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

Year 2024, , 39 - 45, 16.01.2024

Sevtap Küçükcankurtaran

https://doi.org/10.33631/sabd.1229188

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

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.

References

• Besler H, Rakıcıoğlu N, Ayaz A, Demirel Z, Özel H, Samur G. Türkiye'ye Özgü Besin ve Beslenme Rehberi. Ankara: Merdiven Reklam Tanıtım Yayınevi; 2015: 11-13.
• Von Koerber K, Bader N, Leitzmann C. Wholesome nutrition: an example for a sustainable diet. Proc. Nutr. Soc. 2017; 76(1): 34-41. https://doi.org/10.1017/S0029665116000616.
• Food and Agriculture Organization-World Health Organization [Internet]. Sustainable healthy diets: Guiding principles. Rome, 2019; 9-10. Erişim tarihi: 15.12.2022. https://www.who.int/publications/i/item/9789241516648.
• Dernini S, Berry E, Serra-Majem L, La Vecchia C, Capone R, Medina F. On behalf of the scientific committee of the international foundation of mediterranean diet. Med Diet 4.0: the Mediterranean diet with four sustainable benefits. Public Health Nutr. 2017; 20(7): 1322-30. https://doi.org/10.1017/s1368980016003177.
• Bjornara HB, Torstveit MK, Bere E. Healthy and sustainable diet and physical activity: the rationale for and experiences from developing a combined summary score. Scand. J. Public Health, 2019; 47(5): 583-91. https://doi.org/10.1177/1403494818785056.
• De Nazelle A, Nieuwenhuijsen MJ, Antó JM, Brauer M, Briggs D, Braun-Fahrlander C. Improving health through policies that promote active travel: a review of evidence to support integrated health impact assessment. Environ. Int. 2011; 37(4): 766-77. https://doi.org/10.1016/j.envint.2011.02.003.
• Creutzig F, Jochem P, Edelenbosch OY, Mattauch L, Vuuren DPv, McCollum D. Transport: A roadblock to climate change mitigation? Science. 2015; 350(6263): 911-2. https://doi.org/10.1126/science.aac8033.
• Ekblom-Bak E, Ekblom B, Vikström M, de Faire U, Hellénius M-L. The importance of non-exercise physical activity for cardiovascular health and longevity. BJSM. 2014; 48(3): 233-8. http://dx.doi.org/10.1136/bjsports-2012-092038.
• Trudel R, Cotte J [Internet]. Does it pay to be good? MIT Sloan Management Review. 2009; 50(2): 61. Erişim tarihi: 10.12.2022. https://sloanreview.mit.edu/article/does-it-pay-to-be-good/.
• Haghighian Roudsari A, Vedadhir A, Pourmoradian S, Rahimi-Ardabili H, Shokouhi M, Milani-Bonab A. Exploring adults’ motives for food choice of sustainable diet components: a qualitative study in Tehran Metropolis. BMC nutrition. 2021; 7(1): 1-10. https://doi.org/10.1186/s40795-021-00459-7.
• Bertoldo J, Hsu R, Reid T, Righter A, Wolfson JA. Attitudes and beliefs about how chefs can promote nutrition and sustainable food systems among students at a US culinary school. Public Health Nutr. 2022; 25(2): 498-510. https://doi.org/10.1017/S1368980021003578.
• Lukas M, Rohn H, Lettenmeier M, Liedtke C, Wiesen K. The nutritional footprint–integrated methodology using environmental and health indicators to indicate potential for absolute reduction of natural resource use in the field of food and nutrition. J. Clean. Prod. 2016; 132: 161-70. https://doi.org/10.1016/j.jclepro.2015.02.070.
• Galli A, Moore D, Cranston G, Wackernagel M, Kalem S, Devranoğlu S. Türkiye’nin Ekolojik Ayak İzi Raporu. İstanbul: Ofset Yapımevi; 2012:6-7.
• Terzi M, Ersoy G. Sürdürülebilir beslenme sporcular için sürdürülebilir mi? Spor ve Rekreasyon Araştırmaları Derg. 2022; 4(1): 21-31. https://doi.org/10.52272/srad.1073827.
• World Health Organization [Internet]. Obesity and overweight. Erişim tarihi: 10.06.2022. https://www.who.int/news-room/fact-sheets/detail/obesity-and-overweight.
