Mindful Eating and Sustainability

NCT07105423 | Recruiting

• 1 other identifier: Sedef Güngör-Atılım-01
• Study Type: observational
• Target: 150
• Locations: 1 country
• Sites: 1

Brief Summary

Background: Problems such as worldwide population growth, climate change and depletion of natural resources increase the importance of sustainable nutrition. Sustainable nutrition is an approach that promotes healthy food choices, taking into account environmental, social and economic impacts. This approach affects not only the environment, but also the health of individuals and social equity. Eating mindfulness supports individuals to make both healthy and environmentally friendly choices by increasing their sensory and mental attention while eating. University students are an important target group for raising sustainability awareness as they develop independent eating habits during this period. However, it is seen that young individuals are not sufficiently informed about sustainable nutrition and eating awareness. Aim: This study aims to examine the relationship between eating awareness and sustainable eating habits of university students. Expected Results of the Study: It is expected to determine the relationship between eating awareness levels and sustainable eating habits of university students. The findings are expected to show that students with high levels of eating awareness are more prone to sustainable eating habits. In addition, the links between physical activity level and sustainable nutrition will also be revealed, and it is thought that it can be concluded that physically active students are more sensitive to environmental awareness and sustainable food preferences.

Conditions

Sustainable Food Consumption; Minfullness; Mindfull Eating

Keywords

Mindfulness; Mindful eating; Sustainable eating; Sustainability

Outcome Measures

Primary Outcomes (1)

• Changes in university students' mindful eating levels according to their sustainable and healthy eating behaviour scale scores

  The Mindful Eating Questionnaire (MEQ) will be used to assess individuals' levels of mindful eating. The 28-item, 4-point Likert-type scale has 7 sub-factors. A high score on each sub-dimension of the scale indicates that the individual possesses the trait assessed by that sub-dimension. The scale also provides a total mindful eating score. When scoring, the average of the sub-dimensions and the total score is calculated. 'Sustainable and Healthy Eating Behaviours Scale' will be used to measure sustainable eating behaviours. The scale consists of 32 questions in total and is scored on a 7-point Likert scale. The scale has a total of 7 subgroups. These are evaluated by factor scoring. Then, the total score of the scale is obtained by calculating the average of the scores obtained for 7 subgroups. The minimum value obtained from the total score is 1 and the maximum value is 7. Both subgroup and total score correlation will be analysed to determine the change between the two.

  Up to two month

Secondary Outcomes (2)

• Change in physical activity levels according to sustainable and healthy eating behaviour score

  Up to one month

• Change in physical activity levels according to mindful eating questionnaire score

  Up to a month

Eligibility Criteria

• Age: 18 Years - 25 Years
• Sex: all
• Age Groups: Adult (18-64)
• Sampling Method: Non-Probability Sample

Study Population

The population of this study consisted of male and female university students aged between 18 and 25 years studying in Ankara.

You may qualify if:

• To be between the ages of 18-25
• Volunteering
• No communication problems
• To reside in Ankara

You may not qualify if:

• Under 18 years of age and over 25 years of age
• Those with communication problems
• Having any psychological disorder
• Not residing in Ankara

Sponsors & Collaborators

• Atılım University: lead

Study Sites (1)

Atılım University

Ankara, Turkey (Türkiye)

RECRUITING

Related Publications (13)

• Köse G, Tayfur M, Birincioğlu İ. Dönmez A. Adaptation study of the Mindful Eating Questionnaire (MEQ) into Turkish. Journal of Cognitive-Behavioral Psychotherapy and Research, 2016;5(3): 125-134. doi: 10.5455/JCBPR.250644.

  BACKGROUND

• Yüksel A, Yılmaz Önal H. Evaluation of University Students' Knowledge of and Practices for Sustainable Nutrition. International Journal of Agriculture Environment and Food Sciences, 2021:5(2);146-156. https://doi.org/10.31015/jaefs.2021.2.3

  BACKGROUND

• Gáthy AB, Soltész AK, Szűcs I. Sustainable consumption - examining the environmental and health awareness of students at the University of Debrecen. Cogent Business & Management, 2022;9(1):2105572. https://doi.org/10.1080/23311975.2022.2105572.

  BACKGROUND

• Schachtner-Appel A, Song H. A Mindful and Sustainable Eating Intervention to Improve Attitudes Related to Mindfulness, Sustainability, and Fruit and Vegetable Consumption in Elementary Schools. Journal of Human Sciences and Extension, 2024;12(1): 7. DOI: https://doi.org/10.55533/2325-5226.1447.

  BACKGROUND

• Framson C, Kristal AR, Schenk JM, Littman AJ, Zeliadt S, Benitez D. Development and validation of the mindful eating questionnaire. J Am Diet Assoc. 2009 Aug;109(8):1439-44. doi: 10.1016/j.jada.2009.05.006.

  PMID: 19631053 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

• Saglam M, Arikan H, Savci S, Inal-Ince D, Bosnak-Guclu M, Karabulut E, Tokgozoglu L. International physical activity questionnaire: reliability and validity of the Turkish version. Percept Mot Skills. 2010 Aug;111(1):278-84. doi: 10.2466/06.08.PMS.111.4.278-284.

  PMID: 21058606 BACKGROUND

• Craig CL, Marshall AL, Sjostrom M, Bauman AE, Booth ML, Ainsworth BE, Pratt M, Ekelund U, Yngve A, Sallis JF, Oja P. International physical activity questionnaire: 12-country reliability and validity. Med Sci Sports Exerc. 2003 Aug;35(8):1381-95. doi: 10.1249/01.MSS.0000078924.61453.FB.

  PMID: 12900694 BACKGROUND

• Sogari G, Velez-Argumedo C, Gomez MI, Mora C. College Students and Eating Habits: A Study Using An Ecological Model for Healthy Behavior. Nutrients. 2018 Nov 23;10(12):1823. doi: 10.3390/nu10121823.

  PMID: 30477101 BACKGROUND

• Nelson JB. Mindful Eating: The Art of Presence While You Eat. Diabetes Spectr. 2017 Aug;30(3):171-174. doi: 10.2337/ds17-0015.

  PMID: 28848310 BACKGROUND

• Fanzo J, Rudie C, Sigman I, Grinspoon S, Benton TG, Brown ME, Covic N, Fitch K, Golden CD, Grace D, Hivert MF, Huybers P, Jaacks LM, Masters WA, Nisbett N, Richardson RA, Singleton CR, Webb P, Willett WC. Sustainable food systems and nutrition in the 21st century: a report from the 22nd annual Harvard Nutrition Obesity Symposium. Am J Clin Nutr. 2022 Jan 11;115(1):18-33. doi: 10.1093/ajcn/nqab315.

  PMID: 34523669 BACKGROUND

• Fanzo J, Bellows AL, Spiker ML, Thorne-Lyman AL, Bloem MW. The importance of food systems and the environment for nutrition. Am J Clin Nutr. 2021 Jan 4;113(1):7-16. doi: 10.1093/ajcn/nqaa313.

  PMID: 33236086 BACKGROUND

Central Study Contacts

Sedef Güngör, PhD

CONTACT

05379561862; sedefglsz@gmail.com

Study Design

• Study Type: observational
• Observational Model: CASE ONLY
• Time Perspective: CROSS SECTIONAL
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: May 16, 2025
• First Posted: August 6, 2025
• Study Start: April 1, 2025
• Primary Completion: August 1, 2025
• Study Completion: August 10, 2025
• Last Updated: August 6, 2025

Record last verified: 2025-07

Locations

TU (1)