Conference Paper
Year 2020,
Volume: 2 Issue: Supplement 1 (Congress issue), 1 - 4, 10.09.2020
Abstract
References
- Alsaffar, A. A. (2016). Sustainable diets: the interaction between food industry, nutrition, health and the environment. Food Science and Technology International, 22(2), 102-111.
- Burlingame, B., Dernini, S. (2012). Sustainable diets and biodiversity: directions and solutions for policy, research and action; Proceedings of the. In International Scientific Symposium on Sustainable Diets and Biodiversity: Directions and Solutions for Policy, Research and Action (No. RESEARCH). FAO.
- Demirbaş, N. (2018). Evaluation of the prevention study of food wasted in the world and Turkey. Paper presented at the VIII. IBANESS Congress, Plovdiv, Bulgaria, April 21-22
- FAO. (2011). Global food losses and food waste–extent, causes and prevention. Rome (accessed 28 August2019)
- Miller, G. D., Auestad, N. (2013). Towards a sustainable dairy sector: leadership in sustainable nutrition. International Journal of Dairy Technology, 66(3), 307-316. Doi: 10.1111/1471-0307.12067
- World Health Organization. A healthy diet sustainably produced. https://www.who.int/nutrition/publications/nutrientrequirements/healhtydietinformation-sheet/en/ (accessed 28 August 2019)
Year 2020,
Volume: 2 Issue: Supplement 1 (Congress issue), 1 - 4, 10.09.2020
Abstract
The objective of this study was to evaluate the knowledge and behaviour of individuals aged 18 years or above on the subject of sustainable nutrition. The study was conducted between April and May 2019 and involved a total of 202 adult individuals (85 female, 117 male), all of whom are resident in Istanbul and
over 18 years of age. The socio-demographic characteristics of the participants, their knowledge on sustainable nutrition, nutritional behaviours and food preferences were determined using a questionnaire. 64,40% of the participants with an average age of 32,60 ± 13,20 had not heard of the concept of sustainable nutrition concept
before. While there was no statistically significant difference between gender and being aware of the concept of sustainable nutrition, it was found that women exhibited more sustainable nutrition behaviours compared to men (p <0.05). It was observed that the participants learned the concept of sustainable nutrition mostly from
health professionals (31.9%) and social media (26.3%). 39.1% of the participants responded that they agreed with the statement “I consume vegetables and fruits grown during the season” and 36,60% of them agreed with the statement “I consume fish caught during the season with appropriate methods”. Most of the respondents
(44.50% and 34.60% respectively) agree with the statements “I’m careful about not wasting the food” and “I use economic foods”. 44.50% of the respondents agreed with the statement “I have less food waste”. In conclusion, studies on public awareness campaigns can be beneficial.
over 18 years of age. The socio-demographic characteristics of the participants, their knowledge on sustainable nutrition, nutritional behaviours and food preferences were determined using a questionnaire. 64,40% of the participants with an average age of 32,60 ± 13,20 had not heard of the concept of sustainable nutrition concept
before. While there was no statistically significant difference between gender and being aware of the concept of sustainable nutrition, it was found that women exhibited more sustainable nutrition behaviours compared to men (p <0.05). It was observed that the participants learned the concept of sustainable nutrition mostly from
health professionals (31.9%) and social media (26.3%). 39.1% of the participants responded that they agreed with the statement “I consume vegetables and fruits grown during the season” and 36,60% of them agreed with the statement “I consume fish caught during the season with appropriate methods”. Most of the respondents
(44.50% and 34.60% respectively) agree with the statements “I’m careful about not wasting the food” and “I use economic foods”. 44.50% of the respondents agreed with the statement “I have less food waste”. In conclusion, studies on public awareness campaigns can be beneficial.
References
- Alsaffar, A. A. (2016). Sustainable diets: the interaction between food industry, nutrition, health and the environment. Food Science and Technology International, 22(2), 102-111.
- Burlingame, B., Dernini, S. (2012). Sustainable diets and biodiversity: directions and solutions for policy, research and action; Proceedings of the. In International Scientific Symposium on Sustainable Diets and Biodiversity: Directions and Solutions for Policy, Research and Action (No. RESEARCH). FAO.
- Demirbaş, N. (2018). Evaluation of the prevention study of food wasted in the world and Turkey. Paper presented at the VIII. IBANESS Congress, Plovdiv, Bulgaria, April 21-22
- FAO. (2011). Global food losses and food waste–extent, causes and prevention. Rome (accessed 28 August2019)
- Miller, G. D., Auestad, N. (2013). Towards a sustainable dairy sector: leadership in sustainable nutrition. International Journal of Dairy Technology, 66(3), 307-316. Doi: 10.1111/1471-0307.12067
- World Health Organization. A healthy diet sustainably produced. https://www.who.int/nutrition/publications/nutrientrequirements/healhtydietinformation-sheet/en/ (accessed 28 August 2019)
There are 6 citations in total.
Details
| Primary Language | English |
|---|---|
| Subjects | Health Care Administration |
| Journal Section | Research Article |
| Authors | |
| Publication Date | September 10, 2020 |
| Published in Issue | Year 2020 Volume: 2 Issue: Supplement 1 (Congress issue) |
