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Investigation of Green Eating Behaviour in University Student

Yıl 2022, Cilt: 2 Sayı: 2, 49 - 59, 30.12.2022

Öz

The current food system causes environmental destruction by depleting natural resources. One third of food is lost during the production, transportation, distribution and consumption stages. This loss in the food chain draws attention to the inadequacy of the system and contradicts the concept of sustainable food. Existential loss of food also means the loss of water, energy and money spent to produce it. Consumers have a decisive role in minimizing losses in the food chain and making it more sustainable. Consumers can establish a link between the environment and nutrition by developing conscious eating behaviors. Green Eating (GE) is a new dietary model that encompasses human health, food footprint and ethical values. This model prioritizes minimizing the consumption of processed products, consuming fair trade certified products that care about the earnings of the producer, prioritizing local products, and observing the presence of organic certification in the products consumed. The awareness of this model is a matter of curiosity in the society in general and the view of university students on the subject is important. Therefore, the aim of this study was to determine the prevalence of GE behavior among university students. The study was conducted between 17.04.22-17.05.22 with the participation of 208 university students. Data were collected using “Demographic Data Form" prepared by the researcher and the "GE Scale" developed by Weller et al., in 2014. In addition to descriptive statistical methods (number, percentage, mean, median, standard deviation, etc.), Mann-Whitney U Test and Kruskal Wallis-H Test were used to test the quantitative differences between groups. According to our findings, the mean scores of school self-efficacy (p=0.005) and home self-efficacy (p=0.001) of the students who did not practice and did not plan to practice GE behavior were found to be low and statistically significant. The mean scores of students living in dormitories at the stage of implementing and maintaining this model were also low and significant (p=0.018). The independent variables affecting GE behavior were school and home self-efficacy factors. As a result of our study, it was seen that the arrangements made in school, home and dormitory conditions can be effective for the implementation of GE. It is recommended that necessary arrangements should be made in common dining areas at school and dormitory, and students should raise awareness and reconsider their consumption preferences at home.

