The role of food literacy and sustainable and healthy eating behaviors in ultra-processed foods consumption of undergraduate students

KABASAKAL ÇETİN A., Aksaray B., Sen G.

FOOD QUALITY AND PREFERENCE, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1016/j.foodqual.2024.105232
  • Dergi Adı: FOOD QUALITY AND PREFERENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Food Science & Technology Abstracts, Psycinfo, Veterinary Science Database
  • Hacettepe Üniversitesi Adresli: Evet

Özet

Few studies have explored the associations of food literacy and sustainable and healthy eating behaviors with ultra-processed food consumption. This cross-sectional study evaluated the possible role of both food literacy and sustainable and healthy eating behaviors in ultra-processed foods consumption of undergraduate students. The sample included 600 healthy university students aged 18 - 30 years. Dietary intake was assessed by two 24-h dietary recalls and percentage energy from each of the four NOVA categories-unprocessed/minimally processed, processed culinary ingredients, processed, and ultra-processed-was coded using NOVA. Food literacy was evaluated using self-perceived food literacy (SPFL) scale. Sustainable and healthy eating behaviors were assessed with Turkish version of sustainable and healthy eating behaviors scale. Multiple linear regression models, adjusted for sex, age, body mass index (BMI) and energy intake, were performed to examine the association between percentage energy from NOVA categories with food literacy and sustainable and healthy eating behaviors. Greater food literacy ((i = 0.102, p = 0.034) and sustainable and healthy eating behaviors ((i = 0.133, p = 0.006) predicted higher unprocessed/minimally processed food consumption. Lower food literacy ((i = -0.140, p = 0.004) and sustainable and healthy eating behaviors ((i = -0.104, p = 0.032) predicted higher ultraprocessed foods (UPF) consumption. Results indicate that both food literacy and sustainable and healthy eating behaviors inversely associated with ultra-processed food consumption among undergraduate students. Future studies should investigate the longitudinal associations between food literacy, sustainable and healthy eating behaviors, and UPF consumption in order to provide different perspectives to develop food literacy programs and sustainable nutrition education which can contribute to reduce UPF consumption, so detrimental environmental impacts of UPF.