From plate to planet: Sustainable food consumption and anthropometric outcomes in young adults

Abstract

This study aims to investigate the association between sustainable eating behaviours, dietary patterns, and anthropometric measurements among university students. Data were collected from 157 health science students using a cross-sectional design. Participants' sustainable dietary behaviours were assessed with the "Sustainable and Healthy Dietary Behaviour Scale"; food intake was recorded with a quantitative food frequency questionnaire. Anthropometric measurements (BMI, waist-hip ratio, body composition) were obtained following standard protocols. Data were analysed with factor analysis and Spearman correlation statistical tests. The study showed that a large proportion of participants ate out (86%) and skipped meals (73.9%). A diet rich in plant-based protein and fibre was positively associated with healthy eating behaviours (r=0.204, p=0.010), while a carbohydrate-rich diet was negatively associated (r=−0.164, p=0.040). Waist circumference was positively associated with several sustainable and healthy eating behaviour subscales, including seasonal food consumption and avoiding food waste, healthy and balanced eating, and low-fat intake (r=0.184–0.227, p<0.05). Male participants were found to be more sensitive to animal welfare than female participants, but this did not lead to a decrease in their meat consumption. The study results demonstrate that sustainable eating behaviours are linked to the anthropometric characteristics and dietary habits of university students. These results highlight the need for targeted nutritional interventions and educational programs to promote sustainable and healthy eating behaviours in universities.

Keywords

• Body composition
• Sustainable dietary behaviours
• Sustainable nutrition
• Young adults

References

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