footprints of diets that meet the Eatwell Guide recommendations: analyses of multiple UK studies. BMJ Open 2020;10:e037554.
- 10. Micha R, Mannar V, Afshin A, Allemandi L, Baker P, Battersby J, et al. 2020 global nutrition report: action on equity to end malnutrition. 2020.
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- 12. Dikmen D, İnan-Eroğlu E, Göktaş Z, Barut-Uyar B, Karabulut E. Validation of a Turkish version of the food choice questionnaire. Food Qual Prefer 2016;52:81-6.
- 13. Żakowska-Biemans S. Polish consumer food choices and beliefs about organic food. Br Food J 2011;113:122-37.
- 14. Haanpää L. Consumers’ green commitment: indication of a postmodern lifestyle? Int J Consumer Studies 2007;31:478-86.
- 15. Barone B, Nogueira RM, Behrens JH. Sustainable diet from the urban Brazilian consumer perspective. Food Res Int 2019;124:206-12.
- 16. Rejman K, Kaczorowska J, Halicka E, Laskowski W. Do Europeans consider sustainability when making food choices? A survey of Polish city-dwellers. Public Health Nutr 2019;22:1330-9.
- 17. Seifi S, Zulkifli N, Yusuff R, Sullaiman S. Information requirements for sustainable consumption. Socl Responsibil J 2012;8:433-41.
- 18. Torabian-Riasati S, Lippman S, Nisnevich Y, Plunkett S. Food sustainability knowledge and its relationship with dietary habits of college student. Austin J Nutr Food Sci 2017;5:1089.
- 19. Hawkes C, Popkin BM. Can the sustainable development goals reduce the burden of nutrition-related non-communicable diseases without truly addressing major food system reforms? BMC Med 2015;13:143.
- 20. Burkhart S, Verdonck M, Ashford T, Maher J. Sustainability: Nutrition and dietetic students’ perceptions. Sustainability 2020;12:1072.
- 21. Heidelberger L, Smith C, Robinson-O’Brien R, Earthman C, Robien K. Registered dietitian nutritionists’ perspectives on integrating food and water system issues into professional practice. J Acad Nutr Diet 2017;117:271-7.
- 22. Hawkins IW, Balsam AL, Goldman R. A survey of registered dietitians’ concern and actions regarding climate change in the United States. Front Nutr 2015;2:21.
- 23. Truckner RT. Health care provider beliefs concerning the adverse health effects of environmental and ecosystem degradation. Wilderness Environ Med 2009;20:199-211.
- 24. Sarfaty M, Mitchell M, Bloodhart B, Maibach EW. A survey of African American physicians on the health effects of climate change. Int J Environ Res Public Health 2014;11:12473-85.
- 25. Anderson PM, Butcher KF. The relationships among SNAP benefits, grocery spending, diet quality, and the adequacy of low-income families’ resources. Center for Budget and Policy Priorities Policy Futures. 2016.
- 26. Alsaffar AA. Sustainable diets: the interaction between food industry, nutrition, health and the environment. Food Sci Technol Int 2016;22:102-11.
Year 2023,
Volume: 9 Issue: 2, 192 - 199, 04.03.2023
Abstract
Objectives: The aim of this study was to evaluate university students' attitudes toward sustainable nutrition, their level of knowledge in this area, and the associations between these variables and food preferences.
Methods: This study was conducted with university students between the ages of 19-45. The study data were collected between May 2022 and July. In the study, the Scale of sustainable nutrition knowledge was used for the sustainable nutrition knowledge level of individuals. The food choice scale was used to determine the food preference and the Sustainable and Healthy Eating Behaviors scale was used to determine the health food choice preference.
Results: The study involved 467 participants, and female made up 64.67% of the study's participants. The mean age of the group was 23.21 ± 6.13 years. Knowledge of sustainable nutrition increases by 1.365 for every 0.821 increase in educational level. The sustainable nutrition knowledge score increased by 1.529 points, the scale score for sustainable and healthy eating behaviors increased by 0.651 points, and the monthly income to the model increased by 1.611 times for every 1.109 unit (p = 0.005).
Conclusions: Our survey shows that most college students believe eating sustainably is important. As people's education and knowledge about sustainable nutrition rise, so do their healthy eating habits. Expand sustainable nutrition education, add it to the curriculum, and create nutrition guides to promote this novel concept in our country.
References
- 1. United Nations, Department of Economic and Social Affairs, Population Division (2017). World Population Prospects: The 2017 Revision, Key Findings and Advance Tables. Working Paper No. ESA/P/WP/248. 2017.
- 2. Fischer CG, Garnett T. Plates, pyramids, and planets: developments in national healthy and sustainable dietary guidelines: a state of play assessment: Food and Agriculture Organization of the United Nations; 2016.
- 3. Wiseman SA, Dötsch-Klerk M, Neufingerl N, de Oliveira Martins F. Future food: Sustainable diets for healthy people and a healthy planet. Int J Nutrology 2019;12:23-8.
