Üniversite Öğrencilerinde Sürdürülebilir ve Sağlıklı Yeme Davranışları ile Fiziksel Aktivite Durumlarının Değerlendirilmesi

Abstract

Amaç: Çevresel sürdürülebilirlik ve insan sağlığı yakından ilişkili olup sürdürülebilir beslenme alışkanlıkları ve fiziksel aktiviteyle bağlantılı olduğu bildirilmiştir. Bu çalışmanın amacı, üniversite öğrencilerinin besin tüketim durumları ve fiziksel aktivite düzeylerinin sürdürülebilir ve sağlıklı yeme davranışlarına etkisini incelemektir. Gereç ve Yöntemler: Bu kesitsel çalışma Ondokuz Mayıs Üniversitesi’nde öğrenim gören 125’i erkek, 169’u kadın toplamda 394 öğrenci ile yürütülmüştür. Öğrencilerin sürdürülebilir beslenme alışkanlıklarının değerlendirilmesinde Sürdürülebilir ve Sağlıklı Yeme Davranışı Ölçeği, fiziksel aktivite düzeyinin belirlenmesinde Uluslararası Fiziksel Aktivite Anketi Kısa Formu (IPAQ-SF) ve besin tüketimlerinin tespitinde 24 saatlik geriye dönük besin tüketim kaydı kullanılmıştır. Bulgular: Çalışmaya katılan erkek öğrencilerin %43,8’i orta aktif, kadın öğrencilerin ise %46,6’sı inaktiftir. Orta düzeyde fiziksel aktivite puanı ile “Düşük yağ tüketimi” puan ortalaması arasındaki ilişki (p=0,011) ve ortalama yürüme süresi ile “Sağlıklı ve dengeli beslenme” puan ortalaması arasındaki ilişki anlamlı bulunmuştur (p=0,026). Öğrencilerin ortalama IPAQ-SF puanı ile “Sağlıklı ve dengeli beslenme” (p=0,022), “Yerel gıda” (p=0,020) ve “Hayvan sağlığı” (p=0,041) puan ortalamaları arasında pozitif ilişki saptanmıştır. Enerjinin karbonhidrattan (p=0,878), yağdan (p=0,596) ve proteinden (p=0,842) sağlanan yüzdesi, posa alımı (p=0,818) ve beden kütle indeksinin (p=0,292) “Sürdürülebilir ve sağlıklı yeme davranışı” üzerinde belirleyici olmadığı bulunmuştur. Sonuç: Fiziksel aktivitenin sürdürülebilir ve sağlıklı beslenme davranışları üzerinde etkili olabileceği belirlenmiştir. Fiziksel aktivitenin sağlık ve sürdürülebilirlik üzerindeki farkındalığının arttırılması halk sağlığı açısından büyük önem taşımaktadır.

Keywords

• Besin tüketimi
• fiziksel aktivite
• sürdürülebilir beslenme

Supporting Institution

YOK

Project Number

YOK

Thanks

Yazar katılımcılara teşekkürlerini beyan eder.

Evaluation of Sustainable and Healthy Eating Behaviors and Physical Activity Status of University Students

Abstract

Aim: Environmental sustainability and human health are closely related and have been reported to be linked to sustainable eating habits and physical activity. The aim of this study is to examine the effects of university students' food consumption status and physical activity levels on sustainable and healthy eating behaviors. Material and Methods: This cross-sectional study was conducted with a total of 394 students, 125 male and 169 female, studying at Ondokuz Mayıs University. The Sustainable and Healthy Eating Behavior Scale was used to evaluate the sustainable eating habits of the students, the International Physical Activity Questionnaire-Short Form (IPAQ-SF) was used to determine the physical activity level, and the 24-hour dietary recall was used to determine the food consumption. Results: 43.8% of male students participating in the study were moderately active, and 46.6% of female students were inactive. The relationship between moderate physical activity score and "Low fat consumption"(p=0.011) score, and the relationship between walking time and "Healthy and balanced diet"(p=0.026) score were significant. A positive correlation was found between the students' IPAQ-SF score and the scores of "Healthy and balanced diet"(p=0.022), "Local food"(p=0.020) and "Animal health"(p=0.041). It was found that the percentage of energy provided from carbohydrates (p=0.878), fat (p=0.596), protein (p=0.842), fiber intake (p=0.818) and body mass index (p=0.292) weren’t determinative on “sustainable and healthy eating behavior”. Conclusion: It has been determined that physical activity can be effective on sustainable and healthy eating behaviors. Increasing awareness of physical activity on health and sustainability is of importance for public health.

Keywords

• Food consumption
• physical activity
• sustainable nutrition

Project Number

YOK

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