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Year 2021, Volume 5, Issue 2, 146 - 156, 28.06.2021
https://doi.org/10.31015/jaefs.2021.2.3

Abstract

References

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  • Ayşe, A., & Ali, B. (2020). Mardin Artuklu Üniversitesi Öğrencilerinin Antropometrik ve Sosyo-Ekonomik Verilerinin Değerlendirilmesi. Artuklu İnsan ve Toplum Bilim Dergisi, 5(1), 1-14. https://doi.org/https://dergipark.org.tr/en/download/article-file/1208767
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  • Çabuk, B. K., Cem. (2003). Environment of University Students Examining the Sensitivity. Journal of Faculty Educational Sciences, 36(1), 189-198. https://doi.org/https://doi.org/10.1501/Egifak_0000000079
  • Dornhoff, M., Hörnschemeyer, A., & Fiebelkorn, F. (2020). Students’ Conceptions of Sustainable Nutrition. Sustainability, 12(13), 5242. https://doi.org/https://doi.org/10.3390/su12135242
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  • García-González, Á., Achón, M., Carretero Krug, A., Varela-Moreiras, G., & Alonso-Aperte, E. (2020). Food Sustainability Knowledge and Attitudes in the Spanish Adult Population: A Cross-Sectional Study. Nutrients, 12(10), 3154. https://doi.org/https://doi.org/10.3390/nu12103154
  • Gerber, P. J., Steinfeld, H., Henderson, B., Mottet, A., Opio, C., Dijkman, J., Falcucci, A., & Tempio, G. (2013). Tackling climate change through livestock: a global assessment of emissions and mitigation opportunities. Food and Agriculture Organization of the United Nations (FAO). https://doi.org/http://www.fao.org/3/i3437e/i3437e.pdf
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  • Gussow, J. D., & Clancy, K. L. (1986). Dietary guidelines for sustainability. Journal of nutrition education (USA), 18(1), 1-5. https://doi.org/https://doi.org/10.1016/S0022-3182(86)80255-2
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  • Serafini, M., & Toti, E. (2016). Unsustainability of Obesity: Metabolic Food Waste [Original Research]. Frontiers in Nutrition, 3(40), 1-5. https://doi.org/https://doi.org/10.3389/fnut.2016.00040
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Evaluation of University Students’ Knowledge of and Practices for Sustainable Nutrition

Year 2021, Volume 5, Issue 2, 146 - 156, 28.06.2021
https://doi.org/10.31015/jaefs.2021.2.3

Abstract

The world is faced with many significant environmental challenges, such as climate change, on a global scale. Sustainable nutrition has an important role in solving these problems. In this study, we aimed to determine the sustainable nutrition knowledge and attitudes of university students. The study was completed with 889 students. It was found that 71.2% of male students think that foods have no effect on the environment. All students had a mean sustainable nutrition knowledge score of 16.0 ± 5.3. As income increased, sustainable nutrition practices scores decreased (p<0.05). Sustainable nutrition knowledge scores of overweight and obese individuals were found to be lower than those of participants with normal BMIs (p<0.05). Red meat is eaten 1-2 days a week by 73.7% of the students. Also, 85.7% of students do not separate their wastes. This study is the first to provide data on the knowledge and attitudes of Turkish university students on food sustainability from a national and holistic perspective. The results show that there is a significant lack of knowledge regarding the characteristics of sustainable nutrition. It is extremely important to help people understand how food affects the environment. In this context, various research and training approaches are needed.

