Research Article
BİR VAKIF ÜNİVERSİTESİ ÖĞRENCİLERİNİN BİTKİSEL VE HAYVANSAL BESLENME İLE İLGİLİ GÖRÜŞLERİNİN BELİRLENMESİ VE SONUÇLARIN SÜRDÜRÜLEBİLİR GIDA AÇISINDAN DEĞERLENDİRİLMESİ
Abstract
Bu çalışma, yeni kuşakların
bitkisel ve/veya hayvansal beslenme konusundaki yaklaşımlarını tespit etmek ve
bu yaklaşımın sürdürülebilir gıdaya katkısını değerlendirmek için bir
üniversitenin 310 öğrencisiyle yapılmıştır. Veriler bilgisayar ortamında
tanımlayıcı istatistikler kullanılarak değerlendirilmiştir. Çalışmada,
katılımcıların % 97.7'si karışık bir diyete sahip olduğu, % 63.5'i sağlıklı bir
beslenme modeli için hayvansal ürünleri tüketmeyi tercih ettiği belirlenmiştir.
%79.7'si hayvansal ürünlerin doğaya daha fazla zarar verdiğini belirtmiştir. %
66.5'i, doğayı korumak için diyetlerini değiştirebileceklerini belirtmiştir.
Tamamen bitkisel temelli beslenme, kültürel ve coğrafi olarak mümkün olmamakla
birlikte, bu araştırmanın sonucunda, üretimden tüketime her aşamada
sürdürülebilirliği sağlamak için, devlet ve uluslararası örgütler aracılığıyla
beslenme ve çevre eğitiminin zenginleştirilmesi gerekmektedir denilebilir.
References
- KAYNAKLAR
- 1. Aldaya, M. M., Chapagain, A. K., Hoekstra, A. Y., & Mekonnen, M. M. (2012). The water footprint assessment manual: Setting the global standard. Routledge. 2. Campbell, J., Macdiarmid, J. I., & Douglas, F. (2016). Young people's perception of the environmental impact of food and their willingness to eat less meat for the sake of the environment: a qualitative study. Proc Nutr Soc, 75(OCE3).3. Carlsson-Kanyama, A., & González, A. D. (2009). Potential contributions of food consumption patterns to climate change. Am J Clin Nutr, 89(5), 1704S-1709S.4. Chin, M. G., Fisak Jr, B., & Sims, V. K. (2002). Development of the attitudes toward vegetarians scale. Anthrozoös, 15(4), 332-342.5. Cleveland, D. A., & Gee, Q. (2017). Plant-based diets for mitigating climate change. In Vegetarian and Plant-Based Diets in Health and Disease Prevention (pp. 135-156).6. Davis, J., Sonesson, U., Baumgartner, D. U., & Nemecek, T. (2010). Environmental impact of four meals with different protein sources: case studies in Spain and Sweden. Food Res Int, 43(7), 1874-1884.7. de Boer, J., Helms, M., & Aiking, H. (2006). Protein consumption and sustainability: diet diversity in EU-15. Ecological Economics, 59(3), 267-274.8. De Boer, J., Schösler, H., & Boersema, J. J. (2013). Climate change and meat eating: An inconvenient couple?. J Environ Psychol, 33, 1-8.9. de Vries, M., & de Boer, I. J. (2010). Comparing environmental impacts for livestock products: A review of life cycle assessments. Livest Sci, 128(1-3), 1-11.10. Foley, J. A., Ramankutty, N., Brauman, K. A., Cassidy, E. S., Gerber, J. S., Johnston, M., Balzer, C. (2011). Solutions for a cultivated planet. Nature, 478(7369), 337.11. González, A. D., Frostell, B., & Carlsson-Kanyama, A. (2011). Protein efficiency per unit energy and per unit greenhouse gas emissions: potential contribution of diet choices to climate change mitigation. Food Policy, 36(5), 562-570.12. Graça, J. (2016). Towards an integrated approach to food behaviour: Meat consumption and substitution, from context to consumers. Psychology, Community & Health, 5(2), 152-169.13. Hallström, E., Röös, E., & Börjesson, P. (2014). Sustainable meat consumption: A quantitative analysis of nutritional intake, greenhouse gas emissions and land use from a Swedish perspective. Food Policy, 47, 81-90.14. Hallström, E., Carlsson-Kanyama, A., & Börjesson, P. (2015). Environmental impact of dietary change: a systematic review. J Clean Prod, 91, 1-11.15. Herrero, M., Thornton, P. K., Gerber, P., & Reid, R. S. (2009). Livestock, livelihoods and the environment: understanding the trade-offs. Current Opinion in Environmental Sustainability, 1(2), 111-120.16. Hoekstra, A. Y., & Mekonnen, M. M. (2012). The water footprint of humanity. Proc Natl Acad Sci U S A, 109(9), 