Sustainable nutrition literacy and behaviors: A cross-sectional study exploring the status of professional kitchen staff

Yıl 2025, Cilt: 7 Sayı: 2, 483 - 492, 31.12.2025

Elif Güner , Sıla Söylemez , Sefa Merve Aydın , Dilan Yıldırım , Sevde Neslişah Çambel

https://doi.org/10.53601/tourismandrecreation.1730520

Öz

Institutions that provide catering services have an important place in sustainable nutrition practices. The purpose of this study is to examine sustainable food literacy and sustainable nutrition behaviors among kitchen staff. In this cross-sectional study, a survey was conducted between March - June 2024 with personnel working in university and hospital kitchens serviced by four different catering companies. Data were collected via Sustainable Food Literacy Scale and Behaviors Scale Towards Sustainable Nutrition. A p-value of <0.05 was considered statistically significant. A total of 122 participants (female= 68, male= 54) were surveyed, with 47 from university kitchens and 75 from hospital kitchens. The sustainable food literacy and sustainable nutrition behaviors of female personnel were found to be higher than those of male personnel (t=2.099; p<0.05 and t=2.365; p<0.05, respectively). Sustainable food literacy varies according to the education level of individuals (KW=10.631; p<0.05). A moderate positive correlation was found between the total scores of the Sustainable Food Literacy Scale and Behaviors Scale Towards Sustainable Nutrition (r=0.415, p<0.001). The research findings show that the sustainable nutrition literacy and behaviors of kitchen staff can be affected by factors such as gender, position in the kitchen, education level, and sustainability training. It was also determined that as sustainable nutrition literacy increases, sustainable nutrition behaviors are also positively influenced. The results provided descriptive data on staff in need of training in sustainable nutrition. Interventions need to be carried out to instill sustainable nutrition awareness and transform it into behavior among professional kitchen workers.

Anahtar Kelimeler

Sustainable Development , Environment , Behavior , Professional kitchen staff

Etik Beyan

Ethics committee approval was obtained from the Istinye University Social and Humanities Research Ethics Committee (Meeting Number: 2023/11, Decision No: 113, Meeting Date: 25/12/2023). In case of detection of a contrary situation, TO&RE Journal has no responsibility and all responsibility belongs to the author(s) of the study.

Sürdürülebilir beslenme okuryazarlığı ve davranışları: Profesyonel mutfak personelinin durumunu araştıran kesitsel bir çalışma

Öz

Toplu yemek hizmeti sunan kurumlar sürdürülebilir beslenme uygulamalarında önemli bir yere sahiptir. Bu çalışmanın amacı, mutfak çalışanları arasında sürdürülebilir gıda okuryazarlığı ve sürdürülebilir beslenme davranışlarını incelemektir. Kesitsel tipteki bu çalışma kapsamında, 2024 yılı Mart - Haziran ayları arasında dört farklı catering firmasının hizmet verdiği üniversite ve hastane mutfaklarında çalışan personel ile anket çalışması gerçekleştirilmiştir. Veriler Sürdürülebilir Gıda Okuryazarlığı Ölçeği ve Sürdürülebilir Beslenmeye Yönelik Davranış Ölçeği ile toplanmıştır. Analizlerde p<0.05 değeri anlamlı kabul edilmiştir. Kırk yedisi üniversite mutfaklarından ve 75’i hastane mutfaklarından olmak üzere toplam 122 katılımcıya (kadın= 68, erkek= 54) anket uygulanmıştır. Kadın personelin sürdürülebilir gıda okuryazarlığı ve sürdürülebilir beslenme davranışları erkek personele göre anlamlı düzeyde yüksek bulunmuştur (sırasıyla t=2.099; p<0.05 ve t=2.365; p<0.05). Sürdürülebilir gıda okuryazarlığı bireylerin eğitim düzeyine göre değişkenlik göstermektedir (KW=10.631; p<0.05). Sürdürülebilir Gıda Okuryazarlığı ve Sürdürülebilir Beslenmeye Yönelik Davranışlar Ölçeği toplam puanları arasında pozitif yönde orta düzeyde bir ilişki bulunmuştur (r=0.415, p<0.001). Araştırma bulguları, mutfak personelinin sürdürülebilir beslenme okuryazarlığı ve davranışlarının cinsiyet, mutfaktaki pozisyonu, eğitim düzeyi ve sürdürülebilirlik eğitimi gibi faktörlerden etkilenebileceğini göstermektedir. Sürdürülebilir beslenme okuryazarlığı arttıkça sürdürülebilir beslenme davranışlarının da olumlu yönde etkilendiği tespit edilmiştir. Sonuçlar, sürdürülebilir beslenme konusunda eğitim ihtiyacı olan personel hakkında tanımlayıcı veri sağlamıştır. Profesyonel mutfak çalışanlarında sürdürülebilir beslenme bilincinin kazandırılması ve davranışlara dönüştürülmesi konusunda müdahalelerin gerçekleştirilmesi gerekmektedir.

Anahtar Kelimeler

Sürdürülebilir gelişme , Çevre , Davranış , Profesyonel mutfak personeli

Etik Beyan

Çalışma için etik kurul onayı İstinye Üniversitesi Sosyal ve Beşeri Bilimler Araştırma Etik Kurulu'ndan alınmıştır (Toplantı Numarası: 2023/11, Karar No: 113, Toplantı Tarihi: 25/12/2023). Aksi bir durumun tespit edilmesi halinde, TO&RE Dergisi'nin hiçbir sorumluluğu yoktur ve tüm sorumluluk çalışmanın yazar(lar)ına aittir.

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