Sociodemographic Trends in Planetary Health Diets among Nutrition Students in Türkiye: Bridging Classroom to Kitchen

Abstract

This study aimed to investigate the effects of sociodemographic parameters on healthy and sustainable nutrition in nutrition students. This cross-sectional study was conducted with 601 students. Researchers administered questionnaire forms to gather sociodemographic information such as age, gender, geographical region, residence area, accommodation, BMI, and income level. Participants’ 24 h dietary records were used to evaluate Healthy Eating Index-2020 (HEI-2020) and Planetary Health Diet Index (PHDI). The mean PHDI scores of the Marmara (53.4 ± 14.9), Aegean (58.2 ± 18.3), Mediterranean (55.3 ± 15.5), and Black Sea (55.5 ± 15.7) regions, which are the coastal regions of Türkiye, were significantly higher than for the Central Anatolia region (46.7 ± 15.1). The PHDI and HEI-2020 score means of students living in metropolitan cities and rural areas were significantly higher than those living in urban areas (p < 0.05). Being in the 20–25 years age group increased the probability of being in a lower PHDI group (AOR 1.82; 95% CI 1.07:3.12; p = 0.028). While a similar result was found in the 20–25 years age group for HEI-2020, income level and gender did not have a statistically significant effect on these scores. Since students’ ages, geographical regions, and residence areas affect PHDI and HEI-2020, it is considered important to take these sociodemographic variables into consideration in guidelines and studies.

The Impact of Sustainability Courses: Are They Effective in Improving Diet Quality and Anthropometric Indices?

“…The main reason for this situation is thought to be related to the higher level of nutritional knowledge of nutrition and dietetics students due to the vocational education they have received. A study conducted in students living in the Marmara region, which is the region where this study was conducted, and studying in a nutrition and dietetics department found that the mean HEI-2020 score of the students was 49.3 ± 10.4 [ 24 ]. In our study, while the HEI-2020 score for the Department of Nutrition and Dietetics students was 43.81 ± 14.11 before the course, it increased about 15 points two months after the course.…”

“…The years of university education, which are considered young adulthood, constitute an important stage in which dietary habits that may influence nutrition status and overall health in later stages of life are established. Assessment of nutritional quality among university students is of great importance for promoting a healthier lifestyle in the years to come and protecting the environment [ 24 ].…”

“…Apart from general nutrition education, studies evaluating the effects of sustainable nutrition education are quite limited. Students in the 20–25 age group have a lower planetary health diet index, even if they receive general nutrition education [ 24 ]. In order to achieve the Sustainable Development Goals and improve both overall public health and planetary health, it is necessary to develop sustainable dietary behaviors.…”