Assessment of sustainable nutrition practices among individuals attending the gym

Yıl 2024, , 203 - 209, 30.12.2024

Emre Batuhan Kenger , Öykü Aydın , Cansu Balkan , Ecem İşcan , Ezgi Erol , Tuba Beyza Türkmen

https://doi.org/10.51753/flsrt.1523250

Öz

Sustainable diets refer to diets with low environmental impacts and positive impacts on food security and health. Considering resource depletion and environmental pollution, it is thought that foods with low environmental impact should be chosen instead of foods with high environmental impact. However, given the high protein consumption of individuals who go to the gym, it is thought that they pose a risk for a sustainable future. Therefore, the aim of this study is to determine the behaviors of gym-going individuals towards sustainable nutrition. A total of 203 individuals with a mean age of 28.57±9.97 years were included in this cross-sectional study. A questionnaire containing demographic information was prepared by the researchers. In addition, the Sustainable Nutrition Behavior Scale was administered to the participants. An overwhelming majority of the participants, specifically 97.5%, reported consuming meat, chicken, or fish at least once or twice a week. The mean total score of the sustainable dietary behavior scale was 97.65±21.59. There was no significant difference between the body mass index values of the participants and the total score of the sustainable nutrition behavior scale (p>0.05). The total score of the behavior scale for sustainable nutrition was lower in participants with active sports duration of less than 5 years, single marital status, and male participants (p<0.05). Studies on sustainable nutrition are mostly focused on the general population. However, it is important to reveal the sustainable nutrition knowledge levels of individuals practicing sports.

