From awareness to action: Do the food safety attitudes affect sustainable food consumption behaviors in university students?

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dc.authorid0000-0002-8733-8148
dc.authorid0009-0004-1035-7465
dc.authorid0000-0003-3397-9692
dc.contributor.authorPınarlı Falakacılar, Çağla
dc.contributor.authorBilginer Diler, Gamzegül
dc.contributor.authorTerzi, Merve
dc.date.accessioned2026-04-10T17:37:34Z
dc.date.available2026-04-10T17:37:34Z
dc.date.issued2026
dc.departmentEnstitüler, Lisansüstü Eğitim Enstitüsü, Beslenme ve Diyetetik Programı
dc.description.abstractBackground: Ensuring food safety and promoting sustainable food consump tion are increasingly important public health priorities, especially among young adults who are forming long-term dietary habits. This study explored how univer sity students’ food safety attitudes relate to their sustainable food consumption behaviors. Methods: This cross-sectional study was conducted with 360 university students between May and September 2024. Validated scales were used to measure food safety attitudes (FSAS) and sustainable food consumption behaviors (SFCBS). Additional data collected included gender and body mass index (BMI). Statistical analyses evaluated differences between groups and correlations among key variables. Results: The findings showed that 83.3% of participants had adequate food safety attitudes. Female students scored significantly higher than males on both the food safety attitude and SFCBS scales, including subdimensions such as caring, assimilating, and shopping/cooking habits (p < 0.05). A moderate positive corre lation was identified between FSAS and SFCBS, particularly for general nutritional behaviors (r = 0.446, p < 0.05). Additionally, positive correlations were found between SFCBS and FSAS subdimensions. Conclusion: Overall, the results indicate that female students exhibit stronger food safety attitudes and sustainable food consumption behaviors, and that fos tering awareness of these practices during university years may contribute to healthier, more environmentally responsible lifestyles in line with global sustain ability goals.
dc.description.sponsorshipThe author(s) declared that financial support was received for this work and/or its publication. This study was funded by the Scientific and Technological Research Council of Turkey (TÜBİTAK) 2209-A University Students Research Projects Support Program (Project period: 2023/2, Project Number: 1919B012323009). Yazar(lar) bu çalışma ve/veya yayınlanması için mali destek aldıklarını beyan etmiştir. Bu çalışma, Türkiye Bilim ve Teknolojik Araştırma Konseyi (TÜBİTAK) 2209-A Üniversite Öğrencisi Araştırma Projeleri Destek Programı (Proje dönemi: 2023/2, Proje Numarası: 1919B012323009) tarafından finanse edilmiştir.
dc.identifier.citationPınarlı Falakacılar, Ç., Bilginer Diler, G., & Terzi, M. (2026). From awareness to action: Do the food safety attitudes affect sustainable food consumption behaviors in university students?. Frontiers in Nutrition, 13, pp. 1-10. https://doi.org/10.3389/fnut.2026.1750779
dc.identifier.doi10.3389/fnut.2026.1750779
dc.identifier.endpage10
dc.identifier.issn2296-861X
dc.identifier.pmidPMID: 41919088
dc.identifier.scopusqualityQ1
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.3389/fnut.2026.1750779
dc.identifier.urihttps://hdl.handle.net/20.500.13055/1394
dc.identifier.volume13
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.indekslendigikaynak.otherSCI-E - Science Citation Index Expanded
dc.institutionauthorBilginer Diler, Gamzegül
dc.institutionauthorid0009-0004-1035-7465
dc.language.isoen
dc.publisherFrontiers Media S. A.
dc.relation.ispartofFrontiers in Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFood Safety
dc.subjectSustainability
dc.subjectSustainable Food Consumption
dc.subjectSustainable Nutrition
dc.subjectUniversity Students
dc.titleFrom awareness to action: Do the food safety attitudes affect sustainable food consumption behaviors in university students?
dc.typeArticle
dspace.entity.typePublication

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