References

  • Akay, G., & Demir, L. S. (2020). Sustainability In Public Nutrition And Environment. Selcuk Medical Journal, 36(3), 282-287. https://doi.org/10.30733/std.2020.01341
  • Alexandratos, N., & Bruinsma, J. (2012). World agriculture towards 2030/2050: the 2012 revision. Food and Agriculture Organization of the United Nations (FAO). http://www.fao.org/3/ap106e/ap106e.pdf
  • Alsaffar, A. A. (2016). Sustainable diets: The interaction between food industry, nutrition, health and the environment. Food science and technology international, 22(2), 102-111. https://doi.org/10.1177/1082013215572029
  • Ayşe, A., & Ali, B. (2020). Mardin Artuklu Üniversitesi Öğrencilerinin Antropometrik ve Sosyo-Ekonomik Verilerinin Değerlendirilmesi. Artuklu İnsan ve Toplum Bilim Dergisi, 5(1), 1-14. https://doi.org/https://dergipark.org.tr/en/download/article-file/1208767
  • Bailey, R. L., West Jr, K. P., & Black, R. E. (2015). The epidemiology of global micronutrient deficiencies. Annals of Nutrition and Metabolism, 66(Suppl. 2), 22-33. https://doi.org/https://doi.org/10.1159/000371618
  • Blondin, S. A., Mueller, M. P., Bakun, P. J., Choumenkovitch, S. F., Tucker, K. L., & Economos, C. D. (2016). Cross-sectional associations between empirically-derived dietary patterns and indicators of disease risk among university students. Nutrients, 8(1), 3. https://doi.org/https://doi.org/10.3390/nu8010003
  • Bonaccio, M., Di Castelnuovo, A., Costanzo, S., De Lucia, F., Olivieri, M., Donati, M. B., de Gaetano, G., Iacoviello, L., Bonanni, A., & Investigators, M.-s. P. (2013). Nutrition knowledge is associated with higher adherence to Mediterranean diet and lower prevalence of obesity. Results from the Moli-sani study. Appetite, 68, 139-146. https://doi.org/https://doi.org/10.1016/j.appet.2013.04.026
  • Çabuk, B. K., Cem. (2003). Environment of University Students Examining the Sensitivity. Journal of Faculty Educational Sciences, 36(1), 189-198. https://doi.org/https://doi.org/10.1501/Egifak_0000000079
  • Dornhoff, M., Hörnschemeyer, A., & Fiebelkorn, F. (2020). Students’ Conceptions of Sustainable Nutrition. Sustainability, 12(13), 5242. https://doi.org/https://doi.org/10.3390/su12135242
  • Dwyer, J. T., & Drewnowski, A. (2017). Overview: Food and Nutrition Security (Sustainable Nutrition in a Changing World (pp. 3-24). Springer. https://doi.org/https://www.springer.com/gp/book/9783319559407
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  • FAO. (2010). The second report on the state of the world's plant genetic resources for food and agriculture. http://www.fao.org/3/i1500e/i1500e00.pdf
  • Foley, J. A., Ramankutty, N., Brauman, K. A., Cassidy, E. S., Gerber, J. S., Johnston, M., Mueller, N. D., O’Connell, C., Ray, D. K., & West, P. C. (2011). Solutions for a cultivated planet. Nature, 478(7369), 337-342. https://doi.org/https://doi.org/10.1038/nature10452
  • García-González, Á., Achón, M., Carretero Krug, A., Varela-Moreiras, G., & Alonso-Aperte, E. (2020). Food Sustainability Knowledge and Attitudes in the Spanish Adult Population: A Cross-Sectional Study. Nutrients, 12(10), 3154. https://doi.org/https://doi.org/10.3390/nu12103154
  • Gerber, P. J., Steinfeld, H., Henderson, B., Mottet, A., Opio, C., Dijkman, J., Falcucci, A., & Tempio, G. (2013). Tackling climate change through livestock: a global assessment of emissions and mitigation opportunities. Food and Agriculture Organization of the United Nations (FAO). https://doi.org/http://www.fao.org/3/i3437e/i3437e.pdf
  • Gilg, A., Barr, S., & Ford, N. (2005). Green consumption or sustainable lifestyles? Identifying the sustainable consumer. Futures, 37(6), 481-504. https://doi.org/https://doi.org/10.1016/j.futures.2004.10.016
  • Guillaumie, L., Boiral, O., Baghdadli, A., & Mercille, G. (2020). Integrating sustainable nutrition into health-related institutions: a systematic review of the literature. Canadian Journal of Public Health, 1-17. https://doi.org/10.17269/s41997-020-00394-3
  • Gussow, J. D., & Clancy, K. L. (1986). Dietary guidelines for sustainability. Journal of nutrition education (USA), 18(1), 1-5. https://doi.org/https://doi.org/10.1016/S0022-3182(86)80255-2
  • Hoek, A., Pearson, D., James, S., Lawrence, M., & Friel, S. (2017). Shrinking the food-print: A qualitative study into consumer perceptions, experiences and attitudes towards healthy and environmentally friendly food behaviours. Appetite, 108, 117-131. https://doi.org/https://doi.org/10.1016/j.appet.2016.09.030
  • Hülsbergen, K.-J., & Küstermann, B. (2008). Optimierung der Kohlenstoffkreisläufe in Öko-Betrieben. Ökologie und Landbau, 145(1), 20-22. https://doi.org/https://www.uni-giessen.de/fbz/fb09/institute/VKE/nutr-ecol/veroeff/voeff-eoe/poster-oekoLM
  • Hyland, J. J., Henchion, M., McCarthy, M., & McCarthy, S. N. (2017). The role of meat in strategies to achieve a sustainable diet lower in greenhouse gas emissions: A review. Meat science, 132, 189-195. https://doi.org/https://doi.org/10.1016/j.meatsci.2017.04.014
  • Jägerskog, A., & Jønch Clausen, T. (2012). Feeding a thirsty world: challenges and opportunities for a water and food secure future. Stockholm International Water Institute. https://doi.org/https://www.siwi.org/wp-content/uploads/2015/09/Feeding_a_thirsty_world_2012worldwaterweek_report_31.pdf