3232-3237.17. Hoffman, J. R., & Falvo, M. J. (2004). Protein–which is best?. J Sports Sci Med, 3(3), 118.18. Holm, L., & Møhl, M. (2000). The role of meat in everyday food culture: an analysis of an interview study in Copenhagen. Appetite, 34(3), 277-283.19. Houghton, R. A., House, J. I., Pongratz, J., Van Der Werf, G. R., DeFries, R. S., Hansen, M. C., Ramankutty, N. (2012). Carbon emissions from land use and land-cover change. Biogeosciences, 9(12), 5125-5142.20. Knight, S., Vrij, A., Cherryman, J., & Nunkoosing, K. (2004). Attitudes towards animal use and belief in animal mind. Anthrozoös, 17(1), 43-62.21. Liu, J., Yang, H., & Savenije, H. H. G. (2008). China's move to higher-meat diet hits water security. Nature, 454(7203), 397.22. Mekonnen, M. M., & Hoekstra, A. Y. (2012). A global assessment of the water footprint of farm animal products. Ecosystems, 15(3), 401-415.23. Meybeck, A., & Gitz, V. (2017). Sustainable diets within sustainable food systems. Proc Nutr Soc, 76(1), 1-11.24. Meyer, N., & Reguant-Closa, A. (2017). “Eat as If You Could Save the Planet and Win!” Sustainability Integration into Nutrition for Exercise and Sport. Nutrients, 9(4), 412.25. Naylor, R., Steinfeld, H., Falcon, W., Galloway, J., Smil, V., Bradford, E., Mooney, H. (2005). Losing the links between livestock and land. Science, 310(5754), 1621-1622.26. Nelson, M. E., Hamm, M. W., Hu, F. B., Abrams, S. A., & Griffin, T. S. (2016). Alignment of healthy dietary patterns and environmental sustainability: a systematic review. Adv Nutr, 7(6), 1005-1025.27. Richardson, N. J., Shepherd, R., & Elliman, N. A. (1993). Current attitudes and future influence on meat consumption in the UK. Appetite, 21(1), 41-51.28. Rothgerber, H. (2013). Real men don’t eat (vegetable) quiche: Masculinity and the justification of meat consumption. Psychology of Men & Masculinity, 14(4), 363.29. Schiessl, M., & Schwagerl, C. (2008). Meat's contribution to global warming. Spiegel Online International.30. Seves, S. M., Verkaik-Kloosterman, J., Biesbroek, S., & Temme, E. H. (2017). Are more environmentally sustainable diets with less meat and dairy nutritionally adequate?. Public Health Nutr, 20(11), 2050-2062.31. Smith, P., & Gregory, P. J. (2013). Climate change and sustainable food production.Proc Nutr Soc, 72(1), 21-28.32. Sobal, J. (2005). Men, meat, and marriage: Models of masculinity. Food and Foodways, 13(1-2), 135-158.33. Solomon, S., Qin, D., Manning, M., Averyt, K., & Marquis, M. (Eds.). (2007). Climate change 2007-the physical science basis: Working group I contribution to the fourth assessment report of the IPCC (Vol. 4). Cambridge university press.34. Tilman, D., & Clark, M. (2014). Global diets link environmental sustainability and human health. Nature, 515(7528), 518.35. Turner-McGrievy, G. M., Leach, A. M., Wilcox, S., & Frongillo, E. A. (2016). Differences in environmental impact and food expenditures of four different plant-based diets and an omnivorous diet: results of a randomized, controlled intervention. J Hunger Environ Nutr., 11(3), 382-395.36. Ulaszewska, M. M., Luzzani, G., Pignatelli, S., & Capri, E. (2017). Assessment of diet-related GHG emissions using the environmental hourglass approach for the Mediterranean and new Nordic diets Sci Total Environ 574, 829-836.37. von Koerber, K., and Bader N., Leitzmann, C. Wholesome Nutrition: an example for a sustainable diet. Proc Nutr Soc. 2017. 76(1): p. 34-41.38. Weindl, I., Popp, A., Bodirsky, B. L., Rolinski, S., Lotze-Campen, H., Biewald, A., Stevanović, M. (2017). Livestock and human use of land: Productivity trends and dietary choices as drivers of future land and carbon dynamics. Global and Planetary Change, 159, 1-10.39. Westhoek, H., Lesschen, J. P., Rood, T., Wagner, S., De Marco, A., Murphy-Bokern, Oenema, O. (2014). Food choices, health and environment: effects of cutting Europe's meat and dairy intake. Global Environmental Change, 26, 196-205.