Anahtar Kelimeler

Dietary behavior, environmental impact, sports nutrition, sustainable nutrition

Kaynakça

• Amawi, A., AlKasasbeh, W., Jaradat, M., Almasri, A., Alobaidi, S., Hammad, A. A., ... & Ghazzawi, H. (2024). Athletes’ nutritional demands: a narrative review of nutritional requirements. Frontiers in Nutrition, 10, 1331854.
• Baroni, L., Pelosi, E., Giampieri, F., & Battino, M. (2023). The VegPlate for sports: a plant-based food guide for athletes. Nutrients, 15(1746), 1-18.
• Bert, F., Scaioli, G., Tolomeo, M., Lo Moro, G., Gualano, M. R., & Siliquini, R. (2020). Knowledge, attitudes and eating habits red and processed meat among gym users: a cross-sectional survey. Perspectives in Public Health, 140(4), 203-213.
• Bogueva, D., & Marinova, D. (2022). Australian Generation Z and the nexus between climate change and alternative proteins. Animals, 12(19), 2512.
• Calella, P., Gallè, F., Di Onofrio, V., Buono, P., Liguori, G., & Valerio, G. (2021). Gym members show lower nutrition knowledge than youth engaged in competitive sports. Journal of the American College of Nutrition, 40(5), 465-471.
• Celik, O. M., & Dagdeviren, N. (2022). Dietary intakes, nutritional habits, and nutritional supplement use of collegiate athletes: A sample from a university in Turkey. Progress in Nutrition, 24(4).
• Damasceno, Y. O., Leitão, C. V., de Oliveira, G. M., Andrade, F. A. B., Pereira, A. B., Viza, R. S., ... & Coimbra, C. C. (2024). Plant-based diets benefit aerobic performance and do not compromise strength/power performance: a systematic review and meta-analysis. British Journal of Nutrition, 131(5), 829-840.
• Engin, S., & Sevim, Y. (2022). The relationship between knowledge and behaviors on sustainable nutrition with food choices of undergraduate students: A single centre study. European Journal of Science and Technology, (38), 259-269.
• Finamore, A., Benvenuti, L., De Santis, A., Cinti, S., & Rossi, L. (2022). Sportsmen’s attitude towards dietary supplements and nutrition knowledge: an investigation in selected Roman area gyms. Nutrients, 14(5), 945.
• Garipoglu, G., Meral Koc, B., & Ozlu, T. (2023). Behaviors scale towards sustainable nutrition: development and validity-reliability analysis. Nutrition & Food Science, 53(8), 1332-1343.
• Gibas-Dorna, M., & Żukiewicz-Sobczak, W. (2024). Sustainable Nutrition and Human Health as Part of Sustainable Development. Nutrients, 16(2), 225.
• Goldman, D. M., Warbeck, C. B., & Karlsen, M. C. (2024). Protein Requirements for Maximal Muscle Mass and Athletic Performance Are Achieved with Completely Plant-Based Diets Scaled to Meet Energy Needs: A Modeling Study in Professional American Football Players. Nutrients, 16(12), 1903.
• Guiné, R. P., Bartkiene, E., Florença, S. G., Djekić, I., Bizjak, M. Č., Tarcea, M., ... & Cardoso, A. P. (2021). Environmental issues as drivers for food choice: study from a multinational framework. Sustainability, 13(5), 2869.
• Harray, A. J., Boushey, C. J., Pollard, C. M., Dhaliwal, S. S., Mukhtar, S. A., Delp, E. J., & Kerr, D. A. (2022). Healthy and Sustainable Diet Index: development, application and evaluation using image-based food records. Nutrients, 14(18), 3838.
• Henchion, M., Hayes, M., Mullen, A. M., Fenelon, M., & Tiwari, B. (2017). Future protein supply and demand: strategies and factors influencing a sustainable equilibrium. Foods, 6(7), 53.
• Hernández-Lougedo, J., Maté-Muñoz, J. L., García-Fernández, P., Úbeda-D’Ocasar, E., Hervás-Pérez, J. P., & Pedauyé-Rueda, B. (2023). The relationship between vegetarian diet and sports performance: a systematic review. Nutrients, 15(21), 4703.
• Irazusta-Garmendia, A., Orpí, E., Bach-Faig, A., & González Svatetz, C. A. (2023). Food sustainability knowledge, attitudes, and dietary habits among students and professionals of the health sciences. Nutrients, 15(9), 2064.
• Jansen, P., Hoja, S., & Rahe, M. (2024). Connectedness and sustainable attitudes and behavior in athletes. German Journal of Exercise and Sport Research, 54(1), 55-63.
• Kabwama, S. N., Bahendeka, S. K., Wesonga, R., Mutungi, G., & Guwatudde, D. (2019). Low consumption of fruits and vegetables among adults in Uganda: findings from a countrywide cross-sectional survey. Archives of Public Health, 77, 1-8.
• Kamenidou, I., Stavrianea, A., & Bara, E. Z. (2020). Generational differences toward organic food behavior: Insights from five generational cohorts. Sustainability, 12(6), 2299.