Kaynakça

  • Alghamdi, E. S., Farrash, M. S., Bakarman, M. A., Mukhtar, A. M. (2018). Dietary Habits of University Students Living at Home or University Dorm: ACross-Sectional Study in Saudi Arabia. Global Journal of Health Science, 10 (10), 50.
  • Arslantürk, Y., Aysen, E. (2015). Fairtrade and organic food markets: Ankara Example. Kırıkkale University Journal of Social Sciences, 5 (1), 15-26.
  • Basgoze, P. N. (2012). Ethical perceptions and green purchasing behaviour of consumers: a cross-national exploratory study. Journal of economics and behavioural studies, 4 (8), 477-488.
  • Berry, C., & Romero, M. (2021). The fair trade food labelling health halo: effects of fair trade labelling on consumption and perceived healthfulness. Food Quality and Preference, 94, 104321.
  • Bilgin, S., Akoğlu, A. (2018). The Importance of Local Food Products in terms of Sustainability. International Conference on Food, Nutrition and Dietetics, Gastronomy Research (pp. 326-331).
  • Crenna, E., Sinkko, T., Sala, S. (2019). Biodiversity impacts due to food consumption in Europe. Journal of cleaner production, 227,378-391.
  • Cambaz M. (2021). Çevreye Duyarlı Beslenme Ölçeği'nin Türkçe Geçerlilik ve Güvenilirliği [Bilim Uzmanlığı Tezi]. Yeditepe Üniversitesi Sağlık Bilimleri Enstitüsü, İstanbul.
  • Cömert T. (2022). Okul Beslenme Programlarında Sürdürülebilirlik. İstanbul: Yeni İnsan Yayınevi; 77-89.
  • Çelik Z. (2016). Gıda Toplulukları ve Aracısız Ürün Ağı Analizi. Meyve bilimi. 1:26-32.
  • Dos Santos, E. B., da Costa Maynard, D., Zandonadi, R. P., Raposo, A., & Botelho, R. B. A. (2022). Sustainability recommendations and practices in school feeding: a systematic review. Foods, 11 (2), 176.
  • Ibarrola-Rivas, M. J., & Nonhebel, S. (2022). Regional food preferences influence environmental impacts of diets. Food Security, 1-21.
  • Kaya, S., Dal M., and Aşın A. (2019)."Comparison of state and foundation university campuses in Turkey in terms of sustainable-ecological parameters." Journal of Balıkesir University Institute of Science 21.1;106-125.
  • Kan, M., & Miller, S. A. (2022). Environmental impacts of plastic packaging of food products. Resources, Conservation and Recycling, 180, 106156.
  • Kavak, M. (2018). Needs and adaptation problems of university students staying in dormitories affiliated to the Credit and Dormitories Institution: A qualitative research.
  • MacDougall, A. H., Rogelj, J., & Withey, P. (2021). Estimated climate impact of replacing agriculture as the primary food production system. Environmental Research Letters, 16 (12), 125010.
  • Mann, D., Thornton, L., Crawford, D., & Ball, K. (2018). "Australian consumers’ views towards an environmentally sustainable eating pattern." Public health nutrition, 21(14), 2714-2722.
  • Monroe, J. T., Lofgren, I. E., Sartini, B. L., & Greene, G. W. (2015). The Green Eating Project: web-based intervention to promote environmentally conscious eating behaviours in US university students. Public health nutrition, 18 (13),2368-2378.
  • Peano, C., Girgenti, V., Sciascia, S., Barone, E., & Sottile, F. (2022). Dietary Patterns at the Individual Level through a Nutritional and Environmental Approach: The Case Study of a School Canteen. Foods, 11 (7), 1008.
  • Perignon, M., Vieux, F., Soler, L. G., Masset, G., & Darmon, N. (2017). Improving diet sustainability through evolution of food choices: a review of epidemiological studies on the environmental impact of diets. Nutrition reviews, 75 (1), 2-17.
  • Pocol, Cristina Bianca, et al. "Sustainable vs. Unsustainable Food Consumption Behaviour: A Study Among Students from Romania, Bulgaria and Moldova. ' Sustainability 12.11 (2020): 4699.
  • Ralph, Meredith, and Wendy Stubbs. (2014). "Integrating environmental sustainability into universities." Higher Education, 67(1), 71-90.
  • Ribal, J., Phenollosa, M. L., García-Segovia, P., Clemente, G., Escobar, N., & Sanjuán, N. (2016). Designing healthy, climate-friendly and affordable school lunches. The International Journal of Life Cycle Assessment, 21 (5), 631-645.
  • Süygün, M. S. (2015). An ethical approach in global businesses: fair trade. Çağ University Journal of Social Sciences, 12 (2), 48-63.
  • Sundin, N., Rosell, M., Eriksson, M., Jensen, C., & Bianchi, M. (2021). The climate impact of excess food intake-An avoidable environmental burden. Resources, Conservation and Recycling, 174, 105777.
  • Steenson S, Judith LB. (2021). Healthier and more sustainable diets: what changes are needed in high‐income countries? Nutrition Bulletin. 46:279-309.
  • Tan, Booi Chen, et al. (2021). "The effects of consumer consciousness, food safety concern and healthy lifestyle on attitudes toward eating" green "." British Food Journal. 124(4). 1187-1203.
  • Volanti, M., Arfelli, F., Neri, E., Saliani, A., Passarini, F., Vassura, I., & Cristallo, G. (2022). Environmental Impact of Meals: How Big Is the Carbon Footprint in the School Canteens? Foods, 11 (2), 193.
  • Weller, K. E., Greene, G. W., Redding, C.A., Paiva, A. L., Lofgren, I., Nash, J. T., & Kobayashi, H. (2014). Development and validation of green eating behaviours, stage of change, decisional balance, and self-efficacy scales in college students. Journal of nutrition education and behaviour, 46 (5), 324-333.
  • Wilson N, Christine L Cleghorn, Linda J Cobiac, Anja Mizdrak, and Nhung Nghiem. (2021). Achieving Healthy and Sustainable Diets: A Review of the Results of Recent Mathematical Optimization Studies. Advences in Nutrition, 10(4), 389-403.

