This study was conducted to determine the validity and reliability of the Turkish version of the Sustainable Food Literacy Scale. The study was conducted with personnel working in Sakarya Metropolitan Municipality and trainees currently attending the training centers affiliated to the municipality. The study included a total of 533 participants. A demographic information form, and the Mediterranean Diet Adherence Screener, Short Food Literacy Questionnaire, and Sustainable Food Literacy Scale were used. Exploratory factor analysis was conducted to analyze validity. The internal consistency coefficient, parallel form reliability, and test-retest methods were used to analyze reliability. Statistical data analysis was performed with the IBM SPSS Statistics 28.0 package program. A significance level of p

Objective: Sleeping disorders are common among Haemodialysis-HD patients. In addition to well-known factors, food consumption impact on sleep quality needs being discovered. Aim was to examine the nutrition-related factors that may influence sleep quality in HD patients.Methods: One hundred and three patients in three HD centres participated. Data were collected with Pittsburgh Sleep Quality Index-PSQI and Questionnaire Form about socio-demographic characteristics and appetite. Biochemical findings were obtained; food consumption for three consecutive days was recorded. Independent Samples t/Mann Whitney U tests for mean comparison; Logistic Regression Analysis for determining variables affecting sleep quality, were used.Results: Mean age was 59.19

The world is faced with many significant environmental challenges, such as climate change, on a global scale. Sustainable nutrition has an important role in solving these problems. In this study, we aimed to determine the sustainable nutrition knowledge and attitudes of university students. The study was completed with 889 students. It was found that 71.2% of male students think that foods have no effect on the environment. All students had a mean sustainable nutrition knowledge score of 16.0 ± 5.3. As income increased, sustainable nutrition practices scores decreased (p<0.05). Sustainable nutrition knowledge scores of overweight and obese individuals were found to be lower than those of participants with normal BMIs (p<0.05). Red meat is eaten 1-2 days a week by 73.7% of the students. Also, 85.7% of students do not separate their wastes. This study is the first to provide data on the knowledge and attitudes of Turkish university students on food sustainability from a national and holistic perspective. The results show that there is a significant lack of knowledge regarding the characteristics of sustainable nutrition. It is extremely important to help people understand how food affects the environment. In this context, various research and training approaches are needed.

This study was carried out to determine the amount of meat consumption by adult individuals and its affecting factors in Turkey and to evaluate them within the framework of sustainable nutrition and climate change. The study was completed with 613 adult individuals between 1-31 March 2021. It was determined that the average red meat consumption was per capita 49.34±53.73 g/day Those with an income of more than 15000 Turkish lira consumed 45.95 g more red meat than those with an income of less than 3000 Turkish lira. “Taste” was the most commonly cited reason for consuming red meat. While 60.8% of the participants reported that they would reduce their red meat consumption for environmental health, 76.7% of them stated that they would not consume artificially produced red meat. In this study, it was determined that women consumed less meat group foods than men and participants with lower incomes consumed less than those with higher incomes. The amount of red meat consumption was found to be about half of the global average. More studies are required to evaluate the effect of nutrition style on climate change in Turkey.

Onal HY, et al. Nutr Res Pract. 2021 Dec;15(Suppl 1):S53-0. https://doi.org/10.4162/nrp.2021.15.S1.S53