  • Johnston, J. L., Fanzo, J. C., & Cogill, B. (2014). Understanding sustainable diets: a descriptive analysis of the determinants and processes that influence diets and their impact on health, food security, and environmental sustainability. Advances in nutrition, 5(4), 418-429. https://doi.org/10.3945/an.113.005553
  • Kıyan, E. K., & İkizoğlu, B. (2020). Types of waste in the context of waste management and general overview of waste disposal in Turkey. International Journal of Agriculture Environment and Food Sciences, 4(4), 520-527. https://doi.org/https://doi.org/10.31015/jaefs.2020.4.17
  • Macdiarmid, J. I., Douglas, F., & Campbell, J. (2016). Eating like there's no tomorrow: Public awareness of the environmental impact of food and reluctance to eat less meat as part of a sustainable diet. Appetite, 96, 487-493. https://doi.org/https://doi.org/10.1016/j.appet.2015.10.011
  • Macdiarmid, J. I., Kyle, J., Horgan, G. W., Loe, J., Fyfe, C., Johnstone, A., & McNeill, G. (2012). Sustainable diets for the future: can we contribute to reducing greenhouse gas emissions by eating a healthy diet? The American journal of clinical nutrition, 96(3), 632-639. https://doi.org/https://doi.org/10.3945/ajcn.112.055673
  • Mason, P., & Lang, T. (2017). Sustainable diets: how ecological nutrition can transform consumption and the food system. Taylor & Francis. https://doi.org/https://www.researchgate.net/publication/328278307_Sustainable_diets_How_ecological_nutrition_can_transform_consumption_and_the_food_system_A_Review#fullTextFileContent
  • Masset, G., Soler, L.-G., Vieux, F., & Darmon, N. (2014). Identifying sustainable foods: the relationship between environmental impact, nutritional quality, and prices of foods representative of the French diet. Journal of the Academy of Nutrition and Dietetics, 114(6), 862-869. https://doi.org/https://doi.org/10.1016/j.jand.2014.02.002
  • Masson-Delmotte, V., Zhai, P., Pörtner, H.-O., Roberts, D., Skea, J., Shukla, P., Pirani, A., Moufouma-Okia, W., Péan, C., & Pidcock, R. (2018). Global Warming of 1.5 OC: An IPCC Special Report on the Impacts of Global Warming of 1.5° C Above Pre-industrial Levels and Related Global Greenhouse Gas Emission Pathways, in the Context of Strengthening the Global Response to the Threat of Climate Change, Sustainable Development, and Efforts to Eradicate Poverty. World Meteorological Organization Geneva, Switzerland. https://doi.org/https://www.ipcc.ch/site/assets/uploads/sites/2/2019/06/SR15_Full_Report_Low_Res.pdf
  • McGuire, S. (2013). WHO, World Food Programme, and International Fund for Agricultural Development. 2012. The State of Food Insecurity in the World 2012. Economic growth is necessary but not sufficient to accelerate reduction of hunger and malnutrition. Rome, FAO. Oxford University Press. https://doi.org/10.3945/an.112.003343
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  • Renzella, J., Townsend, N., Jewell, J., Breda, J., Roberts, N., Rayner, M., & Wickramasinghe, K. (2018). What national and subnational interventions and policies based on Mediterranean and Nordic diets are recommended or implemented in the WHO European Region, and is there evidence of effectiveness in reducing noncommunicable diseases? https://doi.org/https://www.ncbi.nlm.nih.gov/books/NBK519076/
  • Ruini, L., Ciati, R., Marchelli, L., Rapetti, V., Pratesi, C. A., Redavid, E., & Vannuzzi, E. (2016). Using an infographic tool to promote healthier and more sustainable food consumption: the double pyramid model by barilla center for food and nutrition. Agriculture and agricultural science procedia, 8, 482-488. https://doi.org/https://doi.org/10.1016/j.aaspro.2016.02.049
  • Serafini, M., & Toti, E. (2016). Unsustainability of Obesity: Metabolic Food Waste [Original Research]. Frontiers in Nutrition, 3(40), 1-5. https://doi.org/https://doi.org/10.3389/fnut.2016.00040
  • Shivakumara, K., Sangeetha Mane, R., Diksha, J., & Nagara, O. (2015). Effect of gender on environmental awareness of post-graduate students. British Journal of Education, Society and Behavioural Science, 8(1), 25-33. https://doi.org/https://core.ac.uk/download/pdf/206010522.pdf
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Details

Primary Language English
Subjects Ecology
Published Date June 2021
Journal Section Research Articles
Authors

Aysun YÜKSEL (Primary Author)
Sağlık Bilimleri Üniversitesi
0000-0002-6580-0207
Türkiye


Hülya YILMAZ ÖNAL
İSTANBUL ATLAS ÜNİVERSİTESİ
0000-0001-8424-2661
Türkiye

Thanks We would like to thank the schools for their cooperation, and the interviewed students who made this research possible.
Publication Date June 28, 2021
Application Date February 17, 2021
Acceptance Date April 4, 2021
Published in Issue Year 2021, Volume 5, Issue 2

Cite

APA Yüksel, A. & Yılmaz Önal, H. (2021). Evaluation of University Students’ Knowledge of and Practices for Sustainable Nutrition . International Journal of Agriculture Environment and Food Sciences , 5 (2) , 146-156 . DOI: 10.31015/jaefs.2021.2.3