Sustainable Eating Behaviors and Diet Quality

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Total Enrollment

120 participants

Study Classification

OBSERVATIONAL

Study Start Date

2023-11-01

Study Completion Date

2024-11-15

Brief Summary

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The goal of this observational study is to evaluate the sustainable nutrition behaviors (e.g. not wasting food, consuming organic food) and diet quality of university staff. The main questions it aims to answer are:

* What is the diet quality of the participants?
* Do participants with higher diet quality have better sustainable eating behaviors?

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Detailed Description

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Sustainable diets are diets with low environmental impacts that contribute to food and nutritional security and healthy living for present and future generations. They are recognized as protective of ecosystems, culturally acceptable, accessible, economically fair and affordable, nutritionally adequate, safe and healthy diets. Sustainable healthy diets ensure optimal growth and development of all individuals, support functionality across all life stages for current and future generations, contribute to the prevention of all forms of malnutrition, reduce the risk of diet-related non-communicable diseases and support the protection of biodiversity and planetary health. Recently, the need to promote nutritious and safe sustainable diets with low environmental impact has been emphasized. Diets based mostly on plant-based foods, such as the Mediterranean diet and the DASH diet, are recognized as sustainable eating models. The aim of this study is to evaluate the sustainable eating behaviors and diet quality based on food consumption of academic and administrative staff working at the university and to determine the relationship between them.

1. How is the diet quality of the university staff?
2. How are the sustainable nutrition behaviors of the university staff?
3. Is there a difference between diet quality groups in terms of sustainable nutrition behaviors?

Conditions

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Nutrition, Healthy

Study Design

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Observational Model Type

CASE_ONLY

Study Time Perspective

CROSS_SECTIONAL

Study Groups

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Adults

Academic and administrative staff working at Tarsus University

Observational Tests

Intervention Type BEHAVIORAL

The Sustainable and Healthy Eating Behaviors Scale will be used to assess sustainable eating behaviors, one-day food consumption records will be collected with the 24-hour Dietary Recall method, the International Diet Quality Index and EAT-Lancet Diet Score will be used to assess diet quality, and body weight, height, waist circumference and neck circumference will be measured to determine nutritional status.

Interventions

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Observational Tests

The Sustainable and Healthy Eating Behaviors Scale will be used to assess sustainable eating behaviors, one-day food consumption records will be collected with the 24-hour Dietary Recall method, the International Diet Quality Index and EAT-Lancet Diet Score will be used to assess diet quality, and body weight, height, waist circumference and neck circumference will be measured to determine nutritional status.

Intervention Type BEHAVIORAL

Eligibility Criteria

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Inclusion Criteria

* Being a staff member of Tarsus University
* Volunteering to participate in the study

Exclusion Criteria

* Pregnancy
* The presence of any known condition that prevents the taking of anthropometric measurements
* Presence of a known memory problem that may prevent receiving 24-hour Recall

Minimum Eligible Age

18 Years

Maximum Eligible Age

65 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes