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Dergiler / Türk Tarım ve Doğa Bilimleri Dergisi / 2026 / Volume: 13 Issue: 2

The Impact of Academic Disciplines on Sustainable Nutrition Behaviours: A Comparative Study on University Students

Ayşe Nur Songür Bozdağ(İZMİR KATİP ÇELEBİ ÜNİVERSİTESİ)0000-0001-6412-8650
Nursena Sivas(Marine Food)0009-0005-3048-4610
Dilek Ongan(İZMİR KATİP ÇELEBİ ÜNİVERSİTESİ)0000-0001-8948-9057
Sayfa
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Yayın Tarihi
2026-04-27
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Yapay Zeka Hızlı Bakış & Çıkarımlar

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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

These distinct behavioural patterns suggest that universities should move beyond standard curricula and implement discipline-specific, experiential learning projects to effectively promote sustainable diets.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:University students as future consumers and decision makers are strategic in terms of sustainable nutrition.
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Temel Bulgular & Veri:Study was conducted in a descriptive and cross-sectional design with 1005 university students in Izmir.
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Sonuç & Katkı:These distinct behavioural patterns suggest that universities should move beyond standard curricula and implement discipline-specific, experiential learning projects to effectively promote sustainable diets.
🔬Tür:Uygulamalı Anket & Alan Araştırması
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Food literacy · consumer choices · ecological consciousness

Abstract

University students as future consumers and decision makers are strategic in terms of sustainable nutrition. Academic disciplines of the students may be associated with awareness and behaviours regarding sustainable nutrition. This study aims to examine knowledge, attitudes and behaviours of university students about sustainable nutrition and to determine relative factors. Study was conducted in a descriptive and cross-sectional design with 1005 university students in Izmir. A questionnaire form about socio-demographic characteristics, health status and sustainable nutrition approaches and practices of the students was performed. Among participants, 54.9% were female, 97.1% were single, and 63.7% were studying in health-related departments. Only 25.5% of the students have heard definition of sustainable nutrition, mainly from academic activities (37.9%). Food security (69.4%), biodiversity-natural habitats (53.9%), water scarcity (47.5%) were mostly known topics about sustainable nutrition. Post-hoc analyses with Bonferroni correction revealed modest but significant disciplinary differences (r = 0.08–0.13). Social sciences students leaned toward socio-cultural and local practices, showing higher preferences for reducing meal frequency, buying home-made or local products, and seeking eco-friendly logos. In contrast, health sciences students prioritized technical details, checking nutritional labels more frequently and consuming certified organic legumes. These distinct behavioural patterns suggest that universities should move beyond standard curricula and implement discipline-specific, experiential learning projects to effectively promote sustainable diets.

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Bu Makaleye Atıf Yap

Bozdağ, A. N. S., Sivas, N., Ongan, D. (2026). The Impact of Academic Disciplines on Sustainable Nutrition Behaviours: A Comparative Study on University Students. Türk Tarım ve Doğa Bilimleri Dergisi, Volume: 13 Issue: 2. https://doi.org/10.30910/turkjans.1731444

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