Üniversite Öğrencilerinde Çevreye Duyarlı Beslenme Davranışının İncelenmesi

Yıl 2022, Cilt: 2 Sayı: 2, 49 - 59, 30.12.2022

Öz

Mevcut gıda sistemi, doğal kaynakları tüketerek çevresel bir yıkıma neden olmaktadır. Üretim, taşıma, dağıtım ve tüketim aşamalarında gıdaların üçte biri yitirilmektedir. Gıda zincirindeki bu kayıp sistemin yetersizliğine dikkat çekmekte ve sürdürülebilir gıda anlayışına ters düşmektedir. Gıdanın varlıksal kaybı onu üretmek için harcanan su, enerji ve para kaybı anlamına da gelmektedir. Gıda zincirindeki kayıpları en aza indirmek ve onu daha sürdürülebilir kılmak için tüketici belirleyici bir role sahiptir. Tüketiciler, bilinçli yeme davranışı geliştirerek çevre ile beslenme arasında bir bağlantı kurabilmektedirler. Çevreye duyarlı beslenme, insan sağlığını, gıdanın ayak izini ve etik değerlerini kapsayan yeni bir diyet modelidir. Bu model işlenmiş ürün tüketimini en aza indirgemeyi, üreticinin kazancını önemseyen adil ticaret sertifikalı ürünleri tüketmeyi, yöresel ürünlere öncelik vermeyi, tüketilen ürünlerde organik sertifika varlığını gözetmeyi ön planda tutmaktadır. Toplumun genelinde bu modelin farkındalığı merak konusu olup üniversite öğrencilerinin konuya bakışı önemsenmektedir. Bu nedenle çalışmanın amacı üniversite öğrencileri arasında çevreye duyarlı beslenme davranışının yaygınlığını saptamaktır. Çalışma 17.04.22-17.05.22 tarihleri arasında 208 üniversite öğrencisinin katılımı ile gerçekleştirilmiştir. Veriler araştırmacı tarafından hazırlanmış olan “Demografik Veri Formu” ve 2014 yılında Weller ve arkadaşları tarafından geliştirilmiş “Çevreye Duyarlı Beslenme Ölçeği “aracılığıyla toplanmıştır. Verilerin analizinde tanımlayıcı istatistiksel metodların (sayı, yüzde, ortalama, ortanca, standart sapma vb.) yanında, gruplar arasındaki nicel farklılığın test edilmesinde Mann-Whitney U Testi ve Kruskal Wallis-H Testinden yararlanılmıştır. Bulgularımıza göre çevreye duyarlı beslenme davranışını uygulamayan ve uygulamayı düşünmeyen öğrencilerin okul öz yeterlilik (p=0,005) ve ev öz yeterlilik (p=0,001) puan ortalamaları düşük ve istatistiksel olarak anlamlı bulunmuştur. Yurtta kalan öğrencilerde bu modeli yürütme ve sürdürme aşamasındaki puan ortalamaları da düşük ve anlamlıdır (p=0,018). Çevreye duyarlı beslenme davranışını etkileyen bağımsız değişkenler ise okul ve ev öz yeterlilik faktörleridir. Çalışmamızın sonucunda çevreye duyarlı beslenmenin yürütülebilmesi için okul, ev ve yurt koşullarında yapılan düzenlemelerin etkili olabileceği görülmüştür. Okul ve yurtta ortak yemek alanlarında gerekli düzenlemelerin yapılması, öğrencilerin bilinçlendirerek evdeki tüketim tercihlerini yeniden gözden geçirmeleri önerilmektedir.

