Yetişkinlerde Sürdürülebilir Gıda Okuryazarlığının, Beslenme Davranışlarının ve Besin Tercihlerinin Değerlendirilmesi: Kesitsel Bir Çalışma

Öz

Amaç: Bu çalışma, sürdürülebilir gıda okuryazarlığının yetişkinlerin beslenme davranışları ve besin tercihleri üzerindeki olası etkisini incelemeyi amaçlamaktadır. Gereç ve Yöntem: Bu kesitsel çalışmaya, İstanbul’da ikamet eden 18–65 yaş aralığında 400 yetişkin (172 erkek, 228 kadın) dâhil edilmiştir. Veriler; sosyodemografik özellikler, beyana dayalı alınan antropometrik ölçümler, beslenme davranışları, besin tercihleri ve fiziksel aktiviteyi kapsayan yapılandırılmış bir anket aracılığıyla toplanmıştır. Sürdürülebilirlikle ilişkili gıda okuryazarlığını değerlendirmek amacıyla Sürdürülebilir Gıda Okuryazarlığı Ölçeği (SFLS) kullanılmıştır. Bulgular: Sürdürülebilir Gıda Okuryazarlığı Ölçeği’nin çeşitli alt boyutlarında cinsiyete bağlı anlamlı farklılıklar saptanmıştır. Kadın katılımcılar, erkeklere kıyasla Sürdürülebilir Gıda Bilgisi-2 (SFK-2) (5,75 ve 5,5; p<0,001), Yemek ve Mutfak Becerileri (CKS) (6,0 ve 5,17; p<0,001), Tutumlar (ATT) (5,0 ve 4,67; p<0,001), Harekete Geçme Niyeti ve Harekete Geçme Stratejileri (AIS) (4,71 ve 4,28; p<0,001), Toplam Sürdürülebilir Gıda Bilgisi (SFK-T) (4,8 ve 4,5; p=0,005) ile genel SFLS puanlarında (132,0 ve 121,0; p<0,001) daha yüksek skorlar bildirmiştir. Belirli bir diyeti sürdüren bireylerde SFK-2 (6,0 ve 5,5; p=0,019), CKS (6,16 ve 5,66; p=0,002), AIS (5,0 ve 4,57; p=0,015) ve toplam SFLS puanları (138,0 ve 125,0; p=0,009) istatistiksel olarak anlamlı düzeyde yüksek bulunmuştur. Düzenli ara öğün tüketen bireyler ise SFK-2 (6,0 ve 5,5; p=0,035) ve toplam SFLS (132,5 ve 124,0; p=0,012) puanlarında anlamlı artış göstermiştir. Beslenme eğitimi almış olan katılımcıların SFK-1 (4,66 ve 4,0; p<0,001), SFK-2 (6,0 ve 5,5; p=0,002), SFK-T (5,0 ve 4,6; p<0,001) ve toplam SFLS puanlarının (131,0 ve 125,0; p=0,011) anlamlı düzeyde yüksek olması, sürdürülebilir gıda okuryazarlığı ile formal beslenme eğitimi arasında pozitif bir ilişki olduğunu ortaya koymaktadır. Sonuç: Gıda okuryazarlığı puanları; cinsiyet, beslenme ile ilgili uygulamalara katılım, ara öğün tüketimi ve önceki beslenme eğitimi gibi değişkenlere göre anlamlı farklılıklar göstermiştir. Bu bulgular, ekolojik açıdan sorumlu beslenme alışkanlıklarının teşvik edilmesi ve daha geniş sürdürülebilirlik hedeflerine katkı sağlanması açısından gıda okuryazarlığının artırılmasının önemini vurgulamaktadır.

Anahtar Kelimeler

• Beslenme alışkanlıkları
• besin tercihleri
• sürdürülebilirlik
• beslenme davranışı
• gıda okuryazarlığı

Destekleyen Kurum

TÜBİTAK

Proje Numarası

1919B012325215

Etik Beyan

Çalışma, İstanbul Medeniyet Üniversitesi Sosyal ve Beşeri Bilimler Etik Kurulu’ndan 23 Ocak 2024 tarihli ve 2024/1 sayılı kararla etik onay alarak yürütülmüştür. Araştırmaya katılan tüm bireylerden bilgilendirilmiş onam alınmıştır.

Teşekkür

Bu çalışma, TÜBİTAK BİDEB 2209-A – Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı 2023/2. Dönem (Başvuru No: 1919B012325215) kapsamında desteklenmiştir.

Evaluation of Sustainable Food Literacy, Dietary Behaviors, and Food Preferences among Adults: A Cross-Sectional Study

Öz

Objective: This study aims to examine the potential influence of sustainable food literacy on adults’ dietary behaviors and food preferences. Material and Methods: This cross-sectional study included 400 adults (172 males, 228 females), aged 18–65, residing in Istanbul. Data were collected via a structured questionnaire covering sociodemographic characteristics, self-reported anthropometrics, dietary behaviors, food preferences, and physical activity. The Sustainable Food Literacy Scale (SFLS) was used to evaluate sustainability-related food literacy. Results: Significant gender-based differences were observed across several domains of the SFLS, with women reporting higher scores in Sustainable Food Knowledge-2 (SFK-2) (5.75 vs. 5.5; p<0.001), Cooking and Kitchen Skills (CKS) (6.0 vs. 5.17; p<0.001), Attitudes (ATT) (5.0 vs. 4.67; p<0.001), and Intentions for Action, and Action Strategies (AIS) (4.71 vs. 4.28; p<0.001), Total Sustainable Food Knowledge (SFK-T) (4.8 vs. 4.5; p=0.005) and the overall SFLS score (132.0 vs. 121.0; p<0.001). Individuals following a specific diet showed higher scores in SFK-2 (6.0 vs. 5.5; p=0.019), CKS (6.16 vs. 5.66; p=0.002), AIS (5.0 vs. 4.57; p=0.015), and total SFLS (138.0 vs. 125.0; p=0.009). Regular snack consumers demonstrated significantly higher scores in SFK-2 (6.0 vs. 5.5; p=0.035) and SFLS total (132.5 vs. 124.0; p=0.012). Prior nutrition education was associated with increased scores in Sustainable Food Knowledge-1 (SFK-1) (4.66 vs. 4.0; p<0.001), SFK-2 (6.0 vs. 5.5; p=0.002), SFK-T (5.0 vs. 4.6; p<0.001), and total SFLS (131.0 vs. 125.0; p=0.011), indicating a positive relationship between nutrition education and sustainable food literacy. Conclusion: Food literacy scores differed significantly by gender, engagement in dietary practices, snack consumption, and prior nutrition education. These findings underscore the importance of enhancing food literacy to promote ecologically responsible dietary behaviors and contribute to broader sustainability goals.

Anahtar Kelimeler

• Dietary behaviors
• food literacy
• food preference
• nutrition behavior
• sustainability

Destekleyen Kurum

TÜBİTAK

Proje Numarası

1919B012325215

Etik Beyan

Ethical approval for the study was obtained from the Ethics Committee for Social and Human Sciences at Istanbul Medeniyet University (Approval No: 2024/1, dated January 23, 2024). Informed consent was obtained from all individual participants included in the study.

Teşekkür

This study was funded by TÜBİTAK BİDEB 2209-A – Research Project Support Programme for Undergraduate Students. 2023/2nd Term (Application No: 1919B012325215).

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