This study aimed to evaluate the sustainability of digital program menus (DPMs) and compare them with the Turkish National Menu Planning Guide (TNMPG) and internet‐accessible menus (IAM). A menu planning program was developed in Microsoft Excel, which also calculates the sustainability criteria (carbon footprint, water footprint, NRF 9.3, SAIN‐LIM and cost) of the menus with the recommendations of the TNMPG. The digital menus were compared with the sustainability criteria of the TNMPG sample menus and menus accessed from the internet. DPM was found to be similar to the sample menus of the TNMPG in terms of sustainability features. All the meals on the menus were similar in terms of their carbon footprint ( p > 0.05), whereas the II‐type meals of the kindergarten menu of DPM and the IV‐type meals of the hospital menu of IAM were found to have greater water footprints ( p < 0.05). Some meals (II/III) in DPM had higher NRF‐9.3 scores ( p < 0.05). The I‐type meals of the kindergarten and prison menus of DPM and the II‐type meals of the prison menu were found to have significantly higher costs ( p < 0.05). Digitalization could provide great benefits in service, as digital menus in food services can be prepared in a very short time, and sustainability criteria can be easily achieved.

Background: This cross-sectional study aimed to determine attitudes toward the use of artificial intelligence tools, body appreciation, and e-healthy diet literacy (e-HDL) levels among university students, and to analytically evaluate the relationships among these variables. Methods: This cross-sectional study was conducted among 440 undergraduate university students aged 18–30 years enrolled at Gaziantep University. Data were collected with web-based questionnaire that included a Descriptive Information Form, the Artificial Intelligence Attitude Scale-Short Form (AIAS-4), the Body Appreciation Scale (BAS), and the e-HDL Scale. Results: The mean AIAS-4, BAS, and e-HDL total scores were 5.47 ± 2.62, 38.91 ± 9.00, and 37.89 ± 7.04, respectively. AIAS-4 scores were positively correlated with both BAS and e-HDL total scores. Male students had significantly higher AIAS-4 scores than female students, whereas female students had significantly higher BAS scores. Male students had significantly higher AIAS-4 scores than female students, whereas female students had significantly higher BAS scores; no significant sex difference was observed in e-HDL total scores. AIAS-4 and BAS scores differed significantly across BMI categories, while e-HDL total scores did not. In multiple linear regression analysis, higher BAS scores (β = 0.325, p < 0.001), higher e-HDL total scores (β = 0.247, p < 0.001), and higher BMI (β = 0.107, p = 0.021) were independently associated with higher AIAS-4 scores, whereas female sex was independently associated with lower AIAS-4 scores (β = -0.138, p = 0.003). Notably, BMI was not significantly correlated with AIAS-4 scores in the bivariate analysis ( r = 0.083, p > 0.05), yet emerged as a significant independent predictor in the multivariable model (β = 0.107, p = 0.021). This discrepancy is consistent with a suppression effect, whereby sex — which is associated with both BMI and AI attitudes — masks the independent contribution of BMI in unadjusted analyses. After adjustment for sex and other covariates in the multivariable model, the association between BMI and AI attitudes became statistically detectable. This finding underscores the importance of multivariable adjustment when examining predictors that are inter-correlated. Age was not significantly associated with AIAS-4 scores. The regression model explained 22.0% of the variance in AIAS-4 scores. Conclusion: Among university students, more positive attitudes toward artificial intelligence tools were associated with higher body appreciation and e-HDL. In addition, sex and BMI were independently related to AI attitudes, whereas age and year of study were not. Although nearly all participants reported using AI, the regression model explained 22% of the variance in AI attitudes, indicating that the drivers of more positive attitudes remain multifaceted and warrant further investigation.

COVID-19, Çin’in Wuhan şehrinde 2019 yılı sonlarında ortaya çıkan, damlacık yoluyla insandan insana bulaşan ve kısa zamanda tüm dünyaya yayılarak Dünya Sağlık Örgütü tarafından pandemi olarak ilan edilen bir hastalıktır. Hastalığın günümüzde kesin olarak doğrulanmış bir tedavi yöntemi bulunmamaktadır. Dolayısıyla sağlıklı ve dengeli beslenme ile bağışıklık sisteminin güçlendirilerek enfeksiyon riskini en aza indirmek oldukça önemlidir. Bu süreçte ulusal ve uluslararası birçok beslenme otoriteleri ve sağlık kuruluşları, beslenmenin ve diyetisyenin önemini vurgulamaktadır. Bu derlemenin amacı, pandemi sürecinde hastalığa karşı bireylerin sağlıklı beslenmesine ilişkin literatür bilgilerini gözden geçirerek ilgili ulusal ve uluslararası kuruluşlar tarafından yayınlanmış olan rehberler ışığında sağlığın sürdürülmesi, iyileştirilmesi ve korunmasına yönelik uygulamaları ve önerileri sunmaktır.