Kaynakça

  • Alghamdi, E. S., Farrash, M. S., Bakarman, M. A., Mukhtar, A. M. (2018). Dietary Habits of University Students Living at Home or University Dorm: ACross-Sectional Study in Saudi Arabia. Global Journal of Health Science, 10 (10), 50.
  • Arslantürk, Y., Aysen, E. (2015). Fairtrade and organic food markets: Ankara Example. Kırıkkale University Journal of Social Sciences, 5 (1), 15-26.
  • Basgoze, P. N. (2012). Ethical perceptions and green purchasing behaviour of consumers: a cross-national exploratory study. Journal of economics and behavioural studies, 4 (8), 477-488.
  • Berry, C., & Romero, M. (2021). The fair trade food labelling health halo: effects of fair trade labelling on consumption and perceived healthfulness. Food Quality and Preference, 94, 104321.
  • Bilgin, S., Akoğlu, A. (2018). The Importance of Local Food Products in terms of Sustainability. International Conference on Food, Nutrition and Dietetics, Gastronomy Research (pp. 326-331).
  • Crenna, E., Sinkko, T., Sala, S. (2019). Biodiversity impacts due to food consumption in Europe. Journal of cleaner production, 227,378-391.
  • Cambaz M. (2021). Çevreye Duyarlı Beslenme Ölçeği'nin Türkçe Geçerlilik ve Güvenilirliği [Bilim Uzmanlığı Tezi]. Yeditepe Üniversitesi Sağlık Bilimleri Enstitüsü, İstanbul.
  • Cömert T. (2022). Okul Beslenme Programlarında Sürdürülebilirlik. İstanbul: Yeni İnsan Yayınevi; 77-89.
  • Çelik Z. (2016). Gıda Toplulukları ve Aracısız Ürün Ağı Analizi. Meyve bilimi. 1:26-32.
  • Dos Santos, E. B., da Costa Maynard, D., Zandonadi, R. P., Raposo, A., & Botelho, R. B. A. (2022). Sustainability recommendations and practices in school feeding: a systematic review. Foods, 11 (2), 176.
  • Ibarrola-Rivas, M. J., & Nonhebel, S. (2022). Regional food preferences influence environmental impacts of diets. Food Security, 1-21.
  • Kaya, S., Dal M., and Aşın A. (2019)."Comparison of state and foundation university campuses in Turkey in terms of sustainable-ecological parameters." Journal of Balıkesir University Institute of Science 21.1;106-125.
  • Kan, M., & Miller, S. A. (2022). Environmental impacts of plastic packaging of food products. Resources, Conservation and Recycling, 180, 106156.
  • Kavak, M. (2018). Needs and adaptation problems of university students staying in dormitories affiliated to the Credit and Dormitories Institution: A qualitative research.
  • MacDougall, A. H., Rogelj, J., & Withey, P. (2021). Estimated climate impact of replacing agriculture as the primary food production system. Environmental Research Letters, 16 (12), 125010.
  • Mann, D., Thornton, L., Crawford, D., & Ball, K. (2018). "Australian consumers’ views towards an environmentally sustainable eating pattern." Public health nutrition, 21(14), 2714-2722.
  • Monroe, J. T., Lofgren, I. E., Sartini, B. L., & Greene, G. W. (2015). The Green Eating Project: web-based intervention to promote environmentally conscious eating behaviours in US university students. Public health nutrition, 18 (13),2368-2378.
  • Peano, C., Girgenti, V., Sciascia, S., Barone, E., & Sottile, F. (2022). Dietary Patterns at the Individual Level through a Nutritional and Environmental Approach: The Case Study of a School Canteen. Foods, 11 (7), 1008.
  • Perignon, M., Vieux, F., Soler, L. G., Masset, G., & Darmon, N. (2017). Improving diet sustainability through evolution of food choices: a review of epidemiological studies on the environmental impact of diets. Nutrition reviews, 75 (1), 2-17.
  • Pocol, Cristina Bianca, et al. "Sustainable vs. Unsustainable Food Consumption Behaviour: A Study Among Students from Romania, Bulgaria and Moldova. ' Sustainability 12.11 (2020): 4699.
  • Ralph, Meredith, and Wendy Stubbs. (2014). "Integrating environmental sustainability into universities." Higher Education, 67(1), 71-90.
  • Ribal, J., Phenollosa, M. L., García-Segovia, P., Clemente, G., Escobar, N., & Sanjuán, N. (2016). Designing healthy, climate-friendly and affordable school lunches. The International Journal of Life Cycle Assessment, 21 (5), 631-645.
  • Süygün, M. S. (2015). An ethical approach in global businesses: fair trade. Çağ University Journal of Social Sciences, 12 (2), 48-63.
  • Sundin, N., Rosell, M., Eriksson, M., Jensen, C., & Bianchi, M. (2021). The climate impact of excess food intake-An avoidable environmental burden. Resources, Conservation and Recycling, 174, 105777.
  • Steenson S, Judith LB. (2021). Healthier and more sustainable diets: what changes are needed in high‐income countries? Nutrition Bulletin. 46:279-309.
  • Tan, Booi Chen, et al. (2021). "The effects of consumer consciousness, food safety concern and healthy lifestyle on attitudes toward eating" green "." British Food Journal. 124(4). 1187-1203.
  • Volanti, M., Arfelli, F., Neri, E., Saliani, A., Passarini, F., Vassura, I., & Cristallo, G. (2022). Environmental Impact of Meals: How Big Is the Carbon Footprint in the School Canteens? Foods, 11 (2), 193.
  • Weller, K. E., Greene, G. W., Redding, C.A., Paiva, A. L., Lofgren, I., Nash, J. T., & Kobayashi, H. (2014). Development and validation of green eating behaviours, stage of change, decisional balance, and self-efficacy scales in college students. Journal of nutrition education and behaviour, 46 (5), 324-333.
  • Wilson N, Christine L Cleghorn, Linda J Cobiac, Anja Mizdrak, and Nhung Nghiem. (2021). Achieving Healthy and Sustainable Diets: A Review of the Results of Recent Mathematical Optimization Studies. Advences in Nutrition, 10(4), 389-403.
Toplam 29 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Çevre Bilimleri
Bölüm Makaleler
Yazarlar