DETERMINATION OF OPINIONS ON PLANT AND ANIMAL BASED NUTRITION OF STUDENTS IN A FOUNDATION UNIVERSITY, AND EVALUATION OF RESULTS FOR FOOD SUSTAINABILITY
Abstract
This study was conducted with
310 students of a university, to determine the approach of new generations to
the plant-based diet and/or animal-based diet, and to examine the contribution
of this approach to sustainable food. The data were evaluated using descriptive
statistics in the computer. In the study, 97.7% of the participants had a mixed
diet, 63.5% preferred to consume animal products for a healthy eating pattern.
79.7% stated that animal-based products cause more harm to nature. 66.5% of the
participants stated that they could change their diet to protect nature. While
it is not possible to transition wholly to plant-based nutrition culturally and
geographically, as a result of this research, it can be said that nutrition and
environmental education needs to be enriched through state and international
organizations in order to achieve sustainability at every stage of the line
from production to consumption.
References
- KAYNAKLAR
- 1. Aldaya, M. M., Chapagain, A. K., Hoekstra, A. Y., & Mekonnen, M. M. (2012). The water footprint assessment manual: Setting the global standard. Routledge. 2. Campbell, J., Macdiarmid, J. I., & Douglas, F. (2016). Young people's perception of the environmental impact of food and their willingness to eat less meat for the sake of the environment: a qualitative study. Proc Nutr Soc, 75(OCE3).3. Carlsson-Kanyama, A., & González, A. D. (2009). Potential contributions of food consumption patterns to climate change. Am J Clin Nutr, 89(5), 1704S-1709S.4. Chin, M. G., Fisak Jr, B., & Sims, V. K. (2002). Development of the attitudes toward vegetarians scale. Anthrozoös, 15(4), 332-342.5. Cleveland, D. A., & Gee, Q. (2017). Plant-based diets for mitigating climate change. In Vegetarian and Plant-Based Diets in Health and Disease Prevention (pp. 135-156).6. Davis, J., Sonesson, U., Baumgartner, D. U., & Nemecek, T. (2010). Environmental impact of four meals with different protein sources: case studies in Spain and Sweden. Food Res Int, 43(7), 1874-1884.7. de Boer, J., Helms, M., & Aiking, H. (2006). Protein consumption and sustainability: diet diversity in EU-15. Ecological Economics, 59(3), 267-274.8. De Boer, J., Schösler, H., & Boersema, J. J. (2013). Climate change and meat eating: An inconvenient couple?. J Environ Psychol, 33, 1-8.9. de Vries, M., & de Boer, I. J. (2010). Comparing environmental impacts for livestock products: A review of life cycle assessments. Livest Sci, 128(1-3), 1-11.10. Foley, J. A., Ramankutty, N., Brauman, K. A., Cassidy, E. S., Gerber, J. S., Johnston, M., Balzer, C. (2011). Solutions for a cultivated planet. Nature, 478(7369), 337.11. González, A. D., Frostell, B., & Carlsson-Kanyama, A. (2011). Protein efficiency per unit energy and per unit greenhouse gas emissions: potential contribution of diet choices to climate change mitigation. Food Policy, 36(5), 562-570.12. Graça, J. (2016). Towards an integrated approach to food behaviour: Meat consumption and substitution, from context to consumers. Psychology, Community & Health, 5(2), 152-169.13. Hallström, E., Röös, E., & Börjesson, P. (2014). Sustainable meat consumption: A quantitative analysis of nutritional intake, greenhouse gas emissions and land use from a Swedish perspective. Food Policy, 47, 81-90.14. Hallström, E., Carlsson-Kanyama, A., & Börjesson, P. (2015). Environmental impact of dietary change: a systematic review. J Clean Prod, 91, 1-11.15. Herrero, M., Thornton, P. K., Gerber, P., & Reid, R. S. (2009). Livestock, livelihoods and the environment: understanding the trade-offs. Current Opinion in Environmental Sustainability, 1(2), 111-120.16. Hoekstra, A. Y., & Mekonnen, M. M. (2012). The water footprint of humanity. Proc Natl Acad Sci U S A, 109(9), 3232-3237.17. Hoffman, J. R., & Falvo, M. J. (2004). Protein–which is best?. J Sports Sci Med, 3(3), 