• Zakowska-Biemans S, Pieniak Z, Kostyra E, Gutkowska K. Searching for a measure integrating sustainable and healthy eating behaviors. Nutrients. 2019; 11(1): 95. https://doi.org/10.3390/nu11010095.
• Köksal E, Bilici S, Çıtar-Dazıroğlu ME, Gövez NE. Validity and reliability of the Turkish version of the Sustainable and Healthy Eating Behaviors Scale. BJN. 2023; 129(8): 1398-404. https://doi.org/10.1017/S0007114522002525.
• Yolcuoğlu İZ, Kızıltan G. Effect of Nutrition Education on Diet Quality, Sustainable Nutrition and Eating Behaviors among University Students. J Am Coll Nutr. 2021: 1-7. https://doi.org/10.1080/07315724.2021.1955420.
• Pelletier JE, Laska MN, Neumark-Sztainer D, Story M. Positive attitudes toward organic, local, and sustainable foods are associated with higher dietary quality among young adults. J Acad Nutr Diet. 2013; 113(1): 127-32. https://doi.org/10.1016/j.jand.2012.08.021.
• Van Loo EJ, Hoefkens C, Verbeke W. Healthy, sustainable and plant-based eating: Perceived (mis)match and involvement-based consumer segments as targets for future policy. Food Policy. 2017; 69: 46-57. https://doi.org/10.1016/j.foodpol.2017.03.001.
• Pocol CB, Marinescu V, Amuza A, Cadar R-L, Rodideal AA. Sustainable vs. Unsustainable Food Consumption Behaviour: A Study among Students from Romania, Bulgaria and Moldova. Sustainability. 2020; 12(11): 4699. https://doi.org/10.3390/su12114699.
• Baur I, Stylianou KS, Ernstoff A, Hansmann R, Jolliet O, Binder CR. Drivers and barriers toward healthy and environmentally sustainable eating in Switzerland: Linking impacts to intentions and practices. Front. Sustain. Food Syst. 2022; 1-19. https://doi.org/10.3389/fsufs.2022.808521.
• Tepper S, Geva D, Shahar DR, Shepon A, Mendelsohn O, Golan M. The SHED Index: a tool for assessing a Sustainable HEalthy Diet. Eur. J. Nutr. 2021; 60(7): 3897-909. https://doi.org/10.1007/s00394-021-02554-8.
• Yüksel A, Özkul E. Sürdürülebilir diyet modellerinin değerlendirilmesi. Bursa Uludag Üniv. Ziraat Fak. Derg. 2021; 35(2): 467-81. https://dergipark.org.tr/en/pub/bursauludagziraat/issue/65978/909176.
• Tompa O, Kanalas O, Kiss A, Soós S, Lakner Z. Integrative analysis of dietary water footprint and dietary quality–Towards the practical application of sustainable nutrition. Acta Alimentaria. 2021; 50(4): 518-26. https://doi.org/10.1556/066.2021.00070.
• Özen S. Üniversite öğrencilerinde içecek tüketimleri, sağlıklı yeme indeksleri ile beslenme durumları arasındaki ilişkinin incelenmesi, [Yüksek Lisans Tezi]. Ankara: Başkent Üniversitesi; 2019.
• Duan YP, Wienert J, Hu C, Si GY, Lippke S. Web-Based Intervention for Physical Activity and Fruit and Vegetable Intake Among Chinese University Students: A Randomized Controlled Trial. J Med Internet Res. 2017; 19(4): e106. https://doi.org/10.2196/jmir.7152.
• Matvienko O, Lewis DS, Schafer E. A college nutrition science course as an intervention to prevent weight gain in female college freshmen. J. Nutr. Educ. 2001; 33(2): 95-101. https://doi.org/10.1016/S1499-4046(06)60172-3.
• Laska MN, Lytle LA, Nanney MS, Moe SG, Linde JA, Hannan PJ. Results of a 2-year randomized, controlled obesity prevention trial: Effects on diet, activity and sleep behaviors in an at-risk young adult population. Prev. Med. 2016; 89: 230-6. https://doi.org/10.1016/j.ypmed.2016.06.001.
• Heeren GA, Jemmott III JB, Marange CS, Rumosa Gwaze A, Batidzirai JM, Ngwane Z. Health-promotion intervention increases self-reported physical activity in Sub-Saharan African University students: a randomized controlled pilot study. Behav. Med. 2018; 44(4): 297-305. https://doi.org/10.1080/08964289.2017.1350134.