Working Adults
Conditions
Keywords
Sustainability, occupation, healthy eating
Brief summary
This study aims to evaluate the relationship between the EAT-Lancet Index of occupational groups and sustainable nutrition behaviors. The study included 2,705 individuals aged 19-65 working in various occupations, using dietary assessment tools and the ehaviors Scale Towards Sustainable Nutrition (BSSN), and were analyzed with SPSS 24.
Detailed description
The study included 2,705 individuals aged 19-65 working in various occupations. Data were collected using a demographic structure survey and the Behaviors Scale Towards Sustainable Nutrition (BSSN). A food consumption frequency survey was administered to calculate the EAT-Lancet Index. Occupations were classified into five groups according to the International Standard Classification of Occupations (ISCO)-88: Groups 1-2, 3-4, 5-8, 6-7, and 9-10. Additionally, occupational skill levels were categorized into four levels (1 being the lowest and 4 the highest) based on ISCO-88. Statistical analysis was performed using SPSS version 24.
Interventions
None listed
Sponsors
Ankara Yildirim Beyazıt University
Study design
Observational model
CASE_ONLY
Time perspective
CROSS_SECTIONAL
Eligibility
Sex/Gender
ALL
Age
19 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
* Patients aged 19 to 65 years
Exclusion criteria
* Unemployed and retired individuals * Individuals with alcohol or drug addiction * Individuals diagnosed with psychiatric or neurological diseases * Illiterate individuals.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| EAT-Lancet Index score | Baseline | Food components in the EAT-Lancet diet are classified as restricted foods and emphasized foods. Restricted foods include pork, beef, lamb, poultry, potatoes, eggs, and added sugar. Emphasized foods include fruits, vegetables, legumes, unsaturated fats, fish, whole grains, and nuts. Dietary intake is assessed based on the reported amounts in grams per day of uncooked weight, aligning with the target intake levels specified in the EAT-Lancet diet. The index consists of 14 food components, with each scored from 0 to 3. A score of 0 indicates low adherence to the target for a given food component, while a score of 3 reflects high adherence. The total index score ranges from 0 (no adherence) to 42 (perfect adherence, calculated as 14 components × 3 points). The food consumption frequency method was used to calculate the EAT-Lancet Index. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Behaviors scale towards sustainable nutrition (BSSN) score | Baseline | The scale was developed to measure sustainable consumption behaviors. It consists of 11 questions in total and uses a 7-point Likert format. The scale is divided into two subsections that assess individuals' nutrition and purchasing preferences. A minimum of 0 and a maximum of 66 points are obtained from the scale. Higher scores on the scale indicate stronger sustainable food consumption behaviors. |
| Sociodemographic characteristics | Baseline | Sociodemographic characteristics will be assessed using a structured questionnaire developed by the researchers. The questionnaire will include items measuring age, gender, education level, and income status. The results will be presented as numbers and percentages for each characteristic. |
| Body Mass Index (BMI) | Baseline | Kilograms per square meter (kg/m2) |
| Body weight | Baseline | Body weight in kg |
| Height | Baseline | Height in cm |
Countries
Turkey (Türkiye)
Outcome results
None listed