118.18. Holm, L., & Møhl, M. (2000). The role of meat in everyday food culture: an analysis of an interview study in Copenhagen. Appetite, 34(3), 277-283.19. Houghton, R. A., House, J. I., Pongratz, J., Van Der Werf, G. R., DeFries, R. S., Hansen, M. C., Ramankutty, N. (2012). Carbon emissions from land use and land-cover change. Biogeosciences, 9(12), 5125-5142.20. Knight, S., Vrij, A., Cherryman, J., & Nunkoosing, K. (2004). Attitudes towards animal use and belief in animal mind. Anthrozoös, 17(1), 43-62.21. Liu, J., Yang, H., & Savenije, H. H. G. (2008). China's move to higher-meat diet hits water security. Nature, 454(7203), 397.22. Mekonnen, M. M., & Hoekstra, A. Y. (2012). A global assessment of the water footprint of farm animal products. Ecosystems, 15(3), 401-415.23. Meybeck, A., & Gitz, V. (2017). Sustainable diets within sustainable food systems. Proc Nutr Soc, 76(1), 1-11.24. Meyer, N., & Reguant-Closa, A. (2017). “Eat as If You Could Save the Planet and Win!” Sustainability Integration into Nutrition for Exercise and Sport. Nutrients, 9(4), 412.25. Naylor, R., Steinfeld, H., Falcon, W., Galloway, J., Smil, V., Bradford, E., Mooney, H. (2005). Losing the links between livestock and land. Science, 310(5754), 1621-1622.26. Nelson, M. E., Hamm, M. W., Hu, F. B., Abrams, S. A., & Griffin, T. S. (2016). Alignment of healthy dietary patterns and environmental sustainability: a systematic review. Adv Nutr, 7(6), 1005-1025.27. Richardson, N. J., Shepherd, R., & Elliman, N. A. (1993). Current attitudes and future influence on meat consumption in the UK. Appetite, 21(1), 41-51.28. Rothgerber, H. (2013). Real men don’t eat (vegetable) quiche: Masculinity and the justification of meat consumption. Psychology of Men & Masculinity, 14(4), 363.29. Schiessl, M., & Schwagerl, C. (2008). Meat's contribution to global warming. Spiegel Online International.30. Seves, S. M., Verkaik-Kloosterman, J., Biesbroek, S., & Temme, E. H. (2017). Are more environmentally sustainable diets with less meat and dairy nutritionally adequate?. Public Health Nutr, 20(11), 2050-2062.31. Smith, P., & Gregory, P. J. (2013). Climate change and sustainable food production.Proc Nutr Soc, 72(1), 21-28.32. Sobal, J. (2005). Men, meat, and marriage: Models of masculinity. Food and Foodways, 13(1-2), 135-158.33. Solomon, S., Qin, D., Manning, M., Averyt, K., & Marquis, M. (Eds.). (2007). Climate change 2007-the physical science basis: Working group I contribution to the fourth assessment report of the IPCC (Vol. 4). Cambridge university press.34. Tilman, D., & Clark, M. (2014). Global diets link environmental sustainability and human health. Nature, 515(7528), 518.35. Turner-McGrievy, G. M., Leach, A. M., Wilcox, S., & Frongillo, E. A. (2016). Differences in environmental impact and food expenditures of four different plant-based diets and an omnivorous diet: results of a randomized, controlled intervention. J Hunger Environ Nutr., 11(3), 382-395.36. Ulaszewska, M. M., Luzzani, G., Pignatelli, S., & Capri, E. (2017). Assessment of diet-related GHG emissions using the environmental hourglass approach for the Mediterranean and new Nordic diets Sci Total Environ 574, 829-836.37. von Koerber, K., and Bader N., Leitzmann, C. Wholesome Nutrition: an example for a sustainable diet. Proc Nutr Soc. 2017. 76(1): p. 34-41.38. Weindl, I., Popp, A., Bodirsky, B. L., Rolinski, S., Lotze-Campen, H., Biewald, A., Stevanović, M. (2017). Livestock and human use of land: Productivity trends and dietary choices as drivers of future land and carbon dynamics. Global and Planetary Change, 159, 1-10.39. Westhoek, H., Lesschen, J. P., Rood, T., Wagner, S., De Marco, A., Murphy-Bokern, Oenema, O. (2014). Food choices, health and environment: effects of cutting Europe's meat and dairy intake. Global Environmental Change, 26, 196-205.
There are 2 citations in total.
Details
| Primary Language | English |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | February 15, 2019 |
| Published in Issue | Year 2019 |
