Sustainable Eating Behaviors and Diet Quality

NCT06100666 | Completed

• 1 other identifier: AU-BES-GAltintas-001
• Study Type: observational
• Target: 120
• Locations: 1 country
• Sites: 1

Brief Summary

The goal of this observational study is to evaluate the sustainable nutrition behaviors (e.g. not wasting food, consuming organic food) and diet quality of university staff. The main questions it aims to answer are:

• What is the diet quality of the participants?
• Do participants with higher diet quality have better sustainable eating behaviors?

Conditions

Nutrition, Healthy

Keywords

Anthropometry; Diet, Food, and Nutrition; Diet Records; Eating; Health Behavior; Nutrition Assessment; Sustainable Development

Outcome Measures

Primary Outcomes (7)

• 24-hour Dietary Recall

  To assess the diet quality of the participants. It will be evaluated using the Nutrition Information System (BeBiS). In the 24-hour Dietary Recall, the foods consumed at all meals, the contents and quantities of the meals will be questioned. Standard recipes will be used for foods or meals consumed outside the home.

  1 year

• Sustainable and Healthy Eating Behaviors Scale

  It will be used to assess participants' sustainable nutrition behaviors. The Turkish version of the scale consists of 7 factors and 32 Likert-type questions, including Quality Marks (Local and Organic), Seasonal Foods and Avoiding Food Waste, Animal Health, Reducing Meat Consumption, Healthy and Balanced Nutrition, Local Food and Low Fat. Respondents are asked to rate the questions as never, very rarely, rarely, sometimes, often, very often and always. Never=1 point and Always=7 points. There is no intercept value in the evaluation, a high score indicates an increase in sustainable and healthy eating behavior.

  1 year

• International Diet Quality Index

  To be used to assess diet quality. This index was developed to assess and compare diet quality across countries. It assesses four components of the diet: variety, adequacy, moderation and overall balance. The sum of the scores in these four main categories determines the total score for the index. The total score ranges from 0-100 (0= lowest diet quality, 100= highest diet quality). According to the index total score, a score of 0- ≤45 points is classified as poor diet quality, \>55- ≤60 points as moderate diet quality, and \>75 points as high diet quality.

  1 year

• Body weight in kilograms

  Body weight measurement will be made with a weighing device sensitive to 0.5 kg.

  1 year

• Height in meters

  A stadiometer will be used to measure height and measurements will be recorded with an accuracy of 0.1 cm. The measurement will be made without shoes, feet together, head in the Frankfurt plane, and head, back, hips, calves and heels in the same plane.

  1 year

• Waist circumference in centimeters

  Waist circumference will be measured at the midpoint between the lowest rib and the iliac crest using a non-stretchable tape measure. The measurement will be repeated twice and averaged.

  1 year

• Neck circumference in centimeters

  Neck circumference will be measured in the middle of the neck, between the mid-cervical spine and mid-anterior neck, using a non-stretchable tape measure while the participants are standing upright, and recorded with an accuracy of 0.1 cm. In men with a laryngeal protrusion, it will be measured just below the protrusion.

  1 year

Secondary Outcomes (1)

• EAT-Lancet Diet Score

  1 year

Study Arms (1)

Adults

Academic and administrative staff working at Tarsus University

Behavioral: Observational Tests

Interventions

Observational Tests BEHAVIORAL

The Sustainable and Healthy Eating Behaviors Scale will be used to assess sustainable eating behaviors, one-day food consumption records will be collected with the 24-hour Dietary Recall method, the International Diet Quality Index and EAT-Lancet Diet Score will be used to assess diet quality, and body weight, height, waist circumference and neck circumference will be measured to determine nutritional status.

Adults

Eligibility Criteria

• Age: 18 Years - 65 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)
• Sampling Method: Non-Probability Sample

Study Population

Tarsus University academic and administrative staff

You may qualify if:

• Being a staff member of Tarsus University
• Volunteering to participate in the study

You may not qualify if:

• Pregnancy
• The presence of any known condition that prevents the taking of anthropometric measurements
• Presence of a known memory problem that may prevent receiving 24-hour Recall

Sponsors & Collaborators

• Ankara University: lead
• Tarsus University: collaborator

Study Sites (1)

Tarsus University

Mersin, Turkey (Türkiye)

Location

Related Publications (7)

• Willett W, Rockstrom J, Loken B, Springmann M, Lang T, Vermeulen S, Garnett T, Tilman D, DeClerck F, Wood A, Jonell M, Clark M, Gordon LJ, Fanzo J, Hawkes C, Zurayk R, Rivera JA, De Vries W, Majele Sibanda L, Afshin A, Chaudhary A, Herrero M, Agustina R, Branca F, Lartey A, Fan S, Crona B, Fox E, Bignet V, Troell M, Lindahl T, Singh S, Cornell SE, Srinath Reddy K, Narain S, Nishtar S, Murray CJL. Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019 Feb 2;393(10170):447-492. doi: 10.1016/S0140-6736(18)31788-4. Epub 2019 Jan 16. No abstract available.

  PMID: 30660336 BACKGROUND

• Hanley-Cook GT, Argaw AA, de Kok BP, Vanslambrouck KW, Toe LC, Kolsteren PW, Jones AD, Lachat CK. EAT-Lancet diet score requires minimum intake values to predict higher micronutrient adequacy of diets in rural women of reproductive age from five low- and middle-income countries. Br J Nutr. 2021 Jul 14;126(1):92-100. doi: 10.1017/S0007114520003864. Epub 2020 Sep 30.

  PMID: 32993824 BACKGROUND

• Kim S, Haines PS, Siega-Riz AM, Popkin BM. The Diet Quality Index-International (DQI-I) provides an effective tool for cross-national comparison of diet quality as illustrated by China and the United States. J Nutr. 2003 Nov;133(11):3476-84. doi: 10.1093/jn/133.11.3476.

  PMID: 14608061 BACKGROUND

• Knuppel A, Papier K, Key TJ, Travis RC. EAT-Lancet score and major health outcomes: the EPIC-Oxford study. Lancet. 2019 Jul 20;394(10194):213-214. doi: 10.1016/S0140-6736(19)31236-X. Epub 2019 Jun 21. No abstract available.

  PMID: 31235280 BACKGROUND

• Koksal E, Bilici S, Citar Daziroglu ME, Erdogan Govez N. Validity and Reliability of the Turkish Version of the Sustainable and Healthy Eating Behaviors Scale. Br J Nutr. 2022 Aug 8:1-20. doi: 10.1017/S0007114522002525. Online ahead of print.

  PMID: 35938236 BACKGROUND

• Zakowska-Biemans S, Pieniak Z, Kostyra E, Gutkowska K. Searching for a Measure Integrating Sustainable and Healthy Eating Behaviors. Nutrients. 2019 Jan 5;11(1):95. doi: 10.3390/nu11010095.

  PMID: 30621258 BACKGROUND

• Altintas-Mutlu G, Ucar A. Assessment of sustainable and healthy eating behaviors, EAT-lancet diet score, diet quality and obesity indicators among university staff: a cross-sectional study. J Health Popul Nutr. 2025 Nov 12;44(1):397. doi: 10.1186/s41043-025-01124-6.

  PMID: 41225681 DERIVED

MeSH Terms

Conditions

Health Behavior

Condition Hierarchy (Ancestors)

Behavior

Study Officials

• Gamze Altintas

  Ankara University

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: observational
• Observational Model: CASE ONLY
• Time Perspective: CROSS SECTIONAL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Principal Investigator

Study Record Dates

• First Submitted: October 15, 2023
• First Posted: October 25, 2023
• Study Start: November 1, 2023
• Primary Completion: August 15, 2024
• Study Completion: November 15, 2024
• Last Updated: March 12, 2025

Record last verified: 2025-03

Data Sharing

• IPD Sharing: Will not share

Locations

TU (1)