Behavior Development Training for Sustainable Nutrition

NCT07090993 | Completed

• 1 other identifier: Protocol No: 240034
• Study Type: interventional
• Target: 88
• Locations: 1 country
• Sites: 1

Brief Summary

The European Federation of Dietetic Associations (EFAD) recommends sustainable nutrition to create healthy societies. Sustainable nutrition models include the Mediterranean diet, vegetarian and vegan diets, the double pyramid model, and the Scandinavian diet. The dilemma of food loss, waste, and hunger is one of the significant paradoxical problems faced in today's world. Food waste and wastage can become an environmental and economic problem if not managed properly. It is stated that the difficulties in accessing animal protein will increase daily due to the increasing and continuing global population and negative environmental impacts. A literature review revealed the lack of a randomized controlled trial on behavioral education for sustainable nutrition among university students. This study aims to educate Nutrition and Dietetics students about sustainable nutrition, food waste, and waste, to translate the information provided to students into behavioral behavior, and to contribute to the literature in this field. In this randomized controlled experimental study, the "Sustainable Nutritional Behavior Development Scale" and the "Mediterranean Diet Adherence Scale" will be administered face-to-face to healthy students actively studying in the Department of Nutrition and Dietetics at Muğla Sıtkı Koçman University's Faculty of Health Sciences, and their scores will be calculated. Following the initial data collection process, students assigned to the experimental group will receive a 12-week training program based on the knowledge-attitude-behavior model (Bettinghaus, 1986). Students will be included in the Sustainable Nutritional Behavior Development Training Program, while the control group will not receive any intervention. After data collection, in accordance with ethical principles, students in the control group will receive the same training as students in the experimental group. The collected study data will be analyzed using SPSS 20.0 statistical analysis software. The Kolmogorov-Smirnov test will be used to assess data normality. Findings regarding the students' individual characteristics will be analyzed using percentages, means, and standard deviations. The relationship between the independent variables of the control and experimental groups and the anthropometric measurement results and scale scores will be examined with appropriate statistical analyses.

Conditions

Sustainable Nutrition; Sustainable Healthy Diet; Sustainable Food Consumption; Sustainable Lifestyles; Mediterranean Diet

Keywords

Mediterranean diet; RCT; sustainability; sustainable nutrition

Outcome Measures

Primary Outcomes (1)

• The effect of sustainable nutrition education on adherence to the Mediterranean diet

  Participants' adherence to the Mediterranean diet will be assessed using the Mediterranean Diet Adherence Scale (MEDAS). Scale scores range from 0 to 14. A higher score indicates greater adherence to sustainable nutrition principles.

  The training takes an average of 12 weeks to complete.

Study Arms (2)

sustainable nutrition education

EXPERIMENTAL

sustainable nutrition education

Behavioral: sustainable nutrition education

waiting list

NO INTERVENTION

No intervention is made during the study. At the end of the study, the same training given to the intervention group is applied to this group.

Interventions

sustainable nutrition education BEHAVIORAL

The educational intervention applied to the experimental group was carried out in 12 sessions. The knowledge-attitude-behavior education model was adopted in the education sessions. The education program, which was created by obtaining expert opinions, consists of five basic topics and was carried out with the interactive education method. Sessions; 1. Environmental effects during the production of animal and plant foods 2. Production and environmental effects of processed foods 3. Foods with low environmental impact and nutrition models 4. What are food losses and wastes? 5. Workshops 6. Processing and storage of foods 7. Consumption of local, regional and seasonal fruits, vegetables and fish 8. The importance of sustainable nutrition and alternative protein sources 9. Mediterranean diet model 10. Preparing a shopping list 11. Reading labels and nutritional content 12. Watching a documentary on the harms of packaged foods on living beings and the environment

sustainable nutrition education

Eligibility Criteria

• Age: 18 Years - 35 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• To be a 2nd year student in the Department of Nutrition and Dietetics
• To be between the ages of 18-35
• To have no health problems

You may not qualify if:

• Being an active student
• Being a 1st, 3rd or 4th year student
• Having a diet that complies with sustainable nutrition models
• Having attended any training, conference, symposium on sustainable nutrition and/or received information on this subject in any way

Sponsors & Collaborators

• Betul Uner: lead
• Muğla Sıtkı Koçman University: collaborator

Study Sites (1)

Muğla Sıtkı Koçman University/Muğla Training and Research Hospital Neurology Polyclinic

Muğla, Mentese, 48000, Turkey (Türkiye)

Location

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: PREVENTION
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: SPONSOR INVESTIGATOR
• PI Title: Lecturer, MSc

Study Record Dates

• First Submitted: June 23, 2025
• First Posted: July 29, 2025
• Study Start: March 1, 2024
• Primary Completion: September 27, 2024
• Study Completion: September 27, 2024
• Last Updated: July 29, 2025

Record last verified: 2025-07

Data Sharing

• IPD Sharing: Will share
• Shared Documents: STUDY PROTOCOL, SAP, CSR

Locations

TU (1)