- 4. Whitmee S, Haines A, Beyrer C, Boltz F, Capon AG, de Souza Dias BF, et al. Safeguarding human health in the Anthropocene epoch: report of The Rockefeller Foundation -Lancet Commission on planetary health. Lancet 2015;386:1973-2028.
- 5. Gerber PJ, Steinfeld H, Henderson B, Mottet A, Opio C, Dijkman J, et al. Tackling climate change through livestock: a global assessment of emissions and mitigation opportunities: Food and Agriculture Organization of the United Nations (FAO); 2013.
- 6. Macdiarmid JI, Kyle J, Horgan GW, Loe J, Fyfe C, Johnstone A, et al. Sustainable diets for the future: can we contribute to reducing greenhouse gas emissions by eating a healthy diet? Am J Clin Nutr 2012;96:632-9.
- 7. Springmann M, Clark M, Mason-D’Croz D, Wiebe K, Bodirsky BL, Lassaletta L, et al. Options for keeping the food system within environmental limits. Nature 2018;562:519-25.
- 8. Auestad N, Fulgoni III VL. What current literature tells us about sustainable diets: emerging research linking dietary patterns, environmental sustainability, and economics. Adv Nutr 2015;6:19-36.
- 9. Scheelbeek P, Green R, Papier K, Knuppel A, Alae-Carew C, Balkwill A, et al. Health impacts and environmental footprints of diets that meet the Eatwell Guide recommendations: analyses of multiple UK studies. BMJ Open 2020;10:e037554.
- 10. Micha R, Mannar V, Afshin A, Allemandi L, Baker P, Battersby J, et al. 2020 global nutrition report: action on equity to end malnutrition. 2020.
- 11. Alexandratos N, Bruinsma J. World agriculture towards 2030/2050: the 2012 revision. 2012.
- 12. Dikmen D, İnan-Eroğlu E, Göktaş Z, Barut-Uyar B, Karabulut E. Validation of a Turkish version of the food choice questionnaire. Food Qual Prefer 2016;52:81-6.
- 13. Żakowska-Biemans S. Polish consumer food choices and beliefs about organic food. Br Food J 2011;113:122-37.
- 14. Haanpää L. Consumers’ green commitment: indication of a postmodern lifestyle? Int J Consumer Studies 2007;31:478-86.
- 15. Barone B, Nogueira RM, Behrens JH. Sustainable diet from the urban Brazilian consumer perspective. Food Res Int 2019;124:206-12.
- 16. Rejman K, Kaczorowska J, Halicka E, Laskowski W. Do Europeans consider sustainability when making food choices? A survey of Polish city-dwellers. Public Health Nutr 2019;22:1330-9.
- 17. Seifi S, Zulkifli N, Yusuff R, Sullaiman S. Information requirements for sustainable consumption. Socl Responsibil J 2012;8:433-41.
- 18. Torabian-Riasati S, Lippman S, Nisnevich Y, Plunkett S. Food sustainability knowledge and its relationship with dietary habits of college student. Austin J Nutr Food Sci 2017;5:1089.
- 19. Hawkes C, Popkin BM. Can the sustainable development goals reduce the burden of nutrition-related non-communicable diseases without truly addressing major food system reforms? BMC Med 2015;13:143.
- 20. Burkhart S, Verdonck M, Ashford T, Maher J. Sustainability: Nutrition and dietetic students’ perceptions. Sustainability 2020;12:1072.
- 21. Heidelberger L, Smith C, Robinson-O’Brien R, Earthman C, Robien K. Registered dietitian nutritionists’ perspectives on integrating food and water system issues into professional practice. J Acad Nutr Diet 2017;117:271-7.
- 22. Hawkins IW, Balsam AL, Goldman R. A survey of registered dietitians’ concern and actions regarding climate change in the United States. Front Nutr 2015;2:21.
- 23. Truckner RT. Health care provider beliefs concerning the adverse health effects of environmental and ecosystem degradation. Wilderness Environ Med 2009;20:199-211.
- 24. Sarfaty M, Mitchell M, Bloodhart B, Maibach EW. A survey of African American physicians on the health effects of climate change. Int J Environ Res Public Health 2014;11:12473-85.
- 25. Anderson PM, Butcher KF. The relationships among SNAP benefits, grocery spending, diet quality, and the adequacy of low-income families’ resources. Center for Budget and Policy Priorities Policy Futures. 2016.
- 26. Alsaffar AA. Sustainable diets: the interaction between food industry, nutrition, health and the environment. Food Sci Technol Int 2016;22:102-11.
There are 26 citations in total.
Details
| Primary Language | English |
|---|---|
| Subjects | Clinical Sciences |
| Journal Section | Original Articles |
| Authors | |
| Publication Date | March 4, 2023 |
| Submission Date | December 29, 2022 |
| Acceptance Date | January 16, 2023 |
| Published in Issue | Year 2023 Volume: 9 Issue: 2 |
Cited By
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International Journal of Environmental Health Research
https://doi.org/10.1080/09603123.2024.2308732
e-ISSN: 2149-3189
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