Merve Kumru 0000-0003-1917-1910

Hülya Demir 0000-0001-8321-7106

Yayımlanma Tarihi 30 Aralık 2022
Gönderilme Tarihi 28 Eylül 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 2 Sayı: 2

Kaynak Göster

APA Kumru, M., & Demir, H. (2022). Investigation of Green Eating Behaviour in University Student. Sürdürülebilir Çevre Dergisi, 2(2), 49-59.
AMA Kumru M, Demir H. Investigation of Green Eating Behaviour in University Student. Çevre. Aralık 2022;2(2):49-59.
Chicago Kumru, Merve, ve Hülya Demir. “Investigation of Green Eating Behaviour in University Student”. Sürdürülebilir Çevre Dergisi 2, sy. 2 (Aralık 2022): 49-59.
EndNote Kumru M, Demir H (01 Aralık 2022) Investigation of Green Eating Behaviour in University Student. Sürdürülebilir Çevre Dergisi 2 2 49–59.
IEEE M. Kumru ve H. Demir, “Investigation of Green Eating Behaviour in University Student”, Çevre, c. 2, sy. 2, ss. 49–59, 2022.
ISNAD Kumru, Merve - Demir, Hülya. “Investigation of Green Eating Behaviour in University Student”. Sürdürülebilir Çevre Dergisi 2/2 (Aralık 2022), 49-59.
JAMA Kumru M, Demir H. Investigation of Green Eating Behaviour in University Student. Çevre. 2022;2:49–59.
MLA Kumru, Merve ve Hülya Demir. “Investigation of Green Eating Behaviour in University Student”. Sürdürülebilir Çevre Dergisi, c. 2, sy. 2, 2022, ss. 49-59.
Vancouver Kumru M, Demir H. Investigation of Green Eating Behaviour in University Student. Çevre. 2022;2(2):49-5.