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Can Unveiling the Relationship between Nutritional Literacy and Sustainable Eating Behaviors Survive Our Future?

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  • Hande Mortaş

    (Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, 06490 Ankara, Turkey)

  • Semra Navruz-Varlı

    (Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, 06490 Ankara, Turkey)

  • Merve Esra Çıtar-Dazıroğlu

    (Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, 06490 Ankara, Turkey)

  • Saniye Bilici

    (Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, 06490 Ankara, Turkey)

Abstract

The primary objective of this study was to explore the relationship between food and nutrition literacy and sustainable, healthy eating behaviors among young adults. This cross-sectional study took place in Ankara, the capital city of Turkey, involving 500 participants (265 females, 235 males) whose average age was 22.6 ± 3.97 years. A questionnaire was administered through face-to-face interviews, covering three sections: (1) general information, (2) the food and nutrition literacy instrument (FNLI), and (3) the sustainable and healthy eating behaviors scale (SHEBS). The females exhibited a higher FNLI score (94.8 ± 10.9) compared with the males (89.9 ± 13.1), with a statistically significant difference ( p < 0.001). Statistically significant differences were observed in the mean SHEBS scores for the FNLI behavior sub-dimension among all three categories: inadequate (106.6 ± 32.7), limited (125.5 ± 23.6), and excellent (147.5 ± 28.8) ( p < 0.05). The significant correlations of the FNLI score with various factors, including seasonal foods (0.163-unit increase per unit), avoidance of food waste (0.312-unit increase per unit), reduction in meat consumption (0.750-unit increase per unit), and education status (1.399-unit increase per unit) ( p < 0.001) was revealed in the study. Based on the findings from this study, we can plan to promote sustainable resource utilization by developing educational materials in the field of nutrition.

Suggested Citation

  • Hande Mortaş & Semra Navruz-Varlı & Merve Esra Çıtar-Dazıroğlu & Saniye Bilici, 2023. "Can Unveiling the Relationship between Nutritional Literacy and Sustainable Eating Behaviors Survive Our Future?," Sustainability, MDPI, vol. 15(18), pages 1-12, September.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:18:p:13925-:d:1243292
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    References listed on IDEAS

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    1. Virginia Vettori & Chiara Lorini & Chiara Milani & Guglielmo Bonaccorsi, 2019. "Towards the Implementation of a Conceptual Framework of Food and Nutrition Literacy: Providing Healthy Eating for the Population," IJERPH, MDPI, vol. 16(24), pages 1-21, December.
    2. Svenja Meyn & Simon Blaschke & Filip Mess, 2022. "Food Literacy and Dietary Intake in German Office Workers: A Longitudinal Intervention Study," IJERPH, MDPI, vol. 19(24), pages 1-17, December.
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    Cited by:

    1. Silvia Lisciani & Emanuela Camilli & Stefania Marconi, 2024. "Enhancing Food and Nutrition Literacy: A Key Strategy for Reducing Food Waste and Improving Diet Quality," Sustainability, MDPI, vol. 16(5), pages 1-16, February.
    2. Rony Francisco Chilón-Troncos & Elizabeth Emperatriz García-Salirrosas & Dany Yudet Millones-Liza & Miluska Villar-Guevara, 2024. "Adaptation and Validation of the S-NutLit Scale to Assess Nutritional Literacy in the Peruvian Population," IJERPH, MDPI, vol. 21(6), pages 1-17, May.

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