Evaluation of University Students’ Knowledge of and Practices for Sustainable Nutrition

Yüksel, Aysun; Önal, Hülya Yilmaz

doi:10.31015/jaefs.2021.2.3

Cited by 6 publications

(6 citation statements)

References 35 publications

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“…The knowledge that our sample reveals about the nutritional intake and potential safety risks of seafood consumption is quite in line with the findings emerged among Millennial Turkish consumers [35]. In contrast, Yüksel and Önal [58] highlighted a significant lack of knowledge among Turkish university students regarding the characteristics of sustainable nutrition, with a gender effect related to male students mostly thinking that foods have no effect on the environment. In line with our findings are results of Anuar et al's [36] study on Malaysians' willingness to purchase unfamiliar seafood products if they were informed about that being the most sustainable option.…”

Section: Discussionsupporting

confidence: 86%

The Sustainability of Seafood Products in the Opinions of Italian Consumers of Generation Z

Forleo,

Bredice

2023

Foods

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This study aims to explore whether members of Generation Z have sensitivity and awareness about environmental issues related to seafood production and consumption, their beliefs on how to make more sustainable the future provisioning of seafood, their consumption frequency, and, finally, whether different profiles and groups of people could be detected. A survey was implemented with 778 Italian students attending secondary schools. Descriptive statistics, testing, and cluster analyses were applied. Results provide the sustainability profile of five groups, of which three are aligned with SDGs 12 and 14, but the other groups, comprising almost half of the sample, are insensitive, unaware, or irresolute about the sustainability of seafood production and consumption. Overall, people’s environmental consciousness does not appear to be strongly related to the frequency of consumption of sustainable seafood species. Regarding the solutions for improving the sustainability of future seafood production, young respondents underlined the catching and raising of novel, discarded, not exploited, or marginally exploited seafood species. People declared a high knowledge of the nutritional and safety implications of seafood. This study is one of the few that explore issues specifically related to the profiles of Generation Z and young people’s approach toward sustainable seafood production and consumption.

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Section: Discussionsupporting

confidence: 86%

The Sustainability of Seafood Products in the Opinions of Italian Consumers of Generation Z

Forleo,

Bredice

2023

Foods

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“…Regarding the reasons (Table 3), 17.8% of respondents perceived that a sustainable diet is expensive and this is reserved for consumers who have the financial resources. These finding are in line with those of a previous survey research indicating that 23.3% of Turkish students reported sustainable nutrition as expensive (Yuksel & Yalmaz Onal, 2021). Furthermore, for 28.2% of respondents, although sustainable diet could be more costly, it is important to foster it in order to eat better and to protect the planet.…”

Section: Young Consumers and Sustainable Dietsupporting

confidence: 91%

“…Secondly, this survey was conducted with young adults. This category generally has bad eating habits (Yuksel & Yalmaz Onal, 2021). If around one third of respondents (28.2%) agree with the importance of sustainable diet for health and environment despite its cost, this is a clear manifestation of awareness.…”

Section: Young Consumers and Sustainable Dietmentioning

confidence: 99%

“…To fulfill these criteria, some good practices need to be adapted such: reducing animal protein consumption, increasing the consumption of vegetable proteins instead of animal proteins, incorporate organic food Jribi, Ismail & Debbabi / Uluslararası Tarım Araştırmalarında Yenilikçi Yaklaşımlar Dergisi / International Journal of Innovative Approaches in Agricultural Research, 2022, Vol. 6 (2), 78-89 in diet, choosing regional and seasonal local food products, use minimally processed food, avoiding food waste, and encourage fair food trade (Dornhoff et al, 2020;Yuksel & Yalmaz Onal, 2021).…”

Section: Introductionmentioning

confidence: 99%

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An Exploratory Insight into Young Tunisian Consumers' Perception of Sustainable Diet

Jrıbı¹,

Ismaıl²,

Debbabi³

2022

IJIAAR

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Sustainable diets are defined as "diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations". The objective of this research was to investigate attitudes and behaviors of young Tunisian consumers toward sustainable diet. A sample of 309 Tunisian consumers aged between 20-30 years old was surveyed online.Respondents were asked about their demographic characteristics, their diet, and their concerns about environment and sustainability. Results showed that 91.6% of respondents expressed their interest to environmental issues. For 70.6% whenever it is possible, they declared adopting a sustainable diet. However, 17.8 % of respondents believed that a sustainable diet is expensive and this is dedicated to consumers with financial resources: this highlighted a misunderstanding related to different dimensions of sustainable diet. In this context, further efforts through education and communication need to be conducted.

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“…This design was driven by two similar studies that also used questionnaires as measurement tools for cross-sectional descriptive research. The first of these examined university students’ knowledge and practice of sustainable nutrition [ 20 ], while the other looked at the UAE community’s perceptions of smoking, physical activity, and eating habits [ 8 ]. Both studies sought to investigate their population’s standpoint on specific health topics, in order to plan targeted interventions.…”

Section: Methodsmentioning

confidence: 99%

The Barriers to Sustainable Nutrition for Sustainable Health among Zayed University Students in the UAE

2022

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Unhealthy and unsustainable nutrition is a major concern globally, including in the United Arab Emirates. Although many education programs have been conducted, diet-related illnesses remain prevalent. This study aims to identify the barriers between knowledge and practice of sustainable healthy diets to achieve long-term health, among students of Zayed University in the United Arab Emirates. An online questionnaire was sent to Zayed University (ZU) students over 18 years of age, using snowball sampling. The participants achieved a mean score of 5.6 out of 11 in nutritional knowledge, and a mean score of 3.4 out of 6 in healthy habits. The only barrier that significantly affected dietary habits was not knowing how to plan a diet (p = 0.025). Accordingly, having good nutritional knowledge was significantly related to improved dietary habits (p < 0.001). In addition, school curriculums (p = 0.004), doing one’s own research (p < 0.001), and social media (p < 0.001) were significantly related to improved nutritional knowledge. The most commonly reported motivators for a healthier diet were “to keep their body healthy for a long time” and “to maintain a healthy weight” (72.6% and 70.1%, respectively). Overall, among ZU students the most significant barrier to achieving sustainable healthy nutrition was lack of knowledge. Education methods such as school curriculums, individual research, and social media were effective. Topics such as how to plan a diet, how to keep the body healthy, and how to maintain a healthy weight are of general interest.

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Evaluation of University Students’ Knowledge of and Practices for Sustainable Nutrition

Cited by 6 publications

References 35 publications

The Sustainability of Seafood Products in the Opinions of Italian Consumers of Generation Z

The Sustainability of Seafood Products in the Opinions of Italian Consumers of Generation Z

An Exploratory Insight into Young Tunisian Consumers' Perception of Sustainable Diet

The Barriers to Sustainable Nutrition for Sustainable Health among Zayed University Students in the UAE

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