Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
The Correlation between Knowledge of Food Sustainability, Sustainable Eating Attitudes, and Adherence to the Mediterranean Diet among Blue- and White-Collar Employees
Sustainability (Switzerland) · Ekim 2024
YÖKSİS Kayıtları
The Correlation between Knowledge of Food Sustainability, Sustainable Eating Attitudes, and Adherence to the
Mediterranean Diet among Blue- and White-Collar Employees
Sustainability · 2024 SCI-Expanded
ÖĞRETİM GÖREVLİSİ SÜMEYRA ŞAHİN BAYRAM →
Makale Bilgileri
DergiSustainability (Switzerland)
Yayın TarihiEkim 2024
Cilt / Sayfa16
Scopus ID2-s2.0-85206294653
Erişim🔓 Açık Erişim
Özet
To enhance and advance both human and planetary health, it is imperative to transition towards more sustainable nutrition approaches. This study aimed to assess the correlation between the levels of sustainability and sustainable nutrition knowledge, attitudes towards sustainable nutrition, and adherence to the Mediterranean diet (MD) among blue- and white-collar employees. This study included 210 adults, half of whom were white-collar employees, with the other half being blue-collar employees. Sociodemographic data were collected, and anthropometric measurements were performed. The Questionnaire on Food Sustainability Knowledge and Attitudes to Sustainable Eating and the Mediterranean Diet Adherence Scale (MEDAS) were also included in the applied survey. Dietary intake was assessed using 24 h dietary records. The mean age was 41.9 ± 10.87 years. Of the participants, 56.2% were classified as being overweight or obese. The level of knowledge on the concept of “food sustainability” among all participants was 30.5%. The mean MEDAS score of all the participants was 5.4 ± 1.90, and 74.8% of all the participants did not follow the MD. Positive correlations were found between the MEDAS score and the Sustainable Diet Definition score (r = 0.174) (p ˂ 0.05) and Sustainable Eating Attitude score (r = 0.312) (p ˂ 0.001). Negative correlations were found between the MEDAS score and body weight (r = −0.320; p ˂ 0.001), BMI (r = −0.249; p ˂ 0.001), waist circumference (r = −0.278; p ˂ 0.001), and PBF (r = −0.177; p ˂ 0.05). We found that, as the level of sustainable nutrition knowledge increased, sustainable nutrition behaviors improved, and as adherence to the MD increased, the incidence of obesity decreased.
Yazarlar (2)
1
Sümeyra Şahin Bayram
ORCID: 0000-0003-1413-6294
2
Gül Kızıltan
Anahtar Kelimeler
MEDAS
mediterranean diet
sustainability
sustainable eating attitude
sustainable nutrition knowledge
Kurumlar
Başkent Üniversitesi
Ankara Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
2
Atıf
2
Yazar
5
Anahtar Kelime