• Kerksick, C. M., Arent, S., Schoenfeld, B. J., Stout, J. R., Campbell, B., Wilborn, C. D., ... & Antonio, J. (2017). International Society of Sports Nutrition position stand: nutrient timing. Journal of the International Society of Sports Nutrition, 14, 1-21.
• Konecke, T., Schunk, H., Schappel, T., Hugaerts, I., Wagner, F., & Malchrowicz-Mośko, E. (2021). German marathon runners’ opinions on and willingness to pay for environmental sustainability. Sustainability, 13(18), 10337.
• Lim, M. T., Pan, B. J., Toh, D. W. K., Sutanto, C. N., & Kim, J. E. (2021). Animal protein versus plant protein in supporting lean mass and muscle strength: a systematic review and meta-analysis of randomized controlled trials. Nutrients, 13(2), 661.
• López-Martínez, M. I., Miguel, M., & Garcés-Rimón, M. (2022). Protein and sport: Alternative sources and strategies for bioactive and sustainable sports nutrition. Frontiers In Nutrition, 9, 926043.
• Macit-Celebi, M. S., Bozkurt, O., Kocaadam-Bozkurt, B., & Koksal, E. (2023). Evaluation of sustainable and healthy eating behaviors and adherence to the planetary health diet index in Turkish adults: a cross-sectional study. Frontiers in Nutrition, 10, 1180880.
• Meyer, N. L., Reguant-Closa, A., & Nemecek, T. (2020). Sustainable diets for athletes. Current Nutrition Reports, 9, 147-162. Mortas, H., Navruz-Varli, S., Citar-Daziroglu, M. E., & Bilici, S. (2023). Can unveiling the relationship between nutritional literacy and sustainable eating behaviors survive our future?. Sustainability, 15(18), 13925.
• Oliveira Neta, R. S. D., Lima, S. C. V. C., Medeiros, M. F. A. D., Neta, A. D. C. P. D. A., Jacob, M. C. M., Marchioni, D. M. L., ... & Oliveira, A. G. R. D. C. (2023). Adherence to the EAT-Lancet dietary recommendations for a healthy and sustainable diet-the case of the brazuca natal study. Sustainability, 15(23), 16526.
• Palmisano, G. O., Bottalico, F., El Bilali, H., Cardone, G., & Capone, R. (2021). Food losses and waste in the context of sustainable food and nutrition security. In Food Security and Nutrition (pp. 235-255). Academic Press.
• Pinarli Falakacilar, C., & Yucecan, S. (2024). The impact of sustainability courses: Are they effective in improving diet quality and anthropometric indices?. Nutrients, 16(11), 1700.
• Pourrostami, K., Heshmat, R., Hemati, Z., Heidari-Beni, M., Qorbani, M., Motlagh, M. E., ... & Kelishadi, R. (2020). Association of fruit and vegetable intake with meal skipping in children and adolescents: The CASPIAN-V study. Eating and Weight Disorders-Studies on Anorexia, Bulimia and Obesity, 25, 903-910.
• Seconda, L., Egnell, M., Julia, C., Touvier, M., Hercberg, S., Pointereau, P., ... & Kesse-Guyot, E. (2020). Association between sustainable dietary patterns and body weight, overweight, and obesity risk in the NutriNet-Santé prospective cohort. The American Journal of Clinical Nutrition, 112(1), 138-149.
• Slotnick, M. J., Falbe, J., Cohen, J. F., Gearhardt, A. N., Wolfson, J. A., & Leung, C. W. (2023). Environmental and climate impact perceptions in university students: sustainability motivations and perceptions correspond with lower red meat intake. Journal of the Academy of Nutrition and Dietetics, 123(5), 740-750.
• Tanous, D. R., Motevalli, M., Leitzmann, C., Wirnitzer, G., Rosemann, T., Knechtle, B., & Wirnitzer, K. (2024). Dietary habits and race day strategies among flexitarian, vegetarian, and vegan recreational endurance runners: A cross-sectional investigation from The NURMI study (Step 2). Nutrients, 16(11), 1647.
• Teng, C. C., & Chih, C. (2022). Sustainable food literacy: A measure to promote sustainable diet practices. Sustainable Production and Consumption, 30, 776-786.
• Tepper, S., Geva, D., Shahar, D. R., Shepon, A., Mendelsohn, O., Golan, M., ... & Golan, R. (2021). The SHED Index: a tool for assessing a Sustainable Healthy Diet. European Journal of Nutrition, 60(7), 3897-3909.
• Yolcuoglu, I. Z., & Kiziltan, G. (2022). Effect of nutrition education on diet quality, sustainable nutrition and eating behaviors among university students. Journal of the American Nutrition Association, 41(7), 713-719.
• Żakowska-Biemans, S., Pieniak, Z., Kostyra, E., & Gutkowska, K. (2019). Searching for a measure integrating sustainable and healthy eating behaviors. Nutrients, 11(95), 1-17.
• Zeballos, E., & Todd, J. E. (2020). The effects of skipping a meal on daily energy intake and diet quality. Public Health Nutrition, 23(18), 3346-3355.