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

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dc.contributor.authorPınarlı Falakacılar, Çağla
dc.contributor.authorBilginer Diler, Gamzegül
dc.contributor.authorTerzi, Merve
dc.date.accessioned2026-04-13T08:56:57Z
dc.date.available2026-04-13T08:56:57Z
dc.date.issued2026
dc.departmentFakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
dc.description.abstractBackground: Ensuring food safety and promoting sustainable food consumption are increasingly important public health priorities, especially among young adults who are forming long-term dietary habits. This study explored how university 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 correlation 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 fostering awareness of these practices during university years may contribute to healthier, more environmentally responsible lifestyles in line with global sustainability goals.
dc.description.sponsorshipScientific and Technological Research Council of Turkey
dc.identifier.doi10.3389/fnut.2026.1750779
dc.identifier.issn2296-861X
dc.identifier.pmid41919088
dc.identifier.scopus2-s2.0-105034635303
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3389/fnut.2026.1750779
dc.identifier.urihttps://hdl.handle.net/11501/2682
dc.identifier.volume13
dc.identifier.wosWOS:001728925100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakScopus
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakPubMed
dc.institutionauthorPınarlı Falakacılar, Çağla
dc.institutionauthorid0000-0002-8733-8148
dc.language.isoen
dc.publisherFrontiers Media SA
dc.relation.ispartofFrontiers in Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.relation.tubitakinfo:eu-repo/grantAgreement/TUBITAK/SOBAG/2209-A-2023/2-1919B012323009
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

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